Category: RECIPES

SPICY PINK LEMON CHICKEN

4 to 6 chicken breasts
1 (6 oz.) can frozen pink lemonade, thawed
2 tablespoons brown sugar
2 tablespoons ketchup
1 tablespoon APPLE CIDER vinegar
2 tablespoons cornstarch
2 tablespoons cold water

  • Arrange chicken breasts in the bottom of a slow cooker.

  • Combine the lemonade concentrate, brown sugar, ketchup and apple cider vinegar until well blended.

  • Pour over chicken breasts.

  • Cover and cook on low for 4-5 hours depending on thickness of meat.  If in a hurry you can use tenders and cook for half the time.

  • Remove chicken pieces from crockpot and keep warm.

  • Transfer liquid to a saucepan and simmer over medium heat.

  • Whisk together the cornstarch and cold water until well blended.

  • Gradually add the cornstarch mixture to the lemonade mixture, stirring constantly.

  • When thickened, serve over chicken. 

CHEX PARTY MIX

CHEX PARTY MIX

3 cups corn CHEX cereal

3 cups wheat CHEX cereal

3 cups rice CHEX cereal

1 cup salted, roasted peanuts

1 cup pretzel sticks

1 stick butter

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

  • Preheat oven to 250 degrees.
  • In a large mixing bowl toss cereals and nuts together.
  • In a small saucepan melt butter.
  • Whisk in Worcestershire sauce and seasonings until well blended.
  • Pour over cereal and nuts and toss until evenly coated.
  • Spread on a large cookie sheet.
  • Bake for 30 minutes, stirring often until crisp.

SPICY PINK LEMON CHICKEN

    4 to 6 chicken breasts
    1 (6 oz.) can frozen pink lemonade, thawed
    2 tablespoons brown sugar
    2 tablespoons ketchup
    1 tablespoon APPLE CIDER vinegar
    2 tablespoons cornstarch
    2 tablespoons cold water

    • Arrange chicken breasts in the bottom of a slow cooker.

    • Combine the lemonade concentrate, brown sugar, ketchup and apple cider vinegar until well blended.

    • Pour over chicken breasts.

    • Cover and cook on low for 4-5 hours depending on thickness of meat.  If in a hurry you can use tenders and cook for half the time.

    • Remove chicken pieces from crockpot and keep warm.

    • Transfer liquid to a saucepan and simmer over medium heat.

    • Whisk together the cornstarch and cold water until well blended.

    • Gradually add the cornstarch mixture to the lemonade mixture, stirring constantly.

    • When thickened, serve over chicken. 

    BANANA RAISIN NUT BREAD

    BANANA RAISIN NUT BREAD OR CAKE
    1 cup packed brown sugar
    1 cup butter, 1/2 soft & 1/2 melted
    2 jumbo eggs
    2 tablespoons cinnamon
    1/2 cup golden raisins, currants or craisins
    1/2 cup crushed walnuts
    2 large, RIPE bananas
    1/2 cup sugar
    2 cups flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda

    • Combine the melted butter, brown sugar and bananas in a sauce pan.
    • Cook until smooth and then add nuts and raisins.
    • Stir until well coated & set aside to cool.
    • Cream softened butter, sugar and eggs until fluffy.
    • Sift together flour, baking powder, baking soda and cinnamon.
    • Add this to the creamed mixture gradually until well blended.
    • Add cooled banana mixture.
    • Pour into greased and floured pan(s)*
    • Bake at 350 degrees for 45+ minutes.

    *This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

    FROSTING (optional)
    8 ounces cream cheese, softened
    1/4 cup butter, softened
    juice of 1 small lemon
    1 teaspoons pure vanilla extract
    1 1/2 cups powdered sugar

    • In a medium bowl beat cream cheese and butter until smooth.
    • Add lemon juice and vanilla. Beat until blended.
    • Add powdered sugar gradually until well blended and smooth.
    • Refrigerate 1 hour to set icing before serving.

    BANANA RAISIN NUT BREAD OR CAKE – RECIPE REWIND

    BANANA RAISIN NUT BREAD OR CAKE
    1 cup packed brown sugar
    1 cup butter, 1/2 soft & 1/2 melted
    2 jumbo eggs
    2 tablespoons cinnamon
    1/2 cup golden raisins, currants or craisins
    1/2 cup crushed walnuts
    2 large, RIPE bananas
    1/2 cup sugar
    2 cups flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda

    • Combine the melted butter, brown sugar and bananas in a sauce pan.
    • Cook until smooth and then add nuts and raisins.
    • Stir until well coated & set aside to cool.
    • Cream softened butter, sugar and eggs until fluffy.
    • Sift together flour, baking powder, baking soda and cinnamon.
    • Add this to the creamed mixture gradually until well blended.
    • Add cooled banana mixture.
    • Pour into greased and floured pan(s)*
    • Bake at 350 degrees for 45+ minutes.

    *This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

    FROSTING (optional)
    8 ounces cream cheese, softened
    1/4 cup butter, softened
    juice of 1 small lemon
    1 teaspoons pure vanilla extract
    1 1/2 cups powdered sugar

    • In a medium bowl beat cream cheese and butter until smooth.
    • Add lemon juice and vanilla. Beat until blended.
    • Add powdered sugar gradually until well blended and smooth.
    • Refrigerate 1 hour to set icing before serving.

    My new favorite salad!

    I just wish I’d taken a picture!

    This jello salad recipe is just one of the many great recipes I have collected over the years from my mother in law. She loves to entertain and along with her wonderful meals she always has her table beautifully set with china, silver ware and the perfect choice of crystal bowls for her many varieties of salads.
    Step one:
    -1 box orange jello
    -1 box lemon jello
    Mix the two boxes of jello powder together in a large glass mixing bowl and stir in 1 1/2 cups of boiling water. Mix well until jello has dissolved and them add 2 cups of cold water.
    Place mixture in the fridge until it begins to set. (this does not take long)
    Step two:
    -3 bananas, sliced
    -1 small can mandarin orange segments, well drained
    -1 14 oz can crushed pineapple, drained but save the juice in a 1 cup measuring cup for step five.
    Mix together the three fruits and stir into partially set jello.
    Step three:
    Top the jello-fruit mixture with 1/2 bag mini white marshmallows and then put jello back in fridge.
    Step four:
    -1/2 pint whipping cream
    -1 tbsp sugar
    -1/2 tsp vanilla
    Whip together until thick, cover and place in fridge until step five is ready.
    Step five:
    -1/2 cup sugar
    -2 tbsp flour
    -1 egg, well beaten
    -1 cup pineapple juice,( use the juice from the fruit and add water and 1 tsp lemon juice to make one cup)
    Stir ingredients together in a microwavable bowl and heat for 1 minute at a time, stirring between until mixture is thick (2-3 minutes) You can also cook this on the stove top, stirring constantly.
    Cool this mixture completely and then fold in the whipped cream. Spread over the marshmallow mixture.
    Step six:
    For the final layer, use a very fine cheese grater and grate 3/4 cup of cheddar cheese on top.

    BAKING PARTNERS #5 – SHAPED DINNER ROLLS & HOLIDAY CAKES

    We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.

     

    Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and the right techniques are required.

     

     

    We are a small group of home baker friends, who love to bake and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.

    I’m making up for last month, which was shaped dinner rolls and we had to choose 3 shapes, and I failed to post during the move.  This month’s theme is holiday cakes and I chose the Brazil Nut cake.

    For the dinner rolls I chose Lion House, Clover Leaf and small braid knots.  I loved the Lion house and small braid knots, but my clover leafs were embarrassing.

    Loved the Brazil Nut Cake!

    Faye Levy Chocolate Sensations, HP Books Inc., USA, 1986, p.22-23
    Chocolate –Brazil Nut Cake
    1-1/2 cups Brazilian nuts (about 7 oz)
    6 ounces semisweet chocolate, chopped
    ¾ cup Sugar
    ¼ cup all purpose flour
    ½ teaspoon baking powder
    ¾ cup (6 oz) unsalted butter slightly softened
    6 eggs separated, room temperature
    ¼ teaspoon cream of tartar
    Chocolate Honey Frosting
    ½ cup whipping cream
    6 oz. semisweet chocolate, very finely chopped
    6 tablespoons (3 oz.) unsalted butter, slightly softened but still cool
    3 tablespoons + 1 teaspoon honey
    Garnish
    ¼ cup Brazil nuts chopped
    • Preheat oven to 350F(175C).
    • Toast nuts in a shallow baking pan in the oven for 10 minutes. Transfer nuts into large strainer. Rub nuts against the strainer with a towel and remove most of the skin and keep aside.
    • Melt chocolate in double boiler or heatproof medium bowl over hot, not simmering, water over low heat, stirring occasionally until smooth, remove and set aside to cool.
    • Butter 9”x3” springform pan, line base with parchment paper and grease and flour the sides of the pan.
    • Grind the nuts with 2 tablespoons sugar into a fine powder. Transfer into a bowl and sift flour and baking powder and mix thoroughly.
    • Cream butter and 6 tablespoons of sugar and beat until smooth and fluffy. Add one egg yolk at a time and beat till all 6 are blended and pale. Stir in the melted chocolate.
    • In another bowl beat egg white and cream of tartar in medium speed until it forms soft peaks. Gradually beat in the remaining 2 tablespoons of sugar and beat till white are stiff and shiny but not dry.
    • Gently fold in 1/3 of the white into the chocolate flour mixture, repeat folding in batches until batter is blended.
    • Transfer batter into prepared pans and bake for 40 minutes or till the tooth pick inserted in the center comes out clean.
    • Cool in pan on a rack for 10 minutes. Using a spatula go around the cake gently and invert onto a cake rack and allow cooling completely.
    Frosting
    • Bring cream to a full boil in a small saucepan remove from heat and immediately.
    • Add the chopped chocolate. Stir quickly till the chocolate is melted and the mixture is smooth. Cool to room temperature.
    • Whip this at high speed till it thickens and becomes pale.
    • Cream butter in a medium bowl until it is soft and smooth, gradually add the chocolate mixture and honey and beat well
    • Using a long spatula spread frosting evenly on the side and top of the cake.
    • Fill the center with chopped Brazil nuts.

    Pretzel Toffee, great recipe for those that cannot eat nuts

    Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come……….you can also view it here in the archives, Sunday March 27, 2011.

    I am a real sucker for the sweet/salty combination. If you are, you must make this. Or at least remember this recipe, for those times when you need a treat, a gift for others, or a project to work on with someone special.

    Me and pretzels go way back, I eat them often. I offered this delicious Roasted Pretzels snack some time ago. So falling hard for this pretzel toffee, was very easy!

    Pretzel Toffee
    adapted from: My Kind of Cooking

    small twist pretzels, a 9oz bag will be more than plenty
    1 c butter
    1 c brown sugar
    2 c chocolate chips, a 12 oz bag

    Line a 10X15 inch jelly roll pan with foil. Cover the surface of the foil with pretzels, leaving no empty spaces. Set pan aside. Preheat oven to 375 degrees.

    In a medium size sauce pan, melt butter, stir in sugar. Bring to a boil over medium high heat, allow to boil 2 minutes, adjusting heat as needed to keep a bubbling boil. Do not cook longer than the 2 minutes.

    This is the boiling stage you want to maintain for the 2 minutes.

    Pour butter mixture evenly over the pretzels, carefully place pan into the oven. Bake 7 – 10 minutes.

    Check after 5 minutes to make sure the sugar mixture is not getting too dark around the edges.

    Remove from oven, sprinkle chocolate chips over the surface.

    Let stand 10 minutes, carefully spread chocolate over surface of the candy.

    Let cool, then refrigerate to chill. This will assist in breaking the toffee into pieces.

    Break toffee, place in decorative bowl and watch the compliments come your way. This is seriously good!

    As always thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!

    For more great recipes, come and visit us at Our Sunday Cafe!

    Christmas Cookie Exchange, yummy favorites

    If there is one treat that is a symbol of Christmas, it is a the cookie. Preferably a plate or tray of cookies so everyone gets some! Because everyone wants one, or two or more. Years ago I hosted a cookie exchange and it was a lot of fun.

    More recently I had a cookie exchange of a different kind, we did not share baked cookies, we share prepared cookie dough. Then each person could bake when fresh cookies were needed. And today I am going to share a cookie exchange of yet a different type, virtual cookies.

    I have had a love affair with cookies my whole life, I even wrote about it in this delicious recipe for Cranberry Bliss Bars, yep just like Starbucks.

    I like to have a variety of cookies for my family and guests. Something with chocolate, something with spice and something a little more festive. The festive is taken care of with the Cranberry Bliss Bars, but if you are looking for something different, how about Brownies? 
    Yes I know Brownies are usually considered to be rather tame, and one of those everyday foods that we have come to rely upon. But add a special ingredient and Brownies are upgraded to first class. I used some very happy cranberries when I made these, but chopped candied cherries would make a great substitution.
    Every cookie tray needs a chocolate chip cookie. Now speaking for myself, it took me many years to make a chocolate chip cookie that I was proud of. Yes I always made the cookie recipe on the back of the Nestle package and they were tasty, but they did not bake up attractive. And sometimes the dough would “run” and the cookies would be more taffy than cookie. Yet I made the recipe the same, each time. Then one day I found this recipe and knew I had struck gold. 
    And now for a bit of spice. I am a fan of gingerbread and gingersnaps. Yet for some that is too much spice. For those that prefer a softer spice flavor, I offer Cinnamon Flats. Not only are these delicious, they are fun to make with the little ones in your family. After rolling in cinnamon sugar the dough balls are “pressed” with a potato masher before baking. 
    Let’s see, something special, something with chocolate, something with spice, ahh yes, now something with nuts. How about Saucepan Salted Pecan Squares or maybe Grandma’s Peanut Butter Bars….because not only are these delicious they are a no-bake cookie. Perfect to whip up when your oven is already in use.
    How about at your house? What do you put out for family and guests? I would love to have your recipes also, leave a link in the comments. 

    As always, thank for taking a moment to stop and say hello. We appreciate your time and your wonderful comments.

    For more great recipes, come and visit us at Our Sunday Cafe!

    CHICKEN CHOW MEIN

    CHICKEN CHOW MEIN
    3 tablespoons peanut oil
    1 bunch green onions, sliced
    1 cup sliced celery
    5-6 cups shredded Napa cabbage
    1 cup bean sprouts
    1/2 cup sliced carrots
    2 cups chicken broth
    2 tablespoons soy sauce
    3 teaspoons sesame oil
    1 teaspoon sugar
    2 tablespoons cornstarch
    4 tablespoons cold water
    1-2 cups shredded chicken pieces
    1 teaspoon red pepper flakes +/-
    1 pound spaghetti or vermicelli

    • Prepare spaghetti according to package directions.
    • Over a medium high flame heat the peanut oil in a heavy skillet.
    • Saute’ the celery, onions, bean sprouts and cabbage until cabbage is wilted.
    • Remove with a slotted spoon.
    • Add a bit more oil and saute’ chicken pieces.
    • Remove with a slotted spoon.
    • Add the broth, sesame oil, soy sauce and sugar. Simmer for several minutes.
    • Whisk the cornstarch into the cold water until smooth.
    • Add to the broth mixture and bring to a boil.
    • Add vegetable mixture and chicken pieces back in, heat through and coat well.
    • Toss with prepared pasta and heat through.




    I use my salad spinner for draining pasta to get all the excess water out.


    HOT CHICKEN SALAD

    serves 8-10
    HOT CHICKEN SALAD
    4 cups cubed cooked chicken 1 Costco rotisserie chicken torn into pieces
    2 celery ribs sliced 4 celery ribs, chopped
    2-8 ounce cans sliced water chestnuts, drained (I only had one can and it was great)
    1 can cream of chicken soup 1 can green enchilada sauce
    1 1/2 cups mayonnaise 3/4 cup REGULAR mayonnaise (do NOT use lowfat)*
    1 1/2 cups sour cream 1 1/2 cups plain Greek yogurt
    1 cup fresh sliced mushrooms
    2 tablespoons finely chopped onion
    2 tablespoons lemon juice Juice of 1 lemon (it was a large lemon – closer to 1/4 cup)
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 cup bread crumbs 1/2 cup Panko crumbs
    1/2 cup shredded cheddar cheese (I used finely grated SHARP cheddar) 
    1/2 cup slivered almonds, toasted, 1/2 cup Almond Accents honey roasted sliced almonds**

    • In a large bowl combine the mayonnaise, yogurt, enchilada sauce, lemon juice, salt and pepper until well blended.
    • Add chicken pieces, celery, water chestnuts, almonds and onions until well combined.
    • Turn into a greased casserole.
    • Top with bread crumbs and then cheese.
    • Bake uncovered for 35-45 minutes or until heated through.

    NOTES:
    *I cut this in half for continuity because the enchilada sauce was much thinner than the cream of chicken soup
    **from the produce section – a salad topper

    HOT CHICKEN SALAD

    I found the original recipe in a Taste of Home Booklet, but severely modified it to what I had on hand.  We loved it modified so will probably never try the original.  Hubs had three bowls!!

    serves 8-10
    HOT CHICKEN SALAD
    4 cups cubed cooked chicken 1 Costco rotisserie chicken torn into pieces
    2 celery ribs sliced 4 celery ribs, chopped
    2-8 ounce cans sliced water chestnuts, drained (I only had one can and it was great)
    1 can cream of chicken soup 1 can green enchilada sauce
    1 1/2 cups mayonnaise 3/4 cup REGULAR mayonnaise (do NOT use lowfat)*
    1 1/2 cups sour cream 1 1/2 cups plain Greek yogurt
    1 cup fresh sliced mushrooms
    2 tablespoons finely chopped onion
    2 tablespoons lemon juice Juice of 1 lemon (it was a large lemon – closer to 1/4 cup)
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 cup bread crumbs 1/2 cup Panko crumbs
    1/2 cup shredded cheddar cheese (I used finely grated SHARP cheddar) 
    1/2 cup slivered almonds, toasted, 1/2 cup Almond Accents honey roasted sliced almonds**

    • In a large bowl combine the mayonnaise, yogurt, enchilada sauce, lemon juice, salt and pepper until well blended.
    • Add chicken pieces, celery, water chestnuts, almonds and onions until well combined.
    • Turn into a greased casserole.
    • Top with bread crumbs and then cheese.
    • Bake uncovered for 35-45 minutes or until heated through.

    NOTES:
    *I cut this in half for continuity because the enchilada sauce was much thinner than the cream of chicken soup
    **from the produce section – a salad topper