Pot Roast Cooked In Wine & MadJon's Squash Casserole

Hello to all my foodie friends out there in web land and it Christmas Eve and no snow here in fact its warmed up, go figure.  It snowed like November 1st and now its going to be a 70's kind of day this Christmas 2014.   I've been blessed this Christmas with my boys coming home to spend some time with us and we have done the family thing of playing, shopping, catching up, and most of all eating.  Got love Christmas because it helps us all share more love to each other and it helps me remember what's important in this life, family and friends.  The love of how people act toward each other with the giving and receiving of so much love this time of year.  Its heart warming to me so I guess its how we share the love of Christ in our lives.  This time of year brings out the best in people from rich and poor alike.  Its wasn't always that way when I was a kid, our dad had a drinking problem so it took away all that love that needed to be shared but I know we wont the only family that had a problem like that.  However we learned to get over it and put on your big boy pants and head out into the world and live life in a better way.  Any way am so thankful for my family with my hubby, daughter, son's, and grandchildren.  Family is what makes life worth living for no matter if they are dysfunctional or not.  Hey families all you have in this world and what we learned as kids is to stick it out no matter what and help each other over the humps in your lives. Any who I hope that your humps are not so high to get over and that life brings you a lot of smalls ones to deal with and that you are able to learn from each hump.  Anyway here's to the small humps of life and may you all have a very Merry Christmas and that all your wishes come true.  Am sending you this recipes from a request from a fan and friend Linda this one's for you.

Pot Roast
1 Chuck Roast
1/2 cup Flour or Corn Starch
Salt Pepper to taste
2 tsp. onion & garlic powder
2 Beef Cubes
1 cup Wine
3 ribs celery chopped
6 cloves garlic minced
1 cup water
1 package small carrot hearts
3  TBSP Oil, to sear the roast
1 can cream of mushroom soup

Place the oil in a pan to sear the roast in.  Heat oil and flour, salt, pepper, onion powder, garlic powder the roast.  Brown the roast on both sides and place in a roasting pan.  In the searing pan add the red wine and water to get the drippings lose and add the mix to the roasting pan.  Add the onion, celery, carrots, and garlic to the roast pan.  Then add the mushroom soup to the mix.  Cover the roasting pan and bake for about three hours or until the roast is tender with pulling it with a fork.
Bake in a pre heated oven at 350 degrees.  Bon'a Y'all

 MadJon's Squash Casserole

6 squash cut in rings
1 onion diced
water to cover onion and squash
3 chicken bouillon
Salt and pepper to taste

Cook all ingredients in a pan till they are tender and drain.

grease a baking dish and add:

Cooked squash mix
1 stick butter
1 sleeve saltine crackers crushed
1 can cream of chicken soup
 2 tsp. onion powder
2 cups yellow cheese and mix till well blended.  Top casserole with another cup of cheese and bake covered for about 40 minutes in a pre-heated oven at 350 degrees.  Bon'a Y'all.

Enjoy and I served this dish at my cafe and everyone loved it.  You may replace the saltines with Herb bread dressing mix if you wish, however add milk to make it creamy.  Merry Christmas and let me know how you like these recipes and also I love to have comments left on this blog or write me at MadJon51@aol.com.  Come like my fan page on face book at, Cooking With MadJon & Friends.  Happy trails to you until we meet again.

Merry Christmas & A Happy New YEAR With Baked Brie

Hello to all my foodie friends out there in web land I hope all is going well for you.  I've had a busy month so far and getting ready to take a break for a couple of weeks as I know you all have been busy with the shopping and wondering how am going to pay the charge cards off next month.  Been and am there this year.  Christmas always seems to be a stressful time especially for the host and hostess of the Holiday Meal.  There is something you can do about that and I suggest that you let your friends bring the'r special dish or even make it in your kitchen with you.  Its so much more fun to cook when you have company of friends in your kitchen, don't worry their making a mess you have extra hands there to help with the cleaning.  Also try and pick dishes that are not so time consuming or that can be made a head and all you have to do is pop it in the oven.  That's my advice to you this Christmas and New Year Day.  Here is a easy dish that anyone can make for your guest or give it as a gift that they can bake.  Its my Baked Brie with canned Cranberry Sauce and Almonds.

Baked Brie

Phyllo Pastry Sheets
1/2 can Cranberry Sauce
1 round of Brie Cheese
1/4 cup Almonds sliced
3 TBSP Brown Sugar
1/2 stick melted Butter
Honey for glazing top

Open the dough and spread the cranberry sauce over the dough.  Place the Brie cheese on the dough.  Top that with the Brown sugar half the almonds and wrap your cheese with the dough.  Then top some cranberry sauce on top of the roll and then place your sliced almonds on top.  Pour some honey on top.  Pour the melted butter on top of the Brie and bake in a pre-heated oven for about 20 minutes-or until golden brown.  ( when I say roll I mean your Brie that's been wrapped

Enjoy this Baked Brie recipe and let me know how you like it.  Come like my fan page on Face Book, Cooking With MadJon & Friends.  Follow me on twitter @madjon51 and here's wishes all your wishes come true.  Happy trails to you until we meet again.

Cooking With Madjon aikenstandard.tv: Thanksgiving TV Show Recipes WBPI Club 36 49

Cooking With Madjon aikenstandard.tv: Thanksgiving TV Show Recipes WBPI Club 36 49: Hello again to all you foodies out there in webland.  I have a few recipes for you from the TV show I did on the 16th and would like to shar...

White Chicken Chili, Oh Yea, That's What I Said

Hello to all my foodie friends out there in web land I hope you are all doing fine.  I have been so busy this season that I don't know where the time goes.  It seems like I just got back from D.C. for Thanksgiving and now its the middle of December.  Have you finished your Christmas shopping is what everyone keeps asking me!  The answer is NO.  It seems that the older the kids get the more expensive the gifts get.  Not to mention that its hard to get your hands on money these days and they say its get better, yea only because lower gas prices.  So if the price of gas stays down it stands to reason that other things should go down like plane tickets, then there foods that gas effects the price of with shipping.  Then if gas stays down it shouldn't cost as much to manufacture certain items?  The list goes on and on. Any who let's talk about some great White Chicken Chili with roasted peppers.  I like to take my peppers and toss them in a Little oil and salt and then roast them in the oven on about 375 degrees until they are tender.  Then I cool them to the touch and remove the seeds and skin, then chop them.  Its easy or you can roast them on a opened flame that's how our cooks would do it when I was a kid.  I like to use this recipe when I have left over Chicken and this time I used the left over smoked Chicken my Chef Vern made me for my Birthday Party.  Any who let's make some White Chicken Chili.

White Chicken Chili

3 Cups Cooked Boneless Chicken Diced
1 Onion Diced
6 Cloves Garlic Minced
3 TBSP Flour
3 or 4 Roasted Peppers, Green
1/2 stick Butter
4 Cups Chicken Broth
2 Cups Half and Half
Salt-Pepper to taste
1 TBSP Chili Powder]
1 Tsp Cumin
1 Tsp Hot Sauce
2 Cans White Navy Beans undrained

Brown the onion, garlic in the butter and then add the flour.  Add the chicken broth and stir.  Add the chili powder and cumin mixed in with the hot sauce.  Salt and pepper to taste.  Add the peppers and chicken.  Add the navy beans undrained, add the half and half and cook until thickened. Serve topped with cheese.

Hope you enjoy this recipe and have a fun time with all this holiday partying going on out there.  Happy trails to you until we meet again.  Also come join my on twitter with recipes or face book me at, Cooking With MadJon & Friends.

Cooking With Madjon aikenstandard.tv: Pecan Pie Recipe Old Fashioned Happy Thanksgiving

Cooking With Madjon aikenstandard.tv: Pecan Pie Recipe Old Fashioned Happy Thanksgiving: Is It Puh-Kahn or Pee-can What’s Your Phonetics’ Whichever way you say Puh-Kahn or Pee-can depends on what part of the states you are from...

Pecan Pie Recipe Old Fashioned Happy Thanksgiving

Is It Puh-Kahn or Pee-can What’s Your Phonetics’

Whichever way you say Puh-Kahn or Pee-can depends on what part of the states you are from.   Todays phonetics’ is about the Pecan along with some great recipes and some history about our native Pecans.  My “Daddy” called it Puh-Kahn because a “Pee-can” was what he used in the outhouse and he grew up in the great Smokey Mountains of Tennessee.  In Georgia and South Carolina, I hear it’s called a “Pee-can”.  Yankees call it a “Puh-Kahn”, which is what my mother called it.  Needless to say, I call it a “Puh-Kahn” not because I’m from the South, but that’s how I heard it named when I was a child at home.  Any who, you use your phonetics to say Pecan and it’s a wonderful nut, which in the USA, we export about 80 percent of the world’s Pecans, as it should be.   The Pecan is a staple of the America’s.  Our Native Americans are the ones who introduced this nut to the world.  It got its name from the Native Americans: “Algonquin” which means a nut which requires a stone to crack it.  It is native to America and part of the Hickory Nut family.  Another name for the pecan is “Mississippi nuts”, which is what George Washington and Thomas Jefferson called them. George ate the nuts all the time, he loved them from what I’ve read, so he planted these nut trees on his estates as did Thomas Jefferson.  There are over 1000 varieties of Pecan trees and most of them were named after Native American Indian tribes.  They can grow as tall as 150 feet.  An acre of Pecan trees can yield up to 1000 pounds of nuts.  They can grow to be 1000 years old I’ve been told.  Now that’s a wise old nut tree.  During the Civil War, the Pecan shells were used to make Pecan Coffee.  I wonder if that coffee tasted bitter.  April is Pecan month, but I think it should be December because we use a lot of Pecans during our holiday season.  Pecans have been documented that they can help lower blood cholesterol levels so we can call them heart healthy.  What I like most about the Pecan is that we get to eat and cook with this wonderful nut.  Pecans can be cracked and eaten right out of the shell.  You can roast them as well as the shells and grind the shells down for coffee.  You can make pies with them or spice them up and serve them in salads. Heck, they even coat them with dark chocolate.  I add them in my Apple Dumplings and add Caramel to the mix.  They are just a great tasty nut to use.  So anyway you use or eat that tasty Pecan from the South I hope you try some of the recipes we have for you to serve at this wonderful time of year.  I hope you enjoy the holiday season and I wish you and yours a very Merry Christmas, MadJon
There is nothing better then a home made Pecan pie and two things i'd like to see you try with this recipe is to melt your Butter until its brown, then add the caramel pellets and add that to your eggs and pecans before baking your Pecan Pie this Thanksgiving and Christmas it will give you a great tasting Pie.  Bona' Y'all and Happy trails to you until we meet again.

Christmas Caramel Pecan Pie

1 Cup Light or Dark Karo Corn Syrup
3/4 Cup Brown Sugar
3 Eggs beaten
1 tsp. Vanilla
3 T. Melted Butter
1 Cup Caramel baking Pellets
1/4 Cup Cream
1.5 cups Pecans

1 pre- made pie crust 9"

 Then melt the butter until its almost brown  then ad the caramel, and cream together till they are blended.  Mix the caramel sauce with the first 4 ingredients.  Pour into the pie crust.  Bake pie in a pre-heated oven on 325 degrees for about 50 minutes or until the middle of the pie reaches a temp of 200 degrees F.  Cool pie and serve with your favorite topper.  I like to add a chocolate sauce with mine.

Posted by Eileen Hutson at 7:31 AM

Cooking With Madjon aikenstandard.tv: It's Not Your Momma's Corn Bread Anymore Thanksgiv...

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