Taco Pie

If you are looking for a quick, easy meal to prepare for the family, this is the recipe for you.  It takes very few ingredients and can be prepared in little or no time.  If your family likes tacos, they are going to like this!

Ingredients:
8-count can of crescent rolls
1 c. crushed corn chips
1½ lbs. ground beef
1 envelope taco seasoning mix
½ c. water
½ c. mild chunky salsa
1 c. sour cream
shredded cheddar cheese
½ c. crushed corn chips

Press dough into a 10-inch pie plate; seal performations.

Sprinkle with the first cup of corn chips.

Brown ground beef in skillet, stirring until crumbly; drain.  Add seasoning mix, water, and salsa.  Simmer for 5 minutes.

Spoon meat mixture over corn chips, then spread with sour cream.

Cover with cheddar cheese, the sprinkle with remaining ½ cup of corn chips.

Bake at 375º for 20 mintues or until golden brown.

Extra-Spicy, Extra-Crunchy Fried Chicken

Ingredients:
4 c. buttermilk
3 T. salt
4 lbs. bone-in chicken pieces
5 c. all-purpose flour

4 tsp. baking powder
1½ tsp. dried thyme
1 tsp. black pepper
½ tsp. garlic powder
¼ c. Tabasco sauce
3 T. cayenne pepper
1 T. chili powder
5-6 c. peanut oil

Whisk buttermilk and salt together in a large bowl.  Add Tabasco sauce to buttermilk mixture.  Add chicken and coat thoroughly.  Cover the bowl with plastic wrap and refrigerate for one hour.

Whisk flour, baking powder, thyme, pepper, garlic powder, cayenne pepper and chili powder in a large bowl.

Remove the chicken from the buttermilk and dip into the flour mixture.  Remove chicken pieces and place on a wire rack over a baking sheet, while the oil heats to 375º.

Adjust your oven rack to the middle position and preheat to 200º.  (Fried pieces will be kept warm while others are frying).

Add chicken pieces, skin side down.  Cover with lid and cook until deep golden brown on the first side, about 10 minutes.

Turn the chicken pieces over and continue to fry uncovered.  Continue to fry until golden brown on the other side, about 7 minutes longer.

Dark Chocolate Truffles

Ingredients:

½ c. heavy cream
8 oz. Baker's semi-sweet chocolate
1 tsp. pure vanilla extract
1 c. cocoa powder, for dusting
¼ tsp. instant coffee

In a saucepan, bring the cream to a simmer over low heat.

Chop the chocolate into small pieces, as pictured.

Pour the cream over the chocolate in a bowl, and let stand about 10 minutes to melt the chocolate.

Add vanilla and coffee; stir until smooth.  Set aside to cool for 1 hour at room temperature.

Beat the chocolate at medium speed until thick and light colored.  Spread over the bottom of a baking dish and smooth the top.  Refrigerate for about 2 hours, until firm.

Pour the cocoa powder onto a deep plate or shallow bowl.

Use a melon baller or small ice cream scoop, to scoop out balls of chocolate.  Place them on the plate with cocoa powder and roll between two forks to coat completely.  Use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.

Chicken and Dutch Dumplings

Here is a recipe that combines the comfort of homemade chicken noodle soup and the flavor of a Pennsylvania Dutch dumpling.  This dumpling is a dense, heavier texture than a normal dumpling.  I hope you will try this recipe.

Stock:
In a large pot, add the following:
1 whole chicken (with skin and bones)
8 cups of cold water (or enough to cover the chicken)
2 bay leaves
1 tablespoon each or dried (or fresh) thyme and marjoram
3 carrots cut into thirds
3 stalks of celery cut into thirds
1 large onion, skin removed and cut in half - stud each half with 5 cloves each
4-5 fresh cloves garlic
salt and pepper, to taste


Bring to a boil, turn down heat, cover with lid and simmer for approximately 2 hours. 

Remove chicken to a plate and allow to cool.  Remove and dispose of vegetables and herbs.  Strain stock through a fine mesh strainer.  Place into a clean pot.  Allow to set for an hour and lightly skim off any grease from the top.

Add the following:
2 cups frozen peas and carrots
½ onion, minced
2 stalks of celery, minced
¼ c. fresh parsley

Remove chicken from the bone and tear into bite-sized pieces; add to stock.

Dutch Dumplings:
1 egg, well-beaten
1 cup flour
1½ T. melted butter
½ cup water
dash of nutmeg
½ t. salt

Combine ingredients; with a teaspoon or small scoop, spoon mixture into boiling liquid.  Cover and simmer for 20 minutes.  Do not remove cover while cooking dumplings.

If a thicker broth is desired, you may thicken the broth with 3 tablespoons of cornstarch:½ c. water.