1 loaf of French Bread (gently tear into pieces)
8 oz. Cream Cheese (cut into squares)
Place pieces of french bread in a greased casserole pan. Scatter the squares of cream cheese throught the pieces of bread.
Mix in a bowl:
8 eggs
2 1/2 cups of milk
6 TBL melted butter
1/2 cup of maple syrup
Blend and pour over the bread and cream cheese pieces. Gently squish the bread down until it has soaked up the egg mixture. Cover and let sit 2-4 hours. (Best if prepared the day/night before--it usually needs to cook bit longer too.)
Cook:
325 degrees for 35-40 min. uncovered. (check @ 35 minutes, bottom of the pan needs to be stiff and knife should come out clean.) Remove from oven and let sit for 20 minutes before serving.
Sauce:
1 cup apple juice
1 T. lemon juice
1/2 tsp cinnamon
4 T. cornstarch
1/2 cup sugar
2 T. butter
Cook over stove on medium heat until thick. Add in butter until mixed well and melted. May add more apple juice to dilute the sauce until your perfect consistency is reached.
Enjoy with sauce, or sauce + syrup.
Wednesday, July 8, 2009
Thursday, June 11, 2009
Chicken Piccata
4 skinless, boneless chicken breasts
1 egg
3 tablespoons lemon juice
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water
DIRECTIONS
In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
In a large skillet, melt butter/margarine and brown the coated chicken pieces (make sure chicken is a deep golden brown so the breading will stay on better).
Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice.
Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.
Variations:
Add white wine to the buillion mix. Add cornstarch to the buillion mix for thicker sauce. Triple sauce amount and serve over pasta or mashed potatoes. Add capers. Add minced garlic. Pound chicken first.
1 egg
3 tablespoons lemon juice
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water
DIRECTIONS
In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
In a large skillet, melt butter/margarine and brown the coated chicken pieces (make sure chicken is a deep golden brown so the breading will stay on better).
Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice.
Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.
Variations:
Add white wine to the buillion mix. Add cornstarch to the buillion mix for thicker sauce. Triple sauce amount and serve over pasta or mashed potatoes. Add capers. Add minced garlic. Pound chicken first.
Sunday, April 26, 2009
Chicken Cordon Bleu Casserole
From the kitchen of Stephanie Anne Frederick
2 c cooked diced chicken
2 c cooked diced ham
2 c instant rice (instant brown rice will take a little longer to cook)
2 c sour cream
2 cans of Cream of Chicken soup
2 c grated Swiss cheese
1/2 to 1 cup of milk
Mix together in a 9" x 13" casserole dish and bake at 350 degrees for 30 minutes.
2 c cooked diced chicken
2 c cooked diced ham
2 c instant rice (instant brown rice will take a little longer to cook)
2 c sour cream
2 cans of Cream of Chicken soup
2 c grated Swiss cheese
1/2 to 1 cup of milk
Mix together in a 9" x 13" casserole dish and bake at 350 degrees for 30 minutes.
Simple Whole Roasted Chicken
Easy and tasty, this chicken has a sweet and savory flavor that is irresistable. Be sure to drizzle the drippings like sauce over your chicken.
4 teaspoons salt
2 teaspoon white sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 (4 pound) whole chicken
2-5 cloves garlic, crushed
1/2 sliced onion (optional)
In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.*
Preheat oven to 500 degrees F (260 degrees C).
Stuff the chicken cavity with the garlic and onion. Place the chicken, breast side down, on a rack in a roasting pan.
Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.
We didn't have time to do this and the chicken turned out SO FABULOUS, so I wouldn't worry about this step. We didn't use a rack in the roasting pan and it was fine. We added just a bit of water to the bottom of the pan.
4 teaspoons salt
2 teaspoon white sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 (4 pound) whole chicken
2-5 cloves garlic, crushed
1/2 sliced onion (optional)
In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.*
Preheat oven to 500 degrees F (260 degrees C).
Stuff the chicken cavity with the garlic and onion. Place the chicken, breast side down, on a rack in a roasting pan.
Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.
We didn't have time to do this and the chicken turned out SO FABULOUS, so I wouldn't worry about this step. We didn't use a rack in the roasting pan and it was fine. We added just a bit of water to the bottom of the pan.
Monday, April 20, 2009
Banana Bread
KATHY’S BANANA BREAD (Normandie Hays)
4 cups of flour
2 cups white sugar
1 ½ tsp salt
2 tsp baking soda
1 tsp baking powder
1/2 cup of shortening
1 square of butter or margarine (softened)
6 ripe bananas, mashed (to equal 2 cups)
4 large eggs
2 tsp vanilla flavoring
1 cup of chopped walnuts if desired
Mix dry ingredients together with electric mixer. Add shortening & butter and mix until completely blended. Blend in eggs and bananas. Add vanilla. Mix well and add walnuts.
Grease & flour 2 - 8”x4 ½”x2 ¼ “ loaf pans.
Bake at 350 degrees for 50 to 60 minutes. Test with cake tester or toothpick. Bake until tester come out clean.
Cool in pans for 10 minutes then empty pans onto a wire rack.
4 cups of flour
2 cups white sugar
1 ½ tsp salt
2 tsp baking soda
1 tsp baking powder
1/2 cup of shortening
1 square of butter or margarine (softened)
6 ripe bananas, mashed (to equal 2 cups)
4 large eggs
2 tsp vanilla flavoring
1 cup of chopped walnuts if desired
Mix dry ingredients together with electric mixer. Add shortening & butter and mix until completely blended. Blend in eggs and bananas. Add vanilla. Mix well and add walnuts.
Grease & flour 2 - 8”x4 ½”x2 ¼ “ loaf pans.
Bake at 350 degrees for 50 to 60 minutes. Test with cake tester or toothpick. Bake until tester come out clean.
Cool in pans for 10 minutes then empty pans onto a wire rack.
Wednesday, February 25, 2009
Roasted Garlic Alfredo Sauce
I saw this on Rachel Ray's show. We have really enjoyed this recipe. Here is the recipe off of her website.
3 tablespoons EVOO - Extra Virgin Olive Oil
1 head garlic
1 cup heavy cream
1/2 cup (2 handfuls) flat-leaf parsley leaves, chopped
1/2 cup Parmigiano
Slice the top half-inch off the top of a head of garlic. Place it on a piece of aluminum foil, drizzle with a little EVOO and sprinkle with a little salt and pepper. Wrap the foil around the garlic and place in the oven and roast for 45 minutes, until the garlic is soft and the flesh is golden brown. Remove from the oven and let cool. When cool enough to handle, squeeze out all the flesh from the cloves onto a cutting board and, with the side of your knife, mash the garlic into a smooth paste.
Add the paste to a small saucepot over medium heat along with the cream and whisk to combine. Bring up to a boil then reduce to a simmer and cook until the cream has reduced by half.
Place a large pot of water over high heat and bring up to a boil to cook the fettuccine. Add some salt and the pasta to the water and cook according to package directions to al dente. Drain the pasta and return it to the pot. Add the roasted garlic cream, 1/2 cup Parmigiano and parsley, toss to combine. Season with salt and pepper, to taste.
3 tablespoons EVOO - Extra Virgin Olive Oil
1 head garlic
1 cup heavy cream
1/2 cup (2 handfuls) flat-leaf parsley leaves, chopped
1/2 cup Parmigiano
Slice the top half-inch off the top of a head of garlic. Place it on a piece of aluminum foil, drizzle with a little EVOO and sprinkle with a little salt and pepper. Wrap the foil around the garlic and place in the oven and roast for 45 minutes, until the garlic is soft and the flesh is golden brown. Remove from the oven and let cool. When cool enough to handle, squeeze out all the flesh from the cloves onto a cutting board and, with the side of your knife, mash the garlic into a smooth paste.
Add the paste to a small saucepot over medium heat along with the cream and whisk to combine. Bring up to a boil then reduce to a simmer and cook until the cream has reduced by half.
Place a large pot of water over high heat and bring up to a boil to cook the fettuccine. Add some salt and the pasta to the water and cook according to package directions to al dente. Drain the pasta and return it to the pot. Add the roasted garlic cream, 1/2 cup Parmigiano and parsley, toss to combine. Season with salt and pepper, to taste.
Jeweled Jello
This is a fun Jello recipe I found on another blog site (Gourmet mom on the go). We made it to take to our Super Bowl party tonight.
Here is the recipe:
Jeweled Jell-o
Ingredients:
4 small boxes of jello, different colors
1 can sweetened condensed milk
2 envelopes unflavored gelatin
water
Directions:
Dissolve each box of jello separately, into one cup of hot water. Pour into individual containers (small tupperware works well) and chill overnight.
Ready a 9×13 pan.
Cut flavors of jello into small blocks.
Mix together carefully in pan.
In a separate bowl, dissolve 2 envelopes unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 1 3/4 cup hot water and condensed milk. Cool.
Pour cooled milk mixture over jello and chill overnight. Cut into 1" pieces and serve. This is a fun dish to serve at a party. You can color theme it for a holiday or a party. Have fun.
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