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
- Fill peppers with cream cheese.
- Cut meat into 1 1/2-inch slices; place on top of cheese.
- Place onion on top of meat.
- Wrap with bacon slices; secure with toothpicks.
- 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
- Cook noodles; set aside.
- 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.
- 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
- 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.
- Beat buttermilk. Add next 3 ingredients at medium speed, until smooth; add cocoa mixture and blend.
- Combine sugar, flour and salt. Gradually add to buttermilk mixture, beating until blended. (Batter will be thin.)
- Pour batter into a greased and floured 15×10-inch pan.
- Bake at 350 F for 25 minutes or until toothpick inserted in center comes out clean.
- Cool cake completely in pan.
- 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.
- 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
- Cream butter and sugar; add beaten eggs.
- Add remaining ingredients; pour into an unbaked 9-inch, deep-dish pie crust.
- Bake at 325 F for 45-50 minutes or until set.
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