Author Archives: Ang

Jul17

Chili’s Chicken Crispers with Honey Mustard Sauce

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Chicken crispers are Shania’s favorite thing to order at Chili’s- actually it’s ALL she will order.  I made these but didn’t mention that they were a copy cat recipe of Chili’s.  As soon as she saw them she said, “These look like the chicken crispers at Chili’s.” A few minutes later she tasted them and said, “They taste like them, too!”  This was exactly what I’d hoped for.  We all loved them.  I don’t eat honey mustard sauce (I use barbeque instead) but they said that the honey mustard tasted just like Chili’s as well.  Yay for another successful copycat recipe!

 

Honey Mustard Sauce Ingredients
2/3 Cup mayonnaise
1/4 Cup honey
2 Tablespoons Dijon mustard
Pinch paprika
Pinch salt

Batter Ingredients

1 egg, beaten
1/4 Cup whole milk
3/4 Cup chicken broth (Swanson)
1-1/2 Teaspoons salt
1/2 Teaspoon ground black pepper
1 Cup self-rising flour

6 to 10 cups shortening or vegetable oil (amount required by fryer)

10 chicken tenderloins
1/2 Cup flour

Honey Mustard Sauce Directions
Combine ingredients in a small bowl. Cover and chill until needed.

Heat shortening or oil in fryer to 350 degrees F.

Batter Directions
Combine beaten egg, milk, chicken broth, salt and pepper in a medium
bowl. Whisk to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.

Coat chicken pieces with dry flour, then dip chicken into batter. Allow excess batter to drip off, then place battered chicken into the hot oil and fry for 7 to 9 minutes or until golden brown.

Do not overload fryer. Fry 3-4 pieces at a time.

Drain fried chicken strips on paper towels.
Serve with the honey mustard dressing on the side for dipping.

Serves 4 as an appetizer or 2 as an entree.

We had a slight problem of the chicken sticking to the fryer basket (I think due to the self rising flour) but they were still okay.  I will try making them on the stove next time to avoid this.

From: Meemo’s Kitchen

Jul17

Fried Pickles

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I blame the pregnancy for this one! That’s all I’m going to say….

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Ingredients

  • 2 cups flour
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon sweet paprika
  • 1-1/2 teaspoons cayenne pepper
  • 1-1/2 teaspoons sugar
  • 4 large eggs
  • Vegetable oil, for frying
  • One 16-ounce jar bread-and-butter pickle chips, drained

    • Directions

    1. In a wide, shallow dish, whisk together the flour, garlic powder, salt, paprika, cayenne and sugar. In another wide, shallow dish, lightly beat the eggs.
    2. Fill a large pot with enough oil to reach a depth of 2 inches and heat over medium-high heat until it registers 350° on a deep-fat thermometer. Working in batches, toss the pickles in the flour mixture, pressing to adhere. Shake off any excess flour, then toss gently in the eggs to coat. Coat with the flour mixture again. Shake off any excess flour, then add to the oil. Fry, turning occasionally after the pickles rise to the top, until browned, 8 to 9 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve immediately.

    From:  Rachael Ray Mag.com

    Jul16

    Sloppy Joes

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    DSCN0833I’ve been wanting to make homemade sloppy joes for a while.  Today was the day.  BUT I made the mistake of starting to make them without making sure I had all of the ingredients first.  After I browned the ground beef, I realized we had no barbeque sauce or worcestershire sauce and one or both were required for the recipes I had saved.  We always have these!  I decided to improvise (with frozen pizza in mind in case it didn’t work out).  This is what I came up with instead and Scott said it was great.  So, it’s an accidental keeper!

    If I wasn’t making this for the kids, I would probably add diced green peppers and onions but I thought they’d eat them better plain.  It’s hard to say what I’ll do next time though because Scott told me not to change a thing! 🙂

    Ingredients

    • 1 pound ground beef
    • 8 ounces tomato sauce
    • 1/4 cup chili sauce
    • 1 teaspoon minced garlic
    • 1/8 cup brown sugar
    • 1 tablespoon dijon mustard
    • 1/2 teaspoon Italian seasoning
    • 1/2 teaspoon onion flakes
    • dash of steak seasoning
    • salt and pepper, to taste
    • hamburger buns

    Directions

    Brown ground beef and drain.  Add remaining ingredients, mix well, simmer on low for about 15 minutes.  Serve on hamburger buns.

    Inspired by: Taste of Home and Food Network

    Jul15

    Hershey’s “Perfectly Chocolate” Chocolate Cake

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    It cannot be said how much I love this cake! pccblueHershey%20Chocolate%20Cake

    Ingredients:

    2 cups sugar

    1-3/4 cups all-purpose flour

    3/4 cup HERSHEY’S Cocoa

    1-1/2 teaspoons baking powder

    1-1/2 teaspoons baking soda

    1 teaspoon salt

    2 eggs

    1 cup milk

    1/2 cup vegetable oil

    2 teaspoons vanilla extract

    1 cup boiling water

    Directions:

    1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely and frost. 10 to 12 servings.

    This is typically topped with Hershey’s Perfectly Chocolate Frosting. I used Wilton’s Buttercream in the pics above.

    Here is a pic with the chocolate frosting:

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    Chocolate Cupcakes!

     

    From: Hersheys

    Jul15

    Peanut Butter Cookies

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    peanutbuttercookies
     

    Ingredients:

    1 cup firmly packed brown sugar

    1/2 cup LAND O LAKES® Butter, softened

    1/2 cup peanut butter

    1 egg

    1 teaspoon vanilla

    1 1/2 cups all-purpose flour

    1/2 teaspoon baking powder

    1/2 teaspoon baking soda

    1/2 teaspoon salt

    Sugar 
     

    Directions:

    Heat oven to 375°F. Combine brown sugar, butter and peanut butter in large bowl. Beat on medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets; flatten balls in criss-cross pattern with fork dipped in sugar. Bake for 8 minutes or until edges are lightly browned.

    From: Land O’Lakes

    Jul15

    Best, Big, Fat, Chewy Chocolate Chip Cookies

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    Chocolate%20Chip%20CookiesIngredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips  
    		•
     

    Directions:

     

    1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
    2. Sift together the flour, baking soda and salt; set aside.
    3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. (I put the dough in the refridgerator before baking it.) Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
    4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

     From: All Recipes

     
    Jul15

    Glazed Vanilla Brownies

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    glazedvanillabrownies

    Ingredients:

    Brownies
    1/2 cup butter or margarine
    1 bag (10 oz) white vanilla baking chips (1 2/3 cups)
    1 1/4 cups all-purpose flour
    3/4 cup granulated sugar
    1/2 cup chopped nuts (omitted)
    1 teaspoon vanilla
    1/4 teaspoon salt
    3 eggs
    Glaze
    1 1/2 cups powdered sugar
    2 to 3 tablespoons butter or margarine, softened (omitted)
    1/2 to 1 teaspoon vanilla
    1 to 2 tablespoons warm water or milk

     
     

    Directions:

      Heat oven to 350ºF. Grease and flour 13×9-inch pan. In 2-quart saucepan, heat butter and baking chips over low heat, stirring frequently, just until melted. (Mixture may appear curdled.) Remove from heat; cool.
    2. Stir in remaining brownie ingredients until well blended. Spread evenly in pan.
    3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
    4. In medium bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over brownies.

     

    From: Betty Crocker

    Jul15

    Chocolate Chip Cake Bars

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    Ingredients:

  • 1 package yellow cake mix
  • 2 eggs
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1/4 cup water
  • 1 1/2 cups semisweet chocolate chips
  • 1/2 cup chopped pecans or walnuts (omitted)
    		•

    Directions:

    In a large mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes. Stir in chocolate chips and nuts. Spread in a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 375° for 20-25 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: about 3-1/2 dozen.

    From: Taste of Home

    Jul15

    Pecan Pie

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    Ingredients:

     9-inch unbaked pie crust (I used Pillsbury’s)

    1 cup light corn syrup

    1 cup firmly packed dark brown sugar

    3 eggs, slightly beaten

    1/3 cup butter, melted

    1/2 teaspoon salt

    1 teaspoon vanilla

    1 heaping cup pecan halves (I used a few more)
     

    Directions:

     1. Heat oven to 350 degrees.

    2. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour into unbaked pie crust; sprinkle with pecan halves.

    3. Bake at 350 degrees for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.) Cool. If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.

    You can top it with a bit of whipped cream, but even plain, nothing tops this!

    TIP: The original recipe stated that the pie should be baked 45 to 50 minutes in a preheated 350-degree gas oven. If an electric oven is used, it may be necessary to add 15 to 20 minutes to the baking time. (Begin testing the pie with a toothpick after 45 minutes.)

     

     
    Jul15

    Buttermilk Pie

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    buttermilk_pieMost people I talk to about this pie aren’t too interested in it… but it’s Scott’s favorite so I’ve made it several times! I keep asking him for pie suggestions so I can get more experience making pies but this is all he ever requests.  The kids like it, too. 🙂

     

    Ingredients:

    3 eggs
    1/2 cup butter, softened
    1 1/2 cups white sugar
    3 tablespoons all-purpose flour
    1 cup buttermilk
    1 teaspoon vanilla extract
    1 tablespoon lemon juice
    1/8 tablespoon freshly grated nutmeg     (I use cinnamon instead) 
    1 (9 inch) unbaked pie crust (I use a graham cracker pie crust)
     

    Directions: 

    Preheat oven to 350 degrees (175 degrees C).
    Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
    Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
    Bake for 40 to 60 minutes, or until center is firm.

    Serve warm and top with whipped cream.

     From: All Recipes

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