Crispy Baked Parmesan Garlic Chicken

 

We love crispy chicken, and we usually bake it in the oven instead of frying it. By dipping the chicken in garlic butter and coating it in the Parmesan cheese and herb blend, your chicken is taken to the next level and it tastes delicious. The chicken meat is tender and juicy.

Ingredients

1/2 c. butter
4 lbs. chicken
1 c. grated Parmesan cheese
2 cloves garlic, minced
1 Tbs. parsley
1 Tbs. oregano
2 tsp. paprika
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cayenne pepper (optional)

Directions

Preheat oven to 350°. Lightly grease a cookie pan or baking dish. You can also line it with aluminum foil.

In a small saucepan, melt the butter over low heat. Add the garlic. Cook and stir for 4 or 5 minutes.  Pour the mixture into a low sided bowl or pan.

In a shallow dish or pan, add the Parmesan cheese, parsley, oregano, paprika, salt, pepper and cayenne pepper. Mix thoroughly.

Dip the chicken pieces in the melted butter and garlic mixture. Allow the excess to drip off and then dip the chicken in the Parmesan cheese mixture. Lay the chicken on the prepared pan. Repeat the process with the remaining pieces of chicken. If you have any butter left over, pour the remainder over the chicken in the pan.

Bake for 1 hour, or until the chicken is browned and the juices run clear.  The internal temperature of the chicken should be 165°.

Serve with hot homemade rolls, mashed potatoes and a salad.

Cheese Breadsticks

Cheese Breadsticks

Going to a pizza place, they always have good breadsticks.  We could just eat those and not order pizza. But it is just as easy to make your own breadsticks at home and they taste just as good or even better then the pizza places.

Ingredients

1 c. warm water
2 tsp. yeast
1 tsp. sugar
2 1/4 to 2 1/2 c. flour
1 1/2 Tbs. cooking oil, or olive oil
1 tsp. salt
2 Tbs. butter, very soft
1/2 to 1 tsp. Italian seasoning *see notes below
1/2 tsp. garlic or more
3/4 c. mozzarella cheese, shredded
3/4 c. cheddar cheese, shredded
1/3 c. Parmesan cheese

Directions

Lightly grease or spray a cookie pan or baking pan or a half sheet pan.

In a large bowl, combine water, yeast and sugar. Stir to combine and place in a warm location to proof for about 10 minutes.

Add 1 cup flour, Stir the mixture to combine. Then mix in add the oil and salt.  Continue adding the rest of the flour until it becomes soft, but it should still be sticky. Knead the dough about 15 to 20 times, adding more flour as necessary. You will want a dough that is slightly sticky.

Lightly grease or oil the bowl that you mixed the dough in. Place the dough inside, turning once so that all sides of the dough is oiled. Cover the bowl and place it in a warm location. Let rise until doubled. This takes about 60 to 90 minutes, depending how warm it is. 

Preheat the oven to 400°. Place a cookie sheet in the oven to heat.

Punch the dough down and place the dough in the center of your prepared pan. Press the dough out to fit in the bottom of the pan. If the dough springs back while you are trying to press it out, let it rest for abut 10 to 15 minutes and it will work better for you and stay in place.

Brush the softened butter over the top of the dough going to the edges. Sprinkle the garlic and Italian seasoning evenly over the top.

Top with mozzarella cheese, cheddar and Parmesan cheese.  Set in a warm location for about 15 minutes.

Bake for 15 to 18minutes, or until the breadsticks are golden brown and the cheese is melted. 

Allow the dough to cool for about 5 minutes before cutting into cheese sticks with a pizza cutter.

Serve with marinara sauce, pizza sauce ow whatever sauce you like best.

Notes:

If you don't have Italian seasoning, you can use 1 tsp. basil, 1 tsp. oregano, 1/2 tsp. garlic powder,  1/4 tsp. thyme.

Use more garlic if you like a more garlic flavor. 
Use the cheese you like best. We like Cheddar and Pepper Jack cheese. You can mix them for different flavors.

Hamburger Rice Soup  

On cool days, this is one of our favorite recipes to make. It is a warm and comforting soup that reminds me of my mama's cooking. 

Ingredients

1 1/2 lbs. ground beef
3 bell peppers, chopped
1 onion, chopped
1 (32 oz.) carton beef broth
2 (10 3/4 oz. ) cans condensed tomato soup
1 (28 oz.) can diced tomatoes
1 or 2 carrots, cut in rounds, or diced (optional)
1 tsp. Worcestershire sauce
2 tsp. Italian seasoning
1/4 tsp. cayenne pepper (optional)
Salt and pepper to taste
3/4 c. raw rice*

Directions

In a cast iron Dutch oven, brown the ground beef, bell peppers, and onion. Drain off excess grease.

Stir in the beef broth, condensed tomato soup, diced tomatoes, carrot, Worcestershire sauce, Italian seasoning, cayenne pepper and rice.  Bring to a boil. Cover the Dutch oven and lower the heat to a simmer.  Cook for 20 to 30 minutes, or until the rice is tender. If you need more liquid, add some water, tomato juice or more beef broth.  Season with salt and pepper to taste.

Serve in bowls. You can add some shredded cheddar cheese into the soup as well.

Use your favorite rice. We like Jasmine Brown rice.  If using brown rice, it will need to about 45 minutes.

Old Fashioned Pillow Butter Mints

Pillow Butter Mints are one of my favorite mint candies. They simply melt in your mouth. With just a few simple ingredients, you can make these treats at home. This recipe is quick and easy.

Ingredients

1/2 c. butter, softened

4 c. powdered sugar

1 Tbs. whole milk, half and half or evaporated milk

1/4 teaspoon of your favorite extract peppermint, cinnamon, lemon, rum, amaretto

1/2 teaspoon vanilla

food coloring (optional)

Instructions

In a medium bowl, beat the butter until light and creamy with an electric mixer.

Gradually add in the powdered sugar, sweetened condensed milk, your favorite extract, and vanilla. Mix thoroughly until a dough forms.  If the dough is too sticky, mix in more powdered sugar. Start out with a tablespoon and mix that in. Then, if it is still too sticky, add more powdered sugar until it is no longer sticky.  Taste the candy to see if you have enough peppermint or which ever extract you are using for flavor. You can always add a bit more if desired.

 

You can leave your mints white, or if you want to color your mints, divide the dough into 3 or 4 portions. Add a few drops of coloring. Knead the food coloring into the dough using your hands or use an electric mixer. Don't worry if the dough is not a solid color, but appears swirly with the colors. That is perfectly normal.

Scoop up some of the candy dough and form it into a 2-inch ball. Lightly dust your clean countertop or cutting board with powdered sugar. Using your hands, roll the ball into a long rope on the powdered sugar dusted cutting board. The rope should be about a 1/2-inch thick. Cut each rope with a sharp knife or a pizza cutter into tiny bite sized pieces.  While you are working with one piece of the candy dough, cover the remaining candy with a damp paper towel to keep the mint dough from drying out.

 

Let candy dry on a baking sheet for 24 hours. Store mints in an airtight container.

Peanut Butter Cups

Making your own Peanut Butter Cups is so easy.  With just a few simple ingredients that you probably already have in your pantry, you can make and eat this delicious treat any time.

Ingredients

3 c. semi sweet chocolate chips
1 c. peanut butter, divided
1/2 c. powdered sugar
4 1/2 tsp. butter
1 tsp. vanilla
1/2 tsp. salt

Directions

Line 12 mini muffin cups with mini muffin liners. Set aside.

In a bowl, combine 1/2 c. peanut butter, powdered sugar, butter, vanilla, and salt.  Beat until smooth and creamy.

In a microwave safe dish, combine the chocolate chips, and 1/2 c. peanut butter. Microwave, stirring every 20 seconds, until the mixture is melted and smooth. Or you can melt the chocolate and peanut butter over the stove top in a double boiler, stirring frequently to keep it from burning.

Place a teaspoonful of chocolate mixture into the paper lined cups. Drop a scant teaspoonful of the peanut butter mixture, making sure it is not against the sides of the liner. Spoon another teaspoonfuls of melted chocolate over the top. 

Place in a cool location or in your refrigerator until the chocolate is set. Store in an airtight container. 

Notes:

You can also use regular sized muffin cups, but you will need to add more chocolate and peanut butter mixture to each cup.

Stir in a teaspoon of shortening in the chocolate chip mixture as they melt to give it a glossier finish.

You can substitute about 1 cup of chocolate chips and use 4 (1.55 oz.) milk chocolate candy bars.

Orange Caramel Candy

Soft and creamy caramel candy with a hint of orange. These caramels are sure to please! They are easy to make and make the perfect gift.  You can use different flavorings to suit your taste, like rum or amaretto.

Ingredients

1 c. butter
2 c. sugar
1 c. corn syrup
1 (14 oz.) can sweetened condensed milk
1 tsp. orange extract
1 tsp. vanilla extract

Directions

Line an 11 x 7-inch pan with parchment paper, waxed paper or foil. Grease the lining paper well with butter.

In a large saucepan, combine butter, sugar, and corn syrup. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce the heat to medium low and boil without stiffing for 4 minutes.

Remove from heat. Stir in the sweetened condensed milk. 

Cook over medium low heat, stirring constantly, until the mixture reaches the firm-ball stage, or 244° on a candy thermometer. Remove from heat.

Quickly stir in the orange and vanilla extracts. Working quickly, pour the mixture into the prepared dish. Do not scrap your saucepan or the mixture may crystallize.

Let stand until firm.

Remove the candy from the pan and from the parchment paper. Cut the caramel, with a buttered knife, into bite-sized pieces that are approximately 1.5 x 1-inch. Wrap each pieces in waxed paper and twist the ends.

Brown Sugar Candy

 This candy literally melts in your mouth. It is creamy, smooth and rich tasting. This candy does not have to be beaten until smooth, and it looses its gloss. This is the easy method, where you don't have to beat it to a certain point before you pour it into the pan. However, it is just as delicious.

Ingredients:

2 c. packed brown sugar
1 (12 oz. can) evaporated milk
1/2 c. butter
1/2 tsp. salt
1 tsp. vanilla
2 c. miniature marshmallows
1 c. chopped walnuts (optional)

Directions:

Butter the bottom of an 8 or 9-inch baking pan. Set aside.

In a large saucepan, mix the evaporated milk, brown sugar, butter and salt.  Cook over medium-high heat, stirring constantly, until the mixture comes to a boil.  Lower the heat to medium. Stirring occasionally, cook until the candy registers 238° or soft ball stage on a candy thermometer.

Remove the candy from the heat. Mix in miniature marshmallows, vanilla and walnuts if desired.  Stir until the marshmallows have completely melted.

Pour the mixture into the prepared pan. 

Cool completely before cutting into squares.  Serve and enjoy! Store in an airtight container.