Easy Buffalo Chicken Appetizers

Easy Buffalo Chicken Tortilla Appetizers-Karri Perry

Ingredients:

1 pound cooked and shredded chicken (about two chicken breasts or two generous cups of shredded meat)

8-ounces softened cream cheese

1/2 cup Frank’s Red Hot Buffalo Sauce

1/4 cup chopped green onion

1/4 cup finely diced celery

1/4 cup finely shredded carrot 

1 cup shredded Colby Jack cheese

1/4 cup blue cheese dressing*

*May substitute with Ranch dressing if desired.

5-6 large tortilla-burrito wraps

1/2 tsp each of salt and pepper

Shredding Chicken Tip: when using cooked and cooled chicken breasts—a stand mixer or hand mixer makes quick work of shredding the meat. Start on low, and increase the speed as necessary.  Depending on how shredded you prefer your chicken-simply stop mixing when you reach the desired consistency— it takes just seconds… it probably takes longer to plug in the mixer than it does to shred the chicken!! This is a handy trick… and huge time saver!

Directions:

In a medium bowl, add the softened cream cheese-stir or whip with a mixer to loosen, add salt, pepper, and Buffalo sauce.  Mix to combine. Fold in the cooked shredded chicken, chopped green onion, shredded cheese, shredded carrot and diced celery. 

To each tortilla, spread 1 tablespoon of blue cheese dressing.  Add about 1/2-3/4 cup of chicken mixture, covering tortilla and spread to the edges of tortilla.

Tightly roll each tortilla. Place roll seam-side down on a large plate. Repeat, using the rest of the chicken mixture and the wraps (makes 5-6) Wrap finished tortilla rolls with plastic, and refrigerate for 2 hours-to overnight.

When ready to serve:

Remove plastic wrap-place toothpicks into the tortillas. Slice using a sharp aerated knife-into 5-6 pieces (each tortilla)-discarding the very end pieces. Tip: For even cutting, slice in half first and then cut each half into thirds. Repeat until all the tortillas are cut and place on a platter-serve with extra ranch and and blue cheese dip. Makes about 30 appetizers.

*Don’t care for blue cheese dressing?-replace with ranch dressing.

Brown Sugar Peach Cobbler

Brown Sugar Peach Cobbler-Karri Perry 

Ingredients:

1 15-ounce can peaches in heavy syrup—Reserve Syrup!

1 16-ounce bag frozen peaches

16 Tablespoons unsalted butter-melted-divided

1 cup brown sugar-divided

1/2 cup granulated sugar 

1 1/2 cups flour

1 large egg

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 teaspoon cinnamon 

1/8 teaspoon nutmeg

Directions:

Preheat oven to 400-degrees.

In an 9x13 casserole dish, add the 8 Tablespoons of melted butter.

Add the frozen peaches is a single layer, followed by the canned peaches AND the syrup.  Sprinkle peaches with 1/2 cup brown sugar, cinnamon and nutmeg.

In a medium bowl, add 8 tablespoons of melted butter-let cool slightly, then add 1/2 cup brown sugar, and granulated sugar, stir.  Add the egg and vanilla, stir to combine. Add the flour, baking powder, and salt.  Pour the cobbler topping over the peaches. Tip: the batter will spread out while baking—simply dollop the batter and spread it evenly-as best you can… it’s ok if it’s not perfect—the oven will melt it and it will fill in as it bakes.

Bake in a preheated 400-degree oven for 35-40 minutes uncovered on the middle oven rack-the cobbler will be ready when the cobbler is golden brown and bubbling throughout-or 180+ degrees internally.  

If the crust begins to look too brown toward the end of the bake time—lay a piece a aluminum foil gently across the top—another trick—is to carefully move the cobbler the the lowest rack for the last five minutes—this still allows the cobbler to bake, but gives the crust a little reprieve from the direct heat… (it’s just a way to accomplish a fully baked cobbler-and get the heat where you need it-without over browning the crust)

Allow cobbler to rest for 30 minutes before serving. Best served warm with vanilla ice cream.

Honey Corn Fritters

 

Honey Corn Fritters

1 cup self rising flour

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon smoked paprika

1 (generous)Tablespoon honey

1/2 cup milk

2 large eggs lightly beaten

2 teaspoon vegetable oil

1 1/2 cups fresh corn kernels—if using frozen-let thaw first

1 Tablespoon chopped fresh parsley 

1 cup-divided-vegetable oil for frying

In a medium bowl combine

flour, salt, pepper, smoked paprika.  Stir set aside.

In a small bowl, mix together the eggs, buttermilk, honey and vegetable oil.

Pour the wet mixture into the dry mixture.  Fold in the corn, and parsley.

In a shallow skillet, add enough oil  (about 1/2-3/4 cup)to cover the bottom of the pan-heat the oil to 375.

Gently add dollops of the mixture (1 Tablespoon in size) to the hot oil. Fry until golden on both sides. Drain on a plate or wire rack lined with paper towels. 

Key: make each fritter small—only 1 Tablespoon of batter—otherwise they won’t fry up in 2 minutes… and may be doughy inside. Keep oil hot-but not too hot-or they’ll get too brown on the outside before the insides have puffed up. I usually keep skillet oil at a medium “6” and it gets the job done. 

Serve with honey or a herbed ranch dip:

Herbed ranch:

1/2 cup buttermilk 

1/2 cup Mayo

1/4 cup sour cream

1 Tbs lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

Chopped fresh parsley, dill and chives 1 teaspoon each.

Old Fashioned Sugar Cream Pie

First Place Old Fashioned Sugar Cream Pie

Karri Perry|2022-makes one 9 inch pie.

1 prepared pie crust chilled

(For dough: 

1 1/2 cups all purpose flour

1 Tablespoon sugar

2 teaspoons salt

6 Tablespoons unsalted butter

1 Tbs butter flavored Crisco

1/4 cup ice water)

For the crust: mix together the flour, salt and sugar. Cut in the butter and Crisco until a crumbly appearance forms. Then drizzle the water in, until dough comes together—depending on humidity-you may need a little less water  or a little more water… always try to get dough to come together using the least amount of water necessary—too much liquid = tough crust.  Roll out on a well floured piece of parchment paper-flour the rolling pin too. Roll to 1/4 inch thickness—fill pie plate, crimp edges and then put it in the freezer until ready to fill.

Pie Filling:

1 Tablespoon light brown sugar-packed

1/3 cup all purpose flour plus 1 Tablespoon flour divided

2 cups heavy whipping cream

1 cup granulated sugar

1 1/2 teaspoons vanilla extract

2 Tablespoons unsalted butter

1/4 teaspoon ground cinnamon 

Prepare crust-chill until ready to fill.

In a medium bowl gently whisk together the granulated sugar and 1/3 cup of flour.  Add the heavy whipping cream and vanilla. Stir gently to combine. 

To the pie shell-mix together the brown sugar and 1 Tablespoon of flour-sprinkle mixture into the bottom of the empty pie shell.

Pour the cream/sugar mixture into the pie shell.

 

Dot with butter-cut into 8 tiny pieces.

Sprinkle the top of the pie with ground cinnamon.

Bake on the lowest rack of a preheated 350 degree oven for 60 minutes total—first for 40 minutes and check to make sure crust isn’t over-browning. ((pro tip: Good idea to use a pie drip catcher—or a rimmed baking sheet in case it bubbles over))  Cover the crust edges with a pie crust shield (or aluminum foil) if necessary and bake 20 minutes more until pie is bubbly.  Pie will be mostly set—but still jiggly; pie will firm up as it cools. Allow to cool, and then refrigerate for at least 2 hours-overnight is best.