Chicken crap

This recipe is known as chicken sh!t in out house. Not sure why. It is basically a hot chicken salad casserole type dish.   Mom has been making it since we were in high school. 

Ingredients

2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh lemon juice
1 cup mayonnaise
1 cup grated sharp Cheddar
2/3 cup crushed potato chips

Directions

Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.

In a large mixing bowl combine the chicken, celery, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

Cinnamon Roll cookies

I love sugar cookies and I love cinnamon rolls.  So these cookies are a perfect combination. My husband doesn't care for either but enjoyed these cookies. Enjoy!

Ingredients

Cookies:
• 3/4 cup (1 1/2 sticks) butter, softened to cool room temperature
• 3/4 cup granulated sugar
• 1/4 cup powdered sugar
• 2 large eggs
• 1/2 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
Filling:
• 4 tablespoons butter, softened
• 1/2 cup packed light brown sugar
• 1 teaspoon cinnamon
Glaze:
• 4 ounces cream cheese, softened to room temperature
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla
• 1-2 tablespoons milk

Directions

1. For the cookies, in a large bowl, cream together the 3/4 cup butter and granulated and powdered sugar for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract and mix. Add one cup flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. Flatten the dough into a thick disk and cover in plastic wrap. Refrigerate for at least an hour.
2. For the filling, combine the brown sugar and cinnamon in a small bowl. Separate the dough into two pieces working with one half at a time, roll it out to about 1/4-inch thick and about 15-inches by 4-inches or so. Gently spread 2 tablespoons of butter on top of the dough. Sprinkle with 1/2 of the cinnamon sugar mixture and lightly press the sugar mixture into the dough. Starting with one long edge, roll the dough into a tight log. Using a sharp knife (I found a serrated knife worked best), slice the dough into 1-inch pieces, making about 15 cookies per log. Place the cookies 2 inches apart on lined (with silpat or parchment) baking sheets. Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.
3. Preheat the oven to 350 degrees F. Bake the cookies for 9-11 minutes until set but not overbaked. Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely. Prepare the glaze by mixing together the cream cheese and powdered sugar until thick and smooth. You can do this with an electric mixer or use a blender. Add the vanilla and 1 tablespoon milk. Continue adding milk, 1/2 tablespoon at a time, until the glaze is thick but pourable. Pour the glaze into the corner of a ziplic bag (placing the bag inside a large glass helps as you fill it). Snip off the tip of the corner and drizzle the glaze over the cooled cookies. Store covered in the refrigerator.

recipe from picky palate

Korean beef

This is a "cheater" version but very tasty.   The sauce tastes like it is from PF Changs Mongolian beef. But cooking with flank steak never works out for me. So when I saw this recipe using ground beef I thought I would give it a try. We served it with quinoa (we use it instead of rice) and broccoli. It didn't look pretty but it tasted yummy.

Ingredients

• 1 pound lean ground beef
• 1/4 cup brown sugar (add more if you like it sweeter)
• 1/4 cup soy sauce
• 1 Tablespoon sesame oil
• 3 cloves garlic, minced
• 1/2 teaspoon fresh ginger, minced (see note)
• 1/2 - 1 teaspoon crushed red pepper (depending on how spicy you like it)
• salt and pepper
• 1 bunch green onions, sliced
• 
  

Instructions

1. Heat a large skillet over medium heat. Brown the ground beef in the sesame oil. Add the garlic towards the end of browning and cook for a couple of minutes. Drain the fat.
2. Add the brown sugar, soy sauce, ginger, salt and pepper and red pepper. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Recipe from thegirlwhoateeverything.com

baked fontina

I love cheesy dips.  I have had this one pinned for awhile now and finally got around to making it.  It did not disappoint. 

I followed the directions but used less olive oil.  There was still oil left in the pan that had such great flavor ad was perfect to dip bread in just like at a restaraunt.

Ingredients

1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Directions

Preheat the broiler and position the oven rack 5 inches from the heat.

Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.

Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip

Read more at: http://www.foodnetwork.com/recipes/ina-garten/baked-fontina-recipe/index.html?oc=linkback

Million Dollar Candy Recipe

I found this recipe on pinterest and decided to give it a try.  I have never made nougat before and it was pretty easy and very yummy.

The entire candy bar was delicious but got soft quickly and was messy.  But it was so good.

Here is recipe:

Bottom  Chocolate Layer

1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup peanut butter
Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.

Nougat Layer

4 tablespoons butter
3/4 cup sugar
1/4 cup light brown sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/3 cup peanut butter
1-1/2 cups chopped salted peanuts (optional)
Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow creme and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes.

Caramel Layer

1 (14-ounce package) caramel candy
1/4 cup cream
1 tablespoon butter
Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer.  Place in the refrigerator for 15 - 30 minutes.

Top Chocolate Layer

1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.



http://www.twirlandtaste.com/2012/12/take-bite-of-candy-mans-billion-dollar.html?m=1

Easy pepperoni rolls

We make pepperoni buns from scratch. I will have to post the recipe one day.
When we drive to west virginia we stop and get a bag of fresh pepperoni rolls. 

Here is a quick version that we made for Amelia's birthday party. Quick, simple, and yummy.

Ingredients

• 1 (8 ounce) package refrigerated crescent roll dough
• 4 cheese sticks, halved
• 1 (3.5 ounce) package sliced pepperoni
• optional - marinara or ranch sauce for dipping 
•  
Garlic Butter Glaze:
• 2 tablespoons butter, melted
• 1/2 teaspoon Italian seasonings
• 1/4 teaspoon garlic powder
• 1 Tablespoon grated Parmesan cheese

Instructions

1. Preheat oven to 350 degrees.
2. Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.
3. While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.
4. When rolls are done remove from the oven and brush with the garlic butter glaze.

White almond cake

Amelia turned 2 this month and we had party. I saw cute cake on pinterest using peeps and egg m&ms.  I wanted a yummy cake to make.  We like Kribels cake in our family but the closest Kribels bakery closed.  So I decided to make my own white almond cake with almond butter cream icing.  I searched the internet and chose these 2 recipes.

For the cake I used a recipe I found on all recipes and have made before.  The cake is delicious and moist.  The recipe is one that doctors a boxed cake mix so it is easy.
http://allrecipes.com/recipe/white-almond-wedding-cake/Detail.aspx

I hate making  butter cream icing at home.  It never turns out the way I want.  This recipe is the best I have made so far. We enjoyed it. 

Ingredients

• 3 cups powdered sugar
• 1 cup of softened butter
• 1 teaspoon almond extra (or vanilla for traditional butter cream frosting)
• 1 – 2 Tablespoons whipping cream

Instructions

1. In large bowl, cream sugar and butter together on a low speed.
2. Mix until well blended and then increase speed to medium and beat for an additional three minutes.
3. Add whipping cream and almond extract and continuing mixing for an additional minute, adding more cream, if necessary until you reach desired consistency.