·1.5 pound chicken breast (1 large chicken breast)
·4 garlic cloves, minced
·1 cup heavy cream
·1 cup milk
·1 and 1/4 cups mozzarella cheese or monterey jack cheese,
·salt and pepper, to taste
1.Cook broccoli in boiling water for 5 minutes, drain well. Cut
into small florets.*
2.Cook pasta al dente, drain.
3.In a large skillet heat olive oil and butter on medium-high heat
(until hot but not smoking) and saute chicken breast (seasoned generously with
salt and pepper on both sides) for about 5 minutes on each side. Remove the
skillet from heat, cover with the lid, and let the chicken rest, off heat,
covered, until chicken is no longer pink in the center and cooked through.
Remove chicken from the pan. Cut chicken into bite-size pieces.
4.Add minced garlic to the same skillet and cook it in chicken
juices and oil remaining in the pan, scraping up the chicken bits from the
bottom of the pan, on medium heat for about 30 seconds until garlic is
fragrant, making sure to avoid burning. Add cooked and sliced broccoli and mix
in with garlic. Remove from the pan.
5.To make the creamy sauce, in the same skillet heat up 1 cup of
heavy cream until it boils. Immediately add the cheese and stir until melted
and nice and creamy. Reduce heat to medium-low, and slowly, in small portions,
add milk, constantly stirring, simmering, until nice and creamy consistency is
6.Add cooked pasta to the creamy sauce, then add broccoli. Taste
and season with salt and pepper. Top with sliced, cooked chicken.
*I found that as the
broccoli sat after it was boiled, it continued to cook and became too soft. Next time I would either boil it for less
time and/or place it in ice water after draining it to stop it from continuing
These taste just like lemon bars, but are way easier to make!
1 cup (5 ounces/142 grams) all-purpose flour
3/4 cup (5.5 ounces/155 grams) sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon lemon zest (from 1 large lemon)
1 stick (8 tablespoons) butter, melted and cooled
2 large eggs
1 large egg yolk
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3/4 cup (2.75 ounces/75 grams) powdered sugar
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later - alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.
In a separate bowl or in a large liquid measuring cup, whisk together the butter, eggs and egg yolk, lemon juice and vanilla.
Stir the wet ingredients into the flour mixture and mix until combined.
Spread the batter evenly in the prepared pan.
Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (the top of the bars should spring back lightly when gently pressed). Don't over bake or they might be dry.
For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth and combined.
After the bars have cooled completely in the pan, drizzle the glaze over the top (since the glaze layer is thin, it helps to pour it all across the bars instead of in one puddle before spreading) and use an offset spatula or knife to spread evenly over the bars.
Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. These taste best chilled, in my opinion, but can be served at room temperature also.
Recipe Source: adapted from Bakerella (cut down the butter, added weight measurements, used an extra egg yolk for super moistness, cut the glaze in half, etc)
cinnamon oil (more or less to taste)
6.1 cup chocolate
1.Place the popcorn
in a very large, heat-safe bowl and set aside.
2.Preheat oven to
275 degrees F. Line 2 baking sheets with aluminum foil and grease or spray with
non-stick cooking spray. Set aside.
3.In a medium
saucepan, combine butter, Karo syrup, and Red Hots. Bring to a boil over medium
heat, stirring very frequently, and then reduce heat to medium-low and boil for
5 minutes. Stir in the cinnamon oil and then pour over the popcorn, stirring
with wooden spoons to evenly coat the popcorn in the candy mixture.
4.Divide the popcorn
evenly between the two baking sheets and spread in a single layer over each
baking sheet. Bake for 30-35 minutes, stirring occasionally. Remove from the
oven and allow to cool completely.
microwave-safe jar or measuring cup, add the chocolate chips and the
shortening. Heat for 30 seconds at a time, stirring each time, until the
chocolate is smooth and liquidy. Using a fork, drizzle the chocolate over the
popcorn and allow to harden. Break into pieces and serve or divide into bags to
deliver as gifts.
*My own notes after trying their recipe.
1. I bought my red hots at Wal Mart. They looked a little pink instead of red. I know WinCo has red hots in their bulk section and they look more red than the ones I had. I didn't have much time the day I went to get supplies and Wal Mart was closer than WinCo.
2. Cinnamon oil- next time I will buy 2 pkgs of cinnamon oil. Those little bottles don't have much in them. I like more cinnamon flavor than the 1/2 tsp called for in the recipe. Would have been nice to add a little more to each batch.
3. I pop the popcorn on the stove top instead of buying microwave popcorn, I think it tastes better and it's cheaper.
4. Once I put the popcorn in the oven the cinnamon syrup tends to pool underneath the popcorn. I stirred the popcorn a couple of times in the oven to get the syrup all over the popcorn and I did the same once it came out of the oven. No sense in leaving all that syrup on the foil.
5. Once the cinnamon oil is added to the syrup you might want to just lean back away from the stove a little. Stirring in the oil tends to create this puff of steam that's pretty intense if you breathe it in right away.
1 1/2 cups flour
1 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp nutmeg
3/4 tsp cinnamon
3/4 cup shortening
1 cup mashed bananas (about 3 bananas)
1 3/4 cup quick oats
1 pkg chocolate chips
Preheat oven to 350 °. In a bowl mix together the flour, sugar, salt, baking soda, nutmeg and cinnamon. In the bowl of a stand mixer add 1 beaten egg and the bananas and mix well. Add shortening and mix together. Add the dry ingredients (flour, sugar,salt, baking soda, nutmeg and cinnamon) and mix. Add quick oats and chocolate chips. Scoop out cooking onto a parchment lined baking sheet and bake for about 11 min.
*When I made this there was too much sauce. Next time I would cut the sauce ingredients (Dr. Pepper, salsa and brown sugar) in half.
*Also some of my kids didn't like the refried beans. Next I will make some with refried beans and some without.
Baked Sweet Pork Chimichanga Recipe
Author:Six Sisters' Stuff
Recipe type:Main Dish
Some of the most amazing, flavorful pork all wrapped up and baked to make an awesome chimichanga!
1 (2-3 pound) pork roast
2 cups chunky salsa
1 (12 ounce) can Dr. Pepper
2 cups brown sugar
8 flour tortillas
1 (16 ounce) can refried beans
2 cups shredded cheddar cheese
nonstick cooking spray
Place pork roast in slow cooker and fill halfway with water.Cook 4 hours on high.
Drain water, cut pork into thirds, mix salsa, Dr. Pepper and brown sugar together, pour on top of pork and cook for 4 more hours on low.
Drain liquid and shred pork.Save some liquid and mix it back in with the pork to keep it moist.
Preheat oven to 350 degrees F.
Evenly divide pork, refried beans and cheese between 8 tortillas.
Fold up each tortilla into a rectangular packet around the filling and place folded side down in a 9x13-inch baking dish.
Spray the tops of the chimichangas generously with nonstick cooking spray.
Place in preheated oven and bake for 15 minutes.
Remove from oven, turn over each chimichanga and return to the oven to cook for an additional 15 minutes.
Soft, buttery breadsticks topped with a garlic Parmesan seasoning.
1 1/2 cups warm water (105 - 110 degrees F°)
1 Tablespoon instant yeast
1 Tablespoon granulated sugar
1/2 teaspoon salt
4 cups all-purpose flour
In a large bowl, or in the bowl of a stand-mixer, add warm water, instant yeast, sugar and salt. Stir to combine (using the dough hook if in the stand-mixer)
Add 2 cups flour and mix well. Gradually add in the rest of the flour until dough pulls away from the sides of the bowl and sticks to your finger a little bit. (Remember to only add up to 4 cups flour total. Adding too much flour will make the breadsticks too dense and not soft.)
Cover bowl and allow to rise 30 minutes or until doubled in size.
Remove dough from bowl and place on a clean and lightly-floured surface. Spray a large baking sheet with non-stick spray. Roll dough into a large rectangle, about 1-inch thick, and cut into 12 strips with a pizza cutter.
Roll out each piece of dough into a long rope then twist. Place dough twist onto prepared baking sheet and repeat with the rest of dough, placing side by side on baking sheet.
Cover and let rest 30 minutes to rise again until doubled.
Preheat oven to 425° F. Bake 10 to 12 minutes or until golden-brown. Remove from oven and rub a 1/2 stick of butter over the warm breadsticks. Sprinkle tops evenly with Garlic Bread Seasoning.
Adapted from Food Network Magazine/ Our Best Bites
GARLIC BREAD SEASONING
1/2 cup powdered Parmesan cheese
1 teaspoon Kosher salt
2 Tablespoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried parsley
Combine all ingredients in a small jar or container that has a lid. Stir mixture to combine and then seal shut with lid.
Sprinkle on top of warm breadsticks OR combine 1 1/2 Tablespoons garlic bread seasoning with 1/2 cup softened butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter’s melted. (You could also place it open-faced under the broiler for a few minutes, so it gets golden-brown and crispy)