Saturday, March 27, 2010
Toasted Sesame Candy Chicken
Tuesday, March 16, 2010
Poppy Seed Chicken
1 16 oz container sour cream
1 can cream of chicken soup
1 can cream of mushroom soup or cream of celery soup
1 stick snack crackers, crushed
2 tsp poppy seed
1/2 cup butter, melted
Tear cooled breasts into bite sized pieces, and put in bottom of casserole dish.
Mix together sour cream, cream of chicken soup and cream of mushroom (or cream of celery) soup and spread on top of chicken. Cover with crushed snack crackers. Sprinkle poppy seed on top. Drizzle melted butter on top.
Place in preheated 350°F oven until warmed through, about 20-25 minutes.
Monday, March 15, 2010
Baked Potato Soup
Ingredients
4 baking potatoes (about 2.5 pounds)
2/3 cup all purpose flour
6 cups 2% reduced-fat milk
1 cup reduced-fat shredded extra-sharp cheddar cheese, divided
1 tsp. salt
1/2 tsp. black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Directions
Preheat oven to 400 degrees
Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool. Peel potatoes, coarsely mash them. Discard skins.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 min). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat for 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.
Yields: 8- 1.5 cup servings.
Friday, March 12, 2010
Fried Chicken
Friday, March 5, 2010
Bombshell Brownies with Frosting
Easy Pizza Dough
1 envelope active dry yeast
1 cup warm water, 110° F.
1 1/2 teaspoons sugar
2 1/4 tp 2 1/2 cups all-purpose flour
2 tablespoons olive oil
1 teaspoon salt
Preparation:
Combine 2 1/4 cups flour and salt in a large bowl; pour in oil and yeast mixture and stir until a stiff dough is formed. Turn dough out onto a floured surface; knead about 5 minutes, or until smooth and elastic. Add extra flour as needed to keep from sticking to hands and board.
Place in a large bowl greased with shortening or butter; turn dough over to coat the dough well. Cover with towel and let rise in a warm place for about 30 minutes. Dough should double in bulk. Punch down the dough and shape to fit a lightly greased pizza pan which as been sprinkled lightly with cornmeal. Keep dough slightly thick around the edges. Fill with favorite filling and toppings and bake for about 15 to 20 minutes at 425°.
Tuesday, March 2, 2010
French Bread
1 package quick acting yeast
2 C lukewarm water
4 C Flour (sifted)
1 tablespoon sugar
2 teaspoon salt
Instructions:
Dissolve yeast in 1 cup lukewarm water. Add flour, sugar, and salt together in a large bowl, then stir in the dissolved yeast. Add just enough of the second cup of water to hold the dough together (I used the whole cup). Mix until soft and rather sticky. Cover and set bowl in a warm spot. Let rise until double in size (30 mins to 1 hour). (I usually sprinkle it with flour so that it doesn't stick to your hands and the bowl, I also spray the bowl with pam or crisco so it doesn't stick. Adding four to the dough will make the bread more crispy though.
When dough is high and spongy, punch down. Divide into 2 parts and put each in a greased loaf pan. Cover and let rise (about 30 mins). Brush top with melted butter. Bake 45 minutes at 400 degrees.