I cut this recipe from a coupon page! I'm not sure who wrote it, but it talks about a "Reynolds Kitchens Tip". The recipe calls for 4 to 6 bone-in chicken pieces, but I rarely buy chicken like that (mostly boneless skinless...) so I've changed that part of it. This is easy! Enjoy!
3-4 Chicken breasts or 4-6 chicken breast tenderloins
2 Tablespoons olive oil, divided
1 1/2 teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon garlic salt
4 medium red-skin potatoes, quartered (I've used russet, but red is best!)
1 package (8 oz) peeled baby carrots
1 medium onion, cut in eighths
Aluminum Foil (Heavy works best)
Preheat oven to 425 degrees. Line a 13 x 9 x 2 inch pan with foil (I've done it on a cookie sheet). Place chicken pieces in pan. Brush with 1 tablespoon olive oil. Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture on the chicken. Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken. Cover dish with sheet of foil; fold back one corner of cover for heat circulation. Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees. Carefully remove cover. (Reynolds Kitchens Tip: To line pan, flip pan upside down. Press a sheet of foil around pan. Remove foil. Flip pan upright and drop foil inside. Crimp edges to rim of pan.) This tip works a little but in general the pan is bigger outside than inside so it's still a little difficult to put foil in a pan!
Saturday, December 20, 2014
Wednesday, November 19, 2014
King Ranch Chicken
This one's a hit every time I make it, Shane and everyone else who has tried it loves it. I got it from my old roommate, Amanda. I am not sure why it's called King Ranch Chicken, so don't ask, and there's not really many specifics on the amounts of everything, but I usually just eyeball everything anyway. It's mostly just personal preference.
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Ingredients:
1 package tortilla chips
cooked and shredded chicken breast
diced onion
grated cheddar cheese
chopped green pepper
1 tsp chili powder
1 tsp garlic salt
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
Sour cream for topping
Grease a 9x13 pan, crunch tortilla chips and layer on bottom, cover with shredded chicken. Sprinkle onion, cheese, green pepper, chili powder, and garlic salt on top.
Mix separately: cream of chicken, cream of mushroom, can of tomatoes, and then spread on top of the casserole.
Cook for 30-45 minutes at 350 degrees
Serve with sour cream and more tortilla chips.
1 package tortilla chips
cooked and shredded chicken breast
diced onion
grated cheddar cheese
chopped green pepper
1 tsp chili powder
1 tsp garlic salt
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
Sour cream for topping
Grease a 9x13 pan, crunch tortilla chips and layer on bottom, cover with shredded chicken. Sprinkle onion, cheese, green pepper, chili powder, and garlic salt on top.
Mix separately: cream of chicken, cream of mushroom, can of tomatoes, and then spread on top of the casserole.
Cook for 30-45 minutes at 350 degrees
Serve with sour cream and more tortilla chips.
Sunday, October 5, 2014
Paula Deen Gumbo MMMMM
OK so this recipe I didn't really alter at all (except the dutch oven: just a large pot on the stove worked fine) (which is really strange for me, I usually have to tweak something for lack of ingredients), the older kids LOVED it, but couldn't eat very much because it's so filling, and I think it was a little much for the little ones. Make sure you have time to make it, it's not a lot of effort, but you do need to be in the house for at least 3 hours (you can be doing other things, but you'll need to be present...) It tastes just as good the next day as the first, serve over rice and enjoy!
Total Time:
2 hr 40 min
Prep:
15 min
Cook:
2 hr 25 min
Yield:8 to 10 servings
Level:Intermediate
NUTRITION INFO
HEALTHY
Next Recipe
Ingredients
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
Directions
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
Total Time:
2 hr 40 min
Prep:
15 min
Cook:
2 hr 25 min
Yield:8 to 10 servings
Level:Intermediate
NUTRITION INFO
HEALTHY
Next Recipe
Ingredients
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
Directions
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
Saturday, September 20, 2014
Janell's Honey Wheat Bread
This is a wonderful way to use your Kitchen Aid Mixer. Amber, you will want one after tasting this bread. These directions are for using it in your Mixer.
Add in order to the mixer bowl:
2 1/2 C Warm Milk (I use skim)
2 T Sugar
2 t Salt
1/3 C Oil (I use Canola)
1/3 C Honey
3 C Bread Flour
Mix these ingredients with your paddle until well blended, then change to bread hook and add the rest while kneading with the hook:
3 C Wheat Flour
1/2 C Wheat Flour mixed with 2 T Instant Yeast
Knead with dough hook for about 10 minutes. The dough will come away from the sides of the mixing bowl. Grease another bowl with cooking spray and turn out your dough into the new bowl. Cover the bowl with a warm, wet cloth. If you have a heating pad, put the bowl on it with the setting at Medium High. Let rise for about 25-30 minutes. (The dough will be about double.) If you don't have a heating pad, you can put the bottom of the bowl in warm water for about that length of time (longer if the water cools down too much). Or you can just let it rise on the counter for 1 to 2 hours.
After it has risen, you take the dough and divide it into 2. Take the one half and roll it with a rolling pin into a rectangle about as wide as your loaf pan. Make it flat with all the air bubbles out. Then roll it up (short side), pinching it together as you go. Pinch the sides and place into greased loaf pans, pressing it down. Repeat for the second loaf.
Set them on the heating pad (or which ever way you did it the first time), covered with a warm, wet towel. Let rise until they reach the top of the loaf pan. With the heating pad, it only takes until the oven is warmed up. I turn on the oven to 375 degrees as soon as I've set them back on the heating pad.
Bake for 28 minutes.
When done, baste the tops with butter and turn out onto a cooling rack.
Add in order to the mixer bowl:
2 1/2 C Warm Milk (I use skim)
2 T Sugar
2 t Salt
1/3 C Oil (I use Canola)
1/3 C Honey
3 C Bread Flour
Mix these ingredients with your paddle until well blended, then change to bread hook and add the rest while kneading with the hook:
3 C Wheat Flour
1/2 C Wheat Flour mixed with 2 T Instant Yeast
Knead with dough hook for about 10 minutes. The dough will come away from the sides of the mixing bowl. Grease another bowl with cooking spray and turn out your dough into the new bowl. Cover the bowl with a warm, wet cloth. If you have a heating pad, put the bowl on it with the setting at Medium High. Let rise for about 25-30 minutes. (The dough will be about double.) If you don't have a heating pad, you can put the bottom of the bowl in warm water for about that length of time (longer if the water cools down too much). Or you can just let it rise on the counter for 1 to 2 hours.
After it has risen, you take the dough and divide it into 2. Take the one half and roll it with a rolling pin into a rectangle about as wide as your loaf pan. Make it flat with all the air bubbles out. Then roll it up (short side), pinching it together as you go. Pinch the sides and place into greased loaf pans, pressing it down. Repeat for the second loaf.
Set them on the heating pad (or which ever way you did it the first time), covered with a warm, wet towel. Let rise until they reach the top of the loaf pan. With the heating pad, it only takes until the oven is warmed up. I turn on the oven to 375 degrees as soon as I've set them back on the heating pad.
Bake for 28 minutes.
When done, baste the tops with butter and turn out onto a cooling rack.
Mexican Rice
Here is the Mexican Rice to go with the Honey-lime Enchiladas - also from Afton's friend. I really can't do the Enchiladas without this. They just complement each other and until I got this recipe, I couldn't find a Mexican or Spanish Rice recipe I liked.
1/4 C Olive Oil
1 1/2 C Finely Diced Onion
3 Cloves Garlic, minced
1 t Cumin
1 C Long Grain white Rice (I use my food storage rice)
1 (8 oz) can Tomato Sauce
2 C Water
1 t Salt
1/4 t Pepper
In a sauce pan over medium heat, saute onions in olive oil until soft, about 3 minutes. Stir in garlic and cumin and cook for an additional minute. Add rice, tomato sauce, water, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, stirring once or twice during cooking. Add more water if necessary. When rice is tender, remove from heat and serve.
1/4 C Olive Oil
1 1/2 C Finely Diced Onion
3 Cloves Garlic, minced
1 t Cumin
1 C Long Grain white Rice (I use my food storage rice)
1 (8 oz) can Tomato Sauce
2 C Water
1 t Salt
1/4 t Pepper
In a sauce pan over medium heat, saute onions in olive oil until soft, about 3 minutes. Stir in garlic and cumin and cook for an additional minute. Add rice, tomato sauce, water, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, stirring once or twice during cooking. Add more water if necessary. When rice is tender, remove from heat and serve.
Hone-Lime Chicken Enchiladas
I hope Afton doesn't mind me posting this recipe - her friend and neighbor brought this over after Logan was born and it was an instant favorite, so she got the recipe. It's easy and tastes the best. This is my favorite recipe at this time!
Oven: 350 Degrees
1/2 C honey
1/4 Cup Lime juice (squeezed from fresh limes is best, but 100% lime juice woks too)
1 T Chili Powder
1/2 t Garlic Powder
1 1/2 pound chicken, cooked and shredded (I use 10 to 12 frozen skinless, boneless, chicken tenders) You can use you crock-pot on low to cook your chicken (2 or 3 breasts) - more tender. I boil mine with some seasonings and it takes about 20 minutes.
Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes.
2 (10 oz) cans green enchilada sauce (Make sure it's green! Some places don't sell this - Wal-mart didn't until recently, I always found it at Cub Foods.)
1 C Half & half
Flour Tortillas
Shredded Colby Jack Cheese (I use a mixture of cheddar and colby jack)
Mix enchilada sauce with half & half. Spread roughly 3/4 C of the sauce in the bottom of a 9" x 13" baking dish. Fill flour tortillas with marinated chicken and shredded cheese, roo up, then place side-by-side in baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake for 25 - 30 minutes.
Stacey will actually eat this without the sauce (I keep 2 out for her) and it is one of her favorite meals...could be the sweetened meat.
Tastes great with guacamole and Mexican Rice (recipe to follow).
Oven: 350 Degrees
1/2 C honey
1/4 Cup Lime juice (squeezed from fresh limes is best, but 100% lime juice woks too)
1 T Chili Powder
1/2 t Garlic Powder
1 1/2 pound chicken, cooked and shredded (I use 10 to 12 frozen skinless, boneless, chicken tenders) You can use you crock-pot on low to cook your chicken (2 or 3 breasts) - more tender. I boil mine with some seasonings and it takes about 20 minutes.
Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes.
2 (10 oz) cans green enchilada sauce (Make sure it's green! Some places don't sell this - Wal-mart didn't until recently, I always found it at Cub Foods.)
1 C Half & half
Flour Tortillas
Shredded Colby Jack Cheese (I use a mixture of cheddar and colby jack)
Mix enchilada sauce with half & half. Spread roughly 3/4 C of the sauce in the bottom of a 9" x 13" baking dish. Fill flour tortillas with marinated chicken and shredded cheese, roo up, then place side-by-side in baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake for 25 - 30 minutes.
Stacey will actually eat this without the sauce (I keep 2 out for her) and it is one of her favorite meals...could be the sweetened meat.
Tastes great with guacamole and Mexican Rice (recipe to follow).
Monkey Bread
Saw this and thought I'd add it while I was adding the other posts. This is a fairly new recipe for me. I made it for a breakfast get together and it turned out great. It's easy to make but it takes time to cut the biscuits and to make sure they are all coated in sugar and cinnamon.
Preheat oven to 350 degrees
3 Cans Buttermilk Biscuits (non-flaky kind)
1 C Sugar
2-3 t Cinnamon
2 Sticks of Butter (1 C)
1/2 C Brown Sugar
Cut each biscuit into 4ths. Put sugar and cinnamon in a gallon ziploc bag, then add biscuit pieces, close and shake. After they are all coated, put them into a greased Bundt Pan.
Melt butter and put the brown sugar in and cook until they are combined. (You'll notice that the butter and brown sugar separate, so you heat them until they don't separate any more.) I don't remember how long this takes, but you need to stand there and stir until it does so the sugar doesn't burn or get too hard. Pour this over the biscuits in the Bundt Pan.
Bake for 30-40 minutes.
Preheat oven to 350 degrees
3 Cans Buttermilk Biscuits (non-flaky kind)
1 C Sugar
2-3 t Cinnamon
2 Sticks of Butter (1 C)
1/2 C Brown Sugar
Cut each biscuit into 4ths. Put sugar and cinnamon in a gallon ziploc bag, then add biscuit pieces, close and shake. After they are all coated, put them into a greased Bundt Pan.
Melt butter and put the brown sugar in and cook until they are combined. (You'll notice that the butter and brown sugar separate, so you heat them until they don't separate any more.) I don't remember how long this takes, but you need to stand there and stir until it does so the sugar doesn't burn or get too hard. Pour this over the biscuits in the Bundt Pan.
Bake for 30-40 minutes.
Chocolate Filler
This recipe was given to me by a friend from college, so I've been making this for a long time!
Preheat oven to 325 degrees
Ingredients:
3/4 C Soft Butter
3/4 C Sugar
1/2 t Salt
2 C Flour
1 1/3 C Sweetened Condensed Milk (15 oz can)
1 C Semi Sweet Chocolate Chips
Combine butter, sugar, salt and flour with a pastry blender or mixer until particles are fine (not a batter). Press 2/3 of the mixture firmly into the bottom of an ungreased 9" x 13" pan. Heat condensed milk in a saucepan until warm or in the microwave for one minute. Stir the chocolate chips into the milk and stir until they are melted. Pour over the mixture in the pan. Sprinkle the remaining crumbs on top. Press down lightly. Bake for 30 minutes or until light, golden brown.
Preheat oven to 325 degrees
Ingredients:
3/4 C Soft Butter
3/4 C Sugar
1/2 t Salt
2 C Flour
1 1/3 C Sweetened Condensed Milk (15 oz can)
1 C Semi Sweet Chocolate Chips
Combine butter, sugar, salt and flour with a pastry blender or mixer until particles are fine (not a batter). Press 2/3 of the mixture firmly into the bottom of an ungreased 9" x 13" pan. Heat condensed milk in a saucepan until warm or in the microwave for one minute. Stir the chocolate chips into the milk and stir until they are melted. Pour over the mixture in the pan. Sprinkle the remaining crumbs on top. Press down lightly. Bake for 30 minutes or until light, golden brown.
Pork Tenderloin Rub
Rub this on your pork tenderloin before baking and you get a moist, yummy piece of meat!
Mix together:
1 t Garlic Powder
1 t Dried Oregano (leaves or powder)
1 t Ground Cumin
1 t Ground Coriander
1 t Dried Thyme
Dash of salt
1 minced garlic clove
Baste your pork loin with Olive oil and then rub the mix into the tenderloin before you bake it.
Mix together:
1 t Garlic Powder
1 t Dried Oregano (leaves or powder)
1 t Ground Cumin
1 t Ground Coriander
1 t Dried Thyme
Dash of salt
1 minced garlic clove
Baste your pork loin with Olive oil and then rub the mix into the tenderloin before you bake it.
Barbecue Chicken Thighs
Uncle Vaughn taught me how to make this! It's best on a grill, but since our's isn't working, I cheat and use the broiler. I've been cheating even more when I make it ahead or just want to be sure the chicken gets done by cooking the chicken in the oven before I broil it. It tastes just as good and doesn't get burned by the broiler as easily! When I want to make it ahead (church in the afternoon), I make it completely and put it in my crock-pot that has been sprayed with cooking spray. It turns out even more tender and you still have the barbecue flavor!
You will need: Boneless, skinless chicken thighs (the thighs are more tender than chicken breasts, but harder to find skinless) and barbecue sauce. I used to use Cattlemen's, but I can't find it out here any more so I use Sweet Baby Ray's Original or Honey.
Pour barbecue sauce on the chicken in a dish (I use my 9" x 13" baking pan). Make sure all the chicken gets covered in the sauce.
For the grill: put the pieces of chicken on the grill separately, then baste with more barbecue sauce. Keep turning and basting until done.
For the broiler: Set your broiler on low. Put the chicken pieces separately on a cookie sheet or broiler pan (for easier clean-up, use aluminum foil). Baste with barbecue sauce. Bake under the broiler about 7 minutes. (Check it after 5 minutes to make sure the time works in your broiler.) Turn and baste again. Broil 7 minutes. Repeat 2 more times or until done.
Tastes great with corn on the cob, potato salad and cold veggies.
You will need: Boneless, skinless chicken thighs (the thighs are more tender than chicken breasts, but harder to find skinless) and barbecue sauce. I used to use Cattlemen's, but I can't find it out here any more so I use Sweet Baby Ray's Original or Honey.
Pour barbecue sauce on the chicken in a dish (I use my 9" x 13" baking pan). Make sure all the chicken gets covered in the sauce.
For the grill: put the pieces of chicken on the grill separately, then baste with more barbecue sauce. Keep turning and basting until done.
For the broiler: Set your broiler on low. Put the chicken pieces separately on a cookie sheet or broiler pan (for easier clean-up, use aluminum foil). Baste with barbecue sauce. Bake under the broiler about 7 minutes. (Check it after 5 minutes to make sure the time works in your broiler.) Turn and baste again. Broil 7 minutes. Repeat 2 more times or until done.
Tastes great with corn on the cob, potato salad and cold veggies.
Hot Fudge Pudding Cake
Hot Fudge Pudding Cake
My "magic" recipe because the pudding just appears from nothing!
Preheat oven to 350 degrees.
In a mixing bowl mix: (a wire whip works well for this)
1 C Flour
3/4 C Sugar
2 T Cocoa
2 t Baking Powder
1/4 t Salt
Stir in:
1/2 C Milk
2 T Melted Shortening (I've never tried it, but I don't see why butter wouldn't work.)
1 C chopped nuts (optional)
Pour batter into an ungreased baking pan (9" square).
Stir together: (a wire whip works well for this, too)
1 C Brown Sugar (packed)
1/4 C Cocoa
Sprinkle over batter in pan.
Pour 1 3/4 C hot water over it all.
Bake 45 minutes.
Serve with vanilla ice cream. (You could use other kinds, but vanilla keeps the pure, chocolate taste!)
My "magic" recipe because the pudding just appears from nothing!
Preheat oven to 350 degrees.
In a mixing bowl mix: (a wire whip works well for this)
1 C Flour
3/4 C Sugar
2 T Cocoa
2 t Baking Powder
1/4 t Salt
Stir in:
1/2 C Milk
2 T Melted Shortening (I've never tried it, but I don't see why butter wouldn't work.)
1 C chopped nuts (optional)
Pour batter into an ungreased baking pan (9" square).
Stir together: (a wire whip works well for this, too)
1 C Brown Sugar (packed)
1/4 C Cocoa
Sprinkle over batter in pan.
Pour 1 3/4 C hot water over it all.
Bake 45 minutes.
Serve with vanilla ice cream. (You could use other kinds, but vanilla keeps the pure, chocolate taste!)
Potato Salad
I've had several requests for this recipe now, but it is difficult to explain because I don't measure. I used to make it a lot different, but settled with the ingredients that I use because those are what everyone agreed on! (Except Stacey, of course, that goes without saying.) Here it is now in written form so I hope it works!
This is for about 6 people. When I make it for a bigger crowd (like all of our family - sons-in-law included) I use a 5 lb bag of potatoes.
Clean 8 potatoes and boil with the skins on until they are soft enough to push a fork in them without any trouble. The time varies depending on how big the potatoes are. Probably 20+ minutes. At the same time, boil 4 eggs (for a crowd - 6).
Cool the potatoes enough to touch them (I often make them the day before I put the salad together). When the potatoes are ready: peel with a butter knife and dice. (It's okay if some of them are a little mashed.) Peel, wash and cut up the eggs (the pastry blender works great for this - or just cut them in your hand with a butter knife). Add to the potatoes.
Add 1/2 to 1 Cup of mayonnaise. You want the potatoes to be moist but not overflowing with mayonnaise. I add a squeeze or 2 of mustard (it doesn't take much). Add salt and pepper to taste. I'd say about 1 teaspoon of salt, 1/8 teaspoon of pepper, could be more or less depending on how you like it.
Put it in a serving bowl and sprinkle with "Salad Supreme". It looks pretty and adds a little more flavor!
Sometimes I add garlic, but not often. I used to put diced celery in it to add a little crunch and I still like that.
Good luck and if I've missed anything, let me know and I'll change it. I should have written it the last time I made it, but you all are good enough cooks to be able to gauge the ingredients!
This is for about 6 people. When I make it for a bigger crowd (like all of our family - sons-in-law included) I use a 5 lb bag of potatoes.
Clean 8 potatoes and boil with the skins on until they are soft enough to push a fork in them without any trouble. The time varies depending on how big the potatoes are. Probably 20+ minutes. At the same time, boil 4 eggs (for a crowd - 6).
Cool the potatoes enough to touch them (I often make them the day before I put the salad together). When the potatoes are ready: peel with a butter knife and dice. (It's okay if some of them are a little mashed.) Peel, wash and cut up the eggs (the pastry blender works great for this - or just cut them in your hand with a butter knife). Add to the potatoes.
Add 1/2 to 1 Cup of mayonnaise. You want the potatoes to be moist but not overflowing with mayonnaise. I add a squeeze or 2 of mustard (it doesn't take much). Add salt and pepper to taste. I'd say about 1 teaspoon of salt, 1/8 teaspoon of pepper, could be more or less depending on how you like it.
Put it in a serving bowl and sprinkle with "Salad Supreme". It looks pretty and adds a little more flavor!
Sometimes I add garlic, but not often. I used to put diced celery in it to add a little crunch and I still like that.
Good luck and if I've missed anything, let me know and I'll change it. I should have written it the last time I made it, but you all are good enough cooks to be able to gauge the ingredients!
Wednesday, June 25, 2014
Yummy Stuffed Potatoes
For those nights you crave something a little fancier than a potato bar (and almost as easy), this goes great as a main or side dish.
The Ultimate Stuffed Potato
Adapted from a recipe by Tyler Florence on Food Network
Ingredients
4 Russet potatoes
Extra-virgin olive oil
Kosher salt
1/2 stick butter
1/4 cup all purpose flour
1/2 cup milk
2 cups shredded cheese plus more for topping*
2 heads broccoli florets
1/2 pound chopped bacon**
2 tablespoon chopped chives (optional)
Freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Wash and dry potatoes, place on a baking sheet. Pierce with a fork, toss with olive oil and salt. Bake for 1 hour. Sometimes I like to cook it for longer; I like my potatoes on the crispier side.
Blanch the broccoli in boiling salted water until it's slightly cooked and tender (about 2 min). Set aside. Cook the bacon until crisp, chop, and set side.
About 20 minutes before the potatoes finish cooking, prepare a Mornay sauce. Melt the butter then whisk in the flour over medium heat. Whisk in the milk. Fold in 2 cups cheese and stir until melted. Once the cheese is melted, remove from heat and fold in the cooked broccoli florets, crispy bacon, and chives. Season with salt and freshly ground black pepper.
When the potatoes are done, make a small cut lengthwise along the top of each potato and squeeze ends together until the potato opens a bit, but not so much that it falls apart. Spoon the sauce over the top of the potato, sprinkle each with cheese, season with salt and pepper to taste, and then put back in the oven until golden brown (about 2 more minutes).
And there you have it, another delicious way to eat a potato!
* The original recipe calls for sharp white cheddar, but choose whatever firm cheese you like! I've tried Colby Jack, Cheddar, Monterey Jack, and even Mozzarella with good results.
** I've also tried smoked sausage and ham and they were just as good.
The Ultimate Stuffed Potato
Adapted from a recipe by Tyler Florence on Food Network
Ingredients
4 Russet potatoes
Extra-virgin olive oil
Kosher salt
1/2 stick butter
1/4 cup all purpose flour
1/2 cup milk
2 cups shredded cheese plus more for topping*
2 heads broccoli florets
1/2 pound chopped bacon**
2 tablespoon chopped chives (optional)
Freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Wash and dry potatoes, place on a baking sheet. Pierce with a fork, toss with olive oil and salt. Bake for 1 hour. Sometimes I like to cook it for longer; I like my potatoes on the crispier side.
Blanch the broccoli in boiling salted water until it's slightly cooked and tender (about 2 min). Set aside. Cook the bacon until crisp, chop, and set side.
About 20 minutes before the potatoes finish cooking, prepare a Mornay sauce. Melt the butter then whisk in the flour over medium heat. Whisk in the milk. Fold in 2 cups cheese and stir until melted. Once the cheese is melted, remove from heat and fold in the cooked broccoli florets, crispy bacon, and chives. Season with salt and freshly ground black pepper.
When the potatoes are done, make a small cut lengthwise along the top of each potato and squeeze ends together until the potato opens a bit, but not so much that it falls apart. Spoon the sauce over the top of the potato, sprinkle each with cheese, season with salt and pepper to taste, and then put back in the oven until golden brown (about 2 more minutes).
And there you have it, another delicious way to eat a potato!
* The original recipe calls for sharp white cheddar, but choose whatever firm cheese you like! I've tried Colby Jack, Cheddar, Monterey Jack, and even Mozzarella with good results.
** I've also tried smoked sausage and ham and they were just as good.
Sunday, May 25, 2014
Chicken with Mushrooms
This isn't a good one for a large family, but it's a really good recipe for a couple of people. I love it!
2. Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
4. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
Ingredients:
3 C sliced mushrooms
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs (I just used crackers)
2 T butter
6 oz mozzerella cheese, sliced
3/4 C chicken broth
1. Preheat oven to 350 degrees F (175 degrees C)
3 C sliced mushrooms
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs (I just used crackers)
2 T butter
6 oz mozzerella cheese, sliced
3/4 C chicken broth
1. Preheat oven to 350 degrees F (175 degrees C)
2. Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
4. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
Monday, May 19, 2014
Creamy Caprese Pasta
Creamy Caprese Pasta
serves 4-6
1 pound whole wheat pasta (noodles such as penne work best)
1 cup of your favorite pasta/tomato sauce
1/3 cup heavy cream or half and half
1/3 cup freshly grated parmesan cheese + more for garnish
4 ounces fresh mozzarella, cut into cubes
1 pint of grape tomatoes (I cut some in half and left some whole)
1 bunch of fresh basil leaves
1 cup of your favorite pasta/tomato sauce
1/3 cup heavy cream or half and half
1/3 cup freshly grated parmesan cheese + more for garnish
4 ounces fresh mozzarella, cut into cubes
1 pint of grape tomatoes (I cut some in half and left some whole)
1 bunch of fresh basil leaves
Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.
While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.
Top with additional fresh basil and grated cheese. Serve with garlic bread. You can also add in chicken, steak or seafood for some protein.
Top with additional fresh basil and grated cheese. Serve with garlic bread. You can also add in chicken, steak or seafood for some protein.
Thursday, May 8, 2014
(Shelley's) Magic Cookie Bars
Magic Cookie Bars call for a graham cracker crust, and I never have graham crackers on hand when I want to make it. So. I combined this recipe with the crust of Carmelitas and VOILÀ! Shelley's Magic Cookie Bars were born. They taste delish (if I do say so myself). If you're not a fan of coconut, they actually still taste really good--you can barely taste it, and it adds a nice flavor (just try it, and you'll see what I mean).
Ingredients
Crust:
1 1/2 sticks butter (room temp)
3/4 c Brown Sugar
1 c Oatmeal
1 c Flour
1/8 t. Salt
1/2 t. Baking Soda
Mix all ingredients together (I use a pastry blender, but you can use a beater, too) until well mixed. Press into bottom of a greased 9x13 pan. Bake for 10 minutes at 350.
Cookie Goodness:
14 oz can sweetened condensed milk
1 1/3 c Sweetened coconut
1 c Chocolate chips
1 c Butterscotch chips
Pour sweetened condensed milk onto baked crust, then layer the coconut, chocolate chips, and butterscotch chips how you want. Press into condensed milk. Put back in the oven and bake for another 20 minutes at 350. You can either refrigerate, or let it sit out, but try and resist eating it until it sets (though it still tastes good as an ooey-gooey-mess).
Ingredients
Crust:
1 1/2 sticks butter (room temp)
3/4 c Brown Sugar
1 c Oatmeal
1 c Flour
1/8 t. Salt
1/2 t. Baking Soda
Mix all ingredients together (I use a pastry blender, but you can use a beater, too) until well mixed. Press into bottom of a greased 9x13 pan. Bake for 10 minutes at 350.
Cookie Goodness:
14 oz can sweetened condensed milk
1 1/3 c Sweetened coconut
1 c Chocolate chips
1 c Butterscotch chips
Pour sweetened condensed milk onto baked crust, then layer the coconut, chocolate chips, and butterscotch chips how you want. Press into condensed milk. Put back in the oven and bake for another 20 minutes at 350. You can either refrigerate, or let it sit out, but try and resist eating it until it sets (though it still tastes good as an ooey-gooey-mess).
Thursday, April 24, 2014
Baked Creamy Chicken Taquitos
I made these last night and they turned out really good! Shane's mom posted it on Facebook and I had to try them, they're from six sisters stuff. They didn't look quite like the picture that they had on their site, but I thought they were perfect. They turn out nice and crispy like regular taquitos.
Ingredients:
1/2 cup (4 oz) cream cheese (light works fine in this recipe)
1/3 cup green salsa
1 Tablespoon lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon dried cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated Pepperjack cheese
About 20 (6 inch) flour tortillas
Salt
Cooking spray
1/2 cup (4 oz) cream cheese (light works fine in this recipe)
1/3 cup green salsa
1 Tablespoon lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon dried cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated Pepperjack cheese
About 20 (6 inch) flour tortillas
Salt
Cooking spray
Directions:
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and Pepperjack cheese and combine well.
Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and Pepperjack cheese and combine well.
Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
We didn't have a sauce for them, but they tasted just fine plain. If you want a sauce for them you could make a "salsa ranch" dip (just mix together equal parts salsa and ranch dressing), or it would also be good with guacamole or regular salsa,
This is how a few of mine looked when they were done, they were a nice golden brown:
They were very filling, I know the recipe said about 20, but ours made about 15 and we could barely finish them with just the 2 of us. I would have been perfectly fine with just a few of them.
Tuesday, April 1, 2014
Baked Tilapia with Tomato and Basil
I found this recipe on the food network, It's Paula Deen (gasp). It's actually pretty healthy...and is one of my go-tos for fish. Super duper easy and quick. I also don't use fresh ingredients, and I think it tastes awesome (haven't tried with fresh--you'll have to let me know if you do and how it tastes! :)). I also often forget the lemon, though it does taste good with (or without) it.
Nonstick cooking spray
2 (8-ounce) tilapia fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Nonstick cooking spray
2 (8-ounce) tilapia fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon minced fresh basil leaves
1 teaspoon minced fresh oregano leaves
1 teaspoon onion powder
1 teaspoon minced garlic
3 tablespoons olive oil
1 large tomato, thinly sliced
1 teaspoon fresh lemon juice
Preheat the oven to 400 degrees F. Spray a shallow 1-quart baking dish (I usually just use a 9x13 glass pan) with nonstick spray. Sprinkle the fish evenly with salt and pepper. Arrange the tilapia in a baking dish and sprinkle evenly with basil, oregano, onion powder and garlic. Drizzle with 2 tablespoons of the olive oil. Arrange the tomato slices evenly over the fish, and drizzle with the remaining 1 tablespoon of olive oil. Bake until fish flakes easily with fork, about 20 to 25 minutes. Squeeze the lemon juice over fish and serve immediately.
1 teaspoon minced fresh oregano leaves
1 teaspoon onion powder
1 teaspoon minced garlic
3 tablespoons olive oil
1 large tomato, thinly sliced
1 teaspoon fresh lemon juice
Preheat the oven to 400 degrees F. Spray a shallow 1-quart baking dish (I usually just use a 9x13 glass pan) with nonstick spray. Sprinkle the fish evenly with salt and pepper. Arrange the tilapia in a baking dish and sprinkle evenly with basil, oregano, onion powder and garlic. Drizzle with 2 tablespoons of the olive oil. Arrange the tomato slices evenly over the fish, and drizzle with the remaining 1 tablespoon of olive oil. Bake until fish flakes easily with fork, about 20 to 25 minutes. Squeeze the lemon juice over fish and serve immediately.
I like mine with green beans and couscous. Yum!
Tuesday, March 18, 2014
Manna from Heaven Brownies
This is from my old roommate, Natalie. My other roommate, Emma, thought these brownies were so yummy that she dubbed them 'Manna from Heaven'. Hence the name.
These brownies are SUPER EASY to whip up when you want dessert in a fix. I've made them every weekend for the past three weeks, and have proceeded to eat at least half the pan. Don't judge.
1 (softened) stick of butter
2 c. Sugar
1/2 c. Cocoa
1 1/2 c. flour
1/2 t. salt
1 t. baking powder
4 eggs
So easy I already have it memorized, I also pour in some chocolate chips (I don't know how much, till it looks good), just because I'm a choco-holic. My only mixing instruction is to put the eggs in last. Bake at 350 for ~25 minutes (or less if you want them more gooey) in a dark 9 x 13 pan and ~30 minutes (or more if you want them less gooey) in a glass 9 x 13 pan.
I'll post a picture when I make them again (probably soonish).
These brownies are SUPER EASY to whip up when you want dessert in a fix. I've made them every weekend for the past three weeks, and have proceeded to eat at least half the pan. Don't judge.
1 (softened) stick of butter
2 c. Sugar
1/2 c. Cocoa
1 1/2 c. flour
1/2 t. salt
1 t. baking powder
4 eggs
So easy I already have it memorized, I also pour in some chocolate chips (I don't know how much, till it looks good), just because I'm a choco-holic. My only mixing instruction is to put the eggs in last. Bake at 350 for ~25 minutes (or less if you want them more gooey) in a dark 9 x 13 pan and ~30 minutes (or more if you want them less gooey) in a glass 9 x 13 pan.
I'll post a picture when I make them again (probably soonish).
Sunday, March 16, 2014
My Favorite! Fresh Strawberry Pie
This is my very very favorite dessert EVER! It is SO SO yummy! It's also WAY easier than it looks. The first time it only took me about half an hour. I made this with a vanilla wafer crust, but it calls for a regular pie crust. Either will taste delicious, it really depends on the balance of flavors you want:
Makes 1 (9-inch) pie
Ingredients:
1 lb fresh strawberries, sliced (you could even use a little less, a whole pound is a lot)
1/4 cup powdered sugar
1 cup granulated sugar
1 cup water
2 1/2 tablespoons cornstarch
1/2 teaspoon salt
1/4 cupstrawberry jello
Red food coloring (optional)
1 (9-inch) piecrust, homemade, or store-bought, baked as directed (you can also use graham crackers or vanilla wafers to make a crust if you want, either will taste good with this pie)
Whipped topping or fresh whipped cream
1. In a medium bowl, toss the strawberries with the powdered sugar. Let sit for a few minutes, then pour off the juice.
2. While the strawberries are sitting, place the granulated sugar, water, cornstarch, and salt in the saucepan; cook, stirring until it is clear and thick (she says about 3 minutes, and she doesn't mention the heat, I would say medium high, and it's ok if it boils). 1/4 cup of the Jell-O powder, and a few drops of red food coloring (I left that out). Stir well and let cool.
3. Place the strawberries in the piecrust and pour the Jell-O mixture over the strawberries.
4. Top with whipped topping and chill to set before serving (I added the whipped topping before serving.)
Makes 1 (9-inch) pie
Ingredients:
1 lb fresh strawberries, sliced (you could even use a little less, a whole pound is a lot)
1/4 cup powdered sugar
1 cup granulated sugar
1 cup water
2 1/2 tablespoons cornstarch
1/2 teaspoon salt
1/4 cupstrawberry jello
Red food coloring (optional)
1 (9-inch) piecrust, homemade, or store-bought, baked as directed (you can also use graham crackers or vanilla wafers to make a crust if you want, either will taste good with this pie)
Whipped topping or fresh whipped cream
1. In a medium bowl, toss the strawberries with the powdered sugar. Let sit for a few minutes, then pour off the juice.
2. While the strawberries are sitting, place the granulated sugar, water, cornstarch, and salt in the saucepan; cook, stirring until it is clear and thick (she says about 3 minutes, and she doesn't mention the heat, I would say medium high, and it's ok if it boils). 1/4 cup of the Jell-O powder, and a few drops of red food coloring (I left that out). Stir well and let cool.
3. Place the strawberries in the piecrust and pour the Jell-O mixture over the strawberries.
4. Top with whipped topping and chill to set before serving (I added the whipped topping before serving.)
Easy Eclairs
So I'm not really sure about amounts so I'm not going to tell you how many graham crackers and how much frosting, and I've also experimented with different flavors of pudding and frosting which gives more varieties that taste good too if you want to do that. I got it from Emma, mine and Shelley's old roommate, who I think actually got it from Brittany, our other roommate. It's sooo easy. This is the best combination that I found so far.
Ingredients:
Ingredients:
- Whole Graham Crackers
- 2 pkgs of vanilla instant pudding
- 3 Cups of milk
- 1 (8 oz) carton of cool whip
- Chocolate frosting
First mix the pudding, milk, and cool whip in a large mixing bowl.
In bottom of 9"x13" pan, place a single layer of whole graham crackers. Spread half of pudding mixture over crackers. Add another layer of crackers, rest of pudding, ending with another layer of graham crackers.
For the topping just frost the graham crackers, it might make it easier to do that if you heat up the frosting in the microwave a little bit.
When it's ready then refrigerate at least for the next 4-5 hours. The longer you refrigerate then the better (softer) it will be.
Friday, February 7, 2014
Some Gravy for Your Biscuits
I've been looking for the perfect gravy recipe for biscuits and gravy for a long time. Most gravy recipes are fairly simple and almost identical, but for some reason--although I found elements in each that I liked--it never quite turned out. After a lot of trial and error I came up with my own, and I think I've got it. It turns out it's more about technique than following the list of ingredients exactly.
THE Gravy for Biscuits and Gravy
Makes: 4-6 servings
Total Cook Time: 10 minutes
Ingredients
Instructions
THE Gravy for Biscuits and Gravy
Makes: 4-6 servings
Total Cook Time: 10 minutes
Ingredients
- 1/2 pound pork sausage
- 2-3 tablespoons flour
- 1 1/2-2 1/2 cups milk
- Lawry season salt, to taste (about a pinch)
- Freshly ground black pepper, to taste
- This is important: break up the sausage before cooking and spread in a single layer on a skillet. Cook sausage until browned and crumbly. This step prevents the sausage from getting chewy, helps the sausage to cook evenly, and creates a more flavorful dish.
- Add flour, a little at a time (I eyeballed it, probably closer to 2 tablespoons), so that is soaks up most of the oils, but to where the sausage doesn't dry out.
- Add milk, again I eyeballed it. I added about 1/2 cup at a time, until about 2 cups to get the sausage to gravy ratio that seemed most appetizing.
- Continue to cook over medium heat until gravy thickens to your preferred consistency. (Remember you're putting it on biscuits, so the runnier it is, the more it will soak into the biscuit. I prefer a thicker consistency so it sits on top of the biscuit.)
- Season with seasoned salt and pepper to taste.
- As your gravy sits it will thicken. If it gets too thick before serving, you can thin it out by adding a little milk at a time until it reaches your desired consistency.
Friday, January 17, 2014
Chocolate Mint Meltaways
How can I add recipes to this blog without a dessert or sweet treat? I thought I grabbed the recipe for Triple Layer Brownies which I made recently and Shelley didn't remember me ever making them. I looked down and realized I had this recipe instead, which is also a real winner! I'll do the Brownies another time. These cookies absolutely melt in your mouth! They taste good made with margarine or butter. I usually use regular semi-sweet chocolate morsels and add mint flavoring after melting. I don't usually have the mint ones on hand like I do the regular ones and it's cheaper this way.
Chocolate Mint Meltaways
Cookie:
1 C Mint-Chocolate morsels, divided (or regular and add mint flavoring after melting)
3/4 C Butter, Softened
1/2 C Sifted Confectioner's Sugar (Yes, be sure to sift it.)
1 Egg Yolk
1 1/4 C Flour
Glaze:
1/2 C Mint-Chocolate morsels (or regular and add mint flavoring after melting)
1 1/2 T Shortening
2 T Chopped toasted almonds (optional - I never add these - you know me, no nuts in my chocolate!)
Cookie:
Preheat oven to 350 degrees. Melt 1 C Chocolate morsels; stir until smooth (this is when I add 1/2 t mint extract). Set aside. In large bowl, combine butter, confectioners' sugar and egg yolk; beat until creamy. Add melted morsels and flour; beat until well blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes. Allow to stand 3 minutes before removing from cookie sheets. Cool completely. These should be flat when done.
Glaze:
Melt 1/2 C Chocolate morsels and vegetable shortening together. Stir until morsels are melted and mixture is smooth. (Add 1/4 t mint extract if needed). Drizzle each cookie with 1/2 teaspoon glaze; Sprinkle with almonds if desired. Chill until set. Store in airtight container in refrigerator. (These freeze well, too.) Makes about 4 dozen 1 3/4-inch cookies.
Chocolate Mint Meltaways
Cookie:
1 C Mint-Chocolate morsels, divided (or regular and add mint flavoring after melting)
3/4 C Butter, Softened
1/2 C Sifted Confectioner's Sugar (Yes, be sure to sift it.)
1 Egg Yolk
1 1/4 C Flour
Glaze:
1/2 C Mint-Chocolate morsels (or regular and add mint flavoring after melting)
1 1/2 T Shortening
2 T Chopped toasted almonds (optional - I never add these - you know me, no nuts in my chocolate!)
Cookie:
Preheat oven to 350 degrees. Melt 1 C Chocolate morsels; stir until smooth (this is when I add 1/2 t mint extract). Set aside. In large bowl, combine butter, confectioners' sugar and egg yolk; beat until creamy. Add melted morsels and flour; beat until well blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes. Allow to stand 3 minutes before removing from cookie sheets. Cool completely. These should be flat when done.
Glaze:
Melt 1/2 C Chocolate morsels and vegetable shortening together. Stir until morsels are melted and mixture is smooth. (Add 1/4 t mint extract if needed). Drizzle each cookie with 1/2 teaspoon glaze; Sprinkle with almonds if desired. Chill until set. Store in airtight container in refrigerator. (These freeze well, too.) Makes about 4 dozen 1 3/4-inch cookies.
Chicken and Broccoli Casserole
This has been a favorite of mine since I was in college and my roommates and I cooked for an apartment of boys! They loved it, too. This is one of Dad's favorite recipes and he asks for this when he gets to choose the menu.
Butter a 9" x 13" pan.
Precook about 6 chicken breasts (or a whole chicken or 10 to 12 chicken tenders) with whatever method you desire. If you bake it, you can use water instead of chicken broth for the sauce. I usually boil the chicken with onions, bay leaf, basil, salt and pepper. Cut into cubes. (I've not tried it shredded.)
Cook one large package of broccoli (not Sam's Club Large - just grocery store large - not sure how many ounces - probably 16.) You can also use fresh broccoli, but only cook it half way. Drain the water.
Lay the broccoli in the buttered casserole dish. Lay the chicken on top of the broccoli.You can sprinkle the chicken with sliced almonds, mushrooms and a little parsley before you cover it with the sauce. I usually skip that.
Sauce:
2 cans Cream of Chicken soup
1 C Mayonnaise
1/4 C Chicken Broth (from chicken)
1/2 t Curry powder
Put the sauce over it and then sprinkle the sauce with buttered bread crumbs. I found that toasting 4 pieces of bread, buttering them and then processing them in my food processor makes a great bread topping.
Cover with foil, removing for the last 10 minutes. Bake at 325 degrees for 1/2 hour. You can make this ahead and keep in the refrigerator, but bake for 1 hour.
S
Butter a 9" x 13" pan.
Precook about 6 chicken breasts (or a whole chicken or 10 to 12 chicken tenders) with whatever method you desire. If you bake it, you can use water instead of chicken broth for the sauce. I usually boil the chicken with onions, bay leaf, basil, salt and pepper. Cut into cubes. (I've not tried it shredded.)
Cook one large package of broccoli (not Sam's Club Large - just grocery store large - not sure how many ounces - probably 16.) You can also use fresh broccoli, but only cook it half way. Drain the water.
Lay the broccoli in the buttered casserole dish. Lay the chicken on top of the broccoli.You can sprinkle the chicken with sliced almonds, mushrooms and a little parsley before you cover it with the sauce. I usually skip that.
Sauce:
2 cans Cream of Chicken soup
1 C Mayonnaise
1/4 C Chicken Broth (from chicken)
1/2 t Curry powder
Put the sauce over it and then sprinkle the sauce with buttered bread crumbs. I found that toasting 4 pieces of bread, buttering them and then processing them in my food processor makes a great bread topping.
Cover with foil, removing for the last 10 minutes. Bake at 325 degrees for 1/2 hour. You can make this ahead and keep in the refrigerator, but bake for 1 hour.
S
Sweet & Sour Chicken
I looked for years for a sweet and sour chicken recipe that I liked and finally came up with this. There are two ways to make it: the chicken can be made with batter yourself or you can skip that part and use pre-battered chicken tenders baked in the oven and then cut into strips (I use Tyson). This isn't as good as the home made way, but it makes a good, quick meal.
Sweet & Sour Chicken
Cut 12 pieces of chicken tenders (or about 4 chicken breasts) into 1" squares.
Batter:
1 Egg
1/3 C Milk
1/2 C Flour
1/2 t Baking Power
Mix ingredients for batter and then roll the chicken pieces int it. Stir fry them in oil.
Sauce:
2/3 C Sugar
2 T Rice Vinegar
3 T Ketchup
3/4 C Water
2 T Cornstarch
*
Combine sugar and cornstarch in a medium saucepan, mixing well. Add ketchup and vinegar and stir until mixed, then add water. (I found that doing it this way prevents lumps when it's cooked.) Cook over medium heat until thickened.
*Optional: Use pineapple tidbits: drain and use the juice instead of water in the sauce recipe. Add the pineapple after the sauce is thickened.
*Optional: Slice green peppers and/or onions to add to sauce after thickened.
Serve over rice.
Sweet & Sour Chicken
Cut 12 pieces of chicken tenders (or about 4 chicken breasts) into 1" squares.
Batter:
1 Egg
1/3 C Milk
1/2 C Flour
1/2 t Baking Power
Mix ingredients for batter and then roll the chicken pieces int it. Stir fry them in oil.
Sauce:
2/3 C Sugar
2 T Rice Vinegar
3 T Ketchup
3/4 C Water
2 T Cornstarch
*
Combine sugar and cornstarch in a medium saucepan, mixing well. Add ketchup and vinegar and stir until mixed, then add water. (I found that doing it this way prevents lumps when it's cooked.) Cook over medium heat until thickened.
*Optional: Use pineapple tidbits: drain and use the juice instead of water in the sauce recipe. Add the pineapple after the sauce is thickened.
*Optional: Slice green peppers and/or onions to add to sauce after thickened.
Serve over rice.
Friday, January 10, 2014
Everyone's Favorite Melt-in-Your-Mouth Biscuits (Duck Commander Recipe)
Joey loves these! He always wants me to make them. Makes about 20 3-inch biscuits, will need a rolling pin, pastry blender, and she recommends a cast-iron skillet, I've tried both and I recommend a baking sheet with 1/2 inch sides, it tastes better.
4 Cups Biscuit Mix (and some extra for rolling)
2 Cups Sour Cream
1 Partial Can 7Up or Sprite (the 7Up turns out better for some reason, and I use about 1/4 c)
1/2 Stick Butter
1. Heat the oven to 375 (For me that underdoes it, I usually do 380, but test it out first).
2. In a large bowl mix together the biscuit mix and the sour cream with a pastry blender. Add 7Up a little at a time and mix with a fork until the dough forms a ball (you will not need the whole can, it's going to be really wet, but don't overdo the liquid).
3. Sprinkle about 1/2 C of biscuit mix on the counter to roll the dough in. Turn the dough out onto the biscuit mix on the counter. The dough will be wet, so pat on a little more biscuit mix as needed. With a rolling pin roll the dough to 1/2 inch thick.
4. Melt the butter in the skillets or baking pan.
5. Using a round biscuit cutter, cut out the biscuits. Dip the cutter in biscuit mix first for easier cutting.
6. Dip both sides of each biscuit in the melted butter and place the biscuits close together in the pan.
7. Bake for 20 minutes, or until golden brown (mine usually take 25 at 380 in the cookie sheet, but in the skillet it's going to be 20 at 375 in the skillet, and you might want to check them at 18).
4 Cups Biscuit Mix (and some extra for rolling)
2 Cups Sour Cream
1 Partial Can 7Up or Sprite (the 7Up turns out better for some reason, and I use about 1/4 c)
1/2 Stick Butter
1. Heat the oven to 375 (For me that underdoes it, I usually do 380, but test it out first).
2. In a large bowl mix together the biscuit mix and the sour cream with a pastry blender. Add 7Up a little at a time and mix with a fork until the dough forms a ball (you will not need the whole can, it's going to be really wet, but don't overdo the liquid).
3. Sprinkle about 1/2 C of biscuit mix on the counter to roll the dough in. Turn the dough out onto the biscuit mix on the counter. The dough will be wet, so pat on a little more biscuit mix as needed. With a rolling pin roll the dough to 1/2 inch thick.
4. Melt the butter in the skillets or baking pan.
5. Using a round biscuit cutter, cut out the biscuits. Dip the cutter in biscuit mix first for easier cutting.
6. Dip both sides of each biscuit in the melted butter and place the biscuits close together in the pan.
7. Bake for 20 minutes, or until golden brown (mine usually take 25 at 380 in the cookie sheet, but in the skillet it's going to be 20 at 375 in the skillet, and you might want to check them at 18).
Wednesday, January 8, 2014
Slow Cooker Southwest Chicken Stacks
Adapted from my RS Cookbook
Try this tomorrow and your tummy will thank me. So will your taste buds. Come to think of it, so will you when you see how much time this recipe frees up in your routine.5 min of prep+6 hours in a crockpot+10 more minutes of prep=
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Makes:
4 Servings Prep Time:
15 min Cook Time:
6 hrs Total Time:
6 hrs 15 min
Ingredients
- 2 cups frozen corn
- 1(16 oz) can black beans, rinsed and drained (any old can will work, but this time I had a can of Bush’s Best Grillin’ Beans: Black Bean Fiesta lying around and it’s even better)
- 2 large frozen boneless, skinless chicken breasts (about 1 lb)
- 1 1/2 cups salsa
Optional
toppings:
- cheese
- lettuce
- tomato
- avocado
- sour cream
- cilantro
- lime wedges
- etc.
Instructions
- Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans, and salsa are combined.
- Serve on a bed of tortilla chips and top with additional garnishes
You’re welcome!
Wednesday, January 1, 2014
Hawaiian Haystacks
Making these for dinner tonight!
Servings: 8-10
Prep Time: 20-30 minutes
Cook time: 10 minutes
Ingredients:
3 C Uncooked Rice
Water (to cook rice)
2 Cans Cream of Chicken Soup
1 Can Evaporated milk
2 Cans Canned Chicken
1 Can Beef Consume
2 t Garlic Salt
Toppings:
Cheese, Chinese Noodles, Green Onions, Water Chestnuts, Olives, Mandarin Oranges, Pineapple
Cook rice. In a separate medium pot, mix cream of chicken soup, milk, chicken, consume and garlic salt together. Cook over medium to medium high until bubbly. Pour mixture over rice in bowls and put your choice of toppings over it.
Servings: 8-10
Prep Time: 20-30 minutes
Cook time: 10 minutes
Ingredients:
3 C Uncooked Rice
Water (to cook rice)
2 Cans Cream of Chicken Soup
1 Can Evaporated milk
2 Cans Canned Chicken
1 Can Beef Consume
2 t Garlic Salt
Toppings:
Cheese, Chinese Noodles, Green Onions, Water Chestnuts, Olives, Mandarin Oranges, Pineapple
Cook rice. In a separate medium pot, mix cream of chicken soup, milk, chicken, consume and garlic salt together. Cook over medium to medium high until bubbly. Pour mixture over rice in bowls and put your choice of toppings over it.
Chicken and Wild Rice Soup
Servings: 6
Prep time: 20 minutes
Cook Time: 30 minutes
Ingredients:
5 2/3 C Water
1 Pkg Long Grain and Wild Rice Mix (Uncle Ben's or Rice a Roni)
1 Can Chicken Broth
3 Celery ribs, chopped
2 C Carrots, chopped
1 med to lg onion, chopped
2 Cans Cream of Chicken Soup
1 C Cooked Chicken, cubed (I used 2 cans of chicken and it was great, too)
Directions:
Combine water, rice with contents of seasoning packet, and chicken broth. Bring to boil. Reduce heat, cover and simmer 10 minutes. Stir in the celery, carrots and onion. Bring to a boil again. Cover and simmer 10 minutes. Stir in chicken soup and chicken and cook 8 minutes until done.
Tastes great with fresh rolls and would be especially good in a bread bowl!
Prep time: 20 minutes
Cook Time: 30 minutes
Ingredients:
5 2/3 C Water
1 Pkg Long Grain and Wild Rice Mix (Uncle Ben's or Rice a Roni)
1 Can Chicken Broth
3 Celery ribs, chopped
2 C Carrots, chopped
1 med to lg onion, chopped
2 Cans Cream of Chicken Soup
1 C Cooked Chicken, cubed (I used 2 cans of chicken and it was great, too)
Directions:
Combine water, rice with contents of seasoning packet, and chicken broth. Bring to boil. Reduce heat, cover and simmer 10 minutes. Stir in the celery, carrots and onion. Bring to a boil again. Cover and simmer 10 minutes. Stir in chicken soup and chicken and cook 8 minutes until done.
Tastes great with fresh rolls and would be especially good in a bread bowl!
Chocolate Carmelitas
Crust:
1 C flour
3/4 C Brown Sugar
1/8 t Salt
1 C Quick Oats
1/2 t Baking Soda
3/4 C Butter (1 1/2 sticks)
Filling
1 C Chocolate Chips
3/4 C Pecans, Chopped (Optional)
3/4 C Caramel ice cream topping
3 T Flour
Preheat oven to 350 degrees. Combine all crust ingredients together in a large mixing bowl, blending well with a mixer to form crumbs. (I use my pastry blender!) Press half of crumbs into a 9-inch square pan. Bake 10 minutes. Remove from oven and sprinkle with chocolate chips and pecans (if you like it my way, I don't add the nuts). Blend caramel topping with flour. Spread over chips and nuts. Sprinkle with remaining crumb mixture. Bake 15 to 20 minutes or until golden brown. Chill for 1 to 2 hours. Cut into squares to serve.
1 C flour
3/4 C Brown Sugar
1/8 t Salt
1 C Quick Oats
1/2 t Baking Soda
3/4 C Butter (1 1/2 sticks)
Filling
1 C Chocolate Chips
3/4 C Pecans, Chopped (Optional)
3/4 C Caramel ice cream topping
3 T Flour
Preheat oven to 350 degrees. Combine all crust ingredients together in a large mixing bowl, blending well with a mixer to form crumbs. (I use my pastry blender!) Press half of crumbs into a 9-inch square pan. Bake 10 minutes. Remove from oven and sprinkle with chocolate chips and pecans (if you like it my way, I don't add the nuts). Blend caramel topping with flour. Spread over chips and nuts. Sprinkle with remaining crumb mixture. Bake 15 to 20 minutes or until golden brown. Chill for 1 to 2 hours. Cut into squares to serve.
Toffee Popcorn
I used to make this recipe a lot for Christmas or New Year's Eve, but as in every candy making, it takes work and time and standing around stirring and checking the temperature. That is . . . until this year! I was getting the directions to make it and realized I'd written some microwave directions for it. I don't know where those directions came from, I never tried it before, but decided I wanted the easy way out if it were possible. Lo and behold - it worked! Sweet! Here are both directions!
1 C unpopped popcorn
1/2 C Water
1 lb Real Butter (this is what makes it toffee, not caramel)
1/2 C Karo Syrup (light)
2 C Sugar
1 t Vanilla
Pop the popcorn. (Hot air will give the best results.)
Put the water, butter, Karo Syrup and sugar in a medium saucepan. Cook and stir over medium to medium high heat until it smokes. I go to the soft ball stage on the candy thermometer. It will look golden brown. You need to stir the whole time! Remove from heat and add the vanilla.
Microwave directions:
Melt butter (1-2 minutes). Add other ingredients except vanilla. Cook on high 5 minutes (Important: stir after 3 minutes!) Stir. Cook for 5 1/2 minutes. (Again - stir after 3 minutes!) Then 2 more minutes. It's important to stir each time. After this last time, stir for a few minutes to get the sugar and butter to combine. If it still doesn't work, put it in the microwave for another 2 minutes. Stir again. If you cook it too long, it will get hard and not taste as good. (I added the extra 2 minutes, but I don't think I needed to. It was still good - not too hard, but I like it a little softer!)
1 C unpopped popcorn
1/2 C Water
1 lb Real Butter (this is what makes it toffee, not caramel)
1/2 C Karo Syrup (light)
2 C Sugar
1 t Vanilla
Pop the popcorn. (Hot air will give the best results.)
Put the water, butter, Karo Syrup and sugar in a medium saucepan. Cook and stir over medium to medium high heat until it smokes. I go to the soft ball stage on the candy thermometer. It will look golden brown. You need to stir the whole time! Remove from heat and add the vanilla.
Microwave directions:
Melt butter (1-2 minutes). Add other ingredients except vanilla. Cook on high 5 minutes (Important: stir after 3 minutes!) Stir. Cook for 5 1/2 minutes. (Again - stir after 3 minutes!) Then 2 more minutes. It's important to stir each time. After this last time, stir for a few minutes to get the sugar and butter to combine. If it still doesn't work, put it in the microwave for another 2 minutes. Stir again. If you cook it too long, it will get hard and not taste as good. (I added the extra 2 minutes, but I don't think I needed to. It was still good - not too hard, but I like it a little softer!)
Banana Nut Bread
This is the recipe I grew up with. It was my mother's mother's recipe, so a real family recipe!
Cream:
1 C Sugar
1/2 C Shortening (I use margarine or butter now)
Add 3 Smashed bananas
Mix dry ingredients:
1 t Baking Soda
1 t Salt
2 C Flour
Alternate adding dry mixture and 1/3 C milk to the creamed banana mixture. Then add 1/2 C Crushed Nuts (I usually don't add these, but it is really good with finely crushed walnuts.)
Bake at 350 degrees for about 45 minutes.
Makes 2 bread loaf pans of bread.
*For fun - who doesn't like bananas and chocolate? - I add about 1/3 cup or more of mini semi-sweet chocolate chips.
* This never turns out well when you double the recipe. I used to try to do it and it never turned out and then my mother told me it doesn't work!
Enjoy!
Cream:
1 C Sugar
1/2 C Shortening (I use margarine or butter now)
Add 3 Smashed bananas
Mix dry ingredients:
1 t Baking Soda
1 t Salt
2 C Flour
Alternate adding dry mixture and 1/3 C milk to the creamed banana mixture. Then add 1/2 C Crushed Nuts (I usually don't add these, but it is really good with finely crushed walnuts.)
Bake at 350 degrees for about 45 minutes.
Makes 2 bread loaf pans of bread.
*For fun - who doesn't like bananas and chocolate? - I add about 1/3 cup or more of mini semi-sweet chocolate chips.
* This never turns out well when you double the recipe. I used to try to do it and it never turned out and then my mother told me it doesn't work!
Enjoy!
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