"Lemon Chicken with Cream Sauce"
Tammy McArthur
Ingredients
1/2 stick Butter
2 T. Dry Sherrry/Cooking Sherry
2 T. lemon zest
2T. lemon juice
1 cup half and half
2-3 tsp. cornstarch
Parmesan Cheese
I usually bake about 1 pound of chicken at 350*.
While it is baking I make the sauce in a saucepan.
Melt butter.
(After melted, turn heat off for a minute or so to avoid splattering)
Add Sherry
Cook for a few minutes and stir
Add lemon juice and zest
Shake together half and half and cornstarch and combine well before adding to pan.
Add mixture and stir constantly until the consistency of a thick sauce.
Pour over baked chicken, sprinkle Parmesan cheese generously over the top.
Broil until Parmesan is golden brown or until you can't stand waiting any longer. ;-)
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Monday, April 2, 2012
Frosting
Frosting
Kristin Coleman
8 oz cream cheese softened
4 tbsp unsalted butter softened
3 c powdered sugar
1 c pbutter but in your case it would be cocoa powder I'd add as much as you think necessary to get the chocolate flavor"
Kristin Coleman
8 oz cream cheese softened
4 tbsp unsalted butter softened
3 c powdered sugar
1 c pbutter but in your case it would be cocoa powder I'd add as much as you think necessary to get the chocolate flavor"
Chocolate Frosting
Chocolate Frosting
Deb Moos
Melt 6 tablespoons butter in med saucepan, stir in 1/4 cup Hershey's cocoa until dissolved. Remove from heat, stir in 3 cups confectioners sugar, 1/4 cup milk and 1 tsp vanilla. It makes two 8x9 layers or 13x 9 pan. It's very rich, but so yummy if you are a chocoholic like me :) My kids like if there is extra b/c they put in on graham crackers.
Deb Moos
Melt 6 tablespoons butter in med saucepan, stir in 1/4 cup Hershey's cocoa until dissolved. Remove from heat, stir in 3 cups confectioners sugar, 1/4 cup milk and 1 tsp vanilla. It makes two 8x9 layers or 13x 9 pan. It's very rich, but so yummy if you are a chocoholic like me :) My kids like if there is extra b/c they put in on graham crackers.
Chocolate Peanut Butter Cupcakes
Chocolate Peanut Butter Cupcakes
http://annies-eats.com/2009/11/06/chocolate-peanut-butter-cupcakes/
Ingredients:
For the filling:
1 cup confectioners' sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract
For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs
For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners' sugar
1 cup frozen whipped topping, thawed
Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper liners.
To make the filling, combine the confectioners' sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.
Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners' sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired.
http://annies-eats.com/2009/11/06/chocolate-peanut-butter-cupcakes/
Ingredients:
For the filling:
1 cup confectioners' sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract
For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs
For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners' sugar
1 cup frozen whipped topping, thawed
Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper liners.
To make the filling, combine the confectioners' sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.
Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners' sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired.
Monday, February 20, 2012
Crispy Cheddar Chicken
Crispy Cheddar Chicken
www.jamiecooksitup.blogspot.com
Time: 15 minute prep + 45 minutes baking
Yield: 7 servings
Recipe from adapted from What's Cookin' Chicago via Pinterest
Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Enjoy!
www.jamiecooksitup.blogspot.com
Time: 15 minute prep + 45 minutes baking
Yield: 7 servings
Recipe from adapted from What's Cookin' Chicago via Pinterest
Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Enjoy!
Chili (White Bean Chicken)
Chili (White Bean Chicken)
Tiffany Brien
Ingredients
3 cans white beans, rinsed and drained
1 medium onion, chopped
1 4-ounce can green chiles
1 teaspoon oregano
¼ teaspoon cloves
1-1½ pounds chicken breasts
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne pepper
½ teaspoon salt
2½ cups chicken broth
Directions
Add everything to slow cooker and stir.
Cook on low for 9-10 hours or on high for 4-5 hours.
Before serving, remove chicken and shred. Before adding back to slow cooker, remove one cup of beans and puree. Add puree and chicken to slow cooker and stir.
Tiffany Brien
Ingredients
3 cans white beans, rinsed and drained
1 medium onion, chopped
1 4-ounce can green chiles
1 teaspoon oregano
¼ teaspoon cloves
1-1½ pounds chicken breasts
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne pepper
½ teaspoon salt
2½ cups chicken broth
Directions
Add everything to slow cooker and stir.
Cook on low for 9-10 hours or on high for 4-5 hours.
Before serving, remove chicken and shred. Before adding back to slow cooker, remove one cup of beans and puree. Add puree and chicken to slow cooker and stir.
Ginger Ale BBQ Pork Roast
"Ginger Ale BBQ Chicken"
Sheri Ober
1 onion sliced
1 bottle BBQ sauce (I used Sweet Baby Ray's)
1 can Ginger Ale
1 Pork Roast
Place onions in baking dish. Put pork roast on the onions. Pour BBQ sauce onto the pork roast. Add the ginger ale to the pot being careful to not wash the BBQ sauce off the roast. Cover and bake at 300 degrees for about 3 hours (time will depend on the size of the roast- my roast was 2 lbs).
I pulled the pork with forks and served it over toasted whole wheat buns and served it with cole slaw.
Everyone was having 2nd and 3rd helpings.
Sheri Ober
1 onion sliced
1 bottle BBQ sauce (I used Sweet Baby Ray's)
1 can Ginger Ale
1 Pork Roast
Place onions in baking dish. Put pork roast on the onions. Pour BBQ sauce onto the pork roast. Add the ginger ale to the pot being careful to not wash the BBQ sauce off the roast. Cover and bake at 300 degrees for about 3 hours (time will depend on the size of the roast- my roast was 2 lbs).
I pulled the pork with forks and served it over toasted whole wheat buns and served it with cole slaw.
Everyone was having 2nd and 3rd helpings.
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