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Yummy Recipes

Santa’s Reindeer Chow

Santa’s Reindeer Chow



Ingredients

Reindeer Chow

  • 6 cups Rice or Corn Chex cereal
  • 1 cup milk chocolate chips
  • 1/2 cup peanut butter
  • 1 cup powdered sugar
  • 3 tablespoons unsweetened cocoa powder

Santa’s Goodies

  • 1 – 2 cups miniature marshmallows
  • 1 – 2 cups Whoppers
  • 1 -2 cups salted mini pretzels
  • 1 bag Red and Green M&M’s

Instructions

Raindeer Chow

  • Pour cereal in a large bowl and set aside.
  • Melt chocolate chips and peanut butter together either in the microwave or stove-top and stir until smooth.
  • Pour mixture over cereal and gently fold until coated.
  • In a small bowl, mix the powdered sugar and cocoa powder together, until mixed well.
  • Dump powdered sugar into a large plastic bag and add cereal mixture and shake until covered.
  • Pour onto a cookie sheet to let cool.

Santa’s Goodies

  • Mix in marshmallows, Whoppers, pretzels, M&M’s and enjoy!

Notes

Adjust goodies as you would like
Yummy Recipes

Monte Cristo Style Breakfast Casserole

Ingredients

4 large eggs
1 1/2 cups half & half, or fuller fat milk
1 1/2 tsp Dijon mustard
pinch of nutmeg
salt & pepper, to taste
6 cups slightly stale, cubed French bread
2 cups diced ham
1 1/2 cups shredded Swiss cheese
powdered sugar optional, for garnish
raspberry preserves, warmed until stirrable optional, for garnish
Instructions

Add the eggs, half and half, mustard, nutmeg, and salt & pepper to a large bowl. Whisk together until the mixture’s completely smooth.

Add the bread, stirring until all of the bread is well coated with egg.

Stir in the ham and half of the cheese until evenly incorporated.

Lightly spray an 8×8″ baking dish with non stick cooking spray. Pour the egg mixture out into the pan, evenly spreading it out. Sprinkle the remaining cheese evenly out over the dish.

Bake at 350 degrees for 40 minutes, or until golden brown on top and a butter knife inserted in the center comes out clean.

Let the casserole rest 2 minutes before slicing and plating. If using, sprinkle each slice lightly with sifted powdered sugar. Drizzle with the warm raspberry preserves, and serve immediately.
Recipe Notes

recipe adapted from Kraft

Yummy Recipes

The Best Potato Salad – Diana Kitchen

The Best Potato Salad

This isn’t my first potato salad recipe rodeo on this bloggity blog, but it’s for sure my favorite and dare I say, the best.

Okay, that might be a pretty bold statement, stating this potato salad as the best. I’ve shared several variations of potato salad here including the more complicated, throw everything in but the kitchen sink Stetson Chunky Potato Salad to my Roasted Potato Salad with Bacon Dressing to my Loaded Baked Potato Salad that has definitely risen in the ranks of favorites.

But I’ve yet to share the number one potato salad that worms its way into nearly every BBQ, picnic or just good old fashioned supper at my house, the one I’m proud as punch to share when I go to other’s homes as well.

It may be a bold statement to make but I think this potato salad recipe that was handed down from my grandma to my mom and then to me is definitely the best.

Ingredients

  • 6 medium white potatoes or Yukon golds, about 2½ to 3 pounds, quartered
  • 3 tablespoons white vinegar
  • 2 large celery stalks, diced
  • 6 green onions, diced
  • 5 hard boiled eggs, peeled
  • 1½ cups Miracle Whip or mayonnaise
  • 1 tablespoon yellow mustard
  • 1½ teaspoons celery seed
  • kosher salt and freshly ground black pepper
  • paprika for garnish

Instructions

  1. Bring potatoes to a boil in large pot of cold water that’s been liberally salted. Reduce the heat to medium high or a lightly rolling boil and cook for 10-15 minutes or until the potatoes are easily pierced with a pairing knife. Drain and let cool until just able to handle.
  2. Peel the skins from the potatoes and cut into large diced pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar and stir. Allow the potatoes to cool, about 15 minutes. Add the celery and green onions. Chop 4 of the hard boiled eggs and add to the potato mixture.
  3. In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Mix well into the potato mixture and season with more salt and pepper if needed. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.
Yummy Recipes

Thai grilled chicken (gai yang ไก่ย่าง)

Thai grilled chicken (gai yang ไก่ย่าง)


Ingredients you’ll need


2 whole chickens (mine were 1.8 kilos per chicken)
Bamboo sticks or skewers
Charcoal
Grill

For the marinade


4 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons palm sugar
1 tablespoon dark sweet soy sauce (substitute some Indonesian kecap manis)
8 tablespoons water
4 heads garlic (30 – 40 cloves)
2 stalks lemongrass
2.5 tablespoons black pepper corns
8 coriander roots (optional, but highly recommended if you can find them, you can also try the powder version – I’ve never tried it, but I think it would work)

Thai grilled chicken sauce

Keep in mind that for all these sauce ingredients, you may need to do some taste testing as you add ingredients – these are not exact amounts.
1.5 tablespoons toasted rice powder (recipe here)
1.5 tablespoons chili flakes
1 tablespoon sugar
3 tablespoons fish sauce
8 tablespoons tamarind watered down (about this amount, but you can add more or less depending on your taste)


Few sprigs of cilantro to garnish

Yummy Recipes

Reese’s Snack Mix

REESE’S SNACK MIX



INGREDIENTS:

  1. 1 Large Can Salted Peanuts
  2. 1 Large Bag Reese’s Pieces
  3. 2 Bags Mini Reese’s Peanut Butter Cups
  4. 1 Bag Mini Peanut Butter Filled Pretzels or Mini Pretzels
  5. 1/2 Bag Chocolate Chips
  6. 1/2 Bag Peanut Butter Chips

DIRECTIONS:

  1. Mix everything in a bowl and serve.
  2. All images and text ©Carrian Cheney for Oh Sweet Basil.
Yummy Recipes

Lemon-Ginger Chicken Thighs

Lemon-Ginger Chicken Thighs



Ingredients

  1. 1lemon
  2. 1tablespoon grated fresh ginger
  3. 1/2teaspoon salt
  4. 2tablespoons honey
  5. 1tablespoon reduced-sodium soy sauce
  6. 8chicken thighs with bone
  7. 2teaspoons vegetable oil
  8. Sliced green onions and lemon wedges (optional)


Directions

  1. Finely shred peel from lemon and juice lemon. In bowl combine the lemon peel, ginger and salt. In another bowl combine lemon juice, honey, soy sauce and 2 Tbsp. water.
  2. Rub lemon peel mixture under the skin of the chicken thighs. In 12-inch skillet, heat oil over medium-high heat. Place chicken, skin side down, in the hot oil. Cook 7 minutes or until well-browned; turn chicken and add lemon juice mixture. Reduce heat; cover and cook 14 to 18 minutes longer or until done (180 degrees F.).
  3. Transfer chicken to plates. Skim fat from pan juices, if desired. Drizzle chicken with some of the pan juices. Top with green onion and serve with lemon wedges.
Yummy Recipes

Sun-Dried Tomato, Spinach and Cheese Stuffed Chicken

Sun-Dried Tomato, Spinach and Cheese Stuffed Chicken




Ingredients

  1. 1 tbsp olive oil
  2. 8 oz (226g) medium free range organic chicken breasts — 3 pieces, boneless and skinless
  3. Salt and black pepper
  4. ½ cup sun-dried tomato — chopped (oil packed)
  5. 6 slices mozzarella cheese
  6. 1 cup spinach
  7. Get Ingredients


Instructions

  1. Preheat oven to 350F.
  2. Place the chicken breasts on a cutting board and cut a pocket into each chicken breast, but don’t cut all the way through.
  3. Season the chicken with salt and black pepper (inside and out).
  4. Stuff the chicken breast with chopped sun-dried tomato.
  5. Stuff the chicken breast with the cheese.
  6. Stuff the chicken breast with the spinach leaves.
  7. Using toothpicks, seal the stuffed chicken breast.
  8. In a cast iron skillet, add olive oil over high heat.


Add chicken and sear it for about 2 minutes just until the chicken gets golden brown.
Place the skillet in the oven and bake for 20 minutes or until the chicken is cooked through. Enjoy with spinach salad, rice, quinoa salad, or on its own.

Yummy Recipes

Lightened Up Chicken Parmesan Lasagna


  1. 2 teaspoons olive oil (I used extra virgin but use whatever brand/variety you like best)
  2. 3 cloves Garlic, minced
  3. 2 teaspoons Italian Seasoning
  4. 1/4 teaspoon Crushed Red Pepper Flakes, optional (but they give a nice kick!)
  5. 1 lb. Ground Chicken
  6. 1/4 teaspoon Salt
  7. 1/4 teaspoon Freshly Ground Black Pepper


For the Panko:
1 tablespoon Olive Oil
1/3 cup Whole Wheat Panko Bread Crumbs


For Lasagna:

  1. 12 Lasagna Noodles, boiled according to package
  2. 2 1/2 cups Ricotta Cheese (I used whole-milk here, but you may use skim)
  3. 1 large egg + 1 egg yolk, at room temperature
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon freshly ground black pepper
  6. 1 tablespoon fresh parsley, chopped
  7. 2 tablespoons fresh basil, chopped
  8. 3 1/2 cups Marinara Sauce, Store-bought or Homemade will work OK
  9. 2 cups shredded mozzarella cheese
  10. 1/4 cup Parmesan Cheese, finely grated


Garnish:
Fresh Basil and Parsley, chopped


Instructions

For the Ground Chicken:

  1. Heat the oil in a large skillet over medium-heat. Add the garlic, Italian seasoning, and crushed red pepper flakes (if using); saute for 2-3 minutes. Add in ground chicken, salt, and pepper and cook – breaking the meat up with a wooden spoon – until golden brown and cooked all the way through; 6-8 minutes. Transfer the chicken mixture to a clean plate; set aside. Return empty pan to the burner – you will use this again for the panko.

For the Panko:

  1. Heat the olive oil (in the same skillet you used for the chicken) over medium-high heat. Add in the panko bread crumbs and cook, stirring frequently, until crispy and golden. Remove from heat and transfer breadcrumbs to a small bowl; set aside.

For the Lasagna:

  1. Boil 12 lasagna noodles according to package directions. While they’re boiling, prepare the ricotta cheese.

For the Ricotta:

  1. In a large bowl, combine the ricotta, egg, egg yolk, salt, pepper, parsley, and basil; set aside.

Assembly:

 Preheat oven to 375 degrees (F). Spread a 1/4 of marinara sauce on the bottom of a 9×13 pan. Layer with 4 lasagna noodles, 1/3 of the chicken mixture, 1/4 cup of the marinara sauce, and 1/2 cup of the ricotta cheese, and a 1/4 cup of the mozzarella cheese. Repeat this two more times, topping the final layer of noodles with remaining meat, sauce, ricotta, mozzarella, panko bread crumbs, and finally, the Parmesan cheese, in that order. Cover the lasagna tightly with a piece of lightly oiled foil. Bake for 40 minutes, then remove the foil and bake uncovered for 15 more minutes. Allow the lasagna to rest for 10 minutes before cutting and serving. Garnish with fresh parsley and basil.

Yummy Recipes

Old Fashioned Southern Burned Caramel Cake

ẵ treẵsured fẵmily recipe from the ẵuthor, Lee St. John’s mother (from Georgiẵ).

For the cẵke

  1. 1 cup vegetẵble shortening
  2. 2 cups sugẵr
  3. 4 lẵrge eggs, room temperẵture
  4. 3 cups ẵll purpose flour
  5. 2 teẵspoons bẵking powder
  6. 1/4 teẵspoon sẵlt
  7. 1 cup whole milk, room temperẵture
  8. 2 teẵspoons vẵnillẵ extrẵctFor the frosting
  9. 4 1/2 cups sugẵr, divided
  10. 1/2 cup boiling wẵter
  11. 2 sticks mẵrgẵrine (1 cup)
  12. 1 cup whole milk
  13. 1 teẵspoon vẵnillẵ extrẵct

Instructions

Yummy Recipes

Creamy Parmesan Garlic Chicken Recipe

Creamy Parmesan Garlic Chicken Recipe

Ingedients

  1. 4 small-medium chicken breasts or 2 large halved
  2. salt and pepper to taste
  3. 2 tablespoons olive oil
  4. 3-4 cloves garlic minced
  5. 1 cup light cream or half & half, or heavy cream
  6. 1 tablespoons Italian seasoning or oregano
  7. 1/2 cup parmesan cheese grated
  8. 1 cup spinach chopped (optional)

Instructions

  1. Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. Add chicken to the pan and cook for 5-6 minute per side or until the outside is golden and the chicken is cooked through (cooking times will vary depending on the thickness of the chicken breasts).
  2. Visit Creamy Parmesan Garlic Chicken @ gimmedelicious.com for full instructions.