First of all, HAPPY BIRTHDAY, CHARLIE!!!!! I am making an awesome meal tonight with his favorite Blackberry Cheese Pie for dessert(seriously, you have to try this pie, SO good!) I can't wait until he gets home so we can eat it and it's super great for these crazy hot days! :o) Sarah has some yummy looking pictures here. (We use frozen blackberries, they are cheaper!)
For those of you who don't already know, we are having a BOY!!!! I will try to get the ultrasound picture up sometime this week but it may take a while. I am officially back on blogging break after this post! I had to break my blogging fast to tell you the great news and to wish my hubby Happy Birthday! :o)
So, Happy Birthday, Baby and Welcome to the family, Baby Drew! Can't wait to meet you!!!!
Love and Prayers to all of you,
Julie
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Wednesday, May 21, 2008
Tuesday, April 15, 2008
Crescent Roll Chicken
*Update: It was VERY good! I only had 1 can of crescent rolls so I made the entire recipe and had enough chicken mixture left to freeze for another half a batch! Plus, these are so filling, I could only eat about 1/2 of one and Claire & Lily shared a half. Plenty of leftovers to put in Charlie's lunch so it's economical, too! lol. I made it with cream of mushroom & white rice (all I had on hand) I probably would not use cream of chicken because cream of chicken just makes me nauseous. You can also eat these without the white rice and gravy. They are yummy with just the crescent rolls and filling! Anyway, all in all, a good and easy meal! Claire helped roll out the dough and spread the filling and roll them back up. I love any recipe that gets kids in the kitchen so I would give it 5 stars! Try it! :o)
Making this today for lunch for me & the girls! Sounds good,although really starchy but I am giving it a try anyway! I will let you know how it turns out! :o)
Crescent Roll Chicken
4-6 Chicken Breasts, boiled, cooled, chopped
8oz cream cheese, softened
1/4 c milk
4 Tbsp butter
salt and pepper to taste
little bit of garlic salt.
Mix all together, set aside.
2 Crescent roll cans (I use the butter and flaky ones)Roll out dough so 2 triangles form one rectangle, stretch and push seam together. Place a spoon full of the chicken mixture in the middle and bring four corners up around it and twist top to secure. If you want you can add some butter on top . Gravy is one can of cream of chicken or mushroom and I add milk and salt and pepper. Put Crescent roll chicken on top of a plate of rice and cover in gravy!
Just thought that I would share! Serving it with some broccoli & cauliflower! Yummy! :o)
Love,
Julie
Making this today for lunch for me & the girls! Sounds good,although really starchy but I am giving it a try anyway! I will let you know how it turns out! :o)
Crescent Roll Chicken
4-6 Chicken Breasts, boiled, cooled, chopped
8oz cream cheese, softened
1/4 c milk
4 Tbsp butter
salt and pepper to taste
little bit of garlic salt.
Mix all together, set aside.
2 Crescent roll cans (I use the butter and flaky ones)Roll out dough so 2 triangles form one rectangle, stretch and push seam together. Place a spoon full of the chicken mixture in the middle and bring four corners up around it and twist top to secure. If you want you can add some butter on top . Gravy is one can of cream of chicken or mushroom and I add milk and salt and pepper. Put Crescent roll chicken on top of a plate of rice and cover in gravy!
Just thought that I would share! Serving it with some broccoli & cauliflower! Yummy! :o)
Love,
Julie
Sunday, August 5, 2007
Moist Drumsticks (Slow Cooker Recipe)
3 lbs. skinless chicken drumsticks
1 can (8 oz) tomato sauce
1/2 cup soy sauce
1/4 cup packed brown sugar
1 tsp minced garlic
3 tbsp cornstarch
1/4 cup cold water
Place chicken in slow cooker (at least 5 qt). In a small bowl, combine the tomato sauce, soy sauce, brown sugar, and garlic; pour over chicken. Cover and cook on low for 5-6 hours or until chicken juices run clear.
Remove chicken and keep warm. Strain cooking juices. In a small saucepan, combine cornstarch and cold water until smooth. Stir in juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Makes 6 servings. (about 2 drumsticks each) we usually make more because we eat so much and we like to have leftovers!
Enjoy! (this is a really cheap meal!)
Julie
1 can (8 oz) tomato sauce
1/2 cup soy sauce
1/4 cup packed brown sugar
1 tsp minced garlic
3 tbsp cornstarch
1/4 cup cold water
Place chicken in slow cooker (at least 5 qt). In a small bowl, combine the tomato sauce, soy sauce, brown sugar, and garlic; pour over chicken. Cover and cook on low for 5-6 hours or until chicken juices run clear.
Remove chicken and keep warm. Strain cooking juices. In a small saucepan, combine cornstarch and cold water until smooth. Stir in juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Makes 6 servings. (about 2 drumsticks each) we usually make more because we eat so much and we like to have leftovers!
Enjoy! (this is a really cheap meal!)
Julie
Saturday, July 14, 2007
Granny Cake
1 c. butter
2 c. sugar
4 eggs
3 c. flour, sifted
3 tsp. baking powder
1/4 tsp. salt
1 c. sweet milk
1 tsp. vanilla
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each.
Sift together the flour, baking powder, and salt. Add the sifted dry ingredients to the batter alternately with the sweet milk, beating well after each addition. Blend in the vanilla.
Pour into a greased and floured tube pan. Bake in a moderate oven (350 degrees) for 1 hour or until the cake pulls away from the sides of the pan.
Leave plain or frost with Cooked Frosting. Serves 10-12.
Cooked Frosting:
2 egg whites, unbeaten
1 & 1/2 cups sugar
1/8 tsp. salt
1/3 c. water
1 tbsp. light corn syrup
1/2 tsp. vanilla
Combine all ingredients in the top of a double boiler, beat for 1 minute. Then place the mixture over boiling water and beat for 7 minutes. Remove from over the boiling water when the frosting stands in glossy peaks. Continue beating until the frosting is cool and thick enough to hold firm swirls. Makes enough to frost one cake.
Enjoy!
Julie
2 c. sugar
4 eggs
3 c. flour, sifted
3 tsp. baking powder
1/4 tsp. salt
1 c. sweet milk
1 tsp. vanilla
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each.
Sift together the flour, baking powder, and salt. Add the sifted dry ingredients to the batter alternately with the sweet milk, beating well after each addition. Blend in the vanilla.
Pour into a greased and floured tube pan. Bake in a moderate oven (350 degrees) for 1 hour or until the cake pulls away from the sides of the pan.
Leave plain or frost with Cooked Frosting. Serves 10-12.
Cooked Frosting:
2 egg whites, unbeaten
1 & 1/2 cups sugar
1/8 tsp. salt
1/3 c. water
1 tbsp. light corn syrup
1/2 tsp. vanilla
Combine all ingredients in the top of a double boiler, beat for 1 minute. Then place the mixture over boiling water and beat for 7 minutes. Remove from over the boiling water when the frosting stands in glossy peaks. Continue beating until the frosting is cool and thick enough to hold firm swirls. Makes enough to frost one cake.
Enjoy!
Julie
Banana Pudding (Yum-Yum!)
I am feeling a little bit nostalgic of my growing up years so in honor of my Granny Ferguson & my Mamaw Treat I am posting two outstanding recipes for desserts they served often. No counting carbs in those days.
Old Fashioned Banana Pudding (no instant or cook and serve mixes here, please)!
4 Tbsp. flour
Dash salt
2 c. milk
1/2 stick butter (no substitutes!)
1 c. sugar
3 eggs, lightly beaten
1 tsp. vanilla
1 Box Nilla wafers
Sift together flour, sugar, and salt. Combine eggs and milk. Whisk egg mixture into flour mixture until completely smooth. Cook in heavy saucepan over medium heat, stirring constantly until thick. Add vanilla, butter and bananas. Line a large deep dish with wafers. Pour in half of pudding mixture. Layer with wafers, then add the rest of the pudding. Top with a few crushed wafers. Best when served hot. Refrigerate leftovers. (There won't be many) *You can also serve with homemade whipped cream (no cool whip!) on top after it cools. This is really yummy, as well!
Enjoy!
Julie
Old Fashioned Banana Pudding (no instant or cook and serve mixes here, please)!
4 Tbsp. flour
Dash salt
2 c. milk
1/2 stick butter (no substitutes!)
1 c. sugar
3 eggs, lightly beaten
1 tsp. vanilla
1 Box Nilla wafers
Sift together flour, sugar, and salt. Combine eggs and milk. Whisk egg mixture into flour mixture until completely smooth. Cook in heavy saucepan over medium heat, stirring constantly until thick. Add vanilla, butter and bananas. Line a large deep dish with wafers. Pour in half of pudding mixture. Layer with wafers, then add the rest of the pudding. Top with a few crushed wafers. Best when served hot. Refrigerate leftovers. (There won't be many) *You can also serve with homemade whipped cream (no cool whip!) on top after it cools. This is really yummy, as well!
Enjoy!
Julie
Thursday, July 5, 2007
Claire loves church! (and Cheesecake)
Today we were driving by our church to dump trash in my car at the dumpsters down the street. Claire all of a sudden unbuckles her car seat and starts crying. I said " Baby, what's wrong, why are you crying?" She points back at the church and says "Tata(Michayla)". I said "Do you want to go to church ?" She said "Uh-huh" ( I know I shouldn't encourage it, but if you could hear her say Uh-huh, it is just so darn cute!) I said" Baby, we can't go there today, Michayla's not there, Do you like church?" She shakes her head and says, you guessed it, "Uh-huh"! Then she says Kylie, Laina, Rosie, Casey, Crissa and a whole bunch of something I'm sure was very important!
I just thought this was so adorable and I had to share it! Now, a recipe for the most AMAZING cheesecake in the world!(made this for the 4th, just for me and Charlie and Claire). Yes, we will eat the whole thing. By the way, if you are afraid to make this, I will bop you upside your head, the only thing that can go wrong is that it can crack. Big deal if it does, put some cherry, blueberry, whatever topping on it and no one WILL EVER KNOW! It's not like you are running a bakery or something!
Classic New York Cheesecake
*2 cups graham cracker crumbs
*1/2 cup (a stick of butter), melted
* 2 tbs. sugar or splenda
*4 8 oz. pkgs. cream cheese, softened
* 1 1/2 c. sugar
* 3/4 c. milk
* 4 eggs
* 1 c. sour cream
* 1 tbs. vanilla
* 1/4 c. all purpose flour
Bring all ing. to room temp. This prevents the batter from being lumpy. Which means a lumpy cake. Preheat oven to 350. Grease 9 in. springform pan. Mix crumbs and butter, press into pan. Mix cream cheese & sugar until smooth. BLend in milk, then mix in eggs, one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, flour, until smooth. Pour filling into crust. Fill small pan with hot water. Place on bottom rack. Place cheesecake on top rack in oven. Bake for 1 hr. Turn the oven off, and let cake cool in oven with the door closed for 2 hours. Remove, wrap in plastic wrap, place in refrigerator for 2 hours or more until set. Remove from springform pan. Place pie filling on top. Eat and ENJOY!!!!
I just thought this was so adorable and I had to share it! Now, a recipe for the most AMAZING cheesecake in the world!(made this for the 4th, just for me and Charlie and Claire). Yes, we will eat the whole thing. By the way, if you are afraid to make this, I will bop you upside your head, the only thing that can go wrong is that it can crack. Big deal if it does, put some cherry, blueberry, whatever topping on it and no one WILL EVER KNOW! It's not like you are running a bakery or something!
Classic New York Cheesecake
*2 cups graham cracker crumbs
*1/2 cup (a stick of butter), melted
* 2 tbs. sugar or splenda
*4 8 oz. pkgs. cream cheese, softened
* 1 1/2 c. sugar
* 3/4 c. milk
* 4 eggs
* 1 c. sour cream
* 1 tbs. vanilla
* 1/4 c. all purpose flour
Bring all ing. to room temp. This prevents the batter from being lumpy. Which means a lumpy cake. Preheat oven to 350. Grease 9 in. springform pan. Mix crumbs and butter, press into pan. Mix cream cheese & sugar until smooth. BLend in milk, then mix in eggs, one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, flour, until smooth. Pour filling into crust. Fill small pan with hot water. Place on bottom rack. Place cheesecake on top rack in oven. Bake for 1 hr. Turn the oven off, and let cake cool in oven with the door closed for 2 hours. Remove, wrap in plastic wrap, place in refrigerator for 2 hours or more until set. Remove from springform pan. Place pie filling on top. Eat and ENJOY!!!!
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