Crispy Coated Chicken

This is a quick & easy recipe - but leftovers aren't great, so only make as much as you need.

Crispy Coated Chicken

1 pkg. onion soup mix, crushed
2/3 c. fine dry bread crumbs
dash pepper
1 egg or 2 egg whites
2 T water
6 boneless skinless chicken breasts
2 T margarine, melted (optional)

Preheat oven to 400. Combine soup mix, bread crumbs, and pepper in a small bowl. In a second bowl, beat together egg and water. Dip chicken into egg, then coat with crumbs. Transfer to ungreased baking sheet. Drizzle with margarine. Bake 30 minutes, or until juices run clear.

Red, White & Blue Salad

I don't often post salad combinations (I feel weird calling a salad a "recipe"), but this is one of my very favorites, and truly worth posting. I'm not going to bother with amounts, because it just doesn't matter. Add as much or as little as you want. This is delightful when summer berries are at their best.

mixed salad greens (spinach, arugula, etc)
strawberries, sliced
blueberries
bleu cheese crumbles
cooked chicken, diced
bacon or real bacon bits
olive oil
white balsamic vinegar
1 packet splenda
black pepper
kosher salt

Top the greens with the berries and bleu cheese. In a small skillet over medium heat, cook chicken and bacon together until heated through. Transfer to salad. In the same skillet, add equal parts olive oil and vinegar (careful - it tends to splash. You may need to lift the skillet off the heat entirely.) Stir in splenda packet until dissolved, and add fresh ground pepper and kosher salt to taste. Drizzle evenly over salad.

Strawberry Daiquiri Cake

Okay, so this is almost the same thing as the Lemonade Cake, but the taste is so different that I thought it warranted its own post. :)

Strawberry Daiquiri Cake

1 strawberry cake mix (I like Duncan Hines)
6 oz. frozen strawberry daiquiri mix, thawed (Bacardi)
3/4 c. powdered sugar
8-oz tub Cool Whip

Make cake according to directions. Allow to cool 15 minutes, then poke holes all the way through with a knife. Whisk together daiquiri mix and powdered sugar until smooth and pour over cake. Refrigerate until absorbed into cake, then frost with Cool Whip. Store in refrigerator.

State Fair Subs

I think this recipe came from either a Taste of Home or Quick Cooking book. Jeff can't get enough of these. It's a great cold-weather sandwich, suitable for football parties and the like.

State Fair Subs

1-lb loaf French bread
2 eggs
1/4 c. milk
1/2 t pepper
1/4 t salt
1 lb sausage
1 lg onion, chopped
2 c shredded mozzarella

Preheat oven to 400. Cut bread in half lengthwise. Hollow out top and bottom of loaves, leaving a one-inch shell. Cube the bread you just cut out. In a large bowl, beat eggs, milk, pepper, and salt. Add bread cubes and toss to coat.

In a large skillet, brown sausage and onion. Drain excess fat. Add to bread mixture, stirring gently. Spoon into bread shells and sprinkle evenly with cheese. Wrap in foil, allowing a pocket at the top so the cheese doesn't stick. Bake 20-25 minutes.

Mrs. Betty's Strawberry Cake

A super-sweet lady at Mom's church brought over this cake after Mom had surgery. It was a fantastic cake, and I promptly had to get her recipe. The note on the recipe said that it was best the longer it stayed in the fridge, but I wouldn't know - I think it only lasted two days!

Mrs. Betty's Strawberry Cake

2 c. self-rising flour
2 c. sugar
4 eggs
1 c. canola oil
1 c. milk
1/4 c. mashed sweetened strawberries
1 sm box dry strawberry jello

Preheat oven to 350. Mix all ingredients and pour into greased 9x13 pan. Bake for 25-30 minutes, or until toothpick comes out clean.

Icing
1/2 stick softened margarine
3-4 c. powdered sugar
1/4 c. mashed sweetened strawberries

Mix all until smooth - may need to add powdered sugar or strawberries to get an appropriate spreading consistency. Ice cake and store in refrigerator.

Joyce's Cheese Dip

This recipe came from the sweet wife of one of Dad's coworkers. It is so good. Although the recipe calls for 8 oz of Velveeta, I typically use a whole pound. Sometimes, if I really want to crank up the heat, I'll use Mexican Velveeta. I've also combined half sausage and half ground beef, because it was what I had on hand. Either way, you can't go wrong. It makes a lot, but can be transferred to a 3-qt Crock-Pot pretty easily if you need to transport it.

Joyce's Cheese Dip

1 1/2 lb. sausage
1/2 onion, chopped
3/4 stick butter
4 tbsp flour
3/4 tsp paprika
3/4 tsp cumin
1/2 tsp garlic powder

1 Tbsp ketchup
2 c milk
1 -oz can Ro-Tel
8-16 oz. Velveeta, cubed

In a large skillet, brown sausage and onion. Drain and set aside. In a large saucepan over medium heat, melt butter. Whisk in flour until smooth. Add paprika, cumin, garlic powder, and ketchup. Stir until smooth. Slowly pour in milk, stirring constantly. Add Ro-Tel and sausage/onion mixture. Stirring constantly, heat through. Add cheese and stir until melted. Serve with tortilla chips or Fritos.

Sausage Balls

Hooray for this old classic! Just in case you actually didn't have a recipe, here's our version - quick and easy. Can't beat that. Oh, and you can make these ahead of time and freeze them, too.

Sausage Balls

1 lb. sausage (hot or mild)
3 c. Bisquick
2 c. shredded cheddar cheese

Preheat oven to 400. Allow sausage to warm to room temperature. Mix all ingredients together and shape into one-inch balls. (It is a good idea to wear gloves, since this is pretty messy.) Bake on ungreased cookie sheet for 10 minutes.

Meredyth's Mexican Dip

Several years ago, Mom helped me write out recipes on 4x6 cards. We laminated them, and even made dividers. Over time, the box holding the cards fell apart, and I wound up with a disorganized mess. I finally bought a new box for them (this time, one that latches!) and in the process of sorting, realized that I had not posted a single appetizer recipe to the blog.

It is well past time to remedy that, methinks. :)

Up first: a delicious Mexican dip that came from my Aunt Meredyth. Since it needs a little time to sit before serving, it's wonderful for parties - just pop it in the fridge the night before and you're ready to go! Note: although you could get away with low-fat or fat-free cheese, don't try it with the sour cream. It will separate and get funky and ruin the dip.

Meredyth's Mexican Dip

1 15-oz can refried beans
8 oz sour cream
8 oz guacamole
1 4-oz can chopped green chilies, drained
1 4-oz can sliced black olives
1/2 pkg. taco seasoning
1/2 c. chopped green onions
1/2 - 1 c. chopped tomatoes
1 c. monterey jack cheese

Layer ingredients in order in a dish. (We use a #3 10-cup square Rubbermaid container.) Refrigerate at least two hours. Serve with tortilla chips or Fritos.

Lemonade Cake

I've had this recipe sitting in a file for ten years or more, and finally decided I would make it. Oh. My. YUM! It was sooo moist and light and summery - couldn't be better for a hot weather dessert. I am going to experiment with using other kinds of fruit concentrate and cake mixes - like maybe a strawberry daiquiri frozen mix with strawberry cake. Mmmm...

Lemonade Cake

1 lemon cake mix (I used Duncan Hines Super Moist Lemon)
6 oz. frozen lemonade concentrate, thawed
3/4 c. powdered sugar
8 oz. Cool Whip, thawed

Prepare cake according to directions. Allow to cool 15 minutes. Poke holes in cake with a knife or fork. In a medium bowl, whisk together lemonade concentrate and powdered sugar. Pour evenly over cake. Refrigerate until completely cool, then spread Cool Whip over top.

Ranch Potato Salad

So let me tell you about this incredible potato salad I made... Jeff's parents and grandmother came for a visit, so I thought I'd make burgers and tater salad. Thing is, I don't think I've ever made plain old potato salad - I always tried some weird recipe and it ended in an epic disaster. So I called Mom to see how she made hers and went to get the stuff. Problem: I forgot the relish. So I threw caution to the wind and instead came up with this version, which was sooooo good! I may wind up making it all summer, I liked it so much!

Note: as usual, ingredients are something of a guesstimate. I used both mayo and Miracle Whip because I didn't want to use up all of either of them - it could definitely be an either/or thing. Also, we buy the Ranch seasoning in big containers instead of little packets, so I'm guessing on the amount there, too. Doesn't really matter - just get it to a consistency you like. It's hard to mess it up, I promise. It's ridiculously simple. :)

Ranch Potato Salad

2 lb. Yukon Gold potatoes, diced in 1-in pieces
4 hard-boiled eggs, smooshed
3/4 c. mayonnaise
3/4 c. Miracle Whip
1/4 c. Ranch seasoning mix (probably about two packets)
1/2 lb. bacon
coarse ground black pepper

In a large saucepan, cover potatoes with water and boil until softened, about 15 minutes. Set aside to cool completely. Meanwhile, in a large skillet, coat bacon generously with black pepper and cook until crisp. Set aside to cool.

In a medium bowl, combine mayo, Miracle Whip, and Ranch seasoning. In a large bowl, combine potatoes and eggs. Stir mayo mixture into potatoes until thoroughly coated. Chill at least 1-2 hours. Just before serving, crumble bacon and stir into to potato salad.

Passion Bars

I pulled this ultra-rich recipe from Allrecipes.com a few weeks ago. It is so good! It goes together pretty quickly, and seems to work best in a glass 9x13 pan. Cut it into very small squares - this stuff is rich!

Passion Bars

2 c. quick cooking oats
1 c. all-purpose flour
1 c. brown sugar
1/2 tsp salt
1/2 tsp baking soda
3/4 c. butter, softened
1 14-oz can sweetened condensed milk
3/4 c. peanut butter
1/3 c. miniature chocolate chips

Preheat oven to 350. Grease a 9x13 pan and set aside. in a large bowl, stir together oats, flour, brown sugar, salt, and baking soda. Cut in butter to form a crumbly mixture. Reserve 1 1/2 c. of crumbs and pat the rest evenly into the bottom of the prepared pan. In a medium bowl, stir together condensed milk and peanut butter (this is a little easier if you warm the peanut butter first). spread evenly over crumb layer. Sprinkle chocolate chips over peanut butter mixture, then crumble remaining crumbs over top. Gently press the top layer of crumbs into the peanut butter mixture just a bit. Bake for 30-35 minutes, until golden brown. Cool completely before cutting into bars.

Serves 24.

Lemony Fruit Trifle

Ever messed up a recipe and realized the messed-up version was better? heh...This is the perfect spring dessert. You can use whatever fruits you like. My version is below. It originally called for coconut cream pudding and a can of crushed pineapple to mix into the topping. I liked the lemon better, and the whole thing was completely devoured. It was most definitely a hit. :) Amounts for the fruit are guesstimates. I didn't measure; I just layered them into the bowl until they looked pretty. Also, I don't recommend using fat-free half & half or sour cream; over time, the topping will start to separate if you do. Skim milk, however, is fine.

Lemony Fruit Trifle

2 c. red seedless grapes
1 fresh pineapple, chunked (or 2-3 cups canned & drained chunked pineapple)
1 pint blueberries
6 sliced kiwifruit
2-3 c. strawberries, sliced

topping:
1 1/4 c. milk
1/2 c. half & half
1/2 c. sour cream
1 + 1/2 3.4-oz pkg lemon instant pudding
1 c. shredded coconut


Layer fruit in large serving bowl as desired. In a medium bowl, whisk together milk, half & half, and sour cream until smooth. Add pudding mix and beat with a mixer on high speed for 2 minutes, or until it begins to thicken. Pour over fruit. Garnish with coconut.

Serves 10-12.

Asian Broccoli Slaw

This is really good, easy to put together, and refreshing for hot summer days! You can sprinkle on chopped cashews right before serving, if you like.

Asian Broccoli Slaw

1 16-oz bag broccoli slaw
1 lb cooked chicken, shredded
1 red pepper, julienned
1 cup sliced scallions

1/3 cup soy sauce
2 tbsp rice vinegar
2 tbsp peanut butter
1 tbsp sugar (or 3 pkts splenda)
2 garlic cloves, minced
1 tsp freshly grated gingerroot
2 tbsp olive oil
1 tsp sesame oil

In a large bowl, combine first four ingredients. In a medium bowl, combine all other ingredients and whisk until well-mixed. Stir into broccoli mixture until coated. Serves about 6.

Cajun BBQ Rub (for Pork Tenderloin)

This rub is so good! I do leave out the sage because I don't care for the taste of it. It would work on chicken, too.

Cajun BBQ Rub

lime juice
2 tsp fresh lemon juice
2 tsp paprika
1 tsp packed light brown sugar
1 tsp celery seed
1 tsp ground cumn
1 tsp ground sage
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 1/4 lb lean pork tenderloin, fat trimmed away
2 sprays cooking spray

Rub lime juice over the pork tenderloin. Mix the remaining ingredients in a small bowl with a fork, then pat gently onto the tenderloin, coating evenly.

Broil 5-6 inches from heat, turning once, until meat thermometer reads 160, about 14 minutes

or

To grill, spray grill rack with nonstick spray and preheat grill to high. Set tenderloin directly over heat and grill, turning once, until 160, about 12 minutes.

Transfer tenderloin to a cutting board; let stand 5 minutes before slicing into 1/2-inch rounds. Serves 4.

Chicken with Sausage and Capers

I bought my first-ever jar of capers for this dish. I had no idea the little buds were so salty! Be sure you rinse them well, or it will overpower the meal - which, by the way, is quite delicious. I added a bit more tomatoes than originally indicated, mostly because I looooove tomatoes, and I absolutely believe you can never have too many. I also couldn't find hot Italian sausage, so I used sweet sausage and added some cayenne. This reheats well, and although I ate it as is, it would be good with roasted potatoes or rice.

Chicken, Sausage, and Capers

2 tsp olive oil
3/4 lb boneless skinless chicken breasts, cut in 1-inch pieces
1/4 lb hot Italian turkey sausage, cut in 1/2-inch slices
2 tbsp red wine vinegar
2 bell peppers, any color, seeded and cut into strips
1 onion, finely chopped
2 garlic cloves, minced
1 tsp dried oregano
2 15-oz cans fire-roasted diced tomatoes
1/2 c low-sodium chicken broth
2 tbsp capers, rinsed and drained
2 tbsp grated Parmesan cheese, optional

In a large nonstick skillet over medium heat, heat the oil. Saute the chicken until golden and cooked through. Transfer to a bowl with a slotted spoon. In the skillet, cook the sausage, stirring frequently, until cooked through and browned. Pour in vinegar and cook until liquid evaporates. Add bell peppers, onion, garlic, and oregano; cook, stirring, until peppers are tender.

Stir in tomatoes, broth, and capers; bring to a boil. Return chicken to skillet and sprinkle in cheese. Reduce heat and simmer until sauce thickens slightly.

Serves 4.
220 Cal, 8g fat, 13g carb, 2g fiber, 24g protein.

Rice, Black Bean, and Corn Salad

This recipe came from an older Weight Watchers book. I admit that I'd never eaten rice cold before, and was somewhat concerned about the taste and texture, but it turned out that I didn't need to worry. I really like this salad, although next time I may look for fresh cilantro instead of the dried stuff (all I could find). I adjusted ingredients slightly to suit my taste. It will definitely go into my "make this again" file.

Rice, Black Bean, and Corn Salad

1 cup cold cooked brown rice
1/2 cup cooked corn kernels
1/2 green bell pepper, seeded & chopped
2/3 cup canned black beans, rinsed & drained
1/2 red onion, finely chopped
2 tbsp finely chopped fresh cilantro (or 1 tsp dried)
1/2 jalapeno pepper, seeded & minced
2 tbsp red-wine vinegar
3 tbsp lime juice
1 tbsp olive oil
salt & pepper to taste

In a medium bowl, combine rice, corn, bell pepper, beans, onion, cilantro, and jalapeno. In a small bowl, whisk vinegar, lime juice, oil, and salt and pepper. Pour over rice mixture and toss to coat. Refrigerate, covered, at least 1 hour before serving.

Serves 4 (scant cup each). Points Plus value: 4

Cincinnati Chili

I will never forget the first time I saw a bowl of chili - with spaghetti mixed in. We'd just moved from Arkansas to Indiana, and the school menus said they were having chili - not spaghetti. In my Southern-bred little mind, that was just entirely too strange to comprehend.

But I was hungry enough to eat it anyway, and it turned out to be okay after all. And although I never quite got used to the sight of spaghetti noodles worming their way through my chili, life went on.

Fast forward 20 years or so, and my constant search for new recipes led me back to an old one. I found a recipe for the classic Cincinnati chili (aka Skyline Chili) and decided to give it a go. It's quite tasty, though I think I will make a couple of changes next time I throw it together. First, I'm leaving out the pork. I can't really taste it, and it adds a lot of fat. Second, I'm going to cut down the cocoa powder by about half. It didn't dissolve well in the chili and it has a slightly powdery texture that I'm not crazy about. Otherwise - yum.

Even with the spaghetti.

Cincinnati Chili

1 lb ground beef
1 lb ground pork
1 large onion, chopped
6 garlic cloves, minced
2 cans kidney beans, rinsed & drained
1 28-oz can diced tomatoes
1 15-oz can tomato sauce
1/4 c white vinegar
1/4 cup baking cocoa (cut this down some)
2 T chili powder
2 T Worcestershire sauce
4 tsp cinnamon
3 tsp oregano
2 tsp cumin
2 tsp allspice
2 tsp hot pepper sauce
3 bay leaves
1 tsp sugar
hot cooked spaghetti

In a large soup kettle, cook beef, pork, onions, and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients, except spaghetti. Bring to a boil, reduce heat, cover and simmer for 90 minutes. Discard bay leaves. Serve over spaghetti with typical chili toppings (sour cream, cheese, tomatoes, etc)

Serves 8.
NI (1 cup, without spaghetti): 421 calories, 16g fat, 38g carbohydrate, 11g fiber, 32g protein

French Dip Subs

This one just left me speechless.

It is that good.

Nuttin' else to say, 'cept that they won't last long!

French Dip Subs

1 3-lb eye of round roast, trimmed of fat
1 can condensed French onion soup, undiluted
1 can beef consomme, undiluted
1 can beef broth (the Campbell's kind)
1 tbsp beef bouillon granules
pepper to taste
hoagie rolls

Cut roast in half and place in bottom of slow cooker. Pour soups and bouillon granules over the roast. Cook on low for 8-10 hours. Shred meat with forks and place on hoagie rolls. Strain broth if desired and serve with subs.

(I'm just guessing, but a 3-lb roast should serve at least 8-10 people.)

Taco Seasoning

Have you ever thought you had an ingredient on hand, only to realize when you were halfway through making the dish that you were mistaken? Today I was in a pinch for taco seasoning, and I found this fantastic recipe on Allrecipes.com. I made a slight change, using half chipotle powder for the regular chili powder. It was excellent, and I will not likely buy taco seasoning in a package again.

Taco Seasoning

1/2 T chili powder
1/2 T chipotle chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp oregano
1/4 tsp red pepper flakes
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp salt
1 tsp black pepper

Mix ingredients well. Store in airtight container if not using immediately. Makes the equivalent of one package of taco seasoning.

Chicken & Wild Rice Soup

I made some serious adaptations to a recipe I found online, and came up with a healthier, delicious, major comfort food soup. The flavors are mild but the soup is wonderful. The original called for turkey, which I didn't have, but chicken worked nicely, too.

Chicken & Wild Rice Soup

1 32-oz carton fat-free chicken broth
2 cups water
1/2 cup finely chopped green onions
1/2 cup uncooked wild rice
2 tbsp butter
1/4 cup flour
1/2 tsp salt, optional
1/4 tsp poultry seasoning
black pepper to taste
1 10-oz can evaporated skin milk
1 1/2 cups shredded chicken or turkey breast
cooked bacon strips, optional

In a large pot over medium heat, combine broth, water, green onions, and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35-40 minutes. When rice is tender, melt the butter in a small saucepan over medium-low heat. Stir in flour, salt, poultry seasoning, and pepper all at once. Cook, stirring constantly, until smooth and bubbly. Stir in evaporated milk and cook until thickened. Add milk mixture and chicken to rice; heat through. If desired, serve with crumbled bacon.

Serves 6