Chicky-Chicky-Parm-Parm

Chicky-Chicky-Parm-Parm

from Cheryl-the-Great

6 boneless, skinless chicken breasts

1 (8 oz) plain yogurt.  

1 sleeve Ritz crackers, crushed

1 t. garlic salt

1/4 t. Lawry's seasoning salt

1/4 c. melted butter

Dip chicken in yogurt to coat.  Dip coated chicken in mixture of crackers, cheese, salt and Lawry's.  Place on Pammed glass baking dish.  Drizzle with butter.  Bake at 350 for 45 minutes.  Serve with garlic toast and green salad.

Grandmother's Cookies (secret recipe)

Grandmother's Famous Christmas Cookies
from Elsie Marie Rood Gephart
*Secret Family Recipe*

1 c. soft butter
1/2 c. whipping cream
2 c. flour
1 c. sugar (for dipping)

Mix well butter, cream and flour.  Heat oven to 375 degrees.  Roll out dough 1/8" thick.
Cut with 1 1/2" cookie cutter.  Dip each side of cookie in granulated sugar, place on cookie sheet (on parchment paper) and prick with fork four times.  Bake 7 to 9 minutes until lightly browned.  Cool and put two cookies together with frosting.

Frosting:
Blend together
1/4 c. soft butter
3/4 c. powdered sugar
1 t. vanilla
Adjust for consistency.

Grandmother's Bran Muffins (sweet) (good)

Grandmother's Bran Muffins (sweet) (good)

1 c. oil
4 eggs
1 qt (4 c.) buttermilk
2 t. salt                        Whole wheat variation - sub:
3 t. soda                                  2 t. soda
3 c. sugar                                2 1/4 c. honey
5 c. flour                                 5 c. whole what flour
1 box Raisin Bran (12-15 oz)

Mix together.  Bake in greased muffin tins at 400 degrees for 15-20 mins.
(Batter will keep in fridge for up to 6 weeks if you don't want to make 500 muffins.)

FBI cookies

FBI Cookies
aka Oatmeal Scotchies

1 1/4 c. flour                   3/4 c. sugar
1 t. baking soda              3/4 c. brown sugar
1/2 t. salt                            2 eggs
1/2 t. cinnamon                 1 t. vanilla
1 c. butter, softened          3 c. oats (quick or old-fashioned
                                          1 package (11 oz) butterscotch morsels

Beat butter, sugars, eggs, vanilla.  Gradually beat in flour, soda, salt, cinnamon.  Stir in oats and morsels.  Drop by rounded tablespoon and bake at 375 for 7-8 minutes (chewy) or 9-10 mins for crisp cookies.

My team leader at the FBI made these for our team every Christmas, so now they're FBI cookies.

Wendy's Chili

Wendy's Chili Recipe (copycat)


Cook 1# hamburger with onion, drain.
Add: 
1 - 10 oz can french onion soup
1 tbsp chili powder
2 tsp ground cumin
1/2 tsp black pepper
tobasco to taste
2 cans kidney beans, undrained
1 - 6 oz can tomato paste
1 - 8 oz can tomato sauce

Simmer all together.  Also works well in a crockpot!

Green Chile Pork

Green Chile Pork
from Cheryl the Great

1 pork tenderloin (3-4 lbs)
1 package Lipton onion soup mix
1 c. water
2 cans Stokes green chile sauce (with pork)
1 can Rotel tomatoes and green chiles
2 cans (4 oz) roasted diced green chiles
sour cream to taste
shredded cheese to taste

Cook pork loin with water and Lipton soup mix in crockpot for 4-6 hours.
When pork is fully cooked, drain, retaining some of the liquid.  Shred pork and add Stokes, Rotel,  green chiles.  If it is dry, add some of the cooking liquid.  Serve with tortillas or chips, topped with sour cream and shredded cheese.


This is a holiday dish for me.  When the tamales come out at Christmastime, I start making green chile pork.  We're sending this to Jason's work potluck and it's an easy and delicious contribution.

Visiting Teacher Soup

Visiting Teacher Soup
from my visiting teacher, Jennifer Wright

1 chicken breast
2 quarts water
6 potatoes, peeled and chunked
2 carrots, sliced
1 onion, diced
2 c broccoli florets
3 T chicken boullion
2 T butter
black pepper to taste

Boil chicken breast in water about 12 minutes until cooked thoroughly.  Remove chicken from pot, chunk, and set aside.  Add potatoes, carrots, and onion and cook until soft, about 10 minutes.  Add butter, boullion, salt and pepper, and broccoli, and chunked chicken.  Heat through about 10 minutes.  Serve hot and feel better soon.

Famous Chocolate Hot Fudge Sauce

Famous Chocolate Hot Fudge Sauce
from the Ethington Family Cookbook, 1987

4 squares baker's chocolate
1 large can evaporated milk
2 cups sugar
1 tsp vanilla
pinch salt

Combine milk, sugar, and melted chocolate in sauce pan over low heat.  Cook 5 to 10 minutes or until it begins to thicken, stirring constantly.  Remove from heat and add vanilla.  BEAT until smooth and thoroughly mixed (beating with hand mixer is key).  Serve warm over cake or ice cream.  Makes 1 1/2 quarts.

Just a place to keep my recipes

I need to have recipes stored someplace other than a box under the counter so I can find ingredients when I'm shopping and note things that I've found online and liked, so I'm going to store them here.  It's nothing fancy.  It's just a place to collect it all so I can find it later.  So when I have a few minutes or finally dig out an oldie/goodie, I'm going to put it on here.  You're welcome, future generations.

Love,
booboo