Chicken Loaf with Giblet Gravy

Posted by Lori:Note: My sister, Kimberly, won't brag about the Pecan Pie Bars she posted a few days ago, but I will for her :). Her son, Blake, won 1st place out of all of the 3rd grade in his school with the bars, and he also won Grand Champion for the whole school. Way to go, Blake!
A few weeks ago I happened to think of this recipe of my mother-in-law's. It's something I had never heard of before I started dating my husband, but his mom made it quite often. I thought about it because it's something I had never seen before, and never have seen since, either. I thought about getting it from her some time to share with you.

Ironically, yesterday my mother-in-law emailed me this recipe - out of the blue! It was funny since I had just thought about it recently. She said her youngest son was wanting the recipe, and knowing about this blog, she decided to send it to me, too.

CHICKEN LOAF
1 Hen or 2 Fryers (Around 3-4 pounds)
2 cups bread crumbs
1 cup cooked rice
1/3 teaspoons paprika
1/4 cup pimento
4 beaten eggs
1 1/2 cups milk
1 1/2 cups broth
Salt to taste

Stew chicken & remove from bone. Cut into bite sized pieces.
Mix all together and bake in 10x14 pan at 350 degrees.
Serve with giblet gravy.

GIBLET GRAVY
For the giblet gravy my mother-in-law boils the giblet, heart. liver, & gizzard and some salt, then I use some of that chopped in small pieces, use some of the broth from that and some from chicken and thicken with flour and water, salt to taste. I also had a chopped boiled egg.

Have you ever heard of Chicken Loaf? I have to admit that when I first heard about "Chicken Loaf", I thought it sounded strange, but it was really good!
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Pumpkin Chocolate Chip Cookies

Posted by Donna:

This recipe originally came from Allrecipes, but I'm not sure how I came across it. I wasn't on that site looking for a pumpkin cookie. I think it came via another source. Regardless, I've had it for a while and wanted to try it.

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

2 cups sifted flour

2 tsp. baking powder

1 tsp. cinnamon (The recipe called for 2 tsp., but I don't like a strong cinnamon taste.)

1 tsp. baking soda

1 tsp. whole milk

1 T. vanilla extract

2 cups semisweet chocolate chips

1/2 cup walnuts or pecans ( optional---I didn't add these; however, I think they would be great with them added. The only reason I didn't add them is because nuts are a no-no for me right now.)

Combine the pumpkin, sugar, oil, and egg. In a separate bowl, stir the flour, baking powder, and cinnamon together. Dissolve the baking soda in the milk and add to the pumpkin mixture. Add the dry ingredients and mix well. (The first time I read this recipe, I thought there had been a misprint in the amount of milk, but it is the right amount. I wanted to mention that in case someone thought the same thing.)

Add the vanilla, chocolate chips, and nuts.

Drop by spoonfuls on a greased cookie sheet or on parchment paper and bake at 350 degrees for 10 - 12 minutes. My oven cooks slower, so it took the full 12 minutes for mine. The cookies should be lightly brown and firm.

They were so good right out of the oven. I will tell you, these are a soft cookie because of the pumpkin. My husband really liked them as well. The only negative thing he said was that it was softer than the usual chocolate chip cookie.


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Tiger Butter

Posted by Lori:
This is one of the easiest candies that can be made. It's simple and quick, but tastes great, too!

Tiger Butter
1 package vanilla almond bark
1/2 cup peanut butter
1/2 cup chocolate chips

Break almond bark in pieces and place in medium glass bowl. Add peanut butter. Microwave in 15 - 30 second intervals - stirring often to help with melting. In seperate microwavable bowl, melt chocolate chips. Spread almond bark/peanut butter mixture onto greased cookie sheet (one with sides). Pour chocolate on top and lightly spread mixture in swirled design with a fork. Refrigerate for 15 minutes or longer and then break into pieces. Store in airtight container.
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Pecan Pie Squares

Posted by Kimberly:

My son loves pecan pie, so for his school's Cookie Cook-Off this Friday, he is going to enter Pecan Pie Squares. I first made them for my holiday cookie swap last year and thought they were really good. Of course, Blake liked them because they are like a pecan pie, but my husband liked them too!

Pecan Pie Squares:

1 box yellow cake mix
1/2 cup (1 stick) melted butter
4 eggs
1 1/2 cups light corn syrup
1/2 cup packed dark brown sugar
1 taspoon vanilla
2 cups chopped pecans

Preheat the oven to 350 degrees. Grease a 9x13 pan. For the crust, in a bowl mix the cake mix, butter, and 1 egg. Measure out 2/3 cup of this mixture and reserve it for the topping. Pat the remaining mixture in the bottom of the prepared pan and bake for 15 minutes.

Meanwhile, stir together the reserved crust mixture, the remaining 3 eggs, the corn syrup, sugar, and vanilla. Stir in the pecans. Pour the mixture over partially baked crust. Increase the oven heat to 375 degrees and bake for 30 minutes, or until the cake is set. Let cool, then cut into bars.

My family thought these were great! We'll see on Friday if the judges for the Cookie Cook-Off think so too!!!! :) Pin It Now!

Cornbread Dressing

Posted by Lori:
My family spends Thanksgiving with my husband's side of the family and Christmas with my side, so I never need to make dressing for those two occassions. However, usually in January, I become hungry for turkey and dressing again. After unsuccessfully attempting to duplicate family dressing recipes, I decided to find a dressing of my own. Something simple and easy.

I found this recipe on the internet about six years ago. I liked the sound of it because it used packaged cornbread mix. Jiffy Cornbread is my favorite. I also liked the fact that it had garlic powder and cream of chicken soup - two of my favorite ingredients.

Cornbread Dressing

4 packages of cornbread mix (baked per directions and crumbled)
(*Note: 4 packages of Jiffy Muffin Mix will bake in a 10 x 15 x 1 inch jelly roll pan)
1 stalk celery, finely chopped
1 small onion, finely chopped
2 eggs slightly beaten
1 can cream of mushroom soup
3 cans chicken broth
1 stick butter, melted
1 teaspoon poultry seasoning
1/4 teaspoon sage
Dash of garlic

Mix all together in large bowl. Spray 9 x 13 inch pan with cooking spray. Pour dressing mixture into greased pan. Bake in 400 degree oven for 45 - 60 minutes or until lightly browned and moist in the middle.

I sometimes add the onion and celery to the cornbread when it first bakes. Also at times I have frozen half of the dressing in a smaller pan to cook at a later time....when the "turkey and dressing" cravings come again!

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Gene's Chili

Posted by Donna:

I previously posted a chili recipe back in June. I debated on whether or not to post this one because this is a family recipe. Family recipes are special, and sometimes hard to share. I've mentioned before that my parents were in the grocery store business. Daddy would sell his chili and barbecue out of the store. and quite often, people would pay him to make it for them. He told me he sent some to Australia one time. After making this last week, I finally decided to share his recipe.

4 lbs. ground beef (chili plate)

4 oz. chili powder

1 T. cumin powder

1 whole onion, chopped ( white or yellow)

1/2 tsp. garlic powder

Put the meat, chili powder, cumin, onion, and garlic powder in a large pan. Cook on simmer for approximately 1-1/2 hours. Add salt when the chili is almost done--about an hour into the simmering. This recipe makes about four quarts. It's great to freeze and bring out on a cold day.

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Cinnamon Roll Pizza

Posted by Lori:
I've mentioned before that our usual Sunday morning before church breakfast is cinnamon rolls...most of the time out of a can. When I have the time, I occassionally make the YUMMY cinnamon rolls I posted on here earlier, but  a few weeks ago, I didn't have the time or ingredients to do those. However, I did have canned crescent rolls and I happened to think of this particular recipe for Cinnamon Roll Pizza. A friend sent me this recipe several years ago to be included in a camp cookbook I was helping put together. It's been a family favorite ever since.

Cinnamon Roll Pizza

2 packages refrigerated crescent roll dough
1 stick butter or margarine, sofened
1/2 cup sugar
2 tablespoons cinnamon
1 cup powdered sugar
1-2 tablespoons milk
1 teaspoon vanilla

Preheat oven to 375 degrees. Unroll dough into rectangles and arrange on 15" round pizza pan or jelly roll pan (10 x 15 x 1). You may need to tear some of the dough to fit it into all of the gaps. Pinch seams together and flatten with fork. Spread on butter. Slightly roll edges to make a crust edge to keep the butter from running off. Mix sugar and cinnamon and sprinkle on dough. Bake about 15 minutes or until golden. Add vanilla to powdered sugar. Add milk to powdered sugar a little at a time until the icing reaches desired consistency. Drizzle over "pizza". Slice into 16 slices with pizza cutter.

I get tired of making the same breakfasts day after day so am always excited to find something new. Maybe you are, too. My kids enjoy this pizza a lot. Of course they are always happy when I let them get by on a breakfast that doesn't include 100% whole wheat (which doesn't happen too often)!
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