Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
3.18.2010
3.05.2010
Come & Visit! New Recipe Blog Available Now!
I just wanted to let y'all know I have a recipe blog up now. The recipes on there are ones I have shared here before, but I wanted a place to organize them better (because I use my own blog to look up my own recipes ... not sure what to think about that).
I have a link on my left sidebar now - Sweet Tea Recipes - or you can click HERE.
Just a word of warning: These recipes would be Paula Deen approved!
I have a link on my left sidebar now - Sweet Tea Recipes - or you can click HERE.
Just a word of warning: These recipes would be Paula Deen approved!
9.25.2009
I Heart Brownies: Show Us Your Life 09.25.09
Well, I can't take credit for this recipe - seems to be a trend here, doesn't it? Though, I suppose most people who share recipes aren't the originators of said recipes, so I'll not obsess over my lack of recipe-creating genius.
First, I just want to say that I Love Brownies. A lot. Which would explain my pants size. Anyhoo ... today's blog carnival theme over at Kelly's Korner is 'Favorite Dessert Recipe' and so, even though there are some very good and beautiful dessert recipes I could share, I have to go with brownies. They just warm my heart, and how could I deny public adulation for a treat that has given me such comfort :)
I'll be honest. I have not yet met a brownie I haven't liked, though I'm a bit a simplist where brownies are concerned. There are some very good brownies out there that add nuts or cream cheese or peanut butter or whathaveyou, and I will eat them up, no problem. However, when I have a choice, they are always just plain ole brownies. Nothing fancy. Just warm gooey deliciousness.
So, since I'm not too particular so long as it's a brownie (seriously, I'm happy with the box mix when in a brownie-needing pinch), I will share Hubby's favorite brownie recipe. This recipe is from his mom - I don't know where she got it from, but when Hubby hears 'brownies', these are what he expects! Enjoy!
Super Brownies
* 2 squares unsweetened chocolate (I like Baker's)
* 1/2 cup butter
* 1 cup sugar
* 2 eggs
* 1 teaspoon vanilla
* 3/4 cup flour (I like White Lily)
Place chocolate and butter in microwave safe bowl. Microwave at 75% Power one minute at a time, stirring after each minute, until creamy and blended. Add sugar and mix well. Temper eggs in separate bowl, then add to chocolate mixture. Add vanilla and mix well. Add flour and stir until well blended.
Pour batter into buttered 8x8 pan. Bake at 350 degrees for about 30 minutes.
First, I just want to say that I Love Brownies. A lot. Which would explain my pants size. Anyhoo ... today's blog carnival theme over at Kelly's Korner is 'Favorite Dessert Recipe' and so, even though there are some very good and beautiful dessert recipes I could share, I have to go with brownies. They just warm my heart, and how could I deny public adulation for a treat that has given me such comfort :)
I'll be honest. I have not yet met a brownie I haven't liked, though I'm a bit a simplist where brownies are concerned. There are some very good brownies out there that add nuts or cream cheese or peanut butter or whathaveyou, and I will eat them up, no problem. However, when I have a choice, they are always just plain ole brownies. Nothing fancy. Just warm gooey deliciousness.
So, since I'm not too particular so long as it's a brownie (seriously, I'm happy with the box mix when in a brownie-needing pinch), I will share Hubby's favorite brownie recipe. This recipe is from his mom - I don't know where she got it from, but when Hubby hears 'brownies', these are what he expects! Enjoy!
Super Brownies
* 2 squares unsweetened chocolate (I like Baker's)
* 1/2 cup butter
* 1 cup sugar
* 2 eggs
* 1 teaspoon vanilla
* 3/4 cup flour (I like White Lily)
Place chocolate and butter in microwave safe bowl. Microwave at 75% Power one minute at a time, stirring after each minute, until creamy and blended. Add sugar and mix well. Temper eggs in separate bowl, then add to chocolate mixture. Add vanilla and mix well. Add flour and stir until well blended.
Pour batter into buttered 8x8 pan. Bake at 350 degrees for about 30 minutes.
9.04.2009
Diptacular 2009 at BooMama's
I always love to find new recipes, and with COLLEGE FOOTBALL UPON US, it is time to break out the dip recipes. BooMama is helping this along with her a pre-football carnival entitled:
How fun is that?! Especially since, quite often during football season, we basically munch on dippy-stuffs all day long and don't really cook. I mean, who has time to cook when there's all that football to watch?!!
I have to say up-front that I can't take credit for this recipe. I got from one of my bff's, Mary, who got it from her friend ... who got it from her mom ... who may or may not have gotten it from a Progresso can. However, it is super yummy, so enjoy!
Artichoke Dip with Roasted Red Peppers
•1 cup mayonnaise
•1 cup grated Parmesan cheese•1 can or jar (12 to 14 ounces) artichoke hearts, drained
•1/8 teaspoon garlic powder
•1/8 teaspoon onion powder, optional
•1/4 cup minced roasted red pepper
Combine all ingredients in blender and blend :) Pour into a small casserole dish. Bake at 350° for 30 minutes. Sprinkle fresh grated Parmesan cheese on top and serve.
Serve cold, or heat in the oven for about 10 minutes at 350°. Don't reheat in the microwave or dip might separate. Serve with bagel chips, crackers, or bread.
Variation: Slice baguette and lay pieces on cookie sheet. Spread with dip and top with Parmesan cheese. Bake until warm, about 10 minutes.
I also can't claim authorship of this recipe. Plus, I think I'm not getting it all right because, well, Hubby usually does this one and he knows it by heart. If he would answer his cell phone I could double-check the correct-ness of this recipe. This is basically it. I don't think onions are part of the original recipe, but it sure does sound like a good addition :)
Trough
•1 lb ground beef
•1 can Hormel chili (bean/no-bean, whatever works for you - we use no-bean)
•1/2 sweet onion, diced
•1/2 large package Velveeta cheese
•1 can green chilies
Cook ground beef and onion until beef is done and onions are soft. Drain. Combine all ingredients in slow cooker. Cook on low, stirring occassionally. Serve with tortilla chips.
8.11.2009
For Love of Potatoes
Just wanted to share another recipe with y'all. I came up with this one when I didn't have milk for scalloped potatoes but totally wanted some kind of cheesy potatoes (what can I say, I like cheese on my scalloped potatoes).
This should fulfill any buttery-cheesy-potato-ey needs for the Southerners out there :)
Super Cheesy Potatoes
This should fulfill any buttery-cheesy-potato-ey needs for the Southerners out there :)
Super Cheesy Potatoes
4 baking potatoes, scrubbed clean
1 stick of butter, melted
2 tbsp minced garlic (we use the stuff in the jar)
2 cups cheddar cheese (or whatever favorite cheese you have)
Slice potatoes into 1/4 inch slices and place upright in rows in greased 8×8 baking dish. Pour melted butter over potatoes, coating well. Spoon minced garlic over rows of potatoes. Cover with aluminum foil and bake at 350 degrees for 45 minutes.
Remove potatoes from oven and discard aluminum foil. Cover potatoes with cheese and return to oven, baking for 15 minutes.
I'm telling y'all ... Hubby and I love these, as evidenced by the fact that we had them twice within 3 days. Probably not the best food out there for us health-wise, but mmmmmm-mm! They.Are.Good. As you can see, we tried to make up for that by eating with grilled chicken and steamed veggies :)
Enjoy!
7.22.2009
Oven-Fried Chicken
Yesterday's Blog Hop theme (Favorite Recipe) was so much fun! So much so that I had to share another of my favorite recipes with you (maybe this will be a regular feature, who knows!).
Anyhoo ... this is one of Hubby's and my favorite baked chicken recipes. Hubby doesn't even like baked chicken, but he really enjoys this one! Bon Appetit!
Oven-Fried Chicken
Ingredients:
2 boneless, skinless chicken breasts
1 egg
1/2 cup sour cream
1 sleeve Ritz crackers
In shallow dish, mix together egg and sour cream.
Empty Ritz crackers into a gallon-size ziploc bag and seal. Crush crackers in bag until well broken (you don't want a powder, but you don't want big chunks, either). Place crushed crackers in 2nd shallow dish, next to sour cream mixture.
Use a paper towel to dry off chicken as much as possible. One at a time, dip chicken breasts first in the sour cream mixture (front and back), then in the crushed crackers (front and back). Make sure to coat them well. Lay on foil-lined baking pan (either spray foil with Pam, or use Reynolds Release).
Bake at 400 degrees, for 40 - 50 minutes, or until chicken is done.
*Variations: To the crushed crackers, stir in a small amount of a favorite seasoning (ie: parsley and a dash of cayene pepper; or a favorite flavor of Ms. Dash) before coating chicken to give it an extra oompf :)
This dish goes well with garlic mashed potatoes and steamed broccoli ... man, this is making me hungry!
Anyhoo ... this is one of Hubby's and my favorite baked chicken recipes. Hubby doesn't even like baked chicken, but he really enjoys this one! Bon Appetit!
Oven-Fried Chicken
Ingredients:
2 boneless, skinless chicken breasts
1 egg
1/2 cup sour cream
1 sleeve Ritz crackers
In shallow dish, mix together egg and sour cream.
Empty Ritz crackers into a gallon-size ziploc bag and seal. Crush crackers in bag until well broken (you don't want a powder, but you don't want big chunks, either). Place crushed crackers in 2nd shallow dish, next to sour cream mixture.
Use a paper towel to dry off chicken as much as possible. One at a time, dip chicken breasts first in the sour cream mixture (front and back), then in the crushed crackers (front and back). Make sure to coat them well. Lay on foil-lined baking pan (either spray foil with Pam, or use Reynolds Release).
Bake at 400 degrees, for 40 - 50 minutes, or until chicken is done.
*Variations: To the crushed crackers, stir in a small amount of a favorite seasoning (ie: parsley and a dash of cayene pepper; or a favorite flavor of Ms. Dash) before coating chicken to give it an extra oompf :)
This dish goes well with garlic mashed potatoes and steamed broccoli ... man, this is making me hungry!
7.21.2009
Chicken Pot Pie: Blog Hoppin' 07.21.09
Welcome to this week's blog hop, entitled: Favorite Recipe.
I want to be upfront and say I really can't take full credit for this recipe. My 'sista', Misti, gave me the basic recipe years ago because I enjoyed her pot pie so much and loved that it was super simple, and over the years I've tweaked it a little to make it go farther, plus a couple of other things just 'cause I wanted to experiment. So, without further ado, here it is:
Easy-Peasy Chicken Pot Pie
(Makes 2 pot pies, or 1 pot pie and 1 filling for freezing)
Ingredients:
2 packages of frozen deep-dish pie crusts (2 crusts per package)
2 chicken breasts, cut into 1-inch pieces
1/2 sweet onion, diced
2 tbsp olive oil
2 potatoes, peeled and diced
1 can corn, drained*
1 can green beans, drained*
2 boiled eggs, chopped
3 cans Cream of Chicken w/Herbs soup
salt and pepper to taste
*substitute favorite veggies here, but stick to these amounts
Boil peeled, diced potatoes until just fork-tender. Drain and place in large mixing bowl. Set aside.
Heat olive oil in skillet. Add chicken chunks and cook until almost done; add onion. Continue cooking until chicken is done and onions are soft. Add to potatoes in mixing bowl.
Then, to the mixing bowl add: eggs, veggies, soup, salt and pepper. Stir well.
Place 2 frozen pie crusts on a cookie sheet or pan; add 1/2 of filling to each. Then, one at a time, flip other 2 pie crust over and place on top of filled pie crusts (so the edges meet). Remove tin from top pie crusts. Carefully cut slits in top pie crusts.
Bake at 400 until crust is brown and filling bubbly, about 30-40 minutes.
Note: Freezes well in ziploc freezer bags. Thaw well before adding to pie crust and cooking.
Also Note: We have used pre-cooked rotissierre chicken and uncooked onion, and it has turned out just fine, with even less work :)
I want to be upfront and say I really can't take full credit for this recipe. My 'sista', Misti, gave me the basic recipe years ago because I enjoyed her pot pie so much and loved that it was super simple, and over the years I've tweaked it a little to make it go farther, plus a couple of other things just 'cause I wanted to experiment. So, without further ado, here it is:
Easy-Peasy Chicken Pot Pie
(Makes 2 pot pies, or 1 pot pie and 1 filling for freezing)
Ingredients:
2 packages of frozen deep-dish pie crusts (2 crusts per package)
2 chicken breasts, cut into 1-inch pieces
1/2 sweet onion, diced
2 tbsp olive oil
2 potatoes, peeled and diced
1 can corn, drained*
1 can green beans, drained*
2 boiled eggs, chopped
3 cans Cream of Chicken w/Herbs soup
salt and pepper to taste
*substitute favorite veggies here, but stick to these amounts
Boil peeled, diced potatoes until just fork-tender. Drain and place in large mixing bowl. Set aside.
Heat olive oil in skillet. Add chicken chunks and cook until almost done; add onion. Continue cooking until chicken is done and onions are soft. Add to potatoes in mixing bowl.
Then, to the mixing bowl add: eggs, veggies, soup, salt and pepper. Stir well.
Place 2 frozen pie crusts on a cookie sheet or pan; add 1/2 of filling to each. Then, one at a time, flip other 2 pie crust over and place on top of filled pie crusts (so the edges meet). Remove tin from top pie crusts. Carefully cut slits in top pie crusts.
Bake at 400 until crust is brown and filling bubbly, about 30-40 minutes.
Note: Freezes well in ziploc freezer bags. Thaw well before adding to pie crust and cooking.
Also Note: We have used pre-cooked rotissierre chicken and uncooked onion, and it has turned out just fine, with even less work :)
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