If you only make one broccoli cheese soup, make sure you try the Pioneer Woman’s recipe. It’s thick, hearty and satisfying. I used 1% milk instead of whole milk and it didn’t make a difference. Enjoy!
Ree Drummond’s creamy cheesy corn chowder
I made this today, perfect for a snowy chilly day. It was wonderful ! (Notes: I only used 1 bell pepper and frozen corn instead of fresh. I also fried extra bacon to top each serving. I omitted the bread bowl.)
https://thepioneerwoman.com/cooking/corn-cheese-chowder/
This is how I “egg” roll…
Super Bowl has come and gone. As always, our friends host such a good party. Good food, good friends and good times are always had. My contribution to the endless buffet were these pretty tasty BBQ chicken egg rolls. I wanted BBQ chicken pizza, but not wanting to make pizza, I figured I would put all the toppings in an egg roll wrapper and low and behold it worked! And was pretty tasty at that! Here’s my recipe that makes 24 egg rolls.
BBQ Chicken Egg Rolls
5 boneless, skinless chicken breast halves
BBQ rub (I use Famous Dave’s Rib and Chicken rub)
Olive oil to coat the chicken
Sweet Baby Ray’s BBQ Sauce (Original)
6 slices of bacon fried and chopped
½ red onion diced and caramelized
2-3 green onions chopped
2-3 tablespoons cilantro loosely chopped
1 8oz. bag of Monterey Jack/Colby mix shredded cheese
1 package egg roll wrappers
Oil for frying
Preheat oven to 450 degrees. Cover chicken breasts with olive oil and sprinkle with BBQ rub on both sides. Place in glass baking dish and bake for 20 minutes, or until done. When cool, chop chicken and mix with caramelized onions, bacon, BBQ sauce, green onions and cilantro.
Wrap about two tablespoons of chicken mix and a tablespoon of cheese in an egg roll wrapper according to directions that are included in the package. Fry in oil until golden brown. Drain on paper towels. Serve immediately or re-warm in oven if serving later. Feel free to serve w/ ranch dressing or onion flavored sour cream.
Enjoy!
<a href=”https://www.bloglovin.com/blog/2011039/?claim=dun7jwruk7h”>Follow my blog with Bloglovin</a>
Pinned it…Made it…Loved It! Chicken Lombardy
Actually my husband found this recipe and requested I make it. Glad I did as it was a winner, winner, chicken dinner! (No pun intended).
A very easy recipe to make – I followed the recipe except I added the salt and pepper to my flour before dusting the chicken breasts. Whenever I dredge, I hear Emeril saying “I don’t know where you get your flour, but my never is seasoned, so add your seasonings before dredging … I also just used three breasts, instead of six, sliced in half then pounded.
I served up on some white rice and it was a simple yummy Sunday supper.
Crispy Goodness!
Ok – anyone who knows me knows I never liked baking. To me it’s monotonous and boring. However, over the last year, I find myself ok with it. It’ not a “chore”, per say, anymore. I’ve 
been trying to scratch cook and bake more, knowing preservatives and processed foods are not good for you. So if the family wants cookies, I have chosen to make them.
I have to say that these are bakery quality and quite delicious. I did not put the sea salt on top not having any. However, I did use a couple handfuls of mini semi-sweet chocolate chips which were a perfect addition. This is definitely and do-over and it was very quick to make.
Enjoy!
Thin and Crisp Oatmeal Cookies with Sea Salt (adapted from a Cook’s Illustrated recipe)
- 1 cup flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 14 tablespoons unsalted butter, softened, but still cool
- 1 cup sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups old fashioned rolled oats
- Flaked Sea Salt to sprinkle on top before baking (optional)
- A couple handfuls of mini semi-sweet chocolate chips, or raisins, or nuts (optional)
Adjust oven rack to middle position and heat oven to 350°F. Line 3 large baking sheets with parchment paper or use Silpat baking pads. Whisk flour, baking powder, baking soda, salt in medium bowl. Beat butter and sugars at medium-low speed, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium low until fully incorporated, about 30 seconds. Scrape down bowl again. Add flour mixture and mix until just incorporated and smooth. Gradually add oats and mix until well incorporated and then add in your chocolate, nuts, raisins, etc. Give dough final stir with spatula to ensure no flour pockets remain. Divide dough into 24 portions, each about 2 tablespoons, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them 2 1/2 inches apart, 8 dough balls per sheet. Using fingertips, gently press ball to 3/4-inch thickness. Bake one sheet at a time until cookies are deep golden brown, edges are crisp, 13 to 16 minutes, rotating sheet halfway through. Transfer baking sheet to wire rack; cool cookies completely on sheet.
BACARDI’S FAMOUS RUM CAKE Recipe
All my brother wants for his birthday is this cake. He cuts it in several pieces and freezes it, eating it a little at a time over several months. It is a very rich, moist “boozy” cake. Perfect for the holidays! Enjoy!
Ingredients
1 cup chopped pecans or walnuts
1 18 1/2 oz. package yellow cake mix
1 3 3/4 oz. pkg. Jell-O Vanilla Instant Pudding and Pie filling
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum
GLAZE:
1/4-pound butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum
Directions:
Preheat oven to 325 degrees F. Grease and flour a 10 inch tube pan, or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert cake onto a serving plate. FOR GLAZE: melt the butter in a saucepan. Stir in the water and sugar. Boil five minutes, stirring constantly. Remove from heat. Stir in the rum. Prick all over the top of the cake. Drizzle and smooth glaze evenly over top and sides. Allow the cake to absorb the glaze completely. Repeat until glaze is used up. Have waxed paper underneath and continue to scoop up the glaze and add it until the cake is saturated.
Source: Bacardi Party Book
“JUST LIKE” Hooter’s Daytona-Style Wings
I’m all American in that I like wings…I’m also from upstate NY where I believe it’s the law that you have like chicken wings, considering Buffalo was the birthplace of the Buffalo Wing.
I’ve come to like the Daytona style wing that Hooter’s offers. It’s a grilled wing with a hot sauce/BBQ sauce glaze. I feel they have more personality than your regular hot wing. They have a little more Sass!
After playing around with some copycat recipes on the web, here’s my take on it. Enjoy!
Wings
1 family pack chicken wings – tips and excess fat removed. I didn’t separate drummette from wing because once these are cooked they separate easily on their own. Plus, I didn’t lose them down the grill grate.
Olive oil
Garlic Salt
Pepper
Preheat Oven to 400-degrees. In a large bowl, toss chicken wings with olive oil, garlic salt and pepper.
On foil covered cookie sheets, place raised baking rack on each sheet then spread out chicken wings making sure not to crowd them. This will ensure they brown and not steam. Place cookie sheets in oven and bake for 30 minutes or until the skin starts to crisp up. (Have your stove vent on…gets kinda smokey).
Finish chicken wings on your outdoor grill and towards the end of grilling, brush with Daytona sauce several times until wings are nicely coated and sticky. (Sauce recipe follows).
Daytona Sauce
Combine the following:
3/4 cup BBQ sauce (Sweet Baby Ray’s original)
1/4 cup hot sauce (Frank’s Original)
1/4 cup honey
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon soy sauce
Bacon Crack
I was invited to a football brunch this weekend – I chose to make candied bacon, aka Bacon Crack. Very simple to make:
Heat oven to 400 degrees.
Spray baking racks with oil and put on foil covered cookie sheets.
Lay thick sliced bacon across the racks.
Brush maple syrup on the bacon and then sprinkle brown sugar on the bacon. (Sprinkle a little Cayenne on it too if you like a little heat.)
Place in oven and bake for 15 minutes. Once 15 minutes is up, flip bacon and put syrup and brown sugar on it. Bake for 15 minutes again, watching it carefully because at this point it could start to burn. Check at the end of 15 minutes – if you want it crispier, bake for a bit longer.
Once done, remove from oven and spread a little more syrup on it. Let cool. It will crisp up as it cools off. Enjoy and try to share with others!
WOOOOWEEEE! –this will clear the ol sinus’!
I’ve been blessed to have my parents from NY stay with me during their transition period into an assisted living facility near my home. As we wait for an apartment to open up, they have spent every major holiday with my family and I starting w/ Thanksgiving 2014. How lucky am I as they are from NY and I haven’t spent many holidays with them over the years as I live here in MN.
In prep for the upcoming Easter holiday, my Mom taught me how to make the traditional Polish side relish of horseradish and beets. We had a wonderful warm day yesterday and luckily so…as you want to have really good ventilation when making this. We make it a few weeks before Easter so it pickles and the flavors intensify over the course of time in the refrigerator.
This recipe made about 10 half-pint jars. Exact measurements aren’t used. It’s more about taste.
4 bunches of beets (tops removed, keep tails and skin on)
Separate by size (large in one pot, small in the other). Cover with cold water, bring to boil, and when skins start to remove easily with the side of a fork, remove from heat and drain in colander. Let cool, then peel skins and grate with hand grater into large bowl. Add one 8 oz. jar of grated natural horseradish. The brand I use is made by Silver Spring Foods out of Wisconsin. See picture. This, by far, is the hottest, tastiest jarred horseradish I have ever found. Add white vinegar – ¼ cup or so and salt. Mix everything together. Taste – and if you need more of anything, then add it. Pack in glass jars and refrigerate. About a week after it’s been refrigerated, taste and see if you need to add more vinegar or not. It will last about a month or so refrigerated.
I have seen a lot of recipes that add sugar, you can if you want. But using fresh beets vs. canned beets makes this sweet enough.
Enjoy – and Happy Easter – Wesołych Świąt!
Pompushky-Ukrainian Doughnuts
Hi – I’m back! I’ve been out helping my Mom recover from a hip replacement since this summer and continuing to do so this winter. In fact, she and my father are living with us this winter. This is giving me a great opportunity to learn more recipes from her and to try new and exciting dishes. My father is Ukrainian and tonight we celebrate the Eastern Orthodox Christmas Eve. The favorite treat of the holiday is Pompushky – a simple fried doughnut, but oh so yummy! Here’s the recipe – enjoy and Veseloho Rizdva!
Pompushky
2 cups milk, scalded
5 tbsp. margarine or butter flavored Crisco
2 pkg. of yeast
1 cup hot water
1 tsp. sugar
¾ cup sugar
3 eggs
1 tsp. salt
5 + cups flour
Vegetable oil for deep frying
Melt margarine/Crisco in scalded milk. Let cool. Add yeast and sugar to hot water, set aside to activate. In large mixing bowl, mix eggs and sugar together, add milk mixture and yeast mixture. Slowly add flour in one cup at a time. Knead until stiff and dough comes off hands. Let the dough raise for one hour. Punch down and rise again. Turn out softball size pieces of dough on floured surface. Roll out to ¼ – ½ inch thick. Cut out in 3 inch diameter circles (I use a drinking glass or canning jar lid). Place on cookie sheets and cover to rise. Heat oil to 350-365 degrees in a Dutch oven or large pot. Drop 3-6 at a time depending on how big pot is. Once brown, flip and brown other side. It doesn’t take long. Drain on paper towels. Shake with sugar and serve. These freeze well and you can also microwave for 15-20 seconds, shake in sugar and they are just like fresh.
Scraping Up the Brown Bits... 