Monday, May 31, 2010

Grilled Corn on the Cob

Posted by Lori:

This recipe is something that I remember my brother-in-law, Ken, making years ago.  We never tried making it ourselves because he always made it for family cookouts.  But, since he moved away from here a few years ago (and we miss his great cooking abilities!), we decided to try it ourselves. 

The kids and I gave my husband a new grill for his birthday in April, so we're enjoying trying all sorts of new grilling recipes.  Another brother-in-law, Bruce, who's also a great "griller", promised to send some more recipes our way.  We're definitely looking forward to trying those, as well!

Grilled Corn on the Cob

Fresh corn on the cob
Paper towels (good quality)
Aluminum foil

Remove corn husks and silk.  Wash corn on the cob, removing any remaining silk.  Pour milk into bowl.
 Dip good quality paper towel into milk.  Wrap corn on the cob in milk-soaked paper towel.

 Wrap in aluminum foil twisting ends for handles.  Grill on medium heat (about 350 degrees) for 30 minutes.  Turn over and grill 30 more minutes. 

Remove foil and paper towel (careful - it will be very hot!).  Serve with butter and lots of napkins :).  Delicious!

Even our non-corn-eating children said this was the BEST corn ever!  It's very sweet!

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Sunday, May 30, 2010

Breakfast Pizza

Posted by Donna:

This is terrible, but I can't remember ever making this recipe. I must have, though, and thought it was very good, because it's written in my special cookbook of only tried things that are definitely keepers.

Breakfast Pizza

1 lb. sausage (cooked and drained)

1 pkg. (8) crescent rolls

1 cup thawed hash browns

1 cup sharp cheddar cheese

5 eggs

1/4 cup milk

1/2 tsp. salt

1/8 tsp. pepper

Parmesan cheese

Put the 8 triangles of rolls into an ungreased 12" pizza pan. Make sure the points of the rolls are toward the center. Smooth the dough. Spoon the cooked and drained sausage on top. Add the potatoes on top of the sausage. Top with cheddar cheese. Beat together the milk, eggs, salt and pepper. Pour into the crust. Sprinkle with Parmesan.

Bake at 375 degrees for 25 - 30 minutes.
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Thursday, May 27, 2010

House Seasoning

Posted by Donna:

Three or four years ago, I bought one of Paula Deen's recipe books. In it was this wonderful seasoning that is great to mix up and keep in a shaker. The men in your family will probably love this if they're anything like mine. The more black pepper and garlic on their meat, the better. Since the grilling season is upon us, I thought this would be great to share.

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

If any of you own a Paula Deen cookbook, I'm sure you're already familiar with this and have used it many times or shared it many times. I love her recipes!!!!!!
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Wednesday, May 26, 2010

Sheep Cupcakes - BAAAAAA!

Posted by Lori:
First of all, I must admit that my sheep cupcake has some flaws.  I used a chocolate cake mix instead of a white cake mix because that's what I had in the pantry.  SOOOO, there are a few crumbs in sight as you can tell by this picture!  But, the real reason there are crumbs is because this little sheep was made as a sample and trial run for tomorrow. 

This week is VBS and tomorrow my 1st and 2nd grader class are learning about God, the Shepherd and studying about Psalm 23.  Their snack craft will be these cute little sheep.  I made this one just to see how it would look.  I didn't want to use up ingredients trying to make him perfect (There's a lesson there:  Sheep aren't perfect.  People aren't perfect.  But, sheep cupcakes are sweet.  We should be sweet, too :).  I can't wait to see what the VBS children's sheep look like!  I'm pretty sure theirs aren't going to be perfect, either!

1 cake mix (white is best, but any kind will work.) 
Homemade buttercream or store-bought vanilla icing
Large marshmallows
Small marshmallows
Mini chocolate chips

Mix cake mix according to package directions and bake into 24 cupcakes.  Allow them to cool completely.)
Ice cupcakes with a thin layer. Put a small mound of icing in the center.  Cut mini marshmallows in half.  Arrange them in two circles around the edge of the cupcake.  Cut one large cupcake in half.  In one half, using a toothpick (use a twisting motion), make two holes for eyes and one hole for a nose.  Place the half with the holes on the icing mound, making the face.  Cut the other marshmallow in half and place next to each side of the face, making ears.  Cut a few more small marshmallows in half and place them behind and on top of the little sheep's head.

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Cherry Brownie Dessert

Posted by Lori:
Yesterday I posted a recipe that I'd never eaten and now I'm doing the same thing! I "stole" this recipe from a friend of a Facebook friend. It sounds great and I can't wait to try it.

Cherry Brownie Dessert
Make a pan of brownies in a 9 X 13 pan. Bake as directed. Mix together one can of vanilla icing and an 8 ounce package of cream cheese. (I usually take the wrapper off the cream cheese and microwave it some soft and then blend them with a mixer.) After brownies cool, cover with icing and then spread a can of cherry pie filling on top of that. Put in the fridge and allow it cool.

Enjoy! Pin It Now!

Tuesday, May 25, 2010

Chocolate Eclair Dessert

Posted by Lori:
A friend sent this recipe to me the other day. She said it is great, and she knew I would want to share it with all of you. I look forward to making this very soon!

Chocolate Eclair Dessert

2 packages graham crackers
2 (3 ounce) instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 can chocolate frosting

Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving. Pin It Now!

Sunday, May 23, 2010

Quick Cherry Cobbler

Posted by Donna:

I've really been into cobblers lately, especially this one. It's so simple, but we love it.

Quick Cherry Cobbler

6 T. margarine
1 1/2 cup sugar
3/4 cup flour
2 tsp. baking powder
3/4 cup milk
1 can Wilderness cherry pie filling

Melt the margine and pour into an 8 x 8 dish. Mix together one cup of the sugar, the flour, baking powder, and milk. Pour this mixture over the butter. Do not stir. Add the remaining 1/2 cup of sugar to the cherry pie filling. Pour the filling on top of the batter. Bake at 350 degrees for one hour.

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Thursday, May 20, 2010

Lime Jello Salad

Posted by Donna:

Here I go again---another jello salad---but this is my very favorite of all.

Lime Jello Salad

1 small pkg. lime jello
1 small can crushed pineapple
1 cup cold water
1/4 cup sugar
1 T. lemon juice
1 cup grated Cheddar cheese
1/2 cup chopped nuts
1 cup whipped topping

Heat the pineapple, including the juice, to boiling. Add the lime Jello. After the jello dissolves, add the water, sugar and lemon juice. Let this mixture cool in the refrigerator for about 20 minutes. Add the cheese, nuts, and whipped topping. Refrigerate for several hours.

My aunt took this to church for a funeral meal and had forgotten to add the whipped topping. However, she said several of the ladies loved the jello and wanted the recipe. I guess this proves how really good it is, even if an ingredient has been left out.

I think what I like most about this salad is the contrast with the jello and cheese. I could eat the whole bowl!!!!!! Well, not the bowl, but you know what I mean.

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Over-the-Top Brownies

Posted by Lori:
In March, we 3 Cherry Cokes visited Fredericksburg, Texas, for a long weekend. One of our favorite stops was at a little 50's-type diner that served sandwiches and sweets. Kimberly and I tried the gourmet brownies they served, which were delicious!

When I got home, I decided to try and duplicate the turtle brownie I had eaten. The brownie recipe I used was one I've posted here before called Fabulous Brownies. This is a very rich brownie all on it's own, but when the icing, caramel sauce, and cream cheese icing was added - well, I finally met a dessert that was almost too rich for me - and that hasn't happened often! It was over-the-top rich, but still yummy!

I served this rich dessert at a church dinner and had lots of compliments on it, even though no one could figure out what it was. If you like the sound of it, but are afraid it will be too rich, try a different brownie recipe - one that's less rich.

Over-the-Top Brownies

(Note: Mine were baked in the 13 x 18.5 inch pan mentioned below. I don't think the jelly roll (10 x 15 x 1) sized pan would hold all of the toppings for this recipe, so if you make it and you do not have that large of a pan, use two 9 x 13 pans.

1st Layer - Fabulous Brownies

1 pound (4 sticks) butter (not margarine)
3/4 cup cocoa powder
4 cups sugar
6 eggs
1 tablespoon vanilla
1/4 teaspoon salt
3 cups flour
5 cups pecans (optional)

DO NOT USE ELECTRIC MIXER, but mix by hand in order given above. Place in greased and floured (or sugared *** see note below) pan. The recipe says to use a jelly roll pan (10 x 15 x 1) or 2 cake pans (9 x 13). I use the same large Doughmakers pan I've mentioned several times that's 13 x 18.5 and it works fine, too. Bake in preheated 350 degree oven for about 30 minutes. Do not overbake!! Cool and ice with icing below.

2nd Layer - Fabulous Brownie Icing:
1 stick margarine (not lowfat)
1/4 cup cocoa powder
1/4 cup milk
1 teaspoon vanilla
1 pound (4 cups) powdered sugar

In a medium sized saucepan, bring margarine, cocoa and milk to a boil over medium heat. Remove from stove and add vanilla. Beat in powdered sugar.

***Sugared pan: My husband likes a brownie from a bakery in Lawton, OK. Their brownies have a sugared bottom. I'm not exactly sure this is how they do it, but it works for me! Grease the bottom of the pan (I use shortening because Doughmakers pans can't be sprayed). Sprinkle sugar in the bottom of the pan and swirl around until sugar is covered on the bottom...just like you would do with the flour. It makes a crustier and sweeter bottom.

3rd Layer - Caramel Sauce
1 - 11 oz. package caramels
1/2 cup evaporated milk

Unwrap caramels. Eat two or three of them. Place remainder of caramels in medium saucepan. Add evaporated milk. Melt caramels over low-medium heat, stirring frequently at first - constantly as begins to melt. Pour caramel misauce over cooled, iced brownies.

4th Layer - Cream Cheese Icing
1 stick butter, softened
2 - 8 ounce packages cream cheese, at room temperature
2 cups confectioners' sugar
2 teaspoons vanilla extract (I ended up using 3 1/2 cups of powered sugar to get the icing the consistancy I wanted, but I softened the cream cheese in the microwave and it may have caused it to be thinner.)

Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy. Spread on top of cooled caramel layer.

Final Layer, if desired
Chopped pecans sprinkled on top
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Tuesday, May 18, 2010

Chicken Cordon Bleu Burgers

Posted by Lori:
I was thinking about what recipe to post and realized that I forgot to share this one with you.  I made these about a month ago and we all liked this new-to-our-menu sandwich.  It's easy, but more special than just a plain sandwich.

If you're not sure about the sauce, serve it on the side.  All but one of us liked the sauce, but we all liked the sandwich.


6 boneless, skinless chicken breasts
6 slices swiss cheese
12 slices deli ham
6 large hamburger buns (or other desired bun)
Olive oil

Heat a few tablespoons of olive oil over medium-high heat. Add chicken and cook until juices are no longer pink and until chicken is lightl browned.. (Note:  You could use grilled chicken or any other cooked chicken breasts.)
1 cup sour cream
1/4 cup mustard
1/4 cup honey

In small bowl, mix all three ingredients together until smooth.  If you think most of your family will not want the sauce, be sure to half it.
To assemble sandwiches:  Open 6 buns onto large baking sheet.  On one half, layer chicken breast, ham and cheese. 

Melt swiss cheese and toast buns under broiler.  Spread bun tops with sauce, if desired.  Top sandwiches and serve while still hot.
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Mama Mary's Turtle Sundae

Posted by Lori:
I was so excited last summer when I purchased a Mama Mary's Pizza Crust and there was an ad for a recipe contest. Recipe contests have always been something I thought would be fun to enter, so decided to create something and enter.  This recipe was fun to make and our children especially enjoyed the new treat.  I anxiously awaited the announcement of the winners of the contest for that particular quarter and then later on for the 2009 year. Unfortunately, after months of waiting, the company didn't ever release the names of the winners. Maybe they have by now, but eventually I just gave up on ever seeing any type of results.  Oh well, at least a new treat was added to our list of favorites!

Mama Mary's Turtle Sundae

1 Mama Mary's 12' Thin and Crispy Gourmet Pizza Crust
1 stick butter or margarine, melted
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 gallon vanilla ice cream
1 bottle caramel ice cream topping
1 bottle chocolate syrup
1 can whipped topping
1/2 cup chopped pecans
6 maraschino cherries (with stems)

Cut unbaked pizza crust into six traditional shaped slices. Cut each slice into four triangle or wedge-shaped pieces. Place pieces on 10 x 15 inch baking pan. Brush each piece with melted butter or margarine. In small bowl, combine sugar and cinnamon. Sprinkle half of sugar/cinnamon mixture on top of pieces and broil in oven until lightly browned.  (Watch carefully so that it doesn't burn.) Turn pieces over and brush with melted butter or margarine. Top with remaining cinnamon/sugar mixture and broil again until lightly browned.

In small bowl or on small dessert plate, place 6 cinnamon/sugar pizza crust triangles/wedges. Top with two or three scoops of ice cream. Drizzle caramel ice cream topping and chocolate syrup over top of ice cream and triangles/wedges. Top with whipped topping, chopped pecans, and a cherry. Serve immediately Pin It Now!

Sunday, May 16, 2010

Apricot Salad

Posted by Donna:

I am such a big fan of fruit salads. My latest discovery is a salad recipe that my aunt shared with me. If you like apricots, you will love this.

Apricot Salad

2 cans apricots (juice saved)

1 large can pineapple chunks (save juice)

1 pkg. instant vanilla pudding

3 bananas (sliced)

chopped nuts (optional)

Mix together the saved fruit juice (2/3 cup of each) with the package of instant vanilla pudding. Fold in the apricots and pineapple. Add the bananas and nuts just before serving. If you want to add the bananas earlier, first dip them in sprite in order to keep them from turning brown.

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Thursday, May 13, 2010

California Cobb Salad

Posted by Donna:

If you've ever seen a recipe for Cobb Salad, then you know the correct way to assemble it is in rows. I've read that the Cobb Salad was made famous in Hollywood at a particular restaurant. The pictures I've always seen are very attractive, but this "old" country girl prefers to have hers layered on top of each other----which is exactly what I did when I made this salad to go with the Oven Baked Chicken Fingers that was posted a couple of weeks ago.

California Cobb Salad

In each salad bowl, layer the following ingredients:

turkey ( I always use shaved Sara Lee mesquite smoked turkey from the Wal-Mart Deli)
bacon, cooked and crumbled
hard boiled egg ,sliced
chopped tomatoes
chopped avocado
shredded cheddar cheese
green onions, chopped

Drizzle with the dressing of your choice.

If you do the classice Cobb Salad, then more of each of the ingredients would be arranged in rows on a large platter. If I was computer savvy like my daughters, I would assemble one with these ingredients and take a picture and share it.

This recipe that I used is from a Gooseberry Patch cookbook that Lori let me borrow which I haven't returned---which I hope she doesn't want back anytime too soon.

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Happy Thursday!

Posted by Lori:
Sorry there's no recipe today. We had a storm come through and knock out our power for a few hours, so I didn't have time to get one ready. Today the Kindergarten - 4th Grade classes go on an end-of-school field trip. I've made sandwiches for the students and teachers: ham & cheese; turkey & cheese; bologna & cheese; and peanut butter & jelly. SOOOOOOO, if you need to know how to make 150 sandwiches, let me know :).

Have a great day!
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Wednesday, May 12, 2010

Red Velvet Cake Cheesecake

Posted by Lori:
I may have found my absolute favorite dessert (not that I needed to!), which can vary in many different tastes and flavors. It's a cake and a cheesecake - all in one. Actually, all in one GIGANTIC dessert!

I first heard about cake cheesecake from my sister, Kimberly. She had eaten a piece of red velvet cake cheesecake from The Cheesecake Factory. A few weeks later when I had the opportunity to be near one of the restaurants myself, I stopped by and picked up a piece to go. Have you ever been to The Cheesecake Factory? The prices are expensive, but the food is very good and the cheesecake? Well, it's amazing!

I had been thinking about trying to duplicate the cake cheesecake for some time, when I happened to find a special Cheesecake cookbook at Sam's Club. It's called Junior's Cheesecake and there is a special section just for cake cheesecakes. I look forward to trying several of them. There wasn't an actual recipe for the red velvet variety, but I used the recipes that were listed as a guide. My first attempt at this cake cheesecake was very successful, even though it didn't look perfect (it was leaning a bit!). The taste, however, was great! It's time consuming, but well worth the extra effort for an impressive dessert.  I served it Sunday for a Mother's Day when we invited my parents, my husband's parents, and other relatives over for lunch after church.

For this recipe, I began with a red velvet cake mix, just to make it easier. I think a homemade cake would make this great dessert even better and will be sure to try it next time.

For Cake Layers:
1 Red Velvet cake mix, baked as directed in 2, 9-inch round pans
(Note: Make sure to grease and flour pans well. You might even cut a circle of waxed paper for the bottom of the pan to help with the release of the cake.)

Allow cakes to cool slightly after baking. Remove from pan and continue to allow them to cool on wire racks.

For Cheesecake Layer:
Three 8-ounce packages cream cheese (not low or reduced fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy whipping cream

Preheat oven to 350 degrees. Generously butter the bottom and sides of one 9-inch springform pan. Wrap the outside of the springform pan with aluminum foil, covering the bottom and extending all the way up the sides.

Place one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy for several minues, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until blended. Be careful not to overmix.

Gently spoon the batter into the foil-wrapped springform pan. Place the pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform pan. (I recommend using an old or disposable pan because the wet aluminum foil will discolor your pan.)  Bake the cake at 350 degrees until the edges are light golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours. Cover with plastic wrap (still in the pan) and refrigerate until it's completely cold, about 4 hours (I put mine in the freezer for 1 1/2 hours to speed up the process.

For the icing:
(Note: This makes too much icing, but this was the recipe listed in the book for another cake cheesecake of the same size. You could half it and still have plenty.)
Three 8-ounce packages cream cheese (not low or reduced fat, at room temperature
1 cup (2 sticks) butter, at room temperature
6 cups sifted powdered sugar (I needed 8 cups. May depend on the temperature of your room. My kitchen was HOT from cooking all day!)
1 tablespoon pure vanilla extract
1/4 cup heavy whipping cream

Beat the cream cheese and butter together in a medium bowl with the mixer on high speed. Add the powdered sugar, then the vanilla, beating until smooth. With the mixer running, gradufally add the cream and beat until the frosting looks whipped and creamy. Add a little more cream if necessary until it's easy to spread.

To assemble cake cheesecake:
Place one red velvet cake circle on desired cake plate. Spread a generous layer of cream cheese icing on the top of the red velvet cake layer. Remove springform ring. Warm the bottom of the pan on a low burner for 30 seconds, just long enough to melt the butter that was used to grease the pan. Now, slide a metal spatula between the bottom of the pan and the cheesecake (releasing the vacuum), then lift and slide the cake onto the red velvet/cream cheese iced layer. Top cheesecake with another generous layer of icing.

Finish the layers with the remaining red velvet circle. Now, ice the entire cake with the cream cheese icing. (Although my three layer were all the same size, they didn't appear to be. The cheesecake layer seemed bigger. I used a lot of icing around the outside to even it up.

At The Cheesecake Factory, their red velvet cake cheesecake was heavily coated with a layer of white chocolate shavings all around the outside edge.  I don't care for white's too sweet for me, but I did want it decorated.  So, with the remaining cream cheese icing, I decided to decorate the cake with some red icing swirly designs. To do this, I added 2 containers of red Wilton cake decorating gel and about 1/3 cup of cocoa powder. The cocoa powder gave it a chocolate flavor - just like red velvet cake - plus made the red a deeper, richer color that also matched the cake.

Refrigerate cake cheesecake overnight for best flavor. In fact, after three days, I think the cheesecake is even better! I can't make one again for a long time because I've eaten way too much of it myself.

I'm not saying that I could charge $8-$9 per piece like The Cheesecake Factory is able to do, but I will say that this dessert is worth a whole lot because of the time involved in making it - plus the abundance of ingredients.  It would even be more so that way with a homemade red velvet cake recipe.   It's safe to say that this dessert makes a perfect and extra-special holiday or birthday dessert.

My next one to try? Either German Chocolate Cake Cheesecake OR Strawberry Shortcake Cheesecake!

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Tuesday, May 11, 2010

Cherry Limeade Sherbet Punch

Posted by Lori:

This is my very favorite party punch. It is a pretty pink color, but also tastes great! Here in Oklahoma, we have Braum's Ice Cream stores, which sell cherry limeade sherbet. It's possible that other places around the world have their own brand, as well. If not, maybe you can find them seperately - lime sherbet and then cherry sherbet - and make it that way.

1 carton of cherry limeade sherbet
2 liters of lemon-lime soda (like Sprite or 7up)

Spoon sherbet into large punch bowl. Pour soda over sherbet. Serve and enjoy!
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Monday, May 10, 2010

Pinto Beans

Posted by Donna:

Last week my husband and I went to Hollis to take my aunt out to lunch. When we go ready to leave, she insisted that we bring home some of the pinto beans she had just made. I'm so glad we did. They were so well seasoned. Larry, in particular loved them. My aunt is a wonderful cook; but, she has always used her brother's recipe for her beans. I was anxious to share this with everyone that visits our blog.

Chef Scooter's Pinto Beans

3 cups dry beans
2 tsp. salt
1 tsp. chili powder
1 small can shopped green chilies
2 T. bacon grease
salt and pepper

The night before you cook the beans, cover them with water and add the salt. Let them soak overnight. The next morning add more water, the chili powder, green chilies, and bacon grease and cook until done. Add salt and pepper to your liking.

If your husbands are like mine, anything that has chilies in it are a sure thing!!!!!!

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Sunday, May 9, 2010

Teriyaki Chicken

Last week while shopping at Sam's Club, I found some really great cookbooks. Not only are the recipes outstanding, but the illustrations are beautiful. I flipped through the pages of all four volumes and decide to buy my mom two of them for Mother's Day. I knew Mom would really like the new cookbooks and she would have lots of new things to make and post on them on here (and they I could have the recipes, too!)

At that same time I was also trying to decide what to cook for a teacher's luncheon (in Celebration of Teacher Appreciation Week). One recipe in particular, caught my eye: Teriyaki Chicken Barbeque. So, basically, I used Mom's gift before giving it to her!  I told her that today as she opened the gift. 

I used a huge shortcut in this chicken recipe for the teacher's lunch last week, but it was a favorite of so many of the teachers and I've had numerous requests for the recipe. I've told them that my version is so simple, I'm almost ashamed to tell them about it!  I'll share my version under the following the original recipe.

1 cup soy sauce
1/2 cup honey
2 cloves garlic, crushed

6-8 boneless, skinless chicken breasts
6-8 pineapple rings
6-8 red or green pepper rings
2 tablespoons cornstarch, optional

Combine soy sauce, honey, and garlic. Reserve half of this marinade, covering the chicken with the rest. Refrigerate 6-10 hours. Drain marinade off chicken and discard. Cook chicken on the grill until almost done. Then place 1 breast, 1 slice of pineapple, and 1 pepper ring on top of a piece of foil. Spoon a small amount of reserved marinade on top. Seal foil and grill for 20 minutes more. If desired, make a sauce with reserved marinade by adding 2 teaspoons cornstarch to it, stirring over medium heat until smooth and thickened slightly.

1 package (use 6-8 breasts) frozen mesquite grilled chicken breasts (I used Member's Mark brand from Sam's Club. It is very good. I'm really picky about already cooked chicken and have never liked any in the past. It's nice to have found a good product with great taste.)
1 cup soy sauce
1/2 cup honey
garlic powder (I used 1-2 teaspoons, but just sprinkled it in)
6-8 pineapple rings
6-8 bell pepper rings (I used green)

Place chicken breasts in large casserole dish. Pineapple and bell pepper can be added to the chicken or, what I did, since I was feeding about 50 people, was put them in a seperate container to cook - knowing that some would prefer not to have it at all. Pour marinade over the top of the chicken and some over the pineapples/bell peppers (if doing seperately). Cover dishes with foil and cook 350 degrees until chicken is thawed and heated thoroughly - probably 1 1/2 - 2 hours from frozen...less if thawed. PINEAPPLE/BELL PEPPER WON'T NEED TO COOK AS LONG IF DOING SEPERATELY.

Leftover grilled chicken would be great to use in this recipe. I didn't thicken the sauce, but that would be good to do, as well.
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Thursday, May 6, 2010

Oven-Baked Chicken Fingers

Posted by Donna:
This has become a favorite meal for us. Even though Larry isn't too fond of chicken, he always compliments these.

This recipe is what I do for just the two of us---without any leftovers.

1 cup Panko crumbs

3 heaping T. grated Parmesan cheese

3 heaping T. shredded Parmesan cheese

1/4 cup olive oil

2 large skinless chicken breasts

a little garlic powder or minced garlic (to your liking)

Preheat the oven to 425 degress.

Combine the Panko crumbs, grated cheese, and shredded cheese. I put this on a paper plate.
Combine the olive oil and garlic in a bowl.

Flatten the two chicken breasts with a mallet to about 1/2 inch thick. Cut the breasts into strips, about an inch or so wide. I usually get 6 - 8 strips, depending on the size of the breasts. Next, dip the strips into the oil/garlic mixture; then into the panko crumb/cheese mixture. Place on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. Bake for about 20 minutes on each side. Some ovens may only take 15 minutes for each side. They should be a golden brown.

Serve with ranch dressing, ketchup, barbecue sauce, or honey mustard----or all by themselves. They're good regardless.
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Wednesday, May 5, 2010

Recipe for Stinky Shoes

Posted by Lori:
This is a very different type of "recipe" but has become a favorite in our house (unfortunately!) lately.  I will not humiliate the offendant in the family, but I will say that it's not me this time.  This is a recipe to get rid of stinky shoes! My husband heard this idea on the radio recently and it has really helped with our "stinky shoe" problem.  YAY!

1. Remove stinky shoes from the offendant's feet - your own, your spouses', or your child's.
2. Instruct offendant to wash their feet with soap and water to remove odor.  Towel dry and maybe apply some freshly scented lotion.
3. Place stinky shoes in  plastic zip bag to lock in freshness odor.  
4. Place zip-top bag inside a grocery bag.
5. Tie up bag.
6. Place bag in the freezer overnight or 24 hours if extremely rank!
7. Remove fresh-smelling shoes. Discard bag or recycle, if desired.
8.  If you are a child, thank your parent for remedying your smelly shoe situation.

And there you go! A recipe for stinky shoes that is guaranteed to work!
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Tuesday, May 4, 2010

Recipes for Cinco de Mayo

Posted by Lori:
FYI #1:  Did you know that Cinco de Mayo is more celebrated in American than in Mexico?  I didn't either until I prepared a lesson about Mexico for Dr. Seuss Day!  You can read about this celebration at our elementary schoolhere.

FYI # 2:  Most people don't know that back in 1912, Hellmann's mayonnaise wasmanufactured in England. In fact, the Titanic was carrying 12,000 jars ofthe condiment scheduled for delivery in Vera Cruz, Mexico, which was to bethe next port of call for the great ship after its stop in New York.This would have been the largest single shipment of mayonnaise everdelivered to Mexico. But as we know, the great ship did not make it to NewYork. The ship hit an iceberg and sank, and the cargo was forever lost.The people of Mexico, who were crazy about mayonnaise, and were eagerlyawaiting its delivery, were disconsolate at the loss. Their anguish was sogreat, that they declared a National Day of Mourning, which they stillobserve to this day.The National Day of Mourning occurs each year on May 5th and is known, ofcourse, as Sinko de Mayo.

FYI #3:  The FYI #1 is TRUE; FYI #2 is FALSE, of course :).

Well, in honor of Cinco de Mayo, I've decided to list all of our Mexican food recipes.  Maybe you will want to have a Mexican Fiesta on this special day.  We have several, but there's no recipe listed for rice.  In my opinion, the Lipton Rice and Sauce Spanish variety can't be beat - plus it's quick and easy.  Ole'!

Sibyl's Mexican Dish
Mexican Hot Dog
Ranch Style Refried Beans
Mexicali Crock Pot Chicken
Taco Soup (Weight Watchers)
Cherry Enchiladas
Bean Dip Appetizer
Cheese 'n Chicken Enchiladas
Restaurant Style Queso
Sopapilla Cheesecake
Mexican Casserole (by Donna)
Mexican Casserole (by Kim) These 2 are the same, but their ideas will be a little different.
Mexicali Chicken Casserole
Chicken Enchilada Soup


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Monday, May 3, 2010

Strawberries and Cream Twinkie Cake

Posted & Created by Lori:
(This is a 3cherrycokes' original recipe!)
Have you ever eaten "Twinkie Cake"?  Years ago I worked for an ophthalmologist, and for his birthday, I decided to make a Twinkie Cake.  The problem is, that I didn't decide this until late one night and we only have one convenience store in our small town that is open late (until 11:00).  We do have one grocery store, but it closes much earlier.  I sent my hubby to get Twinkies for me.  I needed 13 of them, so he had to get 14 of the two-per-package Twinkies.  That Twinkie cake ended up costing me $13.00, just for the Twinkies - not to mention all of the other ingredients!

Most Twinkie Cake recipes have crushed pineapple.  Most of our children don't like pineapple, so I came up with my own recipe, using things we all like.  It's definitely a keeper.  In fact, one of our sons has requested it for his up-coming birthday.  He said it's his favorite cake - EVER!

Strawberries and Cream Twinkie Cake
14 Twinkies (One box has 10, so you'll need 2 boxes)
2 small boxes (3.4 ounces) instant vanilla pudding
2 cups milk
2 cans sweetened condensed milk
2 - 10 ounce containers of frozen strawberries in syrup (drained, but reserve juice if desired for topping)
1 cup sour cream
1 large carton whipped cream

Layer Twinkies in the bottom of 9 x 13 dish.  I turned the end ones upside down since the dish curved inward.
In mixing bowl, mix together 2 packages of instant pudding and 2 cups of milk.  Stir well until pudding dissolves.
Add 2 cans of sweetened condensed milk (I used Eagle Brand.)  Chill mixture in refrigerator for 15 minutes.
Drain strawberries to remove juice. I was excited to use this tiny colander I got from a Secret Pal a few years ago. Little kitchen gadgets are fun (I'm easily amused!).
Add 1 cup sour cream and 1 cup whipped cream to chilled pudding mixture.  Blend well.
Stir in drained strawberries.
The mixture might be prettier if you added a few drops of red food coloring to make a light pink color.  I didn't add any, though.
Pour strawberries and cream mixture over Twinkies.
Top with a thin layer of whipped cream.  Your casserole dish or pan might be more square on the ends, allowing room for more whipped cream.  Mine was very full!

Chill several hours...or at least a little while!  It would probably be best to chill at least 8 hours, but in our family, nothing is going to chill that long without getting sampled!

Serve with reserved strawberry juice, if desired.  One of our children thought it needed more strawberry taste, so this leftover juice would probably satisfy their taste buds.  You might like it that way, too.

My original plan was to add some sliced bananas over the cream mixture, but I ran out of room.  I have a larger casserole dish that would allow room for that and there's enough cream mixture I would have to add anything else.  It would just be thinner.  Also, I would probably add 2 more Twinkies to the dish, as well, if made in the larger dish. You could add other fruits, as well.

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