Chicken

Chicken A La Chardone

Last week, I told you that I would be posting a new chicken recipe when I received it from the lady who cooked it for us at her house. She sent it to me today so here it is. Pat, thanks for introducing us to a most amazing delicious recipe that is just so easy and so good. The chicken was just the most moist and flavorful I have tasted in quite a while.

4 half breasts (boned and skinned – Pat uses thin sliced breasts)

1 egg

1 stick of butter

salt and pepper (optional) Pat didn’t use any!

2 tbsp. dried parsley

2 tsps garlic powder

juice of ½ lemon

¼ cup Italian bread crumbs

¼ cup Parmesan cheese

½ lb mushrooms sliced

 

Beat egg with 1 tsp garlic powder, (adding salt and pepper to taste) – SET ASIDE!

 

In another bowl mix bread crumbs, parmesan cheese and ½ tsp garlic powder.

 

Dip each piece of chicken in egg mixture and dredge through cheese mixture.  Lay one layer deep in glass baking dish.

 

Melt butter.  Stir in remaining ½ tsp garlic powder, lemon juice and parsley.  Mix together and drizzle ½ mix over chicken.  Bake at 375 degree for 30 –35 minutes.

 

Slice mushrooms.  Sprinkle on chicken.  Drizzle last of butter sauce over top.  Bake another 10 minutes.  Serve with white rice.

 

Chocolate · Desserts

Almond-Oat Lace Cookies*

 

If you read the blog on Monday, you will remember that we went on a Chocolate Tour over the weekend. We even made our hubbies go with us. Because of the awesome chocolate treats that awaited us at each stop, they really got into the Chocolate Tour moment*(see inset picture)At one of the stops, we were served these delicious cookies, half of which were dipped in chocolate. They were wonderful. They were kind enough to give us the recipe, and if they aren’t like my mother in law who would intentionally leave out a very important ingredient and then say, “why sweetie, I don’t know why yours didn’t turn out”, I am trusting them to have given us the correct recipe that will produce the same cookie that we were served. (I was kidding about the mother-in-law).

1/2 cup whole unsalted almonds with skins

2 tables old-fashioned oats

6 tables unsalted butter

6 tables superfine sugar

2 tables packed light brown sugar

1 1/2 teas honey (finally, I thought this recipe was going to be nothing but tables this and tables that)

Oops, here we go again, 1 Table all purpose flour

1/4 teas salt

4 oz bittersweet chocolate, melted

Arrange racks in lower and upper thirds of oven; preheat oven to 350. Line 2 rimless baking sheets with parchment paper. Set aside.

Pulse almonds and oats in a food processor until coarse meal forms. Set aside.

Melt butter in a medium saucepan over medium heat. Add both sugars and honey and whisk until blended and sugar dissolves, 1-2 mins.

Remove from heat. Add nut mixture, flour and salt. Stir until well mixed.

Spoon batter by 2 teas portions onto baking sheet; spacing 2 1/2″ apart. Using your fingertips, pat cookies down to 1/4″ high rounds; push in any jagged edges to form smooth circles.

Bake, rotation sheets after 6 min, until dark golden brown and cookies spread out into a thin layer. (10-12 min)

Frosty Found Rudolph on Chocolate Tour
Frosty Found Rudolph on Chocolate Tour

Slide cookies with parchment paper onto a wire rack and let cool.

Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set.

This recipe is from the Fawnskin Bed and Breakfast*

Desserts

Chocolate Truffles

Chocolate Truffles
Chocolate Truffles

This past weekend, we were in Big Bear and went to a Chocolate Tour. One of the locations had these delicious little gems that were just chocolate truffles dusted with fairy dust, I mean powdered sugar. I came home and immediately found my old recipe that I use to make and use as decorations on top of chocolate cakes. They were the same consistency and the only difference was that they had added peppermint flavoring.

2 tables butter

1 (14 oz) can of Eagle Brand Sweentened Condensed Milk (not Pet Milk)

3 tables cocoa powder

*If desired, add 1/2 teas peppermint extract

1 cup chocolate sprinkles or powdered sugar or just coarse decorating sugar

Melt the butter in a nonstick pan over medium heat. Using a long handled spoon, stir in the Eagle Brand and cocoa powder. Cook, stirring constantly until the mixture starts to bubble and you can see the bottom of the pan. Grease a bowl with butter and pour the mixture into the bowl. Let cool about 30 min to 1 hour. Pour sprinkles into a bowl, (or powdered sugar or decorators sugar) into a separate bowl. Roll the cooled chocolate mixture into small balls (a little larger than a teaspoon, these are so rich you won’t want to make them larger)

Roll the balls in the sprinkles/sugar and place on a plate. Refrigerate until ready to serve.

Cakes · Daily Thoughts · Desserts

Friday ROAD TRIP of Christmas Countdown

Well this past week has found the Griswalds at Wallyworld, the Storage Unit and now ta da, we get to go to Big Bear, which is up in the mountains a couple of hours from our house for a Chocolate Tour. The tour takes you to 4 decorated houses with different chocolate treats at each place. Frosty and Noel will be in heaven. We have our Tums packed in our back pocket, our cell phones on silent and the GPS loaded with our destination. That just makes us sound so much cooler that “we have the map in the car”. Of course, where we are going, the GPS probably won’t work, so we do have our map tucked between the cooler filled with Energy drinks, Dr Peppers and chocolate covered pretzels, just to get us ready for our chocolate tour.

Will be so excited to return to tell you about the weekend. But have to tell you about our little experience last night. We had been invited to some friends house, (before I tell you this, don’t you really wonder how things like this always happen to us) for dinner. We had absolutely the best baked chicken I think I have ever had. She is giving me the recipe and will post it when she does. We finish dinner and she serves Pumpkin YumYums. Oh my, pumpkin layer over cream cheese layer over a buttery crust with whipped cream. To die for. Will post that when I get back also, but if you just have to make it this weekend, all it was was the 4 layer chocolate pudding dessert that people used to call Chocolate YumYums….but instead of the chocolate layer she mixed a can of pumpkin with 1-2 teas of pumpkin pie spice (depending on how much spice you like) with a small package of instant french vanilla pudding with the 1 1/2 cups cold milk. Beat the pumpkin with the pudding and spread over the cream cheese mixture which you make with 8 oz of cream cheese, 1 cup of powdered sugar and 1 cup of Cool Whip. Well, I have gone this far, I might as well give you the whole recipe. Whip up the cream cheese, sugar and Cool Whip and spread over cooled crust. The crust is made up of 1 1/2 cups flour, 1 stick of cold butter and 1 cup chopped pecans. Cut butter into flour and add chopped pecans. Spread over a 9×13 pan and bake until golden brown, about 12-14 minutes. Watch it closely. When it is cooled completely, spread CC mixture over crust. Pour pumpkin over CC layer and top with whipped cream. Put in fridge and let it sit for about 4 hours before serving. Now, back to my story.

We finished dinner and went into the den to watch a video. There were about 14 of us there. We were watching so intently (it was part of our Bible Study lesson) but I kept smelling something burning. I tried to get our hostess attention to tell her that I truly smelled something burning, but thought, well, she has the dishwasher on, I bet a plastic bowl is too near the heating element. But the smell kept getting stronger and stronger. All of a sudden one of the other guests turns around and yells, “the table is on fire”..The flames were shooting up about 4 feet into the air and we all ran for water and began to pour water on her table. So now not only does she have a burned dinning room table, but a soaked rug as well. But Frosty, being the Christmas Giver that he is with a most generous heart told her not to worry, he would buy her more candles to replace the ones that caused the fire..He is just the best!

The fire did not even dampen our night at all. We had a most enjoyable evening with precious friends and the most amazing dinner. Frosty was excited that he had got a home cooked meal, and he didn’t even have to buy the groceries. That always makes it taste better. Am headed to finish packing, will talk to you on Monday with new Christmas recipes and maybe a funny story or two. After all, when we drive to the mountains for the weekend, you know some story will come out of it.

appetizers · Salads

Yes, Another Mushroom Recipe

I LOVE mushrooms. I don’t know if it is the flavor or the fact that you can eat a million of them without worrying about calories. Of course, depending on what you stuff them with or how you prepare the little angels, could quickly send you into Cholestrol Cardiac, but we won’t worry about that at Christmas. Let’s just enjoy them and come January, you can eat raw cauliflower till your hearts content and the cholesterol has been washed out of your system. This recipe certainly cannot be considered diet, but guess that’s what makes it so good. Great appetizer to take to those Christmas and New Years parties.

24 Large mushrooms, cleaned and stems removed

1/2 pound Italian bulk sausage (casing removed)

1 cup shredded Monterrey Jack Cheese

1/2 cup picante sauce

1/4 cup thinly sliced green onions (I bet already you are picturing these in your mind as “what a cute little Christmas looking appetizer with the red picante and green onions”)

Place mushroom caps in large shallow baking dish (sprayed with Pam)

Brown sausage in skillet, stirring to break up large pieces

Drain and mix with cheese. Fill mushrooms with sausage mixture. You can prepare to this point up to 1 day in advance and store in covered container in fridge.

Spoon picante sauce over mushrooms and bake at 375 for 15 min or until they are heated all the way through. Top with green onions before serving.

Daily Thoughts

Tips for Baking Cookies

Yesterday a friend emailed me and said that a lady had brought in ginger cookies to the office. They were thin and crispy  and she wanted to know why they had spread out so much. Here was my answer.

1. Almost always, the cheaper the butter the more water content. Never use whipped butter or margarine, way too much water content.

2. If you like a “fluffier” cookie to that of a thin crispy cookie, use half butter and half shortening in the recipe.

3. In making chocolate chip cookies from the recipe on the back of the Nestles Semi Sweet CC’s it calls for 2 eggs, I only use 1. If recipe calls for Large Eggs, and you have Extra Large, use only half of the eggs called for in the recipe.

4. Using parchment paper seems to help the dough not spread out so much.

5. Measuring the flour is really important. I never sift the flour. I stir the flour in the canister before I dip the measuring cup into the flour. I do not pack it in. I just dip the measuring cup in the flour and then level it off at the top.

If you like them soft, be sure to begin to watch the cookies in the last 2-3 minutes of baking time. Because all ovens are different, yours might be done in 9 min as opposed to 11. If the cookie just barely creases when you poke your finger in it, that is usually when I take them out. I am assured that they will stay soft that way. I also don’t use cooling racks. I put the hot cookie straight from the cookie sheet to the paper towel that I have placed on the counter. Soaks up some of the grease and seems to keep them softer than the cooling rack.

appetizers

Artichoke Fritata

Several friends have texted me to ask if I had any new appetizer recipes. When I went back through some recipes that I have used in the past, I came across this one. In the 90’s I belonged to a women’s club, called Northwood Womans Club in Dallas. We began each year with a “tea” for new members of which the members who are joined the year before was in charge of planning and executing this wonderful afternoon of great desserts and appetizers. Now why did I list desserts first….hum….tells me a little of why I cannot fit in those size 12 pants anymore.  Back to the story. This recipe was made and was an instant hit.

2 small jars (61/4 oz) marinated artichokes

1 small onion, chopped very fine

1 clove garlic, mashed

4 eggs, beaten with a fork

1/4 cup bread crumbs

1/2 teas pepper

1/8 teas oregano

2 teas parsley flakes, or chopped fresh parsley

1/8 teas Tabasco

2 cups grated cheddar cheese

Drain 1 jar of the artichokes-drain the oil from 2nd jar into frying pan.

Saute onion and garlic in oil

Chop artichokes very fine (use blender if necessary)

Combine all ingredients and pour into a 9×9 pyrex pan which you have sprayed with Pam

Bake at 325 degrees for 30 min or until mixture is set firmly and lightly brown.

May be frozen and reheated. Cut in squares and place on serving platter.

Cakes · Desserts

Strawberry Cream Cheese Cupcakes

Am having ladies over for lunch tomorrow. Wanted dessert that looked Christmasie (is that really a word, probably not) I remembered going to Celebrity Bakery in Dallas and having the wonderful strawberry-cream cheese cake with strawberry frosting after having their chicken salad sandwiches. So since I am serving chicken salad sandwiches tomorrow, I wanted to serve these. They are so easy and look so pretty. The taste is divine.

Any brand of strawberry cake mix (I do like Duncan Hines, but it is hard to find out here in Sushiland)

Mix cake mix according to directions on box. Set aside.

Mix 8 oz of softened cream cheese with all of the following:

1 tables flour

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1/3 cup sugar

1 teas vanilla

1 egg

When you have mixed the cream cheese, sugar, flour, egg, vanilla and flour, set aside.

Place 24 baking cups  liners in cupcake pan. Pour cake batter into cups to about 1/2 full. Spoon 1 tables cream cheese mixture on top of cake batter. Do this until you have used up all the cake mix. Bake at 350 until cupcakes tests done. Cool completely.

Make a frosting of:

1 box powdered sugar

1 stick butter, softened

1 teas vanilla

enough milk or half and half to make frosting spreadable. Frost cupcakes and top with a fresh strawberry which you have dipped in chocolate. Sprinkle red sugar over tops.

Daily Thoughts

2ND Annual Griswalds Storage Unit & WallMart Trip

We haven’t figured out yet why these things always seem to happen to us. I remember Erma Bombeck saying that she felt that God allowed the circumstances in her life so she would write about them and give people the gift of laughter. Maybe that is why these things happen to us. All I know is that if Candid Camera were still being filmed today, Frosty and I would probably be the stars of the show, as we just seem to attract “situations”.

It all began Saturday morning, when, “with visions of sugarplums danced in our heads,”  we set out to storage with our sleigh to pick up our Christmas decorations. After Frosty dropped the first box of “treasures”, and us scrambling around trying to salvage the unbroken nativities and the shattered ornaments,we decided that maybe a flat bed dolly would be good to use. So, in a few minutes, he comes back with a dolly.

We loaded up about 15 boxes on the dolly and we proceed downstairs to the car to load up the first haul. So far so good, (except the boxed “we” dropped). Frosty opens the back gate to start loading the SUV and I go around to the side to put both seats down so we have more room to pack  boxes. When I cannot get the seat to budge, I ask him to come around to help me put the seat down. He does….in doing so, he left the dolly, still filled with the boxes at the back of the car. I happen to look up to see the dolly rolling down the parking lot, still filled with the boxes, headed straight for a “Rent Me for $19/day” van. I take off running and then grab the handle to stop the roll away cart, finally stop it just before it crashed into the van. Frosty said he had never seen me move so fast. I give him a dirty look and proceed to load boxes. We take the dolly upstairs to the storage unit. The hallway is dark. He tells me that the lights are motion detected and I will have to walk to the other end of the hallway to activate the light. I do so, but by the time I walk all the way back, we only have about 5 min before the lights go out again. So another trip back down the hall. I am not singing Christmas Carols by this time. After 3 trips down the hallway to get the lights to come on, we get another load of “treasures” and head to the car.

After we finally get the tree loaded in the back of the car (this is now our 3rd trip back to the storage unit) I told Frosty that instead of bringing the other 15 boxes of Christmas decorations, let’s keep this year simple and just use green and red balls on the big tree. It is then that he reminds me that if we are truly going to keep it simple, we wouldn’t have made 3 trips to the storage unit. But off to WallMart to buy green and red balls for the tree. We enter a crowded store and head to the seasonal section where we find just what we are looking, containers of green and red Christmas balls. 50 green per container and 50 red per container. I pick up just the perfect container and the bottom falls out. Balls are rolling all over the isle with people having to back up their carts because they cannot go down the isle without running over the balls. Randy quickly runs around the corner pretending not to know me. That poor sweet clerk who came to help pick them up. I don’t think he was wishing me a merry Christmas. But off we go to check out. On the way out of the store, Mr. Randy is busy laughing at my fiasco with the ornaments and doesn’t realize that each person going out of the door is being stopped by a “friendly Wallmart Clerk” to check receipts. I was ever so thankful that it wasn’t the same clerk who cleaned up the isle after me a few minutes before. We are trying to hurry out of the store before we can damage anything else when Randy completely runs our cart into the “backsides” of the couple in front of us. Well…I guess I don’t have to tell you the looks we got from them. By this time, we were afraid to go anywhere else. We headed home to begin making our little abode into Frosty and Noel’s Gingerbread house. We both knew that we had had enough fun for one day. It is now truly beginning to “look a lot like Christmas” but we hope that by next weekend, we will have recuperated from loading and unloading boxes to just enjoy our new Christmas decorations. After all, “keeping it simple” is our new Christmas Season motto!

Chocolate · Desserts

Christmas Chocolate Cookies

I have decided that this Christmas season, every recipe will have the “Christmas” in it. That way, not only will it remind me that each and every day I need to be focused on the “Christ” in Christmas but also, it just makes the recipe sound so much better. Take these cookies, if they were just called Chocolate Cookies, you would just think, “hum…another chocolate cookie recipe” but calling them Christmas Chocolate Cookie, well…..you get the idea…just sounds so much “cookie classy”!

Actually I got these out of the Martha Stewart Cookie Recipe book and just made them this morning. They are easy and will pack beautifully if you are needing a cookie to box up to send to friends or family.

2 cup plus 2 tables flour

3/4 cup unsweetened cocoa powder (dutch-process such as Hershey’s)

1 teas baking soda

1/2 teas salt

1 1/4 cup unsalted butter, room temp

2 cups sugar

2 eggs

2 teaspoons vanilla

And a partridge in a pear tree….oops, got carried away there for a minute.

Sugar for rolling the balls of dough in before baking.

Sift together flour, cocoa powder, baking soda and salt into a mixing bowl. (I have to admit, I never sift this mixture, I just stir in really well with a fork or knife until it is mixed)

In a large mixing bowl, beat butter and sugar on medium until light and fully. About 2 mins. Add eggs and vanilla and beat to combine. Reduce speed and gradually add the flour mixture until all is blended. Wrap plastic over bowl and set in fridge for at least one hour.

Preheat oven to 350.

Shape dough in 1″ balls. Roll each ball in sugar. Place on baking dish lined with parchment paper about 2″ apart.

Bake until set, about 10-12 min.Transfer to rack to cool. Cookies can be stored between layers of waxed paper in an airtight container at room temp up to a week. If you house is like ours, they won’t last 2 days.