...my Valentine's project...frosting recipe to follow after I figure out where I put it, oops!
Texas Sheet Cake
2 cups Sugar
2 cups All-Purpose Flour
¼ cup Unsweetened Cocoa
1 teaspoon Baking Soda
1 cup Water
½ cup Butter, cut into pieces
½ cup Shortening
½ cup Buttermilk
2 large Eggs
1 teaspoon Vanilla Extract
Chocolate Icing
Grease and flour a 15*10 inch jelly-roll pan. Set aside. Whisk together first 4 ingredients in a large bowl, set flour mixture aside. Bring 1 cup water to a boil in a medium saucepan. Remove from heat; add butter and shortening. Let stand 5 minutes or until butter melts, whisking occasionally.
Whisk in buttermilk, eggs, and vanilla. Whisk egg mixture into flour mixture until blended. Pour batter into prepared pan. Bake at 400 F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes. Spread icing over warm cake.
Friday, February 4, 2011
A very delays rants on life...
1---
So that's how you treat relationships? Come on now, who are you kidding with this crap? I can see through you because I know the real you. You have convinced yourself you genuinely care about this person, but what's going to happen in the next six months when you get bored? Well, here's your answer...you'll call me because you made a mistake and don't know what to do about it. Here's what will happen, you'll ride it out as long as possible until you make them miserable and they do everything possible to make you happy and it will never be enough. Why, you ask? Because you're trying to prove everyone wrong. You want people to believe you've grown up and are tired of playing game. Have you? Yes. Was this the right move? No because you have unresolved issues elsewhere.
2---
Okay, I can deal with a lot but how are you going to jump from relationship to relationship like that? Love doesn't grow on trees. I realize that you are desperate to find your soulmate, but we all know you can't generate a relationship out of thin air.
3---
The world is NOT your playground.
4---
I told someone I loved my bf the other day, they laughed and said they didn't think I had the heart to love. Wow, shows how much you know me. They said good luck with that one...how considerate? Like I don't have enough to consider by feeling this way about someone who appears not to believe in love or the possibility of it. I say look, I can tell in the thing he says that something is there. He's not one to waste time with something because there isn't a point. I'm tired of hearing the reasons people think he won't say the "L" word. Consider the fact that people get hurt a lot, from bits of stories I've caught him talking about some girls did some crappy things to him before and no one can overlook that. Yeah, he shouldn't carry that with him into a new relationship, but everyone does, even if it's just a little bit. I can't blame him. My body image issue is because of things an ex said to me. Not that any of this should matter to anyone, people should realize I'm happy, happier than I have been in such a long time. You may not like me, the things I say, the things I do, and you may not like him, but have a little respect for yourself and shut up, you make yourself look stupid when you open your mouth.
So that's how you treat relationships? Come on now, who are you kidding with this crap? I can see through you because I know the real you. You have convinced yourself you genuinely care about this person, but what's going to happen in the next six months when you get bored? Well, here's your answer...you'll call me because you made a mistake and don't know what to do about it. Here's what will happen, you'll ride it out as long as possible until you make them miserable and they do everything possible to make you happy and it will never be enough. Why, you ask? Because you're trying to prove everyone wrong. You want people to believe you've grown up and are tired of playing game. Have you? Yes. Was this the right move? No because you have unresolved issues elsewhere.
2---
Okay, I can deal with a lot but how are you going to jump from relationship to relationship like that? Love doesn't grow on trees. I realize that you are desperate to find your soulmate, but we all know you can't generate a relationship out of thin air.
3---
The world is NOT your playground.
4---
I told someone I loved my bf the other day, they laughed and said they didn't think I had the heart to love. Wow, shows how much you know me. They said good luck with that one...how considerate? Like I don't have enough to consider by feeling this way about someone who appears not to believe in love or the possibility of it. I say look, I can tell in the thing he says that something is there. He's not one to waste time with something because there isn't a point. I'm tired of hearing the reasons people think he won't say the "L" word. Consider the fact that people get hurt a lot, from bits of stories I've caught him talking about some girls did some crappy things to him before and no one can overlook that. Yeah, he shouldn't carry that with him into a new relationship, but everyone does, even if it's just a little bit. I can't blame him. My body image issue is because of things an ex said to me. Not that any of this should matter to anyone, people should realize I'm happy, happier than I have been in such a long time. You may not like me, the things I say, the things I do, and you may not like him, but have a little respect for yourself and shut up, you make yourself look stupid when you open your mouth.
Tuesday, January 18, 2011
Guess who is crafty now...
So, some of you know that I like to dabble in crafty projects. I grew up in a not so craft oriented family on my dad's side. My family never taught me how to do anything domesticated. Everything I've learned I have pretty much taught myself. I learned how to make soy candles 2 years ago, scrapbooking about 5 years ago, so this year I am taking over quilting! I want to make a quilt for my grandparents 50th wedding anniversary in a few years and I want to get good at doing it so I can make it perfect for them.
My first quilting project was just a simple patchwork baby quilt. At first it was just a practice project and I was going to give it away, but I have decided you only make your first quilt once so I am keeping it for that "some day" when I have kids. I am pretty proud of myself right now. I just realized how much I do to keep my life going, ugh just thinking about it makes me sleepy.
Anyway, here are pictures of my little project...aww crap my memory card is in my car. Shoot, okay I'll post later, but you can find them on my facebook too (in the "There's always fun to be had album"). I did step by step pictures there.
My first quilting project was just a simple patchwork baby quilt. At first it was just a practice project and I was going to give it away, but I have decided you only make your first quilt once so I am keeping it for that "some day" when I have kids. I am pretty proud of myself right now. I just realized how much I do to keep my life going, ugh just thinking about it makes me sleepy.
Anyway, here are pictures of my little project...aww crap my memory card is in my car. Shoot, okay I'll post later, but you can find them on my facebook too (in the "There's always fun to be had album"). I did step by step pictures there.
Saturday, January 15, 2011
Student teaching and a little pot roast? hmm
As the week rounds out this weekend I'm looking back on my week and saying PHEW! I spent this week helping finish up the semester and getting my stuff ready for the new semester. It looks like I will be teaching Speech/Drama, Lit 1, and Lit 3 (2 regular classes and 1 TAG class!). I can't say that I'm not excited because I'm SO excited, especially to teaching Speech/Drama and the TAG class.
Meanwhile I'm still working on the baby quilt I decided last weekend I was going to make. I'm going to attempt to get the patchwork sewn up tomorrow. Looks like another trip to get the batting, how did I forget that? It's okay though because I need to decide on the color for the back too. Hmm, decisions, decisions...
It's been such a hectic week for me that I've barely talked to A either. Come to find out he's been just as busy at work. I miss him a lot. Some days it's easier than others, but I try not to think about it or I try to keep myself busy. I wish he was here to smack everyone who has baby fever. I told the bestie earlier tonight that all this baby fever makes a person scared to have sex! She laughed at me, but my point was people are constantly down my throat about having kids. I would bet that a more than a dozen people asked me when I got back from Cali if I had a ring or if we were going to have a baby. All I could do was stand there stunned, really people? Give me some time to readjust to being in a relationship, would ya? A and I joke about this stuff between, but that's us. Maybe me being so busy here will make people shut up about it for awhile.
Now for the meat and potatoes, literally...
Apple and Onion Beef Pot Roast
(This is a new recipe that I found today, kind of out of my comfort zone with apples and onions, but I'm trying it anyway.)
Ingredients:1 boneless beef sirloin tip roast (3 lbs), cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced-sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large tart apple, quartered
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon browning sauce
Directions:
Meanwhile I'm still working on the baby quilt I decided last weekend I was going to make. I'm going to attempt to get the patchwork sewn up tomorrow. Looks like another trip to get the batting, how did I forget that? It's okay though because I need to decide on the color for the back too. Hmm, decisions, decisions...
It's been such a hectic week for me that I've barely talked to A either. Come to find out he's been just as busy at work. I miss him a lot. Some days it's easier than others, but I try not to think about it or I try to keep myself busy. I wish he was here to smack everyone who has baby fever. I told the bestie earlier tonight that all this baby fever makes a person scared to have sex! She laughed at me, but my point was people are constantly down my throat about having kids. I would bet that a more than a dozen people asked me when I got back from Cali if I had a ring or if we were going to have a baby. All I could do was stand there stunned, really people? Give me some time to readjust to being in a relationship, would ya? A and I joke about this stuff between, but that's us. Maybe me being so busy here will make people shut up about it for awhile.
Now for the meat and potatoes, literally...
Apple and Onion Beef Pot Roast
(This is a new recipe that I found today, kind of out of my comfort zone with apples and onions, but I'm trying it anyway.)
Ingredients:1 boneless beef sirloin tip roast (3 lbs), cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced-sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large tart apple, quartered
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon browning sauce
Directions:
In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 5-quart slow cooker.
Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion.
Cover and cook on low for 5-6 hours or until the meat is tender.
Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple.
Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes.
Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve over beef and onion.
Nutritional Analysis: One serving (3 ounces cooked beef with 3 tablespoons gravy) equals 173 calories, 6 g fat (2 g saturated fat), 69 mg cholesterol, 262 mg sodium, 4 g carbohydrate, trace fiber, 25 g protein.
RESULTS!!!
The recipes doesn't call for veggies, but I always add carrots. Later I added potatoes too.
This was right before I sliced potatoes.
End result...it wasn't too bad. The apples I was unsure of, but it added a little flavor. Normally, I think pot roast is bland and kind of tasteless. With the apples there was just a tiny bit off sweetness that made this taste delicious!
Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion.
Cover and cook on low for 5-6 hours or until the meat is tender.
Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple.
Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes.
Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve over beef and onion.
Nutritional Analysis: One serving (3 ounces cooked beef with 3 tablespoons gravy) equals 173 calories, 6 g fat (2 g saturated fat), 69 mg cholesterol, 262 mg sodium, 4 g carbohydrate, trace fiber, 25 g protein.
RESULTS!!!
Tuesday, January 11, 2011
I survived the first day, only to have day 2 be a snow day...with a little protein shake recipe
This student teaching adventure is going to be another day longer. SNOW DAY! Don't get me wrong, this definintely helps my work schedule quite a bit. Today will be a long day working and then home to make my unit plan for my TAG class. Yesterday was an adventure of sorts. My first unit I get to plan and teach on my own will be on "The Great Gatsby." I may have read this book in school, but I just can't recall. I spent most of my day at school reading it yesterday. When I put the book down in several classes it was purely for behavioral issues with students. It is amazing how surprised you can be every day by the things your students are doing. Just the language they use is the flip side of how things were 10 years ago. It kind of felt like I was standing in a room full of 5 year old adults, not in a bad way, but they look so young and think they are in their mid 30s, what the heck? It's not really a shocker because I have been working with these students periodically over the last six months. I just can't see how society has change this much in such a short period of time.
Time to hit the go to work, hit the gym, and plan this unit!
Oooh, but before I go...yesterday I started drinking protein shakes again. I have always questions the whole peanut butter and bananas ideas, but no longer will I ever do that. I use 1scoop of vanilla whey protein, 1 bananas (better if they are a little bruised), a big spoon full of peanut butter, 6-8 oz skim milk. Blend that bad boy up and drink! This was SO good. I'm off to the store to get more bananas today.
Time to hit the go to work, hit the gym, and plan this unit!
Oooh, but before I go...yesterday I started drinking protein shakes again. I have always questions the whole peanut butter and bananas ideas, but no longer will I ever do that. I use 1scoop of vanilla whey protein, 1 bananas (better if they are a little bruised), a big spoon full of peanut butter, 6-8 oz skim milk. Blend that bad boy up and drink! This was SO good. I'm off to the store to get more bananas today.
Monday, January 10, 2011
Day 1
Monday, Monday, Monday (not said with enthusiasm either). Well the time has finally arrived, today I start my student teaching at Keokuk High School with my former English teacher. Here's to 12 weeks of juggling...all of my ad have said it's best not to work and student teaching, but seriously what choice do I have? So I'm up at 430 am today working, then school, then working out/working. I'm going to be one tired/busy/exhausted/relieved lady when April finally gets here. It looks like I'll have a day or two off from school this week already though because the snow is supposedly coming. What does this mean for me? Actually it's great for my work schedule because I can work a 12 hours day and free up a day at the end of the week for less to be on that To Do list of mine. I start my first class of the year next Tuesday which stacks on the rest of the deck. Three more classes and I'm done with that portion of this darned Master's program.
On the other side of things I talked to A last night finally. I haven't really talked to him for that last few days which kind of bugged me, but that's how weekends usually are for us. He's off work and busy doing whatever and I take that time to relax and catch up with my family and friends. Well it wasn't a good thing for me not being able to talk to him because I didn't sleep well. In three days I slept two hours...talk about TIRED! I'm used to talking to A before I go to bed and my body was asking what the heck was going on. Well getting back in the groove of things since I came back from Cali played a part in all that too. I was so used to A being there that coming home and remember my routine here was a joke.
Someone asked me the other day how I thought things were going...no complaints really. I miss him like crazy, it was so hard to come home. I'm here to finish up my stuff and get things straight in my world. He's there doing his thing. I can't lie and say it's easy because it's not, but I have a best friend who understand and family who seem to finally care about the guy in my life. My family is been strange about A. Normally, they wouldn't care who I was with or what was going on. This time around everyone is asking about him, how he is, when he deploys, how we are, if I talked to him, etc. It's been a very odd change of pace. I miss him like crazy. Seeing people you know out with their significant others is the hardest part about them not being here, but when you think of why he's not here, I smile because I'm proud of him. Every single time I think about him I smile, I almost cry, and then I smile again. A psychiatrist was describe that as masochism, ehhh some of us call this our normal for now.
Lesson of the morning: Blessings aren't always what you think they are, enjoy those that come into your life even if they are a world away. Never pretend to not care about someone because it may be what's holding them together.
More to come later on day one of the student teaching...it should be a quiet week at school. It's finals week for my students and I'll be planning lessons all week!
On the other side of things I talked to A last night finally. I haven't really talked to him for that last few days which kind of bugged me, but that's how weekends usually are for us. He's off work and busy doing whatever and I take that time to relax and catch up with my family and friends. Well it wasn't a good thing for me not being able to talk to him because I didn't sleep well. In three days I slept two hours...talk about TIRED! I'm used to talking to A before I go to bed and my body was asking what the heck was going on. Well getting back in the groove of things since I came back from Cali played a part in all that too. I was so used to A being there that coming home and remember my routine here was a joke.
Someone asked me the other day how I thought things were going...no complaints really. I miss him like crazy, it was so hard to come home. I'm here to finish up my stuff and get things straight in my world. He's there doing his thing. I can't lie and say it's easy because it's not, but I have a best friend who understand and family who seem to finally care about the guy in my life. My family is been strange about A. Normally, they wouldn't care who I was with or what was going on. This time around everyone is asking about him, how he is, when he deploys, how we are, if I talked to him, etc. It's been a very odd change of pace. I miss him like crazy. Seeing people you know out with their significant others is the hardest part about them not being here, but when you think of why he's not here, I smile because I'm proud of him. Every single time I think about him I smile, I almost cry, and then I smile again. A psychiatrist was describe that as masochism, ehhh some of us call this our normal for now.
Lesson of the morning: Blessings aren't always what you think they are, enjoy those that come into your life even if they are a world away. Never pretend to not care about someone because it may be what's holding them together.
More to come later on day one of the student teaching...it should be a quiet week at school. It's finals week for my students and I'll be planning lessons all week!
Friday, January 7, 2011
Sweet & Sour Chops!
We tried this recipe tonight, it wasn't bad, but I would suggest fairly thick chops and making the sauce before you cook them and marinading them for atleast 30 minutes. It would be more flavorful this way. Use again leftover sauce from cooking and mix with white/brown rices. Yum-tastic!
Sweet and Sour Pork Chops
Ingredients List:
½ cup sugar1/3 cup white vinegar
6 tablespoons canned pineapple juice
1 tablespoon corn starch
2 teaspoons soy sauce
2 tablespoons vegetable oil
8 lean boneless pork chops
Salt and freshly ground black pepper, to taste
Directions:
1. In a small saucepan, combine the sugar, vinegar, pineapple juice, corn starch, and soy sauce. Bring to a boil over high heat, then reduce to a simmer and cook until clear and thickened, 2 minutes.2. Heat oil in a large skillet over medium heat. Add pork chops, season with salt and pepper, and brown on both sides, 4 to 5 minutes total. Pour sauce over chops, cover, and cook over low heat for 50 minutes, turning frequently.
Thursday, January 6, 2011
Are you ready for some FOOTBALL?!?!?!?! Wing & Chips!
Sugar Pie never ceases to impress me with something new, but yummy!
Buffalo Wings
Ingredients:
4 lbs Boneless Chicken Wings
1/2 cup hot sauce
1/2 Cup melted butter
3 Tbs vinegar
4 oz. Package Dry Ranch Dressing
Directions:
Pre-heat oven to 350 degrees F. Place wings in baking dish. Mix butter, hot sauce and vinegar and pour over chicken. Sprinkle with dry Ranch Dressing. Bake for 1 hour. Serve with celery sticks and ranch or blue cheese dressing for dipping.
Raw Fries
Ingredients:
2 lbs. potatoes (about 6 large)
5 cups Peanut Oil (or Canola Oil) for frying
Salt & Pepper to taste
Directions:
Wash the potatoes and cut into thin slices with skin on. You may use a mandolin slicer or food processor for consistent slices and speed. Heat oil in 10-inch skillet. When hot, place potatoes in oil and fry. Be sure not to overcrowd. Turn potatoes once with tongs for even browning. Remove from oil and drain on paper towels. Blot potatoes with another paper towel to remove excess oil. When all potatoes are done sprinkle with salt and pepper or use a seasoning salt for more kick! Serve in a basket or bowl lined with napkins!
Buffalo Wings
Ingredients:
4 lbs Boneless Chicken Wings
1/2 cup hot sauce
1/2 Cup melted butter
3 Tbs vinegar
4 oz. Package Dry Ranch Dressing
Directions:
Pre-heat oven to 350 degrees F. Place wings in baking dish. Mix butter, hot sauce and vinegar and pour over chicken. Sprinkle with dry Ranch Dressing. Bake for 1 hour. Serve with celery sticks and ranch or blue cheese dressing for dipping.
Raw FriesIngredients:
2 lbs. potatoes (about 6 large)
5 cups Peanut Oil (or Canola Oil) for frying
Salt & Pepper to taste
Directions:
Wash the potatoes and cut into thin slices with skin on. You may use a mandolin slicer or food processor for consistent slices and speed. Heat oil in 10-inch skillet. When hot, place potatoes in oil and fry. Be sure not to overcrowd. Turn potatoes once with tongs for even browning. Remove from oil and drain on paper towels. Blot potatoes with another paper towel to remove excess oil. When all potatoes are done sprinkle with salt and pepper or use a seasoning salt for more kick! Serve in a basket or bowl lined with napkins!
31 Cooking Tips for YOU
- Corn Syrup or honey can be substituted for 1/2 amount of sugar in a recipe if you reduce the liquid measurements by 1/4.
- Reduce the odor of cabbage, cauliflower, greens, etc. when cooking by adding a bit of vinegar to the cooking water.
- Add 1 tablespoon of salt to water to keep egg white from seeping out of a cracked shell when boiling eggs.
- To peel a coconut: drain the milk, place coconut in oven until hot to the touch, remove and tap all over with a hammer and especially at the ends. Give it one hard knock and shell will crack. Lift off shell, peel brown skin and cool so you can grate or slice the meat.
- When measuring molasses, grease the measuring cup to prevent the molasses from sticking.
- To make nut meats come out of shells whole, soak overnight in salt water before cracking.
- Adding a pinch of salt to sugar when making icings will help prevent graininess.
- To make potatoes light and fluffy add a pinch of baking soda and use hot milk and butter.
- To sour sweet milk, add 1 tablespoon of vinegar or lemon juice to each cup and let stand for a few minutes. (Lots of old recipes call for "Sour Milk.")
- Sugar that has hardened can be softened by placing in a warm oven for 10 to 15 minutes.
- Soak wooden skewers in water for 30 minutes before using
them so they won't burn during cooking. If you prefer metal skewers, which have a long life, use
square or twisted types, which will hold the food better
than round ones. - As a general rule, herbs and ground spices will retain their best flavors
for a year. Whole spices may last for 3 to 5 years. Proper storage should
result in longer freshness times. - To make fat-free broth, chill your meat or chicken broth. The
fat will rise to the top, and you can remove it before using
the broth. - Cook foods to the required minimum cooking temperatures:
- 165 F > Poultry, poultry stuffing, and stuffed meat.
- 158 F > Ground Beef, fish, and seafood.
- 150 F > Pork and food containing pork.
- 145 F > shell eggs and foods containing shell eggs - Make Your Own Spice Mixes:
FIVE SPICE POWDER
1 tsp. Ground cinnamon
1 tsp. Ground cloves
1 tsp. Fennel seed
1 tsp. Star anise
1 tsp. Szechwan peppercorns
ITALIAN HERB SEASONING
1 tsp. Oregano
1 tsp. Marjoram
1 tsp. Thyme
1 tsp. Basil
1 tsp. Rosemary
1 tsp. Sage
CINNAMON SUGAR
7/8 cup Granulated sugar
2 Tbsp. Ground cinnamon
TAMARIND PASTE
1 tsp. Dates
1 tsp. Prunes
1 tsp. Dried apricots
1 tsp. Lemon juice
CHILI POWDER
3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder - Whenever barbecuing, use tongs to turn the meat. A fork should
never be used. For it will punch holes in the flesh and allow
the natural juices to escape and loose flavor and become chewy. - Tomato and/or sugar based BBQ sauces should be added only at the
end of the grilling process. These products will burn easily and
are seldom considered an internal meat flavoring. Once added, the
meat should be turned often to minimize the possibility of burning. - Whenever you empty a jar of dill pickles,
use the left-over juice to clean the copper bottoms of your pans.
Just pour the juice in a large bowl, set the pan in the juice
for about 15 minutes. Comes out looking like new. - Instead of using expensive silver cleaners, put a dab of toothpaste
on a clean rag and rub it on your precious possession. After you've
rubbed it in, just clean it with another clean rag.
Your silver will look like new. - Lettuce keeps better if you store in refrigerator without washing
first so that the leaves are dry. Wash the day you are going to use. - Rescue stale or soggy chips and crackers: Preheat the oven to
300F. Spread the chips or crackers in a single layer on a
baking sheet and bake for about 5 minutes. Allow to cool,
then seal in a plastic bag or container. - The best way to store fresh celery is to wrap it in aluminum
foil and put it in the refrigerator--it will keep for weeks. - A dampened paper towel or terry cloth brushed downward on a cob of
corn will remove every strand of corn silk. - When mincing garlic, sprinkle on a little salt so the pieces won't
stick to your knife or cutting board. - To keep potatoes from budding, place an apple in the bag with the
potatoes. - Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems
pointed down and they will stay fresher, longer. - Cheese won't harden if you butter the exposed edges before storing.
- For the perfect boiled egg, cover eggs with cold water and
a pinch of salt. Bring the water to a full boil. Remove the
pan from the heat and cover. Let the eggs sit for 8-9 minutes.
Drain the water and place the eggs in ice water to cool to
stop the cooking process. - Maple-flavored syrup, commonly found on the shelves in the
store and in restaurants, is actually corn syrup flavored
with a bit of pure maple syrup to keep the cost down. - When using spaghetti, keep in mind that 8 ounces of uncooked
pasta makes 4 cups cooked. - Marinate red meats in wine to tenderize. Marinate chicken in buttermilk to tenderize.
Butterscotch fudge...yes please!
published at Recipezaar.com by baker_bob
I'm VERY excited to try this recipe!
Ingredients
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 ounces butterscotch chips
7 ounces marshmallow cream
1 tbls. vanilla extract
Directions
Combine sugar, butter and milk in a 2 1/2 quart saucepan (make sure it has a heavy bottom). Bring to a full boil while stirring constantly. Turn down heat to Medium or Medium High and continue boiling while stirring for 5 minutes. Remove from heat, stir in butterscotch chips until melted. (I found that the chips didn’t melt completely so left the burner on low heat and returned it just briefly to speed along the melting process.) Add marshmallow creme and vanilla and beat until blended and smooth. Pour into greased 9x13 pan. Allow to cool and serve!
I'm VERY excited to try this recipe!
Ingredients
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 ounces butterscotch chips
7 ounces marshmallow cream
1 tbls. vanilla extract
Directions
Combine sugar, butter and milk in a 2 1/2 quart saucepan (make sure it has a heavy bottom). Bring to a full boil while stirring constantly. Turn down heat to Medium or Medium High and continue boiling while stirring for 5 minutes. Remove from heat, stir in butterscotch chips until melted. (I found that the chips didn’t melt completely so left the burner on low heat and returned it just briefly to speed along the melting process.) Add marshmallow creme and vanilla and beat until blended and smooth. Pour into greased 9x13 pan. Allow to cool and serve!
Pecan Clusters
Pecan Clustersfrom a recipe by Paula Deen
Ingredients:
1 7 ounce jar of marshmallow creme
3/4 pound chocolate morsels (I used milk chocolate)
2 1/2 cups sugar
6 oz. evaporated milk
1/2 cup butter
2 cups pecan halves
Directions:
Place marshmallow creme and chocolate morsels in large bowl. In a saucepan, combine sugar, evaporated milk, and butter and bring to a boil. Continue cooking on medium-low heat for 8 minutes. Pour over marshmallow and chocolate and stir until melted and blended. Stir in pecans and drop by teaspoons onto waxed paper. (Note: I use tablespoons.)
Ingredients:
1 7 ounce jar of marshmallow creme
3/4 pound chocolate morsels (I used milk chocolate)
2 1/2 cups sugar
6 oz. evaporated milk
1/2 cup butter
2 cups pecan halves
Directions:
Place marshmallow creme and chocolate morsels in large bowl. In a saucepan, combine sugar, evaporated milk, and butter and bring to a boil. Continue cooking on medium-low heat for 8 minutes. Pour over marshmallow and chocolate and stir until melted and blended. Stir in pecans and drop by teaspoons onto waxed paper. (Note: I use tablespoons.)
Buckeyes...a favorite! Kid friendly!
Ingredients:
1 12oz. jar of creamy or crunchy peanut butter
1 16oz. box or bag of confectioner's sugar
1 cup butter (softened)
1 to 2 containers of dipping chocolate (often found near fresh fruit in grocery stores) OR 8 oz. milk chocolate chips and 1 bar of paraffin
Directions:
Mix together peanut butter, sugar, and butter. Chill in refrigerator until firm then roll into small balls. If using dipping chocolate, follow directions on container to melt then dip balls into chocolate using a toothpick. Make sure you leave a small area at the top uncovered to give the "buckeye" appearance. If using the chocolate chips and paraffin, melt in double boiler and allow to cool just slightly. Dip peanut butter balls as before. Chill before serving for best presentation.
1 12oz. jar of creamy or crunchy peanut butter
1 16oz. box or bag of confectioner's sugar
1 cup butter (softened)
1 to 2 containers of dipping chocolate (often found near fresh fruit in grocery stores) OR 8 oz. milk chocolate chips and 1 bar of paraffin
Directions:
Mix together peanut butter, sugar, and butter. Chill in refrigerator until firm then roll into small balls. If using dipping chocolate, follow directions on container to melt then dip balls into chocolate using a toothpick. Make sure you leave a small area at the top uncovered to give the "buckeye" appearance. If using the chocolate chips and paraffin, melt in double boiler and allow to cool just slightly. Dip peanut butter balls as before. Chill before serving for best presentation.
Himalayan caramels
from Sugar Pies!
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
5 tbs. butter
1 cup heavy cream
1/2 tsp. vanilla extract
1 tsp. Pink Himalayan Salt
(or Fleur de Sel
), plus more for sprinkling
Vegetable oil
Line an 8x8-inch cake pan with parchment paper allowing a 2-inch overhang. Brush parchment with vegetable oil and set aside.
In 4 1/2-inch diameter by 6-inch tall saucepan combine sugar, 1/4 cup water, and corn syrup. Bring to a boil over medium high heat. Do not stir mixture, but gently swirl pan to combine. Mixture is ready when it turns a golden brown color (you'll also notice the bubbling diminish as it nears readiness.) WATCH CAREFULLY! At this point the sugar will burn quickly.
While mixture comes to a boil and reaches desired color, place butter and heavy cream in a small saucepan and bring to a simmer over medium heat. Once butter has melted and mixture has reached a simmer, remove from heat and keep warm.
When sugar has reached desired color remove from heat momentarily and slowly pour warm cream and butter mixture into it. Be careful as it will bubble up quite a bit! Return to burner and continue to boil over medium heat, stirring with wooden spoon until mixture reaches 248° on a candy thermometer. Remove from heat and carefully pour caramel into prepared 8x8 baking pan. Be very careful as mixture is extremely hot!
Allow mixture to cool until set. If necessary, cool in refrigerator.
Remove caramel from pan using parchment sling. Roll from each edge toward center (like a scroll). Remove parchment from bottom of candy. Cut in center into two logs. Cut each log into 8 equal pieces and wrap in parchment or wax paper cut into 6x4 1/2-inch rectangles.
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
5 tbs. butter
1 cup heavy cream
1/2 tsp. vanilla extract
1 tsp. Pink Himalayan Salt
(or Fleur de Sel), plus more for sprinklingVegetable oil
Line an 8x8-inch cake pan with parchment paper allowing a 2-inch overhang. Brush parchment with vegetable oil and set aside.
In 4 1/2-inch diameter by 6-inch tall saucepan combine sugar, 1/4 cup water, and corn syrup. Bring to a boil over medium high heat. Do not stir mixture, but gently swirl pan to combine. Mixture is ready when it turns a golden brown color (you'll also notice the bubbling diminish as it nears readiness.) WATCH CAREFULLY! At this point the sugar will burn quickly.
While mixture comes to a boil and reaches desired color, place butter and heavy cream in a small saucepan and bring to a simmer over medium heat. Once butter has melted and mixture has reached a simmer, remove from heat and keep warm.
When sugar has reached desired color remove from heat momentarily and slowly pour warm cream and butter mixture into it. Be careful as it will bubble up quite a bit! Return to burner and continue to boil over medium heat, stirring with wooden spoon until mixture reaches 248° on a candy thermometer. Remove from heat and carefully pour caramel into prepared 8x8 baking pan. Be very careful as mixture is extremely hot!
Allow mixture to cool until set. If necessary, cool in refrigerator.
Remove caramel from pan using parchment sling. Roll from each edge toward center (like a scroll). Remove parchment from bottom of candy. Cut in center into two logs. Cut each log into 8 equal pieces and wrap in parchment or wax paper cut into 6x4 1/2-inch rectangles.
Butterscotch Pie mMmMmMm
Who loves butterscotch as much as me? Probably no one, so I can't wait for a reason to make this!!
Filling:
1 9" pie shell
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/2 cup all-purpose flour
pinch of salt
3 large eggs separated (room temperature)
1 1/3 cup milk
2 tbs. butter, melted
1 tsp. vanilla extract
Prepare pie crust following package directions or recipe.
Preheat oven to 325°. In large saucepan combine brown sugar, flour, sugar and pinch of salt. Whisk together egg yolks, milk, butter and 2/3 cup of water. Gradually whisk into brown sugar mixture until smooth.
Cook over medium heat, whisking constantly until mixture thickens and boils (about 10 minutes). Boil, whisking constantly, for 1 minute. Remove from heat and whisk in vanilla extract. Pour into pie shell.
Meringue
3 egg whites (saved from filling)
1/4 tsp. cream of tartar
1/2 cup sugar
1/4 tsp. salt
Place egg whites, cream of tartar and salt in dry bowl. Whip with mixer fitted with wire whip and gradually add in sugar. Beat until egg whites form stiff peaks.
Spoon meringue onto pie filling being careful to cover and seal edges of crust. Place in oven and bake for 15 to 20 minutes or until golden brown. Allow to cool at least 2 hours before serving. Store in refrigerator.
Filling:
1 9" pie shell
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/2 cup all-purpose flour
pinch of salt
3 large eggs separated (room temperature)
1 1/3 cup milk
2 tbs. butter, melted
1 tsp. vanilla extract
Prepare pie crust following package directions or recipe.
Preheat oven to 325°. In large saucepan combine brown sugar, flour, sugar and pinch of salt. Whisk together egg yolks, milk, butter and 2/3 cup of water. Gradually whisk into brown sugar mixture until smooth.
Cook over medium heat, whisking constantly until mixture thickens and boils (about 10 minutes). Boil, whisking constantly, for 1 minute. Remove from heat and whisk in vanilla extract. Pour into pie shell.
Meringue
3 egg whites (saved from filling)
1/4 tsp. cream of tartar
1/2 cup sugar
1/4 tsp. salt
Place egg whites, cream of tartar and salt in dry bowl. Whip with mixer fitted with wire whip and gradually add in sugar. Beat until egg whites form stiff peaks.
Spoon meringue onto pie filling being careful to cover and seal edges of crust. Place in oven and bake for 15 to 20 minutes or until golden brown. Allow to cool at least 2 hours before serving. Store in refrigerator.
Do-si-do immitator?? Really? I think so!
I've been assured this is not an exact replication of the famous Girl Scout cookie, but they come close and work well in a pinch.
Cookies 2 1/4 cups all purpose flour
2 tbsp baking soda
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, room temperature
3/4 cup chunky peanut butter
1 cup brown sugar
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups quick-cooking oats - (not instant or-regular)
Filling
1 1/2 cups creamy peanut butter - room temperature
1/2 cup butter, room temperature
1/4 cup confectioner's sugar
Preheat oven to 350°F.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and peanut butter. Beat in the sugars until fluffy, add in the eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in vanilla extract.
Working at a low speed, mix in the flour, followed by the oats.
Cookies 2 1/4 cups all purpose flour
2 tbsp baking soda
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, room temperature
3/4 cup chunky peanut butter
1 cup brown sugar
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups quick-cooking oats - (not instant or-regular)
Filling
1 1/2 cups creamy peanut butter - room temperature
1/2 cup butter, room temperature
1/4 cup confectioner's sugar
Preheat oven to 350°F.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and peanut butter. Beat in the sugars until fluffy, add in the eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in vanilla extract.
Working at a low speed, mix in the flour, followed by the oats.
Chicken enchilada casserole
- 3 pieces Chicken Breast, Cooked And Shredded (I would venture to say that you can cook 4-5 breasts with this recipe and it will still be a good consistency.)
- 1 cup Chicken Broth
- 1 can (10 Oz. Can) Cream Of Mushroom Soup
- 1 can (10 Oz. Can) Cream Of Chicken Soup
- 1 can (8 Oz. Can) Herdaz Green Chile Sauce
- 14 pieces Corn Tortillas
- 2 cups Shredded Monterey Jack Cheese
Preparation Instructions
Grill or boil chicken until completely cook. Take the chicken breasts and shred them.In a large pan, combine chicken broth, cream of mushroom soup, cream of chicken soup, and the green chile sauce. Simmer for 15 minutes.
In a baking dish that is slightly smaller than a 9×13, tear half of the tortillas into pieces and layer the bottom of the pan. Layer the shredded chicken on top of the tortillas. Once the sauce mixture is done simmering, pour half over the tortilla mixture. Add a layer of cheese on top of the sauce.
Repeat once more.
Cook at 350F for 40 minutes.
Serves 6
Whoopie pies? (Oatmeal creme pies)
It's just another homemade OCP from Sugarpiesfood.com!!
Cookies
3/4 cup butter softened
2 cups packed brown sugar
2 large eggs
1/2 tsp. salt
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
2 cups quick-cooking rolled oats
2 tsp. baking soda
3 tbs. boiling water
Preheat oven to 425°. Line baking sheets with parchment paper and lightly spray with cooking spray.
In a mixer fitted with the paddle attachment, cream together butter, sugar and eggs. In separate bowl sift together flour, salt and baking powder. Add dry mixture to creamed mixture until blended. Add cinnamon and oats and mix. In small dish, add baking soda to the boiling water and then add to batter. Mix well. Drop by rounded tablespoons onto baking sheets about 2 inches apart. Bake for 8-12 minutes just until edges begin to brown. Cool cookies on wire rack.
Filling
1 large egg white
1 tbs. vanilla extract
2 tbs. milk
2 cups powdered sugar
1/4 cup shortening, room temperature
In mixer fitted with whisk attachment, combine egg white, milk and 1 cup of the sugar until creamed. Add remaining sugar and shortening and whisk until smooth. Spread 1 teaspoon of the filling (or more) on one cookie and top with second cookie.
These can be individually wrapped in plastic and placed in airtight containers to keep for up to 5-6 days.
Cookies
3/4 cup butter softened
2 cups packed brown sugar
2 large eggs
1/2 tsp. salt
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
2 cups quick-cooking rolled oats
2 tsp. baking soda
3 tbs. boiling water
In a mixer fitted with the paddle attachment, cream together butter, sugar and eggs. In separate bowl sift together flour, salt and baking powder. Add dry mixture to creamed mixture until blended. Add cinnamon and oats and mix. In small dish, add baking soda to the boiling water and then add to batter. Mix well. Drop by rounded tablespoons onto baking sheets about 2 inches apart. Bake for 8-12 minutes just until edges begin to brown. Cool cookies on wire rack.
Filling
1 large egg white
1 tbs. vanilla extract
2 tbs. milk
2 cups powdered sugar
1/4 cup shortening, room temperature
In mixer fitted with whisk attachment, combine egg white, milk and 1 cup of the sugar until creamed. Add remaining sugar and shortening and whisk until smooth. Spread 1 teaspoon of the filling (or more) on one cookie and top with second cookie.
These can be individually wrapped in plastic and placed in airtight containers to keep for up to 5-6 days.
Taco burgers, OLE!
I can't wait to try these, they sound pretty good.
Serve on hamburger buns with your favorite taco toppings.
- 1 pound Ground Beef Or Turkey
- 2 teaspoons Chili Powder
- 1 Tablespoon Grill Or Steak Seasoning
- 2 teaspoons Dried Onion Flakes
- ½ cups Shredded Cheddar Cheese
Preparation Instructions
Mix together ground beef or turkey with chili powder, grill or steak seasoning, and dried onion flakes. Shape into 4 hamburger patties. Grill hamburger patties until your desired doneness and top with shredded cheddar cheese.Serve on hamburger buns with your favorite taco toppings.
A new spin on Cherry Cheesecake...so easy the kids can do it!
- 8 ounces, weight Cream Cheese
- 1 whole Egg
- ¼ cups Confectioner's Sugar
- 1 teaspoon Vanilla Extract
- 12 whole Vanilla Wafers
- 1 can Pie Filling Cherries, 21 Ounce Can
Preparation Instructions
Preheat the oven at 375 degrees (F).Let the cream cheese sit until it is room temperature, then beat the cream cheese, egg, sugar and vanilla until it becomes a soft mixture.
Line a muffin tin with foil cupcake liners. Place a Vanilla Wafer at the bottom of each liner; this acts as the crust on your cheesecake. Then pour about a tablespoon of your mixture over them. Bake for 10 minutes. Allow the tarts to cool and then top with the cherries. Refrigerate to chill.
Better than sex cake
Ingredients
* 1 (18.25 ounce) package devil's food cake mix
* 1/2 (14 ounce) can sweetened condensed milk
* 6 ounces caramel ice cream topping
* 3 (1.4 ounce) bars chocolate covered toffee, chopped
* 1 (8 ounce) container frozen whipped topping, thawed
Directions
1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
I've never met anyone yet who doesn't LOVE this recipe.
* 1 (18.25 ounce) package devil's food cake mix
* 1/2 (14 ounce) can sweetened condensed milk
* 6 ounces caramel ice cream topping
* 3 (1.4 ounce) bars chocolate covered toffee, chopped
* 1 (8 ounce) container frozen whipped topping, thawed
Directions
1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
I've never met anyone yet who doesn't LOVE this recipe.
Drunken Steak Out
This recipe caught my eye immediately, I can't wait until spring to break out the grill on a nice sunny day! (not that I wouldn't grill when it's 20 below out there)
Ingredients
Preparation
Heat butter over medium heat. Add onions and season with salt and pepper. Cook to very sweet and caramel in color, 25-30 minutes. Add flour and stir 1 minute; add beer, Worcestershire and stock. Reduce heat and gently thicken gravy, 10-15 minutes more.
While onions cook, peel and chop up potatoes. Place them in a large saucepot, cover with water and bring to a boil. Salt water and cook potatoes to tender. Drain and return them to the hot pot. Mash with milk or half-n-half, mustard, salt, pepper and a little nutmeg, to taste. Mash spinach into potatoes to wilt.
While gravy thickens, cook steaks 8-10 minutes on a hot griddle or in a cast-iron skillet over medium-high heat.
Slice steaks and arrange on plates with mashed potatoes and spinach alongside. Top everything with the Drunken Onion Gravy.
- For the onions:
- 3 tablespoons butter
- 4 medium onions, sliced
- Salt and pepper
- 2 tablespoons flour
- 1 bottle dark beer, such as Guinness
- 1 tablespoon Worcestershire sauce
- 1 cup beef stock
- For the potatoes:
- 2 pounds potatoes
- Whole milk or half-n-half, for mashing
- 2 tablespoons Dijon mustard
- Salt and pepper
- Grated nutmeg
- 1 small bundle farm spinach, stemmed and chopped
- For the steak:
- 4 flat-iron steaks or 2 pounds flank steaks
- Salt and pepper
- Oil, for drizzling
Preparation
Heat butter over medium heat. Add onions and season with salt and pepper. Cook to very sweet and caramel in color, 25-30 minutes. Add flour and stir 1 minute; add beer, Worcestershire and stock. Reduce heat and gently thicken gravy, 10-15 minutes more.
While onions cook, peel and chop up potatoes. Place them in a large saucepot, cover with water and bring to a boil. Salt water and cook potatoes to tender. Drain and return them to the hot pot. Mash with milk or half-n-half, mustard, salt, pepper and a little nutmeg, to taste. Mash spinach into potatoes to wilt.
While gravy thickens, cook steaks 8-10 minutes on a hot griddle or in a cast-iron skillet over medium-high heat.
Slice steaks and arrange on plates with mashed potatoes and spinach alongside. Top everything with the Drunken Onion Gravy.
BBQ Pork
This recipe is the first time I've made BBQ pork and it is out of this world and EASY!!
Ingredients
Directions
Ingredients
- 1 (14 ounce) can beef broth
- 3 pounds boneless pork ribs
- 1 (18 ounce) bottle barbeque sauce (Sweet Baby Ray's)
Directions
- Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
- Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
- Bake in the preheated oven for 30 minutes, or until heated through.
Family recipes: Chicken parmesan
No one makes this recipes better than my Grandma! It's my absolute favorite home cooked meal and a delicious comfort food. This was the very REAL meal I made for my bf and he LOVED it!!
Angel hair pasta
4 boneless skinless chicken breast
1 jar of Prego three-cheese spaghetti sauce
1 cup mozarella cheese
Italian style bread crumbs
Olive oil
2-3 eggs
Directions
Angel hair pasta
4 boneless skinless chicken breast
1 jar of Prego three-cheese spaghetti sauce
1 cup mozarella cheese
Italian style bread crumbs
Olive oil
2-3 eggs
Directions
- Use 2-3 eggs to make an egg wash. Coat chicken in egg wash then roll in Italian style bread crumbs. (Some people roll their chicken in the egg wash then flour and then egg wash again and finally the bread crumbs. This isn't how we do it we use the egg wash then bread crumbs and that's that.)
- Heat olive oil in 12-inch skillet over medium-high heat. (If you have a larger skillet, I would recommend using it so you have room especially if you are making more than 2 or 3 chicken breasts.) Add chicken and cook 10 minutes or until well browned on both sides. Cook angel hair pasta as instructed then strain.
- Stir sauce with chicken, pouring right over the top of the chicken. Reduce heat to medium. Cover and cook 10 minutes or until chicken is cooked through.
- Sprinkle chicken with mozzarella cheese. Let stand 5 minutes or until cheese is melted.
- Serve chicken over pasta.
Baked sweet and smoky chicken
2 medium onions, sliced
3 lbs chicken legs
1-1/2 to 2 tsp hickory smoked salt
½ c ketchup
½ c maple syrup
¼ c vinegar
2 T prepared mustard
Place onions in greased 13x9 x2 baking; arrange chicken in a single layer over onions. Sprinkle with salt.
Combine remaining ingredients and pour over all, completely coating chicken.
Bake, uncovered at 350 for 1 hour or until juices run clear, basting several times.
Yields: 6 servings
Super simple. Aaron and I really liked this recipe, but the first time we made it we didn't have vinegar and in that case we should have doubled the marinade to have enough. I hate onions myself and I ate the heck out of them with this marinade on them! I put the onions in a salad later and they were to die for. We also used this recipe again with wings and doubling the marinade was not needed.
3 lbs chicken legs
1-1/2 to 2 tsp hickory smoked salt
½ c ketchup
½ c maple syrup
¼ c vinegar
2 T prepared mustard
Place onions in greased 13x9 x2 baking; arrange chicken in a single layer over onions. Sprinkle with salt.
Combine remaining ingredients and pour over all, completely coating chicken.
Bake, uncovered at 350 for 1 hour or until juices run clear, basting several times.
Yields: 6 servings
Super simple. Aaron and I really liked this recipe, but the first time we made it we didn't have vinegar and in that case we should have doubled the marinade to have enough. I hate onions myself and I ate the heck out of them with this marinade on them! I put the onions in a salad later and they were to die for. We also used this recipe again with wings and doubling the marinade was not needed.
Buffalo Baked Chicken
This is a portion of a recipe from Rachael Ray, it also has a bleu cheese and basil sauce (I believe) that goes with it, but I don't like bleu cheese so I simply left it as a poultry recipe.
Melt butter over low heat in a small pot and combine with hot sauce.
Place chicken in a large bowl and season the pieces with salt and pepper. Pour the butter-hot sauce mixture over the chicken and toss the pieces to coat in the Buffalo sauce. Let stand 10 minutes.
Arrange the crushed croutons in a shallow dish. Add the parsley and mix with your fingers to combine. Press the hot sauce-coated chicken into the breadcrumb mixture to coat and set the pieces onto nonstick baking sheet. Transfer to the oven and bake for 40 minutes, until cooked through and golden brown.
Remove the chicken from the oven and serve with the blue cheese-dressed celery and carrot slaw alongside.
- 3/4 cup hot sauce, such as Frank’s Red Hot
- 6 tablespoons butter
- 4 pieces bone-in, skin-on chicken breasts, cut in half across
- 4 chicken drummers
- Salt and freshly ground black pepper
- 3 cups salad croutons, ground into crumbs in a food processor
- 1/4 cup (a generous handful) flat-leaf parsley leaves, finely chopped
Melt butter over low heat in a small pot and combine with hot sauce.
Place chicken in a large bowl and season the pieces with salt and pepper. Pour the butter-hot sauce mixture over the chicken and toss the pieces to coat in the Buffalo sauce. Let stand 10 minutes.
Arrange the crushed croutons in a shallow dish. Add the parsley and mix with your fingers to combine. Press the hot sauce-coated chicken into the breadcrumb mixture to coat and set the pieces onto nonstick baking sheet. Transfer to the oven and bake for 40 minutes, until cooked through and golden brown.
Remove the chicken from the oven and serve with the blue cheese-dressed celery and carrot slaw alongside.
Chicken cordon bleu casserole
Chicken Cordon Bleu Casserole
Ingredients
Directions
Normally cordon bleu would be made as stuffed chicken breasts, but this was an easy fix for leftover turkey at Thanksgiving. With stuffed chicken breast I butterfly easy breast, spread a little butter on the inside, add diced ham and Swiss cheese. I've seen alternative recipes that say after stuffing the breast to wrapped it with bacon and hold in place with toothpicks, but I'm not that adventurous with this recipe. Either the casserole recipe or just using whole chicken/turkey breasts are perfect! I love them both!
- 2 cups cubed fully cooked ham
- 4 cups cubed cooked turkey or chicken
- 1 cup shredded Swiss cheese
- 1 large onion, chopped
- 1/3 cup butter or margarine
- 1/3 cup all-purpose flour
- 1/8 teaspoon ground mustard
- 1/8 teaspoon ground nutmeg
- 1 3/4 cups milk
- TOPPING:
- 1 1/2 cups soft bread crumbs
- 1/2 cup shredded Swiss cheese
- 1/4 cup butter or margarine, melted
Directions
- In a nonstick skillet, saute ham for 4-5 minutes or until browned; drain and pat dry. In a greased 2-qt. baking dish, layer the turkey, cheese and ham; set aside.
- In a saucepan, saute the onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over ham. Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown and bubbly.
Normally cordon bleu would be made as stuffed chicken breasts, but this was an easy fix for leftover turkey at Thanksgiving. With stuffed chicken breast I butterfly easy breast, spread a little butter on the inside, add diced ham and Swiss cheese. I've seen alternative recipes that say after stuffing the breast to wrapped it with bacon and hold in place with toothpicks, but I'm not that adventurous with this recipe. Either the casserole recipe or just using whole chicken/turkey breasts are perfect! I love them both!
Welcome back!
To start of my new year of adventures I've decided to start blogging again. I have a lot of wonderful and crazy things going on in my life and it's always been easier for me to type a thousand words and release stress than talk to someone. Then again blogging will serve as a way for me to share recipes I've found or created over the years. I'm going to attempt to add 2-3 new recipes every week. Another reason I'm returning to the world of blogging is to keep track of my student teaching and what I will be doing in the classroom. Call me crazy, but education has a soft spot in my heart. I'm also experimenting with the idea of having blogs within my classroom, so I want to see how this idea can play out in that form too. In the coming months a lot will be happening and I'm sure I'll need a place to let it all out, so this will be it whether it's the annoyance of the day or when my bf deploys later this year. New, unknown feelings will come up and there may be a laugh or two thrown in occasionally (if you know me then you know there will be more than one of those).
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