Chili Rubbed Chicken with Pineapple Salsa

Chili Rubbed Chicken with Pineapple Salsa

1 tablespoon chili powder
1 clove garlic, minced
1 tablespoon vegetable oil
3 tablespoons honey

1 (7 ounce) can unsweetened canned crushed pineapple
1/2 cucumber, peeled, seeded and chopped
1/2 avocado, seeded, peeled, chopped
2 tablespoons sliced scallions
2 teaspoons lime juice
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon ground ginger
1 tablespoon chopped fresh cilantro or parsley

In a small bowl, combine chili powder and garlic. Stir in enough oil to make a thick paste. Rub on both sides of chicken breasts.

Heat remaining oil in a large non-stick skillet on medium heat. Brown chicken on both sides, about 2 to 3 minutes per side. Drizzle with honey. Lower heat and cook until chicken is no longer pink inside, basting with honey. Turn once.

For salsa, combine all ingredients in a bowl.

Serve with rice and black beans.

Serves 4

1 Serving: calories 303; total fat 11 g; cholesterol 73 mg; sodium 92 mg

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Almond Macaroon Cherry Pie


Almond Macaroon Cherry Pie

Almond Macaroon Cherry Pie

1 (16 ounce) can pie cherries
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon lemon juice
3/4 cup granulated sugar
2 tablespoons quick cooking tapioca

1 cup coconut
1/4 cup granulated sugar
1/2 cup sliced almonds
1/8 teaspoon salt
1/4 cup milk
1 tablespoon margarine
1 egg, beaten
1/4 teaspoon almond extract

Preheat oven to 400 degrees F. Line 9-inch pie pan with crust.

Combine filling ingredients and spoon into lined pie pan. Bake for 20 minutes.

Remove from oven. Meanwhile, combine topping ingredients and spread evenly over partially-baked pie. Bake for an additional 15 to 30 minutes or until topping is golden brown. Cover edges with foil during last 5 to 10 minutes of baking if necessary to prevent overbrowning of crust.

Black-Bottom Sweet Potato Pie

Black-Bottom Sweet Potato Pie

Black-Bottom Sweet Potato Pie


Basic Piecrust for a Double-Crust Pie
3 large orange-fleshed sweet potatoes
(Louisiana yams), scrubbed
8 tablespoons (1 stick) butter, melted
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, beaten
1/4 cup half-and-half
3/4 teaspoon ground cinnamon
1 teaspoon ground nutmeg

On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8 inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan.

Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.

Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes.

Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.

Preheat the oven to 400 degrees F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.

Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top.

Reduce the oven temperature to 350 degrees F. Bake until a knife inserted in the center of the filling comes out clean, about 1 1/2 hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve.

Makes 8 servings.

Basic Piecrust
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter-flavored vegetable shortening, chilled
1/3 cup iced water

Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits.

Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.

Makes one 9-inch pie crust.

Bing Cherry Shortcakes

Bing Cherry Shortcakes

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened
5 or 6 tablespoons milk
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

2 cups pitted Bing cherries
1 cup whipping cream
2 tablespoons granulated sugar
3 tablespoons melted raspberry jam
1 tablespoon Kirsch (cherry liqueur)

Preheat oven to 425 degrees F.

In a medium bowl, stir together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk, lemon zest and vanilla extract. Knead several times on a lightly floured board and roll out to 3/4-inch thickness. Cut into 4 circles with a 3-inch cutter and place on an ungreased baking sheet. Bake for 10 to 12 minutes or until lightly browned. Let cool.

Meanwhile, beat cream and sugar together until soft peaks form. Melt jam and kirsch together in a small saucepan. Split each shortcake in half lengthwise and spoon whipped cream, cherries and melted jam between the layers. Serve immediately.

Makes 4 servings.

Almond or Macadamia Cheesecake Brownies




Almond or Macadamia Cheesecake Brownies

Almond or Macadamia Cheesecake Brownies

4 (1 ounce) squares semisweet chocolate or
2/3 cup semisweet chocolate chips
5 tablespoons butter, divided
3 ounces cream cheese, softened
1 cup granulated sugar
3 eggs, divided
1/2 cup plus 1 tablespoon flour
2 teaspoons vanilla extract, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon almond extract
1/2 cup chopped almonds or macadamias

Preheat oven to 350 degrees F. Butter an 8-inch square pan.

Melt chocolate and 3 tablespoons of the butter in small heavy saucepan over low heat; set aside.

Mix cream cheese with remaining 2 tablespoons of butter in a small bowl. Slowly, add 1/4 cup sugar, blending well. Add 1 egg, 1 tablespoon flour and 1 teaspoon vanilla extract; set aside.

Beat remaining 2 eggs and 3/4 cup sugar in large bowl until light. Add baking powder, salt, and 1/2 cup flour. Blend in chocolate mixture, remaining 1 teaspoon vanilla extract and almond extract. Stir in nuts.

Spread half the chocolate mixture in prepared pan. Cover with cream cheese mixture, then spoon remaining chocolate mixture over the top. Swirl with knife or spatula to create a marbled effect. Bake 30 to 35 minutes or until set in center. Do not overbake.

Almond Icing
1/2 cup semisweet chocolate chips
2 tablespoons butter
3 tablespoons milk
1/4 teaspoon almond extract
1 cup confectioners’ sugar

Combine chocolate chips, butter, milk and almond extract in small heavy saucepan. Stir over low heat until chocolate is melted. Add confectioners’ sugar; beat until glossy and easy to spread.

Yields 18 brownies.

* If substituting macadamias for the almonds, omit the almond flavoring in the batter. Substitute vanilla extract for the almond extract in the frosting.

An additional 1/2 cup of nuts may be sprinkled over top of icing.

Just Baked Apple Slices

Apple Slices

2 1/2 cups flour, sifted
1 tablespoon granulated sugar
1 teaspoon salt
1 cup lard or shortening
1 egg, separated
2 egg whites
Milk as needed
2/3 cup cornflakes, crushed
5 cups apples, peeled and sliced
1 1/2 cups granulated sugar
1 teaspoon cinnamon
1 cup confectioners’ sugar
2 tablespoons lemon juice

Preheat oven to 400 degrees F.

Sift flour, sugar and salt together. Cut in shortening. Put the egg yolk in a measuring cup and add milk to make 2/3 cup total. Add to shortening mixture. Mix into a ball. Roll half into a 15 x 11-inch rectangle and place on a cookie sheet. Cover with cornflakes and apples. Sprinkle with sugar and cinnamon. Roll out other half of dough for top and pinch edges shut. Beat egg whites and spread over the top crust. Bake for 40 minutes.

Drizzle glaze of confectioners’ sugar and lemon juice (may require more lemon juice) over top after baking.Just Baked Apple Slices

Island Lime Chicken and Rice

Island Lime Chicken and Rice

1 frying chicken, cut up
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup light corn syrup
1 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons light rum
2 1/2 cups chicken broth
1 (6 ounce) package long-grain and wild rice
1/2 cup coarsely chopped, salted cashews

Brown chicken well in oil in 12-inch skillet over medium heat; season with salt and pepper. Combine corn syrup, lime peel, lime juice and rum; pour over chicken. Reduce heat, cover and cook over low heat until chicken is tender, 20 to 25 minutes.

While chicken is cooking, bring broth to a boil in medium saucepan. Stir in contents of rice and seasoning packets; bring to a boil. Cover tightly; cook over low heat until all liquid is absorbed, about 25 minutes.

Remove from heat; stir in cashews. Remove chicken from skillet; keep warm. Remove excess fat from pan drippings with paper toweling. Bring pan drippings to a boil; cook, stirring constantly, until reduced to glaze consistency. Arrange rice and chicken on serving platter. Spoon glaze over chicken.

Serves 6.

Apple Fudge Brownies



Apple Fudge Brownies

Apple Fudge Brownies

1 (1 ounce) square unsweetened chocolate
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup nuts, chopped
Confectioners’ sugar
1 cup flour
1/2 cup shortening
1 cup granulated sugar
2 eggs
2/3 cup applesauce
1 teaspoon vanilla extract

Melt chocolate and shortening in large saucepan. Add sugar, eggs, applesauce and vanilla extract. Mix well. Sift together flour, baking powder, salt and baking soda. Add to first mixture. Mix and stir in nuts. Spread mixture in a greased 12 x 9-inch baking pan and bake at 350 degrees F for 35 to 40 minutes. When cooled, sprinkle top with confectioners’ sugar, if desired.

Brandied Peach Cheesecake

Brandied Peach Cheesecake

8 ounces cream cheese, softened
1 3/4 cups milk, divided
1/4 cup cognac or other brandy
1 box instant vanilla pudding mix
1 (8-inch) graham cracker crust
10 ounces frozen peaches, thawed and drained
1/4 cup currant jelly
2 teaspoons cognac

Stir cream cheese until soft; blend in 1/2 cup of the milk. Add remaining milk, cognac and pudding mix. Beat slowly just until well mixed. Pour into crust. Chill 1 hour.

Arrange peach slices attractively on cheese filling.

Heat jelly and additional cognac together. Pour over peach slices. Chill.

Serves 6.

Amaretto Chicken

Amaretto Chicken

5 boned chicken breasts
1 tablespoon vegetable oil
3 tablespoons flour
3 tablespoons butter
1 1/2 teaspoons salt
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons ground pepper
1 (6 1/4 ounce) frozen orange juice
2 teaspoons paprika
1 cup Amaretto

Preheat oven to 350 degrees F.

Mix the can of frozen orange juice with a half can of water.

Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture.

Heat oil and butter in skillet and saut

Farmer’s Mud Pie


Farmer's Mud Pie

2 cups chocolate ice cream
2 cups coffee ice cream
Oreo cookies, crushed
Slivered almonds
1/2 cup almonds, chopped
1/2 cup Kahl

Chicken Tetrazzini

Chicken Tetrazzini

1/2 package fine noodles
1 can mushroom soup
1/4 small can Parmesan cheese
1 (4 ounce) can mushrooms, drained
2 – 3 cups chicken, shredded
1/2 pint sour cream

Boil noodles in salted water for 8 minutes.

Combine noodles, soup, cheese, mushrooms and chicken in a bowl. Stir in sour cream. Place in a greased baking dish and bake at 350 degrees F for 30 minutes.

Before serving, stir in a little more cheese, if desired.

Banana Pastries

Banana Pastries

Banana Pastries

4 cups all-purpose flour
4 tablespoons shortening
4 tablespoons sweet butter
1/2 cup water

2 large bananas
1/3 cup finely chopped dried apricot
1 pinch nutmeg
1 dash orange juice
1 egg yolk, beaten
Confectioners’ sugar, for dusting

To make the dough, sift the flour into a large mixing bowl. Add the shortening and butter and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually blend in the water to make a soft dough. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

Mash the bananas in a bowl with a fork and stir in the apricots, nutmeg, and orange juice, mixing well. Roll the dough out on a lightly floured surface and cut out 4-inch rounds. Spoon a little of the banana filling onto one half of each round and fold the dough over the filling to make semicircles. Pinch the edges together and seal by pressing with prongs of a fork. Arrange the pastries on a nonstick cookie sheet and brush them with the beat on egg yolk to glaze. Cut a small slit in each pastry and cook in a preheated oven at 350 degrees F for about 25 minutes or until golden brown. Dust with confectioners’ sugar and serve.

Foaming Butter Sauce

Foaming Butter Sauce
Foaming Butter Sauce

2 to 3 tablespoons butter
4 tablespoons chopped pecans
Juice of 1/2 lemon
Salt and freshly ground pepper, to taste
1 tablespoon chopped parsley
1 teaspoon chopped fresh herbs, such as chives or thyme

Slowly cook butter and pecans in a skillet until the butter is nut brown and pecans look “crunchy.” Add the lemon juice, salt, pepper, parsley and spices to the skillet, heating quickly. Pour Foaming Butter Sauce over cooked fish.

Chocolate Velvet Cheesecake

Chocolate Velvet Cheesecake

1 cup vanilla wafer crumbs
1/2 cup chopped pecans
3 tablespoons granulated sugar
1/4 cup margarine, melted

16 ounces cream cheese, softened
1/2 cup packed brown sugar
2 eggs
6 ounces semisweet chocolate chips, melted
3 tablespoons almond flavored liqueur
2 cups sour cream
2 tablespoons granulated sugar

Combine crumbs, pecans, the 3 tablespoons granulated sugar and margarine; press onto bottom of a 9-inch springform pan. Bake at 325 degrees F for 10 minutes.

Combine cream cheese and brown sugar, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F for 35 minutes.

Increase oven temperature to 425 degrees F.

Combine sour cream and the 2 tablespoons granulated sugar. Carefully spread over cheesecake. Bake at 425 degrees F for 10 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill.

Substitute 2 tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.

Peanut Butter Bars

Peanut Butter Bars


2 cups crushed graham crackers
2 cups powdered sugar
1 cup butter
1 cup peanut butter
1 cup chocolate chips plus 1 tablespoon peanut butter

In large bowl stir crackers and sugar together and set aside.

Melt butter and peanut butter in saucepan and then stir into cracker mix. Mix well and then pat into a 9 x 13-inch pan.

Melt chocolate chips and 1 tablespoon peanut butter, stir well and then spread onto bars. Refrigerate and enjoy!

Bourbon Mustard Chicken Thighs

Bourbon Mustard Chicken Thighs

Posted by Marianna on 12/5/2001 11:28 am

Linda posted Bourbon Mustard Chicken a while ago. It’s delicious. Here’s a way to make it with chicken thighs that adds only a few more calories.

I reordered the list of ingredients so dry is measured before wet; reduced salt, used dry minced onion as an alternative to fresh; used skin-on thighs for fuller flavor; defatted sauce.

1/4 cup dark brown sugar
1/4 cup bourbon
1/4 cup Dijon-style mustard
1/2 teaspoon salt
1 teaspoon dry minced onion
1 teaspoon Worcestershire sauce
6 to 8 chicken thighs, skin on

Combine brown sugar, bourbon, mustard, salt, dry onion, and Worcestershire sauce in a glass jar or bowl. (Can make the sauce ahead.)

Place chicken in single layer in a nonmetal baking dish. Pour mixture over chicken. Bake uncovered at 350 degrees F for 45 minutes. Remove chicken to plate.

Pour sauce into a drinking-glass shaped container, or something narrow which will quickly force the fat to the top. With a small gravy ladle spoon off fat. Return chicken to pan and pour defatted sauce over chicken and bake a bit more.

Chocolate Ripple Cheesecake

Chocolate Ripple Cheesecake

1 cup all-purpose flour, divided
1 cup plus 2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup butter
3 (1 ounce) packets pre-melted unsweetened chocolate
24 ounces cream cheese, softened
2 teaspoons vanilla extract
6 eggs
1 cup sour cream

Preheat oven to 400 degrees F.

Combine 3/4 cup of the flour, 2 tablespoons of the sugar and salt. With pastry blender or fork cut butter into flour mixture until fine; stir in 1 packet chocolate. Press mixture in bottom of a 9-inch springform pan. Bake 10 minutes. Remove from oven; turn oven to 475 degrees F.

In large bowl beat at low speed cream cheese and remaining 1 cup sugar until smooth; blend in remaining 1/4 cup flour and vanilla extract. Add eggs one at a time, beating well after each. Beat in sour cream.

In small bowl combine 1 1/2 cups cheese mixture with remaining 2 packets chocolate. Pour 1/2 the plain cheese mixture over crust. With circular motion, drizzle half the chocolate mixture on top. Repeat sequence. With a spatula cut through mixture to marbleize it. Bake at 475 degrees F for 12 minutes; turn oven down to 200 degrees F and bake 1 hour longer.

Remove from oven. Cool for 2 to 3 hours. Refrigerate for 8 hours. To cut, use sharp knife which has been run under hot water. Cracks in top are characteristic. Should be made the day before.

7th Inning Hot Dogs

7th Inning Hot Dogs

7th Inning Hot Dogs

2 (8 ounce) cans refrigerated crescent dinner rolls
8 cheese-filled or regular hot dogs, cut in half

Preheat oven to 375 degrees F.

Separate dough into 8 rectangles. Firmly press perforations to seal. Cut each rectangle in half lengthwise. Place a hot dog half lengthwise on 1 end of the dough strip. Fold dough in half over the hot dog. Press short edges to seal, leaving sides open. Please on an ungreased cookie sheet. Bake for 11 to 13 minutes or until golden brown.

Serve with catsup, mustard and pickle relish, if desired.

Yields 16 servings.

Almond Joy Fudge Brownies


Almond Joy Fudge Brownies

Almond Joy Fudge Brownies

1 (19.8 ounce) box Duncan Hines chewy fudge brownie mix
3 tablespoons vegetable oil
1 cup Eagle Brand sweetened condensed milk
1 (14 ounce) package Miniature Almond Joy bars, coarsely chopped
1/2 cup toasted almonds

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

Prepare mix according to brownie package directions, except only use 3 tablespoons of vegetable oil. Pour into prepared pan. Pour and spread condensed milk over the top. Sprinkle with chopped candy bars and toasted almonds. Bake for 35 to 38 minutes. Let cool completely before cutting into 2 dozen bars.

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