Ten Minute Chinese Chicken

• I found this recipe on allrecipes.com and it had been sitting in my recipe box for almost two years.  I can't believe I waited that long to try it!  It was amazing!  I will definitely be making this recipe over and over!
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• 4 boneless skinless chicken breasts, cut into cubes
• 3 tablespoons cornstarch
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 5 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons white wine vinegar
• 1/4 cup water
• 1 teaspoon white sugar
• 3 green onions, sliced diagonally into 1/2 inch pieces
• 1/8 teaspoon cayenne pepper, or to taste
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• Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
• Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

Edna May's Sour Cream Pancakes

• 1 cup sour cream
• 7 tablespoons all purpose flour
• 2 tablespoon sugar
• 1 teaspoon baking soda
• 1/ 2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• Butter
• Maple syrup

Warm up your griddle, iron skillet or frying pan at a medium heat. Get it nice and hot but not smoking.

In a bowl combine sour cream with sifted dry ingredients (flour, sugar, baking soda, & salt).

In separate bowl, whisk the eggs and vanilla together

Pour egg mixture into sour cream/flour mixture. Stir gently until all ingredients are mixed well.

Melt about a tablespoon of butter onto griddle. Using a ladle pour about 1/4 cup of pancake batter onto the pan, making about a 4 inch in diameter pancake

Cook each side of the pancake for about 1 to 2 minutes, flipping when the edges start to brown and cake begins to bubble.

Remove from heat and stack high, top with a pad of butter and drizzle with lots of maple syrup!

Oven Hot Dogs

8 hot dogs
8 hot dog buns
1 can of chili (I used the actual "hot dog chili"--they sell it at WalMart)
1/2 an onion, diced
cheddar cheese
mayonnaise
mustard
sweet relish

Line inside of hot dog buns with mayonnaise and sweet relish. Evenly add mustard. Fill with hot dogs and squish (Yes, they will all fit) into a 13×9″ baking pan. You say, "Mayonnaise? On a hot dog?" I say, "Yes, just do it."

Top hot dogs evenly with chili, cheese, and diced onion. Cover with aluminum foil and bake at 350 for 45 minutes.

You will think that these are messy and you thing you'll need a fork. You can keep a fork handy, but if you carefully remove them from the pan with a spatula, surprisingly enough, they come out pretty dang good. This is a new favorite at our house!

Creamy Grilled Chicken Piccata

Growing up, one of my favorite dishes that my mom made, was chicken piccata. While this recipe isn't a true piccata, it sure is delicious!

Chicken
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts

Pasta
1 lb. box of dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese

For the chicken, combine the first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

While the chicken is grilling, cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in desired amount of pasta. I didn't use all of mine, because I like our pasta a little bit more "saucy".

Southern Pecan Pie Cake

Run, don’t walk, to the grocery store to get the ingredients for this yummy dessert. Trust me, you won’t be sorry! If you love pecan pie and you love trifles, then you will love this.  I think the title is a little misleading, because it comes together more like a trifle.  However, I can't come up with an alternate title to replace it with.  Just make it, you'll see.  It's AMAZING!

2 sticks Butter
2 cups Sugar
1-½ cup Self-Rising Flour
4 whole Eggs
1 teaspoon Vanilla
2 cups Chopped Pecans
1-16 Oz. Package Whipped Topping
1-14 Oz. Can Sweetened Condensed Milk
8 ounces of cream cheese

Cream butter and sugar; add flour, eggs, vanilla, and pecans. Stir by hand until well combined. When it's all combined, you might be a little confused because it doesn't really look like cake batter.  And you'll double check the recipe because you think you missed an ingredient.  But don't worry, you didn't.  It will be okay!  Spread the batter into a greased, glass 9 x 13 dish and bake 30-40 minutes at 350 degrees.

While the cake is cooling, mix together whipped topping, sweetened condensed milk, and cream cheese until combined. Crumble cake. Layer half of the cake crumbs, followed by half of the frosting mixture. Repeat. Store in the refrigerator until ready to serve

Buttermilk Pound Cake

I made this today and let me tell you, it is AMAZING!  It is exactly what you expect from a pound cake.  Moist and delicious!  Doesn't need anything with it.  Just eat it plain.  I mean, I guess you could put your favorite topping on it, but it really doesn't need it.  Make this today!  You will not be disappointed.

• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter
• 3 cups white sugar
• 6 eggs
• 1 teaspoon butter extract (you could use lemon or almond if you prefer)
• 1 teaspoon vanilla extract
• 1 cup buttermilk
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• Preheat oven to 325. Grease one bundt pan. Mix together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the butter and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
• Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Tennessee Sin

This is one of my all time favorite appetizer recipes.  I normally make it for every Super Bowl party that we have (we normally have a big one).  However, this year, we're not having a big party.  But, I may make it anyway!

2 loaves round sourdough bread
8 ounces cream cheese, softened
2 cups shredded cheddar cheese
8 ounces sour cream
1/2 cup chopped cooked ham
1/3 cup green onions
1/3 cup chopped red or green bell pepper
1/3 teaspoon Worcestershire sauce

Preheat oven to 350ºF.

Slice off the top of one of the bread loaves. Hollow out the insides of the bottom, leaving a 1" shell. Cut the inside of the bread that you removed and the other whole loaf into cubes. Bake the shell for 10-12 minutes.

Beat cream cheese at med. speed with mixer until smooth. Add sour cream and beat until creamy. Stir in Cheddar cheese and next 4 ingredients. Spoon into bread shell. Replace top of loaf, wrap in foil and place on baking sheet. Bake 30 min. 

Wrap bread cubes in foil & bake 15 minutes. Serve with the dip.

Philly Cheesesteak Sloppy Joes

Philly Cheesesteak Sloppy Joes

1 pound ground beef
1 small onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce
1 cup beef stock
Salt and ground black pepper
6-8 hamburger buns
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

In large skillet over medium-high heat brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook until the liquid has reduced.

Split open the buns and butter the insides.  Toast the rolls and set aside. 

While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir in the cheese. 

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.  These are SOOO delicious!  I am definitely making these again!

Sopapilla Cheesecake Pie

• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 1/4 cup honey
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• Preheat an oven to 350. Prepare a 9x13 inch baking dish with cooking spray.  Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.  Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar and cinnamon.  Pour butter over top of crescent roll dough and then sprinkle with the cinnamon/sugar mixture.  Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Cinnamon Pancakes

In a medium bowl, combine these dry ingredients together.

• 1 1/2 cups all-purpose flour
• 3 Tbsp white sugar
• 1/2 tsp salt
• 4 tsp baking powder
• 1 Tbsp Cinnamon

In a separate bowl, combine these wet ingredients together:

• 2 eggs beaten 
• 1 Cup of milk (or a little more if your batter isn’t runny enough for you)
• 2 Tbsp Corn Syrup
• 1/4 Cup butter or margarine, melted
• 1 Tbsp vanilla

Add them to the dry ingredients and mix well. 

Drop the batter by about 1/3 cup fulls onto the pre-heated/greased griddle and cook until the tiny bubbles JUST start appearing on top, then flip over. These only take a couple of minutes to cook.

Serve warm with syrup – or you could use this delicious Maple Icing Syrup:

1 cup powdered sugar
1/4 cups butter – melted
1 Tbsp Maple Syrup
1/4 cup milk (more if you want it a little runnier)

Combine all of these ingredients and pour over your cinnamon bun pancakes. 

Andes Mint Chocolate Cookies

If you are looking for an easy, delicious cookie recipe, then this is it!  I'm not really a "mint" fan, with the exception of Andes mints.  I remember when I was younger, and we would go to Olive Garden, and that was my first experience with Andes mints.  They used to keep the mints in a box by the hostess counter.  On my way out, I'd always "sneak" a handful.  Maybe that's why they don't keep them there anymore.  Anyways, here's the recipe.  Simple and yummy.  My favorite kinds!

1 box of Devil's Food Cake Mix
1/2 cup vegetable oil
2 eggs
1 pkg. of Andes Mints

Mix the dry cake mix with the oil and eggs.  Once they are incorporated together, roll the mixture into 1 or 2 inch balls (your preference).  Place on a cookie sheet and bake for 7-10 minutes at 350.  You want them barely done, so watch carefully so they don't get overcooked.  Immediately when you remove them from the oven, place a mint on top of each cookie.  It will take a few minutes, but once the mint melts, use the back of a spoon to spread the chocolate and mint around the top of the cookie, like frosting.  Cool completely until chocolate frosting is set.

These are so delicious and rich.  Try them today!

Baked Ham and Swiss Sandwiches

1 stick of butter
1 onion, finely chopped
2 T. dijon mustard
2 t. Worcestershire sauce
3 t. poppy seeds
1/2 lb. shaved ham
8 slices of swiss cheese
1 pkg. (12 count) Hawaiian Sweet Rolls

Melt butter in medium skillet.  Saute onion until tender.  Stir in mustard, worcestershire, and poppy seeds. Simmer for about 5 minutes.  Keep the rolls in one big section, like they're packaged, but take a large, serrated knife and cut the tops off (keep them together).  Put the bottom half into a 13 x 9 pan.  Spread about 3/4 of the onion mixture onto the bottom half of the rolls.  Layer on the ham and swiss.  Place tops of bread back on top and then spread the remaining onion mixture over top.  Cover tightly with foil.  At this point, you can refrigerate them until you are ready to bake.  Bake at 350 for 30 minutes.  Remove foil and cut into individual sandwiches.

These are really yummy!  I made these the other night and everyone loved them.  I served them with a nice broccoli salad and some chips.  Easy and delicious!

Barbecue Chicken Dip

2 c. cooked, chopped chicken (I used part of a rotisserie chicken)

8 oz. cream cheese, softened

1/2 c. sour cream

1/2 c. ranch dressing

1 c. barbecue sauce (I used Sweet Baby Ray's brand)

1 1/2 c. shredded, cheddar cheese

1 bunch of green onions, sliced

Mix together chicken, cream cheese, sour cream, ranch, barbecue sauce, and 1 c. of the cheese.  Spread into a 8 x 8 baking dish.  Top with remaining 1/2 c. of cheese and green onions.  Bake at 350 for 30-35 minutes, or until bubbly.  Serve with tortilla chips.

You could easily turn this from barbecue dip to buffalo dip by switching out buffalo sauce for the barbecue sauce. 

Sausage Cheese Balls

I've made this recipe for years, but recently found the same recipe with the addition of cream cheese.  I had to try it and was definitely skeptical.  I mean, if it's not broke don't fix it, right? But isn't everything better with cream cheese? So here you go.  You're welcome.

1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese (sharp works best), shredded

Preheat oven to 400F.

Mix all ingredients until well combined. It will get messy and sticky.  Roll into 1-inch balls and place on a lightly greased baking sheet.  Bake for 15-20 minutes, or until brown.

Sausage Noodle Bake

1 lb. ground sausage
8 oz. egg noodles
1 can of cream of chicken soup
8 oz. sour cream
1/2 c. crumbled blue cheese
1 small can of mushrooms, drained
1/4 c. chopped green peppers
1/2 c. bread crumbs
2 T. melted butter

Cook your noodles according to package directions.  I like to use the Amish noodles.  They really knock the "comfort level" of this recipe up quite a few notches.  While the noodles are cooking, brown your sausage until it is brown and crumbly.  Drain. Stir the mushrooms and green peppers into the sausage.  Once the noodles are done cooking, drain them.  Mix the soup, sour cream, and blue cheese in a saucepan.  I use the same pan I used to cook the noodles.  Why dirty up a whole new pan, right?  Stir continually over medium heat, about 5 minutes, or until the cheese has melted.  Dump the drained noodles right back into that soup/cheese mixture and then you might as well go ahead and dump in the sausage mixture, as well.  Give it all a good stir, then pour it into a greased 11 x 9 baking dish.  Sprinkle with bread crumbs and pour the melted butter over top.  Bake in a 350 oven, uncovered, for about 30 minutes.

I made this today and it is one of the first dishes I have made in quite sometime that was worthy enough to put on the blog.  So, you'd better make it!