Posted on 12/18/2010 5:40:18 AM PST by libertarian27
Merry 'Week Before' Christmas.
For the 2nd installment of the cooking thread I thought it would be great to have a hodgepodge of recipes for the upcoming 'Crunch Time' and Christmas week.
Have a delicious recipe for a quick meal during this hectic week? How about your most requested 'Party Food' that everyone says you must bring to the party? Have a favorite cookie, etc. recipe that you are cranking our batch after batch for family and friends? And everything else in between!
Here's the place to share your creations and get some food inspiration.
So easy and so good!
Cheesy Wine Chicken
4 boneless skinless chicken breasts pounded thin, cut in half
1 package sliced Swiss cheese
1 can cream of chicken soup
1/3 cup white wine (or apple juice)
1 package stovetop chicken stuffing mix (can use herb instead)
1 stick melted butter
In a small bowl, mix soup and wine. Grease a 9x13 baking pan. Lay chicken in pan. Add one slice of cheese to the top of each breast. Pour soup mixture on top of cheese. Cover all with dry stuffing mix. Drizzle top with melted butter.
Cover with foil and bake at 350 for about 45 minutes. Uncover and bake 10 more minutes.
Oops, bake the Chicken Tetrazzini at 400’ for 30 min.
Please add me to your ping list
There’s a GARDENING Ping list? I would love to be added if possible?
Oh YUM!
Here’s the one my friends/family always ask for every year:
Ginger Snaps
1 1/2 sticks room temperature butter
1/2 cup white sugar
1/2 cup light or dark brown sugar
1/4 cup molasses
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1/2 - 1 cup sugar on a plate.
Cream sugar/butter until light/fluffy (2-3 mins)
Add egg, molasses and vanilla - mix well
Gradually add dry ingredients- sifting as you add to combine until it forms sticky dough. Chill in icebox for about 20-30 mins.
When the dough has chilled roll into 1 inch balls and dip the balls into the sugar so they’re coated. Place them on a baking sheet about 2 inches apart and flatten with the bottom of a glass. (After awhile you may need to dip the bottom of the glass in sugar to keep the glass from sticking to dough as it gets warmer)
Bake at 350 for 12-15 mins- a little longer if you like them crisper.
Now- I use the spice measurements for a general rule. I make mine spicier by using 1-1/2 TBL cinnamon, 1 tsp cloves and 3-4 tsp ginger. You just have to decide what you like- my friends/family like em spicy! Add more or less to taste!
MERRY CHRISTMAS!
BROWN SUGAR SMOKIES
1 pound thin sliced bacon, cut each slice in thirds
1 package (14 ounce) Little Smokies sausage
1 cup brown sugar, or more to taste
Preheat oven to 375 degrees (400 degrees if you’re in a hurry). Use cold bacon as it is easier to work with. Wrap each sausage in 1/3 slice of bacon that has been patted in brown sugar. Secure with a toothpick and lay on a rack over a foil-lined baking sheet. You can add some brown sugar to the drippings and use the drippings to baste smokies as they bake. Bake until bacon is crisp; you can turn on broiler at the end to crisp more. Watch, do not let burn.
Sausages can be made the night before and placed in a bag.
Oreo Truffles
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted
(or white chocolate or even pb chips)
MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.
I'm so making those RIGHT NOW!
There's nothing more 'tried and true' than a FReeper recipe!
This sounds delicious I will have to try it. My wife will love it. She will eat anything that is chicken or contains chicken. She would have chicken for every meal if it were up to her.
The smell of your kitchen must be heavenly.
RIVERBEND CHICKEN
4 Boneless/skinless chicken breats
1 Bag frozen artichoke hearts
1 cup sundried tomatoes
1 container button mushrooms sliced
2 jars good alfredo sauce
1 cup bread crumbs
2 diced fresh tomatoes
1 package fettucine
Heat olive oil in a pan. Coat chicken breasts with breadcrumbs. Place in the pan with oil and cook until golden to medium dark brown on both sides.
While the chicken is cooking, pour the alfredo sauce into a sauce pan. Add artichokes, sliced mushrooms, and sundried tomatoes. Heat over warm heat.
While all the rest is cooking, add water and salt to a sauce pan and cook the fettucine until al dente.
Chop the fresh tomato.
When all are cooked, place some fettucine on a plate. Place a chicken breast on top of the fettucine. Ladle alfredo sauce over the top and sprinkle a few of the chopped tomatoes on top of it all.
If desired you can sprinkle a little parmesan on top as well.
Never had anyone walk away from this meal....and it is VERY filling.
Hope you like!
Thank you so much for the recap. Appreciate the time and effort you put forth in starting AND maintaining this thread!
Here’s a super easy and great tasting FUDGE recipe that’s made in the microwave:
(1) 12oz. package chocolate chips
(1) can SWEETENED condensed milk
7oz. jar of marshmallow cream (you’re only going to use 1/2 of the jar)
Line an 8-inch square pan with foil, making sure the foil extends over the edge for easy removal. Butter the foil. (I use Reynolds Non-Stick Foil.)
Combine chips and sweetened condensed milk in an eight cup microwavable measuring cup.
Melt in microwave for @2 minutes, stirring after each 30 second interval. It may take more or less time in your microwave. Just be sure not to let it burn!
Stir in 1/2 of the jar of marshmallow cream.
Add (1) cup chopped nuts, optional.
Pour into prepared pan. Cool. Refrigerate for several hours until firm. Remove, peel off foil and cut.
MERRY CHRISTMAS, libertarian27!!
She will love this! And it only takes like 15 minutes to put together...my favorite part! My kids beg me to make it.
If she likes chicken, she’ll *love* this one:
Chicken Picatta
4 boneless, skinless chicken breasts pounded pretty thin, cut in hals
1/2 c flour
1/2 tsp salt
dash garlic powder
couple of dashes of parmesan cheese
2 tbs butter
2 tbs olive oil
4 tbs marsalla cooking wine (can use cooking sherry too)
2 tbs lemon juice
capers
parmesan cheese
Melt butter & olive oil in a skillet. Combine flour, salt, garlic powder & parmesan. Coat chicken in this mixture and saute until browned on both sides. When done, remove from skillet & keep warm in oven. Loosen drippings in the pan. Add lemon juice, wine & capers to skillet (the kids pick out the capers, but screw ‘em. I love them and I’m the cook). Bring to boil and reduce abit until it starts to thicken. Return chicken to skillet, turning once to coat on both sides. Top with a little shredded paremsan. Serve with garlic & olive oil angel hair pasta (believe it or not, Pasta Roni boxed is the best out there).
Thanks so much for the recap list. Very handy.
Cut along each bone to make single ribs
Make a saltwater brine
1/2 cup salt dissolved in water
Soak ribs 4-8 hours in brine
After soaking layout on paper towels to dry
Deep fry at 320 deg for 11 min.
Enjoy.
This what we snack on waiting for Thanksgiving and Christmas dinner. Yes they are salty but good.
I haven’t been able to find basil, fresh or dried, for the past year or longer. What’s the deal? Guess I’ll have to start growing it again if I can find seeds.
http://www.penzeys.com/cgi-bin/penzeys/shophome.html
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysbasil.html
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