Monday, November 30, 2009

buttery cayenne cashew crunch

Buttery Cayenne Cashew Crunch (Maggie via Bon App)
2 c. salted cashews (Planters works best)
10 T. unsalted butter (1 1/4 sticks)
1/2 c. sugar
1/4 c. packed golden brown sugar
1 T. light corn syrup
1 tsp. cayenne pepper (or more if you prefer)1/4 tsp. salt

Butter a nonstick cookie sheet.

Combine all ingredients, except cashews, in a nonstick skillet.
Stir over low heat until butter & sugar dissolves.
Increase heat to medium, add cashews and boil, stirring constantly, until golden brown, thickens and begins to mass together. **Use a candy thermometer, cooking until "hard crack"**
Pour on sheet & cool completely. Then break up into pieces.
**Maggie's notes: once you add the cashews, you have to stir constantly to keep the cashews from burning. Also, Walmart sells cans Planters Cashew pieces for real cheap. If you don't cook to a high enough heat (hard crack), then the brittle tastes stale.

Saturday, November 21, 2009

chicken broccoli casserole

Chicken broccoli Casserole
1.2-2 lbs boneless cup up chicken
2, 6 oz pkg stove top stuffing
2, 16 oz pkgs frozen broccoli florets
10 slices american cheese
3 cans cream of mushroom soup

Boil or saute chicken til done, pull apart to bite sized pieces and set aside. Prepare stuffing according to package, then brocoli accordingly. Then mix together the soup, chicken, and broccoli. Layer in an 9 by 15in baking dish in order of: chicken mixture, then cheese slices, and then the cooked stuffing. Heat oven 350* and bake for 30 minutes or until bubbly.

Lara's Molasses Cookies

3/4 C. Butter
1 C. Sugar
1/4 C. Molasses
1 Egg
2 C. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger

1. cream butter and sugar. Beat in molasses and egg. Combine dry ingredients: gradually add to creamed mixture. Chill for one hour.
2. shape into one inch balls. Roll balls of dough in sugar.
3. Bake 375 degrees on a Greased baking sheet for 8-10 minutes until lightly browned.

Thursday, November 12, 2009

baked pasta

Quick Baked Pasta Family Style
2 tablespoons olive oil
1 pound ground beef, lean
2 cloves garlic -- crushed
1/2 cup half and half
3/4 cup marinara sauce
3/4 pound penne pasta
1/4 cup Parmesan cheese -- grated
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
salt and pepper -- to taste
1 cup mozzarella cheese -- grated OR swiss cheese -- for topping

Bring 4 quarts of water to a boil. Heat a large frying pan and add oil, beef and garlic. Saute until the meat is tender and then drain excess fat. Add all remaining ingredients except the Mozzarella cheese and pasta. Simmer the mixture while pasta cooks until al dente. Drain pasta and mix it with the sauce. Pour all into a 3 quart baking dish and top with the remaining cheese. Bake uncovered at 350F for 25 minutes or until bubbly hot.

Monday, November 9, 2009

Creamy chicken rice soup

Creamy Chicken Rice Soup
Lou – CallMeLou from

Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Servings: 6

1/2 cup chopped carrot
1/3 cup finely chopped onion
1/3 cup chopped celery
2 tablespoons butter or stick margarine
1/4 cup all-purpose flour
2 (14.5 ounce) cans reduced sodium chicken broth
2 cups cooked long-grain rice
1 cup cubed cooked chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 cup 2% milk
2 tablespoons lemon juice
1 tablespoon white wine

In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.

Friday, November 6, 2009

broccoli cheddar soup

Panera Bread's Broccoli Cheddar Soup

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 lb. fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ozs. grated sharp cheddar

Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve

Wednesday, November 4, 2009

butter baked chicken

Butter Baked Chicken

8 tablespoons butter or margarine you can use as little as 2 tblspoons
2 eggs beaten
Ritz Crackers
1 tsp garlic salt
Pepper to taste
1 tsp parsley optional

boneless chicken breasts

Heat oven to 350

In a 13 x 9 baking dish spray with pam or cooking sprayCrush crackers until fine add the garlic, pepper and parsley (any seasonings really)Wash and prepare the chickenDip the chicken in the eggs then in the crackers then lay in the panOnce all chicken is in the pan cut the butter into little chunks and place all around the chickenPlace in the oven and bake for about 30 to 45 minutes or until the crumbs are golden and the chicken is thoroughly cooked.

Tuesday, November 3, 2009

Downeast Maine Pumpkin Bread


1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Christine's Notes-sub 1/2 cup vegtable oil with unsweetened applesauce. Sub 1 cup brown sugar for white. Mine baked for 65 minutes.