In the Kitchen With Amanda Shephard

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Amanda Shephard, a Weatherford resident, and originally appeared in the WeatherfordNOW October 2015 issue.

Granny Jo’s Chocolate Pie

  • 1 1/2 cups sugar
  • 1/4 cup cocoa 
  • 2 1/2 heaping Tbsp. flour
  • Pinch of salt
  • 2 large eggs
  • 2 cups milk
  • 1 tsp. vanilla
  • 2 Tbsp. butter
  • Pie crust, baked
  1.  Mix together dry ingredients; set aside.
  2. Beat egg yolks in a large pot; add milk. Add dry ingredients to pot; stir until smooth. Cook on medium heat until thick; add vanilla and butter. 
  3. Once melted and combined, pour into baked pie crust. Refrigerate before serving.

 

Easy Crock-Pot Roast

  • 1 Tbsp. McCormick Montreal Steak Seasoning
  • 1 large roast
  • 1 10.5-oz. can beef broth
  • 1 2-oz. envelope Lipton Recipe Secrets Onion Soup and Dip Mix 
  • 1 onion, chopped
  1. Sprinkle steak seasoning on top of roast. Add roast and remaining ingredients to Crock-Pot. 
  2. Cook on low for 4-6 hours.

 

Best BBQ Ribs

  • 2 racks baby back pork ribs
  • 3/4 cup dark brown sugar, packed
  • 1/2 cup smoked paprika
  • 1/4 cup cayenne pepper
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 1/4 cup kosher salt
  • 2 Tbsp. ground black pepper
  • 1 17-oz. bottle of your favorite barbecue sauce
  1.  Preheat oven to 350 F. Prepare ribs by removing the filmy membrane on the bone side of the rack.
  2. Combine dry ingredients in a bowl to make a dry rub. Spoon 2-3 Tbsp. of the dry rub on each side of both racks; rub spices into ribs. Wrap each rack with foil. Bake for 2 1/2 hours. Cool to room temperature or leave them in the refrigerator overnight.
  3. Heat grill to medium high. Brush both sides of the racks of ribs with barbecue sauce; place ribs on the grill. Baste and turn frequently until sauce is caramelized. Enjoy!

 

Chicken Spaghetti

  • 4-5 boneless chicken breasts
  • 1 48-oz. pkg. spaghetti noodles
  • 1 16-oz. block Velveeta, cubed
  • 1 10-oz. can Ro-Tel
  • 1 10-oz. can cream of mushroom soup
  • 1 10-oz. can cream of chicken soup
  • 1 4-oz. can diced green chilies
  1.  Boil chicken until cooked; remove from water and cool. Cube chicken.
  2. Boil noodles in the water used to cook the chicken. 
  3. Drain the noodles and add them to a big pot. Add chicken, cheese and remaining ingredients. Cook on low heat and stir often for about 30 minutes or until well-combined.

 

7 Layer Dip

  • 1 16-oz. can refried beans
  • 2-3 large avocados
  • 10-oz. premade pico de gallo (divided use)
  • 1 small bunch cilantro, chopped
  • Lime juice (optional)
  • 16-oz. sour cream
  • 1 1.25-oz. pkg. taco seasoning
  • 1 8-oz. pkg. shredded cheese
  • 1 4-oz. can green chilies, chopped
  1. Spread the beans onto the bottom of an 8×8-inch cake pan.
  2. In a bowl, mash avocados; mix in half of the pico de gallo and the next 2 ingredients to make guacamole. Spread a layer of guacamole onto the beans.
  3. In a separate bowl, mix together sour cream and taco seasoning. Spread layer of mixture on top of the guacamole. Sprinkle cheese on top of sour cream; add remaining pico and green chilies. Serve immediately with tortilla chips or refrigerate.

 

Homemade Mac and Cheese

  • 1 16-oz. bag elbow noodles
  • 1 qt. buttermilk
  • 1 16-oz. block Velveeta, cubed
  • 2-3 sticks butter
  • Salt and pepper, to taste
  1.  Boil noodles and drain. Pour noodles into a serving dish. 
  2. Stir in buttermilk and cheese. Slowly add butter until ingredients are combined; add salt and pepper to taste.