Anniversary Chicken

Preheat Oven to 350 degrees

 

6 - skinless, boneless chicken breast halves

2 tbsp olive oil (we prefer olive oil, although you can use any cooking oil)

1/2 cup - Kikkoman Terriyaki sauce

1/2 cup- Kraft Ranch salad dressing

1 cup - shredded cheddar cheese

3 - chopped green onions

1/2 cup - bacon bits (the Real thing, Not imitation)

1 tbsp - chopped fresh parsley for garnish (optional)

 

Heat large skillet over medium heat; heat oil; add chicken breast and saute 4-5 minutes, until each side is white.

Remove chicken from skillet and place in 9x13 baking dish.

Pour, or brush, terriyaki sauce evenly over chicken breast; then the same with the ranch dressing.  Sprinkle cheese, then green onions and bacon bits on top.

Bake 25 to 35 , minutes until juice runs clear.

Garnish (if desired) and serve.

 

 

 

Coleslaw

I am very picky about coleslaw, and rarely find any I actually like, but this turns out pretty well.

Ingredients:

4 cups shredded cabbage
1 cup shredded carrots (more or less according to your taste)
1 cup mayonnaise
4 tsp sugar
salt and pepper to taste

Mix mayonnaise, vinegar, sugar, salt and pepper. Pour over cabbage and carrots and mix together well.
Chill in the refrigerator for at least 1 hour.

Chicken Pot Pie

Absolutely one of our family's favorite meals. Simple to make and adjust to your own tastes.
My mother got this recipe off of a soup can label and gave to me a few years ago. I've made it so much that I don't even need the recipe anymore, but I keep it written down so I can pass it on to family and friends easily.

Preheat oven to 350.

Ingredients:

2 - 10 oz cans cooked chicken (drained)
1 - can mixed vegetables (drained)
1 - can cream of chicken soup
2 - cans cream of mushroom soup
1 - can water chestnuts (drained)
1/4 tsp sage
2 - packages ready to bake crusts (the kind in a can normally you will find them near canned biscuits in the store, there are 2 per pack.)

In large mixing bowl combine chicken, vegetables, soups, water chestnuts and sage.

This will make 2 pies, so take 2 of the roll out pie crusts and line 2 pie pans with them. Divide chicken mixture between the 2 pies. Top each with another roll out pie crust. Crimp the edges to seal and cut off excess. Prick holes in the top of each crust with a fork, for venting.

Bake for 30 minutes or until crust is golden brown.

Cool slightly before serving.

Helpful hints:

Mixed vegetables are optional, they can be  replaced with corn, green beans, mushrooms, onions, peppers, broccoli, etc.

Water chestnuts are optional.

If you prefer to make your own pie crust, that would be great as well.

Can also be made this without a "bottom" crust.

For no mushrooms, replace cream of mushroom soup with more cream of chicken, cream of broccoli, etc.

This can be doubled easily, and I highly recommend it if you plan on taking it to a family gathering because this goes very quickly.

Strawberry Bread

Preheat oven to 350.

Ingredients:

3 cups self-rising flour
4 eggs (beaten)
1 1/4 cups vegetable oil
2  10 oz packages frozen strawberries, thawed and chopped
(or 2 cups fresh strawberries washed, cleaned and chopped)

Add flour to large mixing bowl and form a shallow well in the center of flour. In separate bowl combine beaten eggs, oil and strawberries and pour into well. Gradually stir to mix, until mix well.  Spoon mixture into 2 greased loaf pans.
Bake 1 hour.
Cool at least 10 minutes before serving.

Quick Fruit Cobbler

So very easy and absolutely delicious with any fruit or berry you prefer.

Preheat oven to 350.

Ingredients:

1 stick butter or margarine
1 cup sugar
1 cup self-rising flour
1 cup milk
2 cups prepared fruit of choice

Place stick of butter in 9 x 13 baking dish and place in oven until butter is melted.

Mix sugar, flour and milk well. Pour into baking dish over melted butter. Pour fruit over that mixture. Bake 30 minutes or until golden brown.

Helpful hints:

This recipe can be increased, just always keep equal amounts of flour, sugar and milk.

Fruit amount can also be adjusted to more, or less, according to your personal taste.

Graham Cracker Crust

Short, sweet and simple.

Ingredients:

1 1/4 cups graham cracker crumbs
1/2 cup sugar
1/3 cup melted butter or margarine

Mix well by stirring (a fork works well here) and press evenly into pie pan.

White Chocolate Cheesecake

I got this recipe from a pudding advertisement in a national magazine several years ago. Fabulous!

Ingredients:

1 - 8 oz package softened cream cheese
2 - (4 oz serving) packages of White Chocolate instant pudding/pie filling
2 - cups cold milk (divided)
1 - 8 oz tub whipped topping (thawed)
1 - prepared graham cracker crust

In large mixing bowl, beat cream cheese and 1/2 cup milk until smooth.  Add remaining 1 1/2 cups milk and pudding mixes. Mix well and beat for 1 minute. Stir in cool whip until smooth and well blended. Spoon into crust. Garnish with white chocolate curls if desired. Refrigerate for 1 hour before serving.

Peanut Butter Balls

Peanut butter balls have been one of my favorite candies since I was a little girl.  This was another one of my late mother-in-laws recipes, and it's the best I've tried.  Although this is not a "simple" process, it's not hard either and well worth the effort.
Hope you enjoy these as much as we do!

Ingredients:

6 oz chocolate chips
1/2 block paraffin wax
1 cup butter
1/2 cup peanut butter
1 1/2 cups graham cracker crumbs
1 1b powdered sugar
toothpicks
wax paper

In double boiler melt chocolate chips and paraffin wax together.

Melt butter and peanut butter.  Mix graham cracker and powdered sugar into this mixture. You will have to finish the mixing by hand, and kneed for a minute. Shape into small balls, Insert toothpicks into balls and use as a handle to dip them into the melted chocolate mix. Place on wax paper until cooled and set.

Helpful hints:

You can add a little shredded coconut for a nice addition.

You can use creamy or crunchy peanut butter for different textures.

Strawberry Salad

My beautiful daughter Stephanie, gave me this recipe last spring. I'm not sure exactly where she got it, probably online somewhere. This salad is amazing and so easy to make! I could eat my weight in this stuff seriously, I can't wait for fresh strawberries!

Ingredients:

1 pint strawberries (cleaned, capped and cut)
1  8 oz package of cream cheese (needs to be softened very well)
1 can pineapple niblets
1 jar marshmallow cream
1 bowl whipped topping

In large bowl blend softened cream cheese, marshmallow cream and whipped topping until smooth. Add strawberries and pineapple, stir until well blended.

Refrigerate to chill for 1 hour before serving.

Brownies

I got this recipe off the back of a baking cocoa container, and changed it just a tad to suit our taste. It's fairly simple and produces yummy brownies.

Preheat oven to 350.

Ingredients:

1/2 cup butter or margarine (melted)
3/4 cup self-rising flour
1 cup sugar
1/4 cup baking cocoa
2 eggs
1 tsp vanilla
1/2 cup nuts (optional)

In large mixing bowl combine: flour, sugar and cocoa.  Mix in eggs; then melted butter, vanilla and nuts (if desired), mix well. Pour into greased 8 x 8 baking pan.

Bake 20 - 25 minutes.

Helpful hints:

If desired you can add: nuts (your choice of nuts), chocolate chips or coconut.

You can add any or all of these items into the mix after everything else is well blended, or you can add to the top of the batter after it is poured into baking pan.

This recipe can be doubled, just increase pan size to a 9 x 13 baking dish and may have to add a few minutes to baking time. Check for doneness at 25 minutes and go from there adding a couple minutes at a time until done.

Fruit Dip

This dip is very easy to make, with delicious results.

Ingredients:

8 oz cream cheese
7 oz marshmallow cream
1 tsp vanilla

In medium bowl blend all 3 ingredients very well. It is now ready to eat, but, much better if you let it chill in your refrigerator for at least 30 minutes.

No Bake Chocolate Cookies

I must say, I've had this recipe for many years and never tried it. No reason, except maybe I have too many other dessert recipes that we love and I've continually overlooked it.  As I write this out though, it's making me think "gonna have to give it a try."  If you try it out, please stop back by and let me know what you think.

Ingredients:

2 cups sugar
1/2 cup milk
1 stick margarine
3 Tbsp cocoa
1 tsp salt
3 cups oatmeal
1 tsp vanilla
1/2 cup broken walnuts (optional)
1 cup coconut (optional)
wax paper

In large saucepan combine: sugar, milk, margarine, cocoa and salt, and bring to a boil while stirring constantly. Once boiling, start timing and boil for 2 minutes, stirring constantly.  Remove from heat and immediately add oatmeal, vanilla, nuts and coconut.  Drop by spoonfuls onto wax paper.  Let cool before serving.

Helpful hints:


1. This recipe can be doubled, just add 1 minute to boiling time.

2. Boiling time is very important, if not properly timed cookies can turn out too crumbly (boiled too long) or will not set up well (not boiled long enough).

3. Stirring constantly is extremely important, these ingredients will stick and scorch very quickly if not.

4. "quick oats" are much better to use in this recipe than "old fashioned". The "old fashioned" tends to stay too tough in this type recipe.

Brown Sugar Chess Pie

This recipe was another that has been passed down to me by my husband's family. It belonged to my late mother-in-law, whom I never had the pleasure of meeting because she passed before I met him.
I sure wish I could have met her, I here she was an amazing person and according to the recipes I now have of hers, I bet she was a fantastic cook as well.

Preheat oven to 320

Ingredients:

1 cup sugar
1/2 cup firmly packed brown sugar (your choice light or dark, I prefer dark)
1 Tbsp self-rising flour
1 Tbsp corn meal
2 eggs beaten
1/4 cup melted butter or margarine
1 tsp vinegar
1 tsp vanilla
1 9in unbaked pie shell

In small to medium mixing bowl combine: sugar, brown sugar, flour and cornmeal.

In separate small to medium bowl beat 2 eggs and add milk, butter, vinegar and vanilla.

Blend both mixtures together well and pour into unbaked pie shell.  Bake for 45 - 50 minutes.

Cool completely before cutting.

Chocolate Gravy

This recipe was given to me by my lovely aunt Karen and it's amazing! This gravy is fantastic over fresh, warm biscuits and is sure to thrill chocolate lovers of all ages.

Ingredients:

1 cup sugar
2 1/2 Tbsp cocoa
2 Tbsp butter or margarine
3 Tbsp self-rising flour
1/2 tsp vanilla
2 cups milk

In medium saucepan mix all ingredients and bring to a boil while constantly stirring. Once it starts boiling continue to stir until gravy is desired thickness. Remove from heat. Serve and enjoy!

Helpful hint:

Constant stirring is extremely important, these ingredients will stick to your pan and scorch quickly if not stirred properly.

Coconut Cake

Ingredients:

1 box yellow cake mix with pudding in the mix
1 can sweetened condensed milk
1 small carton whipped topping
1 small bag shredded coconut

Preheat oven and bake cake in 9 x 13 pan, according to directions on the package.

Immediately after removing from oven use a large fork to poke lots of holes in the cake.  Pour can of sweetened condensed milk over entire cake and let cool completely. Once cooled, spread whipped topping over cake and then sprinkle the coconut over top. You can use as much or as little coconut as you would like according to your taste preference.

Chess Cake

Preheat oven to 350.


Ingredients:

  1st layer:

1 box yellow cake mix
1 egg - beaten
1 stick margarine

Mix these three ingredients together well and press into a greased 9 x 13 baking dish.

2nd layer:

3 eggs - beaten
1 8 oz package cream cheese
1 lb powdered sugar

Mix these three ingredients together well and spread on top of the first layer.

Bake for 30 minutes. Let cool slightly before cutting into squares.

Zucchini Bread

Preheat oven to 350.

Ingredients:

3 eggs
2 cups sugar (or 1 cup granulated sugar and 1 cup brown sugar)
1 cup vegetable oil
3 tsp vanilla extract
3 tsp cinnamon
2 cups shredded zucchini
3 cups self-rising flour
1 cup nuts (optional)
1 cup shredded coconut (optional)

In large mixing bowl beat: eggs, sugar, oil, vanilla and cinnamon.  Stir in zucchini and gradually stir in flour and nuts and/or coconut (if desired) until well mixed.

Pour in greased loaf pan and bake for 1 hour, or until browned.

Better Than Sex Cake

This cake is definately at the top of the "best cake ever" list!  If you're uncomfortable with the name, it also goes by Better Than Anything Cake. The recipe used to be frequently found on the back of certain german chocolate cake mixes, but I haven't seen it recently and thought I'd post it. If you've never had the pleasure of trying this cake, you must! It's Fantastic to say the least!

I rarely have a preference on brands when in comes to my ingredients, but this is one of those few occasions that it makes a difference in taste. The Hersheys caramel and the Heath Milk Chocolate toffee chips are The best. I've tried others and it's good, but not nearly As good.

Ingredients:

1 box German Chocolate cake mix (any brand)
1 can sweetened condensed milk
1 jar Hershey's Caramel topping
1 bowl cool-whip
1 bag Heath Milk Chocolate  toffee chips

Prepare and bake german chocolate cake according to directions for the cake on the package.  

Once it is done, use the handle of a wooden spoon to poke 25-30 holes in the cake. Pour the can of sweetened condensed milk over entire cake, then pour the caramel over that. Put in your freezer for 30 minutes. Then spread 1/2 cool whip on top, sprinkle half of the heath chips and repeat with the rest of the cool whip and heath chips. Serve or refrigerate until ready to serve.

Enjoy!

Dandelion Jelly

Yes, I'm talking about all the little yellow "weeds" everyone tries to keep out of their yards every year.  This is a bit of work, but well worth it!

To pick and prepare the dandelion flowers:

The best time to pick is when the sun is bright, day is warm and flowers are dry and fully opened. Try to pick where the plants would be clean....ie no pesticides, fertilizers and animal waste.The side of the road is not a good idea either, all the smog and crud that comes off vehicles you really don't want to eat that.

I wish I could give you an exact amount of how many flower heads you will need, but honestly, I've never measure before cleaning.... all I can really say is this takes lots and lots. Once you think you may have enough go through and remove all the green from them ... you will need 4 cups cleaned.

Ingredients:
4 cups fresh dandelion blossoms without the green
2 tsp lemon juice

1 3/4 oz powdered pectin (sure-jell etc)
1 1/2 quarts water

In large saucepan pour the water over the dandelion blossoms. Bring to a boil, reduce to simmer and simmer 5 minutes. Turn off heat, cover and let sit 10 minutes.
Strain through cheesecloth, squeezing all liquid from blossoms.

In another large saucepan or kettle, measure 3 cups of the strained liquid, add lemon juice and pectin and bring to a boil. Add sugar and stir til dissolved.  Bring to a rapid boil while stirring constantly.  Reduce to gentle boil and stir for 2 1/2 minutes. 

Pour into clean jars, cap and let sit for 24 hrs.

Enjoy! Refrigerate after opening.

Dandelion Cookies

Yes, you read that right, and yes I'm talking about the little yellow flowers that everyone tries to eradicate from their yard every year. Even if you don't go the herbal route, you should really give these a try. What's to lose? They are packed full of vitamins and minerals that are very good for you. These were the thoughts that led me to trying this recipe the first time. I'm so glad I did, and so is everyone who has ever tried them when I've made them. Even the youngest members of my family, you know the ones who are so picky and want nothing that's good for them, volunteer every year to help pick and prepare them just to get some cookies. At the first sight of that bright little yellow flower, everyone starts immediately "Yay! It's about time for Dandelion cookies!" I'm serious, every year this happens.

So, do yourself a favor and try these. All you have to lose if you don't like them is a little time and a few ingredients. But, if your family is like mine, it becomes family time to pick and prepare and we look forward to that as much (More actually) than we do the cookies.

To pick and prepare the dandelion flowers:

The best time to pick is when the sun is bright, day is warm and flowers are dry and fully opened. Try to pick where the plants would be clean....ie no pesticides, fertilizers and animal waste.The side of the road is not a good idea either, all the smog and crud that comes off vehicles you really don't want to eat that.

When you have Alot of flower heads, go through and remove all the green from them ... until you have 1/2 cup.


Preheat oven to 375.


Ingredients:

1/2 cup vegetable oil
1/2 cup honey
2 eggs
1 tsp vanilla extract
1 cup self-rising flour
1 cup dry oatmeal Quick oats
1/2 cup dandelion flowers cleaned
1/2 cup sugar (optional for those who don't eat sugar. I've tried them both ways and they're both great)

In large mixing bowl mix: oil and honey, beat in eggs and vanilla, stir in flour, oatmeal and dandelion flowers, until everything is well mixed.

Drop by spoonfuls onto greased cookie sheet.

Bake 10 to 15 minutes, until browned

　

Chocolate Pie

This is one of the very few recipes that I can say I had a hand in creating. It is the result of several attempts at different recipes that just did not taste the way I wanted. Nothing was wrong with the other recipes, they were actually good, just not what I was looking for. So, I started experimenting and this is what I came up with. Hope you enjoy this pie as much as we do.

Ingredients:

3/4 cup sugar
1/2 tsp salt
3 1/2 Tbsp baking cocoa
2 1/2 cups milk
1/2 cup flou1 tsp vanilla extract
4 eggs beaten egg yolks - Save your whites if you want meringue on top
9 inch baked pie shell - deep dish is recommended
1/2 stick butter or margarine

In large saucepan combine sugar, salt, cocoa, milk, vanilla and egg yolks. Cook on med high to high heat (depending on how hot your stove "eyes" usually get) while stirring Constantly until thickened. Pour into baked pie shell.
If you do not wish for meringue: let pie cool and serve.

For meringue: Preheat oven to 350.  Beat 4 egg whites with 1/4 cup sugar on high speed until it forms small stiff peaks.
Spread on pie and place in oven until browned.

Pecan Pie

I've had this recipe for so long, I honestly do not remember where or how I got it. It's a fairly simple recipe, with delicious results.

Preheat oven to 350.

Ingredients:

1 cup white corn syrup
1 cup firmly packed dark brown sugar
3 whole eggs - beaten
1 cup pecans
1/3 tsp salt
1 tsp vanilla
1 unbaked pie shell - homemade or store bought, your choice


In large mixing bowl combine brown sugar, syrup, butter, salt and vanilla. Mix well.  Gradually mix in beaten eggs, until well blended.  Pour into unbaked pie shell. Sprinkle nuts over the top and bake for 45 minutes.

Helpful hint:

For something different, try replacing the pecans with walnuts. I've done this many times and personally, although I love pecans, I prefer this made with the walnuts.

Easter Suprise Cupcakes

Looking for something different to make for your Easter festivities? These cupcakes will be a big hit with children of all ages. I found this recipe in a magazine several years ago, and they are still a favorite.

Preheat oven to 350

Ingredients:

2/3 cup softened margarine
1 cup firmly packed light brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp vanilla
2 3/4 cups all-purpose flour
2 1/2 tsp. baking powder
1 tsp salt
1 1/2 cups milk
1 bag small chocolate Easter eggs - unwrapped
confectioner's sugar - regular or flavored
cupcake baking cups
 
Line 24 muffin tins with baking cups. 

In large mixing bowl, mix: butter, sugars, eggs and vanilla until well blended, then on high speed, occasionally scraping the bowl, for 5 minutes.  On loud speed, beat in: flour, baking powder and salt, alternately with milk.
Fill cups 1/3 full, then place one unwrapped chocolate egg  in center of each.  Finish filling cups to 2/3 full with remaining batter.
Bake 18 to 20 minutes, until top springs back.
Allow to cool and decorate as desired.

Helpful Hints:

1. These can be made any time of year for a special treat, just replace the chocolate eggs with Hershey's kisses, chocolate chips, butterscotch, etc.

2. You can grease the muffin tins if you don't have baking cups on hand, but, I highly recommend using the baking cups for better looking cupcakes because of easier release from the pan and easier cleanup.