We Love 3T: Book Corner


Favorite Recipes:

Trisha Yearwood/Garth Brooks: "Miss" Mickey's Peanut Butter Balls

1 cup sugar
1/2 cup dark corn syrup
1/2 cup white corn syrup
2 cups crunchy peanut butter
4 cups rice cereal


In a large saucepan, stir the sugar and the syrups together over medium heat. Remove from the heat and quickly add the peanut butter, continuing to stir until the mixture is fully combined. Add the rice cereal and mix well. Shape the mixture into palm-size balls with your hands. Transfer to waxed paper. Store in an airtight container for up to 2 weeks.

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

Pic from: http://www.foodnetwork.com

Trisha Yearwood's: Apple Dumplings

2 Granny Smith apples
1 lemon
1 cup sugar
1/2 cup (1 stick) butter
1/4 teaspoon vanilla extract
8 canned buttermilk biscuits
4 teaspoons ground cinnamon


Preheat the oven to 375 degrees F.

Peel, core and slice the apples vertically into 8 slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown.

In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat.

Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

Pic from: http://www.foodnetwork.com

*Back Home with the Neelys: Comfort Food from Our Southern Kitchen to Yours

*Grilled Succotash- The Neelys 

pic and recipe card from http://www.barnesandnoble.com

*Grilled Succotash- The Neelys
    2 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 tablespoon brown sugar
4 tablespoons fresh lemon juice
1 tablespoon Dijon mustard

3 cups roasted corn, about 6 ears
Vegetable oil
1 1/2 pounds green beans, washed
2 cups diced tomato
2 cups canned lima beans, rinsed
1 cup orange bell pepper, diced

For the dressing:
Add all ingredients in a bowl and mix well.

For the salad:
Preheat grill to medium heat.

Peel husks off of corn. Remove the fine hairs along the corn. Lightly oil corn ears and place on grill and turn occasionally. Cook for 15 minutes. Cut the corn away from the cob and place into a large bowl.

Slice green beans into thirds. Cook the green beans in salted boiling water for about 3 minutes. Drain and run under cold water until cooled. Chop and mix with diced tomatoes, lima beans, bell pepper and roasted corn. Add dressing and mix well. Refrigerate until ready to serve.

*Slow Cooker Macaroni and Cheese- Trisha Yearwood

Cooking spray
   8 ounces cooked elbow macaroni
    One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

Cook's Note: If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

*Easy Grilled Pork Chops- Sunny Anderson

1/4 cup honey
2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
8 (1/2-inch) bone-in pork chops (about 3 ounces each)
Salt and freshly ground black pepper

Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?

Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy.

Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan.

*Fresh Corn Salad- Ina Garten

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

*Citrus Chicken- Guy Fieri

4 pounds bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tablespoons grated orange zest
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 teaspoon chiffonade fresh mint leaves
1 1/2 tablespoons chiffonade basil leaves
3 tablespoons white balsamic vinegar
3 tablespoons minced shallots
1 tablespoon celery seeds

1 tablespoon olive oil
1 tablespoon minced shallots
1 teaspoon minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tablespoon white balsamic vinegar
1/4 cup reserved marinade, strained

Glaze, recipe follows
Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
Preheat the oven to 350 degrees F.

Remove the chicken from the marinade, reserving 1/4 cup for glaze and put the chicken in a 13 by 9-inch pan and bake for 45 minutes. Baste with the glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.

In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

*Salmon Baked in Foil- Giada De Laurentiis

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme


Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

*Cream Cheese Wontons- Ree Dummond 

    Dipping Sauce:
3 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon Sriracha or other hot sauce
1 teaspoon vinegar or rice wine vinegar
1/4 teaspoon sesame oil
8 ounces cream cheese
1 tablespoon Sriracha or other hot sauce (more to taste)
2 green onions, light green and dark green parts, chopped
1 egg
24 wonton wrappers
Vegetable oil, for frying


For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.

For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.

One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to "paint" the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.

Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)

In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.

It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.

While working with the wonton wrappers, keep the opened package covered in plastic wrap and a towel. They dry out quickly!

*Chicken Club Twister- Fun Kraft Recipe:

1 flour tortilla (8 inch) 1 Tbsp.  KRAFT Real Mayo Hot 'N Spicy Mayo Mayonnaise 1 Tbsp. OSCAR MAYER Real Bacon Bits 2 oz.  (1/3 of 6-oz. pkg.) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips 1 KRAFT Deli Fresh Mild Cheddar Cheese Slice 1/2 cup  chopped tomatoes 1/2 cup torn romaine lettuce Make It!

SPREAD tortilla with mayo; sprinkle with bacon bits.

TOP with remaining ingredients; roll up.

*Fettuccine with Cherry Tomatoes:
Recipe Provided by Better Homes and Gardens  


  • 1 9-ounce package refrigerated fettuccine, cut into thirds
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons olive oil
  • 1 6- to 9-ounce package refrigerated or frozen Italian-flavor or grilled-cooked chicken breast strips, thawed if frozen
  • 1 pint cherry tomatoes, halved
  • 1/2 cup pitted ripe olives, halved
  • Salt and freshly ground black pepper

  1. In a Dutch oven, cook pasta according to package directions. Drain and return to pan.
  2. Add cheese, oil, and chicken. Return to low heat; toss to coat and heat through. Remove from heat. Add tomatoes and olives. Season with salt and pepper to taste and toss again. Serve immediately. Makes 4 servings.

*Shrimp Lo Mein:
Recipe Provided by Better Homes and Gardens  


  • 1 pound fresh or frozen peeled and deveined medium shrimp
  • 1/3 cup water
  • 3 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon cooking oil
  • 2 stalks celery, thinly bias-sliced (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 2 cups shredded cabbage
  • 2 cups fresh pea pods, strings removed, or one 6-ounce package frozen pea pods, thawed
  • 1 medium carrot, shredded (1/2 cup)
  • 4 ounces dried Chinese egg noodles or linguine, cooked and drained
  • 2 green onions, sliced (1/4 cup)
  • Carrot flowers (optional)

  1. Thaw shrimp, if frozen. Cut shrimp in half lengthwise. Set aside.
  2. For sauce, in a small bowl stir together water, soy sauce, and cornstarch. Set aside.
  3. Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry celery and chopped onion in hot oil for 2 minutes. Add cabbage, fresh pea pods (if using), and carrot; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from the wok.
  4. Add half of the shrimp to the hot wok. Stir-fry for 2 to 3 minutes or until shrimp turn opaque. Remove shrimp from the wok. Repeat with remaining shrimp. Return all shrimp to the wok. Push shrimp from the center of the wok.
  5. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add hot cooked noodles or linguine, green onions, and thawed frozen pea pods (if using). Toss all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately. Garnish with carrot flowers, if desired. Makes 4 servings.  
  6. Make-Ahead Tip: Prepare vegetables; cover and chill up to 4 hours before cooking.