Wednesday, July 31, 2019

French Onion Chicken Casserole

This was a tasty chicken recipe.  I used mozzarella cheese but next time may try swiss cheese.  

French Onion Chicken Casserole
adapted from eatwell101.com/french-onion-chicken-casserole-recipe


3 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon dried oregano
Red crushed chili pepper flakes, optional
Pinch of salt and fresh cracked pepper
1 cup shredded mozzarella cheese (or Gruyere) or swiss
2 to 3 tablespoons unsalted butter
2 large onions, thinly sliced
3 cloves garlic, minced
Fresh chopped parsley, for garnish, optional


1. Preheat your oven to 400°F . Lightly grease a 9×13-inch baking dish and set aside.

2. Melt butter in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook for 5-8 minutes until soft.

3. Reduce heat to medium and cook, stirring occasionally, until onions are caramelized – about 15 minutes. Keep stirring until onions are browned.

4. Stir in fresh minced garlic and cook until fragrant, about 1 minute. Turn off the heat and allow to cool slightly.

5. Season chicken breasts with oregano, crushed chili pepper flakes, salt, pepper, and garlic powder. Go easy on the salt because French onion and cheese are already salted. Arrange chicken breasts in the baking dish.

6. Divide caramelized onions on top of each chicken breast. Sprinkle shredded cheese on top and bake for 20-25 minutes in the oven, until fully cooked and cheese is bubbly.

Monday, July 29, 2019

Corn Flake Cookies

These are very crunchy cookie. They are very tasty! I got 5 dozen cookies.




Corn Flake Cookies

https://www.geniuskitchen.com


1 cup butter
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
1 egg
1 cup crushed corn flakes
1 cup chopped nuts
1 cup oatmeal
4 cups flour, decrease to 3 1/2 cups for a chewier cookie
1 tablespoon baking soda
1⁄2 teaspoon salt
2 teaspoons vanilla extract

Preheat oven to 325.

Cream butter, sugars, vanilla and egg.  Add oil.

Mix in dry ingredients.

Form dough into walnut sized balls.Beth used a cookie scoop.

Place on cookie sheet and flatten with a fork dipped in water.

Bake for 10- 12 minutes.

Cool on pan for a minute or two, then transfer to a rack to cook.





Saturday, July 27, 2019

The Best Red White and Blue Cake to Impress

I made this for the Sunday after July 4th.  It was quite a tasty cake but hard to cut because of the frosting.  Next time I will make cream cheese frosting for the white frosting and use the candy melts for the color.

The Best Red White and Blue Cake to Impress


1 white cake mix and ingredients to make the cake
red gel icing
blue gel icing
red candy melts (just use about a 1/4 to 1/2 of the bag)
blue candy melts (1/4 to 1/2 of the bag)
white candy melts (1/2 bag)

1. Mix the cake mix according to directions.

2. Separate the batter equally into 3 bowls.

3. Leave one bowl white. Add the red gel food coloring to one bowl until it is the vibrant red you want.

4. Add the blue gel food coloring to the 3rd bowl until it is the vibrant blue you want.

5. Spray a bundt pan with non stick spray.

6. Spread the red batter in the bottom of the pan.

7. Spread the white over it and then finish with the blue on top.

8. Bake according to directions on the box.

9. Once cooked, allow it to cool and then flip the cake onto a serving platter.

10. Place the melting candy into 3 separate microwave bowls. Microwave in 30 second intervals until it is melted and smooth.

11. Smooth the white melting candy over the cake to cover (doesn't have to be perfect)

12. Add sprinkles if you want.

13. Spoon the red and the blue melting candy into piping bags. Cut the tip of the bags and drizzle the two colors over the cake giving the firecracker effect.

14. Top with more sprinkles.

15. Allow to cool and the chocolate to harden. Then cut and serve!

Thursday, July 25, 2019

Peanut Butter Cup Cookie Bars

I made these to take to our adult Sunday School class and the girls took the leftovers to work. They are very good, but rich, so cut them small.

Peanut Butter Cup Cookie Bars
https://www.crazyforcrust.com

1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 cup butter — softened
2/3 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla — divided
1 large egg
1 cup peanut butter
1/2 cup powdered sugar
1 12 ounce bag chocolate chips (milk or semi-sweet)
2 teaspoons vegetable oil
1/2 cup chopped peanuts

1. Preheat oven to 350°F. Line a 9x13” pan with foil (for easy removal) and spray with cooking spray.

2. In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and 1 teaspoon vanilla and mix until smooth. Add dry ingredients and mix until combined.

4. Spread cookie dough in prepared pan. Bake for about 17-19 minutes until it’s no longer shiny. Cool completely before continuing.

5. Mix peanut butter, powdered sugar, and 1 teaspoon vanilla with a hand mixer until smooth. Spread over cooled cookie bars.

6. Place chocolate chips and  oil in a medium sized bowl. Heat on high heat in the microwave for 30 second increments, stirring between each, until melted and smooth (about 1 1/2-2 minutes). Spread over peanut butter layer. Sprinkle with chopped peanuts.

7. Let harden for several hours. You can chill the bars to make the chocolate harden faster, but be sure to let them come to room temperature before cutting so that the chocolate doesn't splinter when you cut them.

8. Store in an airtight container for up to 5 days or freeze for up to 1 month.


Tuesday, July 23, 2019

Torchy's Copycat Mexican Street Corn

The girls put this together and ate it with chips.  YUM!
Torchy's Copycat Mexican Street Corn 

45.75 oz corn drained (3 15.25 cans)
2 tbsp butter
kosher salt
3 tbsp mayonnaise
1-2 tbsp lime juice
2 tsp chili powder divided
cojita cheese
cilantro roughly chopped



Heat a cast iron skillet on high heat and add the corn. Cook for 8-10 minutes, stirring occasionally.

Remove from heat and add in butter and salt. Stir until mixed.

Place corn in a bowl and stir in mayo and lime juice. Add 1 teaspoon chili powder and mix well.

Sprinkle with cojita cheese, chili powder and chopped cilantro. Serve immediately and enjoy

Sunday, July 21, 2019

BBQ Cauliflower "Wings"


These were SO very good!  Jenna made them last week and we couldn't stop eating them!  
BBQ Cauliflower "Wings"
https://www.noracooks.com


1 large head cauliflower (about 5-6 cups florets)
1 cup water
3/4 cup all purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 teaspoon salt
2 cups breadcrumbs
18 ounces your favorite barbecue sauce


Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper or a silicone mat. 

Wash and cut cauliflower into bite sized pieces.
 
In a large bowl, add water, flour, garlic and onion powder, and salt. Whisk until well combined. In a second, smaller bowl, add the breadcrumbs. 

Add the cauliflower to the batter in the large bowl, and toss to coat. Remove the pieces of cauliflower, one by one, and tap off the excess batter a few times on the side of the bowl. Roll them in the breadcrumbs, coating on all sides, and place on the prepared baking sheet. 

Bake for 15 minutes. Flip them over and bake for 10 more minutes, until brown and crispy. Remove from the oven. 

Toss the florets with 1 1/2 cups barbecue sauce to coat in a large bowl, then return to the pan. Put them back in the oven for 15 minutes. 

Remove from the oven, brush with more barbecue sauce before serving, if desired. Serve with ranch dressing, if desired.

Friday, July 19, 2019

Instant Pot Corn on the Cob

I think we found our new favorite way to make corn on the cob.  This was quick and easy.
Instant Pot Corn on the Cob



3/4 cup milk
¾ c water
4 T butter
2 tablespoons sugar
6-8 ears sweet corn

Place water, milk butter and sugar in the insert. Place the trivet in the bottom and lay the corn on top.

Pressure cook on high for 3 minutes, quick release

Wednesday, July 17, 2019

Hashbrown Casserole

This recipe came from a long time friend in Wisconsin.  I made it when we grilled pork chops.  It is so very good!
Hashbrown Casserole
Jayne Lancour

2 lb. package frozen hash browns
1/2 cup onions, diced
1 t salt
1 t pepper
1 stick butter
2 cups milk

Preheat oven to 350.

Spray a 9 x 13 pan with cooking spray. Place hash browns in the pan. Sprinkle with onions and salt and pepper.

Add milk and butter to a saucepan and heat until butter is melted.

Pour over onions and potatoes. Sprinkle 2 cups of shredded cheddar cheese. Cover the potatoes with foil and bake for 45 minutes. Take the foil off and bake for 45 more minutes.

Monday, July 15, 2019

Quick and Easy Vegan Barbecue Sauce

Jenna made this last weekend.  It is quite tasty!

Quick and Easy Vegan Barbecue Sauce
https://www.noracooks.com

2 cups organic ketchup*
2 tablespoons molasses
1/4 cup brown sugar or pure maple syrup
1/4 cup apple cider vinegar
2 tablespoons low sodium soy sauce*
2 tablespoons vegan Worcestershire sauce*
2 teaspoons Sriracha, or other hot sauce


Add all ingredients to a medium sized bowl and whisk to combine. Makes about 2 1/2 cups or 18 ounces, the same amount in an average bottle of store bought barbecue sauce. Store in the refrigerator up to a week.


Notes

Look for a ketchup without high fructose corn syrup.
For Gluten Free, use gluten free tamari instead of the low sodium soy sauce.
For the vegan Worcestershire sauce, I usually buy Annie's brand. If you can't find it, you can leave it out.

    Saturday, July 13, 2019

    Keto Cream Cheese Waffles

    I made these for breakfast last Saturday.  While I loved them, Don only liked them.  I felt like they were quite good for low carb.

    Keto Cream Cheese Waffles
    adapted from https://www.copymethat.com

    4 eggs
    3 T Splenda or other sweetener
    4 oz cream cheese, softened
    1 t vanilla
    1 c almond flour



    In a mixing bowl, beat eggs with the sweetener.  Add the cream cheese and vanilla, beating until well mixed.  Add in the flour and mix well.  Let sit for 5 minutes.  

    Pour the mixture into a hot waffle iron.  Serve with sugar free syrup


    Approx each: 2 g net carbs, 9 g fat, 5 G protein..  Makes about 10 waffles

    Thursday, July 11, 2019

    Rice Krispies with Oreos

    We had spur of the minute visitors come one night last week. I had all the ingredients for these and am so glad I made them. They were yummy!


    Rice Krispies with Oreos

    6 tbsp butter
    2 10 oz bags mini marshmallows
    5 cups Rice Krispies cereal
    20 Oreo cookies crushed
    1/2 tsp salt

    Spray a 9 by 13 pan with cookie spray.

    In a large bowl, mix together the Krispie cereal, crushed Oreo cookies and one cup of mini marshmallows. 

    In a large saucepan over medium heat, melt the butter.

    Add the remaining  mini marshmallows and salt and stir into the melted butter. Continue stirring over medium heat until the marshmallows are completely melted into the butter.

    Pour the melted butter and marshmallow mixture over the Krispie cereal mixture and gently stir with a rubber spatula until evenly combined.

    Spread the Oreo Krispie mixture into a 9 by 13  pan and press gently with the spatula to flatten the top.

    Allow the Oreo Krispies to cool in the pan for about 30 minutes before slicing and serving.

    Tuesday, July 9, 2019

    INSTANT POT ICED COFFEE CONCENTRATE

    I have decided that I will start posting a recipe every other day instead of daily. Both Jenna and Kathleen love iced coffee. Kathleen has a 'Toddy' that she uses to make it. This way was MUCH quicker and she got double the amount! Win Win!




    INSTANT POT ICED COFFEE CONCENTRATE

    adapted from https://thesaltypot.com


    1 1/2 cup fresh coffee grinds for 8 qt pot, 1 1/4 c for 6 qt
    18 c water, 16 c for 6 qt instant pot



    Add the coffee grinds to the instant pot bowl insert

    Add enough water to come to the MAX on the pot (approx 18 c for an 8 qt instant pot and 16 c for a 6 qt)

    Press manual , high pressure for 5 minutes
    After the cooking time is up, let it do a natural release until the pin drops and it's safe to remove the lid.

    Leave the coffee mixture in the pot until it is totally cooled down to room temp.

    Line a colander with cheese cloth and set it inside another bowl.
    Ladle the coffee concentrate through the colander to remove the grinds. **see notes

    Store the coffee concentrate in jars and chill until you are ready to use.

    When making the iced coffee, use a half and half ratio of water and coffee concentrate and mix well.
    Garnish with heavy cream or coffee cream and sugar if you prefer. Enjoy!





    **The strength of the concentrate will depend on how long you let the grinds steep. I let mine steep until the Instant Pot had completely cooled down naturally, up to about 2 hours.

    You can leave it longer if you wish, however, coffee grinds will eventually be 'spent' with steeping time. If you wish the concentrate to be stronger, then use more grinds.

    Sunday, July 7, 2019

    Butter Pecan Praline Poke Cake – Semi-Homemade

    I have had this in my list to try for a while. Jenna made it and while it is tasty, it was hard to cut because it was to 'wet'. Think I would use half the butter sauce next time and top with cool whip or whipped cream.


    Butter Pecan Praline Poke Cake – Semi-Homemade

    http://thegiftedgabber.com/butter-pecan-praline-poke-cake/ 


    For Cake Batter:
    1 box butter pecan cake mix
    1 tub (16 oz) of coconut pecan frosting
    4 eggs
    3/4 cup oil
    1 cup water
    1/2 cup chopped pecans
    For Butter Pecan Sauce:
    4 tablespoons unsalted butter
    1 can sweetened condensed milk
    1/4 cup chopped pecans


    Preheat the oven to 350 degrees. 

    In a large mixing bowl, combine cake mix and the tub of coconut pecan, eggs, oil, and water.
    Mix batter until well blended before adding 1/2 cup chopped pecans.
    Pour the batter into a greased 9 x 11 inch baking pan. 

    Bake for 30 minutes.
    Check to make sure cake is firm with no jiggle and edges slightly drawn in from pan.
    Put cake aside to cool for a short period of time. 

    In a medium saucepan, melt four tablespoons of butter before adding the can of condensed milk.
    Stir well. Let the pan simmer on medium heat until the mixture appears consistent and heated.
    Add 1/4 cup of pecans to the mix and stir it all together. 

    Moving quickly, poke holes in the hot cake. Then, pour the butter sauce over the cake until it slowly runs down the sides of the cake and covers the top. 

    Allow cake to mostly cool before eating.

    Saturday, July 6, 2019

    Red, White and Blue Poke Cake

    I made this to take to a 4th of July party. I got a picture at with my phone but at the end of the cake where it was only cherry jello! This was very good! Jenna took took the leftovers to work. 


    Red, White and Blue Poke Cake

    One white cake mix + ingredients to prepare it
    One 3 oz. box of Berry Blue Jell-o Beth used 1/3 c bulk jello
    One 3 oz. box of Cherry Jell-o Beth used 1/3 c bulk jello
    One 8 oz. tub of whipped topping thawed
    Red & blue food coloring optional
    Patriotic sprinkles or jimmies optional


    Prepare cake mix according to package directions and allow cake to cool completely.

    Using a straw or the handle of a wooden spoon, poke holes all over the surface of the cake.

    Prepare each box of Jell-o using 1 cup of boiling water + 1/2 cup of cold water. (This is 1/2 cup less cold water than what is called for on package instructions.)

    Carefully pour or spoon the blue Jell-o over a portion of the cake. Take care to get the liquid into the holes.

    Carefully pour or spoon the red Jell-o over the rest of cake. Take care to get the liquid into the holes.

    Refrigerate the cake for at least 3-4 hours or overnight - this allows the Jell-o to set up within the cake.

    Top the cake with the whipped topping.  Use a toothpick dipped in food coloring to add swirls of red and blue in the whipped topping.  Add patriotic sprinkles or jimmies.

    Cut and serve! Refrigerate any leftover cake.

    Friday, July 5, 2019

    Skillet Chicken and Asparagus


    I made this for dinner the other night.  It was delicious!  This went together quite quickly, too.
    Skillet Chicken and Asparagus

    https://recipesofholly.com

    4 (6 oz.) boneless skinless chicken breasts, and pounded with the flat side of a meat mallet to just under 1/2-inch thickness Beth used 2 large chicken breasts
    1 1/2 tsp Italian seasoning
    Salt and freshly ground black pepper
    3 Tbsp olive oil, divided
    5 oz. (5 slices) bacon, chopped
    1 lb thin asparagus, woody ends trimmed, halved
    1 Tbsp minced fresh garlic (3 cloves)
    1 Tbsp butter
    1 Tbsp all-purpose flour
    1 cup milk
    5 slices Provolone Cheese, chopped into pieces and separated
    2 Tbsp freshly, finely shredded Parmesan cheese (optional)



    1. Heat 1 1/2 Tbsp olive oil in 12-inch in a skillet I used stainless steel, over medium-high heat.

    2. Season both sides of chicken evenly with pepper and salt and Italian seasoning.

    3. Cook chicken in skillet about 6 minutes per side, or until center registers 165 degrees, And remove chicken from skillet cover with foil to keep warm.

    4. While chicken is cooking, in medium non-stick skillet cook bacon over medium-high heat, tossing occasionally until cooked through, about 8 minutes, drain on a plate lined with paper towels.

    5. Heat remaining 1 1/2 Tbsp olive oil in a skillet that was used to cook chicken over medium heat.

    6. Add asparagus, season lightly with salt and cook, tossing occasionally until tender-crisp, about 5 minutes, Then add garlic and saute 30 seconds longer.

    7. While asparagus is cooking, in a small saucepan melt butter over medium heat, Then add in flour and cook and stir constantly 1 minute.

    8. Pour in milk, season with salt and bring mixture to a simmer, stirring frequently, And Remove from heat and stir in provolone, and parmesan, whisking well until melted (note that you will want to serve cheese sauce immediately, or you may reheat over low heat whisking constantly as it does thicken quickly as it rests).

    9. Plate chicken and asparagus, drizzle over provolone cheese sauce and sprinkle with bacon and then pepper.

    10. Serve warm.

    Thursday, July 4, 2019

    Chocolate and Peanut Butter Crispy Bars

    These are rich and delish! Cut the bars small and keep in the fridge, especially in the heat of the summer!


    Chocolate and  Peanut Butter Crispy Bars


    Tasteofhome.com

    1 package fudge brownie mix (13x9-inch pan size) and ingredients to make brownies
    1 18 oz jar crunchy peanut butter
    2 cups (12 ounces) semisweet chocolate chips
    1 cup creamy peanut butter
    3 cups Rice Krispies

    1. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold.

    2. Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set.

    3. Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.





    Wednesday, July 3, 2019

    Jello Cookies

    I decided to make red, white and blue cookies.  I had jello I bought in bulk at an Amish bulk food store so I used 2 T of each flavor---cherry and blueberry, in my case.  We liked these.  I baked them a bit longer to make them crunchy.

    Jello Cookies



    1 1/2 cups butter (softened)
    1 cup sugar
    1 egg
    1 teaspoon vanilla
    3 1/4 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon cream of tarter
    4  3 oz. packages of jello--2 T of each flavor
    1. Pre-heat oven to 350 degrees.

    2. In a large bowl, cream together butter and sugar with a mixer -add in egg and vanilla.

    3. In a separate bowl whisk together flour, baking powder, baking soda and cream of tarter.

    4. Gradually add flour mixture to the wet ingredients in the mixer.

    5. Divide the dough into four sections.Beth did 3 and left one plain.

    6. Sprinkle two Tablespoons of jello onto each section and then knead the dough until combined. You can add a few drops of food coloring in, if you’d like the color to be more vibrant.

    7. Roll dough into 1-inch balls. Roll the balls into the extra jello powder or in the sugar.

    8. Then place dough onto the baking sheet two inches apart.

    9. Flatten the dough with the bottom of a glass. Beth used the heel of her hand.

    10. Bake cookies for 8-10 minutes.  Beth baked for 12-14 minutes
    11. Remove cookies from the pan and allow to cool on a wire rack.

    Tuesday, July 2, 2019

    Taco Hamburgers

    My mom sent me a recipe similar to this and I made it my own way. We really liked this.  Put your favorite taco fixing on  the burger.  We happened to have queso and fresh tomatoes, so made pico.  YUM
    Taco Hamburgers

    1 T taco seasoning
    1/2 T dried minced onion
    1 # ground beef
    cheese
    salsa or pico
    avocado


    Mix all together and form into 4 patties.   Grill until desired doneness.  Top with queso, or cheddar cheese, pico de gallo and avocado.

    Monday, July 1, 2019

    Parmesan Crusted Chicken

    This was very good.  I didn't have the heat high enough when I started so I lost some of the parmesan cheese.  I turned the heat up and the other side had more coating.

    Parmesan Crusted Chicken
    https://cincyshopper.com

    2 large  boneless skinless chicken breast
    1 egg
    1 tbsp. water
    1 tsp minced garlic
    1/2 tsp salt
    1/2 tsp black pepper
    2 cup shredded parmesan cheese
    4 tbsp. butter
    2 tbsp. olive oil


    Cut each breast in half and pound to about 1/2" thick.

    Beat egg and water in a shallow bowl until blended.  Add garlic, salt and pepper and whisk to blend.

    Place parmesan in another shallow bowl.

    Dip each piece of chicken in egg mixture making sure to coat.  Allow excess egg to drip off.

    Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.

    Place butter and oil in a large skillet over high heat.
    Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).

    Lightly press with spatula then turn over and again do not move until browned.

    Lightly press with spatula and remove to serving plate.