Last Friday’s Demo was a sure hit. We had a full house and lots of food. Many have requested the recipes, here are a few…enjoy!

Peach Cobbler

Ingredients:
2c Shirley J Buttermilk Biscuit Mix
2/3c Milk
¼ c White Sugar
½ c Large Grain Sugar
2 Cans of Peach Pie Filling
½ g Vanilla Ice Cream

Directions:
In a bowl combine, Biscuit mix, milk, and sugar. Do not over mix.
In a 9×13 pan, pour both cans of peach pie filling and evenly top with biscuit dough. Sprinkle with the large grain sugar. Bake for 15-18 minutes at 425. Top each serving with vanilla ice cream.

Black and White Chili

Ingredients:
1T Oil
1 ½ c Yellow onions chopped
3 Cloves Garlic chopped
1T Shirley J Chicken Bouillon
1T Cumin
1 6oz can of diced Green Chilies
3c water
1c Shirley J Universal Cream Base
2 15oz cans of Cannellini Beans
1 15oz can of Black Beans (drained and rinsed)
2 12oz cans of chicken

Directions:
In a medium stock pot, on medium heat. Add oil, onions, and garlic. Let it cook for about 5 minutes. Stir to avoid burning. Next add green chilies, bouillon, and cumin, stir and let cook for 2-3 minutes. Add water and Cream base, and whisk until smooth. Bring the soup to a simmer as it thickens. Add the rest of the ingredients.

Spinach Dip

Ingredients:
1C Yellow Onions, diced
1T Garlic, minced
¼ t Cayenne
½ t Black Pepper, fresh ground
1t Shirley J Chicken Bouillon
3C Water
1C Shirley J Cream Base
1# Cream Cheese
1/2# Mozzarella Cheese
1/2# Parmesan Cheese, shredded
1/2# Fresh Spinach, shredded

Directions:
Cook the onions, and garlic until the onions start to brown. Add the cayenne, black pepper, chicken bouillon, water and cream base, to the pot and bring to a simmer, stir constantly. When the mixture is thickened remove it from the heat and set it aside.

Add mozzarella, Parmesan, and spinach together and pour the cream mixture over the top, partially stir together, next rip small pieces of the cream cheese off and add them to the mixture, be careful to not over stir. The dip is best when the cream cheese is not completely intergraded. Allow this to cool and portion out a serving at a time and bake in at 375*F or until the top of the dip starts to brown. Serve with bread or vegetables.

BBQ Chicken Pizza

Ingredients:
4 cups Shirley J Sourdough Bread Mix made according to directions
1 cup Shirley J BBQ Slow Cooker seasoning
½ cup hot water
2 TB vinegar
3 boneless chicken breast halves, cooked and cubed
5 slices bacon cooked and crumbled
1 onion diced and cooked with bacon
½ cup Ricotta cheese
1 cup Mozzarella Cheese

Directions:
In crock pot, add BBQ seasoning, hot water, and vinegar. Stir together and add chicken. Cook on low for 6-8 hours.
Make Sourdough as directed for pizza dough using a large pizza pan (14 inch)
Meanwhile, mix together chicken, bacon and onion. Spoon BBQ sauce over mixture.
Spread Ricotta over partially baked crust, add Chicken mixture and sprinkle top with mozzarella cheese. Bake as directed

Shirley J’s Gourmet Alfredo Sauce

Ingredients:
3T Butter
4 Cloves of chopped Garlic
1c Yellow Onions chopped small
3c Water
1c Shirley J Universal Cream Sauce Base
½ t Shirley J Chicken Bouillon
¼ t Cayenne
½ t Black Pepper
½ c Graded Parmesan

Directions:
In a medium sauce pan on medium heat add butter, garlic, and onions. Cook for 5 min or until onions start to brown. Add water and cream base, mix thoroughly and bring to a simmer. Add bouillon, cayenne, and black pepper. Remove from heat, stir in parmesan. Add to your choice of pasta.

Cheese Asparagus & Rice

2c Long Grain Rice
31/2c Water
1T Butter
3c water
1c Shirley J Universal Cream Sauce Base
1c Fresh Asparagus Chopped
16oz Processed American Cheese.

Directions:
In a small sauce pan add water, and cream base and bring to a simmer for about 4 minutes. Add asparagus and cheese, stir until cheese is melted and remove from heat.

In stock pot with a lid add rice water, and butter and bring to a boil. Turn the heat down to low and cover for about 15 minutes and remove from heat and add asparagus mixture. Cover and let stand for 5 more minutes. Stir and serve (do not over stir)

Join us for our next cooking demo on Thursday, July 2 at noon!