Baked Garlic Chicken

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.

Double Chocolate Chip Cookies

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 egg
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.

Crockpot Potato Chowder

I got a new crockpot and a Taste of Home Crockpot cookbook for my birthday recently. Yesterday was a total soup day, so I tried this since we had all the ingredients on hand. I wondered if this soup would be bland, but I was pleasantly surprised. It was sooooooo good. We of course topped it with some shredded cheddar cheese as well!

8 c diced potatoes (we left the skins on)
1/3 c chopped onion
3 (14 oz) cans chicken broth
1 can (10 oz) cream of chicken soup
1/4 tsp pepper
1 (8 oz)cream cheese (cubed)
1/2 pound bacon (cooked and crumbled)
snipped chives
shredded cheddar cheese to top, if you'd like

In a slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. We topped our bowls with some shredded cheddar!

Pork Chops

These pork chops were delicious. Should have made more because both of the girls ate their fair share. (Usually, we only make 2 to 3 servings and the girls share with us since they aren't huge meat eaters. I only made two (large)chops and it simply wasn't enough.) This recipe came from a family at church.



4 loin pork chops
1/2 tsp sugar
1/2 tsp ground ginger (I used fresh ginger)
1/2 c soy sauce
2 tsp lemon juice
2 cloves garlic, crushed (I used refrigerated minced)

Combine all marinade ingredients and soak the pork chops for at least 4 hours. Broil for 20 minutes or until done. Also great on the grill.

Make Ahead Mashed Potatoes (Loaded)

These potatoes were awesome! And the "make ahead" factor makes them even more appealing. I made them for Ellie's bday. I try to find all "make ahead" recipes and cook the day before. That way, my house/kitchen is nice and clean on the actual day!
These came from "Taste of Home" magazine, Feb/March 2011.

3 lbs potatoes (about 9 medium) peeled and cubed
1 (8oz) pkg cream cheese, softened
1/2 c sour cream
1/2 c butter, cubed
1/4 c 2% milk (I still used skim)
1 1/2 tsp onion powder (I omitted)
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
6 bacon strips, chopped
1 c shredded cheddar cheese
3 green onions, chopped

Place potatoes in boiling water and cook until tender.

Drain.

Mash potatoes with cream cheese, sour cream and butter. Stir in milk and seasonings.

In a small skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels with a slotted spoon; drain.

Transfer potato mixture to a greased 13 X 9 in baking dish; sprinkle with cheese, onions and bacon. Cover and refrigerate until ready to use.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 40 to 50 minutes or until heated through.

Easy Pumpkin Muffins

These are super easy...and delicious. I got these from a MOPS cookbook. We even made them with a group of 20 preschoolers! (And surprisingly, everyone tried them. More surprisingly, all but a few LOVED them!) Such an easy, fun, fall treat.

1 Spice Cake box mix
1 can pumpkin
1 c chocolate chips

Disregard preparation instructions on cake mix box and ONLY add the can of pumpkin to the dry mix. (This was a perk for me, as I have mentioned before that we have an egg allergy in our family...)

Once cake mix and pumpkin are nicely blended together, stir in 1 c chocolate chips. (We used milk chocolate chips, but I think semi-sweet would be better, personally.)

Bake at 350 degrees for about 25 minutes.

Bean Dip

Delicious AND Nutritious! Ellie has been saying that lately about "healthy snacks"! I LOVE this dip. It is my "new craving". We had it a few weeks ago while at some friends' house. I had her send me the recipe and I made it pronto. I've been snacking on it on and off all day! But because it is so healthy, I'm not feeling a bit guilty. Maybe if I keep this in the house, I won't eat ridiculous amounts of Halloween candy this month (or next)!

1 can black beans, rinsed and drained
1 can shoepeg corn, rinsed and drained
1 can diced tomatoes w/green chilies, rinsed and drained (next time I will use regular diced tomatoes)
green onions chopped, about 1/2 a bunch
cilantro, about 1/2 bunch
garlic, 1 spoonful of refrigerated minced
small can sliced black olives, drained
a little lemon pepper
(I also added a splash of lemon juice AND a splash of lime juice)

mix well and serve with Frito type corn chips OR dipper of your choice