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Easy Cheesy Crock Pot Chicken

6 boneless skinless chicken breasts
salt and pepper to taste
1 teaspoon garlic powder
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (11 ounce) can of condensed cheddar cheese soup
1 (8 ounce) container of sour cream

Rinse chicken and pat dry.  Sprinkle with salt, pepper and garlic powder.  Place in crock pot.

In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cheddar cheese soup.

Pour over chicken.

Cook on low for 6 to 8 hours.  Stir in sour cream just before serving.  Serve over white steamed rice or cooked corkscrew noodles. 

Very yummy!

Serviceman's Fudge

I got some neat cookbooks from a friend the other day, and one of them is a homemade candy book. Copyright date is 1970, and Vietnam was raging at the time. Not so coincidentally, there are a lot of military and serviceman references in it. This recipe was made by a mother whose son was serving. He'd always write home to thank her for sending this, saying things such as, "Mom, that candy you sent was great. It tasted like home, and that means good". :-)

2c sugar
1c light cream or half and half
1T butter or margarine
1 1/2 squares unsweetened chocolate (I used dark chocolate buttons. I think using the unsweetened stuff would have worked much better)
2t vanilla
1 1lb pkg marshmallows
1c chopped walnuts (I left these out)
3c graham cracker crumbs

Combine sugar, half and half, butter and chocolate in a heavy saucepan (make sure the pan is BIG, because when you cook this, it bubbles up!), stirring constantly until sugar dissolves. Continue cooking over low heat until until mixture reaches soft ball stage (236 degrees on candy thermometer)

Immediately stir in vanilla, marshmallows, nuts and crumbs. Pour into a buttered 9x13 pan (I lined mine w/foil instead, and that worked great). The mixture will be pretty sticky when you put it in the pan. Let set until firm. If mailing, do not cut. Makes about 3 1/2 pounds.

This is really yummy!! Quite sweet though. The graham cracker crumbs will give it a texture that does not make it come out smooth, so it's not for you if you're looking for a creamy fudge. And I do strongly recommend you use the unsweetened chocolate. But it's really worth trying. Enjoy!! :-)

Snickerdoodle Blondies!!

Got this recipe from someone over at bakery. They're amazing. Enjoy!!

2 2/3 cup all-purpose flour
2t baking powder
1t cinnamon
1/4t ground nutmeg (although I use more because I *love* nutmeg...)
1t salt
2c brown sugar
1c softened butter
2 eggs, at room temp.
1T vanilla
2T white sugar
2t cinnamon
pinch of turbinado sugar (but if you don't have any, just skip it. I did.)

1. Preheat oven to 350 degrees. Lightly grease a 9x13 pan. Combine flour, baking power, cinnamon, nutmeg and salt and set aside.
2. In a large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
3. Stir in the flour mixture until well blended. Spread evenly in prepared pan. Combine the granulated sugar, cinnamon, and turbinado sugar in a little bowl. Evenly sprinkle cinnamon sugar mix over the top of the batter.
4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting (this is kind of important, because if you cut them too soon, they're still a bit soggy. They need to cool completely before you cut them. I tried too soon.)

Makes 20-24.

Oh. My. GOD are these good. And really easy. Enjoy!! :-)

deep freeze question

We have a chest freezer in the basement. I started stocking up on meat when it goes on sale. I never had a deep freeze before so I have a question about the meat. In December we got about 30 pounds of ground beef and broke them down into 1 pound bags. We splurged and got those bags that you can suction the air out of them with a little pump. I got them in the freezer the night before their expiration date. It was looking a little grayish on the outside but red inside.

Now the question, I went down tonight and was doing an inventory and noticed that the ground beef looks really dark. The blood in the bag looks brown yucky. Is it still ok? Is there a way to know if it is bad without thawing it?

One more, Does anyone have a link to a site that gives how long you can keep things in a deep freeze?

Thanks so much!


Chocolate Revel Bars

1 cup softened butter (that's 2 sticks)
2 1/2 cups flour, divided
2 cups packed brown sugar
2 eggs
2 t vanilla
1 t baking soda
3 cups oatmeal
1 1/2 cups chocolate chips
14 oz can sweetened condensed milk
2 T butter
1/2 cup chopped pecans
2 t vanilla

In a very large bowl, beat butter on hi speed until soft. Add 1/2 the flour, then add brown sugar, eggs, vanilla and baking soda. Beat until mixed, scraping bowl. Beat in remaining flour. Stir in oats and set aside.

In med saucepan, heat chocolate chips, cond. milk, & 2 T butter until melted, stirring occasionally. Remove from heat. Stir in nuts and 2 t vanilla (sometimes I add almond extract too...gives it a bit more dimension).

Press about 2/3 of the oaty mixture into the bottom of a greased 9x13 pan. Spread chocolate mixture over this, then drop the remaining oaty mixture by teaspoon on top (usually I have extra, so I make oaty cookies afterwards with the remainder). Bake at 350 for about 25 minutes, or until the oaty top is light brown (the chocolate will look moist). Cool completely before cutting.

It's comfort food season!

It's a cloudy, dreary, rainy and somewhat chilly day here. Perfect day for baking. And I'm out of flour...drat!!

Had just enough to make one loaf of banana bread. Wanted to make 2, but oh well. It'll have to wait until I can go shopping. Which I'd do if I had a car during the day. Drat again!

Well...in case you're home and it's dreary where you are and you *have* flour, here's my banana bread recipe.

Mer's Banana Bread

1/3 cup softened butter (1/3 cup is 5 1/2 T)
1/2 cup sugar
2 cups flour
1/2t nutmeg (maybe...see below)
pinch of salt
2 ripe bananas, mashed
1/2 cup chopped nuts (optional)
1 egg
1t vanilla
3t baking soda

In a mixing bowl, cream butter and sugar. Add egg and vanilla (I also add a splash of rum extract for a little kick). In a separate bowl, mix flour, baking powder, nutmeg and salt (I LOVE nutmeg so I add a bit more than the recipe calls for). Add flour mix and banana alternately to creamed mix. Fold in nuts. Pour into loaf pan (um, yeah. I love nutmeg, remember? So I sprinkle some on the dough too) and bake at 350 for 40-45 minutes, until a toothpick comes out clean.

Unfortunately, I only added one banana this morning purely by accident. Hopefully it still tastes okay. It's for my hubby to bring to work tomorrow. It sure did make my house smell good! :-)

Favorite Apple Recipes?

Okay so last night we spent most of the evening picking apples so you can all guess what I am doing today!  LOL  Give me your favorite apple recipes please!


German chocolate frosting

This is an improvisation of a recipe I found on a bag of coconut. My substitutions turned out *awesome* so I'll post how I made it as opposed to the actual recipe:

2 egg yolks
14 oz can sweetened condensed milk
1T butter
1 1/2 cup coconut
1/2 cup chopped pecans
1t vanilla

Beat egg whites, and add milk and butter. Cook over medium heat and stir CONSTANTLY for about 12 minutes, or until mixture thickens a bit. Remove from heat and add coconut, nuts and vanilla. Spread on cake.

Note: It is VERY VERY important to stir this constantly. If you don't, the bottom will burn. Mine did at first. But the results are *so* worth it! Yumma!
Original Chex Mix
6tablespoons butter or margarine
2tablespoons Worcestershire sauce
1 1/2teaspoons seasoned salt
3/4teaspoon garlic powder
1/2teaspoon onion powder
3cups Corn Chex® cereal
3cups Rice Chex® cereal
3cups Wheat Chex® cereal
1cup mixed nuts
1cup bite-size pretzels
1cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces

Preparation Directions:
1.Heat oven to 250°F. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
2.Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Microwave Directions: In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
A friend of mine has requested my recipe for German lasagna, so figured I'd post it here too. It's not a traditional lasagna, there's no red sauce. Instead, it's made with polish and kraut w/a white sauce. Sounds very different, but trust me, it's great!! Enjoy...

3/4 cup butter
3/4 cup all purpose flour
1T beef bouillon granules (or, sometimes I just crush a cube. Whatever works.)
2t onion salt
2t pepper, divided
2 1/4 cup milk
14 1/2 oz can chicken broth (or, you can just use chicken bouillon dissolved in water. I've done both)
1 pound fully cooked polish sausage or kielbasa, chopped
2 eggs
1 carton small curd cottage cheese
9 lasagna noodles, cooked and drained (I dry mine w/a paper towel too)
1 jar sauerkraut, rinsed and squeezed dry
2 cups monterey jack cheese, divided (I normally use 1/2 monterey jack and 1/2 mozz)

In a saucepan, melt butter. Stir in flour, bouillon (beef), onion salt, and 1t pepper until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add sausage; heat through. Combine eggs, cottage cheese and remaining pepper.

Spread 1 cup sausage mixture in a greased 9x13 baking dish. Layer with three noodles, 1/3 of the sausage mixture, half of the cottage cheese mixture and kraut and 3/4 cup cheese. Repeat layers. Top with remaining noodles and sausage mixture (dish is going to be WAY full and WAY WAY heavy).

Cover and bake at 350 degrees for 50-60 minutes or until bubbly. Sprinkle with remaining cheese. Bake 5 minutes longer, or until cheese melts. Let stand 15 minutes before cutting.

Yum-ola! :-)