Pour butter evenly into a 9 X 13 in. baking dish. Mix salt and pepper with flour. Dip chicken in 1/2 cup buttermilk, and dredge in flour. Arrange chicken in dish. Bake at 425 degrees for 20 minutes. Turn chicken and bake 5 more minutes. Stir together remaining cup of buttermilk, soup, and herbs; pour over chicken and bake 5-10 more minutes. Cover with foil to prevent excessive browning, if necessary. Serve over rice.
This is a great dish to take to a Memorial Day cookout.
1/4 cup canola oil
1/4 cup red wine vinegar
1/3 cup orange juice
2 cans black beans, rinsed and drained
1 can mandarin oranges, cut in half
1 can corn, drained
1 medium red pepper, diced
1 medium green pepper, diced
1/2 cup red onion, diced
1/4 cup fresh cilantro, chopped
In a large bowl, whisk together oil, red wine vinegar, and orange juice until well blended. Set aside. Mix the remaining ingredients in a large bowl. Add dressing and mix well. Serve with fritos.
For even more flavor, cover and let stand at room temperature for several hours or in the refrigerator overnight. If chilled, bring to room temperature before serving.
It won't be long before fresh squash from the garden will be running out of our ears. I am always looking for a new way to cook it. I've tried several casserole recipes and this one is my favorite.
Squash Casserole
2 cups cooked and mashed squash
2 cups butter flavor cracker crumbs
1 cup evaporated milk
1 cup shredded Cheddar cheese
1 cup chopped onion (optional)
2 eggs, lightly beaten
1 tsp. salt
1 tsp. pepper
Pinch of sugar
6 T. butter, cut into small pieces
Combine the squash, cracker crumbs, evaporated milk, cheese, and onion; stir well. Mix in the eggs, salt, pepper, sugar, and butter. Pour into a greased 2 quart baking dish. Bake for 40 minutes at 350.
This weekend we are getting together with some friends for a movie night. Everyone is bringing their favorite movie snack. Here is mine:
Peanut Butter Haystacks
1 c. sugar
1 c. white Karo syrup
2 c. crunchy peanut butter
5 c. corn flakes
Bring syrup and sugar to a boil on medium heat. Remove from heat and add peanut butter. Mix well. Add corn flakes and mix well. Drop by spoonfuls onto wax paper.
When we were first married my mother assigned me the awesome responsibility of making the dressing for Thanksgiving. Thus started my journey for the perfect dressing recipe. For several years I experimented. Each year at Thanksgiving was a different surprise. Sometimes the dressing would be a hit, but mostly it would be a bomb. I never could get it just right - too much sage, not enough sage, too dry, too wet. It never turned out the same, and it never was exactly what I was looking for.
Then one year I discovered what I considered the perfect dressing. I was looking through a Southern Living magazine, and there it was. It was so simple! I'll never go back to any other recipe. And my family would kill me if I tried to experiment again.
So for those of you who are young brides and this is your first Thanksgiving. Or for more experienced moms who just want to try something different. Here is the recipe.
Cornbread Dressing
2 c. cornmeal
1/2 c. self-rising flour
1 t. sugar (optional)
6 large eggs, divided
2 c. buttermilk
2 T. melted butter
1/2 c. butter or margarine
3 bunches green onions, chopped
4 celery ribs, chopped
1 (16 oz) package herb-seasoned stuffing mix
5 cans chicken broth
Combine first 3 ingredients in a large bowl. Stir together 2 eggs and buttermilk; add egg mixture to dry ingredients, stirring just until moistened. Heat 2 T. butter in a 10-inch cast-iron skillet in a 425 degree oven 5 minutes. Stir hot butter into batter. Pour batter into hot skillet. Bake at 425 degrees for 25 minutes or until golden. Cool and crumble.
Melt 1/2 c. butter in a large skillet over medium heat; add green onions and celery, and saute until tender.
Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, and broth until blended.
Spoon dressing into 1 lightly greased 13 x 9 inch baking dish and 1 lightly greased 9-inch square baking dish. (Cover and freeze up to 3 months, if desired; thaw in refrigerator 8 hours.)
Bake 13 x 9 inch dish, uncovered, at 350 degrees for 1 hour or until lightly browned. Bake 9-inch square baking dish, uncovered, 50 minutes or until lightly browned. Yield: 12 servings.
I normally take the 9-in square dish and freeze it for a later time. It's great to pull out in the middle of January and serve it with a roasted chicken.
Place banana slices in crust. Pour milk into bowl. Add pudding and beat with wire whisk 2 minutes. Gently fold in 1 cup of cool whip; spoon into crust. Refrigerate 4 hours. Top with remaining cool whip.
Brown chicken in oil. Place in crockpot. Add remaining ingredients and stir to combine. Cook on low 6-8 hours. After cooking, turn crockpot to high. In small bowl, combine 1/4 c. constarch, 1/2 c. water. Stir into liquid in crockpot. Place cover slightly ajar and cook 15-30 minutes or until thickened. Serve over chow mein noodles or rice. This recipe can be doubled for a 5 qt. pot and frozen.
Here's the recipes for some new cookies I'm going to try this year. The kids and I always like to bake several different treats and give them to our neighbors. We will spend a whole day making these.
Brown beef and drain. Throw all in crockpot and stir. Cook on low 4-6 hours. May need to add water depending on how soupy you prefer. Soup will be thick.
Bring first 4 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer 1 hour or until tender. Remove chicken, reserving broth in Dutch oven. Skin, bone, and chop chicken. Return chicken to broth. Add onion and next 6 ingredients. Bring chicken mixture to a boil; reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes. Add cheese, and cook, stirring often, until cheese metls (do not boil). Yield: 1 gallon.
Preheat oven to 350 degrees. Mix milk, 1/2 cup cheese, and soup in a saucepan. Heat, without boiling, until cheese melts. Spoon some of mixture into the bottom of a casserole dish. In a separate bowl, mix together cream cheese and butter until smooth. Add chicken and onions and mix well. Separate crescent rolls. Place a spoonful of chicken mixture on each crescent roll. Roll up and place seam-side down in the casserole dish. Pour remaining soup mixture over rolls. Sprinkle with remaining cheese. Bake for 30 minutes or until done.
Finally I've found a red beans and rice recipe my family likes. Dh said this was a keeper.
1/2 onion, chopped
1/4 green bell pepper, chopped
1 clove garlic, minced
1 (10 oz) can tomatoes with green chilies
2 (16 oz) cans red beans, undrained
1/2-1 (16 oz) package smoked sausage, sliced
Brown onions, bell peppers, and garlic in a Dutch oven. Add tomatoes with chilies and simmer for 10 minutes. Add beans and simmer 10 minutes longer. Add sausage and simmer for 15 minutes or until heated through. Serve over rice.
3 golden delicious apples, peeled and cut into thin wedges
Salt and pepper to taste
1 T. chopped fresh sage
1 T. butter or margarine
1/4 c. maple syrup
Preheat oven to 450 degrees. Place pork in a greased shallow roasting pan and season with salt and pepper. Sitr together mustard and sage and spread over pork. Bake for 25 minutes or until internal temperature reaches 160 degrees. Cook apples in 1 T. butter, stirring occasionally, for 5 minutes over medium-high heat until lightly brown. Reduce heat and add maple syrup. Simmer, stirring occasionally, for 10 minutes or until apples are tender. Slice pork crosswise and serve with cooked apples. Serves 4
Peel and dice potatoes. Cover with water and boil 15-20 minutes or until tender. Beat potatoes with an electric mixer just until smooth. Add butter, salt, pepper, ranch dressing, and crumbled bacon.
Preheat oven to 350 (325 for glass dish). Sprinkle crumbs over butter; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients in order listed; press down firmly. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Stove covered at room temperature. Makes 24 bars.
Brown ground beef and drain. Add spaghetti sauce, water, salt, seasoning, and sugar. Cover and simmer 10 minutes. In a 9x13 pan, layer 1/3 sauce, 1/2 uncooked noodles, 1 cup ricotta cheese, and 1/3 mozzarella. Repeat layers ending with sauce and cheeses. Cover with foil and bake at 350 degrees for 1 hour. Remove foil and let stand 10 minues before serving. Serves 8
(I also add a little sausage with the ground beef as well as onions and green peppers.)
Tried a new recipe tonight. We usually vote on new foods. If I make something new and the majority likes it, it's a keeper. If the majority doesn't like it, I don't make it again. (The 5 year old and 20 month old don't get to vote because they don't like anything!) This was a keeper.
Buttermilk Baked Chicken
1/4 cup butter, melted
4 boneless, skinless chicken breasts
1/2 t. salt
1/2 t. pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 can cream of mushroom soup
1 T. dried basil
1 T. dried parsley
Hot cooked rice
Pour butter evenly into bottom of a 13 x 9-inch baking dish. Mix salt and pepper wih flour. Dip chicken in 1/2 cup buttermilk, and dredge in flour. Arrange chicken in dish. Bake at 425 for 20 minutes. Turn chicken and bake 5 more minutes. Stir together remaining 1 cup buttermilk, soup, and herbs; pour over chicken and bake 5-10 more minutes. Cover with aluminum foil to prevent excessive browning, if necessary. Serve over rice.
This post is in reponse to Scribbler's comment. Just figured I'ld post it here in case anyone else was interested.
The manicotti is one of the easiest recipes I make, but it looks like I put a lot of time into it. It really is simple and only takes probably 20-30 minutes at the most. The reason I like to take it to a new mom is because I can prepare everything and then leave her the instructions for baking. It transports well, and I can drop it off anytime during the day. Make a simple salad, french bread, and dessert and it's perfect! Here's the recipe.
Spinach Manicotti
15 oz Ricotta Cheese
10 oz Frozen chopped spinach - drained 2 c mozzarella cheese - divided (we like more) "Some" Parmesan cheese (we like fresh, but bottled kind works well) 1 egg 2t Parsley 1/2 t onion powder 1/2 t pepper 1/8 t garlic powder 2 jars spaghetti sauce (if you or your family has to have meat just buy the sauce with the meat in it!) 1 1/2 c water 1 8oz pkg uncooked manicotti shells
Mix first 9 ingredients & stuff uncooked manicotti shells (a baby spoon is perfect for stuffing the shells). Mix water and both jars of sauce. Put 1 c of spag. sauce mix in the bottom of 9X13 pyrex. Place stuffed shells on top and top with remaining sauce. Top with more cheese if so desired. Bake covered 40-60 min. at 350! Yummy!
