*** Baked Bean -n- Chicken Legs ***
Monday, January 5, 2009
Posted in Recipes From the Kitchen
The Ingrediants: Chicken legs, Brown Sugar, Baked Beans, BBQ Sauce, and Chili Powder In our case, we used LOCAL ingrediants. Grandma Browns Baked Beans ((once you taste THESE baked beans, you'll NEVER want another brand again!!))and Dinosaur BBQ Sauce.
Add half the bbq sauce to the bottom of the crockpot.
Add the baked beans
add the chicken legs
Now add the brown sugar
Now add the chili powder and let it cook......MMMmmmmm, YUMMY!
Baked Bean Chicken Legs
1 cup bbq sauce divided in two (1/2 C.)
1 BIG can of baked beans (2lbs 5 oz)
6 chicken legs
1 tbsp chili powder
1/2 Cup brown sugar (unpacked)
DIRECTIONS:
Spread 1/2 cup of bbq sauce in bottom of crock pot
Add one can of beans
Add chicken legs
Spread remaining bbq sauce on each chicken leg
Sprinkle chili powder & brown sugar on top
Cover and cook all day on low
* 1/2 cup serving of beans & 1 chicken leg SERVES 6
** add more legs if you have room to serve a larger size family.
Number of Servings: 6
333.2 CALORIES, 6.2g of TOTAL FAT, 104mg CHOLESTEROL, 749.4 mg of Sodium, 35.5 g of Carbs, 7.5 g of DIETARY FIBER, 33.4g FIBER
NOTATE: For added health benefits, cut out the skin on the chicken for less fat intake and add slightly less brown sugar OR Splenda has a brown sugar blend.
Happy Healthy Eats!
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White-Chocolate Cherry Shortbread Cookies
Wednesday, December 17, 2008
Posted in Recipes From the KitchenINGREDIANTS
1/2 C. Marachino Cherries drained and chopped
2 1/2 C. All purpose flour
1/2 C. Sugar
1 C. cold butter
12 ounces of GOOD white chocolate with cocoa butter, finely chopped
1/2 tsp. almond extract
2 drops of red food coloring (more to make them really red, OR just use the natural juices from the cherries in place of the coloring.
2 tsp. of shortening
Red Glitter and candy canes processed in the food processor
DIRECTIONS:
Preheat Oven to 325 degree's and spread cherries on a paper towel to drain well.
In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs. Stir the drained cherries and 4 ounces 2/3C. of the chopped white chocolate.. Stir in almond extract and if desired, food coloring. Knead mixture until it forms a smooth ball.
Shape the dough into 3/4 inch balls and drop them in a bowl with sugar to coat. Place balls 2 inches apart on a parchment paper lined cookie sheet. Using the bottom of a drink glass, flatten the the cookies.
Bake in a preheated oven for 10-12min. or until the centers are set. Cool for several minutes and transfer to a cookie wrack.
In a small saucepan, combine remining 8 ounces of white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into the white chocolate and dip in a mixture of red sugar crystals and candy cane pieces. Let cookies dry on a parchment paper lining. Makes about 60 cookies depending on the size.
To store, layer cookies between waxed paper in an airtight container, cover. Store at room temperature with like-cookies to keep the chocolate from engulfing the aroma of other products.
Origional recipe from Better Homes and Gardens
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What's For Sunday Supper
Sunday, November 9, 2008
Posted in Recipes From the Kitchen
Daddy's Chicken n' Dumplins
1 package of Chicken thighs
Package of frozen carrots
package of frozen peas
one yellow onion, chopped
one bay leaf
water
Wondra
one cup of milk
Bisquick
DIRECTIONS: In a deep stock pan, add the chicken thighs, carrots and onions. Cover with water and add bay leaf, pinch of salt and pepper. Cook on Medium High until you have a rolling boil. Be sure the chicken is cooked and looks as though it's falling off the bone. With Tongues, take the chicken thighs out and let cool. Discard the skin and take the meat off the bones. Set aside.
Fix Wondra as directed to thicken. Usually takes 2 Tblns of Wondera to 1/4 cup of water and slowly adding one cup of hot broth. I use between 6 to 8 TBL for a stew or soup, to thicken it good. Add one at a time as NOT to thicken too much.
After the stew is thickened, add in frozen peas, and chicken off the bone.
As the stew is cooking, mix one cup of milk with 2 1/4 cups of Bisquick. Stir good until it's dough consistency. Add drops of the dough to the stew and let them continue to cookw ith a rolling boil until they come up to the top.
Serve over Herbed Mashed potatoes.
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*** Magic Dough ***
Saturday, November 8, 2008
Posted in Recipes From the KitchenMagic Dough
1/4 c. warm water (not hot- 110 to 115 degrees)
1 pkg. active dry yeast
3/4 c. lukewarm milk (scald the milk then allow to cool- it will help the dough to not be as "sticky")
1/4 c. sugar
1 t. salt
1 egg
1/4 c. shortening
3 1/2 to 3 3/4 c. all-purpose flour
In bowl, dissolve yeast into water. Add milk, sugar, salt, egg, shortening, and half of flour to bowl. Mix with spoon until smooth. Add enough remaining flour to handle easily. Turn onto lightly floured surface and knead until smooth (5 min.). Put mound into a greased bowl and turn the bottom side of mound to face upward (this will lightly grease your top of the loaf so it doesn't stick). Cover with a cloth. Let rise in a warm place (85 degrees) until doubled in size (1 1/2 hrs.). Punch bread down; let rise again until almost doubled (30 min.). Shape, let rise, and bake for 15-20 minutes at 400 degrees.
The Knot: Twist and tie each strip into a knot. press ends down on the greased baking sheet.
The Figure 8: Hold one end of the strip in one hand and twist the other end, stretching it slightly until the two ends when brought together on the greased baking sheet form a figure 8. (I hid my meeting point toward the middle of the piece so it wouldn't show!)
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Shrimp With Swiss Chard
Tuesday, October 28, 2008
Posted in Recipes From the Kitchen8-12 large, raw peeled and deveined shrimp
2-3 small minced cloves of garlic
1/2 15-ounce can cannellini beans, drained and well rinsed
2-3 tsp fresh minced rosemary
2 small ripe tomatoes, diced
4 cups fresh chopped swiss chard
salt to taste
lemon juice to taste
In a pan, add a splash of EVOO and add shrimp. Cook on Medium High until shrimp are pink in color.
Add garlic and rosemary. Let them cook for a few minutes, then add swiss chard and cannelini beans for a few minutes longer.
Add chopped tomatoes and salt. Time to eat!
Serve alone or on top of pasta.
Recipe by Chef Dan Eaton & Channel 10 News
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*** Whats For Sunday Supper ***
Sunday, October 26, 2008
Posted in Recipes From the KitchenSteamed Fish Dinner in Foil
- 2 rainbow trout fillets
- 1 tablespoon olive oil
- 2 teaspoons garlic salt
- 1 teaspoon ground black pepper
- Sea Salt
- Sprig of Thyme and Rosemary
- 1 fresh jalapeno pepper, sliced (I use colored Bells)
- 1 lemon, sliced
Preheat Oven to 400 degrees F. Rinse Fish and pat dry.
Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with pepper slices and sprigs of herbs, squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.
Serve with steamed veggies. Tonight we are having steamed baby bok choy.
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*** Sweet & Spicy Pepitas ***
Monday, October 20, 2008
Posted in Recipes From the Kitchen
1 egg white
1/4 cup natural cane sugar
1/2 teaspoon cayenne pepper
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds
Preheat oven to 375. In a medium-sized bowl whisk together the egg white, sugar, cayenne and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed.
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It's Quiche Season...
Thursday, October 16, 2008
Posted in Recipes From the Kitchen 
Plain Jane Swiss Quiche
Spinach n mozzarella Quiche
Mom's Recipe for Quiche
1 1/4 C. Heavy Cream
1 C. Swiss Cheese you may also substitute or combine with another cheese
A pinch of Nutmeg
3 large eggs
1 tsp Salt
A pinch of Pepper
2 tbs of butter
Choose an ingredient to add - spinach, bacon, ham, etc
Prepared pie crust
Prepare pie crust by putting holes in the bottom with a fork. Add to 350 degree oven for 5 minutes or until lightly golden. While the crust is in the oven, shred swiss cheese. In a separate bowl, combine heavy cream, swiss cheese, nutmeg, eggs, salt and pepper. Stir together until fully combined. Add extra items like meat, seafood and/or vegetables. Cut the butter in pats and place on top of the Quiche. Bake at 350 30-35mins or until the center is fully cooked.
Examples of combination: Ham and Swiss, Chicken n mexican cheese with salsa, ham or turkey ham with challots and asparagus and Grueyer cheese, spinach with swiss or feta, three cheese Quiche, shrimp with grueyer, mushrooms with varied cheese, and any other ingrediant that you can concoct.
NOW, Get to it! And be sure to make many variations, because they freeze well. Re-heat at 350 degree until center is warm.
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Cardamom Coffee Zucchini Bread
Sunday, October 12, 2008
Posted in Recipes From the KitchenI just found this recipe and I absolutely HAD to share it. I think I'm going to start making them and freezing them. What an AWESOME combination. Something that not everyone has had. I pray that you enjoy it. Take a look at the website I found it at. You'll find a plethora of Recipes worth trying.
Cardamom Coffee Zucchini Bread
3 cups flour
1/2 teaspoon table salt
2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cardamom
1 tablespoon finely ground coffee beans
3 eggs
1 cup canola oil
1 cup sugar
2/3 cup brown sugar
2 cups shredded zucchini
One 8.5oz can crushed pineapple
Preheat your oven to 350F.
In a large bowl, combine the flour, salt, baking soda, baking powder, ground cardamom and espresso.
In your mixer, beat the eggs with the canola oil, sugar and the brown sugar. Add the zucchini and crushed pineapple. Turn the mixer to low and add in the flour mixture, half at a time, letting it mix in between. Do not over mix.
Spray 2 loaf pans with nonstick cooking spray. Divide the batter in half and fill. Bake for 1 hour or until a toothpick inserted in the middle comes out clean.
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***Vegetarian Soup Recipe ***
Friday, October 10, 2008
Posted in Recipes From the Kitchen
Melt the butter in a stock pot over medium head and add the onion. Saute for about 5 minutes and then add the herbs, salt, bay leaves and rice. Saute for 2 minutes.
Add the tomatoes and water and bring to a boil. Lower the heat to a simmer and simmer for about 20 minutes, stirring occasionally.
After 20 minutes add the cauliflower and cook until just tender, about 5 minutes.
Add the beans and the garlic and continue cooking for about 5-8 minutes or until the cauliflower is tender and the garlic has lost its rawness.
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*** Ham Loaf ***
Sunday, October 5, 2008
Posted in Recipes From the Kitchen1 lb fresh ground turkey
1 lb ham, ground (or turkey ham)
1 cup breadcrumbs
1 egg
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
SAUCE
2/3 cup brown sugar
1 teaspoon dry mustard
1/2 cup water
1/4 cup vinegar
Directions: Grind meat (if necessary) and mix all loaf ingredients. Shape into a loaf. Bake at 350°F for one hour. Mix sauce ingredients together. Pour sauce over loaf and continue to bake for another hour. SERVES 8
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***Tomato Salsa ***
Saturday, October 4, 2008
Posted in Recipes From the Kitchen
4 C peeled, cored, chopped slicing tomatoes (5-6 tomatoes)
2 1/2 C seeded chopped chiles and peppers, any combination
( you can also use 1 long green chili, 4 fresh jalepenos and about 1 C canned jalepenos)
3/4 C chopped onion
4 cloves shopped garlic
2 C vinegar
1 t ground cumin
1 T oregano
1 T fresh cilantro
1 1/2 t salt
Combine and boil. Reduce to simmer and let simmer for 20 minutes. Pour into pint and half pint jars with 1/2 inch headspace. Water bath for 15 minutes. Makes 4 pints.
Source: Aventures In Daily Living
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*** Apple Butter Recipe ***
Thursday, September 25, 2008
Posted in Recipes From the KitchenApple Butter
2 tablespoons unsalted butter