©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Grilled Chicken Breasts

We have been having a lot of grilled chicken lately. I like chicken on the bone for grilling, it keeps it moist.

I have done this many times in the past and for dinner tonight.

3 or 4 split chicken breast with skin on, you can do more to suit your family
Fresh herbs

Since Victoria is growing basil, lemon basil, sage and oregano I like to use them.

I picked off some basil, lots of lemon basil and sage leaves. Gently lift the skin off the breast and layer some of the herb leaves and a small pat of butter. Put the skin back down to cover the breast meat.

Grill until the juices run clear.

Very yummy!!

UPDATE: forgot to say I also salt and pepper the skin and use a bit of cooking spray to get the skin really crispy


Rice Krispie Treats

Rice Krispie Treats

1/2 stick of butter
1 bag of mini marshmellows
5 cups Rice Krispie Cereal

Spray a 13x9 glass dish with cooking spray.

Put the butter in a large pan and melt on low. Add the marshmellows and melt. Make sure to keep stirring the mix until it is all melted. Do not let it get browned!

Remove from heat, then add in the cereal and stir until well mixed.

Spread the mixture into the prepared dish. Press it down with your hands. To keep your hands from sticking wet them a little with cold water.

Cut into squares when it is cooled.

Update: I was just told by Victoria that I make the best krispy treats in the world and mine taste better than the ones from the store. Awww isn't she the sweetest???


Herbed Slow Cooker Chicken

Found this recipe in a Taste of Home Magazine a while back.

1 tbs olive oil
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp seasoned salt (I just used sea salt)
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp pepper
1/2 tsp browning sauce, optional
4 bone in chicken breast halves
1/2 cup chicken stock

In a small bowl, combine the first eight ingredients; rub over chicken. Place in a 5 qt slow cooker; add stock. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170.

I actually doubled the rub and used 5 split breasts and 1 cup of stock.


Grammy's Chocolate Cookies

Another wonderful cookie from my Martha Stewart Cookie, cookbook. I made these for myself on Mother's Day. They are very very good and even better the next morning with iced coffee from Dunkin Donuts.

2 cups plus 2 tbs all-purpose flour
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract

Sift together flour, cocoa powder, baking soda and salt into a bowl.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low and gradually add flour mixture; beat to combine.

Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about an hour.

Preheat oven to 350. Shape dough into 1 1/4 inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart.

Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to rack to cool for 5 minutes.

Transfer cookies from baking sheet to wire rack.

Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.




Orange Cheesecake Pie

Orange Cheesecake Pie, another from the Pillsbury Crescents, Biscuits and More magazine.

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 teaspoon sugar
12 oz (from two 8-oz packages) cream cheese with 1/3 less fat (Neufchâtel), softened
2 containers (6 oz each) Yoplait® Original 99% Fat Free Orange Creme' yogurt
1/4 cup powdered sugar
1 can (6 oz) frozen orange juice concentrate, thawed
1 box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
1 container (8 oz) frozen reduced-fat whipped topping, thawed

Heat oven to 450°F. Remove 1 pie crust from pouch; unroll crust on work surface. Sprinkle with sugar. With rolling pin, roll sugar into crust. Place crust in ungreased 9-inch glass pie plate. Fold edges under; flute. Prick bottom and sides generously with fork.

Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.

In large bowl, beat cream cheese, yogurt and powdered sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add orange juice concentrate; beat until well blended. Sprinkle pie filling mix over top; mix well.

Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.

Spread orange filling in cooled baked shell. Refrigerate at least 1 hour until filling is set. Garnish with reserved whipped topping and, if desired, orange peel.

I took a lick of the filling and it tastes a bit like St. Joseph Children's asprin. Not sure if it is from the orange juice concentrate or not.


Pork and Sweet Potato Supper

I spotted this recipe in a Pillsbury Crescents Biscuits & More magazine.

2 tbs vegetable oil
1 lb pork tenderloin, cut into 1 inch pieces
2 cups peeled and diced sweet potato
1/2 cup chopped onion
2/3 maple syrup
2 tbs all purpose flour
1/2 to 1 tsp ground ginger
1/4 tsp salt
1/8 tsp pepper
1 cup frozen peas
1 can (12 oz) Pillsbury Golden Layers flaky biscuits

Heat oven to 375. In a large oven proof skillet, heat oil over medium high heat. Add pork, sweet potatoes and onion. Cook 8 to 10 minutes, stirring occasionally, until pork is browned.

In a small bowl, mix syrup, flour, ginger, salt and pepper. Stir syrup mixture and peas into pork mixture. Cook 1 to 2 minutes, stirring frequently.

Separate dough into 10 biscuits. Cut each biscuits into quarters and arrange the pieces on the pork mixture.

Bake 15 to 20 minutes or until biscuits are golden brown.

Creamy Mojito Pie

I spotted this on the Pillsbury site.

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

1 package (8 oz) cream cheese, softened
1 cup whole or 2% milk
1box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup frozen (thawed) limeade concentrate
1 1/2 teaspoons rum extract

1 1/2 cups whipping (heavy) cream
1/4 cup powdered sugar (I sifted it to get rid of any lumps)
3/4 to 1 1/2 teaspoons mint extract

Garnishes, if desired
Fresh mint sprigs
Lime slices

Heat oven to 450ºF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.

In large bowl, beat cream cheese with electric mixer on low speed until creamy. Add remaining filling ingredients; beat on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally, until thickened and creamy. Spoon filling evenly into pie crust; refrigerate while making topping.

In same bowl, beat topping ingredients on medium speed until stiff peaks form. Spread topping evenly over filling. Refrigerate about 1 hour or until set.

It wasn't in the recipe, but you should put pie weights in it.


Magic S’more Crescent Puffs

Magic S’more Crescent Puffs

1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/4 cup graham cracker crumbs
1/4 cup sugar
3 tablespoons miniature semisweet chocolate chips
8 large marshmallows
1/4 cup butter or margarine, melted

1/3 cup miniature semisweet chocolate chips
1 teaspoon shortening

Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 8 rectangles. In small bowl, mix graham cracker crumbs and sugar.

Spoon 1 teaspoon chocolate chips on center of dough square. Dip marshmallow into melted butter; roll in graham cracker mixture. Place marshmallow on chocolate chips. Pull dough over marshmallow, completely covering marshmallow; pinch edges of dough to seal. Dip into melted butter; roll in graham cracker mixture. Place in regular-size paper baking cup. Repeat with remaining dough squares, chocolate chips and marshmallows. Place paper baking cups on large cookie sheet.

Bake 12 to 18 minutes or until deep golden brown. Cool 1 minute. Remove from cups; place on cooling racks set over waxed paper.

In small microwavable bowl, microwave glaze ingredients uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Drizzle over warm rolls.

Mmm good!!


Easy Crescent Taco Bake

Easy Crescent Taco Bake

1 can (8 oz) refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef (I used 93/7)
3/4 cup Chunky salsa
2 tablespoons taco seasoning mix
1 cup shredded Cheddar cheese
Shredded lettuce, as desired
Diced tomato, as desired

1. Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.

2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.

3. Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

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