Garlic Lime Chicken

A sauce of fresh lime juice, honey, and garlic is the finishing touch to these deliciously seasoned chicken breasts.

Two limes are pictured, but only one is needed.

Garlic Lime Chicken

1/8 tsp. cayenne pepper
1/2 tsp. onion powder
1/2 tsp. dried thyme
1/4 tsp. paprika
1/8 tsp. black pepper
1/2 tsp. salt
4 boneless, skinless chicken breasts
2 tsp. canola oil, divided
1/2 tsp. minced jarred garlic
Juice of 1 lime (2 tbsp. of juice)
1/3 cup chicken broth
2 tsp. honey
1 1/2 tbsp. butter or margarine

In a very small bowl, mix together the spices (cayenne pepper through salt).  Wrap the chicken breasts in plastic wrap and place on a cutting board.  Gently pound each breast with a mallet to an even thickness (about 1/2 inch).  Sprinkle each side with the spice mixture.

Heat 1 tsp. of the oil in a large, nonstick skillet over medium heat.  (I use a 5 qt. saute pan and add an additional tsp. of oil.)  Add the chicken and cook for 5-10 minutes on each side until well browned and cooked through. Transfer to a plate and cover with foil to keep warm.

Reduce the heat to low, and add the other l tsp. of oil and the garlic to pan.  Cook for 30 seconds. Whisk in the lime juice, chicken broth, and honey, scraping up any browned bits.  Continue stirring with a whisk and cook for 1 minute.  Add the butter to the pan and whisk into the sauce until it is melted.  
   
Return the chicken to the pan and heat briefly while coating with the sauce.

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*Recipe adapted from kaycee1976.blogspot.com:  http://kaycee1976.blogspot.com/2012/06/garlic-lime-chicken.html

Carrot Cake

This moist, mildly spiced cake is speckled with carrots and pecans.  The generous layer of cream cheese frosting really sends it over the top.

 Carrot Cake

4 eggs, beaten
2 cups sugar
1 cup vegetable or canola oil
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups grated carrots
2/3 cup pecans
Cream Cheese Frosting (link below)

Preheat oven to 350 degrees.  In a large bowl (I use a 4 qt. bowl), mix together the eggs, sugar, and oil.  In another bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.  Add to first mixture and combine.  Add carrots and pecans; mix well.  Pour into a greased and floured (I use Baker's Joy) 9x13 baker.  Bake at 350 degrees until wooden pick inserted into center comes out clean, 35 to 45 minutes.  Cool and frost with cream cheese frosting.  Store cake in refrigerator.

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Cream Cheese Frosting:  https://easyaspiecanbe.blogspot.com/2018/03/cream-cheese-frosting.html

This recipe means a lot to me, because it is my mom's.  ♥

 

Cream Cheese Frosting

This decadent, amazingly easy cream cheese frosting is perfect for icing carrot cake, red velvet cake, pumpkin cake...any cake!

Pecans are optional.

Cream Cheese Frosting

1 (8 oz.) cream cheese, softened

1/2 cup (1 stick) butter, softened

1 tsp. vanilla

1 (1 lb.) box powdered sugar

Chopped pecans (opt.)

Cream together the cream cheese and butter with an electric mixer at medium speed.  Beat in the vanilla, and gradually beat in the powdered sugar.  After frosting cake, sprinkle with pecans if desired.  Store in refrigerator.

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Hot and Sour Soup

This hot and sour soup recipe is fantastic.  It's quick, easy to make, doesn't call for a lot of difficult-to-find ingredients, and the best part--easily rivals any hot and sour soup found at a restaurant.  I also include a link on how to make your own crispy Chinese noodles!

Kosher salt is shown, but table salt is fine to use.  You will only need half of a 16 oz. carton of tofu.

Hot and Sour Soup

This recipe for Hot and Sour Soup, along with a video showing how to make the soup, can be found on the The Gimme Some Oven website:  https://www.gimmesomeoven.com/hot-and-sour-soup-recipe/

Hot and Sour Soup 101:

*About an hour before the soup preparation, drain the water from the tofu.  Then wrap the tofu in several layers of paper towels and put a cutting board on top of it weighted down with a small bowl like a cereal bowl.  You want enough weight to express water from the tofu but not enough weight to crush it. Change paper towels after about 30 minutes.  After tofu has completely drained, cut it into 1/2-inch cubes.

*I use 1 1/4 tsp. chili garlic sauce and 1/2 cup rice vinegar.

*All of these ingredients can be found at Wal-Mart or other major grocery chains. Toasted sesame oil is a delicate oil and once opened, should be stored in the refrigerator.  http://www.stilltasty.com/fooditems/index/17807

Crispy Chinese Noodles:  http://easyaspiecanbe.blogspot.com/2018/02/crispy-chinese-noodles-and-tutorial.html

Click here to print!

Crispy Chinese Noodles and Tutorial

Crispy Chinese Noodles are the perfect topping for your Hot and Sour or Egg Drop Soup--and so easy to make at home!

A 16 oz. package of egg roll wraps is shown, but you will only use 6 sheets.

Crispy Chinese Noodles

The recipe for Crispy Chinese Noodles by vlogger Makenna Gott can be found on YouTube:  https://www.youtube.com/watch?v=4Id9zA7ef8s

Notes:  

*I will often fry a whole package of egg roll wraps and after they cool, freeze them for future batches of soup.  They will keep for quite a while in the freezer.

Crispy Chinese Noodles 101:

Using a pizza cutter, cut 6 egg roll wraps into strips:

Heat 1/2 inch of oil in a 10-inch skillet until oil reaches 350 degrees:

Fry 2-6 strips at a time turning once.  Strips will fry VERY quickly.  Remove strips from skillet just as they start to turn brown as they will finish browning after being removed:

Place on a plate lined with paper towels to absorb the oil.  Repeat until all strips are fried:

Serve with your favorite Chinese soup!

Ground Beef Taco Dip

The ample toppers on this meaty taco dip will satisfy the biggest appetite.  Olé!

Ground Beef Taco Dip

1 lb. lean ground beef 

3/4 cup water

2 envelopes 25% less sodium taco seasoning

1 (8 oz.) cream cheese (Neufchâtel cheese can be substituted), softened

1 (16 oz.) sour cream (light or regular)

2 cups shredded iceberg lettuce

1 cup shredded cheddar cheese

1 (10.5 oz.) Cherubs salad tomatoes, chopped (3 medium tomatoes can be substituted)

1 (2-1/4 oz.) can sliced ripe olives, drained

In a large skillet, brown the ground beef over medium heat; drain.  Add water and one envelope taco seasoning; cook until it becomes more concentrated.  Turn off the burner.  With an electric mixer, beat cream cheese until fluffy.  Beat in sour cream, and then beat in the remaining envelope of taco seasoning; blend well.  Spread cream cheese mixture in a 3 qt. dish, add ground beef evenly over cream cheese layer, and then top with lettuce, cheese, tomatoes, and olives.

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Honey Oatmeal Bread

Honey Oatmeal Bread is my favorite homemade bread.  The slightly sweet taste combined with its rustic look makes it perfect to serve with many meals.

Honey Oatmeal Bread

1 cup water (between 70-80 degrees F)

1 tbsp. vegetable or canola oil

1/4 cup honey

1 tsp. salt

2 1/3 cups bread flour

1/2 cup old-fashioned (rolled) oats

1 rounded tsp. active dry yeast

1.  In bread machine pan, place all ingredients in order suggested by manufacturer.   

2.  Select Basic or White Bread Cycle, 1-pound setting, and medium or dark crust setting.  (I use dark.)

3.  Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).  

4.  Remove immediately from baking pan when done and let cool 15 minutes before slicing.

Click here for printable format

New to making bread in a bread machine?  I have a tutorial that will teach you everything you need to know!  Click here for Bread Machine 101

Spicy Bean and Beef Pie

Spicy Bean and Beef Pie was a keeper the very first time I made it.  Words can't describe how good it is!  Bean with bacon soup is the key ingredient to give it a special flavor that one can't quite put a finger on.  Three words--just make it.♥

Spicy Bean and Beef Pie

Taste of Home has amazing recipes, and one of them is the Spicy Bean and Beef Pie recipe found here:  http://www.tasteofhome.com/recipes/spicy-bean-and-beef-pie

Notes:

*Make sure you use picante sauce and not salsa. They are similar, but picante is cooked and generally spicier. Picante is available in different heat levels: extra-mild, mild, medium, and hot. I buy the Pace brand in mild. 

*I use refrigerated pie crusts instead of making my own for this recipe.

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Mustard Sauce for ham

Take your holiday ham to the next level by serving this sweet and tangy mustard sauce with it.  It's decadent enough to serve on special occasions but yet easy enough to make through the week to serve with chicken strips, too.

Mustard Sauce for ham

1/3 cup sugar

2 tbsp. dry mustard

3/4 tbsp. corn starch

2 egg yolks, beaten

1/3 cup vinegar

1 cup cream

In a small saucepan, whisk together the dry ingredients.  Whisk in the egg yolks, vinegar, and cream.  Whisking constantly, bring the mixture to a boil over medium heat until thickened.

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My family has been making this recipe for over 30 years.  We received it from family friend Maxine Whitten.

Chocolate Swirl Delight

Impressive, light, chocolaty, and easy...what more could you want in a Christmas dessert?

Chocolate Swirl Delight

Taste of Home has amazing recipes, and one of them is the Chocolate Swirl Delight recipe found here: https://www.tasteofhome.com/recipes/chocolate-swirl-delight 

Thanksgiving Dressing

Until this recipe, I never did really care for dressing.  Every recipe I tried was either too wet, too dry, too blah, or had too many seasonings.   Who would have thought that my favorite dressing would ultimately start with a box mix?

Hot water not shown.

 Thanksgiving Dressing

2 tbsp. butter
2 medium onions, finely chopped (about 1 heaping cup)
2 or 3 ribs celery, finely chopped
1/2 tsp. poultry seasoning
2 cups low-sodium chicken, vegetable, or turkey broth (about one 14.5 oz. can)
Hot water
2 (6 oz.) packages stove-top style seasoned stuffing mix 

Preheat oven to 325 degrees.   Over medium heat, melt butter in a large pot.  (I use an 8 qt. stock pot.)  Saute onions and celery until soft.  Turn off heat.  Stir in the poultry seasoning and the dry stuffing mixes.  Heat broth and set aside.  According to the directions on the stuffing mix, add enough hot water to the broth to make up the required liquid needed.  (Two boxes of Stove Top brand require 3 cups of water, so I add 1 cup of hot water to the 2 cups of broth.)  Pour the broth/water over the stuffing mixture and mix well.  Spoon into a 7x11 baker sprayed with cooking spray.  Cover and bake for 25 minutes at 325 degrees.  If a crusty top is desired, uncover and bake for an additional 10 minutes. 

You can double the recipe and bake it in a 9x13 baker sprayed with cooking spray for 40 minutes.  If a crusty top is desired, uncover and bake for an additional 10 minutes.

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Spaghetti and Meatballs

Chunky homemade sauce and Italian meatballs?  Yes, please!  Words cannot describe how good this is!  As a bonus, I've also included directions on how to make meat sauce instead of meatballs.

uncooked meatballs

Spaghetti and Meatballs

1 tbsp. vegetable oil
1 cup chopped onions
2 cloves garlic, minced or 1 tsp. minced jarred garlic
3 (14.5 oz.) cans petite diced tomatoes, undrained
1 (6 oz.) can tomato paste
2 tsp. brown sugar
1 1/2 tsp dried oregano, crushed
1/2 tsp. dried basil, crushed
1/2 tsp. dried thyme, crushed
Pinch of red pepper flakes
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
2 cups water
1 recipe UNCOOKED Everyday Italian Meatballs (recipe link below)
1 (16 oz.) package spaghetti
Grated or shredded Parmesan cheese (opt)

In a 5 or 6 qt. Dutch oven, heat the oil over medium heat.  Add onions and garlic and cook until tender.  Stir in undrained tomatoes, tomato paste, brown sugar, oregano, basil, thyme, red pepper flakes, salt, pepper, and bay leaf.  Stir in the water.  Bring to boiling; reduce heat.  Simmer, uncovered, for 1 1/2 to 2 hours or till sauce is of desired consistency, stirring occasionally.  Remove bay leaf.  

While sauce is cooking, prepare the Everyday Italian Meatballs according to the directions, but DO NOT COOK.  Set aside.

Add UNCOOKED meatballs to the sauce the last 20 minutes of cooking.  Cook the spaghetti according to the package directions while the sauce and meatballs are simmering.  Taste sauce to see if additional salt is needed.  Serve meatballs and sauce over hot cooked spaghetti and serve with grated or shredded Parmesan cheese, if desired.

Meat Sauce Variation:  Omit vegetable oil and meatballs.  In a 5 or 6 qt. Dutch oven, cook 1.5 pounds of ground beef, sausage, or a combination of the two with the onion and garlic till meat is browned and vegetables are tender.  Drain off fat.  Return to Dutch oven and continue with sauce preparation as directed.  Before serving, add additional salt to taste.

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Everyday Italian Meatballs:  http://easyaspiecanbe.blogspot.com/2014/02/everyday-italian-meatballs.html

Notes:  Because the meatballs aren't cooked before adding to the sauce, it is imperative that 93/7 lean ground beef be used.

To crush the herbs, just put them in the palm of one hand and use the thumb of the other hand to crush them by moving your thumb back and forth on them while applying pressure.

10-Minute Chocolate Lava Cake and Tutorial

A delicious, gooey, fudgy cake made in just a few minutes without using an oven?  Your family or guests will never suspect!

You will also need all the ingredients listed on the cake mix box to make the cake.

10-Minute Chocolate Lava Cake

1 Duncan Hines Decadent Triple Chocolate Cake Mix (plus ingredients listed on the box to make the cake)

1 (16 oz.) tub Duncan Hines Creamy Classic Chocolate Frosting*

Prepare cake mix as directed and pour into an ungreased 3- or 3.5-qt. covered microwave-safe baker.  Using a spoon, drop scoops of frosting onto top of cake batter. Use all of the frosting.  (Don't mix with the batter--just drop it on top.  The frosting will melt to the bottom of the cake forming a chocolate sauce.)  Cover and cook on HIGH in rotating microwave for 10 minutes** or until toothpick inserted in cake comes out clean.  Let cool for a few minutes before serving.  This cake is good served with coffee or a cold glass of milk.  

*You can use any chocolate cake mix or chocolate frosting, but this cake is particularly good made with the suggested ingredients.  

**I have a 1000-watt microwave, and the cake is done perfectly in 10 minutes.

Click here for printable format

This recipe was shared with me by my sister Renita Randall.  Thank you!

10-Minute Chocolate Lava Cake 101:

Using a spoon, drop scoops of frosting onto top of cake batter:

Cover and cook on HIGH in rotating microwave for 10 minutes or until toothpick inserted in cake comes out clean:

 Let cool for a few minutes before serving:

Enjoy! :)

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Best-Ever Scones and Tutorial

The name of this recipe says it all...these are the richest, crumbliest, best scones (and easiest!) you will ever make.  Your search for the perfect scone recipe is over.

Best-Ever Scones

MyRecipes is a great source for a variety of recipes including Best Ever Scones.  Several sweet or savory variations are provided with the recipe found here: http://www.myrecipes.com/recipe/best-ever-scones

Best-Ever Scones 101:

*I like to partially make the dough ahead of time.  Not only does it save time, but the results are superior to an already great recipe.  I mix the dry ingredients with the butter, and then put this mixture into a freezer bag and freeze it until needed.  When ready to make the scones, I put the frozen flour/butter mixture into a 4 qt. mixing bowl and proceed with the recipe from adding the cream onward.

*After stirring in the cream, the mixture will be crumbly.  After this step, then fold in 1/2 cup semi-sweet chocolate chips, 1/2 cup sweetened dried cranberries or cherries, or 1/2 cup toasted pecans for an easy, sweet version.

*I have found this method to be the easiest way to make scones:  Turn dough out onto a cutting mat or wax paper; gently press or pat dough into a 7-inch round.  Cut round into 8 wedges with a pizza cutter.  Using a pie server, place wedges 2 inches apart on a baking sheet sprayed with cooking spray.  Brush a very thin layer of the remaining cream onto tops of wedges.  You will not use all the remaining cream.

Click here to print!

Many thanks to my niece Shelby for helping me make the scones featured in this post!

Best-Ever Scones 101:

This is what the scone mixture looks like after folding in the chocolate chips.  You can see that it is very crumbly:

Turn dough out onto cutting mat or wax paper; gently press or pat dough into a 7-inch round.  The mixture easily comes together into the round as the warmth from your hands helps the butter hold the mixture together:

Cut round into 8 wedges with a pizza cutter.  Using a pie server, place wedges 2 inches apart on a baking sheet sprayed with cooking spray:

Brush with cream, bake, and enjoy!  :)

Peach Dumplings and Tutorial

Made with lemon-lime soda and crescent rolls, Peach Dumplings are a fun and interesting dessert!

Peach Dumplings

2 (8 oz.) cans Pillsbury Original Refrigerated Crescent Rolls (8 rolls per can)

16 frozen peach slices

1-1/2 sticks (3/4 cup) butter

1-1/4 cups sugar

2 tsp. vanilla

Ground cinnamon

1 cup lemon-lime soda (Sprite, Mountain Dew, or 7-Up)

Heat oven to 350 degrees.  Spray a 9x13 baker with cooking spray.  Roll each peach slice in a crescent roll starting at widest end of roll.  Arrange in baker.  Melt butter, then add sugar and slightly stir.  Add vanilla, stir a couple of times, and then pour entire mixture evenly over the rolls/peaches.  Pour lemon-lime soda along the edges of the baker and between the dumplings.  (Do not pour on top of dumplings.)  Dust with cinnamon and bake at 350 degrees for 40 minutes.  Remove from oven and let stand for 10 minutes before serving.

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Peach Dumplings 101:  Arrange dumplings in baker, top with sugar/butter mixture, and pour soda along the edges of the baker and between the dumplings.  Bake and enjoy!

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