Mo wants your recipes!

I want to your recipes. I want to trade recipes with you and I want to bring you on the show as a guest You will have the opportunity to prepare a meal on The Church Lady Cooking Show. 

Oh Hallelujah!!!

Nicey’s Keto Broccoli Cheese Chips


No one can just eat just one of these delectable Broccoli cheese bites! It’s only 5 ingredients and they are so easy to make. If you are looking for a tasty Keto-diet friendly snack, you will love this quick and easy recipe. You kids will love this and the bible study potluck will have them talking. You probably already have these ingredients in your kitchen. Once they come out of the oven, grab them quick, they won’t last long. Happy cooking!!

Ingredients:

2 cups Broccoli florets – chopped

2 Egg whites

1 ½ Shredded cheese – Colby Jack/Monterrey/Cheddar blend

¼ cup Almond Flour

¼ tsp Magic

Directions:

Preheat oven to 350 degrees. Mix all ingredients together. Blend well. On a cookie sheet, spray non-stick spray evenly and spoon mixture onto cookie sheet into individual circles. Bake for 20 mins or until golden brown.

Enjoy!


Nicey’s Almond Veggie Stir Fry


Hey vegans! I haven’t forgotten about you! Let’s bring on the veggies. I am super excited about this recipe and your family will love it! It’s packed full of fresh veggies with the right amount of ginger, garlic and almonds for that extra crunch. This healthy alternative to your everyday side dish will definitely be a crowd pleaser. It’s so easy to make and will be done in less than 30 minutes. This is also a great meal for anyone who just wants a great veggie plate. Meat eaters, try this with your family tonight. Your vegan friends will thank you. Happy eating!!!

Ingredients:

1 tsp Cornstarch

1 tsp Sweet soy

3 tsp water

1 tsp sesame oil

3 cups broccoli florets-chopped

3 tbsp Olive oil

1 large bell pepper-sliced

1 onion – sliced

1 zuchinni –sliced

1 yellow squash- sliced

1 cup mushrooms – sliced

2 tsp minced garlic

1 tsp ginger root – chopped

½ cup almonds – sliced

In sautee pan, add sesame oil, olive oil, ginger and garlic together until oil is hot. Add vegetables starting with broccoli first. Sautee for 2 minutes and add remaining vegetables and magic. Cook until tender. Reduce heat. In a medium sized cup, add water and cornstarch and blend well. Add to veggie mixture. Add sweet soy sauce to mixture and turn to medium-low heat until thickened. Sprinkle almonds on vegetables when ready to serve. Enjoy!

Buffalo Chicken Dip

Buffalo Chicken Dip

Great dish for sports parties

Ingredients:

Ruffles Potato Chips

3 cups of boneless white meat chicken

1 tsp Nicey’s magic seasoning

1 tsp onion powder

1 tsp garlic powder

½ cup shredded cheese

3rd cup hot sauce

8oz cream cheese (Philadelphia)

2 cups ranch dressing

Heat olive oil in frying pan. Put chicken slowly in the pan. Add the magic, onion powder, and garlic powder in with the chicken and stir till chicken is light brown. In a separate bowl mix, good, cream cheese and ranch dressing. Slowly, mix in the chicken but fold the chicken as you pour it in. This keeps it from tearing up as you have already did that in the frying pan. Now, add in the hot sauce. Slightly mix it all togather. Lastly, add in the shredded cheese. Next, pour it all into a pan (8x8 pan optional). Preheat stove to 400. Cook for, approximely, 10 minutes or until cheese is melted. Remove and let cool but best served warm. You can also add parsley for garnish.

Go Team

Nicey’s Red Velvet French Toast

With Hazelnut Spread


Ingredients:

1 cup buttermilk

4 eggs

2 egg yolks​

½ cup sugar

2 tbsp cocoa powder

2 ½ tsp vanilla extract

3-4 drops red food coloring

6 slices bread, such as French toast or Brioche

1/2 cup Hazelnut Spread

1 cup whipped cream

8 oz cream cheese

Directions:

Spread 1/2 cup of hazelnut spread onto a parchment lined baking sheet and freeze.

Slice each bread slices in half, and using a serrated knife, cut a small slit into the side of the bread. Break the frozen hazelnut spread into pieces, and insert a piece into the slit in the bread.

Combine 1 cup of buttermilk, 4 eggs, 2 egg yolks, 4 tbsp of sugar, 2 tbsp of vanilla, 2 tbsp of cocoa powder and 3-4 drops of red food coloring, and whisk well. Soak the bread slices in the custard mixture, 2 minutes. Whisk 8 oz of cream cheese, 2 tbsp sugar and 1/2 tbsp vanilla until smooth and then fold in 1 cup of whipped cream.

Add a tablespoon of butter to a pan and cook over medium heat, until slightly browned, 2-3 minutes per side.

Top with the cream cheese topping and enjoy!

Nicey’s Fried Chicken Breast with Lemon Basil Sauce

I am in love with sauce, chile! This dish will be a favorite at the dinner table. The chicken is so succulent and tasty. The family will be pleased and you won’t have to worry about any leftovers. This will definitely result in clean plates. So simple to make and it pairs well with any sides. Make this a Sunday favorite in your household. Enjoy!

Ingredients:

4 boneless chicken breast

1 tsp magic

1 tsp black pepper

1 tsp onion powder

½ cup vegetable oil

Ingredients for Lemon Sauce:

2 tsp unsalted butter

2 cloves garlic

½ cup heavy cream

¼ cup parmesan cheese

¼ cup basil leaves – chopped

Zest of 1 lemon

Directions:

In a large skillet, bring vegetable oil to medium heat. Season chicken breast with magic, black pepper and onion powder. Butterfly (cut in half leaving ends intact) and place in skillet. Cook evenly on both sides until golden brown and cooked through thoroughly. Set aside.

Lemon sauce/ in large sized pann, melt butter and add garlic cloves and saute for 1-3 minutes. Add chicken broth, basil leaves and heavy cream and bring to a simmer. Add magic and black pepper to taste. Add parmesan cheese and basil. Bring to a simmer. Sauce should thicken. Add chicken breast to sauce and spoon sauce over chicken. Enjoy!!!!

Nicey’s Loaded Sweet Potatoes

Ok ya’ll know how much I love sweet potatoes, right? Well, this loaded sweet potato recipe is a complement to any main dish. This isn’t just your everyday sweet potato. This recipe gives you a little sweet potato pie on the side. It’s so delicious and your family will simply love them and will never want to go back to just an ordinary sweet potato again. This recipe is a winner at the next potluck or church event. This palate pleasing recipe will have the family coming back for more. It’s super easy and so yummy. Enjoy!

Ingredients:

4-6 sweet potatoes

1/4 cup unsalted butter, melted

1/4 cup brown sugar, packed

1 teaspoons ground cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

1 cup mini marshmallows

Directions:

Preheat oven to 425 degrees. Line a baking sheet with foil.

Place potatoes in a single layer onto the prepared baking sheet. Place into oven and bake for 45-50 minutes, or until soft.

In a small bowl, mix together butter, brown sugar, cinnamon, vanilla and nutmeg.

Cut the potatoes down the center lengthwise. Top with butter mixture and marshmallows.

Preheat oven to broil. Place potatoes into the oven again and broil until the marshmallows just start to brown, about 2-3 minutes. Serve and enjoy!!

Nicey’s Slow Cooker Chicken and Wild Rice

Winter is here and we need a dish to keep the family warm. Go ahead and get this in the crock pot and finish your Saturday chores, go shopping and run errands for the day. Once you get back home out of the cold, you have a hot meal that you and the family can enjoy. So get up and get your day started and this dish will be patiently waiting on you to pour up as bowl for your family to enjoy. Happy Cooking!

Ingredients:

3 Grilled Chicken breast – diced

1 tsp black pepper

1 tsp magic

6 cups chicken broth

3 cloves garlic chopped

1 onion – sliced

2 carrots – sliced

½ tsp rosemary

½ dried thyme

2 bay leaves

2 cups mushrooms – sliced

¼ heavy cream

½ cup unsalted butter

¼ cup all purpose flour

1 cup half and half

2 tsp chopped parsley

1 cup spinach

Directions:

Place chicken in slow cooker stir in chicken broth, butter, garlic, onion, carrots, thyme, rosemary, bay leaves and slow cook for 2 hours. Take flour, heavy cream and half/half and blend together well. Pour mixture in slow cooker. Add rice and mushrooms. Cook additional 1 ½ hours. Soup will thicken. Garnish with parsley. Serve and enjoy.

Nicey’s Red Beans and Rice

Hey chile. Don’t you just love a good recipe for comfort food? I simply love red beans and rice. On a cold winter day, this recipe warms the soul. When this dish is cooked, the fragrance of the red beans and rice will fill the kitchen and your family will be ready to sit at the table and feast. You can use this as a side dish with some Sunday fried chicken or enjoy this dish as a Saturday comfort dinner near the warm fireplace. Just make sure you don’t fall asleep in front of that fire. You got to get up for church tomorrow! Just remember there will be no leftovers with this dish. Enjoy!

Prep: 30 mins/ Cook time: 2 hours

Ingredients:

3 cans red kidney beans

¼ vegetable oil

12oz. diced andouille sausage

1 diced onion

4 cloves garlic – diced

2 qts. Chicken broth

2 bay leaves

1 tsp blk pepper

1 tsp thyme

4 cups white rice – cooked

Directions:

Heat vegetable oil in a large pot. Pour in onions and cook until tender and stir in sausage. Cook until brown. Stir in chopped garlic and saute. Pour in red beans, chicken broth, bay leaves, black pepper, thyme with sausage mixture. Bring to a boil. Reduce heat to a low simmer and stir occasionally. Add magic for seasoning and continue to simmer on low for 2 hours. Beans should thicken during the cooking process. Spoon cook rice into bowls and pour red beans over rice. Enjoy!!

Nicey’s EggNog French Toast

What a treat!!! I love this time of the year and this is the time that I get to enjoy eggnog. I love the taste of eggnog in different recipes. Instead of the regular french toast mixture, I used eggnog and what a surprise, it was so delicious! My family was asking for more. This is a great recipe for Christmas morning or any special occasion around the holidays. Enjoy!

Directions:

• 3 cups Eggnog

• 5 eggs

• 1 tsp ground cinnamon

• Loaf French Bread

• Butter

Instructions:

1. Heat griddle or large skillet over medium heat.

2. In a large bowl beat together eggnog, eggs and cinnamon.

3. Slice French bread into 1 inch thick slices.

4. Dip each slice of bread into the egg mixture to coat both sides.

5. Melt 1 Tbls of butter over the surface of the griddle.

6. Place dipped pieces of bread on the hot griddle. Cook for 2-3 minutes per side. Repeat with remaining bread.

7. Serve immediately topped with maple syrup and whipped cream if desired.

Nicey’s Purple Sweet Potato Pie

Okay, I know what you are thinking, why is that sweet potato pie purple? Well, chile, it’s purple because the sweet potato is purple. Yes they do exist and they taste great! Tell the family to calm down and let them know it tastes just as good as the original sweet potato pie, just a different color. It’s great to surprise the family with something new and this is something that will have the family talking for the remainder of the year and asking for more! The purple sweet potato is native to Columbia and Southern Central America. Those beauties were brought to Asia and the speckled, pale flesh developed on the Japanese island of Okinawa. Eventually they were brought to Hawaii. Purple sweet potatoes tend to be a little more dense and dry than your normal sweet potato so they will take a little longer to bake. The beautiful purple color will liven up your holiday meal and give just enough sparkle to the dessert table!

Ingredients:

o 3 medium purple sweet potatoes (Look for them at the farmer’s market)

o 5 Tablespoons unsalted butter

o 1 cup unpacked brown sugar

o 3 large eggs

o 3/4 cup heavy cream

o 1/2 Tbsp vanilla extract

o 1 tsp Butter extract

o 1 tsp ground cinnamon

o 1/2 tsp ground nutmeg

o 2 pie crust (homemade or store-bought)

o whipped cream for garnish

Directions:

1. Place sweet potatoes into a large pot of boiling water; cook until tender, about 20 minutes.

2. Turn oven on at 350°F to preheat.

3. Drain potatoes and cool slightly, then use a spoon to remove potato from the skins. Use potato masher to mash potatoes in a large bowl until smooth and creamy; set aside. (Alternatively, you can use an electric mixer to mash the potatoes.)

4. Cream together the butter and sugar until light and fluffy; Add the eggs and mix until well combined. Add the mashed sweet potatoes, heavy cream, vanilla, cinnamon, nutmeg. Mix until well combined.

5. Brush pie crust with a little egg-wash. (I also like to sprinkle cinnamon/sugar on the crust as well.)

6. Transfer mixture into unbaked pie shell and place onto center rack of the preheated oven.

7. Bake for 50-55 minutes, or until a toothpick inserted in the center of the pie comes out clean. (Tip: Check crust after about 40 minutes. If it's browning too quickly, cover crust with a thin strip of aluminum foil.)

8. Remove pan from oven and transfer to a wire rack to cool. Serve chilled or at room temperature, using whipped cream as garnish, if desired. Enjoy!

Nicey’s

Sweet Potato Cobbler

Chile, get ready for the “Lawd have mercy” remarks and no left overs. This dessert is a winner! For all the transplants to the south, this is truly a southern dish! This is a twist to the traditional peach, apple and berry cobblers. I have met so many people that have not tried this southern dish and “Bless their hearts” they have been missing out on this great comfort food. Make sure this dessert is on the table for your next Sunday dinner or that next church gathering. They will talk about this one at bible study. Enjoy!

Pre heat oven to 350 degrees

Ingredients:

9X11 Inch Baking dish

3 Sweet potatoes (cooked)

1 pack Pie Crust (2 packs if you like extra crust)

1/3 cup Heavy cream or vanilla creamer

2 tbsp Vanilla extract

1 tsp butter flavoring

1 tsp Cinnamon

½ tsp nutmeg

2 cups sugar

2 cups water

½ tsp lemon juice

1 egg

1 stick butter

Directions:

Spray your baking dish with non-stick spray. Set aside. Take 1 egg and mix with 1 tsp water for egg wash mixture. Spread 1 pie crust in the baking dish. (I like extra crust so I put 2 pie crusts at the bottom) Brush egg wash on the pie crust and set aside. Chop sweet potatoes in ¼ quarters and place in the baking dish. Take half a stick of butter and cut into pieces and place in the baking dish with the sweet potatoes.

Sauce:

Pour water in sauce pan and add sugar. Add vanilla and butter extract. Stir in cinnamon and nutmeg. Add remaining butter to mixture and place on medium heat until it begins to boil. Reduce heat to low as it thickens and add heavy cream. Simmer for 10 minutes.

Carefully pour the sauce over the sweet potatoes and butter. Take the remaining pie crust and cover the mixture. Brush your egg wash mixture on top of the pie crust. Take a butter knife or fork and make and opening at the top of the pie crust. Bake this cobbler for 25-30 minutes or until golden brown and bubbly. Remove from oven. Let cool for 10-15 minutes. Serve and enjoy! (Taste great with vanilla ice cream.)

Nicey's Chicken Broccoli Rice Casserole

1 1/2 cups white rice

3 5/8 cups water, divided

1 teaspoon salt, divided

1/4 teaspoon white pepper

1 (10-ounce package) chopped frozen broccoli, thawed or 2 cups steamed fresh broccoli florets (about 8 ounces fresh)

1 (10 3/4-ounce) can condensed cream of mushroom soup

1 1/3 cups grated sharp cheddar, divided

2 tablespoons margarine, melted

In a medium saucepan, combine rice, 3 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat, cover pan and cook until rice is tender and water is absorbed, about 20 minutes.

Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.

While rice is cooking, in a medium bowl, stir pepper and 1/2 teaspoon salt into remaining 5/8 cup water. When dissolved, add broccoli. Stir in soup, 2/3 cup cheddar and margarine. When rice is done, add to the mixture and stir to combine. Spread evenly in prepared baking dish and bake 25 minutes. Remove from oven, sprinkle remaining 2/3 cups cheddar over the top of the casserole and return to oven. Bake 5 minutes or until cheese is melted. Remove from oven and serve hot.

Banana Split Recipe

Ingredients

4/5 Fresh Bananas (These Bananas Must Be Ripe & Yellow In Color)

8 oz. of a good quality melting chocolate

Maraschino Cherries

Whipped Cream

Sprinkles or Nuts for Garnishing

Instructions

Take a mixing bowl and heat your chocolate in the microwave in 30 second intervals until chocolate is smooth. You should keep and eye during each time check to smooth out your chocolate with a spoon. Once completed let chocolate cool to room temperature but not letting it become solid again.

While you wait make separate bowls for your garnishing. My personal favorite for a banana split is sprinkles and nuts. Make sure you separate your garnishes to allow for a fun dipping moment in the end.

Cut your bananas between a 2 1/2 inch to 3 and set aside until you are ready to dip.

This is the fun part! Take your banana and dip them in your chocolate followed by your garnishes. You can choose to dip your chocolate side of the banana in your sprinkles or nut bowls and top the middle of your banana with the whip cream and cherry. Have fun with this easy but fun dessert! Don’t forget to send us your photos.

Total time: 10 minutes

Grilled Portabella Mushrooms stuffed with Spinach, Cheese and Turkey Italian Sausage


This is one of my favorite, easy to make dishes for summertime grilling. I love this dish because it looks so appetizing and it tastes delightful. The prep time is about 15 minutes and 15 minutes to grill. I know quite a few people in my family as well as in my church congregation that do not like mushrooms, but when I make this dish on a summer day, I get a few to try it for the first time and they fall in love with the flavor. My son says it tastes like grilled veggie pizza without the bread, so this is also a healthy alternative to those who are watching their carb intake.

Ingredients:

4 large Portabella Mushrooms

½ cup Extra Virgin Olive Oil

½ teaspoon Kosher Salt

½ teaspoon Black Pepper

1 ½ cup Fresh Spinach

2 cups Mozzarella Cheese

2 cups cooked Turkey Italian Sausage crumbles

Directions:

Wash your mushrooms gently as they will break apart. Core out the center of each mushroom. (I like to keep the remaining parts of the mushrooms as I use them in my cheese mixture.) Gently rub Olive Oil on the back and inside of each mushroom. Sprinkle kosher salt and black pepper to taste. Mix cheese and sausage together. (This is the time to add the remaining parts of the mushroom to your mixture if you like.) Stuff your mushrooms with the cheese and sausage mixture and top with fresh spinach and top with a little more cheese. These mushroom are now grill-ready. Place on the grill for about 15 minutes or until cheese is melted. Enjoy!  

Nicey’s Pineapple Rosemary Lemonade


Ingredients:

1 8oz can concentrated frozen lemonade (Thawed)

4 sprigs rosemary

1 cup sliced pineapple (for garnish)

1 ½ cup pineapple juice

1 ½ cup lemon-lime soda

1 ½ cup sugar

Directions:

Pour thawed lemonade in glass container. Add pineapple juice, lemon-lime soda and sugar. Mix well. Place 1 sprig of rosemary and 1 slice of pineapple in drinking glass. Pour mixed beverage into glass. Add ice and enjoy!

Honey Mustard Chicken, Bacon

And Avocado Salad

This tangy, zesty, scrumptious salad will be a hit at any gathering. It’s a switch from the everyday salad mix with your typical dressings. This fresh summer salad will not last long at your event and will not disappoint even your pickiest eaters. Prep time is 10 minutes, cook time is 15 minutes, so this leaves plenty of time to greet your guest and display this superb dish that will be pleasing to the eyes as well as tasty to your palate.

25 minutes total/ 4 servings

Ingredients:

Dressing/Marinade:

1/3 cup Honey

3 tbsp Whole Grain Mustard

2 tbsp Dijon Mustard

1 tbsp. Apple Cider Vinegar

2 tbsp Olive Oil

1 tsp Chopped Garlic

Kosher salt to taste

4 Grilled Chicken Breast

Salad Mixture:

¼ diced and cooked turkey bacon

2 bags Romaine lettuce/washed and drained

1 large Avocado

1 cup Cherry Tomatoes

½ cup Red Onion

Instructions:

1. Mix dressing ingredients together well. Pour half of your mixture into a pan for your chicken breast and allow to marinade for 1 ½ -2 hours. Place the remainder of the dressing in your fridge.

2. Take chicken and place on the grill until cooked. Do not overcook as you don’t want the chicken breast to get dry. (Don’t let the church folks talk about your dry chicken).

3. Slice chicken into strips, slice tomatoes and avocado and cut bacon into pieces. Place onto bed of lettuce.

4. Stir remaining dressing for the salad. (Add a little water to loosen if it’s a little thick).

5. Drizzle dressing onto salad. Add additional bacon pieces if desired.

Nicey’s Kale Salad


3 Tbsp. olive oil, divided

3 cloves garlic, coarsely chopped

1 cup dried cranberries

2 Tbsp. red wine vinegar

2 teaspoons honey

juice and zest of half a lemon

1/8 tsp. salt

1/8 tsp. black pepper

1 bunch kale, very thinly sliced

1/4 cup sliced almonds

DIRECTIONS:

In a small bowl, combine garlic, cranberries, red wine vinegar, honey and lemon juice and zest, and stir, season to taste with salt and pepper.

In a large bowl, toss the kale with olive oil and massage kale with your fingers for 1 minute until tender. Add in the dressing mixture, and toss to combine. Serve and Enjoy!

Nicey’s Shrimp Potato Cakes


Ingredients:Combine all ingredients. Mix thoroughly and serve with shrimp cakes. Enjoy!

1lb Cooked Shrimp

½ cup Shredded Potatoes

4oz. Mozzarella Cheese

1 Egg

¼ Cup Mayo

½ Cup Chopped Spinach

½ tsp Magic

¼ tsp white pepper

¼ all-purpose flour

¼ cup Olive Oil

Directions:

Pat dry shrimp with paper towels then dice into pea-sized pieces.*

Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, ½ cup shredded potatoes, 1 egg, 1/4 cup mayo, 2 cup spinach, 1/2 tsp salt and 1/4 tsp white pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.

Heat a large non-stick pan over medium heat and add ¼ cup olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.

Dipping sauce:

2 cups Mayonaise

½ cup ketchup

3 Tbs sugar

1 Tbs garlic powder

1 tsp paprika

1 tsp onion powder

1 tsp kosher salt

½ cup water

Grilled Coconut and

Pineapple Sweet Chili Shrimp


This dish is absolutely divine and church-fan-worthy. Coconut and Pineapple combined with shrimp is and amazing tropical combo. This crowd pleasing dish won’t last long at your next gathering. This is an easy prep and only takes 20 minutes. I love to serve this with grilled veggies and fresh fruit. If you have a shellfish allergy, you can substitute the shrimp for chicken. It still turns out mouth-watering!!

Ingredients:

3 tbsp Coconut Milk

3 tbsp Sweet Chili Sauce (This can be found at your local grocery store)

½ tsp garlic powder

½ tsp onion powder

½ tsp vegetable bullion

1 pound peeled and deveined shrimp

2 cups diced pineapples

Directions:

Combine coconut milk, sweet chili sauce and dry ingredients. Set mixture to the side. Skewer the seasoned shrimp with the pineapples and grill on each side for about 2-3 minutes. Brush on sweet chili mixture and enjoy!! 

Blackened salmon w/ spaghetti squash

Church you will love this dish.  You can make this for your congregation as well as your family.  It is easy, fast, and good.

1 Tsp Salt 

1 Tsp Pepper

 5 Tbsp Olive oil

 1 8oz salmon 

1 spaghetti squash

 1/2 Tsp granulated garlic

 1/2 Tsp onion powder

 Spaghetti squash- Take spaghetti squash, cut in half and core out the inside and then discard. Then rub each half with 1 Tbsp olive oil, and season with salt and pepper, granulated garlic,and onion power. Then place on a baking sheet and bake for 20 minutes at 350.

Once done use a fork to pull out the inside of the squash and that’s how u get the spaghetti affect Blackened salmon- Take the 8 ounce salmon and the blackened season which consist of paprika,black pepper,salt,onion power,garlic power and sugar.(or you can find it at your local grocery store). Sprinkle blackened season over the salmon until coated well. Then add 3 tablespoons of oil to a cast-iron skillet. (It doesn’t have to be a cast-iron skillet but that’s what I prefer for blackening.) The temperature should be medium to high heat to get the affect you are looking for. After that, place salmon in skillet with the blackened side down for about 2-4 minutes. Once blackened place on a sheet pan, then put in the oven for 8-10 minutes on 350. Once the salmon is complete, plate up your spaghetti squash and then place your salmon neatly on top and enjoy

Grilled Pineapple Sundae


You all are in for such a special treat!! This dessert is just what you need to end a remarkable cookout! This is my mother’s favorite dessert and it will be a hit at your next event!!! You have never tasted anything like this that adds the grilled taste you crave during the summer and cools you off at the same time. This will be a family favorite every time you pull out the grill. The simplicity of the recipe will make you want this dessert year round! 10 min prep and cook time total! This is a great treat for the youth in your family or your church congregation. A great twist to your everyday ice cream social. ENJOY!!

4 servings

Ingredients:

3 tbsp Vanilla Extract

4 Pineapple Slices

4 individual scoops Vanilla Bean Ice Cream

½ tsp Cinnamon

½ cup Caramel Sauce

Directions:

Take vanilla extract and pour in a bowl. Soak pineapples in vanilla for 5 minutes. Remove pineapples and place on grill (medium-high heat) 1 minute each side. Remove from heat, place on a serving plate. Place on scoop of vanilla bean ice cream on top of grilled pineapple. Drizzle caramel sauce on ice cream and sprinkle cinnamon on top. Enjoy!

Smores Banana Wraps


This will be an after-dark favorite for your family. A summer treat that can’t be beat!!!This dessert is not only scrumptious but it gives your ordinary bananas a bit of flair! Not only can you throw this dessert on the grill but you can make these while sitting in your back yard enjoying your family under the stars. My daughter thinks this is simply the best dessert! Your kids will love this easy-to-make treat after every cookout or gathering you have. Total prep time is 15 minutes. You will get rave reviews for this one!!

Ingredients:

4 Bananas

1 cup Chocolate chips

1 cup Mini Marshmallows

¼ Crushed Graham Crackers

½ cup Caramel Sauce

Directions:

Peel bananas and split down the middle leaving the ends intact. Fill the bananas with chocolate chips and marshmallows and wrap in foil. Place on the grill(medium-high heat) for 15 minutes. Remove from heat and open wraps. Drizzle caramel sauce on top and sprinkle with graham cracker crust. ENJOY!

Nicey’s Mini Meatball Subs


Ingredients:

6 Mini Yeast Rolls

12 Small/Cooked Meatballs

1 ½ cups Mozzarella Cheese

2 Cups Marinara Sauce (Season to your liking)

Directions:

Preheat oven to 350 Degrees

Cut the top of yeast rolls. Combine Marinara sauce and meatballs together and heat/ Fill rolls with 2 meatballs. Add Mozzarella cheese on top. Place on a baking sheet and place in oven for 15 mins. or until cheese is melted. Enjoy!

Grilled Salmon with Peach Salsa

Grilled Salmon with Peach Salsa

Fresh fruit salsa pairs so well with salmon for the summer. This light, succulent dish is every bit savory as it is delectable! Your family and friends will simply love this low-calorie dish bursting with flavor. The steps to this dish will have you on your way to a successful event. I love the look and the flavor of this dish. My oldest son is a master when it comes to cooking salmon and highly approves of how well this turns out. The sweetness of the peaches gives this salmon the flavor your guest will appreciate. Anyone watching their calorie intake will fall in love with this low calorie, easy to make, flavor-filled cuisine.

Ingredients:

Salsa

1 1/3 cup chopped peeled peaches

1 cup red bell pepper

1/3 cup sliced green onion

¼ cup fresh lemon juice

1/3 cup fresh chopped parsley

1/8 tsp salt

1 tsp sugar

Salmon

4 tsp lemon juice

4 tsp olive oil

½ tsp paprika

½ cup garlic chopped

Nicey’s Sunday Best Fried Chicken


Don’t you just love the smell of fried chicken cooking? It permeates throughout the house and comforts your soul. I love southern fried chicken and I want to share my favorite recipe handed down from my dad. He made the best fried chicken and it came out perfect every time. I made a few changes to my dad’s recipe but not by much. It still comes out very crispy, seasoned, moist and just as delicious as if my dad were in the kitchen with me. Enjoy!

Ingredients:

Prep/15 minutes Cook time/20-22 minutes

1 whole cut up chicken

2 cups buttermilk

2 cups all-purpose flour for coating

1 tsp paprika

3 tsp Adobo seasoning 2 tsp will be reserved for buttermilk mixture

1 tsp vegetable bullion

1 tsp white pepper

1 tsp onion powder

1 tsp garlic powder

2 qt canola oil for frying

Directions:

1 hour ahead of time, place cleaned chicken in a bowl with 2 tsp of Adobo seasoning. Set in fridge for 1 hour.

Combine flour an all dry ingredients in a large plastic bag. Mix well. Remove chicken from fridge. Place coated chicken in bag with seasoned flour, seal bag and shake to coat well. Place coated chicken on a baking sheet or waxed paper. Let chicken sit until chicken is like a paste-like consistency. In a large cast-iron skillet or deep soup pot, heat canola oil to 350 degrees. Make sure oil is 1/3 full in skillet or pot. Carefully pace chicken in oil and cook for 20- 22 minute or until coating is brown or no longer pink inside. Drain chicken on wire rack. Serve immediately.

6 Cheese Baked Mac ‘n’ Cheese


Nicey’s favorite

Okay, get you’re your church fans out and get ready for a praise around your kitchen as soon as your family sinks their teeth into this dish. Mac ‘n’ cheese is a “must-have” as a side dish on Sundays. This mac ‘n’ cheese has 6 cheeses! Yes, that’s right, 6 cheeses! Thank the Lord for Cheese!! This rich, gooey, mouth-watering dish will not last long. I could eat this without anything else. This is unlike any mac ‘n’ cheese you have ever tasted. If you need to bring a covered dish to an event, this will be a winner! I usually don’t share this recipe because it turns out so amazing and I just couldn’t keep it to myself and I had so many requests for this recipe, so I just had to share it! Enjoy!

Ingredients:

1 box Macaroni noodles

1 cup Munster cheese

1 cup Smoked Gouda cheese

1 cup sharp cheddar

1 cup Asiago cheese

1 cup Colby jack cheese

1 8oz. cream cheese

1 tbsp chicken bullion

1 tsp Adobo seasoning

1 tsp white pepper

2 eggs

½ stick butter

2 cups evaporated milk

2 tsp all-purpose flour

Directions:

Place cooked noodles in casserole dish. Set aside. Make sure your cream cheese is softened to a creamy consistency. Mix the remainder of cheeses together. Pour evaporated milk in blender. Add butter, cream cheese, white pepper, eggs, Adobo seasoning, flour and chicken bullion to mixture. Mix for 10 seconds. Add 2 cups of cheese mixture to blended mixture and blend until mixture has a smooth consistency.

Pour mixture over noodles until fully covered. Sprinkle remaining cheese mixture on top of noodles. Bake at 350 degrees until golden brown and bubbly. Serve hot. Enjoy!

Maple Sweet Potatoes


Oh, sweet potatoes!! So delicious and so easy to make. I could simply have sweet potatoes with every entrée. One of my favorites! It pairs so well with southern dishes of any kind! Get ready for the “mmmhmm” coming from your guest as well as the “ Chile, I knows there is a God” sayings after they taste this savory side. It has just enough sweet but not too much. The maple flavor with the combination of spices brings the congregation to the table. They will definitely return for more. Enjoy!

Ingredients:

2lbs sweet potatoes cooked and peeled

½ cup maple syrup

½ cup sugar

1 tbsp vanilla extract

1 tbsp butter flavoring

½ stick butter

2 cups water

½ tsp cinnamon

½ tsp allspice

2 tsp heavy cream

1 cup marshmallows

Directions:

Dice sweet potatoes in small quarter pieces. In a sauce pan, add water and sugar and bring to a simmer. Make sure sugar is melted. Add vanilla extract, butter flavoring, spices heavy cream and maple syrup. Bring to a boil. Reduce heat and simmer for 5 minutes. Add heavy cream. For those asking why I’m using heavy cream, trust me when I say it gives a creamy consistency without compromising taste….you will love it!! Allow to simmer for 10 minutes. The sauce should have just a little thickness to it. Place sweet potatoes in a sprayed casserole dish. Pour sauce over sweet potatoes. Place marshmallows over sweet potatoes. Sprinkle more cinnamon on top if desired. Bake in a pre-heated oven at 350 degrees until golden brown. Allow to cool for 5 minutes. Serve. Enjoy!

Georgia Southern Collard Greens


Yes chile, it’s in the greens!!! I am truly a Georgia peach and I know how to cook a pot of greens!! I am sharing this recipe to help the ones who have no idea how to properly season their greens. Yes, I gotta help my sisters and brothers get this right because everybody can’t cook greens the southern way! You gotta have the greens right so you can eat them with a pan of cornbread. You can’t have greens without cornbread! I like to cook my greens in my crock pot although stove top works great as well. These greens are seasoned to perfection and will be a family favorite during the holidays or any event you have. So get that crock pot out and get ready to let that cornbread soak up all the juices from the greens once it’s on your plate. Enjoy!

Ingredients:

2 bunches collard greens/washed and cut

1 seasoned smoked turkey leg, diced

1 bell pepper, diced

1 onion, diced

1 box chicken broth

2 blocks vegetable bullion

1 cup water

1 tsp white pepper

1 tsp garlic powder

1 tsp onion powder

1 stick butter, cut into small pieces

Directions for crock pot:

In sauce pan, place butter in pan and let melt. Pour in bell pepper and onion and turkey meat. Add onion powder, white pepper and garlic powder. Saute` until tender.

Turn crockpot on “high” setting and add water, chicken broth and vegetable bullion. Place greens in crockpot. Pour vegetable and meat mixture over greens and cover and cook on “high” for 1 hour. Turn to low setting for 1 hour. Enjoy!

Lemon Cream Cheese Pound Cake


You cannot have a fabulous dinner without a fabulous dessert. Pound cake never fails when it’s made from scratch. This is my favorite pound cake. The cream cheese makes this cake so moist and delicious and the lemon gives it just enough zing! My mother used to make this cake when I was younger and I remember being told to tip-toe around the kitchen so the cake wouldn’t fall. The scent from the kitchen would permeate the entire house. I couldn’t wait until the cake was done. I am sharing one of my favorite family recipes that will become a favorite with your family. This is a cake that should always be under the cake plate when family and friends come to visit. Enjoy!

Ingredients:

6 eggs – room temperature

3 cups sugar

1 ½ cup butter unsalted, softened

8 oz. cream cheese,softened

1 tbsp lemon extract

1 tbsp vanilla extract

1 tbsp lemon juice

1/8 tsp salt

2 ¾ cups cake flour

*LEMON GLAZE*

1 cup powdered sugar

1 tbsp butter, unsalted, softened

2 tsp lemon zest

2 tbsp lemon juice

*Mix together until smooth*

Directions:

Heat oven to 325 degrees F. Spray your bundt pan with non-stick spray.

Combine sugar, butter and cream cheese in mixer on low setting until fluffy. Add lemon juice, vanilla, lemon extract and salt. Add eggs on at a time beating after each addition. Add flour and mix until smooth. Pour into pan. Bake for 1 ½ hours or until golden brown and toothpick inserted in center comes out clean. Cool for 10 minutes and remove from pan. Cool cake completely on cake rack. Pour lemon glaze cover cake.

Georgia Peach Tea


Okay, you need something to help wash down all that home cooking. Something refreshing and delicious. Since I’m a Georgia peach, I had to give you this recipe for the perfect refreshment. Yes, chile! You must have a cool glass of Georgia peach tea! Yes, it’s already sweet, yes, it’s cold and yes, chile! It’s southern! So for all of my Northern folks, welcome to the deep South. No northern exposure needed here! Just sit back on the porch, grab your church fan and enjoy a little heaven in a glass. After that first sip, you will be making plans to move to the south permanently. You just can’t get this anywhere else. I hope you will enjoy this recipe as much as I do. You will keep a pitcher of this tea in your fridge throughout the summer. Enjoy!

Ingredients:

5-6 regular tea bags or 2 family sized tea bags

1 can 15oz. peaches in its own juice

2 cups sugar

2 fresh sliced peaches

Directions:

Brew tea as usual and sweeten to your liking. Place canned peaches in blender to puree.

Place peach puree blend in strainer.

Pour strained peach juice in tea mixture and stir.

Pour over ice and garnish with fresh peaches. Enjoy!

Mo’s Peach Muffin Recipe

Preheat oven to 350. Lightly grease muffin tins or greased/floured 9" x5" bread loaf pan.

In a large mixing bowl, combine the flour, salt, baking soda, sugars and cinnamon. Make a well in the center; add the eggs, oil and vanilla and stir just until dry mixture is moistened.

Stir in almonds, if using them.

Stir in the chopped peaches.

INGREDIENTS

1 1⁄2 cups flour

3⁄4 teaspoon salt

1⁄2 teaspoon baking soda

1⁄2 cup sugar

1⁄2 cup light brown sugar

1⁄4 teaspoon cinnamon

2 eggs, well beaten

1⁄2 cup oil

1⁄2 teaspoon vanilla

1⁄4 cup chopped almonds (optional)

1 1⁄4 cups chopped peaches

Pour about 1/3 cup of batter into the muffin tins. Bake at 350 for 20-25 minutes or until toothpick tests done.

If baking in the loaf pan, bake at 350 for 1 hour or until done.


Khyrs Pan Seared Chicken w/Sautéed Kale


8 ounce boneless breast

1 sweet onion

Magic( adobo and chicken bouillon)

1 cup grape tomatoes

1 baby portebella mushroom

Salt

Pepper

4 tbsp of olive oil

Pan seared chicken-

Rub your chicken with 1 tsp olive oil then generously season with salt and pepper. In a cast-iron skillet (on medium to high heat) heat 2 tbsp of your olive oil. Place chicken top side down. Sear for about 4-5 minutes on one side. Place on a sheet pan in oven at 350 to 10-12 minutes or until internal temperature reaches 165

Sautéed kale-

Place 2 tbsp of oil in a sautéed skillet on medium to heat then add minced garlic, sautéed for about 1/2 a minute, then add onions,mushrooms,and sautéed for about 2 minutes, then add kale and cook for about 5 minuets. Then add your grape tomatoes. Place kale in the center of your plate with your pan seared chicken on top. Then glaze with a brown butter glaze

Khyrs Baked Mahi Mahi w/ sautéed vegetables

1 Tbsp of minced garlic

2 Tbsp of butter (unsalted)

4 tbsp Olive oil

Magic ( 1 tbsp adobo seasoning and 1 tsp chicken bouillon)

1 fresh zucchini

1 fresh squash

1 sweet onion

Mahi Mahi-

Rub Mahi Mahi with 1 tbsp olive oil then season with magic. Take one sheet of aluminum foil, place butter onto foil with the Mahi Mahi on top. Roll the top of foil down then roll the side upward. So the juices will it spill out. Place in oven on for 10-12 minutes on 350

Sautéed vegetables-

Julienne one onion and cut zucchini and squash in half then thinly slice half moon style. Pour 3 Tbsps of oil in sautéed pan on medium to high heat. Add minced garlic sauté for 1 to 2 mins adding onions, zucchini and squash sauté for about 4 to 5 more mins. Once done place your vegetable mix in the center of your plate then top with Mahi Mahi. After, garnish with citrus glaze sauce 

Khyrs Honey Critus Glaze

1 tbsp paprika

2 cups honey

1 cup of critus liquid seasoning

In a small sauce pan(on medium to high heat) heat honey, then add liquid critus seasoning, then stir in paprika. Once complete, glaze your meal with this awesome critus sauce.

Khyrs Brown Butter Glaze

1 stick of butter

1/2 Tsp of Rose Mary

In a small saucepan, place your stick of butter and cook until it starts to brown then add 1/2 Tsp of Rose Mary. Sautéed about 1/2 a minute then glaze over any dish of your desire 

Nicey's 3 Potato Salad

This recipe is perfect for your next picnic! This is a step up from your everyday potato salad and it certainly isn't your grandma's potato salad. This Potato salad has 3 Potatoes! Yes, that's right, 3 Potatoes!! It has Idaho Potatoes, Red Potatoes and Sweet Potatoes. The sweet potato brings a twist of sweet to this dish and it will definitely be a winner at your next event.

Ingredients:

2 Idaho Potatoes

2 Red Potatoes

2 Sweet Potatoes

1 Cup Mayonnaise

1/2 cup Sweet Relish

2 Boiled eggs

1/2 tsp Onion Powder

1/2 tsp garlic Powder

1/2 tsp White Pepper

1/2 tsp Adobo Seasoning

1/2 tsp Vegetable Bullion

1/2 tsp Paprika

Directions:

Place your potatoes in a boiler and fill with water. Add salt to season. Bring potatoes to a boil until tender. (Do not over cook your potatoes as this will give your potato salad a mushy consistency)

Drain potatoes and cool. Cut in to quarter sized pieces. (Set aside the sweet potatoes to add last)

Add all dry ingredients to potatoes first.

Add eggs

Add sweet relish

Add half of the mayonnaise and mix salad together well.

Fold in the sweet potatoes as they are softer than the other potatoes and you don't want a orange colored potato salad.

Add the remainder of the mayonnaise if need.

Garnish with more paprika.

Allow salad to chill in fridge for 1 hour before serving.

ENJOY!

Neciy’s Chicken Potato Casserole

This dish is a one stop shop on a Sunday afternoon! You don’t need to cook any sides with this meal and leftovers will be great to take to work the next day. This casserole will be a hit at the dinner table. 15 minutes prep time and 20 minutes in the oven and you have a complete meal for dinner. Enjoy!

Preheat oven to 350 degrees

Ingredients:

2 to 3 Cooked Chicken Breast – Shredded or Diced

1 can Cream of Mushroom soup

2 Medium Potatoes (Cooked) – Shredded or Diced

1 cup Sour Cream

1 tsp Magic (Adobo Seasoning)

1 tsp White Pepper

1 tbsp Fresh Parsley for garnish

½ cup Turkey Bacon (Crumbled)

2 cups Shredded Cheddar Cheese

Directions:

Spray a 9 by 13 inch baking dish with non-stick spray. In a large bowl, combine potatoes, chicken, white pepper and magic together. Add cream of mushroom soup and sour cream. Add 1 cup of the shredded cheese. Mix well. Pour into greased baking dish and spread evenly. Sprinkle remaining cheese on top. Add turkey bacon and top with parsley. Bake for 20 mins. Or until golden brown. Serve and enjoy!!

Mo’s Pina Colada Cupcakes

• 1 2/3 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/8 tsp baking soda

• 1/4 tsp salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1/3 cup canned coconut milk

• 1/3 cup pineapple juice

• 1/4 tsp coconut extract

• 1 cup (176g) well drained canned crushed pineapple

• Coconut Buttercream Frosting

• 1 cup unsalted butter

• 8 oz cream cheese

• 2/4 Tbsp canned coconut milk

• 2 tbsp of heavy whipping cream

• 4 1/2 cups (425g) powdered sugar

• 3/4 cup (60g) sweetened shredded coconut shavings

• 12 maraschino cherries and fresh pineapple wedges (garnishing)

Let’s Get Started:

1. For the cupcakes:

2. Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners, set aside. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.

3. In the mixing bowl, whip together butter and sugar until light and fluffy. Mix in eggs one at a time (This step is very important). Next use a small mixing bowl to stir together coconut milk, pineapple juice and coconut extract. Add 1/3 of the flour mixture to the butter/sugar mixture and mix on low speed until nearly combined then add in 1/2 of the coconut milk mixture and mix until nearly combined, repeat process with flour and milk mixtures once more, then mix in last 1/3 of the flour mixture (again mixing only until nearly combined - there should still be some flour streaks).

4. Fold in crushed pineapple being careful not to over-mix the batter. Divide batter among prepared muffin cups filling each nearly to the top. Bake in preheated oven until toothpick inserted into center comes out clean about 19 - 23 minutes. Let cupcakes cool and then frost them up! Garnish your cupcakes to look like the perfect summer treat. Sprinkle your shredded coconut over top, garnish with a maraschino cherry and a small pineapple wedge if desired.

For the Coconut Buttercream:

5. In an electric mixer with the whisk attachment whip your unsalted butter and cream cheese until light and fluffy. Slowly add in your coconut milk, heavy whipping cream, and 1 cup of the powdered sugar at a time. Mix until and mix until combined, then add remaining powdered sugar and whip until light and fluffy (if needed you can add in a little more coconut milk or more powdered sugar to reach desired consistency).

Khyrs Angelic Crabmeat and Sriracha Ranch Shrimp Eggs

8 Eggs

1/2 cp 71-90 Shrimp

1/2 cp Crab meat

1/2 cp Ranch dressing

2 tbs Mayo

1/2 tsp Adobe seasoning

2tbs Butter

1/4 cp Sriracha Sauce

2tbs Salt

Bring a pot of water with salt to boil then add eggs let boil for 10 minutes drain and peel under cold running water let peeled eggs cool once cooled split eggs removing yoke then set eggs and yoke aside

Shrimp

In a small saucepan on med to high heat add butter them shrimp saute adding 1 pinch of salt cook until done remove from pan place crab meat sauteing about 4 minutes adding 1 pinch of salt once done remove and set aside

place shrimp in a small bowl with sriracha and ranch mixing

In a med size bowl add egg yoke adobo mayo ranch mixing well add pickles once mixed add crabmeat then add mixture to your eggs then top with shrimp sprinkle with parsley for garnish

Khyrs Shrimp and Grits

1 tbs olive oil

1cp grits

1tbs butter

1 tsp minced garlic

1/2 tsp creole seasoning

1/2 tsp garlic powder

salt

parsley

Shrimp

In a small sautéing pan add garlic cook for 2 minute adding shrimp cook for 5 minutes adding creole garlic powder salt once complete set aside

Grits

Add 2 cps water to a saucepan bring to boil then add grits stirring frequently adding salt cook about 10 minutes once done plates grits top with shrimp garnish with parsley

Sounthern Girls Oxtail and Rice

2tbs butter

4tbs olive oil

2 whole onions (julienne)

4 lbs oxtail

2cps rice

1 1/2 tbsp adobo

2tsp onion powder

salt

Pepper

4 tbsp flour

1 tbsp minced garlic

Oxtails

Season oxtails with tbsp adobo 1tsp black pepper 1/2 tsp salt. Place oxtails in sautéing pan with 2tbsp olive oil on medium to high heat searing each side locking in the season remove oxtails Sauté minced garlic and onions about 2 minutes adding flour then cook until flour is a pecan brown stirring often. Once brown add 3 cups of water then add oxtails allow to cook on low to med heat for 3hrs

Rice

In a medium saucepan add 4 cups water salt and 2tbsp butter 2 cups rice cook until rice is tender once rice is complete place in the center of plate with oxtails directly on top drizzling with sauce from the oxtails. Enjoy your Southern Girls Oxtails and Rice 🍛

Mo's Banana Pudding


Ingredients:

· 2 boxes of banana crème or banana instant pudding 5oz box

· 6 Cups milk

· Shortbread Cookies

· 12 oz. cool whip divided

· 5 bananas

Instructions:

1. Prepare the instant pudding by adding the milk to the mixture. Stir until the mix becomes a thick consistency. This process may take a few minutes until complete. Once done, set aside for assembling.

2. You need to have your cool whip thawed out but not too soft available before layering. Slice your bananas into thick slices and set aside. Traditionally for a 9 x 13 pan, 5 bananas will do the trick.

3. Next, begin to layer your cookies first and then your pudding, bananas, and whip cream. You will continue with this order until you add your final layer of whip cream. Have fun with your garnishing of this treat. You can crush up some cookie crumbles and strategically placer your crumbs as a border. Or you can take your whip cream and using a piping tool to add a little texture.   


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