Chicken & Stuffing Bake

Ingredients

Chicken tenders or breasts

1 package stuffing 

2 cups shredded cheese

1 can Cream of Chicken soup

1 cube of melted butter

Grease a 9x13 baking dish and fill with chicken

Sprinkle shredded cheese

Spread soup all over chicken and cheese

Sprinkle dry stuffing mix all over

Drizzle with melted butter

Cover with foil and bake for 90 minutes at 350°

Can uncover last 5-10 minutes for dryer stuffing

English Toffee

English Toffee Recipe

2 Cups Butter

2 Cups Sugar

1/4 Cup Water

2 Tbsp Karo Syrup

2 Cups Milk Chocolate Chips

1 Cup Chopped Almonds or Pecans

 

Melt butter and sugar in large pot

Once melted add water and Karo syrup

Cook on medium heat until hard crack stage (300°)

Pour onto greased cookie sheet

Spread chocolate chips and let melt, about 5 minutes

Spread chocolate with spoon and sprinkle with nuts

Allow chocolate to set then break into pieces

Caramel Sauce

 Caramel Sauce to die for!

1 Cup Butter

2 Cups Brown Sugar

1 Cup Light Corn Syrup

1 (14 oz) Can Sweetened Condensed Milk

2 teaspoons Vanilla

In large pot, stir in everything but the Vanilla. Bring to a boil on medium-high heat, stirring constantly then reduce to medium heat.

For dippable sauce, once brought to a boil, cook for 5 minutes. Remove from heat and add Vanilla.

For coating apples stir and cook until 238 degrees. The original said 248 but I think it was too hard once it cooled. If you think 238 is too soft then cook longer. 

We made apple nachos. Cut apples into slices, then drizzle caramel all over the top. We then added our toppings. Our favorite is the apple pie. After the caramel drizzle melted white chocolate, then graham cracker crumbs, then cinnamon and sugar. ENJOY!

Brined Turkey

 We used a 4-6 Turkey Breast, bone in

Defrosted or mostly, rinse and pat dry turkey. Add to pot, breast down, 

Chicken Stock (about 96 oz) 

1 tsp Sage

1 Bay Leaf 

1 tsp Crushed Rosemary 

1 tsp Thyme 

About 1/2-3/4 C Salt 

Cover, place in fridge and soak over night up to 24 hours before baking. 

Remove from brine and add to Instapot on trivet, breast down. Add 1 C Chicken Stock to the bottom and cook for about 1 hour or until internal reaches 165° 

Or bake in oven in roasting pan, partly covered with lid, breast down, for about 2 - 2 1/2 hours

Enjoy!

Sugar Cookies

Sugar Cookies
Cream together:
1 c. softened butter
2 c. sugar
Add and beat well: 3-4 eggs (room temperature)
Then add: 1 c. sour cream
1 tsp. vanilla
1 tsp. almond extract
Then mix in: 5-6 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda

Chill overnight.
Roll out and bake at 375 for 8-10 minutes.

*I put the dough in a gallon ziploc bag to chill. It's a really sticky dough, so rolling out while it is cold helps.

Frosting:
1/2 c. softened butter
8 oz. cream cheese (room temperature)
1 tsp. vanilla
1/2 large (Costco or Sam's size) powdered sugar bag
Add more powdered sugar as needed to get to desired consistency.

Green Bean Casserole

1 Can Cream of Mushroom Soup
1/2 Cup Milk
1/8 tsp Pepper
2 Cans Cut Green Beans, drained
1 3/4 C French Fried Onions
Remaining can or about 1/2 C of the fried onions 

Mix all in 8x8 pan except the remaining can part
Bake at 350° for 25-30 minutes
Sprinkle the rest of the fried onions in top and bake 5 more minutes

Brownies

Brownies

3 sticks butter
¾ c. cocoa
3 c. sugar
5 eggs (add 1 at a time)
2½ c. flour
1½ tsp. baking powder
Dash salt
1 tsp. vanilla
1 c. chocolate chips or nuts (optional)
Spread in 11x17 greased cookie sheet.
Bake at 350 for 22-24 minutes.

For the smaller pan:
1¾ sticks butter
½ c. cocoa
1¾ c. sugar
3 eggs (add 1 at a time)
1½ c. flour
1 tsp. baking powder
Dash salt
½ tsp. vanilla
½ c. chocolate chips or nuts (optional)

Grandma Skousen's Stuffing

1 lb Loaf Bread, toasted
1 Box Jiffy Cornbread, baked according to directions
1 Can Biscuits, baked according to directions

Cut all into 1 inch cubes, mix in large bowl and leave for later

1 1/2 Cup Chopped Onions (I like yellow)
2 Cups Chopped Celery
1 Cup Celery Tops
2 Cups Water
1 Cup Chicken Broth or 1 Cup Water with Chicken Bouillon 

Add to pot, bring to simmer then add:
1 TBS Sage
1TBSP Poultry Seasoning
Salt and Pepper
Boil for 10 minutes

Pour over bread until moist. Cool 10-15 minutes
 Beat 2 Eggs and mix in.

Store in the bread bag until ready to bake.
Bake until hot. May need to cover and/or add additional water if too dry.

Sweet Potatoes

Sliced Yams (2 Cans)
Sliced Golden Delicious Apples, cored and peeled (About 4)

Sauce
1 Cup Brown Sugar
2 Cups Water
4 TBS Corn Starch
1 Cube Butter
Salt

Boil, simmer until thick

9x13 Pan

Layer
Yams
Apples
Sauce
Yams Apples
Sauce

Bake 300 degrees 15 minutes or until apples are tender

 

To make it EXTRA delicious add this to the sauce:

2 tsp Pumpkin Pie Spice 

1 tsp Vanilla 

1/2 tsp Salt 

Then on top add:

2 Tbsp Softened Butter 

1/2 C (4 oz bag, use whole bag) Chopped Pecans 

1/4 C Brown Sugar 

Mix and sprinkle on top

Gooey Caramel Popcorn

1 Cup White Sugar
1/2 Cup Brown Sugar
3/4 Cup Karo Syrup
1 Cube of Butter

Add everything in a small pot and bring to a boil. Boil for 5 minutes and pour over popcorn.

Fluffy Waffles

This is the waffle recipe Heather got from Paramount Title.

2 Cups Flour
3 tsp Baking Powder
1/2 tsp Salt
1 1/4 Cup Milk
1/2 Cup Vegetable Oil
4 Eggs

Separate egg whites

Mix yolks with all ingredients. Beat egg whites until stiff and fold in gently.

Bake according to waffle maker.

Makes about 12 waffles

Mint Chocolate Texas Sheet Cake

Cake Recipe:

1 box Chocolate Cake Mix
1 1/3 C Water
1/3 C Vegetable Oil
1 Tbsp Melted Butter
3 Eggs
1 C Chopped Andes Mint pieces (or the baking Andes chips)

Baking:
Preheat oven to 350° and grease and flour the bottom of a 9x13 pan

In a large bowl combine cake mix, water, oil, melted butter and eggs. Beat or 30 seconds on low then increase to high and beat for 2 minutes. Stir in 1 cup of the mint chips and pour into pan.

Bake for 28-34 minutes until cake springs back when lightly touched. Cool completely.

Frosting:

1 8 oz. Package Cream Cheese, softened
1/2 to 1 tsp Peppermint Extract
Pinch Salt
1/4 C Butter, softened
2 1/2 to 3 1/2 C Powdered Sugar
1/3 C Cream
2 Drops Green Food Coloring (if desired)
1/3 C Chopped Andes Mints

In a medium bowl beat cream cheese with extract, salt, butter and 1 cup powdered sugar. Add remaining powdered sugar alternately with cream until frosting is fluffy. Beat in food coloring.

Frost cake and top with 1/3 cup mint chips. Store covered at room temperature. 

Peppermint Poke Cake

1 - 9x13 chocolate cake, prepared as directed
1 cup heavy cream with 3-5 drops of peppermint oil
14 ounces sweetened condensed milk
1 cup hot fudge sauce, warmed
1/4 cup heavy cream with 2-3 drops of peppermint oil
8 ounces Cool Whip
1 package (about 2 cups) Andes Peppermint Bits
Crushed Oreos at least 1 cup

DIRECTIONS: Once cake is baked and still warm, poke holes all over the top of the cake using the handle of a wooden mixing spoon.  Mix the sweetened condensed milk and 1 cup of heavy with peppermint in a bowl. Pour over the holes. In the same bowl add hot fudge and quarter cup of cream with peppermint, stir. Pour over the cake, aiming to fill the holes as best as possible.  Cover and chill for 1 hour. Spread Cool Whip on top and sprinkle the peppermint bits and crushed OREOS over the Cool Whip. Cover and chill for an additional 5 hours (or longer).

Soft Glazed Pumpkin Sugar Cookies

Soft Glazed Pumpkin Sugar Cookies

The perfect sugar cookie for Fall! Sweet, spicy and soft!

Yield: 3-4 dozen

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

Ingredients:

1/2 cup softened butter
1/2 cup vegetable oil
1/2 cup pumpkin puree {canned pumpkin}
1 cup granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 large eggs
4 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice

for the glaze-
3 cups powdered sugar
4 tablespoons water
1/4 teaspoon pumpkin pie spice

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.

While cookies bake, stir all ingredients together for glaze until smooth.

Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze :)

Corn & Black Bean Salsa

Corn & Black Bean Salsa
(Compliments to cousins Katie & Emily!)

 


3 Cans Corn, drained
3 Cans Black Beans, rinsed & drained
8-10 Roma Tomatoes, chopped
Bunch of Green Onions, chopped
5-7 Avacados, chopped
Cilantro
Salt & Pepper
Squeeze 1 Lime (add Zest if you like)
1 Jalapeno, seeds & ribs removed, minced-optional

Dressing:
2 Packages Good Season Zesty Italian Dressing
1/2 C. Vinegar
1 TBSP OliveOil
1 TBSP Water

Combine and pour over salsa, mix and serve.

Instead of canned corn I used frozen. I just pulled it out of the freezer, rinsed it in a strainer to start it to defrost and added it first. By the time I was done chopping and mixing the corn was perfect.
You can find the Good Season dressing packs by the dressing where you'd find the Hidden Valley Ranch packs.

Sesame Chicken

SESAME CHICKEN-Crock Pot Style! Serves 4-6 People

1 1/2 pound boneless/skinless chicken breasts (2-3 pieces)
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/8-1/4 teaspoon garlic powder or 1 clove
(It didn't call for it but I added 1/4-1/2 cup Brown Sugar

2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Put chicken into crock pot.
Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce.
Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. 

Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve.
Sprinkle with sesame seeds and serve over rice.

My recipe turned out to look nothing like the picture. It was however delicious. I'm assuming the juice from the chicken added too much liquid to the recipe and it was not thick at all. So, next time I may cook the chicken, drain it maybe 15 minutes before its done then add the sauce and continue to let it marinate. Then remove the chicken and follow the recipe from that point.

I made jasmine rice and had green beans with it. All of us liked it. Yay!! A successful dinner :)

Chewy Deliciousness Chocolate Chip Cookies

• 2-1/4 c.  Flour
• 1 t. Baking Soda
• ½ t. Salt

• 1 c. Butter, softened

• ½ c. Granulated Sugar
• ¾ c. Brown Sugar, packed
• 2 t.  Vanilla
• 1 Egg

• 2 c. (12oz) Milk Chocolate Chips

Instructions

1. Preheat oven to 375°F.
2. In a small mixing bowl, combine first 3 ingredients. Set aside.
3. In a large mixing bowl, cream butter and sugars together until fluffy.
4. Add vanilla and egg. Beat well.
5. Add dry ingredietns to creamed mxture. Mix well.
6. Add chocolate chips. Mix well.
7. Drop by rounded teaspoonfulls, 2″ apart onto ungreased cookie sheets.
8. Bake 7 - 8 minutes at 375°F.
9. Remove cookies from oven, place on cooling rack.

Homemade Chili

2 lbs cooked hamburger with onion
2 large (28 oz) cans diced tomatoes
1 can Rotel tomatoes (mild)
2 pkgs McCormick Chili mix
2 Tbsp chili powder
1 Tbsp cumin
2 Tbsp white sugar
2 cans red beans
1 can black beans
1 can white northern beans
1 can kidney beans (optional)

Put all ingredients in crock pot on HIGH for 4 hours, then turn to LOW/KEEP WARM.
Can be served with cheese, sour cream, and Fritos/tortilla chips if desired.

Butternut Squash Soup

This is such a yummy Fall soup. And its so different from your typical chicken noodle. Not to mention, your house will smell so good while its cooking. Enjoy!

Butternut Squash Soup

1 3-pound butternut squash

3 T. olive oil

3 tsp. kosher salt

1/8 tsp black pepper

1 T. butter

1 large yellow onion

3 stalks celery, chopped

1 T. chopped fresh sage leaves

32 oz. chicken broth

Heat oven to 400°.  Peel and seed the squash.  Cut into 1 inch cubes and place them on a rimmed baking sheet.  Drizzle with 2 T. of the olive oil, 2 tsp. of the salt and the pepper.  Toss to coat.  Spread in a single layer and roast for 15 to 20 minutes.  Turn and roast until soft, about 15 minutes more.

Meanwhile, heat the butter and remaining oil in a stockpot over medium heat.  Add the onion, celery, and sage and cook until softened, about 7 minutes.  Add the broth, 2 cups of water, remaining salt, and the squash and bring to a boil.  Reduce heat and simmer for 30 minutes.  Remove from heat.  Let cool for 10 minutes.  Use an immersion blender to puree the soup or work in batches in your stand blender. 

TO FREEZE:

Let cool and ladle into resealable freezer bags.  Place bags in plastic container  and freeze.  Store for up to 3 months.

TO REHEAT:

Thaw overnight in the fridge or partially in the microwave.  Warm in covered saucepan over medium-low heat for 20 minutes. 

Pumpkin Lush

Pumpkin Lush (Its like Lemon Lush but Pumpkin! Mmmm)

Ingredients

1. 2 sticks butter, melted
2. 2 cups flour
3. 2 cups chopped pecans-seperated
4. 4 tbs sugar
5. 1 (8oz) package of cream cheese, soft
6. 1 cup powdered sugar
7. 2 (8 oz) containers cool whip (or one 16 oz container)
8. 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
9. 3 cup cold milk
10. Nutmeg for sprinkling

The Crust

1. Combine butter, flour, 1 1/2 cups chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes or until golden. Let cool completely. (I like to put my butter directly in the pan and put it in the oven while its preheating to melt it. Saves a dish and a step.)

Cream Cheese Layer

1. Beat cream cheese, powdered sugar, and 4 oz. cool whip until smooth. Spread over crust.

Pumpkin Layer

1. Mix both pudding with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg and 1/2 cup chopped pecans.
2. Refrigerate for an hour before serving.
3. Cut into squares and serve. Keep refrigerated.