Friday, October 12

Magy's Chicken Salad

Ingredients
1 boneless chicken breast
3 cans of mixed vegetables, carrots, mexican squash
1/2 a head of lettuce
mayonnaise
sour cream
mustard
1 can of jalapenos
1 bag of tostadas
1 onion
rice
tomato bouillon with chicken flavor

Rice:
1.  Add TBS of vegetable oil to a pan and apply medium heat.
2.  Add 1 cup of rice and cook until it is light brown.
3.  Then add a couple of pieces of onion for flavor
4.  Add 2 cups water
5.  Add 1 TBS of tomato bouillon
6.  (After adding tomato bouillon, taste the mixture of water.  If you think it needs more tomato bouillon
, add more)
7.  As water starts to evaporate, you will want to add more water until rice is fully cooked.

Chicken:
1.  Cook the chicken in salt water for 1 hour and a half (add as little or as much salt as as you like).
2.  After its done cooking, let it cool.
3.  Then shred the chicken by hand.
4.  Add 3 cans of mixed vegetables (without the water with the shredded chicken in a bowl).
5.  Chop 1/2 of head of lettuce into fine pieces and add to bowl
6.  Add sour cream, mayonnaise and mustard as much as you'd like
7.  Also, add a small amount of jalapeno juice from the can
8.  Mix everything together.

Monday, October 8

Decadent Brownies


Take one brownie mix for a 9 x 13 size pan. Mix according to package. Put half of mix in greased 9 x 13. Place large Symphony Almond and Toffee bars on batter, then top with the remainder of the batter. Bake according to package directions. Picture courtesy of Food Fanatic

S'mores Cookies

Ingredients
  • 11 Tablespoons unsalted butter , softened
  • 1 cup brown sugar , packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • optional 1 teaspoon cinnamon
  • 2 ½ cups flour
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 3 regular sized Hershey’s bars , broken into pieces
  • 1-2 packages graham crackers , broken into squares

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
  2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
  3. Add the flour mixture to the butter mixer and combine on low speed.
  4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)
  5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
  6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
  7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.
  8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
  9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.
     
    Picture and Recipe courtesy of The Girl Who Ate Everything

Thursday, October 4

Jiffy Cornbread with Creamed Corn

Ingredients
2 boxes Jiffy corn muffin mix
1 Cup sour cream
3 beaten eggs
1/2 Cup melted butter
1 tsp salt
16 oz can creamed corn
Directions
Mix all ingredients together and pour into greased 9 x 13 baking dish.  Bake at 375 degrees for 35 minutes or until lightly brown.

Honey Butter

½ Cup butter
1/4 tsp vanilla
1 egg yolk
½ Cup honey
whip softened butter.  Add vanilla and egg yolk.  Add honey gradually while whipping.  Makes 1 cup.

Wednesday, September 26

Marcie Hoopes French Toast

Makes 2 9 x 13's
4 Croissants
4-5 slices of 2 different types of bread - i.e.,  potato, white
1 pound of butter
1 - 8 ounce cream cheese
1 Cup maple syrup
1 dozen beaten eggs
3 Cups ½ and ½
1 TBS Vanilla

Break all bread into bite-size pieces and put into two 9 x 13's and let them stand overnight.  Better if a little stale.  In one bowl, put 1 pound of butter, cream cheese and maple syrup.  Don’t mix but put it in the refrigerator.  In another bowl, beat eggs with ½ and ½ and vanilla.  Put that in the frig.  In the morning microwave the first bowl for 45 seconds until smooth.  There can be chunks of cream cheese.  Pour over bread in dish.  Whisk the second bowl and pour into the baking dishes.  Sprinkle with cinnamon.  Bake at 375 for 30-40 minutes.

Tuesday, September 18

Finlay's Shortbread Cookies

1 pound unsalted butter
1 Cup plus 2 TBS Sugar
5 Cups flour

Mix butter, sugar and flour.  Roll into a 1/2 sheet rimmed sheet pan and bake at 250 degrees for 45-50 minutes.  Can cut into shapes or strips after baking but while still warm.  The Finlay's like to dip one end in chocolate and place slivered almond on top.

Chocolate
9 oz chocolate chips
6 oz butter
Melt together and dip
The recipe is from the Finlay Family and the picture is courtesy of The Joy Of Baking.