Maple Chicken


Vintage Recipe Thursday is hosted by Joy at Joy of desserts
Magazine Mondays is hosted by Ivonne over at Cream Puffs in Venice


4-6 boneless, skinless chicken
4 tablespoons butter, melted
1/2 cup Pure Maple Syrup
1/2 teaspoon grated lemon rind
1 teaspoon sea salt
1/2 teaspoon white pepper
2 teaspoons fresh lemon juice

  • Preheat oven to 400 degrees.
  • Place chicken pieces in a shallow buttered baking dish.
  • Whisk remaining ingredients together until smooth.
  • Pour evenly over chicken breasts.
  • Bake uncovered 50 – 60 minutes.
  • Baste occasionally.

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Franks & Beans Cornbread Casserole ~ Magazine Monday & Vintage Recipe Thursday


Magazine Mondays is hosted by Ivonne over at Cream Puffs in Venice
Vintage Recipe Thursday is hosted by Joy at Joy of desserts
This isn’t my normal homemade food fare, but it was soooooooooooooooo good I couldn’t resist it. I made this while we we are in the middle of the big cross country move prep and it truly was a godsend of comfort food during the first cold front too.

FRANKS & BEANS CORNBREAD CASSEROLE
1 package Hillshire Cheddar ‘lil Smokies
28 ounce can Maple baked beans
1 tablespoon Frank’s Hot Sauce
1 JIFFY corn muffin mix
1/2 cup water
3/4 cup shredded Cheddar cheese (split 1/2 + 1/4)
PURE

  • Preheat oven to 400 degrees.
  • Mix together the baked beans, lil smokies and hot sauce.
  • Spray 1 1/2 quart casserole with PURE.
  • Pour in bean mixture and bake 15 minutes.
  • In a mixing bowl mix together the corn muffin mix, water and 1/2 cup cheese.
  • Spread over top of bean mixture.
  • Top with cheddar cheese.
  • Bake 15 more minutes or until golden.
  • Let stand 10 minutes before serving.
hubby approved
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Week Night Chicken Enchiladas

I’ve been making these for years on weeknights and they are a family favorite for a quick meal.

WEEK NIGHT CHICKEN ENCHILADAS
2 cups chopped chicken*
1 can green chiles, chopped and drained well
1 can roasted garlic cream of mushroom soup
tortillas,
grated Mexican blend cheese
PURE
  • Preheat oven to 350 degrees.
  • Mix the soup and green chiles together.
  • Fold in chicken pieces.
  • Spray baking dish with PURE.
  • Stuff and roll tortillas.
  • Place in baking dish.
  • Top with cheese.
  • Bake 30 minutes.

*I use the chicken from the 2 for 1 roast chickens I buy on Tuesdays at my market. They can also be prepared the day before so thay are ready for the oven the minute you walk in the door.

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Grandma’s old fashioned Brownies ~ Vintage Recipe Thursday


Vintage Recipe Thursday is hosted by Joy of desserts
Don’t forget to visit
Joy of desserts for the Ice Cream Round-Up on July 31st.

GRANDMA’S OLD FASHIONED BROWNIES
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 stick butter, softened
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 2 JUMBO eggs, room temperature
  • 1 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped walnuts
  • 6 ounces milk chocolate, coarsely chopped
  • Preheat the oven to 325 degrees .
  • Butter an 8×8 baking pan, heavily dust the inside of the pan with cocoa and tap out the excess. Place the pan on a baking sheet.
  • Whisk the flour, cinnamon and salt together.
  • Melt the butter in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and sift the cocoa and espresso powder over it. Continue to cook, constantly stirring, until the butter is melted and the cocoa and espresso powder are well blended. Remove from the heat and cool several minutes.
  • Whisk eggs into the saucepan one at a time. Next, stir in the sugar and vanilla. Don’t beat anything too vigorously or you’ll add air bubbles to your batter. Followed with the dry ingredients and nuts. Scrape the batter into the pan.
  • Bake for 30 minutes, at which point the brownies will still be gooey but done to the toiuch on top. Let the brownies cool for at least 30 minutes.
  • Turn the brownies out onto a rack and then invert onto a cutting board.
  • Cool completely before cutting into squares.
  • Frost with chocolate butter cream if you like or sprinkle with powdered sugar.

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Wine & Vinegar Chicken, Herb Rice and Apple Bundles

WINE & VINEGAR CHICKEN
2 pounds chicken tenders
1 tablespoon peanut oil
1 tablespoon butter
1/4 cup minced Vidalia onion
3 teaspoons minced garlic, jar
1/4 cup Riunite White Lambrusco
1/4 cup red wine vinegar
1 tablespoon sugar
1/2 cup hot water
1 teaspoon Better than Bouillon Chicken Base
2 tablespoons sun dried tomato pesto
2 tablespoons sour cream
salt & pepper to taste

  • Heat oil and melt butter in skillet.
  • Add chicken. Salt & pepper. Quickly stir fry and brown on all sides. With a slotted spoon remove chicken and keep warm. Add the onion and garlic. Cook until translucent.
  • Whisk together the wine, vinegar, sugar, water, pesto and bouillon base.
  • Add to skillet and blend well.
  • Simmer 20 minutes or so until sauce reduces and thickens.
  • Add sour cream and blend well.
  • Return chicken to pan and heat through.

HERB RICE
2 tablespoons butter
1/4 cup chopped Vidalia onion
1/2 teaspoon each sea salt, thyme & lemon pepper
1 1/2 cups long grain rice
2 cups water
1/4 cup Riunite White Lambrusco
1 teaspoon Better than Bouillon chicken base
1/4 cup minced slivered almonds

  • Melt butter in medium saucepan.
  • Add the onion and cook until translucent.
  • Add rice and saute a few minutes, stirring constantly.
  • Whisk seasonings and bouillon base into water and wine.
  • Pour seasoned mixture over rice and bring to a boil.
  • Reduce heat and simmer until rice is tender and all liquid has been absorbed (about 20 minutes)
  • Remove from heat and let stand 5-10 minutes.
  • Stir in almond pieces.
  • Fluff.

APPLE BUNDLES
2 apples, peeled, cored and chopped
4 ounces orange juice with pulp
3 tablespoons brown sugar
1 teaspoon apple pie spice
1/4 cup sugar
2 tablespoons golden raisins
puff pastry*
cinnamon sugar
egg, beaten
2 tablespoons butter
1 cup confectioners’ sugar
2 tablespoons hot water

  • Thaw the pastry sheets at room temperature until they’re easy to handle (about 45 minutes).
  • Pre-heat the oven to 375°.
  • Whisk the orange juice, apple pie spice, brown sugar and sugar together in a medium saucepan. Bring to a low boil.
  • Add apple pieces and raisins.
  • Line baking sheet with silicone mat or parchment paper.
  • Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Repeat with the remaining pastry sheet.
  • Spoon 1/4 cup of apple mixture into center of square.
  • Brush the edges of the pastry squares with the egg.
  • Fold each pastry in half over the apple mixture and press the edges to seal.
  • Place the filled pastries onto the baking sheets.
  • Brush the tops of the pastries with the egg.
  • Bake for 15-20 minutes or until the pastries are golden. Let cool on the baking sheets for 2 minutes. Remove the pastries to a wire rack and let cool.
  • Place the butter into a small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir in the confectioners’ sugar. Stir in the water, adding additional water, if necessary, until the icing is the desired consistency.
  • Drizzle the icing over the pastries.

*If you’re in a hurry, you can substitute a can of crescent rolls and have a similar dessert.



Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam
Favorite Ingredient Friday is hosted by Overwhelmed with Joy

Vintage Recipe Thursday is hosted by Joy of desserts
Trista over at Southern Fried Mama hosts Tasty Thursday
Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while.
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Baked Onions with Brown Gravy


Joy of desserts hosts Vintage Recipe Thursday.

BAKED ONIONS with BROWN GRAVY
2 large onions (I used a Vidalia and a Red)
1 1/2 cups prepared brown rice
2 slices multi grain bread, staled and crumbed
1/2 cup shredded Parmesan cheese
1 teaspoon garlic
1 JUMBO egg, beaten
1 teaspoon sea salt
1 teaspoon pepper
2 tablespoons butter

  • Preheat oven to 300 degrees.
  • Spray baking dish with PURE.
  • Halve onions. Cut a flat spot on the bottom of each and remove all the insides except for the 2-3 thickest outer rings. Place onion cups in baking dish.
  • Chop onion insides into fine pieces.
  • Prepare brown rice and set aside.
  • In a large skillet melt butter.
  • Saute’ onion until tender.
  • Add garlic and saute’ until fragrant.
  • Add bread crumbs, prepared rice, cheese, beaten egg, salt and pepper taste.
  • When well blended and egg is cooked fill the onion shells and place remaining rice mixture around the sides.
  • Prepare gravy and pour all over the onions and rice mixture.
  • Bake 1 hour.

BROWN GRAVY
1/2 cup butter
1/2 cup flour
1 teaspoon minced garlic, jar
1 tablespoon Worcestershire sauce
2 cups hot water
2 tablespoons Better than Beef Bouillon
salt and black pepper to taste

  • In a saucepan, melt the butter over medium heat.
  • Whisk together the hot water and bouillon. Set aside
  • Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and fragrant.
  • Add the garlic and cook a few seconds more.
  • Whisk in the beef broth and Worcestershire sauce.
  • Salt and pepper to taste.
  • Bring to a low boil.
  • Reduce the heat to a low simmer for 15-20 minutes, stirring occasionally until desired consistency.
  • Season to taste with salt and pepper.
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Pineapple Casserole


In an effort to clean out my magazines and cookbooklets, I’ve decided to join Ivonne at Cream Puffs in Venice who hosts Magazine Mondays and Joy at Joy of desserts who hosts Vintage Recipe Thursday in an effort to clean out my pile of ‘to do’ recipes.
PINEAPPLE CASSEROLE
6 tablespoons butter, softened
1 1/2 cups sugar
1/2 teaspoon vanilla
1/2 teaspoon orange peel
6 eggs
7-8 slices day old white or sourdough bread, cubed
1-20 ounce can + 1-8 ounce can crushed pineapple, drained well
2 tablespoons lemon juice

  • Preheat oven to 350 degrees.
  • Cream butter, orange peel, vanilla and sugar together.
  • Add the eggs, blending until smooth.
  • Add lemon juice and pineapple.
  • Fold in bread cubes.
  • Pour into a well greased 9×9 baking dish.
  • Bake, uncovered for 3540 minutes or until set.
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National Hamburger Month

“I’d gladly pay you Tuesday for a hamburger today.” ~ Wimpy
I recently heard on a radio station that May 28th is National Hamburger day. I thought it would be a good time to share a recipe and make burgers. So, I started researching it and the ONLY consensus I can find is that May is National Hamburger MONTH. I found some sites listed National Hamburger day as May 28th, July 28th and even December 21st. I did find a site that seems to have a very comprehensive list of holidays and seems like a great reference. Another fun site is the History of the Hamburger~ anything you ever wanted to know about burgers, but were afraid to ask. All this aside, here is my recipe for our favorite burgers.

GARLIC & HERB BURGERS
1 pound ground round
1 JUMBO egg
1 stale & dried slice of San Francisco Sourdough Bread, crumbed
1 package Good Seasons Garlic and Herb dressing mix
  • Mix all the ingredients together with your hands until well blended.
  • Form patties.
  • Chill for 24 hours before preparing.
  • Grill.
  • Add sharp cheddar cheese, mayo, sweet and sweet red red onion relish, a tomato slice and red onion slice.
  • Enjoy.

SWEET RED, RED ONION HAMBURGER RELISH

1/2 cup light brown sugar
1 tablespoons kosher salt
1/2 teaspoon ground cloves
1/2 cup apple cider vinegar
1 large red onions, chopped small
2 large sweet pickles, chopped small

  • Combine the sugar, salt, cloves and vinegar in a small saucepan and bring to a boil stirring constantly until sugar dissolves.
  • Add onion and pickles and blend well.
  • Reduce heat and and cook a few minutes more until onion is translucent and tender.
  • Remove from heat and cool.
  • Keep chilled in refrigerator for up to a week.

Joy of desserts hosts Vintage Recipe Thursday
Trista over at Southern Fried Mama hosts Tasty Thursday

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Stressed is Desserts spelled Backwards


The picture turned out a little blurry, but it didn’t affect the flavor at all!

CHOCOLATE OATMEAL RAISIN BARS

1 1/2 cups butter, softened
1 bag (12 oz) milk chocolate chips
1 can Eagle Brand condensed milk
1 cup packed brown sugar
1 cup flour
4 packages instant maple brown sugar oatmeal, dry
1/2 cup golden raisins
1/3 cup Heath Bar toffee bits
1/4 cup crushed walnuts
1/2 tsp salt

1/4 tsp baking soda
  • Mix together using your hands: 2 sticks butter, brown sugar, flour, oatmeal, salt, and baking soda.
  • Place 1/2 of this mixture in a greased 8×8 pan. Pat down.
  • In a medium saucepan melt 1 stick butter. Add the chocolate chips and condensed milk. Stir until smooth. When melted add the toffee, nuts and raisins.
  • Pour over mixture in pan.
  • Take remaining oatmeal mixture and put over top, patting down.
  • Bake at 325º for 20-25 minutes.
  • Cool completely before cutting.
  • Store in a cool place (frig is best in an air tight container).

Let me warn you these are very rich and should be cut into small pieces. They are like a rich fudge.


Joy of desserts hosts Vintage Recipe Thursday
Trista over at Southern Fried Mama hosts Tasty Thursday
Favorite Ingredient Friday is hosted by Overwhelmed with Joy
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Kahlua Cake


Joy of desserts hosts Vintage Recipe Thursday.

KAHLUA CAKE
1 Devil’s food chocolate cake mix
1 small instant JELL-O cheesecake pudding mix
8 ounces sour cream
1 1/2 cups milk chocolate chips
1/4 cup oil
1/2 cup Kahlua
2 eggs

  • Preheat oven to 350 degrees.
  • Mix all ingredients together by hand (like you would brownies).
  • Pour into a greased and floured Bundt pan.
  • Bake 45 minutes or until toothpick comes out clean.
  • Cool 20 minutes. Invert onto a plate.
  • Serve with fresh whipped cream.
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