Monday, May 31, 2010

Okra Pickles

Pack quart jars with washed okra. To each jar add:

2 tsp. dill seed
1 small clove garlic
1/8-1/4 tsp. dried crushed red pepper
1 slice onion

In a large pot, bring the following to a boil: 1 quart white vinegar
2 quarts water
1/2 cup salt

Pour into jars. Seal.

Saturday, May 29, 2010

Vinegar Chicken

This chicken is so flavorful.

5 chicken leg quarters
1/4 cup cider vinegar
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Preheat oven to 425 degrees. Lightly grease a 13x9-inch baking pan. (!!WARNING!!The basting liquid will make a sticky mess on your pan. Use a disposable pan or line your pan with foil. Even with foil I got a sticky mess underneath but I used a ceramic-type baking dish that cleaned up with a little soaking.) Place the chicken in the pan. In a small bowl combine the vinegar, soy sauce, and Worcestershire sauce. Sprinkle one-third of this mixture over the chicken. Season with salt and pepper, garlic powder and onion powder. Bake for 30 minutes. Remove the chicken from the oven, and baste with another one-third of the vinegar mixture. Bake 15 minutes longer. Baste again with the remaining vinegar mixture. Return to the oven and continue baking for 15 minutes, or until the skin is golden brown and crispy.

Friday, May 28, 2010

Chicken etti

1 can of Rotel
1 can of Cream of Chicken Soup
1 cup of Milk
1/2 large block of Velveeta Cheese
1 package of Spaghetti Noodles
3 boneless Chicken Breasts
2 cups Mozzarella Cheese

Cook Chicken Breasts thoroughly, then slice into strips. Combine first four ingredients in bowl. Heat in microwave and stir until desired consistency is reached, milk may be more/less depending on whether you want sticky or runny sauce. Boil Spaghetti noodles and drain. Pour noodles in 9x13" pan, add cheese sauce and mix thoroughly. Top with Mozzarella cheese and Chicken Strips. Place in oven at 350 until cheese melts. Serve and Enjoy!!!
you can also top with crushed waverly crackers and use any type of pasta you want.
serve with cheddar biscuits!

Monday, May 24, 2010

Strawberry-Peach cobbler

For fruit
1 1/4 pounds firm but ripe peaches (about 5), peeled, pitted, cut into 1-inch-thick wedges
12 ounces strawberries (about 3 cups), hulled
1/3 cup sugar
1 tablespoon cornstarch

For topping
1/2 cup all purpose flour
1/4 teaspoon baking powder
Pinch of salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1 large egg yolk
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract

Read
Make fruit:
Preheat oven to 375°F.

Butter 8-inch square baking dish. Mix all ingredients in large bowl. Let stand until sugar dissolves, stirring occasionally, about 5 minutes. Transfer to prepared dish.

Make topping:
Mix flour, baking powder and salt in small bowl. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in egg yolk, lemon peel and vanilla. Add flour mixture; mix just until moist dough forms. Spoon dough atop fruit, spacing evenly. Bake until juices bubble thickly and topping is golden, about 55 minutes. Cool slightly and serve with ice cream.

Saturday, May 22, 2010

So-Easy Lemon Bars

So-Easy Lemon Bars Convenient refrigerated sugar cookies make quick work of homemade lemon bars. Lime or orange anyone?
Prep Time: 15 Min
Total Time: 1 Hr 35 Min
Makes: 36 bars

INGREDIENTS:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
4 eggs, slightly beaten
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
2 tablespoons grated lemon peel (2 medium)
1/3 cup fresh lemon juice (2 medium)
1 to 2 tablespoons powdered sugar

User Rating: DIRECTIONS:
1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown.
2. In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.
3. Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows

Friday, May 21, 2010

OH MY GOODNESS Bars

1 package (18-1/4 ounces) white cake mix
2 eggs
1/3 cup canola oil
1 can (14 ounces) sweetened condensed milk
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter, cubed

Directions
In a large bowl, combine the cake mix, eggs and oil. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking pan. Set remaining cake mixture aside.
In a microwave-safe bowl, combine the milk, chocolate chips and butter. Microwave, uncovered, until chips and butter are melted; stir until smooth. Pour over crust.
Drop teaspoonfuls of remaining cake mixture over top. Bake at 350° for 20-25 minutes or until lightly browned. Cool before cutting. Yield: 3 dozen.

Thursday, May 20, 2010

Creamy Chicken With Bacon & Penne Pasta

I have made this recipe and it is definitely a keeper!!! DELICIOUS!!!


8 slices of bacon (cooked)
4 large boneless skinless chicken breast halves Cooked and
cut into chunks.
1 box Penne pasta
1-8oz tub Philadelphia Chive and Onion Cream Cheese
3/4 cups chicken broth
2 cups cherry tomatoes, halved
5or6 fresh basil leaves finely chopped (more or less to taste)
1 Tblsp minced garlic
1 tblsp olive oil

Cook your chicken to your liking...grilled, pan sauteed,or baked...Cook pasta according to instructions on box. While pasta is cooking, saute tomatoes in olive oil with a little salt and pepper adding garlic towards the end.Cut up bacon in small pieces and fry bacon until crisp and drain on paper towel. Drain pasta and add cream cheese and chicken broth and stir gently until cream cheese is melted.Add cooked chicken, bacon and basil....

THIS disappears in minutes, with rave reviews.

Good served with a salad and garlic bread.

Thursday, May 13, 2010

Bacon-Cheese Pull-Aparts


from the Pillsbury bake off


Every bite of this pull-apart is filled with the breakfast flavors of bacon, egg and Cheddar cheese.
Prep Time: 15 Min
Total Time: 45 Min
Makes: 8 servings

INGREDIENTS:
1 egg
2 tablespoons milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
3 oz. (3/4 cup) shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)

User Rating:
Terri Barton
Salt Lake City, UT
Bake-Off® Contest 41, 2004
DIRECTIONS:
1. Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.
2. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
3. Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

Wednesday, May 12, 2010

Cream Soda Cake

Combine the following in a mixer bowl and beat three minutes:

1 cup sugar ( I used half Splenda)
1 tsp vanilla
2 cups flour
1 TBSP baking powder
2/3 cup A&W Cream soda ( can use root beer)
1/2 cup softened butter
2 eggs (room temperature)

Grease and flour a 9X9 in baking pan (original recipe called for 9X13 and it was too big)
Bake in a 375 degree F. oven for 30-35 minutes or until done.

Ice with icing made from powdered sugar, butter and a small amount of Cream soda after cake is cooled.
I think I would like to try it with orange soda, too....and use a citrus glaze.

Tuesday, May 11, 2010

Cherry Cookies Recipe

3 dozen cookies (or so)

* 1 cup butter
* 1/2 cup sugar
* 1 teaspoon vanilla
* 1 pinch salt
* 2 1/2 cups flour
* 1 (10 ounce) jar maraschino cherries, drained and chopped rough

1. Pre heat oven to 375 and grease well cookie sheets.
2. Combine butter, sugar, vanilla, salt and flour.
3. Will be stiff.
4. Stir in chopped cherries.
5. Form into balls and place on sheets 2 inches apart.
6. Bake for 15 minutes, DO NOT LET BROWN.

Monday, May 10, 2010

Cherie's Chicken Enchilada's

2 to 3 cups diced Rotisserie Chicken (or more)
10 to 12 corn tortillas
1 can cream of chicken soup
1 pkg cream cheese (softened in microwave)
16 oz sour cream
1/2 cup milk
2 small cans of diced green chile's (these are not hot)
12 to 16 oz sharp cheddar cheese (grated)

heat oven to 350
mix all ingredients except chicken and tortillas until smooth.
spread a small amount of sauce in the bottom of a 9X13 pan.
lay a layer of corn tortillas on top of that tearing them in half as needed to fit in the pan. Put 1/2 of diced chicken next. Add 1/2 of the sauce on top of the chicken.Put 1/2 of the cheese on top of the sauce and repeat the layer again. Bake for 35 to 40 minutes until it is heated thru and cheese is melted.

you can use any kind of chicken in this, canned, baked, fried, grilled just whatever you have... I just had leftover rotissare chicken to use up!!! you need more just make more layers!!

Thursday, May 6, 2010

Golden Lemon Cake

Ingredients

* 1 package (18-1/4 ounces) white cake mix
* 3/4 cup vegetable oil
* 3/4 cup warm tap water
* 4 eggs
* 1 package (3 ounces) lemon jello
* 1 teaspoon lemon extract


TANGY CITRUS GLAZE:
* 2/3 cup orange juice
* 3 tablespoons sugar
* 2 tablespoons lemon juice
* 3/4 cup confectioners' sugar

Directions

* For cake, combine all ingredients in large bowl. Beat at low speed until moistened, then at medium speed for 2 minutes. Pour batter into greased and floured 12-cup tube pan. Bake at 350° for 40-50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes, then remove cake and place on wire rack.
* For glaze, combine ingredients in saucepan; bring to a boil and simmer 5 minutes. Let cool at least 10 minutes. Place platter under wire rack. Using toothpick, poke holes in top of cake; pour glaze over top and sides. Allow cake to cool completely before cutting. Yield: 8-10 servings.

Layered Strawberry Cheesecake Bowl

Layered Strawberry Cheesecake Bowl

makes 14 servings, 2/3 cup (175 mL) each
3 cups sliced fresh strawberries
3 Tbsp. sugar
2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened
1-1/2 cups cold milk
1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
2 cups thawed Cool Whip Light Whipped Topping, divided
2 cups frozen pound cake cubes (1 inch)
1 square Baker's Semi-Sweet Chocolate


1 COMBINE berries and sugar. Refrigerate until ready to use. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Blend in 1-1/2 cups Cool Whip; spoon half into a trifle bowl.

2 TOP with cake, berries and remaining cream cheese mixture. Refrigerate 4 hours.

3 MELT chocolate; drizzle over trifle. Top with remaining Cool Whip.

* you can cube some angelfood cake and layer in this!

Saturday, May 1, 2010

Nina's Pineapple Upside Down cake

1 pkg. Jiffy Golden Yellow Cake Mix
1/4 c. butter or margarine, softened
1/2 c brown sugar
1 can (20 oz) crushed pineapple, drained (reserve juice)
1 egg... See More

Preheat oven to 350 Melt margarine/butter in 8" square or 9" round an and sprinkle with brown sugar. Place pineapple ver margarine and brown sugar mixture. Set aside. In separate bowl, beat cake mix, egg and half of reserved juice for 4 minutes on medium. Pour batter over top of pineapple mixture. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan 1-2 minutes. Invert on serving plate. Cool or serve warm.

Variation: Substitute fruit cocktail in place of pineapple.