Sunday, May 31, 2009
Sunday, May 24, 2009
1/2 cup KRAFT Grated Parmesan Cheese
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (2 lb.)
PREHEAT oven to 400°F. Mix cheese, salad dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 1 hour or until chicken is cooked through
Saturday, May 23, 2009
Tuesday, May 19, 2009
I've combined and changed a few different recipes, and have landed upon this one! I had to make it a few times to figure it out, and get it right! My husband and kids didnt seem to mind trying my "experiments"!
For the Crust; you'll need
1 cup unsalted butter, chilled
3 cups all-purpose flour
3 tablespoons white sugar
1/3 cup ice water
For the fruit; you'll need
2 bags any frozen fruit; thawed
Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. You may need to use a fork to cut the butter and mix it up.
I finally get to use this baby, for the first time! yay!
With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
Lightly knead dough in the bowl, until it forms a ball. Chill for about 30 minutes before rolling. If the dough seems to sticky, just stir in some flour.
Meanwhile, put THAWED fruit in a bowl (I bought 2 bags of frozen blackberries),and add sugar and stir.
Divide dough in half, and roll out one ball to the size and shape of the pie pan. Fill pan
Sprinkle a little sugar on crust, then put some of the fruit in crust
Dot the fruit with some butter.
Cut a few strips from remaining dough, and place over the fruit. (just a few). Then cover with fruit, and dot with butter again. Then top with a solid crust or just more strips; sprinkle with sugar
Bake at about 350 degrees for 60-65 min, or until crust is brown and fruit is cooked.
Sunday, May 17, 2009
Saturday, May 9, 2009
Tuesday, May 5, 2009
What you'll need:
2 boxes white cake mix, and 2 12oz cans of sprite (diet works too)
Mix cake mix and sprite together; DONT follow the cake instructions! No eggs or anything! Just the cake batter and sprite!
Then, divide cake batter up into smaller bowls (a bowl for each color).
For the Cinco De Mayo cake, I'm using three bowls; one for red food coloring, one for green food coloring, and one plain (for white). Drop about 1 cup of each color into a round baking pan. (sprayed with pam). Do the reverse order of colors in a second round pan.
Bake the cakes as long as the box tells you to.
Let the cakes cool and layer! The cake was really sticky, so I had a hard time stacking them.
Sounds simple right?! It is! Now use whatever icing you want! I used a homemade meringue icing.
5 large egg whites
1 cup sugar
1/4 teaspoons cream of tartar
Pinch fine salt
1 teaspoon pure vanilla extract
2 to 3 drops pure almond extract
Bring a few inches of water to a gentle simmer; in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in a bowl until combined.
Set the bowl over the simmering water in the saucepan and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes.
Remove mixer bowl from water, and beat at medium-high speed (using whisk attachments), until meringue is cool and holds a soft peak; about 5 minutes.
Turn the speed down to low and add the vanilla and almond extracts. Increase speed to medium and continue whisking until mixture looks glassy/glossy and holds a stiff peak; about 2 minutes more.
Frost your cake!
So pretty in my cake dome
Cut and Eat!
Monday, May 4, 2009
Boil 4-6 chicken breast halves (or more; just depending on how much Chicken you want!), in enough water to cover. Add 1 Tsp.Salt , ¼ tsp. pepper, 1/2 tsp. garlic powder, and 2 bouillon cubes. Once the chicken is cooked, remove chicken and set aside and leave the water in the pot. Add 1 can cream of chicken; stir and leave on low. Once chicken is cooled, shred or cut into chunks.
Sprinkle finished cut dumplings with salt, and some flour so they’re not sticky. Increase temperature of water and cream of chicken to boiling. Then drop dumplings one by one. Once all the dumplings are added, lower the temperature, and do not stir. Let them boil (on medium) for 12 minutes, then lower temperature to low and cover. Let them steam for about 20 minutes..
Boil 4 or 5 chicken breast halves (or more; just depending on how much Chicken you want!), in enough water to cover. Add 1 Tsp.Salt , ¼ tsp. pepper, 1/2 tsp. garlic powder, and 2 bouillon cubes. Once the chicken is cooked, remove chicken and set aside and leave the water in the pot. Add 1 can cream of chicken; stir and leave on low. Once chicken is cooled, shred or cut into chunks.
Dumpling Ingredients (You might want to double this if you like a lot of dumplings; more dumplings than chicken)
3 cups self rising flour
1 1/2 Tablespoons of Crisco
1 cup milk (if it's too sticky, add a little bit more milk)
To Make the dumplings:
Cut (stir slightly) the Crisco with a fork, into the flour, ( I usually use my hands to mix the crisco up) then add the milk.
Roll or pat out the dumplings on a floured surface until the dough is about 1 inch thick. Use plenty of flour on the top and the bottom of your rolled out dough. Cut the dumplings into 1 or 2 inch strips and then crossways again to make rectangles. Sprinkle finished cut dumplings with salt, and some flour so they’re not sticky. Increase temperature of water and cream of chicken to boiling. Then drop dumplings one by one. Once all the dumplings are added, lower the temperature, and do not stir. Let them boil (on medium) for 12 minutes, then lower temperature to low and cover. Let them steam for about 20 minutes.. Then and add chicken. You can add some corn starch if its too soupy, or ladel out some of the broth (I have to sometimes!). Add salt and pepper to taste.