1 1/4 lbs boneless, skinless chicken breasts (about 4 breasts)
1 lb sliced bacon
3/4 cup packed brown sugar
2 Tbls. chili powder
Preheat over to 350 degreesCut chicken into 1" cubesCut each bacon slice into thirdsWrap each chicken cube with bacon and secure with a toothpick.Mix together brown sugar and chili powder.Dredge wrapped chicken in mixture.Coat a rack and broiler pan with cooking spray.Place chicken on rack & bake for 30-35 minutes, or until bacon is crisp.
Friday, July 10, 2009
Thursday, July 9, 2009
Peanut Butter Pizza
Ingredients:
1/2 cup shortening
1/2 cup peanut butter
1/2 cup packed brown sugar
1/2 cup sugar
2 eggs -- lightly beaten
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
miniature marshmallows
semisweet chocolate chips
Directions:
In a mixing bowl, cream shortening, peanut butter and sugars. Beat in eggs and vanilla. Stir in flour and mix well. Pat into a greased 15-by-10 1/2 inch baking sheet. Bake at 375 degrees for 12 minutes or till lightly browned. Remove from oven and sprinkle generously with chocolate chips and marshmallows (in that order), till it looks well covered to you. Return to the oven and cook until marshmallows are lightly browned, or desired darkness
1/2 cup shortening
1/2 cup peanut butter
1/2 cup packed brown sugar
1/2 cup sugar
2 eggs -- lightly beaten
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
miniature marshmallows
semisweet chocolate chips
Directions:
In a mixing bowl, cream shortening, peanut butter and sugars. Beat in eggs and vanilla. Stir in flour and mix well. Pat into a greased 15-by-10 1/2 inch baking sheet. Bake at 375 degrees for 12 minutes or till lightly browned. Remove from oven and sprinkle generously with chocolate chips and marshmallows (in that order), till it looks well covered to you. Return to the oven and cook until marshmallows are lightly browned, or desired darkness
Wednesday, July 8, 2009
Aunt Dorothy's Brisket
The meat is very tender and you can cut it with a fork.
Ingredients:
4-5 lbs beef brisket
onion
chicken bouillion
garlic cloves
Directions:
Slit the beef in various places and insert garlic cloves on both sides. Sprinkle with chicken bouillion granules. Slice one onion and put in cooking bag. Lay the prepared brisket on top of the onion. Marinate in refigerator over night. Add one cup of water before cooking. Cook for 2-3 hours at 350. Cool. Slice against the grain. Reheat slowly for 1-2 hours.
Ingredients:
4-5 lbs beef brisket
onion
chicken bouillion
garlic cloves
Directions:
Slit the beef in various places and insert garlic cloves on both sides. Sprinkle with chicken bouillion granules. Slice one onion and put in cooking bag. Lay the prepared brisket on top of the onion. Marinate in refigerator over night. Add one cup of water before cooking. Cook for 2-3 hours at 350. Cool. Slice against the grain. Reheat slowly for 1-2 hours.
Braised sirloin tips
Description:
This came from Don's sister and is easy and wonderful! Use whatever type of juice you have on hand in place of the cranberry.
Ingredients:
2 T shortening
2 # beef sirloin tips, cut into 1" cubes
1 can beef broth(or 1 cup boullion)
1/3 c cranberry cocktail
2 T soy sauce
1 clove garlic, minced
1/4 t onion salt
2 T cornstarch
1/4 c water
Directions:
Melt shortening. Brown meat on all sides. Stir in bouillion, juice,soy, garlic and onion slat. Heat to boiling. Reduce heat;cover and simmer 1 hr until meat is tender. Blend cornstarch and water; stir into meat. Cook, stirring constantly until thickened(won't be too thick) Boil and stir 1 minute. Serve over rice.
*****Crockpot works great all day on low(I don't brown the meat when I put it in the crockpot) '
I have used round steak as well
This came from Don's sister and is easy and wonderful! Use whatever type of juice you have on hand in place of the cranberry.
Ingredients:
2 T shortening
2 # beef sirloin tips, cut into 1" cubes
1 can beef broth(or 1 cup boullion)
1/3 c cranberry cocktail
2 T soy sauce
1 clove garlic, minced
1/4 t onion salt
2 T cornstarch
1/4 c water
Directions:
Melt shortening. Brown meat on all sides. Stir in bouillion, juice,soy, garlic and onion slat. Heat to boiling. Reduce heat;cover and simmer 1 hr until meat is tender. Blend cornstarch and water; stir into meat. Cook, stirring constantly until thickened(won't be too thick) Boil and stir 1 minute. Serve over rice.
*****Crockpot works great all day on low(I don't brown the meat when I put it in the crockpot) '
I have used round steak as well
Friday, July 3, 2009
LITTLE SMOKIE APPETIZERS
1 pkg. Little Smokies
1 lb. bacon
2 c. brown sugar
Cut bacon strips into 3 pieces. Wrap each piece around 1 smokie; secure with toothpick. Fill 9x13 inch baking dish and sprinkle brown sugar to cover on top. Bake at 300* for 45 minutes or until bacon is done. Brown sugar will melt and form a syrup. Serve hot.These are so good and so easy.
1 lb. bacon
2 c. brown sugar
Cut bacon strips into 3 pieces. Wrap each piece around 1 smokie; secure with toothpick. Fill 9x13 inch baking dish and sprinkle brown sugar to cover on top. Bake at 300* for 45 minutes or until bacon is done. Brown sugar will melt and form a syrup. Serve hot.These are so good and so easy.
Hot Broccoli Dip
Ingredients:
1 pkg. 8 oz. cream cheese
1 c sour cream
1 envelope (1 oz.) ranch salad dressing mix1 pkg.
1 (10 oz.) frozen,chopped broccoli, thawed,well drained
2 c shredded cheddar cheese, divided
Directions:
Mix cream cheese, sour cream, salad dressing mix, with electric mixer. Stir in broccoli and 1 1/2 c of the cheddar cheese.Spoon into a 9 " pie plateBake at 350 for 20 minutes. Top with 1/2 c cheddar cheese. Bake additional 5 minutes. Garnish with blanched broccoli flowerets and red pepper strips. Serve with bread, crackers, or assorted cut up vegetables
1 pkg. 8 oz. cream cheese
1 c sour cream
1 envelope (1 oz.) ranch salad dressing mix1 pkg.
1 (10 oz.) frozen,chopped broccoli, thawed,well drained
2 c shredded cheddar cheese, divided
Directions:
Mix cream cheese, sour cream, salad dressing mix, with electric mixer. Stir in broccoli and 1 1/2 c of the cheddar cheese.Spoon into a 9 " pie plateBake at 350 for 20 minutes. Top with 1/2 c cheddar cheese. Bake additional 5 minutes. Garnish with blanched broccoli flowerets and red pepper strips. Serve with bread, crackers, or assorted cut up vegetables
Lemon Pound Cake Muffins
These nummy muffins came from a Taste of Home Magazine. They are scrumptious!
1/2 cup butter, soft
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup low-fat sour cream
Glaze
2 cups confectioners' sugar
3 tablespoons lemon juice
In a large mixing bowl, cream butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt, and baking soda; add to creamed mixture alternately with sour cream. Fill greased or paper-lined muffin cups 3/4s full. Bake at 400 for 18-20 minutes. Cool for 5 minutes and move to a wire rack to cool. Combine glaze ingredients; drizzle over muffins. Serve warm.
I have also done mini-muffins and bake for about 10-12 minutes.
1/2 cup butter, soft
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup low-fat sour cream
Glaze
2 cups confectioners' sugar
3 tablespoons lemon juice
In a large mixing bowl, cream butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt, and baking soda; add to creamed mixture alternately with sour cream. Fill greased or paper-lined muffin cups 3/4s full. Bake at 400 for 18-20 minutes. Cool for 5 minutes and move to a wire rack to cool. Combine glaze ingredients; drizzle over muffins. Serve warm.
I have also done mini-muffins and bake for about 10-12 minutes.
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