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Wednesday, August 20, 2014

Chicken Piccata

I love this dish.  It's delicious, very easy to make, and healthy!  I usually add a side of vegetables and either rice or mashed potatoes to make it a meal.

Ingredients List:

4 boneless skinless chicken breast halves (I buy 2 chicken breasts, and cut them in half lengthwise, to make 4 halves total)
1/4 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
2 T. vegetable oil
1/2 c. chicken broth
2 tsp. Worcestershire sauce
1/4 tsp. dried marjoram leaves
2 T. lemon juice (I usually just add the juice of a whole lemon)
1/4 c. chopped fresh parsley (or 1 heaping T. dried parsley)


1. Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper.  Gently pound chicken with meat mallet until about 1/4 inch thick; remove wrap.  Repeat with remaining chicken breast halves.

2. In bowl, combine flour, salt, and pepper.  Coat chicken breast halves with mixture.

3. Heat oil in large skillet over medium-high heat until hot.  Add chicken; cook 3-5 minutes on each side until golden brown and cooked through.  Remove chicken from skillet; cover to keep warm.

4. Add broth, Worcestershire sauce, and marjoram to skillet; cook and stir 1-2 minutes.  Stir in lemon juice and parsley.  Serve sauce over chicken.

Yield: 4 servings

Source: Pillsbury Complete Cookbook

Nutrition Information, per serving: 230 Calories, 10 g. Fat, 0 g. Fiber, and 28 g. Protein

Monday, August 18, 2014

Baked Eggs in Avocado

Although I love oatmeal and have it most mornings, sometimes I grow tired of the same-old, same-old.  I thought I'd break out of my routine a bit and give this a shot.  Glad I did!

1 ripe avocados
2 eggs
salt, pepper, chopped chives

1.  Preheat oven to 425 degrees.
2.  Slice avocado in half and remove the pit.  Scoop out about 2 Tbsp. worth of avocado from pit area of each avocado half.  This allows for more room for the egg.
3.  In a loaf baking pan, arrange a large sheet of foil so that you can kind of scrunch it to make an area for the avocados to rest without moving.  Place avocado halves in pan.

4.  Sprinkle each avocado half with salt and pepper  (The pic doesn't show it, but I'm suggesting it after the fact!).  Crack an egg into each half, slowly.
5.  Bake until egg whites are set.  (Original recipe said 15-20 minutes but it took my oven 25-30 minutes.)
6.  Remove from oven and sprinkle with more salt and pepper, if desired, and garnish with the chopped chives.


Friday, August 15, 2014

1/2 and 1/2 Bread

My family loves this bread!!!

6 Cups Whole Wheat Flour
6 Cups Luke Warm Water
2 Tbls. Yeast
1/2 Cup Olive Oil
1/2 Cup Brown Sugar

Mix together and let rise until doubled and bubbly then add:

2 Tbls. Salt
8-10 Cups White Flour (dough should be pulling away from the side of the mixing bowl and be a bit sticky)

Mix on medium speed for 10 min (the only mixers I know of that can handle this is a Bosch or a Kitchen Aide, but if you use a Kitchen Aide you need to cut the recipe in half).

When done mixing remove dough from mixing bowl and form it into 4 large loves on a floured surface. Place in greased bread pans.  Let rise until slightly above the lip of the pans.  Bake at 350 for 30 Min.  Remove from pans and place on cooling racks then spread butter on the tops of them to soften the crust.  Let cool before placing them in bread bags.  Enjoy!

Thursday, August 14, 2014

Fresh Peach Preserves

I don't can often, but when I do.......I love to make these Fresh Peach Preserves.  So good.  And really easy.  I got this recipe back in maybe 1994 from a good friend who shared it with me when I had a 1/2 bushel box of peaches and needed to do something with them--like right then.  Since then, if I ever have the good fortune to have some totally sweet awesome peaches in bulk, this is my go-to recipe. I don't even bother freezing any.

5 cups well mashed peaches
1 cup crushed pineapple (with juice)
10-15 chopped Maraschino cherries
1 tsp. Fruit Fresh
2 pkgs. Sure-Gel
1 tbsp. lemon juice
1/2 t. butter
5 cups sugar

1.  Combine first 6 ingredients in a large saucepan.  Add the butter and bring to a full rolling boil, stirring constantly.

2.  Add sugar quickly.  Return to full boil and boil for 5 minutes, stirring constantly.

3.  Immediately fill CLEAN jars and put lids and rings on.  Hand-tighten rings.*

4.  Invert jars for 5 minutes, then return to normal position.

5.  Have fun hearing the lids POP as they seal at random moments.

6.  Give out to your "framily". Keep some for yourself.

YIELD--about 10 1/2-pint jars. 

Source:  Pat Sorenson via Tonya Shepherd Sorenson.

*  If you have never canned  before, be sure to check out instructions on Google or go to the Ball Canning website for tutorials.

Wednesday, August 13, 2014

Oreo Pie

I love this recipe because it is very easy, and the product is pretty!

If you want your pie white (like Oreo filling), I would recommend using the white chocolate Jell-O.  Otherwise, the vanilla pudding works just as good, but puts a slight yellow hue on the pie.  Despite the color of the final product, this pie is tasty and easy!  For even easier assembly, you can buy a premade Oreo crust, and omit the first two ingredients in the list.

Ingredients List:

2 c. finely blended Oreo crumbs
1/4 c. melted butter
1 1/2 c. cold milk
2 pkg. Jell-O vanilla (or white chocolate) flavor instant pudding and pie filling
1 (8 oz.) tub whipped topping, thawed
1 1/2 c. chopped Oreos
4 halved Oreos


1. Mix blended Oreo crumbs and butter; press onto bottom and up sides of 9 inch pie plate.

2. Beat milk and pudding mixes in large bowl with wire whisk 1 minute.  Gently stir in whipped topping until smooth.  Stir in chopped Oreos.  Spoon into crust.

3. Refrigerate 4 hours or overnight.  Garnish with Oreo halves.

Yield: 8 servings

Source: Oreo

Tuesday, August 12, 2014

Sausage Potato Bake


1 pkg of smoked sausage, sliced into rounds
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
sweet paprika
dried thyme
a handful of grated strong cheddar cheese


1.  Preheat oven to 400 degrees.  Line a large baking tray (wtih sides) with several sheets of foil, and spray with cooking spray.  Set aside.

2.  Put the sausage rounds, onion and potatoes into a large bowl.  Drizzle with a couple of T. of olive oil and season to taste with salt, pepper, paprika and dried thyme.  Toss together with your hands until everything is evenly distributed.  Pour this out onto the baking tray, and spread it out as much as you can.

3.  Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender.  Turn off the oven.

4.  Scatter the cheese over top of the cooked meat and potatoes.  Pop back into the oven a few minutes to melt the cheese.

Source:  Unknown

Monday, August 11, 2014

Peach Cider Sorbet

My husband picked up some Peach Cider at South of the Border a couple of weeks ago, probably because we once had a Peach Cider Slushie at an Amish country store that I still think/talk/drool about.  I decided to try making sorbet out of it but couldn't find a recipe specifically for peach.  So I looked over a few recipes I found on the internet and combined/tweaked/added to come up with this one.  It was a big hit with the family!  It tastes like fall, but since peaches are a summer fruit it's best in summer.  Of course, you could always try frozen peaches.  Or you can try it with apple cider and apples, maybe add some whole cloves in with the cinnamon stick.  I'm sure that would be great!

2 cups peach cider
2 large, ripe peaches (peeled, pitted, and cut into bite sized chunks)
1/4 cup white sugar
1 Tbsp. molasses
1 Tbsp. lemon juice
1 cinnamon stick
1/8 tsp. salt.

1.  Place all ingredients in a medium saucepan and bring to boil.  Reduce heat and simmer for 10 minutes.  Peaches should be soft.  Remove from heat and let the mixture cool for a bit.
2.  Remove the cinnamon stick and discard.  Transfer mixture to a blender and puree until smooth.  Strain mixture through a sieve into a bowl.  Allow to cool to room temp, then cover and refrigerate for at least 2 hours.
3.  Pour chilled mixture into ice cream machine and process until frozen and thick.  Transfer sorbet to a freezer container and freeze for at least 2 hours.

Serve and enjoy!