In the Kitchen With Sandra Johnson

These recipes were contributed by Sandra Johnson, a Midlothian resident, and originally appeared in the MidlothianNOW April 2012 issue.

Venison Stuffed Jalapeño

  • 10 large jalapeño peppers, halved and seeded
  • 1 8-oz. pkg. cream cheese
  • 1 lb. venison backstrap, marinated (I use Daddy Hinkle’s meat marinade, but you can use your favorite.)
  • 1 onion, thick sliced
  • 1 lb. bacon
  1. Fill peppers with cream cheese.
  2. Cut meat into 1 1/2-inch slices; place on top of cheese.
  3. Place onion on top of meat.
  4. Wrap with bacon slices; secure with toothpicks.
  5. Grill for 15-20 minutes at 375 F or until bacon is crispy.

 

Chicken Lasagna Florentine

  • 6 lasagna noodles
  • 1 10-oz. pkg. spinach, thawed and drained
  • 2 cups cooked chicken breast
  • 2 cups cheddar cheese, grated
  • 1/3 cup onion
  • 1/4 tsp. nutmeg
  • 1 Tbsp. cornstarch
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbsp. soy sauce
  • 1 10 3/4-oz. can cream of mushroom soup
  • 1 cup sour cream
  • 1 4.5-oz. jar sliced mushrooms
  • 1/3 cup mayonnaise
  • 1 cup Parmesan cheese
  • 1 cup pecans
  • 2 Tbsp. melted butter
  1. Cook noodles; set aside.
  2. Drain spinach well; pat dry. Combine spinach, chicken and next 11 ingredients in a large bowl. Arrange 2 noodles on the bottom of a casserole dish; spread 1/3 of mixture over noodles; repeat 2 times.
  3. Sprinkle with Parmesan cheese; top with 1 cup buttered pecans. Bake 350 F for 30-45 minutes.

 

Chocolate Caramel Sheet Cake

  • Cake:
  • 1 cup butter
  • 1 cup water
  • 1/4 cup cocoa
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 2 cups sugar
  • 2 cups flour
  • 1/2 tsp. salt
  • Frosting:
  • 2 14-oz. cans sweetened condensed milk
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1 tsp. vanilla
  • Optional:
  • 1 1/2 cups coconut
  • 1 1/2 cups toasted pecans
  1. For cake: Cook the first 3 ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth. Remove from heat.
  2. Beat buttermilk. Add next 3 ingredients at medium speed, until smooth; add cocoa mixture and blend.
  3. Combine sugar, flour and salt. Gradually add to buttermilk mixture, beating until blended. (Batter will be thin.)
  4. Pour batter into a greased and floured 15×10-inch pan.
  5. Bake at 350 F for 25 minutes or until toothpick inserted in center comes out clean.
  6. Cool cake completely in pan.
  7. For frosting: Place all ingredients in a heavy 2 qt. saucepan. Bring to a boil; stir constantly 3-5 minutes or until mixture reaches a pudding-like thickness.
  8. Remove from heat. Pour warm frosting over cake. Spread coconut on cake and sprinkle with toasted pecans, if desired.

 

Buttermilk Pie

  • 1/2 cup butter
  • 2 cups sugar
  • 3 large eggs, well-beaten
  • 1 cup buttermilk
  • 3 Tbsp. flour
  • 1 tsp. vanilla
  1. Cream butter and sugar; add beaten eggs.
  2. Add remaining ingredients; pour into an unbaked 9-inch, deep-dish pie crust.
  3. Bake at 325 F for 45-50 minutes or until set.