Chicken-Broccoli CasseroleMakes 10 servingsWork: 20 minutes Total: 1 hour
IngredientsVegetable cooking spray, for dish2 cups cooked rice3 cups chopped cooked broccoli6 cups shredded, cooked, skinless, boneless chicken breasts (1 1/4 lbs.) 1 can (10 oz.) condensed cream of chicken soup3 cups (10 oz.) shredded cheddar1 cup sour cream1/2 cup mayonnaise1 tbsp. fresh lemon juice1/2 tsp. kosher salt1/4 tsp. freshly ground pepper
Directions1. Heat oven to 350 degrees F. Lightly coat a 13-by-9-inch baking dish with cooking spray. Evenly spread out rice in dish. Cover with broccoli. 2. In a large bowl, combine chicken, soup, 1 1/2 cups cheese, the sour cream, mayonnaise, juice, salt, and pepper. Pour over broccoli and top with remaining 1 1/2 cups cheese. Bake until golden and bubbly, about 40 minutes.
Nutrition facts per serving:374 calories25g total fat10.5g sat fat615mg sodium14g carbs253mg calcium77mg chol23g protein1g fiber
Susan-Serving as a Taste Of Home Field Editor since 2009
By Trisha Yearwood
German Chocolate Cake with Coconut FrostingMakes 12 servingsWork: 1 hour 25 minutesTotal: 3 hours 30 minutes
Kitchen cue: If you can't find fresh or frozen unsweetened coconut, use the shredded sweetened variety and pulse in a food processor until finely grated. Reduce sugar in frosting to 3/4 cup; proceed with recipe.
IngredientsFor cake:4 oz. semisweet chocolate, chopped1 cup unsalted butter, softened, plus more for pans1/4 cup warm milk2 1/2 cups sifted cake flour (not self-rising), plus more for pans1 tsp. baking soda1/2 tsp. salt5 large eggs, separated, at room temperature2 cups sugar1 tsp. vanilla extract3/4 cup buttermilk, well shakenVegetable cooking spray, for rack
For coconut frosting:1 cup sugar1 cup evaporated milk4 medium egg yolks1/2 cup unsalted butter1 tsp. vanilla extract10 oz. fresh or frozen grated unsweetened coconut, thawed if frozen1 1/2 cups finely ground pecans, walnuts, or almonds
Directions1.Make cake: Melt chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water (making sure water doesn't touch bottom of bowl); stir until smooth. Add 1/4 cup butter and stir until combined well. Stir in milk until smooth. Let cool to room temperature. 2. Meanwhile, heat oven to 350 degrees F. Butter bottoms of three 9-inch round cake pans; line bottoms with parchment paper and butter paper. Lightly flour and set aside. 3. In a medium bowl, sift together flour, baking soda, and salt. In a mixer bowl, whisk egg whites on medium-high speed to stiff peaks; transfer to another bowl. In mixer bowl, beat together sugar and remaining 3/4 cup butter on medium speed until light and fluffy, about 3 minutes. Add egg yolks, one at a time, beating well after each addition. Beat in chocolate mixture and extract until combined well. Reduce speed to low and alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, scraping down sides of bowl, until combined. Fold in egg whites until incorporated with no streaks of whites remaining. Evenly divide batter among prepared pans. 4. Bake until cakes begin to pull away from sides of pans and spring back when lightly touched, 30 to 40 minutes. Transfer cakes in pans to a wire rack and let cool 10 minutes. Lightly coat a large wire rack with cooking spray. Run a knife around sides of pans and turn cakes out onto rack; peel off paper and let cool completely. 5.Make frosting: Meanwhile, in the top of a double boiler or a heatproof bowl, whisk together sugar, evaporated milk, and egg yolks until combined well; add butter. Place over a pan of simmering water (making sure water doesn't touch bottom of bowl) and cook, stirring occasionally, until slightly thickened, 10 to 12 minutes. Continue to cook, stirring constantly, until very thick, 12 to 15 minutes more. Remove from heat and stir in extract, then coconut and nuts. Let cool completely. 6.To assemble: Place one cake layer on a serving platter; spread top and sides with frosting. Repeat with remaining two layers.
Nutrition facts per serving:810 calories49g total fat26.5g sat fat444mg sodium88g carbs124mg calcium226mg chol11g protein4g fiber
Trisha Yearwood Published: June 12, 2008 Breakfast Sausage Casserole By Trisha Yearwood You see this recipe a lot in the South. It's great because you do all the work the night before; the next morning, this wonderful meal bakes while you're having a nice, leisurely cup of coffee! Beth makes this on Christmas Eve so it can bake Christmas morning during the present-opening frenzy. Ingredients: 6 slices white loaf bread 1 pound fresh bulk pork sausage with sage 10 ounces sharp Cheddar cheese, grated 5 large eggs, lightly beaten 2 cups half-and-half 1 teaspoon salt 1 teaspoon dry mustard 1. Cut the bread into 1-inch cubes and spread in the bottom of a greased 9 x 12 x 2-inch casserole. 2. In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Drain off and discard the rendered fat. 3. Spread the cooked sausage over the bread and top with the cheese. 4. Stir together the eggs, half-and-half, salt, and dry mustard. Pour this mixture over the cheese. 5. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight. The next day, preheat the oven to 350ºF. 6. Bake the covered casserole for 50 minutes, or until set and slightly golden. Remove from the oven and allow the casserole to set for 15 minutes before serving. Serves 12
I do not have Trisha's Cookbook but these are recipes from her which I have collected over time through magazines, the Internet and her TV appearances.
The chicken pie is one of the recipes I made and Donnie said it was one of the best recipes he had ever eaten and it was really good. Thanks for posting the recipes. It is so hard for me to type.
The Chicken Pie does look Delicious. Thanks for letting me know how it turned out !
Alliea, you are just a jewel! Thank you so much for posting these, and the pictures along with them just makes it so much better. Would love to have a piece of that German Chocolate Cake right now! I believe she said that was Garth's favorite.
Star, I don't know when I'll ever be able to purchase the book, either.
You may need to trim the pineapple rings to ensure they all fit evenly in the pan for this pineapple upside-down cake from Trisha Yearwood's cookbook, Georgia Cooking in an Oklahoma Kitchen.
Pineapple Upside-Down Cake
Start to finish: 1 hour (20 minutes active)
3 tablespoons butter
1/2 cup light brown sugar
9 slices canned pineapple in juice, drained
5 maraschino cherries
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup vegetable shortening
2/3 cup sugar
1 large egg
3/4 teaspoon vanilla extract
2/3 cup milk
Preheat the oven to 350 F.
Place the butter in an 8-by-8-inch pan and place in the oven to melt. When the butter has melted, remove the pan from the oven. Tip the pan to spread the butter evenly over the bottom of the pan.
Sprinkle the brown sugar evenly over the butter. Arrange the pineapple rings over the butter, making three rows. Cut each cherry in half and place one half at the center of each pineapple ring, cut side up. Set aside.
Over a sheet of parchment paper, sift together the flour, baking powder and salt. Sift again. Set aside.
In a large bowl, use an electric mixer to cream the shortening and sugar until light and fluffy. Add the egg and beat until fully combined. Mix in the vanilla.
Starting and ending with the flour mixture, blend in the dry ingredient and milk, alternating between the two. After each addition, stir only enough to combine.
Carefully pour the batter into the pineapple-lined pan. Bake for 40 minutes, or until a toothpick inserted at the center of the cake comes out clean.
Run a knife around the edges of the pan, then place a serving plate upside down on top of the pan. Invert the cake onto the serving plate. Wait several minutes before removing the pan to allow the syrup to soak into the cake.
bump for poster
Lizzie’s Old-Fashioned Cocoa Cake with Caramel Icing-Trisha YearwoodServes 12------------------------------------------------------------------------------So what’s my birthday cake of choice? Chocolate cake with caramel icing. Yum! Most people have tried white cake with caramel icing, by my grandma Elizabeth Yearwood spread that amazing Caramel Icing on chocolate layers, and it was even more delicious. The cake recipe came from my grandma Paulk. I guess I could call this Two-Grandma Cake! Now my mom makes this cake for me every year. The Caramel Icing has a mind of its own, so you never really know what it’s going to look like, but it doesn’t matter to me. It always tastes amazing!Note from Gwen: I have had more deliciously edible failures with this icing then with an other. I never make it the same way twice! As a young teacher in Dawson, Georgia, I boarded with Mrs. Mary Lou Alexander, who made a fabulous Caramel Icing. Her daughter, Kathy, has graciously shared the recipe.------------------------------------------------------------------------------2 cups all-purpose flour2/3 cup cocoa1 ¼ teaspoons baking soda¼ teaspoon baking powder1 teaspoon salt2/3 cup (1 ½ sticks) butter1 2/3 cups sugar3 large eggs½ teaspoon vanilla extract1 1/3 cups waterCaramel Icing4 cups sugar1 cup milk1 stick (1/2 cup) butter1/8 teaspoon baking soda1 teaspoon vanillaPreheat the oven to 350ºF. Grease and lightly flour 2 9-inch cake pans. Sift together the flour, cocoa, baking soda and powder, and salt, and set aside. With an electric mixer, cream the butter and sugar until fluffy, about 5 minutes. Add the eggs and vanilla and beat on high speed for 3 minutes. Add the flour mixture alternately with 1 1/3 cups water, beginning and ending with flour.Divide the batter evenly between the pans and bake for 30 to 35 minutes. Turn the layers out onto racks that have been sprayed with cooking spray.Mix 3 cups of the sugar and the milk in a heavy 3-quart saucepan. Bring slowly to a boil and keep it hot. Caramelize remaining cup of sugar in an iron skillet. Do this by cooking over medium-high heat and stirring and scraping the pan with a flat-edged spatula as the sugar melts. Continue to cook until the syrup turns to medium or dark brown in color. This occurs at about 320ºF to 350ºF on a candy thermometer. Do not scorch the syrup. Stream the syrup into the boiling sugar and milk mixture and cook to the soft ball stage, about 238ºF. Add the butter, soda, and vanilla.Pour the hot mixture into the metal bowl of an electric mixer and beat as it cools until the icing is creamy, 15 to 20 minutes. Spread on the cake layers while the icing is still warm. If it becomes too stiff, add a few drops of hot water.Note: Makes more than enough to frost 2 9-inch cake layers. Leftover frosting can be stored in the refrigerator for up to 2 weeks, rewarmed, and used to frost brownies or cupcakes.
Thank you Alliea. I am bumping to find later in case you put more in here. I already copied what you posted and that cake does look yummy and so did the cookies YUM!Everything sounds and looks good. Slyrp!Oh...I better go cook supper, I'm hungry now LOL.
~~The most important things in life aren't things!~~
Hi Jan - I read a lot of rave reviews on the net about this book and several of the pictures sure captured my attention.
I have not had Pineapple Upside Down cake in a long while and the Chicken Pie..............looks great.
I will add the Italian Cream Cake someone was kind enough to put on another post.
Ps- I watched the Food Network Star competition last night and really enjoyed it.
Thanks for mmentioning it Jan.
Susan! Thanks for posting so many yummy recipes! Copied and saved
Gm Linda (Waving)
I have her cookbook.
2 cups all purpose flour
1t. baking soda
1/2 cup (1 stick) unsalted butter
1/2 cup veg. shortening
2 cups sugar
5 large eggs, seperated
1 cup buttermilk, well shaken
1 t. vanilla
1/2 cup chopped pecans
1 cup sweetened coconut
. CREAM FROSTING
8 oz. cream cheese, room temp
4 T. (1/2 stick) butter, room temp.
1 lb confectioners' sugar
1/2 cup chopped nuts
Preheat oven to 350*. Grease and lightly flour 3 - 9" cake pans.
Sift the flour and soda together and set aside.
With electric mixer, cream the butter and the shortening with the sugar until fluffy, about 5 min.
Add the egg yolks one at a time, beating well between each addition.
With the mixer on med. speed, add the flour and the buttermilk alter. beginning and ending with buttermilk.
Add the vanilla, coconut and nuts and stir well to incorporate.
In separate bowl with clean beaters, whip the egg whites to stiff peaks
. Gently fold the egg whites into batter, just until blended.
Pour the batter into the prepared pans and bake for 25 min. or until done, when top bounces back.
Cool the layers on wire racks spray to prevent sticking.
With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to med. and blend in sugar and vanilla. Beat well until frosting is smooth.
When the cake is completely cool, spread the frosting betweenthe layers and on the sides and top of the cake. Sprinkle with the nuts.
© RDA Enthusiast Brands, LLC 2016