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Thursday, August 28, 2008

Crunchy Parmesan Chicken Tenders

Michele recommended this recipe.  Michele said she didn't like the dipping sauce, so I skipped it!  The chicken fingers were good.  They were quick and easy to make.

Crunchy Parmesan Chicken Tenders


4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs

Preheat the oven to 500 degrees F.
Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes. Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/crunchy-parmesan-chicken-tenders-recipe/index.html

Monday, August 25, 2008

Cheesy Potato Casserole



From the book "Being Dead is No Excuse; The Official Southern Ladies Guide to Hosting the Perfect Funeral" by Gayden Metcalfe and Charoltte Hays.  It is a hilarious book with great stories and fantastic southern recipes.

This is a great potato casserole. It is not for those people on a diet!



Thursday, August 21, 2008

Oatmeal Cinnamon Chip Cookies

The second thing I made tonight was this wonderful cookie - Oatmeal Cinnamon Chip Cookies. These things are like crack - so addictive.   I don't like cinnamon or oatmeal cookies and I could eat all of these by myself!

Oatmeal Cinnamon Chips Cookies

1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
2-1/2 cups quick-cooking oats
1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips

Heat oven to 350°F. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.

http://www.hersheys.com/recipes/recipes/detail.asp?id=6197&page=1&per=25&category_id=20&keyword=cinnamon%20chip&CategoryPage=true#content_area

Reese's Squares

I made these for a co-worker's birthday. They are very simple to make and very tasty!  It actually takes longer to measure everything out than to mix it up.



Reese's Squares

1 1/2 cups graham cracker crumbs
1 lb confectioners' sugar (3 3/4 cups)
1 1/2 cups peanut butter
1 cup butter, melted
1 (12 ounce) bag milk chocolate chips

Combine graham crumbs, sugar and peanut butter and mix well. Blend in melted butter until well combined. Press mixture evenly into a 9 x 13 inch pan. Melt chocolate chips in microwave or in double boiler. Spread over peanut butter mixture. Chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard").

http://www.recipezaar.com/29679

Wednesday, August 20, 2008

Sausage Stuffed Loaf

My mom makes this for tailgating and it is always a hit. She got the recipe from a Southern Living pamphlet. It is easy to put together and it is even good leftover. You can make this ahead of time and heat it when you get home from work for a quick and easy dinner.

Sausage Stuffed Loaf

1 loaf unsliced French bread (16 oz.)
1/2 lb pork sausage
1/2 lb ground chuck
1 medium onion, chopped
2 cups shredded mozzarella cheese (8oz.)
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
2 tablespoons Dijon mustard
1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 clove garlic, crushed

Cut off ends of loaf; set aside. Hollow out loaf with a long serrated knife, leaving a 1/2 in. shell. Process bread removed from inside loaf in a food processor to make bread crumbs. Cook sausage, beef, onion in a large skillet until meat is browned, stirring until it crumbles; Drain. Stir in 1 cup breadcrumbs, cheese and next 6 ingredients. Spoon into shell, replace loaf ends, securing with wooden toothpicks. Melt butter in saucepan. Add garlic; cook 1 min. Brush garlic butter over loaf. Wrap loaf in foil, leaving top open slightly; place on a baking sheet. Bake at 400 for 25 min. Cut into 4 pieces.

Tuesday, August 19, 2008

Must Have Gadget

My Mom told me about this beater for the Kitchen-Aid mixer that had scrapers on the edges. I finally found it online at Amazon.com and ordered it. I used it for the first time last night and it was amazing! Everyone that bakes should have this nifty gadget! I works exactly like it is suppose to. I didn't have to scrape down the sides of my bowl once!
http://www.amazon.com/gp/product/B0015TMHFG

Monday, August 18, 2008

Another Chocolate Chip Cookie

This recipe comes from the Boston Herald.   Lee Napoli is a "celebrated Boston pastry chef" and she just opened a new chocolate shop.  She shared her chocolate chip cookie recipe.  It is similar to the one I made last week with melted butter and extra egg yolks.

LEE NAPOLI’S FAVORITE CHOCOLATE CHIP COOKIES


1/2 lb. (2 sticks) butter
1 c. light brown sugar
1/2 c. dark brown sugar
3/4 c. white granulated sugar
2 whole eggs
2 egg yolks
3 1/4 c. flour
3/4 t. salt
3/4 t. baking soda
1 T. vanilla
3 c. chopped chocolate or chocolate chips

Preheat oven to 375 degrees. Lightly grease cookie sheets or line with parchment paper.

In a saucepan over medium heat, melt the butter. Pour into a large bowl. When the butter cools to slightly warm, add the light brown sugar, dark brown sugar and white sugar. Mix well. Beat in the eggs and yolks. Add the flour, salt and baking soda, and combine well. Stir in the vanilla and chopped chocolate or chips.

Drop by rounded teaspoons onto prepared cookie sheets and bake until nicely browned, about 7 or 8 minutes. It’s always best to slightly underbake cookies so when they cool they remain chewy.

Makes approximately 3 dozen cookies.

http://bostonherald.com/entertainment/food_dining/food/view.bg?articleid=1099926

Sunday, August 17, 2008

Grit Fritters

I made the grit fritters tonight and they tasted just like they did at Bone's.  Pete & Ashley would have been impressed!

I would definitely make them again. They would be good for a dinner party. 

I halved the recipe since there were only two of us.   I used the large scoop from Pampered Chef and followed the recipe exactly as written.



Bone’s Grits Fritters4 C Water
1/2 t Salt
1 C Grits
10.4 oz Herb Boursin Cheese (2 wheels of 5.2 oz. each)
1/2 C Flour
2 Eggs
1 C Milk
1 C Japanese Bread Crumbs
1/4 qt Vegetable Oil

In small saucepan, bring water and salt to a boil, slowly stir in grits and cook for 6-8 minutes until very thick.
Remove from heat and let cook, about 5 minutes.
Stir in herb Boursin cheese and place mixture in refrigerator until cold and still.
Roll into 1 ounce balls, set aside.
Combine milk and eggs for egg wash.
Dip grits fritters into the following: flour, egg wash, then breadcrumbs.
Fry.


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Friday, August 15, 2008

Thick and Chewy Chocolate Chip Cookies

Yummy!  This is the first chocolate chip cookie that I have made that uses melted butter and and extra egg yolk. I let this dough chill for 24 hours before baking.  (make sure you let the dough sit out for about 30 minutes to make scooping the cookies easier) These cookies are nice and thick and still chewy on the inside.   This dough would be good to scoop into cookies and freeze for later.


Thick and Chewy Chocolate Chip Cookies


2 1/8 cups bleached all-purpose flour (2 cups plus 2 tablespoons)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips or chunks (semi or bittersweet)

Heat oven to 325 degrees.  Mix flour, salt, and baking soda together in medium bowl; set aside. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.) Scoop dough with medium scoop. Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

http://www.cooksillustrated.com/recipe.asp?recipeids=1270&bdc=15240

Thursday, August 14, 2008

Superior Grill Queso

I love the queso at Superior Grill - love it! I've searched the internet for the recipe and this is what I found. I am saving the recipe here until I have time to make it - hopefully next week!

SUPERIOR GRILL CHILI CON QUESO
2 Tbsps. butter
1/2 cup diced onions
2 whole diced poblano peppers or 2-3 fresh chopped jalapeno peppers
1 cup peeled tomatoes, mashed
1 Tbsp. flour
2 12-oz. cans evaporated milk
2 lbs. grated Monterrey Jack cheese

Melt butter over medium fire. Saute onions, peppers and tomatoes for approximately 10 minutes, until the onions are translucent. Add the flour, stirring constantly to avoid burning. Add the evaporated milk and cook until hot, stirring frequently from the bottom. Once the milk is hot, add the cheese one handful at a time, stirring constantly until melted, and add the next handful. Serve hot with chips. If you like a milder version, use the poblano peppers; for a spicier version, use the jalapeno peppers.

http://www.nolafoodie.com/id54.html

UPDATE:  I made the queso and I was very disappointed.  It was VERY bland.  It is definitely missing some spices.  I added some garlic, cumin and pepper.  It tasted better, but I still didn't like the texture of the dip.  It wasn't smooth enough for me.  It looked just like Superior Grill's queso, but unfortunately it didn't taste like it.

Wednesday, August 13, 2008

One Bowl Brownies


Baker's One Bowl Brownies

4 squares BAKER'S Unsweetened Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour; mix well. Spread into prepared pan.

BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.

http://www.kraftfoods.com/BakersChocolate/main.aspx?s=recipe&m=recipe/knet_recipe_display&Rpage=2&u1=bytype&u2=3*360&u3=**32*56&wf=9&recipe_id=54515

Monday, August 11, 2008

Easy Chicken & Rice

This is a quick and easy weeknight meal.   I adapted this from the Campbell's Soup website.


Easy Chicken and Rice

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup water 

1/3 cup milk
3/4 cup uncooked regular long-grain white rice 

1/2 tsp. onion powder 

1/2 tsp. paprika
1/4 tsp. ground black pepper 

4 skinless, boneless chicken breasts halves

Stir the soup, water, rice, onion powder, paprika and black pepper an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired - I use Seasoned Salt. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Let casserole stand for 10 minutes. Stir rice before serving.

http://www.campbellkitchen.com/SpecialtySiteRecipeDetail.aspx?recipeSource=MealIdeas&recipeID=24702&rc=585&page=3&index=1&Lastindex=false&specialty=casserole

Saturday, August 9, 2008

Apple Dip

Apple Dip

8 oz cream cheese, softened
3/4 cup brown sugar
1/2 cup sugar
1 tsp vanilla
3/4 bag of Heath toffee Bits

Mix together and serve with apples or graham cracker sticks.

Thursday, August 7, 2008

Artichoke Dip


I will be making this tomorrow night. We have dinner reservations at Gianmarco's @ 8:00, so I thought this would be great to snack on before we go.


Artichoke Dip

1 14 oz. can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup parmesan cheese
1 tsp minced garlic

Mix all ingredients. Heat in oven at 350 for 20 minutes. Serve with crackers and/or chips. I like wheat thins and tortilla chips.

Tuesday, August 5, 2008

Ham Delights

I got this recipe out of the AU football program. I love these little sandwiches. The recipe is for Sister Schubert rolls, but I have made these on Hawaiian Rolls and they are fantastic!



Ham Delights

1 pan Sister Schubert's® Parkerhouse Yeast Rolls
1 cup finely chopped honey ham
1 t Lea & Perrins worcestershire sauce
1/2 cup butter, softened
3 T prepared mustard (I use honey mustard)
1 t poppyseeds
1/3 cup swiss cheese, grated
1/3 cup sharp cheddar cheese, grated
1/3 cup parmesan cheese, grated
1/3 cup asiago cheese, grated
1/3 cup chopped green onions (optional)

Allow Sister Schubert’s Rolls to thaw. Remove rolls from pan and slice rolls in half. Combine all remaining ingredients in a bowl. Place a small amount of filling in each Sister Schubert’s Roll. Put rolls into pan, cover with aluminum foil and bake for 10-15 minutes at 350°F or until desired warming has occurred. If desired garnish with lettuce when serving.

http://www.marzetti.com/marzetti_kitchens/detail.php?rid=368

Monday, August 4, 2008

Cheesy Pinwheels

These are like cheese calzone pinwheels. This is a great appetizer for a crowd. They are addictive - watch out!

Cheesy Pinwheels

1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
1 package (8 oz.) cream cheese, softened
1 cup shredded mozzarella cheese (about 4 oz.)
1 Tbsp. grated Parmesan cheese
2 Tbsp. milk
2 packages (10 oz.) refrigerated pizza crust

Preheat oven to 425°. In medium bowl, combine all ingredients except pizza crust; set aside. Unroll pizza crusts, then evenly top with filling. Roll, starting at longest side, jelly-roll style. Cut into 32 rounds*. On baking sheet sprayed with nonstick cooking spray, arrange rounds cut side down. Bake 13 minutes or until golden brown.

Sunday, August 3, 2008

Blueberry Pound Cake

Blueberry Pound Cake

1 c margarine
2 c sugar
4 eggs
1 t vanilla

Cream this together

2 3/4 c flour
1 t baking powder
1/2 t salt

Mix together and add to creamed mixture

2 c blueberries
Dredge berries in 1/4 c flour and fold into batter.

Bake at 325 for 1 hour 10 minutes
Cool in pan

Saturday, August 2, 2008

Taco Soup

Taco Soup

1 28 oz can diced tomatoes
1 14.5 oz can diced tomatoes
1 can rotel tomatoes
1 - 1.5 lb lean ground beef
1 cup frozen corn
1 can pinto beans
1 can black beans
1 can white beans
1.5 cup water
2 packets of taco seasoning
1 packet ranch dressing mix
1 tsp salt
1/2 tsp pepper
2 Tbs onion flakes

Cook and drain ground beef.  Mix all ingredients in crock pot and cook on low for 8-9 hours.  Serve with tortilla chips and a dollop of sour cream.


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