Mixer Cover

Hi everyone!  I hope you are all doing well, we are plugging along here at my house!

Recently my daughter asked me if I could make a cover for her KitchenAid mixer and I told her that I would have to look around for a pattern.  Well, I found this pattern HERE.  It didn't look to hard but it was time consuming as I had to quilt the material before I could make it.  This one in the picture is actually one I made for my daughter's friend, so by the time I was working on this one, I was an old pro at it, NOT!!  No, really it's not hard to do at all.  After I bought this pattern, naturally I found a free one online, isn't that the way it seems to go.  My daughter took her cover with her before I got a chance to take a picture of it.  Now she wants a blender cover to match her mixer cover.  Oh, that little round thing on the from it suppose to be a rosette, but I'm not sure she will want it on there, I just have it pinned on, so she can easily remove it too.

Well, this is all I have to share for now, see you later!    Mary

Happy Easter

Hope you all have a wonderful day!  Mary

Baked "Fried" Chicken

Hi everyone!  I hope you are all doing well.  I've been busy around here, so sorry for not posting or sharing lately.  I've been "busy" finding new recipes over on Pinterest to "pin" and try, this is one of those recipes.  Hubby just raved on about this chicken and and it's good!

Now it does call for buttermilk but you can use just plain milk and I also baked my tenderloins for 15 minutes on each side instead of 20 and it was good but not dried out.  It's not a very hard recipe to make and my clean up went really fast too.  I put two small potatoes in the oven while I was mixing everything up and they were ready at the same time the chicken was too.  Now when you get ready to turn your chicken, don't use tongs to turn it (crust will fall off), us a thin metal spatula to turn with and also to serve with too.

Well this is my recipe for today, I hope you enjoy it as much as we did!    Mary

Ingredients

• 6 boneless, skinless chicken breast tenderloin
• 1 cup all-purpose flour
• ½ teaspoon salt
• 1 tablespoon seasoned salt (I use Lawry’s Seasoned Salt)
• ¾ teaspoon pepper
• 2 teaspoon paprika
• ½ stick butter (or ¼ cup)
• Buttermilk
• 1 gallon-size Ziploc bag (optional)

Instructions

1. Place thawed chicken breasts in a bowl of buttermilk and let soak 20-30 minutes.
2. Meanwhile, preheat oven to 400 degrees Fahrenheit.
3. Combine and mix thoroughly flour, salt, Season All, pepper, and Paprika in a gallon-size Ziploc bag or bowl.
4. Cut ½ stick of butter into a few pieces and place in a 9- x 13-inch pan. Melt butter in preheated oven.
5. Spread melted butter around the bottom of the pan. Lightly spray the pan with cooking spray, if needed, to make sure that there are no dry spots.
6. Shake excess milk off of chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated.
7. Place each piece of chicken in the preheated pan
8. Bake for 20 minutes. Turn each piece of chicken over and continue baking for 20 more minutes, or until cooked through.

HERE is the original recipe

{Printer Friendly Version}

Crockpot Taco Soup

Hi everyone!  I wanted to share this yummy crock pot soup with all of you.  Basically what it is an open can and dump soup, except for browning your hamburger and onion together.  Now if you don't want to make it in the crock pot, you can always make it on the stove top too, I like the crock pot the best because you can make it in the morning and know dinner is ready in the evening.  I always serve mine with sour cream, shredded Cheddar Cheese and Tostito chips, we like the scoop ones.

It makes a whole crock-pot full of soup, so make sure you have plenty of help to eat it, serves 8.

Crock-Pot Taco Soup

1 pound lean ground beef

1/2 small onion, chopped

1 - 16 oz. can chili beans, with liquid

1 - 15 oz. can kidney beans, with liquid

1 - 15 oz. can whole kernel corn, with liquid

1 - 8 oz. can tomato sauce

2 cups water

2 - 14.5 oz. cans diced tomatoes

1 - 4 oz. can diced green chile pepper

1 - 1.25 oz. package taco seasoning mix

In a medium skillet, cook the ground beef until browned, over medium high heat. Drain, and set aside. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in the crock-pot. Mixing well to blend. Cook on LOW setting for 8 hours.

I like to serve mine with sour cream, shredded cheddar cheese and tortilla chips. If you want it spicer, replace one can of diced tomatoes with 1 can of Ro-tel tomatoes.

{Printer Friendly Version}

I found this recipe on Allrecipes.com

Hope you enjoy it.......Mary

Crock Pot Potato Soup

Hi everyone, I hope you haven't given up on me, I'm still here, just busy!

Today I want to share with you a recipe that I found over on Pinterest, boy is this ever good and very easy to make too.  Now I don't have step by step pictures, but basically your just dump everything into your Crock Pot and go.  

Now when I made this, I did put the chicken broth and cream of chicken soup in first and stirred it really well to incorporate the two ingredients together, then I added the rest of the ingredients, except the cream cheese and let it cook on Low for 5 hours.  So now on to the recipe.

Crock Pot Potato Soup

Ingredients

1 bag frozen hash browns (I used the Southern diced/cubed)
2 (14 oz) cans chicken broth
1 can cream of chicken soup (or your own homemade version)
1/2 c chopped onion (you can used dried onion flakes)
1/2 tsp black pepper
8 oz block of cream cheese, softened

Directions

Add all ingredients except the cream cheese to your crockpot and cook on low for 5 hours. Stir in cream cheese, cook an additional 30 minutes, stirring occasionally. Garnish with shredded cheese or bacon bits, or both!

{Printer Friendly Version}

Well there you have it an easy dinner, must have been good, hubby had two bowls of it!   Thanks for stopping in, Mary.

Chattanooga Chew Chews

Good day to all of you!  Sorry I've been MIA for awhile, but I was busy with getting ready for Christmas and there wasn't always time to grab the camera and take step by step pictures of the recipes. I do want to share a few with you now, maybe you can use them for a New Year's party.  I've got my stuff all ready for my annual New Year's day meal of Black eyed peas!

I got this recipe back in 2008 and everyone seems to really like these bars.  I usually double the recipe and make them in a 9" x 13" pan.

Chattanooga Chew Chews

Crust:
4 Tablespoons softened butter
1/2 cup light brown sugar, packed
1 cup all-purpose flour
1/2 cup chopped pecans (sprinkle on top of the crust)

Topping:
1/2 cup (8 Tablespoons) butter
6 Tablespoons brown sugar
1 cup semi-sweet chocolate chips, or less

Preheat oven to 350 degrees.  Line a 8 inch square pan with parchment paper.  Or don't line it with anything.  The bottom isn't that sticky but the sides are, so you'll have to pry them a bit if you don't.

Prepare the crust.  In a mixing bowl, stir together the softened butter and brown sugar until well blended.  Stir in the flour. Mixture will be very dry and border on sand-like.  Pour it into the prepared pan and press down as much as possible.  Sprinkle the pecans over top.  Set aside for now.

Prepare the topping.  Place the butter in a small saucepan and heat over medium heat; when butter is mostly melted, stir in the brown sugar.  Continue heating until mixture begins to boil, boiling for 1 minute, stirring constantly.  Pour the hot mixture over the crust.

Bake for 20 minutes.  Remove from the oven and sprinkle the chocolate chips over top.  Let the chips sit for a few minutes to melt, then gently spread the with a spatula to coat.

Allow the bars to cool for at least 5 hours.  If you want to speed things up, let then cool for about 30 minutes at room temperature, then put then in the refrigerator for another 30 minutes to allow the chocolate to set.  When chocolate is firm but still soft, cut into bars.

I cut these on the small size because they are rich.

{Printer Friendly Version}

Well I hope you had a wonderful Christmas, we did, but now on to the New Year!   Mary

Merry Christmas

I just wanted to share this cute picture with you that I found on the internet.

Merry Christmas!!!

I hope that you day is one filled with lots of love and laughter and hope you have a Blessed day with whomever you choose to share it with!

Mary

Happy Thanksgiving

I just wanted to take the time and say how thankful I'm for my followers!  I hope that you enjoy the recipes that I share and I do it for fun, so I hope you are having some fun along the way too!

Blessings to you and your love ones today, Mary

Sugar Coated Pecans

 Hi everyone, hope you are all ready for the big eating feast that is coming soon, I know I'm ready!!

Today I thought I would share a recipe with you that I found over on Allrecipes.com back in 2006.  The first time I made these, I knew that this recipe was a keeper.  In fact, one year I made some of these for a party and I had to hide them from my daughter, because she would have eaten the whole pound of pecans by herself!  See the pecans in the picture above?  Those are some of the BEST pecans that you can buy and sadly you can only get them only once a year.  They are packaged freshly picked by this company and I've only been able to get them when someone is having a fund raising event.  So if you ever see these at this time of the year, stock up on them!!

Preheat your oven to 250 degrees.  First you need to add your water and vanilla, then separate one egg, using only the white portion, give the dog the yolk, he will thank you for that!  Then measure out your sugar, cinnamon and salt.  Mix together the sugar, cinnamon and salt; then whip together the egg white and water until frothy.

 Now take your pecans and add them to your egg white mixture, tossing until all of the pecans are covered.

 Now add your cinnamon/sugar mixture, stirring until pecans are coated.

 Now spread out the pecans on a greased baking sheet or use a Silpat like I did.

 Put into your preheated oven, and bake for one hour, stirring every 15 minutes.

After the pecans are done, remove from oven and let cool.  DO NOT eat when they are hot/warm as they will not taste good at all.  Let them cool thoroughly before eating.  Store in an air tight container, or hide them all for yourself!

Seriously, these are so good, that it is hard to stop eating them.  My daughter calls them "crack"!

Sugar Coated Pecans

1 egg white
2 teaspoons water
1 teaspoon vanilla
1 pound shelled pecan halves
1 cup white sugar (can use Splenda)
3/4 teaspoon salt
1 teaspoon cinnamon

Preheat oven to 250 degrees.  Grease a 11" x 15" baking sheet with sides.  In a mixing bowl, whip together the egg white, vanilla and water; set aside.  In a smaller bowl, mix together sugar, salt and cinnamon.  Add pecans to egg white, stir to coat the pecans evenly.  Pour cinnamon/sugar mixture over the pecans, tossing to coat pecans evenly with mixture.  Spread the pecans on the prepared baking sheet.  Bake at 250 degrees for one hour, stirring every 15 minutes.  Cool.  Store in an air tight container.

{Printer Friendly Version}

These are so good, I hope you give them a try!    Mary

Veterans Day

I just wanted to take the time today to say Thank you to all of our veterans who have served our country!  THANK YOU!!