Nutella Fudge December 11, 2010

In a heavy pot, cook 1 1/2 sticks of butter, one 5 ounce can of evaporated milk, and 3 cups of sugar over medium high heat, stirring constantly.  Cook until it reaches softball stage.

Remove from heat and quickly stir in a 7 ounce jar of marshmallow cream, a 15 ounce jar of nutella, and about 2/3 c of chopped semisweet chocolate.  Stir until all is combined and pour into a lightly greased (or foil lined) 9×13 baking dish.  Allow it to cool completely then cut into small squares.

Makes a great holiday gift!

Ritzy Chicken September 1, 2010

1/2 c. Ritz cracker crumbs
2T flour
1/4 c. grated Parm
salt, pepper, garlic powder

1 egg
2 T butter, melted
splash of buttermilk

6-8 pieces of chicken

mix egg, butter, and milk in one shallow dish, and combine the dry ingredients in another. dip each piece of chicken in the wet then the dry. arrange coated chicken in a glass baking dish. bake in a 425* oven until outside is golden and juices run clear, about 45-50 minutes for drumsticks.

Fruity Baked Oatmeal August 31, 2010

(Adapted from a recipe on Tasty Kitchen)

Melt 3T butter in the bottom of small baking dish (such as 8″x8″ pan).  Arrange 1 1/2 cups of fruit on top (such as berries, sliced peaches, etc— I used three ripe nectarines.) Sprinkle with 2 T of brown sugar and a dusting of cinnamon.

In another bowl whisk together 1/2 cup skim milk, 1/2 cup honey, 2 eggs, and 1 t vanilla.  Then add these dry ingredients: 2 cups oats, 2 1/2 t baking powder, 1/2 t salt, 1 t cinnamon.  Stir well.    Pour this mixture over the fruit and smooth the top.

Sprinkle top with additional 2 T of brown sugar.  (Optional: add chopped nuts with the topping.)

Bake in a preheated 350degree oven for 45 minutes.

Citrus Herb Grill June 5, 2010

Marinade:
1/2 c Olive Oil
1/4 c Lemon Juice
2 T apple cider vinegar
2 cloves garlic, minced
Fresh Thyme
Fresh Oregano

Combine marinade ingredients is bowl. Add meat (3-4 pork chops, turkey cutlets, or boneless chicken breasts). Marinade an 2-6 hours in fridge.
Melt 1/2 c orange marmalade in microwave as grill warms.

Remove meat and discard marinade. Salt and pepper meat to taste, and place onto hot grill. Cook meat until properly done, brushing with the melted marmalade to glaze it as it cooks.

Peach Rosemary Chicken May 19, 2010

4 boneless, skinless chicken breasts

2 T butter or olive oil, divided

1 shallot, diced

1 can of peaches in extra light syrup

2-3 T white wine or chicken broth

1/4 c peach preserves

2 tsp cornstarch

Fresh rosemary

Saute the shallot in 1 T butter or oil until transluscent,  Salt and pepper the chicken then add it into the skillet and cook until juices run clear. Remove chicken.  Drain peaches, reserving the syrup.  To the syrup add the cornstarch, wine/broth, and preserves.  Melt remaining T of butter in skillet, scraping the bottom of the skillet, then add in the peach syrup mixture and rosemary.  Bring to a boil, stirring constantly for 2 minutes until thickened.  Add in peaches and chicken; heat through.  Serve over pasta or rice, garnished with additional rosemary.

Micah’s Favorite Cookies May 12, 2010

Ingredients

* 1/2 cup butter, softened

* 1/2 cup shortening

* 1 cup packed light brown sugar

* 1/2 cup white sugar

* 2 eggs

* 2 teaspoons vanilla extract

* 1 1/4 cups all-purpose flour

* 1/2 teaspoon baking soda

* 1 teaspoon salt

* 3 cups quick-cooking oats

* 1 cup semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F.

2. In a large bowl, cream together the butter, shortening, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.

3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Maple Cream Baked French Toast December 31, 2009

Ingredients

* 10 cups french bread cubes (cut into about 1-inch cubes, use stale bread)
* 1 (8 ounce) package cream cheese
* 1/4 cup sugar (or less- to taste)
* 8 large eggs, slightly beaten
* 1/4 cup orange juice
* 2 cups half-and-half cream (or use part milk, if desired)
* 1/2 cup maple syrup
* 2 teaspoons vanilla
* 1/2 tsp cinnamon
* cinnamon sugar

Directions

1.Place the bread cubes in a buttered 13 x 9-inch baking dish.
2.In a bowl beat the softened cream cheese with sugar at medium speed with an electric mixer until smooth and well combined.
3.Add in eggs one at a time mixing well after each addition.
4.Add in juice, half and half, maple syrup, cinnamon and vanilla; beat until well combined.
5.Pour the cream cheese mixture over the bread cubes in the baking dish, then gently toss the cubes so that they coat evenly with the egg mixture.
6. Sprinkle top with cinnamon-sugar
7. Cover and refrigerate overnight (or up to 24 hours).
8. Next morning set oven to 375°F.
9. Remove the dish from the fridge and let sit out at room temperature for 30 minutes.
10.Bake uncovered for about 45-50 minutes or until set and a golden brown color.
11.Serve with more maple syrup.