Thursday, January 28, 2010

Honey Teriyaki Chicken with Pineapple and rice balls

Recipe courtesy Rachael Ray
~This is similar to Karen's "Sesame Chicken", just different flavor!!

2 Cups water 1 TBS. butter
1 tsp. salt 1 rounded C. rice
2 TBS. Black Sesame seeds or toasted white sesame seeds
4-6 boneless chicken breasts or thighs
Vegetable oil for drizzling
Salt and Pepper
1 C. chicken broth or water
1-inch ginger root, peeled and chopped
1/4 C. honey
1/2 C. teriyaki sauce
1 TBS. toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple or 1-2 cans pineapple chunks

Preheat large griddle over medium heat.
Bring water to a boil in a small covered pot. Add butter, salt, and rice to pot. Return to boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and hands. Dampen scoop with water to work with the rice easier. Set balls on a plate and sprinkle with black sesame seeds.
While rice is cooking, lightly coat chicken with oil, salt, and pepper. Place chicken on hot griddle and cook for 6 minutes on each side.
While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
Turn chicken and coat liberally with sauce. When chicken is fully cooked, place it on a plate and garnish with sliced scallions.
Serve chicken with rice balls and pineapple. Yummy!!
~Nicole Cave

Cherry Crunch

1 Can Cherries
1 White Cake Mix
1 Tbs. brown sugar
1 Cube butter

Pour cherries into bottom of microwavable pan.
Mix cake mix and brown sugar in bowl then sprinkle over top of cherries. Pour melted butter over top of mix. Microwave 12-15 minutes.

Holli Moore

Parmesan Baked Chicken

Super easy prep time!

1/2 C Mayonnaise type salad dressing
1/3 C grated parmesan cheese
3/4 teaspoon garlic powder
4 chicken breasts
3/4 C Italian bread crumbs

Combine salad dressing, cheese & garlic powder. Coat chicken with mixture then cover with bread crumbs. Place chicken on ungreased baking sheet. Bake 425 for 15-20 min.

*If I only have plain bread crumbs I will add a little Italian seasoning to the plain bread crumbs.

Holli Moore

Tuesday, January 26, 2010

Au Gratin Potatoes

I use this recipe every Christmas Eve. They are easy, just take awhile to cook

3 T butter or margarine
3 T all purpose flour
1 1/2 tsp salt
1/8 tsp pepper
2 cups milk
1 cup (4 oz) shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion

In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; sire in cheese until melted. Add potatoes and onion; stir well.

Transfer to a greased 2 qt baking dish. Cover and bake at 350 for 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender.

-Kamy Cannon

One Step Lemon Pound Cake

This recipe is easy because you just dump everything in and then cook it. The hardest thing about it is taking it out the pan!

2 1/4 c flour
2 c sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp lemon zest
1 tsp vanilla
1 cup plain yogurt
3 eggs
1 cup butter, softened

Glaze: 1 cup powdered sugar and 1-2T fresh lemon juice

Combine all ingredients and beat at medium speed for 3 minutes. Bake in a greased and floured bundt pan at 325 for 6-=70 minutes, or until cake springs back when touched lightly in the center. Cook cake in pan for 15 minutes, then turn onto serving plate and glaze. Glaze ckae white warm, but not hot.

- Kamy Cannon

Buttermilk Banana Bread

1/2 cup butter, softened
1 1/2 cups sugar
1 cup mashed bananas
4 T buttermilk
1 3/4 c flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla
dash baking soda

Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 for 50-55 minutes or until a toothpick comes out clean. This recipe makes about 1 large loaf and 1 mini loaf. The mini loaf will take about 40 minutes.

-Kamy Cannon

Crockpot Roast

1 beef roast, any kind, sized to fit your crockpot
1 pkg Hidden Valley Ranch dressing mix
1 pkg brown gravy mix
1 pkg Italian dressing mix
1/2 c or more warm water

Place roast in crockpot. Mix all 3 envelopes of seasonings together and sprinkle on top of roast. Pour water in the bottom of the crockpot. Cook on low for 6-7 hours.

Great because it makes its own gravy!!!

- Kamy Cannon

Ranch Chicken

4-8 boneless, skinless chicken breasts
1/4 c. ranch dressing (powder) or 1 packet
1/4 c. vinegar
1/4 c. soy sauce
1/4 c. oil

Place chicken in baking dish. Sprinkle ranch over chicken. Mix oil, soy sauce and vinegar. Pour over chicken. Bake chicken breasts for 45-50 minutes.

-Karen Edwards

* The recipe calls for 1/4 c. oil, but 1/8 c. works fine.

Sunday, January 24, 2010

Montreal Veggies

Red, Orange, or Yellow bell peppers chopped
Red Onion chopped
Zucchini or Yellow Sqaush chopped
Mushrooms whole, halved, or sliced

Toss in a bowl with olive oil and a good dose Montreal Steak Seasoning. Wait 30 min or so and grill or saute until desired doneness. I happen to like mine char grilled.

~Ross Tiner

7-Up Chicken Marinade

1 can 7-Up or Sprite
1 cup soy sauce
1 cup vegetable oil (I have tried olive oil and it doesn't work as good)
Chicken (I have done as many as 8 breasts with this one batch)

Cut the chicken into large pieces and combine with all other ingredients. Marinate for at least two hours.

I grill mine. Good alone or as part of kabobs. I suppose you could broil it???

*sometimes I jazz it up with garlic or green onion but I love it the way it is. The leftovers are GREAT the next day cold in a salad.

~Ross Tiner

Crockpot Chicken Paprika

4 lbs Chicken
3 boullion cubes or 3 tsp chicken base
1 large can diced tomatoes
1 yellow bell pepper chopped
1/2 cup diced onion
2 T paprika
1 garlic clove minced
2 tsp salt
1/2 tsp pepper
1/2 tsp oregano

1 cup sour cream
1/4 cup flour
1/2 cup water

Combine all but last three ingredients in a crockpot and cook on high for 4-6 hours. Remove meat from juices and shred. Combine remaining flour/water stir and add to crockpot along with sour cream. Add back in chicken. Bring back to boil to thicken. Serve over rice or noodles.

~Ross Tiner

Honey Lime Chicken Enchiladas

6 T honey
5 T lime juice
1 T chili powder
1/2 tsp garlic powder

1-2 lbs chicken cooked and shredded
8-10 flour tortillas
1 lb monterrey jack cheese shredded
1 160z can green enchilada sauce
1 cup sour cream

Combine first four ingredients with chicken and let marinate min 30 min. Preheat oven 350 F and grease and 13x9. Pour 1/2 cup enchilada sauce on bottom of pan. Combine remaining sauce and sour cream, set aside. Fill and roll tortillas with cheese and chicken. Pour sauce over top of enchiladas and sprinkle with remaining cheese. Bake for 30 min or until cheese is brown and crispy on top.

~Ross Tiner

Chicken and Squash Casserole

2-3 chicken breasts boiled/baked and chopped/shredded
2 yellow squash quartered and chopped into 1/2 inch pieces
2 zucchini quartered and chopped into 1/2 inch pieces
1/2 medium onion diced
1 cup sour cream
1 cup cheddar cheese
1 can cream of chicken or celery soup
salt and pepper to taste
1 60z box stuffing
1/4 cup butter melted

Preheat oven to 375 F. Grease a medium sized casserole dish. Combine sour cream, cheese, cream of chicken soup in a large mixing bowl. Add, chicken, veggies and salt and pepper, stir and put into casserole dish. In a separate bowl , combine melted butter and stuffing. Spread over the top of casserole and bake for 40 min. or until the topping is browned and crisp.

~Ross Tiner

Pile Ups

Kind of like Taco salad but sweet and not spicy.

1lb ground beef
1 1/2 T onion powder
1 1/2 tsp garlic salt
1 1/2 tsp chile powder
1 tsp oregano
1 tsp salt
1 6oz can tomato paste
1 8oz can tomato paste
2.5 cups water
2 T sugar
3/4 cup rice

Brown meat and drain. Add all other ingredients and simmer covered for 30 min or until rice is tender. Serve over tortilla chips with shredded lettuce, cheese, olives, tomatoes, sour cream, green onions, etc.

~Ross Tiner

Saturday, January 23, 2010


2 cups flour
2 cups cornmeal
1/2 cup sugar
2 Tbsp baking powder
1 1/2 tsp salt
4 eggs
2 cups milk
1/2 cup oil

Mix dry ingredients together in a bowl. Mix liquid ingredients together and add all at once to dry ingredients. Stir as little as possible. Put in hot greased 9x13 pan. Cook at 425 for 20-25 minutes.

Easy Crockpot Chile

1 to 2 lb ground beef (or other meat - ground turkey, etc)
1 14 oz can tomatoes (diced, crushed, whatever you prefer)
1 32 oz can chili beans
chile seasoning packet

Brown the meat, place in crock pot. Put tomatoes, beans, and seasoning in crock pot. Add water to cover the top or more if you like it a little more soupy. Cook on low for 4-6 hours or high for 2-3.

Friday, January 22, 2010

Sesame Chicken

3 chicken breasts (cubed)
1/4 c. soy sauce
1/4 c. sugar
3 green onions (chopped)
3 TBSP peanut oil
1/3 c. flour (seasoned w/ salt and pepper)
toasted sesame seeds

Toss chicken in bag with flour. Combine soy sauce, sugar, and green onions; set aside. Cook chicken in peanut oil until almost done, then pour soy sauce mixture over chicken. Cover and cook another 5 minutes. Sprinkle with sesame seeds and serve with rice. Serves 4.
-Karen Edwards
* I found the toasted sesame seeds in the oriental foods section at Smiths.

Thursday, January 21, 2010

Cake Mix Cookies

1 cake mix
1/2 c. oil
1/4 c. water
1 egg
1/4 c. flour

Mix ingredients together. Roll into balls. Roll balls in sugar (optional). Bake 350 for 10 min.
You can use any cake mix. We love strawberry, lemon, and our favorite is milk chocolate with Andes Mint choc. chips.
-Karen Edwards