This is from my cousin Chelsea's recipe blog. For more of her great recipes, visit http://mmmcafe.blogspot.com/
2 large chicken breasts
1/2 tsp salt
1/4 tsp pepper
2 Tbs milk
1 egg
1 cup colby jack cheese, grated
¼ cup fresh grated parmesan
½ sleeve Ritz crackers, crushed
¼ tsp garlic powder
1 tsp dried parsley
5 ounces cream of chicken soup
1 Tbs sour cream
1 Tbs milk
Preheat oven to 375. To make the sauce, in a saucepan, stir together cream of chicken soup, milk and sour cream. Heat to a light simmer and set aside.
Season the chicken breasts with salt and pepper. In one bowl, whip the milk and egg. In a second bow, combine the cheese of your choice and parmesan. In the third bowl, mix ritz crackers, garlic powder and parsley. Dredge chicken in eggs, then cheese, then ritz crumbs. Place in a baking dish. Bake for 25 minutes.
Remove from oven, top with preheated sauce, and serve.
Sunday, July 22, 2012
Lemon Chicken
1st:
- Chicken tenders or breasts
- 1 or 2 egg yokes depending on amount of chicken used
- 1/4 cup soy sauce
- Black pepper (taste)
Soak chicken in above mixture for a minimum of 30 minutes or longer if desired.
2nd:
-zip lock bag
-flour
-corn starch
-oil
(equal amounts)
(enough to fry chicken pieces from 1st step)
Heat oil. In a zip lock bag, place equal amounts of flour and cornstarch. Coat each piece of chicken in the zip lock bag and fry in oil. After all the chicken has been fried, drain the remaining oil from skillet and place chicken back into the skillet with the following sauce:
3rd:
-1/2 c. sugar (white)
-1/2 c. water
-1/2 c. lemon juice
- 2 tsp. corn starch
Heat the chicken and the sauce together until the sauce thickens!
4th:
Serve over white rice.
- Chicken tenders or breasts
- 1 or 2 egg yokes depending on amount of chicken used
- 1/4 cup soy sauce
- Black pepper (taste)
Soak chicken in above mixture for a minimum of 30 minutes or longer if desired.
2nd:
-zip lock bag
-flour
-corn starch
-oil
(equal amounts)
(enough to fry chicken pieces from 1st step)
Heat oil. In a zip lock bag, place equal amounts of flour and cornstarch. Coat each piece of chicken in the zip lock bag and fry in oil. After all the chicken has been fried, drain the remaining oil from skillet and place chicken back into the skillet with the following sauce:
3rd:
-1/2 c. sugar (white)
-1/2 c. water
-1/2 c. lemon juice
- 2 tsp. corn starch
Heat the chicken and the sauce together until the sauce thickens!
4th:
Serve over white rice.
Thursday, July 5, 2012
Raspberry Cream Cheese Pretzel Salad
www.jamiecooksitup.blogspot.com
Time: 40 minutes hands on + 4 hours to chill
Yield: One 9x13 pan
Recipe adapted from Bless Your Heart
2 1/2 C pretzels
3/4 C butter, melted
3 T sugar
1 8 oz package cream cheese, softened
1 C sugar
1 8 oz container cool whip
1 6 oz package raspberry jello
2 C boiling water
3 C frozen raspberries
1. Throw those pretzels in a small food processor and grind them into coarse crumbs.
2. Add your melted butter and 3 T sugar. Mix until combined.
3. Press the pretzel mixture into a 9x13 pan and bake at 400 degrees for 13 minutes,
or until golden brown. Remove from the oven and let it cool completely.
4. In your stand mixer, or in a medium sized mixing bowl beat the cream cheese until
smooth. Add your sugar and mix for about 4 minutes.
5. Add the cool whip and mix for one minute, or until everything is well combined.
6. Heat your water up in the microwave until it is boiling. Add the jello and stir until it
is all nice and dissolved.
7. Pour in your raspberries and stir to combine. Place the bowl in your fridge until the
mixture has thickened up a bit. (Like syrup, at least. If it has set up more that that...
no worries. The recipe will still be wonderful.)
8. Spread the cream cheese mixture over the top of the crust.
9. Pour the beautiful raspberry jello on top, cover and chill for at least 4 hours.
Time: 40 minutes hands on + 4 hours to chill
Yield: One 9x13 pan
Recipe adapted from Bless Your Heart
2 1/2 C pretzels
3/4 C butter, melted
3 T sugar
1 8 oz package cream cheese, softened
1 C sugar
1 8 oz container cool whip
1 6 oz package raspberry jello
2 C boiling water
3 C frozen raspberries
1. Throw those pretzels in a small food processor and grind them into coarse crumbs.
2. Add your melted butter and 3 T sugar. Mix until combined.
3. Press the pretzel mixture into a 9x13 pan and bake at 400 degrees for 13 minutes,
or until golden brown. Remove from the oven and let it cool completely.
4. In your stand mixer, or in a medium sized mixing bowl beat the cream cheese until
smooth. Add your sugar and mix for about 4 minutes.
5. Add the cool whip and mix for one minute, or until everything is well combined.
6. Heat your water up in the microwave until it is boiling. Add the jello and stir until it
is all nice and dissolved.
7. Pour in your raspberries and stir to combine. Place the bowl in your fridge until the
mixture has thickened up a bit. (Like syrup, at least. If it has set up more that that...
no worries. The recipe will still be wonderful.)
8. Spread the cream cheese mixture over the top of the crust.
9. Pour the beautiful raspberry jello on top, cover and chill for at least 4 hours.
Kristy's Avocado Black Bean Salsa
Combine the following ingredients in order:
2 cans black beans, drained and rinsed
1 large can diced tomatoes, drained
1 can white shoepeg corn, drained (green giant brand)
1/2 red onion, finely chopped
1 bunch fresh cilantro, finely chopped
Juice from 2-3 limes
4-5 ripe avocados, diced
1 clove garlic, minced
1 package good seasons italian dressing made according to the package directions
1/2 cup sugar
Best served with lime or jalapeño flavored tortilla chips
2 cans black beans, drained and rinsed
1 large can diced tomatoes, drained
1 can white shoepeg corn, drained (green giant brand)
1/2 red onion, finely chopped
1 bunch fresh cilantro, finely chopped
Juice from 2-3 limes
4-5 ripe avocados, diced
1 clove garlic, minced
1 package good seasons italian dressing made according to the package directions
1/2 cup sugar
Best served with lime or jalapeño flavored tortilla chips
Sunday, May 13, 2012
Kristin's Cookies
1 box devils food cake
1/2 cup oil
1 Tablespoon Vanilla
2 eggs
1 cup chocloate chips (I do half white and half chocolate if I have them...)
Roll in balls and in powdered sugar and bake at 350 for 8-12 minutes depending on the oven. I do mine for 9 and then let them cool on the pan while the next pan bakes (About 9 minutes)
1/2 cup oil
1 Tablespoon Vanilla
2 eggs
1 cup chocloate chips (I do half white and half chocolate if I have them...)
Roll in balls and in powdered sugar and bake at 350 for 8-12 minutes depending on the oven. I do mine for 9 and then let them cool on the pan while the next pan bakes (About 9 minutes)
Monday, April 30, 2012
Aunt Laurel's Calico Beans
Hands down my favorite beans for a BBQ! Super easy and VERY YUMMY!
1 lb lean hamburger
1/2 lb bacon- fried and crumbled
1 cup onion
Mix in separate bowl:
1/2 cup ketchup
1 Tablespoon mustard
1/2 cup brown sugar
4 teaspoons vinegar
Put in crockpot:
2 cans pork and beans
1 can lima or butter beans
1 can kidney beans
drain some of the liquid out of each can
Add meat mixture to beans and pour sauce over top. Cook 4-6 hours on low or 1 1/2-2 hours on 300 degrees.
1 lb lean hamburger
1/2 lb bacon- fried and crumbled
1 cup onion
Mix in separate bowl:
1/2 cup ketchup
1 Tablespoon mustard
1/2 cup brown sugar
4 teaspoons vinegar
Put in crockpot:
2 cans pork and beans
1 can lima or butter beans
1 can kidney beans
drain some of the liquid out of each can
Add meat mixture to beans and pour sauce over top. Cook 4-6 hours on low or 1 1/2-2 hours on 300 degrees.
Sunday, March 25, 2012
Breakfast Casserole
1 pound breakfast sausage
3 cups frozen shredded hashbrown potatoes
1/4 cup butter, melted
12 ounce mild cheddar cheese, shredded
1 onion, diced
1 (16 ounce) container cottage cheese
6 jumbo eggs
Preheat the oven to 375. Lightly grease a 9x13 pan. Cook sausage in a large, deep skillet over medium-high heat until evenly browned. Drain, crumble and set aside.
In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix together the sausage, cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
Bake 1 hour or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes before serving. Refrigerate any leftovers.
3 cups frozen shredded hashbrown potatoes
1/4 cup butter, melted
12 ounce mild cheddar cheese, shredded
1 onion, diced
1 (16 ounce) container cottage cheese
6 jumbo eggs
Preheat the oven to 375. Lightly grease a 9x13 pan. Cook sausage in a large, deep skillet over medium-high heat until evenly browned. Drain, crumble and set aside.
In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix together the sausage, cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
Bake 1 hour or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes before serving. Refrigerate any leftovers.
Tomato Cucumber Salad
1 pint Grape tomatoes, halved
2 medium cucumbers, peeled and cut into 1/2 inch cubes
1/4 cup feta cheese, crumbled
2 Tablespoons fresh basil, coarsely chopped
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
salt and pepper to taste
In a large bowl, gently toss together the tomatoes, cucumber, feta, and basil. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Drizzle the vinaigrette over the salad; toss to coat. Refrigerate any leftovers. Serves 6 to 8 as a side.
2 medium cucumbers, peeled and cut into 1/2 inch cubes
1/4 cup feta cheese, crumbled
2 Tablespoons fresh basil, coarsely chopped
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
salt and pepper to taste
In a large bowl, gently toss together the tomatoes, cucumber, feta, and basil. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Drizzle the vinaigrette over the salad; toss to coat. Refrigerate any leftovers. Serves 6 to 8 as a side.
Monday, February 27, 2012
7 up Grilled chicken
1 cup of soy sauce
1 cup of 7 up
1 cup of veg. oil
1 Tablespoon pepper
2 Tablespoons garlic
1 Tablespoon horseradish (yuck but good)
Marinate chicken tenders and grill. Yummy!
1 cup of 7 up
1 cup of veg. oil
1 Tablespoon pepper
2 Tablespoons garlic
1 Tablespoon horseradish (yuck but good)
Marinate chicken tenders and grill. Yummy!
Thursday, January 5, 2012
Chicken Jerusalem
6 chicken breasts
1/2 c swiss cheese, grated
1 can cream of chicken soup
1/2 c crushed ritz crackers
1/4 c grape juice, white!
2 c sour cream
Create sauce by mixing soup, sour cream, cheese and white grape juice. Spray 9 x 13 pan with pam. Put chicken in pan and pour sauce over it. Sprinkle with ritz crackers and cover with foil - bake at 350 for 1 hr. Remove foil for last 5 min to brown.
1/2 c swiss cheese, grated
1 can cream of chicken soup
1/2 c crushed ritz crackers
1/4 c grape juice, white!
2 c sour cream
Create sauce by mixing soup, sour cream, cheese and white grape juice. Spray 9 x 13 pan with pam. Put chicken in pan and pour sauce over it. Sprinkle with ritz crackers and cover with foil - bake at 350 for 1 hr. Remove foil for last 5 min to brown.
Friday, December 23, 2011
Butter Yummy Bars
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.
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 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.
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