INGREDIENTS:
1 cup brown sugar
4 oz saltine crackers
1 cup butter
2 cups semi-sweet chocolate chips
DIRECTIONS:
1 - Line cookie sheet with saltine crackers (salt side up)
2 - In saucepan, combine butter & brown sugar & bring to a boil. Boil for 3 minutes & immediately pour over saltines
3 - Bake at 400 degrees for 5 minutes. Remove from oven and immediately sprinkle chocolate chips on top
4 - Let sit for 5 minutes then spread melted chocolate.
5 - Allow to cool completely and then break into pieces.
THOUGHTS:
This recipe was given to me as "Chocolate Bark" by Mel's mom...it was renamed "Chocolate Crack" when Clayton pointed out it's addictive nature.
Sunday, December 28, 2008
Lori's Butter Brickle Bars
INGREDIENTS:
1 box yellow cake mix (without pudding)
1/3 cup butter, melted
1 large egg, lightly beaten
1 10 oz bag butter toffee chips
1 14 oz can condensed milk (sweetened)
1/2 cup chopped pecans
DIRECTIONS:
1 - Preheat oven to 350 degrees
2 - Combine first 3 ingredients in a large bowl, stirring well
3 - Press mixture into bottom of a 13X9 pan
4 - Combine chips, condensed milk & pecans. Spread over crust in pan
5 - Bake at 350 degrees for 25 minutes
THOUGHTS:
No matter what I make at Christmastime, these are always the most popular and the first to go. Sometimes, my grocery store does not have butter toffee chips and I have used a Heath Bar mixture that has toffee and chocolate...the recipe is arguably even better with the touch of chocolate.
1 box yellow cake mix (without pudding)
1/3 cup butter, melted
1 large egg, lightly beaten
1 10 oz bag butter toffee chips
1 14 oz can condensed milk (sweetened)
1/2 cup chopped pecans
DIRECTIONS:
1 - Preheat oven to 350 degrees
2 - Combine first 3 ingredients in a large bowl, stirring well
3 - Press mixture into bottom of a 13X9 pan
4 - Combine chips, condensed milk & pecans. Spread over crust in pan
5 - Bake at 350 degrees for 25 minutes
THOUGHTS:
No matter what I make at Christmastime, these are always the most popular and the first to go. Sometimes, my grocery store does not have butter toffee chips and I have used a Heath Bar mixture that has toffee and chocolate...the recipe is arguably even better with the touch of chocolate.
Rosemary Red Potatoes
INGREDIENTS:
6 red potatoes, scrubbed & cut into wedges
3 tablespoons butter, melted
3 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
salt & pepper to taste
DIRECTIONS:
1 - Preheat oven to 375 degrees
2 - Mix together butter and oil and pour into casserole dish
3 - Place potatoes into dish and stir until coated
4 - Sprinkle with rosemary, salt & pepper
5 - Bake 30 minutes, stirring occasionally
THOUGHTS:
Tasty and easy!
MORE THOUGHTS:
I made this with mini carrots mixed in and it was a big success!
6 red potatoes, scrubbed & cut into wedges
3 tablespoons butter, melted
3 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
salt & pepper to taste
DIRECTIONS:
1 - Preheat oven to 375 degrees
2 - Mix together butter and oil and pour into casserole dish
3 - Place potatoes into dish and stir until coated
4 - Sprinkle with rosemary, salt & pepper
5 - Bake 30 minutes, stirring occasionally
THOUGHTS:
Tasty and easy!
MORE THOUGHTS:
I made this with mini carrots mixed in and it was a big success!
Light Sauce for Pasta
INGREDIENTS:
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
juice of 1 lemon
1/2 teaspoon lemon zest
salt & pepper to taste
basil, chopped
parsley, chopped
DIRECTIONS:
1 - Heat olive oil over medium heat. Saute garlic for 1 minute
2 - Add chicken broth, white wine, lemon juice, lemon zest & salt/pepper to taste
3 - Simmer until liquid reduced by 1/2
4 - Add basil & parsley and heat 1-2 minutes
5 - Toss with pasta & serve
THOUGHTS:
This is a great sauce for situations where a marinara, pesto or alfredo sauce is just too heavy for the dinner. I found that it goes especially well with tricolor rotini.
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
juice of 1 lemon
1/2 teaspoon lemon zest
salt & pepper to taste
basil, chopped
parsley, chopped
DIRECTIONS:
1 - Heat olive oil over medium heat. Saute garlic for 1 minute
2 - Add chicken broth, white wine, lemon juice, lemon zest & salt/pepper to taste
3 - Simmer until liquid reduced by 1/2
4 - Add basil & parsley and heat 1-2 minutes
5 - Toss with pasta & serve
THOUGHTS:
This is a great sauce for situations where a marinara, pesto or alfredo sauce is just too heavy for the dinner. I found that it goes especially well with tricolor rotini.
Mom's Broccoli Casserole
INGREDIENTS:
1 cup mayo
2 10 oz packages frozen chopped broccoli (cooked according to directions on package)
1 can cream of mushroom soup
2 eggs, beaten
1 onion, chopped
1 package shredded sharp cheddar cheese
1/2 stick butter
1/2 package Pepperidge Farm herb stuffing mix
DIRECTIONS:
1 - Mix all ingredients and place in a 2 quart casserole dish
2 - Spread cheddar cheese over the top
3 - Mix butter and herb stuffing mix in a sauce pan so that stuffing mix is lightly browned
4 - Sprinkle stuffing mix over the casserole
5 - Bake at 350 degrees for 30 minutes
THOUGHTS:
This casserole is a staple at all King family gatherings! To make this in a 3 qt casserole, use 1.5 cups mayo, 3 packages broccoli, 1.5 cans cream of mushroom, 3 eggs, 1 onion, 3/4 stick butter.
1 cup mayo
2 10 oz packages frozen chopped broccoli (cooked according to directions on package)
1 can cream of mushroom soup
2 eggs, beaten
1 onion, chopped
1 package shredded sharp cheddar cheese
1/2 stick butter
1/2 package Pepperidge Farm herb stuffing mix
DIRECTIONS:
1 - Mix all ingredients and place in a 2 quart casserole dish
2 - Spread cheddar cheese over the top
3 - Mix butter and herb stuffing mix in a sauce pan so that stuffing mix is lightly browned
4 - Sprinkle stuffing mix over the casserole
5 - Bake at 350 degrees for 30 minutes
THOUGHTS:
This casserole is a staple at all King family gatherings! To make this in a 3 qt casserole, use 1.5 cups mayo, 3 packages broccoli, 1.5 cans cream of mushroom, 3 eggs, 1 onion, 3/4 stick butter.
Carol Ann's Green Salad
INGREDIENTS:
1 10 oz package frozen peas
1 10 oz package frozen chopped broccoli
1 10 oz package frozen french cut green beans
1/2 head cauliflower, chopped
1 bunch green onions, chopped
1/2 pt mayo
DIRECTIONS:
1 - Cook frozen vegetables according to package directions & drain
2 - Combine and salt to taste. Refridgerate to cool
3 - Add chopped cauliflower and green onions and mix it all together with the mayo
THOUGHTS:
This is best when made a day early so that the flavors can blend. I really like this even though I'm not a big fan of mayo.
1 10 oz package frozen peas
1 10 oz package frozen chopped broccoli
1 10 oz package frozen french cut green beans
1/2 head cauliflower, chopped
1 bunch green onions, chopped
1/2 pt mayo
DIRECTIONS:
1 - Cook frozen vegetables according to package directions & drain
2 - Combine and salt to taste. Refridgerate to cool
3 - Add chopped cauliflower and green onions and mix it all together with the mayo
THOUGHTS:
This is best when made a day early so that the flavors can blend. I really like this even though I'm not a big fan of mayo.
Rachael Ray's Pretzel Turtles
INGREDIENTS:
12 mini pretzels (regular shape)
12 Rolos
12 pecan halves
DIRECTIONS:
1 - Pre-heat oven to 250 degrees
2 - Line a large cookie sheet with aluminum foil
3 - Put as many pretzels as you want on cookie sheet and place 1 Rolo candy on top of each pretzel
4 - Put in the oven for 4-5 minutes until the Rolo looks "melty"
5 - Take the candies out of the oven and immediately place a pecan halve on top of each one and squash it down
THOUGHTS:
Very delicious and easy. Carol Ann and my mom brought these around for Christmas the last few years and they go pretty quickly.
12 mini pretzels (regular shape)
12 Rolos
12 pecan halves
DIRECTIONS:
1 - Pre-heat oven to 250 degrees
2 - Line a large cookie sheet with aluminum foil
3 - Put as many pretzels as you want on cookie sheet and place 1 Rolo candy on top of each pretzel
4 - Put in the oven for 4-5 minutes until the Rolo looks "melty"
5 - Take the candies out of the oven and immediately place a pecan halve on top of each one and squash it down
THOUGHTS:
Very delicious and easy. Carol Ann and my mom brought these around for Christmas the last few years and they go pretty quickly.
Monday, December 15, 2008
Bacon & Cheese Roll
Now, I haven't tried this, but it will happen in the near future. I just could not hesitate to share this flash of brilliance after Kelly shared it with me.
Saturday, November 22, 2008
Cheese Grits
INGREDIENTS:
3 cups chicken broth
3 cups plus 1/2 cup milk
1 teaspoon salt
1 teaspoon pepper
2 teaspoon garlic powder
2 cups regular grits
16 ounces Cheddar, cubed
4 large eggs, beaten
1/2 cup (1 stick) unsalted butter
8 ounces grated sharp white Cheddar
DIRECTIONS:
1 - Preheat the oven to 350 degrees F.
2 - Grease a 4-quart casserole dish.
3 - Bring the broth, milk, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined.
4 - Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes.
5 - Add the cubed Cheddar and 1/2 cup milk and stir. Gradually stir in the eggs and butter, stirring until all are combined.
6 - Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.
THOUGHTS:
Delicious cheese grits casserole dish introduced by Brad Cembor at the PtThanksgiving celebration.
3 cups chicken broth
3 cups plus 1/2 cup milk
1 teaspoon salt
1 teaspoon pepper
2 teaspoon garlic powder
2 cups regular grits
16 ounces Cheddar, cubed
4 large eggs, beaten
1/2 cup (1 stick) unsalted butter
8 ounces grated sharp white Cheddar
DIRECTIONS:
1 - Preheat the oven to 350 degrees F.
2 - Grease a 4-quart casserole dish.
3 - Bring the broth, milk, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined.
4 - Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes.
5 - Add the cubed Cheddar and 1/2 cup milk and stir. Gradually stir in the eggs and butter, stirring until all are combined.
6 - Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.
THOUGHTS:
Delicious cheese grits casserole dish introduced by Brad Cembor at the PtThanksgiving celebration.
The Joneses Ginger Cookies
INGREDIENTS:
4 3/4 cups all-purpose flour
2 tablespoons baking soda
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for sprinkling
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup molasses
DIRECTIONS:
1 - Combine the flour, baking soda, salt, baking powder, cinnamon, and ginger in a large bowl; sift and set aside.
2 - In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 1 3/4 cups sugar, starting on low speed and increasing to high, until mixture is fluffy, about 3 minutes, scraping the sides of the bowl down once using a rubber spatula. Add the eggs one at a time and the vanilla, and beat on medium speed just until combined, scraping down the sides of the bowl after each addition.
3 - Add the molasses, and mix on medium speed until just combined. Scrape the sides of the bowl, and add the dry ingredients. Mix, starting on low speed and increasing to medium high, until the ingredients are just combined,about 30 seconds.
4 - Transfer the dough in a bowl, cover and refrigerate until firm, at least 2 hours.
5 - Preheat the oven to 350 F with two racks centered. Using a cookie scoop, scoop out a ball about 1-inch in diameter and place on ungreased baking sheets. If you don't have a cookie scoop, you might be able to use a melonballer or tablespoon. Sprinkle with the remaining sugar. Bake until the cookies crack slightly on the surface, about 12 minutes. Bake or freeze the remaining dough. Remove from the oven, and let cool on the backing sheet for 2 minutes before transferring to a wire rack to cool completely. Store the cookies in an airtight container at room temperature up to 1 week.
THOUGHTS:
Will brought these to the work Thanksgiving meal and they were some of the most wonderful cookies I have ever had. Can't wait to make them as a part of my Christmas baking.
4 3/4 cups all-purpose flour
2 tablespoons baking soda
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for sprinkling
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup molasses
DIRECTIONS:
1 - Combine the flour, baking soda, salt, baking powder, cinnamon, and ginger in a large bowl; sift and set aside.
2 - In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 1 3/4 cups sugar, starting on low speed and increasing to high, until mixture is fluffy, about 3 minutes, scraping the sides of the bowl down once using a rubber spatula. Add the eggs one at a time and the vanilla, and beat on medium speed just until combined, scraping down the sides of the bowl after each addition.
3 - Add the molasses, and mix on medium speed until just combined. Scrape the sides of the bowl, and add the dry ingredients. Mix, starting on low speed and increasing to medium high, until the ingredients are just combined,about 30 seconds.
4 - Transfer the dough in a bowl, cover and refrigerate until firm, at least 2 hours.
5 - Preheat the oven to 350 F with two racks centered. Using a cookie scoop, scoop out a ball about 1-inch in diameter and place on ungreased baking sheets. If you don't have a cookie scoop, you might be able to use a melonballer or tablespoon. Sprinkle with the remaining sugar. Bake until the cookies crack slightly on the surface, about 12 minutes. Bake or freeze the remaining dough. Remove from the oven, and let cool on the backing sheet for 2 minutes before transferring to a wire rack to cool completely. Store the cookies in an airtight container at room temperature up to 1 week.
THOUGHTS:
Will brought these to the work Thanksgiving meal and they were some of the most wonderful cookies I have ever had. Can't wait to make them as a part of my Christmas baking.
Wednesday, July 2, 2008
Chicken Cordon Bleu
INGREDIENTS:
3 Chicken Breasts
3 Slices Swiss Cheese
3 Slices Ham
3 Tablespoons all-purpose flour
1 teaspoon paprika
6 Tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 Tablespoon cornstarch
1 cup heavy whipping cream
DIRECTIONS:
1 - Pound chicken and fold in half over one slice of cheese and one slice of ham. Secure edges of chicken with toothpicks.
2 - Mix flour and paprika in small bowl and coat chicken
3 - Heat butter in large skillet over medium-high heat. Cook chicken until browned on all sides. Add wine & bouillon.
4 - Reduce heat to medium, cover and simmer for 30 minutes or until chicken is no longer pink and juices run clear.
5 - Remove toothpicks and transfer chicken to platter. Blend cornstarch and whipping cream in small bowl and add slowly to the skillet.
6 - Stir mixture until thick and then pour over chicken.
THOUGHTS:
Fantastic and very easy!! The recipe amounts here make enough sauce for twice as much chicken, but if you like to put your sauce on your rice & veggies as well, it works out perfectly.
UPDATE:
The second time I made this, I used cooking string instead of toothpicks which holds things together much better. I also added 1/4 cup chicken stock after removing the chicken and before adding the cornstarch/cream mixture just to make a little extra sauce.
3 Chicken Breasts
3 Slices Swiss Cheese
3 Slices Ham
3 Tablespoons all-purpose flour
1 teaspoon paprika
6 Tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 Tablespoon cornstarch
1 cup heavy whipping cream
DIRECTIONS:
1 - Pound chicken and fold in half over one slice of cheese and one slice of ham. Secure edges of chicken with toothpicks.
2 - Mix flour and paprika in small bowl and coat chicken
3 - Heat butter in large skillet over medium-high heat. Cook chicken until browned on all sides. Add wine & bouillon.
4 - Reduce heat to medium, cover and simmer for 30 minutes or until chicken is no longer pink and juices run clear.
5 - Remove toothpicks and transfer chicken to platter. Blend cornstarch and whipping cream in small bowl and add slowly to the skillet.
6 - Stir mixture until thick and then pour over chicken.
THOUGHTS:
Fantastic and very easy!! The recipe amounts here make enough sauce for twice as much chicken, but if you like to put your sauce on your rice & veggies as well, it works out perfectly.
UPDATE:
The second time I made this, I used cooking string instead of toothpicks which holds things together much better. I also added 1/4 cup chicken stock after removing the chicken and before adding the cornstarch/cream mixture just to make a little extra sauce.
Wednesday, April 16, 2008
Soy & Ginger Salmon
INGREDIENTS
2 Salmon steaks or salmon filets (8oz each)
1/2 teaspoon fresh ginger, chopped
2 tablespoons scallions, chopped
1 tablespoon lemon juice
1/4 cup soy sauce
1/4 cup rice wine
DIRECTIONS
1 - Place salmon in a small ovenproof casserole dish and sprinkle with ginger, scallions, & lemon juice.
2 - Pour the soy and rice wine over the dish
3 - Cover and bake in preheated 400 degree oven.
4 - Cook for 15 minutes or until internal temperature reaches 160 (fish should flake easily)
5 - To serve, spoon a little of the cooking liquid over each serving
THOUGHTS
Extremely easy and tasty.
2 Salmon steaks or salmon filets (8oz each)
1/2 teaspoon fresh ginger, chopped
2 tablespoons scallions, chopped
1 tablespoon lemon juice
1/4 cup soy sauce
1/4 cup rice wine
DIRECTIONS
1 - Place salmon in a small ovenproof casserole dish and sprinkle with ginger, scallions, & lemon juice.
2 - Pour the soy and rice wine over the dish
3 - Cover and bake in preheated 400 degree oven.
4 - Cook for 15 minutes or until internal temperature reaches 160 (fish should flake easily)
5 - To serve, spoon a little of the cooking liquid over each serving
THOUGHTS
Extremely easy and tasty.
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