Old Fashioned Pancakes

This recipe is one that I just had to share with you all. It's literally so good that I threw out my Mimi's recipe (the one I have used for years!!!) Shhhh, don't tell anyone. :) These pancakes turn out so fluffy and good, you simply must try them.

1 1/2 cups flour

3 1/2 teaspoons baking powder (yes, you read that right, THREE and ONE HALF TEASPOONS of baking powder!!)

1 teaspoon salt

1 Tablespoon white sugar

1 1/4 cup milk (I use a bit more like 1 1/2 cups, but you can adjust this to your liking)

1 egg

3 Tablespoons real butter, melted (this is the most important part, DO NOT USE MARGARINE!! Use only the real stuff, unsalted)

Mix the dry ingredients in a large bowl. Make a well in the middle of dry ingredients with your spoon. Add the milk, egg, and melted butter to the well in the middle. Mix this until well blended. You may use a stand mixer if you double the recipe

Heat a lightly oiled griddle over medium heat. I use a cast iron skillet or griddle for super yummy crispiness on the outside and fluffy in the middle. Besides, cast iron makes everything taste oh so good!! I have a slight addiction to cast iron and have acquired quite a collection over the years. Six skillets, one dutch oven, two cornbread pans, one griddle....this really needs to have it's very own post. :)

Drop by 1/4 cup fulls onto griddle or skillet. Cook until you see air bubbles popping on the top, then flip. Cook until done on the other side. Serve hot with lots of butter, fresh fruit, whipped cream, syrup...or whatever else you may like on yours.

Enjoy!!! :)

What's for dinner??

Sunday Chicken Supper!!! (:

The title says "Sunday", but it needs to read "Anyday". This is the easiest and tastiest way I cook chicken in my crock pot. 15 minute prep, turn it on low, head out the door to work...and 8 hours later dinner is on the table. And, oh it's SO GOOD!!

4 medium carrots, chopped into 2 inch pieces

1 medium onion, cut into 2 inch chunks

5-6 small red potatoes, quartered

1 boiler/fryer chicken, (3-3 and 1/2 pounds) cut up

4-5 bacon strips, cooked crispy and crumbled

1 and 1/2 cups hot water

2 teaspoons chicken bouillon granules

1 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon garlic powder

pinch of pepper

Layer the first 5 ingredients in the order listed. In a bowl, mix the water, bouillon and spices. Pour over the top of chicken. Do NOT stir.

Cover and cook on low for 6-8 hours until veggies are tender and chicken juices run clear. Remove chicken, vegetables and serve with green beans and a salad. You may thicken juices for gravy, if you want.

So YUMMY!!! Be prepared to give out the recipe if you serve this to company.

Enjoy. (: (: (:

Green Enchiladas

Chicken enchiladas made with sour cream, green chilies, and cheese.

Now, what could be better than that? ^_^

Green Enchiladas

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated jack or mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies


*In a large frying pan, cook chicken and onion together in oil until chicken is just done.

*Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

*Roll enchiladas and place seam-side down in 9x13 greased baking dish.

*Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. Do not burn or allow to stick.

*Remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.

*Top with remaining cheese and bake at 400 degrees until hot and bubbly.

I Love My Family.

We have plans to have Jason's parents over for dinner this weekend and I can't wait!! I haven't seen my niece and nephew in a few weeks and I am missing them terribly! They have a very special place in my heart. I have no brothers or sisters, and while I loved being an only child growing up, now that both my mother and father have passed away I wish I did. Being an only child also means that I have no natural nieces and nephews. My husband has one sister and she has two of the sweetest kids, ever. They currently live with Jason's parents and probably will be for quite a few years, at least until their mom can get back on her feet. But, in the meantime, I see them quite often and I love them as much as I love my own children. They are so much fun to hang out with!!!Oh, and I LOVE my mother and father in law, too....very, very much. My mother-in-law is more than that to me...she is my Mom. :)

On to the fun stuff....

My sweet husband plans to grill burgers Saturday after he gets off from work. We are having my favorite hamburgers, hot dogs, chips, baked beans and all the yummy stuff to go with!! You know, pickles, fresh tomatoes, onions, dip, etc etc. For dessert: Lemonade icebox pie and chocolate cream cheese pie!!! YUM!!!

I thought I would share my recipes with you, so here goes:

Jack Daniel's BBQ Burgers

2 pounds very lean ground beef
salt to taste
pepper to taste
garlic powder to taste
1 Tbsp. minced onion
1/2 cup Jack Daniel's Original No. 7 Recipe barbecue sauce

Mixed all of the above in a large bowl, form patties, and allow to rest for about 20 minutes.
{I leave mine on a cookie sheet covered under loose foil}

Grill until done on charcoal grill. Use flavored wood chips to achieve the very best flavor.
{Jason uses this, it's very cheap and burns long and hot}


My Mama's Baked Beans

2 (15 ounce) cans baked beans with pork

1/2 cup packed brown sugar

1/2 onion, chopped

1/2 cup ketchup

1 Tbsp. mustard

1 tsp. Worcestershire sauce

salt and pepper to taste

2 slices bacon

*Preheat oven to 350 degrees.

*In a greased 9x9 inch baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and season with salt and pepper to taste. Top with the bacon slices.

*Bake at 350 degrees for 1 hour until sauce is thick and bacon is done.


Lemonade Icebox Pie

1 (6 ounce) can of frozen lemonade, thawed
1 (8 ounce) container of Cool Whip, thawed
1 (14 ounce) can of Eagle Brand, sweetened condensed milk
1 (9 inch) prepared graham cracker crust

*In a large bowl, mix the lemonade and sweetened condensed milk. MIX WELL!!!

*Fold in the Cool Whip.

*Pour into the crust and place in the freezer until set firm. {I leave mine in overnight}

*Allow to thaw about 10-15 minutes before slicing. YUMMY, cool, and refreshing!


Chocolate Cream Cheese Pie

4 ounces cream cheese, softened
2 Tbsp. white sugar
1 Tbsp. milk
1 (8 ounce) container Cool Whip, thawed
2 (3.9 ounce) packages Jello brand chocolate pudding
2 cups milk
1 (9 inch) prepared Oreo cookie crust

*In a large bowl, mix cream cheese, sugar and tablespoon of milk. Beat until smooth and creamy.

*Fold in 1/2 of the Cool Whip. Spread on the bottom of the crust.

* In another large bowl, combine the chocolate pudding with the 2 cups of milk. Beat with a wire whisk until mixed well. (It will be very thick)

*Spread over cream cheese layer.

*Refrigerate until set firm.

*Before serving, top with the remaining Cool Whip.

***Sit down with your kids to lick the spoons and bowls together!!!!*** FUN!


I hope you enjoy these recipes. They are some of my family's favorites for summertime. We are just getting an early start this year!!! (:

The Very Best Pork Chops

I recently made these for my family and it was a huge hit!!! Now, it is a favorite around our house and is definitely my new favorite way to fix pork chops.


The Very Best Pork Chops

3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
6 boneless pork chops {I use thin, breakfast cut chops, but you can use any cut boneless chop}

* Preheat oven to 325 degrees.

* Beat together the eggs and milk. In a separate bowl, mix the bread crumbs, Parmesan cheese, and parsley.

* Heat the olive oil in a large, oven-proof skillet {I use my big iron skillet} over medium heat. Stir in the garlic, and cook until lightly browned {be careful to not burn!!!}. Remove garlic, reserving for other uses.

* Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown about 5 minutes on each side.

* Place the skillet and pork chops in the preheated oven, and cook 15-25 minutes, or to an internal temperature of 160 degrees. {the amount of cooking time will vary according to how thick your pork chops are}

These are the best pork chops, ever!! And, if you want, these can easily be baked in a large casserole dish at 325 degrees until juices run clear and they have an internal temperature of 160 degrees. They are excellent either way.

Enjoy!!!

Chicken Tortilla Soup

This recipe comes from my AllRecipes cookbook. It was a Christmas gift the first year we were married from Jason's cousin, Julie. It has tried and true recipes of all kinds and is a great addition to my already overflowing cookbook rack. Get one for yourself.....I promise you won't regret it!!! I use mine all the time!! (:

Chicken Tortilla Soup

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder (more or less, depending on your tastes)
1 teaspoon dried oregano, optional
1/2 to 1 tsp. cumin
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken
broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile
peppers
1 (15 ounce) can black beans, rinsed and
drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves,cooked and cut into bite-sized pieces
crushed tortilla chips (I make my own by baking corn tortillas strips in the oven)
sliced avocado
shredded Monterey Jack cheese
chopped green onions


* In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, cumin, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

* Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

* Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

***Variation: You can also use one can of Ro-Tel and one can of diced tomatoes in place of the crushed tomatoes and separate can of green chiles. You can omit the oregano (I don't like it!!!) and add 1/2 to 1 tsp. cumin instead. Tomato paste can be added if you like a heavy tomato-based soup. This is also fantastic served with fresh lime squeezed on top.

Play with the spices/ingredients and see what tastes best to you. This recipe is very versatile and forgiving.

Enjoy!!!!

Baked Chicken Parmesan

We eat a lot of chicken in our house, and I am constantly on the look out for quick and easy ways to fix it. I got this recipe from a cookbook I bought while attending Skyline Baptist Church in Branson, Missouri. It is a big hit with my kids and very easy to make.

6 boneless chicken breast halves, pounded and skin removed
3 Tbsp. butter
salt to taste
pepper to taste
garlic powder to taste (I use alot!!!!)
1 cup seasoned bread crumbs
1/2 cup or more Parmesan cheese (depends on your taste)

Melt butter in casserole in which chicken is to be baked. Combine bread crumbs and cheese in a shallow bowl (I use a pie plate). Season chicken with salt, pepper and garlic powder. Rub seasoning lightly on both sides of chicken. Dip breast in butter and coat with crumb mixture on both sides. Replace in the buttered casserole. Bake 25 to 35 minutes at 350 degrees or until juices run clear and chicken is done.

You can also vary this recipe by adding spaghetti sauce and mozzarella cheese. Simply follow the above recipe. Heat one large jar of spaghetti sauce (any flavor is fine) in a pot. After the chicken is cooked thoroughly, pour 1/4 cup of spaghetti sauce on each chicken breast and top with a handful of the cheese. Broil until cheese is hot and bubbly. Serve the chicken with hot spaghetti noodles, the remaining sauce, crusty french bread and a green salad.



Mmmmm Mmmmmm Good. (:

My Mimi's Chicken Spaghetti

I used to make this dish quite often, as it is a favorite of my husband and children. Now, I make it only when they ask for it specifically. It is very good and is my Mimi Holley's recipe. She called it King's Chicken Spaghetti after her maiden name, King. She used to make this dish and it would make the entire house smell of baked chicken and cheesey ooey-gooey goodness. I love it and plan to make it for my family tonight. Try it out, if you like. But, be warned, it is full of fat and calories. (But, who's counting, right!?!?)

4 large chicken breasts
1 minced garlic clove
2 Tbsp. of real butter
1 small onion
1 small green pepper
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 cup of milk
1 pound Velveeta cheese
1 pound box of spaghetti noodles
1 small jar of pimentos-drained (optional)
1 small jar of mushrooms (optional)


After cooking the chicken breasts, cut the meat into bite-size portions. Chop the onion and green pepper and saute them in two tablespoons of butter. Add the garlic last and cook until vegetables are tender. Combine the soups, milk, the cheese and the sauteed peppers and onions in a heavy pot. Keep over low heat until the cheese has melted. Add the cooked chicken, the mushrooms and the pimentos. Cook 3/4 of the 1 pound box of spaghetti. Mix the chicken mixture with the noodles. Bake at 350 degrees until hot and bubbly.

I usually serve this with a tossed salad and green beans.

Enjoy!!!

Easy Chicken Pot Pie

2 cups cooked, cubed chicken breast
1 lb. bag Bird's Eye Classic Mixed Vegetables
2 medium potatoes, washed and cubed into bite size pieces
1/4 cup chopped onion
2 cans of ten count buttermilk biscuits (I usually get the Pillsbury four pack and then have two cans leftover)
one can Cream of Mushroom soup
one can Cream of Chicken soup
1/2 cup chicken broth
1/2 cup milk
garlic to taste
salt to taste
pepper to taste
dash of basil-optional
couple pinches of thyme-optional


Boil chicken (reserve 1/4 cup of broth), allow to cool, and then cube into pieces.
Grease a 9x13 baking dish and pour in bag of frozen vegetables.
Wash, peel, and chop potatoes. Put them on top of the veggies.
Add the chopped onion on top of this.
At this point I usually put my salt, pepper, garlic, basil, and thyme on top of everything in the pan.
Add cubed chicken on top.

(You should have the following order: Veggies, potatoes, onion, spices, and chicken in the pan)

Last, mix the cans of soup with 1/2 cup of milk and 1/4 cup of chicken broth. It will be pretty soupy. Pour this mixture over the chicken and veggies in the pan. Use the back of a spoon to distribute evenly.

Cover with foil and bake at 375 for 30-45 minutes. The cooking time depends on how long it takes the potatoes to cook. I usually pull the pan out of the oven and check the potatoes with a fork.

When the potatoes are fork tender add the two cans of biscuits on top. You should be able to fit all 20 biscuits in top.

Leave off the foil and put the pan back in oven. Bake another 10-15 minutes until the biscuits are golden brown on top.

***I made this recipe up one night just going along and adding things together. When my kids asked for it again a couple of weeks later, I had forgotten how I made it!! Five years later, it is now a favorite. My children and husband beg for this dish all the time. They absolutely love it.***

This recipe will feed a hungry crowd of kids.

Pretzels with Cheese Dip

By far, The Yummiest Pretzels Ever!!!

Ingredients:

* 1 package (1/4 ounce) active dry yeast
* 1 cup warm water (110° to 115°)
* 2 tablespoons butter, softened
* 1 tablespoon sugar
* 1/2 teaspoon salt
* 2-3/4 cups all-purpose flour
* 4 cups water
* 2 tablespoons baking soda
* Coarse salt
* 8 ounces process American cheese, cubed
* 1 package (3 ounces) cream cheese, softened
* 1 to 2 tablespoons milk
* Prepared mustard

Directions:
In a large bowl, dissolve yeast in warm water. Add butter, sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Cover and let rise in a warm place for 20 minutes.
Punch dough down. Divide into 12 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape.
In a large non-aluminum kettle, bring water to a boil; add baking soda. Drop two pretzels into water; boil for 1 minute. Remove with a slotted spoon; drain. Place on a greased baking sheet; sprinkle with coarse salt. Repeat for each pretzel. Bake at 475° for 10-12 minutes. Remove from pan to wire racks to cool.
For dip, combine cheeses in a microwave-safe bowl. Microwave on high for 2-3 minutes or until melted, stirring occasionally. Stir in milk. Serve the pretzels with the cheese dip and mustard. Yield: 1 dozen.




Picture borrowed from Taste of Home website.

World's Best Potatoes

Here's a quick side dish when you are too busy to slave over the stove.

5-6 medium Yukon Gold potatoes

3 Tablespoons Extra Virgin Olive Oil

1/2 Tablespoon salt

1/2 Tablespoon pepper

2-3 Tablespoons McCormick Grill Mates Onion & Garlic Medley Seasoning

Wash and cut up potatoes into bite size pieces. Put in large bowl. Add in the salt, pepper, onion and garlic, and EVOO. Stir until well coated. (You can add more or less of the seasonings to suit your individual tastes.) Put all in a greased 9 x 13 baking dish. Bake at 375 until golden brown and the potatoes are tender.

These are delicious!! My hubby and children request them on a regular basis.




The Honey BBQ Chicken we made to go with our potatoes.



YUMMY!!!!