Thursday, February 21, 2008

Baked BBQ Chicken

This is my favorite oven bbq chicken recipe. Make sure you use chicken drumsticks, they taste the best with this recipe.
10 chicken drumsticks
3 tablespoons butter
1 tablespoon onion powder
5 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 cup ketchup
1/2 cup water
2 tablespoons prepared mustard

Preheat oven to 425 degrees F (220 degrees C).
In a small saucepan, melt butter or margarine. Add onion powder, sugar, Worcestershire sauce and mustard; mix well. Dilute ketchup with water and add to saucepan mixture. Let simmer for 15 minutes.
Place chicken wings in a foil covered 9x13 inch baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in the preheated oven for about 45 minutes.

Baked Sugar Doughnuts

1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
3 tablespoons butter or margarine, melted
1/3 cup sugar

1. Heat oven to 375°F.
2. Separate dough into 10 biscuits; flatten each to a 2 1/2-inch round. With 1-inch round biscuit cutter, cut hole in center of each round. Dip all sides of biscuits and centers into butter, then into sugar. Place on ungreased cookie sheet.
3. Bake 12 to 14 minutes or until golden brown.
High Altitude (3500-6500 ft): Bake 10 to 12 minutes.
recipe and photo:

Wednesday, February 13, 2008

Chicken Noodle Casserole

This is one of Josh's new favorites. He loves chicken noodle soup and this is a great variation. Enjoy!

2/3 cup chopped onion
1 clove garlic, minced
1 Tablespoon olive oil
1 1/2 lbs. chicken, chopped (3/4 inch cubes)
1 (14.5 oz) can chicken broth
1 1/2 cups chopped carrots
3 ribs celery, chopped
1/2 teaspoon dried savory
3 Tablespoons butter
3 Tablespoons flour
3/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups 2% milk
1 1/4 cups shredded cheddar cheese
8 oz. bag of wide egg noodles, cooked and drained
**To make it a bit healthier, I like to use whole wheat egg noodles, low sodium chicken broth, 2% cheese, and 1% milk. It still tastes delicious!

1. In a large non-stick skillet, saute onion and garlic in oil until tender. Add chicken and cook. Add the broth, carrots, celery, and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until veggies are tender.
2. Meanwhile, in a sauce pan, melt the butter. Stir in flour, salt and white pepper until smooth. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thick. Remove from heat and stir in cheese until melted. Pour over chicken mixture, add noodles and mix well.
3. Bake in a 3 quart dish (greased) at 350 degrees for 15 minutes or until bubbly.

photo and recipe provided by:

Pad Thai

John and I always order this whenever we go to Thai restaurants. I was craving it yesterday, so I ran to my local store and picked up a few items and tried this recipe below. Turned out delicious.

1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce (I left this out and it still tasted great!)
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lime, cut into wedges

Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Garnish with crushed peanuts, chopped green onions and wedge of lime
recipe & photo by:

Friday, February 1, 2008

Jessie's Carrot Cake

2 full eggs plus 2 egg whites
1 cup pineapple juice
1/2 cup oil
1 cup whole wheat flour
1 cup white flour
1 tsp mexican vanilla
2 tsp cinnamon
1 tsp baking soda
3/4 tsp salt
2 cups sugar
3 cups grated carrots
1/2 cup walnuts or pecans (optional)
1/4 cup raisins (optional)

Mix all wet ingredients together first with the sugar, making it a creamy syrup-looking mixture. Then add dry ingredients plus carrots, nuts, and raisins. Mixture will seem runny.
Bake in a bunt pan for 40 minutes at 375 degrees
Cool, then frost. Here's my favorite recipe:
1 package Neufchatel Cheese (8 oz)
(or cream cheese...N.Cheese is just better for you and tastes the same)
1 stick salted butter
3 1/2 cups Powdered Sugar
1 1/2 tsp mexican vanilla