8 (5-ounce) skinless chicken breast halves (with bone)
Salt and ground black pepper
1 cup orange marmalade
1 tablespoon reduced-sodium soy sauce
1 teaspoon liquid smoke
Directions
Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside.
In a small bowl, combine orange marmalade, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken.
Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use"
Friday, February 26, 2010
Chicken Veggie quesadillas
All I heard from my husband who hates Quesadillas is "Oh my goodness, these are so good. Even with all the veggies in the Jacob ate two.
If you are a vegetarian just leave the meat out, that is what I did with my oldest son's.
These are really good, I think the orange flavored chicken that I used from my salad last night made a difference also. I was just thinking that I did think I posted the recipe for the chicken only the salad. So I will post the chicken recipe right after I post this recipe.
Cooking spray
2 cooked chicken breast halves
8 (6 to 8-inch) flour tortillas
1/2 cup chopped red onions
1/2 cup sliced mushrooms
1/2 cup sliced roasted red peppers (from water-packed jar)
1/2 cup sliced artichokes (from water-packed can or jar)
1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla
Directions
Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat.
Using a fork, pull chicken meat from bone in shreds.
Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts."
2 cooked chicken breast halves
8 (6 to 8-inch) flour tortillas
1/2 cup chopped red onions
1/2 cup sliced mushrooms
1/2 cup sliced roasted red peppers (from water-packed jar)
1/2 cup sliced artichokes (from water-packed can or jar)
1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla
Directions
Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat.
Using a fork, pull chicken meat from bone in shreds.
Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts."
Thursday, February 25, 2010
Thai Chicken Salad with Peanuts and Lime Recipe :
2 cooked chicken breast halves
4 cups chopped romaine lettuce
1 cup diced cucumber
1 cup diced tomato
1/2 cup chopped scallions
1 cup reduced-sodium chicken broth
2 tablespoons smooth peanut butter
1 tablespoon reduced-sodium soy sauce
2 tablespoon fresh lime juice
2 teaspoons sesame oil
1/4 cup dry roasted peanuts
4 cups chopped romaine lettuce
1 cup diced cucumber
1 cup diced tomato
1/2 cup chopped scallions
1 cup reduced-sodium chicken broth
2 tablespoons smooth peanut butter
1 tablespoon reduced-sodium soy sauce
2 tablespoon fresh lime juice
2 teaspoons sesame oil
1/4 cup dry roasted peanuts
Using a fork, pull chicken meat from bone in shreds.
Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with chicken, cucumber, tomato, and scallions.
In a small bowl, whisk together broth, peanut butter, soy sauce, lime juice, and sesame oil. Pour mixture over salad. Top with peanuts just before serving."
Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with chicken, cucumber, tomato, and scallions.
In a small bowl, whisk together broth, peanut butter, soy sauce, lime juice, and sesame oil. Pour mixture over salad. Top with peanuts just before serving."
Tuesday, February 16, 2010
FRENCH TOAST CASSEROLE
FRENCH TOAST CASSEROLE
12 slices Texas toast, cubed
6 - 8 egges, beaten
1 c. milk
4 apples, cored, peeled, and chopped
1/2 stick butter
1/3 c. maple syrup
2 tsp. cinnamon
1/3 c. chopped pecans
Garnish: powdered sugar; additional maple syrup
Cube bread and place in lightly greased 13 x 9 baking pan; set aside. Place eggs in a medium bowl, add milk, whisk until combined. Pour over bread cubes and set aside. In skillet, over medium heat, melt butter, add apples, pecans, syrup and cinnamon and cook until apples are slightly tender. Pour apple mixture over bread cubes. Press down lightly to make sure bread is well soaked. Bake at 375 for 30 to 35 minutes, or until set in center. Sprinkle with powdered sugar; serve with maple syrup. Makes 6 - 8 servings.
This can be mixed up the night before and refrigerated. Just bake 10 minutes longer than directed above."
12 slices Texas toast, cubed
6 - 8 egges, beaten
1 c. milk
4 apples, cored, peeled, and chopped
1/2 stick butter
1/3 c. maple syrup
2 tsp. cinnamon
1/3 c. chopped pecans
Garnish: powdered sugar; additional maple syrup
Cube bread and place in lightly greased 13 x 9 baking pan; set aside. Place eggs in a medium bowl, add milk, whisk until combined. Pour over bread cubes and set aside. In skillet, over medium heat, melt butter, add apples, pecans, syrup and cinnamon and cook until apples are slightly tender. Pour apple mixture over bread cubes. Press down lightly to make sure bread is well soaked. Bake at 375 for 30 to 35 minutes, or until set in center. Sprinkle with powdered sugar; serve with maple syrup. Makes 6 - 8 servings.
This can be mixed up the night before and refrigerated. Just bake 10 minutes longer than directed above."
Valentine's Day 2010
Well Valentine's Day is over and Saint Patrick's is just around the corner. Did I mention I love saint Patrick's Day. OK I love all holiday's. If I had a larger home or lived in my house in Indiana I would have tons for people over for every holiday.
I have some pictures to post, the recipes are already on my blog. I was hoping to redo my blog but the person who I got hooked up with in the adopt a blogger thing never answered my emails so I guess I am out again this year. I have the worse luck, maybe they seen my blog and think there is just to much work in helping this blogger. :o)
Well here is my pictures and I hope you all had a great Valentine's Day.
We won't tell you what Uncle David and Grandma taught Noah to do.Friday, February 12, 2010
Chocolate Chip Cookies | Online Video Cooking School
Here is the recipe for the cookies Jacob made from the blog post below.
Go check them out, I know you will love it. You can join month by month. Even if you have been cooking for year like I have you will learn something new.
3/4 cup unsalted butter (6 oz or 200 gr)
3/4 cup packed brown sugar
1/2 cup white sugar
1 tbsp vanilla extract
1 whole large egg
1 large egg yolk
2 cups All-purpose flour
1/2 tsp baking soda
1/2 tsp table salt - can substitute with Fleur de Sel
1 cup chocolate chips (can use up to 2 cups, if desired)
Preheat the oven to 325° degrees Fahrenheit.
Melt the butter then allow to cool to room temperature. Then using a large bowl cream together the butter and brown and white sugar on high speed. Next add the vanilla extract, egg, egg yolk and beat until smooth.
Sift the flour and baking soda together. Then stir in the salt and set aside. Now add the dry ingredients and mix on low until everything is incorporated. Fold in the chocolate chips.
Line a baking tray with parchment paper or spray with non-stick spray. Using a large soup spoon, form equal size rounds of dough. Make sure to leave enough space between each cookie as they will spread out as they bake. Refrigerate for fifteen minutes before baking.
Bake the cookies for 13 to 15 minutes or until the edges turn a light golden color. Once done, cool for a few minutes, then transfer to a cooling rack and allow to cool completely.
Here are some links on the page and you can click on each one and a video will pop up to teaching you.
Related Tips & Techniques
Why Melt the Butter?
How to Separate Eggs
What is Fleur de Sel?
Which Chocolate Chip to Use
Freezing the Chocolate Chip Cookies"
Go check them out, I know you will love it. You can join month by month. Even if you have been cooking for year like I have you will learn something new.
3/4 cup unsalted butter (6 oz or 200 gr)
3/4 cup packed brown sugar
1/2 cup white sugar
1 tbsp vanilla extract
1 whole large egg
1 large egg yolk
2 cups All-purpose flour
1/2 tsp baking soda
1/2 tsp table salt - can substitute with Fleur de Sel
1 cup chocolate chips (can use up to 2 cups, if desired)
Preheat the oven to 325° degrees Fahrenheit.
Melt the butter then allow to cool to room temperature. Then using a large bowl cream together the butter and brown and white sugar on high speed. Next add the vanilla extract, egg, egg yolk and beat until smooth.
Sift the flour and baking soda together. Then stir in the salt and set aside. Now add the dry ingredients and mix on low until everything is incorporated. Fold in the chocolate chips.
Line a baking tray with parchment paper or spray with non-stick spray. Using a large soup spoon, form equal size rounds of dough. Make sure to leave enough space between each cookie as they will spread out as they bake. Refrigerate for fifteen minutes before baking.
Bake the cookies for 13 to 15 minutes or until the edges turn a light golden color. Once done, cool for a few minutes, then transfer to a cooling rack and allow to cool completely.
Here are some links on the page and you can click on each one and a video will pop up to teaching you.
Related Tips & Techniques
Why Melt the Butter?
How to Separate Eggs
What is Fleur de Sel?
Which Chocolate Chip to Use
Freezing the Chocolate Chip Cookies"
Cooking School Contest
I entered a contest for a lifetime membership for Rouxbe online cooking school. My 14 year old son wants to be a chef when he grows up so I thought this would be perfect for him and a blast for me.
Here is my gift I got in.
So we are getting ready to make chocolate chip cookies from the video, we learned about melting butter and letting come to room temperature and if we let it set up a little then the cookies will be thicker. 
Here is Jacob getting all the stuff ready, can you tell he hates pictures.
Measuring Brown Sugar
Getting his egg and egg yolk ready
Mixing his wet ingredients
Learning the meaning of folding
End results
Wednesday, February 10, 2010
Chocolate Truffle Cookies | Online Video Cooking School
I won a lifetime online cooking school through Rouxbe. I thought I would share one of their recipes for Valentine's Day. GO over and sheck them out I think you will really want to join. When I seen the contest I was so excited and even though I have been cooking for a long time I really was wishing I would win. My 14 year old son wants to be a chef so I knew it would be perfect for him also. I cannot wait to get started with him. I already know the first thing we are going to make. :o)
Make sure you go over to http://www.rouxbe.com/ and check them out.
Chocolate Truffle Cookies
by Dawn T in Rouxbe Certified
These are the best chocolate cookies I have ever eaten! They are rich...decadent...and simply unforgettable!
ServesAbout 2 dozen
Active Time1 hr
Total Time8 hrs
Step 1: Melting the Chocolate and Butter
1/2 lb bittersweet chocolate*
3 tbsp unsalted butter (room temperature)
Finely chop the chocolate. Melt it on low heat over a double boiler. Remove from the heat and add the butter. Mix until melted and evenly combined.
*Note: The better the chocolate, the better these cookies will be. I use a chocolate that is around 70% cocao.
Related Tips & Techniques
How to Read Labels on Chocolate
Step 2: Beating the Eggs
2 large eggs
1 tbsp honey (preferably blackberry honey)
1/3 cup granulated sugar
Beat the eggs with a mixer and slowly add the sugar and honey until light and the mixture falls in thick, smooth ribbons, about 10 minutes.
Step 3: Folding the Eggs into the Chocolate
Gently fold one third of the egg mixture into the chocolate mixture until just combined. Then gently fold in the remaining two-thirds"
Recipes continues below
Make sure you go over to http://www.rouxbe.com/ and check them out.
Chocolate Truffle Cookies
by Dawn T in Rouxbe Certified
These are the best chocolate cookies I have ever eaten! They are rich...decadent...and simply unforgettable!
ServesAbout 2 dozen
Active Time1 hr
Total Time8 hrs
Step 1: Melting the Chocolate and Butter
1/2 lb bittersweet chocolate*
3 tbsp unsalted butter (room temperature)
Finely chop the chocolate. Melt it on low heat over a double boiler. Remove from the heat and add the butter. Mix until melted and evenly combined.
*Note: The better the chocolate, the better these cookies will be. I use a chocolate that is around 70% cocao.
Related Tips & Techniques
How to Read Labels on Chocolate
Step 2: Beating the Eggs
2 large eggs
1 tbsp honey (preferably blackberry honey)
1/3 cup granulated sugar
Beat the eggs with a mixer and slowly add the sugar and honey until light and the mixture falls in thick, smooth ribbons, about 10 minutes.
Step 3: Folding the Eggs into the Chocolate
Gently fold one third of the egg mixture into the chocolate mixture until just combined. Then gently fold in the remaining two-thirds"
Recipes continues below
Step 4: Finishing the Cookie Batter
2 tsp Dutched cocoa powder
1 pinch salt
2/3 cup finely ground almonds
In a small bowl, mix the cocoa powder, salt and ground almonds together. Gently fold into the chocolate mix.
Cover the surface of the dough with plastic wrap and then cover bowl with plastic wrap. Refrigerate overnight (or for at least 5 hours).
Related Tips & Techniques
What is Dutching?
Step 5: Rolling out the Cookies
Using a small ice cream scoop, form the dough into balls. If you do not have a small scoop, then just use a small spoon to evenly scoop out the mixture.
Once done, refrigerate (or even freeze) the chocolate balls for a few minutes. This will help keep the cookies from flattening out during baking.
Step 6: Rolling the Cookies in the Sugar
1/3 cup sugar (approx.)
Preheat the oven to 325° F (163° C). Line a baking sheet with parchment and set aside.
Next, place the sugar onto a small tray or plate. Roll each ball into the sugar and place onto the baking sheet, about 2 inches apart.
Step 7: Baking the Cookies"
2 tsp Dutched cocoa powder
1 pinch salt
2/3 cup finely ground almonds
In a small bowl, mix the cocoa powder, salt and ground almonds together. Gently fold into the chocolate mix.
Cover the surface of the dough with plastic wrap and then cover bowl with plastic wrap. Refrigerate overnight (or for at least 5 hours).
Related Tips & Techniques
What is Dutching?
Step 5: Rolling out the Cookies
Using a small ice cream scoop, form the dough into balls. If you do not have a small scoop, then just use a small spoon to evenly scoop out the mixture.
Once done, refrigerate (or even freeze) the chocolate balls for a few minutes. This will help keep the cookies from flattening out during baking.
Step 6: Rolling the Cookies in the Sugar
1/3 cup sugar (approx.)
Preheat the oven to 325° F (163° C). Line a baking sheet with parchment and set aside.
Next, place the sugar onto a small tray or plate. Roll each ball into the sugar and place onto the baking sheet, about 2 inches apart.
Step 7: Baking the Cookies"
Sunday, February 7, 2010
Sugar Cookies
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Directions
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Directions
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely
."
Senior Luncheon
Let me start by introducing you to some of the sweetest people you will ever meet. We love these people and they are so dear to our hearts.
John and Molly Lukenoff, what a wonderful couple, they are a blast to talk to and spend time with. 
Tacey Burgher, she is a sweetheart and the best Sunday school teacher in the world.
Homer and Tiny Mauldin. Such a sweet couple. Homer brings gum every Sunday and passes them out. They are so wonderful.
Terry and May and their son David. They are new to our church. I still do not believe Terry is as old as he says he is I think he just wanted to eat lunch with us. LOL
Getting the table set up
White cake with berry filling and whip cream frosting
Making cookies for the boxes I put together for them
The cookies I made were the perfect fit for the boxes
Boxes wrapped and ready
What they looked like on the table
I figured a lasagna would be good to make for a big crowd. I don't make anything a normal size, I have about nine pounds of cheese in this, 4 Mexican blend, Colby and Jake and Mozzarella, about three pounds of ground beef, two pounds of Italian sausage and another 2 pounds of hot Italian sausage. 2 large onions chopped and cooked with the meat along with about 8 cloves of garlic. Lasagna noodles and I used 2 large (costco) jars of Ragu. I put it together the night before and baked it in a 375 degree oven for about 75 minutes.
I cheated and bought garlic read from Costco along with bag salad with all the dressing and toppings, cranberries, feta cheese and chopped almonds.
John and Molly Lukenoff, what a wonderful couple, they are a blast to talk to and spend time with. 
Barbara Haffner. Barbara is so sweet and kind.
Tacey Burgher, she is a sweetheart and the best Sunday school teacher in the world.
Homer and Tiny Mauldin. Such a sweet couple. Homer brings gum every Sunday and passes them out. They are so wonderful.
Terry and May and their son David. They are new to our church. I still do not believe Terry is as old as he says he is I think he just wanted to eat lunch with us. LOL
Getting the table set up
White cake with berry filling and whip cream frosting 
Making cookies for the boxes I put together for them
The cookies I made were the perfect fit for the boxes
Boxes wrapped and ready
What they looked like on the table 
I figured a lasagna would be good to make for a big crowd. I don't make anything a normal size, I have about nine pounds of cheese in this, 4 Mexican blend, Colby and Jake and Mozzarella, about three pounds of ground beef, two pounds of Italian sausage and another 2 pounds of hot Italian sausage. 2 large onions chopped and cooked with the meat along with about 8 cloves of garlic. Lasagna noodles and I used 2 large (costco) jars of Ragu. I put it together the night before and baked it in a 375 degree oven for about 75 minutes.
I cheated and bought garlic read from Costco along with bag salad with all the dressing and toppings, cranberries, feta cheese and chopped almonds.
Friday, February 5, 2010
Oyster cracker Snacks
This is an old recipe that was on the back of the Oyster Cracker box many years ago.
1 (1 ounce) package Ranch-style
dressing mix
1/2 teaspoon dried dill weed
1/4 cup vegetable oil
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder
5 cups oyster crackers
1.Preheat oven to 250 degrees F (120 degrees C).
2.In a large bowl, combine the dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Add oyster crackers, and toss to coat. Spread evenly on a baking sheet.
3.Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven, and allow to cool before serving.
"
1 (1 ounce) package Ranch-style
dressing mix
1/2 teaspoon dried dill weed
1/4 cup vegetable oil
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder
5 cups oyster crackers
1.Preheat oven to 250 degrees F (120 degrees C).
2.In a large bowl, combine the dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Add oyster crackers, and toss to coat. Spread evenly on a baking sheet.
3.Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven, and allow to cool before serving.
"
Thursday, February 4, 2010
Watermelon Cookies
I have made these since my girl's were little, they were one of their favorite cookies. I will post a picture soon.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1/2 cup shortening
3/4 cup white sugar
1 egg1 tablespoon milk
1 teaspoon coconut or Peppermint extract
3 drops red food coloring
1/3 cup mini semi-sweet chocolate
chips
green sugar
1.Combine flour, baking powder and salt in a small mixing bowl.
2.Beat butter and shortening with an electric mixer at medium speed until fluffy; gradually add sugar, beating well. Stir in egg, milk, and vanilla. Gradually add flour mixture to creamed mixture, mixing well. Add a small amount of red food coloring to color dough as desired, beating until blended. Shape dough into a ball; cover and chill at least 3 hours.
3.Preheat oven to 375 degrees F (190 degrees C).
4.Divide dough 3/4 red and 1/4 with no food coloring added. Roll red into a cylinder and freeze, roll dough out large enough to wrap around the red dough. Slice into circles and then the circle's in half. Use a small amount of water and use it to moisten the outer side of the white dough, then press into green sugar until the outer rim is covered. Place on an ungreased cookie sheet. Press several chocolate mini chocolate chips in each cookie. Repeat with remaining dough.
5.Bake for 8 to 10 minutes (do not brown). Cool on wire racks"
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1/2 cup shortening
3/4 cup white sugar
1 egg1 tablespoon milk
1 teaspoon coconut or Peppermint extract
3 drops red food coloring
1/3 cup mini semi-sweet chocolate
chips
green sugar
1.Combine flour, baking powder and salt in a small mixing bowl.
2.Beat butter and shortening with an electric mixer at medium speed until fluffy; gradually add sugar, beating well. Stir in egg, milk, and vanilla. Gradually add flour mixture to creamed mixture, mixing well. Add a small amount of red food coloring to color dough as desired, beating until blended. Shape dough into a ball; cover and chill at least 3 hours.
3.Preheat oven to 375 degrees F (190 degrees C).
4.Divide dough 3/4 red and 1/4 with no food coloring added. Roll red into a cylinder and freeze, roll dough out large enough to wrap around the red dough. Slice into circles and then the circle's in half. Use a small amount of water and use it to moisten the outer side of the white dough, then press into green sugar until the outer rim is covered. Place on an ungreased cookie sheet. Press several chocolate mini chocolate chips in each cookie. Repeat with remaining dough.
5.Bake for 8 to 10 minutes (do not brown). Cool on wire racks"
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