Thursday, November 20, 2014
So I made this recipe I saw the other day online. In addition to the baking mix and cheddar cheese, it also called for cooked and crumbled bacon pieces.
I tried it at first with the bacon pieces, but I can tell you from my experience, the bacon crumbles simply did not adhere to the chicken, so I opted to just go for it without the added bacon. Worked like a champ and the tenders had an awesome cheddar cheese taste.
8-10 chicken tenders (or boneless chicken breasts cut into strips)
1 1/3 cup baking mix (like Bisquick)
1 cup finely shredded cheddar cheese
1 tsp. black pepper
1 tsp. paprika
2 eggs, beaten
Preheat deep fryer to 375 degrees (or put about 1 cup oil in a large skillet to fry).
Combine baking mix, shredded cheddar cheese, garlic salt, black pepper and paprika in a large zip-top bag, shaking well to mix.
Beat eggs in a shallow bowl, and dip half the chicken tenders in the egg, then add them to the zip-top bag, seal bag and shake to coat. Remove tenders to a cooling rack.
Repeat with remaining chicken tenders and allow to rest 30 minutes before frying (this helps the coating stick to the chicken).
Fry chicken tenders in batches for approx. 8-10 minutes, or until cooked through. Remove tenders from fryer and let drain on paper towels. Keep warm in the oven set on 170 degrees while the remaining tenders are frying. Serve immediately.
Yield: 4-5 servings
These are the perfect biscuits to accompany some fried chicken, chicken fried steak, or split and make breakfast biscuits by adding some scrambled eggs between the layers! Yummmmy!
2 cups baking mix, like Bisquick (or make your own)
2/3 cup milk
1 cup shredded cheddar cheese
4 pieces of bacon, fried crisp and crumbled
Preheat oven to 425 degrees.
In a large bowl, mix baking mix, milk, bacon, and shredded cheddar cheese together. Drop by rounded spoonfuls on lightly greased baking sheet.
Bake 8-10 minutes or until cooked through and golden.
Tuesday, November 18, 2014
We've been making this cookies in our family for many years. My husband is actually the cookie baker as he grew up helping his grandmother make cookies.
She always started baking cookies in November and had tins and tins of cookies for everyone to share at the holidays. I just love traditions like that!
3/4 cup shortening
1/2 cup sugar
1/4 cup brown sugar, packed
1 3/4 cup flour
1/2 tsp. baking powder
2/2 tsp. salt
2 tsp. vanilla extract
1/2 tsp. almond extract
3 1/2-4 dozen chocolate kisses
colored sugar for decorating, optional
Preheat oven to 350 degrees.
Using a stand mixer, cream shortening and sugars until fluffy. Add egg and extracts and beat well. Add flour, baking powder and salt, mixing until well blended.
Form dough into 1"-inch balls and press each ball around a chocolate kiss until it is completely enclosed. Dip tops in colored sugar if desired.
Bake on ungreased baking sheets 12 minutes.
Yield: 3 1/2 dozen
Monday, November 17, 2014
A beef-shoulder roast is an inexpensive roast cut from the muscled shoulder area of the beef. The tough, slightly chewy shoulder roast dries out easily but benefits from moist-cooking methods such as braising, which tenderizes the roast as it simmers slowly in liquid. Braising a shoulder roast in liquids such as broth, apple juice or even beer or wine turns even the toughest roast beef into a flavorful, fork-tender dish. Economical and delicious, this roast is perfect for a Sunday dinner.
1 Beef shoulder roast (100% grass-fed beef preferred)
6-8 potatoes, peeled and left whole
1 large onion, peeled and quartered
1 tsp. thyme leaves
1 tsp. salt
1 tsp. course-ground black pepper
1 tsp. garlic powder
1/2 cup flour
2 cups beef broth (I used beef bone broth)
1 cup red wine
Preheat oven to 350 degrees and spray a large roasting pan with cooking spray.
Place beef shoulder roast in pan and season on both sides with thyme leaves, salt, pepper and garlic powder.
Arrange potatoes and other root vegetables around the roast. Sprinkle flour over all and pour beef broth and red wine in pan (this will make the pan gravy).
Remove roast, potatoes and root vegetables to a platter and serve immediately with pan gravy.
Friday, November 14, 2014
This recipe has been around in my family for a long time. Rather than stuffing the pork chops by cutting a slit in the side, the stuffing sits on top.
The pork chops and stuffing are then covered in cream of mushroom soup and baked until tender.
One of my husbands favorite meals and one I hope you will enjoy it as well.
2 one-inch thick center cut pork chops (mine were from Sunny Cedars Farm)
1/2 loaf of soft white bread, torn into small pieces
1 onion, chopped
2 tsp. poultry seasoning
1 tsp. parsley leaves
salt and pepper to taste
1 can cream of mushroom soup
1/2 cup milk
Preheat oven to 350 degrees.
In a large bowl combine bread torn into small pieces, onion, poultry seasoning, parsley leaves, salt and pepper to taste.
Spray a 13 x 9 -inch baking dish with cooking spray and place pork chops in dish. Sprinkle salt and pepper over chops and top with a spoonful of stuffing, making sure it is well compressed over the top of the pork chops.
Mix 1 can cream of mushroom soup with 1/2 cup milk until well combined; pour mixture over pork chops and stuffing.
Bake, uncovered 1 hour. Serve immediately.
The best, most moist coffee cake EVER! This is so delicious and very easy to make. Even better if you use fresh pumpkin puree.
2 cups flour
2 tsp.baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter
1 cup granulated sugar
2 large eggs
1 cup pumpkin puree (make your own)
1 tsp. vanilla extract
1/2 cup sugar
2 tsp. ground cinnamon
1/2 cup chopped pecans
Preheat oven to 350° F. Grease and flour 9-inch round or square baking dish.
For Streusel Topping:
Combine 1/2 cup sugar, 2 tsp. cinnamon and 1/2 chop chopped pecans
Combine flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.
Spoon half of batter into prepared cake pan. Sprinkle 1/2 the Streusel Topping over batter. Spoon remaining batter evenly over Streusel Topping; sprinkle with remaining Streusel Topping.
Bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
Thursday, November 13, 2014
So warm and comforting, this Chicken and Potato Chowder is easy to do and delicious to eat!
1/4 cup unsalted butter
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1 tsp. dried thyme
1/4 cup all-purpose flour
4 cups chicken broth (make your own)
2 cups milk, or more, as needed
2 cups frozen, cubed potatoes or 2 russet potatoes, peeled and diced
2 cups diced cooked chicken
1 1/2 cups shredded sharp cheddar cheese
salt and freshly ground black pepper, to taste
2 tbls. chopped fresh parsley leaves
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.