4-6 boneless, skinless chicken
4 tablespoons butter, melted
1/2 cup Pure Maple Syrup
1/2 teaspoon grated lemon rind
1 teaspoon sea salt
1/2 teaspoon white pepper
2 teaspoons fresh lemon juice
- Preheat oven to 400 degrees.
- Place chicken pieces in a shallow buttered baking dish.
- Whisk remaining ingredients together until smooth.
- Pour evenly over chicken breasts.
- Bake uncovered 50 – 60 minutes.
- Baste occasionally.
This isn’t my normal homemade food fare, but it was soooooooooooooooo good I couldn’t resist it. I made this while we we are in the middle of the big cross country move prep and it truly was a godsend of comfort food during the first cold front too.
FRANKS & BEANS CORNBREAD CASSEROLE
1 package Hillshire Cheddar ‘lil Smokies
28 ounce can Maple baked beans
1 tablespoon Frank’s Hot Sauce
1 JIFFY corn muffin mix
1/2 cup water
3/4 cup shredded Cheddar cheese (split 1/2 + 1/4)
- Preheat oven to 400 degrees.
- Mix together the baked beans, lil smokies and hot sauce.
- Spray 1 1/2 quart casserole with PURE.
- Pour in bean mixture and bake 15 minutes.
- In a mixing bowl mix together the corn muffin mix, water and 1/2 cup cheese.
- Spread over top of bean mixture.
- Top with cheddar cheese.
- Bake 15 more minutes or until golden.
- Let stand 10 minutes before serving.
GRANDMA’S OLD FASHIONED BROWNIES
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick butter, softened
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 2 JUMBO eggs, room temperature
- 1 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup chopped walnuts
- 6 ounces milk chocolate, coarsely chopped
- Preheat the oven to 325 degrees .
- Butter an 8×8 baking pan, heavily dust the inside of the pan with cocoa and tap out the excess. Place the pan on a baking sheet.
- Whisk the flour, cinnamon and salt together.
- Melt the butter in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and sift the cocoa and espresso powder over it. Continue to cook, constantly stirring, until the butter is melted and the cocoa and espresso powder are well blended. Remove from the heat and cool several minutes.
- Whisk eggs into the saucepan one at a time. Next, stir in the sugar and vanilla. Don’t beat anything too vigorously or you’ll add air bubbles to your batter. Followed with the dry ingredients and nuts. Scrape the batter into the pan.
- Bake for 30 minutes, at which point the brownies will still be gooey but done to the toiuch on top. Let the brownies cool for at least 30 minutes.
- Turn the brownies out onto a rack and then invert onto a cutting board.
- Cool completely before cutting into squares.
- Frost with chocolate butter cream if you like or sprinkle with powdered sugar.
“I’d gladly pay you Tuesday for a hamburger today.” ~ Wimpy
I recently heard on a radio station that May 28th is National Hamburger day. I thought it would be a good time to share a recipe and make burgers. So, I started researching it and the ONLY consensus I can find is that May is National Hamburger MONTH
. I found some sites listed National Hamburger day as May 28th, July 28th and even December 21st. I did find a site
that seems to have a very comprehensive list of holidays and seems like a great reference. Another fun site is the History of the Hamburger
~ anything you ever wanted to know about burgers, but were afraid to ask. All this aside, here is my recipe for our favorite burgers.
GARLIC & HERB BURGERS
1 pound ground round
1 JUMBO egg
1 stale & dried slice of San Francisco Sourdough Bread, crumbed
1 package Good Seasons Garlic and Herb dressing mix
- Mix all the ingredients together with your hands until well blended.
- Form patties.
- Chill for 24 hours before preparing.
- Add sharp cheddar cheese, mayo, sweet and sweet red red onion relish, a tomato slice and red onion slice.
SWEET RED, RED ONION HAMBURGER RELISH
1/2 cup light brown sugar
1 tablespoons kosher salt
1/2 teaspoon ground cloves
1/2 cup apple cider vinegar
1 large red onions, chopped small
2 large sweet pickles, chopped small
- Combine the sugar, salt, cloves and vinegar in a small saucepan and bring to a boil stirring constantly until sugar dissolves.
- Add onion and pickles and blend well.
- Reduce heat and and cook a few minutes more until onion is translucent and tender.
- Remove from heat and cool.
- Keep chilled in refrigerator for up to a week.
The picture turned out a little blurry, but it didn’t affect the flavor at all!
CHOCOLATE OATMEAL RAISIN BARS
1 1/2 cups butter, softened
1 bag (12 oz) milk chocolate chips
1 can Eagle Brand condensed milk
1 cup packed brown sugar
1 cup flour
4 packages instant maple brown sugar oatmeal, dry
1/2 cup golden raisins
1/3 cup Heath Bar toffee bits
1/4 cup crushed walnuts
1/2 tsp salt
1/4 tsp baking soda
- Mix together using your hands: 2 sticks butter, brown sugar, flour, oatmeal, salt, and baking soda.
- Place 1/2 of this mixture in a greased 8×8 pan. Pat down.
- In a medium saucepan melt 1 stick butter. Add the chocolate chips and condensed milk. Stir until smooth. When melted add the toffee, nuts and raisins.
- Pour over mixture in pan.
- Take remaining oatmeal mixture and put over top, patting down.
- Bake at 325º for 20-25 minutes.
- Cool completely before cutting.
- Store in a cool place (frig is best in an air tight container).
Let me warn you these are very rich and should be cut into small pieces. They are like a rich fudge.
Joy of desserts hosts Vintage Recipe Thursday.
1 Devil’s food chocolate cake mix
1 small instant JELL-O cheesecake pudding mix
8 ounces sour cream
1 1/2 cups milk chocolate chips
1/4 cup oil
1/2 cup Kahlua
- Preheat oven to 350 degrees.
- Mix all ingredients together by hand (like you would brownies).
- Pour into a greased and floured Bundt pan.
- Bake 45 minutes or until toothpick comes out clean.
- Cool 20 minutes. Invert onto a plate.
- Serve with fresh whipped cream.