Sunday, November 3, 2013

Crock Pot Cashew Chicken

2 pounds boneless, skinless chicken thigh tenders or chicken breast tenders

1/4 cup flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

Combine flour and pepper in large Ziploc bag.  Add chicken.  Shake to coat with flour mixture. Heat oil in skillet over medium-high heat.  Brown chicken about 2 minutes on each side.  Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in a small bowl; pour over chicken.  Cook on LOW for 3 to 4 hours. Add cashews and stir.  Serve over rice. Makes 4-6 servings.

Pumpkin Squares

Mix together:
4 eggs beaten
2 cups sugar
1 cup oil
1 can pumpkin (solid pack)

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon

Bake at 350 for 20-25 minutes in a sheet cake pan. Cool cake and frost.

3 ounces cream cheese
6 tablespoons butter
1 teaspoon vanilla
3/4 pound of powdered sugar
1 teaspoon milk

Tuesday, September 10, 2013

Best Baby-Back Ribs

4 lbs pork baby-back ribs
1 tsp garlic powder
1  tsp seasoned salt
1 tsp pepper
1 medium onion - sliced
1 cup kitchen
1 cup chili sauce
1/4 cup packed brown sugar
1 tbs dried minced onion
1 tbs liquid smoke
1 tbs molasses

Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350 for 2 1/2 hours.

In a bowl, combine the remaining ingredients. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. Cover and bake for 30 minutes longer or until ribs are tender. Serve with remaining sauce.

Yields 4 servings.

Banana Bars

1 cup butter - room temperature
1 1/2 cups sugar
3-4 ripe bananas
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking soda

Bake for 20 minutes at 350

Cream Cheese Frosting:
1/2 cup butter
1 pkg cream cheese
2 cups powdered sugar
1/4 tsp vanilla

Blueberry (or Cherry) Cheesecake

20 squares graham crackers, crushed
3/4 stick margarine, melted
1/4 cup sugar

Mix Well. Spoon into a 11x7x 1 1/2 inch dish. Pat down evenly. Bake at 375 degrees for 8 minutes. Remove and cool thoroughly.

1 pkg *8 oz* cream cheese
1-2 Tbs Milk *I use 1 1/2*
1 cup sugar
2 cups whipped topping *8oz container*
1 can *1lb 5oz* prepared blueberry, cherry, or your choice of pie filling.

Combine cream cheese and milk. Beat until smooth. Add sugar. Beat well. Fold in whipped topping. Spread evenly over graham cracker crust. Spread evenly over all : blueberry (cherry, or your choice) pie filling. Refrigerate.

Baked Potato Strips

3 large baking potatoes
2 egg whites
2 Tbs Parmesan cheese
1 tsp garlic powder

Cut potatoes lengthwise into thin 1/4 inch strips. Pat dry with paper towels. Combine egg whites, Parmesan, and garlic powder. Add potatoes and toss to coat. Place in a single layer in a 15x10x1 in a pan coated with cooking spray. Bake uncovered at 375 for 35-40 minutes or until potatoes are golden & tender - stirring several times

Easy Bistro Chicken

2 tsp oil
3 cups sliced fresh mushrooms
1 med onion
1 *15oz* can stewed tomatoes
1/4 cup Italian dressing
3 Tbs tomato paste
1 lb chicken
1 cup mozzarella cheese
2 slices of bacon

Heat oil in skillet. Add mushrooms & onions; Cook for 5 minutes. Stir in tomatoes with their liquid for the dressing and tomato paste. Add chicken, cover. Reduce heat to medium low and simmer for 12 minutes or until chicken is cooked through. Sprinkle with cheese and bacon and simmer.

Breakfast Crescent Casserole (Pizza)

2 pkg crescent rolls
1/2 lb ground sausage *meat*
4 eggs
1/3 cup water
2 cups shredded cheese

Bake for 20 minutes at 350.

Banana Oatmeal Cookies

1 1/2 cup flour
1 cup sugar
1/2 tsp salt
1/2 nutmeg
3/4 tsp cinnamon
3/4 cup shortening
1 egg well beaten
1 cup mashed bananas
1 3/4 cup rolled oats
1 tsp vanilla
1/2 tsp salt

Bake for 15 minutes at 400 degrees

Butterceam Icing

1 1/2 cup PS99
1/2 cup brite white
2 lb powdered sugar
2 Tbs meringue powder
dash salt  *1/8 tsp*
2 tsp vanilla
1 tsp butter flavoring
1 tsp almond flavor

4 Tbs - Stiff
6 Tbs - Medium
8 Tbs - Thin

Chocolate Alternative:
3/4 cup cocoa
3 oz bakers chocolate melted

Broccoli Cheese Soup

2 Tbs oil
3/4 cup onion
6 cups water
6 chicken cubes
16 oz package bow tie pasta
1 tsp salt
20 oz broccoli
1/8 tsp garlic
6 cups milk
lb Velveeta
Pepper to taste

Blueberry Pinwheel Cobbler

2 cups sugar
2 cups water
1 tsp vanilla
1/2 tsp lemon juice
1 cup butter flavored shortening
3 cups self-rising flour
2/3 cup milk
3 cups blueberries
1/2 cup butter

Combine sugar and water in saucepan, stir well. Cook over medium heat, stirring constantly, until sugar dissolves. Stir in vanilla & lemon juice. Set aside. Cut shortening into flour mixture *resembles course meal* Add milk, stirring just until dry ingredients are moistened. Turn dough out onto lightly floured surface and kneed lightly 4 or 5 times. Roll dough to a 12x9 inch rectangle. Spread blueberries over dough. Roll up jelly roll fashion, beginning with the long side. Set aside melted butter in a 13x9x2 inch baking dish. Cut dough into 12, 1 inch slices. Place slices, cut side down, in butter. Pour sugar syrup around slices. Bake at 350 for 55-60 minutes or until golden brown.

Blackberry Cobbler

Heat until boiling and remove from heat:
6 cups blackberries
3 cups sugar
3 Tbs lemon juice
3/4 tsp salt
2 tsp cinnamon

Mix until smooth and add to berry mixture:
8 Tbs flour
1 1/2 cup cold water

Roll out 3-4 recipes pie crust dough in 9x13 pan and add 6 Tbs butter. Poke holes and add berry mixture. Bake for 40-45 minutes at 375.

Best Bread Machine Bread

1 cup warm water (110 degrees F/45 degrees C)
2 tbs white sugar
1 (.25 ounce) package bread machine yeast
1/4 cup vegetable oil
3 cups bread flour
1 tsp salt

Place the water, sugar, and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

Baked Fudge

Cream together:
4 eggs
2 cups sugar

1 cup melted butter

Sift and add to moist mixture:
1/2 cup flour
1/2 cup cocoa

2 tsp vanilla

Pour into 9x13 pan
Set into a pan of hot water
Bake @ 325 for 45 minutes to 1 hour - the top will be crusty

Banana Bread

1 1/2 cup flour
3/4 cup sugar
2 1/2 tbs butter
1/3 cup milk
2 eggs
2 small bananas sliced
1 tbs vinegar or lemon juice
1 tsp baking soda
1/2 tsp salt
1/2 cup nuts *optional

Blend and beat 2 minutes

Annie Pierce's Icing

Cook until thick:
1/4 cup sugar
1 cup thick cream
4 egg yolks
1/2 cup nuts

Spread on cake quickly

Tuesday, July 16, 2013


25 tomatoes
6 onions
4 bell peppers
1/2 c. brown sugar
2 doz. hot peppers
2 c. vinegar
Garlic to taste
1/4 c. salt
2 T. cumin
1 t. chili powder

Cook for 1 hour

Friday, June 14, 2013

Hamburger Buddy

3 cloves garlic, crushed and peeled
2 medium carrots, cut into 2-inch pieces
10 ounces white mushrooms, large ones cut in half
1 large onion, cut into 2-inch pieces
1 pound 90%-lean ground beef
2 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups water
1 14-ounce can reduced-sodium beef broth, divided
8 ounces whole-wheat elbow noodles, (2 cups)
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1/2 cup reduced-fat sour cream
1 tablespoon chopped fresh parsley, or chives for garnish
Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.
Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.
Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.
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Crockpot Italian Chicken

4 chicken breast
1/2 a bottle of Italian dressing
1 block of cream cheese
2 cans cream of chicken soup
Crock pot on low for 4-6 hours. Serve over spaghetti.
- Posted using BlogPress from my iPad

- Posted using BlogPress from my iPad

Garlic Pesto Chicken with Tomato Penne

This chicken was DIVINE!!!! It was so so good I really could have made myself sick if we would have had more left because I would have kept on chowing down!!
1/2 bottle of lawrys Herb and Garlic Marinade
2 large spoonfuls of Pesto
2 boneless chicken breasts.
Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night (I did mine Sunday morning and cooked mine Monday evening so it marinated a while!!)
8 ounces of your choice of pasta
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce
1 cup of half and half
Boil water and start on noodles.
Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)
Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened. Place chicken on top.
- Posted using BlogPress from my iPad

- Posted using BlogPress from my iPad

Harvest Chicken Salad

Serves: 4
1 pound cooked chicken breast (chopped, diced, or shredded)
1/2 cup diced red onion
1/2 cup diced apple
2/3 cup grapes, halved
1/3 cup NatureBox Dried Cranberries or Zingy Currants
1/4 cup sliced almonds
1/2 cup Greek yogurt
1-1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon garlic powder
Kosher salt
Freshly ground black pepper
Ciabatta bread, toasted, for serving
1. In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries or currants, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste. Serve sandwiches on ciabatta bread with chicken salad mixture.
- Posted using BlogPress from my iPad

- Posted using BlogPress from my iPad

Slow cooker Honey Chipotle Pulled Pork

The Rub:
½ tsp powdered ginger
1 tablespoon freshly ground black pepper
1 tablespoon dry thyme
1 tbsp garlic powder
1 tablespoon paprika (I prefer smoked)
1-2 tsp chipotle powder (to taste)
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 tbsp sea salt (optional or to taste)
1-2 Tbsp honey (to taste) *Use only if you are NOT making sauce below
Combine the above dry ingredients. Pat the pork dry with paper towels. Rub the spice mixture all over the pork. *If you are not making the sauce, drizzle the honey over the pork after applying spices. If you are going to make the sauce, skip the honey at this point. Let sit while you prepare the base.
The Base:
1 medium sized onion chopped
3 cloves garlic, minced or thinly sliced
4 medium sized firm apples peeled and chunked
1/2 to 1 tsp ground chipotle powder according to taste
1/4 cup apple cider vinegar or coconut aminos
2 Tbsp chopped fresh thyme (or 1 tsp dry thyme)
1 1/2 cups chicken bone broth (stock) or water
1/4 cup honey
Sea salt and ground pepper to taste
Place the onions, garlic and apples in an even layer in the slow cooker. Combine chipotle powder, vinegar (or aminos) thyme, honey and sea salt and pepper in a small bowl and whisk together. Pour over the onion mixture, followed by the stock or water.
Place the rubbed roast in the slow cooker, cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
While the pork is cooking you can make the optional Honey Chipotle Sauce**I think this sauce is amazing, but if you are not into the extra work, you can use the juices from the cooking process to make an equally tasty serving sauce. Please see directions below)
Honey Chipotle Barbeque Sauce** (optional – see note below)
In a small saucepan, cook slowly over medium low heat until well softened and beginning to caramelize:
3 tbsp olive oil
3 cloves chopped garlic
1 medium red onion, chopped
2 cups plain tomato sauce
1/4 cup honey
1/4 cup apple cider vinegar or coconut aminos
1 tsp ground chipotle powder (to taste)
1 tsp black pepper
1/2 tsp ground dry thyme
1 tsp sea salt
Simmer slowly for about 20-30 minutes or until reduced by about 1/4 , stirring often. When cool, puree in a blender or food processor until smooth. Makes about 2 1/2 cups.
Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer, retain the solids and set the strained liquid aside.
Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker and here you have a choice:
If using the above sauce, add the sauce, and mix to combine and serve.
If you’re not using the sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, reduce the liquid until it slightly thickens. Add in some of the cooked onions and apples and puree the sauce with an immersion blender or in a food processor to smooth it out. Mix into the pulled pork and serve.
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Monday, April 15, 2013

Ham and Cheese Sliders

24 good white rolls,
24 pieces good honey ham
24 small slices swiss cheese
1/3 mayo
1/3 cup miracle whip

{poppy seed sauce}

1 1/2 TBSP poppy seeds
1 1/2 TBSP yellow mustard
1 stick butter, melted
1 TBSP minced onion
1/2 tsp. worschestershire sauce

in a small bowl, mix together mayo & miracle whip. spread into both sides of the center of each roll. place a slice of ham & a slice of swiss inside of each roll. close rolls & place into a large baking dish or heavy cookie sheet. place very close together.
in a medium bowl, whisk together all of the poppy seed sauce ingredients. pour evenly over all of the sandwiches. let sit 10 minutes, or until butter sets slightly. cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. uncover & cook for 2 additional minutes. serve warm.
** sandwiches can me assembled a day ahead & kept in the fridge ready to bake.

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Creamy Chicken Taquitos

2 c. shredded chicken (cooked)
5-7 medium sized tortillas (corn or flour) of your choice
1/3 c. reduced-fat cream cheese, softened
1/4 mild salsa (look for low sugar)
4 T. minced onion
2 t. minced garlic
2 T. fresh chopped cilantro
3 T. freshly snipped chives
1/2 t. cumin
1 t. chili powder
1/2 c. reduced fat Mexican flavored cheese
1/2 c. pepperjack cheese
2 T. olive oil
coarse sea salt

Sauce for dipping:
1 c. light sour cream
1/2 packet powdered ranch dressing packet
(mix together and chill)

1. Mix together the soft cream cheese with the salsa, onion, garlic, cilantro, chives, cumin, chili powder and cheeses. Stir in the chicken. Refrigerate for a few hours to blend the flavors.

2. Spread about 1/4 c. of the chicken mixture onto a tortilla. Roll it up tightly, sealing the edge with a bit of the mixture (secure with toothpicks if needed). Cut the tortilla into halves or thirds. Place on a foil lined baking sheet. Brush the tops with a bit of olive oil and sprinkle with a dash of sea salt.

3. Bake in 350 degree preheated oven for about 20 minutes or until they are lightly golden. Serve warm with dipping sauce or salsa.

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Wednesday, February 20, 2013

DIY Bisquick Mix

4 cups all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 cup shortening

1) Combine all dry ingredients in a large bowl.

2) Add shortening and mix with an electric mixer on medium speed until all shortening is blended with the flour.

3) Use the mix as you would the real thing! Makes 6 cups! Store in airtight container. Shelf life would probably be 6-8 mos. Enjoy!