Chicken Roll Ups

INGREDIENTS

1 tablespoon olive oil

1 boneless, skinless chicken breast

1 (8-ounce) package cream cheese, at room temperature

1/4 cup freshly grated Parmesan

2 tablespoons chopped chives (I used green onion)

1/2 teaspoon garlic powder

Kosher salt and freshly ground black pepper, to taste

1 (8-ounce) tube crescent rolls

1/2 cup Italian style bread crumbs

FOR THE OPTIONAL CHEESE SAUCE

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1/2 cup milk

Kosher salt and freshly ground black pepper, to taste

1/2 cup shredded cheddar cheese, or more, to taste

INSTRUCTIONS

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

Heat olive oil in a medium skillet over medium high heat.

Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before shredding.

In a large bowl, combine chicken, cream cheese, Parmesan, chives, garlic powder, salt and pepper, to taste.

Remove rolls from the can, separating them into eight triangles. Top each triangle with a heaping tablespoon of the chicken mixture.

Starting with the wide end, roll up each triangle, tucking the ends underneath, and dredge in bread crumbs, pressing to coat. Place seam-side down onto the prepared baking sheet and bake until golden brown, about 10-12 minutes.

To make the cheese sauce, melt butter in a small saucepan over medium high heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in cheese, a handful at a time, until smooth, about 1-2 minutes.

Serve crescent rolls immediately, drizzled with cheese sauce.

Soft Pretzels

1 Tbs active dry yeast
1 1/2 c lukewarm water
1 tsp salt
3 tsp sugar
4 c flour

Dissolve yeast in water, add salt, sugar and flour.  Knead for 5-10 min.  Add flour as needed to reduce stickiness.  Twist dough place on greased sheet and brush with beaten egg.  Sprinkle salt on top.  Bake at 425 degrees for 15 min.  Enjoy!

Sliced Baked Potatoes

8 whole Russet Potatoes, Scrubbed Clean

1/4 cup Milk

1 stick Butter, Softened

3/4 cups Sour Cream

6 slices Thin Bacon, Fried Crisp And Chopped

1/2 cup Grated Cheddar-jack Cheese

 Salt And Pepper, to taste

 Seasoned Salt, To Taste

2 whole Green Onions, Sliced

Preparation Instructions

Preheat the oven to 375 degrees. Place the potatoes on a baking sheet and bake for 30 to 35 minutes, or until the potatoes are tender and the skins are slightly crisp.

On a cutting board, cut off the very end pieces of each potato, then slice the potato into 3 to 4 equal slices. Lay the slices flat and use a round cutter or a spoon to remove most of the insides. Leave a very thin rim of potato around the edge for structure. As you go, dump the insides into a mixing bowl with the butter and sour cream.

Add milk and mix the potato mixture together until smooth. Add bacon, salt, pepper, seasoned salt, and cheese, and mix together. Taste and make sure the mixture is seasoned adequately.

Use a scoop or spoon to fill the potato slices with the potato mixture. Slightly mound the mixture in the slices, as it will settle after baking. Top with additional cheese if desired, and bake at 375 for 8 minutes, or until the cheese is melted. Turn on the broiler and broil for 3 to 4 minutes, watching very carefully so you won't burn them.

Remove from oven and let sit on the baking sheet for at least 10 minutes before removing with a spatula and serving. (Note: Filling will be soft, so the longer they sit after baking, the easier they'll be to remove.)

Can make these well in advance and keep in the fridge or freezer, unbaked!

Snowball Cookies :)

1 cup butter or margarine

1/2 tsp. salt

4 Tbsp. brown sugar

2 Tbsp. cornstarch

2 cups flour

1 cup chopped walnuts or pecans

Cream the butter, salt, and brown sugar together.  Add the remaining ingredients.  Roll into 1 inch balls.  Bake slow at 250 degrees for 1 hour.  They will raise slightly.  When cooked roll in powdered sugar 2 or 3 times.

Tiffany

2014

Crockpot Hot Spiced Apple Cider Recipe

1/2 Gallon apple cider

1/2 cup Orange juice

1/8 cup lemon juice

1/2 tsp. cinnamon

1/2 tsp. ground cloves

1 tsp. nutmeg

1/2 tsp. ground ginger

1/2 cup granulated sugar

2 sticks cinnamon

 

Mix all ingredients in a 4-quart crockpot.  Simmer on low for 2-3 hours, stirring occasionally.  Cider will keep in the crockpot for several more hours.  If you do not consume all of the cider, allow to cool and transfer to a pitcher.  Store in the refrigerator and rehear cups of cider as needed.

Tiffany

2014

Taken from http://superheroesandteacups.com

PEACH DRINK


20 peaches
2 cups sugar
1- 15 oz. crushed pineapple
1/2 cup lemon juice
1/2 cup lemonade (already mixed with water)
1 can frozen orange juice
Add the 3 cans of water to it all ...mix all together ...
Put in 1 qt. bags and freeze...You can use 2 cups of frozen peach mix and add 2 cups of milk to make a shake....Yum!!!

BAGUETTE  APPETIZER


Baguette  1 inch sliced
mozzarella cheese
fresh basil
2 tomatoes
salt and pepper


Brush olive oil over bread salt put in oven for 5 min.
Add tomato, salt, slice of cheese...put back in oven for 5 more min or till cheese melts
Put basil leaf on top ...add a little more olive oil ...

Honey Chicken

 chicken tenders 

1/2 cup butter
1/2 cup honey
1/4 cup prepared mustard
1 tsp curry
1 tsp salt

melt butter in a 9x13 pan
stir in other ingredients
add chicken and coat with mixture
cook at 325 for1 hour and 15 min. or until done

cover with foil the first half-hour and then
baste chicken every 15 minutes

I served it with Basmati rice

Spiced Pumpkin Tartlets

1package refrigerated pie crusts (or a batch of your own pie crust)

1- 15oz. Solid pack pumpkin

1 - 8 oz. container thawed Cool Whip

1tsp. Pumpkin pie spice

1package (3.4 oz.) cheesecake instant pudding mix

Powdered sugar (optional)

1/4 cup chopped pecans

Preheat oven to 400 degrees. Allow pie crusts to stand at room temp 15 minutes.  Use a circle or scalloped cutter (3 inches) cut out pastry. Press into each cup of a mini muffin pan.  Prick the bottom of dough.  Bake 12-14 minutes or until golden brown.  Let stand 5 minutes.  Remove to a cooling rack and let completely cool.  

Meanwhile combine pumpkin, whipped topping, and pumpkin pie spice, in bowl.  Whisk until smooth.  Add pudding mix; whisk until smooth and thickened.  Refrigerate until ready to use.  

Lightly sprinkle tarts with powdered sugar.  Fill the tarts sells with the filling mix.  I like to put it in a Baggie and snip out the corner to pipe it in.  Place chopped pecans on top.  

Tiffany 2014

Corn Bread

2 C       flour

1 C       corn meal

1 C       sugar

1 t        salt

4 t        baking powder

4          eggs

1 C       milk

1 T       corn syrup

½ C     melted butter

½ C     apple sauce

Mix together and bake in a 9x13 for 25 minutes at 375°.

Or my family likes it fried like pancakes.

Crock-Pot Posole

From Josi Kilpack's Tres Leches

2 (14.5-ounce) cans golden hominy, drained
1 (4-ounce) can chopped green chili peppers, not drained
1 medium onion, chopped (about ½ cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts and/or thighs, cut into 1-inch pieces
1 (14.5 ounce) can tomatoes, cut up and not drained
2 (14.5 ounce) cans reduced-sodium chicken broth
1 teaspoon dried oregano, crushed
½ teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
½ teaspoon salt (or more to taste)
2 tablespoons snipped fresh cilantro
Sour cream (optional)
Place hominy, green chili peppers, onion, garlic, chicken, tomatoes, chicken broth, and spices in a 3½-, 4-, or
5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours, or on high setting for 2½ to 3 hours. Stir
in cilantro. Garnish each serving with a dollop of sour cream, if desired.
Makes 8 to 10 servings.
Note: You can use canned corn in place of hominy. Canned chicken works great, too!

Texas Pork Burritos

1 boneless Pork shoulder roast (3 -4 lbs.), baked and shredded

1tsp. Salt

1/2 tsp. Pepper

2 - 10 oz. Cans green enchilada sauce

1large onion diced

2 medium carrots, thinly sliced

2 - 2 1/4 oz cans sliced olives, drained

1/2 cup chicken broth

2 Tbsp. Ground cummin

3 garlic cloves, minced

2 tsp. Dried oregano

2 Tbsp. Flour

1 cup sour cream

1/2 cup minced cilantro

10 flour tortillas

2 cups shredded cheese

Roast/bake your roast until it is very tender and shreds easily with a fork.  I like to cook it in the crock pot all day.  Salt and pepper.  Transfer the shredded meat to a 3 quart crock pot.  Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic, and oregano.  Pour over meat.  Cover and cook on low 1-2 hours until carrots are tender.  Combine flour and sour cream; stir into meat mixture.  Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.  Spoon 2/3 cup pork mixture into each tortilla; top with shredded cheese.  Roll up tightly.

If you don't like cilantro you can leave it out and have it set aside for individuals to add to their burrito.

Tiffany 2014

Tortellini Soup

2 cans stewed tomatoes
2 cans of beef broth
2 Tbsp chopped fresh basil or 1 tsp dry basil
1/2 tsp pepper
Bring to a boil

Then add:
1-2 medium zucchini sliced in half then really thin
1 can green beans with water
1 pound sausage cooked, crumbled, pad it dry of grease
1 pkg tortellini with cheese
1 tsp minced garlic
3/4 tsp oregano
Heat up and serve with a little grated Parmesan cheese!

Zucchini Strips

Batter:

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1 cup milk

2 tablespoons oil

Cut zucchini into strips. 

Cover strips in flour then dip into batter.

 Fry. Spices to taste can be added to batter.

Would be good dipped into ranch dressing.

Zucchini Italiano

1 lbs. sausage or hamburger

1 c. onion chopped
1 green pepper diced
1 clove garlic
1 can tomatoes
1 1/4 tsp. salt

1 tsp oregano leaves
1/4 tsp cayenne pepper (left out)
2 c. zucchini diced
1 c. wide noodles
1 c. water
1 c. cheese


Brown 1st set of ingredients. Add tomatoes and rest of ingredients except cheese and cook for 15 minutes. Top with cheese and let melt.
                                                                                      Geraldine 2014

Jalapeno Poppers


10-14 jalapeno peppers cut in half and seeded
1 pkg. cream cheese
1/4-1/2 c. onions
4-5 Tbs. heavy whipping cream
1/4-1/3 c. crumbled bacon
1 can of shrimp (drain and rinse)
2 Tbs. lemon juice


Mix ingredients and fill jalapeno poppers.  cook on grill on foil for 20-30.  The longer they cook the less hot they are.
                                                                                        Geraldine 2014

Buffalo Chicken Spaghetti Squash

2 small to medium spaghetti squash (seeded and cooked)

1 8oz. Cream cheese

1/2 cup Frank's hot sauce

1/2 cup ranch dressing

2 medium chicken breasts (cooked and shredded)

2 cups shredded cheddar cheese

In a large saucepan combine hot sauce and cream cheese.  Cook until the cream cheese is completely melted.  Add ranch and chicken.  Spoon the mixture into the squash.  Sprinkle with the shredded cheese.  Place in a 400 degree oven for 5 - 10 minutes until the cheese is melted.

Tiffany

From Gal on a Mission website

Tiny spicy chicken

3 lbs. chicken breast cut into 1-1/2 inch cubes. Put in 9x13 casserole dish then sprinkle with garlic salt.  Put in fridge for one hour.
Beat one egg, dip chicken in egg then cornstarch. Then put in fry pan lightly brown till crunchy.
On stovetop:
1 tsp. samball fresh chili paste
3/4 c. Ketchup
6 Tbs. Brown sugar
3/4 c. Sugar
3 tsp soy sauce
3/4 chicken broth
3/4 c. Vinegar

Bring mixture to a simmer then pour over chicken. Bake 325* for 1 hour turning every 15 min. Serve over rice.

Rhubarb Crunch

4c.cubed rhubarb
1 1/2 c. Water (pour over rhubarb)
1 c. Sugar
3 oz. packed strawberry jello

Sprinkle white cake mix over it. Divide 1/2 cube of butter in small sections and place all over white cake mix.

Bake 350* for 45 min. Top with ice cream!!!!
                Geraldine

Pineapple Mango Salsa (Pioneer Woman)

• 1 whole Pineapple, Peeled And Diced
• 1 whole Mango, Diced
• 1/2 whole Medium Red Onion, Finely Diced
• 1 whole Jalapeno, Seeded And Diced
•  Fresh Cilantro, Chopped
• 1 whole Lime, Juiced
•  Dash Kosher Salt
•  Dash Granulated Sugar (optional

Combine diced pineapple, mango, red onion, jalapeno, and cilantro. Squeeze in lime juice and add salt and sugar if needed. Stir to combine. Serve within an hour with tortilla chips or on top of chicken or fish.

check out The Pioneer Woman's blog for detailed directions and pictures:

http://thepioneerwoman.com/cooking/2010/06/pineapple-mango-salsa/

Carmel Apple Snickers Salad

1 5.1 oz box of instant banana or vanilla flavored pudding

1 8 oz. Tub Cool Whip

2 1/2 cups milk

5 apples (I like to use Granny Smith)

3 - 4 king size Snickers candy bars

Mix up the pudding with the milk.  Let sit in refrigerator for 5 minutes.  Stir in Cool Whip.  Chop apples into bite size pieces as well as the Snickers.  Stir in. Drizzle the top with carmel sauce.   Keep chilled.

Tiffany

May 2014

Root Beer

4 oz root beer extract
4.5 gallons water
5 lbs sugar (about 11 cups)
5 lbs dry ice

Mix extract, water and sugar together and then add dry ice.  Stir and let set for 15-20 minutes.

Orange Chicken

• • 
  • 
    
  • For the Chicken:
  • 2 lb boneless skinless chicken, cut bite size
  • 1 egg
  • 1 1/2 tsp salt
  • 1/2 tsp white pepper
  • 2 Tbsp oil
  • 1/2 cup cornstarch
  • 1/4 cup flour
  • 1 tsp ground ginger
  • 2 cloves garlic, pressed
  • 1/2 tsp crushed red pepper
  • 1/4 cup green onion, chopped
  • 1/2 tsp sesame oil
  • 2 Tbsp soy sauce
  • For the Glaze:
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/2 cup orange juice
  • 2 Tbsp vinegar
  • 2 Tbsp cornstarch
  • 1/2 cup cold water

---

INSTRUCTIONS

• 1. Mix egg, salt, white pepper and oil in a bowl. In another bowl mix 1/2 cup cornstarch and 1/4 cup flour. Coat bite size pieces of chicken first in egg mixture then in flour.
  2. Heat oil in stainless skillet (about 1/2 inch deep-or use a fry daddy). Fry chicken in oil until completely cooked, several minutes each side. Remove chicken into serving bowl. Drain all but 2 Tbsp oil.
  3. To remaining oil, heat ginger, garlic, red pepper, green onion, sesame oil and 2 Tbsp soy sauce. Heat for 2-3 minutes, until onions soften.
  4. In small bowl, mix 1/4 cup soy, 1/4 cup water, sugars, orange juice and vinegar. Add to onion mixture in skillet. Bring to a boil. Mix cornstarch and cold water in small bowl. Add to boiling mixture and return to boil until thickened. Pour hot glaze over chicken, mix and serve with white rice! Enjoy

Glazed Baked Doughnuts

Batter:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla
2 2/3 cup flour
1 cup milk
Glaze:
3 Tablespoons melted butter
1 cup powdered sugar
3/4 teaspoon vanilla
2 Tablespoons hot water
Directions:
1. Preheat oven 425 grease doughnut pans
2. cream butter, oil and sugars.
3. add eggs and combine
4. stir in baking powder and soda, nutmeg, salt, cinnamon and vanilla.
5. Stir in flour and milk alternately
6. Spoon in pans filling almost full
7. Bake approximately 15 minutes, take out and cool
8. Prepare glaze by mixing melted butter, powdered sugar, vanilla and water. whisk till smooth.
9.Dip slightly cooled doughnuts into glaze. You can double dip if desired.
10. Serve warm or cooled. Will keep for about a day room temperature.

Grandma Ani's Breakfast Sausage

Make sausage into patties. Fry them up till no longer pink. Place sausage patties in pot with evaporated milk. You can put 1-3 cans of milk in depending on how much sausage you have and how much gravy you want. Serve with hash browns and muffins or whatever.

SALSA ROLL-UPS

• 4 oz. (1/2 of  an 8-oz. package) cream cheese or light cream cheese, softened
• 3 Tablespoons salsa (use your favorite kind–I used a “Lime and Garlic” flavored salsa)
• 1/4 teaspoon chili powder
• 4  (6-inch) flour tortillas (or substitute 3 (8-inch) tortillas–I like to use the spinach, sun-dried tomato, or whole wheat flavors)
• 3/4 cup finely shredded sharp cheddar cheese or Fiesta/Mexican blend cheese
• Optional: 2 green onion stems, finely chopped (you need to finely chop these so the tortillas will roll up better!)
• Optional: 1/4 cup fresh cilantro, finely chopped

In small bowl, mix softened cream cheese and salsa together until well blended. Add chili powder and blend well.

Spread cream cheese mixture evenly onto the tortillas. Top each tortilla evenly with shredded cheese, green onion, and cilantro. Roll up tortillas tightly (they’ll cut into slices much better if you roll them tightly). Trim the ends of each rolled tortilla about 1/2″ to 1″, and cut each tortilla into 5 slices for 6″ tortillas, or 8 or 9 slices for 8″ tortillas.

Arrange on a platter and serve. Makes 20 to 24 roll-ups.

Orange Julius

1/2 cup sugar
1 cup water
1 cup milk
1 tsp vanilla
1 small can orange juice concentrate (6oz) or half of a big can
12 ice cubes

Mix in blender!

Eclair Pie

Crust:

1 cup water

1/2 tsp salt

1 cube butter

1 cup flour

4 eggs

Bring water, salt, and butter to a boil. Remove from heat and immediately add flour and eggs.  Pur onto well greased cookie sheet.  Cook at 400 for 15 min or until golden brown.

Filling:

2 small pkgs. vanilla pudding

1 pkg (8oz) cream cheese (room temp)

3 cups milk

Mix pudding and milk first. Cram the cream cheese till smooth then add to pudding mix.  May be slightly lumpy.  Pour over cooled shell.  Top with whipped topping and drizzle with chocolate syrup (optional).  

New York Style Crumb Muffins

Crumb Topping

1/3 Cup sugar

1/2 cup brown sugar

3/4 tsp. cinnamon

1/8 tsp. salt

8 Tbsp. butter, melted

1 3/4 cup. cake flour

 

Muffins

1 1/4 cup cake flour

1/2 cup sugar

1/4 tsp. baking soda

1/4 tsp. salt

6 Tbsp. butter, softened and cut into 6 pieces

1 large egg

1 egg yolk

1 tsp. vanilla

1/3 cup butter milk 

Preheat oven to 325 degrees.  Fill a muffin tin with muffin liners.  In a medium bowl whisk the sugars, cinnamon, and salt.  Pour the butter over the top.  Use a wooden spoon and mix until everything in evenly incorporated.  Add the cake flour and mis until thick and cohesive.

In a stand mixer bowl attached with the paddle mix flour, sugar, baking soda, and salt on low.  On low speed add the butter one piece at a time.  The batter will have moist clumps, but no visible butter chunks.  Will take 1 to 2 minutes.  Add the egg, yolk, and vanilla to butter mix.  Beat until light and fluffy.  Use 1/2 cup measuring cup and fill the muffin liners.  Generously sprinkle the crumb topping on top.  Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.  Let cool 5 minutes before transferring to a cooling rack.  

Taken from Table For Two Website

 

Tiffany

2014

 

Doughnuts

2 T       yeast

¼ C     warm water

1 ½ C  warm milk

½ C     white sugar

1 t.       salt

2          eggs

1/3 C   shorting

5 C       Flour

Glaze:

1/3 C   Butter

2 C       powdered sugar

1 ½ t    vanilla

4 T       hot water as needed

Let the dough raise and then roll out.  I used a wide mouth mason jar ring and the wrong end of a frosting tip for the center. Fry and glaze the donuts while they are still hot!

Guacamole

3-4 ripe avocados

1/3 medium onion finely chopped

1can diced green chilies finely chopped

1Tbsp. Lemon juice

1tsp. Garlic salt

1/2 tsp. Fruit fresh

Mash the avocados and mix everything together.  I like mine a little (or a lot) saltier and lemonier so add to taste.

Tiffany

March 2014

Almond Poppy Seed Bread

Almond Poppy Seed Bread

(from Our Best Bites)

3 cups flour

2 1/2 cups sugar

1 tsp. salt

1 1/2 tsp. baking powder

1 1/2 cups milk

1 1/3 cup vegetable oil

3 eggs 

1 1/2 tsp vanilla extract

1 1/2 tsp almond extract

1 1/2 T. poppy seeds

Glaze:

3/4 cup powdered sugar

1/4 cup orange juice

1/2 tsp. vanilla extract

1/2 tsp. almond extract

Preheat oven to 350 degrees F.

Whisk together the flour, sugar, salt, and baking powder.  Add in milk, vegetable oil, eggs, extracts, and poppy seeds and beat for 1 minute.  Pour batter into two 9-inch loaf pans sprayed with nonstick cooking spray.  Bake for 50-60 minutes or until a skewer poked in the center comes out clean.

While the bread is baking, whisk the glaze ingredients together.  When the bread is done, remove from the oven.  Brush the glaze onto the hot bread and allow to cool.

ann white

French Bread Dinner

1 loaf French bread
1 lb hamburger
1/2 c. onions diced
1 can nacho cheese/cheddar cheese soup
bread pieces from hollowed out French bread
1/4 c. cheddar cheese (however much you want)


Cut top off French bread and hollow out. Brown hamburger and onion together, add can of soup.  Mix in bread pieces then put all ingredients in hollowed out loaf.  Put a little cheese on then the top of the loaf.  WRAP and seal ends of loaf in tinfoil.  Put in oven at 350* till heated thru. (about 10 min.)  Geraldine 2014

Brunch Nachos

1 bag tortilla chips
2 c. refried beans (microwave 1 min)
8 eggs scrambled
30 oz jar salsa (warmed 20 sec)
1 1/2 c. pepper jack grated
green onion tops diced


Cover the bottom of a large oven safe platter with chips.  Put warmed beans on chips. Evenly spread scrambled eggs over beans and pour salsa over eggs add cheese and onion on top.  Broil entire platter till cheese is melted.  Serve immediately.  yields 4-6 people.    Geraldine 2014

Baked Broccoli

Preheat oven to 375°
Chop a head of broccoli (do not rinse immediately prior to preparing!)
Mince 2-3 cloves of garlic
Put broccoli, garlic, 2 tbsp. olive oil, and a few shakes of salt and pepper in a ziploc bag.
Shake it up
Spread out on baking sheet, place on top rack, and bake for about 30 minutes.
Broccoli will be crunchy and delicious!

Oven Fried Chicken

1/3 cup vegetable oil
1/3 cup butter
   1 cup all-purpose flour
   1 teaspoon salt
   2 teaspoon black pepper
   2 teaspoons paprika
   1 teaspoon garlic salt
   1 teaspoon dried marjoram
  As many chicken tenders as you want

Place the oil and butter in a cookie sheet and put in a preheated 375 F oven to melt. Set aside.

In a large paper sack, combine the flour and seasonings.  Roll the chicken pieces, 3 at a time, in the melted oil-butter mixture, then drop them in the sack and shake to cover. Place back on cookie sheet.

Bake for 45 minutes. With a spatula turn over and bake 5-10 mins longer, or untilt the top crst begins to bubble.  Serve hot or cold, but the crust texture is better if chicken is not refrigerated before eating.


Mock Winger's Amazing Sauce

1/3 cup Frank's Hot Sauce (no other sauce real work)
1 1/2 cups brown sugar
1 TB water

In a saucepan, heat the hot sauce, brown sugar, and water until all the sugar dissolves.  Remove from heat and cool to room temperature before adding to the wings.  You can also prepare the sauce ahead of time and refrigerate it.  The wings turn out best if you don't pour warm sauce over them, you want the sauce nice and thick.

Coconut Tres Leches Hot Chocolate

Coconut Tres Leches Hot Chocolate

 from Aubrey Shaner in Better Homes and Garden Magazine

3 cups milk

1 14 oz.  can unsweetened coconut milk

1/2 a can of sweetened condensed milk (2/3 of a cup)

2 Tbsp. unsweetened cocoa powder

1/2 tsp. vanilla

whipped cream to top (optional)

choc shavings (optional)

 

In a medium saucepan combine milk, coconut milk, and sweetened condensed milk.  Bring to a simmer over medium-low heat, stirring occasionally.  Whisk  in cocoa powder until well-combined.

Remove from hear; stir in vanilla.  Serve in mugs topped with whipped cream and chocolate shavings.

Makes 5 (1 cup) servings

 

Tiffany 

Feb. 2014 

 

Scalloped Corn

1 cup chopped onion (1 large)

1 cup chopped green or red sweet pepper

2 tablespoons butter or margarine

3 tablespoons all-purpose flour

2 cups reduced-fat milk

2 slightly beaten eggs

2 16 ounce package frozen whole kernel corn, thawed and drained

2 cups soft bread crumbs

3/4 teaspoon salt

1/4 teaspoon black pepper

Directions

Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a medium saucepan cook onion and sweet pepper in 4 teaspoons of the butter about 5 minutes or until tender. Stir in flour until vegetables are coated. Add milk all at once. Cook and stir until thickened and bubbly; remove from heat and set aside.

In a large bowl stir together the eggs, thawed corn, 1 cup of the bread crumbs, the salt, and pepper. Stir in the thickened mixture. Transfer mixture to the prepared baking dish. In a small saucepan melt the remaining butter. Stir in the remaining bread crumbs to coat. Sprinkle over corn mixture.

Bake, uncovered, in a 325 degree F oven for 40 to 45 minutes or until center appears just set. Let stand 10 minutes before serving. Makes 12 servings.

Raspberry Baked Brie

Raspberry Baked Brie

1 pkg frozen puff pastry, thawed

1/8 cup toasted almond, slices (optional)

1/4 cup raspberry jam

1 egg (for egg wash)

Preheat oven to 425.

Lightly grease cookie sheet.

Roll puff pastry out slightly.

Place cheese wheel on top (leave on rind).

Place preserves on top of cheese.

Place almonds on top of preserves.

Bundle puff pastry up and around the cheese.

Brush with egg wash.

Bake 20-25 minutes.

Serve with your favorite crackers.

Lentil, Kale and Sausage Soup

Can be prepared in 45 minutes or less

2 1/2 inch piece smoked kielbasa, thin slices
2 garlic cloves
1 small onion, sliced thin
1/2 cup lentils
1 1/2 cups water
1 1/2 cups chicken broth
1/2 small bunch kale, stems and c enter ribs discarded and leaves sliced thin
1 tablespoon balsamic or red wine vinegar

In a 3 quart heavy saucepan saute onions till soft with the garlic. Add lentils, water, broth, and sausage. Simmer covered for 30 minutes. Add kale and simmer uncovered until tender, 5-7 minutes. Stir in vinegar and salt and pepper to taste.
Makes about 3 cups

If you want to make it the Lori Koch way, dump everything into a crock pot add water to the top or about 8 cups water add the kale in about 10 minutes before you eat. I use bouillon and so I add enough to taste.

Better Than Anything Cake

 

1 chocolate cake mix (with the ingredients needed to make the cake)

1 14 oz. can sweetened condensed milk

1 8 0z. container of Cool Whip

2 regular size Skor candy bar (crushed up)

Bake the chocolate cake mix as directed on the box.  Bake in a 9 x 13 pan.  Let cool.  Poke holes in the baked cake.  I like to use a straw, but you can use a fork or whatever you would like.  Pour the sweetened condensed milk evenly over the entire cake.  Spread the container of Cool Whip on top.  Crush up the Skor candy bars and sprinkle that on top.  Refrigerate.  Serve cold.

Tiffany

January 2014

White Chili

White Chili

1 lb. boneless skinless chicken, cubed

1 medium onion chopped

1 1/2 t. garlic powder

1 T veg. oil

2 cans great northern beans, rinsed and drained

1 can chicken broth

2 cans chopped green chilies

1 t salt

1 t dried oregano

1/2 t pepper

1/4 t cayenne pepper

1 cup whipping cream

1 cup sour cream

In a large saucepan sauté chicken, onion, and garlic powder in oil until no longer pink. Add beans, chilies, and seasonings. Bring to a boil. Reduce heat. Simmer, uncovered for 30 minutes. Remove from heat and stir in cream and sour cream. Serve immediately. Serves seven

Sugar Cookie Bars

Sugar Cookie Bars

(from the blog: A Little Bit Crunchy A Little Bit Rock n' Roll)

Ingredients:

1 cup butter, room temperature

2 cups sugar

4 eggs

2 tsp. vanilla

5 cups flour

1 tsp. salt

1/2 tsp. baking soda

Directions:

1.  Cream the butter and sugar together until fluffy.

2. Add the eggs, one at a time, mixing well after each.

3.  Meanwhile, mix the dry ingredients together in a separate bowl.

4.  Add the vanilla to the creamed mixture and then slowly add the dry ingredients.

5.  Press into a greased 13x18 inch pan and bake at 375 for 10-15 minutes.

6.  Cool and frost (see frosting)

Frosting:

1/2 cup butter, room temperature

1/2 cup shortening

1 tsp. vanilla

pinch of salt

4 cups powdered sugar

5 T. of milk

food coloring (optional)

sprinkles (optional)

Directions:

1.  In a mixing bowl, beat the shortening and butter until creamy

2.  Add the vanilla and powdered sugar.

3.  Gradually add the 5 T of milk until you reach your desired consistency.

4.  For the sprinkles, I found that they roll all over the place.  To help this, place a sheet of plastic wrap over the frosted sugar cookies and gently press the sprinkles into the frosting.  

5.  Chill and cut.

Ann White

**Notes:  These are the yummiest cookie bars!  Everyone LOVES them!  The key is to not cook them too long.  Take them out when they are just barely starting to brown!