Thursday, July 10, 2014

Honey Chicken Crispers

Sometimes I feel like I make the same dinners over and over and we need a change. Instead of my girls asking whats for dinner they just ask for something new. So I was really happy to be given this recipe. They were moist, crispy, and sweet. It didn't take long to make and they were a huge hit with everyone and it will definitely be put in the rotation.

Honey Chicken Crispers
Recipe Adapted from: Le Creme De La Crumb

3 large Chicken Breasts, 1/2inch thick & cut into strips
1 cup All-Purpose Flour
2 cups Panko Bread Crumbs
1 teaspoon Salt
1 teaspoon Pepper
2 Eggs, whisked
1/2 cup Butter, melted

1/3 cup Honey
1/2 cup Granulated Sugar
1/2 teaspoon Salt
1/2 teaspoon Garlic Powder
1/4 cup Ketchup
1 Tablespoon Vinegar
1/3 cup Cold Water & 2 Tablespoons Corn Starch

1. Preheat the oven to 400 degrees. Pour your melted butter onto a large cookie sheet and spread it around so it coats the whole surface.

2. In a small dish whisk together the flour, salt, and pepper. In a second bowl pour the bread crumbs. In a third bowl put the whisked eggs. Dip the chicken strips in the flour to coat, then the egg, and last the bread crumbs. Then place the chicken on the prepared cookie sheet. Bake for about 8 minutes then turn over and bake for another 8 minutes. Remove from the oven.

3. While the chicken is baking, make the sauce. Combine all the ingredients in a large saucepan, except for the water and cornstarch. Bring to a boil over med-high heat, whisking constantly. In a small bowl whisk together the cold water and cornstarch. When the ingredients in the saucepan come to a boil add in the cornstarch mixture and stir until it has thickened. Reduce heat to low.

4.When the chicken is done baking, dip it in the sauce so it is coated. Serve.
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Sunday, July 6, 2014

Chocolate Sugar Cookies and SRC

For the Secret Recipe Club this month I was assigned Its run by a lady named Nicole from St.Louis. She considers herself the Queen of Comfort Food and she likes easy recipes made from scratch! She has 5 kids and tries to make her picky eaters not so picky anymore. :)

She has several recipes I want to make but I'm always intrigued by something chocolate! I decided to make her Chocolate Sugar Cookies. They are sweet, soft, and something I'll be making again soon! I adapted them a little so I could shape them, but they are still essentially the same. Go over to Daily Dish Recipes and find something delicious to make!

Simple Chocolate Sugar Cookies
Recipe Adapted from:

1 cup Butter, room temp
1 cup Granulated Sugar
1 Egg
1 1/2 teaspoons Pure Vanilla Extract
2 cups Flour
1/2 teaspoon Salt
3/4 cup Cocoa
1 cup White Chocolate Chips (Optional)

1. In the bowl of a stand mixer beat together the butter and sugar until light and fluffy. Add in the egg and vanilla and mix until combined. 

2. In a separate bowl whisk together the cocoa, flour, and salt. Add to the wet ingredients and mix until just combined. Wrap in plastic wrap and put in the fridge for an hour.

3. Preheat oven to 375 degrees. Line your cookie sheets with silpat mats or parchment paper. Lightly flour your surface and roll out dough. Cut out shapes with desired cookie cutter and bake for 8-10 mintues.

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Tuesday, July 1, 2014

Rocky Road Brownies

I'm over at Sawdust and Embryos today with an amazing brownie recipe for you!

Its rich, chewy, gooey, and so chocolatey. These rocky road brownies are worth the little time they take to make!
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Wednesday, June 18, 2014

Twinkie Cupcakes

I was sad when Twinkies were gone so I found a recipe to help fill the void I felt. This is better than a Twinkie. The cake is dense and soft and the filling is rich, creamy, and full of flavor.

Twinkie Cupcakes
Recipe Source:

3 cups Cake Flour
1 Tablespoon Baking Powder
3/4 teaspoon Salt
6 Tablespoons Butter, room temp
1 Tablespoon Pure Vanilla Extract
2 cups Granulated Sugar
1/2 cup Vegetable Oil
3 large Eggs & 4 Egg Yolks, room temp
1 cup Buttermilk, room temp

1/2 cup Butter, room temp
1- 7.5oz jar Marshmallow Crème
1 teaspoon Pure Vanilla Extract

1. Preheat oven to 325 degrees. Line your muffin pan. In a stand mixer combine the butter and vanilla on medium until smooth. Add the sugar and beat until combined. Put mixer on low and add in the vegetable oil. Then turn to medium speed and beat until fluffy.
2. Scrape the sides of the bowl and then add in your eggs and egg yolks one at a time, mixing after each addition.
3. In a small bowl whisk together the flour, baking soda, and salt. Add into the butter mixture, alternating with the buttermilk. Start with the flour and end with the buttermilk. mix on low until the batter is smooth. Scrape the bowl and fold any extra flour into the batter and pour into cupcake pan 2/3 full. Bake for 12 to 16 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool completely.
Beat together the butter and Marshmallow crème until smooth. Add in the vanilla and beat until combined.
Cut a cone shape out of the cupcake and using a piping bag fill with frosting. Frost the tops of the cupcakes with the remaining.
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Friday, June 6, 2014

Churro Muddy Buddies

I cant stop eating this!! It is one of my favorites. It tastes almost the same as a churro and it makes me happy! Its crunchy like the outside of the churro, it has cinnamon sugar all over it and its AMAZING! One more delicious recipe to add the list of muddy buddy recipes you can find here!

Churro Muddy Buddies
Recipe Source:

9 cups Corn Chex
1 cup Cinnamon Chips
1/4 cup Butter
1/2 cup Powdered Sugar
1/4 cup Granulated Sugar
1 1/2 teaspoons Cinnamon

1. In a large bowl put in Chex. In a small bowl mix together the sugars and cinnamon. 

2. In a separate small microwave safe bowl combine the cinnamon chips and the butter. Microwave for 30 seconds at a time stirring in between each just until the chips are melted. Pour over the Chex and mix until well coated.

3. Pour into 2 gallon Ziploc bags. Sprinkle half of the sugar mixture into each bag. Shake until completely coated. Spread onto parchment paper.

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Wednesday, June 4, 2014

Turtle Cheesecake

I'm so excited about this cheesecake and sharing it with you! Go over to Sawdust and Embryos and see the step by step how to make it!

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Sunday, June 1, 2014

Chilean Corn and Pork Stew

This month for Secret Recipe Club I was assigned Cheap Ethnic Eatz. Its the blog of Evelyne, she lives in Montreal and she's always had, as she puts it, 'exotic taste curiosity. Evelyn started cooking young and she has lots of recipes of different cuisines from around the world on her site. If you are looking for something unique to make this is the place for you!
I spent hours going through her site trying to decide on what to make, Berry Explosion Cobbler, Perogies, or this Grilled Lime Chicken, were just a few I was tempted to make and finally decided on this corn and pork stew. It as a rich, smoky flavor, and its a little sweet. I was happy I had enough for leftovers! I will be over at Cheap Ethnic Eatz to make more things for sure!

Chilean Corn and Pork Stew
Recipe Adapted:

2 Tablespoons Olive Oil
1 lb Pork, cubed
3 eggs
2 teaspoons Salt
1/2 teaspoon Pepper
1/2 cup Onion, chopped
3 Cloves Garlic, minced
3 teaspoons Cumin
1 teaspoon Oregano
2- 15.5oz cans Diced Tomatoes
1- 15.5oz can Corn
1/4 cup Cilantro, chopped
1/4 cup Water

1. In a medium stock pot sauté pork until brown. Add in the salt, pepper, onion, and eggs. Cook until onions are translucent and the eggs are scrambled.

2. Add in the garlic, cumin, oregano, and tomatoes. Stir and let simmer for about 30 minutes.

3. Add in the corn, cilantro, and water. Continue to simmer for about 15 minutes. Serve with rice. 

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