4 small chicken breast or 8 chicken tenders
1/4 cup honey
1/4 cup Dijon mustard
1 cup cornflake crumbs
Preheat oven to 425 degrees. Spray cookie sheet.
Mix honey and mustard in a bowl. Put cornflake crumbs in a separate bowl. Cut chicken into strips. Dip chicken in mustard/honey misture, then in crushed crumbs and place on cookie sheet. Bake 10-15 minutes
Saturday, December 20, 2008
Scotcheroos
I love butterscotch! This is one of my favorite desserts or 'cookies'.
1 cup corn syrup
1 cup sugar
1 cup peanut butter (I recommend creamy)
6 cups rice cereal such as Special K or Rice Krispies
1 pkg semi-sweet chocolate chips
1 pkg butterscotch chips
Cook corn syrup and sugar over meadum heat, stirring frequently, until sugar dissolves and syrup begins to boil. Remove from heat and stir in peanut butter. Mix well and add rice cereal. Press into greased or sprayed 9X13 pan and let cool or set.
Melt chocolate and butterscotch chips. (use a double boiler if you have one, or in a microwave safe dish, heat for 1 minute and stir, then 30 seconds and stir. Repeat in 30 second increments if needed until smooth.)Spead evenly over cereal mixture, let stand until firm. Cut into bars when cool.
1 cup corn syrup
1 cup sugar
1 cup peanut butter (I recommend creamy)
6 cups rice cereal such as Special K or Rice Krispies
1 pkg semi-sweet chocolate chips
1 pkg butterscotch chips
Cook corn syrup and sugar over meadum heat, stirring frequently, until sugar dissolves and syrup begins to boil. Remove from heat and stir in peanut butter. Mix well and add rice cereal. Press into greased or sprayed 9X13 pan and let cool or set.
Melt chocolate and butterscotch chips. (use a double boiler if you have one, or in a microwave safe dish, heat for 1 minute and stir, then 30 seconds and stir. Repeat in 30 second increments if needed until smooth.)Spead evenly over cereal mixture, let stand until firm. Cut into bars when cool.
Butter Cake
Many of you know, I used to work in a most wonderful dental office in Ogden (Thank you, Dr Mark Geddes and team!) This is a recipe from someone I knew in that office. Thanks for sharing, Sue (and Camisha).
Boter Koek
By: Sue Peterson, "Butter Cake" from Holland
2 cubes real butter
2 cups sugar
2 tsp pure almond ext
2 tsp baking powder
3 cups unbleached flour
2 egg whites
Cut butter (at room temperature) into small cubes, with sugar, & almond extract. Mix into paste.
Add 3 cups flour & 2 teaspoons baking powder, mix well, but gently.
Separate dough in ½ and punch down into 2 eight or nine inch round cake pans, until smooth.
Glaze top of dough with the egg white on each cake, then top with chopped almonds.
Be very careful not to overcook. Bake at 325 for 30 minutes, or 350 for 25 minutes, depending on your oven. Cake should still be very soft when cooked.
Boter Koek
By: Sue Peterson, "Butter Cake" from Holland
2 cubes real butter
2 cups sugar
2 tsp pure almond ext
2 tsp baking powder
3 cups unbleached flour
2 egg whites
Cut butter (at room temperature) into small cubes, with sugar, & almond extract. Mix into paste.
Add 3 cups flour & 2 teaspoons baking powder, mix well, but gently.
Separate dough in ½ and punch down into 2 eight or nine inch round cake pans, until smooth.
Glaze top of dough with the egg white on each cake, then top with chopped almonds.
Be very careful not to overcook. Bake at 325 for 30 minutes, or 350 for 25 minutes, depending on your oven. Cake should still be very soft when cooked.
Thursday, December 18, 2008
Gingerbread Cookies
1 c butter or margarine, softened
1 1/2 c sugar
3 Tbls molasses
1 egg
2 Tbls water or milk (I usually do 1 Tbls of each)
MIX
3 1/4 c flour
2 tsp soda
1/2 tsp salt
2 tsp cinnamon
1 1/2 tsp ginger
1 tsp cloves
MIX
Refrigerate covered dough for at least a couple of hours. Then roll out on a
floured surface, and cut out cookies. Bake at 350 for 5-7 minutes. (Dough
will look golden around edges. If you cook too long, the cookies will taste
fine, but they'll be crunchy instead of soft.)
(just got this recipe from Tammie Springer. She made these cookies and they were absolutely delish!!!! I think they're even better than Nauvoo's Skovil Bakery gingerbread cookies)
1 1/2 c sugar
3 Tbls molasses
1 egg
2 Tbls water or milk (I usually do 1 Tbls of each)
MIX
3 1/4 c flour
2 tsp soda
1/2 tsp salt
2 tsp cinnamon
1 1/2 tsp ginger
1 tsp cloves
MIX
Refrigerate covered dough for at least a couple of hours. Then roll out on a
floured surface, and cut out cookies. Bake at 350 for 5-7 minutes. (Dough
will look golden around edges. If you cook too long, the cookies will taste
fine, but they'll be crunchy instead of soft.)
(just got this recipe from Tammie Springer. She made these cookies and they were absolutely delish!!!! I think they're even better than Nauvoo's Skovil Bakery gingerbread cookies)
Saturday, December 13, 2008
Crepes
1 1/2 cups milk
1 cup flour
2 eggs
1 TBS oil
1/4 tsp salt
Mix eggs and milk in a bowl using a wire whisk or electric mixer. Add oil, flour and salt and continue whisking until batter is smooth.
I don't have a crepe pan. I use a large omlet pan....Heat crepe pan or skillet. Lightly grease before each crepe. Pour about 1/4 cup batter onto pan. Roll to cover pan (spread the crepe to the edge of the pan) Crepes are supposed to be cooked on one side only. I flip them and cook them like pancakes. You decide how you want to do it.
1 cup flour
2 eggs
1 TBS oil
1/4 tsp salt
Mix eggs and milk in a bowl using a wire whisk or electric mixer. Add oil, flour and salt and continue whisking until batter is smooth.
I don't have a crepe pan. I use a large omlet pan....Heat crepe pan or skillet. Lightly grease before each crepe. Pour about 1/4 cup batter onto pan. Roll to cover pan (spread the crepe to the edge of the pan) Crepes are supposed to be cooked on one side only. I flip them and cook them like pancakes. You decide how you want to do it.
Oven pancakes (german pancakes)
1/4 cup butter
6 eggs
1 cup flour
1 cup milk
1/2 tsp salt
(I use a pampered chef bar pan for this, but if you cut the recipe in half, it will fit in a smaller pan such as a pie plate or round cake pan) Put the butter in the pan and place in the oven set at 400 degrees for about 2-3 minutes (or until butter is melted). In a bowl, mix together eggs, milk, flour, and salt using a wire whisk until well blended. Pour immediately into hot pan (over the melted butter) and bake 20-25 minutes or until puffed and lightly brown. Remove from oven, cut into portions and serve.
Serve with fresh fruit, powdered sugar, cinnamon sugar, maple syrup, or fruit syrup
6 eggs
1 cup flour
1 cup milk
1/2 tsp salt
(I use a pampered chef bar pan for this, but if you cut the recipe in half, it will fit in a smaller pan such as a pie plate or round cake pan) Put the butter in the pan and place in the oven set at 400 degrees for about 2-3 minutes (or until butter is melted). In a bowl, mix together eggs, milk, flour, and salt using a wire whisk until well blended. Pour immediately into hot pan (over the melted butter) and bake 20-25 minutes or until puffed and lightly brown. Remove from oven, cut into portions and serve.
Serve with fresh fruit, powdered sugar, cinnamon sugar, maple syrup, or fruit syrup
Blender pancakes
1 1/2 cups milk
1 cup whole wheat berries
1/2 cup oil
1 egg
1 TBS baking powder
2 TBS sugar (or 1 TBS honey)
1 tsp salt
In a blender on highest setting, blend 1 cup of milk with wheat for 2-3 minutes. Add the rest of the milk and blend another 2-3 miutes. Add the rest of the ingredients and blend until smooth. Cook on a hot skillet or griddle.
1 cup whole wheat berries
1/2 cup oil
1 egg
1 TBS baking powder
2 TBS sugar (or 1 TBS honey)
1 tsp salt
In a blender on highest setting, blend 1 cup of milk with wheat for 2-3 minutes. Add the rest of the milk and blend another 2-3 miutes. Add the rest of the ingredients and blend until smooth. Cook on a hot skillet or griddle.
Basic pancakes
1 cup flour
1 TBS sugar
2 tsp baiking powder
1/4 tsp salt
1 egg
1 cup milk
2 TBS oil
Mix together flour, sugar, baking powder, and salt in a large mixing bowl. In a separate bowl, mix milk, oil, and egg. Pour all at once into flour mixture and stir just till blended (still lumpy, but not dry). Pour or spoon batter onto hot, greased griddle or skillet.
1 TBS sugar
2 tsp baiking powder
1/4 tsp salt
1 egg
1 cup milk
2 TBS oil
Mix together flour, sugar, baking powder, and salt in a large mixing bowl. In a separate bowl, mix milk, oil, and egg. Pour all at once into flour mixture and stir just till blended (still lumpy, but not dry). Pour or spoon batter onto hot, greased griddle or skillet.
Thursday, December 11, 2008
Bread Basics
3 cups hot water
1/4 cup honey
2 TBS dry active yeast
Mix these together in a large bowl and let sit for 5-10 minutes. When it gets foamy, then add:
1/4 cup oil
1 1/2 tsp salt
3 TBS gluten (if you have it. It can be omitted, but bread tastes--and cuts--much better WITH)
3 cups flour
Stir with a strong spoon (I use a good wire whisk to blend the flour and gluten into the liquid, then I use a bamboo spoon to stir) until smooth. Add an additional 3-4 cups flour. (I dump 3 cups in right away, but add just enough of the fourth cup to keep the dough from being too sticky to handle. If you add too much flour, bread is dry--not enought flour, bread doesn't rise good) I start out with a spoon, but by the last cup of flour, I shove up my sleeves and start kneading with my hands. Knead to a soft dough. Dough should stick together in a ball in the bowl, not stick to the sides of the bowl and not be too sticky to handle.
Cover and allow dough to rise to double the size. (about 30-60 minutes) Dump dough out of bowl and cut into three portions. Shape into loaves and place in greased loaf pans. Again, allow dough to rise to double its size--usually an inch above the top of the pan. Bake 25 minutes at 350 degrees. Remove from pans immediately and let cool completely before 'bagging' to avoid soggy bread.
A whole wheat alternative, I've found, can be made using your blender. I use 1 cup of water to disolve the yeast, and I mix 1 cup of COOL(not hot, but not ice cold either) water with 1 cup whole wheat berries in my blender; Process for 2-3 minutes, then then add 1/2 cup water and continue to process for another 2-3 minutes. Then I rinse out the blender with the remaining 1/2 cup of water. It should look light brown, but smooth. Pour in the 'foamy water' with the oil, salt, and flour. This replaces ONE cup of flour and makes the bread much more nutritious, but still edibile!!! Email me if you have questions.
1/4 cup honey
2 TBS dry active yeast
Mix these together in a large bowl and let sit for 5-10 minutes. When it gets foamy, then add:
1/4 cup oil
1 1/2 tsp salt
3 TBS gluten (if you have it. It can be omitted, but bread tastes--and cuts--much better WITH)
3 cups flour
Stir with a strong spoon (I use a good wire whisk to blend the flour and gluten into the liquid, then I use a bamboo spoon to stir) until smooth. Add an additional 3-4 cups flour. (I dump 3 cups in right away, but add just enough of the fourth cup to keep the dough from being too sticky to handle. If you add too much flour, bread is dry--not enought flour, bread doesn't rise good) I start out with a spoon, but by the last cup of flour, I shove up my sleeves and start kneading with my hands. Knead to a soft dough. Dough should stick together in a ball in the bowl, not stick to the sides of the bowl and not be too sticky to handle.
Cover and allow dough to rise to double the size. (about 30-60 minutes) Dump dough out of bowl and cut into three portions. Shape into loaves and place in greased loaf pans. Again, allow dough to rise to double its size--usually an inch above the top of the pan. Bake 25 minutes at 350 degrees. Remove from pans immediately and let cool completely before 'bagging' to avoid soggy bread.
A whole wheat alternative, I've found, can be made using your blender. I use 1 cup of water to disolve the yeast, and I mix 1 cup of COOL(not hot, but not ice cold either) water with 1 cup whole wheat berries in my blender; Process for 2-3 minutes, then then add 1/2 cup water and continue to process for another 2-3 minutes. Then I rinse out the blender with the remaining 1/2 cup of water. It should look light brown, but smooth. Pour in the 'foamy water' with the oil, salt, and flour. This replaces ONE cup of flour and makes the bread much more nutritious, but still edibile!!! Email me if you have questions.
Chicken Roll-ups
1 cup chopped or shredded chicken
8 oz cream cheese (softened)
1 cup sliced mushrooms
2-3 chopped green onions
salt and pepper to taste
2 cans crescent rolls
1 can cream of chicken soup
*melted butter and cracker crumbs
Cream cheese, add chicken, mushrooms, onions, salt and pepper. Spoon onto crescent rolls, roll dough around and over the top to cover. Bake as directed for the rolls (usually about 10-15 minutes at 425 degrees).
* if you're not concerned with calories, after you fill and roll the dough, dip the top in melted butter then in cracker crumbs. Bake as directed.
Mix the cream of chicken soup with enough milk to make a thick gravy sauce. Serve rolls with sauce ladled over the top. Add your choice of green or orange veggies (green beans, broccoli, or sweet potatoes/yams or carrots are a tasty side)
8 oz cream cheese (softened)
1 cup sliced mushrooms
2-3 chopped green onions
salt and pepper to taste
2 cans crescent rolls
1 can cream of chicken soup
*melted butter and cracker crumbs
Cream cheese, add chicken, mushrooms, onions, salt and pepper. Spoon onto crescent rolls, roll dough around and over the top to cover. Bake as directed for the rolls (usually about 10-15 minutes at 425 degrees).
* if you're not concerned with calories, after you fill and roll the dough, dip the top in melted butter then in cracker crumbs. Bake as directed.
Mix the cream of chicken soup with enough milk to make a thick gravy sauce. Serve rolls with sauce ladled over the top. Add your choice of green or orange veggies (green beans, broccoli, or sweet potatoes/yams or carrots are a tasty side)
Apricot Chicken
3-5 boneless, skinless pieces of chicken (thighs and breasts work great)
1 cup apricot preserves
1 cup catalina dressing
1 envelope dry onion soup mix
Place chicken in a 9X13 baking pan or crock pot. Mix preserves, dressing and soup mix in a small saucepan and bring to a boil. Pour over chicken. Cover with foil or lid and bake for 40-50 minutes. (Crock pot- cook 4-6 hours) Serve with rice and your favorite green veggies
1 cup apricot preserves
1 cup catalina dressing
1 envelope dry onion soup mix
Place chicken in a 9X13 baking pan or crock pot. Mix preserves, dressing and soup mix in a small saucepan and bring to a boil. Pour over chicken. Cover with foil or lid and bake for 40-50 minutes. (Crock pot- cook 4-6 hours) Serve with rice and your favorite green veggies
Yummy Creamy Chicken
8 oz cream cheese, softened
2 cans cream of chicken soup
about 1/2 cup milk
2-3 chicken breast (I like them cooked, then cubed)
Place chicken breast (or cubes/chunks) in a 9 X 13 baking dish. Mix cream cheese and chicken soup with milk until smooth and pourable. Pour over chicken and bake for 20-30 minutes at 350 degrees
Serve with rice and a big salad.
2 cans cream of chicken soup
about 1/2 cup milk
2-3 chicken breast (I like them cooked, then cubed)
Place chicken breast (or cubes/chunks) in a 9 X 13 baking dish. Mix cream cheese and chicken soup with milk until smooth and pourable. Pour over chicken and bake for 20-30 minutes at 350 degrees
Serve with rice and a big salad.
Teriaki crock pot chicken
6-8 boneless skinless chicken thighs
1 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 tsp ground ginger (or 1/2 inch grated ginger)*
Place chicken in the crockpot. Mix soy sauce, water, sugar and ginger and pour over chicken. Cook on low for 4-6 hours. Serve over cooked rice.
*Fresh ginger can be kept in a ziploc bag in the freezer. Just cut off how much you need and press it thru a garlic press.
1 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 tsp ground ginger (or 1/2 inch grated ginger)*
Place chicken in the crockpot. Mix soy sauce, water, sugar and ginger and pour over chicken. Cook on low for 4-6 hours. Serve over cooked rice.
*Fresh ginger can be kept in a ziploc bag in the freezer. Just cut off how much you need and press it thru a garlic press.
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