Friday, July 31, 2009

Recipes



I have had these recipes that I wanted to post. I tried the chicken recipe from the Honeysuckle Tree . Tanya shared this recipe and I couldn't resist trying it out. It was yummy and I will put it on the menu.

Sweet and Spicy Bacon Chicken

4 chicken breasts cut into thirds (12 pieces)
Bacon slices
salt and pepper
garlic powder
chili powder
brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece. Roll in brown sugar and place in a shallow baking dish that has been seasoned with olive oil.
Bake in a 400 degree oven for 30-40 minutes until chicken is cooked through and the bacon is brown and crispy.
Serve with mashed potatoes and vegetable.

Marissa shared the cookie recipe and I loved the sweetness of the sugar cookies but not the work of rolling them out and decorating. Go to her blog and she has a link to the Pastry Queen's book.

Giant Vanilla Bean Sugar Cookies (from the Pastry Queen)

1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup vegetable oil, such as canola or sunflower oil.
1/2 cup granulated sugar, plus extra for topping
1/2 cup powdered sugar
1 large egg
2 tsp. vanilla extract, or the seeds of 1 vanilla bean
2 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt

Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil. It may not fully incorporate with the butter, but that is ok. Add the granulated sugar, powdered sugar, egg and vanilla, beating on medium speed until each ingredient is completely incorporated.
Stir in the flour, baking soda, and salt all at once using a wooden spoon or the mixer set on low. The dough will be soft and a little sticky.
Refrigerate the dough for 1 hour or freeze for 15 minutes just so it is easier to handle.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or foil, or greased generously with butter or cooking spray.
For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart. For smaller cookies use 1 Tablespoon. Press the dough evenly with your fingers or palm to 1/4 thickness. Generously sprinkle with sugar on top of the cookie dough.
Bake for 12 to 14 minutes for larger cookies, or 8 to 10 for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.

The Hamburger Roll-Up recipe is Ric's. This has been an old family stand by and a great recipe to use with your food storage.

Hamburger Roll-Ups

1 lb. hamburger
Salt and Pepper
Minced Garlic and Onion Flakes
Bisquick mix or Biscuit recipe if making from scratch
1 can cream of mushroom soup
Milk

In frying pan, brown hamburger meat. Season with salt and pepper, and onion flakes and garlic according to taste. Add 2 Tablespoons flour and 1/4 cup water to make gravy. Set aside.
Make up biscuit recipe following directions on bisquick box. Roll out into a 1/2 to 1/4 inch thick rectangle.
Spread hamburger mixer on top of biscuit dough. Roll up like you would cinnamon rolls. Cut every 1 1/2 inch and place in a greased muffin tin. Bake for 20-25 minutes in a 375 degree oven.
Sauce: 1 can cream of mushroom soup diluted with 1/2 to 3/4 of a can of milk. Heat through and serve on top of hamburger roll-ups.

2 comments:

Marissa said...

Oooo! I'm so glad you tried the sugar cookies! Aren't they great? I love their texture and how soft they are while not being overwhelmingly sweet. They come together quickly which is great too. They make great giant cookies for giving away to VTees.

Looking forward to a little comfort food with the roll-ups and trying a new one. Love you!

Kathy said...

Must try the vanilla glaze cookies!!!!!!! They look wonderful