Mozzarella Beef Burgers

1 lb ground beef
1/2 cup shredded mozzarella cheese
1/2 cup bread crumbs
1/4 cup barbeque sauce, divided
4 hamburger buns

Preheat grill (or broil on oven) to medium high heat. Mix meat, cheese, bread crumbs and 2 Tbsp of the bbq sauce. Shape into four patties. Place patties on grill or dish if broiling in oven. Cover grill with lid. Grill 4 to 6 min, Broil to brown on both sides and well done. Brush remaining 2 tbsp bbq sauce during last 2 min of grilling time.

Fill buns with burgers and lettuce if desired.

Cheesy Beef Corn Chip Skillet

1 lb ground beef
1 small onion, chopped
3/4 cup water
1 pkg taco seasoning mix
2 cups corn chips
1/4 lb velvetta, cut into 1/2 inch cubes
2 cups shredded lettuce
2 tomatoes, chopped

Brown meat with onions in large skillet; drain. Add water and seasoning mix; cook as directed on package. Cover meat mixture with chips and velvetta; cover. Cook on low heat 5 min. or until Velvetta is melted. Top with lettuce and tomatoes.

Spinach Lasagna Rolls

4 oz (1/2 of 8 oz pk) cream cheese softened
1 pk frozen chopped spinach, thawed and well drained
1 1/4 cups shredded low moisture whole milk mozzerela cheese, divided
1/4 cup grated parmesan cheese
6 lasagna noodles, cooked and drained
2 cups spaghetti sauce

Heat oven to 375 degrees. Mix cream cheese, spinach, 1 cup mozzarella and parmesan until well blended; spread onto noodles. Roll up tightly.

Place, seam sides down, in a 9 inch sq baking dish; top with sauce and remaining cheeses.

Bake 30 minutes or until heated through.

Pumpkin Creme Pies

For Creme Pies

1 cup brown sugar
1 cup sugar
1 cup vegetable oil
1 can pumpkin (15 oz)
2 whole eggs
1 tsp vanilla extract
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1 tpsp ground ginger
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cloves

For Filling

1 pkg cream cheese softened (8 oz)
1 stick unsalted butter, room temp
1 pck powdered sugar, (16 oz)
3 drops vanilla extract
2 dashes cinnamon

Preheat oven to 350 degrees. Pumpkin Creme Pies: Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at a time, mixing well after each addition, followed by vanilla. In a seperate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. Cut 3 inch squares of parchment paper, about 24. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. (Note that the squares allow the baker to move the square while keeping the bag in the same spot. Just squeeze for easy circle making!)

Transfer each square to a baking sheet. Bake for 11 minutes, or until firm, and cool on a rack.

Cream cheese filling: Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half of the pies and top with another piece. Enjoy right away, or chill overnight. These keep very nicely in the fridge for at least a few days! A great version of oatmeal cream pies!!! YUMMY!!!!!!!!!!!!!!!

Asian Pork Tenderloin

1 1/2 lbs whole pork tenderloin
1/2 cups reduced sodium soy sauce
1/4 cups sesame oil
2 tbsp worcestershire sauce
2 cloves garlic, minced
2 tbsp light brown sugar
1/2 tsp onion powder
1 tsp freshley cracked black pepper
2 tbsp chili garlic sauce (I omitted)
1 tbsp cornstarch
1 cup reduced sodium chicken broth at room temp
2 whole green onions (green parts only) diced for garnish

Rinse and pat dry the pork loin. In a gallon baggie, combine the soy sauce, sesame oil, worcestershire sauce, garlic, brown sugar, onion powder, pepper and chili garlic sauce. Seal, squeeze out air, seal baggie and refridgerate for 6-8 hours. Preheat oven to 400 degrees. Line a 9x11 baking dish with non-stick foil or use regular foil and spray with cooking spray. Using tongs, transfer the pork loin to the prepared baking dish. Pour the marinade over the pork loin. Bake for 1 hour, turning pork loin every 20 minutes or internal temp reaches 145-150 degrees. Remove the loin to serving plate, cover with foil and let rest for 15-20 minutes while you finish the sauce..

Empty the pan drippings into a small sauce pan and heat over medium heat. Combine the cornstarch with room temp chicken broth and whisk until smooth. Add the broth to the boiling pan drippings and cook for a minute or two. Remove from the heat. Slice Pork loin and place on serving platter. Drizzle sauce over all before serving and place any extra sauce in a extra dish on the side. Garnish with onions.

Accordian Sandwiches

1 1b loaf Italian bread or 1 lb French bread
1/4 cup mayo
1 tbsp italian dressing
1 tpsp grated parmesan cheese
5 oz very thinly sliced cooked chicken or any lunch meat will do
8 slices cheddar cheese, slices split in half

Preheat the oven to 375 degrees. Cut the bread into 16 slices, but no through the bottom crust. In a small bowl stir together mayo, italian dressing and parmesan. Tuck lunch meat and cheese slices between every other bread slice. Place a well rounded teaspoon of mayo mixture in the slits with the meat, spreading slightly. Place on a baking sheet. Bake loaf in the 375 degree about 15 minutes or until hot.

Pumpkin Pie Dip

1 8 oz cream cheese, softened

2 cups powdered sugar

1 15 oz pumpkin pie filling

1 tsp ground cinnamon

1/2 tsp ground ginger

gingersnaps

apples and pears cored and sliced

Beat the cream cheese and sugar at medium speed with an electric mixer until smooth. Add the pie filling, cinnamon, and the ginger, beating well. Cover and chill for 8 hours. Serve with gingersnaps and apple and pear slices.

Yeild 3 C dip

I made this for a church social event and Dawson helped me~ he loves helping me in the kitchen!

Oven Fried Chicken Chimichangas

2/3 cup picante sauce or 2/3 cup of your favorite salsa
1 tsp ground cumin
1/2 tsp dried oregano leaves crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tbsp margarine, melted
shredded cheddar cheese, for serving
chopped green onions for serving
picante sauce for serving

Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions. Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Brush with melted margarine. Bake at 400 F for 25 min or until golden. Garnish with additional cheese and green onion and serve salsa on the side.

Easy Cream of Chicken Rice Soup

2 tbsp olive oil
2 skinless boneless chicken breast halves shredded
salt and pepper to taste
1 tbsp butter
1/2 small onion, chopped
2 cloves garlic, finely chopped
3 tbsp all purpose flour
10 sprigs italian flat leaf parsley (or parsley flakes)
3 sprigs fresh thyme
1 bay leaf
3 cups chicken stock
3 cups milk
1 cup water
1 cup uncooked instant rice
1 tsp old bay seasoning

Heat the olive oil in a large pot over the medium heat. Place chicken in the pot, season with salt and pepper, and cook 5 minutes, until juices run clear. Remove chicken, and set aside. Reduce heat to medium low. Melt butter in the pot. Stir in the onion and garlic and cook 5 minutes. Stir in flour, and cook until lightly browned.

With a piece of kitchen twine, tie together the parsley twigs, thyme sprigs, and bay leaf. Pour stock and milk in the pot, and stir in the cooked chicken. Place herb bundle into soup. Simmer 25 minutes.

Bring the water to a boil in a seperate pot, and stir in instant rice. Cover, reduce heat to low, and simmer 5 minutes.

Remove and discard herb bundle from soup. Stir in cooked rice and season with Old Bay before serving

Pineapple Upside Down Cake

2/3 cup butter
3/4 cup brown sugar

Place the butter and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it is heavy and will be less likely to scorch.

1 can pineapple slices
maraschino cherries (enough to fill the centers of the pineapple)

Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapples. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge).

Prepare a box of yellow cake mix following the directions on the box to mix the batter (Do not bake in a seperate pan; follow instructions below).

Pour the batter over the pineapple and cherries.

Bake at 350 degrees F. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit for 5 minutes, then turn it upside down on a serving dish.

Scratch Cake:

1 cup flour
1 tsp baking powder
1/2 tsp salt
2 eggs
2/3 cup sugar
1/4 cup milk

Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries (same as above). Bake at 350 degrees F and follow the same steps as above.

Pork Butt On The Grill

This is so tasty!!!! It is a very lengthy and time consuming recipe but very worth it!

1( 8 pound) pork butt

4 cups wood chips, soaked in water for 1 hour (we didn't do this, we have a gas grill).

*Brine, recipe follows
* Garlicy Marinade, recipe follows
* Dry Rub, recipe follows
* Mop Spray, recipe follows
* BBQ Sauce, recipe follows

Preheat a charcoal grill or gas grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips (if you are doing this). Place 1 cup water in a metal drip pan on opposite side.

Inject the pork butt with brine about ever 2 inches and then rub the marinade and dust with dry rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replinish the coals as the temp drops, the chips as the smoke dissipates and the water in the drip pan.

After 6 hours, spray the pork with cider mop every half hour. Cook until the thermometer place into the thickest part of the pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2 pound servings, place on plates and serve with extra sauce alongside.

Brine:
1 cup apple juice
1/2 cup water
1 tbsp worcestershire sauce
1 tbsp salt
1 tbsp granulated sugar

Combine all ingredients in a bowl until the salt and sugar disolve and then place into meat syringe for immediate brining or reserve, refridgerated, for later use.

Garlicy BBQ Sauce:

1/2 cup onion, chopped
1/4 cup water
1/4 cup worcestershire sauce
3 tbsp plus 1 tsp garlic, coarsely chopped
2 tbsp low sodium soy sauce

Place all ingredients into a blender and puree. Remove to an airtight container and store in the fridge until needed.

Dry Rub:
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tbsp freshly ground black pepper
2 tbsp crab boil seasoning (recommended: Old Bay)
1/2 tsp ground ginger

Combine all ingredients in a medium bowl. Mix well and store in an airtight container for later use.

Cider Mop Spray:
1 cup apple juice
1 cup water
1/4 cup cidar vinegar

BBQ Sauce:

2 tbsp canola oil
1/2 cup smoked bacon, cut into rectangles about 1 inch long and 1/2 inch wide
1/2 cup sweet (Vidalia or Maui) onion, minced
1/2 cup garlic, minced
1 tsp onion powder
1 tsp garlic powder
2 tsp freshly ground black pepper
1/4 tsp ground cloves
1/2 cup dark brown sugar
1/2 cup water
1 cup tomato ketchup
1/4 cup yellow mustard
1/2 cup honey
1/2 cup apricot preserves
1/4 cup apple juice
cider vinegar

Heat the oil in a sauce pan set over medium heat. Add the bacon and cook until browned and crispy about 4 minutes (we used microwavable bacon). Reduce the heat to low and add the onion, garlic, onion powder, garlic powder, black pepper and cloves. Cook for 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with vinegar. Remove the bacon. Puree the mixture with a hand blender and then cool and reserve for later use.

Skillet Parmesan Chicken

Very Yummy!

Ingredients
4 boneless skinless chicken breast halves
salt and pepper
1/2 cup flour
1/2 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese
1 eggs
1/2 cup milk
1 tablespoon butter
2 tablespoons olive oil
more parmesan cheese, for sprinkling on top
4 ounces sliced mozzarella cheese ( if you can get it, the soft fresh kind is best - it melts sooooo creamy)
your favorite marinara sauce or store bought spaghetti sauce

Directions
Pound the chicken breasts between two slices of plastic wrap until about 1/4" thick.
Season with salt and pepper.
Dredge chicken in flour and shake off excess.
Dip in egg/milk mixture, then in breadcrumb/Parmesan mixture.
Heat the butter and olive oil in a large deep skillet.
Brown the chicken breasts over medium heat until golden on each side (about 2-3 min per side).
Remove to a plate and keep warm.
Add the marinara sauce to the skillet.
Heat to boiling and simmer 10 minutes.
Add the chicken breasts to the sauce and sprinkle Parmesan over them.
Place a slice of mozzarella on each piece of chicken.
Cover and simmer about 8- 10 minutes or until the cheese has melted and the chicken is tender.
Serve with your favorite pasta-

Pork Chop Dinner (Crockpot or Stove Top)

6 pork loins, trimmed (I used pork scallopini)
1 tbsp vegetable oil
1 large onion, sliced
1 medium green pepper, chopped
1 (4 ounce) can mushroom stems and pieces drained
1 (8 ounce) can tomato sauce
1 tbsp brown sugar
2 tsp worcestershire sauce
1 1/2 tsp cider vinegar
1/2 tsp salt
hot cooked rice

In a skillet, brown pork chops on both sides in oil, drian. Place chops in a slow cooker (I didn't do this, I put it on the stove top just until the vegetables get tender (next). Add the onion, green pepper and mushrooms. In a bowl, combine the tomato sauce, brown sugar, worcestershire sauce, vinegar, and salt. Pour over meat and vegetables. Cover and cook on low (in the crockpot) for 4-5 hours or until meat is tender. Serve with rice if desired.

Barbequed Chicken

I served this the other night as a quickie, i made the sauce that was mentioned instead of pouring a bottle of sauce on top of the chicken (I have done that in the past to make it easy!). It was pretty good!

4 lb chicken wings or other pieces ( I used 2 chicken breasts and didn't use as much of the ingredients that the recipe called for)
1 1/2 cup catsup
1/2 cup onion, chopped
4 tbsp water
8 cloves garlic, minced
2 tbsp white vinegar
2 tbsp brown sugar
2 tbsp worcestershire sauce
2 tsp chili powder
1 tsp dry mustard
1 tsp oregano
4 bay leaves
2 to 3 dashes hot pepper sauce (optional)

Preheat oven to 350 degrees. Rinse chicken. Cut at joints and discard wing tips or other chicken parts you don't want. Arrange on ungreased cake pan in a single layer. Bake for 45 minutes; drain fat. Meanwhile combine rest of ingredients in a saucepan. Bring to a boil; reduce heat and simmer uncovered for 2 minutes, stirring occasionally. Remove bay leaves. Pour barbeque sauce over the chicken and bake 30 minutes longer, stirring half-way through.

Chicken Curry with Carrots

Cut lean beff or chicken, lamb, shrimp into cubes and chop onion finely. Stir-fry meat with onion in oil or butter in large skillet until onions are lightly browned. If you wish add veggies. Add water and bring to a boil. Reduce heat and simmer until meat and veggies are tender. Add curry ( you could add curry powder to this) blocks until completly melted and simmer for 5 minutes stirring occasionally. Serve over hot rice or noodles.

While in Japan curry is very popular throughout the restaurants, it is a indian food. There is this place called coco curry where they serve curry and you can get the curry as spicy as a number 10. The number 1 makes my tongue tingle and gives me acid reflux (you can also get mild). Jeff gets a #2 and I cannot see how! In the commisary (among other places they sell this mix (it is a block of curry that you melt in with your onion, vegetables and water. You bring to a boil and bring to a thick mixture and pour on your rice... very tasty in my opinion.

Rice Balls or Omusubi

You can get these here and Hayley and I love them,we like them with seaweed! It has a salty taste and the rice is sticky... I found a recipe online and I am going to try it soon.


How to make Omusubi (rice balls)


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Using cooked hot rice is an essencial point.

Add a teaspoon of salt to 1 cup of water. Put salt water on both hands to prevent sticking (temizu). Remember to put salt water on both hands before making each rice ball. Put about a handful of rice into a small bowl and shake bowl to make a roughly round shape before packing with hands into a ball (Fillings can be set in the center). Make sure you tightly pack while forming the rice ball to prevent crumbling. If too tightly packed it is not tasty.

Triangular Omusubi (This is a suitable form for any filling)

Hold rice in left palm (or right, if left-handed). Fillings can be set in the center of rice and covered. Using other palm with slightly bend fingers and hold together on top to pack rice. The upper palm forms a triangle while the lower hand holds the rice in between the thumb and fingers widthwise. Repeat packing three times to form a triangular omusubi.

Round Omusubi

Same as Triangular. Use upper palm roundly bent.

Ball Omusubi

Same as Round. Use lower palm also roundly bent.

Tawara (straw bag) Omusubi

Shoud be small (2 bites size) to look neat. It is too small to put fillings in the center, so mix fillings together with rice for easy making. Hold rice in left palm (or right, if left-handed) and gently squeeze into the form of a log. Use top palm to hold widthwise and roll with both hands.

Kinchaku (purse) Omusubi

Cover a small bowl entirely with plastic wrap and place rice on top. If desired, add fillings to the center and cover with rice. Hold rice together by picking up the edges of the plastic wrap and squeezing lightly to pack. This is an easy to make with small portions of rice. Freeze as is and heat in a microwave oven prior to eating.




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Triangular Omusubi
Hold rice in left palm. Fillings can be set in the center of rice and covered. The upper palm forms a triangle while the lower hand holds the rice. Repeat packing three times to form a triangular omusubi.


Tawara Omusubi

Hold rice in left palm and gently squeeze into the form of a log. Use top palm to hold widthwise and roll with both hands. Fillings can be set in the center.

Mammaw Crosby's Beef and Beans

I love this! My daddy always called this cowboy food!

1 large chopped onion
1 large bell pepper
1 1/4 lb ground beef
1/2 cup catsup
1/2 tsp brown sugar
2 Tbsp mustard
2 tsp worchestershire sauce
1 large can pork and beans

Brown onion, bell pepper and ground beef; drain. To 1 large can of pork and beans add catsup, brown sugar, mustard and worcheshire sauce. Mix all together and put in casserole dish. Bake and serve.

Potato Soup

I haven't tried this but intend to.

These southern women love to be fast and right to the point on these recipes to me.... on this recipe the lady put: MELT it. margarine & saute desired amount of onion in it. I guess you can decide how much margarine you want and how much onion you desire.

Margarine
Onion
3/4 cups chicken broth
Potatoes (she uses 5 red potatoes)
1 can cream of mushroom soup
1 can cream of celery soup
1 can cheddar cheese soup
1 cup milk

Add 5 or more cut up potatoes. Add 3/4 cups chicken broth. Boil potatoes until done. Remove from heat. Add: 1 can cream of mushroom soup; 1 can cream of celery soup; 1 can cheddar cheese soup. Let cool. Add 1 cup milk and reheat.

Betty's Salad

I haven't tried this but it was given to me at my bridal shower.

1 head of brocolli
1 red onion
1/2 cup grapes or raisins
bacon bits or 3 or 4 slices of bacon
apple (optional (cut up)

Dressing
1 cup mayo
1 tsp white vinegar
1/3 cup sugar

Makes a big salad. Will keep a week in refridgerator.

Chocolate Gravy

Jeff's Mom is famous for this by him and his cousins!

Melt a stick of butter, add 3/4 cup of sugar, 4 tbsp flour, 4 tbsp cocoa powder and 2 cups of milk. Pour over buscuits.

Fruit Dip

I haven't tried this but it sounds yummy!

2 8 ounce cream cheese
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp vanilla flavoring
2-3 sprinkles of heath bits


Mix all together and chill! Serve with fruit

Smothered Cabbage

My brother loves this (and so do I)! My mom makes a mean smothered cabbage!

1 medium head cabbage, coarsely chopped
1 cup margarine
1 tbsp bacon drippings or a few drops of olive oil
1/4 to 1/2 cup water
salt and pepper to taste
1 can cream of mushroom soup undiluted

Melt margarine and bacon drippings (or oil) in large saucepan. Add cabbage and water. Cook and stir over medium heat until cabbage is tender, about 15-20 minutes. Stir in soup, heat and serve!

So easy!

Dream Dessert

This is a favorite of mine. It has been served at family get-togethers and I actually demonstrated how to make this in a college speech class! So yummy!

1 cup plain flour
1 stick butter
1 cup pecans, chopped
1 cup powdered sugar
1 cream cheese 8 oz
1 large cool whip
1 small instant vanilla pudding
1 small instant chocolate pudding
2 cups milk

Use 8x12 inches or 10 inch baking dish to make this dessert. Mix flour, butter and pecans; spread in bottom of dish. Bake 20 minutes at 350 degrees until light brown in color. Let cool. For 1st layer, mix powdered sugar and cream cheese; fold in 1 cup cool whip. Spread over crust. For 2nd layer, mix vanilla pudding, chocolate pudding with 2 cups milk. Spread over 1st layer. Spread remaining cool whip on top and garnish with chocolate or melted chocolate.

7 Layer Salad

I got this recipe from my wedding shower but my mammaw makes it all of the time (minus the eggs). My sister always craves this!


Lettuce leaves (romaine or spinach)
1 can frozen green peas or regular can
mayo or salad dressing
sliced or diced red onion
shredded cheddar cheese or parmesan
crumbled boiled eggs
bacon bits

Layer in clear pretty bowl

1. Lettuce Leaves
2. Peas (drained)
3. Mayo
4. Sliced Onions
5. Cheese
6. Boiled eggs crumbled
7. Bacon Bits

Chill and better on the 2nd day!

*Note from recipe sender- "I sometimes add extra layers of salad dressing or mayo to make it more moist. Toss to serve (if you want, we just leave it like it is).

Twice Baked Potatoes

I never ate a twice baked potato until I started dating Jeff. Once his mom made them we try to make them when we grill outdoors! Her's are the best but here is a recipe I found!

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 tsp salt
1/2 tsp pepper
1 cup shredded cheddar cheese

Puncture potatoes with a knife (holes) all around. Put in microwave for about 10-12 minutes or until tender. Fry bacon or use microwaveable bacon (that's what we use) until brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half length-wise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese and bacon. Bake an additonal 15 minutes.

Chicken Chow Mein Casserole

Chow mein noodles (in the can)
Vegetables (chinese or regular)
cream of mushroom soup
chicken (breasts or whole)
onion (how much you would like half or whole onion)

Boil chicken, dilute the chicken stock and add 1 cup of cream of mushroom soup. Add onion and the can of chow mein noodles. Bake at 400 degrees for 20-25 minutes!

Jeff's Rib Marinade

This is a mixture of orange juice and barbeque sauce that makes a sweet and tangy marinade for pork ribs.

Remove the membrane from the back of the ribs. Loosen the membrane by slipping the knife under one edge. Grab the loose edge and remove the entire membrane. This step is optional but removing the membrane makes the ribs easier to eat and allows the flavors to better penetrate the meat.

Season the ribs with salt and pepper. Place the ribs in a large plastic bag

Mix the bbq sauce and orange juice. Pour over the ribs and massage to make sure they are covered. Squeeze the air out of the bag and seal.

Place the ribs in the refridgerator for up to 8 hours or overnight.

Preheat the oven (or grill) to 250 degrees farenheit

Place the ribs in a baking dish (if baking). Pour the marinade over them. Cover the dish with foil and bake for 3 hours. The ribs will be tender and the bones will be loose when done.

Brooklyn Girl's Penne Arrabiata

I didn't think I would like this just because we have eaten alot of pasta lately. It was great and very yummy!!! Everyone enjoyed it!

1/2 cup olive oil divided
6 cloves garlic sliced
1 tsp red pepper flakes
1 (28 ounce) can diced tomatoes with garlic and olive oil (I used plain diced tomatoes)
1/2 cup tomato sauce
1 bunch fresh basil, chopped (I used dried)
1 (12 ounce) pkg dried penne pasta
2 eggs
2 cups bread crumbs
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 pound thin chicken breast cutlets

Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.

Meanwhile bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.

In a small bowl, whisk eggs with a fork. Place bread crumbs in a seperate bowl. Stir the garlic powder; salt and pepper into the bread crumbs. Dip chicken cutlets into the egg then press into the bread crumbs until completely coated.

Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.

Remove chicken, and cut into slices. Toss the chicken slices into the sauce,and simmer for about 10 minutes. Stir in cooked penne, simmer a few more minutes to soak up the flavor, then serve.

Savory Cheddar Bread

Dawson loved this and he doesn't eat alot of my homemade bread! I want to try to sneak veggies in it soon!

2 cups all-purpose flour
4 tsp baking powder
1 tbsp sugar
1/2 tsp onion salt
1/2 tsp leaf oregano
1/4 tsp dry mustard
1 1/4 cups shredded cheddar cheese
1 egg well beaten
1 cup milk
1 tbsp butter melted

Combine flour, baking powder, sugar, onion salt, oregano, dry mustard and cheese; set aside. Combine egg, milk and butter; add all at once to dry ingredients; stirring just until moistened. Spread batter in a greased 8 1/2 in x 4 1/2 inch loaf pan. Bake at 350 degrees for 45 minutes.

Cara's Sweet and Sour Crock Pot Chicken

The dish
In the crockpot

Simmering the sauce
Frying the chicken

I tried this tonight, it takes 1 1/4 hours for prep though (didn't really like that) but it was pretty good. I didn't serve it with rice but with macaroni noodles. The recipe also calls for 5 1/4 hours in the crock pot, I would maybe make it 3 due to my chicken being kind of dry.

Serves 4-6

Chicken
4 boneless skinless chicken breasts or 6-8 boneless skinless chicken thighs
1/2 tsp garlic salt
1/4 cup cornstarch
2 eggs, well beaten
2 tbsp oil (I used olive)

Sauce

1/4 cup sugar or temp stable substitute
1/2 cup rice or white vinegar
1/4 cup chicken stock
1 dash salt
3-4 tbsp catsup to taste
1 tbsp soy sauce

Trim the chicken fat and gristle, then cut the breasts or thighs into thirds.
Sprinkle both sides with garlic salt; place into container and let stand in the fridge for an hour.
Pre heat your crock pot on low
Take the chicken from the fridge; put cornstarch and beaten eggs in seperate shallow pans or dishes.
Dredge the chicken pieces in the corn starch, then the egg
In a large skillet over medium temp, heat the oil; slowly cook the dredged chicken pieces; frying to a golden brown on both sides; about 6-7 min per side
Remove the chicken from the skillet and place in the crock pot.
In a saucepan over medium heat, combine the sugar (or sugar sub)vinegar, chicken stock, salt, catsup and soy sauce; simmer, stirring occasionally, until sugar has dissolved and ingredients have incorporated well.
Pour the sauce over the cooked chicken in the crockpot
Cook on low for (4 hours or 3 if you don't want dry chicken.. your crockpot may be different than mine.. i have a extra large one), then serve with rice or noodles.. enjoy!

Devils Fudge Cake

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Super yummy cake that is a killer~ 2179 calories! I made this for a church pot luck and it was gone within 30 minutes!

Cooking spray with flour
1 1/2 cups flour or cake flour (I used the first)
1 3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
3/4 cup unsalted butter, melted
1 1/2 cups warm water
1 cup cocoa, sifted

Preheat oven to 350. Coat 2 8 inch pans with cooking spray with flour in it. Sift the cake flour, sugar, baking powder, baking soda and salt into the bowl of mixer fitted with the wisk attachment. On low speed add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Add the butter and mix for 2 minutes, until smooth. Add the water and mix for 2 minutes, until smooth. Add the cocoa and mix for 2 to 3 minutes, until evenly mixed through-out. Scrape down the sides of the bbowl after each ingredient addition. Divide the batter between the two prepared pans. Bake 40-50 minutes, or until the cake tests done. Cool in pans for 5 minutes, then cool completely on wire racks. Cool completely before filling or icing; you may even wish to refridgerate the layers for a couple of hours.


Colette Peters Chocolate Truffle Filling:

1 cup heavy cream
12 ounces semi sweet chocolate
(chips or chopped blocks)
2 tsp extract or flavoring or liquer

Put the chocolate in a bowl. In a small saucepan, heat the cream just as it starts to bubble. Pour the cream over the chocolate; make sure all of the chocolate is covered. Cover the bowl and let it sit there undisturbed for 10 minutes.Whisk the mixture until the chocolate is dark and shiny, then cool to room temperature, or stick it in the fridge until ready to use.
If you refrigerate the filling before you put it on the cake, it will get very hard, and you'll need to pop it in the microwave for a few seconds to loosen it up.
You can, of course, pour it over the top of cake while it's still warm for a beautiful, smooth, shiny ganache topping.

Garlic Cheese Biscuits

From my good friend Kim and they yummy and so easy to make!

2 cups bisquick
2/3 cups milk
1/2 cup shredded cheese

Mix all ingredients until dough forms, beat 30 seconds. Drop spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes at 400 degrees or until golden brown. While baking make:
1/4 c. margarine or butter melted
1/4 t garlic powder
parsley flakes for color

Melt in the microwave. When biscuits are done cooking, brush butter mixture on top and bake for 2-3 minutes. Serve HOT!

Apple Chicken

Apple Chicken

2 pounds boneless skinless chicken breasts

2 tbsp olive oil

1 cup apple cider

2 tbsp butter

1 apple, sliced

1/2 cup cream or half and half

salt and pepper to taste

Season the chicken breasts with salt and pepper. Heat the olive oil in a pan over medium high heat. Brown the chicken on both sides in the oil (about 4 minutes). Add 1/2 cup of the apple cider, cover and let simmer on medium low heat for 30 minutes. In another pan;heat butter over medium heat. Saute the sliced apple in saucepan for about 2 minutes.

Whisk the remaining apple cider and cream. Then add to the pan with the sauteed apples. Simmer on low heat for about 15 minutes or until reduced. Remove chicken from pan and pour sauteed apple/cream sauce into pan in which you cooked the chicken. Simmer on medium heat for 3 minutes until combined. Stir frequently. Pour the sauce over the chicken.

First Blog

Welcome to my cooking blog! I will import some of the recipes from my original blog into this one so I won't get confused! I will use this as an online cookbook for me as I cook for my man and kiddos. Enjoy!