Friday, May 29, 2009

Mozerella Chicken

I have changed the recipe many times. I will put some different variations.

Chicken Breasts ( I use the Costco frozen ones)
Lay the chicken in the bottom of a 9 x 13 ( I don't defrost them)
(you can dip the chicken in egg whites and then bread crumbs mixed with parmasan cheese and a little Italian seasoning)

Put a pat of butter on top of each breast.

Pour about 1/3-1/2 cup of white wine in the bottom of the pan.
(You can use sparkling cider or sprite)

Sprinkle mozeralla on top of the chicken.
(You can also use grated parmasan cheese)

Cover with foil
Bake for an hour in a 350* oven

What do I do with a roast?

I need help. I found this great deal on roasts at HEB, stocked up, cooked one, and did not like the results. Now I have several still in my freezer and don't know what to do with them.

When I cooked the first one, I cut it up, put it in the crock pot with carrots, potatoes, and onion soup mix, all filled with water. The roast had way too much fat on it. My family ate it but did not enjoy it.

Please help!?!?!

Thursday, May 21, 2009

Best Chocolate Brownies EVER

I got this recipe from a friend named Dorothy who went to church with me in Salt Lake City. She brought this desert to women's function and as soon as I took a bite I knew I had to have the recipe. She gave me the recipe and explained that she got it from her mother who clipped it out of a newspaper back in the 50's. It had been a family favorite ever since. When I first got the recipe I made them all the time and started buying the coco in bulk from a restaurant supply company, it was so much cheaper. I have held off making them so much because I have a hard time resisting. The frosting adds so much to it, I usually don't like frosted brownies, but in these it is a must.

1 1/2 Cups melted butter
3 Cups Sugar
3 tsp vanilla
6 eggs

stir well

1 1/2 cups flour
1 Cup baking coco
3/4 tsp baking powder
3/4 tsp salt

mix together and pour into a large cookie sheet , the kind with the edges, or what I call a jelly roll pan. Bake at 350 degrees for 20-25 minutes.

Cool and then frost:

12 Tbsp butter
3/4 Cups coco
1/4 C karo syrup
2 tsp vanilla
4 Cups powdered sugar
4-8 Tbsp milk

Friday, May 15, 2009

Jam bars

We call them Jam Bars at our house but I have heard them called copycat nutrgrain bars. I like them because they are yummy and they use food storage items....whole wheat flour, oats and Strawberry freezer jam. I make a 9x13 pan and we eat them fresh but they freeze well too so you can freeze some for a quick after school snack or breakfast on the go.

JAM BARS also known as Fruit and Grain Bars
1 Cup Butter or Margarine – Softened
1 Cup Brown Sugar1 Cup Whole Wheat Flour
1 Cup All-Purpose Flour
1 1/2 Cups Oats
16 Ounces Strawberry Preserves -- * See Note
1 Teaspoon Almond Extract
Cream margarine and sugar. Add dry ingredients. Mix well. Add almond extract. Press half of crumb mixture into greased 9 x 13 pan. Spread with preserves. (*Use Strawberry, raspberry, peach or other favorite). Sprinkle with remaining crumb mixture. Bake at 350* for 20-25 min. Cool and cut into bars.


Tuesday, May 12, 2009

Texas 2 Step Chicken

This is a great dinner. I like that it is quick to make and it can be made ahead. Sometimes when chicken is on sale I will make a few and stick them in the freezer. I also give them away as freezer meals because all the person receiving it needs to do is thaw and bake it.

Texas 2 Step Chicken
16 oz picante sauce about 1 ½ cups***It is OK to substitute salsa. I usually do!
¼ cup brown sugar
2 tablespoons Dijon Mustard
6 each Chicken Breast, boneless
Optional: 1 cup shredded cheddar cheese and 4 cups cooked rice

In a large mixing bowl (or freezer bag) combine picante sauce, brown sugar and mustard. Mix well. Add chicken. Freeze in 1 gallon size bag or in cooking pan. Thaw in refrigerator. Bake at 400 for 30 minutes. Toss 1 cup cheese over the dish and place it back into oven until melted. Serve chicken sauce and all over rice.


Sunday, May 10, 2009

Bran Muffins

This recipe is from Krista Rackleff. She brought a container of the dough over to my home right after Nathan was born. The muffins were so good and my children really liked them. What I really like about this recipe is the batter will store in the refrigerator for up to three months. It is a quick meal in the mornings, and I have made them for supper when I wanted something simple but good.
Combine and let stand:
2 Cups boiling water
2 Cups Kellogs All Bran
Cream in large bowl:
1 C shortening
3 Cups sugar
4 eggs
1 quart buttermilk
In another bowl combine:
5 cups flour
5 tsp baking soda
1 tsp salt
4 Cups Kellogs All Bran
To shortening mixture, fold in 1 qt buttermilk and the dry mixture, alternating the two. After all that is combined, add the first mixture and stir completely. Be careful, if that mixture is still hot you may need to add a little at a time to keep the batter from curdling.
Store in airtight container(s) and will keep in fridge up to 3 months.
Fill muffin tins/cups half full and bake at 400 degrees 15-20 minutes.