5-6 chicken drumsticks
garlic powder
pepper
salt
olive oil
Put some olive oil in the bottom of a 9x13 pan (just enough to put the drumsticks on. Place drumsticks on pan so they aren't touching each other. Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt. Bake at 375 for half an hour. Turn drumsticks over and add more garlic pepper and salt. Bake another half an hour (or until a meat thermometer reads 160 degrees).
Sunday, January 22, 2017
Perfect Chocolate Chip Cookies
1 c. butter
3/4 c. white sugar
3/4 c. packed brown sugar
1 egg
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
Chocolate chips
Bake at 375 for 8-13 minutes. These turn out every time!
3/4 c. white sugar
3/4 c. packed brown sugar
1 egg
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
Chocolate chips
Bake at 375 for 8-13 minutes. These turn out every time!
Ultimate Chocolate Chip Cookies
3/4 stick Crisco shortening
1 1/4 c. firmly packed brown sugar
2 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 c. semi-sweet chocolate chips
1 c. chopped pecans (optional)
Heat oven to 375. Beat shortening and brown sugar in large bowl on medium speed with electric mixer until light and fluffy. Beat in milk, vanilla and egg. Combine flour, salt, and baking soda. Stir into shortening mixture until blended. Stir in chocolate chips and pecans, if desired. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake 8-13 minutes until lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.
(This is one of my all-time favorite cookie recipes!)
1 1/4 c. firmly packed brown sugar
2 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 c. semi-sweet chocolate chips
1 c. chopped pecans (optional)
Heat oven to 375. Beat shortening and brown sugar in large bowl on medium speed with electric mixer until light and fluffy. Beat in milk, vanilla and egg. Combine flour, salt, and baking soda. Stir into shortening mixture until blended. Stir in chocolate chips and pecans, if desired. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake 8-13 minutes until lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.
(This is one of my all-time favorite cookie recipes!)
Saturday, May 28, 2016
Parmesan Garlic Chicken
6 boneless chicken breasts
1 cup freshly grated parmesan cheese
1/2 cup olive oil
1 envelope Italian salad dressing mix
2 cloves garlic, minced
Mix together cheese, garlic, and Italian dressing mix. Dip chicken breasts in olive oil, then coat with cheese mixture. Wrap each coated chicken breast individually in plastic wrap, then place in a freezer bag. Freeze.
Thaw completely. Unwrap desired number of chicken breasts and place in greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken is tender and no longer pink.
1 cup freshly grated parmesan cheese
1/2 cup olive oil
1 envelope Italian salad dressing mix
2 cloves garlic, minced
Mix together cheese, garlic, and Italian dressing mix. Dip chicken breasts in olive oil, then coat with cheese mixture. Wrap each coated chicken breast individually in plastic wrap, then place in a freezer bag. Freeze.
Thaw completely. Unwrap desired number of chicken breasts and place in greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken is tender and no longer pink.
Spaghetti and Meatballs
1-2 Tbsp. olive oil
1 large onion, chopped
4-5 cloves garlic, minced
2 (28-oz.) cans crushed tomatoes
1 (16-oz.) can tomato sauce
1-2 Tbsp. sugar
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper
Pinch of baking soda
Italian Meatballs
Heat olive oil in a large skillet. Add onion and garlic and cook until onions are translucent and garlic is fragrant. Add remaining sauce ingredients and combine well. Bring to a simmer and add meatballs. Simmer on LOW, uncovered, until desired consistency is reached--about 25-30 minutes. Serve with pasta and parmesan.
**FREEZER INSTRUCTIONS
Prepare meatballs as directed, but divide the meatballs between two freezer-safe containers. Prepare sauce through adding all ingredients to the pan, but don't simmer; rather, divide the sauce between the 2 containers. Freeze until ready to use. When ready to use, place in slow cooker and cook on LOW for about 5-6 hours, although you'll want to keep an eye on the sauce and make sure it's not burning if you go for the whole 6 hours.
1 large onion, chopped
4-5 cloves garlic, minced
2 (28-oz.) cans crushed tomatoes
1 (16-oz.) can tomato sauce
1-2 Tbsp. sugar
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper
Pinch of baking soda
Italian Meatballs
Heat olive oil in a large skillet. Add onion and garlic and cook until onions are translucent and garlic is fragrant. Add remaining sauce ingredients and combine well. Bring to a simmer and add meatballs. Simmer on LOW, uncovered, until desired consistency is reached--about 25-30 minutes. Serve with pasta and parmesan.
**FREEZER INSTRUCTIONS
Prepare meatballs as directed, but divide the meatballs between two freezer-safe containers. Prepare sauce through adding all ingredients to the pan, but don't simmer; rather, divide the sauce between the 2 containers. Freeze until ready to use. When ready to use, place in slow cooker and cook on LOW for about 5-6 hours, although you'll want to keep an eye on the sauce and make sure it's not burning if you go for the whole 6 hours.
Brooke and Hailey's cookies
3/4 c. brown sugar, packed
3/4 c. granulated sugar
1 c. butter, softened
1 tsp. coconut extract
2 eggs
3 c. all-purpose flour
1 tsp. flour
1 tsp. baking soda
1 c. shredded sweetened coconut
1 c. milk chocolate chips
1 c. Almond Joy pieces
In a large mixing bowl, combine sugars, softened butter, and coconut extract; beat until creamy. Add eggs and beat until incorporated. Mix in flour, salt, and baking soda until combined. Fold in coconut, chocolate chips, and Almond Joy pieces. Roll into 1-inch balls and bake on un greased cookie sheet at 375 for 7-10 minutes.
3/4 c. granulated sugar
1 c. butter, softened
1 tsp. coconut extract
2 eggs
3 c. all-purpose flour
1 tsp. flour
1 tsp. baking soda
1 c. shredded sweetened coconut
1 c. milk chocolate chips
1 c. Almond Joy pieces
In a large mixing bowl, combine sugars, softened butter, and coconut extract; beat until creamy. Add eggs and beat until incorporated. Mix in flour, salt, and baking soda until combined. Fold in coconut, chocolate chips, and Almond Joy pieces. Roll into 1-inch balls and bake on un greased cookie sheet at 375 for 7-10 minutes.
Chicken Noodle Soup
1/4 c. olive oil
3 carrots, peeled and diced
4 celery stalks, diced
1 onion, chopped
1 tsp. salt
1 tsp. pepper
3 cloves garlic, chopped
8 cups chicken broth
8 oz. egg noodles
4-5 cups chicken, cooked and cubed
Salt
Pepper
1/2 cup chopped parsley
Parmesan cheese (optional)
3 carrots, peeled and diced
4 celery stalks, diced
1 onion, chopped
1 tsp. salt
1 tsp. pepper
3 cloves garlic, chopped
8 cups chicken broth
8 oz. egg noodles
4-5 cups chicken, cooked and cubed
Salt
Pepper
1/2 cup chopped parsley
Parmesan cheese (optional)
Heat oil in a large pot. Add carrots, celery,and onion; add salt and pepper. Cook for 15 minutes. Add garlic and cook for one minute. Add chicken broth. Bring to a boil. Add egg noodles and chicken. Cook for 2 minutes. Add salt, pepper, and parsley. Serve with parmesan cheese if desired.
Subscribe to:
Posts (Atom)