Wednesday, August 23, 2017

Hot Bacon Dressing

I made this to accompany homemade pizza for Kathleen's 23rd birthday.  I put it over spinach that had hardboiled egg and onion added to it.  Jenna and I really liked it and it was easy to make.


Hot Bacon Dressing

1 large egg, well beaten
1/3 cup granulated sugar
1/4 cup apple cider vinegar
3/4 cup water We needed at least 1 c of water
1/2 teaspoon salt
4 strips bacon, cut into 1-inch pieces
1 tablespoon all purpose flour

Beat the sugar into the egg. Add the vinegar, water and salt; beat well. Meanwhile, brown the bacon in a small saucepan. Stir in the flour and stir until smooth.

Add the liquid to the bacon mixture and cook over medium heat until thickened, stirring constantly. Pour hot dressing over coarsely chopped greens and mix thoroughly until wilted. Serve immediately.

Notes: The dressing can be prepared ahead and reheated, stirring constantly to keep from sticking to saucepan. If it gets too thick, add a little water. Depending on how many greens you use, you might have leftover dressing. It can be refrigerated and reheated before pouring on fresh greens. Leftover salad can be refrigerated and reheated in microwave until warm. The greens will wilt more but taste just as good.


Tuesday, August 22, 2017

Peanut Butter Maple Cookies

I used the last of my maple syrup from my 50th birthday trip for these cookies.  They are quite tasty!
Peanut Butter Maple Cookies
Taste of Home Cookies cookbook

1 cup butter, softened
1/2 cup peanut butter (not reduced fat)
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon maple syrup
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup quick-cooking oats
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 package (10 ounces) peanut butter chips

1. In a large bowl, cream the butter, peanut butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture. Stir in peanut butter chips.

2. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 15-18 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely. Yield: about 5 dozen. Beth got 4 dozen

Monday, August 21, 2017

Chicken with Queso in Crock Pot

I found a jar of queso in the pantry and thought I would try this recipe.  I am glad I did.  It was easy to put together and my family really liked it.  We ate it as it was, but could have made tacos with it, too.
Chicken with Queso in Crock Pot

4 Boneless Skinless Chicken Breasts, fresh or thawed Beth put hers in frozen
¾ cup Medium Queso Dip
10 oz. can Mild Rotel, drained
4 oz. can Diced Green Chiles, drained
½ tsp. Garlic Salt

Place chicken in Crock Pot, and cook on HIGH for 3 hours or LOW for 6 hours.

After 3 hours on HIGH or 6 hours on LOW, drain juices from Crock Pot.

Evenly spread Queso over chicken, then sprinkle with Garlic Salt. Top with Rotel and Green Chiles.
Cook on HIGH for ½ hour covered, or until done.


    Sunday, August 20, 2017

    Mexican Style Refried Beans

    I found a recipe I liked and had to greatly adapt it to fit how much time I had before supper!  :-)  These turned out really good.
    Mexican Style Refried Beans


    2 large cans pinto beans Beth used a 19.75 oz and a 15 oz1 tablespoon olive oil
    1/4 lb sliced bacon, finely chopped
    1 cup chopped onion
    1 /2 jalapeno finely chopped
    1 tsp finely chopped garlic
    1 c water
    1/4 teaspoon ground cumin
    1/2 teaspoons salt


    Drain beans.  Heat oil in stock pot or dutch oven over medium-high heat.

    Add bacon, onions and jalapeno; cook until browned.

    Add drained beans, water and cumin seed.

    Bring to a boil; reduce heat to medium-low, cover and simmer 10 minutes, or until most of the water is cooked out.
    Add salt and then puree. 






    Friday, August 18, 2017

    Coconut Chicken

    This was very easy to put together and we all loved it.  I did use tenderloins and added cayenne pepper.  
    Coconut Chicken

    2 chicken breasts Beth used 6 tenderloins
    2 eggs
    1 Cup shredded coconut
    Salt & pepper
    1/4 tsp Cayenne pepper
    Cut breasts into strips or use tenderloins.

    Crack the eggs into a bowl.

    In a different bowl, add the shredded coconut.

    Dip the chicken into the bowl of egg and then into the bowl of shredded coconut.

    Cook for 3-5 minutes on each side, until golden brown.  


    These can be baked for about 10-15 minutes at 200°C/400°F.

    Thursday, August 17, 2017

    Creamed Asparagus

    This was delicious.  Next time I will cut the asparagus in half to make it easier to get out of the pan!
    Creamed Asparagus

    1 lb (1 bunch) asparagus, small/medium thickness
    1 cup heavy whipping cream
    1 Tbsp Italian seasoning
    Salt to taste
    Fresh cracked black pepper to taste
    ½ cup freshly grated Asiago cheese
    1 cup shredded mozzarella cheese


    Preheat the oven to 400 and lightly grease a 1.5-2 quart baking pan. 

    Wash and dry the asparagus stalks. Trim off the white ends, if any. Place asparagus into the baking dish and spread them evenly.

    In a small mixing bowl, whisk together heavy cream, Italian seasoning, salt, pepper, and grated Asiago cheese.

    Pour heavy cream mixture all over the asparagus.

    Spread mozzarella cheese over the top.  Bake for 18-20 minutes.

      Wednesday, August 16, 2017

      Chewy Cherry Oatmeal Cookies


      These are very good.  They do get soft quickly, so I froze them.
      Chewy Cherry Oatmeal Cookies

      MarthaStewart.com
      Yield: 48 small cookies Beth got 3 1/2 doz using small cookie scoop

      1 1/4 cups all-purpose flour
      1 1/2 teaspoons ground cinnamon
      1 teaspoon baking soda
      1/4 teaspoon freshly grated nutmeg
      1/2 teaspoon salt
      1 cup (2 sticks) unsalted butter, softened, or 1 cup apple butter (a healthier alternative)
      1 cup packed light-brown sugar
      1/4 cup honey
      2 large eggs
      1 1/2 teaspoons pure vanilla extract
      3 cups Quaker Old-Fashioned Rolled Oats
      1 cup dried cherries Beth used dried pomegranates



      1. Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.

      2. In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.

      3. Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.