April 11, 2014
Chicken Dijon
Florence
Course Main
Cuisine Tex-Mex
- 6 boneless-skinless chicken breasts
- 1/3 cup yogurt
- 1/4 cup Dijon mustard
- 1/2 cup fine bread crumbs
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 350°F
In bowl mix together yogurt and mustard.
Sprinkle chicken lightly with mustard mixture in a small bowl.
Spread mixture on both sides of chicken.
Place in baking pan.
Combine bread crumbs, thyme, salt and pepper and sprinkle over chicken.
Bake for 30 to 35 minutes until golden-brown and no longer pink in the center
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Mouthwatering Plum Pie
Florence
Course Dessert
Cuisine American
- 2 T lemon juice
- 4 C purple plums sliced
- 1 C sugar
- 2 T quick cooking tapioca
- 1/2 t cinnamon
- 1/2 t nutmeg
- Freezer pie crust for 2 crusts
- 2 T butter or margarine
- Heavy duty aluminum foil
Put the plums into a large mixing bowl and sprinkle with lemon juice.
In a second bowl, mix the sugar, tapioca, nutmeg, and cinnamon.
Place plums into the bowl with the sugar mixture and toss to cover them.
Let stand for 15 minutes.
Cover a 9 in pie plate with aluminum foil. Be sure to extend the foil at least 6 inches past the edge of the pie plate.
Fill the pie plate with the plum filling mixture.
Fold the edges of the foil over the top.
Freeze for at least three hours ( overnight works well ).
Add another layer of foil over the top and secure it tightly over the filling.
Store in freezer for up to six months.
When it is time to bake, remove the crust and filling from the freezer.
Wait until the crust comes to room temperature.
Preheat oven to 425 degrees.
Roll out an eleven inch circle from one of the crusts and place it in the pie plate.
Fill pie plate with the filling you made previously.
Roll out a ten inch circle out of the second pie crust.
Place dots of butter on the filling.
Lay the second pie crust on top of the pie, crimp the edges, and be sure to cut off any extra.
Cut four slits into the upper crusts to release steam.
Bake your plum pie for 45 minutes at 425 degrees or until golden brown.
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April 10, 2014
Frozen Rosette Dessert Decorations
Florence
- 1 pt heavy cream
- 1/4 C confectioners' sugar
- Food coloring
- Aluminum foil
- Cardboard
- Freezer bags
Put the heavy cream and sugar in a large mixing bowl.
Whip until mixture becomes stiff.
Split into individual bowls for each color and add the food coloring. ( Use as much or as little as your creative design leads you to. )
Wrap the cardboard with aluminum foil.
Use a rosette tip on a pastry bag to pipe the mixture onto the aluminum foil.
Freeze for at least 2 hours, or until Rosettes are firm.
Remove from freezer and quickly transfer to freezer bags.
These can be stored frozen for as long as two months.
Have fun decorating cakes, deserts, and anything else that comes to mind with these Rosettes.
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April 9, 2014
Chicken, Rice & Broccoli Meal
Florence
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main
Cuisine American
- 6 skinless boneless chicken breast cut in to 2" pieces
- 1/2 to 3/4 teaspoon Lemon Pepper Seasoning
- 1 10.75 ounce can Condensed Cream of Chicken Soup
- 4 1/2 cups water
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 2 cups uncooked instant brown rice
- 2 cups fresh broccoli
Preheat oven to 375°F
Grease 13x9 pan.
Cut Chicken and put in pan. Sprinkle Lemon Pepper seasoning over chicken and bake for 30 minutes.
Stir the soup, water, paprika, rice and black pepper in the sauce pan and heat to a boil. Cook for 10 to 15 minutes or until rice is tender.
Steam Broccoli for 5 minutes in boil water.
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Frozen Ice Ring Decoration
Florence
- 2 qt ring mold
- 4 maraschino cherries quartered to make 16 pieces
- 16 orange sections
- 16 lemon peel strips
- 16 lime peel strips
Pre-Chill the mold in the freezer for about an hour.
Remove mold from the freezer, rinse in cold water to prepare.
Do not dry the mold.
Put the mold back in the freezer for a few minutes, until there is a thin coat of frost on the inside.
Arrange the fruit pieces in each section of the mold.
Cover the bottom of the mold with a little bit of water.
If you add too much water, the fruit will float.
Put the mold back in the freezer until the water freezes into ice.
Remove from the freezer and add enough water to cover the fruit completely.
Put the mold back in the freezer until the ice sets again.
Remove from the freezer and fill the mold to the top with water.
Put the mold back in the freezer, one last time, and wait until it freezes completely.
To release the Ice Ring from the mold, run cold water over the mold.
This ice ring looks great in a punch bowl.
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April 8, 2014
This is great if you are having a few friends over for wine. Making these is quick and easy. My favorite pie topping is strawberries.
Mini Cheesecakes
Florence
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
- Nilla Wafers
- 3 Packages of Cream Cheese
- 3 Eggs
- 1 Cup Sugar
- 1 teaspoon Vanilla
- Your Favorite Pie Topping
Take Cream Cheese out of refrigerator about an hour before you want to make this recipe to make it easier to work with the Cream Cheese.
Put all 3 packages of cream cheese in a large mixing bowl and add one egg and put mixer on low. Add eggs in one at a time until completely mixed.
Add vanilla and sugar.
Place 1 Nilla Wafer in to foiled cupcake lined cup cake tins.
Fill to approximately 2/3 full.
Preheat oven to 350°F.
Bake for 20 Minutes
3 Packages of Cream Cheese
3 Eggs
1 Cup Sugar
1 teaspoon Vanilla
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Stuffed Pork Tenderloin
Florence
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Main
Cuisine American
- 4 pounds Pork Tenderloin
- 1/2 teaspoon Basil
- 1 Package Pork Stuffing Mix
- 1/2 Pepper Yellow, Red or Orange
- 1 Small Onion
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- Cooking Twine
Chop onion & pepper in to small pieces.
In small pan saute onions & peppers with salt and pepper
While that is cooking, take Pork Tenderloin and cut lengthwise down the center leaving approximately 1/2 inch at the bottom so it is still attached.
Mix together salt, pepper & basil and coat the outside of the tenderloin.
Make stuffing according to package instructions with sauted onions and peppers in it.
Stuff tenderloin and tie with Baking Twine.
Preheat oven to 400°F.
Bake tenderloin for 60 minutes.
Check to make sure meat is cooked properly.
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April 7, 2014
Tomato Bruschetta W/ Fresh Basil
- 2 large tomatoes -- diced
- 1/4 cup chopped fresh basil -- lightly packed
- 1 garlic clove -- minced
- 1 half loaf French or italian bread or 1 French baguette
- 1 large garlic clove -- halved
- 1 tablespoon olive oil
- 2 tablespoons freshly grated parmesan -- optional
In bowl, combine tomatoes, basil, minced garlic, and salt and pepper to taste; let stand for 15 minutes or cover and refrigerate for up to 4 hours
Slice bread in 1"-thick slices
Place on baking sheet and broil until lightly browned on each side
Rub cut side of garlic clove over one side of bread; brush with olive oil
Spoon tomato mixture over top
Sprinkle with Parmesan (if using)
If tomato mixture has been refrigerated, broil brushchetta for 1 minute
Makes about 16 slices
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April 6, 2014
This is a great recipe if you are expecting guests, or you want to welcome someone to the neighborhood. Next time someone moves in, take this over to them and you will be sure to make instant friends. I would suggest making homemade bread to make this a sure hit.
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April 5, 2014
This is a quick and easy BBQ idea that you can throw together when company stops by unexpectedly. It is easy to put together and always a favorite with my family for dinner.
Gourmet Bacon Cheese Burgers
Florence
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main
Cuisine American
- 2 lbs Ground Beef - 80/20
- 1 Cup Cheese your favorite variety
- 1/2 Cup Cooked Bacon
- Salt and Pepper to taste.
Uncooked ready to cook Burgers.
Cooking Gourmet Bacon Cheese Burgers.
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April 4, 2014
Have Me Later Chili
Florence
Course Main
Cuisine American
- 1 lb ground chuck
- 1 large onion chopped
- 2 garlic cloves minced
- 2 14 oz cans diced tomatoes
- 1 15 oz can tomato sauce
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 15 oz cans chili beans
- 2 Tablespoon cornstarch optional
- 1/4 Cups water optional
Place the ground chuck in a large skillet over medium heat and brown with onions and garlic until onions are tender.
Drain well.
Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.
Place over high heat.
Bring to a rapid boil.
Add the meat and beans.
Reduce heat to low.
Cover and simmer for 1 hour.
Remove lid and continue cooking for 10 minutes.
Place saucepan in the refrigerator for a rapid cool.
Pour chili into freezer containers and freeze for up to 3 months.
To reheat, remove chili from the freezer.
Place 1/4 C of water in a saucepan.
Add the chili and cook over medium heat until heated through.
To thicken chili mix the cornstarch and 1/4 C water together.
Add to the chili and stir well.
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April 3, 2014
Peppermint Angel Cake
Florence
Course Dessert
Cuisine American
- 1 15 oz Pkg Angel Food Cake Mix
- 1/3 Cup chocolate mint cookies crushed
- 3/4 Cup chopped pecans
- 3 pints Peppermint ice cream slightly soft
- Aluminum foil
- Freezer wrap
Mix the cake batter together as directed on the package.
Pour the batter into an un-greased 10 in tube pan.
Preheat oven to 375 degrees.
Bake cake on the lowest oven shelf for 35 minutes.
Top should spring back when touched when cake is done.
Invert pan right away.
Allow cake to cool for about 1 hour.
Remove cake and cut lengthwise into three sections.
Place the ice cream into a large mixing bowl.
Add the cookies and pecans.
Mix together well.
Place the ice cream mixture back in the freezer for about 5 minutes.
Place one section of the cake on a piece of aluminum foil large enough to cover the entire cake when completed.
Remove ice cream and spread 1/3 of the mixture over the top of the cake.
Add another section of cake.
Spread another 1/3 of the ice cream mixture.
Place the last section of cake on top.
Finish with the rest of the ice cream.
Cover tightly with the aluminum foil.
Place in freezer for 2 hours.
Remove from freezer and wrap in the freezer wrap if not serving immediately.
Cake can be stored in the freezer for up to 1 month.
To serve, remove from freezer.
Unwrap and allow to set for about 10 minutes.
Slice and serve.
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