Wednesday, June 23, 2010

Bacon Cups

I haven't been here lately.  My mom (bless her heart) has been posting recipes otherwise this blog would be filled with dust bunnies like my personal blog is.  What can I say, summer happens, kids happen, babies happen... life gets real. 

But I did find this today.  And I had to share it.  It's a bacon cup.  Like as in a cup.  Made of bacon.  Go here to see how Not Martha made these.  And can you think of a more delicious way to hold a salad.  (yes I'm aware of the unhealthy aspect of bacon.  And no I don't care.  It's still awesome.)  I just think this would be an awesome addition to a little BLT salad.  Or a brunch!  Can you imagine little scrambled-egg-filled-bacon cups???  Oh be still my pregnant heart.

Monday, June 21, 2010

Golden Baked Chicken

I found this easy recipe for chicken in the 1970's and have been making it since then. I throw in a few cut up potatoes around these sometimes to save time and mess.

2 halved skinless chicken breasts
4 tsp. soft butter
2 Tbs. dry minced onion
1/2 tsp garlic powder
1/2 tsp. salt
1/2 tsp paprika
2 Tbs. snipped parsley

Heat oven to 425 degrees.
Place chicken in an ungreased baking pan.Spread 1 tsp butter on each piece. Sprinkle with the onion,garlic power,salt and paprika. Bake uncovered for 35 minutes or until tender and sprinkle with parsley.

Friday, June 18, 2010

Bakery Style Maple Cookies

One of my favorite memories when I was a small child was living near by to a wonderful bakery that my sisters would take me to that made those large maple frosted cookies. And every diner in town would have a canister sitting there full of them. They were heavenly. Long story short a relative had gotten the recipe from a friend and she gave it to me. I tweaked it a bit to simulate what my memory remembered them to taste like. And she didn't give me exact amounts of frosting ingredients so I improvised there. I like to swirl the warm frosting in the middle of the warm cookies so the frosting spreads a bit and look glossy like the bakery type do. I know they are a little harder to make because they are a roll out but I think they are worth the effort if you fancy maple cookies and like a challenge like we do:) A wide mouth jar makes a great cutter by the way unless you have a big one. My daughter has done them in a leaf shape as well for special occasions. Please read the recipe all the way through first for the directions and feel free to ask questions. Hope this takes some of you back to your yester-years too and... Don't forget to share :)

1 cup white sugar
1 cup packed brown sugar
2 extra lg. eggs
1 cup sour cream
1 cup butter
2 tsp maple flavoring
5 cups flour
1 tsp. soda
1 tsp baking powder
1/2 tsp salt
Cream sugars, butter and maple flavoring.
Beat in eggs, and sour cream.
Add all the dry ingredients to this well
and roll out 1/2 inch thick
on a lightly floured board and cut
in large round circles.
Bake for 10 Min's in 400 oven.

Frost warm with maple frosting.

To make the frosting warm in a pan;
1/2 stick butter
2 tbls. milk
1 to 2 tsp. maple flavoring
Beat in 2 cups or more confectionery sugar with mixer
to make a thin frosting and turn off heat leaving
pan on the stove to stay warm.
Frost the cookies right away to give them that
glossy smooth frosted appearance if you desire.
Frosting will become firmer as it sets up
and cools so make sure it's able to hold
it's shape but not real thick when you put it on.
It can be rewarmed and thinned if necessary.

Tuesday, June 1, 2010

Grilled Zucchini and Potato slices

If you need an idea for side dishes to cook along with your meat
on the grill this summer try this simple idea which taste great.

Stand 2 small zucchini up on end
and slice them lenthwise to make long slices
Do the same with 2 baking potatoes slicing thin.

Place them in a long container and drizzle with oil.
Sprinkle with garlic powder, salt and pepper and
turn to lightly coat each side.

Grill potatoes on one side and turn.
Close grill but watch them carefully.
Add zucchini and grill until lightly brown and tender.
These cook rather quickly.
Serve with parmesan cheese or sour cream.
I have also done them with Cajun seasonings as well.