In the Kitchen With Angie McClain

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These recipes were contributed by Angie McClain, a Waxahachie resident, and originally appeared in the Waxahachie October 2016 issue.

Banana Pudding

  • 1/2 gal. Dreyers Homemade Vanilla Ice Cream, softened
  • 1 4-oz. pkg. vanilla pudding
  • 1 8-oz. tub Cool Whip, thawed (divided use)
  • 1 12-oz. box vanilla wafers (divided use)
  • 8 bananas, sliced
  1. Mix the ice cream, pudding mix and 2 oz. of Cool Whip together. Set aside. 
  2. Layer a rectangular baking pan in the following order: Vanilla wafers (making sure to save some for the top), bananas, ice cream mixture, remaining Cool Whip and remaining vanilla wafers. Wafers can be crushed or left whole, depending on preference.
  3. Refrigerate until ready to serve. Can be made early and refrigerated overnight.

Crock-Pot Shrimp Boil

  • 5 cups water
  • 1 12-oz. can beer (may substitute with broth)
  • 1/4 cup Old Bay Seasoning
  • 3-4 garlic cloves, minced
  • 1 1/2 lbs. small red potatoes, halved
  • 1 onion, quartered
  • 2 lemons, halved
  • 1 lb. Kielbasa sausage, cooked and cut into 1-inch pieces
  • 8 mini frozen cobs of corn
  • 2 lbs. fresh, uncooked large shrimp, in shells
  1. Spray a 6-7 qt. slow cooker with cooking spray. Add water, beer, seasoning and garlic. Stir until well combined.
  2. Add potatoes and onion. Squeeze lemons over mixture. Place lemons halves in the slow cooker. Cover. Cook on low setting for 4-5 hours.
  3. Add sausage and corn. Cover and cook for 2 more hours. Increase heat setting to high. Add shrimp. The slow cooker will be very full, so do your best to stir a little and squeeze all the shrimp in. Cover and cook for an additional 30-40 minutes, or until shrimp is pink.
  4. Drain the shrimp boil using a large strainer. Serve on a newspaper-covered table for easy cleanup.

Fettuccine Alfredo

  • 1 16-oz. box fettuccine pasta
  • 1 stick butter
  • 1 clove minced garlic
  • 1 pt. heavy cream
  • 2 Tbsp. cream cheese
  • 1 cup Parmesan cheese
  • Salt and pepper, to taste
  1. Prepare pasta according to package directions.
  2. Melt butter in a saucepan over medium heat. Add garlic and cook for 2 minutes.
  3. Add cream and cream cheese. Heat until bubbling but not boiling. Add Parmesan cheese. Mix until the cheese melts. Add salt and pepper to taste. 
  4. Mix some sauce with the pasta. A little sauce goes a long way in this recipe.

Chicken Enchiladas

  • 2 1/2 cups chicken, cooked and shredded
  • 3 cups Monterey Jack cheese (divided use)
  • 20 corn tortillas
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 4-oz. can green chilies, diced
  1. Preheat oven to 350 F. Combine chicken and 1 cup cheese. Fill tortillas with mixture. Roll each one up and place in a greased 9×13-inch baking pan.
  2. Melt butter in a saucepan over medium heat. Stir in flour; whisking for 1 minute. Add broth; continue whisking. Cook over heat until the mixture is thick and begins to bubble up. 
  3. Remove from heat. Add sour cream and chilies. Make sure the mixture is not too hot; otherwise, the sour cream may curdle. Pour mixture over enchiladas. Add remaining cheese to the top.
  4. Bake for 20-23 minutes. Then broil for 3 minutes to lightly brown the cheese.