This is untried (by me). Sister got it from the Pioneer Woman website, but it has since been removed (Kayotic, Dutch Girl Cooking, did it for her, maybe she told her to take it down! Website drama, dum, dum, DUM). She swears it is fabulous, I want to try it soon.
½ cup mayo
¼ cup parm
4 chicken breasts
2 sundried tomatoes
1 tsp Italian herbs
1 tsp basil
cayenne pepper
Mix together
2 Tbs breadcrumbs
garlic salt
1 Tbs Parm
½ tsp oregano
Mix that (topping)
Put chicken in oven dish (pound or slice in half and make more topping)
Spoon mayo mix on top then sprinkle crumb topping on top
Bake 20-25 minutes at 425 degrees (top is crispy)
Sister just cuts up as much sundried tomatoes as she wants (doesn’t use basil or cayenne)
Dollop, spread, uses seasoned bread crumb and mixes in parm (no seasoning)
UPDATE: I tried this tonight and LOVED it. I highly recommend it.
Monday, August 31, 2009
Thursday, August 6, 2009
Disappearing Marshmallow Brownies
I thought I had posted this recipe already, as it is one of my most requested ones. Mom used to make these for us growing up and I still love them! I just made them for a bake sale here at work and you know I had to steal a couple for myself. I usually double the recipe, cause they are that good.
Disappearing Marshmallow Brownies (courtesy of Hope's mama)
1/4 cup butter
1/2 cup butterscotch chips
3/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup brown sugar
1 egg
1 tsp vanilla
1 cup semi-sweet chocolate chips
1 cup mini marshmallows
Preheat oven to 350 degrees. Coat an 8x8 or 9x9 pan with cooking spray.
Stir the butter and butterscotch chips over medium low heat until they are melted. Remove from heat and let cool to room temperature. Stir in the flour, baking powder, salt and brown sugar. Beat the egg and add it and the vanilla. Add the chocolate chips and the marshmallows and gently fold them in (no more than 5 strokes).
Spread the mixture into the pan and cook for 20-25 minutes. The center will still be "jiggly". Let cool and then cut and enjoy.
Disappearing Marshmallow Brownies (courtesy of Hope's mama)
1/4 cup butter
1/2 cup butterscotch chips
3/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup brown sugar
1 egg
1 tsp vanilla
1 cup semi-sweet chocolate chips
1 cup mini marshmallows
Preheat oven to 350 degrees. Coat an 8x8 or 9x9 pan with cooking spray.
Stir the butter and butterscotch chips over medium low heat until they are melted. Remove from heat and let cool to room temperature. Stir in the flour, baking powder, salt and brown sugar. Beat the egg and add it and the vanilla. Add the chocolate chips and the marshmallows and gently fold them in (no more than 5 strokes).
Spread the mixture into the pan and cook for 20-25 minutes. The center will still be "jiggly". Let cool and then cut and enjoy.
Monday, July 6, 2009
Low Country Boil
Okay peeps, we did this Friday night and it rocked. I made it using one of those turkey fryer cookers, the kind with the propane burner and a strainer insert thingy (like my technical term?). We had almost 20 people, so I doubled the recipe - which would have made the pot too full, so I put part of it in a stock pot in the house.
The best way to do this boil is to serve it outside. Just cover a table with a clean plastic tablecloth and just pour the food on top. Everyone just makes a plate or stands around the table, eating with their hands. Our guests opted to use plates, to enjoy the baked beans and bread we had too, but at the end of the meal, right before we packed the leftovers there were about eight people standing around the table eating shrimp.
Add some beer and some yummy dessert and you end up with a GREAT party! I highly recommend trying this with your friends (and that is saying a great deal, because I HATE shrimp).
Low Country Boil
2.5 pounds of red potatoes (halved or quartered)
1 package of smoked sausage (cut into slices)
6 ears of corn (cut in half)
3 lbs of shrimp (cleaned and deveined, raw, shells on still)
Zatarain's Crab Boil bag
Old Bay seasoning
Lemon (quartered) - optional
Fill a huge pot halfway full with water, cover and bring to a boil. Add the crab boil bag, potatoes and sausage and then add some Old Bay if you would like. Cook for 20 minutes. Add the corn and cook for 10 more minutes. Add the shrimp and lemon and cook for 3 or 4 minutes, or until the shrimp is nice and pink. Remove the strainer and drain all of the water from the food. Pour food on to table, remove the boil bag.
The best way to do this boil is to serve it outside. Just cover a table with a clean plastic tablecloth and just pour the food on top. Everyone just makes a plate or stands around the table, eating with their hands. Our guests opted to use plates, to enjoy the baked beans and bread we had too, but at the end of the meal, right before we packed the leftovers there were about eight people standing around the table eating shrimp.
Add some beer and some yummy dessert and you end up with a GREAT party! I highly recommend trying this with your friends (and that is saying a great deal, because I HATE shrimp).
Low Country Boil
2.5 pounds of red potatoes (halved or quartered)
1 package of smoked sausage (cut into slices)
6 ears of corn (cut in half)
3 lbs of shrimp (cleaned and deveined, raw, shells on still)
Zatarain's Crab Boil bag
Old Bay seasoning
Lemon (quartered) - optional
Fill a huge pot halfway full with water, cover and bring to a boil. Add the crab boil bag, potatoes and sausage and then add some Old Bay if you would like. Cook for 20 minutes. Add the corn and cook for 10 more minutes. Add the shrimp and lemon and cook for 3 or 4 minutes, or until the shrimp is nice and pink. Remove the strainer and drain all of the water from the food. Pour food on to table, remove the boil bag.
Monday, February 2, 2009
No Bake Cookies
My mother used to make these cookies fairly often while I was growing up. My favorite part was licking the warm yumminess off of the spoon.
No Bake Cookies
In a pan over medium-high heat (you know I am impatient and turn it up to high) add the following ingredients and stir until the mixture comes to a boil:
1 stick butter/marg
2 cups sugar
3 Tbs cocoa
1/2 cup milk
Once boiling reduce the heat a bit and boil for 2 minutes.
Remove from heat and stir in the following:
3 cups oats
1/2 cup PB
1 tsp vanilla
Drop by spoonfuls onto wax paper and let cool.
Mmmmmmmm..... *drool*
No Bake Cookies
In a pan over medium-high heat (you know I am impatient and turn it up to high) add the following ingredients and stir until the mixture comes to a boil:
1 stick butter/marg
2 cups sugar
3 Tbs cocoa
1/2 cup milk
Once boiling reduce the heat a bit and boil for 2 minutes.
Remove from heat and stir in the following:
3 cups oats
1/2 cup PB
1 tsp vanilla
Drop by spoonfuls onto wax paper and let cool.
Mmmmmmmm..... *drool*
Monday, December 22, 2008
Sister's Sugar Cookies
Sister makes these every year. She makes some special ones with me with blackberry brandy in the icing. Purple penquins are Aunt Hopie's special cookies. Just top with powdered sugar icing from the BH&G or Betty Crocker cookbook.
Sister's Sour Cream Sugar Cookies
1/2 cup butter
1 cup sugar
1 tsp baking powder
1/4 tsp baking soda
dash salt
1/2 cup sour cream
1 egg
1 tsp vanilla
1 tsp grated lemon peel
2 1/2 cup all-purpose flour
Beat butter; add sugar, baking powder, baking soda and salt. Beat. Beat in sour cream, egg, vanilla and lemon peel.
Beat in as much of teh flour as you can. Stir in rest by hand. Chill one to two hours.
Try to work it as little as possible, roll out quickly and cut into shapes. Transfer to ungreased cookie sheet. Cook at 375 degrees for 7-8 minutes.
Sister's Sour Cream Sugar Cookies
1/2 cup butter
1 cup sugar
1 tsp baking powder
1/4 tsp baking soda
dash salt
1/2 cup sour cream
1 egg
1 tsp vanilla
1 tsp grated lemon peel
2 1/2 cup all-purpose flour
Beat butter; add sugar, baking powder, baking soda and salt. Beat. Beat in sour cream, egg, vanilla and lemon peel.
Beat in as much of teh flour as you can. Stir in rest by hand. Chill one to two hours.
Try to work it as little as possible, roll out quickly and cut into shapes. Transfer to ungreased cookie sheet. Cook at 375 degrees for 7-8 minutes.
Lime Cookies
These are my favorite Christmas cookies. Mmmm. I have no problem sharing the rest of my cookies, but those? I save a bunch of them for myself. They are nice and crisp and limey. Yeah, I just made that word up. Oh and it's from some BH&H cookie recipe book.
Lime Cookies
1 cup butter
1 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1 Tbs finely shreded lime peel
2 Tbs lime juice
2 cups all-purpose flour
1 recipe Sugar Topping
1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, salt, cinnamon, and nutmeg. Beat until combined, scraping side of bowl occasionally.
2. Beat in shredded lime peel and lime juice until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
3. Shape dough into 1-inch balls. Place balls 2 inches aparton an ungreased cookie sheet. Flatten each to 1/4-inch thickness with the bottom of a glass dipped in Sugar Topping.
4. Bake in a 350 degree oven about 10 minutes or until edges are golden brown. Transfer to a wire rack until cool. Makes about 48 (yeah right) cookies.
Sugar Topping: In a small bowl stir together 1/3 cup granulated sugar, 2 Tbs green decorating sugar, 1/4 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
Lime Cookies
1 cup butter
1 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1 Tbs finely shreded lime peel
2 Tbs lime juice
2 cups all-purpose flour
1 recipe Sugar Topping
1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, salt, cinnamon, and nutmeg. Beat until combined, scraping side of bowl occasionally.
2. Beat in shredded lime peel and lime juice until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
3. Shape dough into 1-inch balls. Place balls 2 inches aparton an ungreased cookie sheet. Flatten each to 1/4-inch thickness with the bottom of a glass dipped in Sugar Topping.
4. Bake in a 350 degree oven about 10 minutes or until edges are golden brown. Transfer to a wire rack until cool. Makes about 48 (yeah right) cookies.
Sugar Topping: In a small bowl stir together 1/3 cup granulated sugar, 2 Tbs green decorating sugar, 1/4 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
Saturday, December 6, 2008
Pecan Tassies
I think the official name is Tea Time Tassies, but that is just too cheesy for me. Mom always made these and I love them, so I called her and got the recipe. I am attempting them for a party tonight, so wish me luck...
Pecan Tassie
Crust:
3 oz cream cheese, softened
1/2 cup butter, softened
1 cup sifted flour
Blend cream cheese and butter in mixer. Add flour and mix. Make a ball of dough, chill until moldable (vague, Mom, vague). Roll into 24 one inch balls.
Filling:
3/4 cup brown sugar
1 Tbs soft butter
1 egg
1 tsp vanilla
1/4 tsp salt
2/3 cup broken pecans (Mom uses chopped)
Mix ingrdients. Pour into shells.
Bake at 325 for 20 to 25 minutes.
Pecan Tassie
Crust:
3 oz cream cheese, softened
1/2 cup butter, softened
1 cup sifted flour
Blend cream cheese and butter in mixer. Add flour and mix. Make a ball of dough, chill until moldable (vague, Mom, vague). Roll into 24 one inch balls.
Filling:
3/4 cup brown sugar
1 Tbs soft butter
1 egg
1 tsp vanilla
1/4 tsp salt
2/3 cup broken pecans (Mom uses chopped)
Mix ingrdients. Pour into shells.
Bake at 325 for 20 to 25 minutes.
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