Saturday, March 29, 2008

Peanut Butter Balls

Peanut Butter and Chocolate-need I say more?
Bethany, this one's for you!

2 c. crushed graham crackers
2 c. powdered sugar
2 c. peanut butter (creamy or chunky, your choice)
1/4 c. butter (barely melted in the microwave)
Dipping chocolate

Mix together the first 4 ingredients as you would a pie crust. Chill in the fridge for at least 1 hour.

Melt the dipping chocolate. Roll peanut butter mixture into small balls, and dip into the chocolate. Allow to set on wax paper. Chill until served.

Monday, March 24, 2008

Aussie Chicken

4 Boneless Skinless Chicken Breasts
2 tsp. seasoning salt
½ c. prepared mustard
½ c. honey
¼ c. corn syrup
¼ c. mayo
6 slices bacon cooked/chopped (I used real bacon bits)
2 c. Colby jack shredded cheese
1 T. Dried onion flake

Preheat oven to 350. Salt Chicken with season salt. Bake 30 minutes.

Mix mustard, honey, corn syrup, mayo and dried onion flakes to create sauce.

Place cooked chicken in baking dish. Cover with sauce mixture. Crumble bacon over chicken pieces. Top with cheese. Bake an additional 15-20 minutes, until cheese is melted. Serve with rice or potatoes.

Tuesday, March 18, 2008

Quick and easy bread

I love this recipe. You can have a nice loaf of bread in about 45 minutes, start to finish. My good friend Holly gave me this recipe. I will say that to me, it's not the best bread I've ever had, but I make it at least once a week just because it is so fast. Plus it's great for french toast. I'll usually use it for dinner one night and use the second loaf for french toast a few nights later.

2 cups warm water
2 Tablespoons yeast (yes, TABLESPOONS!)
2 T. sugar (I put 4T though)
1 T. salt
5 to 6 cups flour

pour warm water in a metal bowl (metal is best for bread since it retains heat). Dissolve yeast in the water. In another bowl (I just add this directly to the water) mix flour (I add 1/2 and then slowly add the rest small increments at a time), sugar, and salt.

I mix all of this using a wooden spoon. After almost all the flour is added I just put it on the counter and knead in the rest of the flour until the dough is a good consistency. You could easily make this in a Bosch though, or some other mixer.

Let dough sit for 15 minutes. It should raise pretty well. This is part of the reason I add more sugar. Sugar (or any sucrose) is what reacts with yeast to make it rise.

Form into whatever kind of bread you want. I make 2 french bread style loaves. You could make bread sticks or bread bowls too.

Bake at 425 for 10 to 15 minutes. I turn the oven to 400. I find that my bread bakes better at a lower temp here at 7000 ft.

so, there it is! I hope you guys like it.

Monday, March 10, 2008

Lemonade Ice Cream Pie

Quick and Delicious!
Great summer treat with only a few ingredients required.

1 graham cracker piecrust
1-1.5 quarts vanilla bean ice cream
6 oz. frozen pink lemonade-concentrate
Pink food coloring

Mix ice cream and lemonade concentrate in mixer or food processor. Add pink food coloring until desired color. Pour mixture into graham cracker piecrust. Place in freezer for two hours to set. Thaw before serving.

Monday, March 3, 2008

Creamy Lemon Chicken

I saw this while blog hopping recently and we tried it out yesterday...delicious! And way easy!

1 package chicken tenders (I used 4 large chicken breasts)
2 Tbls lemon juice
1 cup heavy whipping cream
2 Tbsp grated lemon peel
2 Tbsp white grape juice concentrate
6 thin pats butter
Parmesan cheese
salt and pepper
Cooked Rice (2 cups for 4 people)
Cook chicken in buttered saucepan until cooked. Place in a casserole dish and set aside. In the same saucepan, add the lemon juice, lemon peel, and white grape juice concentrate. Keep heat on low and add heavy cream. Add salt and pepper to taste. When heated through, pour sauce over chicken. Put pats of butter on top of chicken, and generously shake Parmesan cheese over it. (Really, be generous!!! I usually use about 2 cups!)
Place under the broiler for 5-7 minutes, until top is a light golden brown. Serve over rice.