Friday, November 29, 2013

Blueberry Lemony Mini Cheesecake Tarts




This delicious recipe will earn you much praise from your friends and family. Sweet Blueberry topping over Lemony Cheesecakes are just the sweet dessert you will enjoy for the holidays or any occasion.


Ingredients
1 sleeve honey graham crackers, crushed to fine crumbs
4 tablespoons of butter, melted
2 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
2 eggs
1 teaspoons lemon zest
1 tablespoon freshly squeezed lemon juice
1 tsp vanilla

Topping
2 cups blueberries
1 /4 cup granulated sugar
1/2 cup water
3 teaspoons of cornstarch

Directions
Preheat oven to 350 degrees. Line two 24 tin mini muffin tins with paper liners.
Take one package of graham crackers and grind up in your food processor

In a small bowl, mix the graham cracker crumbs with melted butter, stir with a fork until just moistened.

Spoon about 1/2 teaspoon of crumbs into each liner and pack down. Bake the crusts for about 8 minutes.
Meanwhile, cream together cream cheese, sugar, eggs, lemon zest, lemon juice, and vanilla until well combined.
Top each crust with the mixture, filling the cups almost to the top. Bake for 15 minutes. Transfer to wire racks to cool completely. Remove liners.

To make the topping.

Combine all topping ingredients in a medium saucepan mixing well. Bring mixture to a boil, reduce heat and simmer until the berries are reduced and the mixture thickens, about 15 minutes. Remove from heat and cool before using.

Top each cheesecake with about 1/2 teaspoon of the berry topping. Chill in the refrigerator until ready to serve.

Creamy Corn Pudding


This is an old recipe and a different way to enjoy a traditional food at Thanksgiving Time. It's  home style and creamy goodness will add to your meal. I have been told this was very similar to a Pilgrim's dish

Ingredients
1 can cream corn
1 can whole kernel corn, drained
1 packet of Saltine Crackers(can use unsalted)
2 eggs
1 stick butter, melted
1 Cup Heavy Cream
salt and pepper to taste

How to Make it:
First Crush a package of crackers(a single sleeve)
Mix all ingredients together Place in greased 8x8 baking dish Bake in 350 oven for 45 minutes
Enjoy!!

Thursday, November 28, 2013

Cheri's Sweet Potato Casserole



My family loves sweet potatoes just about any way you might “fix” them.  This baked sweet potato casserole is my favorite. Wonderful side dish for Thanksgiving or Christmas but we love this anytime.

This recipe makes a large pot to feed 8 or more people but you can make half a recipe!~!

8  medium to large sweet potatoes, cooked and peeled (I boil mine. You could also use canned sweet potatoes, drained. Two of the tall 40 ounce cans, but I think the fresh are best)
1 stick butter or 1/2 cup or 8 tablespoons
1/4 cup heavy cream (could use evaporated milk or regular milk)
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg

Marshmallows (Optional but Oooh SO Good, We always do them)

Heat Oven to 350 Degrees
Cook and peel sweet potatoes till tender, and drain then mash with potato masher.or use your mixer, it's easier.
Add butter and cream to potatoes just like if mashing regular potatoes.
Stir in brown sugar, egg, vanilla, cinnamon and nutmeg.
Spray a casserole dish with cooking spray. (I used a 9x13 casserole dish.
Put mashed sweet potatoes in dish and sprinkle nuts over the top.  Bake in preheated 350 degree oven for 35 to 40 minutes.
Remove from oven and add enough marshmallows to cover top of baking dish. Can use the miniature or big marshmallows.  Put back in oven until marshmallows start to melt and brown on top.  (I just stick mine under the broiler for a few minutes.)
This makes 8 to 10 servings. Reheats well in the microwave or oven and could be put together the night before without the nuts and marshmallows and cooked the next day.  Enjoy!

Poultry Seasoning-Make your OWN

Save Money and know just what is in your Poultry Seasoning
check out my dressing recipe too


Make your own poultry seasoning:
1 cup of rubbed sage
1/2 cup of dried rosemary crushed
1/4 cup of nutmeg
1/2 cup of garlic powder
1/4 cup of dried cilantro
1/3 cup of dried marjoram
2 tablespoons of sea salt
1 tablespoon of ground black pepper
1 1/2 teaspoons of onion powder
1/2 teaspoon ground sage

Using a large bowl mix all the spices together and blend well then place in a half pint container until ready for use. I like to grind these in a coffee grinder if possible, that is one handy kitchen gadget to have.
I suggest you store you seasoning in a cool dry place away from sun light.

Cheri's Savory Cornbread Sage Dressing Recipe



This delicious recipe will earn you much praise from your friends and family. Delicious food really is one of life's pleasures. Eat drink and be merry and enjoy this recipe. This recipe serves a large crowd and I make it in a 9x13 pan

Ingredients

2 large finely chopped onions
2 cup chopped celery
3-4 garlic cloves diced
1/2 cup butter
4 cups bread cubes
4 cups corn bread(I make this a day ahead)
1 teaspoon pepper
2 eggs, beaten
1 cup raisins
1/2 teaspoon salt(omit if using regular broth and watching your salt)
1  teaspoon ground sage
2 teaspoon poultry seasoning(I make my Own-see my recipe below
1 cup turkey or chicken broth

Before cooking I prepare my breads and turn them into crumbs
After baking my cornbread I let it cool and the next day I will crumble this up

I also take a loaf of my favorite bread for the stuffing and put it on a baking sheet and pop it in the oven for about 20 minutes to dry it, then I put it in a food processor and spin it to crumbs.


Directions
Preheat oven to 325 degrees F, grease a casserole dish.
In a skillet heat up 3 TBS of olive oil (EVOO), when hot add your onions and celery and garlic cook till golden.
Combine onion mixture with bread crumbs, pepper, eggs, raisins, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth and melted butter then mix just until well moistened.
Place in casserole dish.
Cover and bake for  35 minutes. Take cover off for the last 5 minutes to brown.

*Make your own poultry seasoning


Wednesday, November 27, 2013

Cheri's Southern Love Pecan Pie


We LOVE Pecan Pie, one of my son-in-laws requests it often and says, "will you please make me my own Pecan Pie?" So yes I do.My Pie has a touch of cinnamon, and a little vanilla, to sweeten it right.

1 pre-made pie crust or homemade if you like
1 1/2 cup whole or chopped pecans (your choice)
3 eggs, lightly beaten
3/4 cup light karo syrup
3/4 cup light brown sugar
3 tablespoons butter, melted
1/4 tsp. ground cinnamon
1 tsp. vanilla extract

Directions:
Preheat oven to 350 F degrees.
Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. Or, if you are using the Homemade pie crust, prepare the crust, prick it with a few holes using a fork, and then stick it in the refrigerator while preparing filling.

In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup,
ground cinnamon and vanilla extract until thoroughly combined. There isn't that so easy?

Place the pecans into the bottom of your pie crust.
Then pour the filling on top of the pecans.

You'll notice that the pecans will start to float to the top.

Bake for about 45-50 minutes.

Around the 20 minute mark, you may want to add some aluminum foil around the edges of
your pie crust to keep it from getting too browned.
Oven times do vary, but basically, the middle of the pie should be set when done (not overly jiggly) and the center will puff up a bit.

Cheri's Pumpkin Cream Cheese Bread - (lightened up)




A lighter Version of Pumpkin Cream Cheese bread that everyone will love!! This bread is filled with a little creamy goodness and so moist too

What you Need:
2 cups canned pumpkin
3 eggs
1 1/2 cups flour
1/2 cup white sugar
3/4 cup brown sugar
1 t baking soda
2 t pumpkin pie spice

Cream Cheese filling
8 oz reduced fat cream cheese (room temperature or softened slightly)
4 tbsp sugar
1 egg
2 tsp flour
1 tsp vanilla

How I make it:
Preheat oven to 350 Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick Spray

For the Pumpkin Bread Layer:
In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice
Slowly add the dry ingredients into the wet mixing until just smooth, set aside

For the Cream Cheese Layer:
In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth

Bread Assembly:
Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean Let cool for about 10-15 minutes and then remove from the pans

Tuesday, November 26, 2013

Super Easy Crock Pot Beef Stew




When you have a busy week like most of us, here is a delicious Beef Stew Recipe to make everyone happy for dinner. You can add the veggies that you like best too. This makes a really tasty Stew Gravy

Ingredients
1 (3-4 pound) boneless chuck roast cut into chunks or Stew meat if you prefer
1 1/2 teaspoons Seasoning Salt (can use salt less seasoning too, I make my own)
1/4 cup vegetable oil
1 onion, sliced thin
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, pressed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup white wine or beef broth
fresh baby carrots
Potatoes, cut chunk style with skins left on, (wash first)
2 cups sliced mushrooms
Can add a bag of frozen peas too about 30 minutes before done.


Directions
In a skillet over high heat, place meat in skillet, season with season salt and quickly sear stew meat chunks until brown in oil. Place meat in a slow cooker, and add sliced onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the white wine and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours. Add the veggies on top and cook. This makes a nice creamy gravy very flavorful.

Friday, November 22, 2013

Spicy Spanish Rice and Chicken



My Spicy Spanish Rice and Chicken is simply the best spanish rice dish I have ever created and if you like veggies simmered in tomatoes and a spicy chicken I marinate overnight that gives it a super delicious zest; you have to try this recipe.


Chicken Marinade:
Ingredients:
1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves

Veggies you need to chop and dice the size you like your food
2 Onions
5-6 cloves Garlic-diced
2 Green Peppers
1 Anaheim Pepper
2 Zucchini
4 TBS EVOO(extra virgin olive oil)

You will also need
2 Chicken broth Cubes
4 Cans of Tomatoes(I used 2 Fire Roasted and 2 Cans Diced Tomatoes with Green Chilis)
1 Cup cubed Velveeta cheese

4 Cups Cooked Rice(I use a Rice Cooker)

What you NEED to DO:
First take your chicken and cut into strips or chunks how you like to eat your Food
In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.

To Cook your Spicy Spanish Chicken and Veggies
Heat a large skillet with about 2-3 TBS of EVOO(extra virgin olive oil) till its hot to sizzle

Add onions, garlic, first and saute 2 minutes, (don't stir too much)

then add peppers and zucchini and cook about 5 minutes till nice and tender.
Next remove veggies and set aside for a few minutes, now add a little more EVOO to your skillet
make sure this is hot enough to sizzle and add your chicken with a little of  the marinade, cook this till the marinade cooks away and your chicken turns nice and golden.

Once chicken is done add your veggies back to the skillet and heat the veggies back up to mingle the flavors
Now add your cans of tomatoes and fill of the empty cans with water, add 2 bouillon cubes to the water stir to mix then cook this till its's hot and bubbly.
Doesn't that look amazing?

Once it's simmered about 10 minutes, add the cubed Velveeta and let it just melt in. Turn off let sit about 5 minutes.
                                                             Serve over rice, this is so delicious
***
Spicy Spanish bRice and Chicken Recipe

Chicken Marinade:
Ingredients:
1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves

Veggies you need to chop and dice the size you like your food
2 Onions
5-6 cloves Garlic-diced
2 Green Peppers
1 Anaheim Pepper
2 Zucchini
4 TBS EVOO(extra virgin olive oil)

You will also need
2 Chicken broth Cubes
4 Cans of Tomatoes(I used 2 Fire Roasted and 2 Cans Diced Tomatoes with Green Chilis)
1 Cup cubed Velveeta cheese

4 Cups Cooked Rice(I use a Rice Cooker)

What you NEED to DO:
First take your chicken and cut into strips or chunks how you like to eat your Food
In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice,
brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture.
Cover, and marinate 8 hours, or overnight.
To Cook your Spicy Spanish Chicken and Veggies
Heat a large skillet with about 2-3 TBS of EVOO(extra virgin olive oil) till its hot to
sizzle
Add onions, garlic, first and saute 2 minutes, (don't stir too much)
then add peppers and zucchini and cook about 5 minutes till nice and tender.
Next remove veggies and set aside for a few minutes, now add a little more EVOO to your
skillet
make sure this is hot enough to sizzle and add your chicken with a little of  the
marinade, cook this till the marinade cooks away and your chicken turns nice and
golden.
Once chicken is done add your veggies back to the skillet and heat the veggies back up
to mingle the flavors
Now add your cans of tomatoes and fill of the empty cans with water, add 2 bouillon
cubes to the water stir to mix then cook this till its's hot and bubbly.
Once it's simmered about 10 minutes, add the cubed Velveeta and let it just melt in.
Turn off let sit about 5 minutes.
Serve over rice, this is so delicious

Eggnog Streusel Coffee Cake



Eggnog Streusel Coffee Cake is so sweet and Smooth and the good thing is you can make this up and leave it in the fridge overnight to bake first thing in the Morning if you like, but we like it for dessert too.**



Ingredients

Streusel Topping

1/3 cup granulated sugar

1 tablespoon Gold Medal® all-purpose flour

1 tablespoon butter or margarine, softened

1/2 teaspoon ground nutmeg


Coffee Cake

1 cup granulated sugar

1/2 cup butter or margarine, softened

1 cup eggnog

1 container (8 ounces) sour cream

1 teaspoon vanilla extract

2 eggs

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt


Eggnog Glaze

1/2 cup powdered sugar

1 to 2 tablespoons eggnog

Heat Oven to 350 if baking right away

Instructions

Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.

In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.


mix till all crumbly




In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. 




Sprinkle Streusel Topping over batter. 

Heat oven to 350 and Bake 30 to 35 minutes, 




let cool 20 minutes before glazing.

In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. 



Drizzle over coffee cake. For servings, cut into 5 rows by 3 rows.






now doesn't that look so good?? It is

**Notes

Cover and refrigerate at least 8 hours.if you want to bake it in the morning for breakfast. Bake 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. 




Adapted By Betty Crocker

Thursday, November 21, 2013

Vanilla Cinnamon Fruit Dip



When you get that yearning for something sweet and fresh, try this dip, it's not too sweet and really yummy with fruit and biscotti or graham crackers even.




Ingredients

1 pkg (8 ounces) cream cheese, softened
2/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla


Instructions
Cream together all ingredients until well mixed and smooth. If cream cheese isn't soft and you're in a hurry just microwave it about 30 seconds


Rich Creamy Mashed Potatoes


Nothing better than fresh home cooked Rich Mashed Potatoes for dinner, not boxed here.
You're going to be glad you make these instead of instant.


Ingredients

2 1/2 pounds Yukon gold potatoes*
1/4 cup butter
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup half and half
Garnish: pats of butter

Preparation
Bring potatoes and cold water to cover to a boil in a large Dutch oven; boil 25 minutes or until tender. Drain; peel, if desired.
Beat potatoes at low speed with an electric mixer just until mashed. Add 1/4 cup butter, salt, and pepper, beating until butter is melted. Gradually add half and half, beating just until smooth. Serve immediately. Garnish, if desired.
 *Red or russet potatoes may be substituted.

Goes great with paprika chicken with creamy chicken

Paprika Chicken with Creamy Chicken Mushroom Gravy

Today We went from warm and humid to windy and Cold, rainy and drizzle, maybe ice tonight, so I said what to cook to warm things up? Chicken and a creamy gravy with Mushrooms,  this is creamy comfort food for sure.

INGREDIENTS

2 teaspoons paprika
4-5 cloves fresh garlic diced
1 medium onion chopped as fine as you like
1 teaspoon ground black pepper
1/2 teaspoon salt
4 skinless, boneless chicken breasts
1 pkg Fresh Mushrooms sliced (can use a jar)
3 Tsp EVOO-Olive Oil
1 can Cream of Chicken Soup (Regular or 98% Fat Free)
1 can cream of Mushroom Soup
1 (8 ounce) half and half


DIRECTIONS
First Pound your chicken out so it's tender and I sliced mine into chunks

Heat up your EVOO in a skillet so it's hot, then put your garlic and onions in to saute up nice and tender

Stir slightly but not too much or they get mushy, once they are just golden, add your chicken to the skillet, sprinkle with paprika,pepper and a little salt and let that cook about 10 minutes till nice and tender white.

Once this is done, add your mushrooms and cook just till tender or hot if using a jar
Once this is all done, it's time to add your can soups slowly stirring until well mixed, then slowly stir in
1 cup half and half and simmer on medium, stir to keep from sticking until your gravy is bubbling hot, but do not boil.
I served this over mashed potatoes but you can do noodles or rice if you prefer.



Wednesday, November 20, 2013

Spaghetti, Lasagna or Meatball Sauce



"This sauce came from a long line of Italian cooks. It is easy, and by far the best homemade sauce I know of. Great for both spaghetti and lasagna. Pssst...the secret is the sugar! Also, for the vegetarian, it tastes great with out the meat! Just substitute two tablespoons olive oil for the beef."

Ingredients

Original recipe makes 8 servings
 1 (28 ounce) can stewed tomatoes
 1 (28 ounce) can crushed tomatoes
 1 pound lean ground beef
 2 yellow onions, chopped
 2 green bell peppers, chopped
 5 cloves garlic, chopped
 2 tablespoons white sugar
 1 tablespoon dried basil
 1/2 teaspoon dried oregano
 salt and pepper to taste

Directions

Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.
Use this for Spaghetti, Lasagna, or Meatballs like my Meatball Subs

Italian Herb Baked Meatball Sub Sandwiches


Rather than going out for Meatball subs, we make our own. I use a variety of cheese, sliced provolone, Swiss, and shredded mozzarella blend, add some onions and toppings the way you like it. I usually make a double batch so I have some for Spaghetti and Meatballs too, I make up my own sauce too

What you Need to Make a batch-Makes 15 (2 tablespoon) meatballs
1 pound ground beef
½ cup Italian breadcrumbs
¼ cup fresh grated Parmesan cheese
2 garlic cloves, pressed (or minced)
½ small onion, grated (or minced)
2 tablespoons marinara
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
1 large egg, lightly beaten

Preheat oven to 375°.  Prepare a baking sheet by lining with parchment paper.

In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.

Using a 2 tablespoon scoop, portion out meat and place on baking sheet.  After all meatballs have been scooped onto tray, roll into balls.

COOK'S NOTE:  If you lightly wet your hands the meatballs will form better and crack less.

Bake for 20-22 minutes.

Remove and transfer to sauce or serve immediately**Sauce recipe
For Sandwiches, assemble on sub buns and top with cheeses how you like and add toppings like onions, peppers, pickles, olives and veggies how you like. These are so good, serve with a side of veggies for a healthy meal.


Fall Harvest Baked Apples

Warm Spiced with Ginger snap cookies are the secret ingredient plus, cinnamon, nutmeg, brown sugar all baked inside an Apple, it's so good this time of year or anytime you want a fresh good dessert. Right? Yeah you know it.


INGREDIENTS
4 medium baking apples like Granny Smith or Gala
12 Nabisco Ginger Snap Cookies, coarsely crushed
1/4 cup apple juice
3 tbsp. packed brown sugar
1 tbsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. nutmeg

DIRECTIONS
Prep time: 10 minutes, Cook time: 35 to 40 minutes
Preheat oven to 350°F.
Cut away the apple peel 1/3 of the way down from the top of each apple and cut away core with a small paring knife; place in a shallow baking dish. Set aside 2 tbsp. crushed ginger snaps. Stir together remaining ginger snaps and remaining ingredients in a small bowl and spoon into the cavity of apples. Sprinkle with reserved crumbs. Cover and bake for 20 minutes, then remove cover and bake for 15 to 20 minutes more or until apples are tender when pierced with a sharp knife.


Makes 4 servings.

Monday, November 18, 2013

Sweet n Spicy Chicken Wings



We like wings, but they get really expensive going out for them, don't you agree? well these wings are truly easy to make at home and very tasty, honestly I thought they came from one of our favorite places if I didn't know better.

Ingredients
Wings:
1/2 cup soy sauce
1/2 cup Italian-style salad dressing
3 pounds chicken wings, cut apart at joints, wing tips discarded

Sauce:
1/4 cup butter
1 teaspoon soy sauce
1/4 cup hot pepper sauce (such as Frank's RedHot®), or to taste


What you Need to do to make them:
FIRST Mix your wing marinade up

CUT wings in half at joints to make 24 pieces if they aren't already. Toss wings with wing sauce and place wings in a bowl with sauce to cover, leave at least 4 hours or overnight is good..

WHEN you're ready to Bake the wings Place them  in foil-lined shallow baking pan with sauce.

BAKE at 400°F. for 55 min. or until glazed and done, turning and brushing often with sauce during last 30 min.

SERVE up with your favorite dipping sauces, Blue cheese, ranch, bbq there are so many choices or None, they are that good. Great as an appetizer or they make a meal with a couple side dishes.

Country Baked Apples



When you polish an apple on your shirt before taking a bite, you are continuing an ancient tradition. The Celts rubbed apples to drive out evil fairies hiding inside the fruit.
Medieval Christians thought the practice kept away the devil. These customs reflect the belief that apples contain Earth energies. To this day we still say eat an apple a day keeps the doctor away and they are very good for you, so do try these delicious baked sweet apples They really are magical

Country Apples Recipe:
4 medium-sized apples (gala are one of my favorites for this recipe but you can use other baking apples)
8 T. brown sugar
4 t. butter
1/4 tsp. ground cinnamon

How to make them
Rub the apples over your heart then core them. Place in a baking dish. Fill each center with 2 tablespoons sugar, 1 teaspoon butter, and 1/4 teaspoon cinnamon. Add 1/4 inch water to the pan.
Bake 30–40 minutes at 375°F.

Saturday, November 16, 2013

Chicken Burrito Bowls




I use brown rice because it’s healthier and my family likes it. You may want white rice (mixed with chopped cilantro).I like to put cooked onions and fresh chopped in this recipe because we like onions

What you Need:
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon kosher salt
Dash of cayenne pepper
Pinch of garlic powder
1 lb chicken breast, cut into bite-sized pieces
Olive oil
1 red onion, chopped(1/2 saved for topping)
1 red bell pepper, chopped
1 cup frozen corn, thawed, or fresh corn cut off the cob
1 15 ounce can black beans, rinsed and drained
2 cups cooked brown rice
1-2 cups of shredded cheese
1 large can of black olives sliced
1 1/2 cups fresh diced tomatoes(can use canned of your choice)
Avocado, cilantro, and lime juice for garnish (optional)

How to Make it:
In a small bowl combine chili powder, cumin, salt, cayenne pepper, and garlic powder. Sprinkle evenly over chicken pieces. I like to marinate this for a couple hours or even overnight if I have time.

Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the chicken and cook through. Remove the from the pan and set aside.

If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.

Layer rice, bean mixture, and chicken in a bowl and top with cheese, avocado, fresh onions,cilantro, and lime juice if desired.

Foolproof Chocolate Butterscotch Fudge


This fudge is creamy and butterscotch and light chocolate tasting very creamy and rich

Yield: about 2 pounds
Prep Time: 10 Minutes
Cook Time: 5 Minutes

Ingredients
1 1/2 cups (18 oz.) semi-sweet chocolate chips
1 1/2 cups (18 oz) butterscotch chips** see variations below
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Dash salt
1/2 to 1 cups chopped nuts (your choice or not I used walnuts)
1 1/2 teaspoons vanilla extract

Instructions
BUTTER a square 8x8 pan
MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.

CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

MICROWAVE METHOD
COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

VARIATIONS
CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.

Friday, November 15, 2013

Burned Biscuits - A lesson we all should learn



When I was a kid, my Mom liked to make breakfast food for dinner every now and then. I remember one night in particular when she had made breakfast after a long, hard day at work. On that evening so long ago, my Mom placed a plate of eggs, sausage and extremely burned biscuits in front of my dad. I remember waiting to see if anyone noticed!

All my dad did was reach for his biscuit, smile at my Mom and ask me how my day was at school. I don't remember what I told him that night, but I do remember watching him smear butter and jelly on that ugly burned biscuit. He ate every bite of that thing...never made a face nor uttered a word about it!

When I got up from the table that evening, I remember hearing my Mom apologize to my dad for burning the biscuits. And I'll never forget what he said, "Honey, I love burned biscuits every now and then."

Later that night, I went to kiss Daddy good night and I asked him if he really liked his biscuits burned. He wrapped me in his arms and said, "Your Mom put in a hard day at work today and she's real tired. And besides--a little burned biscuit never hurt anyone!"
As I've grown older, I've thought about that many times. Life is full of imperfect things and imperfect people.
I'm not the best at hardly anything, and I forget birthdays and anniversaries just like everyone else. But what I've learned over the years is that learning to accept each other's faults and choosing to celebrate each other’s differences is one of the most important keys to creating a healthy, growing, and lasting relationship.

And that's my prayer for you today...that you will learn to take the good, the bad, and the ugly parts of your life and lay them at the feet of God. Because in the end, He's the only One who will be able to give you a relationship where a burnt biscuit isn't a deal-breaker!

We could extend this to any relationship. In fact, understanding is the base of any relationship, be it a husband-wife or parent-child or friendship!

"Don't put the key to your happiness in someone else's pocket--keep it in your own."
So, please pass me a biscuit, and yes, the burned one will do just fine.
And PLEASE pass this along to someone who has enriched your life--I just did!
Be kinder than necessary because everyone you meet is fighting some kind of battle.
"Life without Believing is like an unsharpened pencil--it has no point"

-Anonymous

Crunchy Saltine Chicken Tenders

We eat a lot of chicken and so I am always thinking of new things to do with it.
Here is a crunchy good baked way to make your chicken and it's really simple to do.
The secret is crackers and spices


What you Need:
1-1/2 pounds of boneless skinless chicken breasts
Kosher salt, freshly cracked black pepper, garlic
   powder and Cajun seasoning (like Slap Ya Mama), to taste
2 eggs, beaten
1 cup of self rising flour
1 sleeve of saltine crackers, crushed
Serves 2-4 People

How to make it fast and easy:
Preheat oven to 325 degrees F (165 degrees C).
Dip the skinless chicken pieces in the melted butter/margarine. Coat with the crushed salted cracker crumbs. Place on a cookie sheet lined with tin foil and bake in the preheated oven for 1 hour.
Serve with barbecue sauce, spicy honey mustard, homemade marinara, jalapeno dipping sauce, or your favorite dipping sauce
I served this with my Original Macaroni & Cheese Dinner recipe
Try it together with your favorite veggies