Lemon Poppy Seed Pound Cake

Wednesday, November 4, 2015

Chilis Crispy Honey-Chipotle Chicken Crispers

Source: www.food.comPosted by Lisa

The thing my kids order most when we eat out...
boneless wings.  These homemade ones
are amazing!  The sauce is terrific, and my
family is already asking when I will
make them again.  


12 chicken tenderloins
shortening (or vegetable oil, 6 cups for frying)
Honey-Chipotle Sauce
2cup honey
1cup water
1cup ketchup
1 tablespoon white vinegar
2 teaspoons ground chipotle chile pepper (McCormick makes a powder)
1teaspoon salt
1 egg, beaten
1cup whole milk
1cup chicken broth (Swanson)
1teaspoons salt
1teaspoon black pepper
1teaspoon paprika
1teaspoon garlic powder
34 cup all-purpose flour

1cups all-purpose flour
1teaspoons salt
3teaspoon paprika
1teaspoon black pepper
1teaspoon garlic powder


    1. Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling.

    1. Reduce heat and simmer for 2 minutes.

    1. Remove from heat.
    2. Heat shortening or oil in fryer or Dutch oven to 350 degrees F.
    3. Whisk together all ingredients for the batter, excluding flour, in a shallow bowl for at least 30 seconds.
    4. Whisk in the flour.

    1. Make the breading by combining all ingredients in another shallow bowl or pie pan.

    1. When you are ready to fry the chicken, dip each piece of chicken into the batter.

    1. Lift the chicken out of the batter and let some of the excess drip off.

    1. Toss the chicken into the dry breading and coat completely.

    1. Repeat with 2-3 other pieces.
    2. Carefully drop the breaded chicken into the hot oil and fry for 4 minutes, or until golden brown.

    1. Remove chicken from oil and allow to drain on paper towels.

    1. Repeat steps 8-13 until all the chicken tenders have been cooked.
    2. When all the chicken tenders are done, drop them into a large glass or metal bowl.
    3. Pour the sauce over the top, and toss gently until all the chicken tenders are coated with sauce.

    Monday, November 2, 2015

    Mini Mac and Cheese bites

    source: www.oldhousetonewhome.net
    Posted by Lisa

     In an effort to make some new fun things for the family, I saw these and gave them
    a try.  All in all I like them.  There is a bit of fussy work involved,  but if you
    want a different type of appetizer or "fun food" for the kids, these are
    the ticket.  The boys gave them a "thumbs up".

     Makes 48 mini muffin sized bites
    • 12 oz. elbow macaroni
    • 5 oz. of garlic and herb cheese (boursin, alouette, or even herbed cream cheese works, any soft spreadable herbed cheese)
    • 2 1/2 cups shredded sharp cheddar cheese
    • 2 tbsp. cold unsalted butter
    • 2 large eggs
    • 3/4 cups milk
    • 1/4 cup sour cream
    • pinch salt and pepper
    • for the crust:
    • 2 cups crushed Ritz Crackers
    • 6 tbsp. butter, melted
    • 1/2 cup shredded sharp cheddar cheese
    Preheat oven to 375 degrees and spray 2 mini muffin tins with cooking spray.
    Begin by melting the 6 tbsp. of butter and then mixing in the crushed Ritz and the 1/2 cup cheddar.

     Press about 1 tsp. of crumb mixture into the bottom of the mini muffin tin. Press down until firmly packed. Crust should come up a little on the sides.
    Prepare macaroni noodles. Cook in boiling water until a few minutes shy of al dente. When done, strain and then put into a large bowl.

     Add the herbed cheese, cheddar, milk, eggs, cold butter, and salt and pepper. Mix thoroughly until cheese is starting to melt and no large clumps remain. 

    Spoon about 1-2 tsp. of mixture into each well over the prepared crust. 

    Bake for 15 minutes. Remove from oven and let sit at least 10 minutes.

     If you try to remove them before that, they will crumble as you take them out. After 10 minutes, run a knife around the edges and then gently remove each one. Serve warm.

    Saturday, October 31, 2015

    Chili Rice

    Recipe courtesy of Guy Fieri, 2007
    Posted by Lisa

    This recipe is one of my kids favorites.  What I love about it is how simple
    it is to make.  All these ingredients are usually on hand and when the
    weather is chilly and you are short on time, this is a great option!


    3 tablespoons canola oil
    1 red onion, minced
    1 jalapeno, seeded, minced
    1 green bell pepper, minced
    1 red bell pepper, minced
    2 tablespoons garlic, minced
    1 cup Roma tomatoes, diced
    3/4 pound ground beef or turkey
    2 cups long-grain rice
    8 ounces kidney beans
    2 cups chicken stock
    1 1/2 cups water
    1 teaspoon paprika
    1 tablespoon chili powder
    1 tablespoon salt
    1 teaspoon freshly ground black pepper
    3 tablespoons green onion, sliced, for garnish


    In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.

    Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.

    Fluff with fork and garnish with green onions.

    Sunday, October 25, 2015

    Meaty Cheesy Manicoti

    Source:  Not Sure
    Posted by Lisa

    My husband hates pasta...I like it.  So, in an effort to find one he will eat and do so happily, I tried this recipe.  He loved it!  I think it is because it is not tomato based.  It is cream based...so beware.
    The next time I make it though, I will probably use large shells instead of manicoti noodles.  It just takes too long to fill the tubes.  

    1 (8-ounce) package uncooked manicotti shells
    1/2 pound hot Italian sausage
    1/2 pound ground round $
    Click to see savings
    1 medium onion, chopped
    1/2 cup dry white wine (I used chicken stock)
    2 cups whipping cream
    1 teaspoon dried Italian seasoning
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, drained
    2 cups (8 ounces) shredded mozzarella cheese
    3/4 cup shredded Parmesan cheese


    Cook pasta according to package directions; rinse in cold water. Drain. Place in a single layer on a wire rack; set aside.

    Remove casings from sausage, and discard. Cook sausage, ground round, and onion in a large skillet, stirring until meat crumbles and is no longer pink. Drain and set aside.

    Add wine to skillet, stirring to loosen browned bits; bring to a boil. Add whipping cream and next 3 ingredients; reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat; cover and set aside.

    Combine meat mixture, tomatoes, and mozzarella cheese.

    Spoon mixture evenly into 12 manicotti shells; arrange shells in a lightly greased 13- x 9-inch baking dish.

    Bake, covered, at 350° for 20 minutes.

    Uncover and pour cream mixture evenly over shells; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 10 more minutes.

    Broil, 5 1/2 inches from heat, 2 to 3 minutes or until cheese is lightly browned.

    Saturday, October 24, 2015

    Bacon wrapped tator tot bombs


    • 2 cups frozen tater tots, at room temperature
    • 1 ounce sharp cheddar cheese, cut into 1/4-inch squares
    • 4 slices bacon, quartered
    • 1/4 cup Brown Sugar
    • 1 tablespoon chopped fresh parsley leaves
    • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
    • Working one at a time, wrap each tater tot and cheese square in a piece of bacon. Repeat with remaining tater tots, cheese squares and bacon pieces. 

    • Dredge each tater tot in the brown sugar, pressing to coat.

    • Place tater tots seam side down onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, using metal tongs to turn at halftime.  (I DID NOT TURN)

    • Serve immediately, garnished with parsley, if desired.

    Thursday, March 26, 2015

    Raspberry White Chocolate Scone Recipe

    Posted by Lisa
    source: http://www.rockrecipes.com/raspberry-white-chocolate-scones/

    These are soooo good.  Really, after searching and trying different recipes trying to get close to the one I had from a popular bakery, these hit the mark!  Easy to make and the texture is much closer to a "scuffin" than a crumbly dry scone.  Terrific fresh out of the oven, but did still taste great after a couple of days.

    • 3 cups flour
    • ½ cup sugar
    • 6 tsp baking powder
    • ½ tsp salt
    • ¾ cup very cold butter, cubed
    • 6 ounces good quality chopped white chocolate
    • 2 tbsp lemon juice
    • 2 tsp vanilla extract
    • 1 cup milk
    • 1½ cups frozen raspberries
    1. I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

    1. In a food processor, combine the flour, sugar, baking powder and salt.
    2. Pulse in the cold butter until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
    3. Transfer to a large bowl and toss in the white chocolate.

    1. Mix together the lemon juice, vanilla extract ans milk.
    2. Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball.
    3. When the flour is almost incorporated, add the frozen raspberries.

    1. Frozen berries work best because they are less delicate and easier to incorporate into the scone dough.
    2. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
    3. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
     I rolled it out between 2 pieces of parchment, it was much cleaner.  I tried just free forming them by hand and it stuck too badly to my hands, so rolling out and cutting them with a cutter is much easier.

    1. If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
    2. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.

    1. Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter.

    Sunday, March 22, 2015

    Bran Muffins

    Posted by: Lisa
    Source:  Not sure!  I got it from a friend, it may be from Kelloggs

    Most people..at least people in my immediate world, hear the word "bran muffin" and shrink away with thoughts of digestive health the sole purpose for eating such a muffin.  I made these and caramelized them and fed them to a group of teenagers and my children....and they came back for more!  That is the true test!  They have a terrific texture and I really enjoyed the flavor.  I also made them without caramelizing them and they are still really good.

    1 C boiling water
    1 C Nabisco 100% Bran Buds cereal
    1/2 c shortening ( I used butter flavored Crisco)
    1 1/2 c sugar (I used 1/2 brown sugar, 1/2 white)
    2 beaten eggs
    1/2 qrt buttermilk
    2 1/2 tsp soda
    2 C Kelloggs All Bran cereal
    2 1/2 C flour
    1 tsp salt
    cinnamon and sugar to sprinkle on top before baking

    (if you want, you can also caramelize the muffins!  That is how we like them.  If you choose to do this, you would also need:  2/3 c brown sugar, 1/4 cup butter, 2 tbsp corn syrup.  Melt these together in a bowl and spoon about a teaspoon or so into each greased muffin tin before you put in the muffin batter, bake as normal.  It adds a nice outer texture that is delicious! I tried putting it on top of the muffin batter instead of inside the muffin cup, that just made a mess all over the top of the muffin pan.)

    Pre Heat oven to 400

    *Pour boiling water over the 100% Bran Buds in a bowl and set aside.

    *Cream shortening and sugar
    *Add beaten eggs, buttermilk, and softened Bran Buds

    *Add flour, soda, salt and mix
    *Fold in the  All Bran cereal

    Scoop into greased muffin tins and bake for about 20 min.

    I did notice that these do not rise very much, so I would fill the muffin cups 
    more next time I make them

    (if you are caramelizing them, you would put in the sugar/syrup mixture in first.)

    Made in regular muffin tins

    Made in larger size muffin tins