1 1/4 c. peanut butter
1 c. sugar
1 c. brn sugar
3 eggs
1/2 c. veg. shortening
2 tsp. baking soda
1 tsp. vanilla
3 1/2 c. quck oats
M&M, or Reeses pieces, or chocolate chips
Bake at 350 degrees. Beat peanut butter, sugar, eggs, and baking soda. Add rest of ingredients. Drop by rounded spoonfuls put on ungreased baking sheet. Bake 8-10 minuntes or until slightly done.
December 22, 2010
October 25, 2010
Chicken Broccoli Supreme
1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 tablespoon poppy seeds
SAUCE:
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese
Directions:
In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.
Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.
Bake uncover at 350 for about 30 minutes or until hot and bubbly.
3 cups cooked chicken breasts – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 tablespoon poppy seeds
SAUCE:
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese
Directions:
In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.
Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.
Bake uncover at 350 for about 30 minutes or until hot and bubbly.
September 27, 2010
Super Super Easy Pumpkin Chocolate Chip Muffins
It can't get much easier than this!! These are yummy and pretty healthy!
2 spice cake mixes
1 29 oz can pumpkin
1 12 oz bag of chocolate chips
Mix cake mixes and pumpkin together and add in chocolate chips. Spoon mixture into lined muffin tins. Makes about 48 muffins. Bake 22-25 minutes or until toothpick comes out clean.
2 spice cake mixes
1 29 oz can pumpkin
1 12 oz bag of chocolate chips
Mix cake mixes and pumpkin together and add in chocolate chips. Spoon mixture into lined muffin tins. Makes about 48 muffins. Bake 22-25 minutes or until toothpick comes out clean.
September 21, 2010
Sloppy Joes
1 lb hamburger
1/4 C. chili sauce
1/2 C. brown sugar
1/3 C. minced onions
1/2 C. Ketchup
2 Tbsp mustard
1 can chicken gumbo soup
Brown hamburger with onions, add remaining ingredients, simmer for 15-20 min.
1/4 C. chili sauce
1/2 C. brown sugar
1/3 C. minced onions
1/2 C. Ketchup
2 Tbsp mustard
1 can chicken gumbo soup
Brown hamburger with onions, add remaining ingredients, simmer for 15-20 min.
September 5, 2010
Cheeseburger Soup
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) VELVEETA Pasteurized Prepared Cheese Product
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Directions
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) VELVEETA Pasteurized Prepared Cheese Product
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Directions
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
August 27, 2010
Chicken Pot Pie Soup
2 cups cooked chicken (love to use rotisserie chicken)
small onion, chopped
1 cup carrots, chopped
2 cups potatoes, cubed
1 cup green peas, frozen or fresh
1 cup corn, frozen or canned
6 Tbs. butter
1 cup flour
2 Tbs. chicken bouillon granules
2 cups chicken broth
4 cups milk
1/2 tsp. pepper
1/4 tsp. garlic salt
puff pastry dough or pie crust dough
Put potatoes in a pot with 1 cup of chicken broth and enough water to cover them. At the same time, put your carrots in a pot with enough water to cover them. Cover and cook both veggies until fork tender, about 15-20 minutes. (I added my fresh corn and peas to the carrots with thee were almost done.)
Meanwhile, saute onions in a few teaspoons of oil until soft and translucent, about 5-8 minutes. In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic salt, broth and flour. Stir until smooth. Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly. Add chicken and then each vegetable one at a time and stir carefully between each addition.
*Roll out pastry dough about 1/4 inch thick and cut into 3x3 inch square. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top. Serve on top of soup. We like the pie crust of chicken pot pie so instead of the puff pastry, I cut a pie crust into pieces and baked it and serve it with soup.
small onion, chopped
1 cup carrots, chopped
2 cups potatoes, cubed
1 cup green peas, frozen or fresh
1 cup corn, frozen or canned
6 Tbs. butter
1 cup flour
2 Tbs. chicken bouillon granules
2 cups chicken broth
4 cups milk
1/2 tsp. pepper
1/4 tsp. garlic salt
puff pastry dough or pie crust dough
Put potatoes in a pot with 1 cup of chicken broth and enough water to cover them. At the same time, put your carrots in a pot with enough water to cover them. Cover and cook both veggies until fork tender, about 15-20 minutes. (I added my fresh corn and peas to the carrots with thee were almost done.)
Meanwhile, saute onions in a few teaspoons of oil until soft and translucent, about 5-8 minutes. In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic salt, broth and flour. Stir until smooth. Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly. Add chicken and then each vegetable one at a time and stir carefully between each addition.
*Roll out pastry dough about 1/4 inch thick and cut into 3x3 inch square. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top. Serve on top of soup. We like the pie crust of chicken pot pie so instead of the puff pastry, I cut a pie crust into pieces and baked it and serve it with soup.
Onion Strings
(picture & recipe courtesy of Pioneer Woman)
1 whole Large Onion
2 cups Buttermilk
2 cups All-purpose Flour
1 Tablespoon (scant) Salt
¼ teaspoons (to 1/2 Teaspoon) Cayenne Pepper
1 quart (to 2 Quarts) Canola Oil
Black Pepper To Taste
Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Combine dry ingredients and set aside.
Heat oil to 375 degrees.
Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
Strawberry Yogurt Salad
1 large cool whip
1 bag frozen straberries (sliced whole or buy sliced) or use fresh
4 small strawberry yogurts
1/2 pkg mini marshmellows
Stir together. Cover and refrigerate at least 1 hour before serving.
1 bag frozen straberries (sliced whole or buy sliced) or use fresh
4 small strawberry yogurts
1/2 pkg mini marshmellows
Stir together. Cover and refrigerate at least 1 hour before serving.
April 11, 2010
Swiss Roll Ice Cream Cake
10 to 12 Swiss cake rolls
2 pints vanilla ice cream, softened
3/4 cup hot fudge ice cream topping
2 pints chocolate ice cream, softened
Line a 2-qt. bowl with plastic wrap. Cut each cake roll into eight slices; place in prepared bowl, completely covering the bottom and sides. Cover and freeze for at least 20 minutes or until cake is firm.
Spread vanilla ice cream over cake. Cover and freeze for at least 1 hour. Spread with fudge topping. Freeze for at least 1 hour. Spread with chocolate ice cream. Cover and freeze for up to 2 months. Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges. 12-14 servings.
March 23, 2010
Green Chili Chicken and Rice Soup
This soup was done in about 20 minutes and was really tasty!
2 Tbs. Extra Virgin Olive Oil
1 onion, chopped
4 cloves garlic, minced
10 c. chicken broth
2 10 oz. cans Rotel tomatoes with Green Chili's (or a couple cans diced tomatoes and one can mild green chili's)
2 1/2 cups cooked rice
1/4 c. fresh lime juice
1 1/2 tsp. ground cumin
2 cups chicken cooked and shredded
pinch of Kosher salt, fresh cracked pepper, and Lawry's garlic salt with parsley to taste
1 bunch fresh chopped cilantro
Diced avocados, drizzled with lime juice
shredded cheese
tortilla chips
Place oil in a large stockpot/dutch oven over medium heat. Saute onion for 5 minutes then add garlic; cook 1 minute. Stir in broth, tomatoes, chicken breast, rice, lime juice, and seasonings. Cook 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.
Serve soup with avocado, cheese, and chips if desired. 10-12 servings
(I like to buy the rotisserie chicken's at Sam's Club for 4.99, shred and freeze it in a couple bags. It works out perfectly for recipes like this!!)
2 Tbs. Extra Virgin Olive Oil
1 onion, chopped
4 cloves garlic, minced
10 c. chicken broth
2 10 oz. cans Rotel tomatoes with Green Chili's (or a couple cans diced tomatoes and one can mild green chili's)
2 1/2 cups cooked rice
1/4 c. fresh lime juice
1 1/2 tsp. ground cumin
2 cups chicken cooked and shredded
pinch of Kosher salt, fresh cracked pepper, and Lawry's garlic salt with parsley to taste
1 bunch fresh chopped cilantro
Diced avocados, drizzled with lime juice
shredded cheese
tortilla chips
Place oil in a large stockpot/dutch oven over medium heat. Saute onion for 5 minutes then add garlic; cook 1 minute. Stir in broth, tomatoes, chicken breast, rice, lime juice, and seasonings. Cook 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.
Serve soup with avocado, cheese, and chips if desired. 10-12 servings
(I like to buy the rotisserie chicken's at Sam's Club for 4.99, shred and freeze it in a couple bags. It works out perfectly for recipes like this!!)
March 15, 2010
Black Bean and Avacado Salsa Wraps
Avocado salsa:
2 avocados, pitted and diced
1 1/2 to 2 c. roma tomatoes, diced
4 green onions, chopped
2 tbs. lime juice
2 tbs. fresh cilantro, chopped
1/4 tsp. salt
Combine all ingredients in a medium bowl and set aside.
Black Bean filling:
1 tbs. olive oil
1/2 c. chopped onion
1 tsp. minced garlic
1/4 tsp. ground cumin
1 16 oz can black beans, rinsed and drained
1/4 tsp. salt
1 cup chopped lettuce
shredded cheese
tortillas or pitas
Heat oil in skillet over medium high heat. Add onion, cook until clear. Stir in garlic and cumin, then add beans and salt. Heat thoroughly. Heat tortilla and place a couple tablespoons of the black bean filling in the middle topped with avocado salsa, cheese, and lettuce. Serves 3-4 people.
2 avocados, pitted and diced
1 1/2 to 2 c. roma tomatoes, diced
4 green onions, chopped
2 tbs. lime juice
2 tbs. fresh cilantro, chopped
1/4 tsp. salt
Combine all ingredients in a medium bowl and set aside.
Black Bean filling:
1 tbs. olive oil
1/2 c. chopped onion
1 tsp. minced garlic
1/4 tsp. ground cumin
1 16 oz can black beans, rinsed and drained
1/4 tsp. salt
1 cup chopped lettuce
shredded cheese
tortillas or pitas
Heat oil in skillet over medium high heat. Add onion, cook until clear. Stir in garlic and cumin, then add beans and salt. Heat thoroughly. Heat tortilla and place a couple tablespoons of the black bean filling in the middle topped with avocado salsa, cheese, and lettuce. Serves 3-4 people.
February 16, 2010
Peanut Butter Bars
1 c. butter
1 c. brown sugar
1 c. peanut butter
1/2 c. sugar
2 eggs
2/3 t. baking soda
2/3 t. salt
2 t. vanilla
1 1/2 c. oats
1 1/2 c. flour
Mix and bake at 350 for 10 minutes in a cookie sheet. I like them a little thicker and a little gooey so I like to do them in a 9 x 13 and cook more like 15-20 minutes or until a toothpick comes out clean in the middle. Let them cool slightly then frost.
Frosting:
1 1/3 c. sugar
6 T. milk
6 T. butter
bring to a boil then add:
1 c. chocolate chips
1 t. vanilla
1 c. brown sugar
1 c. peanut butter
1/2 c. sugar
2 eggs
2/3 t. baking soda
2/3 t. salt
2 t. vanilla
1 1/2 c. oats
1 1/2 c. flour
Mix and bake at 350 for 10 minutes in a cookie sheet. I like them a little thicker and a little gooey so I like to do them in a 9 x 13 and cook more like 15-20 minutes or until a toothpick comes out clean in the middle. Let them cool slightly then frost.
Frosting:
1 1/3 c. sugar
6 T. milk
6 T. butter
bring to a boil then add:
1 c. chocolate chips
1 t. vanilla
February 5, 2010
Tuxedo Brownie Cups
1 package (19-21 oz) fudge brownie mix (plus ingredients to make mix)
2 squares (1 oz each) white chocolate for baking
2 tablespoons milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries
melted milk chocolate chips to drizzle over the top
1. Preheat oven to 325. Spray cups of deluxe mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake).
2. Remove pan to cooling rack. Immediately press tops of brownie with tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle remove the brownies from pan. Cool completely. Repeat with remaining batter.
3. Microwave white chocolate and milk, uncovered on high 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Pipe mixture into cooled brownie cups using the Easy Accent Decorator (or other piping tool). Arrange strawberry slices on top. Garnish as desired. Place in airtight container and refrigerate 1-3 hours before serving.
Tip: to get even strawberry slices, slice them using your egg slicer.
2 squares (1 oz each) white chocolate for baking
2 tablespoons milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries
melted milk chocolate chips to drizzle over the top
1. Preheat oven to 325. Spray cups of deluxe mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake).
2. Remove pan to cooling rack. Immediately press tops of brownie with tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle remove the brownies from pan. Cool completely. Repeat with remaining batter.
3. Microwave white chocolate and milk, uncovered on high 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Pipe mixture into cooled brownie cups using the Easy Accent Decorator (or other piping tool). Arrange strawberry slices on top. Garnish as desired. Place in airtight container and refrigerate 1-3 hours before serving.
Tip: to get even strawberry slices, slice them using your egg slicer.
February 4, 2010
Banana Sour Cream Bread
3/4 c. butter
3 c. sugar
3 eggs
6 ripe bananas
1 (16 oz) sour cream
2 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. salt
3 tsp. baking soda
4 1/2 c. flour
1/4 c. sugar
1 tsp. cinnamon
Preheat oven to 300 degrees. Grease 3 7x3inch loaf pans and dust them with a mixture of the 1/4 c. sugar and 1 tsp. cinnamon. Cream butter and sugar then mix in eggs, bananas, sour cream, vanilla, and cinnamon. Add salt, baking soda, and flour stir until well mixed. Bake 1 hour. I like to add chocolate chips to it too.
3 c. sugar
3 eggs
6 ripe bananas
1 (16 oz) sour cream
2 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. salt
3 tsp. baking soda
4 1/2 c. flour
1/4 c. sugar
1 tsp. cinnamon
Preheat oven to 300 degrees. Grease 3 7x3inch loaf pans and dust them with a mixture of the 1/4 c. sugar and 1 tsp. cinnamon. Cream butter and sugar then mix in eggs, bananas, sour cream, vanilla, and cinnamon. Add salt, baking soda, and flour stir until well mixed. Bake 1 hour. I like to add chocolate chips to it too.
Elegant Scalloped Potatoes
8 large baking potatoes
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups milk
12 ounces process cheese (Velveeta) or I just used shredded cheddar cheese
1/3 cup crumbled cooked bacon
1 cup shredded Cheddar cheese
1/4 cup sliced green onions
Directions:
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave on high for 15-20 minutes or until tender. Cool slightly. You can also boil the potatoes until tender.
In a saucepan, melt the butter. Stir in flour, garlic powder, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the process cheese and bacon; stir until cheese is melted. Remove from heat; set aside.
Cut the potatoes into 1/4-in. slices. Place a third of the slices in a greased 13-in. x 9-in. x 2-in. baking dish; top with a third of the cheese sauce. Repeat layers twice. Sprinkle with cheddar cheese and onions. Bake, uncovered, at 350 degrees F for 15 minutes or until cheese is melted.
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups milk
12 ounces process cheese (Velveeta) or I just used shredded cheddar cheese
1/3 cup crumbled cooked bacon
1 cup shredded Cheddar cheese
1/4 cup sliced green onions
Directions:
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave on high for 15-20 minutes or until tender. Cool slightly. You can also boil the potatoes until tender.
In a saucepan, melt the butter. Stir in flour, garlic powder, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the process cheese and bacon; stir until cheese is melted. Remove from heat; set aside.
Cut the potatoes into 1/4-in. slices. Place a third of the slices in a greased 13-in. x 9-in. x 2-in. baking dish; top with a third of the cheese sauce. Repeat layers twice. Sprinkle with cheddar cheese and onions. Bake, uncovered, at 350 degrees F for 15 minutes or until cheese is melted.
picture and recipe from Allrecipes
January 29, 2010
Cinnamon and Sugar Steel Cut Oatmeal
If you haven't ever had steel cut oats, it is a chewy texture and takes a long time to cook-- usually you simmer it for 30 minutes on the stove top. I like this recipe because you soak the oats overnight and you can cook it 8-10 minutes in the microwave and it's yummy and healthy.
1 cup steel cut oats
1/4 tsp. cinnamon
dash of nutmeg
1 tsp. vanilla
2 cups milk
sugar to taste
In a large nonmetal bowl mix together all the ingredients except the sugar, cover and chill for 8 to 24 hours. When you cook it in the microwave the key is to have a large bowl so it doesn't boil over in your microwave as easily. Cook for 2 minutes and stir, then repeat until it has a thick consistency. You can also transfer to a medium saucepan, heat to just boiling, reduce heat and simmer for 5 minutes or until oatmeal is done, stirring occasionally. To serve, stir in sugar to taste and additional milk to make desired consistency. Makes 3-4 servings.
1 cup steel cut oats
1/4 tsp. cinnamon
dash of nutmeg
1 tsp. vanilla
2 cups milk
sugar to taste
In a large nonmetal bowl mix together all the ingredients except the sugar, cover and chill for 8 to 24 hours. When you cook it in the microwave the key is to have a large bowl so it doesn't boil over in your microwave as easily. Cook for 2 minutes and stir, then repeat until it has a thick consistency. You can also transfer to a medium saucepan, heat to just boiling, reduce heat and simmer for 5 minutes or until oatmeal is done, stirring occasionally. To serve, stir in sugar to taste and additional milk to make desired consistency. Makes 3-4 servings.
Peanut Butter Playdough
Mix together:
1 cup peanut butter
1/2 cup honey
2 cups powdered sugar
That's it! It had a great consistency, not sticky and the kids loved it!
1 cup peanut butter
1/2 cup honey
2 cups powdered sugar
That's it! It had a great consistency, not sticky and the kids loved it!
January 12, 2010
Chicken Breast Gourmet
I found this recipe on Get Off Your Butt and Bake and it was really good!
6 medium boneless, skinless Chicken Breasts
1 tsp. salt
1 cube butter or marg.
*I use half marg. half butter, so it doesn't burn
1 (4 oz.) can mushrooms, drained (opt)
3 Tbsp. seasoned flour
1 1/2 Tbsp. fresh squeezed lemon juice
1/2 C. flour
Pepper
1/2 onion, chopped (opt)
1 chicken bouillon cube
1 Cup water
1/2 pt. cream (1 cup)
DIRECTIONS:
Flour chicken; Melt butter in skillet over medium heat. Add floured chicken, and fry slowly, until golden brown on both sides. Remove & arrange chicken to 9x13 " glass pan & season with more Salt & pepper. Brown onions and mushrooms in remaining juices in skillet; stir in seasoned flour. Add bouillon cube, and 1 cup hot water; add lemon juice and finally the cream very slowly.
Let sauce simmer until thickened. Pour sauce over chicken. Cover with tin foil. Bake at 300 degrees for 2 hours. Enjoy! (This is also great the next day warmed up and served over fettuccine noodles)
6 medium boneless, skinless Chicken Breasts
1 tsp. salt
1 cube butter or marg.
*I use half marg. half butter, so it doesn't burn
1 (4 oz.) can mushrooms, drained (opt)
3 Tbsp. seasoned flour
1 1/2 Tbsp. fresh squeezed lemon juice
1/2 C. flour
Pepper
1/2 onion, chopped (opt)
1 chicken bouillon cube
1 Cup water
1/2 pt. cream (1 cup)
DIRECTIONS:
Flour chicken; Melt butter in skillet over medium heat. Add floured chicken, and fry slowly, until golden brown on both sides. Remove & arrange chicken to 9x13 " glass pan & season with more Salt & pepper. Brown onions and mushrooms in remaining juices in skillet; stir in seasoned flour. Add bouillon cube, and 1 cup hot water; add lemon juice and finally the cream very slowly.
Let sauce simmer until thickened. Pour sauce over chicken. Cover with tin foil. Bake at 300 degrees for 2 hours. Enjoy! (This is also great the next day warmed up and served over fettuccine noodles)
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