Tuesday, December 31, 2013
Thursday, December 26, 2013
Friday, December 13, 2013
1 Can whole-berry cranberry sauce
1 c. French salad dressing
1 envelope onion soup mix
1 broiler/fryer chicken (3 to 4 lbs.) cut up
Hot cooked couscous or rice
In a large bowl, whisk cranberry sauce, salad dressing, and onion soup mix until blended. Pour half the marinade into a large resealable plastic bag. Add chicken, turn to coat. Refrigerate overnight or at least 4 hours. Cover and refrigerate remaining marinade until ready to cook.
Preheat oven to 350. Drain chicken, discarding marinade in bag. Place chicken, skin side up, in a 15 X 10 X 1 inch pan. Bake 40 minutes; turn chicken. Drizzle with reserved cranberry mixture; cook 20-30 minutes longer or until juices run clear. Serve with couscous or rice. 4 servings.
Thursday, December 12, 2013
Friday, December 6, 2013
Wednesday, December 4, 2013
24 oz. 7Up
32 oz. Hawaiian Punch Fruit Juicy Red
1/4 c. lemon juice
16 oz. Club soda
12 oz. Orange juice
1 pint Raspberry Sorbet
Raspberries and sliced lemon for garnish
Stir 7UP, Hawaiian Punch, lemon juice, club soda and orange juice together. Add scoops of sorbet and garnish with raspberries and lemon slices.
Monday, November 25, 2013
Sunday, November 24, 2013
3/4 cup peanut butter
1 1/4 cup firmly packed brown sugar
1/2 cup shortening
3 tablespoons milk
1 tablespoon vanilla
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Chocolate-covered mini pretzels
Mini brown M&Ms
Regular-sized red M&Ms
Preheat oven to 375°F.
Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.
In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.
Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color... some of mine ended up with green noses. They might be South Pole reindeer.).
Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.
Makes about 40 reindeer cookies.
Friday, November 22, 2013
1 small package lime jello
1/4 c. sugar
2/3 c. hot water
1 c. crushed pineapple
1 sm. box Dream whip
1 c. cottage cheese
Dissolve jello and sugar in hot water. Add drained pineapple and chill until partially set. Whip with mixer--add cottage cheese and prepared Dream whip. Mix well & pour into 7 X 10 baking dish. Chill until set.
Garnish with cherries, if desired.
Brandyn Kay's favorite!
Thursday, November 21, 2013
- 1/2 cup unsalted butter
- 5 cups fresh yellow corn kernels
- 1 cup diced yellow onion
- 4 large eggs
- 1 cup milk
- 1 cup half-and-half
- 1 cup softened goat cheese
- 3 tablespoons chopped fresh basil
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup (4 oz.) shredded extra-sharp Cheddar cheese
- 1. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat; add corn and onion, and sauté 4 minutes. Remove from heat, and cool 10 minutes.
- 2. Meanwhile, whisk together eggs and next 2 ingredients in a large bowl; gradually whisk in goat cheese until blended. Whisk in basil and next 3 ingredients; stir in corn mixture and 3/4 cup Cheddar cheese until blended. Spoon mixture into a lightly greased 2-qt. baking dish; sprinkle with remaining 1/4 cup Cheddar cheese.
- 3. Bake at 350° for 40 to 45 minutes or until golden brown and a knife inserted in center comes out clean. Remove from oven to a wire rack, and cool 15 minutes.
from Southern Living Nov. 2013
Wednesday, November 20, 2013
1 1/2 c. dried (or you can used canned) garbanzo beans or navy beans
1 box (10 oz.) frozen spinach
1 lb. skinless, boneless chicken breast
2 can low-sodium chicken broth
1 c. water
1 can stewed tomatoes
1 large sweet potato (peeled and cubed)
1 red or yellow bell pepper
2 t. paprika
2 t. cumin
1/4 t. cinnamon
1 t. dried basil
1/2 t. salt
Fresh ground pepper
8 dashes cayenne (optional)
5-11 hours before serving--Sort and rinse beans, and place in 3 1/2 qt. slow-cooker.
Place spinach in a microwave-safe dish and defrost for 3 minutes.
Cut chicken breast into 1/2 " cubes. Cut vegetables into wedges. Add all ingredients to slow-cooker. Cover and cook on LOW for 10-11 hrs. or on HIGH for 5-6 hrs. until beans are tender.
Note: Add 1 to 2 t. sugar to smooth the flavors, if desired.