Friday, August 27, 2010

Soy-Garlic Chicken

You'll need

6 chicken breasts, skinless and boneless
1 can (8 ounces) tomato sauce
1/2 cup soy sauce
1/4 cup packed brown sugar
2 teaspoons minced garlic


Place chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar and garlic; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer reads 180°. Yield: 6 servings.

Tuesday, August 24, 2010

English Muffin Bread

English Muffin Bread
3 c. flour
2 1/2 t. yeast (or 1 packet)
2 t. sugar
1 t. salt
1/8 t. baking powder
1 c. milk
1/4 c. water
Corn meal, for dusting the pan
1. In a mixing bowl, combine 2 c. flour, yeast, sugar, salt and baking powder. Mix for 1 minute.
2. While flour is mixing, pour milk and water into a small saucepan. Heat over low heat until warm, about 2 minutes (I did this in the microwave for 45-60 seconds). Pour into mixing bowl and beat for 2 minutes.
3. Add remaining cup of flour, 1/2 a cup at a time, and mix for 3-5 minutes (or knead by hand for 5-7 minutes). Dough will be somewhat sticky.
4. Grease a loaf pan and sprinkle with cornmeal (I used a 91/4 x 51/4 x 31/4 inch loaf pan). Spread dough into pan, cover and let rise for 45 minutes. (I preheated my oven to warm, then turned it off. I put the loaf in the front of the oven and cracked the oven door. It only took 30 minutes for the bread to raise. I also let it raise until it reached the top of the loaf pan.)
5. Bake at 400 degrees for 20-25 minutes, until golden brown.
According to Kate you can use this recipe for making traditional English muffins if you’d like. Add an extra 1/2 c. of flour to the dough and shape on a well-floured surface. Let rise on a cookie sheet and bake for 10-15 minutes. You should get about 6 muffins.

{This recipe comes from Kate @}

Gingerbread Cupcakes

{Image Credit: Laura @ RealMomKitchen}

Gingerbread Cupcakes
  • 1 box spice cake mix
  • 3 eggs
  • 1/3 cup molasses
  • 1/3 cup oil
  • 1/2 cup milk
  1. Mix together cake mix, eggs, molasses, oil and milk.
  2. Pour into paper liners and fill 3/4 full.  (I did 18 cupcakes)
  3. Bake at 350 degrees for 15-18 minutes until the cake springs back when lightly touched.
  4. Cool completely before frosting
Brown Sugar Cream Cheese Frosting
  • 1/2 cup butter
  • 8 ounces cream cheese, softened
  • 1 cup packed light brown sugar (make sure it is fresh)
With a mixer, blend cream cheese and butter until smooth and creamy.  Mix in brown sugar until creamy.
Cream Cheese Frosting
  • 1 (8 oz) package cream cheese at room temperature
  • 1/4 C butter (1/2 stick) at room temperature
  • 4 C sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
  • 1 tsp vanilla
Mix cream cheese and butter until smooth and creamy. Mix in vanilla. Mix in powdered sugar, one cup at a time.

Costa Vida Chicken

{Image Credit: Laura @ RealMomKitchen}

  • 1 (16 oz.) bottle Kraft Zesty Italian Dressing
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 3 cloves garlic, minced
  • 5 skinless, boneless chicken breast
Cook all together in a crock pot on low for 4 hours, shred meat and cook 1 additional hour. (This recipe makes a lot so you can do have or freeze the leftovers for another meal)

*Thanks goes to Laura over at RealMomBlog for this recipe!*

Over The Top Reese's Peanut Butter Cup Cookies

Over the Top Reese’s Peanut Butter Cookies {recipe from Laura @ RealMomKitchen}

3/4 cup butter, softened
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 large eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
1 1/2 cup milk chocolate chips
32 mini Reese’s peanut butter cups, each cut into 4 pieces

Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
Using and ice cream scoop, scoop dough (these are big cookies). Place 6 scoops of dough on ungreased cookie sheet. Use your hand and slightly flatten each scoop of dough. Cook for 12 minutes at 350.
Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven for 2 more minutes. Cool on baking sheet 2 minutes before placing on cooling rack. I think these cookies are best eaten warm. However, the still taste great the next day. Are best if eaten no later than the day after baking. Makes 18 cookies.

Monday, August 23, 2010

Baked Pork Chops and Gravy {Campbell's Recipe}

Image Credit

1 egg, beaten
2 tablespoons milk
6 boneless pork chops, 3/4-inch thick
2 tablespoons all-purpose flour
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
1 (10.5 ounce) can Campbell's® Turkey Gravy

Beat the egg and milk in a shallow dish with a fork or whisk. Coat the pork with the flour. Dip the pork into the egg mixture. Coat with the stuffing. Place the pork onto a baking sheet. Bake at 400 degrees F for 20 minutes or until the pork is cooked through. Heat the gravy in a 1-quart saucepan over medium heat until it's hot and bubbling. Serve the gravy with the pork.

{This recipe is an adapted version of this one.}

Gravy Baked Pork Chops

4 (1 1/4 inch thick) pork chops
garlic salt and pepper to taste

shake or two of onion powder
1 tablespoon butter
3/4 cup milk
1/4 cup water
1 (10.75 ounce) can condensed cream of mushroom soup

Preheat oven to 350 degrees F (175 degrees C).
Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
Bake at 350 degrees F (175 degrees C) for 45 minutes.

Thursday, August 19, 2010

Peanut Butter Cup Cookies {Quaker Oats Recipe}


1-1/2 cups firmly packed brown sugar
1/2 pound (2 sticks) margarine or butter, softened
3/4 cup peanut butter (not reduced-fat)
2 eggs
2 teaspoons vanilla
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt (optional)
2 cups Quaker® Oats (quick or old fashioned, uncooked)
One 9-ounce package miniature peanut butter cup candies, unwrapped, cut into halves or quarters (about 35 candies)


Heat oven to 350°F. In large bowl, beat sugar, margarine and peanut butter until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa, baking soda and salt; mix well. Add oats and candy; mix well.

Drop dough by level 1/4 cup portions 3 inches apart onto ungreased cookie sheets.

Bake 12 to 14 minutes or until cookies are slightly firm to the touch. (Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Makes 3 dozen cookies.

Wednesday, August 18, 2010

Soft Bread Sticks {King Arthur Flour Recipe}


1 1/2 cups lukewarm water
3 tablespoons olive oil, plus additional for drizzling
1 1/4 teaspoons salt
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
4 teaspoons Pizza Dough Flavor, optional
Pizza seasoning or Italian seasoning, to sprinkle on top


1) Lightly grease an 18" x 13" pan (half sheet pan), and drizzle 1 to 2 tablespoons olive oil in the bottom.
2) Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.
3) Scoop the sticky batter into the prepared pan, spreading it nearly to the edges. Oiling your fingers helps with the job.
4) Use a rolling pizza wheel or knife to score the dough in 3/4" to 1" wide crosswise strips, to make 13"-long strips. Score the dough once lengthwise, so that you now have 6 1/2"-long strips. Cover the pan, and let the dough rise at room temperature for 60 minutes, till it's become puffy.
5) While the dough is rising, preheat the oven to 375°F.
6) Drizzle the dough lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired.
7) Bake the bread till it's a very light golden brown, about 25 minutes.
8) Remove it from the oven, and carefully lift it out of the pan onto a rack.
9) As soon as you can handle it, cut the dough along the score lines. A pair of scissors works well here.
10) Place the bread sticks back on their baking pan, on edge. You can put them close together. Return them to the oven, and bake for 5 minutes (for soft bread sticks), or 10 minutes (for bread sticks that can stand up to a stiffer dip).
11) Remove them from the oven, and serve warm, or at room temperature.

Yield: about 3 dozen bread sticks.

Thursday, August 12, 2010

Sweet Potato Cheesecake

Sweet Potato Cheesecake
For the crust:
35 ginger snaps, crushed
1/4 cup of pecans, finely chopped
1 stick of butter (113.4 grams), melted

For the cheesecake:
3 8oz. packages of cream cheese, room temperature
3 eggs, room temperature
2 tablespoons of maple syrup
3/4 cup of brown sugar
1 cup of cooked, mashed sweet potato
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of allspice
1 teaspoon of vanilla
1 teaspoon of lemon juice
2 tablespoons of flour

For the topping:
1 cup of sour cream
1/2 teaspoon of vanilla
1/2 teaspoon of cinnamon
1/2 teaspoon of ginger
1/2 teaspoon of nutmeg
1/2 cup of chopped pecans
3 tablespoons of maple syrup
1 tablespoon of brown sugar

1. Preheat the oven to 325 degrees
2. To make the crust, mix together the crushed ginger snaps, chopped pecans and melted butter.
3. Press the crust into a 9-inch spring-form pan, evenly covering the bottom and going up the sides about 1/4 of an inch.
4. Place in the fridge or in near an open window with a cold breeze.
5. To make the batter, using a mixer or a strong blender, throw in the softened cream cheese and eggs. Mix until smooth and combined.
6. Add the sugar, the maple syrup, the sweet potato, the spices and the flour, and blend until smooth. (Don’t mix it too long or too many cracks will appear on top when it bakes.)
7. Pour into spring-form pan, and bake for 45 minutes. Cheesecake will be done when the sides are set and the center is still a big jiggly. Turn off the oven, and then leave the cheesecake in the oven with the door open for about half an hour.
8. To make the topping while the cheesecake bakes, place 1/4 cup of chopped pecans in a heated dry iron skillet, and toast for about five minutes.
9. Mix the sour cream, vanilla, spices, syrup and sugar together. Add the pecans.
10. Take cheesecake out of the oven, spread on the topping, and let sit for another half hour.
11. Chill in the refrigerator for 4 to 8 hours and then serve.
Notes: A 1-pound sweet potato cooked in the oven at 425 degrees for a little over an hour will yield enough for the recipe. Alternatively, you can use canned sweet potato. The topping and crust are purely optional. If you bake without a crust, baking time will be about 35 minutes.

{Stumbled across this blog: and found this delicious recipe for Sweet Potato Cheesecake.}

"Southern" Cornbread

  • 2 cups cornmeal
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons baking powder
  • 2 eggs
  • 1 cup margarine, melted
  • 4 cups buttermilk
  • 1/4 cup corn oil

  1. In a large bowl mix together the corn meal, flour, salt, and baking powder.
  2. In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
  3. Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
  4. Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
  5. Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Poppy Seed Chicken Casserole

Image and video hosting by TinyPic

6 boneless, skinless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup or so milk, half-and-half or heavy whipping cream
8 ounces cream cheese, (cut into cubes if cold)
1 tablespoon fresh minced garlic
1/4 teaspoon fresh ground pepper
pinch of salt
1/2 teaspoon onion powder
1 tablespoon parsley
1/4 - 1/2 teaspoon paprika
2 tablespoons poppy seeds
2 sleeves Ritz Crackers, coarsely crushed
3/4 cup melted butter

Sear chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop or shred, into bite-sized pieces and place in a bowl. Combine cream of chicken, milk (or half-and-half) cream cheese, garlic, pepper, salt, onion powder, parsley, paprika and poppy seeds. Pour on top of shredded chicken, stirring together. Combine melted butter with 2 sleeves crushed Ritz crackers and evenly spread on top of chicken mixture, that has been poured into a greased baking dish. Bake in 350 degree preheated oven for about 30 minutes or until hot and bubbly.

(You can cover the casserole for the first 15 minutes or so with tinfoil, and then pull it off and turn your oven up, to ensure it cooks thoroughly without burning the top.)

Wednesday, August 11, 2010

Tuna Fish Patties {just like my mom makes}

2 cans tuna fish, drained
1 egg
1/2 sleeve saltines, crushed
salt and fresh ground black pepper

Combine all ingredients until mixed thoroughly. If too thin/sticky, add more crackers, if too dry, add another egg. Form into patties and drop onto hot frying pan that has a pat or two of butter on it. Cook until done, serve with lemon wedges to squeeze on top.

We eat these with some sort of pasta or rice, like Parmesan noodles.

Taco Soup

1 pound ground beef
1 [16 oz.] can kidney beans
1 [8 oz.] can tomato sauce
1 chopped onion
1 package taco seasoning
3 cups water

In a large stockpot, cook the hamburger with the onion. Add water and tomato sauce. Add kidney beans, including juice. Add taco seasoning and cook for half hour or until beans are tender. Once dished into serving bowls, top with grated cheese and/or sour cream.

{This recipe belongs to Jake's Aunt Nancy.}

Peanut Butter Cookies

1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 teaspoons baking soda
1 teaspoon vanilla extract
1 cup white sugar
2 eggs, well beaten
3 cups sifted flour
1/2 teaspoon salt

Cream the shortening thoroughly. Add the sugar gradually, followed by eggs and peanut butter. Sift flour, soda and salt, add gradually mixing well. Shape into balls the size of a walnut, place on cookie sheets and flatten with a fork to about 3/4 inch thick. Bake at 400 for about 10 minutes (or until browned).

Monday, August 9, 2010

Mini Cheesecakes with Apricot Jam {Martha Stewart's Fancy Cupcakes Recipe}

Mini Cheesecakes with Apricot Jam

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{Makes 18}


3/4 cup crumbled chocolate-wafer cookies (about 18 cookies)
  • 1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
  • 1 1/2 ounces (3 tablespoons) unsalted butter, melted
  • 1 pound cream cheese, softened
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs, lightly beaten
  • 1/2 cup sour cream
  • Pinch of salt
  • 1/2 cup apricot jam


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
  2. Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
  3. Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
  4. Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake. Cheesecakes will keep, covered and refrigerated, for up to 3 days.
{You can see the recipe here, at Martha Stewart Weddings.}

Buttermilk Cupcakes in a Jar {Martha Stewart's Fancy Cupcakes Recipe}

  • Buttermilk Cupcakes in a Jar
  • Image and video hosting by TinyPic
  • {Makes 20}
  • Vegetable-oil cooking spray
  • 1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for muffin tins
  • 1 1/4 cups granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup plus 2 tablespoons warm water
  • 1/2 cup plus 2 tablespoons buttermilk
  • 1/4 cup plus 1 tablespoon vegetable oil
  • 1 teaspoon pure vanilla extract

  • 12 ounces cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 1 cup plus 2 tablespoons confectioners' sugar
  • 1 1/2 tablespoons whole milk
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/2 cups raspberry jam


  1. Make the cupcakes: Preheat oven to 350 degrees. Coat 2 standard muffin tins with cooking spray, dust with flour, tap out excess. Sift flour, granulated sugar, baking soda, baking powder, and salt into a mixer bowl. Add egg, yolk, water, buttermilk, oil, and vanilla to bowl; beat on low speed until smooth, about 3 minutes.
  2. Divide batter among 20 muffin tins, filling each cup about 2/3 full. Bake, rotating tins halfway through, until cupcakes are golden brown and a tester inserted into centers comes out clean, about 17 minutes. Let cool in tins placed on wire racks for 15 minutes, then turn cupcakes out onto racks, and let cool.
  3. Make the frosting: Beat cream cheese, butter, and confectioners' sugar with a mixer on medium-high until smooth. Beat in milk and vanilla.
  4. Spoon 2 tablespoons jam into the bottom of each jar. Place cupcake on top, then top with 2 tablespoons frosting. Cupcakes can be stored for 1 day.
{You can see the recipe here, at Martha Stewart Weddings.}

Sloppy Joe's {closest to the way my mom makes them}

  • 1 pound ground beef or ground turkey
  • 1 cup tomato sauce
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 4 hamburger buns

In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve on buns.