Thursday, October 30, 2014

Ann's Sweet and Sour Chicken

I know, I know.
I go through spurts of cooking and then months of not cooking. :P
Apologies for the pictures and the amount of steps, it's tastier and way easier than it looks. 

This is from my Aunt Ann in the family cook book.
It was delicious!
You can never fail cooking the family favorites.

4-6 Chicken Breasts
1 tsp Garlic Salt
½ tsp Pepper
1 C Flour
1 Egg
¾ C Sugar
½ C Vinegar
½ C Chicken Broth
3 ½ Tbsp Ketchup
1 Tbsp Soy Sauce

Heat oven to 325 degrees.
In a small bowl beat egg.
In a shallow dish mix together Garlic Salt, Pepper and Flour.

Heat a shallow layer of Oil in a frying pan.
Dip each Chicken Breast into egg and then into Flour mixture to coat.
Place into frying pan and brown the outside, about 1 minute per side.

Once browned place in a 9x13 baking dish.

In a saucepan, combine Sugar, Vinegar, Chicken Broth, Ketchup and Soy Sauce.
Bring to a boil and pour over chicken in baking dish.

Bake uncovered for 1 hour or until cooked thoroughly. 

Done! Enjoy!

Tuesday, October 28, 2014

Alison's Minestrone Soup

This recipe is from my family cookbook "Meals & Memories".
I decided to pull it out and make something.
I decided on my cousin Alison's recipe for Minestrone Soup,
and it was not a let down.
So yummy and warm!
Perfect to warm my freezing body with the cold weather coming in quickly.

1 C Chopped Onion
½-1 C Zucchini, quartered lengthwise & sliced
1 C Frozen Green Beans
½-1 C Celery, chopped (I didn't include this, because I don't like celery)
4 Cloves Garlic, minced
4 C Vegetable or Chicken Broth
2 (15 oz) Cans Red Kidney Beans, drained and rinsed
2 (15 oz) Cans White Beans, drained and rinsed
1 (15 oz) Can Diced Tomatoes
½-1 C Carrots, diced
2 Tbsp Fresh Parsley
1 ½ tsp Dried Oregano
½ tsp Dried Thyme
3 C Hot Water
4 C Fresh Baby Spinach
½-1 C Small Pasta

In a large pot, saute Onion and Garlic until the onion is Translucent.

Add all ingredients except for Pasta and Spinach.
(Zucchini, Green Beans, Celery, Broth, Kidney and White Beans, Diced Tomatoes, Carrots, Parsley, Oregano, Thyme, and Water)
Bring to a boil and reduce heat to low.
Simmer for 20 minutes.

Add Pasta ad cook until Pasta is al dente, about 15-20 minutes.
Add spinach 4-5 minutes before pasta is finished.
Add about 1 tsp. Salt at the end to taste.


Monday, October 27, 2014

Pumpkin Snickerdoodle Bars

Okay, I have not really done pumpkin stuff yet, and it's sad!
I saw this recipe on Pinterest, and usually I don't do them,
or try to find another version, but this looked so good!
Moist, Pumpkin and Cinnamon, it tasted like Fall.

½ C Butter
1 Large Egg
1 C Light Brown Sugar
¾ C Pumpkin Puree
1 Tbsp Vanilla Extract
2 tsp Pumpkin Pie Spice
1 ¼ C Flour
3 Tbsp Sugar
2 tsp Cinnamon

Line an 8x8 inch Baking Pan with Aluminum Foil and spray with Cooking Spray.
Preheat oven to 350 degrees.

Melt Butter in Microwave for about 1 minute on high power in a 
large, microwave-safe bowl.

Add Brown Sugar, Pumpkin, Vanilla, Pumpkin Pie Spice, and lastly the Egg.
Whisk until smooth. 
Add flour and stir until just mixed. (Do not over mix!)
Pour into prepared pan and smooth the top.

In a small bowl mix together Sugar and Cinnamon. 
Sprinkle evenly over Pumpkin mix.

Bake for 25-27 minutes.
It is done when a toothpick is inserted and comes out clean, or a couple of crumbs.
Allow to cool before enjoying. 

Enjoy your Pumpkin Treat!

Recipe Adapted From: Averie Cooks

Wednesday, October 15, 2014

Mom's Mint Brownies

I remember my mom making these when I was little.
Just last week a helped out with a bake sale for a service project in school.
I made these, I was selling them so I didn't get to eat any,
BUT they sold out first!
Well, now a week later with the craving for mint brownies not going away
I finally made them for myself. 
Which means they not only look delicious but after re-trying them.
They. Are. Delicious.

Grease a 10x15 inch Pan.
Heat oven to 350 degrees

1 C Butter
2 C Sugar
4 Eggs
2 tsp. Vanilla
1 1/2 C Flour
1 tsp. Salt
2/3 C Cocoa

Cream together Butter, Sugar, Eggs, and Vanilla. Add Flour, Salt, and Cocoa. Mix well.
Spread batter into greased pan and cook for 20 minutes.
Cool in fridge.

While brownies are cooling, prepare the mint filling.
1 lb. Powdered Sugar
6 Tbsp Butter, melted
3 Tbsp. Evaporated Milk
1/2-1 tsp. Mint Extract (I used one, and it is pretty minty)
2-3 drops Red or Green Food Coloring

Combine all ingredients and mix. Mixture will be very thick. Spread filling onto cooled brownies and place back into fridge. 

3 Tbsp Butter
3 Tbsp Water
3 Tbsp Cocoa
1/2 tsp Vanilla
1 1/2 C Powdered Sugar

Melt Butter in a saucepan over medium-low heat. 
 Stirring constantly, being careful to not boil, add Cocoa and Water.
Remove from heat to cool slightly.
Blend in Vanilla and Powdered Sugar.

Pour Glaze over cooled brownies, let set. ENJOY!

Recipe from: Blue Sage Bites