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Honey Mustard Chicken3/30/2016 Ready for Spring!
Now that Easter is over I am ready for warm weather and Spring! My flowers are coming up fast and furious and I don’t want them to get nipped. Besides that, I am ready to clean my front porch and enjoy sitting out there with Maggie and watching the world go by! We eat a lot of chicken at our house so I am always anxious for a new recipe. Today’s recipe was shared with me by my friend Lylas Scheff. It’s fast, easy and delicious! What more could you ask? Honey mustard chicken: 6 boneless, skinless chicken breast halves 6 slices bacon 1/4 cup yellow mustard 1/3 cup honey 1/3 cup chopped onion 2 Tbsp mayo 2 cups shredded cheese of your choice Season chicken with salt and pepper, refrigerate for 30 minutes or longer. Meanwhile, brown bacon with onion until bacon is crispy; drain on paper towels, crumble. Brown chicken in bacon drippings and place in greased baking pan. Stir together mustard, honey and mayo. Spread over chicken and bake at 350 degrees for 35-45 minutes until juices run clear. Cover with cheese, bacon and onion, return to oven until cheese is melted. Happy Spring and have a great week!
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Scrambled Egg Brunch Bread3/25/2016 Easter Morning Breakfast!
When I sunk my teeth into this delicious egg dish I knew I had a new recipe to share with you! I am so glad we celebrate birthdays in my exercise group. Lorraine Thomas treated us to this tasty dish for her birthday and it was an immediate hit. She got the recipe from the All-Recipes magazine. Breakfast/brunch is my favorite meal to entertain so I am always looking for recipes that are different and of course delicious. This recipe fits the bill. You can substitute sausage or bacon for the ham and add broccoli or spinach if you prefer. Scrambled Egg Brunch Bread: 2 8-ounce) cans refrigerated crescent rolls 4 ounces thinly sliced ham, chopped 4 ounces cream cheese, softened 1/2 cup milk 1 large egg, separated 7 large whole eggs 1/4 tsp salt black pepper to taste 1/4 cup chopped red bell pepper 2 Tbsp chopped green onion 1 tsp butter 1/2 cup shredded cheddar cheese Preheat oven to 375 degrees. Lightly grease a large baking sheet. Carefully unroll each tube of crescent dough onto prepared baking sheet without separating along perforations. Make sure the long sides of each dough rectangle are parallel with the short sides of sheet. Arrange rectangles side-by-side so long sides of dough are touching. Pinch together seam and perforations to seal, creating one big rectangle. Sprinkle ham lengthwise down center third of rectangle, leaving a 1-inch border at both ends. (If the dough is getting a little soft by this point, chill in the fridge or freezer while you follow the next steps.) Whisk together cream cheese and milk in a bowl until smooth. Add egg yolk to cream cheese mixture (reserve egg white). Add whole eggs, salt and pepper to cream cheese mixture and whisk until well combined. Whisk in bell pepper and green onion. Melt butter in a large non-stick skillet over medium heat. Pour egg mixture into skillet and cook, stirring until just set, about 5 minutes. Spoon eggs over ham, leaving a 1-inch border at both ends. Sprinkle with grated cheese. With short side of rectangle toward you, cut horizontal slits in long sides of dough, 1 inch apart, topping about 1/2 inch away from filling. Starting at a short end, fold alternating strips at an angle over filling. Pinch short ends of dough to braided strips to seal. Beat reserved egg white and brush over dough. Bake until golden 25-28 minutes. Have a Happy Easter!
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Pistachio Dessert3/16/2016 Here comes Peter Cottontail!
Easter soon will be here; another holiday just around the corner! Even though it comes early this year, it’s warming up and seems like spring. I have been looking through my recipes and planning my Easter dinner menu. I have decided that my dessert will be pistachio dessert. It’s pale green, so it looks spring like to me, and it tastes on the light side. For some reason I haven’t made this for a long time and it’s one of my favorites! I hope if you decide to try it, you will like it too! Pistachio Dessert: 48 Ritz crackers 1/2 cup butter (melted) Filling: 2 boxes instant pistacio pudding 1 3/4 cups milk 1 quart vanilla ice cream 2 Heath candy bars (crushed) Crush Ritz crackers, add melted butter, pat in a 9x13 inch pan and bake eight minutes at 300 degrees and cool. Filling: mix instant pistachio pudding with milk and ice cream. Beat with mixer until smooth. Pour over crust, chill until firm then top with a layer of cool whip and chill. Sprinkle with heath candy bars. Have a great week!
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Cauliflower and Red Pepper Casserole3/10/2016 A great-n-healthy dish!
Yes I do know how to cook healthy; it’s just that I like butter! I found this recipe on Facebook a few weeks ago and I have made it three times. If you’re a vegetarian, or just want to eat healthy once in a while, this can be served as a main dish or as vegetable side dish. I think it’s great reheated! Not only that, but cauliflower has been on sale the past couple of weeks. Cauliflower isn’t my favorite vegetable, but it’s very good fixed this way or roasted with garlic, olive oil and salt. Cauliflower and Red Pepper Casserole: 1 1/2 pounds cauliflower broken into 2” florets (I didn’t weigh it, just used one head) 1 (16 oz.) can crushed tomatoes, drained 1 medium onion cut into wedges 2 red peppers, sliced 3 cloves garlic, minced 1/3 cup extra-virgin olive oil 1 Tbsp chopped parsley (I used dry) 1 cup grated Parmesan cheese 1/2 tsp sugar salt and pepper to taste Preheat oven to 400 degrees. Arrange cauliflower florets, onions, peppers and garlic on foil lined baking sheet, drizzle with olive oil, toss to coat veggies, season with salt and pepper. Bake for 20 minutes or until almost tender. I stirred it once during the roasting. Remove baking sheet from oven and transfer veggies and drippings to a baking dish. Cover with tomatoes, cheese and parsley, add sugar and mix together. Season with salt and pepper if needed. Lower oven temperature to 350 degrees and bake casserole uncovered for another 15-20 minutes. Let cool 5 minutes, serve hot. Makes 4 servings. Have a great week!
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Swedish Salad3/3/2016 Spring is around the corner!
It was nice to have a warm day recently where we could shed our heavy winter coats! Even though the temperatures have dropped again, we know that warm weather is around the corner! Which brings to my mind salads. The recipe I am sharing with you today is one of my granddaughter Samantha’s favorite salads. It keeps for at least two weeks in the refrigerator. I’ve had this recipe for many years and if I remember right, it was shared with me by my friend Sharon Hansen. Swedish Salad: 1 can French style cut green beans 1 can Le Sueur peas (silver can) 1 can white shoe peg corn 1 small jar pimentos 1 cup chopped celery 1 cup chopped red onion 1 small green pepper, chopped Drain all vegetables, place in large bowel. Dressing as follows: 1 cup white sugar, 1/2 cup vegetable oil and 1/2 cup white vinegar. Heat together until sugar is dissolved. Cool and pour over veggies. Salt and pepper to taste. |
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