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.
Friday, January 17, 2014
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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