Baked Cranberry Chicken

A family favorite for sure!

(Photo from Cook'n website)

This delicious chicken recipe is from the Taste of Home Family Favorites Cookbook and it's a keeper! It really covers all the senses; sounds, smells, tastes and IS DELICIOUS! LOL!

I wasn't sure how cranberry sauce and barbecue sauce would come together, but I was definitely intrigued by this recipe and now I'm so glad I tried it...what a winning combination! 

Ingredients:

1 broiler/fryer chicken (3-4 lbs.), cut up

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup diced onion

1/2 cup diced celery

1 can (14 oz.) whole-berry cranberry sauce

1 cup barbecue sauce (I used Sweet Baby Ray's)

Instructions:

Preheat oven to 350'F. 

Sprinkle chicken with salt and pepper. 

Heat butter in large skillet; cook chicken until lightly browned, 2-3 minutes on each side.

Remove the chicken to a greased 13x9" baking dish.

In the same skillet, cook onion and celery in drippings until tender, 3-4 minutes.  Combine the cranberry and barbecue sauces; mix well.  Pour over chicken.

Bake, uncovered, until chicken is fully cooked, basting every 15 minutes. Total baking time is about 1 and 1/4 hours.

A Tip from Grammy:

-Exchange the cut-up chicken for 4-5 chicken breasts or 3-4 lbs. boneless thighs.

Be encouraged!

"Come to me, all you who are weary and burdened, and I will give you rest."  

                                                                                                            -Matthew 11:28

Baked Lasagna

Homemade Lasagna, and a family favorite!

photo from Pinterest

Homemade lasagna is one of those classic Italian dishes that looks like you spent a lot of time preparing. Well, I've got a secret to share...it's so easy to make! LOL!

With that said, the measurements are a guideline and if you like more or less of an ingredient you can easily change the amounts to your own tastes. 

If you want to use your favorite jarred tomato sauce, go for it! If you want to make your sauce from scratch, do it! And, if you want to lighten it up with cottage cheese or a béchamel, that's fine too. It's one of those recipes that you can easily make your own and please your family's tastes!

This is my family's recipe for making this cozy, warm and filling lasagna. I hope you'll  give it a try, because it's always a hit! This recipe will make a large, deep 9x13" pan.

Ingredients:

Sauce:

1 1/2 lbs. ground beef

1/2 lb. bulk Italian sausage (opt.)

1/2 onion, diced

1-2 tsp. minced garlic

1/2 tsp. basil

salt & pepper to taste

2 (28 oz.) cans crushed tomatoes

1 (15 oz.) can tomato sauce

Brown ground beef with onions, garlic until there is no pink in the meat; salt and pepper to taste.  Drain off extra grease, then add the crushed tomatoes and tomato sauce. Reduce heat and simmer, uncovered, for 30 minutes. (Your house is going to smell soooo good! )

Cheese Filling:

32 oz. Whole milk Ricotta cheese 

2 large eggs, beaten

3/4 tsp. salt (you can add more salt and pepper to taste)

1/4 tsp. black pepper

1 Tbsp. chopped fresh parsley OR 1-2 tsp. dried parsley

3/4-1 cup grated Parmesan or Romano cheese

1 lb. shredded Mozzarella cheese (save for the layers)

1-2 boxes of lasagna noodles (I love the "oven-ready" ones)

Instructions:

In a large bowl, mix Ricotta cheese, eggs, salt, pepper, parsley, and Parmesan cheese. DO NOT add the mozzarella to the mixture.

Preheat oven to 350'F.

Spread about 2 cups of meat sauce into an ungreased 13x9" baking dish. Cover with noodles, then 1/3 of ricotta cheese mixture.  Sprinkle with 1 cup mozzarella cheese and 2 Tbsp. Parmesan. 

Repeat the layers twice more with layering sauce, cheese mixture, mozzarella and Parmesan. Top with more lasagna noodles, sauce and sprinkle with Parmesan.

Bake at 350'F., covered for 25 minutes, then uncover and bake 25 minutes longer or until bubbly.  Let stand 15 minutes before serving. If desired, top with more Parmesan and a sprinkle of parsley.

A Tip from Grammy:

-If using the Oven-Ready noodles, let the meat sauce cool down before spreading. Otherwise the noodles curl up and it's difficult to spread the layers. (speaking from experience...LOL!)

Be encouraged!

"The fear of the Lord is instruction in wisdom, and humility comes before honor." 

-Proverbs 15:33

Stuffed Artichoke Casserole

Absolutely delicious!

Photo from Pinterest

Stuffed artichokes are one of my family's most favorite dish, but, with the cost of artichokes being so high, it's a struggle to afford them for my large troop.

Using all the same ingredients that are in my stuffed artichokes, this casserole presents all the same delicious flavors with much less cost per person. But, guess what the best part is? It takes just about 5 minutes to prepare and then let the oven do the rest. Yes, my kind of recipe! 

Ingredients: 

1 (14 oz.) can artichoke hearts, cut into quarters and drained (rinse lightly to remove the briny taste)

1/2 cup plain breadcrumbs

2 Tbsp. fresh parsley, chopped or 2/3 tsp. dried parsley flakes

Pinch of oregano (if desired)

3 cloves garlic, minced

4 Tbsp. Parmigiano cheese, grated

3-4 Tbsp. olive oil

Salt and Pepper to taste

Instructions:

Preheat oven to 375'F. and spray a casserole dish with cooking spray

In a large mixing bowl, combine bread crumbs, parsley, garlic, Parmesan cheese. Now add the olive oil, salt and pepper, stir again. Make moist enough to form a  small ball when formed. Lastly, add the artichoke hearts and gently mix all together.

Pour into a small casserole dish, spread out evenly. Sprinkle with a little more olive oil and grated Parmesan.  Cover tightly with aluminum foil and bake at 375'F. for 20 minutes.

Increase the oven temperature to 400'F.  Remove the lid and bake for an additional 10 minutes or so until the breadcrumbs are golden brown.

It's that easy!

Yields: 4 servings

A Tip from Grammy: 

-Double the recipe for a larger group

-If you like a more briny flavor, don't rinse the artichoke hearts

Be encouraged!

Because Christ is alive, we have "an inheritance incorruptible and undefiled...reserved in heaven."  -1 Peter 1:4

Almond Danish Coffee Cake

A special breakfast pastry for any occasion!

This Almond Danish Coffee Cake recipe is almost as old as I am...haha! I can't even remember where I got it, but I do remember how delicious it was for a special breakfast treat, with a cup of coffee.

I think the last time I made this was many years ago for our Bible Study meeting one morning and it disappeared in minutes! Oh yes, and I also remember how really easy it was to put together.

A little fun fact is that even though the name is "Danish," this pastry has Austrian origins.  Using butter, cold water, almond extract, flour and eggs makes a Danish Almond Puff, which is a delicate pastry with a choux filling and an almond glaze. Some recipes even add cream cheese to the filling for a rich, tangy flavor. I just think this recipe has plenty of richness (and calories) already...LOL! 

  

Ingredients:

For the base layer:

1 cup all-purpose flour

1/2 cup (1 stick)butter, chilled and cut into pieces

2 Tbsp. cold water

Mix with fork or pastry cutter, as for pie dough; form into a ball and divide in half. Pat each ball into an ungreased cookie sheet, making two 3x12" strips. Set aside.

For the choux topping:

1/2 cup butter

1 cup water'1 cup all-purpose flour

3 large eggs, beaten

1 1/2 tsp. almond extract

Place water and butter in 4 qt. saucepan and bring to a rolling boil. Remove, add 1 1/2 tsp. almond extract and 1 cup flour. Stir into a ball, add 3 eggs, one at a time. Beat well between each addition. Spoon evenly on precious dough; carefully spread and seal edges.

Bake at 350'F. for approximately 50-60 minutes or until golden and puffed. Do not open the oven door during baking to prevent the pastries from deflating. May collapse as it cools. Frost when fully cooled.

Frosting:                                               

1/3 cup butter

2 cups confectioners' sugar

1 1/2 tsp almond extract

2-4 Tbsp. hot water

Mix well until smooth. spread on coffee cake and garnish with slivered almonds and cut cherries (if desired).

Yields: 2 coffee cakes

Be encouraged!

Take delight in the good things God gives you. Don't be too preoccupied to "smell the roses"!

Copycat Cracker Barrel's Fried Apples

Buttery, cinnamon and spice apples!

If you've never had Cracker Barrel's fried apples, you may have missed out on one of the tastiest side dishes they serve.  But, never fear because now you can make them yourself with very little effort!  This recipe features Golden Delicious apples, lightly simmered in a buttery, sweet sauce and then thickened with a cornstarch slurry. It ends up tasting like apple pie, without the crust.

I found this recipe on "allrecipes" and every review gave it a 5 star rating. So, since my granddaughter and I love going to this wonderful, old-time southern restaurant, I knew I had to try them.  I think you'll love them too! 

Ingredients:

6 Tbsp. butter

4 Golden Delicious apples, cored, sliced and peeled

2 tsp. ground cinnamon

1/8 tsp. nutmeg

1/2 cup white sugar (I like to use brown sugar)

For the slurry:

1/2 cup water

1 1/2 Tbsp. cornstarch

Instructions:

Melt butter in a deep skillet over medium-high heat.

Add sliced apples, cinnamon and sugar; stir until all are well coated in sugar mixture. Bring to a simmer, then reduce heat to medium-low and cooks, covered until apples are tender. This takes about 20 minutes, but check and stir occasionally.

Whisk together the cold water and cornstarch until dissolved. Stir cornstarch mixture into the apples and return to a simmer.  Cook until thickened, about 2 minutes; remove from heat.  Serve warm.

Yields: 6 servings

A Tip from Grammy:

-Add a scoop of vanilla ice cream on top and it becomes a yummy dessert.

-Use as a side, for brunch or breakfast too.

Be encouraged!

The Lord is near to all who call upon Him, to all who call upon Him in truth. 

-Psalm 145:18

Italian Chocolate Chip Roll

A tender dough with fudgy filling!

Photo from Pinterest

This cookie isn't really a traditional Italian cookie, but more of an Italian-American one. These festive, iced pastries were developed by Italian immigrants who adapted flavors and techniques from their homeland to the ingredients available in the United States. Personally, I'm really happy they did this!

Mom made these very year at Christmas time and we all loved them! It might take a 

little practice, but I promise, they are totally worth it!

Ingredients:

Dough:

1/2 cup sugar

4 eggs

1/4 cup oil

1 1/2 tsp. vanilla

4 tsp. baking powder

3 cups flour (or enough to make soft dough)

Add the above ingredients into a mixer bowl until smooth; set aside.

Preheat oven to 350'F.  Prepare baking sheets with cooking spray.

Divide the dough into 4 equal parts. Sprinkle flat surface with confectioners' sugar. Roll out each section to a 1/4" thick rectangle.

Filling:

12 oz. pkg. semi-sweet chocolate morsels

1 (14 oz.) can sweetened condensed milk (NOT evaporated)

1 cup chopped walnuts, if desired (I never use the nuts...just a preference)

Instructions:

Melt chocolate chip morsels and sweetened condensed milk over low heat in a double boiler, stir until smooth and blended. Add chopped walnuts and stir together. (I turn off heat, but keep it over the double boiler for easier spreading)

Spread filling into the center of each rolled out 1/4 part of dough, spread towards the sides up to an inch from the edge. Roll up like a jelly roll from the longer side.

Press to seal all the edges, then turn to seal the bottom. (Important to make sure the seal is secure or the filling will burst through.)

Use two spatulas to lift the rolls and place onto the prepared baking sheets.

Bake at 400'F. for 10-12 minutes or slightly golden.

Cool before frosting with vanilla glaze or powdered sugar.

Be encouraged!

Therefore, encourage one another and build each other up, just as, in fact, you are doing.  -1 Thessalonians 5:11

 

Mom's Tomato Soup Cake

 Yes, I said "soup"! 

It's that time of the year and I can't wait to make my favorite fall dessert! It's an old-fashioned recipe from my mom, but let's face it, those really are the best. I think, partly, because they bring back precious memories, but also, they taste GREAT!

Whenever I serve this cake, I never reveal the surprise ingredient until after they've tasted it.  Then, it's just fun to see the look on their faces when they learn what they just ate.  No one ever guesses that there's a can of tomato soup in this beautiful, delicate, and delicious spice cake.

Even though this is a great cake to make for Thanksgiving or Christmas, you don't have to wait for a special holiday.  It's got most everyone's favorite fall flavors...cinnamon, nutmeg, cloves! No pumpkin! For some of us, it's a nice change from everything else being "pumpkin spiced" in the Fall.  Although I must admit, I enjoy me some pumpkin flavored goodies too.

My mom made this every fall, as sure as the leaves turned colors.  She frosted it with a Chocolate Frosting, so that's the way I make mine.  But, I've seen it with a Vanilla Glaze or with a Cream Cheese Frosting too.  I'll let you choose which one is your favorite.  As for me and my family...it's chocolate frosting, all the way!

Ingredients:
2 cups flour
1 1/3 cups sugar
2 1/2-3 tsp. baking powder
1 tsp. baking soda
1 1/2 tsps. ground cinnamon
1 tsp. nutmeg
1/2  tsp. ground cloves
1 (10.75oz.) can condensed tomato soup, undiluted
1/2 cup butter, softened
2 eggs
1/2 cup milk

Preheat oven to 350°F. Grease and lightly flour 13″ x 9″ baking pan or 2 8" round pans.

In large bowl mix flour, sugar, baking powder, baking soda, and spices.  Whisk together to blend well.

 Add soup, butter, eggs, and milk.

With mixer at low speed, beat until well mixed, constantly scraping side and bottom of bowl. At high speed, beat 4 minutes, occasionally scraping bowl. Pour into prepared pan.

Bake 20-35 minutes, test every 5 minutes after 20 minutes, until toothpick inserted in center comes out clean.   This cake will become dry quickly if over-baked. 

Cool in pan on wire rack 10 minutes.   Frost with your favorite icing or glaze. 

Here's my favorite chocolate frosting!

"Perfectly Chocolate" Chocolate Frosting

1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups confectioners' sugar
1 teaspoon vanilla

1/3 cup milk  (plus an additional few drops to make a nice                               spreading consistency)


In a medium saucepan,  melt butter;  stir in cocoa. 

Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.  Add more milk if needed. 

Stir in vanilla. 

Makes about 2 cups frosting.

This frosting tastes like fudge!  It's rich, easy to spread and will fill the inside and frost the outside very generously.


Be encouraged!
"Be strong and courageous. Do not fear or be in dread of them, for it is the LORD your God who goes with you. He will not leave you or forsake you.”  

-Deuternomony 31:6