WORLD FAMOUS (and some that will be famous soon)RECIPES
 
Courtesy of the Briar Patch Tea Room

Zucchini Casserole
3 Medium Zucchini
1 Medium Onion, Sliced
2 TBSP Butter
1 Can Cream of Mushroom Soup
1/2 Pound Cheddar Cheese, Shredded
Fresh Bread Crumbs

Wash, slice and boil Zucchini in salted water for 5 minutes. Drain. Sauté onions in butter until soft. Layer Zucchini, soup, onions and cheese in 2 quart casserole. Top with bread crumbs. Bake at 350 degrees for 30 minutes. Yield 6 servings.

Buffalo Chicken Casserole
3 lbs. Boneless Chicken Breast
1 12oz Bottle Texas Pete
5 Stalks Celery, Cut
2 8oz Cream Cheese Softened
1 cup Ranch Dressing
1 cup Cheddar Cheese

9x13 Casserole Greased

Boil chicken till done than shred. Put the chicken, Texas Pete and celery in pan and warm for about 10 minutes. Pour into casserole. Mix cream cheese, ranch and 3/4 cup cheddar. Spread over chicken mixture. Top with remaining cheese. Cook for 30 minutes till bubbly. This is Lori's (our guest cook) favorite dip. Serve with vegetables or crackers.

Fruit Dip
1 tsp Vanilla
1/4 Cup Brown Sugar
8 oz Cream Cheese
1/4 Cup Peanuts

Mix together and Enjoy!

Praline-Topped Sweet Potatoes
2/3 Cup Butter, Softened
8 Sweet Potatoes
3/4 Cup Sugar
2 Large Eggs
1 tsp Vanilla
1 Cup Firmly Packed Light Brown Sugar
1/2 Cup all Purpose Flour
1 Cup Chopped Pecans

Combine 1/3 cup of butter and next 4 ingredients. Pour into a 10x12 pan. Combine remaining 1/3 cup butter, brown sugar, flour and nuts. Use your hand to make crumbly than sprinkle over the sweet potatoes. Bake at 350 for about 30 minutes.

Ham Strata
8 Slices Bread, White or Wheat
2 Cups Shredded Ham
2 Cups of shredded Cheddar Cheese
1 Onion
1 Green Pepper
8 Eggs
1/2-1 Cup Milk

Spray your 11x13 pan than add the bread. Sauté your onion and pepper. Spread across the bread. Add the ham. Mix your eggs and milk with a little pepper and spread over the top. Store in the frig over night. Bake at 350 for about 30 minutes. It will rise and make sure the egg is cooked.

Marinated Pork Chops
1/2 Cup Oil
1/4 Cup Wine
1/4 Cup Lemon Juice
1/4 tsp Garlic Powder
1 TBSP Salt
1 tsp Paprika
1/2 tsp Pepper
6 Bay Leaves

Marinate 4-6 pork chops for at least 8 hours and grill or bake at 350 degrees.

Zucchini Casserole
3 Medium to Large Zucchini
1 Medium Onion, Sliced
2 tbsp Butter
1 Can Cream of Mushroom Soup
1/2 lb. Cheddar Cheese, Shredded
Fresh Bread Crumbs

Wash, slice and boil zucchini in salted water for 5 minutes. Drain. Saute onions in butter until soft. Layer zucchini, soup, onions and cheese in a 2 quart casserole. Top with bread crumbs. Bake at 350 for 30 minutes. Makes about 6 servings.

Crock Pot Punch
1 - 64 oz. Apple Juice or Cider
1 - 21 oz. Can Cherry Pie Filling
3-4 Cinnamon Sticks

Combine all together and let heat through. It takes about 30-40 minutes for the aroma and flavor to blend. The average crock pot will hold about 1 1/2 (64oz) liquid. Do Not Boil!

Orange Cream Fruit Salad
1 (20oz) Can Pineapple Tidbits, Drained
1 (16oz) Can Peach Slices, Drained
1 (11oz) Can Mandarin Oranges, Drained
3 Medium Bananas, Sliced
1 1/2 to 2 Small Apples, Cored and Chopped
1 Small Package Instant Vanilla Pudding Mix
1 1/2 Cup of a 6oz Can Frozen Orange Juice Concentrate, Thawed
3/4 Cup Sour Cream

In a large bowl combine fruits; set aside. In a small bowl combine pudding mix, milk and orange juice concentrate. Beat until blended, 1 to 2 minutes. Beat in sour cream. Fold into fruit mixture. Cover and chill.

Pina Colada Desert
1 Can (20 oz) Crushed Pineapple with Juice
1 Can (15oz) Light Coconut Milk
2 TBSP Honey
Juice of 1/2 Lime
Pinch of Salt
1/2 Cup Unsweetened Coconut Flakes

In a blender, purée the pineapple and it's juice, the coconut milk, honey, lime juice, and salt until smooth. Pour into a wide, shallow plastic container. Freeze, stirring and breaking up any frozen chunks with a fork every 30 minutes until the granita is frozen but easy to scoop ... about 2 hours. Spread the coconut flakes on a tray and brown in a 325 degrees oven about 5 to 10 minutes. Sprinkle 1 TBSP of the toasted coconut over each serving of granita.

Chili Dog Casserole
1 (16 oz) Package Beef Hot Dogs
10 (8 inch) Flour Tortillas
1 Cup Cheddar Cheese, Shredded
l Pot of Homemade Chili

Spread half of your chili or you can use 2 cans of prepared chili, in the bottom of a 9x13 pan. Roll up the hot dogs in the tortillas and place on top of the chili. Put seams down. Pour rest of chili on top and add the cheese. Cover with foil and bake at 425 for 30 minutes. You can add sour cream and green onions on top to serve.

Tomato Rice Soup
2 Cans (14.5 ounce each) Tomatoes
2 Cups Chicken Broth
1/4 Cup Chopped Celery
1/2 Bay Leaf Crumbled
1/2 TSP Salt
1/8 TSP Pepper
1/4 Cup Uncooked Long Grain Rice

Saute celery in pan with 1 tsp butter. Add all ingredients till boiled. Add rice and cook till done.  Serves 4 people

Crock Pot Pumpkin Custard
1 15oz Can Pumpkin
1 Cup Sugar
1/2 Cup Baking Mix,(I use Bisquick)
2 Eggs, Slightly Beaten
4 TBSP butter
2 TSP Pumpkin Spice
2 TSP Vanilla

Mix all the ingredients together and put on low in crock pot for 5 hours. Check on it because different crock pots heat differently.

Top with cool whip and cinnamon.

Broccoli Salad
2 Medium Heads of Broccoli
1/2 Cup pecans or walnuts
1/4 Cup raisins
1/2 Cup diced red onions
10 slices bacon, cooked & crumbled

Mix together and refrigerate

Dressing:
1 Cup mayonnaise
1/2 Cup sugar
3 TBSP wine vinegar
Mix and let stand at room temperature.

Pour over salad when ready to serve.

Fruit Pizza
Crust:
1 stick butter
1 Cup flour (I use gluten free flour)
3 TBSP powdered sugar

Cut butter into flour and powdered sugar with a pastry blender (or two knives). Press together and pat in bottom of 9x13 pan. Bake at 350 degrees for 10 to 12 minutes.

Cool Filling:
16 oz cream cheese
3/4 Cup powdered sugar
7 oz. jar marshmallow cream

Beat cream cheese, marshmallow cream and powdered sugar together until smooth. Spread over cooled crust. Top with fresh fruit -- strawberries, bananas, blueberries, peaches, kiwi, etc -- in a decorative pattern.
**My daughter-in-law can not eat wheat so I used rice flour. The only difference is the rice flour gets very sticky so make sure the butter is cold.

Tomato Grits
1 1/4 Cup whole milk
1 TSP salt
1 Cup quick-cooking grits
1 Sick (1/2 Cup) plus 1 TBSP butter
1/3 Cup thinly sliced scallions
1/4 TSP garlic powder
2 1/2 Cup (10 oz) shredded Cheddar Cheese
1 Can (10 oz) diced tomatoes and green chiles (such as Ro-Tel)

1. Heat oven to 350 degrees. Lightly grease a shallow 2 quart baking dish.
2. Bring 2 Cups water and the milk to boil in a large saucepan. Add salt, then slowly add grits and return to boil, stirring constantly for 1 minute. Reduce heat, cover and cook 3 minutes. Add stick of butter; stir until melted. Cover and cook 3 to 5 minutes until thick and creamy. Remove from heat; set aside.
3. Melt remaining 1 TBSP butter in a skillet, add scallions and saute 1 minute. Add to grits along with the garlic powder and 1 1/2 Cups cheese. Stir until cheese melts. Add tomatoes; mix well. Pour into baking dish.
4. Bake 40 minutes, sprinkling with rest of cheese for last 5 minutes baking time.

Serves 8-10 people. Per serving: 321 calories, 11 grams protein, 17 grams carbohydrates, 1 gram fiber, 23 grams fat (14 grams saturated fat), 69 mg chol, 682 mg sodium.

We have used this recipe many times at the Briar Patch and people love it. It is from Linda's(Our Cook) mother in law. Enjoy!

Bishop Bread
2 cups flour
2 tea spoon baking powder
1 tea spoon salt
1 cup sugar
1 cup chopped nuts
1 cup chopped, pitted dates
1 cup sliced maraschino cherries
1 cup chocolate chips
4 eggs, beaten

In large bowl mix flour, baking powder and salt. Stir in nuts, dates, cherries and chocolate chips. In a small bowl beat eggs and sugar. Stir into flour mixture. Turn into well-greased and floured 9x5x3 inch loaf pan. Bake in 325 degrees over for 1 hour and 15 minutes, or until top is golden and pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely, top side up, on rack. Bread is best if stored (well wrapped) for a day or two before slicing.

Potato Casserole
Recipe courtesy of Karen Johnson, my sister!
1 -2 lb. packkage hash browns
1 can cream of potato soup
16 oz. sour cream
1 can cream of celery soup
grated cheddar cheese
salt and pepper

Stir together soups, sour cream and seasoning (not much salt). Blend in frozen hash browns. Pour into greased 9 x 13 pan. Bake at 325 for 1 1/2 hours. Sprinkle cheese on top for last few minutes. Serves 10

Pumpkin French Toast

8 eggs
1 tsp vanilla
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1 tbsp white sugar
1 (15 oz) can pumpkin purée
1 loaf French bread, torn into small pieces
1/3 c brown sugar
1/4 tsp ground cinnamon
2 tbsp all purpose flour
1 tbsp butter, softened

Preheat oven to 350 degrees. Grease a 9x13 dish. Whisk the eggs, vanilla, 2 tsp of cinnamon, the cloves, nutmeg and sugar together in a bowl, beat in the pumpkin until fully mixed. Arrange the bread cubes in a single layer in the dish pour the pumpkin mixture on top than mix. Stir 1/3 cup of brown sugar, 1/4 tsp of cinnamon, flour, and butter together with a fork until crumbly. Sprinkle over the bread. Bake until golden on top about 30-40 minutes.
Enjoy! Makes a great brunch dish!

 
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Briar Patch Tea Room
475-I Wythe Creek Rd
Poquoson VA 23662
Phone: 757-868-6843
Fax: 757-868-6843
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