Aloha Chicken

4 boneless skinless chicken breast, cut in bite size pieces (1 lb)

1 T all purpose flour

1 T vegetable oil

2 cans (8oz. each) pineapple chunks

1 tsp cornstarch

1 T honey

1 T teriyaki or soy sauce

1/8 tsp pepper

Hot cooked rice

Flatten chicken to 1/4 inch.  Place flour in large resalable plastic bag, add chicken & shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 mins on each side or until juice runs clear.  Remove chicken from skillet and keep warm.  Drain pineapple and reserve ¼ cups of juice. In a small bowl combine cornstarch and juice until smooth.  Add to skillet. Stir in honey, teriyaki and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken heat through and serve over rice.

*I usually double sauce

Mexican Dip- Amex Party

2    c. sour cream
2    8 oz. cream cheese
2    c. shredded mexican cheese
1    package taco seasoning
1    can sliced olives (drained)
1    14 oz. can diced tomatoes (drained)
1    4 oz. can green chiles (drained)
1/4 c. finely chopped green peppers (optional)
 
Mix together and bake at 325 for 50 minutes

Michael's Breakfast Burrito

 will bring farm-fresh eggs (picked up at a farm last night).

We need the following:

Large flour tortillas (get jalapeno, if available; otherwise plain)
Green onions (one bunch)
Pepper jack cheese (8 or 16 oz)
Sour cream
Fresh or home-canned salsa (if buying, please buy the refrigerated version, not the jars on the shelves). I normally make this from scratch when tomatoes are in season...

For the fresh-made guacamole, we need:
3 avocados
2-3 garlic cloves
fresh cilantro (one bunch)
small white onion
one lime
2 chiles: Either/both jalapeno and serrano

Carmel Toffee Dip

8 oz cream cheese

1/2 cup packed brown sugar
1/4 cup sugar
1 tsp. vanilla
1/2 package Skor toffee bits

Beat together everything except toffee bits. Fold in toffee bits. Refrigerate over night. Serve with tart apples or strawberries!

Fruit Smoothie

1 cup. Orange Juice (We like the minute maid pulp brand, and we make it a little on the strong side) (fresh squeezed oranges also taste delicious!)

1/2 cup frozen blueberries

1/2 banana

1 cup orange sherbet

1 ccup frozen strawberries

1/2 cup pineapple chunks

1/4 cup pineapple juice

1 cup ice

Put Ingredients in blender and blend on high! Enjoy!

Granola

Bake 350°

8-10 minutes

1½ teaspoon salt

6 cups dry old fashioned oatmeal

2 cups coconut

1 cup cracked wheat

1 cup powdered milk

¾ cup brown sugar

½ cup chopped nuts (optional)

Mix:

¾ cup honey

¾ cup oil

1 teaspoon almond extract

1 teaspoon vanilla

Combine dry ingredients; pour honey mixture over dry ingredients, mix well.  Do no over bake, should be starting to turn golden brown at the edges of the pan.  Add raisins or other dry fruit after baking.  Makes 3 cookie sheets.

Tortillas ( Marilyn D. )

8 cups flour

2 teaspoons salt

3 cups warm water

1 tablespoons baking powder

½ cups shortening

Mix, allow to rest for 30 minutes.  Grease hands and roll into 32 balls.  Roll out to desired thickness and cook on ungreased skillet.

Oatmeal Peach Muffins

1 1/2 c. canned peaches, drained

1/4 tsp. nutmeg
1/4 tsp. salt
3 tsp. baking powder
1/2 tsp. baking soda
2 c. whole-wheat flour
3/4 c. sugar
1 c. oatmeal
1 c. milk
1/4 c. oil
1/2 tsp. vanilla
2 eggs, well beaten

Drain peaches. Cut peaches into small pieces, set aside. Stir together dry ingredients, add oats and peaches, stirring to coat peaches. Mix together eggs, oil, and milk and add to dry ingredients, stirring just until moistened. Place in muffin tins and bake at 350 degrees for 30-35 minutes. Cool in pan 5 minutes before removing. Best served with butter.

Lion House Dinner Rolls

Ingredients:

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast (2 packets)
1/4 cup sugar or a 1/3 ???
2 teaspoons salt  or 2 1/2???
1/3 cup butter
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour

Method:In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Hold one short end and flip over fingers, pull fingers out & place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan & that there is a hand width between all the rolls.  Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.
Helpful Tips for Making Rolls
Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough's rising time, use one of these methods:1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.
How to consistently make attractive, good-tasting rolls? Practice! Practice! Practice!

Honey Butter
Ingredients:
½ cup butter, softened
½ teaspoon vanilla
½ cup honey

Method:
Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat for 20 minutes. Makes 1 cup

Crêpes

1 c. flour
2 eggs
1 1/4 c. milk
1/4 c. butter
Pinch salt

Blend ingredients in blender. Pour into a greased warm skillet. Rotate batter in a circular motion until batter is even and thin. Flip and cook other side.

Chicken roll ups

8 oz cream cheese

1 bunch of green onions

about 4 cups of cooked chicken

2 cans (8 oz) crescent rolls

1 sicke melted butter

1 box of chicken stove top stuffing, grounded fine ( in a blender)

2 cans cream of chicken soup

1 soup can of milk

3/4 c sour cream

Blend cream cheese, cooked chicken, and cream cheese in kitchen aid. Set aside. Roll out crescent dough. On each triangle place about 1-1 1/2 heaping T. chicken mixture. Roll in up, making sure everything stays tucked inside. Finish up remaining rolls. Dip each roll in butter, and then roll in finely grounded stuffing mixture. Put chicken rolls on cookie sheet, or jelly roll pan. Bake at 350 degrees for about 15-20 minutes or until golden brown.

For the gravy mixture add cream of chicken soup, can of milk, and sour cream in a saucepan. Stir until well heated. Serve over the chicken rolls. (Excess gravy is great on mashed potatoes). Enjoy!

This makes A LOT of chicken rolls. if this is for a small family, cut the recipe in half. These also freeze well if you do make a lot!

Sugar Cookie

*Marilyn Deniker

2 cups sugar
½ cup shortening
½ cup butter
1 cup sour cream
3 eggs
1 teaspoon soda
1 teaspoon baking powder 
Cream: sugar, shortening, butter and eggs.  Add sour cream, soda and baking powder.  Add enough flour to be able to roll out, (5-8 cups) on floured surface.  Dough should be soft but not sticky. Cut and bake 325° for 8-10 minutes.  Don’t over bake; the cookies will not brown. Makes approx. 6 dozen, depending on size of cookie cutter. 

Aunt Sue's amazing sugar cookies!

1 cup margarine
1 3/4 cup sugar
Mix together.
Add:
3 beaten eggs
Mix in.
Add:
1 1/2 cups sour cream
1 tsp. vanilla
Mix in.
Add the following combined ingredients:
4 1/3 cups flour
1 tsp. nutmeg
1 1/2 tsp. salt
1 tsp. soda
3 tsp. baking powder


More flour can be added in but dough should be sticky. Chill for a few hours or overnight. Flour well to roll out. Bake at 350 till light brown on the bottom. Frost with frosting. I usually use 1/2-whole cube of butter, half of a bag or more of powdered sugar, 1 tsp. vanilla and milk to make frosting consistency. Add food coloring

Soft Sugar Cookies

• 1 1/4 cups butter, softened
• 1 1/2 cups granulated sugar
• 2 t. baking powder
• 1/2 t. salt
• 2 eggs
• 2 T. milk
• 2 t. vanilla
• 4 cups all-purpose flour

Beat butter with electric mixer until smooth. Add sugar, baking powder, and salt. Beat until combined. Beat in eggs milk, and vanilla until combined. Slowly add flour to mixer. Divide dough in half. on a lightly floured surface, roll them out thick! Cut into shapes. Bake at 375 for 6-8 minutes on ungreased cookie sheet.

Are you excited for these?!! Get excited because this is by far the most amazing sugar cookie recipe I've ever tried! For a kick add a little orange or lemon extract and grated peelings. YUMMYLICIOUS! Brooke and Irene - these are the ones I made the other day that I promised I would put on my blog. These cookies come from my favorite cookbook by Debbie Harman called "Family Dinner Cookbook". It is a must buy - everything I've made from it is delish!

Raspberry Gelatin Salad

1 large pkg (6oz) raspberry Jello
2 1/4 c boiling water
2 pkg. (10 oz) frozen raspberries (not thawed)
1 can (20 oz) crushed pineapple, with juice
2 large bananas, sliced or mashed
1 c chopped pecans
1 small container raspberry yogurt
1 small container Cool Whip

Pour boiling water over jello.  Stir for 2 mins to dissolve.  Add raspberries, pineapple, banana and pecans. Pour in 9 x 13 pan and chill until firm.  Mix yogurt and cool whip together and spread over the top.

* Made for Moore side Thanksgiving

Chicken Pot Pie Bowls with Puffy Croutons

Before: Pre-thaw pastry for 40 mins & pre-cook chicken and shred

3 Tablespoons extra virgin olive oil

2 large carrots, peeled and sliced
2 stalks of celery, chopped
1 medium white onion finely diced
2 large boneless skinless chicken breasts, cooked and shredded
1 stick butter (I know, I hear the groans)
½ Cup flour
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 cans chicken broth
1 Cup half and half (there go the groans again)
½ Cup low fat sour cream (better?)
1 Cup petite peas, frozen is fine
Salt and pepper to taste
Pinch of garlic salt, Lawry’s

1 sheet thawed puff pastry
1 egg mixed with 1 Tbsp water
¼ teaspoon Cajun seasoning

Heat oil into a large dutch oven or heavy pot. Saute carrots, onion, celery and onion until softened, about 5-8 minutes. Reduce heat to low stir in chicken and simmer.

In a separate medium pot, melt butter over medium heat. Whisk in flour, salt and pepper until smooth. Slowly whisk in chicken broth and half and half until smooth. Increase heat to high while continually whisking until mixture thickens and almost starts to boil. Reduce heat to low and stir in sour cream and peas. Season to taste with salt, pepper and a pinch of garlic salt (won’t need much). Simmer on low while croutons are cooking.

Preheat oven to 350 degrees F. Gently roll out puff pastry with a rolling pin to even thickness. With pastry brush, brush pastry with egg wash and lightly sprinkle with Cajun seasoning. With pizza cutter, cut into ½ inch squares. Place squares onto a large baking sheet lightly sprayed with cooking spray and bake until puffed and golden brown, about 20-25 minutes. Remove and let cool.

Serve in pot pie base in bowls and top with puffy croutons, Enjoy!

Yummy Mummy Dogs

Rhodes Dinner Rolls, thawed but still cold

hot dogs

mustard


For each Mummy Dog, cut one dinner roll in half. Roll each half into a 22-24-inch rope. Wrap one rope around hot dog from bottom up 4 1/2 inches. Cut a 1 1/2 inch piece off of the second rope and set aside. Wrap the second rope around the hot dog from the bottom up 4 1/2 inches going the opposite way. Wrap the 1 1/2 inch piece around the top of the hot dog. Place Mummy Dogs on a sprayed baking sheet and bake at 350°F 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes. Serve warm with ketchup and mustard.

Old Fashioned Coconut Cream Pie

* made for mom's birthday

Ingredients

• 1 1/2 c half and half
• 1 1/2 c. coconut milk
• 3 egg yolk
• 3/4 cup white sugar
• 1/3 c cornstarch
• 1/4 teaspoon salt
• 1 cup flaked coconut, ( toast some for the top)
• 1 teaspoon vanilla extract
• Recipe for graham cracker crust
• 1 cup real whip topping

Directions

1. In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
2. Top with whipped topping, I used 1/2 C whipping cream, 1/4 C sugar, 1 t vanilla. Whip til stiff peaks form, and top the pie. Then top with remaining 1/4 cup of coconut.
3. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

Can do custard in microwave for 5 minutes, stirring every minute


Graham Cracker Crust:


1 1/2 c. crushed graham crackers
1/4 c sugar
1/3 c. butter, melted


In a small bowl, combine the crumbs and sugar; add butter and blend well.  Press onto the bottom and up the sides of an ungreased 9 inch pie plate.  Refrigerate for 30 minutes before filling or bake a 375 for 8-10 mins or until crest is lightly browned.  Cool on wire rack before filling.  

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (shredded beef or pork 
1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge. 

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.Dip 'em in salsa, sour cream or guacamole

Santa Claus Cookies

32 Servings

Prep: 50 min. 

Cook: 5 min.

Ingredients

      12 ounces white baking chocolate, chopped

         1 package (1 pound) Nutter Butter sandwich cookies

         Red colored sugar

         32 vanilla or white chips

        64  Mini Chips Semi-Sweet Chocolate Chips

         32 red-hot candies

Directions

      In a microwave, melt white chocolate at 70% power for 1 minute; stir.  Microwave at additional 10- to 20-second intervals, stirring until smooth.  Dip one end of each cookie into melted chocolate, allowing excess to drip off. Place on wire racks. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one vanilla chip off-center on hat for pom-pom; let stand until set.  Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach semisweet chips for eyes and a red-hot for nose. Place on waxed paper until set. 

"Boo-tiful" JELL-O Cups

prep time

20 min

total time

50 min

makes

4 servings

3/4 cup boiling water

1 pkg.  (3 oz.) JELL-O Orange Flavor Gelatin

2 cups ice cubes

2/3 cup  thawed COOL WHIP Whipped Topping, divided

8 miniature semi-sweet chocolate chips

make it

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until gelatin is thickened. Remove any unmelted ice. Whisk in 1/3 cup COOL WHIP until well blended. Pour into 4 dessert dishes.

REFRIGERATE 30 min. or until firm.

DROP remaining COOL WHIP by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes.

kraft kitchens tips

HOW TO THAW COOL WHIP WHIPPED TOPPING

The best way to thaw frozen COOL WHIP Whipped Topping is in its container in the refrigerator. Depending on the size tub you have, the thawing time varies. Recommended thawing times are: 8-oz. tub - 4 hours; 12-oz. tub - 5 hours; 16-oz. tub - 6 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.

Fried Ice Cream

1 1/2 to 2 c brown Sugar

1 1/2 to 2 c Margarine

3/4 large bag of coconut

1/2 big box of crushed cornflakes

Chopped pecans (optional)

Cinnamon and sugar

Carmel topping ( Mrs. Robinson's)

Vanilla  ice cream, softened

Melt in a large pan ( but don't boil) the brown sugar and margarine.  Then add the coconut, cornflakes and pecans.  

Put half of the mixture in a 9x13 pan.  Sprinkle with cinnamon and sugar.  Drizzle 1/2 caramel topping on the top of the mixture.  Top with softened vanilla ice cream.  Spread evenly.  Top with the remaining mixture and drizzle the rest of the caramel and cinnamon and sugar.  Cover and freeze.  Remove about 15-20 minutes before you need to serve it.

Ice Cream Caramel Crunch Delight

 1 1/2 cup flour
1 cup rolled oats
1/2 cup brown sugar
1 1/2 chopped pecans
1 cup margarine, melted
12 1/4 ounce jar caramel topping
1/2 gallon vanilla ice cream, softened

1. Stir together the flour, oats, sugar, pecans and margarine.
2. Spread in a thin layer on a lightly greased cookie sheet and bake at 350 degrees for 20 min. Cool, then crumble.
3. Press 1/2 of crumb mixture into a 9x13 pan.
4. Add 1/2 of caramel topping, drizzle evenly
5. Carefully spoon on the ice cream, spread evenly
6. Layer on 2nd half of caramel topping and the next 1/2 of the crumb mixture. Freeze immediately.
7. Cut into squares for serving.