Tuesday, September 27, 2011

Chicken and Apple Curry

I made this dish several weeks ago and I'm ready to make it again! It's a nice twist on the usual chicken recipes.  The apple gives it a touch of sweetness and the curry a touch of spice.  It's also a nice recipe to have in the fall when there is an abundance of apples in this area.  We usually go up to Graves Mountain in Syria, Virginia and stock up on apples at their apple festival.  About that time is when I start going on a recipe hunt for anything with apples!  I can't say this is kid friendly since my son wouldn't try it but it cerainly is adult friendly!  I found this at a good old allrecipes!  So often I find a recipe there when it is featured as recipe of the day.  This was one of those.

3 tablespoons butter
2 small onions, chopped
2 apples, peeled, cored and finely chopped
3 tablespoons all purpose flour
1 tablespoon curry powder
8 skinless, boneless chicken breasts
1 cup hot chicken broth
1 cup milk
salt and pepper to taste

Preheat oven to 350 degrees F.
Saute apple and onion in butter or margarine until tender.  Add curry powder and saute 1 minute more.  Add flour and continue to cook 1 minute longer.  Add stock or broth and milk; stir well.
Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. I ended up using 2 pans.

Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

Monday, September 26, 2011

No recipe just Schweddy Balls!

I couldn't resist posting this picture of Ben & Jerry's latest ice cream flavor. If you watch Saturday Night Live this will sound familiar. This was not an easy find.  Found only one container of this at a local grocery store.  I  read one blogger's review of this ice cream and they stated that it had rum flavoring. I wasn't sure that I would care for this since I am not a big fan of rum but to be honest it just tastes like vanilla to me!  It has small malt balls scattered throughout the batter....It is really, really good.   Definitely give this a try in the near future because this won't be a regular flavor. I believe they are making one more batch and that will be it. Am I saving the container? You bet!

Tuesday, September 20, 2011

Banana Bars

I've baked these bars several times now and have finally taken same pics of them so I can share them with you!  These are really more cakey than you would think.  They are wonderful. I brought them to work the first time I made them and they were an instant hit!  The frosting is so good. So good in fact that  I got carried away and started eating it right out of the bowl, which is not good to do!  Also, you can replace the sour cream wth some yogurt if you like. I didn't have sour cream on hand the second time I made this so I just used strawberry/banana yogurt and it came out fine.  I found these over at Cafe Zupas.  Delicious!

Bars

1/2 cup butter, softenend
1 1/2 cups white sugar
2 eggs
 1 cup sour cream
1 teapsoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe banana

Preheat over to 350 degrees F.  Grease a 9 x 13 inch pan.

In a large bowl, cream together the butter and the sugar until smooth.  Beat in the eggs, one at a time, then stir in the sour cream and vanilla.  In a separate bowl, combine the flour, baking soda and salt; stir into the wet batter.  Finally, mix in the mashed banana.  Spread evenly into the prepared pan.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.  Allow the bars to cool completely before frosting.

Cream Cheese Frosting

1/2 cup butter, softened
1 8-ounce package cream cheese, softened
1 lb. powdered sugar

In a bowl, combine the butter and cream cheese.  Beat until smooth.  Slowly add the powdered sugar and mix until completely smooth.


Friday, September 9, 2011

Easy Chocolate Pudding

Well it looks like we have survived the rains of the past few days. Would you believe the rain was so bad here this week (and especially last night) that the county schools were closed!!!  They are using their "snow days" already. Let's hope that we have some sunshine here for a while.  We're all going to Kings Dominion tomorrow so I'm really hoping the sun stays out.  Amusement parks are definitely no fun in the rain! 

Here is a recipe though that is fun and delicious! It comes from Coleens food blog.  Please check out her blog if you are not familiar with it.  Every recipe I have tried from her site is a winner.  This one too!!! And easy.  The only change I made was not to add the coffee.  It was quite chocolately without it.  I also love pudding "skin" so I did not put plastic wrap on it.  Another must is whipped cream. It just adds so much to it. This is so much better than boxed pudding and worth the extra steps!

Hope you all have a wonderful weekend and stay dry!!!

1/2 cup brown sugar
3 rounded tablespoons unsweetened cocoa powder
1/4 cup cornstarch
pinch of salt
2 (12 ounce) cans evaporated milk (not low fat)
1 tablespoon strong coffee
2 tablespoons butter
1 teaspoon vanilla

In a bowl, whisk all of the dry ingredients together until there are no lumps (this will also help incorporate it into the liquids).  Whisk in the evaporated milk and coffee, until smooth.
Bring to a boil over medium heat, stirring constantly with rubber spatula.  When the mixture starts to thicken, turn the heat down to medium low.  Once it starts to bubble, continue cooking, stirring constantly (in figure 8 motion), for one minute.
Remove from heat and stir in butter and vanilla.  Pour into dessert dishes and place plastic wrap (if you don't care for skin) or waxed paper directly on the surface of the hot pudding.  Chill completely and serve with whipped cream.

Monday, September 5, 2011

Brownie Goodie Bars by Betty Crocker


These are a basic brownie with a bit "extra" added and boy were they ever good.  Don't think I would eat these on a daily basis but they certainly are a nice treat.  I found myself just picking at these all day long as they sat around.  Although the brownie and frosting are both from a mix you can certainly use a homemade one. I have just been into trying mixes lately and adding extra ingredients to them. So far most have been successes! 

I can't believe that it's the start of another school year.  This summer has just flown by.  My son is definitely ready for school though and looking forward to 7th grade.  I think he is really glad that he is not a 6th grader any more and at the bottom of the totem pole in middle school!

1 box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix (or your own from scratch)
Water, vegetable oil and egg called for on the brownie mix box
1 cup Betty Crocker Rich & Creamy vanilla frosting (from 16 oz container) Or your own homemade frosting
1/2 cup salted peanuts, coarsely chopped
2 cups crisp rice cereal
2/3 cup peanut butter
1 1/3 cups (8 oz) semisweet chocolate chips

Heat oven to 350 degrees F.  Grease bottom only of a 9-inch square pan with cooking spray or shortening.  (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
Make and bake brownies are directed on box.  Cool completely.
Frost brownies with frosting.  Sprinikle with peanuts; refrigerate while making cereal mixture.
Measure cereal into medium bowl; set aside.  In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly.  Pour over cereal in bowl, stirring until evenly coated.  Spread over frosted brownies.  Refrigerate 1 hour or until set before cutting.  For bars, cut into 4 rows by 4 rows.  Store lightly covered at room temperature or in refrigerator.