Bourbon Chicken

Obviously this is a non-alcoholic dish, it gets the name from the location this recipe originated, or something like that.

Anyways, this is really good with fried rice.

1 lb bag of popcorn chicken or meatballs
1 garlic clove, minced
1/4 tsp ginger
1/2 tsp crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 TBS ketchup
1 TBS cider vinegar
1/2 cup cold water
1/3 cup soy sauce
1 TBS corn starch

1. Cook bag of chicken or meatballs according to directions on bag. (I recommend frying the chicken instead of microwaving it, it just comes out SO much better)

2. Combine remianing ingredients in sauce pan prior to heating. Once all ingredients are added, bring to boil. Reduce heat and simmer for 10 minutes. Toss in cooked chicken/meatballs.

Fried Rice

This is so simple, it will amaze you! And it's a family favorite.

2 carrots, chopped finely
2 stalks of celery, chopped finely
2 TBS butter
1 box Rice A Roni (I use chicken flavor)
2 1/2 cups water
3 eggs

1. Chop carrots and celery finely.

2. Prepare Rice A Roni as directed on box (adding the butter, water, and seasonings as directed). With the water, also add the chopped vegetables. Simmer as directed. After water is absorbed and rice is fully cooked, in a seperate bowl, stir eggs, then pour into the rice and cook on medium heat until eggs are fully cooked (about 4 minutes). You can also throw in some left over chicken or pork, chopped up.

Serve and enjoy!

As a side note, I usually serve with my bourbon chicken.

Enchaladas

Here is the enchalada recipe I use, inspired by my mother-in-law. Guests can't seem to resist going back for seconds and thirds, and I always get requests for the recipe...so here goes...I don't measure the ingredients when I do it, so hopefully it will make sense...

1 lb chicken (whatever cut you like, I usually do tenderloins)
1 can cream of chicken soup
1 can diced chilies
1 can green enchalada sauce
1-2 cups grated cheddar cheese
12 corn tortillas (about)
sour cream

1. Place chicken, cream of chicken soup, and half the can of diced green chilies in the crock pot on high for 4 hours, or until chicken is no longer pink. Remove chicken from sauce and dice. (Do not discard soup.)

2. Preheat oven to 350, generously grease 9x13 inch pan. In medium bowl, combine chicken, cheese, and remaining diced chilies. Warm tortillas to make them soft (I place 4 in a large zip lock bag, seal, and cook in the microwave for 25 seconds). Add a spoonfull or two of chicken mixture to each tortilla, roll tightly, and place in dish. Repeat until dish is full. Combine cream of chicken soup (used for cooking chicken) and enchalada sauce and pour over tortillas. Sprinkle top with cheese.

3. Cover dish with foil and bake at 350 for 45 minutes, or until cheese is melted in the middle. Remove foil cover and bake an additional 15 minutes, or until light golden brown. Serve and top with sour cream.

Big Soft Ginger Cookies

Here's another recipe from allrecipies.com. It's a nice variation to the sugar cookies we see so much this time of year. These cookies really are big and soft, and they stay soft too! Very yummy!

2 1/4 cup flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves (I didn't have any, so I used pumpkin pie spice)
1/4 tsp salt
3/4 cup margarine, softened (I used butter)
1 cup white sugar
1 egg
1 TBS water
1/4 cup molasses
2 TBS sugar (it took a little bit more)

1. Preheat oven to 350. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape the dough into walnut sized balls, and roll them in the remaining 2 TBS of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet. Flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Stuffed Green Peppers

I made this for dinner last night, and it was a big hit with the husband, myself, and with Cory. I used the meat/rice/cheese mixture to make burritos with the younger kids. My husband is generally NOT a fan of green bell peppers, but he REALLY liked this and requested I make this again, maybe with steak next time. (ooooh, that DOES sound good) I got the recipe from allrecipies.com.


6 green bell peppers
salt to taste
1 lb ground beef
1/3 cup chopped onion
salt, pepper, cayenne pepper, paprika to taste
1 (14.5 oz) can peeled, diced tomatoes
1 tsp worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded cheddar cheese
2(10.75 oz) cans tomato soup
water as needed

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper and set aside.

2. In a large skillet, saute beef and onions for five minutes, or until beef is browned. Drain off excess fat, and season. Stir in the tomatoes, rice, 1/2 cup water and worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.

3. Preheat the oven to 350. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup and just enough water to make the soup a gravy consistency. Pour over the peppers.

4. Bake covered for 25-35 minutes, until heated through and cheese is melted and bubbly.

Thanksgiving Turkey

I got this from my sister in-law. Once you cook your turkey this way, you'll never be able to even stand other turkeys.

BRINE:
1 1/2 cup lemon juice
1 1/4 cup organge juice
1 1/2 cup kosher salt
1 1/2 cup light brown sugar
1 1/2 cup chopped yellow onion
3 oranges, cut in half
3 jalepenos, minced
1/3 cup chopped fresh cilantro
3 TBS chopped garlic
4 1/2 tsp chili powder
4 1/2 tsp ground cumin
1 1/2 tsp dried oregano
1 1/2 gallon water

Combine water and salt, mix, then add remaining ingredients. Soak partially thawed turkey in brine for 12-24 hours.

Preheat oven to 375. Remove turkey from brine and place in large roasting pan, breast up, dry with paper towls. Rup with 1 1/2 TBS vegetable oil and sprinkle with emeralds essence (recipe below). Cook according to traditional directions. Allow to sit 15 minutes before cutting.

**I'd never used a brine before, and wasn't quite sure how to do it. I used a sturdy kitchen sized trash bag, and dumped the ingredients and turkey into it, then tied it off and put it in the cooler overnight. Worked wonderfully.**


Emerald's Essence:
5 TBS paprika
1/4 cup salt
1/4 cup garlic powder
2 TBS ground black pepper
2 TBS onion powder
2 TBS cayenne pepper
2 TBS dried oregano
2 TBS thyme

Mix together.

Beef Taco Bake

This is kind of like a homemade hamburger helper. Tastes good, the kids REALLY like it.

1 lb ground beef
10 3/4 oz can condensed tomato soup
1 cup salsa
1/2 cup milk
6 flour tortillas or 8 corn tortillas cut into 1" slices
1 cup shredded cheddar cheese

Preheat oven to 400. Cook beef in large skillet over med-hi heat until well browned. Pour off any fat

Stir the soup, salsa, milk, tortiallas, and half the cheese in the skillet. Spoon the mixture into a 2 quart shallow baking dish and cover.

Bake at 400 for 30 minutes, until hot and bubbly. Sprinkle with remaining cheese.

Apple Cinnamon French Toast Cups

I got this recipe from Laura Richin's recipe blog. Turned out very yummy.

4 slices whole wheat bread, cut into cubes
2 eggs
1/4 cup milk
1/2 tsp vanilla
1/4 tsp ground cinnamon
dash of ground nutmeg

For the apples:
1 large apple, cut into cubes
1 TBS butter
1/4 tsp cinnamon

In medium skillet, saute apples with butter and cinnamon for about 5 minutes, or unti lsoft. Set aside.

In medium bowl, mix eggs, milk, vanilla, cinnamon, and nutmeg until well combined. Add bread cubes and mix until all bread is saturated. Add apples and mix until well distributed.

Scoop bread into lightly greased muffin cups. Bake at 350 for 20 minutes or until set and golden brown.

Mix 1/2 cup powdered sugar and 1 TBS milk until smooth. Drizzle on top of french toast cups and serve.

Buffalo Wings

These are a huge hit with the whole family. My husband especially likes them and asks me to make them when we have company over.

1/2 cup flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 cup butter
1/4 cup hot pepper sauce (I use Frank's brand)
1 dash ground black pepper
1+ dash garlic powder
chicken (about 10 tenderloins)
oil for frying

Combine flour-salt in small bowl. Place defrosted chicken in large non-pourous glass bowl and sprinkle mixture over chicken until evenly coated. Cover and refridgerate 60-90 minutes.

Heat oil in pan and fry coated chicken.

In small saucepan, melt and combine butter-garlic powder. Pour over cooked chicken and serve.

The kids don't like the hot sauce, so I just leave theirs fried chicken, and for the adults I put the sauce on top.

Friendship Dip

I got this recipe from realmomkitchen.blogspot.com I've made it several times for lunch after church, everyone gathers around and digs in...yummy

8oz package cream cheese
15 oz can chili
4 oz can diced green chilies
cheese
olives (opt)
green onion (opt)
tortilla chips

Preheat oven to 350. Spread cream cheese on 9"pie pan. Layer with chili, green chilies, and cheese. Top with olives (optional). Bake for 20-25 inutes, garnish with green onions. Serve with chips.

Pumpkin Cheesecake

So devilishly good...inspired by my mother.

Crust:
1/3 cup butter
1/4 cup sugar
1 1/4 cup crushed graham crackers (about 8)
(can also use gingersnaps and/or nuts)

Melt butter, stir in sugar, add grahams, and mix well. Chill until form or bake at 375 4-5 minutes. Chill before filling.

Filling:
2 (8oz) packages cream cheese, softened
1/2 cup white sugar
1/2 tsp vanilla
2 eggs
1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

1. Preheat oven to 325
2. In a large bowl, combine cream cheese, sugar, and vanilla.  Beat until smooth.  Blend in the eggs, one at a time.  Remove 1 cup of the batter and spread into bottom of crust, set aside.
3. Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended.  Carefully spread over the batter in the crust. 
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set.  Allow to cool, then refrigerate for 3 hours, or overnight.  Cover with whipped topping before serving.

Topping:
1 1/2 oz butter
1/3 cup brown sugar
corn syrup
1/2 cup chopped pecans

Melt butter in sauce pan. Mix in brown sugar and corn syrup and pecans. Spoon onto firmed cheesecake.

Reese's Chewy Chocolate Cookies

2 cups sugar
1 1/4 cup butter, softened
2 eggs
2 tsp vanilla
2 cups flour
3/4 cup Hershey's cocoa
1 tsp baking soda
1/2 tsp salt
10 oz bag peanut butter chips.

In medium bowl, cream butter and sugar together until light and fluffy.

Add eggs and vanilla, beat well.

In seperate bowl, combine flour, cocoa, baking soda, and salt. Gradually blend into butter mixture.

Stir in chips. Bake at 350 for 8-9 minutes. Do not overbake, cookies will be soft. Allow to cool completely. They will puff while baking and flatten while cooling.

Tailgate Chili

I'm generally not a HUGE fan of chili, I generally only eat it because it's in front of me, but this recipe is GOOD. I mean it. GOOD. Takes a little bit of prep time, but what GOOD recipe doesn't? I got this recipe from allrecipes.com. At the time I printed the recipe, it had over 1200 reviews, and 5 stars (out of 5).

Caution: It makes a LOT.

2 lbs ground beef chuck

1 lb bulk italian sausage
3(15oz)cans chili beans, drained

1(15oz) can chili beans in spicy sauce

2(28oz) cans diced tomatoes with juice
1(6oz) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped
2 green chili peppers, seeded and chopped
1 TBS bacon bits
4 cubes beef bouillon
1/4 cup chilli powder
1 TBS worchestershire sauce
1 TBS minced garlic
1 TBS dried oregano
2 tsp ground cumin

2 tsp hot pepper sauce (i.e. tobasco)

1 tsp dried basil

1 tsp salt

1 tsp ground black pepper

1 tsp cayenne pepper

1 tsp paprika

1 tsp white sugar

1 bag Fritos corn chips

8 oz package shredded Cheddar cheese

Brown beef and sausage, drain of excess grease. Pour into crockpot or LARGE pot.

Add remaining ingredients, except for chips and cheese. Cover and cook on low for 2-4 hours. Season to taste. Pour in bowl and garnish with chips and cheese. YUMMY.

Hashbrown Casserole

I got this recipe from a friend of mine, Lesley Hocker. Aparently it tastes just like Cracker Barrel's. It's a great recipe for Sunday mornings, or a potluck brunch. You can also throw in some cubed ham, if desired.

2 lbs frozen shredded hashbrowns
1/2 cup butter, melted
1 tsp salt
1/2 tsp black pepper
1/4 cup finely chopped onions
1 can cream of chicken soup
1 cup shredded cheddar cheese

1. Preheat oven to 350. Grease bottom of a 9x13 in pan.

2. Combine soup, butter, salt, pepper, onion, and cheese. Gently mix in potatoes and pour into prepared pan.

3. Bake at 350 for 35-40 minutes.

Chicken Pillows

The whole family is a HUGE fan of these! Not terribly healthy, so I can't make them all the time, but when I make them, they are gone fast! I got this recipe from realmomkitchen.blogspot.com

• 3-4 cups chicken, cooked and cubed
• 6 oz cream cheese
• 2-4 TBS green onion, diced

• 2 TBS butter, softened
• 1/4 tsp salt
• dash of ground black pepper
• 2 cans crescent creation sheets (you can find them next to the cans of crescent rolls and biscuits)
• seasoned bread crumbs
• 1/2 cup melted butter
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 TBS mayo
• milk to consistancy preference

1. In large bowl, mix cream cheese, green onion, 2 TBS butter, milk, salt and pepper. Stir in chicken, set aside.

2. Carefully unroll crescent dough and divide each tube into 4 rectangles. Pour a heaping TBS (or two or three) on the divided crescent rolls, and fold over and seal. Dip in melted butter and dredge in bread crumbs. Place on ungreased cookie sheet, and bake for 15-20 minutes or until golden brown.

3. Meanwhile, In small sauce pan, mix cream of chicken soup, sour cream, mayo, milk, and seasonings until warm. When chicken pillows come out of oven, place on plate and top with cream sauce. Mmm mmmm good.

Meatloaf

I'm not a huge fan of meatloaf in general, but this one is pretty darn good. I've made it for company, and guests always go back for seconds. I found this recipe on allrecipies.com


1 1/2 lbs lean ground beef
1/2 cups milk
2 eggs
1 1/2 tsp salt
1/4 tsp ground black pepper
1 small onion, chopped
1/4 tsp ginger
3/4 cup finely crushed saltine crackers
1 tsp garlic powder
1 tsp worchestershire sauce
one piece of bread, torn into 1/2inch pieces

1/4 cup brown sugar
1/2 cup ketchup
1 TBS worchestershire sauce

1. Preheat oven to 350. Lightly grease 5x9in loaf pan.

2. Tear piece of bread into small pieces, and place on bottom of loaf pan. (This helps soak up any additional grease.)

3. Mix beef, milk, eggs, salt, pepper, onion, ginger, saltines, garlic, and worchestershire sauce. Shape into loaf, and place in loaf pan. Bake at 350 for 1 hour.

4. Meanwhile, in small bowl, combine brown sugar, ketchup, and worchestershire sauce. Pour on meatloaf 20 minutes prior to the end of baking time (so after the meatloaf has cooked 40 minutes).

Meat and Cornbread Squares

There just aren't enough ground beef recipes, I swear. Anyways, here's a good one from Better Homes and Gardens Cookbook.

1 lb ground beef
1 TBS cornstarch
1 TBS dried minced onion
1-2 tsp chili powder
1/2 tsp garlic salt
14 1/2 oz can diced tomatoes

1 package cornbread mix (i.e. Jiffy)
cheese

1. Brown and drain ground beef in large skllet. Stir in cornstarch, onion, chili powder, and garlic salt. Stir in undrained tomatoes and most of the can of diced green chilies. Cook over medium heat until thickened and bubbly. Cook and stir 2 minutes more.

2. Prepare cornbread mix according to box directions. Add and handful of cheese and the remaining diced green chilies.

3. Pour half batter into greased square baking dish. Spook meat mixture on top, then top with reamining corbread mix. Bake at 350 for 30 minutes.

Perfectly Chocolately Chocolate Frosting

I got this off the back of the Hershey's cocoa, and it's the best!

1/2 cup butter
2/3 cup HERSHEY's cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla

1. Melt butter (microwave is fine)
2. Alternately add powdered sugar and milk, beating on medium speed to spreading consistancy. Add more milk if needed. Stir in vanilla.

Makes about 2 cups.

My go-to chocolate chip cookie recipe

I have not been content with my chocolate chip cookie recipe for a while, so I went searching on allrecipies.com, and found an awesome one, I added a couple alterations and vio la! These are to die for.

4 1/2 cups flour
2 tsp baking soda
2 cups butter, softened
1 1/2 cups packed light brown sugar
1/2 cup white sugar
2 (3.4oz) packages instant vanilla pudding mix
4 eggs
2 tsp vanilla
2 cups semisweet chocolate chunks
2 cups semisweet chocolate chips
2 cups walnuts

1. Preheat oven to 350
2. In small bowl, sift together flour and baking soda, set aside.
3. In LARGE bowl, cream together butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in chips and nuts. Drop by rounded spoonfulls onto ungreased cookie sheet.
4. Bake at 350 for 10-12 minutes. Edges should be golden brown.

This recipe can easily be halved, but why on earth would you want to do that? :)

Why?

I love to try new recipes, and I have been trying quite a few new ones recently. I have a cookbook that I have created of my favorite recipes, but I thought an online format might be easier. Plus my dear sisters have requested some of my favorite recipes, so this is just an easy way to share. Look at as much or as little as you want.