Thursday, December 22, 2011
I REALLY liked this chicken a lot. This recipe came from a Taste of Home cookbook. The recipe below is to serve 4. (The original was to serve 8, so I cut it in half.)
1 c sour cream
1 Tbl lemon juice
2 garlic cloves, minced
2 tsp celery salt
2 tsp Worcestershire sauce
1 tsp paprika
1/4 tsp pepper
4 boneless skinless chicken breast halves
1 c crushed butter flavored crackers (about 25)
1/4 c butter or margarine, melted
1/8 c vegetable oil (I used canola)
In a large, shallow glass dish, combine the first seven ingredients. Add chicken; turn to coat. Cover and refrigerate for 3 to 4 hours. Place cracker crumbs in a shallow bowl; roll chicken in crumbs until coated. Transfer to a greased 9 X 13 baking dish. Combine butter and oil; pour over the chicken. Bake, uncovered at 350 degrees for 50 to 60 minutes or until chicken juices run clear.
Monday, December 19, 2011
The girls were hungry for cookie dough, and I just wasn't in the "Christmas Cookie" kind of mood quite yet...so we made these. They were really good. The "double" part of the title comes from two types of chocolate chips (NOT chocolate dough). The original recipe actually only called for 2 SIZES of chips (regular semi-sweet AND mini semi-sweet), but I changed it to be two different flavors of chips. I'm thinking "triple" would be good too, including white chocolate chips or peanut butter chips...This recipe was adapted from Crisco (but we added less chips AND the two different flavors...we go for the "less is more" approach when it comes to chocolate chips, m & m's etc. in cookies). These cookies are darker in color because of the generous amount of vanilla & brown sugar.
1 1/4 c brown sugar
3/4 c butter flavored Crisco
2 Tbl milk
1 Tbl vanilla extract
1 3/4 c flour
1 tsp salt
3/4 tsp baking soda
1/2 c semi-sweet chocolate chips
1/2 c milk chocolate chips
Cream sugar with shortening, milk and vanilla. Add egg. Add flour, salt & soda. Stir in chips.
Bake 8 to 10 minutes at 375.