SMOTHERED CHICKEN

Ingredients

3 cups sliced mushrooms FRESH OR canned

2 sweet onions sliced

(add a little garlic to the onions and mushrooms when you saute them)

1Tbs butter

1 can cream of mushroom soup

4 skinless, boneless chicken breast halves

2 eggs, beaten

1 cup seasoned bread crumbs

2 tablespoons butter

3 cups mozzarella cheese, Shredded

3/4 cup chicken broth

salt pepper and garlic to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).

saute mushrooms and onions in pan with 1Tbs butter just til tender. Dip chicken into beaten eggs, then roll in bread crumbs.

In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken in pan, arrange onions and mushrooms on chicken, and top with mozzarella cheese. Add chicken broth and cream of mushroom soup together and stir til blended then pour over top of mushroom, onion and chicken..

Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear

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Strawberry Cheesecake Lush!

1 package Golden Oreos (36 cookies)

6 tablespoons butter, melted

8 ounces softened cream cheese

1 cup powdered sugar

1 (16-ounce) container Cool Whip, divided

2 packages (3.4 ounce each) instant cheesecake pudding mix

3 cups milk

3½ cups sliced strawberries

How to make it :

Crush the entire package of Oreos. A food processor would work great for this - I don't have one, so I just placed my cookies in a gallon sized Ziplock bag and crushed them with a rolling pin. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers.

Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer.

For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.

Layer the sliced strawberries on top, and spread the remaining Cool Whip on top.

Keep refrigerated until ready to serve.

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Stuffed Cabbages

 Ingredients

2 heads of cabbage 

2 lbs ground beef (or veal/beef/pork mix)

3 cups cooked rice 

1 egg 

1 tsp garlic 

1 tbsp parsley

2 slices diced onion 

1 -15 oz. can tomato sauce 

1-28 oz. can crushed tomatoes

1/4 cup tomato sauce (in meat)

Salt & Pepper to taste

Preparation

Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.  

Cut off the rough part on the end of the cabbage leaf with a sharp knife.  

Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won't burn.

Pour crushed tomatoes over Halupkys.  

Cover and bake approximately 75 minutes at 375º. 

Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.  

Serve with tomato sauce. 

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Blueberry Cream Cheese Muffins

1/2 cup butter, softened

1 (3 ounce) cream cheese, softened

2 eggs, beaten

1 cup sugar

2 teaspoons vanilla

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups blueberries

1/2 cup milk

TOPPING

1/4 cup butter, softened

1/4 cup flour

1/2 cup brown sugar (packed)

1 teaspoon cinnamon

How to make it :

In a medium mixing bowl, cream butter with cream cheese. Stir in beaten eggs, sugar and vanilla.

Add flour, baking powder, baking soda and salt. Stir in blueberries. Lightly mix in milk without beating or overstirring mixture.

Spoon into greased muffin tins until 3/4 full.

TOPPING: Mix butter, flour, brown sugar and cinnamon until crumbly. Sprinkle on top of muffins.

Bake in a 375 degree oven for 25 minutes. Cool and remove from muffin tin.

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Easy Baked Meatballs

 Ingredients

1 lb lean ground beef

2 eggs, beaten with 1/2 cup milk

1/2 cup grated Parmesan

1 cup panko or bread crumbs

1 small onion, minced

2 cloves garlic, minced

1/2 teaspoon oregano

1 teaspoon salt

freshly ground pepper to taste

1/4 cup minced fresh basil

Directions

 Mix all ingredients with hands.

Form into golfball sized meatballs.

Bake at 350 degrees for 30 minutes.

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Blueberry Pound Cake

 Ingredients

1/2 cup butter

3 eggs

3-1/2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

2 cups sugar

4 cups fresh blueberries

1 cup milk

 Directions

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside. In a large bowl sift together the flour, baking powder, and salt; set aside. In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined. Beat in eggs. Stir blueberries into flour mixture. By hand, stir blueberry mixture into butter mixture. Stir in milk just until combined. Spread batter in prepared pan. Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near center comes out clean. Cool on wire rack for 15 minutes. Loosen cake from edge of pan with a narrow metal spatula. Remove cake from pan; cool completely on wire rack.

NOTE: This is excellent all by itself, but would be great with a little added lemon zest or a couple handfuls of white chocolate chips. Or maybe a mixture of blueberries and raspberries. Oooh, that would be pretty 

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Quick Italian Cream Cake

 1 (16.25-ounce) package white cake mix (I used Duncan Hines Moist Deluxe)

3 large eggs

1 1/4 cups buttermilk

1/4 cup vegetable oil

1 (3 1/2-ounce) can flaked coconut

2/3 cup chopped pecans, toasted

3 T Rum (optional)

Cream Cheese Frosting (below)

How to make it :

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.

Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.

Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

Cream Cheese Frosting

Ingredients

•1 (8-ounce) package cream cheese, softened

•1/2 cup butter or margarine, softened

•1 (16-ounce) package powdered sugar

•2 teaspoons vanilla extract

•1 cup chopped pecans, toasted

How to make it :

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled. 

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Crock Pot Beef Tips & Gravy

Ingredients

1 1/2 lbs beef stew meat, or chuck roast cubed

1 1/2 teaspoons lemon pepper

1 package dry onion soup mix

1 can cream of mushroom soup

14 oz can low sodium beef broth

2 tablespoons butter

3 tablespoons flour

How to make it 

 Place cubed beef in slow cooker and sprinkle evenly with lemon pepper. In a large bowl whisk together dry onion soup mix, cream of mushroom soup, and beef broth; pour over meat. Cover and cook on low for 8 hours.

Remove meat from crockpot with a slotted spoon, place in a bowl, and cover with foil. Set aside for now. In a large saucepan melt butter. Add flour and whisk well. Cook for about a minute. Whisk in the gravy/juices from the crockpot and heat until thickened and heated all the way through. Add in the set aside beef and simmer for a few minutes. Serve the beef tips and gravy over mashed potatoes, rice, or noodles.

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Granny’s Salisbury Steak

 Ingredients

1 ½ lbs ground beef

1 cup chopped onion

½ cup cooked rice

¼ tsp black pepper

1 egg

1 ¾ cups sliced fresh mushrooms

2 Tbsp Worcestershire sauce

½ tsp salt

3 cups beef broth

3 Tbsp water

2 Tbsp cornstarch

How to make it

 Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm.

Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes.

Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties.

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the best home made pancakes

3/4 cup milk

2 tablespoons white vinegar (see note)

1 cup all purpose flour

2 tablespoons white sugar (I used 3)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons melted butter

1 teaspoon vanilla

How to make it :

Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside.

Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!!

The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!!

After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN.

GENTLY dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.

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The Best Louisiana Crunch Cake

 3 cups cake flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 cups granulated sugar

1 cup butter, softened

4 large eggs, room temperature

1/4 cup sour cream

1 cup buttermilk

2 teaspoons pure vanilla extract

1/4 cup granulated sugar

1/4 cup sweetened flaked coconut

How to make it :

Preheat oven to 350 degrees F.

Sift together cake flour, salt, baking powder and soda. Set aside.

In a large separate bowl, beat butter until very fluffy (~5 minutes) then add 2 cups of sugar. Continue to beat until light and fluffy (~2 more minutes).

Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.

Mix sour cream and vanilla extract together.

Add flour mixture and sour cream mixture alternately, beginning and ending with the dry ingredients. Beat until batter is well blended and uniform but do not overmix.

Grease and flour a bundt cake pan.  Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.

Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean.

Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).

Drizzle glaze over the crunchy top portion of cake. Top with toasted coconut if desired.

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Deep Dish Oatmeal Fudge Bars

what you need:

1 cup butter

2 eggs

2 cups brown sugar

1/3 cup milk

2 teaspoons vanilla

2 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

3 cups oatmeal

In a saucepan over medium heat, melt together

1 can eagle’s brand sweetened condensed milk

1/3 cup butter

1 tsp. vanilla

2 cups semi-sweet chocolate chips

Directions:

how to make it:

Mix the butter, eggs and brown sugar. Add vanilla and milk. Slowly incorporate the rest of the dry ingredients. Mix well. I prefer using a stand mixer since it’s quite thick.

Spread 3/4 of the cookie mixture on the bottom of a greased 13×9 pan, pour chocolate mixture, then spread rest of cookie mixture on tops in spoonfuls (won’t cover completely-but will leave cool designs). The top can tend to get done before it’s completely cooked, so you can put aluminum foil over it for the last five or so if it looks like it’s browning too much. Bake for 25 minutes at 350 degrees. Let cool, otherwise it won’t set up and will just run when you cut into it.

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