Crispy Ranch Chicken

Found this recipe on SparkRecipes which the family loved. Chicken was very juicy and the coating has a great flavour and crispiness comes from Rice Krispies! You can make them as fine or as coarse as you like. So Good!

Ingredients

4 or 5 (depending on size) skinless chicken breasts

1/2 of a 1 oz package ranch dressing mix

2 cups crispy rice cereal

1/4 cup grated parmesan cheese

2 egg whites (beaten)

Directions

Preheat oven to 375 degrees. Mix the rice cereal, ranch mix and parmesan cheese together in a large Ziploc bag. Use a rolling pin, crush the cereal as much as desired. Dip the chicken in egg whites, (sometimes I skip the egg if it's moist enough from defrosting) then put in the bag and shake well to coat evenly. Arrange chicken on greased baking sheet. Bake for about 20 mins then turn over and cook another 15 or until nice and golden. 

Easy Pavlova

This recipe comes from allrecipies.com and is a definite keeper. So yummy! It's crunchy on the outside and soft and chewy on the inside. You can put any kind of fruit that you would like on it. I prefer kiwi, strawberries and blueberries. It is gluten free too so yay!

It does take time to complete with 1 hour in the oven and 1 to 1.5 hours cooling time in the oven (yes that's in the oven) but it's not one that you want to rush. Hope you enjoy it as much as my family did. 

Ingredients

5 egg whites

1 1/4 cup white sugar 

1 tsp vanilla extract

1 tsp lemon juice

2 tsp cornstarch

1 pint heavy cream

Kiwi, peeled and sliced

Strawberries, sliced

and blueberries (or whatever fruit you would like)

Directions

1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.  Sprinkle a bit of corn starch in the centre of the parchment to help the pavlova to not stick. 

2. In a large bowl, beat egg whites until about the stringy stage, not too stiff. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition, should be glossy and smooth looking. After all the sugar is in, beat until thick and glossy. Mix extract, lemon juice and cream of tartar together in a small bowl and then gently fold it into the egg whites. 

3. Spoon mixture making a circle on the parchment paper.Working from the center spread mixture out a bit building edge slightly.  You'll want a slight depression in the centre. 

4. Bake for 1 hour. When oven timer is done shut off the oven open the door a crack and let the pavola sit in the oven until totally cool. This will take about 1 to 1-1/2 hours but be patient because this will help prevent it from cracking too much as it cools. 

5. In a small bowl, beat heavy cream until stiff peaks form; you can add a bit of powdered sugar here if you want but the pavlova is pretty sweet already so I wouldn't put in too much. Remove the meringue onto a serving plate. Fill the centre of the meringue with whipped cream and top with fruit. 

Enjoy!

Pastitsio

When I worked at the Greek restaurant in town the chef there gave me his recipe for this dish which wasn't on the menu but he showed some of us how to make it.  This is a little bit easier of a version of it and by the reviews tastes just as good as the real thing. The cinnamon in it is surprisingly good.  I made it for supper and even my extremely picky boy ate it saying he liked it...yay! Always excited when I can find recipes he will try. This is made in a 9x13 pan serves about 10-12..it's very filling and with a salad and garlic bread it's a great meal! Recipe is from Taste of Home

Ingredients

2-1/2 cups uncooked penne pasta

2 Tbsp butter, melted

1 cup grated Parmesan cheese (I used a little less than this)

1-1/2 pounds lean ground beef

1 med onion, chopped fine

2 garlic cloves, minced

1 can (15 oz) tomato sauce

1/2 tsp salt

1/2 tsp ground cinnamon

1 cup shredded Parmesan cheese, divided

Bechamel Sauce

1/2 cup butter, cubed

2/3 cup all-purpose flour

1/2 tsp salt

1/4 tsp pepper

4 cups milk

2 eggs

Directions

1. Cook pasta according to package directions; drain. Toss with melted butter; add grated Parmesan cheese. Transfer to a greased 9x13 baking dish.

2.Preheat oven to 350 degrees. In a large skillet, cook ground beef and onion until beef is no longer pink breaking beef into crumbles; drain. Add garlic; cook 2 mins longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup Parmesan cheese. 

3. In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add ilk. Bring to a boil; cook and stir 1-2 mins or until thickened. 

4. In a small bowl, whisk a small amount of hot mixture into beaten eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 mins. Pour over beef mixture. Sprinkle with remaining cheese. 

5. Bake, coered 20 mins. Bake, uncovered, 30-40 mins longer or until golden brown on top. 

Potato & Corn Chowder

This is another recipe given to me by my sister Colleen which is so yummy, especially on a cold day. What I like about this one is that it's not made with cream yet still has that creaminess to it that is so great. One time my husband was helping me make this and burnt the bacon (love ya hun) so I just used packaged real bacon bits (not imitation) and it worked out really well. So if you are in a hurry and don't wanna fry up some greasy bacon there is another quicker option for you. Its' also gluten free as you don't use flour to thicken. 

Ingredients

I pkg bacon, chopped

1 small onion, chopped

2 cans creamed corn

2 cups milk

5 medium potatoes

1 Tbsp parsley

Salt and pepper to taste

Dice and cook potatoes in a large pot. Fry chopped bacon and onion until tender. Drain potatoes and add bacon and onion, cream corn, milk, parsley, salt and pepper. Cook on medium heat until heated through. Garnish with parsley & bacon bits (even grated cheese is great on top)

Sweet & Sour Chicken Wings

I've made these many times and tend to eat too many of them because they are so good! This sticky sweet recipe was found by my sister-in-law Karen, who is an amazing cook. We have used drumsticks  in this recipe but prefer chicken wings. I added the chili flakes to the recipe because..well..we like our food spicy :) 

Ingredients

Enough wings to cover a 9x13 pan or about 10-12 drumsticks.
3 Tbsp Soya Sauce
3 Tbsp water
1 cup sugar
1/2 cup vinegar
1/2 tsp salt
crushed chili flakes to taste (optional)

Dip the wings in beaten egg then toss in flour with salt and pepper added. (using a Ziploc bag is handy for this). Fry until golden brown on both sides then place in a 9x13 pan. Mix the sauce ingredients in a med sauce pan and bring to a boil, pour over chicken. Doubling the sauce ingredients will give you extra sauce to pour over rice as well if you wish.

Cook in 350 degrees oven for 1 1/2 hours turning the wings every 1/2 hour. Sprinkle the chili flakes to the chicken once you take them out of the oven if desired. 

Crock Pot Barbecue Ribs

So I use to not be a very big ribs fan....but then I found this recipe and oh ya..we love it! It's so easy to do.

1. Remove the membrane from the back of the ribs by sliding your finger under and pulling it up and off the ribs. (It tends to make the ribs more chewy) 

2. If you like to put a rub on your ribs first (not totally necessary but adds more flavour) do that now. (You can do a salt, pepper, garlic powder, paprika combo)

3. Put the rack of ribs in your crock pot (you can line it with a liner for easier clean up). I have a large oval crock pot so it fits a lot of ribs in it. With each rack add some of your favorite barbecue sauce. We like Bull's Eye original or Sweet Baby Ray's. Don't use up all the sauce as you will need some later. 

4. Cook on low for 8-10 hours depending on the amount of ribs you have cooking. 

5. Line a cookie sheet with foil. Carefully put the ribs on the cookie sheet and add more barbecue sauce on top. 

6. Put in the oven on broiler setting. Cook for about 3-5 mins or until the sauce begins to bubble and caramelize. Alternatively we like to throw them on the BBQ at this point on nicer days but still really great in the oven. 

Enjoy your ribs! 

Cheese Ball

This is a cheese ball recipe that my sister Colleen found and we have used it every Christmas for years. The ham and pineapple combo is most delish. Thanks Colleen!

Ingredients

8 oz pkg (one brick) cream cheese, room temp for easier mixing

1 small can crushed pineapple, well drained 

2 Tbsp chopped fine green onion (about 3 onions with half the greens)

1/2 can Flakes of Ham 

1 tsp seasoning salt

1 cup finely chopped pecans. 

Mix all ingredients well except the nuts. Let the mixture meld together in the fridge for 1/2 hour or so, shape into a ball and roll in chopped pecans. Makes 1 large or 2 small balls. 

Crepes

This is our favorite crepe recipe. You can use these for breakfast or use them in a savory recipe like chicken and broccoli which is super yummy. My family loves the basic fruit and cream. I usually put ricotta cheese and berries in mine with, of course, a sprinkle of powdered sugar. I have recently discovered that ricotta cheese, mini choc. chips and orange zest rolled up in a crepe is very much like a cannoli..without the crunch..but still pretty darn good! This recipe comes from the Pillsbury Cookbook.

Ingredients

4 eggs

1 1/3 cups milk

2 tbsp oil

1 cup flour

1/2 tsp salt

Dessert crepes: Add 2 Tbsp sugar if desired

In med. bowl, beat eggs slightly. Add remaining ingredients and beat until smooth. Batter may be covered and refrigerated up to 2 hours or cooked immediately. Heat crepe pan or 7-8 inch skillet over medium-high heat. A few drops of water sprinkled on the pan sizzle and bounce when heat is just right. Grease pan lightly with oil if needed. Use 1/4 cup of the batter, tilting pan to spread evenly do this quickly as it cooks fast. (I have a larger crepe pan so I use 1/3 cup of the batter). When crepe is light brown and set, turn to brown other side. Fill with desired filling. Suppose to make about 20 crepes but I usually get about half that. 

Andes Creme de Menthe Chunk Cookies

We tried the recipe on the back of the package of Andes Creme de Menthe Baking Chips and we were hooked! This is my sons favorite cookie recipe. Unfortunately I haven't been able to find the baking chips in Canada yet so whenever we go to the States and need some more we grab some. So very yummy!

Ingredients

1/2 cup salted butter - softened

3/4 cup dark brown sugar

1/2 cup white granulated sugar

1 tsp baking soda

1 tsp baking powder

2 tsp vanilla extract

2 eggs

1 pkg (10 oz) Andes Creme de Menthe Baking Chips

2 2/3 cups sifted all-purpose flour

Directions

Beat butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Baking Chips then flour. Chill if you want for 1 hour (we are usually to impatient and just make them right then and there). Measure out approx 1 oz (we use our little ice cream scoop) about the size of a melon baller). Form ball and slightly flatten. Raise oven rack one level above middle (we use convection so doesn't matter) and bake on non-stick baking pans. Bake at 350 degrees for approx 8-10 mins. Cool on pans for 2 mins before removing. Makes about 4 doz. 

Texas Sheet Cake

Our family has been making this cake for years. It is so chocolaty, it's like a brownie almost. Add some vanilla ice cream and chocolate sauce for a super yummy dessert. If you are a nut person you can add some chopped pecans or walnuts to the fudgy icing at the end of cooking it before you pour it on the cake. 

Ingredients

In a large bowl cream together: 

2 cup sugar

1/2 cup butter

Add:

3/4 cup veg oil

1 cup boiling water

1 tsp vanilla

1/2 cup milk

2 cups flour

4 tbsp cocoa

2 eggs (beat before adding)

1 tsp vinegar

1 tsp soda

Pour into large non-greased cookie sheet. Bake at 350 degrees for 20 mins.

Icing

4 Tbsp cocoa
1/3 cup milk
1/2 cup margarine
1 tsp vanilla
Icing sugar (approx 1 pound)

Using a whisk blend ingreds together and bring to a boil in a saucepan. Add enough sifted icing sugar to thicken. (you can add nuts at this point or sprinkle them on top after pouring on cake)  Pour on cake while still hot.

German Pancakes

These are a fun change for breakfast. I've been making these for years! You can put powdered sugar and lemon juice on them for a traditional taste. Or you can put strawberries and sugar or syrup. Whatever you like, they are yummy!

Ingredients

6 room temp eggs

1 cup flour

1 cup milk

1/2 tsp salt

4 tbsp margarine (for melting in pan)

I blend the first 4 ingredients in the blender for a smoother texture. Melt the margarine in a 9x13 pan. When melted add the batter. Bake 400 degrees for 20-25 mins or until golden brown. Dust with powdered sugar if desired.

Buttermilk Syrup

1-1/2 cups sugar

3/4 cup buttermilk

1/2 cup butter

2 Tbsp corn syrup

1 tsp baking soda

2 tsp vanilla extract

In a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 mins. Remove from the heat; stir in vanilla.  Makes about 2 cups syrup.