I am working on posting some other recipes
including some homemade soups. I have alot
of folks that ask me what to do with chicken
- so hence the ton of chicken recipes...
Please feel free to comment and let me know
if there is a certain recipe or a specific
thing you would like me to creat a recipe for...
Who knows I might already have one for you...
I look forward to hearing from you!!!
Ann
Monday, February 9, 2009
Wednesday, February 4, 2009
Artichoke and Lemon Chicken
1 - Artichoke Mixture - Mix the following together well
2 cups artichokes = 1 can drained well(not marinated)
3/4 cup parmesan cheese
1/2 cup mayonnaise
2 tablespoons white white
1 teaspoon chopped garlic or 1/ tsp garlic powder
1/4 tsp pepper
juice of one lemon
**this recipe does not require salt as ingredients have
enough salt in them....unless you want to add some**
2 - 4 chicken breasts (can use boneless thighs)
Cover chicken with artichoke mixture
3 - Use Italian Breadcrumbs about 1/4 cup and sprinkle
some on each piece of chicken
4 - Bake at 350 degrees for about 35-40 minutes
Enjoy....serve over rice or egg noodles.
2 cups artichokes = 1 can drained well(not marinated)
3/4 cup parmesan cheese
1/2 cup mayonnaise
2 tablespoons white white
1 teaspoon chopped garlic or 1/ tsp garlic powder
1/4 tsp pepper
juice of one lemon
**this recipe does not require salt as ingredients have
enough salt in them....unless you want to add some**
2 - 4 chicken breasts (can use boneless thighs)
Cover chicken with artichoke mixture
3 - Use Italian Breadcrumbs about 1/4 cup and sprinkle
some on each piece of chicken
4 - Bake at 350 degrees for about 35-40 minutes
Enjoy....serve over rice or egg noodles.
Wednesday, January 28, 2009
Crispy Chicken Casserole
1 cup uncooked long-grain rice
2 cups chopped cooked chicken
2 (10 1/2-ounce) cans cream of mushroom soup
1 (8-ounce) can sliced water chestnuts, drained
1 (3 1/2-ounce) can sliced mushrooms, drained
1 cup chopped celery
3/4 cup mayonnaise
1 small onion, chopped
1/2 cup sliced almonds
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup crushed cornflakes cereal
Cook rice according to package directions. Stir together cooked rice and next 13 ingredients in a bowl. I like to chop my water chestnuts. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crush cornflakes.
Bake at 350° for 30 minutes or until golden and bubbly. Enjoy!
2 cups chopped cooked chicken
2 (10 1/2-ounce) cans cream of mushroom soup
1 (8-ounce) can sliced water chestnuts, drained
1 (3 1/2-ounce) can sliced mushrooms, drained
1 cup chopped celery
3/4 cup mayonnaise
1 small onion, chopped
1/2 cup sliced almonds
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup crushed cornflakes cereal
Cook rice according to package directions. Stir together cooked rice and next 13 ingredients in a bowl. I like to chop my water chestnuts. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crush cornflakes.
Bake at 350° for 30 minutes or until golden and bubbly. Enjoy!
Sunday, September 28, 2008
Colada Popsicles
This recipe is fun and easy. If you have kids,
let them help with this one. They are delicious.
This is an old recipe from my husband's Aunts
in Panama.
Colada Popsicles
1 can coconut milk
1 can sweet condensed milk
1 can evaporated mik
1 1/2 tsp vanilla
1/4 tsp salt
Mix all together and put in popsicles trays.
Freeze for at least 4 to 6 hours, best if
overnight.
Ann's Tip: For adult popsicles add 1/2 cup
of your favorite Rum. YUM!
let them help with this one. They are delicious.
This is an old recipe from my husband's Aunts
in Panama.
Colada Popsicles
1 can coconut milk
1 can sweet condensed milk
1 can evaporated mik
1 1/2 tsp vanilla
1/4 tsp salt
Mix all together and put in popsicles trays.
Freeze for at least 4 to 6 hours, best if
overnight.
Ann's Tip: For adult popsicles add 1/2 cup
of your favorite Rum. YUM!
Thursday, September 18, 2008
No Bake Chocolate Oatmeal Cookies
Teryn requested this recipe and I am go glad
that she did...thanks Teryn. This is truly a
classic and brings back such memories of my
Mom. The wonderful woman who taught me my
love and passion of cooking.....Enjoy!!!
No Bake Chocolate Oatmeal Cookies
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper
In a heavy saucepan bring to a boil, the sugar,
cocoa, butter and milk. Stir while this is going
on. Once it comes to a boil let it boil for 1 minute
then add peanut butter, vanilla and oatmeal. Stir
together well. Then remove from stove. On a sheet
of waxed paper, drop mixture by the teaspoonfuls or
tablespoonfuls (as I do) and let cool until hardened.
I hope everyone enjoys these as much as I do!!
that she did...thanks Teryn. This is truly a
classic and brings back such memories of my
Mom. The wonderful woman who taught me my
love and passion of cooking.....Enjoy!!!
No Bake Chocolate Oatmeal Cookies
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper
In a heavy saucepan bring to a boil, the sugar,
cocoa, butter and milk. Stir while this is going
on. Once it comes to a boil let it boil for 1 minute
then add peanut butter, vanilla and oatmeal. Stir
together well. Then remove from stove. On a sheet
of waxed paper, drop mixture by the teaspoonfuls or
tablespoonfuls (as I do) and let cool until hardened.
I hope everyone enjoys these as much as I do!!
Tuesday, September 16, 2008
Best Ever Chocolate Chip Cookies
2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter @ room temperature
3/4 cup light brown sugar, packed
1/2 cup fine granulated sugar
2 tablespoons corn syrup (light)
2 large eggs
2 1/2 teaspoons vanilla extract
12 oz. semisweet chocolate chips
6 oz. dark chocolate chips
1 cup chopped walnuts or pecans(optional)
Directions
Heat the oven to 350 degrees F. You will need your
large baking sheets. Line them with parchment or
silicone mats if you have them.
In a food processor or blender, grind the oats to
a very fine powder. (If using a blender, stop it and
stir the oats several times.) In a large bowl,
stir together the oats, flour, baking powder,
baking soda, and salt; set aside.
In another large bowl..............
with an electric mixer on medium speed, beat the butter
until light and fluffy. Add the brown sugar, sugar, and
corn syrup and beat until well blended and fluffy. Add
the eggs and vanilla and beat until evenly mixed in.
Beat in about half of the flour mixture. Beat or stir in
the chocolate morsels, chopped milk chocolate, walnuts
or pecans (if using), and remaining flour mixture until
evenly mixed in. Let stand for a few minutes until the
dough firms up just slightly. Do not over mix.
Shape the dough into nice golf ball size rounds with lightly
greased hands. Spray Pam on them, this helps alot. Place on
the baking sheets, spacing about 2 inches apart. Using your
hands, pat down the balls to 1 inch thick.
Bake the cookies about 9 to 12 minutes, careful not to overbake.
Using a spatula, transfer the cookies to wire racks. Let
stand until completely cooled.
Get a glass of milk and enjoy!!!
Ann's Tip: Refrigerate the dough overnight and then shape
into teaspoonful size dough into balls. Or you could just
slice them about 1/2 to 1 inch thick or so. This makes smaller
cookies which I like better. Watch your baking time.
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter @ room temperature
3/4 cup light brown sugar, packed
1/2 cup fine granulated sugar
2 tablespoons corn syrup (light)
2 large eggs
2 1/2 teaspoons vanilla extract
12 oz. semisweet chocolate chips
6 oz. dark chocolate chips
1 cup chopped walnuts or pecans(optional)
Directions
Heat the oven to 350 degrees F. You will need your
large baking sheets. Line them with parchment or
silicone mats if you have them.
In a food processor or blender, grind the oats to
a very fine powder. (If using a blender, stop it and
stir the oats several times.) In a large bowl,
stir together the oats, flour, baking powder,
baking soda, and salt; set aside.
In another large bowl..............
with an electric mixer on medium speed, beat the butter
until light and fluffy. Add the brown sugar, sugar, and
corn syrup and beat until well blended and fluffy. Add
the eggs and vanilla and beat until evenly mixed in.
Beat in about half of the flour mixture. Beat or stir in
the chocolate morsels, chopped milk chocolate, walnuts
or pecans (if using), and remaining flour mixture until
evenly mixed in. Let stand for a few minutes until the
dough firms up just slightly. Do not over mix.
Shape the dough into nice golf ball size rounds with lightly
greased hands. Spray Pam on them, this helps alot. Place on
the baking sheets, spacing about 2 inches apart. Using your
hands, pat down the balls to 1 inch thick.
Bake the cookies about 9 to 12 minutes, careful not to overbake.
Using a spatula, transfer the cookies to wire racks. Let
stand until completely cooled.
Get a glass of milk and enjoy!!!
Ann's Tip: Refrigerate the dough overnight and then shape
into teaspoonful size dough into balls. Or you could just
slice them about 1/2 to 1 inch thick or so. This makes smaller
cookies which I like better. Watch your baking time.
Sunday, August 31, 2008
Chicken Pot Pie
Chicken Pot Pie
1 can cream of celery OR 1 can cream
of chicken soup
1 cup chicken broth -
(you can tell when mixing if you need more)
1/2 cup cream
2 boiled eggs - chopped
(I actually like the chopped egg in it but
I am sure it is good without it too)
1 chicken cooked and deboned or 4 breasts
cooked and shredded or chopped
1/2 cup finely chopped onion
1 15oz. can Veg-All (drained)
1 15oz. can potatoes sliced or diced (drained)
1 cup frozen green peas (optional)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoning salt
Butter or spray casserole dish. Mix all of
the above together and pour in dish.
Then make Topping:
1 stick butter melted
1 cup Bisquick
1 cup milk
Mix together well and pour over top of casserole
mixture evenly. Bake 350 degrees until top is
good and golden brown. About 40-45 minutes.
I hope you like this one. The guys really like
this one when I fix it for them.
ANN'S TIP: Add a little more cream instead of
broth if you like a creamier texture.
1 can cream of celery OR 1 can cream
of chicken soup
1 cup chicken broth -
(you can tell when mixing if you need more)
1/2 cup cream
2 boiled eggs - chopped
(I actually like the chopped egg in it but
I am sure it is good without it too)
1 chicken cooked and deboned or 4 breasts
cooked and shredded or chopped
1/2 cup finely chopped onion
1 15oz. can Veg-All (drained)
1 15oz. can potatoes sliced or diced (drained)
1 cup frozen green peas (optional)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoning salt
Butter or spray casserole dish. Mix all of
the above together and pour in dish.
Then make Topping:
1 stick butter melted
1 cup Bisquick
1 cup milk
Mix together well and pour over top of casserole
mixture evenly. Bake 350 degrees until top is
good and golden brown. About 40-45 minutes.
I hope you like this one. The guys really like
this one when I fix it for them.
ANN'S TIP: Add a little more cream instead of
broth if you like a creamier texture.
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