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There is some debate in my household as to the cooking method to this so I will mention both

  • 4 to 6 boneless skinless chicken breasts
  • Kirkland’s Sweet Mesquite Rub
  • cooking oil

Rub breasts all over with seasoning have hot skillet ready with your choice of cooking oil fry till cooked or as my son proffers bake in hot (400 degrees) oven about 30 minutes (I found chicken dry and tough outside when baked.)

I serve with seasoned oven roasted potatoes and a salad

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Jell-O Cheesecake

This is a recipe that started with my Mother, she had a Jell-O cookbook and in it was recipes for Jell-O cheesecake…. the book called for layers but to save time and effort the layers got combined. Or I think that’s how things went, anyway this is what I do.

Crust:

  • 2 packages graham crackers crushed
  • 2 Tsp. sugar
  • 1//4 c. melted butter or margarine

Mix all and should be moist through out if not add more butter or margarine, press into bottom of 13 x 9″ pan set in refrigerator until jello is ready.

Cheese Cake:

  • 1 large box raspberry flavored jello
  • 2 c. boiling water
  • 1 8 oz cream cheese
  • 2/3 of a container of 16 oz sour cream
  • 1 can crushed pineapple in heavy syrup undrained

Place cream cheese and sour cream in large mixing bowl blend well, add jello to boiling water stir till dissolved pour over cream cheese mixture, blend well add pineapple with juice, pour over graham cracker crust and place back in refrigerator till set. Cut and enjoy 🙂

Garlic Cheese Toast

This is not so much a recipes as a method or idea… I don’t like hard crusty garlic bread so I tried this out one night for spaghetti and declared it a success, I softened 1 cube butter and sprinkled approximately 1 tsp garlic powder over it a then sprinkled maybe a 1/2c. of grated Parmesan cheese on that and mixed it up till it was nice and thick but easy to spread I had about 8 to 10 slices of sour dough bread (the kind that has flat bottom but are too large to fit in most toasters) spread with mixtures have a flat griddle hot and ready place mixture side down and cook till lightly golden brown. Nice 🙂

adjust to taste

  • 1 yellow cake mix
  • 1c. butter or margarine
  • 1 c brown sugar firmly packed
  • 2 20 oz. cans crushed pineapple in heavy syrup drained (May reserve liquid for cake)

First thing I do is start the pineapple draining, well drained pineapple makes a better cake…. Melt butter pour into bottom of a 13 x 9″ baking dish crumble the brown sugar evenly on butter press down till you have an even layer. Spread pineapple on top of brown sugar set aside. Mix cake according to direction on box reducing liquid by about 40% make a denser cake. Pour over pineapple bake at 350 degree for about 40 minutes (time approximate just do the finger test method)

  • 3/4 c. butter
  • 1/2 c. peanut butter
  • 1 c. brown sugar
  • 1 c. sugar
  • 2 eggs
  • 1/4 c. milk
  • 1 tsp. vanilla
  • 2 c. flour
  • 1 tsp. soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 1/2 c. Quick rolled oats
  • 1/2 c. granola
  • 1/4 c. raisins
  • 1/2 c. Craisins
  • 1/2 c. pumpkin seeds
  • 1/2 c. sunflower seeds
  • 1 cup M&Ms

Drop onto cookie sheet by teaspoonfuls. Bake on greased cookie sheet at 350 degrees for 15 minutes (I like Craisins more so I switched the measurements of raisins)

Shrimp Scampi

  • ½ bag (frozen) or 1 lb uncooked shrimp (fresh)
  • 1 tub sliced Mushrooms
  • 5 or 6 cloves garlic peeled and cut up
  • The juice of 1 lemon
  • 1 stick butter
  • ½ tsp oregano
  • ¼ tsp thyme

Heat skillet melt butter add garlic cook till nice and brown add lemon juice then mushrooms, shrimp and herbs cook about 8 minutes. Serve over pasta Angel Hair is best but it is a matter of choice.

Boston Baked Beans

  • 2 cups Dry Navy Beans
  • 6 cups Cold Water
  • 1 tsp Salt
  • 1 lbs Bacon Ends (poor quality ask butcher if you can’t find it)
  • 1 Medium Onion
  • 2 tsp Dry Mustard
  • 1/3 cup Brown Sugar firmly packed
  • 1/4 cup Dark Molasses

Wash beans. Combine beans & cold water in large pot. Bring to boil; boil 2 minutes. Remove from heat let stand for 1 hour, or you can do as I do and soak the beans over night. Add Salt; simmer about 1 hour or until beans are tender. Drain, reserving 1 3/4c liquid, add water if needed to achieve 1 3/4c set aside. Cook bacon till crisp reserving some fat for later, crumble bacon set bacon aside, place beans into a backing dish or pot capable of going into the oven, mix mustard, bacon and some of the bacon fat, sugar & molasses into bean liquid; and pour over beans. Cover and bake at 300 degrees for 5 to 7 hours yes that is right I said 5 to 7 hours, add water if needed.