Wednesday, April 6, 2011

Strawberry Lime Riviera Bars

  • 1 1/4 C finely crushed pretzels (i used a little more than 1 1/2 C)
  • 6 T butter melted
  • 1 (14 oz can) sweetened condensed milk OR (1/2 C HOT water, 1 C sugar, 1 C dry powdered milk, 1 T butter mixed thoroughly in a blender)
  • 1 C pureed strawberries
  • 1/2 C lime juice
  • 1 tub (8 oz) whipped topping, thawed
  1. mix crushed pretzels and butter in a 9X13 inch pan
  2. press firmly into bottom of pan (refrigerate until ready to use)
  3. in a medium bowl, combine all ingredients EXCEPT whipped topping and mix well
  4. gently stir in whipped topping and pour mixture evenly over crust.
  5. place in freezer (doesn't have to be covered) for at least 6 hours.
  6. let stand at room temp about 20 minutes before serving
  7. store leftovers in freezer.
Kids loved this, as did brad... i liked the combination of the sweet with the salty of the pretzels... but still not considering this one of my absolute favorites... a good one for a potluck or taking a family a meal though.

Another Food Storage recipe from Crystal Godfrey's I Can't Believe It's Food Storage.

Tuesday, April 5, 2011

Oven "Fried" Chicken

(after looking at the picture, i realized this was a pretty starchy dinner! oops)

Oven "fried" Chicken
  • 1 lb chicken breasts cut into pieces (the recipe calls for 3-4 pounds of chicken pieces, but i'm assuming those are with bone and such, i had boneless c.b. so that's what i used:)
  • 1 large egg (or 2 T dry egg powder and 1/4 C water)
  • 2 T milk (or 1 t dry powdered milk and 2 T water)
  • potato FLAKES for coating
  • 1/4 C (1/2 stick of butter)
  1. preheat oven to 425 F
  2. mix egg and milk together
  3. spread 2 T of butter on a pan or casserole dish with at least a 1 inch lip.
  4. dip chicken in mixture then dredge in potato flakes and place in pan.
  5. bake for 25 minutes, flip chicken then bake 20-25 more minutes. (this is for bone in, about 15-20 per side for boneless skinless chicken breasts)
  6. sprinkle with salt and pepper as the pan comes out of the oven. 
  7. serves 4-6
Potatos (i never measure stuff for my potatoes.... sorry)
  • about 2 pounds of red potatoes cut into small bite size pieces
  • EVOO
  • salt and pepper
  • your choice of seasoning... we really enjoy rosemary.
  1. mix evoo and spices together
  2. toss over potatos
  3. cook at 425 for about an hour, till soft, tender, and crispy on top :) (hint on potatoes, you can shorten your cooking time by "steaming" the potatoes in the microwave for a little while to "pre-cook" the taters... unfortunately ours died tonight while making the corn :( 
this is the same bread recipe used here

This got  TWO thumbs up from everyone at the table, EVEN my picky eater... (he's behind the flowers) everyone's plates were completely clean when we finished.  This has kind of a chick filet texture to it.  I think i may try doing little nugget sized chicken pieces next time. :) Brad even said this a DEFINITE repeat! (yeah for food storage :)

The bread and chicken reicpes come from Crystal Godfrey from her website, and her book, I Can't Believe It's Food Storage. The potato recipe is another noel original (hehe it rhymes :)

Monday, April 4, 2011

Angel Food Cake and Custard

This is our absolute FAVORITE! we can't even eat the store bought stuff anymore!

Angel Food Cake
  • 1 ½ cup powdered sugar
  • 1 cup cake flour
  • 1 ½ c egg whites (about 12 eggs)
  • 1 ½ teaspoon cream of tartar
  • 1 cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla

  1. Oven @ 375
  2. Beat eggs and cream of tartar at high speed until foamy.
  3. Gradually add 1 cup sugar, 2 tablespoons at a time, scraping bowl often.
  4. Add salt, almond extract and vanilla.
  5. Mix flour and powdered sugar and add to the mixture.
  6. Fold until flour mixture disappears.
  7. Put into pan.
  8. Cut through with metal spatula.
  9. Bake for 30-35 minutes.
  10. Cool by placing upside down on top of a bottle with the bottle nose at the center of the back pan. Cool for 1 ½ hours. (we have a new angel food cake pan and it has little things on the outside of the pan so it just flips over to cool and then you pop out the center)
Custard for Angel food cake  (this is a single batch... I usually triple it since i have 12 egg yolks anyways)
  • 1 ½ cup whipping cream
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • 4 egg yolks
  • 2 teaspoons vanilla

  1. Bring cream to a boil and remove from heat.
  2. In a separte bowl mix sugar, cornstarch, vanilla and egg yolks.
  3. Gradually add cream.
  4. Cook over medium heat until custard can coat the back of a metal spoon (probably about 3-4 minutes)
  5.  Can be served over berries as well.

A classic that just can't be outdone! this is light and fluffy, and just plain delish! bet you can't stop at just one bite!

This came from my mother in law... she KNOWS yummy desserts!

Friday, April 1, 2011

Black Bean Chicken Nachos

(Good news is we have BOTH a camera AND a chord now... i'll update the posts with pictures as we make the meals again, bad news... i haven't taken any pictures lately) 
  • 1 bag of tortilla chips
  • 2-3 chicken breasts frozen or thawed sliced/cut into bite size pieces
  • EVOO (extra virgin olive oil... or whatever you like to add to your pan to cook up your chicken)
  • 1 can of black beans
  • taco seasoning
  • shredded Monterey jack cheddar cheese
  • taco/nacho toppings that your family enjoys
  1. pre-heat oven to 375
  2. in a frying pan, add oil and warm for a few minutes.
  3. add chicken to pan and sprinkle with some taco seasoning and cook till done
  4. while chicken is cooking, line a big cookie sheet with foil and place a good layer of taco chips
  5. in a bowl, mix cheese with more taco seasoning and sprinkle on top of chips... good and thick!
  6. drain and rinse beans really well (once there are no bubbles when rinsed with water, all those fun gas bubbles will be no problem:)
  7. sprinkle beans over cheese
  8. once chicken is done, layer over the beans and add a little more cheese
  9. put in the oven until cheese is melted... about 5-10 minutes.
  10. to serve, put pan in middle of the table (careful for little fingers... it's still hot!) with choice of toppings and let everyone dish up on their plates! mmmm. soo good fresh out of the oven, AND easy clean up, just wrap up with the foil, and then pretty tasty as leftovers too! just unwrap and place back in the oven. :)
This is ALWAYS a big hit in our family, poor brad hadn't ever had them fresh out the oven till this last time, and despite that he still always enjoys them :)

This is a genuine original from yours truly :)