Wednesday, October 5, 2022

Smoked Cheddar & BBQ Chicken French Bread


Smoked Cheddar & BBQ Chicken French Bread | Karri Perry; Blue Ribbon Favorites  


Ingredients:

French Bread- store bought or see recipe

2 chicken breasts-cooked and shredded

BBQ Sauce-see recipe or store bought

1/4 cup red onion-diced 

1/2 cup smoked cheddar cheese -grated

1/2 cup Monterey Jack shredded cheese

1 Tbs fresh parsley-chopped fine

3 Tbs Butter melted

1/2 tsp salt

2 garlic cloves minced

3 slices crisp bacon crumbled (optional)


Directions:

Preheat oven 375 degrees


Slice French bread length wise. Place cut sides up on a foil lined baking sheet. 


Melt butter, add salt and minced garlic-stir. 

Drizzle the garlic-butter evenly between each pieces of bread.


Shredded Chicken Pro TIP: For shredded chicken… put the cooked chicken breast in the bowl of a stand mixer (paddle attachment) or a hand mixer with the regular mixing blades—turn on low and slowly increase speed to medium-and it will shred the chicken in 30 seconds… stop shredding when you reach desired shred-size… this is perfect for chicken salad or anytime you want shredded chicken.


This can be done with cooked  chicken breasts, that have been cooled/refrigerated  or hot from the oven… I’ve tried it both ways and was successful.


Pour 1/2 cup of BBQ sauce over the cooked shredded-and chicken-Mix together to coat the chicken.


Top the bread with a layer of the Monterey Jack cheese, add the BBQ chicken, add smoked cheddar, red onions, crispy bacon bits and parsley. Drizzle with additional 1/4 cup of BBQ sauce if desired.


Bake in a 375 degree oven on middle rack for 12-17 minutes-until heated through and the cheese is melted.  Slice and serve.


Homemade BBQ Sauce

3 Tablespoons yellow onion diced finely 

3 cloves garlic minced

 1 1/2 cups ketchup 

3/4 cup light brown sugar

2 Tbs Dijon mustard

1 tsp chili powder

1 tsp salt

1 tsp paprika 

1 Tbs Worcestershire sauce

3/4 cup cider vinegar

2 Tbs butter


Over medium heat, melt butter, cook onion for 4 minutes until soft, add garlic.  Turn heat to medium-low and add ketchup, sugar, spices, mustard, Worcestershire, and vinegar and stir well.  Cook on low for at least one hour to thicken.  Stir occasionally.  Place leftover BBQ sauce covered in refrigerator for up to 10 days.

Sunday, October 2, 2022

Cinnamon Chip Pumpkin Bread







Cinnamon Chip Pumpkin Bread-Karri Perry|Blue Ribbon Favorites 


Makes Two 9x5 loaves 

Bake 350 for 60 minutes on middle oven rack.


Ingredients:

3 cups all-purpose flour

1 tsp baking soda 

1 1/2 tsp baking powder

1/2 tsp salt


15 ounce can pumpkin purée

3 large eggs

1 cup granulated sugar

1/2 cup (packed) light brown sugar

1/2 cup milk

1 cup vegetable oil 

1 tsp cinnamon 

1 teaspoon pumpkin pie  or apple pie spice

1/2 tsp allspice

1 cup cinnamon chips (I used Hershey’s cinnamon baking chips)


Cinnamon-Sugar Sprinkle: 2 tablespoons + 1/4 tsp cinnamon mixed-together and divided between the two loaves. Lightly sprinkle on batter before baking.


Directions:

Spray two 9” loaf pans with nonstick spray-add a piece of parchment-allowing the extra parchment to overhang the edges. (The extra parchment with be the handles to help remove bread from the pan)


Mix dry ingredients: flour, baking soda, powder, salt-set aside.


In a medium bowl, using a spatula mix together the pumpkin, sugars, oil, eggs, milk, and spices.


Add the flour mixture to the wet mixture. Stir to combine-leaving no white streaks of flour. Fold in cinnamon chips.


Pour batter evenly into the two prepared pans. Sprinkle the top of each loaf with cinnamon-sugar, 1Tablespoon/loaf.


Bake in preheated 350 degree oven for 60 minutes on the middle rack. Check the center of each loaf with a knife or toothpick-should come out cleanly when finished baking. 


Allow to cool 5 minutes then promptly transfer loaves to a wire rack, remove parchment paper—cool before slicing.


Can be made in 8x4” loaf pans-you may need adjust bake time by a few additional minutes to accommodate pan size change. Finished bread will have no wet batter when tested with a toothpick or knife.

Wednesday, August 31, 2022

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.



Friday, August 12, 2022

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.

Wednesday, June 1, 2022

Broccoli-Bacon Pasta Salad

 


Broccoli-Bacon Pasta Salad | Karri Perry: Blue Ribbon Favorites


Ingredients:

2-3 cups fresh broccoli-chopped into 1-inch pieces

1-2 cups seedless red grapes halved

1/2 cup well cooked bacon-crumbled

1/2 cup shaved Parmesan 

3/4 cup sunflower seeds-kernels 

1/2 cup diced red onion

8 ounces boiled and drained bow tie pasta-about 3-4 cups cooked pasta


Pasta Dressing:

1 cup mayonnaise 

1 Tablespoon Dijon mustard 

1 Tablespoon sugar

2 Tablespoons red wine vinegar 

1/2 teaspoon each of salt and pepper






Directions:

Cook pasta according to package instructions. Rinse to cool and set aside to drain.


In a large bowl, add the Parmesan, sunflower seeds, diced red onion, halved grapes, chopped broccoli, and crumbled bacon.  Fold in the cooked pasta.


Stir together the dressing.  Pour over the pasta salad. Gently stir. Serve or cover and refrigerate until ready to serve.





Monday, May 2, 2022

Derby Day Pecan Ice Cream Ball

This is a great make-ahead dessert! Perfect for the Derby or any day!!



Make the nuts ahead or purchase store bought nuts and assemble each pecan ball in advance of your event.  

Vanilla ice cream covered in toasted, salted, buttery pecans… floating on a pool of caramel, topped with chocolate fudge, bourbon whipped cream, a mint sprig and a cherry.

For this recipe, make sure you have ample freezer space.  The prepared ice cream pecan balls will be made ahead and wait in the freezer until ready to serve.

Ingredients:

4 cups of roasted chopped pecans-available at Kroger or make your own. 

Good Vanilla Ice Cream (I used Kroger Private Selection Country Vanilla-it’s my favorite)

Hershey’s Hot Fudge 

Hershey’s Caramel Sauce

Whipped Cream-

1 1/2 cup Heavy Whipping cream

1/4 cup confectioners sugar

1 ounce bourbon

Maraschino Cherries 

Fresh Mint Sprigs


For homemade: Roasted Buttery-Salted Pecans (make ahead):

Use 4 cups of chopped pecans

2 Tablespoons melted butter

1 teaspoon sea salt

In a small bowl, pour melted butter over the chopped pecans. Stir to coat.  On a parchment lined baking sheet, spread the nuts, sprinkle with the salt. Bake for 15-20 minutes on the middle rack of a preheated 300 degree oven. Allow nuts to cool to room temperature, before storing in an air-tight container.


Assembly:

Use a freezer safe plate or deep plastic container to place finished pecan balls upon after making. Again, be sure to have freezer space to store the prepared pecan balls.

Using 1 cup of the chopped buttery salted pecans and place on a rimmed baking sheet in one even layer.  Set aside.

Using a medium scoop (1-per serving), scoop 6 ice cream balls. Roll each scoop of vanilla ice cream in the chopped nuts.  Working quickly. press gently to adhere the nuts to the ice cream.  Replenish nuts as necessary.


Place the prepared ice cream pecan balls into the freezer right away to firm up-leave pecan balls in the freezer-covered, until ready to serve.


For Bourbon Whipped Cream:

Mix 1 1/2 cup heavy whipping cream, 1/4 confectioners sugar, 1 ounce bourbon. Mix on low, then high until whipped cream thickens

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When ready to serve, on a plate or shallow bowl, add 2 Tablespoons of caramel onto the plate. Place the pecan ball on the caramel. Top pecan ball with 2-3 Tablespoons of hot fudge (gently warm chocolate in microwave if desired) top with bourbon whipped cream, mint and cherry…

Enjoy!!


Derby Day Pimento Cheese Spread


Derby Day Pimento Cheese Spread 

Karri Perry| Blue Ribbon Favorites


Ingredients:

4 ounces softened cream cheese

1/4 cup mayonnaise (Duke’s)

1 cup freshly shredded sharp or extra sharp cheddar cheese-be sure to shred by hand the block of cheese (Cracker Barrel Brand)

4 ounces jarred pimentos-drained and chopped

1/2 teaspoon smoked 

paprika 

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon onion powder

2 teaspoons red wine vinegar


Directions:

Stir together the softened cream cheese and mayonnaise.  Add the salt, pepper, smoked paprika, and onion powder. Stir to blend. Add the red wine vinegar, stir to combine. Fold in the shredded cheese and chopped pimentos.  Refrigerate for 2 hours to allow flavors to develop. Serve with crackers, or celery. Keeps for up to 3 days refrigerated in an airtight container.

Tuesday, April 5, 2022

Carrot Cake Trifle


This recipe can be made in a 9x13 baking dish, turned into a trifle, or as cupcakes, or a three-layer stacked cake.

Prize-Winning Carrot Cake as a Trifle

Karri Perry-Blue Ribbon Favorites


Ingredients:

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 tiny pinch of ground cloves
1/2 teaspoon salt
***
3 large eggs-room temperature
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup buttermilk-room temperature
2 teaspoons vanilla extract
***
2 cups of finely grated carrot-  Food process once with a grater attachment and then a second time for finely grated carrot.
1 can (8 ounce) crushed pineapple, drained very well
1/2 cup flaked coconut-I use Baker's Sweetened Angel Flaked-in the blue bag.
1 cup chopped toasted walnuts (optional) Toast nuts in a 350 degree oven for 5-7 minutes, cool and chop before adding to the cake. 

Instructions for trifle:
Spray a 9x13 baking dish with nonstick spray. Set aside


For a traditional layer cake:
Line three 9-inch round cake pans with parchment paper and lightly grease/spray.  Set aside.

Stir together the flour, baking soda, salt, cinnamon, nutmeg and tiny pinch of ground cloves.  Set aside.

In a large bowl, with an electric mixer, combine the eggs, sugar, oil, buttermilk and vanilla, mixing together until combined and emulsified (smooth with no oily puddles).  Slowly add the flour mixture, stopping to scrape down the bowl.  Mix cake batter just until flour mixture is incorporated.

Fold in the grated carrot, pineapple, coconut and chopped nuts if using.

Pour batter into the prepared baking dish for trifle or equally into prepared cake pans.  


Cake pans: Bake at 350 degrees for about 30 minutes.

9x13: Bake 35-40 minutes or until a toothpick comes out cleanly from the center of the cake.


For 9x13: let cake cool completely before cutting.

Making the Trifle: Cut cooled cake into two-inch squares.  Fill a large clear glass trifle dish or bowl with a layer of cake. Add a layer of frosting (recipe below) Add a layer of cake, followed by frosting, ending with frosting on top.  




Garnish:
Edible Easter Grass-available at Target, and Amazon (I used Galerie brand)

Strawberry “carrots”  Candy coated strawberries:
White chocolate candy coating/melts-availale in baking aisle: white candy coating at Kroger, or orange candy melts available at Michael’s/Joann’s or online.
Orange food gel
Fresh-cleaned and dried strawberries
Plate with waxed paper

Follow package instructions to melt candy coating.  Add orange food gel to achieve a good carrot color. Dip each cleaned and dried strawberry into melted candy to evenly coat the berry. 
Let excess drip back into the melted candy coating. Rest finished berries on a waxed paper-lined plate.  Let coating set-up, then place “carrots” on top of trifle to garnish.  Store extra dipped berries in the refrigerator.  Top trifle with edible grass and strawberry “carrots”. Refrigerate until 1 hour before serving. Can be made two days in advance.

Layer Cake:
Remove cakes from the very warm pans after 10 minutes AND remove and discard the parchment paper.  Let cool.

Once cakes are at room temperature, spread the frosting between the cake layers, on the sides and top of cake.  This is not the final coat, this is only the crumb-coat.

Chill cake in the refrigerator for 30-60 minutes, then apply a final coating of the frosting, add nuts to the sides for garnish. 

Refrigerate cake overnight, up to 24 hours and then serve. 

** For cupcakes, this recipe makes 36 cupcakes.  Use cupcake liners, fill cups 3/4 full, bake for 17-19 minutes, or until toothpick comes out clean.

Fluffy Cream Cheese Frosting

Ingredients
(I usually double this for a three-layer cake)

1 stick of softened butter (8 TBS)
1 brick of softened cream cheese (8 ounces)
3 cups of powdered sugar
1 small tub (8 ounces) of whipped topping
pinch of salt
2 teaspoons of vanilla extract
1/2 cup chopped toasted walnuts-for layer cake sides
Whip butter until smooth and airy, add softened cream cheese, mix until smooth. Add salt and vanilla and sugar.  Fold in the whipped topping—this lightens the frosting.

(If frosting is too thick, add 1 teaspoon of milk or cream at a time until desired consistency is reached.)
Refrigerate the frosted cake, cupcakes or prepared trifle until one hour before serving. 
*Can be made two days in advance, the flavors develop in the refrigerator-it’s delicious the same day-and even better after 24 hours of refrigeration!