Thursday, July 20, 2017

alice-springs-chicken



  • 2 large boneless skinless chicken breast pounded to 1/2 inch thickness
  • 2 Tbsp seasoning salt
  • 1/2 lb bacon
  • 1 c fresh mushrooms
  • 1/4 c prepared mustard
  • 1/3 c honey
  • 2 Tbsp mayonnaise
  • 1 Tbsp dried onion flakes
  • 2 c shredded colby jack cheese


How to Make It

  • Pound the chicken and salt both sides. Set aside. In large pan cook bacon. Remove bacon with slotted spoon to paper towel. Set aside.
  • Add mushrooms to bacon grease and saute until they release their moisture and brown up a bit. Remove with slotted spoon to plate and set aside.
  • Add chicken to pan and brown on both sides. Add more oil if needed.
  • Place chicken in greased baking pan.
  • Mix together the mustard, honey, mayo and onion flakes. Spoon evenly over breasts. Top with mushrooms.
  • Chop bacon into bits and add on top. Top with cheese.
  • Bake 350 degrees for 30 minutes
  • my-grandmothers-fresh-peach-cobbler



    • 1/4 cup melted butter
    • 1 cup flour
    • 3/4 cup sugar
    • 2 teaspoons baking powder
    • 3/4 cup milk
    • 5 -6 peaches, sliced
    • 3/4 cup sugar


    How to Make It

  • 1 Preheat oven to 350°.
  • 2 Pour melted butter into an 8x8 pan.
  • 3 Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
  • 4 Pour over melted butter.
  • 5 Cover with peach slices.
  • 6 Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
  • 7 Bake until batter rises to top and forms a nice brown crust, about 20 - 30 minutes.
  • Old Fashioned Pancakes



    • 1 1/2 cups all-purpose flour
    • 3 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 tablespoon white sugar
    • 3 tablespoons butter, melted
    • 1 egg
    • 1 1/4 cups milk
    • cooking spray


    How to Make It

  • Sift together flour, baking powder, salt, and sugar in a large bowl.
  • Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
  • Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.
  • Wednesday, July 19, 2017

    crockpot-stuffed-peppers



    • 4 green bell peppers
    • 1 lb ground beef
    • 1/2 cup cheddar cheese
    • 32 oz spaghetti sauce
    • 2 cup Cooked rice
    • 1 pepper (to taste)
    • 1 salt (to taste)
    • 1/4 cup onion


    How to Make It

  • Cut the tops off of the green peppers. Clean out seeds and white membrane. I used a melon baller for this.
  • In a separate bowl, mix together meat, rice, onion, salt, pepper, and cheese (use your own desired amount of cheese).
  • Stuff peppers with meat mixture.
  • Place in crockpot. Cover with spaghetti sauce.
  • Cook on low for 6-7 hours. If desired, add more cheese on top of peppers near end of cooking.
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    Mini Pineapple Upside Down Cakes



      Cake Ingredients:

    • 2 eggs
    • 2/3 cup white sugar
    • 4 Tbsp pineapple juice
    • 2/3 cup all purpose flour
    • 1 tsp baking powder
    • 1/4 tsp salt
    • Topping:

    • 1/4 cup butter (1/2 stick or 4 Tbsp)
    • 2/3 cup brown sugar (packed)
    • 1-can pineapple rings
    • 6-maraschino cherries


    How to Make It

  • Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
  • In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
  • In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
  • Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
  • Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet.
  • Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.
  • Place wire rack of cakes on sheet tray to cool.
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    greek-steak-pitas-with-caramelized



    • 1 to 1 1/2 lb top sirloin steak, cut in thin strips
    • 1 teaspoon dried oregano
    • 1 teaspoon Cavender’s All Purpose Greek Seasoning
    • 1/2 teaspoon salt and pepper
    • 2 large onions, sliced
    • 8 fresh baby portabella mushrooms, sliced
    • 2 tablespoons butter
    • 5 tablespoons olive oil or canola oil, divided


    How to Make It

  • For the onions-Heat a skillet on medium low heat. Add the butter and 2 tablespoons of oil.
  • Once the butter has melted, throw in the onions. Stir frequently.
  • The onions should cook down for at least 30 mins.
  • you may need to adjust the temperature if the onions begin to brown to soon.
  • The key is low and slow.
  • While the onions cook, move onto preparing and cooking the steak.
  • For the steak-Combine sliced steak, oregano, cavender, salt and pepper in a ziploc bag.
  • Mix until the seasoning has evenly coated the steak.
  • Heat 1 tablespoon of oil in a cast iron skillet over medium high heat.
  • Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak.
  • Do not over crowd the pan. Add 1 tablespoon of oil if the pan gets to dry.
  • Once the steak is cooked, throw your mushrooms in the pan and saute until tender.
  • Assemble the pitas with steak, onions and mushrooms
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    Peanut Butter Blossoms



    • 48 Hershey's Milk Chocolate Kisses*
    • 1/2 c. shortening
    • 3/4 c. creamy peanut butter
    • 1/3 c. sugar
    • 1/3 c. packed brown sugar
    • 1 egg
    • 2 tbsp. milk
    • 1 1/2 tsp. vanilla
    • 1 1/2 c. flour
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • Small bowl of granulated sugar


    How to Make It

  • Preheat the oven to 375 F. Remove wrappers from the chocolates. In a large bowl beat the shortening and peanut butter until blended. Add sugar and brown sugar and beat until fluffy. Add egg, milk and vanilla and beat well. Stir together the flour, baking soda and salt. Gradually beat it into the peanut butter mixture until combined.
  • Shape the dough into 1 in. balls. Roll in the bowl of granulated sugar and place on an ungreased cookie sheet about 1 in. apart. Bake for 8-10 min. or until lightly browned. Remove from oven.
  • Immediately press a kiss into the center of each cookie; the cookie will crack around the edges. Once you have pressed all the kisses in, let them sit for a min. and then come back and gently smoosh the kisses into the cookie once more. This prevents them from falling off while eating. Remove from cookie sheet and cool on a wire wrack.
  • I did not make 48 cookies, I got about 30 or so with this recipe. Hey, you can eat the extras! I also found out that Hershey's Hugs (white chocolate) are really good too! And I suppose that dark chocolate might be good as well....
  • These cookies are ALWAYS made during the holidays at my family's house. My dad loves them! Great classic that will never get old!
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