Crispix Mix

This is for Emma!


1 box (12oz.) Crispix
1 box (12 oz) Golden Grahams
7 oz. slivered almonds

2 cubes butter
1 ½ c. light karo syrup
1 ½ c. sugar

Pour cereals into a (very) large bowl. (Wait on almonds because they just sink to the bottom)
Mix butter, syrup and sugar in a medium saucepan and bring to a boil. Stir at a rolling boil for 2 minutes and pour over cereal, covering evenly. Add almonds while adding syrup mixture. Spread on wax paper to cool or just eat right out of the bowl.
I have seen coconut added to this but I prefer without.

Spiced Chicken Pasta with Spinach and Tomatoes

This is one of my family's favorites and it's pretty fast and easy
I adapted it from the Body For Life cookbook. (I added all the fat back)

10-12 oz. pasta (your choice)

4 chicken breasts

3 Tbsp. cajun seasoning (I use my own, posted below)

1 c. milk

¼ c. parmesan

¼ c. romano

1 bag Baby Spinach

12-16 oz. fresh mushrooms

2 Tbsp. Butter Buds

1 tomato, diced

I like to use frozen chicken because it's easy to cut once half thawed. I cut it lengthwise, so as to make a thinner, yet still wide breast. It also cooks faster.

Cook pasta according to package directions. In a large skillet, saute mushrooms in butter then set aside. Use the same skillet for the chicken. Reheat skillet. Sprinkle cajun seasoning on chicken breasts and cook in 1-2 Tbsp. oil in. Cook breasts, turning only once, until no longer pink in center. Transfer cooked chicken to a plate. Add milk to chicken drippings along with pasta, mushrooms, cheeses and spinach. Combine and cover just until spinach wilts. Serve chicken on top of pasta and garnish with more romano and diced tomatoes.

Bacon Covered Cornish Game Hens

So I tried this recipe from http://www.crockpot365.blogspot.com/ and the hens were delicious! I made mashed potatoes with a little cream cheese and a little sour cream and topped them with gravy made from the juices the hens left. The gravy had a really nice herb flavor. We'll make these again. They were great.

--2 cornish game hens, thawed

--8 slices of bacon

--1 tsp kosher salt

--1 tsp thyme

--1 tsp rosemary

Use a 6 quart crockpot. In a small bowl, mix your dry spices. Rub the spice mixture all over the birds, inside and out. Lower the birds into the crockpot. Take your strips of bacon, and wrap two one way and one the other on each bird. See if you can tuck an end inside of the cavity.Cover the crockpot and cook on low for 6-8 hours, or on high for 4-5. Discard the bacon before serving.

Peanut Butter Cookies

½ c. butter

½ c. peanut butter

½ c. brown sugar

½ c. sugar

1 egg

dash vanilla

1 ¼ c. flour

¾ tsp. baking soda

½tsp. baking powder

¼tsp. salt

Mix ingredients together and spoon onto parchment paper lined cookie sheet.

Bake at 375° for 10 minutes.

I love BBQ! Don't You?

Sweet Corn Muffins

2 eggs

1 ¼ c. milk
⅓ c. canola oil

3 Tbsp. melted butter

1 ¾ c. flour

1 c. sugar

2 Tbsp. honey

1/2 c. cornmeal

1 Tbsp. baking powder

½ tsp. salt

Beat eggs and add milk, oil and butter. Mix well. Sift dry ingredients together and mix with egg mixture. Pour into greased or paper lined muffin tin and bake at 350º for 18-20 minutes. (Less minutes for smaller muffins, more minutes at 325º for jumbo muffins.)

A tasty addition to a meal with barbeque!

Snickerdoodles

I was going to take a picture of these delicious cookies but I left the kitchen for a few too many minutes and my husband gobbled them up. That's how good they are. Leave off the cinnamon and they are a wonderful sugar cookie. Step aside Otis Spunkmeyer!



Gammy's Snickerdoodles
1 c. butter
1 ½ c. sugar
2 eggs
1 tsp. vanilla
2 ½ c. flour
3 tsp. baking powder
⅛ tsp. salt

Cream together butter and sugar. Add eggs and beat well. Add vanilla, flour, baking powder and salt and mix well. Roll into 1 inch balls and roll around in sugar & cinnamon mix (4 tsp. cinnamon, 4 Tbsp. sugar). Place on greased baking sheet or parchment paper lined cookie sheet and bake at 350º for 6-8 minutes.
Gammy says, "You may need to add a little more flour. The uncooked balls need to hold together. The consistency of dough has to be just right. Too little flour will make them sloppy, too much and they'll be dry and heavy."
I love that Gammy! She's the best!

My Favorite Breakfast!

Have you ever had vanilla yogurt on pancakes with fresh fruit? It's way better than whipped cream and it's good for you! My favorite is Yoplait French Vanilla. There is also a Fiber One Yogurt version. Fantabulous!

Pineapple Chicken

Pineapple Chicken
6 boneless, skinless chicken breasts, cut into strips & pieces
1 egg, beaten
1 c. cornstarch (more if needed)
salt & pepper to taste

¾ c. sugar
½ c. red wine vinegar
¼ c. pineapple juice
3 Tbsp. ketchup
1 Tbsp. soy sauce
¼ c. chopped green onion
canned pineapple, (sliced, chunks or tidbits)

Combine sugar, vinegar, pineapple juice, ketchup, soy sauce and green onions in a bowl and set aside. Dip chicken in egg mixture and roll in cornstarch. Brown both sides in 2 Tbsp. oil. Reduce heat and cook until centers are no longer pink. Remove from pan and set aside. Pour sauce into hot pan and cook until thickened. Mix cooked chicken and sauce in a large bowl until combined. Serve over rice.

*For frying chicken, I like Peanut Oil because the chicken won't burn and turn dark. To get a little color in, mix peanut oil and vegetable oil.

Candied Nuts

Things are slowing and I have some special treats in the works. Be patient, they are coming.

Making salad and want candied nuts to garnish? This is a quick and easy way to get them and they are GOOD!


Candied Nuts
(A creation by Michelle)

1 ½ c. chopped nuts (1 bag)
½ c. sugar
2 to 3 Tbsp. water

Coarsely chop nuts. Place in small saucepan. Add sugar and water. Cook on medium to medium low. Sugar water will be bubbling. Stir constantly until sugar has coated and crystallized.

Sorry I have not posted any good food lately. My plate is full, so to speak. However, as the summer comes to a close, I try and squeeze a little more from my garden. I just love fresh food! How about more fresh mex?



Tomatillo Ranch Dressing

1 pkg. Hidden Valley buttermilk ranch dressing mix
1 c. buttermilk
1 c. mayonnaise
1 or 2 tomatillos
½ to 1 clove garlic, minced
½ to ⅓ bunch cilantro, chopped
½ tsp. lime juice
½ to 1 small jalapeño, seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.
*As always, if you don't have buttermilk and don't want to make a trip to the store for it, you can make a substitution: 1 cup milk to 1 Tbsp. vinegar.




Here's a treat from Heidi: Homemade Salsa!



Salsa



10-12 large tomatoes, diced (I like Romas)
1 bunch cilantro, chopped
3 limes, juiced
1 onion, chopped
1-2 jalapenos, seeded & chopped
2 serrano peppers, seeded & chopped
3 cloves garlic, pressed
salt to taste (use alot!)
pepper to taste

Blueberry Muffins

Thanks to Andrea for this one! I've really enjoyed it!

Homemade Blueberry Muffins

Cream:
¾ c. butter
1 7/8 c. sugar
3 eggs

Add & Beat:
½ c. blueberries (can use frozen but fresh are better)
¾ c. milk
3 c. flour
3 tsp. baking powder
¾ tsp. salt

Add:
2 ½ c. blueberries
Fill muffin tins ⅔ full. Sprinkle sugar on top of each muffin. Cook at 375° for 20-25 minutes. Allow 10 minutes to cool.

Crème Brulée

I think I finally got it right! (the way I like it anyway)

Crème Brulée

4 c. half and half
10 egg yolks
1 c. sugar
1/4 tsp. salt
2 tsp. vanilla

In a saucepan, warm half and half just until bubbly. Remove from heat and set aside. In a medium mixing bowl, combine egg yolks with sugar and beat. Add salt and vanilla and mix well. Temper the egg mixture by slowly whisking hot half and half into it. When all is combined, strain into 6 (8 oz.) ramekins or soufflé dishes and place in a large casserole dish. Pour enough hot water into casserole dish to surround ramekins without getting water in cream mixture. Bake in 325° oven for 40-45 minutes. Do not overcook. Remove custard from water bath and cool on cooling rack. Refrigerate for at least 1 hour.

One by one, sprinkle 1/2 tsp. on top of baked custard and shake to spread. Using a torch, melt sugar until evenly golden brown, being careful not to burn the edges. Return custard to refrigerator until ready to serve. If you do not have a torch, you can melt sugar in a saucepan and pour it onto the custard. Before serving, dust with powdered sugar and garnish with fresh berries or seasonal fruit.

To melt sugar in a saucepan: Place 1/2 c. sugar into heavy saucepan or skillet. Heat over medium-high heat until sugar begins to melt, shaking occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low and cook about 3-5 minutes or until all the sugar is melted and golden, stirring as needed with a wooden spoon. Quickly drizzle caramelized sugar over custards. If sugar starts to harden in the skillet, return to heat, stirring until melted.



**If you hate to waste like I do, you can use the egg whites to make angel food cake.

Southwest Lime Chicken

This is such a great dish if you're having company because almost everything is done ahead of time so you have time to sit and visit with your guests.

Southwest Lime Chicken
6 boneless skinless chicken breasts
Marinade:
1 c. water
1/3 c. teriyaki
2 Tbsp. lime juice
2 tsp. minced garlic
1 tsp. liquid smoke
1/2 tsp. salt
1/4 tsp. ginger

Dressing:
1/4 c. mayonnaise
1/4 c. sour cream
1 Tbsp. milk
2 tsp. minced tomato
1 1/2 tsp. vinegar
1 tsp. jalapeño
1 tsp. minced onion
1/4 tsp. parlsey
1/4 tsp. Tabasco
1/8 tsp. each salt, dill weed, paprika, cayenne, cumin, chili powder

Marinate chicken 3-4 hours in refrigerator. Grill or bake chicken until fully cooked. Place in oven safe dish; top with dressing and cheese and heat in 350° oven or under broiler until cheese is melted. Place each finished breast on top of rice and garnish with a sliced lime. Serve with black bean salsa and fried corn tortilla strips or Fritos.

I like to serve with a mixture of brown and wild rice. Add a little lime juice at the end to give it some kick.

Black Bean Salsa
1 can black beans, drained and rinsed
1 can corn, drained
1-2 avocados, diced
4-5 roma tomatoes, diced
small bunch cilantro, chopped
3 green onions, chopped
1 clove garlic, chopped
juice from 1 lime


This lime dinner finishes nicely with Lime Pie

Lime Pie
Graham Cracker Crust:
1 pkg. graham crackers
⅓ c. sugar ( less if you can manage)
½ - ¾ cube butter, melted
Mix, press in pie tin and cook for 10 minutes at 350°.

Filling:
½ pt. Whipping cream
1 can sweetened condensed milk
juice from 2-3 limes
Whip cream until thick. Add remaining ingredients. Put in prepared graham cracker crust. Let set in refrigerator 2-3 hours before serving. Decorate with sliced limes.

Speed it up-use an 8 oz. container of Cool Whip rather than the whipping cream.

Korean Beef

Korean Beef
(3 day old roadkill)

2 lbs. sliced ribeye beef
1 ¾ c. soy sauce
⅓ c. sesame oil
1 Tbsp. toasted sesame seeds
1 beef bouillon cube
1 tsp. black pepper
2 c. water
3 tsp. minced garlic
2 Tbsp. brown sugar

Mix everything well except the beef. This is the marinade. The best is to leave it for 1 to 2 days. (The longer the better.) Best if cooked over flame, but can be don in a pan if the marinade doesn’t thick and stick to the pan.

Chocolate Chip Cookies

Best Big, Fat,
Chewy Chocolate Chip Cookie
(No, I did not name it)

2 c. flour
½ tsp. baking soda
½ tsp. salt
¾ c. unsalted butter, melted
1 c. packed brown sugar
½ c. white sugar
1 Tbsp. vanilla
1 egg
1 egg yolk
2 c. semisweet chocolate chips

1. Preheat oven to 325°. Grease cookie sheets or line with parchment paper. (Parchment paper makes a better cookie.)

2. Sift together the flour, baking soda and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4. Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Fresh Peach Dessert

It's late summer and time for peaches and fresh peach dessert!

Fresh Peach Dessert

Graham Cracker Crust:
1 pkg. graham crackers, crushed
1/4 c. powdered sugar
1/2 c. butter, melted

Filling:
Sliced Peaches (skins slipped)
1/4 c. lemon juice (less is better)
1 can sweetened condensed milk

Combine crumbs, and sugar in a 9x13 dish. Add melted butter and mix until combined. Reserve 2 T of crust then press the rest onto the bottom and bake at 350 for 10 minutes. Slip skins from peaches and slice desired amount onto the crust, sprinkling a little lemon juice just to keep them from browning. (Some varieties of peaches do not brown.) Drizzle with sweetened condensed milk and refrigerate. Before serving, sprinkle reserved crumbs on top. Enjoy!