No Frying Chicken Parmesan

I love chicken parmesan! This is not my WW recipe, but it is similar to it. I have no idea where this particular recipe came from because once again I did not make note of it.



4 boneless, skinless chicken breast halves
1 egg, beaten
3/4 c. Italian seasoned bread crumbs
1 jar (26 oz.) spaghetti sauce
1 c. shredded mozzarella cheese

1. Preheat oven to 400 degrees. Spray 13x9 glass baking dish with cooking spray.
2. Dip chicken into egg and then bread crumbs. Be sure to coat the chicken well.
3. Bake uncovered for 20 minutes and gently turn. Pour pasta sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink. (After the first 20 minutes when I turned the chicken, I let it bake an additional 10 minutes before topping with sauce and cheese.)

OPTIONAL: Serve with cooked pasta.

NOTE: My chicken breast halves were very large and thick, so I cut them in half lenghtwise to make them into more appropriate serving sizes and to allow them to cook more evenly.

Mini Cinnamon Rolls

I came up with this one morning this past May when Jenna just moved in with us and Jerry and Carla were heading back home to Oregon the same morning. I didn't want to make a big breakfast and I didn't have the time to make cinnamon rolls from scratch and then the light bulb came on in my brain. I had a Sandra Lee Semi-Homemade moment. I had a can of Pillsbury Grands biscuits and I got so excited and headed to the kitchen and this is what became of my aha moment.



1 can Pillsbury Grands Biscuits
1 tbsp. cinnamon (I like a lot of cinnamon, you can adjust to your liking)
1/2 c. brown sugar
8 tsp. spreadable butter or margarine; plus 2 tbsp. (I use Country Crock)

1. Preheat oven to 350 degrees. Spray casserole or pie pan with Pam.
2. In a small bowl, mix cinnamon and sugar.
3. Open can of biscuits; using a rolling pin roll each biscuit out like a pancake to about 1/8 inch.
4. Spread each flattened biscuits with about 1 tsp. of butter/margarine. Sprinkle
each with a teaspoon (actual spoon you would use to eat with) of cinnamon and sugar; press into butter/margarine lightly.
5. Roll up each prepared biscuit and cut into fourths, about an inch wide.
6. Arrange them tightly together in pan.
7. With the remaining 2 tbsp. of butter/margarine and using a pastry brush, spread it over the top of the mini rolls. Sprinkle them with remaining cinnamon-sugar mixture.
8. Bake for 18-20 minutes.

Makes 32 mini cinnamon rolls, 3-4 per person = 8-10 servings

Turkey Joes

This is another recipe that I've had for a number of years and once again did not write down the source from which I got it. Tonight, I made them for the first time. Jenna has a few friends down for a couple days, so I needed something that would make enough for all of us. I made these, oven roasted potatoes and cut up some cucumber for a vegetable since I didn't have salad. It was the closest I could get to salad.



1/2 c. onion, chopped
1/2 c. celery, chopped
1 tsp. vegetable oil (I used olive oil)
1 lb. ground turkey
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
1/2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. cumin
4 toasted English Muffins

1. Brown ground turkey, drain and set aside.
2. In a skillet add oil, onion and celery and saute. Add ground turkey back into skillet and add remaining ingredients, except English Muffins; mix well and continuously stir until warmed through.
3. Serve each English Muffin half with about 1/2 c. of meat mixture.

8 servings

NOTE: This is a low calorie, lof fat meal with 215 calories, 19.5 grams of protein, 4 grams of fat, 24.7 grams of carbohydrates, 40 milligrams of cholesterol, 2.4 grams of iron, 302 milligrams of sodium and 81 grams of calcium.

Mom's Oven Roasted Potatoes

My mom makes these for summer BBQs and they are in no way healthy for you but so good. I do my potatoes a little different to save time.



16 red and white potatoes
1/4 c. chopped onion
1 stick butter, cubed
salt and pepper

1. Wash and cut up potatoes into bite-size pieces.
2. Add chopped onion and mix well with hands.
3. Top with cubed butter and sprinkle with salt and pepper.
4. Place potatoes in microawave safe casserole dish and microwave 5 minutes, stir, and microwave 5 more minutes or until soft.
5. When potatoes are soft, take them out of the microwave and place under the broiler in the oven to brown up and get crisp, about 5-10 minutes.

Peach Cobbler

While I was in Watsonville this weekend visiting family, I got some peaches that were given to my cousin, along with some different kinds of squash. The peaches were starting to go bad so I had to do something quick with them. I asked Jarom what he preferred and he said peach cobbler. Well, having never made one I had to look up a recipe. I found an easy recipe from the Food Network's Down Home With The Neely's.



Before I get to their recipe, I had to peel and pit the peaches. This was the first time I did this other than just cutting the skins off. To easily peel off the skins, cut an "X" into the bottom of each peach. Then, bring a pot of water to boil and then turn off the heat. Add the peaches for about 40 seconds and then remove from water and immerse into another bowl filled with ice water. Allow them to sit in the water for 1 minutes, remove and pat dry. Now you are ready to start peeling off those skins. To easily remove the pits, slice the peach all the way around and pull apart, pull out pit and slice peaches as desired.

PEACH COBBLER (courtesy of the Neelys)

Filling:
10 ripe peaches, pealed, pitted, and cut up (I cut them into 1-inch chunks)
3 tbsp. almond liqueur (I did not use this)
1 tbsp. nutmeg
2 c. brown sugar
1/2 c. granulated sugar
3 tbsp. corn starch
2 tbsp. cinnamon (I added this ingredient, because I love cinnamon)

Biscuit Dough

2 c. flour
1/4 c, granulated sugar, plus 1 1/2 tbsp. for top (I used this but added cinnamon as well)
1/2 tsp. salt
2 tsp, baking powder
1 stick butter, cubed and chilled
3/4 c, buttermilk
1 egg white

1. Preheat oven to 375 degrees.
2. In a large bowl, combine peaches with remaining "filling" ingredients. Mix together and pour into a 13x9 inch baking dish. (I sprayed mine with Pam before hand too.)
3. Combine flour, sugar, salt and baking powder in a large bowl and mix. Cut in butter with a fork or pastry cutter until dough resembles sand. Slowly add buttermilk until dough comes together. You may not need all of the butter milk.
4. Place dough on floured surface and knead it into 13x9 inch rectangle about 1/2-inch thick and place over peach filling. Use egg white as a wash, brushing it on top of dough. Sprinkle with 1 1/2 tbsp sugar on top (or cinnamon sugar combo, that I used).
5. Cook cobbler until the top is golden brown, about 40 minutes.

8 Servings


Recipe courtesy of the Neelys from Down Home With The Neelys on the Food Network at: www.foodnetwork.com.

Pork Packets

I have done these a few times, and you can do it with chicken, hamburger patties, turkey cutlets, or pork. I used pork chops in this one. It is great all in one meal, but I served fresh fruit and crescent rolls with ours.



4 pork chops, or desired meat
1 med. potato, sliced thin
1 carrot sliced thin (I used 6 baby carrots)
1-2 stalks celery, sliced
4 slices of onion
1 tomato, sliced
salt and pepper

1. Tear off 4 pieces of foil.
2. Place your choice of meat on each piece of foil.
3. Top each piece of meat with onion, potato, tomato, celery and carrot.
4. Season with salt and pepper.
5. Seal up foil on all sides creating a packet. Place packets on baking sheet in 350 degree oven and cook for one hour.

NOTE: Be careful when opening the packet because of hot steam.

Pita Pizzas

Here's a quick recipe for a busy night, simple snack or light light lunch and the kids can get in there and help out, creating their very own mini pizzas. I thought that I got this recipe from one of my Wieght Watchers cookbooks but I couldn't find in any of them, so I don't remember where it came from. However, it is WW friendly at only 4 points if you use whole wheat pitas.



1 whole wheat or regular pita
2 tbsp. pizza sauce
6-7 pices Turkey pepperoni
1/4 c. Mozzarella cheese, shredded

1. Spread pizza sauce all over pita.
2. Top with pepperoni or other desired toppings.
3. Top with shredded mozzarella cheese.
4. Bake at 400 degrees in oven or toaster oven, about 7-10 minutes until cheese is melted.
5. Take out of oven and cut into fourths and serve.

Angel Chicken

I got this recipe from my Kraft Food & Family Magazine. It is a bit too tangy and salty with the Italian dressing. Next time, I will cut the amount down from 1/4 cup to 1/8 cup.



4 oz. cream cheese, soft
1/4 c. milk
1 can cream of chicken soup
1/4 c. Tuscan House Italian dressing (I used regular Italian)
1.5 lbs. boneless, skinless chicken, cut into chunks
1/2 lb. angel hair pasta, uncooked
2 tbsp. parsley, chopped

1. Beat cream cheese, soup, dressing and milk with whisk until blended.
2. Place chicken in crockpot and pour cream cheese mixture over the top. Cook on high 2-3 hours or on low 4-5 hours.
3. Cook pasta as directed by package about 15 minutes before chicken is done and drain. Serve topped with chicken mixture and parsley.

5- 1 c. servings

NOTE: I didn't have time to cooke mine in a crockpot, so I cooked the chicken in a non-stick skillet on the stove. In a saucepan, I mixed the sauce ingredients together, constantly stirring until warm. I served the cooked pasta topped with the chicken and then the sauce.

Using Recipes

Be sure to let me know when you try any of the recipes I share on here, in my comments area for the recipe you tried,. I want to know what you think and how well you liked it.

I look forward to hearing about your kitchen experience with these recipes. Happy Cooking and Baking!

Sweet Jammies

I came across this by default when I was looking for a cornbread recipe to go with my Chili Rice dinner and decided to make them and give them a try. It will be a nice breakfast with a sweet touch. I made two batches and used apricot and strawberry preserves. I found the recipe in the Country Baker Breads & Muffins book by Country Living on page 77.

Sweet Jammies-Apricot


2 c. flour
1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. plain (or, I used vanilla yogurt and like just as well)
1/4 c. milk
1/4 c. butter or margarine, melted
1 egg
1/2 tsp. vanilla extract
About 1/4 c. jam or preserves
sugar or powdered sugar, optional

1. Heat oven to 425 degrees. Grease twelve 2 1/2 inch muffin pan cups.
2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. In a medium bowl, combine yogurt, milk and butter, stir well. Stir in egg and vanilla.
3. Stir the yogurt mixture into flour mixture just until mixture is moistened.
4. Divide half of the batter among prepared muffin cups. Place 1 tsp. jam or preserves on top of batter in cups. Top each with remaing batter and sprinkle sugar on top (sugar optional).
5. Bake muffins 15-20 minutes, or until they are golden and the centers spring back when lightly pressed with finger. Collt he muffins in the pan on a wire rack for 5 minutes. Remove muffins from cups. Sprinkle tops with powdered sugar and serve.

Makes 1 dozen muffins

Sweet Jammies-Strawberry

Cornmeal Drop Biscuits

I have had this recipe since Jarom and I were first married. One of our wedding gifts was a three year subscription to Taste of Home's Quick Cooking magazine. I have made many recipes from this wonderful magazines. Most are fast and easy for the busy family. This recipe was featured in the January/February 2000 issue, page 7, and comes from the kitchen of Rhonda McKee of Greensburg, Kansas.



1 1/3 c. flour
1/2 c. cornmeal
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground mustard
1/2 c. shortening
1/2 c. shredded cheddar cheese
1 c. milk

1. In a bowl, combine the first five ingredients; cut in shortening until crumbs form. Stir in cheese and milk just until moistened.
2. Drop by 1/4 cupfuls 2 inches apart onto greased baking sheet. Bake at 375 degrees for 26-28 minutes or until golden brown. Serve warm.

Makes 10 biscuits

*I think these are just as good as Red Lobster's cheddar bay biscuits. Very yummy!

Chili Rice Crockpot Meal

This is a recipe I made up myself. Originally, I was just going to make chili and decided to add rice to make it more hearty, but it tastes great as just a chili too. For me, it is a bit on the spicy side, but the cayenne causes that and can be adjusted to taste.



1 lb. ground turkey, browned
1 envelope dry onion soup mix
6 tsp. chili powder
1 tbsp. cayenne
1 tsp. cumin
1 tsp. black pepper
1/2 tsp. Lawry's Savor Salt
1 (21 oz.) can Red Kidney Beans
1 (28 oz.) can stewed tomatoes, chopped
1 (10.75 oz.) can tomato soup
2 (8 oz. each) cans tomato sauce
1 1/2-2 c. rice, cooked; optional

1. Place tomatoes, onion soup mix, tomato soup, tomato sauce and seasons in crockpot and mix well. Add kidney beans and turkey and mix well. Finally add rice and mix well.
2. Place crockpot on low and allow to cook and simmer 6-8 hours, stir occasionally. Keep on warm setting until ready to serve.

Makes 8-10 servings

Crockpot Braised Short Ribs

I love crockpot (slow cooker) meals because I can throw everything in and go. many of my crockpot meals freeze well too. Jarom loves short ribs, but usually he cooks them the Guamanian way which incorporates a lot of soy sauce among other ingredients, but the soy sauce makes them very salty, although they are very good and everyone always asks if we are going to bring them to the next BBQ. I was so excited when I came across this recipe while planning our bi-weekly meals, because it gave me another way to cook them. I loved this recipe, when the ribs were done they were actually falling off the bones. The meat melted in your mouth, it was so juicy and tender.

This recipe is from Betty Crocker's Slow Cooker Meals, October 2003, #201 issue, page 52-53.



4 lbs. beef short ribs (cut Korean style)
2 dried bay leaves
2 tsp. Worcestershire sauce
1 envelope brown gravy (I used two cans of beef gravy instead)
1/2 c. dry red wine, Optional (I used a sweet white wine-Chenin Blanc)
1 can condensed golden mushroom soup (because I sued two cans of beef gravy I did not use the mushroom soup)
4 servings mashed potatoes (regrigerated, instant or frozen), heated

1. Place ribs in 3.5-4 quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy, wine and soup.
2. Cover and cook on low heat for 8-10 hours.
3. Spoon excess fat from top of sauce, if desired, when done cooking. (I don't recommend doing this if you freeze this meal or any leftovers. You want a fair amount of the fat to place in the freezer bag with the ribs for freezing. The fat helps the meat so they won't dry out during the reheating process.) Remove bay leaves. Serve ribs with mashed potatoes, using sauce as gravy and spooning it over the top of the ribs and potatoes.

Makes 4 servings

BETTY'S TIPS:
Serving With-steamed baby carrots to brighten up the plate and they taste great with the gravy.
Variation-Try cooking a 3 lb. pot roast this way. It is just as delicious but not as rich as the ribs.
Special Touch-Serve in pretty shallow soup plates with a fork and spoon to get every delicious drop of sauce.

NOTE: This recipe freezes well, up to three months in a vacuum sealed bag. Thaw and to reheat, place them in a 13x9 inch baking dish and put in preheated 350 degree oven for about 8-10 minutes. They are just as tender and juicy as they were fresh out of the crock pot.

Cheesy Rice

This is my recipe, but it was inspired by a rice recipe that my Aunt Tracy made that had less cheese and included green chilies and peppers. I'm not a big fan of chilies or peppers, so I adapted and as I made it more often, more cheese was added and it was baked a bit longer to get more crisp on top and the the sides.



3 c. instant rice, raw, not cooked
3 c. chicken broth
1 pkg. Taco seasoning
1 can whole kernel corn
2-4 c. shredded Mexican blend cheese
1 green pepper, chopped, optional
1 small can green chilies, optional

1. Preheat oven to 350 degrees. Spray a 2 quart casserole dish with cooking spray.
2. Place raw instant rice in a large bowl. Add chicken broth and taco season; mix well and set aside for 10-20 minutes or until rice absorbs most of chicken broth.
3. Add corn and 1-2 c. shredded cheese (or more if you choose) and mix well. If you choose to add green pepper and chilies, add them here, too.
4. Transfer rice micture from bowl to casserole dish and put in oven to bake 10-15 minutes or until top starts to turn golden; top with more cheese and return to oven to bake about 5 minutes more when cheese is melted and starts to lightly brown and bubbly. the crisper you want the top and sides, the longer you leave in the oven.

Makes 6 servings

NOTE: This recipe freezes well in a vacuum sealed bag, for up to 6 months. When ready to use, thaw and put into casserole dish and bake as directed above.

Chocolate Peanut Butter Marshmallow Bars

I have no idea where I got this recipe. The card does not have a reference. I don't know why, but for some reason when I copied down the recipe from whatever source it came from I didn't note that source. I apologize, but if someone has this recipe and knows where it came from I would much appreciate the information so that I can update my card and credit the source on here accordingly. Now, onto the recipe.



1 pkg. Devil's Food cake mix
1/2 c. butter, melted
2/3 c. cold milk
3/4 c. creamy peanut butter
1 jar Marshmallow creme
1/2 c. salted peanuts
1/2 c. semi-sweet chocolate chips (regular or mini)

1. Heat oven to 350 degrees. Spray 13x9 inch baking pan with cooking spray.
2. Mix cake, butter and 1/3 c. milk in medium bowl until well blended; press 2/3 of mix into bottom of greased 13x9 inch pan. Bake 12-14 minutes or until center is almost set; cool for 3 minutes.
3. While cake is cooling, mix peanut butter and milk until blended and smooth. Spread mixture over cake crust.
4. Top with spoonfuls of marshmallow creme and remaining cake mixture.
5. Sprinkle top with nuts and chocolate chips; lightly press into top of mixture.
6. Bake 18-20 minutes or just until center is set. Cool before cutting into bars.

Makes 32 bars.

*This recipe may be frozen for up to one month. Be sure to wrap it tightly and thaw before serving.

NOTE: While I enjoyed making this dessert, I did get a little flustered with the spreading of the peanut butter mixture over the cake crust part. Because the cake is not completely set and not cooled all the way, it is very fragile and tears easily. I found it a bit hard to evenly spread the peanut butter mixture over the top; even using my fingers to help spread it instead of a spatula was a bit difficult. Take caution when doing this part and be patient-it's not frosting a cake.

French Vanilla Whipped Cream

1 c. heavy whipping cream, chilled
1/4 c. powdered sugar
1 tsp. french vanilla or regular vanilla; optional

1. Place all ingredients mixing bowl and mix on high until stiff.
2. Place whipped topping in pastry bag and pipe onto dessert or frost top of dessert with whipped topping.

NOTE: If you wish to have a less decadent whipped cream, you can use regular vanilla instead of french vanilla or eliminate it all together. It is up to you and your taste.

I chose to use it this time to frost my chocolate pie and top it off with some semi-sweet chocolate chips. However, if you wish to have a more elegant, decorative look pipe with a pastry bag or us a cookie press with a decorative attachment. You can also use chocolate curls, chocolate leaves, chocolate sprinkles to top you whipped topping. Use this delicious whipped topping on all your favorite desserts.

Ice Cream Tacos

I have had this recipe for eight years and last night was the first time I have ever made them. The recipe comes from www.oldelpaso.com.



6 Old El Paso taco shells or 8 mini taco shells
1/3 cup milk chocolate chips
1 pint (2 cups) vanilla ice cream
2 tbsp. chopped peanuts

1. Heat oven to 350 degrees. Stand taco shells in 9-inch loaf pan. To help stand up the shells, crumbled foil can be used.
2. Put shells in oven for 5 minutes or until they are light golden brown. Allow them to cool completely cool in pan.
3. With shells still in pan, spoon 1 tsp. chocolate chips into the bottom of each shell. Spoon in 1/4 cup ice cream into each shell and freeze 15 minutes.
4. In a microwave safe dish, microwave remaining chocolate chips on high for 1-2 minutes or until chocolate in melted and smooth when stirred.
5. With a spoon, drizzle chocolate over the top of each taco. Sprinkle chopped peanuts on top of chocolate immediately. Return to freezer for about 10 minutes or until chocolate is set.

6-8 tacos

Sesame Chicken

By Rhonda Parkinson at About.com.



3 whole boneless, skinless chicken breasts
2 tbsp. soy sauce
1 tbsp. sesame oil
2 tbsp. flour
2 tbsp. cornstarch
2 tbsp. water
1/4 tsp. baking soda
1/4 tsp. baking powder
1 tsp. vegetable oil, additional oil for frying
Sesame seeds

1. Cut chicken into 1-inch cubes.
2. Mix all ingredients, except sesame seeds and mix well. Add chicken pieces and allow to marinate at least 20 minutes.
3. Heat oil in deep fryer then add chicken; 4-5 pieces at a time. Deep fry until a beautiful golden brown. Remove to dish covered with paper towels to drain.
4. Before serving sprinkle with sesame seeds.

NOTE: I like sesame seeds, so I add extra to the actual marinade. There is a sauce for this too, and it is featured below, however, I usually make a simple sweet and sour sauce.

Sesame Chicken Sauce

1/2 c. water
1 c. chicken broth
1/8-3/4 c. vinegar (depends on how sweet you want the sauce; for a sweeter sauce reduce the amount of vinegar.)
1/4 c. cornstarch
1 c. sugar
2 tbsp. soy sauce
2 tbsp. soy sauce
1 tsp. chili paste
1 clove garlic, minced

1. Mix all ingredients in a small saucepan and bring to a boil. be sure to continuously stir. Turn heat to low to keep it warm while frying chicken.
2. When chicken is done, you can pour the sauce over the chicken and top with sesame seeds or offer it as a dipping sauce.

Fried Rice

I have made this a few times. Originally, I used a recipe but it isn't hard to do or remember and you adapt and add or subtract ingredients as you go, to taste or to make it the way you liek it. No peas or carrots in my fried rice, though. Yuck!

(This picture does not show fried rice with any meat or the green onion.)

3 c. cooked rice
2 green onions, chopped
2 eggs, beaten
salt and pepper, to taste
2-4 tbsp. soy sauce
2 tbsp. oil
Cooked chicken or pork, cooked and chopped small, optional

1. Heat 1 tbsp. oil in wok. Once oil is hot, add egg, salt and pepper and lightly scramble. Remove from wok.
2. Add 1 tbsp. oil to wok and heat up, add rice and stir-fry for 4-5 minutes. Add soy sauce. Start with 2 tbsp. and increase as you wish, to taste. The more you use the more salty the taste.
3. Add egg and cooked meat. Stir fry 3-5 more minutes. (I like my rice browned so I tend to cook it longer than most fried rice recipes.)
4. Top with green onions and serve. (I tend to add a little more pepper too.)

Beef Satay

Recipe from Rhonda Parkinson, featured on About.com.



1 1/2 lbs. beef, sliced thin and cut into 1" wide strips (I used beef stew meat)
1/3 c. soy sauce
2 tbsp. sugar
2 tbsp. cornstarch
1 tbsp. minced ginger
1 tbsp. minced garlic

1. Arrange meat in a shallow glass pan.
2. Combine soy sauce, sugar, cornstarch, ginger and garlic in a small bowl and mix well. Pour over meat as a marinade. Cover and refrigerate overnight.
3. Drain marinade and thread onto skewers.
4. Broil or grill until browned on both sides and cooked through.
5. OPTIONAL: sprinkle with sesame seeds. (This is my touch. I love sesame seeds.)

NOTE: The author of the recipe recommends soaking the bamboo skewers in water for 30 minutes before threading meat onto them to help prevent them from burning.

Spicy Peanut Sauce

1 c. milk
3 tbsp. peanut butter (crunchy or creamy)
1 tsp. sugar
2 tsp. lemon juice
1 tsp. cayenne or red curry paste or chili paste

1. In a saucepan, bring milk to a boil.
2. Stir in peanut butter and stir until smooth.
3. Add remaining ingredients and simmer on low for about 5 minutes. Suace should thicken. Serve warm.

Store in airtight container, but reheat before re-using.

Makes about 1 cup.

NOTE: Use as a dipping sauce for satays or thin it out with a bit more milk and use as a salad dressing.

My Sister's Catalina Chicken

I first made this dish when I needed to figure out something fast for a meal to take to a friend who just had a baby. My sister was visiting and always has super yummy recipes that she just pulls off the top of her head.



1 c. Cataline dressing
1/2 c. apricot jam
1/2 c. pineapple jam
1 envelope dry onion soup mix
4 chicken breasts
Cashews (optional)
Rice AND/OR crunchy chow mein noodles

1. Spray glass baking pan iwth cooking spray and arrange chicken in pan.
2. In a bowl, mix dressing, jams and soup mix; pour over chicken and bake at 350 degrees for 45 minutes.
3. If you choose to use cashews, add them to the top halfway through baking.
4. Sauce will be thin when chicken is done, but will thicken as it stands.
5. Serve over a bed of rice and top with crunchy chow mein noodles.

Chocolate Malt Shoppe Pie

This is another recipe from my "Prize-Winning Chocolate" recipe book, page 25, courtesy of Beth Wanek, Little Chute, Wisconsin.



I did make a few changes in this pie. I took out the chocolate malted milk powder, but increased the amount of crushed malted milk balls to 3/4 cup. One more little change, I added 2 tablespoons of Hershey's chocolate syrup. Here is the original recipe:

1 1/2 c. chocolate cookie crumbs
1/4 c. butter, melted
1 pint vanilla ice cream, softened
1/2 c. crushed malted milk balls
2 tbsp. milk, divided
3 tbsp. instant chocolate malted milk powder OR crush extra malted milk balls AND add 2 tbsp. Herhsey's chocolate syrup
3 tbsp. marshmallow creme
1 c. whipped topping
Additional whipped topping and 8 malted milk balls

TIME SAVING TIP: Buy a premade chocolate cookie crumb pie shell.

1. Combine crumbs and butter and press into 9-inch pie pan.
2. In a mixing bowl, blend ice cream, crushed malted milk balls and 1 tbsp. milk. Pour into pie crust and freeze 1 hour.
3. In mixing bowl, blend malted milk powder, marhsmallow creme and remaining milk. Stir in whipped topping. Spread over top of ice cream layer. Freeze for several more hours until set, about 4-5 hours.
4. Before serving, garnish with whipped topping and malted milk balls.

MY ALTERED VERSION:
1. Use a premade chocolate cookie crumb crust.
2. In a mixing bowl, blend ice cream, crushed malted milk balls and 1 tbsp. milk. Add additional crushed malted milk balls and 2 tbsp. Herhsey's chocolate syrup, marshmallow creme, remaining milk and whipped topping, blend well.
3. Spread mixture into crumb crust. Freeze for several hours, about 4-5.
4. Before serving, garnish with whipped topping and malted milk balls.

Black Bottom Cupcakes

This recipes is courtesy or "Prize-Winning Chocolate", page 11, Julie Briceland of Windsor, Pennsylvania.



FILLING:
1 (8 oz) cream cheese, softened
1/3 c. sugar
1 egg
1/8 tsp. salt
1 c. semisweet chocolate chips (optional)
CUPCAKES:
1 1/2 c. all purpose flour
1 c. sugar
1/4 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 c. water
1 tbsp. vinegar
1/3 c. vegetable oil
1 tsp. vanilla
TOPPING:
sugar and chopped almonds OR chocolate frosting

1. Create filling first: combine cream cheese, sugar, egg and salt in a small mixing bowl; blend until smooth. Stir in chocolate chips-this is optional. They are just as good with just the cream cheese filling; set aside.
2. Cupcakes: Sift together flour, sugar, cocoa powder, baking soda and salt.
3. Add egg to sifted dry mixture. Add water, vinegar, oil and vanilla and beat until well combined.
4. Fill paper lined muffin cups half full with cupcake batter.
5. Drop a teaspoon full of cream cheese filling in center of each cupcake.
6. OPTIONAL: sprinkle with sugar and chopped almonds.
7. Bake at 350 degrees for 20-25 minutes. Cool.
8. OPTIONAL: if you choose to forego the sugar and almond topping, you can frost these wonderful cupcakes with chocolate or cream cheese frosting. Refrigerate any leftovers.

Makes 18-24 cupcakes

Aunt Michelle's Chicken Rolls

5 chicken breasts
1 bunch green onions, chopped
1 (8 oz.) cream cheese
2 cans ready to bake Texas or Grands
biscuits
1 can cream of chicken soup
crushed cornflakes
1/2 c. butter, melted
2/3 c. milk

1. Boil chicken until done, then after it has cooled a few minutes, shred with a fork.
2. Mix together chicken, cream cheese, and green onion.
3. Flatten each biscuit, then spoon mixture onto biscuit. Roll and seal edges.
4. Dip rolls into melted butter and roll in cornflakes. Bake at 350 degrees for 25-30 minutes.
5. To make gravy, mix cream of chicken soup with milk in a saucepan and heat over medium-high heat until warm. Serve over chicken rolls.

Makes 16 chicken rolls.

(NOTE: to make them a little healthier, these rolls are just as good without the butter and cornflake coating.)

Welcome!

Welcome to Death By Good Food!

I have created this blog for my friends and family. I'm not afraid to try new recipes regardless of the level of difficulty, but I am quite a picky eater. With that said, I will often change recipes that sound good with the exception of and item of two, to suit my family's and my tastes.

Many times, I have tried new recipes and can't wait to share it with others and then they ask for the recipes. Now, I can rave about the recipes and share them with the world, here!

I will try to share pictures as often as I can, but I usually forget to take pictures. From this point, I will try to be better about taking photos of our foods. To get started, I have four recipes, that I made over this 4th of July weekend and I have pictures for all except one. Two of them are family recipes and two are from a recipe book. Enjoy!