courtesy of Taste of Home
Friday, October 31, 2008
courtesy of Taste of Home
1/3 cup Melted Butter
2 Large Eggs
Orange Food Color
Yellow Food Color
Line an 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mixes, butter and eggs until soft dough forms.
On work surface, place 1½ cups of dough. Knead desired amount of orange coloring into dough until color is uniform. Press dough evenly in bottom of pan.
Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead Yellow Food Coloring into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1½ to 2 hours or until firm. I kept mine in the friday overnight.
Preheat oven to 375°F. Remove dough from pan. Cut crosswise into ¼-inch-thick slices. If needed, trim slightly to make perfect rectangles. Cut each rectangle into 6 or 7 triangular wedges. On ungreased cookie sheet, place wedges 1-inch apart.
Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
Thursday, October 30, 2008
1 tablespoon pure or extra-virgin olive oil
Preheat the oven to 400°. Heat oil in a large skillet. Season the chicken with salt and black pepper. Add the chicken to the skillet, skin side down, and cook over moderately high heat until the skin is crisp and browned, about 8 minutes. Turn and cook for 3 minutes longer. Transfer the chicken to a baking sheet or large platter, skin side up.
Transfer the onion sauce to a large roasting pan. Arrange the chicken in the sauce, skin side up. Set the roasting pan in the oven and reduce the heat to 350°. Roast the chicken until cooked through, about 1 hour and 15 minutes.
Transfer the chicken to a platter. Set the roasting pan over high heat and boil the sauce until the liquid is reduced, about 10 minutes. Season the sauce with salt and pepper and serve with the chicken.
Monday, October 27, 2008
Saturday, October 25, 2008
5 Minute Chocolate Mug Cake
I paired it with a recipe that has been in the family for years (and a favorite of my husband's)...Parmesan Potato Bake! This is definitely NOT the healthiest meal, but when going for some comfort food with lots of flavor, this meal hits the spot!
Potato Chip Parmesan Crusted Chicken
1 package of chicken tenders
2 Tablespoons Milk
2 cups (may need more depending on number of tenders in package) of crushed up potato chips (I used Wavy Lays because those are my husband's favorite)
1/4 cup Kraft Grated Parmesan Cheese (the kind in the plastic container)
2 Tablespoons Garlic Salt
2 Tablespoons of fresh cracked pepper
Preheat oven to 350. You will need a large cookie sheet lined with aluminium foil and sprayed with non-stick cooking spray. You will also need 2 bowls/containers: one to put the egg wash in and the other for your potato chip mixture. Crack egg into one bowl/container and add the milk. Mix together well. In the other bowl/container add the crushed potato chips, Parmesan Cheese, Garlic Salt and Pepper. Then taking one tender at a time dip in the egg wash and then the Potato Chip mixture. Make sure the tenders get covered in all the yummy potato chips! Then place the covered tender on your greased cookie sheet. Repeat under you have used up all your tenders. Place tenders in the oven. Cook for about 30 minutes or under chicken is cooked and the outside is crispy. I flip mine half-way through, so the other side gets nice and crispy!
Tuesday, October 21, 2008
TOASTED PUMPKIN SEEDS
(best if done on a night you want to carve, but not required)
Multiple large pumpkins
1/2 cup Salt
Carving Kit to cut pumpkin