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Monday, June 11, 2012

My go to marinade for chicken breasts!

As much as I want to like chicken breasts, boneless and skinless, I have to find something that WOWs me to give them flavor.  And with summer time here, I like easy cooking - toss it on the grill and go!  So I was exceptionally tickled to find this EASY and SUPER YUMMY marinade.  Four ingredients tossed in a bag or dish for several hours - that's Easy in my book!
I cut three good size chicken breasts into 2 inch chunks, tossed this marinade into a gallon size freezer back, added chicken and placed in fridge for 6 hours to overnight.  Placed aluminum foil down on the grill that had been sprayed with cooking spray.  Cooked for about 10-15 minutes on medium high.  I have a gas grill, no time for charcoal.  Served with steamed broccoli and yummy rice!  Kids, and grownups, loved it!

Marinade for chicken breast

1 16 oz bottle of Italian dressing (cheap is FINE!)
1/4 cup Soy Sauce
1/4 cup Worcestershire
3 tablespoons lemon juice

Blend all the liquids together.  Marinade chicken 6 hours to overnight.


German Potato Cheese Soup

Recently, our homeschool group gathered to learn a bit about Germany. The main attraction was the German feast!  All participants brought different dishes to our luncheon for everyone to enjoy.  We feasted on German potato salad, German Potato Cheese Soup, Peach Kuchen and German chocolate.  I prepared the soup based on a recipe from Allrecipes with a few adaptations.  My 3 and 5 year old devoured it!  It was really yummy and filling.

German Potato Cheese Soup

4 cups water
3 cups chicken broth
1 can cream of chicken soup
4 medium size potatoes, peeled and dices
2 carrots, finely chopped
1 large onion, diced
2 celery stalks, diced
1 cup mayonaise
8 oz processed cheese (such as Velvetta)
1 cup shredded Cheddar Cheese
1 cup swiss cheese
Salt and pepper to taste

In a large stock pot, combine water, broth, cream of chicken soup, potatoes, carrots, onion and celery.  Bring to a boil, adding salt and pepper.  Reduce heat and simmer for 20 minutes.  Stir occasionally.
Gradually add mayonaise, whisking smooth.  Add cheeses (Velvetta, cheddar and swiss).  Stir until melted - about 5 minutes.

This also freezes nicely.


Monday, March 26, 2012

Sour Cream Topped Cheesecake - My Favorite Yet!

The big guy enjoys cheesecakes more than he does birthday cakes.  In the past, I have made this cheesecake for him.  Weeks ago, he spied a recipe for a Sour Cream Topped Cheesecake on the back of a Breakstone sour cream container.  Thus his wish was my command for his birthday!  Easy cheesecake to make, WONDERFUL taste and texture!  Definitely a WOW for company!
The only deviation I did was created my own crust - smash graham cracker crumbs in a Ziploc baggie, add some sugar (about 1 tbs) and melted butter (about 5-6 tbs).  I also used an off brand of sour cream and cream cheese.  I also cooked with a pan filled with water to prevent the cheesecake from cracking.  Enjoy!

What You Need
  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 6 tablespoons sugar, divided
  • 3 tablespoons butter or margarine, melted
  • 3 package (8 ounces each) PHILADELPHIA Cream Cheese, softened
  • ¾ cup sugar
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons vanilla, divided
  • 3 eggs
  • 1 ½ cups BREAKSTONE'S Sour Cream
Sour Cream-Topped Cheesecake
Make It
  • PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 tablespoons of the sugar and butter; press firmly onto bottom of pan. BAKE 10 minutes.
  • BEAT cream cheese, ¾ cup sugar, lemon zest, juice and ½ teaspoon of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  • BAKE 55 minutes to 1 hour or until center is almost set. Mix sour cream, remaining 3 tablespoons sugar and remaining 1 teaspoon vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
  • Special Extra: The irresistible flavor of fresh strawberries makes a great garnish for this creamy cheesecake. Just slice the strawberries and arrange decoratively on top of chilled cheesecake just before serving.
  • TIP: To Soften Cream Cheese, place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 15 to 20 seconds or until slightly softened.

Sunday, March 25, 2012

Banana Whole Wheat with Chocolate Chips Muffins

Delicious!  That's what teen has already declared on these muffins baked for a special guy's 5th birthday breakfast in the morning.  And healthy to boot!
Teen recently baked whole wheat french bread for a 4-H nutrition fair last weekend.  So instead of grabbing the regular all-purpose flour, I goggled my favorite site, Allrecipes, for a whole wheat banana muffin recipe.  And then modified it a bit.  I stole a pinch just to insure "quality control"!  YUM is right!

Banana Whole Wheat with Chocolate Chips Muffins (aka Monkey Muffins)
 (for original recipe click HERE)
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas (for me that was grabbing 4 out of the freezer and defrosting in microwave)
1 cup applesauce
3/4 cup Splenda (or sugar or guava)
3/4 cup mini chocolate chips

Preheat oven to 350 degrees.  Spray muffin tins with cooking spray.
Mix flour, baking soda, and salt together.  Blend mashed bananas, applesauce and Splenda.  Blend the flour mixture and banana mixture together.  Mix till blended.  Fold in chocolate chips.
Fill muffin tins 3/4 full - this made 18 muffins for me.  Bake 20-25 minutes in oven.  Enjoy!


Sunday, February 26, 2012

Seven layer tortilla pie - wonderful vegetarian meal!

  We often have a meatless meal, a bit more economical and often healthier for you.  This recipe for the Seven Layer Tortilla Pie was wonderful all around - appealing to both the eyes as well as the taste buds.  Full of taste, beans and cheese, we added a dollop of sour cream and salads and the meal was complete.
I changed the recipe a bit having black beans and refried beans on hand, not pinto beans.  This served our family of 6 (3 big, 3 little) easily with leftovers for the following days lunch.  Using a springform pan, the "pie" shape was easy to obtain and everything stayed "contained".
Copied from Allrecipes:
(Having used refried beans and black beans, I did not smash any of the beans).

  • 2 (15 ounce) cans pinto beans, drained and rinsed
  • 1 cup salsa, divided
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup chopped tomatoes
  • 7 (8 inch) flour tortillas
  • 2 cups shredded reduced-fat Cheddar cheese
  • 1 cup salsa
  • 1/2 cup sour cream


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
  3. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
  4. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
  5. Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

Saturday, February 25, 2012

A Classic Pound Cake - definitely a keeper!

   Pound cake is a Southern staple.  Right up there with milk, bread, and butter!  Pound cake is a great, simple "go to" dessert that is wonderful alone or dressed up with fruit or a glaze. I was baking a couple desserts for a 4-H dinner the other evening.  Along with a tried and true brownie recipe, I decided to give a new  pound cake recipe a try.  Most recipes in my old fashioned church cookbooks called for Chrisco.  I was looking for one without that and this recipe fit the bill.  Bonus, I didn't have to create my own buttermilk as the Big Guy had purchased some recently to make homemade blue cheese dressing.  This cake baked beautifully!  It was golden brown, perfect crunchy on the outside with a moist and dense cake inside.  Best pound cake recipe I have found yet!  This is my future "go to" recipe!
Copied from Allrecipes (fabulous site for tons of great recipes!).


  • 1 cup butter (no substitutes)
  • 3 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • confectioners' sugar


  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with the buttermilk and beat well. Stir in vanilla. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees F for 1 hour and 10 minutes or until cake test done. Cool in pan for 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar.

Monday, February 20, 2012

Chicken Tortilla Soup - So easy and fabulous!

With snow on the ground this morning, it had to be a soup day, especially a soup in the crockpot!  The sunshine shone brightly and melted all the snow away but that didn't dampen our appetites for this yummy soup!
I took basically the recipe for the soup from Allrecipes (love that site) and altered it just a bit for a bit lower carbs.
For our taste, it was not at all spicy.  But one son has literally drank salsa at the mexican restaurant before.  Spicy has to have some strong kick around here.   We heated corn chips and topped with cheese and sour cream for an easy but delicious dinner.

Chicken Tortilla Soup in the Crockpot

1 pound cooked chicken (I had approximately that much already cooked in the freezer - you could easily use less meat and be fine)
2 cups chicken broth
1 can enchilada sauce
1 small onion chopped
1 pepper (I used orange)
1 can black beans
2 cups water
1 tablespoon cumin
1 tablespoon chili powder
1 heaping tablespoon garlic, minced
1 tablespoon cilantro (I used dried flakes)
Salt and pepper to taste

Put all of the above in the crockpot.  My chicken was frozen when I placed it in and in large chunks of meat.  Leave on low for 6-8 hours.  An hour or so prior to serving, shred any chunks of meat to make it easier to eat.  I took out the meat and used to forks pulling away from one another.  Serve with homemade tortilla strips or corn chips.  Enjoy!