recipes

Sweet and Sour Chicken

1 (8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces
Directions
1.In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2.Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3.Heat oil in skillet or wok to 360 degrees F. Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
4.When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
 

I love coleslaw.  My mom always made her's with pineapple in it.  I thought it was the best ever until I tried Kentucky Fried Chicken's.
Year's ago, I found a copycat recipe for KFC's coleslaw.  I admit I didn't think it would be as good.  I was wrong.
If you like coleslaw and if you would walk a mile for KFC's then here is the recipe for you.

Better than KFC Cole Slaw
10 servings per cabbage.
1-2 heads of Cabbage
1- Green Bell Pepper
1- Small Onion
1- Medium to Large Carrot
2- C. of Miracle Whip Light
1/2 C. Sugar
1/4 C. Vinegar
1/4 C. Vegetable oil
If you are Lucky to have a Food Processor Cut up Cabbage, while cutting up Cabbage Cut small slices of Green Pepper and Onion, or Carrot and add to Processor. This will help distribute flavor throughout slaw. You should only use 1/4 to 1/2 of Onion and Green Pepper but use all of the Carrot. If you truly love green pepper or onion you can add all but I do not recommend it.
Now mix Miracle whip, vinegar, and oil, Sugar. Mix smooth. Taste should be sweet with just a hint of vinegar. Amount of slaw dressing may be increased or decreased according to the amount of slaw you are making.
Add to cut up cabbage and Mix well. Let stand 1-hour if possible to let flavors mix. You will be happy with the results.
http://weeklymealplanner-bataviablogmistress.blogspot.com/

Sage Pork Chops

These chops are so easy to make, but they taste like you've slaved over them for hours! Serve with roasted red potatoes and vegetables, if desired.

2 teaspoons salt

1 teaspoon dried sage

1 teaspoon ground black pepper

6 center cut bone-in pork chops

2 tablespoons butter

1 cup water

2 cups beef stock or bouillon

1.Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.

2.Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

I love hot pepper jelly.  Not only is it good on the morning english muffin, but it has a myriad of other uses too.

I've used it as a glaze for ham or pork; spiced up a wing sauce; and served it with cream cheese on crackers.

My sister makes an amazing hot pepper jelly. 

Last week I purchased a jar of hot pepper jelly that was out of this world delicious.  It didn't have the beautiful color of my sister's jelly, nor the familiar jelly like texture.  This was a pale amber jelly loaded with green, red, and jalapeno pepper pieces and seeds.  It had just the right amount of heat to make it hard to resist.

2 thumbs up for Mrs. Millers' Homemade Hot Pepper Jelly.

My name is Mackenzie Reynolds, and I'm the Genesee County Dairy Princess. I hope that everyone had safe and happy holidays and the new year is here and it's time to make those annual resolutions. As we all struggle to keep ours, it's easy to make one about consuming 3-A-Day of milk, cheese, and yougurt everyday. Consuming 3-A-Day of these dairy products will keep you body healthier for longer, for all ages. These tasty foods help build and maintain strong, healthy bones, muscles, and teeth. Also with a balanced diet, enjoying three servings of milk, cheese and yogurt a day will help promote a healthy weight. To help you get started with your 3-A-Day, I've included this recipe for a great chowder.

Southwestern Cheese and Corn Chowder

Ingredients:

2 tbsp. butter

1 small onion chopped

3 cups fat-free chicken broth

2 cups fresh corn

2 potatoes, peeled, cut into 1/2-inch dice

1 small red pepper, diced

1 rib celery, sliced

2 cups low-fat milk                     

1 cup shredded 2% reduced-fat Cheddar cheese

1/2 tsp. cumin

1/2 tsp. salt

1/2 tsp. cayenne pepper

Melt butter in large saucepan. Add onion and cook until tender, about 5 minutes. Stir in chicken broth and all vegetables. Bring mixture to a boil and reduce heat and simmer, covered, 5 minutes or until potatoes are tender. Remove 2 cups of soup and puree in blender or processor. Return to saucepan with remaining soup. Stir in milk, cheese and seasonings and simmer 10 minutes.

Winter has finally hit, and it is cold outside! I'm Mackenzie Reynolds, the Genesee County Dairy Princess. Consuming dairy products will help you stay healthy through these cold days. Milk provides a high level of essential nutrients, compared to its calories. Milk is an excellent source of calcium, and an adequete intake of calcium helps reduce the risk of osteoporosis. In addition, milk is a good source of high quality protein, that contains all essential amino acids. So the next time you go to reach for juice or soda, instead grab milk. You can also enjoy milk in this hot chocolate recipe I've included.

Peppermint Hot Chocolate

1 1/2 cups heavy cream

1 1/2 cups milk

1/4 cup sugar

1/8 teaspoon salt

6 ounces bittersweet chocolate, chopped

3 drops peppermint oil

Sweetened whip cream for garnish

Chocolate shavings for garnish

In a saucepan, combine cream, milk, sugar, and salt, and heat over medium to low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

Hello, my name is Mackenzie Reynolds, and I’m the Genesee County Dairy Princess. Even though it may not seem like it, without hardly any snow on the ground yet, Christmas is right around the corner. Holiday parties will be starting anytime and I have a great recipe for those parties that is easy, delicious, and has many dairy products! 3-A-Day of milk, cheese and yogurt will keep you healthy during these cold winter months.
 

Ham and Cheese Bread Pot Fondue
1 round, firm loaf of bread (about 8 to 10-inches in diameter, about 1 1/2 pounds)
2 cups shredded sharp cheddar cheese
2 (3-ounce each) packages cream cheese, softened
1 1/2 cups sour cream
2 cups diced ham
1/2 cup chopped green onion
1 (3-ounce) can chopped green chilies, drained and chopped
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
1.    Heat oven to 350 degrees F.
2.    Slice off top of bread; reserve top. Hollow out inside with small paring knife, leaving 1/2-inch shell Cut removed bread into 1-inch cubes (there will be 3 to 4 cups); reserve for toasting.
3.    Combine cheddar, cream cheese and sour cream in large bowl; stir in ham, green onion, chilies and Worcestershire. Spoon cheese filling into bread shell; replace top of bread. Tightly wrap loaf with several layers of heavy-duty aluminum foil; set on cookie sheet. Bake for 1 hour, 10 minutes until cheese filling is melted and heated through.
4.    Meanwhile, in large bowl toss together bread cubes, oil and melted butter. Arrange on cookie sheet; bake at 350 degrees F., turning occasionally, for 10 to 15 minutes or until golden brown. Remove from oven and reserve to serve with fondue.
5.    Remove bread pot from oven; unwrap; transfer to platter. Remove top of bread. Stir filling before serving.
6.    Serve with toasted bread cubes and assorted vegetables as dippers for fondue.

 

This is good with wings, but this week I am using drumsticks.

1/2 cup butter, melted

1 teaspoon garlic powder

1/2 teaspoon onion salt

1/4 teaspoon black pepper

1/2 cup parmesean cheese

"nude" baked chicken (can be wings, drumsticks, breast, etc)

1.  In a small glass bowl, melt butter in microwave

2. Whick into butter the garlic powder, onion salt and pepper

3. Arrange hot, fresh baked nude chicken  on a serving platter and drizzle with butter mixture

4.  Top with parmesean cheese and serve immediately

Chocolate Zucchini Bread
INGREDIENTS
3 eggs
2 cups white sugar
1 cup vegetable oil
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped almonds
2 cups grated zucchini

..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans well.
2.Sift together flour, salt, cinnamon, baking powder, and soda.
3.In a large bowl, beat eggs until lemon colored; beat in sugar and oil. Stir in vanilla, zucchini, and cooled chocolate. Mix dry ingredients into zucchini mixture. Stir in the chopped almonds. Pour batter into prepared pans.
4.Bake for 60 minutes, or until a tester inserted in the center comes out clean. Cool in pans 15 to 20 minutes, then flip onto racks to finish cooling.


Hint of Lemon Zucchini Bread
INGREDIENTS
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3 eggs
1 cup white sugar
2/3 cup vegetable oil
1 1/3 cups grated zucchini
3/4 teaspoon lemon extract
2/3 cup chopped pecans
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.
2.In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan.
3.Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Applie Pudding

Don't like to make piecrust? Try this easy, crustless, delicious apple pudding.. Ingredients

2-1/2 cups apples, peeled, cored and sliced
1 teaspoon cinnamon
1 teaspoon sugar
1 cup sugar
 

3/4 cup melted butter or margarine
1/2 cup pecans or walnuts, chopped (optional)
1 cup bisquick
1 cup sugar
1 egg, lightly beaten
1 pinch salt

Instructions

Preheat oven to 350 degrees. Lightly grease 9-inch pie pan with butter or margarine. Fill 2/3 of pie pan with sliced apples. (Do not overfill or will overflow pan.) Sprinkle the apples with cinnamon and 1 teaspoon sugar. In medium bowl mix the 1 cup sugar and melted butter. Stir in nuts, flour, egg and salt. Mix well. Spread over apples. Bake in preheated 350 degree oven for 65 minutes or until top is brown and apples are tender. Slice into 6-8 servings. Delicious served warm with ice cream or whipped topping.

This is the original recipe.  I've played with it and came up with the following variations:

Substitue one can of cherry pie filling (or other pie filling) for the apples - eliminate the cinnamon and the 1tsp. of sugar.  If using canned filling, reduce the cooking time by about 1/2 hour  or until topping is browned.

Today I had a few bananas that were getting really ripe.  I also had strawberries that needed to be used.

I mashed the bananas and placed them in the bottom of the pan. Then covered the bananas with sliced strawberries. 

I made the topping with:

3/4 cup melted butter or margarine
1 cup bisquick
1 cup sugar
1 egg, lightly beaten
1 pinch salt

and baked at 350degrees for 40 minutes (ovens vary, so use your own judgement)

This can be served warm or cold.

Enjoy!

This is a simple reciepe I made for my entire family and it was a hit. If you are a fan of cheesecake, I am sure you are going to love it. I also used Smart Balance Cream cheese and Smart balance butter sticks. Each product is half the fat than reg. butter and cream cheese and still gave a rich yummy taste. I found the butter at Wal-Mart and the cream cheese at Tops.

From Taste of Home Cooking for Two,

Minature Peanut Butter Cheesecakes

Prep: 20 min Bake: 15+chilling

Ingeredients:

1/3 cup graham cracker crumbs

1 tablespoon sugar

5 teaspoons butter, melted

Filling:

4 ounces Cream Cheese

1/4 cup sugar

2 teaspoons all-purpose flour

2 tablespoons beaten egg

1/4 teaspoon vanilla extract

6 minature peanut butter cups

Directions:

In a small bowl, combine the cracker crumbs, sugar, and butter. Press onto the bottom of six paper-lined mufin cups; set aside.

In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture.

Bake at 350 degrees for 15-18 mins. or until center s set. Cool on a wire rack for 10 mins before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours.

Yield: 6 servings