Saturday, April 21, 2018

Crispy chedder chicken

1. Cut each chicken breast into 3 large chunks. 


2. In a small food processor grind up the ritz crackers.

3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
 4 dip each piece into the milk then the cheese then the cracker crumbs making sure to press it into the chicken Some of it will fall off when you add it to the cracker crumbs, don’t worry about it. 


 Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.

6. Sprinkle dried parsley over the chicken. 
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 
Enjoy!
 
 
Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley 
 
 
Instructions
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Chicken and Broccoli Shells and Cheese


 

 


Ingredients
  • 8 ounces medium shell pasta
  • 3 cups broccoli, chopped into florets
  • 2 chicken breasts, cooked and diced
  • 2 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 1 cup chicken broth
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ⅛ teaspoon salt
  • 2 cups sharp cheddar cheese, shredded


Instructions
  1. In a large pot of boiling salted water, cook pasta according to package directions. Add broccoli during last 2-3 minutes of cook time. Drain and set aside.
  2. Melt butter in a large skillet over medium heat. Add flour and cooking, stirring, for 1 minute. Slowly whisk in milk and chicken broth and season with garlic powder, salt, and pepper. Cook, stirring constantly, until mixture is bubbling and thickened. Remove from heat and add cheddar cheese. Stir until melted.
  3. Add the drained pasta, broccoli, and chicken and stir to combine. If sauce becomes too thick, add milk as needed to thin.

Savory Cheesecake BLT

Ingredients

  • 3/4 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1-1/2 cups crumbled cooked bacon
  • 1 cup oil-packed sun-dried tomatoes, patted dry and chopped
  • 1 cup shredded Gruyere or Swiss cheese
  • 2 green onions, sliced
  • 1 teaspoon freshly ground pepper
  • 4 large eggs, lightly beaten
  • Optional toppings: shredded iceberg lettuce, chopped cherry tomatoes and additional crumbled cooked bacon
  • Assorted crackers, optional
  •  
  •  

    Directions

    Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
    In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack.
    In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place spring form pan in a large baking pan; add 1 in. of boiling water to larger pan.
    Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
    Remove rim from pan. Serve cheesecake with toppings and crackers if desired. Yield: 24 servings.

Slow cooker Gingerbread pudding

Ingredients

  • 1/2 cup molasses
  • 1 cup water
  • 1/4 cup butter, softened
  • 1/4 cup granulated sugar
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup chopped pecans
  • 6 tablespoons brown sugar
  • 3/4 cup hot water
  • 2/3 cup butter, melted
  • Sweetened whipped cream, optional
  •  
  •  

    Directions

    Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
    Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir).
    Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream. Yield: 8 servings.

Saturday, April 7, 2018

DIY self raising flour

Just add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour. Sift the flour and baking powder together into a bowl before using, to make sure the baking powder is thoroughly distributed (or you can put both ingredients into a bowl and whisk them together)

Thursday, April 5, 2018

Night lights using no electricity

I have been doing this for years and love it.

Night lights are important especially for the aged and the young so give this a go as once you have purchased the lights there is no more cost and its great in black out


Here's an idea buy some solar yard lights when you see them on sale I filled a few short jars with  Sand or rice or anything you like really . If it's not a 24 hour downpour, you can set them outside to charge during the day but leaving them in the window is good too as they will still charge. they can be moved  around the house at nights giving off a lovely soft light for free




Chicken coop lights

did you know

adding a solar light in the run it would attract bugs and give our chickens a late evening snack. Well, if the bugs come it must be after the chickens are already sleeping because I haven't seen it attract any bugs. I kept it in the yard though because I really like the effect it gives at night. Really cute look.

Crispy chedder chicken

1. Cut each chicken breast into 3 large chunks.  2. In a small food processor grind up the ritz crackers. 3. Pour the milk, cheese...