By: Amy Smith

1. Amy’s Cook Book By: Amy Smith

2. Asian Chicken Salad Ingredients • 4 cooked skinless boneless chicken breasts, diced 1 ¼ cups bean sprouts 1 ½ cups snow peas ¼ cup chopped scallions ¼ cup vegetable oil 5 teaspoons soy sauce 1 teaspoon ground ginger1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon sugar ¼ cup diced celery 1 (8-ounce) can sliced water chestnuts, drained Directions • Combine the chicken, bean sprouts, snow peas, and scallions. Make a dressing using the oil, soy sauce, ginger, salt, pepper, and sugar. Add to the chicken mixture. Add the celery and water chestnuts and mix well. Serve chilled. • http://www.pauladeen.com/index.php/recipes/view2/asian_chicken_salad/

3. Fried Dill Pickles Ingredients • 1 24-ounce Jar Kosher dill pickle spears or slices 1 tsp garlic powder½ cup Louisiana hot sauce (I like Texas Pete)½ cup buttermilk1 gal peanut oil2 cups Uncle Bubba’s Fry Mix Directions • Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce, and buttermilk. Marinate the pickles for at least 30 minutes. • In a Dutch oven over medium-high heat, heat the oil to 350 degrees F. Drain the pickles. Put the fry mix in a large mixing bowl, and toss the pickles to coat thoroughly. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in batches for 3 to 5 minutes, depending on the size of the spears. • When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on paper towels to drain off any excess oil. Serve immediately. • http://www.pauladeen.com/index.php/recipes/view2/fried_dill_pickles/

4. Salmon Burgers Ingredients • ½ cup red bell pepper, diced ½ cup yellow bell pepper, diced ¾ cup panko 2 cloves garlic, minced 2 pounds salmon fillets, skinned and finely chopped 1 large egg, lightly beaten 1 tablespoon soy sauce 1 teaspoon fresh lemon juice ½ teaspoon salt Cooking spray Sesame Mayonnaise, recipe follows 8 buttered and toasted sandwich buns 8 lettuce leaves 8 slices tomato • Sesame Mayonnaise:1 cup mayonnaise 2 cloves garlic, minced 1 teaspoon soy sauce ½ teaspoon sesame oil Directions • In a medium bowl, combine peppers, panko, garlic, and salmon. • In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties. • Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread Sesame Mayonnaise evenly over toasted buns. Top each with a lettuce leaf, tomato slice, and salmon patty. Cover with tops of buns. • Sesame Mayonnaise:In a small bowl, combine all ingredients. Cover and chill. • http://www.pauladeen.com/index.php/recipes/view2/salmon_burgers/

5. Oven Fried Chicken Ingredients • 2 cups Panko bread crumbs 1 cup grated Parmesan 4 tablespoons olive oil, divided 2 tablespoons freshly minced thyme leaves Kosher salt and freshly ground black pepper ¼ cup Dijon mustard 2 tablespoons water 2 ½ pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness Directions • Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray. • In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve immediately. • http://www.pauladeen.com/index.php/recipes/view2/oven_fried_chicken1/

6. BLT Wraps Ingredients • 2 teaspoons honey2 teaspoons Dijon mustard4 tablespoons mayonnaise4 (10-inch) flour tortillas8 slices bacon, cooked crisp8 green leaf lettuce leaves8 slices tomatoExtra-virgin olive oilSalt and freshly ground black pepper Directions • In a small bowl, combine the honey, mustard, and mayonnaise. Spread evenly on the tortillas. Top each with, 2 slices bacon, 2 lettuce leaves, and 2 slices of tomato. Drizzle olive oil over the tomatoes and season with salt and pepper, to taste. Fold 1 edge of each tortilla over the filling, roll up tightly and put them, seam side down, on a cutting board. Cut as desired and secure with wooden picks, if needed. Arrange them on a serving platter and serve. • http://www.pauladeen.com/index.php/recipes/view2/blt_wraps/

7. Peanut Butter Cup Brownie S’mores Ingredients • 1 cup butter, softened, plus more for baking dish2 cups sugar4 large eggs1 teaspoon vanilla extract1 ¼ cups all-purpose flour¾ cup unsweetened cocoa½ teaspoon baking powder1 cup marshmallow crème8 chocolate covered peanut butter cups Directions • Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch baking dish. • Using an electric mixer, combine the butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and mix well. • In a separate bowl, combine the flour, cocoa, and baking powder. Gradually stir the flour mixture into the butter mixture. Spoon it into the baking dish and bake for 35 minutes. Let cool completely, then cut into 16 squares. • Heat a grill or grill pan to medium heat. • Spread the marshmallow crème evenly over 8 brownies, and top with the chocolate covered peanut butter cups. Top with the remaining brownies. Wrap each brownie sandwich in heavy-duty aluminum foil. Grill for 4 minutes, turning once. Unwrap and serve immediately. • http://www.pauladeen.com/index.php/recipes/view2/peanut_butter_cup_brownie_smores/

8. Miss Georgia’s Cherry Pie Ingredients • 1 ½ cups Graham cracker crumbs1 stick margarine (or butter)12 oz. cream cheese (room temperature)2 teaspoons milk1 cup confectioner’s sugar1 cup chopped pecans½ pint whipping cream1 ¼ teaspoon vanilla1 can cherry pie filling Directions • Preheat oven to 325 degrees F. • Melt butter or margarine in saucepan.  Once melted, add graham cracker crumbs.  Press in bottom of oblong baking dish.  Bake 15 minutes.  Chill. • In large mixing bowl using a hand mixer cream the cream cheese, milk and sugar until well blended.  Spread on top of graham cracker crust.  Sprinkle chopped nut on top of cheese mixture. • In mixing bowl whip cream until stiff and add vanilla, mix thoroughly.  Spread whip cream over nuts.  Chill for 2 to 3 hours.  Spread cherry pie filling over whip cream layer.  Let chill over night.  Cut into squares and lift out with spatula. • http://www.pauladeen.com/index.php/recipes/view2/miss_georgias_cherry_pie1/

9. Uncle Bubba’s Fry Mix Ingredients • 6 cups self-rising flour (see Tip)1 cup self-rising white cornmeal (see Tip)1 teaspoon salt1 teaspoon pepper Directions • In a large bowl, combine all the ingredients. This recipe makes a ton, so store it in a large resealable plastic bag in the freezer until you need it. • Tip: If you can’t find self-rising flour, use 6 cups all-purpose flour plus 3 tablespoons baking powder and 1 ½ teaspoons salt. • Tip: If you can’t find self-rising cornmeal, use ¾ cup plus 3 tablespoons white cornmeal, 1 tablespoon baking powder, and ½ teaspoon salt.

10. Mississippi Mud Brownies Ingredients • 1 cup butter melted 2 cups sugar ½ cup unsweetened cocoa 4 large eggs lightly beaten 1 teaspoon vanilla extract 1/8 teaspoon salt 1 ½ cups all-purpose flour 1 (10.5-ounce) bag miniature marshmallows Directions • Whisk together malted butter and next 5 ingredients in a large bowl. Stir in flour. Pour batter into a greased and floured 15 x 10inch pan. • Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from over; top warm brownies with marshmallows. Return to oven, and bake 5 minutes. Drizzle chocolate frosting over warm brownies. Cool completely.