Corn Syrup Anybody???

This was too funny and I had to share it. Look close....this was inherited from Spencer's grandpa when we lived in his house. I pulled it out when I was making a pecan pie and decided that maybe corn syrup doesn't get better with age! :)
Happy Thanksgiving!

Easy Chicken

I know there are 1000's of "breaded chicken" recipes - this is just my current favorite.

Blend (in a blender):

1 tube Ritz crackers
2 T shredded parmesan cheese
1 t garlic powder
1 t Johnny's seasoning salt

Roll 4 chicken breasts in sour cream and in the crumb mix.

Bake at 350 for about 30 minutes - until chicken is cooked through (looks white inside when you cut into the middle).

Why I like it: fast, common ingredients, stays moist and yummy.

kids cookbook

i haven't tried any recipes yet
but it looks promising
"deceptively delicious"
by jessica sienfield (jerry's wife)
you hide veges in your normal meals
ex. butternut squash puree in mac and cheese
spinach in brownies
etc.
it's interesting

Dinner in a Pumpkin

I thought it was time for a new post and this one is a fun Fall dinner. It is a little bit like stroganof and squash. Here is the recipe:

Dinner in a Pumpkin

1 small to medium pumpkin
1 onion, chopped
2 Tbsp. vegetable oil
2 lbs. hamburger
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1 4 oz. can sliced mushrooms, drained
2 cans cream of chicken soup
1 1/2 cups cooked rice
1 8 oz. can chestnuts, drained

Cut top off pumpkin. Clean out seeds and pulp. Heat oven to 350 degrees. In a large skillet, sauté onions in oil. Add meat and brown. Drain. Add soy sauce, brown sugar, mushrooms and soup. Simmer for 10 minutes. Add cooked rice and chestnuts. Spoon mixture into cleaned pumpkin. Replace pumpkin top. Bake 2 hours on baking sheet. Scrape the cooked pumpkin off of the side as you serve it.

These are the ingredients I used (my husband laughs that I never follow a recipe correctly):
1 small to medium pumpkin
1 onion, chopped
1 lb. hamburger
4 Tbsp. soy sauce
4 Tbsp. brown sugar
2 4 oz. can sliced mushrooms, drained
3 cans cream of chicken soup
6 cups cooked rice
no chestnuts

Happy Fall!

DIABOLICAL CHOCOLATE CREAM PUFFS

Puffs:
1/2 cup Butter
1 cup Water
1/4 tsp. Salt
1 cup All-Purpose Flour
4 Eggs

Filling:
1 (5.9 ounce) Pkg. Instant Chocolate Pudding Mix
2 cups Heavy Cream
1 cup Milk

Necessary Hedonistic Flourish:
1 Pkg. Chocolate Chips

DIRECTIONS:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix together Chocolate Instant Pudding Mix, Heavy Cream and Milk. Cover and refrigerate to set.
3. Whisk together Flour and Salt. Set aside.
4. In a pot (2 quart or larger), bring Water and Butter to a rolling boil. Remove from liquid from heat and stir in Flour and Salt mixture. Stir until the mixture forms a ball.
5. Transfer the dough to a large mixing bowl and allow it to cool for 3 minutes. Using a wooden spoon or stand mixer, beat in the Eggs one at a time, mixing well after each.
6. Drop dough by tablespoonfuls onto an ungreased baking sheet. (Parchment paper or Silpat liner work best to prevent sticking.)
7. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
8. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
9. Melt Chocolate Chips in double-boiler.
10. Dip split or filled side of the puff into melted chocolate. Cool completely.
11. Devour!

Berry Pie

I used my favorite pie-crust recipe, but with Bobs Red Mill 100% whole wheat pastry flour. This crust was heavenly!

Remember to be nice to your dough as you combine the ingredients. There should be visible lumps of butter in your dough as you role it out.

I filled it with:

3 C. blueberries
3 C. blackberries
2 tsp. cinnamon
1/2 C. sugar
4 T. cornstarch

then baked it for 35 minutes at 350*

Whole Wheat Spice Bars

I've gotten many requests for the recipe for this, and now it's in a centralized location for all to enjoy:

Wet Ingredients
3/4 cup vegetable oil
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla

Dry Ingredients
2 cups whole wheat flour
1 tsp baking soda
1 tsp salt
2 tsps cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg

Blend wet ingredients until smooth. Add dry ingredients and mix until all ingredients are moist. Spread dough onto 1 large cookie tray leaving about 1 inch from the edges. Bake 15 minutes at 325 degrees. Cut in squares and enjoy.

Variations:
Add more flour to make cake-like
Add chocolate chips

big daddy surprise

this was big daddy's spontaneous creation for dinner tonight- best food i've had in a LONG time.

4 boneless skinless chicken breasts
1/4 t. lemon pepper
1/4 t. oregano
1/4 t. sea salt
1/2 c. heavy cream
4 slices mozzerella
1 tomato, thinly sliced
1 avocado, thinly sliced
french bread, topped with butter and garlic, toasted

place chicken in a shallow baking dish. lightly sprinkle with seasonings. spoon heavy cream on top. bake at 350 degrees for 20 minutes. top with mozzerella and tomato and cook 5 minutes or until chicken is done. top with avocado and serve immediately with warm garlic bread. mmm...

STRAWBERRY RHUBARB PIE

1 cup white sugar
1/2 cup all-purpose flour
3 cups fresh rhubarb, chopped into 1/4" pieces
3 cups fresh strawberries, sliced
1 recipe pastry for a 9" double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes (letting the filling rest is essential, or the pie will be too runny). Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

And here's my recipe for a 9" double crust:

2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) butter, cold, cut into small cubes
1/4 cup ice water, plus more if needed

In a mixing bowl, combine flour and salt. Add butter, and use a pastry blender to cut the butter in until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.

Add ice water two tablespoons at a time, working it in before adding more, just until dough holds together without being wet or sticky. Test the consistency by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

WHOLE WHEAT BREAD

So, maybe this is cheating, but I posted this recipe on my blog in poem form and I just don't have the heart to chop it up and make it all boring and post it here. So check out the link:

http://chicklegirl.blogspot.com/2007/06/poetry-thursday-6707.html

I promise you won't regret it. This is my mother-in-law's recipe and it's utterly delicious. I eat a slice every morning for breakfast. Make it at your own risk; until the bread cools, it is so highly addictive that you'd swear it was whole-wheat crack in loaf form. Hide your butter and don't say I didn't warn you.

Christmas Casserole

Christmas Casserole

• 24 oz. Frozen hash browns
• 1/2 C. Butter, melted
• 3 Beaten eggs
• 1C. Half and half
• 1/2 tsp. Seasoned Salt
• 1C. Grated Swiss cheese
• 1C. Grated cheddar cheese
• 1C. Diced ham or cooked, crumbled bacon

Put frozen hash browns into a 9x13 inch pan. Pour melted butter over. Bake for 20 minutes at 375*. Combine remaining ingredients in a large bowl. Pure on top of potatoes and mix. Return pan to oven and cook another 40 minutes.

When serving I like to top it with sour cream and salsa (homemade if possible) and a couple of slices of avocados. Yum!

banana crumb muffins

courtesy of allrecipes.com
these were FABULOUS. moist. delicious. crumbly. and super easy to make.

INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Salsa

Salsa

• 1 Clove garlic
• 3/4 Inch slice of white onion, chunked
• Juice of 1 lime
• 3 Tomatoes, seeds and loose membranes removed, quartered
• 1 Handful fresh cilantro
• 1 Jalapeno pepper, the heat depends on how much of the membrane you include.
• Salt to taste

Combine all ingredients in food processor and pulse until ground. Serve with tortilla chips. Keep refrigerated.

Santa Rosa Valley Salad

Santa Rosa Valley Salad

• 1 Box seasoned long grain and wild rice mix (like Uncle Ben’s)
• Juice of 1 lemon
• 3 Chicken breast halves, cooked and diced
• 4 Green onions, chopped
• 1 Red bell pepper, diced
• 3 oz. Chinese pea pods, ends removed
• 2 Medium avocados, diced
• 1 C. Chopped pecans, toasted
• Lettuce leaves for garnish, red leaf looks nice

Dressing:

• 2 Cloves garlic, minced
• 1 Tbsp. Dijon mustard
• 1/2 tsp. Salt
• 1/4 tsp. Sugar
• 1/4 tsp. Pepper
• 1/3 C. Seasoned rice vinegar
• 1/2 C. Vegetable oil

Combine dressing in blender. Cover and refrigerate. Cook rice according to package directions. Mix with all salad ingredients except avocados and pecans. Combine with dressing and refrigerate 2-4 hours or up to 24 hours. Before serving add avocados and pecans and garnish with lettuce leaves.

snickerdoodles

Mrs. Sigg's Snickerdoodles

INGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Makes 4 dozen.

GREEK PASTA SALAD

1 c (8 oz.) dry orzo (or rotini or farfalle) pasta
4.25 oz can chopped black olives
½ c chopped green olives
8 oz (1 c) crumbled feta cheese
2 c chopped marinated artichoke hearts
½ c chopped red pepper
½ c chopped green pepper
¼ chopped red onion
½ c chopped fresh parsley
½ c olive oil
½ c vinegar
½ t dried basil
1 t dried oregano
½ t garlic powder (1 clove fresh garlic, pressed)
½ t mustard powder
salt and pepper to taste


Cook pasta per package’s instructions. Drain, rinse, and cool in refrigerator for 1 hour. In a large bowl, combine pasta with black and green olives, feta, artichoke hearts, red and green peppers, onion and parsley. In small bowl or bottle, combine oil, vinegar, garlic, herbs and spices, and shake well to mix. Drizzle dressing over pasta mixture and toss to coat completely. Chill for an additional hour before serving. This salad tastes even better after being refrigerated over night. Optional: add 8 oz. pepperoni or salami slices, cut in halves or quarters. Makes six 1½ cup servings.

clam chowder

ingredients:

3 (6.5 ounce) cans minced clams (or 1 1/2 c fresh)
1/2 c minced onion
2 potatoes cubed
1/2 c diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 pint heavy cream
1 pint nonfat milk
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste

directions:

drain juice from clams into a large skillet over the onions, potatoes and carrots. add water to cover, and cook over medium heat until tender. meanwhile, in a large, heavy saucepan, melt the butter over medium heat. whisk in flour until smooth. whisk in cream and stir constantly until thick and smooth. stir in vegetables and clam juice. heat through, but do not boil. stir in clams just before serving. if they cook too much they get tough. when clams are heated through, stir in vinegar, and season with salt and pepper. i salted mine at the table, next time i might even add more salt to the chowder. serves 6.

Enchiladas Suizas

Salsa Verde

1 lb. tomatillos, husked and quartered
2 chopped garlic cloves
1/2 small red onion, chopped
1 small can diced green chilis
(also good with 1 small diced jalapeno pepper instead)
1 3/4 c. chicken broth
1 c. whole sour cream
freshly ground black pepper, to taste

Prepare salsa verde: In meduim saucepan, bring tomatillos, garlic, onion, chilis and broth to a boil over med-high heat. Reduce heat to low and simmer until tomatillos and onions are soft (about 20 minutes.) Let cool! Pour into a blender and puree. Add sour cream and pepper and blend till smooth. Pour sauce back in to saucepan and simmer over low heat.

Enchiladas

4 boneless skinless chicken breasts
1/2 c. chopped fresh cilantro (+ 1 more tablespoon, chopped, for garnish)
salsa verde
12 corn tortillas
1 cup grated monterey jack cheese

Preheat oven to 400 degrees.
Boil chicken until cooked through, cool and shred.
In a large bowl, combine cooked chicken and cilantro with 1/3 cup salsa verde. Spoon another 1/3 cup salsa verde into bottom of a greased 9x13 inch baking pan.
Using tongs, dip tortillas one at a time into remaining simmering sauce. Soften tortilla about 5 seconds. Transfer tortilla onto a plate. Spoon about 1/4 cup chicken filling onto center of tortilla. Roll tortilla around filling and place, seam side down, in baking pan. Repeat with all tortillas and filling.
Pour remaining salsa on top of filled tortillas. Sprinkle with grated cheese. Bake until enchiladas are hot and cheese is melted, about 25 minutes. Garnish with remaining cilantro.

(I serve this with spanish rice and black bean soup. It is a little time consuming, but SUPER YUMMY.)

Asian Grilled Tuna

1/4 cup sesame or olive oil

1/4 cup soy sauce

2 Tablespoons orange juice

1 tablespoon honey

3 cloves garlic, minced

2 Tablespoons chopped fresh ginger

1/2 teaspoon pepper

6 6-ounce tuna steaks

1. In a small bowl, whisk together all the ingredients.

2. Place tuna steaks in a resealable plastic bag and pour marinade over steaks. Seal the bag and turn to coat

Marinate in the frig for 1 hour

3. Brush or spray the grill grid with vegetable oil

4. Discard marinade.

5. Grill steaks with the lid down for 3 to minutes on each side for rare to medium-rare.

BLT SALAD & AVOCADO DRESSING

(With apologies to Martha Stewart, from whom the recipe originally came—but I tweaked it a bit!)

Salad:

24 strips ¼-inch-thick-cut bacon (1 pound)
2½ bunches lettuce
1 c avocado dressing
2 pounds tomatoes
1 pint cherry tomatoes
Salt and freshly ground black pepper

1. Heat oven to 425°. Arrange bacon strips on a wire rack set or on parchment paper on a baking pan. Place pan in oven until bacon is golden brown and crisp, about 15-20 minutes. Remove from oven, being careful of the bacon fat that has collected under the rack, and set aside.

2. Arrange lettuce in the bottom of a salad bowl; drizzle with half the avocado dressing. Cut tomatoes into 1/4-inch-thick slices; cut cherry tomatoes, depending on size, in half. Arrange tomato slices over lettuce; scatter cherry tomatoes over tomato slices.

3. Set aside two strips of bacon for the dressing. Crumble the remaining bacon strips over tomatoes. Drizzle with remaining avocado dressing, season with salt and pepper to taste, and serve immediately. Serves 12.


Dressing:

1 ripe avocado
¼ cup loosely packed fresh basil leaves
1 small clove garlic, peeled (or 1/2 teaspoon garlic powder)
Juice of 2 limes
3 tablespoons red-wine (I use balsamic) vinegar
½ cup olive oil
½ cup water (the original recipe doesn't call for this, but I use it to thin out the dressing for drizzling)
2 strips bacon
Salt and freshly ground black pepper

Note: Because of the bacon and balsamic vinegar, this dressing will have a rather unappetizing brownish green appearance. Once you get past the way it looks, it's actually one of the most delicious dressings ever—but if the look bothers you, just omit the bacon and substitute a paler vinegar such as cider vinegar.

Slice avocado lengthwise. Remove and discard the pit and peel, and place flesh in the bowl of a food processor. Add basil, garlic, lime juice, and vinegar; process until combined. Slowly add olive oil through the machine’s feed tube, and process until the dressing is smooth. It should have a thick but pourable consistency; give an extra squeeze or two on the limes to adjust consistency. Season with salt and pepper, and use immediately. Makes 1 cup.

AZTEC SALAD

6 servings

Quinoa salad:
1 c. quinoa
2 c. water
2 green onions, finely chopped
1/2 c. corn kernels, thawed if frozen
1 T. finely chopped cilantro
2 T. toasted pine nuts

Bean Salad:
15-oz. can black beans, drained and rinsed
2 large roma tomatoes, diced
2 T. finely chopped cilantro

Dressing:
6 T. lemon juice
3 T. olive oil
1 medium clove garlic, finely minced
3/4 t. chili powder
3/4 t. ground cumin
3/4 t. dried oregano
1/2 t. salt
cayenne pepper to taste

Lemon wedges to serve

1. Mix dressing ingredients.

2. To prepare quinoa salad: In a medium sauce pan, bring quinoa and
water to a boil, reduce heat, cover, and simmer for 15 minutes.
Remove from heat and transfer to a boil. Fluff with fork and stir in
green onions.

3. When quinoa has cooled, stir in corn, cilantro, and pine nuts.

4. Mix together ingredients for bean salad. Stir in 3 T. of the
dressing and refrigerate.

5. Stir remaining dressing into the quinoa salad. Cover and refrigerate.

6. Bring the salads out of the refrigerator 30 minutes before serving
(or like me, make it right before you eat it and skip the
refrigerator). Spoon quinoa salad on a platter and top with bean
salad. Serve with lemon wedges.