Crockpot Roasted Spiced Pecans

 
Ingredients

• 1 lb pecan halves
• 1/2 cup butter, melted
• 1/2 cup powdered sugar
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon allspice

Cooking Directions

1. Place pecan halves in the bottom of a slow cooker. Drizzle melted butter over pecans and stir.
2. Add powdered sugar and spices. Stir well to coat evenly.
3. Leave the lid off and cook on low for 3 hours stirring occasionally.  
4. Spread pecans out evenly on a lined cookie sheet and allow to cool 30 minutes or until dry. Store in an airtight container or package for gift-giving.

These things are soooo good!!  Not to mention easy!

Honey Sriracha Chicken

Honey Sriracha Chicken

1 cup water
2-3 tablespoons Sriracha (I used 2 heaping)
5 tablespoons Lite Soy Sauce
1 teaspoon minced garlic
1/4 cup sugar
3 tablespoons honey
2 tablespoons cornstarch
2 tablespoons water
3-4 boneless skinless chicken breasts, cut into 1-inch cubes
1/3 cup cornstarch
Vegetable or Peanut Oil
Crushed Red Pepper Flakes, if desired
Cooked Rice

In a small-medium saucepan, combine the water, Sriracha, soy sauce, garlic, sugar and honey.  Bring to a boil over medium heat.  Whisk together 2 tablespoons cornstarch and 2 tablespoons water.  Stir into the boiling mixture until it thickens.  Reduce heat to low and keep warm.

Put the chicken cubes into a large ziploc bag and add the 1/3 cup cornstach.  Seal and shake to coat the chicken.  Drizzle a large skillet with oil and heat over medium heat.  Add the chicken and saute until browned and cooked through.  Don't overcrowd the pan....I divided it into 2 batches to cook the chicken.

Once all the chicken is done, return them all to the skillet (drain if necessary) and pour the sauce over.  Serve over hot cooked rice and garnish with pepper flakes if desired.

This was really good!  Found on Pinterest (recipe on lecremedelacrumb.com).  I'll be making this one over and over again!

Spicy Ramen Noodles

Spicy Ramen Noodles

2 Tablespoons Simply Asia's Spicy Szechwan Five Spice Seasoning
2 Tablespoons Lite Soy Sauce
2 teaspoons Rice Vinegar
1 teaspoon honey
2 teaspoons Toasted Sesame Oil
2 servings Ramen Noodles
Chopped Scallions to garnish, if desired

Cook the Ramen Noodles according to the package directions and drain.  I did not use the seasoning the packets that came with the noodles, due to high sodium concerns.

While the noodles are cooking, stir the remaining ingredients together.  Pour over the cooked, drained Ramen and toss to coat.  Serve, garnished with scallions if desired.

This was pretty good.  I liked the spiciness, but I think I'd reduce the vinegar to 1 teaspoon and increase the honey to 2 teaspoons.  John liked it a lot but said I needed to reduce the spiciness a bit next time!

Peanut Butter Crumb Apple Pie

Peanut Butter Crumb Apple Pie

1 pastry shell (9-inch), baked
1 can (21-oz) apple pie filling
1 teaspoon lemon juice
1/2 cup all-purpose flour
1/3 cup packed brown sugar
2 teaspoons grated lemon peel
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons crunchy peanut butter
2 tablespoons cold butter

 In a small bowl, combine the pie filling and lemon juice; spoon into pastry shell. In a large bowl, combine the remaining ingredients. Cut the butter and peanut butter into the dry ingredients until crumbly. Sprinkle over the apple filling. Bake at 400^F for 20-22 minutes or until topping is lightly browned. Cool on a wire rack. Makes 6-8 servings. From Taste of Home.

Good.  But, honestly, I'd have preferred this without the peanut butter.

Pineapple Fried Rice

Pineapple Fried Rice

3 tablespoons lite soy sauce
1 tablespoon sesame oil
1/2 teaspoon ginger powder
1/4 teaspoon white pepper
2 tablespoons olive oil
2 cloves minced garlic
1 onion, diced
2 carrots, peeled and grated
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup diced ham
3 cups cooked rice (brown or white)
1 can (20-oz) pineapple tidbits, drained
2 green onions, sliced

In a small bowl, whisk together the soy sauce, sesame oil, ginger and pepper.  Set aside.

Heat olive oil in a large skillet or wok over medium high heat.  Add garlic, onion and carrots and cook, stirring often, until the onions are translucent, about 3-4 minutes.  Stir in the corn, peas and ham and cook, stirring constantly until the vegetables are tender, about 3-4 minutes.    Stir in the rice, pineapple, green onions and soy sauce mixture and cook until heated through and well mixed, about 2 minutes, stirring constantly.

This was really good with the Island Pork Tenderloin I made tonight.  My husband considers Fried Rice a side dish, but this would be good for dinner all by itself!  I have to say though that the sauce from the Pork Tenderloin is what made this rice dish so good!

Adapted from a recipe found on Pinterest that linked to this blog:
http://damndelicious.net/2014/06/25/pineapple-fried-rice/

Island Pork Tenderloin

Island Pork Tenderloin

2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 - 2 1/2-lbs total), trimmed
2 tablespoons olive oil
1/3 cup pineapple juice
3/4 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco


Preheat the oven to 350^F.

Stir the salt, pepper, cumin, chili powder and cinnamon together in a small bowl and then rub it all over the pork.  Heat the olive oil in a heavy, oven-proof, 12-inch skillet over medium high heat. Brown the pork on all sides, turning occasionally, about 5-6 minutes.  Remove from heat, but leave the pork in the skillet.  Pour the pineapple juice into the skillet.

In a small bowl, stir together the brown sugar, garlic and Tabasco.  Pat the mixture on top of the pork. Place the skillet in the oven and roast the meat for about 20 minutes at 350^ or until it reached 140^ on a meat thermometer inserted in the center.

Remove from oven and let pork stand, loosely covered with foil, for about 10 minutes before slicing.

This was very good (though a bit garlic-y for my taste, so next time I'll reduce the amount of that!)   I served it with Pineapple Fried Rice.  And I will make both again!!

Adapted from a recipe found on Pinterest which linked me to this Blog: http://littlebcooks.blogspot.com/2012/04/island-pork-tenderloin.html  (Thank you Little B!)

Brown Butter and Sage Chicken Chunks

Brown Butter and Sage Chicken Chunks

2 boneless, skinless chicken breasts
Salt & Pepper
1/2 cup sage leaves
2 Tablespoons Butter

Cut the chicken into small chunks (about 1-1/2 inches) and sprinkle with salt and pepper.  Melt the butter in large skillet over medium-high heat and cook until the butter begins to brown and turn fragrant.  Add the chicken and sage and cook for about 3 minutes without stirring until the chicken begins to brown.  Stir, turning the chunks and sage to brown evenly, until thoroughly cooked and coated in the butter, about another 3-4 minutes.  Serve hot.

This was very good!  And fast!!  Would definitely make it again.  Found on Pinterest.

Orange Blueberry Muffins

ORANGE BLUEBERRY MUFFINS

3/4 cup butter, softened

1 1/4 cups sugar

3 large eggs

2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup buttermilk

1/4 cup fresh orange juice (I used 1/2 cup and probably could have added even more!)

1 1/2 cups fresh blueberries

Preheat oven to 350^F.

Beat the butter and sugar at medium speed until creamy.  Add eggs, one at a time, beating well after each addition. 

Combine flour and next 3 ingredients.  Combine buttermilk and orange juice.  Alternate adding flour mixture and milk to butter mixture, beginning and ending with flour mixture.  After each addition, beat mixture at low speed until blended.  Fold in blueberries.

Place paper baking cups in muffin pans; add batter, filling 3/4 full.  Bake for 15-20 minutes or until tester comes out clean.  Remove from pans immediately and cool on wire racks.

Recipe said this makes 12 muffins, but I got 12 and had enough batter left over to fill an 8-inch round cake pan!  So I sprinkled that one with coarse sugar and baked it for about 25 minutes to make a coffee cake.  

Adapted from Paula Deen magazine, Jan/Feb 2006.  

The muffins were good, but there was not even a HINT of orange, even though I doubled the amount of orange juice called for.  I think it needs some grated orange peel!  

Todd's Famous Blueberry Pancakes

Todd's Famous Blueberry Pancakes

1 1/4 cups all purpose flour
1/2 tsp salt
1 Tbsp baking powder
1 1/4 tsp sugar
1 egg
1 cup milk
1/2 Tbsp butter, melted
1/2 cup fresh blueberries (or thawed frozen blueberries)

In a large bowl, stir the flour, salt, baking powder and sugar together.  Add the egg, milk and melted butter and stir until combined.  Fold in the blueberries.

Let sit for 1 hour.  I did NOT do this.  And they were fine!

Heat a griddle over medium high heat.  Brush with a little melted butter.  Scoop 1/4 to 1/3 cup portions of batter onto the griddle and cook until the pancakes are bubbly and dry around the edges. Flip them and continue cooking about 1 minute or until browned on the bottom.

Serve hot with butter and syrup (or butter and brown sugar according to Todd's recipe).

Very good pancakes!  Next time I'll wait the hour and see if it makes any difference.  I might also add a little lemon peel to perk up the blueberries.

Recipe from allrecipes.com

Pepperoni Bubble Bread

Pepperoni Bubble Bread

1 can Pillsbury Grands! Biscuits
2 Tbsp olive oil
1/3 cup sliced pepperoni
1 Tsp dried oregano (or 1 Tbsp fresh minced oregano)
1/2 tsp minced roasted garlic
1 cup shredded mozzarella or Italian blend cheese

Preheat the oven to 350^F.  Spray a 9-inch loaf pan well with cooking spray.

Quarter the biscuits and put them in a large bowl.  Add the remaining ingredient, reserving 1/4 cup cheese for later, and toss to coat each biscuit piece with the oil and seasonings.  Transfer the mixture to the loaf pan and sprinkle the top with the remaining cheese.

Bake for about 25 minutes, or until golden and bubbling on top.  Remove from the oven and use a knife to loosed the edges from the pan, then invert onto a serving platter.

Serve warm.

Yum!!  Adapted from a recipe found on Pinterest.

Bourbon Crack Chicken

Bourbon Crack Chicken

2 Tbsp cornstarch
2 Tbsp evoo
1 tsp minced roasted garlic
1/4 tsp ground ginger
1/4 tsp kosher salt
1/4 tsp cayenne
2 Tbsp applesauce
1/4 cup bourbon or whiskey
1/3 cup light brown sugar
2 Tbsp catsup
1 Tbsp cider vinegar
1/3 cup lite soy sauce
1/2 cup water   (omit water if using previously frozen chicken!)
2-3 lbs chicken tenders, thawed

Combine everything except the chicken in a small bowl and whisk until well mixed.  Put the chicken in the crockpot and pour the sauce over, coating the chicken well.  Cover and cook for 4 hours on high or 6 hours on low.  Serve over rice.

Adapted from a recipe found on Pinterest.  This was delicious, but, even though my chicken was thawed, water still cooked out of it and diluted the sauce too much (in my opinion).  I will make this again, but I won't add the 1/2 cup water!

Apple Pie Pancakes with Vanilla Maple Syrup

Apple Pie Pancakes with Vanilla Maple Syrup

Pancakes:

1 cup all-purpose flour
2 Tbsp light brown sugar, packed
1 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
Pinch salt
1 cup milk
1 egg
1 Tbsp melted butter, cooled
1 tsp vanilla extract
1 medium apple, grated
Butter for griddle

Syrup:

1/2 cup maple syrup
1 tsp vanilla extract

In a medium sized bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg, cloves and salt.  Add the milk, egg, melted butter and vanilla and stir until just combined.  Fold in the grated apple.

Warm the maple syrup and stir in the vanilla.  Set aside.

Preheat a griddle and brush with a bit of melted butter.  Using a 1/4-cup measure, scoop batter onto griddle and cook 1-2 minutes or until small bubbles begin to form on the pancakes.  Flip them and continue cooking until golden brown (about 1 more minute).  Serve immediately with the warm syrup.

Good pancakes.  Not as tender as my favorite Buttermilks, but the apple-spice flavor makes these a winner!

Adapted from a recipe found on Pinterest from www.averiecooks.com.

Hong Kong Style Milk Tea

Hong Kong Style Milk Tea

1 tea "bag" Lipton's Black Pearl tea
6-oz boiling water
2 tsp sweetened condensed milk

Place the tea "bag" in a mug and pour in the boiling water.  Let steep at least 4 minutes or until the tea is a dark color.  Remove the tea bag and stir in the sweetened condensed milk.

I thought this was OK, but it's not something to rave about.  On the other hand, I'm more of a coffee-drinking kind of girl, so maybe that's why I wasn't terribly impressed?

Recipe found on Pinterest.

Ham and Cheese Quiche

Ham and Cheese Quiche

1 (9-inch) frozen pie shell, thawed
1 cup (4-oz) shredded Swiss cheese
1 1/2 cups cooked ham chunks
1 cup (4-oz) shredded Cheddar cheese
2 eggs, beaten
1/2 pint heavy cream

Preheat the oven to 350^F.

Place the Swiss cheese in the pie shell; top it with ham, then the shredded Cheddar.  In a small bowl, beat the eggs and cream until well mixed and then pour it evenly over the ham and cheese.

Bake 30-35 minutes or until center is set.  Cool 10 minutes before serving.

Recipe from Mr. Food.  The flavor was good, but it took closer to 1 hour for the thing to "set" and even then it was "softer" than I would have liked.

Cilantro Lime Salad Dressing

My Cilantro-Lime Salad Dressing

1/4 cup mayonnaise
1/4 cup light sour cream
2 Tbsp salsa
1-3 tsp lime juice
Scant 1/2 Tbsp minced fresh cilantro
Dash Onion Powder
Dash Garlic Powder
Dash Chipotle Chile Powder
Salt & Pepper to taste

Whisk all ingredients together.  Cover and refrigerate about 1/2 hour.  Serve over Taco Salad.

Superb!

Blueberries 'n' Cream Cake

Blueberries 'n' Cream Cake

Ingredients

• 10 vanilla cream-filled snack cakes (Twinkies)
• 1 (8-ounce) package cream cheese, softened
• 2 cups sifted powdered sugar
• 2 (8-ounce) containers frozen whipped topping, thawed
• 1 (21-ounce) can blueberry pie filling

Instructions

1. Slice cakes in half lengthwise; place in a single layer in a 9- x 13-inch pan.
2. Beat cream cheese and sugar at medium speed with an electric beater until smooth, about 1 minute. Fold in 1 container of whipped topping; spread mixture over cakes. Spoon pie filling over cream cheese mixture. Spread with remaining container of whipped topping. Cover and chill at least 2 hours before serving.

This was OK...but not my thing.  Recipe from Mr. Food.

Cottage Scrambled Eggs

Cottage Scrambled Eggs

3 eggs
1/4 cup cottage cheese
Salt and Pepper
Butter

Put eggs and cottage cheese in blender.  Season with salt and pepper and blend until smooth.

Melt enough butter in a small skillet to cover the bottom of the pan.  When the butter starts to sizzle add the eggs and cook gently, pushing the cooked egg to the center until it's all cooked.

These were good!  Recipe found on Pinterest.

Says you can also mix it with a fork or whisk but the cottage cheese curds will remain whole.  I think I'll try that next time.

Caramel Toffee Banana Bread

Caramel Toffee Banana Bread

1/2 cup (1 stick) salted butter, room temperature

1 1/2 cups sugar

2 eggs

1/4 cup sour cream

1/4 tsp cinnamon

2 cups flour

1/4 tsp baking powder

3/4 tsp baking soda

Dash of salt

3 over-ripe bananas, mashed

1/3 cup Hershey’s caramel syrup

1/2 cup Heath toffee chips

Preheat oven to 350 degrees. In medium sized mixing bowl cream together butter and sugar. Add eggs and sour cream, then cinnamon, flour, baking powder, soda, and salt. Mix in bananas, caramel, and toffee chips. Pour into greased loaf pan and bake for approximately 60 minutes, or until toothpick inserted into center comes out clean.

This banana bread was OK but no where near as good as my usual.  I don't remember where I found the recipe....I clipped it and stuck it in my "To Try" file and it's been there a really long time!

Raspberry Almond Coffee Cake

Raspberry Almond Coffee Cake

1 cup fresh raspberries or frozen, thawed

3 Tablespoons brown sugar
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg
1/2 cup sour cream
3 Tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sliced almonds

Icing
1/4 cup confectioners’ sugar
1-1/2 teaspoons whole milk
1/4 teaspoon vanilla extract

In a bowl, combine raspberries and brown sugar; set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.  In a small bowl, whisk the egg, sour cream, butter and vanilla.  Stir into dry ingredients just until moistened. Batter will be dense.

Spoon half the batter into a greased and floured 8 inch round baking pan.  (Make sure to completely cover the bottom of pan, it will seem like there is not enough batter but there is. I used a small off-set spatula to spread it around evenly.)  Top with raspberry mixture.  Spoon the remaining batter over raspberries. (Again, it will seem like there is not enough batter.  Just swirl it around gently, you don’t have to completely cover the raspberries.) Sprinkle with almonds (I did not have sliced almonds as the recipe called for so I just coarsely sliced whole almonds, worked fine.)

Bake at 350o F for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack for 15 minutes before removing from pan.  During the cooling time, carefully run a sharp knife around the edges to loosen them.  

In a small bowl, combine the icing ingredients; drizzle over the coffee cake and serve.

This was good.  Not great, but good.  Recipe from Taste of Home (found on Pinterest),

Stuffing Topped Pork Chops

Stuffing Topped Pork Chops

6 boneless pork chops (3/4-inch thick)
1 package Pork or Chicken Stuffing mix (I used Stove-top Low Sodium Chicken)
Pepper
Onion Powder
2 Tbsp olive oil
1 can Cream of Chicken with Mushroom Soup
1/3 cup milk

Preheat the oven to 350^F.  Make the stuffing according to the package directions and set aside.

Season the pork chops with Pepper and Onion Powder.  I pounded mine first to make them a little thinner and more tender!  Heat the oil in a large skillet and brown the chops well on both sides.  Do not over cook them....they will finish cooking in the oven.

Arrange the chops in a 9x13-inch pan.  Spoon 1/2 cup stuffing over each chop, mounding slightly.  Mix the soup and milk and pour over the stuffing topped pork chops.  Cover with foil and bake for 40-45 minutes.

These were really good!  I'll definitely make them again!  Recipe found on Pinterest.

Buttermilk Pancakes with Amazing Buttermilk Syrup

Buttermilk Pancakes with Amazing Buttermilk Syrup

PANCAKES:
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-1/2 Tbsp sugar
1 egg
1-1/2 cups buttermilk
2 Tbsp butter, melted

SYRUP:
1/4 cup butter
1/4 cup + 1-1/2 Tbsp sugar
1/4 cup buttermilk
1/2 tsp baking soda
1/2 tsp vanilla

Sift the flour, baking powder, soda, salt and sugar into a bowl.  Add egg, buttermilk and melted butter and whisk until well combined.  Pour 1/4 cup portions onto a hot, buttered griddle and cook until golden brown on both sides, turning once.  Makes 12 delicious, melt-in-your-mouth pancakes.

For the syrup (and don't skip this because it is so much better than regular syrup with these pancakes!):  In a small saucepan, combine the butter, sugar and buttermilk.  Heat over medium heat until sugar completely dissolves and just before it comes to a boil.  Remove from the heat and stir in the baking soda and vanilla.  It will foam up so be prepared!  Serve hot with the pancakes.  Your tummy will thank you!

These are the BEST pancakes I've ever eaten in my life and the syrup was AWESOME!  I halved the original recipe since it's only John and I for breakfast but we ate them all!  Seriously!

Found on Pinterest and traced to chef-in-training.com.

Chicken Fricassee

Chicken Fricassee

1 chicken, cut into serving pieces (I've also used boneless, skinless breasts)
3/4 cup all-purpose flour
1/2 tsp garlic powder
1 tsp lemon pepper seasoning
1 tsp ground thyme
1 tsp paprika
Salt & Pepper to taste
2 Tbsp olive oil
2 Tbsp butter
1 onion, chopped fine
1 stalk celery, chopped fine
1/2 red bell pepper, chopped fine
1/3 cup sherry
Chicken broth
3 Tbsp all-purpose flour
1 cup heavy cream + enough to make roux
Chopped Parsley

Rinse and pat dry the chicken pieces.  Place the 3/4 cup flour, garlic powder, lemon pepper, thyme, paprika, salt and pepper in a plastic zip-loc (or paper) bag and shake to mix.  Drop in the chicken a few pieces at a time and shake to coat evenly.  Set coated chicken aside.

In a large, heavy skillet, heat the oil and butter until butter is melted and the pan is hot over medium-high heat.  Brown the chicken a few pieces at a time (don't crowd them!) until well browned on all sides.  Remove chicken to a plate and keep warm.

Add the onion, celery, and bell pepper to the skillet and cook until the onion is translucent and beginning to change color.  Stir in the sherry to deglaze the pan, stirring to loosen the browned bits.  Return the chicken to the pan and add enough chicken broth to just cover the chicken.  Bring to a boil, reduce heat and simmer with a tight fitting lid for 30 minute to 1 hour.  Chicken should be nearly (but not quite) falling off the bone.  Remove the chicken to a serving plate and keep warm.

Make a roux with the 3 Tbsp flour and enough cream to smooth it out  and whisk into the boiling liquid in the skillet.  Add the remaining cream and cook, stirring frequently until it begins to thicken a bit to make a rich gravy.  Pour over the chicken on the serving plate and sprinkle with parsley.  Serve over hot, buttered rice.

This is comfort food!  It is so divinely delicious!

Jam 'n' Cream French Toast

Jam 'n' Cream French Toast

1-2 Tbsp spreadable cream cheese
1-2 Tbsp blackberry jam
2 thick slices hearty White Bread
1 egg
Pinch sugar
Dash Salt
Spinkle of Cinnamon
Butter
Blackberry Syrup

Spread the cream cheese on 1 slice of bread.  Spread the jam on the other slice and make a sandwich with the cream cheese and jam on the inside.

In a small, shallow bowl beat the egg, sugar, salt and cinnamon until throughly mixed.  Meanwhile, melt a little butter in a small skillet or griddle.  Dip both sides of the sandwich in the egg and grill in the butter until the bread is golden-brown on both sides, turning once.

Serve with Blackberry Syrup.

Yummy!

Adapted from a Taste of Home recipe, which originally called for strawberry jam, syrup and cinnamon-raisin bread.  I prefer blackberry!

Fettuccine with Lemon Cream

Fettuccine with Lemon Cream

1 lb fettuccine
1 cup heavy cream
2 Tbsp chopped Italian parsley
2 tsp grated lemon peel
Dash of Salt
2 Tbsp butter, softened
4 Tbsp grated Parmesan cheese

Cook the fettuccini in boiling, salted water as directed on the package until al dente.  Drain and keep warm.

Meanwhile, place the cream in a wide skillet over medium heat and cook until it begins to bubble. Add the parsley lemon peel and salt.  Cook about 30 seconds.  Add the hot noodles.  Reduce heat to low and toss gently.  Add the butter and Parmesan cheese.  Toss until noodles are evenly coated.

Delicious!  One of my favorite pasta dishes!

I don't remember where I got this recipe....I've had it for years.  The sauce is good on just about any pasta you want to use!

Lemon Butter Chicken Breasts

Lemon Butter Chicken Breasts

6 medium-sized boneless, skinless chicken breast halves
Salt to taste
1/2 cup all-purpose flour
2 tsp lemon pepper seasoning
5 Tbsp butter
2 lemons, sliced
2 Tbsp lemon juice

Place each chicken breast between 2 sheets of plastic wrap (or parchment paper) and pound until about 1/4-inch thick.  Remove plastic wrap and season each breast with salt and lemon pepper.  Coat both sides with flour.

Meanwhile, heat a large skillet over medium-high heat and melt the butter in it.  Cook the chicken breasts in the butter until browned on both sides, 6-8 minutes total.  Remove the chicken from the skillet and keep warm.

Add the lemon slices to the skillet and cook until they begin to brown, 2-3 minutes turning once.  Return the chicken to the skillet and drizzle with the lemon juice.  Cook 2-3 minutes more until the chicken is completely cooked and hot through.

Very good chicken!  And fast!  I served this with Fettuccine with Lemon Cream and it was really delicious!

Better Homes and Gardens recipe.

Cranberry Rice Pilaf

Cranberry Rice Pilaf

2 Tbsp butter
1-1/2 cups long-grain rice, uncooked
2 cups reduced sodium chicken broth
1 cup orange juice
1/3 cup dried cranberries
1/4 tsp dried thyme
1/4 tsp salt
1/4 cup chopped green onions

Melt the butter in a large skillet with a tight-fitting lid over medium-high heat.  Add rice and cook 3 minutes, stirring often, until the rice starts to turn golden brown.

Add the broth, juice, thyme and salt and bring to a boil.  Cover skillet, reduce heat to medium-low and cook 18 minutes or until rice is tender.  Stir in green onions just before serving.

Excellent rice pilaf!

Found on Pinterest.

Maple Syrup Chicken

Maple Syrup Chicken

2 Tbsp olive oil
4-6 bone-in, skin-on chicken breasts
Salt and Pepper to taste
1/2 cup chicken broth
1/2 cup real maple syrup
1 heaping Tbsp fresh thyme leaves
4 garlic cloves, thinly sliced (or 1 tsp minced garlic)
2 Tbsp cider vinegar
2 Tbsp stone-ground mustard

Preheat oven to 400^F.  Line a 9x13-inch pan with aluminum foil and spray with nonstick cooking spray.

Heat the oil in a large skillet over medium-high heat.  Season the chicken with salt and pepper and brown it well on both sides in the oil.  Remove the chicken to the 9x13 pan and set aside.

Add the chicken broth, syrup, thyme and garlic to the skillet and bring to a boil, scraping up the browned bits as you stir.  Boil for about 2 minutes.  Add vinegar and mustard and cook, stirring, for 1 minute.

Pour the sauce over the chicken and bake for 30 minutes or until the chicken is cooked through.

I served this with a Cranberry Rice Pilaf and it was very good!

Found on Pinterest.

Lemony Herbed Broccoli

Lemony Herbed Broccoli

1/4 cup butter
1-lb frozen broccoli florets, thawed
2 tsp grated lemon rind
1/2 tsp salt
1/2 tsp dried basil

Melt butter in a large skillet over medium heat.  Add remaining ingredients.  Cook 3 minutes or until the broccoli is thoroughly heated and crisp-tender, stirring gently.

Very good!

Adapted from a Mr. Food recipe.

Sour Cream Pork Chops

Sour Cream Pork Chops

4 pork loin chops, each about 3/4-inch thick
Salt, Pepper and Garlic Powder to taste
1/2 cup flour
3 Tbsp olive oil
1 onion, halved and thinly sliced
1/2 tsp dried thyme
1 1/2 - 2 cups chicken broth
2 Tbsp flour
1 cup sour cream

Preheat oven to 350^F.

Season the pork chops with salt, pepper and garlic powder.  Dredge in flour and brown in hot oil in a large skillet on both sides.  Brown them well and only turn them once!  Remove the browned chops to a large baking dish or a 9x13-inch pan.

Add the onions and thyme to the skillet and cook until they start to brown a bit, about 8-10 minutes over medium-high heat.  Stir in the chicken broth and bring to a boil, scraping the browned bits from the bottom of the skillet.  Combine the flour and sour cream and whisk into the boiling chicken broth, stirring constantly until the mixture thickens slightly.

Pour over pork chops and cover the dish (or seal pan with foil) and bake for 1 to 1-1/2 hours.

Delicious!

Adapted from a recipe from Allrecipes.com

Korean Beef

Korean Beef

1 pound lean ground beef
salt and pepper
1 tsp minced roasted garlic
1 Tablespoon sesame oil
1/4 cup brown sugar 
1/4 cup soy sauce (I use low-sodium)
1/2 teaspoon fresh ginger, minced
3/4 teaspoon crushed red pepper flakes (to desired spiciness)
Hot Cooked Rice
1 bunch green onions, sliced

Brown and crumble the beef, salt and pepper and garlic in the sesame oil in a skillet.  Stir in the brown sugar, soy sauce, ginger and crushed red pepper flakes.  Simmer, stirring occasionally, for 10-15 minutes.  

Serve over rice.  Garnish with green onions.

My opinion....I did not like the sesame oil.  At all.  John liked it though.  Not that he'll ever get it again if I have to cook it!  Poor John.

Recipe found on Pinterest.

Grandpa's Classic Coney Dogs

Grandpa's Classic Coney Dogs

Coney Dog on the right.

1 lb ground chuck
Salt and Pepper to taste
1/4 cup minced onion
3/4 cup catsup
2 Tbsp sugar
2 Tbsp white vinegar
2 Tbsp yellow mustard
1/4 tsp celery seed
Splash Worcestershire sauce
6 hot dogs, grilled or pan-fried and kept hot
6 hot dog buns, toasted if desired
Shredded Cheddar, if desired

Place the ground chuck in a large skillet and cook, stirring until browned and finely crumbled.  Drain. Add the remaining ingredients and stir until well combined.  Cook over low heat for at least 20 minutes.

Place the hot dogs in the buns and top with the Coney sauce.  Sprinkle with shredded Cheddar if desired.  Go Patriots!

This was OK....but a little too sweet for my tastes.  And it could definitely use some spicing up! Probably would never make this again.

Adapted from allrecipes.com

Seattle Cream Cheese Dogs

Seattle Cream Cheese Dogs

Seattle Cream Cheese Dog on the left.

1/4 cup butter
1 large Walla Walla or other sweet onion, thinly sliced
4-oz cream cheese, softened
4 hot dogs, or your favorite sausages
4 hot dog buns
Brown  Mustard

Melt the butter in a skillet over medium heat.  Add the onions and cook slowly until they soften and turn deep brown, about 15 minutes.

Meanwhile, grill or pan-fry the hot dogs and toast the buns.

Spread the softened cream cheese on the buns, top with the grilled hot dogs, onions and brown mustard and serve!  Go Seahawks!  It's Super Bowl Sunday after all!

These were delicious!  This may become my go-to hot dog, cause I really liked them!

Spiced Cheesecake Bars

Spiced Cheesecake Bars

Crust:
4 Tbsp melted butter
1 Tbsp sugar
1-1/2 cups graham cracker crumbs
3/4 tsp cinnamon
1/4 tsp nutmeg

Filling:
2 (8-oz) bars cream cheese, at room temperature
2/3 cup sugar
1/4 cup sour cream
2 large eggs, at room temperature
1 Tbsp all-purpose flour
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice

Preheat the oven to 350^F.  Line an 8x8-inch square pan with parchment paper, leaving an overhang for easy removal.  In a medium bowl, mix the crust ingredients together and press into the bottom of the prepared pan.  Bake until light brown, about 15 minutes.  Remove from the oven and set aside to cool.

Turn the oven down to 325^F.

With an electric mixer, blend the cream cheese and sugar.  Mix until smooth and not lumps remain. Add the sour cream, eggs, flour and vanilla and mix until well blended and smooth.

Set aside 1 cup of the cream cheese mixture in a small bowl, then pour the remainder onto the crust.   Stir the spices into the reserved cup of filling and then place dollops on top of the mixture in the pan. Using a butter knife, create swirls by drawing the knife through the two mixtures.

Bake at 325^ for about 40 minutes, or until set.  Remove from the oven and cool completely.  cut into bars to serve and store any leftovers in the fridge!

Too much crust - the flavor was OK, though.  Probably wouldn't make these again.

Adapted from a recipe at cooking.com

Skillet Pork Chops with Apples and Onions

Skillet Pork Chops with Apples and Onions

4 (6- to 8-oz.) bone-in pork rib chops (1 to 1 1/4 inches thick)

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

2 tablespoons olive oil 

2 Granny Smith apples, cut into 1/2-inch-thick wedges

1 medium-size yellow onion, thinly sliced (root end intact)

8 small fresh thyme sprig

1/3 cup chicken broth 

1 cup whipping cream

1/4 cup Dijon mustard 

2 tablespoons sherry

Preheat oven to 375°. Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet and place in a baking dish.  

Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet and place in a baking dish over the pork chops.  Place the thyme sprigs over the apple mixture.

Add broth to skillet, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Whisk together cream and mustard; add to skillet, and cook, stirring constantly, 1 to 2 minutes or until bubbly.

Remove skillet from heat, and stir in sherry. Pour over the pork.

Bake at 375° for 45 minutes or until pork is very tender. 

Adapted from a Southern Living recipe.  And this is very good!  

Cracker Barrel's Double Fudge Coca Cola Cake

Cracker Barrel's Double Fudge Coca Cola Cake

1 cup coca-cola

1/2 cup oil

1 stick butter

3 tablespoons cocoa powder

2 cups sugar

2 cups flour

1/2 teaspoon salt

2 eggs

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla extract

***Frosting***

1/4 pound butter

3 tablespoons cocoa powder

6 tablespoons cream or milk

1 teaspoon vanilla extract

1/2 cup pecans, coarsely chopped

1 pound confectioners' sugar

In a sauce pan, bring Coca-Cola, oil, butter and coca to a boil.  

In a large bowl, mix sugar, flour and salt.  Pour in the boiling liquid and beat well.  Add eggs, buttermilk, soda and vanilla and beat until well mixed.  Pour into a greased and floured 9x13" pan and bake at 350^F for 30-45 minutes or until a wooden pick inserted in center comes out clean.

For the Frosting, in a saucepan combine the butter, cocoa and milk and heat until the butter melts.  Beat in the remaining ingredients and spread on hot cake.  Cool and cut.

This was OK....not particularly memorable though.  And not very chocolate-y.  Also, the frosting was ridiculously sweet, which is not usually something I complain about.  

Navy Bean Soup

Crock Pot Navy Bean Soup

1 large onion, chopped
2 celery stalks, chopped
2 Tbsp olive oil
1 lb dried navy beans
1 cup mashed potatoes (prepared without milk and butter)
1/2 cup shredded carrot
2 Tbsp Worcestershire sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
2 bay leaves
1 meaty ham bone or 2 smoked ham hocks
32-oz carton chicken broth
Water
8-oz diced fully cooked ham
2 Tbsp butter
1/4 cup minced fresh parsley, if desired, to garnish

In a saute pan over medium-high heat, cook the onion and celery in the olive oil until vegetables are tender and starting to change color.

Place the washed beans, mashed potatoes, shredded carrot, Worcestershire, salt, pepper, thyme, bay leaves and ham hocks in the Crock Pot.  Add the sauteed onion and celery and the chicken broth.  Add water to cover beans by about 2 inches.  Cover and cook on low for 8-10 hours.

About 1 hour before you're ready to serve the soup, saute the diced ham in the butter until it begins to brown a bit.  Stir into the soup and let cook until dinner-time!  Sprinkle each bowl with parsley if desired.

Good soup!  Adapted from a Taste of Home recipes (Contest-Winning Ham and Bean Soup)

Roast Beef and Cheese Salad

Roast Beef and Cheese Salad

3 heads baby romaine, chopped
3 tomatoes, diced
6 slices Colby-Jack cheese, diced
1 1/2 cups cubed, cooked, cold roast beef
1/2 cup French-fried onions, lightly crushed
3 Tbsp bacon bits
Croutons, if desired
Honey Mustard Dressing

Combine all ingredients except dressing and toss well.  Top with Honey Mustard Dressing just before serving.

Serves 3.

Easy Southern Peach Cobbler

Easy Southern Peach Cobbler

1/2 cup butter

2 cups sugar, divided

4 cups peaches, fresh or thawed frozen

1 Tbsp lemon juice

1 cup all purpose flour

1 Tbsp baking powder

1/4 tsp salt

1 cup milk

Ground Cinnamon

Preheat oven to 375 degrees.  Melt butter in a 11X13 baking dish in oven.  Remove from oven when melted.

Mix flour, 1 cup of sugar, baking powder and salt in a small bowl.  Add milk and mix until just mixed. Pour batter into baking dish on top of butter.  Do NOT stir.

Bring peaches, remaining 1 cup of sugar and lemon juice to a boil in a medium sauce pan.  Pour peaches over batter.  Do NOT stir.  Sprinkle with cinnamon.

Bake for 40 – 45 minutes until the top of the cobbler is golden brown.

Serve with ice cream if desired.

Found on Pinterest...reportedly from Southern Living.  Really, really good!  

Marshall Field's Cheese and Pasta

Marshall Field's Cheese and Pasta

1 pound spiral pasta (or shells or macaroni)

3 cups whipping cream

1 pound sharp white cheddar cheese, grated (divided)

1/2 teaspoon dry ground mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon freshly ground black pepper (or to taste)

1/8 teaspoon cayenne pepper

1 teaspoon kosher salt

Cook pasta in salted boiling water until tender. Drain, rinse and cool. Set aside.

Pour cream in heavy-bottomed saucepan set over medium heat and warm slowly, stirring. Do not boil. When cream is hot, gradually whisk in 12 ounces of the cheese. Whisk in mustard, Worcestershire, pepper, cayenne and salt. Remove from heat.  (I cheated...I used the microwave to heat the cream in a large bowl for 3 minutes 33 seconds then I added the remaining ingredients and stirred for a couple minutes until the cheese was mostly melted.)

Set pasta in large bowl. Pour cheese sauce over pasta and toss well to combine. Taste and adjust seasonings if needed.  (I cheated here too....I buttered the baking dish and put the hot pasta in there and then stirred in the cheese sauce.  No point in messing up extra dishes!)

Preheat oven to 350 degrees.

Butter bottom of high-sided baking dish. There should be at least 1 inch of space at top of dish after pasta mix is added. Pour cheese and pasta mixture into dish. Top with remaining 4 ounces of cheese.

Cover and bake in preheated oven 40 minutes or until bubbling and golden brown.  

I've had this recipe for years but I can't remember where I found it....I clipped it out of a newspaper.  

This was very good!

Chicken in Sun-Dried Tomato and Parmesan Cream Sauce with Ziti

Chicken in Sun-Dried Tomato and Parmesan Cream Sauce with Ziti

1 Tbsp olive oil

2 Tbsp butter

4 (6-oz) boneless skinless chicken breasts, pounded thin

Garlic Salt and Pepper to taste

2 cloves garlic, minced

1/2 tsp red pepper flakes

1/2 cup sherry (or dry white wine or chicken broth)

1/2 cup oil packed sun-dried tomatoes, chopped

1 tsp dried basil

1 1/2 cups chicken broth

1 cup heavy cream

1/2 - 3/4 cup grated parmesan cheese

1-lb ziti, cooked al dente and drained

Heat the oil and butter in a large skillet over medium-high heat until the butter melts.  Season the chicken 

with garlic salt and pepper and cook in the skillet until golden brown on both sides (about 10 minutes).

Remove the chicken to a plate and keep warm.  Add the garlic and red pepper flakes and cook, stirring for 1 

minute.  

De-glaze the pan with the sherry, stirring to scrape up the browned bits.  Add the sun-dried 

tomatoes, basil, chicken broth, cream and grated Parmesan.  Bring to a boil.  Return the chicken to the sauce,

reduce heat and simmer 5-10 minutes, stirring occasionally, until the sauce thickens.  

Serve sauce and chicken over the cooked ziti.

Yum!  

Adapted from a recipe found on Pinterest.

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Sherry Braised Boneless Beef Short Ribs

Sherry Braised Boneless Beef Short Ribs

4 slices thick-cut applewood bacon, cut into 1/2-inch pieces
2.5 lbs boneless beef short ribs
Salt and Black Pepper to taste
6 sprigs of fresh thyme
1 bay leaf
1 large purple onion, chopped
3 cloves garlic, minced
2-3 Tbsp all-purpose flour
1 cup dry sherry
1 carton low sodium beef broth

Preheat the oven to 350^F.

Cook bacon in a large, heavy skillet over medium heat until evenly browned, stirring often, about 10 minutes.  Remove crispy bacon with a slotted spoon and transfer to a large heavy casserole dish with a lid.

Generously season the short ribs with salt and pepper and brown them in the bacon fat in the same skillet on medium-high heat, 3-5 minutes per side, until well-browned and caramelized on all sides. Transfer the ribs to the casserole dish.  Ad the thyme and bay leaf to the casserole.

Reduce heat to medium and add the chopped onion to the drippings in the skillet.  Cook, stirring, until soft and golden brown, about 10 minutes.  Add the garlic and cook until fragrant, about 30 seconds.

Stir the flour into the onions and cook 2-3 minutes until golden brown, stirring frequently.  Whisk in the sherry and cook, stirring constantly until the mixture thickens.  Add beef broth and cook until mixture begins to boil.  Pour over the ribs in the casserole.

Put the lid on the casserole dish and bake in the preheated oven for 2-3 hours or until the ribs are very tender.  If the gravy isn't thick enough after the ribs are cooked, remove the meat to a serving platter and pour the gravy into the skillet used to prep everything and boil it until it reduces and becomes as thick as you want it.

Very tasty!

Recipe adapted from allrecipes.com

Roasted Apricot Chicken with Herbes de Provence

Roasted Apricot Chicken with Herbes de Provence

6-lb roasting chicken
2 Tbsp apricot preserves
2 Tbsp olive oil
Sea Salt and freshly ground black pepper
Herbes de Provence
1-lb baby potatoes
1 pkg baby carrots
2 stalks celery, cut into 2-inch pieces
1 Vidalia Onion, cut into 8 wedges
2 large oranges, 1 sliced and 1 juiced
1 pkg dried apricots
handful of dried cranberries

Preheat oven to 350^F and place the rack in the bottom third of the oven.  Wash the chicken, remove giblets and trim fat around cavity.  Place the chicken in a large roasting pan.

In a small bowl whisk olive oil, apricot preserves and juice from half an orange.  Brush the mixture all over the chicken then season it generously with sea salt, pepper and Herbes de Provence.

Place the potatoes (whole if small, otherwise cut them in half), carrots, celery and onion wedges around the chicken.  Squeeze juice from the remaining halved orange over the veggies and season them with sea salt, pepper and Herbes de Provence.  Toss in a handful of dried cranberries and the apricots.  Place the thinly sliced orange over the veggies and cover the pan with the lid (or seal with foil).

Bake at 350^F for 2 hours.  Remove the lid (or foil) and continue roasting until the chicken browns...about 15 minutes, basting every 4-5 minutes with the juices in the pan.

Remove from the oven and let rest 10 minutes before carving.

I found this recipe on Pinterest and it is very good!  I'll definitely make this one again!

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Cookie Butter Krispie Treats

Cookie Butter Krispie Treats

4 Tbsp butter
1/2 cup Trader Joe's Cookie Butter
10-oz bag marshmallows
7 cups Rice Krispies cereal

Measure the Rice Krispies into a large bowl and set aside.  Butter a 9x13" baking pan.

Melt the butter and cookie butter in a large saucepan.  Add the marshmallows and, stirring often, melt them completely.  Stir in the cereal until well combined and pour into the prepared baking dish.  Let cool about 5 minutes then, with buttered hands, firmly press the mixture into the pan until nicely compacted and level.  Let cool completely.  Cut into bars.

Yum!  Adapted from a recipe found on Pinterest.

Spicy Slow Cooked Honey Ham and Sweet Potatoes

Spicy Slow Cooked Honey Ham and Sweet Potatoes

3 1/2 lb cooked boneless ham portion

4 med sweet potatoes, peeled and halved lengthwise

1 large onion, cut into thin wedges

1/2 cup packed brown sugar

1/4 cup honey

1/4 cup pineapple juice

2 Tbsp butter, melted

1 tsp crushed red pepper

Place ham in 5-6 qt slow cooker.  Arrange potatoes and onions around it.  Combine remaining ingredients and pour over ham and veggies.  Cover and cook for 7-8 hours.  

I didn't like the way the outside of the ham tasted with the sweet potatoes cooked this way.   The inside of the ham (the part that didn't have the sweet potato flavor) was good and juicy though.  I would be willing to try this again WITHOUT the potatoes!  There was way too much liquid in the crockpot...not sure if it came from the ham or the sweet potatoes.  I don't remember where I found this recipe, but I've had it in my "to try" file for several years.

Chocolate Kahlua Pecan Pie

Chocolate Kahlua Pecan Pie

1 (9-inch) pie shell
3/4 cup sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
3 Tbsp Kahlua
1 tsp vanilla
1/4 tsp salt
1/2 cup milk chocolate chips
1 1/2 cups pecans, chopped

In a small saucepan combine the sugar, corn syrup and butter.  Cook over medium heat until butter melts and sugar dissolves.  Remove from heat and let cool for about 45 minutes.  Meanwhile, preheat the oven to 325^F.

Spread the milk chocolate chips in the bottom of the pie shell and set aside.

In a large bowl, combine the eggs, Kahlua, vanilla and salt.  Beat well.  Slowly pour the sugar mixture into the eggs, whisking constantly.  Stir in the pecans.  Pour gently into the pie shell over the chocolate chips.

Bake in the preheated oven for 50-55 minutes or until set and golden brown. Serve warm or chilled with a dollop of whipped cream.

Very good...but I guess I'm a purist.  I like my Pecan Pie without the chocolate.  :-)

Adapted from the Chocolate Bourbon Pecan Pie recipe at allrecipes.com

Hoppin' John

Hoppin' John

3 Tbsp bacon drippings
1 onion, chopped
1 stalk celery, chopped
4 Johnsonville Better with Cheddar Smoked Sausage links, sliced into 1/2" coins
1.5 cups cubed cooked ham
2 cups long-grain rice
Salt & Pepper to taste
1-2 tsp Cajun seasoning
1 Tbsp diced pickled jalapenos
4 cups chicken broth
2 cans Black-Eyed Peas (or equivalent amount of cooked, dried peas)

Cook onion, celery and smoked sausage coins in the bacon drippings in a very large skillet until the sausage starts to get browned.  Add the rice, salt, pepper, and Cajun seasoning and cook, stirring for about 3 minutes.  Add the chicken broth, jalapenos and black-eyed peas.  Bring to a boil, stirring occasionally.  Cover tightly and reduce heat to low.  Simmer 20-25 minutes or until the rice is completely cooked.

Yum!