In the Kitchen With Candace Jock

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Candace Jock, a Corsicana resident, and originally appeared in the CorsicanaNOW September 2015 issue.

Hobo Dinners

  • 2 lbs. hamburger meat
  • Aluminum foil
  • Salt and pepper, to taste (divided use)
  • Liquid smoke, to taste (divided use)
  • 6 baking potatoes, peeled and sliced
  • 2 bell peppers, thinly sliced
  • 2 medium onions, sliced
  • 1 lb. pkg. fresh baby carrots
  • 1 15.25-oz. can sweet corn, drained
  • Sliced jalapeños, to taste (optional)
  1. Preheat oven to 350 F.
  2. Shape hamburger meat into thin patties; place each patty onto its own piece of aluminum foil.
  3. Sprinkle salt, pepper and liquid smoke onto each patty and top with vegetables; close aluminum foil packets tightly.
  4. Bake for 1 1/2 hours.

 

Easy Stuffed Chicken Breasts

  • 1 tsp. dry basil
  • 1 tsp. dry parsley
  • 2 Tbsp. garlic and herb seasoning
  • 2 Tbsp. McCormick Montreal Chicken Seasoning
  • 5 lbs. thin-cut chicken breasts, boneless and skinless
  • 1 12-oz. pkg. Stouffer’s stuffing
  • Toothpicks
  • .87-oz. pkg. McCormick Chicken Gravy or homemade chicken gravy (optional)
  1. Preheat oven to 350 F. Mix herbs and seasonings together; sprinkle over both sides of chicken breasts.
  2. Prepare stuffing according to package directions; place stuffing on breasts.
  3. Roll each chicken breast and secure it with a toothpick.
  4. Bake 45 minutes. If desired, prepare and add chicken gravy.

 

Spicy Shrimp Over Rice

  • Medium onion, thinly sliced
  • 1 Tbsp. olive oil
  • 1 6-oz. can tomato paste
  • 3-oz. water
  • 1 Tbsp. dry mustard
  • 1/2 tsp. cayenne pepper
  • Salt, to taste
  • 1 16-oz. pkg. medium shrimp, peeled and deveined
  • 1 14-oz. pkg. Minute White Rice
  • French bread
  1. In a skillet, sauté onions in olive oil.
  2. Add tomato paste, water, mustard, cayenne pepper, salt and shrimp; stir occasionally on simmer until shrimp is light pink.
  3. Cook rice according to package directions. Pour shrimp mixture over rice.
  4. Serve with French bread.

 

Jalapeño Popper Dip

  • 2 8-oz. pkgs. cream cheese, softened
  • 1 cup mayonnaise
  • 1/ 2 cup shredded cheddar cheese
  • 1 4-oz. can green chilies
  • 1 4-oz. can diced jalapeños (use two cans if hotter taste is preferred)
  • 1/2 cup shredded Parmesan cheese (divided use)
  • 1/2 cup seasoned breadcrumbs
  • 1 Tbsp. olive oil
  • Corn chips, tortilla chips or crackers
  1. Preheat oven to 350 F. Mix cream cheese, mayonnaise, cheese, green chilies, jalapeños and 1/4 cup Parmesan cheese; place mixture in a baking dish.
  2. Mix breadcrumbs, olive oil and remaining Parmesan cheese; sprinkle on top of cream cheese mixture.
  3. Bake 30 minutes; let cool and chill.
  4. Serve with corn chips, tortilla chips or a choice of crackers.

 

Piña Colada Icebox Pie

  • 2 cups pecan shortbread cookie crumbs
  • 1 cup sweetened, flaked coconut
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 2 Tbsp. corn starch
  • 1 8-oz. can crushed pineapple in juice
  • 1 8-oz. pkg. cream cheese, softened
  • 1 1/2 cups cream of coconut (divided use)
  • 2 large eggs
  • 1 cup whipping cream
  • Shredded coconut
  1. Preheat oven to 350 F. Mix first 3 ingredients and press mixture into the bottom and sides of a 9-inch round pie pan. Bake 20 minutes or until lightly browned.
  2. In a saucepan, mix sugar, corn starch and pineapple with juice; stir on low heat until thickened and set aside. When pie filling has cooled, add to baked pie crust.
  3. In a bowl, whip cream cheese, 1 cup cream of coconut and eggs until fluffy.
  4. In a separate bowl, whip whipping cream, gradually adding remaining cream of coconut. Combine the mixtures from both bowls to make topping and add to the pie.
  5. Bake 45 minutes; sprinkle shredded coconut on top.
  6. Chill 8 hours in refrigerator before serving.