Saturday, October 25, 2008

Z = Zesty

Zesty Meatballs

1 1/2 pounds ground beef
2/3 cup crushed saltine cracker crumbs
1/3 cup minced onion
1 egg
1/4 cup milk
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1 tablespoon olive oil

2 tablespoons cornstarch
1/2 cup packed brown sugar
1 (15 ounce) can pineapple chunks - drained, with juice reserved
1/3 cup white vinegar
1 tablespoon soy sauce
1/3 cup chopped green bell pepper

1. In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.

2. Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.

3. In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs.

4. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.

Friday, October 24, 2008


I'll be honest. Until this year any recipe that had the word yeast in it was put to the side until I became 'that' mom. You know the one. She has homemade bread ready to eat when you get home from work/school and warm rolls every night for dinner. She has a favorite roll recipe, bread recipe and has loaf pans galore. I still do not own a loaf pan. I have however started dabbling in yeasty things. That is NOT to say that I don't break into a cold sweat when the recipe I pick up has the word yeast and a temperature for water in it. I do not make candy for the same reason.

Because I am getting older I've decided to try to be 'that' mom. Twice I've made rolls and twice they've worked out ok. Shane even said they were good...he's so not hard to impress! Like sugar cookies which I also hate making, rolls have to be rolled out and shaped and they take time and elbow grease. It's almost not worth the effort once you've had to touch the food so much before eating it. But I digress, the following recipe is another one off of, it looks easy enough and it has TWO Y-words in it's title, even better!


1 1/2 cups whole wheat flour
3 1/4 cups all-purpose flour, divided
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups plain yogurt
1/2 cup water
3 tablespoons butter or margarine
2 tablespoons honey

In a mixing bowl, combine whole wheat flour, 1/2 cup all-purpose flour, yeast, salt and baking soda.

In a saucepan over low heat, heat yogurt, water, butter and honey to 120-130° F.

Pour over dry ingredients; blend well. Beat on medium speed for 3 minutes. Add enough remaining all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide into 24 pieces. Roll each piece into a 9-in. rope. To form S shaped rolls, coil each end of rope toward center in opposite directions.

Place 3 in. apart on greased baking sheets.

Cover and let rise until doubled, about 30 minutes.

Bake at 400 degrees F for 15 minutes or until golden brown. Spray tops with nonstick cooking spray while warm. Cool on wire racks.

Thursday, October 23, 2008

X = X-L-N (excellent per William Steig)

M R X, S A R!

I love the book CDB! by William Steig. It's a hilarious way to read letters into words. Today's post is about X (eggs) since I have yet to find a food that actually starts with 'X'. Here's a recipe for X-L-N X...


6 eggs
6 slices of Canadian Bacon
6 chunks of cheddar cheese
green food coloring
salt and pepper

Lightly spray muffin tin with cooking spray. Line 6 muffin cups with Canadian Bacon slices. Drop eggs into each lined muffin cup, drop a drop of green food coloring and stir egg until lightly scrambled. Drop chunk of cheese into each cup. Sprinkle with salt and pepper. Bake at 350° for 12-18 minutes or until egg is completely cooked.

Wednesday, October 22, 2008

W = Warm

As I sit here this morning freezing because a Texas coldfront is coming through (50° or so), eating my hot cereal because I can, I'm thinking W has to mean warm, or winter, or weather, or whatever... I guess I'll stick to waffles and wassail, both of which help you when you're freezing!


1 cup whole wheat flour
1/2 cup all purpose flour
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
2 eggs
1 cup milk
2 tbsp. vegetable oil

Combine flours, sugar, baking powder, salt and cinnamon. Set aside.

Beat eggs until fluffy. Stir in milk and oil and blend well.

Pour liquid all at once into dry ingredients. Beat until smooth. Bake in preheated waffle iron.


2 1/4 cups white sugar
4 cups water
2 cinnamon sticks
1 slice fresh ginger root
4 cups orange juice
2 cups lemon juice
8 cups apple juice
8 whole allspice berries
1 tablespoon whole cloves

In a large saucepan, combine sugar and water. Boil for 5 minutes. Remove from heat, and add cinnamon sticks, allspice berries, cloves, and ginger. Cover and let stand in warm place for 1 hour.

Strain liquid into a large pot. Just before serving, add juices and cider and quickly bring to boil. Remove from heat and serve. (I keep in a crock pot to keep warm all day long)

Tuesday, October 21, 2008

V = Vinaigrette


1 cup olive oil
1/2 pint fresh strawberries, halved
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon white sugar

In a blender or food processor, mix olive oil, strawberries, balsamic vinegar, salt, pepper and sugar. Blend until smooth.

Serve over a bed of spinach and/or romaine leaves, toasted pecans or almonds and curls of aged parmesan cheese.

Monday, October 20, 2008

U = Utah

Do you know how many jokes I've heard about Utah food? Fry sauce, green jello salad, funeral potatoes...joke away, it's all good. Feel free to try all of these recipes if you've never experienced them before, it'll make you homesick too!


1/3 cup ketchup
2/3 cup miracle whip

Mix together...duh! :) Great with onion rings and french fries.


6 medium baked potatoes
1/4 cup butter
1 can cream of chicken soup
1/2 pint sour cream
1/3 cup green onion, chopped
1 1/2 cup cheese, grated
2 cups cornflakes, crushed
3 tablespoons butter, melted

Heat butter and soup. Blend in sour cream, onion and cheese to soup mixture. Grate potatoes on a large hole grater. Stir potatoes into soup mixture. Place in buttered 9x13 inch pan. Mix crushed cornflakes into melted butter. Sprinkle on top of potatoes and bake 45 minutes at 350°.


1 small package lime jello
1 cup boiling water
1 cup crushed pineapple, drained
1 small whipping cream
1/2 large package softened cream cheese

Mix jello and water. Put in freezer to get soupy. Add pineapple. Whip whipping cream and add cream cheese. Mix together with jello and pineapple. Set in refrigerator.

Sunday, October 19, 2008

T = Texas

Think of Texas food, what comes to mind? Brisket, chicken fried steak, potatoes and gravy, barbeque, ribs... I'm an implant - not a native. Therefore, T = Taco Soup, mmm!


1 pound ground beef
1/2 onion, chopped

Brown together.

1 can kidney beans (undrained)
1 can black beans (undrained)
2 cans stewed tomatoes
3 cups water
1 can tomato sauce
1 envelope taco seasoning

Add all ingredients and simmer together for 15 minutes. Serve with grated cheese, sour cream and tortilla chips.

Saturday, October 18, 2008

S = Sweet Potatoes

KELLOGG'S* RICE KRISPIES* Savoury Sweet Potato Sticks

3 medium sweet potatoes
3 cups KELLOGG'S* RICE KRISPIES* cereal, crushed
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup all-purpose flour
4 egg whites
4 tablespoons water

Wash sweet potatoes (or peel if desired). Cut lengthwise into 1 cm (1/2-inch) slices. Cut slices into 1 cm (1/2-inch) sticks.

In large plate or shallow pan, mix together crushed cereal and seasonings. Place flour on second plate. In medium bowl, beat egg whites and water.

Coat potatoes with flour, shaking off excess. Next dip in egg mixture, then coat with cereal mixture. Place in single layer on foil-lined baking sheet coated with cooking spray.

Bake at 200 degrees C (400 degrees F) about 25 minutes or until lightly browned and tender when tested with sharp knife. Serve hot with salsa or roasted garlic mayonnaise if desired.


2 sweet potatoes, peeled and thinly sliced
1 tablespoon melted butter
1/2 teaspoon salt
2 teaspoons brown sugar
1/2 teaspoon ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets.

Arrange sweet potato slices in a single layer onto baking sheets. Stir together butter, salt, brown sugar, and cinnamon in a small bowl; brush onto sweet potato slices.

Bake in preheated oven until edges curl upwards, about 20 to 25 minutes

Friday, October 17, 2008

R = Rhubarb


1 cup flour, sifted
1 tsp baking powder
1/2 tsp salt
2 tbsp butter
1 egg, beaten
2 tbsp milk
3 cup raw rhubarb, diced
3-oz package strawberry jello
1/2 cup flour, unsifted
1 cup sugar
1/2 tsp. cinnamon
1/4 cup butter, melted

Sift one cup flour, baking powder and salt. Cut in butter and milk and mix well. Press into greased 9" pie plate. Arrange rhubarb in pie shell. Sprinkle with dry jello. Combine remaining ingredients and sprinkle over pie. Bake at 350° for 50 minutes or until rhubarb is tender.

*I recommend placing pie pan on a cookie sheet before cooking, this often cooks over.

This is really good served a la mode.

Thursday, October 16, 2008

Q = Quiche


1 (9 in.) refrigerated pie crust
5 slices bacon
1/2 small onion, peeled and chopped
1 c. shredded cheese of your choice
3 eggs
3/4 c. low-fat milk
1/2 tsp. salt 
pinch black pepper
1/4 tsp nutmeg, optional

1. preheat oven to 425.   Press crust into 9 in. pie dish, and bake 5 minutes.   Remove, and reduce heat to 375.

2. In a small skillet, cook bacon until crisp.   Remove from skillet and set aside on paper towels to drain.   Discard all but 1 T. of drippings. Saute onion in drippings for about 2 minutes, remove pan from heat.   Crumble the cooled bacon and set aside.   

3. Sprinkle half of the cheese over the bottom of the pie shell.   Evenly distribute bacon and onion over the cheese.   

4. In a small bowl, beat eggs, milk, salt, pepper and nutmeg, if desired.   Pour mixture over bacon and onion.   Sprinkle with remaining cheese and bake 30-35 minutes, until golden brown.

Wednesday, October 15, 2008

P = Pumpkin

It's Autumn, the leaves are turning orange, the weather is freezing cold...ok, it's warmer here than some places, but 50 degrees has been and always will be really cold to me. We start preparing for the upcoming holidays by decorating and planning parties. Nothing says Autumn holiday parties like pumpkin anything; pumpkin carving, pumpkin decorations, pumpkin pie. Since I am a diehard cheesecake fan, we're going to celebrate the goodness that is pumpkin cheesecake. I've eaten it, but never made it before. I got this recipe, Pumpkin Cheesecake II, off of I'm going to try making it next week, hopefully it's as good as the reviews say it is! I'm sure that I'll make some changes as I make it, I always do. One of the reviewers added a sour cream topping from the Libby's Pumpkin Cheesecake recipe, that sounds really good!


3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

Preheat oven to 350 degrees F (175 degrees C).

Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.

Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.

Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Tuesday, October 14, 2008

O = Oatmeal

This blog is turning into a comfort food blog! Chicken noodle soup, oatmeal cookies, cheesecake...seriously! I need to find some recipes that are chic and complicated just to feel a little more sophisticated! :) For now, enjoy!


1 cup brown sugar
1/2 cup shortening
1 egg
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla

Stir until smooth.

1 cup flour
1 cup oatmeal
1/2 cup chocolate chips

Stir until smooth. Drop by teaspoonfuls on un-greased cookie sheets. Bake at 350° for 12 minutes.

Monday, October 13, 2008

N = Noodles


4 boneless skinless chicken breasts
1 yellow onion, chopped
1 cup diced celery
5 carrots, chopped
1 clove garlic, minced
4 bouillon cubes dissolved in 4 cups of water

Cook chicken in large pot of water (just enough to cover chicken breasts) until tender. Remove chicken to cool. Strain water; return water to pot and add vegetables and bouillon mixture. While chicken is cooling, make noodles.


3 eggs, well beaten
2 tbsp. water
1 tsp. salt

Beat eggs, water and salt. Add some flour, a little at a time, until dough feels dry and not sticky. Roll out onto floured surface about 1/4 inch thick. Cut into strips. Let dry while soup is cooking. When vegetables are tender, add noodles and cut up chicken. Cook approximately 15-20 minutes, till noodles are done.

Handbag Contest!

I love giveaways and contests, not because I ever win... but it's always worth trying, right? Go to right now and enter to win a great handbag from their great collection. They are giving away a handbag an hour for a full day! Good luck...for me or you!

Sunday, October 12, 2008

M = Mom

I miss my mom, a lot! So today's M post is my homage to my mom. She is wonderful, amazing and everything anyone could ask for in a mom, except for the 1000 mile distance... She was a home economics teacher, so everything I know about cooking was initiated by her. We didn't cook a lot at home (we were on a first name basis with the pizza guy, seriously!), but she taught me the basics and made me curious for more. She encouraged me in my curiosity and taught me that you can't often go wrong when you experiment. Today's recipe is another one of her simple, yet yummy, recipes. My kids can't get enough of this recipe, thanks mom! I love you!

Shrimp Pasta Salad

1 package garden rotini pasta
2 cans tiny shrimp
1/2 cup Miracle Whip
2 tablespoons Lawry's season salt
1 cup chopped tomatoes
1 green onion chopped
1 cucumber chopped

1. Boil pasta until al dente.

2. While pasta is cooking mix together all other ingredients.

3. Rinse pasta in cold water, until completely cooled, then drain completely.

4. Mix pasta into mixture and serve!

Saturday, October 11, 2008

L = Limeade

Strawberry Limeade

1 cup lime juice
4 cups cold water
1/2 cup granulated sugar
3 cups sliced strawberries (can be frozen)
as many ice cubes as you want - the more the slushier!

Mix lime juice, water, sugar and berries in blender, mix until smooth.  While blending add ice, a cube at a time, until it reaches the thickness you want.

Friday, October 10, 2008

K = Ketchup

Ode to ketchup...

My kids eat ketchup all day long,
on some things right and most things wrong,
on most things it would make me hate,
but to them, it's the only way to get some things ate... :)

Hilarious, I know. It seems like if there is anything my kids won't eat we can give them ketchup to top it or to dip it in and they'll eat it. We've gotten to the point with the 3-year old where we say, "do you want ketchup?", to which she'll respond with a resounding, "YES!", to which we'll reply, "here, try this ketchup", and give her whatever sauce is on the table. It's worked for BBQ sauce, sweet & sour sauce, mustard, and teriyaki sauce.

I very rarely cook with ketchup, but I'm including a recipe that uses tomato soup which is close to ketchup, right? Enjoy, I know my kids do!


1 can tomato soup
1 can water
1/2 c. brown sugar
4 tbsp. vinegar
3 tbsp. soy sauce
1 lb. ground hamburger
1 can chunk pineapple
2 carrots sliced in thin rounds
cornstarch to thicken

Brown hamburger. Add all other ingredients and simmer while carrots cook. Use cornstarch dissolved in cool water to thicken the sauce slightly. Serve over rice.

Thursday, October 9, 2008

J = Johnny and Jello Cakes

I've never tried the following Johnny cake recipe, but I've always been fascinated with this type of griddle cake. I make cornmeal waffles last weekend, and if these are anything like them, they have to be great! The Jello cake is an old standby at our house. If we need to take a dessert somewhere and I'm feeling less than ambitious I'll take this because it's delicious!

johnnycake; johnny cake, jonnycake
Thought to be the precursor of the pancake, the johnnycake dates back to the early 1700s. It's a rather flat griddlecake made of cornmeal, salt and either boiling water or cold milk; there are strong advocates of both versions. Today's johnnycakes often have eggs, oil or melted butter and leavening (such as baking powder) added. Some renditions are baked in the oven, more like traditional cornbread. Also called hoe cake or hoecake. (

1 cup cornmeal
1/2 cup milk
1/2 cup shortening
1/2 cup white sugar
1 1/3 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk

Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.

Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.

Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.

Bake for 40 to 45 minutes. Serve hot, with maple syrup.

Jello Cake

1 white or yellow cake mix
1 package of any fruit flavor jello - I prefer wild strawberry or raspberry
1 container whipped topping

Prepare cake mix as directed on box for a 9x13 in. pan. Once cake is removed from oven poke top of cake with fork at 1 inch intervals. While cake cools combine package of jello with 1 c. boiling water and stir until dissolved. Pour over cooled cake and refrigerate for about an hour. Top cake with whipped topping.

Wednesday, October 8, 2008

I = Italian

Creamy Italian Chicken

1 package (8 oz) cream cheese
1 package italian dressing mix
2 cans cream of chicken soup
4-6 chicken breasts
1 small container sour cream

Mix all ingredients together and simmer in a crockpot for 4-6 hours on low, or 2-4 hours on high. Serve over rice.

Tuesday, October 7, 2008

H = Homemade

Homemade Apple Pie Ice Cream

8 oatmeal cookies, crushed
2 tablespoons melted butter, divided

2 large apples, peeled, cored and sliced
3 tablespoons white sugar
1 teaspoon ground cinnamon

3 cups whipping cream
1 1/2 cups half and half
1 cup white sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

1/4 cup chopped toasted walnuts
1/4 cup dulce de leche or caramel ice cream topping

1. Preheat oven to 375 degrees F (190 degrees C).

2. Mix the crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.

3. Melt the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.

4. Combine cream, half and half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to manufacturer's instructions.

5. When the ice cream has finished, stir in the crumbled cookie, caramelized apples, and walnuts. Add the dulce de leche by the teaspoon while stirring to evenly distribute.

Monday, October 6, 2008

G = Garden Fresh and German Chocolate Cake

Garden Salsa

3 large tomatoes - diced
1 yellow onion - diced
2 anaheim peppers - diced
1 jalapeno pepper - diced
1/2 bunch cilantro - chopped
1/4 c. white vinegar
garlic salt
ground black pepper

Mix all vegetables together with vinegar, season with garlic salt and pepper. Let sit in refrigerator for a few hours for flavors to blend. Keep refrigerated after making.

4-Step German Chocolate Cake

1 c. coconut
1 c. chopped pecans
1 box - german chocolate cake mix
1 (8 oz.) cream cheese - softened
1 stick butter - melted
3 3/4 c. powdered sugar

1. Grease 9x13 in. baking pan. Mix coconut and nuts together and place on bottom of greased pan.

2. Mix up boxed german chocolate cake as directed on box. Pour on top of nut mixture.

3. Mix together cream cheese, butter and powdered sugar. Pour on top of batter in globs.

4. Bake at 350° for 45-55 minutes.

Sunday, October 5, 2008

F = Fruit

I don't know if there is anything I love to eat more in this world than fresh fruit. Mmmmm! Ripe, juicy peaches, strawberries and grapes. Crisp apples and pears. Tangy citrus, refreshing melon...the following recipe can be altered to include your favorite fruits, particularly those in season. It's a very versatile recipe. I've substituted the fruit preserves with lime juice before and it was really good too.

Fruit Salsa with Cinnamon Crisps

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
3 peaches - peeled and diced
2 bananas - sliced
1 pound strawberries - sliced
3 tablespoons white sugar
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 tablespoons fruit preserves, any flavor

Mix together in large bowl. Best if served soon after making; keep in refrigerator until served.

Cinnamon Crisps

10 (10 inch) flour tortillas
1 cup cinnamon sugar

Slice flour tortillas into triangles. Arrange triangles in a single layer on a lightly greased baking sheet. Spray with cooking spray and sprinkle with cinnamon-sugar. Bake 5-10 minutes at 350°. Watch closely so they don't burn.

Saturday, October 4, 2008

E = Eggplant

Eggplant Parmesan

3 egg white, lightly beaten
1/4 c. water
2 small eggplants, cut horizontally into 1/4 in. thick slices
1/3 c. flour
1 1/2 c. dried italian bread crumbs
1 can (28 oz.) crushed tomatoes
1 1/2 c. shredded mozzarella cheese
2 tbsp. grated parmesan cheese

1. Preheat oven to 400°. Spray 2 baking sheets with cooking spray. In a shallow dish, combine egg whites and water.

2. Mix flour and bread crumbs in a bowl. Dip eggplant slices in egg white mixture, turning to coat and allowing excess to drip back into bowl. Then coat slices with flour/crumb mixture.

3. Place eggplant in a single layer on prepared baking sheets. Bake, turning once, until golden and tender, about 30 minutes.

4. In bottom of an 8-in. square baking dish, spread a layer of tomatoes. Place a layer of eggplant over tomatoes; sprinkle with 1/2 of mozzarella. Repeat layering with remaining ingredients. Sprinkle parmesan on top.

5. Bake until heated through, about 15 minutes. Place dish on wire rack to cool slightly.

Friday, October 3, 2008

D = Dessert

Danish Dessert Cake

1 c. sugar
1/2 c. shortening
2 eggs
1 c. milk
1/2 tsp. vanilla
1/2 tsp. lemon extract
2 c. flour
1 tsp. salt
2 tsp. baking powder

Mix all ingredients together and bake at 350° for 35 minutes.


1 (8 oz.) package of cream cheese
1 c. powder sugar
1 package of cool whip


1 package of Danish Dessert prepared; mixed with your choice of fruit. (I prefer Strawberry!)

Thursday, October 2, 2008

C = Chicken

Happy Thirty Minute Thursday to y'all!

Ranch Chicken

4 boneless skinless chicken breasts
1 1/2 c. creamy ranch dressing
1 package garlic and cheese croutons

1. Preheat oven to 350°

2. Crush croutons into fine crumbs (you can also use seasoned bread crumbs...)

3. Dip chicken breast into ranch dressing, covering both sides thickly, then dip breast into crumbs

4. Place chicken breasts on cookie sheet, lined with foil for easy clean-up. Bake at 350° for 45-50 minutes.

Wednesday, October 1, 2008

B = Brownies

Dark Chocolate Brownies

7 oz unsweetened chocolate, coarsely chopped
3/4 c. butter
1/4 c. water
1 c. sugar
3/4 c. packed brown sugar
2 eggs
1 tsp. vanilla
1-1/3 c. all purpose flour
1/8 tsp. salt
1/8 tsp ground cinnamon
unsweetened cocoa powder and/or powdered sugar

1. Preheat oven to 350°.  Lightly grease a 9-inch square by 2-inch deep baking pan; set aside.  in a medium saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted.  Transfer to a large bowl.

2. Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined.  Add eggs and vanilla; beat on medium speed for 2 minutes.  Add flour, salt, and cinnamon.  Beat on low speed until combined.  Spread batter in prepared pan. 

3. Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean.  Cool in pan on a wire rack.  Cute into bars.  Sprinkle with cocoa powder and/or powdered sugar.