Oatmeal Butterscotch Cookies is my go-to lately but it's not neccessarily my favorite - but it's pretty close.
1 1/4 C flour
1 t baking soda
1/2 t cinnamon
1/2 t salt
Combine these in their own, small bowl.
1 C softened butter
3/4 C sugar
3/4 C packed brown sugar
1 egg
1 t vanilla extract
Beat together. Gradually add flour mixture.
3 C oats
1 2/3 C butterscotch chips
Stir these into mixture. Drop by rounded teaspoon onto cookie sheet (I prefer greased but it doesn't really matter). Bake 8-10 minutes at 375 then allow to cool on pan for 2 minutes before removing to wire racks to cool completely. BEWARE: You will need milk with these.
Thursday, July 14, 2011
Wednesday, July 6, 2011
cracker chicken
cracker chicken w/steamed broccoli. Then get a big loaf of french bread, cut it into pieces and butter it, put shredded cheese on top and bake on broil for a few mins.
Cracker ChickenBoneless
skinless chicken (however many pieces of chicken breasts you need for the amount of people, or I use the chicken tenders frz chicken from costco because they cook faster b/c they're smaller and I do about 7 of them with this recipe).
Thaw it out in the microwave and place in a small ziplock bag with some plain yogurt.
1 sleeve ritz crackers, crushed up in a gallon ziplock bag.
Add 1/2 TBSP garlic powder and 1/2 TBSP Lawry's salt.
Add 1/4 cup grated parmesan cheese and shake bag to mix.
Place yogurt coated chicken in ritz mixture and turn over and press with fork until completely coated.Place on greased cookie sheet and pour melted butter over chicken.
Bake at 350 for 30-40 mins or until chicken is no longer pink in the middle. You can eat it plain or we like to dip the chicken in ranch, bbq sauce, or cotsco has some yummy raspberry chipotle sauce I LOVE to serve with this. Enjoy!
Cracker ChickenBoneless
skinless chicken (however many pieces of chicken breasts you need for the amount of people, or I use the chicken tenders frz chicken from costco because they cook faster b/c they're smaller and I do about 7 of them with this recipe).
Thaw it out in the microwave and place in a small ziplock bag with some plain yogurt.
1 sleeve ritz crackers, crushed up in a gallon ziplock bag.
Add 1/2 TBSP garlic powder and 1/2 TBSP Lawry's salt.
Add 1/4 cup grated parmesan cheese and shake bag to mix.
Place yogurt coated chicken in ritz mixture and turn over and press with fork until completely coated.Place on greased cookie sheet and pour melted butter over chicken.
Bake at 350 for 30-40 mins or until chicken is no longer pink in the middle. You can eat it plain or we like to dip the chicken in ranch, bbq sauce, or cotsco has some yummy raspberry chipotle sauce I LOVE to serve with this. Enjoy!
Tuesday, July 5, 2011
Coleslaw
Easy Coleslaw
1/2 cup sugar
1/2 cup mayo
1/4 cup milk
1/4 cup buttermilk
2 1/2 tbsp lemon juice
1 1/2 tbsp fresh lemon juice
1 tsp salt
1/2 tsp black pepper
4 cups green cabbage, shredded
1 cup purple cabbage, shredded
1 cup carrots, shredded
Whisk together the first 7 ingredients (sugar through black pepper). Toss cabbage and carrots in a large salad bowl. Pour in the dressing and stir well. Let sit in the fridgeat least 4 hours, preferably 24 hours.
1/2 cup sugar
1/2 cup mayo
1/4 cup milk
1/4 cup buttermilk
2 1/2 tbsp lemon juice
1 1/2 tbsp fresh lemon juice
1 tsp salt
1/2 tsp black pepper
4 cups green cabbage, shredded
1 cup purple cabbage, shredded
1 cup carrots, shredded
Whisk together the first 7 ingredients (sugar through black pepper). Toss cabbage and carrots in a large salad bowl. Pour in the dressing and stir well. Let sit in the fridgeat least 4 hours, preferably 24 hours.
Lemon Cheesecake Crunch Bars
Lemon Cheesecake Crunch Bars
1 pkg yellow pudding in the mix cake mix
2 eggs
1/3 C vegetable oil
2 - 8oz pkg cream cheese
1 C granulated sugar
3 Tbs fresh lemon juice
1 tsp vanilla
1. Preheat oven to 350.2. Combine cake mix, 1 egg & oil in large bowl; stir till crumbly. Reserve 1 cup crumb mixture. Press remaining crumb mixture into ungreased 13 x 9 cake pan. Bake 15 min or until golden.3. Combine remaining egg, cream cheese, sugar and lemon juice in medium bowl; beat until smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 min. cool in pan on wire rack; cut into bars
Glaze Topping
4 C powder sugar
1/3 C fresh lemon juice
1 lemon zested
3 Tbs veg. oil
3 Tbs water
Whisk together, drizzle over lemon bar and plate...
1 pkg yellow pudding in the mix cake mix
2 eggs
1/3 C vegetable oil
2 - 8oz pkg cream cheese
1 C granulated sugar
3 Tbs fresh lemon juice
1 tsp vanilla
1. Preheat oven to 350.2. Combine cake mix, 1 egg & oil in large bowl; stir till crumbly. Reserve 1 cup crumb mixture. Press remaining crumb mixture into ungreased 13 x 9 cake pan. Bake 15 min or until golden.3. Combine remaining egg, cream cheese, sugar and lemon juice in medium bowl; beat until smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 min. cool in pan on wire rack; cut into bars
Glaze Topping
4 C powder sugar
1/3 C fresh lemon juice
1 lemon zested
3 Tbs veg. oil
3 Tbs water
Whisk together, drizzle over lemon bar and plate...
Friday, July 1, 2011
Zucchini Pancakes
momonthemove ~Kay~ via Barefoot Contessa at Home
Ingredients
2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil
Directions
Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
Ingredients
2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil
Directions
Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
Slow Cooker Brown Sugar Glazed Carrots
Slow Cooker Brown Sugar Glazed Carrots
Summer aka The Skipper Bunch
1 (32oz) bag baby carrots
1/2 tsp salt
1/2c brown sugar
2-3 Tbsp stick butter, cut into pieces
1 Tbsp fresh parsley,chopped (I omit)
1 small onion, chopped opt
---Spray slow cooker with non stick spray. Place carrots in slow cooker. Sprinkle salt, brown sugar and butter over carrots evenly. Cover and cook on high for 4-5hrs or until carrots have reached desired tenderness; stirring after 2 hrs. Remove and sprinkle with parsley. Can be held on low for 1 hr.
Summer aka The Skipper Bunch
1 (32oz) bag baby carrots
1/2 tsp salt
1/2c brown sugar
2-3 Tbsp stick butter, cut into pieces
1 Tbsp fresh parsley,chopped (I omit)
1 small onion, chopped opt
---Spray slow cooker with non stick spray. Place carrots in slow cooker. Sprinkle salt, brown sugar and butter over carrots evenly. Cover and cook on high for 4-5hrs or until carrots have reached desired tenderness; stirring after 2 hrs. Remove and sprinkle with parsley. Can be held on low for 1 hr.
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