Cinnamon Sugar Pecans

Cinnamon Sugar Pecans

1 lb. pecan halves
1 whipped egg white

1/2 c. sugar
1/4 tsp salt
1 Tbsp cinnamon  (May use more, up to 1/4 cup)

Mix pecans in egg white coating thoroughly.

Mix sugar, salt, and cinnamon in large plastic bag. Add pecans and shake until coated.

Butter large cookie sheet with sides. Place pecans on cookie sheet.

Bake at 325 for 1 hour, turning every 15 minutes.

Cool before storing in airtight container.



These pecans are yummy and addictive! They also make a nice gift in a pretty container or as part of a gift basket.

Cookie Bark

This is a super easy treat recipe which children can even help make. It is also versatile, you can change the type of cookies and chips to use what every you have available or to suit different tastes. I have never tried different flavorings, but I think they could be changes as well. These are also great on holiday cookie plates, something different, but still a treat.


Cookie Bark


20 creme filled chocolate sandwich cookies
2 2/3 cups chocolate chips
1 teaspoon vanilla extract


Line a 9 inch square pan with waxed paper. Coat waxed paper with non stick spray.

Break cookies into pieces. Set aside.

Melt the chips in a large microwave safe bowl on medium power stirring every minute until just melted. Add vanilla extract. Quickly stir in cookie bits.

Pour into prepared pan and spread evenly. Refrigerate until solid, about 1 hour.

Remove bark from pan and peel off waxed paper. Place bark on cutting board and use sharp knife to cut into pieces.

Store in airtight container.

Chicken Cordon Bleu Casserole

This is a recipe I developed my self when I really wanted chicken cordon bleu, but it is out of our price range. I studied what ingredients were used in it and decided to put them together in casserole form. This not only stretched the main ingredients, but I wasn't paying for the prep work. I was also able to find everything I used at home; I didn't need to but anything different.

The amounts are approximate; I just put in a little of each of the three spices and added a little more at a time until I had a visually pleasing balance between the other ingredients and spices.

I didn't have shredded swiss cheese so I just shredded some of the sliced variety I already had using a microplane grater. This did take some effort, but turned out alright.

Chicken Cordon Bleu Casserole

2 chicken breasts
2 cups cubed ham (precooked)
1/2 - 1 stick of butter or margaine
1 can Cream of Chicken soup
Parsley
Basil
Thyme
1 1/2 cups bread crumbs (aprox)
Shredded Swiss Cheese

Bake in 325-350 degree oven


Cut ham into 11/2 - 2 inch cubes.
Cut chicken into cubes approximately 11/2 - 2 inches.
Melt 1/2 stick margarine in skillet and add chicken pieces. Cook until no pink is visible, moving around in pan frequently.
Meanwhile in casserole dish mix Cream of Chicken casserole soup, parsley, basil, and thyme. If it seems thick you can add some melted margarine to thin it.
Add both ham and chicken cubes. Mix well.
Sprinkle bread crumbs on top.
Bake for 25-30 minutes until bubbly. ( I used a glass casserole so I could easily look at the side and tell if it was hot.)
Add swiss cheese on top and additional parsley if desired. Continue heating until cheese is melted.


My family enjoyed it and has asked for it again. It easily served 2 adults and 2 children with some left for the children to share.I have served it with broccoli, but we've felt something is missing and aren't quite sure what it is. I had thought about adding rice or crusty bread on the side, but I am not sure. I am still trying to figure out what would go best.

Peanut Butter and Jelly Muffins

One activity I generally find relaxing is baking, not cooking, but baking. However, I tend not to do much during the summer as having the oven makes the house extra warm and who needs that when it is already near 100 degrees outside. So thinking ahead towards fall I am remembering the goodies I like to bake. Some of the baked goodies I really enjoy are muffins. Many of my favorite muffins feature chocolate, but since I don't have any I thought I would share another of my favorites.

I really am not sure where this recipe came from. I have been making it for over 7 years and I have it in a notebook. I do not know and can not find the original source.

Peanut Butter and Jelly Muffins

Batter
1 3/4 c flour

2/3 c brown sugar
2 1/2 t baking powder
1/4 t salt

3/4 c milk
2/3 cup peanut butter
1/4 c oil
1 egg
1 1/2 t vanilla

1/4 c favorite jelly


Topping
1/3 c flour
3 T packed brown sugar
1/8 t cinnamon
3 T butter chilled

Place paper liners in a 12 hole cupcake pan. Preheat oven to 350.

Stir together dry ingredients. In a seperate bowl mix together remaining batter ingredients except jelly. Make well in dry ingredients and add liquid mixture. Stir to combine.

Spoon approximately 2 1/2 Tablespoons batter into muffin cups. Add 1 Tablespoon jelly in center of batter, being carefully to keep jelly from sides. Spoon remaining batter over jelly.

To make topping:
Stir together flour, sugar, and cinnamon. Cut butter into 1/2 inch cubes and put on top of mixture. Mix into dry ingredients until it resembles course crumbs. Sprinkle topping mixture over muffins.

Bake 25-30 minutes or until lightly browned.

Cool on wire rack 5 minutes before removing from pan. Store airtight at room temperature.


The one problem I have with these muffins is that they do not cut well. As the topping bakes crunchy, it tends to crumble when cut.

Beef and Veggie Ramen

I stumbled across this recipe several years ago and decided to try it for my family. I was pleasantly surprised how much they enjoyed it. It really isn't hard, but there is some prep work to it. I do have to warn you that I really don't measure much of anything. I just kind of eyeball things as I put them in so that there is a good balance.

Beef and Veggie Ramen

3/4 - 1 lb. Ground beef
1 medium onion chopped into desired size pieces
Broccoli florets,  cut  (Instead of measuring, I usually use about a cereal bowl full)
3 medium Carrots, shredded
4 Cups water
3 packages ramen noodles
Seasoning packets from Beef flavored ramen or 2 bullion cubes
1 tsp. Dried red pepper flakes


Shredded carrots.
Cut broccoli into managable pieces. I usually cut most of the stem off each piece, so my bits are small. but cut according to your families preference.


Brown ground beef and onion in large skillet. Drain.

Add water and seasoning packets or bullion.  After water is hot add broccoli, ramen noodles, and red peppers.
Bring to a boil so both cook through.

Just before all water has cooked off, add carrots. They don't take long to cook since they are small.

After adding carrots continue to mix so it doesn't stick to the pan. Serve immediately.


Part of what I like about this recipe is its versatility. You can leave the onion out, I often forget to cut one up. I have also used cauliflower instead of broccoli.  When I used cauliflower I didn't add it with the noodles as I didn't want it to get mushy. I waited until they were fairly soft before adding the cauliflower.

I also plan to try it with a bag of frozen mixed veggies, but don't know how that will work yet.