tag:blogger.com,1999:blog-84629936625441266002024-03-13T07:49:12.850-05:00Jancey's Cooking CornerRecipes and cooking tips that are cheap and practical.Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.comBlogger871125tag:blogger.com,1999:blog-8462993662544126600.post-16647801102142946182018-07-04T13:49:00.001-05:002018-07-04T13:49:35.245-05:00Baked Chicken Caprese<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Photo courtesy The Cooking Corner</td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> Basil is one of my favorite herbs. The smell is clean, fresh and well, bright and perky. It's not too over powering like oregano or cilantro and honestly, is just an easy plant to grow. I also love cooking Italian dishes and basil often pairs perfectly with a good '"red sauce", and with the tomatoes and mozzarella of bruschetta, or can also brighten up a pizza. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> So far, one of my favorite recipes with basil has been a Caprese Baked Chicken. It was quick, easy and had a bright taste topped with gooey cheese. What's not to like?</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Baked Chicken Caprese</b><br />4 thin boneless, skinless chicken breasts or 2 large split in half<br />3 T. olive oil<br />1/2 tsp. cracked black pepper<br />1/2 tsp. kosher salt<br />1/2-3/4 cup Panko bread crumbs (or Italian)<br />1 pkg. sliced fresh mozzarella cheese (2 per serving)<br />2 medium tomatoes, sliced<br />dozen or so fresh basil leaves<br />2 T. balsamic vinegar (optional)<br /><br />Preheat oven to 350 degrees. Spray small sheet pan or baking dish.<br />Brush chicken with olive oil. Salt and pepper both sides. <br />Coat in bread crumbs and bake 10 minutes per side.<br />Remove from oven and top with sliced mozzarella and tomato. Return to oven with heat off. Let rest 5 minutes to melt cheese. Top with sliced basil and serve. (Option: drizzle tomato with balsamic vinegar before serving.)</span></div>
Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com2tag:blogger.com,1999:blog-8462993662544126600.post-86274792014868656382017-11-02T13:27:00.000-05:002017-11-02T13:27:04.004-05:00Shepherd's Pie in a Cast Iron<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Our daughter loves to cook with cast iron. While home one weekend she made us her version of Shepherd's Pie. The twist was, that by using cast iron, she could do it all in one pan. Brown the burger (or any ground meat) on the stove top, then make your layers and pop it in the oven. Simple is very good and the layer of cheese on top - even better. </span><br />
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<b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients</span></b><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 lb. ground beef or other meat (venison, turkey etc.)<br />1 pkg. (16 oz.) frozen mixed vegetables (or choice of leftover cooked veggies)<br />4 cups seasoned mashed potatoes<br />8 oz. (1 cup) shredded cheddar cheese<br />salt and pepper</span><br />
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<b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Preparation</span></b><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Preheat oven to 375 degrees. Brown meat in cast iron skillet. Drain. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Place vegetables on meat (in skillet) and sprinkle with salt and pepper. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Top with mashed potatoes, spreading to cover. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Bake 30 minutes. Remove from oven, top with cheese, continue baking 10 minutes or until cheese melts. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> Let rest for 5 or 10 minutes. Serves 6.</span></div>
Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com1tag:blogger.com,1999:blog-8462993662544126600.post-83625353006332739762017-08-12T09:44:00.000-05:002017-08-12T09:44:16.757-05:00Baked (not fried) Pickles <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> While writing an article on fair foods, I came across a recipe for fried pickles. Well not quite fried, they are baked instead. If I can ba<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">ke something instead of mess with hot grease, I usually take that option. These turned out to be quick<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> and </span>easy to make<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">. S</span>i<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">nce I used "Wickles <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pickles," which have a little more kick, these<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> "baked" pickles had some kick, too. I<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">t was an interesting experiment and well worth<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> the<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> try if you<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> like pickles and a little zing.</span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Baked (not fried) Pickles </b></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup sliced pickles<br />1 cup Panko bread crumbs<br />2 T. melted butter</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tsp. dill</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 tsp. garlic powder</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 tsp. cayenne (optional)</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">salt and pepper</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 cup flour</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 eggs, beaten</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Preheat oven to 450 degrees and spray coat a baking sheet.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Mix Panko crumbs, butter, dill, garlic, cayenne, salt and pepper in small bowl.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Put flour in separate small bowl or rimmed dish.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Crack eggs into small bowl and beat until blended.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Dredge pickle slices in flour, then dip in eggs and then coat in Panko crumbs mixed with seasonings. Lay pickles on baking sheet in single rows. Repeat process until all pickles are used.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Bake for 15 minutes.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Best served with sauce for dipping.</span></div>
Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-56806550062550262322017-07-30T14:17:00.000-05:002017-07-30T14:17:59.660-05:00Jalapeños with Cornbread Stuffing<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> Late summer is one of my favorite food times. That's when the peppers are poppin' in the gardens. I think I'd rather have fresh peppers to use than tomatoes, and that says a lot for an Indiana girl. But I can think of all kinds of ways to stuff and use them.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> Recently I saw a recipe using cornbread as the stuffing and gave it try. It's very easy with only a few common ingredients. It took longer to remove the seeds from the peppers than to make the dish.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> My thought is to make them ahead and reheat in the microwave, that way the cornbread isn't so dry. When eaten fresh, these are best with a dip - Ranch is always good.</span><br />
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Jalape</span></b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">ñ</span>os with Cornbread Stuffing</b><br />6-7 large jalapeños<br />6 slices bacon, cooked and crumbled (save 1 T. bacon fat)</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 box JIFFY corn muffin mix</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 egg</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 cup sour cream</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 cup shredded Cheddar</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 T. chives, finely chopped</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">ground black pepper</span></span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Preheat oven to 350 degrees and cover a large baking sheet with foil. <br /><br />Cut jalapeños in half lengthwise and scoop out seeds. Place on prepared baking pan.<br /> </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In a medium bowl, combine corn muffin mix, egg, sour cream and bacon fat.<br />Mix until just combined. <br /><br />Fold in chopped bacon, cheddar, chives and sprinkle with pepper.<br /><br />Divide cornbread batter between jalapeño halves.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Spoon any remaining batter into paper cupcake liners.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Bake until the cornbread is golden, about 15 minutes.<br /></span></div>
Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-2012379408395548662017-07-15T10:48:00.000-05:002017-07-15T10:48:53.404-05:00Roasted Red Potatoes with Rosemary<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Red potatoes are one of my daughter's favorite types of spuds. She makes them smashed, boiled and now roasted with rosemary. She's learning to have fun with herbs.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I tried my hand at remaking her dish. It's so easy and the kitchen smells wonderful.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Roasted Red Potatoes with Rosemary</b><br />5 medium red potatoes, cubed<br />2 T. olive oil<br />salt and pepper<br />4 spring rosemary<br />1/4 cup onions, minced<br />3 cloves garlic, minced<br /><br />Preheat oven to 350.<br />Spray coat a 13x9x2 baking dish.<br />Put all ingredients into pan and stir well, to coat.<br />Cover with foil.<br />Bake at 350 for 45 minutes until potatoes are tender.<br />Serves 6.</span></div>
Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-84354716157854208402017-07-06T08:30:00.000-05:002017-07-06T09:22:21.466-05:00 Cabbage Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Cabbage rolls ready for oven.</td></tr>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> M</span>y knowledge of Irish food is limited to soda bread, <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">B</span>angers and <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">M</span>ashed, varieties of potatoes, stews and Baileys Irish Cream. Usually for each New Year's and St. Pat's day, I faithfully plop a corned beef brisket in the slow cooker with cabbage, potatoes and carrots, and then call it a holiday meal done.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /> This year I thought I'd take a lesson from one of my best friends who makes cabbage rolls. "It's easy," she said. "You just take a wad of hamburger (mixed with rice, about the size of a tangerine) and roll it in a cabbage leaf, then cover it in tomato juice and bake it."</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /> Well, that's the short version. Yes, those are the steps, but while making this dish it reminded me of why I only make a lasagna a few times year, despite the fact that I love it. There are steps and more steps before you pop it in the oven.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Despite the steps, it's a very nice dish. They're heart<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">y little meals in a packet.</span> </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b> Cabbage Rolls</b><br />1 lb. ground beef<br />1/2 cup rice (long grain white, uncooked)</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="https://2.bp.blogspot.com/-5XctHaIGAuE/WVlaRu2B7SI/AAAAAAAAF3U/xqhGweewol8c-uvNJwDZA1FgzxoP1KDMwCLcBGAs/s1600/cabbage%2Broll.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="558" data-original-width="706" height="252" src="https://2.bp.blogspot.com/-5XctHaIGAuE/WVlaRu2B7SI/AAAAAAAAF3U/xqhGweewol8c-uvNJwDZA1FgzxoP1KDMwCLcBGAs/s320/cabbage%2Broll.jpg" width="320" /></a></span></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 small onion, diced<br />2 cups tomato juice or V8, divided<br />1 head cabbage<br />1/2 tsp. salt<br />1/2 tsp. pepper<br />1 T. (splash) Worcestershire sauce<br /><br />In large pot, fill with water half way and bring to a boil.<br />Cut center core out of cabbage. Drop in boiling water.<br />Cover and let boil for 10-15 minutes until outer leaves are soft and fall away.<br /><br />While cabbage is cooking, in a medium bowl combine meat, rice, spices, Worcestershire and half cup tomato juice. Set aside in refrigerator until needed.<br /><br />With tongs or slotted spoon remove cabbage to plate to cool for easier handling. Drain excess liquid. <br /><br />Spray coat a 13x9x2 inch baking dish.<br />Preheat oven to 350.<br /><br />Carefully remove outer leaves and set aside to cool. Pull remaining leaves apart leaving core and smallest leaves.<br /><br />Remove meat mixture from refrigerator and begin shaping into balls about 2 inches wide (like a large golf ball). Put each on plate and keep rolling.<br /><br />Count cabbage leave and meat balls to make sure you have an even amount. (I made smaller balls for smaller leaves and had a total of 12.<br /><br />Pour 1/2 cup tomato juice into bottom of baking dish. Layer extra cabbage leaves along bottom.<br /><br />Place one meatball into center of cabbage leave, wrap bottom of leaf upwards first and fold other edges over. Secure with toothpick if desired.<br />Put cabbage rolls in casserole dish and pour 1 cup tomato juice over top.<br /><br />Cover casserole with foil and bake for 1.5 hours. Remove from oven and let set. Watch for steam when uncovering.<br /><br />Serves 6, 2 rolls each.</span><br />
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Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-55946572278373962772017-07-02T15:19:00.000-05:002017-07-02T15:19:38.588-05:00Roasted Parmesan Red Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Roasted potatoes out of oven.</td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> Our Navy girl came home for a visit recently and completely spoiled me with her cooking. One of her big brothers just fell in love with this potato dish. The Parmesan cheese gives the spuds a nice, light crust and it's very easy to make. So before she headed off to her new station on the East Coast, I made sure to get the scoop on how to do this tasty side dish myself. Now you can do it, too.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Roasted Parmesan Red Potatoes</b><br />4 medium red potatoes, quartered<br />2 T. olive oil<br />1/4 cup onion, minced</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 cloves garlic, minced<br />1/4 cup Parmesan cheese, plus 1/2 cup for topping<br /><br />Preheat oven to 400.<br />Spray coat a 13x9x2 baking dish.<br />Combine all ingredients (except 1/2 cup Parmesan reserved for topping) in large plastic bag and shake to coat.<br /><br />Bake 400 degrees for 35 minutes. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Stir after 20 minutes and top with remaining Parmesan.<br /><br />Serves 4-5<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-Dd1nlALvniA/WVgMX3LrvFI/AAAAAAAAF28/URt_oZP-g74OrNeesD-9lss3GILuyk96ACLcBGAs/s1600/parm%2Bfor%2Boven.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-Dd1nlALvniA/WVgMX3LrvFI/AAAAAAAAF28/URt_oZP-g74OrNeesD-9lss3GILuyk96ACLcBGAs/s400/parm%2Bfor%2Boven.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potatoes ready for oven.</td></tr>
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Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-63860933446040870092017-03-06T19:42:00.000-06:002017-03-09T10:02:27.256-06:00Sausage Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Photos courtesy of the Cooking Corner.</td></tr>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> I was looking for an appetizer idea to bring to a party in March, so an Irish-themed item came to mind. But what? After some thought, I remembered that years ago I had made sausage rolls over the holidays.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Sausage rolls are standard fare throughout Scotland, Ireland and England. They're filled with very basic ingredients (sausage and onion) and wrapped in a light dough. The rolls bake just until the light crust is a golden brown. They're perfect little hand-held snacks.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> At our house, we like them with a spicy mustard or mayonnaise based dip. The girls that came over for cards the other night liked them just fine, too, and asked me to share.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Sausage Rolls</b> </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 lb. ground sausage</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/8 cup onions, diced fine</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">8 cup brea<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">d crumbs</span></span> </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 pkg. puff pastry (thawed but chilled)</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Dijon mustard</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 eggs</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp. parsley</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">salt and pepper to taste (not much)</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Preheat oven to 400.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Mix sausage, onion, 1 egg, parsley, bread crumbs and a little salt and pepper in medium bowl.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Layout pastry on baking sheet.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">(Do not spray pan.)</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Cut into 6 pieces along fold. Spread a little Dijon on pastry.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Make 6 large balls out of sausage, almost baseball size.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Roll each into a log and place on pastry.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Fold pastry over sausage, tucking edges together.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Turn so that seam is on bottom of pan.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Filled pastries.</td></tr>
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<br />With sharp knife cut to desired length. (about 1-1/2 inches for appetizers)</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Brush lightly with 1 beaten egg.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Rolls brushed with egg for oven.</td></tr>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Bake 15-20 minutes until golden.<br /><br />Makes 24 snacks.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Just out of oven</td></tr>
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Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-22987690284664202692017-02-01T00:32:00.001-06:002017-02-01T00:32:36.763-06:00Cheddar Bacon Ranch Cheeseball<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Photos courtesy of The Cooking Corner.</td></tr>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Recently <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">we</span> poker girls got together for our annual birthday card party. Everyone brings a dish and their beverage of choice, along with a birthday card and lottery ticket. We have a grand time and snacks are always a priority. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span>This time I brought an easy cheeseball that I'd been wanting to try for awhile. <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">It</span> was a simple, tasty treat that would be perfect for any upcoming sports events or party.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Cheddar Bacon Ranch Cheeseball</b><br />2 (8 oz.) pkg. cream cheese, softened<br />1 (1 oz.) packet Ranch dressing mix (dry)<br />1/4 cup onion, fine diced<br />1 cup cheddar cheese, shredded <br />1/4 cup chives, <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">freeze-dried</span><br />6 strips bacon, cooked and crumbled <br /> </span><br />
<a href="https://4.bp.blogspot.com/-rZGMOOHs74w/WIcG2a5SxsI/AAAAAAAAFu0/Cf2fFOX0BZwW8DlNedW1b1UqBGMENxPSQCLcB/s1600/cheeseball%2Bwrapped%2Bn%2Bplastic%2Bw%2Bcrackers.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="297" src="https://4.bp.blogspot.com/-rZGMOOHs74w/WIcG2a5SxsI/AAAAAAAAFu0/Cf2fFOX0BZwW8DlNedW1b1UqBGMENxPSQCLcB/s320/cheeseball%2Bwrapped%2Bn%2Bplastic%2Bw%2Bcrackers.jpg" width="320" /></a><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Combine all ingredients in medium bowl, mixing well. Form into a ball. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Wrap in plastic wrap, put in a bowl and refrigerate at least 30 minutes.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Turn onto plate surrounded by choice of crackers.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Serves 10-12.</span></div>
Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-46241873711089478912017-01-19T15:08:00.000-06:002017-01-19T15:08:31.725-06:00Homemade Cocktail Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> Making your own sauces and dressings is much easier than you think. It's also cheaper. Many restaurants make their own salad dressings, but I tried my hand at cocktail sauce. Of course it's the perfect dipper for shrimp, but can used with other dishes as well. I'm not a big fan of ketchup, but any dish using ketchup can be zipped up with cocktail sauce. Yes, even French fries.</span><br />
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Homemade Cocktail Sauce</span></b><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup ketchup<br />2 T. (heaping) horseradish<br />2 T. lemon juice<br /><br />In a small bow with a lid, combine all ingredients, mixing until well blended. <br /><br />Cover and refrigerate for at least an hour. <br /><br />This can easily be done in advance and is good served with cooked, chilled shrimp or as a dipping sauce.</span></div>
Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-26030895713592390142016-12-31T16:27:00.003-06:002016-12-31T16:27:49.902-06:00Biscuit-Topped Turkey Casserole<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Photos courtesy The Cooking Corner</td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> How many of you try recipes that are on the back of a box or can? Most of us have at one time or another. The idea of putting recipes on a product was started by Campbells years ago. The traditional green bean casserole recipe was promoted on the cream of mushroom soup can. Many food companies have joined in that marketing practice. If you ask me, it's smart.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> Not long ago, one of my sons found a recipe on the back of the cream of broccoli soup can and suggested that we try it. After reading it over, I decided it would be a perfect way to recycle some holiday leftovers. I had some smoked turkey that was just waiting to be used and everything else was basic pantry stock.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> This dish was as easy as could be, took little time and turned out to be very filling. The only thing I might change, would be smaller biscuits to get more servings. The big biscuits are very hearty. </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Biscuit-Topped Turkey Casserole </b><br />1 can (10.75 oz.) condensed cream of broccoli soup<br />1 can (10.75 oz.) condensed cream of potato soup<br />2/3 cup milk<br />1 tsp. parsley</span><br />
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1/2 tsp. rosemary<br />1/4 tsp. marjoram<br />1/8 tsp. pepper (black or white)<br />2 cups (1-16 oz. bag) frozen mixed vegetables<br />2 cups smoked turkey, cubed<br />1 pkg. 7 oz. refrigerator biscuits<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>(I used 10 oz. flaky Grands from Pillsbury)</i><br /><br />Preheat oven to 400 degrees.<br />Spray coat a 11x7x2 inch baking dish.<br /><br />In medium bowl, mix together soups, milk, spices, vegetables and turkey.<br />Pour into baking dish.<br /><br />Bake 20 minutes until mixture is hot and bubbly. Gently stir mixture.<br />Place biscuits on top of mixture and return to oven.<br />Continue baking 15 minutes or until biscuits are golden brown.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times,"Times New Roman",serif;">Ready for oven.</span></td></tr>
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<br />Serves 6 or so.<br /><br />**cream of celery or cream of chicken may be substituted as well as 2 cups cooked chicken instead of turkey.<br /><br />Inspired by Campbell's soups.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Casserole just out of oven</td></tr>
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Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-76760842332376183792016-12-02T14:51:00.001-06:002016-12-02T14:51:44.299-06:00Baked Kick'n Chicken Tenders<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> After a week of turkey, it was time<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> t<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">o find som<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">ething <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">new. However poultry was what w<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">as in the freezer. To give a new <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">twist to more bird, I cut them into tenders and tr<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">i</span>ed a different flavor.</span></span></span></span></span></span></span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">On<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">e <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">my friends found s<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">ome Weber s<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">easoning</span> combinations and stocked <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">my spi<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">ce rack. I had the options of Tandori Chicken, Carne Asada, T<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">hai Chili and Kick'n C<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">h<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">icken. After cons<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">ideration, the Kick'<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">n <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Chicken seemed the tamest of the lot. I added just a <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">touch of cayenne for a little more heat.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Th<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">is twist on chicken turned out to be very easy, esp<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">ec<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">ia</span>lly since <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">they were baked. They d<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">idn't take long to cook <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">b<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">eca<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">use</span></span></span> they were cut into tenders and clean up was a cinch. It was a win<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">-win din<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">ner.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Baked Kick'n Chicken Tenders</b></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 boneless chicken breast, sliced into tenders, about 3/4 of an inch wide (12 t<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">enders </span>total)<br />2 T. Weber "Kick'n Chicken" spice blend*<br />1/8 tsp. pepper</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3/4 tsp. garlic powder</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 cup Panko crumbs</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/8 tsp. cayenne</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 cup + 1/8 cup + 1 T. flour</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 T. mayonnaise</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 tsp. salt</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">cooking spray</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Preheat oven to 375 and spray coat a 13x9x2 and a 8x8 inch baking dish.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In a pie plate, combine Kickin' Chicken spice blend, Panko crumbs, flour, salt, cayenne, pepper and garlic powder. Mix to combine.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Put mayonnaise in a bowl.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Roll chicken tenders in mayonnaise to coat. Then roll chicken in flour and spices. Place in baking dishes. Do<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> not<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> crowd the pan o<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">r they won't brown well.</span></span></span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Bake for 25 minutes. Flip tenders after 15 minutes.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serves 4.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">* If you don't have Weber's Kick'n Chicken Seasoning, blend together the following -</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 tsp. onion salt</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 tsp. garlic powder</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/8 tsp. red pepper flake</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/8 tsp. sugar</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 tsp. paprika</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Save leftovers in a container in dry place.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Tenders just out of oven.</td></tr>
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Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-80405194302514918252016-11-15T18:41:00.000-06:002016-11-15T18:41:21.049-06:00 Chocolate Chip Peanut Butter Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Photos courtesy of The Cooking Corner.</td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> What are two of the best flavor combinations? Well peanut butter and chocolate are right up there near the top. This refrigerator pie blends creamy peanut butter with tiny morsels of chocolate. The premade chocolate crust is another layer of flavor that surrounds a homemade filling.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> I haven't used heavy cream and done all that whipping in years. Now I
remember why, whipped topping in the freezer section is <b>so</b> much
easier. I'll substitute that the next time I make it and save both money and time.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b> Chocolate Chip Peanut Butter Pie</b></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 pkg. Oreo pie crust<br />1 8 oz. pkg. cream of cheese, softened to room temperature<br />1 cup creamy peanut butter</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup powdered sugar</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tsp. vanilla extract</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1-1/2 cups heavy cream</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 cup mini chocolate chips</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a medium bowl, combine cream cheese, peanut butter, powdered sugar and vanilla. Blend using mixer on medium speed. When combined, stir in chocolate.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a different bowl, switch mixer to whisk attachment and whip heavy cream until soft peaks form. Fold into peanut butter mixture. Now fold in chocolate chips.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Pour into pie shell and refrigerate four hours or until set.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Keep refrigerated.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Serves 8-10.</span><br />
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Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-71822218290629897572016-11-04T17:18:00.000-05:002016-11-04T17:18:01.201-05:00Strawberry Banana Cheesecake Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Photos courtesy of the Cooking Corner.</td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> Strawberries and bananas are two of my favorite fruits. When you put them into a cool, soft pudding that is creamy like cheesecake, that is all the better. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> This is an easy make-ahead dish that adds the fruit right before serving for freshness. What a nice holiday idea.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Strawberry Banana Cheesecake Pudding</b><br />1 box cheesecake pudding mix<br />12 oz. tub of whipped topping<br />3 - 6 oz. containers of strawberry yogurt<br />3 bananas (sliced just before serving so they don't brown)<br />1 lb. pkg. frozen strawberries (thawed)</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />In large bowl, (at least 2 hours before serving or overnight if you wish), mix whipped topping, yogurt and pudding mix. Combine well.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Cover and refrigerate until just before serving.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Before serving, slice strawberries and bananas. Fold into yogurt mix and combine well. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Serves 8-10.</span><br />
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Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-76465389133473825122016-10-30T13:43:00.000-05:002016-10-30T13:43:35.074-05:00Smoked Pork Shoulder<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of the Cooking Corner.</td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> Over the last few years, I've gotten totally spoiled with an electric smoker. It was a gift and I'm so glad. With the help of an extension cord ran to the front porch, I can cook with smoke and maintain heat for hours. It can be chilly, windy or rainy and with the help of technology and a digital thermostat this convenient little box holds steady. This is not what any big time cooker on the circuit would probably consider legitimate smoking, but I find it right convenient.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> I've done pulled pork before and I've been able to get tender, slightly smoky and a good flavor but I've never quite conquered the crust. It what seem people call bark.<br /> After listening to one of my food friends that loves to smoke, I finally figured out that it was all in the rub - or lack of. Now I've learned that rubbing a piece of meat is not the same as seasoning it. There's different degrees to the spice coating. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> On the light side, you sprinkle Italian seasoning on chicken breasts and one step heavier is to coat a piece of fried chicken so that it's covered. But when you put on a rub, you cover it all thickly. That layer of spice caramelizes and gives that extra outside flavor to the meat. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> This time I finally did it. I got bark. But it did take 5 hours on the smoker and over night (12 hours) in the oven, all low and very slow. <br /></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Smoked Pork Shoulder</b><br />5 lb. pork shoulder<br />3 garlic cloves<br />2 tsp. course ground black pepper<br />11-12 T. dry rub*<br />1 can cola (Coke, Pepsi, Dr. Pepper, RC cola etc.)<br /><br />Insert garlic cloves into slits cut in meat or between meat and fat. Generously coat meat in dry rub. Sprinkle with cracked black pepper. Coat well and rub spices over meat. (This could create spice nails*.) Store in plastic container with lid in refrigerator 2 hours to overnight.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />Heat smoker to 220 degrees using hickory chips. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Smoke 5 hours, refilling chips as needed.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />Preheat oven to 200.<br />Remove to foil lined pan with a rack. Pour cola around the bottom of the meat, covering the bottom. Cover pan with foil and secure edges well.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />Roast in oven on low heat 11-12 hours. Remove foil, pull bones out and remove excess fat. With forks, shred or pull pork into serving sized chunks. <br />Transfer to slow cooker or foil pan for serving if traveling to an event.<br /><br />Serves about 10.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><i>*Spice nails is the result of rubbing a dry onto a piece of meat and having the spices get under your fingernails.</i></span></span></div>
Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-1126634025456307102016-10-10T20:48:00.004-05:002016-10-10T20:48:20.751-05:00Honey Toasted Pecans<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Photo courtesy Ryan Spear, Mt. Carmel, IL</td></tr>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> It's always good to keep your ears and mind open to trying new things. Over the years, I've been so lucky because friends, family and coworkers give me ideas, tips and recipes. The trouble I've found is that's there's just not enough time in the day to try them all. <br /> But when I least expected it, one of the greatest little snacks appeared right at my work station. Next to my keyboard there was a bowl of honey roasted pecans. To top it off they were dusted in powdered sugar.<br /> I remembered that one of my coworkers mentioned he and a friend had plans of roasting pecans over the weekend. Now I understood what he meant. These little treats were soft, slightly salty but sweet at the same time.<br /> Because I was wearing a solid red shirt and had an interview to<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> do</span>, I waited until later to try them. (I didn't want powdered sugar droppings down my front.) It was love at first bite. These little nibbles reminded of my favorite Christmas cookies, Mexican wedding cakes. Well, maybe without all of the butter and flour, but the taste took me right there.<br /> What I didn't realize is that while I was busy, the entire office had tried these and I was lucky there was any left. News of the little tasties had spread like wild fire. With this type of <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">g<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">reat</span></span> review I couldn't help but share the recipe. It's the perfect <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">snack to try for the u<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">pco<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">mi<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">ng</span></span></span></span> holidays.<br /><br /><b>Honey Toasted Pecans</b> </span><br />
<i><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Recipe courtesy of Ryan Spe<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">ar,</span></span></i><br />
<i><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Mt. Carmel, IL</span></span></i><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">b</span>ag of <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">p</span>ecans<br />1/2 <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">s</span>tick of <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">b</span>utter<br />1/2 <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">c</span>up <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">h</span>oney<br /><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">s</span>alt<br /><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">c</span>innamon <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">s</span>ugar<br />2 cups <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">p</span>owdered <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">s</span>ugar (<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">optional)</span><br /><br />Melt butter and honey together, mix well.<br />Toss pecans and butter/honey mixture together.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Arrange on baking pan, spreading out well.<br />Sprinkle with salt and cinnamon sugar (to your desire)</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Bake at 350 for 10 min, then stir and put back in for additional 5 minutes.<br />Let cool for 1 hour.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Put powdered sugar in <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">plastic</span> bag<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">gie and then</span> add pecans.<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span>Shake <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">to </span>coat.</span></div>
Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-33401766022351993232016-09-25T16:43:00.001-05:002016-10-31T08:54:11.537-05:00Tropical Strawberry Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> One of my favorite desserts has always been strawberry pie. Months ago I discovered a recipe that blended strawberries with pineapple to create a tropical flavor. I had been just waiting to try this until I could find a good batch of berries. Sorry to say, they're out of season and a bit pricey right now. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> For a recent holiday, I was determined to give it a try anyway. Unlike the original version which calls for making the crust from scratch, I took the easy way out and used a pre-made graham cracker crust. I also used strawberry/banana gelatin because that's what I had on hand. This was easy to do and even easier to eat.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Tropical Strawberry Pie</b><br />1 graham cracker crust <br />1 pkg. cream cheese, softened<br />1/4 cup sugar<br />2 cups whipped topping<br />1 8 oz. can crushed pineapple, juice drained <br />3/4 cup boiling water<br />1 pkg. small pkg. strawberry banana gelatin<br />1 cup ice cubes<br />2 cups strawberries, sliced<br /><br />In a large bowl, beat cream cheese and sugar with mixer until well blended. Gently fold in 1 cup of whipped topping and pineapple. Spread on top of crust. Refrigerate until needed.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />In smaller bowl, pour boiling water over gelatin powder. Stir until completely dissolved, about 2 minutes. Add ice and stir quickly until ice melts, mixture will start to thicken.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Remove any lumpy ice cubes. Mix in strawberries. Refrigerate 5 minutes. Spoon over cream cheese layer.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Refrigerate 4 hours or until firm. Top with additional 1 cup of whipped topping.<br />Serves 4-6.<br /><br />* Note: the hubby says the more strawberries the better!</span><br />
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Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-76054638170399004942016-09-05T16:33:00.000-05:002016-09-05T16:33:02.216-05:00Cheddar Burgers with Beer BBQ Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Photos courtesy of the Cooking Corner.</td></tr>
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<br /><span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> O</span>ne day recently I was in the grocery store check out lane and saw a small recipe booklet called, "Cooking with Beer." Yes, I was intrigued. After giving the little cookbook a really good glance-over as I waited in line, I went for it. The impulse buy was going home with me. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> While eating lunch that day, I studied my new purchase and bounced all kinds of ideas around my mind. Finally, I decided to try the "Western BBQ Burgers with Beer BBQ sauce." (That's what I had most of the ingredients for - notice I said "most.")</span></span><br />
<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> As far as dinner that night . . . the burgers tasted just like my normal burgers<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> because t</span>he beer was in the sauce. I'm not really sure why beer was in the sauce, because once you bring it to a boil, it's not really a factor except for liquid. It seems to me, that I just made the BBQ sauce a bit thinner. So I just slathered the sauce on both sides of the bun so that everything was coated, gooey and down right sloppy. Some things are just best eaten messy and this was one of them<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">.</span> </span></span><br />
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<b><span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cheddar Burgers with Beer BBQ Sauce</span></span></b></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 1/2 lb. ground beef</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp. McCormick's hamburger seasoning</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp. garlic powder</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup smoky BBQ sauce*</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 cup Michelob AmberBock beer</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 tsp. salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 tsp. pepper </span></span><br />
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 vidallia onion, sliced in 1/2-inch thick slices</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4-5 slices cooked bacon</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4-5 slices cheddar cheese, smoked if possible</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4-5 buns</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">lettuce and tomato, optional</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Preheat
grill or skillet to medium-high heat. Shape burger into 4-5 patties.
Sprinkle with hamburger seasoning and garlic powder. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Combine BBQ sauce, salt, pepper and beer in small saucepan. Bring to boil for 1 minute and then set aside.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cook burgers 8 -10 minutes, turning occasionally, until desired doneness.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">On grill or in same skillet, cook onions 4-5 minutes until soft and slightly charred. Lay onion slice on top of burger.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">To
serve - drizzle 1 T. BBQ mixture on bottom bun. If using, place lettuce
and tomato on bottom bun. Add cooked bacon and sliced cheese on top of
burger. Drizzle with 1 T. BBQ. Close sandwich up and get a napkin.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">* I used Stubbs Sweet and Heat.</span></span><br />
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Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-10033805691277882292016-08-20T14:01:00.000-05:002016-09-05T16:35:21.119-05:00Spicy Honey Chicken Kabobs<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-jiaDXGXD1VE/V6TRI-jdudI/AAAAAAAAFjE/agQiInsDwOMjfh-9EXHjnOekh8vzGaOfwCLcB/s1600/spicy%2Bhoney%2Bchk%2Bkabob%2Bplate.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://2.bp.blogspot.com/-jiaDXGXD1VE/V6TRI-jdudI/AAAAAAAAFjE/agQiInsDwOMjfh-9EXHjnOekh8vzGaOfwCLcB/s400/spicy%2Bhoney%2Bchk%2Bkabob%2Bplate.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of the Cooking Corner.</td></tr>
</tbody></table>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> A little while back I was watching a food TV show that has a collection of chefs that give their twists on certain food topics, dishes or methods. This time the topic was the beginning of summer grilling and marinades. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> What I found educational was the make up of the marinades. What ever your flavor combination, they should all have part oil, acid, sweet and heat. That's balance.</span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> On the <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">food show, t</span>he dish that caught my eye was the teriyaki pork. However, one of the problems was that I didn't have a pork tenderloin just laying around as a spare part. There was also the small issue of weird ingredients. So the art of substitution once again came into play.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> By the time I did all of the recipe substituting, I was past the point of messing with the grill. When I did these teriyaki glazed chicken kabobs, they got popped in the oven for a bit and were easier than all of the thinking I did to figure it out.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Spicy Honey Chicken Kabobs</span></b><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 medium onion, sliced in wedges 3/4 inch thick or so</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 1/2 lb. boneless skinless chicken breast tenders, cut in 1/2 inch chunks</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 tsp. ginger</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 cloves garlic, minced</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/8 cup soy sauce</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/8 cup honey</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup chicken broth</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 tsp. crushed red pepper flakes</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 tsp. black pepper</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 1/2 T. cornstarch</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="https://1.bp.blogspot.com/-PKArjnNhr4g/V6TRN5V4-UI/AAAAAAAAFjI/9h-eUefM6EwHOyU0e59RSwBFUWt42ZObACLcB/s1600/spicy%2Bhoney%2Bchk%2Bfor%2Boven.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://1.bp.blogspot.com/-PKArjnNhr4g/V6TRN5V4-UI/AAAAAAAAFjI/9h-eUefM6EwHOyU0e59RSwBFUWt42ZObACLcB/s320/spicy%2Bhoney%2Bchk%2Bfor%2Boven.JPG" width="320" /></a></span></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 1/2 T. water</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4-5 bamboo skewers</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Soak skewers for 30 minutes in water.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> In a medium sauce pan, combine garlic, soy, honey, chicken broth and peppers. Whisk to mix well. Heat over medium and simmer 8-10 minutes, stirring often.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> In a small bowl, mix cornstarch and water until well blended. Add to sauce and simmer 3-4 minutes more until sauce is thickened and reduced by about half. Remove from heat and let cool.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Place chicken and onions in a plastic container with a lid. Pour half the sauce over the chicken and onion and refrigerate for 30 minutes or until needed. Save the other half of the sauce for basting.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Place onion and chicken alternately on skewers and then in a foil lined pan. Heat broiler to high. Brush remaining glaze over kabobs and broil 5 minutes. Turn skewers and broil 4-5 minutes more watching carefully. Serves 4.</span></div>
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Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-17443985583569416892016-08-14T15:04:00.001-05:002016-08-14T15:04:23.716-05:00Cowboy Frosted Flakes Meatloaf<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-fJALPoC1E4s/V6TPVLXF1HI/AAAAAAAAFi4/OFJk8JgxKMQ07SQg8KLv_7dv95xj5jJpgCLcB/s1600/cowboy%2Bmeatloaf%2Bdinner.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="277" src="https://3.bp.blogspot.com/-fJALPoC1E4s/V6TPVLXF1HI/AAAAAAAAFi4/OFJk8JgxKMQ07SQg8KLv_7dv95xj5jJpgCLcB/s400/cowboy%2Bmeatloaf%2Bdinner.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of the Cooking Corner</td></tr>
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The hubby's older brother recently sent home a recipe for me to try - a meatloaf. He'd found a recipe for meatloaf in one of his cowboy magazines that sounded interesting so he thought he'd pass it along. Interesting it was, because this meatloaf was made with "Frosted Flakes."<br />
Now, I can say that I've used oatmeal, potato chips, bread and crackers as a binder for a meatloaf, but never Frosted Flakes. To make the recipe more interesting, 1 cup of water was added to the pan. That was a new one on me, too. </div>
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The texture was very good and it sliced nicely. Because of the water the meatloaf was very moist which is always a plus. If you like sweet BBQ, this might be a style you'd like, but I like a little more kick. My brother-in-law said that it passed the test with him just fine.</div>
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<b>Cowboy Meatloaf</b></div>
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<i>inspired by</i></div>
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<i>(Rowe Family ranch in Burwell, Neb.)</i></div>
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<i>American Cowboy magazine</i></div>
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2 lb. hamburger</div>
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1 T. minced onion</div>
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1 packet dry Lipton Onion Soup mix</div>
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1 1/2 cup crushed Frosted Flakes</div>
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2 eggs, beaten</div>
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1/2 cup ketchup</div>
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salt and pepper</div>
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topping - </div>
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1/2 cup ketchup</div>
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1/2 cup brown sugar</div>
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Preheat oven to 350.</div>
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Spray coat a 13x9x2 baking dish.</div>
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In a large bowl, break eggs and mix well. Add burger, onion, onion soup, crushed cereal, ketchup, salt and pepper. Mix until well combined.</div>
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Shape into loaf in baking dish. Pour 1 cup water around base of meatloaf. Cover and bake for 45 minutes. </div>
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In a small bowl, mix ketchup and brown sugar until smooth.</div>
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Uncover, drain excess liquid and spread topping over meatloaf. Bake 15 minutes more.</div>
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**Cook's tip - for more flavor use corn flakes instead of frosted, BBQ sauce instead of ketchup and top with a layer of 3 strips of bacon while cooking before adding topping.</div>
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Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com1tag:blogger.com,1999:blog-8462993662544126600.post-56917369969609727672016-08-07T15:16:00.000-05:002016-08-07T15:16:25.768-05:00Pot O' Beans<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-Ya5T2hB2AqI/V6TOcUmJ9oI/AAAAAAAAFis/Zio10KT9La0V9HbjPVtd9BZkXleRf9owQCLcB/s1600/pot%2Bo%2Bbeans%2Bw%2Bpork%2Btenderloin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://3.bp.blogspot.com/-Ya5T2hB2AqI/V6TOcUmJ9oI/AAAAAAAAFis/Zio10KT9La0V9HbjPVtd9BZkXleRf9owQCLcB/s400/pot%2Bo%2Bbeans%2Bw%2Bpork%2Btenderloin.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Cooking Corner.</td></tr>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Recently the hubby's niece did a real nice pot of baked beans that were actually simmered with a host of flavor boosts. <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">H<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">er recipe</span></span> calls for garlic, ginger, cinnamon and beer to add extra flavor. <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">T</span>his <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">dish</span> was one of the most talked about <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">sid</span>es at the latest family gathering. I really like dishes that you can throw in a pot to let simmer while other chores can be checked off the "To Do" list. This version of "baked" beans as a side dish is well worth a shot.</span></div>
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<b>Pot O' Beans</b></div>
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<i>recipe courtesy of</i></div>
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<i>Amber (Hofman) McHugh</i></div>
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12 oz. bacon</div>
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2 onions, chopped</div>
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3-5 cloves garlic, chopped</div>
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1 red bell pepper</div>
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5 cans beans - </div>
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1 can light red kidney beans</div>
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2 cans dark red kidney beans</div>
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1 can pinto beans, rinsed and drained</div>
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1 can black beans, rinsed and drained</div>
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1 tsp. ground ginger</div>
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1 12 oz. beer (cook's choice)</div>
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1/2 cup BBQ sauce (cook's choice)</div>
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1/4 cup molasses</div>
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dash cinnamon</div>
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1/4 cup light brown sugar</div>
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salt and pepper to taste</div>
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Brown bacon in large pot. Add onions and bell pepper, cooking until almost tender. Add garlic, stir well and cook for 3-4 minutes. Be careful not to burn.</div>
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Add remaining ingredients and mix well to combine. Simmer 2 hours, without lid, stirring often. (Do not boil.)</div>
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Let reduce by at least half and cool. Serve or store for next day use. Best after flavors combine.</div>
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Serves 8-10 easily.</div>
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Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-41609344856413432212016-06-22T23:15:00.000-05:002016-06-22T23:15:06.945-05:00Easy Fruit Dip<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of the Cooking Corner.</td></tr>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> A few weeks ago we had another wedding in the family. This time the hubby's oldest daughter came up from Texas just so she could make it legal in front of the family. How sweet. Now the bride-to-be wanted to keep it simple, not fussy but with plenty of food. Sometimes simple, especially on short notice, is a good thing.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> While browsing through the grocery store circulars that week I noticed bright pretty pictures of strawberries, blue berries and raspberries. This made me think that a fruit tray would be a good idea for the happy day. Even big kids like fruit. I know how grapes get snatched up at our house and they were a grocery feature as well. <br /> The fruit tray also seemed like an easy thing to prepare in advance and assemble just moments before needed. I'd never made a fruit dip before so I checked my friends recipes and then consulted the internet. I found one that was as easy as could be. It only called for 3 ingredients. How can you beat that? One block of softened cream cheese is whipped with brown sugar and vanilla. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Later I realized that I should have used sliced fruit instead of the berries that were in season. Apples, pears or even oranges would have worked just fine - the pretty blueberries and raspberries, not so much. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Easy Fruit Dip</b><br />1 8 oz. pkg. cream cheese, softened<br />1 cup brown sugar, packed<br />1 T. vanilla extract<br /><br />fruit options<br />1 qt. strawberries <br />3 apples, sliced and soaked in lemon juice<br />2 oranges, peeled and sectioned<br />3 bananas, cut in 1/2 inch slices<br /><br />In small bowl, beat cream cheese until well whipped. Add brown sugar and vanilla. Mix well. Pour into plastic container with lid and refrigerate until ready to use.<br /><br />Makes 1 1/2 cups.</span></div>
Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-73146891829758616612016-06-19T14:04:00.000-05:002016-06-19T14:04:22.508-05:00Easy Chicken and Noodles<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-u5dVdaoPClY/V0heetXvijI/AAAAAAAAFcs/yexl77E7e5Q6eiwm6TcdKORiIRCxA2wAgCLcB/s1600/chicken-noodles-campbells%2Bweb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://3.bp.blogspot.com/-u5dVdaoPClY/V0heetXvijI/AAAAAAAAFcs/yexl77E7e5Q6eiwm6TcdKORiIRCxA2wAgCLcB/s320/chicken-noodles-campbells%2Bweb.jpg" width="320" /></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> A few weeks ago a coworker had a family situation come up. She was making daily trips to the hospital that had to be physically and emotionally trying at best. Because no matter what's happening in life, there are still those daily chores of laundry, bills, dishes and dinner.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> When I just couldn't shake the thought of what she was dealing with, I picked up an extra package of chicken breast and noodles at the store. I cooked 3 chicken breasts in the slow cooker and added one to <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">some</span> noodles for her and saved the other two breasts for us. I won't forget the surprise and gratitude in her eyes for such a simple act of kindness. This is so easy, you can do it, too</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Easy Chicken and Noodles</b><br />1-2 cooked chicken breasts, cut in chunks or shredded<br />5 cups water<br />5 tsp. chicken base or bouillon<br />1 - 7 oz. bag Oakland noodles*<br />2 T. butter<br />1 T. parsley<br />salt and pepper to taste <br />1/8 tsp. celery seed (optional)<br /><br />Bring 5 cups water to boil and add chicken base and noodles.<br />Cook for 20 minutes, stirring every 5 minutes per package directions.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Reduce to simmer and add all other ingredients.<br />Warm for 10 minutes more to combine flavors and heat chicken. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serves 4-6.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">*Oakland noodles are a brand of Amish type noodles that I get from a local produce shop. They always turn out great.</span></div>
Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-5548297033156465692016-06-15T22:18:00.000-05:002016-06-16T23:10:27.801-05:00Strawberry Punch<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of the Cooking Corner.</td></tr>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> During my graduation party travels I came upon a strawberry punch that was just delightful. I've had the standard orange sherbet punch and liked it better when the recipe was upgraded to raspberry, but I've never had a strawberry punch. I'm a huge fan of strawberry anything so this was a treat.<br /> Since we had a wedding in the family coming up within days, I asked the proud momma of the grad to share her recipe. I thought it would be perfect for the happy occasion. This is just too good of a party staple not to share. It will be perfect for the baby and bridal showers coming up as well as a nice thought for an Independence Day party punch.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Strawberry Punch</b><br /><i>Recipe courtesy Lisa Young,</i></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>Princeton, IN</i></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><br /></i></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">5 bananas<br />3 cups water<br />2-3 cups sugar<br />2 cans frozen orange juice concentrate<br />1 can frozen lemonade concentrate<br />1-46 oz. can pineapple juice<br />1 qt. strawberries, blended <br />6 bottles lemon/lime soda<br />few drops of red food coloring, optional<br /><br />Mash 5 bananas with 3 cups of water and 2-3 cups of sugar in a blender. In a bowl mix 2 cans frozen concentrate orange juice and 1 can frozen lemonade and pour into banana mixture. Stir in one can of pineapple juice. Add blended strawberries and food coloring, if using. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Mix well and put in plastic containers with lids and freeze. Remove from freezer and let set out to thaw slightly before serving.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />To serve, empty one frozen container and mix with 2 bottles of lemon-lime soda in a large punch bowl. Refill as needed. Makes 4 large punch bowls.</span></div>
Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0tag:blogger.com,1999:blog-8462993662544126600.post-5562661375177340982016-06-12T15:23:00.001-05:002016-06-12T15:23:10.201-05:00Cheddar Bacon Ranch Hash Brown Casserole<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Photos courtesy of the Cooking Corner.</td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> For </span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Memorial Day</span> I tried a new twist on a family favorite. Instead of making potato salad, I opted for hash brown casserole. A few of the kids don't like mayo, so that knocks potato salad off the list, but everyone loves hash brown casserole. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> I tried a new twist on this by using ranch dressing, extra cheddar and bacon that seems to be the new flavor craze - cheddar, bacon, ranch. Even the friend from work who's recipe I adapted said, "How can you go wrong with bacon? " </span><br /><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Cheddar Bacon Ranch Hash Brown Casserole</b></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 pkg. frozen hash browns<br />
(about 20 oz. each, slightly thawed)<br />
8 oz. sour cream</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 packet Hidden Valley Ranch dip mix</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4-6 slices cooked bacon, crumbled</span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup chopped onion</span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp. garlic</span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 can cream of potato soup</span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup melted butter</span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3/4 pkg. shredded cheddar cheese (I used triple cheddar)</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">s</span>alt and <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">p</span>epper</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Preheat oven to 350.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Combine all ingredients in large bowl and mix well.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pour in greased or sprayed 13x9x2 baking dish.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Bake 1-1/4 hours at 350 degrees.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serves 10-12. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Note: I used 16 oz. sour cream mixed with 1 packet of Hidden Valley dip mixture. I put half of it in the casserole and used the other half for chip dip. </span></div>
Jancey's Cooking Cornerhttp://www.blogger.com/profile/10990096964850114231noreply@blogger.com0