1 box yellow cake mix
1/2 cup margarine, melted
4 eggs divided
1 8 ounce package cream cheese
1 16 ounce confectioners sugar...less 5 tbps
1 teaspoon vanilla
1/2 cup chopped pecans (I omit this)
Mix together pound cake mix, melted margarine, and 2 eggs well beaten. Beat ingredients well and pour into greased 13 x 9 inch pan. Combine cream cheese, confectioners sugar, vanilla and 2 eggs. Beat well and spread over the first mixture in pan. Sprinkle the 4 tablespoons of confectioners sugar and pecans over the top layer. Bake at 350 for 45 min. Let cool completely. Even better the next day.
Friday, December 23, 2011
Friday, December 16, 2011
Crispy Parmesan and Garlic Chicken
Crispy Parmesan and Garlic Chicken
Time: 10 minutes hands on + 4-12 hours marinating + 30 minutes baking
Yield: 7 servings
Recipe adapted from Kalyns Kitchen
5 large chicken breasts
1 T minced garlic (I used the bottled variety)
1/3 C olive oil
3/4 t poultry seasoning
3/4 C panko bread crumbs (Italian Bread Crumbs would also be fine)
3/4 C Parmesan cheese (the kind in the green bottle)
Spaghetti Noodles
Spaghetti Sauce of your choice
1. Pour 1 T garlic, 1/3 C olive oil and 3/4 t poultry seasoning into a small sauce pan. Warm it over medium heat for 1 minute.
2. With a sharp pair of kitchen scissors cut each chicken breast in half. Then, with a sharp knife cut a couple of long slits in the top of each chicken piece. Be careful not to cut all the way through. You just want a few slits here and there to allow the marinade to soak in.
3. Toss your chicken into a ziploc bag and pour the warm marinate over the top of it.
4. Seal your bag up carefully and tip it upside down to allow the marinate to run throughout the bag. Put it in your fridge and let it hang out there for at least 4 hours, and up to 24. Then go wrap some presents or bake something or hit the store for some stocking stuffers, will ya?
5. When you are ready to bake (and eat....:) preheat your oven to 425 and take your chicken out of the fridge.
6. Pour 3/4 C panko bread crumbs and 3/4 C parmesan cheese into a loaf pan. Smash them together with a fork to combine.
7. Dip each piece of chicken into the cheese and bread crumb mixture. Press it into the chicken with your fingers.
8. Spray a large cookie sheet with cooking spray.
9. Bake your chicken for 30 minutes, or until golden brown.
10. Serve with spaghetti sauce and spaghetti noodles. This chicken is also wonderful the next day, heated in the microwave and then tossed with salad greens and Olive Garden Dressing.
Time: 10 minutes hands on + 4-12 hours marinating + 30 minutes baking
Yield: 7 servings
Recipe adapted from Kalyns Kitchen
5 large chicken breasts
1 T minced garlic (I used the bottled variety)
1/3 C olive oil
3/4 t poultry seasoning
3/4 C panko bread crumbs (Italian Bread Crumbs would also be fine)
3/4 C Parmesan cheese (the kind in the green bottle)
Spaghetti Noodles
Spaghetti Sauce of your choice
1. Pour 1 T garlic, 1/3 C olive oil and 3/4 t poultry seasoning into a small sauce pan. Warm it over medium heat for 1 minute.
2. With a sharp pair of kitchen scissors cut each chicken breast in half. Then, with a sharp knife cut a couple of long slits in the top of each chicken piece. Be careful not to cut all the way through. You just want a few slits here and there to allow the marinade to soak in.
3. Toss your chicken into a ziploc bag and pour the warm marinate over the top of it.
4. Seal your bag up carefully and tip it upside down to allow the marinate to run throughout the bag. Put it in your fridge and let it hang out there for at least 4 hours, and up to 24. Then go wrap some presents or bake something or hit the store for some stocking stuffers, will ya?
5. When you are ready to bake (and eat....:) preheat your oven to 425 and take your chicken out of the fridge.
6. Pour 3/4 C panko bread crumbs and 3/4 C parmesan cheese into a loaf pan. Smash them together with a fork to combine.
7. Dip each piece of chicken into the cheese and bread crumb mixture. Press it into the chicken with your fingers.
8. Spray a large cookie sheet with cooking spray.
9. Bake your chicken for 30 minutes, or until golden brown.
10. Serve with spaghetti sauce and spaghetti noodles. This chicken is also wonderful the next day, heated in the microwave and then tossed with salad greens and Olive Garden Dressing.
Caramels! Rich and Buttery
Time: 40 minutes plus about 1 hour to wrap
Yield: 1 jelly roll pan (about 130 caramels)
Recipe from Our Cooking Cafe
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1. Melt the butter in a large sauce pan.
2. Add your brown sugar. Stir it all around until it dissolves.
3. Add the sweetened condensed milk. Anyone every tried a little taste of sweetened condensed milk plain, in all it's glory? Wow. It will send shivers of joy down your spine, I tell you. It's one great taste of comfort and joy...comfort and joy.
4. And the corn syrup.
5. Now bring the mixture to a boil, while stirring. Stirring is key here. Don't stop stirring.
6. The mixture will need to boil for 20-30 minutes or until the temperature on your candy thermometer reads between 235-240. HOWEVER...I have found candy thermometers to be a bit sensitive and inaccurate at times. Most of the time when I make candy I don't even use one. There is a little trick I will show you.
Ice water is going to be your pal. When you are approaching 230 degrees on your candy thermometer, dip your spoon into the caramel, then into the ice water. Let it hang out for just about 10 seconds or so. Then press your finger into the caramel. If the candy holds the finger indentation....you are good to go! If not, cook for a bit longer.
7. Remove your caramel from the heat and add some vanilla. Stir until well combined.
8. Pour the caramel into a buttered jelly roll pan. Let the caramels cool and set. This should take about 30 minutes.
9. I like to cut them with a pizza wheel.
Scissors also work well.
10. Cut yourself up some wax paper and you are set to wrap your fabulous caramels...rich and buttery. You are going to make someone very happy with these! Happy Candy Making!
Yield: 1 jelly roll pan (about 130 caramels)
Recipe from Our Cooking Cafe
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1. Melt the butter in a large sauce pan.
2. Add your brown sugar. Stir it all around until it dissolves.
3. Add the sweetened condensed milk. Anyone every tried a little taste of sweetened condensed milk plain, in all it's glory? Wow. It will send shivers of joy down your spine, I tell you. It's one great taste of comfort and joy...comfort and joy.
4. And the corn syrup.
5. Now bring the mixture to a boil, while stirring. Stirring is key here. Don't stop stirring.
6. The mixture will need to boil for 20-30 minutes or until the temperature on your candy thermometer reads between 235-240. HOWEVER...I have found candy thermometers to be a bit sensitive and inaccurate at times. Most of the time when I make candy I don't even use one. There is a little trick I will show you.
Ice water is going to be your pal. When you are approaching 230 degrees on your candy thermometer, dip your spoon into the caramel, then into the ice water. Let it hang out for just about 10 seconds or so. Then press your finger into the caramel. If the candy holds the finger indentation....you are good to go! If not, cook for a bit longer.
7. Remove your caramel from the heat and add some vanilla. Stir until well combined.
8. Pour the caramel into a buttered jelly roll pan. Let the caramels cool and set. This should take about 30 minutes.
9. I like to cut them with a pizza wheel.
Scissors also work well.
10. Cut yourself up some wax paper and you are set to wrap your fabulous caramels...rich and buttery. You are going to make someone very happy with these! Happy Candy Making!
English Toffee- Lion House Recipe
Grease a jelly roll cookie pan before getting started
Boil on highest heat:
1 cup butter
1 cup sugar
5 teaspoons water
Stir constantly until golden brown (this is the hardest, most nerve-racking part to get the color just right -compare it to a brown paper sack, but I think I do mine a little lighter)
Remove from heat and add
1 teaspoon vanilla
Pour into jelly roll pan and spread to desired thickness (I use pretty much all of the pan)
Sprinkle chocolate chips over top. Spread around to melt.
If you live somewhere cold, you're in luck! Set this outside or in the garage to cool off. You get to eat yours sooner! If it's not freezing - I have been desparate and once it was cool enough, threw the pan in the freezer.
Then just break it into pieces and enjoy...and enjoy!
Boil on highest heat:
1 cup butter
1 cup sugar
5 teaspoons water
Stir constantly until golden brown (this is the hardest, most nerve-racking part to get the color just right -compare it to a brown paper sack, but I think I do mine a little lighter)
Remove from heat and add
1 teaspoon vanilla
Pour into jelly roll pan and spread to desired thickness (I use pretty much all of the pan)
Sprinkle chocolate chips over top. Spread around to melt.
If you live somewhere cold, you're in luck! Set this outside or in the garage to cool off. You get to eat yours sooner! If it's not freezing - I have been desparate and once it was cool enough, threw the pan in the freezer.
Then just break it into pieces and enjoy...and enjoy!
Thursday, December 1, 2011
"Worm" Casserole
1 onion
1 pound hamburger
4 cups rice
4 cups water
1 can cream of chicken soup
¾ soup can of milk
Chow mein noodles
Brown and drain hamburger. Add milk and soup together until smooth. Place 1 cup rice in bottom of casserole dish. Put some hamburger on top of rice. Add some soup mixture over that. Put chow mein noodles on top and start layers over again. Bake in microwave for 8-10 minutes. You could put in a layer of cheese or green beans or both.
1 pound hamburger
4 cups rice
4 cups water
1 can cream of chicken soup
¾ soup can of milk
Chow mein noodles
Brown and drain hamburger. Add milk and soup together until smooth. Place 1 cup rice in bottom of casserole dish. Put some hamburger on top of rice. Add some soup mixture over that. Put chow mein noodles on top and start layers over again. Bake in microwave for 8-10 minutes. You could put in a layer of cheese or green beans or both.
White Bean Chili
1 cup chopped onion
2 lbs. cooked chicken breast, diced
3 cans Northern white beans
1 Tablespoon chili powder
1 small can green chilis
2 cans chicken broth
4 cups mozzarella cheese
Salt and pepper
Garlic clove
Cheddar cheese (garnish)
Saute onions and green chilis in butter. Add diced chicken, chicken broth, beans, and spices. Simmer 2 hours. Before serving, add mozzarella and simmer till all cheese is melted. Sprinkle cheddar on if desired.
2 lbs. cooked chicken breast, diced
3 cans Northern white beans
1 Tablespoon chili powder
1 small can green chilis
2 cans chicken broth
4 cups mozzarella cheese
Salt and pepper
Garlic clove
Cheddar cheese (garnish)
Saute onions and green chilis in butter. Add diced chicken, chicken broth, beans, and spices. Simmer 2 hours. Before serving, add mozzarella and simmer till all cheese is melted. Sprinkle cheddar on if desired.
Tuna Casserole
Boil desired amount of noodles.
Drain.
Add ¼ cube butter, not margarine
1 can cream of mushroom soup
3 oz. cream cheese (it’s a little tiny square one)
Peas
Tuna
Cheese
Potato chips
Drain.
Add ¼ cube butter, not margarine
1 can cream of mushroom soup
3 oz. cream cheese (it’s a little tiny square one)
Peas
Tuna
Cheese
Potato chips
Susan's Chocolate Pie
My mom in laws specialty. Can also use milk chocolate chips.
1 cup sugar
½ cup flour
¼ teaspoon salt
2 cups canned milk
Whisk together really well.
Put into microwave for 3 minutes. Take out and stir really well. Put back in microwave for 2 more minutes. Stir well again.
Add 3 eggs. Add 1 small package of chocolate chips. Mix well with beaters.
Add 2 Tablespoons butter, then put back in microwave for about 1 ½ minutes (until the eggs are cooked/done). Mix well with mixer and add 1 teaspoon vanilla. Pour into pie shell and let set. You can put pie in freezer to speed up the cooling process.
1 cup sugar
½ cup flour
¼ teaspoon salt
2 cups canned milk
Whisk together really well.
Put into microwave for 3 minutes. Take out and stir really well. Put back in microwave for 2 more minutes. Stir well again.
Add 3 eggs. Add 1 small package of chocolate chips. Mix well with beaters.
Add 2 Tablespoons butter, then put back in microwave for about 1 ½ minutes (until the eggs are cooked/done). Mix well with mixer and add 1 teaspoon vanilla. Pour into pie shell and let set. You can put pie in freezer to speed up the cooling process.
Summer's FABULOUS popcorn
1 cup brown sugar
1 cube butter
1 cup karo syrup
Pinch salt
Melt together 3-5 minutes on stove stirring often. Remove from heat and add 1 can sweetened condensed milk.
1 cube butter
1 cup karo syrup
Pinch salt
Melt together 3-5 minutes on stove stirring often. Remove from heat and add 1 can sweetened condensed milk.
Meatloaf
1 pound LEAN hamburger
¼ of shredded onion
1 egg
½ teaspoon seasoning salt
¼ teaspoon garlic salt
1/2 teaspoon salt
¼ teaspoon pepper
½ package crushed saltines
½ can (4 oz.) tomato sauce
¼ cup milk
Mix all together. Place in loaf pan and spread rest of tomato sauce on top. Bake 350 for 1 hour.
¼ of shredded onion
1 egg
½ teaspoon seasoning salt
¼ teaspoon garlic salt
1/2 teaspoon salt
¼ teaspoon pepper
½ package crushed saltines
½ can (4 oz.) tomato sauce
¼ cup milk
Mix all together. Place in loaf pan and spread rest of tomato sauce on top. Bake 350 for 1 hour.
Lotta Cheese Penne
1 box penne pasta (or ziti)
1 jar marinara sauce (your fav)
1 jar Alfredo sauce (you choose- I used the Bertolli ones)
1 Sm tub ricotta cheese (I used the part skim)
1 Sm tub grated Parmesan cheese
1 pkg grated mozzarella cheese
1 cup powdered Parmesan cheese
While you are cooking the pasta mix everything else together. Once the pasta is done, poor water off and mix with sauce in a large bowl. Pour into a pan, sprayed with cooking spray) and bake for 45 minutes at 350 (more or less). This makes a lot, so I usually split it and put half in the freezer for later! Just take it out of the freezer the night before and let thaw in the fridge then bake as normal! Top with fresh grated cheese!
1 jar marinara sauce (your fav)
1 jar Alfredo sauce (you choose- I used the Bertolli ones)
1 Sm tub ricotta cheese (I used the part skim)
1 Sm tub grated Parmesan cheese
1 pkg grated mozzarella cheese
1 cup powdered Parmesan cheese
While you are cooking the pasta mix everything else together. Once the pasta is done, poor water off and mix with sauce in a large bowl. Pour into a pan, sprayed with cooking spray) and bake for 45 minutes at 350 (more or less). This makes a lot, so I usually split it and put half in the freezer for later! Just take it out of the freezer the night before and let thaw in the fridge then bake as normal! Top with fresh grated cheese!
Loaded Chicken
My own made up version of Wingers' Loaded Chicken. It's fabulous!
6-8 boneless, skinless chicken breasts marinated in teriyaki
1 red onion, chopped
8 slices Colby/Monterey Jack cheese
1 bottle teriyaki marinade
1 package fresh mushrooms, sliced
½ cube butter
16 slices bacon, cooked (the precooked is fine)
Grill marinated chicken on BBQ. If you don’t, this doesn’t taste the same.
Sauce: Melt the butter in a sauté pan. Add chopped onion and fresh sliced mushrooms. Saute until the onions and mushrooms are soft and cooked. Add approximately ¼ cup of teriyaki marinade to the onion/mushroom mixture. Don’t make it too liquidy, just enough to cover the mixture and blend it. Next put your grilled chicken in a 9 x 13 pan and spoon onion/mushroom mixture over the top of the chicken. Then put a slice of cheese over the chicken. Add 2 strips of bacon in an “x” on the chicken. Bake in the oven at 350 until the cheese is melted. Enjoy! I usually serve with rice and broccoli.
6-8 boneless, skinless chicken breasts marinated in teriyaki
1 red onion, chopped
8 slices Colby/Monterey Jack cheese
1 bottle teriyaki marinade
1 package fresh mushrooms, sliced
½ cube butter
16 slices bacon, cooked (the precooked is fine)
Grill marinated chicken on BBQ. If you don’t, this doesn’t taste the same.
Sauce: Melt the butter in a sauté pan. Add chopped onion and fresh sliced mushrooms. Saute until the onions and mushrooms are soft and cooked. Add approximately ¼ cup of teriyaki marinade to the onion/mushroom mixture. Don’t make it too liquidy, just enough to cover the mixture and blend it. Next put your grilled chicken in a 9 x 13 pan and spoon onion/mushroom mixture over the top of the chicken. Then put a slice of cheese over the chicken. Add 2 strips of bacon in an “x” on the chicken. Bake in the oven at 350 until the cheese is melted. Enjoy! I usually serve with rice and broccoli.
Navajo Tacos
2 cups flour
½ cup instant dry milk
1 teaspoon baking powder
½ teaspoon salt
2 tbs. shortening
¾ cup water
Crisco oil
In a large bowl, mix flour, dry milk, baking powder and salt. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Add water and stir until dough holds together. Turn dough out onto a lightly floured board. Knead x 3 minutes. Cut off ball of dough with knife, pull apart to stretch, and cook in hot oil on each side until lightly browned. Add whatever toppings desired, use your imagination. The sky’s the limit !!!!!!!!!!!!!!!!!!!
½ cup instant dry milk
1 teaspoon baking powder
½ teaspoon salt
2 tbs. shortening
¾ cup water
Crisco oil
In a large bowl, mix flour, dry milk, baking powder and salt. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Add water and stir until dough holds together. Turn dough out onto a lightly floured board. Knead x 3 minutes. Cut off ball of dough with knife, pull apart to stretch, and cook in hot oil on each side until lightly browned. Add whatever toppings desired, use your imagination. The sky’s the limit !!!!!!!!!!!!!!!!!!!
Banana Bread
1 cube Imperial margarine
1 cup sugar
2 eggs
4 mashed bananas
¼ cup milk
1 teaspoon fresh lemon juice
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon soda
¼ teaspoon salt
Cream margarine & sugar, add eggs and beat. Add mashed bananas, milk and lemon juice. Add dry ingredients to mixture. Bake @ 350 degrees x 55 minutes.
1 cup sugar
2 eggs
4 mashed bananas
¼ cup milk
1 teaspoon fresh lemon juice
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon soda
¼ teaspoon salt
Cream margarine & sugar, add eggs and beat. Add mashed bananas, milk and lemon juice. Add dry ingredients to mixture. Bake @ 350 degrees x 55 minutes.
Congo Bars
2 cups brown sugar
3 eggs
2/3 c. oil
2 ¾ c. flour
½ teaspoon salt
2 ½ teaspoons baking powder
1 c. milk chocolate chips
1 c. chopped walnuts
Beat sugar, eggs and oil until blended. Stir together flour, salt and baking powder in a separate bowl. Pour slowly into sugar mixture and mix well. Stir in chips and nuts. Spoon into a greased 9 x 13 pan. Bake at 350 degrees x 30 minutes until light brown or inserted toothpick comes out clean. Do NOT overbake. Cool and cut in pan.
3 eggs
2/3 c. oil
2 ¾ c. flour
½ teaspoon salt
2 ½ teaspoons baking powder
1 c. milk chocolate chips
1 c. chopped walnuts
Beat sugar, eggs and oil until blended. Stir together flour, salt and baking powder in a separate bowl. Pour slowly into sugar mixture and mix well. Stir in chips and nuts. Spoon into a greased 9 x 13 pan. Bake at 350 degrees x 30 minutes until light brown or inserted toothpick comes out clean. Do NOT overbake. Cool and cut in pan.
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