Found but not lost just filed away….

 

 

HI!!  Remember me?  I have been so busy and debating on whether or not to continue with this blog.  Today I am off work and updating my personal recipe book and while going through my photos/recipes and thought to myself  “Why not keep sharing?  I can do this at my own pace!”  So much like this recipe I was just filed away.  I actually printed this recipe back in 2012 and just got around to trying it for the first time January of this year.  I think what kept me from making this and refiling it to try later, is the fact that molasses isn’t something I always have on hand.  Can I just tell you I am SO GLAD I kept it.  This chicken is super good.  I made it again last night and the husband AGAIN stated, “this is really good, I really like this recipe”. Then as I looked over to my daughter to ask her, her thoughts I notice there was no need to ask.  My girl’s plate was already clean!  My son had his after getting home from baseball practice and again not a bite left.  I have to admit I was wishing there’d be some leftovers for me today, but no such luck.  You won’t find me complaining though!

Note:  When I got on the internet to find the link to share I discovered this gem is from Cooking Light Magazine!  Can we say bonus?

 

LEMON GARLIC CHICKEN THIGHS

 

Ingredients:

1/4 cup fresh lemon juice

2 tablespoons molasses

2 teaspoons Worcestershire sauce

4 garlic cloves, chopped

8 boneless skinless chicken thighs (about 2 pounds)

1/4 teaspoon salt

1/4 teaspoon black pepper

 

Image

 

Directions:

Combine first 4 ingredients in a  baking dish; add chicken turning to coat. Cover and marinate in refrigerator,  turning occasionally. (I marinate it during the day while I’m at work) Preheat oven to 425°.  Sprinkle with salt and pepper. Bake at 425° for 20 minutes; baste chicken with marinade. Bake an additional 20 minutes or until chicken is done.

 

** These thighs cook quick mine cooked in 30 mins.**

 

http://www.myrecipes.com/recipe/lemon-garlic-chicken-thighs-10000000640823/

 

 

Linking with:  http://www.chef-in-training.com/2014/03/tuesday-talent-show-124/?utm_source=rss&utm_medium=rss&utm_campaign=tuesday-talent-show-124

 http://www.thecountrycook.net/2014/03/weekend-potluck-110.html

 

Andrea’s Answer To maybe a little luck for the New Year?

I have been looking for a recipe the last few years with black eyed peas and ironically have had no luck .  But this year, this year I finally got it right!  I was searching Google and Pinterest when I came across Quick Hoppin’ John Soup on allrecipes.com.  It was a hit!! Even my daughter who is not a soup eater ate some.  My son?  He had two bowls.   I made it without the pork sausage because someone used it for breakfast that morning! I won’t complain though because my husband usually always makes breakfast on the weekends and it’s nice to get a break from doing all the cooking.   I also only used one can of tomatoes because I’m the only one who really loves tomatoes in this house and in my opinion one was definitely enough.

Image

Quick Hoppin’ John Soup

1 pound sage pork sausage
1 (6 ounce) package uncooked long grain
and wild rice mix, with seasoning packet
2 (15 ounce) cans black-eyed peas,
drained
2 (14.5 ounce) cans diced tomatoes, with
liquid
2 (14 ounce) cans chicken broth
2 cups water
salt to taste
Crumble sausage into a skillet over medium heat and cook until evenly brown.  In a large pot, mix the cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt.
Give it a try and tell me what you think!  Happy New Year!
Andrea
 I am linking up with  Tatertots and Jello     http://tatertotsandjello.com/2014/01/link-party-palooza.html

Andrea’s answer to Christmas in my home.

I put up a lot of trees in my house, all sizes and colors.  This year with Thanksgiving and Christmas so close I decided to just do a few.  A few as in three, well four, I ended up doing an “experiment” with the basement tree.

Come share in Christmas in my house.  First the family room tree or what we lovingly call either the country tree or santa tree.  This used to be the basement tree but I didn’t get to enjoy it down in the man cave so we moved it upstairs last year and I think this is where it should stay.

Image

Image

Image

Image

Image

The dining room tree or “the snow tree”

Image

ImageImage

Image

Foyer tree.

Image

Can you tell I love Santas?

Image

Image

I searched everywhere for the Santa with the Christ child.  I found this, one of my most favorite Christmas decorations I own, in Smithville, NJ.  If you are ever near Atlantic City NJ make the short drive to Smithville it’s a charming town with awesome shoppes and an amazing Sunday brunch buffet at the Inn.

Lastly the basement tree and my mini santa tree.  This is just a small peak at the basement tree.  It used to be a 9 foot tree.  I don’t like ladders and I was tired of going up and down to decorate this tree.  I actually have two, the other is still in the bag it won’t be put up this year.  I took out the bottom portion of the tree and just used the top and the middle and it gave me the perfect little tree for the basement.  I threw it up quickly and wanted to try the mesh ribbon my mother in law purchased for me last year.  The verdict is still out on the mesh.  Not sure I have the touch for that!

Image

(Excuse the cords and weights it is in the man cave…..)

The mini Santa tree….

Image

Thanks for taking a peak into my little piece of Christmas!

Merry Christmas to you and yours,

Andrea

Linking up at :

http://betweennapsontheporch.net/decorating-the-porch-for-christmas-2/

http://www.savvysouthernstyle.net/2013/12/wow-us-wednesdays-148.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+SavvySouthernStyle+%28Savvy+Southern+Style%29

http://linda-coastalcharm.blogspot.com/2013/12/nifty-thrifty-tuesday-no191.html

http://www.jenniferrizzo.com/2013/12/show-us-your-holiday-home-linky-party.html

 

Andrea’s answer to the best snickerdoodle cookie recipe!

I am an addict.  There I said it. I am addicted to those little recipe magazines that you find in the check out aisle at the grocery store.  You know what I’m talking about right?  Well I have drawers full of them and that my friends in this little gem is where I found the best snickerdoodle cookie recipe.

Image

As you can see by the post it flags sticking out from all sides I have made quite a few cookies from this book and there are plenty of dog-eared pages as well.  But, the most requested and loved has to be the Holiday Snickerdoodles.  I actually make these year round  but they are a MUST at Christmas time.

Image

(time to get a better picture…..)

Holiday Snickerdoodles

2 tablespoons each decors red and green sugar
1 tablespoon ground cinnamon ( I use a little more we like cinnamon!)
1 1/2 cups sugar
1/2 cup shortening
1/2 cup butter or margarine, softened
2 eggs
2 3/4 cups Gold Medal® all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
  1. Heat oven to 400ºF. In small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon; set aside. In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon; set aside.
  2. In large bowl, beat sugar, shortening, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
  3. Shape dough into 3/4-inch balls. Roll in sugar-cinnamon mixtures. Place about 2 inches apart on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until centers are almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Makes 6 dozen cookies (perfect for a cookie exchange!)
** Of course you can use whatever color decors sugar you prefer.  As I said I make these year round so I use the sugars that are out for that holiday we are currently celebrating!
*** Also I alter the cook time on these cookies, some prefer them on the crisper side and some like them chewy.  The pic above I had cooked them on the longer side of the scale suggested.
Linking with :
http://www.bunsinmyoven.com/   What’s Cooking Wednesday

Andrea’s Answer To , “Mom, is that what I think it is in the crockpot?”

“If you’re wondering if it’s White Chicken Chili, then YES!”  My son lovessssss this recipe.  He’d probably eat this once a week if he could.

In my household we think this is the best White Chicken Chili, hands down.  I’ve made this both on the stove and in the crockpot and it tastes amazing either way!  Lately though I’ve done it in the crockpot because it’s just so much easier to walk in the door on a weeknight to your meal ready for you.   Mel’s Kitchen Café, my family and I are sending you a great big cyber hug for this White Chicken Chili, the search is over we have found the best.

http://www.melskitchencafe.com/2008/09/creamy-white-chili.html/comment-page-2#comments

Image

WHITE CHICKEN CHILI

FROM:  Mel’s Kitchen Cafe

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes

1 medium onion, chopped

1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced

1 tablespoon oil

2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained

1 can (14 1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup whipping cream

Fresh cilantro, for garnish (optional)

DIRECTIONS

In a large saucepan, sauté chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately.

**Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chilies and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through.

* We love to eat ours with Tositos Scoops http://www.fritolay.com/our-snacks/tostitos-scoops-chips.html and I add another dollop of sour cream on top.

Linking up to :http://www.bunsinmyoven.com/

Linking up to http://www.jamhands.net/

 

Andrea’s answer to, “You’re gonna make pumpkin bars for Thanksgiving right?”

Of course I am!  Don’t I every single year?

I can’t find the actual page that I ripped out of the Woman’s World Magazine with the recipe on it, so I don’t know the actual year I found this recipe.  I have googled it many times but it never seems to pop up on the internet anywhere.  I had luckily made an extra copy when I made a copy for a friend a few years back as well as typing it up for my personal recipe binder.

bars1

This recipe is requested often by friends and family.   When I’d get together with my girlfriends they’d start requesting these bars as soon as the fall season rolled around.   I did see Paula Deen make these bars awhile back on her show on Paula’s Home Cooking, there was only a slight variation in some measurements but the ingredients were all the same.

bars

 

Pumpkin Bars

 

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

1 can (16 oz) pumpkin pie filling

1  2/3 cups sugar

1 cup oil, preferably canola

4 eggs

Frosting

1/2 cup butter, room temperature

1 package 3 ounces cream cheese, room temperature

1 teaspoon vanilla extract

2 cups confectioners’ sugar

Cake:

Preheat oven to 350 degrees.  Butter and 15″x10″ jelly roll pan.  Combine first 5 ingredients.  In bowl with mixer at low-speed beat pumpkin, sugar, oil, and eggs until combined.  Beat in flour mixture until just combined.  Spread in pan.  Bake 25-30 minutes or until toothpick inserted into center comes out clean.  Cool completely in pan 45 minutes.

Frosting:

In bowl with mixer at medium speed beat butter, cream cheese and vanilla until combined.  Beat in confectioners’ sugar until smooth.  Spread over cake; cut into bars.

 

** Lately I have been cheating when it comes to the frosting.  I started using Duncan Hines Creamy Home-style Cream Cheese Frosting.  This stuff is gooooood!  It really tastes homemade.  When no one complained it sorta just became a “habit” to use this shortcut.

 

dh

 

Here’s Paula’s if you want to check hers out.

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-bars-recipe/index.html

Andrea’s answer to “What would be your second choice for your favorite Pinterest recipe?”

It would have to be Mommy’s Kitchen’s  “Chicken Pot Pie”.  Trust me I have tried many chicken pot pie recipes over the years and I hit the jackpot when I found this one on pinterest.    I’ve not yet tried the recipe for her crust., someday…..  but for right now the Pillsbury pie crusts do just fine.   I think next week I may try to use some leftover turkey in place of chicken.    It’s not like it would be frowned upon in this house having Pot Pie twice in a matter of a week or so.

potpie

Chicken Pot Pie With Cream Cheese Pie Crust
From: Mommy’s Kitchen
Pie Crust: 
1-2/3 cups all-purpose flour
2 teaspoons celery seed, optional

 1- 8 oz. package cream cheese, cold

1/3 cup  butter, cold
1/4 teaspoon salt

Filling:
1 whole chicken, pulled from bone and cut into pieces
1/3 – cup butter
1/3 –  cup all-purpose flour
2 – teaspoons minced garlic
1/2 – teaspoon salt
dash of pepper
1-1/2 cup warm water
2/3 – cup milk
3 – chicken bouillon cubes

1 – cup frozen mixed veggies

3 – individual sized tin pie bowls
For the crust combine the flour, cream cheese, and butter in a bowl. Cut in the cold cream cheese and butter until you have a crumbly mixture. Then starting working it with your hands, kneading until you have a ball of dough:

On a floured surface, roll out the dough in to a flat square. Take one of your tin bowls and trace and cut an overlapped piece of dough. Place it into the bowl and softly press it into the corners: You will get three servings out of this recipe.
Roll out a total of 6 squares for 3 bottom crust and 3 top crusts. Or you will get one large pot pie like mine.
Filling:
To make the filling in a large saucepan, melt the butter. Stir in the flour, garlic, and spices till blended.   Slowly stir in the warm water, bouillon cubes, and milk. Slowly bring a soft boil and stir constantly for about 2 minutes or until thickened. Remove from heat and add the frozen vegetables and the chicken.  Fill the pie shells, put the tops of the crusts over this and seal the edges. You can use a fork to make a fluted edge. Make a criss cross slit in the center: Bake at 425 degrees for about 20 minutes, or until the crust is golden brown.
Serve over mashed potatoes or right out of the bowl. If making one large pot pie bake about 30-40 minutes. Watch it carefully so it doesn’t get to brown on top. If it browns too quickly cover it with foil sprayed with non stick spray.

A big thank to Mommy’s Kitchen from this Mommy’s kitchen.  The search for the perfect pot pie is officially over.

http://www.mommyskitchen.net/2009/08/comfort-food-chicken-pot-pie-with-cream.html