Favorite Recipes

[grandmaof12]

Hi Girls, all your receipes sound so good. I have tried Georgiapeach receipe and it is so good and have saved the others to my favorite and am going to try them. Here is a couple my family really like and ask for. Pumpkin Bars 5 eggs 11/4 cup oil, 1 can of pumpkin (15 ozs), 1 t. baking soda, 1 t. cinnamon, 2 cups flour, 2 cups sugar, 2 pkg. (3 oz) cook and serve vanilla pudding mix 1/2 t. salt. In a mixing bowl beat the eggs. Add oil and pumpkin, beat until smooth. Combine remaining ingredients, gradually beat into pumpkin mixture. Pour batter into 5 greased 5x2 1/2 loaf pans. bake 325 50 55 min. bread may also be made in 2 greased 8x4x2 long pans for 75 to 80 min. this is so delicious!!!! Another one is Anish sugar cookies. 2 cups oil, 3 cups sugar 4 eggs mix together Add 2 cups buttermilk, 2 t soda, 6 cups of flour plus 2 t.baking powder and 1 1/2 t.. vanilla. Grease cooky sheet. Sprinkle with sugar if you want. If to stiff add more buttermilk. 350-375 8-10 min. hope you enjoy these. Jan

[luv_2quilt60]

Ok Peach...I made the not yo mamas banana puddin..it is good...the grandkids loved it..............

[majik47]

grandmaof12, my DH loves Amish sugar cookies! They ae very popular here.
I make them a lot, sometimes add nuts, dried fruit or chocolate ships (about a cup of either) for variety

[Tulpje]

*Smile*

I am making yet another Kraft's recipe. This time it is curried chicken. This is very fast and easy.

10 chicken thighs, skins removed (2-3/4 lb.)
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 medium onion, chopped
2 Tbsp. curry powder
1 cup BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream

Make It
=======

PLACE chicken in slow cooker. Combine salsa, onions and curry powder; pour over chicken. Cover with lid.

COOK on LOW for 8 to 10 hours (or on HIGH for 5 hours).

REMOVE chicken to serving platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over the chicken.

Really makes my house smell Yum Yum.

*T*

[kho]

We raise our own chickens-when they dress out they weigh about 6 pounds on the small side and 8 -9 on the bigger-ok-one hid and was 13 when he finally went-it sure makes it hard to try these chicken reipes-and frying is out of the question. Quick-someone grab the smelling salts-I think that thud I heard was GP passing out at the thought of no fried chicken. The roasters I can stuff like turkeys-but the cut up ones-??? and the guys are tired of shake and bake. Any ideas??

[rosebud3]

Homemade chicken noodle soup, curry chicken, chicken salad, grilled (BBQ)chicken, chicken and noodle casserole, let's see.......I know there is more just can't think of any at the moment. Hope this helps some.

Mary

[SharonG/FL]

This one is yummy.

Chicken Paprikash

2 pounds of chicken cut up
1 onion chopped
2 tbsp paprika
2 tbsp flour
8 oz container of sour cream
****************************
Brown chicken and chopped onion in a dutch oven. Add paprika and 2 cups water; cover and cook on low heat for 1 hour. Remove chicken. Thicken broth with 2 tbsp flour and 1/2 cup water; add 8oz sour cream. Put chicken back in broth. Serve over noodles or dumpling. Don't let broth boil once sour cream has been added.

[javin22]

Here is one of my favorite dishes. Also it is gluten free, for any of you that have to deal with Celiac Disease, like me. If you do have Celiac Disease make sure to read all labels on spices ect. that you use.


# Aussie Chicken
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms (optional, I don't put these in)
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

# Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
# Preheat Dutch Oven. Place bacon and cook over medium high heat until crisp. Take out Dutch Oven and set aside.
# In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
# Heat oil in a Dutch Oven to about 350 degrees. Place the breasts in the Dutch Oven and saute for 3 to 5 minutes per side, or until browned. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
# Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Watch for your steam and the smell then you will know its done.
# Garnish with parsley and serve with the reserved honey mustard sauce.
I serve over rice.
Makes 4 servings
Aussie Chicken

[gmaann]

Oh, Javin22! That sounds so good!! I've printed it out and will try it soon! (I'll even include the mushrooms!)

[swakins]

We like it spicy around here. This is one of our favorite quickie meals. We usually have all the ingredients on hand in our house.

Chipotle Chicken
Boneless Chicken Breasts, 4 halves
1 Tsp to 1 Tbl Chipotle Chili Pepper Powder
2 Tbl Oil
Salt, Pepper, Garlic to taste
Medium Onion, sliced thin.
Cut the chicken into slices about 1/2 inch thick. Drop the chicken and spices and 1 Tnl oil in a plastic bag and mix well. Now I originally used to marinate this for hours, but now I just mix it and let it set for about 10 minutes. Saute the onion in 1 tbl oil, set aside. Saute the chicken until done, usually only takes about 5 minutes.
I can take a frozen breast and wave it for about 3 minutes on power level 3 and it can then be cut, so you don't have to plan ahead. If it is still frozen after cutting it up, I wave it again after adding spices on level 3 for about 2 minutes.
Now we like to put this on tortilla with some cheese and a bit of salsa and lettuce, but we also like it on top of lettuce with some tomato and cheese. Enjoy!
OHSue