Honey-Pecan Crusted Chicken

*This Recipe comes from Cooking Light
1/4 tsp salt
1/4 tsp black pepper
4 (6-ounce) skinned chicken breast halves
8 (4-ounce) skinned chicken drumsticks
1/4 cup honey
2 Tbsp Dijon mustard
3/4 tsp paprika
1/8 tsp garlic powder
1/1/4 cups finely crushed cornflakes
1/2 cup finely chopped pecans
Cooking spray

1.Preheat oven to 400
2.Sprinkle salt and pepper evenly over chicken. Combine honey, mustard, paprika, and garlic powder in a small bowl. Combine cornflakes and pecans in a shallow dish. Brush both sides of chicken with honey mixture;dredge in cornflake mixture.
3.Place chicken on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray; bake at 400 for 40 to 45 minutes or until done.
Yield: 8 servings

Roasted Chicken

1 Whole Chicken
2 Celery stalks chopped
1 Onion chopped
3 Whole Garlic Cloves
4 Slices of Lemon

Rub:
½ cup of Butter melted
1 T Thyme
1 T crushed Rosemary
3 Garlic cloves crushed
1 tsp salt
½ tsp pepper

Stock:
2 Cans of Chicken Broth
2 Celery Stalks chopped
Giblets and neck bone
1 Carrot chopped
1 T Poultry seasoning
1 Onion
1 tsp salt
1 T Olive Oil

Preheat the oven to 350. Clean out the chicken and save all of the insides (except for the liver). Stuff the chicken with the celery, onion, garlic and lemons. Mix together the butter, thyme, rosemary, salt, pepper and garlic. Lift up the skin and pour 2/3 of the butter mixture over the inside of the chicken between the skin and the meat and around the thighs as well. Pour the remaining of the butter over the top of the chicken and rub all over. Place chicken in an oven bag and follow directions on bag. Cook the Chicken at 350 for 1 ½ or until the temperature of the chicken reads 180.

While chicken is cooking, heat a stock pan with oil. Add Giblets and bones to pan. Cook until browned on both sides. Add celery, onion, carrot, seasoning and salt. Cook until tender. Add Chicken broth and bring to a boil. Once boiling reduce heat to low and cover slightly with a lid. Simmer for 30 min. Turn of heat. This is what you are going to use to make the gravy.

Gravy:
¼ cup of butter
¼ flour
Stock
Drippings from chicken
Salt and pepper to taste

Heat butter until melted. Add flour cook and stir for about two minutes. Add stock, and drippings from chicken. Cook until thickened.

Homemade Granola

4 cups regular rolled oats
1 cup shredded coconut
3/4 cup regular wheat germ
3/4 cup chopped nuts
3/4 cup brown sugar
1/2 cup nonfat dry milk
1/3 cup honey
1/4 cup canola or vegetable oil

Preheat oven to 325 F. Grease a large cookie sheet with cooking spray; set aside. Combine the first 6 ingredients in a bowl; mix well. In a small saucepan, blend honey and oil; heat gently to dissolve honey. Pour honey-oil into the dry ingredients, stirring well to thoroughly coat and mix. Spread the mixture evenly over the baking pan and bake for 15 to 20 minutes or until toasted to your liking. As it bakes, stir the Granola with a spatula every 5 minutes. Cool well and store at room temperature in an airtight container.

(To Skip a few steps I melt the Honey and oil in the microwave for 30 sec. And I stir the mixture once in the middle of cooking time. I stir after I take it out of the oven.)

Homemade Rolls

3 Tbs Yeast
3 cups warm water
1/2 cup sugar
½ cup oil
2 eggs (slightly beaten)
2 ½ tsp salt
Eight cups flour

Combine yeast, water and sugar let sit for 15 min. Add oil, eggs and salt. Add the first six cups of flour let mix for 2 min. Add remaining cups of flour ½ cup at a time. The dough will be slightly sticky to the touch. Spray bowl with cooking spray add dough, cover and let rise for 30 min. Punch dough down. Shape dough into balls (a little bigger than a golf ball) Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Spray 3 round 8 inch cake pans with cooking spray and place balls in pan (about 7 or 8 will fit). Space so they are close together but not touching. Cover and let rise for 30 min or doubled in size. Bake for 20-25 min at 375. I like to butter the tops right when they come out of the oven. Remove rolls from pan immediately and cool on cooling racks.

April Cooking Group: Munchy Jam Bars

April Cooking Group: Munchy Jam Bars

1 package yellow or white cake mix
2 cups crushed Corn Flakes cereal
1 cube soft butter
1 cup jam

Blend first 3 ingredients with a pastry blender. Reserve 1 1/2 cups for top. Press remaining mixture in greased 13x9 pan firmly and spread jam over the top. Sprinkle reserved crumbly mixture over top. Pat gently and bake at 350 degrees for 25-30 minutes until light brown.

April Cooking Group: Potato Gnocci with Tomato Sauce

April Cooking Group: Potato Gnocci with Tomato Sauce

Potato Gnocchi
1 1/2 lbs. potatoes (peeled, cut in 1/4s)
1 1/4 c. flour, plus extra for kneading
1 Tbsp. butter
3/4 tsp. salt
1 egg

Boil potatoes and drain and mash. Add remaining ingredients and blend. Knead for 1-2 minutes with additional flour. Roll small amounts into "snakes" and cut in 1" pieces. Boil until they float and remove with a slotted spoon.

Gnocchi Sauce
1 Tbsp. olive oil
1/2 small onion, peeled and finely chopped
2 cloves garlic
1 can crushed tomatoes (28 oz.)
2 tsp. dried basil
1/2-1 Tbsp. sugar, depending on preference
1/2 tsp. salt
1/4 tsp. pepper

Saute onion and garlic in olive oil. Cook for 5 minutes. Add rest of ingredients and bring to a boil. Cover and let simmer 1 hour.

Chocolate Marshmallow Rice Krispie Bars

Chocolate Marshmallow Rice Krispie Bars

1 package fudge brownie mix, family size

1 package miniature marshmallows (10 ½ oz)

1 ½ cup chocolate chips

1 cup creamy peanut butter

1 T butter or margarine

1 ½ cup Rice Krispie cereal

Greased 9x13 pan

Prepare and bake brownies following package directions for original recipe. Remove from oven and sprinkle marshmallows on hot brownies. Return to oven. Bake 3 minutes longer. Place chocolate chips, peanut butter and butter in a medium saucepan. Cook on low heat, stirring constantly, until chips are melted. Add rice cereal; mix well. Spread mixture over marshmallow layer. Refrigerate until chilled and store in refrigerator.

Adam's Favorite Chocolate Cream Cheese Cake

Adam’s Favorite Chocolate Cream Cheese Cake

1 Devil’s Food Cake Mix

1 8 oz. package cream cheese (softened)

1 egg

1/3 cup sugar

½ cup chocolate chips

Mix cake mix as directed on package. Pour into greased 9x13 pan. In a separate bowl, mix cream cheese, egg, sugar, and chocolate chips. Dollop cream cheese mixture over cake. Bake as directed on cake mix box. Frost with chocolate frosting. Can also be made into 24 cupcakes.

Strawberry Daiquiris

Strawberry Daiquiris
5 cups frozen strawberries
1 cup daiquiri mix
1 cup ginger ale
Place all ingredients in a blender and blend on high or “ice crush” until
smooth.

Spanish Rice

Spanish Rice
1 1/2 cup uncooked rice
1 tsp olive oil
1 clove garlic, minced
1 can tomato sauce
1 can chicken broth
Salt and pepper to taste
Heat oil on medium, add rice and garlic. Cook until rice is a little
browned. Add tomato sauce and chicken broth. Bring to a boil. Reduce
heat to medium low heat. Cover and cook for 15 minutes, then check
rice. If rice is not done and there is no more liquid, add 1/2 cup of water
and cook for an additional 5 min.

Semi-Homemade Refried Beans

Semi-Homemade Refried Beans
3 bacon strips
2 cans refried black beans
Salt and pepper to taste
1/2 tsp chili powder
1 tsp cumin
1/4 cup shredded cheese
Cook bacon using a frying pan, set aside, keeping bacon fat in the pan.
Place beans in bacon fat and cook through. Add salt, pepper, chili
powder, and cumin. Sprinkle cheese on top and it is ready to serve!

Fast Enchilada Casserole

Fast Enchilada Casserole
1 lb. ground beef
1 half chopped onion
1 clove minced garlic
1 large can red mild enchilada sauce
1 dozen corn tortillas
4 cups shredded sharp cheese
Sliced olives
Brown the beef with the onions and garlic until it is cooked thoroughly.
Mix with the enchilada sauce. Tear the corn tortillas into quarters and
layer with the beef and enchilada sauce, sprinkling cheese between the
layers. End with cheese on top and some sliced olives. Bake at 350
degrees until hot and bubbly, about 20-30 minutes.

Chicken Taquitos

Chicken Taquitos
Chicken tacos mixture (see separate recipe)
20 corn tortillas
1 cup shredded cheese
Preheat oven to 400 degrees. In a frying pan or on a griddle, cook
tortillas on medium high, spraying each side with pam spray before
cooking. Place tortilla in heated pan and cook for about 20 seconds on
each side (when tortilla is bubbling, flip over). Combine chicken
mixture and cheese. Take a tablespoon or two of this mixture and
spread down the middle of the tortilla. Roll the tortilla very tightly and
place seam side down on a greased cookie sheet. Spray the tops with
cooking spray and cook for 20 minutes. Yields approximately 20
taquitos.

Chicken Tacos

Chicken Tacos
2 cups cooked chicken
1 can diced green chilies
1 can tomato sauce
1 garlic clove minced
1 small onion diced
Using a large sauté pan, cook chicken on medium high heat until
golden brown on both sides. Remove chicken and shred, set aside.
Using the same pan, cook onions and garlic together for about five
minutes until onions are translucent. Add tomato sauce and green
chilies to the same pan. Then add shredded chicken and cook until
heated through. Serve with warm tortillas.

Chicken Tortilla Soup

Chicken Tortilla Soup
1 Trader Joe's creamy corn and roasted pepper soup
1 Trader Joe's 12 oz pico de gallo salsa
1 can black beans
1 can Mexicorn (corn with green and red peppers in it)
1 can chicken (I like to debone part of a chicken)
Cilantro to taste
Dump it all together and let simmer for 5-10 minutes. Serve with
tortilla chips, shredded cheese, and sour cream. It's really good and so
quick to make.

Chicken Alfredo Pizza

Julie Winter’s Pizza Dough Recipe

1 tbsp yeast

1 tbsp sugar

1 tbsp oil

1 tsp salt

2/3 C warm water

2 C flour

In a large bowl mix yeast in water (a little hotter than lukewarm). Mix in sugar, oil, and salt. Add first cup of flour and stir slowly. Add remaining flour until the dough is slightly sticky but does not stick to your fingers. Depending on the temperature of your house you might need to use less flour than called for. Knead dough on a lightly floured surface for 4 to 6 minutes. Place dough in a lightly oiled bowl and turn to coat. Cover with a towel and let rise for 30 to 45 minutes. When ready the dough should be double in size. Punch the dough down and let rest for a couple of minutes. Spread out evenly on a greased pizza pan, stone or cookie sheet. Add sauce, cheese, and anything thing else you want to put on top. Cook at 400 degrees for approximately 15 minutes. It may need a little more time depending on how many toppings you add. When done, the crust will be golden brown.

This dough makes great breadsticks. When you make breadsticks with this recipe shape as desired and place on greased cookie sheet. Check after 10 minutes for doneness. I like to add butter, Parmesan cheese, and salt, right when they come out of the oven. Place on wire rack to cool.

Chicken Alfredo Pizza

4 chicken tenders

½ jar Bertolli alfredo sauce

1 tsp olive oil

1 clove garlic

4 bacon strips, cooked and crumbled

½ lemon

¼ C parmesan cheese

Salt and pepper to taste

2 C mozzarella cheese

1 C spinach

¼ C artichoke hearts chopped

1 tbsp fresh basil chopped

2 Roma tomatoes, sliced

1 Pizza Dough (see separate recipe)

Salt and pepper the chicken tenders and cook until done. Dice the chicken, squeeze lemon juice on to chicken. In the same pan, heat oil on medium heat and add garlic. Cook for 30 seconds and add alfredo sauce. Stir in Parmesan cheese and salt and pepper to taste. Spread pizza dough evenly onto greased pan. Spread alfredo sauce evenly over dough. Add half of the cheese. Add spinach, artichoke hearts, basil, Roma tomatoes, and remaining cheese. Cook at 400 for approximately 20 minutes. It may need a little more time depending on how many toppings you add. When done, the crust will be golden brown.

Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more) Also, it is a process to make, so be patient and leave your day open, but it is totally worth it! After you look at all the ingredients too, you will see why it is soooo delicious!

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
Crumbled Peanut Butter Cups (optional)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Rach note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Sprinkle with crumbled peanut butter cups. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Welcome!

The purpose of this blog is to share tried-and-true recipes with each other. We love to collect recipes, cook, and best of all, eat! Everyone is invited to read this blog and post on it. If you have any suggestions or would like to submit a recipe, please leave a comment with your email address. Enjoy!