Found this one last year and I think it's the BEST. The chicken is always moist and flavorful, and the leftovers can be made into just about anything. I'm making it tomorrow and felt I just had to pass it along.
1 whole chicken
garlic salt
seasoned salt (any kind of seasoning blend works)
lemon pepper
Preheat oven to 325.
Rinse chicken with cold water and remove giblets from inside. Lay chicken, breast side up, in a baking dish (just big enough to contain it and has a lid). Sprinkle seasonings generously over chicken; flip to breast side down and season generously again. Cover and bake for 30 minutes per pound. (I've noticed that going over by as much as 30 minutes has never dried it out.)
Remove chicken and place breast-side up on a plate to serve.
Now, if anyone else has a good recipe for how to turn the 1-2 cups of juice left over after all this into a stock or soup, I'm interested. I've never been able to save it properly, but I know it would be great in other dishes.
Sunday, February 7, 2010
Swedish Cinnamon Twists
This is one of my favorites of all time. I got the recipe from Make-a-Mix Cookery. You have to start by making a Hot Roll Mix (which will make at least two batches of the following recipe).
Hot Roll Mix
5 lbs. all-purpose flour (I prefer Pillsbury)
1 1/4 cups sugar
4 Teaspoons salt
1 cup instant nonfat dry milk
Combine together and put in large airtight container to store. Use within 6 months.
Bread mixture:
1 tablespoon dry yeast
1 tablespoon sugar
1/4 cup warm water
1 cup buttermilk
1/4 teaspoon baking soda
1/2 cup butter, melted
2 eggs, beaten
4 to 5 cups Hot Roll Mix
Cinnamon Filling, see below
3 tablespoons butter, melted
Powdered Sugar Glaze, see below
Cinnamon Filling:
1/2 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/2 cup chopped nuts (if desired)
Combine brown sugar, cinnamon and nuts in a small bowl.
Powdered Sugar Glaze:
1 1/2 cups powdered sugar
1/2 tablespoon butter, melted
2 tablespoon hot water
Combine powdered sugar, melted butter and hot water in a small bowl to make a thin glaze.
In a small bowl, dissolve yeast and sugar in warm water. Set aside. Bring buttermilk to a boil in a small saucepan (or in microwave); buttermilk should curdle. In a large bowl, combine buttermilk, baking soda and 1/2 cup melted butter. Let buttermilk and butter cool then add eggs. When mixture is lukewarm, add dissolved yeast mixture. Gradually stir in 4 cups Hot Roll Mix until the soft dough forms a ball. On a lightly floured surface, knead dough about 5 minutes until smooth and elastic. Add additional Hot Roll Mix if necessary to make a soft, but not too sticky dough. Lightly butter bowl. Put dough in bowl and turn butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Generously grease 2 baking sheets. Prepare Cinnamon Filling. Punch down dough. Roll out to a 12"x20" rectangle. Brush dough with 3 tablespoons melted butter. Sprinkle Cinnamon Filling lengthwise over half of dough to within 1/2 inch of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges with the edge of a plate. With a pizza cutter, cut dough into 24 strips, about 3/4-inch wide. Twist each strip twice and place strips 1 inch apart on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 t0 40 minutes.
Preheat oven to 375 degrees. Bake 10 to 12 minutes, until golden brown. Prepare Powdered Sugar Glaze, and brush on while rolls are still warm. Makes 24.
Hot Roll Mix
5 lbs. all-purpose flour (I prefer Pillsbury)
1 1/4 cups sugar
4 Teaspoons salt
1 cup instant nonfat dry milk
Combine together and put in large airtight container to store. Use within 6 months.
Bread mixture:
1 tablespoon dry yeast
1 tablespoon sugar
1/4 cup warm water
1 cup buttermilk
1/4 teaspoon baking soda
1/2 cup butter, melted
2 eggs, beaten
4 to 5 cups Hot Roll Mix
Cinnamon Filling, see below
3 tablespoons butter, melted
Powdered Sugar Glaze, see below
Cinnamon Filling:
1/2 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/2 cup chopped nuts (if desired)
Combine brown sugar, cinnamon and nuts in a small bowl.
Powdered Sugar Glaze:
1 1/2 cups powdered sugar
1/2 tablespoon butter, melted
2 tablespoon hot water
Combine powdered sugar, melted butter and hot water in a small bowl to make a thin glaze.
In a small bowl, dissolve yeast and sugar in warm water. Set aside. Bring buttermilk to a boil in a small saucepan (or in microwave); buttermilk should curdle. In a large bowl, combine buttermilk, baking soda and 1/2 cup melted butter. Let buttermilk and butter cool then add eggs. When mixture is lukewarm, add dissolved yeast mixture. Gradually stir in 4 cups Hot Roll Mix until the soft dough forms a ball. On a lightly floured surface, knead dough about 5 minutes until smooth and elastic. Add additional Hot Roll Mix if necessary to make a soft, but not too sticky dough. Lightly butter bowl. Put dough in bowl and turn butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Generously grease 2 baking sheets. Prepare Cinnamon Filling. Punch down dough. Roll out to a 12"x20" rectangle. Brush dough with 3 tablespoons melted butter. Sprinkle Cinnamon Filling lengthwise over half of dough to within 1/2 inch of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges with the edge of a plate. With a pizza cutter, cut dough into 24 strips, about 3/4-inch wide. Twist each strip twice and place strips 1 inch apart on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 t0 40 minutes.
Preheat oven to 375 degrees. Bake 10 to 12 minutes, until golden brown. Prepare Powdered Sugar Glaze, and brush on while rolls are still warm. Makes 24.
Pumpkin Delight
This is a recipe that I got from my sister-in-law, Karen Reid, years ago. She loved to make it instead of pumpkin pie.
1 yellow cake mix (set aside 1 cup)
1/4 cup melted butter
1 beaten egg
Mix together these three ingredients and press into 9x13 cake pan.
Filling:
1 large can pumpkin
2 eggs
2/3 cup milk
2 1/2 teaspoon pumpkin pie spice
1/2 cup brown sugar
1/2 cup sugar
Mix the filling ingredients together and then pour over the cake mixture in 9x13 pan.
Topping:
1 cup cake mix
1/4 cup softened butter
1/4 cup sugar
1 teaspoon cinnamon
Mix the topping ingredients together until crumbly and then put on top of filling.
Bake at 350 degrees for 50-60 minutes.
1 yellow cake mix (set aside 1 cup)
1/4 cup melted butter
1 beaten egg
Mix together these three ingredients and press into 9x13 cake pan.
Filling:
1 large can pumpkin
2 eggs
2/3 cup milk
2 1/2 teaspoon pumpkin pie spice
1/2 cup brown sugar
1/2 cup sugar
Mix the filling ingredients together and then pour over the cake mixture in 9x13 pan.
Topping:
1 cup cake mix
1/4 cup softened butter
1/4 cup sugar
1 teaspoon cinnamon
Mix the topping ingredients together until crumbly and then put on top of filling.
Bake at 350 degrees for 50-60 minutes.
Saturday, February 6, 2010
Low Sugar Berry Cobbler
This is a great cobbler to make last minute and it is very low in sugar if you care about that sort of thing.
Ingredients:
3 cups (more or less) frozen triple berry mix or fresh blackberries
1/4 C margarine or butter, cut up into smaller pieces
1 Tblsp flour
1/2 tsp cinnamon
Mix above ingredients together in a bowl, place into shallow baking dish (2 inch high sides) of approx 8X10 inch size
Topping:
1/2 C Flour
3/4 C rolled oats (old fashioned, not instant)
1-2 Tblsp brown sugar
1 C chopped walnuts or pecans
1/2 C margarine or butter
Combine dry ingredients and cut in butter to mix. Then smoosh together with fingers until crubbly and butter is fully incorporated.
Sprinkle topping over berries and bake at 3:50 for 30 minutes or until topping is light brown.
Serve with whipped topping or whipped cream.
Ingredients:
3 cups (more or less) frozen triple berry mix or fresh blackberries
1/4 C margarine or butter, cut up into smaller pieces
1 Tblsp flour
1/2 tsp cinnamon
Mix above ingredients together in a bowl, place into shallow baking dish (2 inch high sides) of approx 8X10 inch size
Topping:
1/2 C Flour
3/4 C rolled oats (old fashioned, not instant)
1-2 Tblsp brown sugar
1 C chopped walnuts or pecans
1/2 C margarine or butter
Combine dry ingredients and cut in butter to mix. Then smoosh together with fingers until crubbly and butter is fully incorporated.
Sprinkle topping over berries and bake at 3:50 for 30 minutes or until topping is light brown.
Serve with whipped topping or whipped cream.
Friday, February 5, 2010
Chocolate Chip Cookie Dough Brownies
These ALWAYS please a crowd and are super easy to make. Just buy three things from the store, and the rest you have in your pantry!
1 box brownie mix (I've always used Betty Crocker Supreme with the chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
2 eggs
1 pouch (1 lb, 1.5 oz) chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container chocolate frosting (semi-sweet is better than milk-chocolate in my opinion because the brownies are already really rich)
Heat oven to 350; grease bottom of 13x9 pan.
Make brownies as directed on box. Spread in pan. Make cookies as directed on pouch. Drop by rounded tablespoonfuls evenly onto brownie batter; press down lightly. Bake 35-40 minutes. Cool completely, about an hour. Frost with frosting and cut into small-ish pieces.
1 box brownie mix (I've always used Betty Crocker Supreme with the chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
2 eggs
1 pouch (1 lb, 1.5 oz) chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container chocolate frosting (semi-sweet is better than milk-chocolate in my opinion because the brownies are already really rich)
Heat oven to 350; grease bottom of 13x9 pan.
Make brownies as directed on box. Spread in pan. Make cookies as directed on pouch. Drop by rounded tablespoonfuls evenly onto brownie batter; press down lightly. Bake 35-40 minutes. Cool completely, about an hour. Frost with frosting and cut into small-ish pieces.
Karlie's Awesome Brownie Recipe
Better than a box, and not too much work!
1/2 cup butter, melted
1 cup sugar
1 tsp vanilla
2 eggs
1/2 cup flour
1/3 cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips
1/2 cup chopped nuts (optional)
Grease an 8x8 glass pan; preheat oven to 350.
Blend butter, sugar, and vanilla together. Add eggs and beat until smooth. Combine the dry ingredients in a separate bowl and gradually add to the wet mixture. Stir in chocolate chips and nuts. Pour into greased pan and bake for 20-25 minutes. Great as is, or top with the following frosting recipe. (Allow brownies to cool before frosting.)
Creamy Brownie Frosting
3 Tbsp softened butter
3 Tbsp cocoa
1 Tbsp lite corn syrup or honey
1/2 tsp vanilla
1 cup powdered sugar
1-2 Tbsp milk
Cream butter, cocoa, corn syrup or honey, and vanilla together. Mix in the sugar. Add milk slowly until it reaches the desired consistency.
1/2 cup butter, melted
1 cup sugar
1 tsp vanilla
2 eggs
1/2 cup flour
1/3 cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips
1/2 cup chopped nuts (optional)
Grease an 8x8 glass pan; preheat oven to 350.
Blend butter, sugar, and vanilla together. Add eggs and beat until smooth. Combine the dry ingredients in a separate bowl and gradually add to the wet mixture. Stir in chocolate chips and nuts. Pour into greased pan and bake for 20-25 minutes. Great as is, or top with the following frosting recipe. (Allow brownies to cool before frosting.)
Creamy Brownie Frosting
3 Tbsp softened butter
3 Tbsp cocoa
1 Tbsp lite corn syrup or honey
1/2 tsp vanilla
1 cup powdered sugar
1-2 Tbsp milk
Cream butter, cocoa, corn syrup or honey, and vanilla together. Mix in the sugar. Add milk slowly until it reaches the desired consistency.
Thursday, February 4, 2010
Four Layer Dessert
One: 1 ½ cup flour
1 ½ stick butter
¾ cup pecans (optional)
1 Tbsp sugar
Mix and press on bottom of a 9x13 pan. Bake at 350° for 15 min. Glass pan may take 5 more minutes. Let cool.
Two: 8 oz. cream cheese
1 ½ cup powdered sugar
1 cup cool whip
Beat together and pour on top of cooled crust.
Three: 2 sm. pkg. instant pudding (chocolate
or lemon)
3 cups cold milk
Beat together and spread over cream cheese layer.
Four: Spread remainder of cool whip on top.
This recipe comes together very quickly! It's so perfect for having guests over, or an event you need to bring something to. It may read to be very simple and maybe even ho-hum, but let me assure you, I've NEVER met anyone who didn't freak out after tasting it. I like that I can use sugar-free pudding mix and help cut some carbs. It's a huge favorite at our house! Enjoy!
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