Creamy Italian Chicken

I started a little "Foodie Club" with some friends from church when I lived in Billings, MT. We would meet once a month to share recipes.  Each Foodie Friend would bring a recipe for a main course, a side, and a dessert. We focused on sharing menus we would use if we knew company was coming for dinner.  This recipe is a family favorite.  It's not a weekly meal by any means, but when I make it, Jack always says, "Why don't we have this more often?" It's quick, easy, and very tasty, perfect for busy nights or nights serving guests.  I give credit for this family favorite to Dixie Langeveld.

Creamy Italian Chicken

4 to 5 Chicken breast

1 Packet of Good Season's Italian, dry dressing mix

8 oz Cream cheese

1/4 cup Margarine or Butter

1 Onion, chopped

1 can of Cream of Chicken Soup

Garlic salt, to taste

Pepper, to taste

Rice or Noodles (bowties, penne, or egg noodles)

In a space pan, melt butter and chopped onion; sauté until tender, then add dressing mix.

Sprinkle the breast with garlic salt and pepper, then place it in the crockpot.  Pour butter mixture over chicken and cook for 2 hours on low. 

In the microwave, melt together cream of chicken soup and cream cheese; pour over chicken in the crockpot and cook on low for 4 hours.  Take out chicken and serve over noodles and rice, using the sauce as gravy.  

* I actually mix the onions and soup mix together and just cook everything all at once for 4 hours. I use my crockpot on busy days when I don't have time to check it multiple times.  It would work either way. 

We serve with a slice of homemade Peasant Bread and a side salad.

The Big Buckeye Cookie

The Big Buckeye (December 2023 BHG, p 159)

The thin peanut butter layer forms the eye of the buckeye nut this cookie’s named for.  Flatten peanut butter balls in your hand first, then gently press them on a cooled cookie before topping with ganache.

Hands on 25 minutes

Total time 55 minutes

3/4 cup plus 2 Tablespoons salted butter, softened

3/4 cup granulated sugar

1/2 cup packed brown sugar

2 eggs

1 egg yolk

2 1/4 teaspoon vanilla

1 teaspoon instant espresso coffee powder (I didn’t have any on hand so I left it out)

2/3 cup Dutch-process unseated cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon plus 1 pinch salt (I just did slightly heaping 1/2 teaspoon)

2 1/2 cups all-purpose flour

1/2 cup heavy cream

6 oz semisweet or bittersweet chocolate bar, finely chopped (I just used my semi-sweet chocolate chips)

3/4 cup creamy peanut butter 

1 cup plus 2 Tablespoons powdered sugar

Preheat over to 375°F. Line two cookie sheets with parchment paper in a large bowl beat the 3/4 cup butter with a mixer on medium high 30 seconds.  Add granulated sugar and brown sugar; beat on medium, scraping bowl as needed, 2 minutes,  Beat in eggs, egg yolk, 2 tsp of the vanilla, and the coffee powder until combined.  Beat in cocoa powder, baking soda, and the 1/2 tsp. salt until combined.  Beat in flour.  (I like to put the baking soda and salt in with the flour as dry ingredients to avoid salty clumps in my cookies)

Drop dough by 1/3 cup portions (nine total) 3 inches apart onto a prepared cookie sheet.  Flatten mounds to 3/4 inch this and 3 inch diameter.

Bake until edges are just set and tops appear crackled about 12 minutes.  Let cook 2 minutes on cookie sheets. Remove; cool completely on wire racks.

For Ganache, in a saucepan, (or class measuring cup in microwave works well too) bring heavy cream just to boiling over medium-high.  Remove from heat; add chocolate (do not stir); Let stand for 5 minutes stir until smooth. Cool about 10 minutes. (I just put all cream and chocolate together in microwave save bowl and microwaved it fro 40-60 seconds let sit for a couple minutes then whisked it together until smooth).

In a medium bowl stir together the peanut butter, all the powdered sugar and 2 tbsp butter, remaining 1/4 tsp vanilla (I didn’t put the butter, vanilla, or pinch of salt in this step because I accidentally put it all in the cookie dough.  It worked out fine for both).  Shape peanut butter mixture into tin 1 1/2 inch balls.  Gently flatten each peanut butter ball to fit within 1/2-inch of the cookies edge; press gently to adhere to cookie.  Spoon ganache over the peanut butter.

Makes 9 cookies

Store in a airtight container at room temperature up to 2 days or freeze up to 3 months. 

 

Per cookie 764 cal, 42g fat (21g saturated fat) 124mg chol, 612 mg sodium, 90g cars, 5g fiber, 54g sugar, 12g protein

SIZE NOTES:

I actually used my cookie scoops and made the 9 cookies magically into 2 dozen cookies ;-).  They were still plenty big cookies.  I used my #30 (2.3 Tablespoon scoop) size cookie scoop for cookies I cooked them for 9 minutes.  Then I used my #60 (1 Tablespoon scoop) and it was perfectly portioned.  

Pumpkin Haystack Cookies (Lion House Bakery)

Pumpkin Haystack Cookies (Lion House Bakery)

4 cups all-purpose flour

2 cups old-fashioned rolled oats

2 teaspoons baking soda

2 teaspoons ground cinnamon

Dash nutmeg

1 teaspoon salt

1 1/2 cups butter, softened (I used 1 cup butter flavored crisco & 1/2 cup real unsalted butter)

2 cups packed brown sugar

1 cup granulated sugar

1 egg

1 teaspoon vanilla

1 (16 oz) can solid pack pumpkin

2 cups semi-sweet chocolate chips

1 1/2 cups flaked coconut

1 1/2 cups chopped walnuts or pecans (I make these optional)

Preheat oven to 350 degrees. In a large bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt and set aside. Cream together the butter and sugars until fluffy. Add egg and vanilla and mix well. Add pumpkin, then gradually add the dry ingredients. Fold in chocolate chips, coconut, and nuts. Scoop batter onto lightly greased cookie sheets and bake 15 to 20 minutes, or until cookies are firm and lightly browned. Cool on wire racks. 

Makes 4 Dozen 

Baked Oatmeal

My sweet Cameron loves oatmeal for breakfast in all forms.  This is a recipe I have been making since 2003. My kids love it. I love that it has 7 grams of protein, 48.8g carbohydrates (not a favorite for carb watchers), and has 3.4 g fiber per serving.  Serving this to my children makes me feel like I am giving them something that it will stay with them unlike cold cereal when I send them off to school .  It is good in the winter as a warm welcome on a cold morning to start of the day.  It can be made ahead, covered in the fridge, and simply reheat as needed throughout the week.  Mine never last longer than one day; two if I am lucky!


BAKED OATMEAL

Preheat oven to 375.
Spray your 9 x 13 baking dish with cooking spray and set aside.

Combine in a medium bowl.
4 cups uncooked quick-cooking oats
3/4 -1 cup packed brown sugar
1/3 cup raisins (optional)
2 Tablespoon pecans
3 cups milk

Combine in a separate bowl
1/2 cup applesauce
2 Tablespoons butter, melted
1 large egg, beaten
cooking spray


Add the milk mixture to the oat mixture; stir well.  Pour oat mixture into prepared baking dish. Bake at 375 for 30 minutes or until the edges are slightly brown and the center of the oatmeal looks set.
Yields 10 servings (serving size 2/3 cups)

*If you half the recipe use a 8 x 8 pan.

Balsamic and Brown Sugar Glazed Pork Roast

I served this at the hospital party last Christmas and it got the same rave reviews from that crowd as it did my family.  I love Jamie Cook’s It Up blog I get many keeps from her kitchen.

www.jamiecooksitup.blogspot.com 

Balsamic and Brown Sugar Glazed Pork Roast

Time: 10 minutes prep + 4-6 hours cooking

Yield: 6 servings

Recipe from Let's Dish via Pinterest

1  2 pound pork loin

1 t sage

1/2 t salt

1/4/ t pepper

1 t garlic

1/2 C water

Glaze:

1/2 C brown sugar

1 T cornstarch

1/4 C balsamic vinegar

1/2 C water

2 T soy sauce

1. Place your pork roast on a pan, or plate. 

2. In a small bowl combine the salt, pepper, rubbed sage, and garlic. Press the seasonings into the pork roast. Spray the inside of your crock pot with cooking spray. Place the seasoned pork roast inside and pour the water along the edges of the roast. 

3. Cover and cook on low for 4-6, depending on how hot your crock pot cooks things. You are looking for an internal temperature of 180 degrees. 

4. In a small sauce pan, combine the glaze ingredients. Bring it to a boil while stirring and let the sauce thicken. (Should only take a couple of minutes.)

5. Drizzle some of the glaze over the top of the roast and let it cook for another 30 minutes. 

6. Remove the roast from the crock pot and let it sit for about 5 minutes. Slice it thinly, drizzle the remaining sauce over the top and your are ready to eat. It's fabulous served with rice and a green veggie...or with roasted vegetables

I (Jill) serve this with the glaze on the side. 

SIDE: Seasonal Steamed Veggies or Roasted Carrots (2 Tablespoons melted butter. Salt and Pepper to taste) Quick steam them in the microwave then roast them in the oven at 400 degrees until tender.

Slow Cooker Upside-Down Chicken Pot Pie

This a favorite at our house, but how can you go wrong with a classic like Chicken Pot Pie?
My kids give this recipe a 5 Star rating; I have been making it for a couple of years now and can't believe I couldn't find it when I came searching on my blog for it.  I love this classic comfort food and that I can throw my chicken thighs in frozen and still have it done in 6-7 hours on low.
Make your favorite biscuit.  I usually use Bisquik because it keeps things simple, but any favorite biscuit will act like the crust if you will.  Split the biscuit and place in bowl and spoon some of the hearty stew over the top. Or if you are filling extra motivated you could bake pasty puff shells in place of the biscuits.  It's even good without biscuits if you don't have time to get to them.


Slow Cooker Upside-Down Chicken Pot Pie

1 1/4 pound of boneless chicken thighs (3 Costco size thighs)
1/2 cup chopped onions (Instant onions could be used here 1 Tablespoon. I prefer fresh always)
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 oz) chicken or Turkey gravy or 2 envelope pouches made as instructed on package
2 medium celery stalks, diced
Add the last 15 minutes of cooking:
1 (12 oz) bag of your favorite frozen mixed vegetables

Place the chicken in a 3 1/2 to 4 quart slow cooker. Top with onions, bay leaf, pepper and gravy.  Place celery on gravy.  Cover and cook on LOW for 6-8 hours. (If you have an older crock pot it may take 8-10 hours just check your chicken to make sure it is cooked through).

About 30 minutes before serving, make and bake your biscuits.  Meanwhile, gently stir in frozen vegetables into the chicken mixture.  Increase heat to high setting, cover and cook for 15 minutes. Remove bay leaf.

Serve with your favorite biscuits as preferred- over the top or on the side whatever makes the crowd happy.  My in-laws like this served over mash potatoes. Its versatile.

MAKES 8 (3/4 cup each) SERVINGS

This recipe is adapted from a recipe I got from Betty Crocker Kitchens

Homemade Granola Bars

This recipe was recently shared at a recipe/menu exchange group I created a year ago called My Girlfriends Kitchen.  It is a group that shares our tried and true favorite recipes based around a chosen theme for the month.  The month of September I thought I need new ideas for home lunches for school and after school snacks.  Many great ideas were shared, but this one was my favorite! Annette is a fabulous cook and baker and cake decorator extraordinaire.  Check out her blog to see for yourself.   http://www.violetscustomcakes.blogspot.com/

Homemade Granola Bars—Annette Moss

1 cup sugar (granulated or brown)

1 cup corn syrup or honey

1/2 cup peanut butter (or almond butter)

Stir until combine

Add:

2-3 cups old fashioned oats

2-3 cups rice krispy cereal

Combine and add more oats if needed.  (More oats make it drier/crunchier, less oats makes it chewier).

At this point stir in whatever you want like:

Chocolate chips

PB chips

Coconut

Raisins

Craisins

Pretzel pieces

Graham crackers/ Marshmallows/ and chocolate chips s’mores flavor

Line 9 x 13 pan with parchment paper so it comes up to the sides.  Dump granola bar mix into the pan. Press flat and cut into bars. Wrap individual bars in plastic wrap and store in an airtight container.  (If they last that long!)

Jell-O Marshmallow Fondant

Jell-0 Marshmallow Fondant adapted from a recipe I found

last year for regular fondant (see post about Elsa cake) and 

one off of pintrest this year for Jell-O fondant.  I am not one to 

eat much of the fondant on any cake, but this jello version is 

probably my favorite. I love the different flavors it had; so

did the kids and guest.  Very little fondant on the cake made it to the trash.  

I am a frosted cake kind of girl, but I sure love the way a

fondant cake looks. I have to say if you ever bawk at what a 

cake decorator charges, don’t this little cake took me at least

$20 in supplies, baking and building time, time to freeze it

before crumb layer of frosting, then 8 hours to roll, just, and 

place the fondant.  You do the math! I think that their prices 

are probably not as bad as you think!  Why do I make my own 

then you ask? I was asking the same question as I was 

putting this together.  I do it because I love seeing the reaction 

on my kids face when they see the final product or the time it 

gives us to work on something together making a memory.

Jill's version of Jell-O Marshmallow Fondant

3 oz Marshmallows Microwave about 30-35 seconds

1/4 lb Powdered Sugar (4-4 1/2 oz)

4 tsp. Jello Mix

1/2 tsp. water 

After water and marshmallow have been heated together Add 

1/2 teaspoon Extract flavor of choice. (Vanilla or Coconut is what I use.) 

1/2 tsp corn syrup

*I actually measure powdered sugar and Marshmallows on my kitchen scale so that each batch turns out exactly the same.  If your fondant seems too wet no big deal just need in more powdered sugar.  It is always going to take what it takes.

Salted Caramel Granola

I love granola! I love making it for my family and friends. I came upon this recipe when I was searching for some recipes for a special shower I was hosting at my house for a friend of mine who was a surrogate mother for her dear cousin.  One special gal! So I wanted this shower to be simple yet have a variety.  I made several homemade granolas and this one took the prize. It is more like a treat than it is a tree hugging "granola" snack.  Probably why everyone devoured it.  Its a keeper for sure!

SALTED CARAMEL GRANOLA

Author: KELLEY GRANT 

http://thegrantlife.com/salted-caramel-granola/

INGREDIENTS

• 4 cups oats

• ½ cup flax seeds (optional)

• ⅛ cup chia seeds (optional)

• 1 cup pecans

• 1 cup of pretzels

• ½ cup honey

• ½ cup of coconut oil

• ½ cup brown sugar

• 1 teaspoon vanilla

• ½ stick of butter

• ½ cup of brown sugar, packed

• 2 tablespoons milk or heavy cream

INSTRUCTIONS

1 Preheat oven to 350. Spray a cookie sheet or use a silicone baking sheet.

2 Mix together the oats, flax seeds, chia seeds, pecans, and pretzels.

3 In a saucepan, bring the honey, coconut oil, brown sugar and vanilla to a boil.

4 Allow to cool then mix together with the dry ingredients.

5 Press the mixture onto your cookie sheet and bake for about 20 minutes,or until it starts to turn golden brown.

6 Remove and allow to cool for a few minutes.

7 While its cooling, bring the brown sugar, butter and milk or cream to a boil on the stove stop. Whisk constantly.

8 Allow to boil for 3 minutes then remove from heat.

9 Pour over the granola and place it back in the oven for another 10 minutes.

10 Remove, let cool and break into pieces!

11 Enjoy!

Apples with Toffee Dip

I was introduced to this yummy fall treat years ago when we were grad students in Connecticut. Our dear friend Lynnette was such a gourmet cook that it was always great when she shared something so simple like this that I could put together. She has inspired me to learn more about cooking and enjoying it over the years of our friendship. Here is her recipe word for word:

Every time I make this I get requests for the recipe, so here it is. I know it seems a little pampered chef-like, but I promise it's really good. Don't use fat free cream cheese because it turns into a watery mess. Also, the toffee bits will eventually dissolve, so you might want to wait to stir them in at the last minute. 

¾ cup packed brown sugar

½ cup powdered sugar

1 teaspoon vanilla extract

1 (8-ounce block) 1/3-less fat cream cheese, softened

¾ cup toffee bits

apples for dipping

Combine first 4 ingredients in a bowl, beat with a mixer at medium speed until smooth. Add toffee bits, mix well. Cover and chill.

Fried Ice Cream

Boy oh boy! This was a dangerous recipe for me to discover I could do! I loved it, as did my family. Got 5 stars all around! Now I can make it from the comforts of my own home; everyone can have their own serving at a fraction of the price of our favorite Mexican restaurants. If you love fried ice cream you will thoroughly enjoy this sweet find. There are several fried ice cream recipes I have pin from pintrest, I started with this one from Life in The Loft House blog and modified it to our liking. I may not be trying an others because this is so simple and so delicious! And it doesn't require I get my big fryer out!

Fried Ice Cream

6-8 cups of Corn Flakes crushed (you need 3-4 cups total after it is crushed.)
3/4-1 cup sugar
3/4-1 teaspoon ground cinnamon
1/2 cup butter or margarine
1 cup toasted sweetened coconut flakes (I do this separately in a fry pan until its golden brown)

Combine corn flakes, sugar,  and cinnamon. Melt the butter in a large fry pan then add the cornflake sugar mixture. Pan fry for 5 minutes on medium high heat, until the cereal starts to toast. Watch it carefully, stirring frequently, you do not want to let it burn which it can do quickly. When cereal is done frying toss in the toasted coconut and stir until mixed in.

Press half the cornflake mixture into a 9 x 13.  Top with a quart of your favorite vanilla ice cream, then top with the second half of the fried cornflakes.  Transfer to the freezer until it hardens. Top with drizzle of chocolate sauce, a dollop of whipping cream (I like to use the spray can kind on desserts like this.) and top with a Maraschino Cherry.

Note:
If you really love the cinnamon flavor you can soften your ice cream and stir in another 1/2 teaspoon cinnamon and a tub of cool whip if desired. (I have tried it both ways. I don't think that the cool whip really adds that much to the dish other than more expense and calories.) If you choose to soften the ice cream to spread it into the pan than plan for 5 hours to set back up.

Garlic Oven Roasted Cabbage

My sister-in-law EC asked me if I had ever tried or seen the roasted cabbage idea on Pintrest.  I hadn't so I went looking.  We enjoy cabbage one of my 10-year old sons loves it! It just wants to crunch and munch on it plain.  When I am shredding it up for a salad or a stir-fry he has a hard time keeping his little paws out of the pile.  Makes me happy that he enjoys a few healthy things in his diet to balance out our sweet tooth we all have.

This recipe was great.  I made one modification to it. I minced my garlic and put it in a small bowl with olive oil then brushed it on both sides of my cabbage before roasting.  I did note that if it isn't slices thick enough it tends to roast a little to quickly and dries out, turning brown and tasting a little burnt. So learn from me don't throw those loose ends on the pan with it, toss them in your salad bowl instead.  This got rave reviews from my family.  Thank you Everyday Maven for a great recipe to add to our favorites.

Garlic Rubbed Roasted Cabbage Steaks

By: Everyday Maven via Pintrest

Serves: 4

Ingredients

1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices

1.5 tablespoons olive oil

2 to 3 large garlic cloves, smashed

kosher salt

freshly ground black pepper

spray olive oil OR non-stick cooking spray

Instructions

Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

Rub both sides of cabbage with smashed garlic.

Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!

http://www.everydaymaven.com/2012/garlic-rubbed-roasted-cabbage-steaks/

Rueben Deli Sandwiches

I got inspired by the Taste of Home website when I was looking for a easy main dishes to feed my family for St. Patricks day.  It was a toss up between a Reuben Soup or a Reuben Sandwich.  With March madness of all sorts whirling around on our calendar I opted for the quickest and easiest meal plan.  We served it with oven roasted garlic rubbed cabbage and a lime/pear green jell-o.  It really hit the spot.

Knowing that my children love a good Rueben like their daddy I may just have to try the original recipe that has more of a kick to it and is made more like a chicken salad but with corn beef.   

Read more: http://www.tasteofhome.com/recipes/reuben-deli-sandwiches/print#ixzz3UksJfB7q

Reuben Deli Sandwiches Recipe

The classic Reuben sandwich. The filling is easy to prepare and keeps well in the fridge. Add a salad and dessert, and you have a delicious meal

TOTAL TIME: Prep/Total Time: 30 min.

Ingredients

Wishbone Thousand Island Dressing

1 can (14 ounces) sauerkraut, rinsed and well drained

3/4-1 pound sliced deli corned beef

        Swiss cheese Deli Slices

Slices rye bread

Butter, softened

Directions

Spread Thousand Island dressing on bread like you would a mayo.  Top one slice with cheese, sauerkraut, corn beef another small piece of cheese (I like to put a small slice of cheese on both sides of meet when I made grilled sandwiches to make them hold the bread and toppings together.) top with remaining bread. Lightly butter the outsides of bread. Toast sandwiches on a hot griddle for 4-5 minutes on each side or until golden brown. 

Yield: 6-8 servings (depending on how much meat you use per sandwich)