Wednesday, December 30, 2009

BEST Chicken Ever

Recipe from: Candace at Our Little LifeIngredients:
1/2 cup butter (or margarine), melted
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup Italian bread crumbs
1/2 cup grated parmesan cheese
4-6 boneless, skinless chicken breast

1. In a pie plate or shallow bowl combine butter, mustard, and Worcestershire.
2. In a plastic bag, combine crumbs and cheese.
3. Dip chicken in butter mixture, then shake in crumb mixture.
4. Place in 9x13 pan. bake at 350 for 40-45 minutes.

Paula Deen's Shrimp Gumbo Casserole

Recipe from: Kelly's Recipes and Paula Deen

1 cup finely chopped onion
1 cup finely chopped celery
2 tablespoons olive oil
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 cup chicken or fish stock
1 (14 1/2-ounce) can diced tomatoes
10-ounce package frozen cut okra
2 cups shrimp, cleaned, peeled, and deveined
1 1/2 cups of rice - OPTIONAL

1 egg, beaten
1/3 cup milk
12-ounce package corn muffin mix

1. In an iron skillet, saute onion and celery in oil.
2. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning.
3. Pour in stock and add tomatoes and okra.
4. Cover pot and gently simmer for 30 minutes.
5. Remove from heat and stir in shrimp.
6. To prepare the topping, preheat oven to 400 degrees F.
7. Mix together egg and milk, add to muffin mix, and combine until just well-blended.
8. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered.
9. Bake 15 to 20 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

*I added some crushed red pepper to this dish to spice it up a little.

Tuesday, December 29, 2009

Skillet Cornbread

Recipe from:
1 tablespoon vegetable oil
2 1/2 cups white cornmeal
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup low-fat milk
2 large eggs
2 to 3 tablespoons melted butter

1. Preheat oven to 400°.Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven.
2. In a mixing bowl, combine the meal, flour, salt, baking powder and soda.
3. In another bowl, whisk buttermilk and milk with eggs and melted butter.
4. Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.
5. Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan.
6. Pour batter into the skillet then return to oven.
7. Reduce heat to 350°.
8. Bake cornbread for 35 to 45 minutes, until it pulls away from sides of pan and is lightly browned.
9. Cut into squares or wedges.

Chicken Stir-Fry Wraps

Recipe from: Martha Stewart
1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)

1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
2. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Monday, December 28, 2009

Banana Pineapple Bread

Recipe from: Sugar and Spice
3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups sugar
1 tsp. salt
2 cups bananas (mashed)
1 8 oz. can of pineapple & juice
1 1/2 cups vegetable oil
1 1/2 tsp. vanilla extract
3 eggs
1 cup chopped pecan or walnuts

1. Mix dry ingredients together in a large bowl.
2. Mash bananas in a medium bowl.
3. In same bowl as bananas, add the rest of the wet indgredients and mix together.
4. Then, mix wet ingredients into dry ingredients. Do not use mixer. Stir by hand just until blended.
5. Pour into greased & foured pan of choice.
6. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Time could vary depending on pan!

*Freezes well

*May substitute pineapple with mandarin oranges & juice from an 8 ounce can. Whichever fruit substituted must include enough of it's juice.

*If you want the bread just to include bananas, you can add one or two more bananas.

Sonoma Toast

Recipe from: Better Homes and Gardens
4 slices country-style sourdough bread
4 oz. aged cheese, such as white cheddar or St. George, sliced
1 large tomato, thinly sliced
8 large fresh basil leaves
1 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
1 tsp. chopped fresh basil or other herb

1. Place bread on baking sheet. Broil 4 to 5 inches from heat 2 to 3 minutes or until toasted, turning once. Add cheese; broil 1 to 2 minutes more or until cheese begins to melt. Remove from oven. Top with sliced tomato and basil leaves.

2. In small bowl, whisk together vinegar and oil; drizzle over toasts and sprinkle with chopped herb. Makes 4 servings.

Blue Cheese Truffles

Recipe from: A Day in the LifeMakes 6 appetizer portions

4 ounces cream cheese, softened
1 (4-oz.) container crumbled Gorgonzola cheese
2 teaspoons finely chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/2 cup cooked and crumbled bacon

1. Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover tightly, and chill at least 1 hour or until firm (can chill up to 3 days).

2. Roll cheese mixture into 3/4-inch-round balls. Roll each ball in bacon. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving.

Wednesday, December 23, 2009

Cajun Meatloaf

Recipe from The Pioneer Woman Cooks
3 whole Bell Peppers (2 If they're Large)
2 whole Medium Onions
1 bunch(es) Celery (5-6 Ribs)
8 cloves (to 10 Cloves) Of Garlic
6 Tablespoons Butter
1 teaspoon Salt
1 teaspoon Black Pepper
1 Tablespoon Worcestershire
1 teaspoon Ground Nutmeg
1 teaspoon Cayenne Pepper
Optional: A Few Shakes Of Hot Sauce
2 cups Ketchup
½ cups Milk
1 cup (to 2 Cups) Breadcrumbs
2 pounds Of Lean Ground Beef (92% Lean)
1 pound Ground Pork
3 whole Eggs
2 Tablespoons Honey

1. Preheat oven to 400 degrees.
2. Chop all of the fresh vegetables (peppers, onions, celery) into a small dice and mince the garlic.
3. Over medium-high heat, melt 6 tablespoons butter.
4. Once butter begins to start browning, add the diced vegetables and garlic.
5. Add about 1 tablespoon salt.
6. After these have cooked for a few minutes add 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, 1 teaspoon nutmeg and 1 teaspoon cayenne pepper. If you like it hot, add a couple shakes of your favorite hot sauce.
7. Next add about ½ cup of ketchup. Continue cooking and stirring for a few more minutes.
8. Remove from heat.
9. After allowing the mixture to cool for a couple of minutes, add about ½ cup of milk. Stir until combined.
10. Next add at least 1 cup of breadcrumbs. Continue adding breadcrumbs and stirring until mixture is a nice, thick paste.
11. In a large mixing bowl place the ground beef and pork.
12. Whisk 3 eggs and add to the meat.
13. After allowing the pasty vegetable mixture to cool down a bit, begin incorporating it into the meat.
14. Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.
15. Spray a sheet pan with some non-stick cooking spray.
16. Next, using your hands, form your meat mixture into a loaf on the sheet pan.
17. Make the loaf around 6-8 inches wide and about 1 ½ inches thick.
18. In a small bowl or measuring cup, mix together ¾ cup of ketchup with about 2 tablespoons honey.
19. Slather this sauce over the whole meatloaf.
20. Place in a 400 degree oven for about 40 minutes.

Pork Loin with Cranberry Sauce

Recipe from The Pioneer Woman Cooks
1 whole Pork Tenderloin, Trimmed Of Fat
Salt And Pepper (to Taste)
3 Tablespoons Olive Oil, Divided
3 Tablespoons Butter, Divided
½ whole Medium Onion
½ cups Red Wine (optional)
¾ cups Low Sodium Chicken Broth
½ cups (generous) Cranberry Sauce (homemade Or Canned Is Fine!)


1. Preheat oven to 425 degrees.
2. Generously season pork tenderloin with salt and pepper.
3. Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over high heat.
4. Sear tenderloin on all sides, using tongs to move it around.
5. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees.
6. Set pork on a cutting board to rest.
7.In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
8. Add onion and cook for a minute, then pour in wine (if using) and chicken broth.
9. Add rosemary.
10. Stir together, then add cranberry sauce.
11. Heat mixture over medium heat and cook for two or three minutes. Add more chicken broth to achieve desired consistency.
12. Check seasoning and add more salt or pepper if needed.
13. Slice pork loin and place on a platter. Spoon cranberry sauce over the top.

Sugared Pecans

1 pound pecan halves
1 egg white
1 tablespoon water
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon

1. Whip egg white and water until stiff.
2. Add pecans and mix well until moistened.
3. Add sugar, salt, and cinnamon.
4. Mix well.
5. Bake at 250 degrees for 1 hour; turn every 15 minutes.

Tuesday, December 22, 2009

Puppy Chow

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter.
3. Microwave uncovered on High 1 minute; stir.
4. Microwave about 30 seconds longer or until mixture can be stirred smooth.
5. Stir in vanilla.
6. Pour mixture over cereal, stirring until evenly coated.
7. Pour into 2-gallon resealable food-storage plastic bag.
8. Add powdered sugar.
9. Seal bag; shake until well coated.
10. Spread on waxed paper to cool.
11. Store in airtight container in refrigerator.

Hello Dollies (7 Layer Bars)

2 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup butter, melted
1 cup semisweet chocolate chips
1 cup flaked coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk

1. Preheat oven to 325 degrees F (165 degrees C).
2. Combine the graham cracker crumbs, sugar and melted butter.
3. Press into the bottom of an 9x9 inch baking pan.
4. Layer the chocolate chips, coconut and pecans over the crumbs.
5. Pour the sweetened condensed milk over the top.
6. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cool and cut into squares.

Popcorn Candy Balls

1/2 cup butter
1 (16 ounce) package large marshmallows
2 cups popped popcorn
1 cup candy-coated chocolate pieces

1. In a saucepan over low heat, combine the butter and marshmallows. Stir until marshmallows are softened.
2. Add popcorn and candies; mix until evenly coated with marshmallows.
3. Allow to cool enough to touch. Grease hands with butter and form into balls.

White Chocolate and Crandberry Cookies

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy.
3. Combine the flour and baking soda; stir into the sugar mixture.
4. Mix in the white chocolate chips and cranberries.
5. Drop by heaping spoonfuls onto prepared cookie sheets.
6. Bake for 8 to 10 minutes in the preheated oven.

*For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Friday, December 18, 2009

Aunt Teen's Creamy Chocolate Fudge

Recipe from:

1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla.
4. Pour into prepared pan.
5. Chill in refrigerator for 2 hours, or until firm.

Friday, December 4, 2009

Serendipity 3's Frozen Hot Chocolate


4 oz of your favorite chocolate (4oz =about 1 cup)
2 teaspoons store-bought hot chocolate powder
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice cubes
lightly sweetened whipped cream
chocolate shavings (optional)


1. Chop chocolate into small pieces and melt in microwave on low heat.
2. Once melted, add hot chocolate mix and sugar, stirring constantly until thoroughly blended.
3. Remove from heat and slowly add 1/2 cup milk, stirring until smooth.
4. Cool to room temperature.
5. In blender, place the remaining 1 cup milk, room-temperature chocolate mixture and ice. Blend on high speed until smooth and the consistency of a frozen daiquiri.

Spicy Baked Sweet Potato Fries

Recipe From:

6 sweet potatoes, cut into French fries
2 tablespoons canola oil
3 tablespoons taco seasoning mix
1/4 teaspoon cayenne pepper

1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
3. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

Thursday, December 3, 2009

Hungry Girl's Miracle Mashies

PER SERVING (1/5th of recipe, about 2/3 cup): 82 calories, 1g fat, 168mg sodium, 16g carbs, 3g fiber, 2g sugars, 3g protein -- POINTS® value 1

1 large (about 13-oz.) potato
3 cups cauliflower florets3 tbsp.
fat-free half & half
1 tbsp. light whipped butter or light buttery spread
1/4 tsp. salt pepper and additional salt, to taste
Optional: 1/2 tsp. crushed garlic

1. Bring a large pot of water to a boil.
2. While waiting for the water to boil, peel and cube the potato.
3. Once water is boiling, add peeled potato cubes and cauliflower.
4. Wait for the water to return to a boil, and then reduce heat to medium.
5. Cook for 15 - 20 minutes (until potatoes and cauliflower are very tender).
6. Remove the pot from heat and strain out all of the water.
7. Transfer contents to a large bowl, and add half & half, butter/buttery spread, salt, and (if you like) crushed garlic.
8. Mash it all together with a potato masher, until completely blended.
9. Season to taste with pepper and additional salt.


Sweet Potato Casserole

Recipe from: Natasha at A Day In The Life
2 large cans of canned sweet potatoes (aka yams)
1 egg
1 cup of sugar
1 stick of melted butter
2 table spoons of flour
½ cup of sweetened condensed milk
1 and ½ teaspoons of vanilla
1 and ½ teaspoons of cinnamon
1 table spoon of allspice
1 stick of butter
2 cups of brown sugar
2 cups of pecan pieces
Mini marshmallows

1. Preheat oven to 350 degrees.
2. Drain potatoes and mash in large bowl.
2. Mix in sugar, egg, 1 stick of melted butter, flour, and condensed milk.
3. Blend well and then add spices and vanilla.
4. Spoon mixture into 9x13 greased casserole dish.
5. Melt 1 stick of butter in sauce pan on low.
6. Add brown sugar and pecans and stir until smooth and easy to spread.
7. Spread topping evenly over potato mixture.
8. Bake for 40 minutes in preheated oven set at 350 degrees.
9. Remove from oven and add marshmallows to cover dish.
10. Replace in oven and allow tops to brown for 3-5 minutes.