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Thursday, May 31, 2018

Creamy Chicken Scampi With Linguine


Going With Chicken ... Sandra Happy Eating..

Ingredients

2 pounds boneless, skinless chicken breast halves

1 egg, beaten

3/4 cup Italian breadcrumbs

1/4 cup Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup vegetable oil

1 pound linguine

1/2 cup butter

4 cloves garlic, minced

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter

1/4 cup chopped fresh parsley

lemon wedges

Directions

Cut the chicken into bite-size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, 1/2 tsp salt and 1/4 tsp pepper. Spread the coated chicken pieces on a rack or platter. This can be done several hours ahead and refrigerated.

Heat 1/2 C oil in a large skillet. Add 1/3 of the chicken pieces; saute until golden brown. Remove chicken with a slotted spoon, and repeat with the remaining chicken pieces. Discard oil in the skillet, and wipe out.

Cook the pasta. While the pasta is cooking, melt the 1/2 C butter in the skillet. Add the garlic and cook 1 minute. Add the cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken pieces with the sauce. Do not allow the chicken to cook further.

Drain the pasta, and toss with the remaining 2 T butter and spoon onto a heated platter. Spoon chicken and sauce over. Sprinkle with parsley and serve with the lemon wedges.

Tuesday, May 1, 2018

Classic Delicious Peanut Butter Cookies


You Will Love These Cookies,,, Happy Eating Sandra

3 cups unbleached all-purpose flour Or Self -Riseing Flour leaving out the soda,baking powder and salt
If you going to use Self-Riseing flour please do not put
½ teaspoon baking soda 
½ teaspoon baking powder 
½ teaspoon salt 

1 cup roasted salted peanuts
½ pound (2 sticks) salted butter
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract

Preparation
 Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.

Friday, April 27, 2018

Apricot-Glazed Chicken Thighs


Yum Yum!!! Happy Eating..Sandra

Ingredients

1/2 cup apricot preserves

1/4 cup honey

4 tablespoons soy sauce

2 tablespoons minced ginger

2 tablespoon minced garlic

1/4 teaspoon cayenne pepper

2 cup cider vinegar

bone-in chicken thighs (3 1/2 to 4 pounds total)
Directions
Preheat oven to 350 degrees F. For glaze, in small saucepan combine spreadable fruit, honey, soy sauce, ginger, garlic, and cayenne.

Heat over medium-low heat until spreadable fruit is melted. Remove and stir in vinegar; cool.

Arrange chicken in single layer. Pour apricot glaze over chicken, turning pieces to coat. Arrange pieces skin sides up. Bake, uncovered, 40 to 45 minutes or until done and tops are browned, brushing with glaze two times during baking. Skim fat from pan juices; serve juices over chicken.

Sunday, April 22, 2018

Apple Tart


1 Kroger's pie crust in red box
1 Can Apple pie filling
Butter
Cinnamon
Egg wash
Deep muffin pan
Caramel topping store brand

Vanilla Glazy
1 ½ cups confectioners
2 ½ teaspoons milk
⅛ teaspoon salt
¼ teaspoon vanilla extract
1 teaspoon butter



Skillet Cheesy Beef and Macaroni


2 pounds lean ground beef
1 cup chopped red and green bell pepper chopped
1 cup chopped onion
1 tablespoon minced garlic
1 teaspoon dried basil
2 teaspoons dried oregano
1 small can tomato paste
salt and  black pepper
3/4 pound dried elbow macaroni
2 cups (8 ounces) grated cheddar cheese

Heat a large skillet over medium-high heat. Add the beef and cook it until browned, stirring until no pink remains about 5 minutes. Place the browned beef in a strainer and let the fat drain off,

Add the bell pepper,  onion, and garlic and cook until almost tender, about 5 minutes.
add the basil, oregano, tomato paste with 1 cup water . Season with salt and black pepper to taste. Increase the heat to high and let come to a simmer. Add the cook elbow macaroni, stir, and cover the skillet.
Reduce the heat to medium and let simmer, stirring occasionally, and most of the liquid has been absorbed, 8 to 10 minutes. taste for seasoning, add 1 cup cheese mixing in
Sprinkle the other cheese on top, then cover the skillet and cook until the cheese is melty, about 1 minute.


Peach Cobbler Bread Pudding


love love this dish..happy eating..sandra

Ingredients
8 sour cream doughnuts, day old if possible
6 eggs, beaten
1 can milk
1 cups sugar
1 tablespoon vanilla
1 teaspoon cinnamon

For the Topping:
3 cups peaches drained / keeping the juice
1/4 brown sugar
1 stick butter melted
1 teaspoon cinnamon

Prepare vanillia sauce
1 cup can milk
2 tablespoon butter
1 teaspoon vanilla
corn starch
peach juice
Place all ingredients into a sauce pan and mix well.

Instructions
Preheat oven to 350 degrees.
Butter a 13×9 inch dish with 1 tablespoon of softened butter.
Cut doughnuts into 4 pieces each and place in butter dish.
Mix eggs, can milk, sugar, cinnamon and vanilla in a separate bowl, beat well.

Pour batter mixture over doughnuts and press down to soak doughnuts.
mix peaches 1/4 cup brown sugar,stick butter melted,teaspoon cinnamon,1 cup sugar over cobbler.

Bake bread pudding at 350 degrees for 45-50 minutes.
Allow bread pudding to cool 15 minutes, drizzle with glaze.