Roast Sticky Chicken

Recipe Courtesy Doris Beck, Photo Courtesy Google.com
INGREDIENTS:
4 tsp salt
1/2 tsp cayenne pepper
2 tsp paprika
1/2 tsp black pepper
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dried thyme
2 onions, quartered
1 tsp white pepper
2 (4 pound) whole chickens

DIRECTIONS:
Remove and discard giblets from chicken.In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.

Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chicken in a resalable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

Preheat oven to 250 degrees F.

Place chickens in a roasting pan. Bake uncovered for 5 hours a minimum internal temperature of 180 degrees F. Let the chickens stand for 10 minutes before carving.

Special K Bars

Recipe Courtesy Liz Heath, Photo Courtesy Google.com
When you think of Special K, you think of healthy, right? Well, think again. Rob had these growing up. The mom of his good friend, Ben, made these for them and I've been asked to find the recipe and recreate them. So I did.

INGREDIENTS:
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
7 cups Rice Krispies or Special K cereal
1 cup chocolate chips
1 cup butterscotch chips
1/2 cup butter

DIRECTIONS:
Melt together corn syrup and sugar.

Turn off heat and add P-nut butter. Stir in cereal.

Spread in lightly greased 9x13 pan, pressing lightly with buttered fingers or wax paper.

Melt together chocolate chips, butterscotch chips,and butter in microwave in 30 second increments until completely melted.

Spread over bars and allow to cool.

Zucchini Alfredo

Recipe & Photo Courtesy AllRecipes.com
INGREDIENTS:
1 (12 ounce) package uncooked egg noodles
3 tablespoons vegetable oil
2 cloves garlic, minced
4 cups shredded zucchini
1/2 cup milk
4 ounces cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper to taste
grated Parmesan cheese (optional)

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.

Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.

Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Bob's Salsa

Recipe Courtesy Bob Kelley, Photo Courtesy Google.com
This is a base recipe to add to. If you like it spicy, add some peppers. If you want more tomatoes, add more. You get the point.

INGREDIENTS:
20-ish tomatoes
5 onions (I like red)
7 jalapenos/other hot pepper (optional, of course)
5 carrots (the better to see you with)
2 stalks celery
1/4 cup salt
1/8 cup sugar (neither Bob nor I use that)
3 cloves garlic (I used about 6)

DIRECTIONS:
A few options here:
1) Bosch it
2) Cuisinart it
3) Chop it (if you don't have the previously mentioned awesome kitchens appliances).
Size does matter. The smaller the better.

Simmer it all for 20 minutes. Pack into hot, sterilized jars.

If you have a pressure canner, process for 15 minutes. If you don't, water bath it for 25 minutes. If you aren't going to can it, refrigerate it and eat it within 2-3 weeks.

Recipe & Photo Courtesy AllRecipes.com
INGREDIENTS:
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme (optional)

DIRECTIONS:
Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.

Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.

In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

2-Ingredient Pumpkin Cake

Recipe Courtesy BigRedKitchen, Photo Courtesy NoblePig
INGREDIENTS:
One Cake mix- I used yellow
1 -15 ounce can 100% pumpkin- puree, not pumpkin pie filling

1 cup powdered sugar
2 T. apple cider
1/2 t. pumpkin pie spice

DIRECTIONS:
Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish. Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting.

In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.

Peanut Chicken

Recipe & Photo Courtesy AllRecipes.com
INGREDIENTS:
1 tablespoon wok oil or peanut oil
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 medium red bell pepper, chopped
1 1/2 cups chicken broth
2 teaspoons soy sauce
1 tablespoon sugar
1 clove garlic, minced
1/4 teaspoon ground cayenne pepper
1 (1 inch) piece fresh ginger root, peeled and chopped
1 tablespoon cornstarch
1 bunch green onions, chopped
1 bunch cilantro, chopped (we don't use cilantro)
2 cups chopped dry roasted peanuts (I didn't have peanuts so I scooped some peanut butter in, but the texture would have been great with peanuts, or even crunchy PB)

DIRECTIONS:
Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.

In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.

Pasta Pie

Recipe & Photo Courtesy NoblePig.com (adapted from Martha Stewart)
INGREDIENTS:
1 pound rigatoni
2 Tablespoons olive oil, divided
1 pound ground beef
2 garlic cloves, crushed
1/4 teaspoon freshly ground pepper
1 can (28 ounces) good quality crushed tomatoes
Butter, for pan
Salt
1 cup finely grated Parmesan cheese
8 ounces coarsely grated mozzarella

DIRECTIONS:
In a large pot of salted boiling water, cook pasta until slightly underdone. One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.

Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.

Add crushed tomatoes; simmer until thickened, about 20 minutes.

Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. pread meat sauce on top of pasta.

Push the meat sauce into the pasta holes filling each one up.

Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.

Cut into wedges and serve with any remaining meat sauce you might have.

Chex Muddy Buddies

Recipe & Photo Courtesy Chex.com
This should be a staple in every one's diet, it is so stinking good! Next to chocolate chip cookies, it's my favorite snack.

INGREDIENTS:
9 cups Chex® cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1-1/2 cups powdered sugar

DIRECTIONS:
Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Try not to eat it all in one sitting.

Red Lentils & Rice

Recipe & Photo Courtesy RobbingPeter Blog
Perfect for when you need a cheap meal or need to make something quick with pantry items.
By the way, Garam Masala is now a normal spice in grocery stores. Keep it on hand, it's wonderful!

INGREDIENTS:
2 T Canola Oil
1 lg Onion, chopped
1 T Garam Masala
3 C Water
3/4 C dried red lentils (rinsed & picked)
1 C long-grain rice
2 T Butter
Salt & Pepper to taste

DIRECTIONS:
Heat oil over medium high heat, add onions and stir frequently until they start to get brown around the edges. Add garam masala and stir for another minute or so. Dump in 3 cups of water carefully (water & hot oil you know – spatter city) and bring to a boil.

Add rice & lentils and return to a boil. Reduce to simmer and cook for about 20 minutes. I pulled mine with about 3 minutes to spare and it was still overcooked. But then again I cook on a gas range and managing a simmer on a gas range is as about as easy as juggling rabbits.

Stir in butter and add salt & pepper in increments until it tastes good to you.

Awesome Enchiladas

Recipe & Photo Courtesy AllRecipes.com
INGREDIENTS:
2 pounds skinless, boneless chicken breast meat - cut into chunks (or ground beef)
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

DIRECTIONS:
Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. If using ground beef, brown it. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Egg Rolls

Recipe & Photo Courtesy AllRecipes.com
INGREDIENTS:
1 pound ground pork, beef, chicken or mini shrimp
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (optional)

DIRECTIONS:
Season meat with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.

In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.

Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.

Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Bob's Dry Rub

Recipe Courtesy of Bob Kelley, Photo Courtesy Google.com
INGREDIENTS:
1/2 c Paprika
2/3 c Salt
1/3 c Black Pepper
1 c Brown Sugar
1/4 c Chile Powder
1/4 c Cumin
2 T Celery Seed
2 T Celery Salt
1-1/2 T Cayenne Pepper
2 T Ginger
2 T Garlic Powder
3 T Dry Mustard
2 t Cinnamon
1 t ground clove

DIRECTIONS/USES:
Mix it all up. Easy, huh?

Perfect on beef, chicken, pork and fish. Rub it on, slap it on the grill and you have yourself a delicious and ridiculously easy meal.

Crafty Crescent Lasagna

Recipe & Photo Courtesy Pillsbury.com
INGREDIENTS:
Meat Filling:
1/2 lb bulk pork sausage
1/2 lb lean (at least 80%) ground beef
3/4 cup chopped onions
1 tablespoon dried parsley flakes
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 small clove garlic, finely chopped
Dash pepper
1 can (6 oz) tomato paste

Cheese Filling:
1/4 cup grated Parmesan cheese
1 cup small-curd cottage cheese
1 egg

Crust:
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2-3 (7x4-inch) slices mozzarella cheese
1 tablespoon milk
1 tablespoon sesame seed

DIRECTIONS:
In 10-inch skillet, cook sausage and beef until thoroughly cooked and no longer pink, stirring frequently; drain. Stir in remaining meat filling ingredients; cook 5 minutes, stirring occasionally, until thoroughly heated.

Meanwhile, heat oven to 375°F. In small bowl, mix cheese filling ingredients. Unroll both cans of dough. Place dough rectangles side by side, on ungreased cookie sheet (if using crescent dough, firmly press edges and perforations to seal). Press to form 15x13-inch rectangle.

Spoon half of meat filling in 6-inch wide strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese filling over meat filling; spoon remaining meat filling evenly over cheese filling. Arrange mozzarella cheese slices over filling.

Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seed.

Bake 23 to 27 minutes or until deep golden brown.

Chicken Makhani (Indian Chicken)

Recipe & Photo Courtesy AllRecipes.com
INGREDIENTS:
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper

1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

DIRECTIONS:
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Chicken Breasts w/ Balsamic Vinegar & Garlic

Recipe & Photo Courtesy AllRecipes.com
INGREDIENTS:
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

DIRECTIONS:
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).

Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.

Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Best Baked Ziti

Recipe & Photo Courtesy AllRecipes.com
INGREDIENTS:
1 (16 ounce) package ziti pasta
24 ounces ricotta cheese
1 pound shredded mozzarella cheese
1 egg, beaten
1 (32 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.

In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.

Preheat oven to 375 degrees F (190 degrees C).

Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.

Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.

5 Minute Chocolate Cake

INGREDIENTS & DIRECTIONS:
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 pinch salt
Mix together in a coffee mug (larger would be better). I didn't use salt, but found out afterwards it would definitely add the extra taste it needed.

1 egg
Add to the mug and mix well.

3 tablespoons milk
3 tablespoons oil
1 tsp vanilla extract
Add to the mug and mix well, again. You could add in a couple tablespoons of chocolate chips, if you dare.

Microwave it on high for 3 minutes. Watch it in there. That's half the fun. The cake will rise pretty high out of the mug, but it will go back down (it should anyway). Let it cool a minute.

OPTIONS:
#1: Eat it straight out of the mug,
#2: Dump it on a plate and be more formal about it, or
#3: Dump it in a bowl, plop some vanilla ice cream on it, douse it in Hershey's syrup, and dig in like a pig.
The choice is yours.