February 29, 2012

Twix Bars

*Recipe from "Goodies from the Goodey's"
Photo courtesy of Pinterest

3/4 c butter
3/4 c sugar
2 cups flour
Cream sugar and butter. Add flour and mix well. Press into a 9x13 pan. Bake at 350 degrees for 18 to 20 minutes-do not over bake. (you want no brown on the crust.)

1/4 c butter
1/2 c brown sugar
1 can sweetened condensed milk
2 Tbsp. l
light corn syrup
Over medium heat combine and boil 5 minutes. Stir constantly. Watch careful to not burn. Remove from heat and add 1 tsp. vanilla. Pour over crust. Refrigerate until cool.

Chocolate Top
1 bag chocolate chips
Melt on low heat and pour over caramel. Let set.

Rate It!
Jen: 8
Kiley: 7
Madee: 7
Destrie: not good

February 27, 2012

Butter Cream Chicken

Recipe and Photo from Jami Cooks It Up!

4 chicken breasts
1 1/2 sleeves Ritz Cracker, ground into crumbs
Olive Oil
1 C chicken broth
4 T butter
1 C + 2 T half and half, divided
1/2 t thyme, dried
2 T cornstarch
salt and pepper

1. Cut your chicken up into chunks with some kitchen scissors.
2. Place your chicken into a gallon sized ziploc bag and seal the bag. Pound the chicken flat with a meat mallet.
3. Grind the Ritz Crackers into crumbs in a small food processor. Place them in a shallow pan, I find a loaf pan to work best for this step.
4. Press each chicken piece into the crumbs, being sure to coat both sides generously. Place each coated chicken piece on a plate.
5. Heat a large skillet over medium high heat. Once it is good and hot, pour about 5 tablespoons Olive Oil into your pan.
6. Let your oil heat up just for 30 seconds or so, and then put the chicken carefully in the pan. You'll need to cook the chicken in two batches.
7. Let the chicken cook until it's nice and golden brown on the bottom, should take about 3-4 minutes. Turn each piece with a fork and allow it to cook on the other side. The chicken is done when it's no longer pink inside.
8. Remove the chicken to a separate plate and cook your second batch of chicken, adding another few tablespoons of oil to the pan before you add the chicken. When second batch is cooked,remove from pan.
9. Add 4 tablespoons of butter and 1 cup chicken broth to the pan allowing the butter to melt. Whisk the mixture around a bit, scraping the bottom of the pan to break the crispy pieces loose.
10. Add 1 cup half and half and 1/2 teaspoon of dried thyme. Whisk it around to incorporate and allow it to come to a boil.
11. Into a small bowl pour 2 tablespoons half and half and 2 tablespoons cornstarch. Stir it around until smooth.
12. Pour the cornstarch mixture into your pan and stir it with a whisk. Allow it to return to a boil...as it heats it will thicken into a nice smooth sauce.
13. Remove it from the heat, give it a taste and add a bit of salt and pepper.
14. Serve sauce over chicken.

Rate It!
Jen: 8.5
Kile: 9
Kiley: 7
Madee: 7
Destrie: we should have this every day!!

February 15, 2012

Idaho Sunrise or Egg Stuffed Baked Potato

Recipe inspired by The Village Cook

Recipe and photo found on Our Best Bites

baked potatoes, slightly cooled
melted butter
kosher salt and black pepper
shredded cheese-I used cheddar
Hormel Real Bacon Bits

Preheat oven to 350 degrees.

Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use.

Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add bacon. Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired.

Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.

Rate It!
Jen: 7.5
Kile: 7
Kiley: don't ask me..I hate eggs and potatoes
Madee: 6.5
Destrie: ok

February 10, 2012


Recipe slightly adapted from: Get off your butt and Bake

4 to 6 skinless, boneless chicken breasts
4 to 6 slices Swiss or Provolone cheese
4 to 6 thin slices smoked ham
1/4 to 1/2 cup all-purpose flour to shake the chicken in.

Place chicken breasts between sheets of plastic wrap. Using a mallet, pound each chicken breast to 1/4-inch thickness. Season each piece on both sides with salt and pepper. Place 1 cheese slice (Swiss or Provolone) and 1 ham slice on each breast. Roll up each breast (tucking loose ends in if necessary) and using a toothpick, secure the end. Dredge each in flour & shake off any excess. In a skillet, add a few tablespoons of oil and turn your heat to med/high. When the oil is hot, carefully place your chicken rolls in the skillet and brown both sides of the chicken until nice and golden brown.

Place Chicken in Crockpot.

Mix 2 cans of soup and 1 can of milk and 1 cup sour cream together and pour it over the chicken.

Cook 5-6 hours on low.

Rate It! (coming soon!)

February 6, 2012

Healthy Cashew Chicken

3/4 C orange juice
1/3 C agave nectar
1/4 C soy sauce (can use low sodium)
1 Tbsp cornstarch
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp pepper
2 Tbsp olive oil, divided
4 green onions, chopped
2 large carrots, julienne
1 celery stalk, sliced
4 boneless, skinless chicken breasts, cut into 1 inch squares
1 cup cashews

In a bowl, combine juice, agave nectar, soy sauce, cornstarch, and seasonings.
In a wok or large skillet, heat 1 Tbsp oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside.
In same skillet, heat another Tbsp of oil until smoking and stir-fry chicken chunks until browned and tender. Add cooked vegetables, cashews, and sauce mixture. Continue cooking until sauce bubbles and thickens. Serve over brown rice.

Per serving: 256 calories, 15g protein, 31g carb

Recipe and photo from: What's Cooking With Ruthie

Rate It!
Jen: 8
Kile: 7.5
Kiley: 6
Madee: 8
Destrie: not good