Pork Chops/Chicken over Potatoes

Ingredients:

• 6 pork chops or chicken (either with or without bones)
• 1 Egg
• 2 cups Progresso Italian bread crumbs
• 3 tbsp Red or white wine
• 1 large Onion
• 3 large Idaho potatoes
• 1 can Campbell's Golden Mushroom Soup
• Olive Oil
• Salt & Pepper

Directions:

1.    Get your frying pan ready and fairly hot. Mix wine, egg & salt & pepper together in a bowl and have your bread crumbs in another bowl. You will need to soak your pork chops/chicken in the egg mixture and then dredge in the bread crumbs. Fry on both sides until golden brown, let them drain on paper towels while you do the next step.

2.    Peel and cut your onion and potatoes. Use a mandolin to slice your onions and potatoes. Fry them in the left over oil from the pork chops/chicken, just for a few minutes. Add your Golden's Mushroom soup and mix thoroughly. A casserole dish or glass dish works best for the baking process. Add your onion & potato mixture into the casserole dish, then place the pork chops/chicken on top (kind of move them down into the mixture, but don't cover the pork chops/chicken with the mixture). Cover the dish with a lid or use foil.

3.    Bake at 300 degrees for 2 hours. The whole house will smell great and this dish will WOW everyone about to eat it. The pork chops/chicken come out tender and the potatoes will be tender and SO yummy. Give me some feedback after you try this recipe!

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Real Taco Pie

Do you have leftover potatoes and no taco shells or tortillas? Then this is your recipe! I always have leftover mashed potatoes and now I know a way to use them! I love this because it is so simple, different, but tastes absolutely delicious!

Ingredients

• 1/4 cup butter
• 2/3 cup milk
• 1 package taco seasoning mix
• 2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup salsa
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• 1 cup sharp cheddar cheese, shredded
• Sour cream, optional

Directions

1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.

2. Bake for 7-10 minutes until it just BARELY turns golden brown.

3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly.

4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.

5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

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Chocolate Kiss Powder Puff Cookies

INGREDIENTS

One sheet pie crust that makes a 9-inch pie, thawed
about 15 chocolate kisses (Mini Peanut Butter Cups or Rolos may be substituted)
3/4 cup confectioners’ sugar, for dredging

DIRECTIONS

1. Preheat oven to 350F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
   
2. Place pie crust on a lightly floured surface and using a pizza wheel, slice into approximately 16 sections, about 2-inch squares. Because the crust is likely a circle, if you make 4 rows of 4, a couple sections may be a bit skimpy so take crust from two skimpy sections and smoosh it together to make a section big enough to contain a Kiss. This is not an exact science, it’s okay if not all sections are exactly the same size.
   
3. Place one chocolate kiss in the center of each section.
   
4. Using your fingertips, seal the dough at the top to fully contain the kiss. Pat smooth with your palms and flatten slightly into a mound. Place mound on prepared baking sheet; repeat with remaining crust sections and kisses until gone.
   
5. Bake for about 15 to 17 minutes, or until crust is just set and done; puffs firm up as they cool. The tops will appear fairly pale while the undersides will be more golden; don’t overbake or the undersides could burn. Watch puffs closely starting at about 13 minutes since all ovens and ingredients vary.
   
6. Allow puffs to cool on baking tray for about 15 minutes, or until cool enough to handle before dredging each puff liberally in confectioners’ sugar. Serve immediately. Puffs will keep airtight for up to 1 week at room temp or in the freezer for up to 4 months.

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Chicken Pot Pie Soup

INGREDIENTS

• 5 tablespoons unsalted butter, divided
• 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 celery ribs, diced
• 3 cloves garlic, minced
• 1 teaspoon poultry seasoning
• 5 tablespoons all-purpose flour
• 1/3 cup dry white wine
• 4 cups chicken stock
• 1 bay leaf
• 1 cup fresh cut green beans or peas
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley leaves
• 1 1/2 teaspoons white wine vinegar

DIRECTIONS

1. Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium high heat heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Reduce heat to medium; melt remaining 4 tablespoons butter. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and poultry seasoning until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute.
4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
5. Stir in chicken stock and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-12 minutes.
6. Stir in green beans or peas, heavy cream and chicken; simmer until green beans are tender and soup has thickened, about 3-4 minutes.
7. Stir in parsley and vinegar; season with salt and pepper, to taste.

Serve with Pie crust croutons.

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Chocolate Angel Pie

Ingredients

For Pie

• 2 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tarter
• 1/2 cup sugar
• 1 cup chopped walnuts
• 1/2 teaspoon vanilla

For filling

• 1 package Baker's German Chocolate Baking Bar (4 oz)
• 2 cups of heavy whipping cream
• 6 tablespoons water
• 1 teaspoon vanilla

Directions
Preheat oven to 300 degrees
Beat egg whites, salt & cream of tarter until whites stands in peeks -

Add sugar gradually, beat about 3 to 5 minutes until sugar is dissolved -  

FOLD in walnuts & vanilla -

Lightly spray a pie dish with vegetable spray -

Spoon mixture into 8" pie dish, build up mixture onto the edges of dish - 

Place pie dish in the center of your oven that has been pre-heated to 300 degree's and cook for 50 to 55 minutes -

For the filling - 

In a double boiler, put the package of Baker's German Chocolate cooking bars, 6 tablespoons of water and 1 teaspoon of vanilla. Melt, stirring and keeping an eye on the chocolate. Let the chocolate cool.

Whip 2 cups of heavy whipping cream. This will take a few minutes and should look like the second picture once ready for cooled chocolate.

Fold in cooled chocolate until blended. If I have extra chocolate I will pour a little on the bottom of the pie crust for an added yum!

 

Let your pie chill in the refrigerator for 2 hours before cutting and ENJOY!

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KFC Copycat Fried Chicken: Better Than the Colonel’s

Ingredients

• 2 cups flour
• 2 tablespoons salt
• 2 tablespoons pepper
• 4 tablespoons paprika
• 1 teaspoon garlic salt
• 1 tablespoon dry mustard
• 1 tablespoon French thyme, ground
• 1 tablespoon dried sweet basil, ground
• 1 teaspoon oregano, ground
• 1 tablespoon Jamaica ginger, ground (regular ground ginger will work too)
• 2 cups buttermilk
• 2 2 ½- 3 lb. chickens, cut into 8 pieces each
• Vegetable oil for frying (canola and peanut oil work too)

Directions

1. Mix dry ingredients in large bowl. Set aside.
2. Put chicken and buttermilk in two large plastic Ziploc bags or a flat dish and marinate in the refrigerator for at least two hours, turning every 30 minutes. This tenderizes the meat as well as removes any blood.
3. When ready to cook, remove chicken pieces from buttermilk, shake off excess liquid. Toss with dry ingredients. The chicken should be lightly covered, but it's okay if there are a few missed spots. You can also shake chicken with the dry ingredients in a large Ziploc bag.
4. Fill a large, heavy bottomed skillet or deep pot with enough oil to cover halfway up the largest piece of chicken. Heat oil to 325-350 degrees. If you don't have a cooking thermometer, wait for small bubbles to form.
5. Adjust heat so the oil bubbles are steady but not too rapid. Working in two or more batches, place the coated chicken in the hot oil. After about eight minutes, the chicken will be golden brown underneath. Turn over once and cook for an additional eight minutes or until nicely browned on both sides. The cooking process will agitate the pieces slightly, so you don't need to shift them around in the pan.
6. After frying, place chicken on a metal sheet tray covered in a paper towel and transfer to 200-degree oven to keep warm until serving. The chicken will stay moist for up to an hour.

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HAWAIIAN CHICKEN AND PINEAPPLE KABOBS

INGREDIENTS
Makes 14-16 skewers

• 3 lbs boneless, skinless chicken thighs (could use chicken breasts, but thighs stay more moist)
• 1 cup soy sauce or coconut aminos
• 1 (15 oz) can of pineapple chunks in 100% juice, drained (reserve 1 cup of juice)
• 1 cup coconut milk
• 1/2 cup honey
• 1 bunch of green onions, chopped (optional, reserve some for garnish)
• 1/2 large white onion, chopped
• 4-5 cloves garlic, minced
• 1 (2-inch) chunk ginger, grated
• 1 tsp toasted sesame oil
• bamboo skewers

DIRECTIONS

1. Trim the chicken of any visible fat and cut into chunks about 2-inches in size.
2. Mix remaining ingredients, except drained pineapple chunks, a large bowl. If you find that your reserved juice doesn't quite measure a cup, just add water to yield the cup of liquid. Marinate the chicken for at least 4 hours, but overnight would be ideal.
3. An hour before you're ready to grill your chicken, soak your skewers. This will ensure they don't catch fire, or burn entirely.
4. Grill your skewers at a medium-low heat so that the marinade does not burn. Turn once after 5-7 minutes. If you do not have a grill you can use a indoor grill pan or broil them.
5. Enjoy them with stir-fried veggies or serve on a platter of coconut rice* and garnish with green onions.

*Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk and adding 1-3 tbsp shredded, unsweetened coconut.

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Homemade Applesauce

Ingredients

• 3 to 4 lbs of peeled, cored and quartered apples. (Make sure you use a good cooking apple like Golden Delicious, Jonagold, Granny Smith, Fuji or Mcintosh)
• 4 strips of lemon peel - use a vegetable peeler to strip 4 lengths
• Juice of one lemon, about 3-4 Tbsp.
• 3 inches of a cinnamon stick
• 1/4 cup of dark brown sugar
• Up to 1/4 cup of white sugar
• 1 cup of water
• 1/2 teaspoon of salt

Directions

1. Put all ingredients into a large pot. Cover. Bring to a boil. Lower heat and simmer for 20 to 30 minutes.
2. Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.
3. Ready to server, either hot or refrigerated. Delicious with vanilla ice cream or yogurt.
4. Freezes easily, lasts up to one year in a cold freezer.

Your house will smell heavenly after making this dish!

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Snowman Kiss...with coconut, pineapple & vodka

Ingredients

• 1 part UV Coconut Vodka
• 1 part pineapple juice
• Red currants or Thick red reduced simple sugar syrup
• Black licorice stick for a swizzle stick.

Directions

1. Shake UV Coconut Vodka and pineapple juice with ice in a cocktail shaker.
2. Strain into a martini glass.
3. Garnish the drink with red currants rim the glass with a thick red reduced simple sugar syrup serve with a black licorice stick for a swizzle stick.

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Garlic Parmesan Knots

These are so easy yet so delicious!

Ingredients:

• 1/4 cup unsalted butter, melted
• 2 tablespoons freshly grated Parmesan
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1 (16-ounce) tube refrigerated buttermilk biscuits

Directions:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
3. Halve each of the 8 biscuits, making 16 pieces. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
4. Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.
5. Serve immediately, brushed with remaining butter mixture.

1               1 Tube makes 10 Parmesan Knots

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Chicken Milanese

INGREDIENTS

• 1 1/2 baguettes
• 2 boneless, skinless chicken breasts
• 3 large eggs
• 2/3 cup all-purpose flour
• Coarse salt and freshly ground black pepper
• 1 cup extra-virgin olive oil
• Lemon juice

DIRECTIONS

1. STEP 1

   Make the bread crumbs: Cut crust from baguettes. Cut bread into 1-inch cubes; pulse in a food processor in batches to form coarse crumbs (this should yield 5 to 6 cups). Spread on a rimmed baking sheet; dry at room temperature for at least an hour or as long as overnight.

2. STEP 2

   Prepare the chicken: Preheat oven to 200 degrees. Working with one at a time, place chicken breasts on a cutting board, flat side down. Press down on chicken with the palm of one hand, and cut in half horizontally to make 2 cutlets.

3. STEP 3

   With the flat side of a meat pounder, pound chicken between pieces of plastic wrap until about 1/4 inch thick.

4. STEP 4

   Lightly beat 3 large eggs in a medium bowl. Place 2/3 cup all-purpose flour and bread crumbs in 2 separate wide, shallow dishes. Season eggs, flour, and chicken with coarse salt and freshly ground black pepper. Working with 1 cutlet at a time, dip into flour, turning to coat and shaking off excess. Dip into egg, and lift out, letting excess drip off. Dip into bread crumbs, pressing firmly to help them adhere. Transfer to a plate or pan, and refrigerate at least 30 minutes and up to 2 hours. If needed, separate layers with wax paper or parchment paper.

5. STEP 5

   Heat oil in a 12-inch skillet (oil should be between 1/4 and 1/2 inch deep) over medium-high heat until shimmering; a bread crumb should sizzle instantly when dropped into oil. Gently place 2 cutlets 3/4 to 1 inch apart in skillet, and fry until undersides are golden brown, 3 1/2 to 4 minutes. Flip cutlets, and fry until cooked through and golden brown on other side, about 2 1/2 minutes more (chicken should feel firm).

6. STEP 6

   Cutlets less than 1/4 inch thick will take 1 to 2 minutes less. Transfer to a paper-towel-lined baking sheet, and pat off excess oil. Lightly sprinkle with coarse salt, and keep warm in oven. Repeat with remaining cutlets, skimming brown bits and adding more oil if necessary. Aside from a squeeze of fresh lemon, a simple salad is all you need with chicken Milanese.

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Candy Cane Martini

Ingredients

• 1 1/4 ounces vanilla vodka
• 1 1/4 ounces white crème de cacao
• 3/4 ounce peppermint schnapps
• Garnish: peppermint candy

1. Directions
2. Combine vanilla vodka, white creme de cacao, and peppermint schnapps in an ice-filled cocktail shaker. 
3. 
   
4. Shake vigorously, and strain into a cocktail glass. 
5. 
   
6. Garnish with peppermint candy.

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Sharon's Candied Orange Peels

Ingredients

• 4 Medium Oranges
• 3/4 cups of water
• 2 tablespoons light corn syrup
• 2 3/4 cups sugar

 

Peel  oranges and cut into quarters. Slice peel into 1/4 inch wide slices. You should have about 4 cups.

Place orange peels in a medium size nonaluminum saucepan with enough water to cover. Bring to a boil and cook, covered for 15 minutes. Drain the peels in a colander.  

Optional: I add about 6 whole cloves into the boiling water and leave them in until I lay the peels on the drying tray.

Now, boil the 3/4 cup of water, syrup and 2 cups of sugar, stirring until dissolved. Add peels. Simmer, stirring occasionally for approximately 35 to 55 minutes. Until the peels are translucent and tender.  

Remove peels with a slotted spoon onto a large rack (I use parchment or wax paper). Let them cool off before handling them. Separate peels. Dry until tacky. About 2 hours.

Place the remaining 3/4 cup of sugar in a large bowl. Add peels and toss until they are evenly coated with sugar.

Let the peels air dry for another 2 hours. Sometimes the next day, I give the peels another toss in sugar to make them perfect!

Store peels in an airtight container for up to 1 month or bag and freeze. 

If you like tea, add one or two of these to your tea for a orange/sugar flavor. Yum!

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Yummy Chow Mein

Ingredients

• 1/4 c. soy sauce
• 1 Tbsp. brown sugar
• 2 cloves garlic, minced
• 1 tsp. fresh ginger, grated
• ground black pepper, to taste
• 2-3 Tbsp. vegetable oil
• 3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store.. usually the 3 packages are sold together in one 17oz. pack)
• 2/3 c. chopped celery (chopped diagonally)
• 1 medium-sized onion, thinly sliced
• 2 c. chopped cabbage

Instructions

• In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
• Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.
• Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.
• Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.

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Semifreddo Bellini

Ingredients

• 1 cup peeled, chopped peaches, frozen until hardened 
• 1/4 cup peach schnapps 
• 3/4 cup plus 2 tablespoons chilled Champagne or sparkling white wine 
• 2 tablespoons superfine sugar 
• 1 cup small ice cubes 
• Peach slices, for garnish 

Directions

1. Blend peaches, peach schnapps, 2 tablespoons Champagne, the sugar, and ice in a blender until smooth.
    
2. Divide mixture between 2 glasses; top off each glass with 1/4 cup plus 2 tablespoons Champagne, and serve.

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Sloppy Joe Squares

INGREDIENTS

• 1 lb lean (at least 80%) ground beef
• 1 can (15.5 oz) sloppy joe sauce
• 2 cans (12 oz each) Pillsbury® refrigerated Big & Buttery crescent dinner rolls
• 2 cups shredded Cheddar cheese (8 oz)
• 1 tablespoon sesame seed

Directions

1. Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in sauce. Heat to boiling, stirring occasionally.
2. Unroll 1 can of the dough; place in ungreased 13 x 9-inch (3-quart) glass baking dish. Press in bottom and 1/2 inch up sides of dish. Spread beef mixture over dough; sprinkle with cheese. Unroll second can of dough; place over cheese. Sprinkle with sesame seed.
3. Bake 30 to 35 minutes or until mixture is bubbly and dough is golden brown. Cut into squares to serve.

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Peppermint Bark

Ingredients

• 12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces
• 1 1/2 teaspoons peppermint extract
• 1 pound good-quality white chocolate, chopped into 1/2-inch pieces
• 3 candy canes or 12 round hard peppermint candies, crushed

Directions

1. Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming.
   
2. Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate.
   
3. Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.
   
4. Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate.
   
5. Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.

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Fried Artichoke Hearts

• 4 to 5 Eggs
• 2 Packages of Birdseye C&W Artichoke Hearts OR (Trader Joe's has them in a bag in the frozen dept.You get more and they're cheaper)
• Progresso Italian Bread Crumbs
• Olive Oil

Make sure you thaw the artichokes completely before using in oil! (you can microwave them on low for 50 seconds, keep checking them!

Break the eggs into a large bowl and add bread crumbs, stir until it's like a paste. 

If the mixture gets too thick, add water to thin out the batter.

Add olive oil (about 1/2 cup) to a pan that has high sides, since these splatter it will help to make less of a mess.

Add some of the artichoke hearts and cover with batter.

Place in your pan and fry until golden brown on each side. (Sometimes I lay the bigger ones on the sides for an even fry)

Place cooked artichokes on absorbent paper towels. While they are still hot, salt them so it will stick. I use Sea Salt now, much better!

One of my tricks is to use the paper towels to soak up the excess oil from pans. A great trick and you don't need a oil dripping can around the kitchen. Just soak it and throw it away!
Enjoy these yummy artichokes with a glass of wine :-)

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