Glorified Mac-n-Cheese (Two Ways)

(The long way)
Ingredients:
2 Tablespoons olive oil
2 cloves of garlic
1 lb thawed chicken breasts
4 cups pasta (I like shells)
4 chopped tomatoes
2 chili peppers
cilantro
splash lime juice
salt and pepper to taste
1 lb Velveta

Directions:
1. Fry chicken in olive oil and garlic till gold on both sides.
2. Start cooking pasta.
3. Add tomatoes, chilies, cilantro, lime, salt and pepper to chicken. Cover and simmer till chicken is cooked through, about 8-12 minutes.
4. Rest chicken till it's cool enough to cut. Cut chicken into bite sized pieces.
5. Add cooked pasta, chicken and tomato mixture. Put a layer of this mixture in the bottom of a 13x9" pan. Top with slices of Velveta. Add another layer of the pasta mixture and top with more Velveta.
6. Bake at 400° till cheese is melted, about 10 minutes.

(Fast and ease way)
Ingredients:
1 lb fully cooked Tyson fajita chicken
4 cups pasta (I like the shells)
1 can Rotel Mexican Festival
1 can regular Rotel
1 lb Velveta

Directions:
1. Start cooking pasta.
2. Cut chicken into bite sized pieces.
3. Add cooked pasta, chicken and tomato mixture. Put a layer of this mixture in the bottom of a 13x9" pan. Top with slices of Velveta. Add another layer of the pasta mixture and top with more Velveta.
4. Bake at 400° till cheese is melted, about 10 minutes.

Basically this dish is glorified mac-n-cheese. But it is so good. This recipe will feed 4 to 6.

Breakfast Bake

This is my all time favorite breakfast dish. The recipe is easy to change and contains just a few ingredients.

Ingredients:
1 can (8 oz) refrigerated crescent dinner rolls
1 package (8 oz) deli ham, chopped
6 eggs
1/2 cup milk
1/2 teaspoon pepper
1 cup cheese

Directions:
Heat oven to 350 degrees.
Unroll dough in 13x9" pan, press to cover bottom of pan, firmly press holes and seams together to seal.
Sprinkle ham over crust.
Beat eggs, milk, and pepper with wire whisk; pour over ham and eggs.
Top with cheese.
Bake for 20-25 minutes until center is set.

I like this recipe because I can use whatever meat I have in the fridge; ham, bacon, turkey, or sausage. It's great reheated the next day.

I'm toying with making this into a dessert with cherries. I'll let you know how that goes.

Shannon's Sugar Cookies

Yep that's right..I get to name this one after me...because I made it!  After three months of practicing and experimenting I have finally gotten it right! 
So here it is....

Shannon's Sugar Cookies
1c. Butter
1c. Sugar
1 Lg. Egg
3c. Flour
2tsp.Baking Powder
1/2 tsp. Salt*
4-5 drops Peppermint Oil**

1. Mix Butter and Sugar until creamy.  Add egg.
2. Add Peppermint Oil, Baking Power, and Salt.
3. Slowly add Flour.
4. Roll out immediately on floured surface until 1/2 inch thick.
5. Cut with cookie cutters.
6. Bake at 375 degrees for 8-10 minutes.
7. Allow to cool for one minute on cookie sheet before removing to cooling racks.

*If you use salted butter feel free to skip the salt.
**I use the Wilton Peppermint Candy flavoring.  Can be found at Walmart, Micheal's, or Hobby Lobby.

Mom's Sugar Free Apple Pie

2 pie crusts-make your own or buy the premade in the refrigerator section at the grocery store
1 can unsweetened, frozen concentrated apple juice
1 tablespoon cinnamon
2 tablespoons cornstarch
4-5 cups sliced apples (I like mixing Granny Smith with Honey Crisp)

1. Line pie plate with uncooked pie crust.
2. Put one can unsweetened frozen concentrated apple juice in a skillet, along with 1 tablespoon of cinnamon and 2 tablespoons of cornstarch. Warm gently stirring with a wire whisk till smooth. Add 4-5 cups of sliced, pealed or unpealed apples. Cook gently for about ten minutes.
3. Add the apple mixture to the pie crusts and top with another pie crust, making several slits in the crust.
4. Bake in 350 degree oven for 30-40 minutes or until the pie crust is brown and the filling is bubbly.

Heather's Sourdough

Sourdough bread

Put your starter in the fridge for 3-5 days (no more than 7 days) The day before you want to make bread, set the starter out and add the following mixture:

3/4 cup sugar dissolved in
1 cup very warm water
3 Tablespoons instant potato flakes

Stir it once and leave it out for 8-12 hours on the kitchen counter. Now you are ready to make your bread. You will need:

6 cups flour 1 cup starter
1/4 cup sugar 1 tsp salt
1/2 cup oil 1 and 1/2 cups warm water

Place sugar, salt and 4 cups of flour in a large mixing bowl. Add starter and oil, mix. Add water and mix well. Add remaining 2 cups of flour - stir forming a stiff batter.

Cover with a towel and let rise for 8-12 hours in a warm, draft free spot. When doubled, punch down and roll dough out onto a lightly floured surface. Knead 3 or 4 times then divide the dough into 2 or 3 equal parts. Knead each part onto a floured surface 8-10 strokes. (I do not use a rolling pin, just lay it onto the floured countertop and start punching and folding, punching and folding till the dough is well kneaded and flour is worked in. Add more flour to your surface is the dough is still very sticky while you are working with it.)

If you are making rolls, pinch off small balls of dough from the kneaded section and pull the dough with your fingers from the top of the ball down toward the bottom side so that the top is now smooth and the bottom is slightly puckered. Place these into a well oiled pan, turning them individually into the oil so that they are well covered. This will allow them to be pulled apart easily after baking. If making loaves, put each larger section of dough into a greased bread pan. This recipe makes an easy 2 loaves and one 9x9 pan of rolls, but you could make 3 loaves or one giant pan of rolls. Cover with a towel and let rise until double, 5-8 hours.

Bake in a preheated oven at 350 for 25-30 minutes until golden brown. (If you find the top to be perfectly cooked, but inside is doughy, do the following: start baking bread on convection if your oven offers that option. Also, cover the top of the pan with foil once the top is brown and let it bake 10 more minutes. This will keep the top from over cooking.)

Note: As your starter builds up to 3 cups or more, you can give a cup away, throw one away or make a double batch and freeze the extra loaves. Always keep at least one cup for yourself.

Mmmm.... FALL

This last weekend, I got to share in the most delightful dinner party and I just had to share our culinary success with you. Our theme was Apples and each guest brought a dish that creatively used this autumnal staple. My mother and I created this main dish for the event and it felt like we were eating an expensive gourmet dinner. Enjoy!

Apple Gouda Chicken

Chicken breasts, boneless
Granny smith apples, thinly sliced
Smoked Gouda, sliced
white pepper

Carefully slice the chicken breast to create a deep pocket right in the center. Fill with apple and Gouda slices. Place stuffed breasts carefully into a baking dish and sprinkle with white pepper. Cover with foil and bake at 350 for approximately 45 minutes.

I know it sounds simple, but the best things usually are, don't you agree? The smoked Gouda gives the chicken a rich flavor that reminded me of bacon. All of this is well balanced with the apple and I promise you won't be disappointed. At the very least, you will feel like a real chef serving this to your guests. Let me know what you think!

Favorite fresh salads

Our family have all committed to lose weight together this winter and to that end, Shannon and I have decided to start posting our favorite "Light" recipes for all to enjoy. Salads seem like a good place to start. Here are two salad ideas to help you add a little green to your day.

Heather's "Everything In" Salad

Baby Spinach
Green Leaf lettuce
Shredded cabbage (I buy bagged coleslaw mix)
Sliced red onion
1 oz. Blue cheese crumbles 100 calories
1/4 c. Walnuts or Pecans 196 calories
1.5 oz. Dried Cranberries 140 calories

I top this with a sweet vinaigrette. My favorites are balsamic vin. or strawberry vinaigrette, but you can use the dressing of your choice and it is still a delicious salad. The blend of sweet and savory is simply delicious!

Total calories: 436 calories

Shannon's Grilled Chicken Salad

Lettuce (whichever kind you would like)
Carrots
Tomatos
Grilled Chicken Sliced ( I season it with Taco/fajita seasoning)
2 Boiled Eggs Diced
1/2 c. Cashews
1/2 c. Cheddar Cheese
1 c. Black Olives diced

Serve with light Italian Dressing.
Total Calories: 1390
serves 4
Calories per serving: 348

Cinco De Mayo Dinner

Here is our new favorite dinner. It is light and healthy and so easy my 8 year old can make it without help. It's a great way to celebrate at home.

Cinco de Mayo Wraps

20 pcs. Pre-cooked chicken breast fajita strips
1/2 c. fruit salsa
1/2 c. guacamole
10 pepper jack or colby jack cheese slices
10 tortillas (I like the carb balance by Mission!)

Heat the chicken in the microwave for 2-3 minutes. Place a slice of cheese on your tortilla. Then, spread about 2 tsp of quacamole across the top of the entire tortilla & cheese. Add a thin layer of the fruit salsa (I do mine in a straight line across the center) then, place a few pieces of chicken. Roll up and start over. Should make about 10.

For my parents

Here is a delicious new recipe I created recently. I hope my dad will especially enjoy this no-sodium dinner. The natural ingredients create a strong, delicious flavor that goes beautifully with pasta.

Tomato Pesto Chicken

Place the following items in a food processor:
1 small pkg. grape tomatoes
2 Tbsp pine nuts
1/4 c. parmesan
1 tsp. minced garlic
6 crushed Basil leaves
olive oil till moist

Blend ingredients in processor till all items are minced and well blended, creating a paste. Spread paste ontop of chicken breasts and sprinkle parmesan over all. Cover with foil and bake at 350 for 45 min. Uncover and then bake an additional 10-15 min. until topping becomes crusty. Serve with pasta.

Yummy New Snack

Italian cheese ball

This is from my friend Diane Stubblefield. This delicious snack has a fancy name that I can't remember, but I just couldn't wait to post it. I am keeping this wonderful low-carb snack in my fridge from now on!

1 box cream cheese
6 chopped basil leaves
1/4 cup chopped pine nuts
1/4 cup grated parmesan cheese
1/4 tsp salt
1/4 tsp minced garlic
4 sundried tomatoes, diced

Mix ingredients together and store in fridge. I serve this with bagel chips. Yummy!

Crustless Quiche Lorraine

I love this recipe. I adapted it from a recipe given to my by my friend Connie in Maine, but I'm sure it is a lot like other Quiche Lorraine recipes. This is a breakfast favorite, but it's great for dinner, too! You can make this with a crust, but I make it crustless for our low-carb diet.

Quiche Lorraine

4 eggs

1 cup half & half

diced green onions

crumbled bacon or sliced ham

swiss cheese slices

1/2 tsp. salt

dash of nutmeg

Beat eggs with half & half and add salt and nutmeg. In a buttered shallow baking dish, crumble bacon and add diced green onions. Place cheese slices over all. Pour egg mixture over the cheese layer. Bake at 350 till slightly brown and the quiche should not jiggle in the center. Should take about 45 minutes.

Cajun Chicken & Pasta Alfredo

Okay, this is my absolute favorite meal lately! I created it when I was craving a similar dish at a big, expensive chain restaurant and we were tight for cash. Now I can eat it at home whenever I want! Hope you enjoy it as much as I do. It's a great dinner for those of you on low carb diets, too! Just make the chicken and pour the alfredo sauce all over your chicken and your favorite vegetable like steamed broccoli or peas. (By the way, I am not posting any more menus till someone comments on the one already here. Too much work if no one really cares, know what I mean? If you want more menus, please request it. Thanks!)

2 chicken breasts, diced

1 Tbsp olive oil

Cajun seasoning

green onions, diced

2 cups cooked pasta (we like bowtie)

1/2 tsp minced garlic

3/4 c butter

3/4 c grated parmesan

1 1/2 c cream

Saute the chicken and half the green onion in a pan with olive oil and sprinkle the Cajun seasoning generously over all. Remove chicken to another dish. Cover to keep warm. Melt butter in your pan. Add garlic and remaining green onion, saute. When onions turn soft, add cream and parmesan. Cook on medium heat, stirring until cheese is melted and all ingredients are well blended. Add a sprinkle or two of Cajun seasoning if desired. Pour over chicken and cooked pasta. (Caution: If your pan is too hot when you add the cream and cheese, you could end up with the ingredients separating into a gloppy mess. Do not boil!)

Tater Tot or Hash Brown Casseroles

What do you do when your husband brings home a 5 lb. bag of tater tots? You make casserole! Hope you like one of these two favorites!

Tater Tot Casserole

1 lb. bag of frozen tater tots

1 lb. hamburger meat

1/2 stick of butter/margarine, melted

2 c. shredded cheese or 1/2 box velveeta

2 cans cream of mushroom soup

1/2 onion, diced

salt & pepper

Brown the hamburger with onion in a skillet, drain. Mix meat with soups and salt, pepper. Pour melted butter into a casserole dish, place a layer of tater tots followed by a layer of the meat mixture, and then a layer of cheese. Top with remaining tater tots and more cheese. Cover with foil and bake for 35 minutes. Uncover and bake another 10-15 minutes. Yummy!

Hashbrown Casserole

I always make this the day after we have ham for dinner.

1 lb. bag of frozen hashbrowns (any style is fine)

1-2 cups ham chunks or canadian bacon

2 c. shredded cheese or velveeta

8 oz. sour cream

1 stick melted butter

1/2 onion, diced

salt & pepper

1 can cream of mushroom soup (optional)

Mix all the above ingredients together in a large bowl and then pour into a buttered casserole dish. Cover with foil and bake for 45 minutes. Uncover and bake another 10-15 minutes.

Favorite Chicken Dinners

These are staples in our home. I call this "grown-up" food at my table. The kids eat pasta while we enjoy a delicious chicken. Hope you enjoy.

Balsamic Chicken

Four chicken breasts

Greek seasoning (or try lemon pepper)

Balsamic Vinegar

Olive oil

Feta Cheese

Garlic

Butter

Chicken broth

Place the chicken in a baking dish and generously sprinkle Greek seasoning on top of each breast. Sprinkle with balsamic vinegar, cover with foil and place in the oven at 350. Cook covered for 30 minutes. Then uncover, sprinkle feta cheese over all and cook for 10 minutes.

In a saucepan, add 1 tsp butter to 1/2 tsp. minced garlic and saute. Then, add 1/2 cup balsamic vinegar, 1/4 cup olive oil, and 1/4 cup chicken broth. Sprinkle with greek seasoning, stir well, and cook uncovered on med. high heat until the sauce reduces to a very dark syrup. Add 1 Tbsp. butter and stir until melted. (This reduction takes at least 20 minutes, so I start it right after I put the meat in the oven.) Serve the chicken with the reduction sauce drizzled all over the top. I like to serve this with a creamy risotto or a greek salad. My husband likes me to make it with a pasta alfredo. Either way, you'll really enjoy this unique dish.

Parmesan Chicken

This is my aunt Darla's recipe. A family favorite.

4 chicken breasts

1 sleeve Ritz crackers (tho any will do)

4 Tbsp butter/margerine, melted

1/2 c grated parmesan

Crush the crackers into fine crumbs and mix in a bowl with the melted butter and parmesan. You can add Italian seasonings if you like. Coat the chicken with this mixture and place it in a baking dish, spoon whatever is left of the crumbs on top of the chicken. Cover with foil and bake at 350 for 45 minutes. Uncover and bake another 15 minutes or until crispy. Serve with your favorite pasta and marinara sauce. Your friends will think you are a closet Italian chef!

Fish

A friend has requested a fish recipe that hides some of the "fishy" taste. I developed this recipe when we lived in Maine for our summer guests. I usually served it with a large fresh salad and baked potato. It is a great way to start for those who aren't huge fans of seafood. Hope you like it!

Breadcrumb Fish

4 filets of fish (I prefer Haddock)

1/2 c Miracle Whip or Mayonnaise

2 c Seasoned bread crumbs (stouffer's dressing works well)

Butter a baking dish, coat fish with mayo and then dredge in bread crumbs. Cover with foil and bake at 350 for 20 minutes. Uncover and bake another 10-15 minutes till crispy. (If you have trouble with this recipe, please let me know. I am trying to write this from memory.)

Holiday Popcorn

One of my friends had this recipe on her blog. If you like Splenda she recommends using it, but it won't form the suryp like sugar will. Think carmel corn with peppermint flavor.

Peppermint Popcorn
3 quarts freshly popped plain popcorn, unseasoned *
1 cup sugar
1/2 teaspoon salt1/4 cup light corn syrup
1/2 teaspoon peppermint extract
1/8 teaspoon green food coloring (optional)
about 20 peppermint candies

Arrange popcorn in a shallow baking or roasting pan.
Melt butter in a 2-quart saucepan.
Stir in sugar, salt and corn syrup.
Cook, stirring constantly until sugar dissolves and mixture boils.
Boil, without stirring, for 5 minutes.
Remove from heat and add peppermint extract and green food coloring.
Pour over popcorn in baking pan and stir to mix well.
Bake in a preheated 250-degree oven for 1 hour, stirring 3 to 4 times.
While popcorn is baking, crush peppermint candies in a baggie or food processor.
With about 10 minutes left, sprinkle crushed peppermints over the popcorn mixture.
Cool completely and store in tightly covered containers

*They recommend using air-popped popcorn, but if you don't have an air popper, buy a bag of kernels and do it on the stove - super easy, and works much better than microwave

Winter Steak

This slow cooked steak is great for winter because it is cooked in the oven. Be sure to buy the cheapest steak for this and save the good stuff for grilling in the spring.

Heather's Winter Steak

2-4 large thick steaks

1/4 cup olive oil

2/3 cup red wine vinegar

2 tsp minced garlic

Lawry's season salt

black pepper

gallon sized Ziploc Bag

Generously rub the steaks with the Lawry's salt and black pepper. Place steaks into a gallon sized Ziploc bag and add the olive oil, vinegar and garlic. Seal the bag and place in the fridge overnight or for at least six hours. Longer is better! Take the steak out of the marinade and place it in a baking pan, cover with foil and bake at 250 for 2 1/2 to 3 hrs.

When I make this meal, I buy the cheapest thick steak I can find and buy two large packages. Mix them up in two seperate bags. The first bag goes into the fridge for dinner the next night. The second bag I place inside another ziploc bag and then into the freezer for the next time I am craving steak.

The Best Ever Chili

It took me three years to create this recipe. Now I can't get enough. After a much celebrated debut at my mother's birthday luncheon, I am now sharing it with the world. If you win any awards with it, give me a shout out!

Heather’s Chili

2 can pinto beans
2 can black beans
2 can red kidney beans
3 (35 oz.) cans petite diced tomatoes
1 lb. ground beef
1 onion diced or 1 tbsp onion flakes
2 Tbsp miced garlic
4 Tbsp chili powder
2 Tbsp ground cumin
1 Tbsp oregano
1 tsp basil
Salt & pepper

Brown the beef with the onions. Drain the beef and pour into a large crock pot. Add the other ingredients and cook 4-6 hours. If you want it spicier, add more chili powder or a some diced jalapenos. I serve this with sour cream and cheese over tortilla chips.

Easy Beef Stroganoff

This is my favorite Beef stroganoff recipe. It's easy and it tastes good. A great alternative to spegetti when you what the ease of pasta but a different taste.

Easy Stroganoff
Recipe By : Southern Living
Serving Size : 4
1 Pound ground beef
1 medium Onion -- chopped
2 tablespoons All-purpose flour
1/2 teaspoon Garlic salt
1/4 teaspoon Pepper
4 ounces Can sliced mushrooms
10 3/4 ounces Can Cream of Mushroom soup Undiluted
8 ounces Sour cream
Hot cooked noodles

Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain.Stir in flour and next 3 ingredients; cook and stir 1 minute. Stir in soup. Simmer 10 minutes, stirring occasionally. Add sour cream, and heat thoroughly.Serve over noodles. Yield: 4 servings.

Chex Mix

Here is one of my favorite snacks! I recently found the original recipe for this fun treat! I love making it because I leave out what i don't like (bagel chips) and add what I Do like (more corn and rice chex).

Original Chex® Party Mix
Still great after all these years! Chex® Party Mix has been a party favorite for over 50 years.
Prep Time:10 min
Start to Finish:1 hr 25 min
Makes:24 servings (1/2 cup each)
Ingredients:
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
Preparation Directions:
1.
Heat oven to 250°F. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
2.
Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Microwave Directions: In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

New York Style Cheesecake

This is a recipe I got off of the Kraft website. I'm in the process of making it. I will comment on if it's as good as it looks later.

Ingredients
1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 can (21 oz.) cherry pie filling
Preparation
MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes. (Bake at 300°F for 10 minutes if using dark nonstick springform pan.) MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.BAKE at 325°F for 1 hour 10 minutes or until center is almost set if using silver springform pan. (Bake at 300°F for 1 hour 10 minutes or until center is almost set if using dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling.

Banana Bread

Banana Bread

1 cup sugar
1/2 cup shortening
2 eggs
2 cups flour
1/2 cup chopped walnuts
1 teaspoon Baking soda
3 soft, ripe bananas, mashed

Cream sugar and shortening; add eggs, flour, soda, bananas, and chopped nuts. Pour banana bread batter into 1 greased and floured loaf pan; bake at 325° for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. This banana nut bread recipe makes 1 loaf.

Special Spice Cookies

These are some of our favorite cookies! Not very sweet, but full of flavor.

Special Spice Cookies

3/4 cup shortening
1 c. Sugar1 egg
1/4 c. Dark Corn Syrup
1 tsp. vanilla
2 c. Flour
1 1/2 tsp. Allspice
2 tsp. Cinnamon
2 tsp. Soda
1/2 c. Powdered Sugar

- Preheat Oven to 350 degrees.
- Blend Shortening, Sugar, egg, corn syrup and vanilla.
- Gently stir in Flour, allspice, cinnamon, and soda.
- Grease cookie sheet.Roll dough into balls the size of pecans.
- Place two inches apart on cookie sheet.
- Bake 8-10 minutes at 350 degrees.
- While still warm dip cookies in powdered sugar.Shake of extra sugar.

Yield: about 4 1/2 dozen.

Chicken Marinade

This is really great for Chicken kabobs. Use chicken tenderloins and stick skewer through the end of the marinaded chicken, put on a slice of white onion and a pinapple tidbit, fold the chicken over and repeat pattern until skewer is full. Grill. Yumm!

GREAT Marinade for chicken:
1/2 c. Soy Sauce
1/2 c. Unsweet Pineapple Juice
1/4 c. Oil1 Tbs. Brown Sugar
1 1/2 tsp. Ginger
1 tsp. Garlic Powder
1 tsp. Dry Mustard
1/4 tsp. Pepper

- Combine ingredients and simmer for 5 minutes.
- Let cool and add chicken.
- Marinate 1 hour.
- Brush remaining sauce on chicken while on grill.

Pizza Dough

Here is an excellent recipe for pizza dough. What family doesn't love pizza? And seriously why pay 4 times what it cost to make it? This recipe is for a bread maker, but I'm sure you could make it yourself. It should be the same ingrediants. If you do, let us know how it turns out.

Italian Pizza Dough
(FBM)
1 1/4 c. water
3 Tbs. Olive Oil
1 Tbs. Kosher Salt
2 Tbs. Sugar
1 c. White Flour
1 1/2 c. Whole Wheat Flour
1/2 c. Parmesan cheese
2 Tbs. Basil
1 Tbs. Oregano
4 Tbs. Quick Yeast

1. Place ingredients in bread machine in order listed. Select Dough Cycle.
2. When Dough is complete dust counter with flour and corn meal.
3. Roll dough around to thoroughly cover.
4. Roll out Dough to desired size, place on greased cookie sheet. Perforate with fork.
5. Blind bake at 400 degrees for 10 -15 minutes.
6. Add toppings and bake 10-15 minutes.
7. Let stand 10 minutes.

Poppy Seed Chicken

Here is one of my favorites! I hope everyone enjoys!

Poppy Seed Chicken
4 chicken breast (cooked and chopped)
1 Can cream of Celery Soup
1 can Cream of Mushroom soup
1 small package slivered almonds
1 8oz package of Sour cream
1 Tbs. Poppy Seeds
1 tube Ritz crackers (crushed)
1 stick of Butter (melted)

Spray and 11 x 13 casserole dish with Pam. Place chicken on bottom of dish. Mix Soups almonds, and Sour cream. Spread mixture on top of chicken. Mix crackers, poppy seed, and butter. Spread on top of chicken mixture. Bake at 350 degrees for 25 minutes.

An Entree!

Ok I was told that I post too many sweets and not enough "real Food". So here goes. This is a recipe I got from Trish who got it from Nicki. I think Trish and I changed it a little.

Honey Mustard Chicken:
1/4 c. Honey
3 Tbs. White Wine Vinegar
1 tsp. Dry Mustard
1 tsp. Dijion Mustard
1/2 tsp. Thyme
1/4 tsp. Oregano
1 clove Garlic


1. Cut slits on sides of chicken breast.
2. Preheat Oven 400 degrees
3. Brush 1/2 mixture onto chicken.
4. Bake for 30 minutes, turn cover with rest of mixture.
5. Bake about 20 minutes.


This is really good served with mashed potatoes. I also like to marinade the chicken in the mixture for a while. Enjoy!

Fruit Dip

Since it was requested, here is a very simple fruit dip.

Shannon's Fruit Dip:
1 package cream Cheese
About 3 cups powdered Sugar (more or less to taste)
About 1 tablespoon lime juice (lemon juice can also be used)OR for a sweeter dip use 1 tablespoon vanilla extract.

Cream Together till light and fluffy.
Serve with your favorite fruit. I like Grapes and strawberries with it, but it's good with it all. Or chop up fruit and mix it all together to make a yummy fruit salad.

I told you it was easy.

The Famous BBQ Brisket Recipe!

BBQ Brisket

Brisket (trimmed)
Add: Garlic Powder
4 oz. Bottle of Liquid Smoke
1 Can Beef Boulion (broth)
Daddy Henkles Meat Tenderizer
Salt and Pepper

Cover tightly and cook all night at 300 degrees. 10 pm to 6 am

Refridgerate and slice when cooler

Add Beef Boulion and Flour if too dry.

Reheat Briefly. Serve.

* Grandma says she uses Beef Broth in the can and a different Meat tenderizer and it tastes just fine!

Craving Cheese?

Do you ever just have a craving for something? I went searching today for a good cheese ball recipe. Here are some I found. Try them out and tell me what you think. Also if you have a good one let me know...

Anytime Cheese Ball Recipe

Ingredients:
2 (8 oz) pkg. Philly Cream Cheese
1 pound shredded sharp cheese
3 tablespoons white vinegar
1 pound processed cheese such as Velveeta
or
1 small jar of Cheese Whiz
Garlic powder to tasteDirections:
DO NOT MICROWAVE TO SOFTEN. Leave at room temp to soften. Mix together, and roll into a ball, roll in nuts/cheese or leave plain if desired. Wrap in plastic. Refrigerate to set. Let stand 10 minutes before serving.
serves/makes 8.


Celebration Cheese Ball

INGREDIENTS:
6 (3-ounces each) packages cream cheese, or 18 ounces, room temperature
8 ounces shredded sharp Cheddar cheese
2 teaspoons grated onion
2 teaspoons Worcestershire sauce
2 teaspoons finely minced garlic
Finely chopped pecans or peanuts
PREPARATION:
In a mixing bowl, combine cream cheese, Cheddar cheese, onion, Worcestershire sauce, and garlic. Beat with an electric mixer until well blended. Refrigerate until firm then shape into a ball. Roll cheese ball in chopped pecans or peanuts until well coated. Wrap in plastic and let ripen in refrigerator for at least 24 hours. Take out of refrigerator at least 2 hours before serving. Serve cheese ball with assorted crisp crackers.

Pineapple Cheese Ball

INGREDIENTS:
2 packages (8 ounces each) cream cheese, softened
1 can (8 ounces) crushed pineapple, drained
1/4 cup finely chopped green bell pepper, or mixture of green and red bell pepper
3 tablespoons finely chopped green onion
2 teaspoons seasoned salt, or to taste
2 cups chopped pecans, divided
PREPARATION:
Directions for pineapple cheese ball.Combine cream cheese, drained crushed pineapple, chopped bell pepper, chopped green onion, seasoned salt, and 1 cup chopped pecans. Chill in refrigerator until firm then shape into a ball.Just before serving roll pineapple cheese ball in remaining cup of pecans. Serve pineapple cheese ball with assorted crackers. Pineapple cheese ball makes about 3 cups of cheese spread.


Pecan Cheese Ball Recipe

INGREDIENTS:
8 ounces cream cheese
8 ounces grated sharp Cheddar cheese
2 teaspoons grated onion
2 teaspoons Worcestershire sauce
2 teaspoons finely minced garlic
finely chopped pecans
PREPARATION:
Combine cream cheese and Cheddar cheese; beat with an electric mixer. Beat in onion, Worcestershire sauce, and garlic. Chill thoroughly. Shape into a ball and roll in chopped pecans. Wrap in plastic wrap and refrigerate for at least 24 hours before serving. Remove pecan cheese ball from refrigerator 2 hours before serving. Serve pecan cheese ball with assorted crackers.