Over the holidays, I have a tendency to want to eat memories. This is one of those recipes. Although, haven’t remade it, I believe it needs more seasoning.
2 cups Sour Cream
1/2 teaspoon lemon juice
4 teaspoons Worcestershire Sauce
4 teaspoons celery salt
2 teaspoons paprika
3 cloves of garlic, minced
4 teaspoons salt
1/2 teaspoons pepper
6 whole chicken breasts
2 cups fine dry bread crumbs (we used panko instead)
1/2 cup butter
Combine sour cream, lemon juice, Worcestershire Sauce, celery salt, paprika, garlic, salt and pepper.
Dip each breast (pat dry) in sour cream mixture, coating well.
Refrigerate overnight, covered. Remove chicken from mixture and roll in bread crumbs.
Arrange in a shallow pan. Melt butter ad spoon over chicken. Bake uncovered at 350 degrees for 45-60 minutes. Spoon rest of butter over chicken and bake 15 minutes longer or until brown and tender.
It was good, but really needed something more. We will rework this one.
When David and I went to the new Emeril’s restaurant (Emeril’s Coastal Italian), he had the Brussels Sprouts. They had this vinaigrette on them that was wonderful.
We love roasted Brussels Sprouts, and thought the addition of a vinaigrette would be good as well. So I searched, and found Emeril’s site full of his recipes. His recipe called for the following:
- 6 strips thick-cut bacon, finely chopped (about 8 ounces)
- 1 shallot, minced (about 1/3 cup)
- 1 teaspoon minced garlic
- 2 tablespoons Creole mustard (used Dijon)
- 4 tablespoons sherry vinegar (used Red Wine Vinegar)
- 1 tablespoon light brown sugar
- Kosher salt, as needed to taste
- 1/3 cup canola oil
- 1 pound Brussels sprouts, trimmed and halved (we roasted them with olive oil, salt and pepper)
In a large saute pan, render the bacon until crispy. Add the shallot and garlic and cook until softened and translucent. Remove from the heat and whisk in the mustard, 3 tablespoons of the vinegar, and the brown sugar. While continuing to whisk, add the canola oil in a thin, steady stream. Season lightly with salt and remove all but 1/3 cup of the vinaigrette from the saute pan to reserve for later.
Emeril deep fries the sprouts. Again, we roasted ours, but when they were done tossed them with the dressing.
It was bright, and tangy. It added a depth to the sprouts that was needed. We all loved it.
Our friends Adam and Julie normally make this cake at Thanksgiving, and we have had the privilege of receiving a good portion of it (and even get sent home with some leftovers).
It is moist, creamy and decadent. Best part of this cake was that we didn’t have to make it. Adam made it.
We had been invited over to the in-laws for Christmas dinner, and was asked to bring dessert. I got it in my head that I could make this cake. Adam texted me the recipe, and this is my version.
1 box yellow or white cake mix
2 cup sugar
1 cup milk
1 (9 ounce) Cool Whip
1 package frozen, sweetened coconut
Bake cake according to package directions in a 9 x 13 inch pan.While the cake is still warm, prick holes in cake.Boil sugar and milk together for 1 minute. Pour in holes in cake. Chill (for at least 24 hours).When ready to serve, spread Cool Whip on top, and sprinkle on the coconut flakes. I made the mistake of putting on the Cool Whip while it was still warm as this wasn’t in the original directions and it melted into the cake.It was still wonderful, and everyone enjoyed it.
These are insanely addictive, and incredibly simple (if you don’t burn the butter and sugar like I did).
1 sleeve of saltine crackers
1 cup packed brown sugar (light brown)
2 sticks of unsalted butter
1 package of semi-sweet chocolate morsels
Line a cookie sheet with aluminium foil, place crackers in a single layer.
Bring to boil the butter and brown sugar, and simmer for about five minutes (be careful not to burn).
Pour the sugar mixture over the crackers evenly (my cookie sheet isn’t level, so all of the toffee went towards the middle).
Bake in a preheated oven at 350 degrees for about 5 minutes for the toffee mixture to soak. Remove from the oven, and sprinkle on the chocolate chips. Let melt (place back in the oven if needed, but again, be careful not to burn the crackers). Spread the chocolate evenly.
Let cool. I placed mine in the freezer once they were cool to help set them.
I talked about this recipe yesterday. I loved making them.
1 cup unsalted butter (2 sticks)
1/2 cup sugar
2 teaspoon water (cold)
2 teaspoon vanilla or rum extract
2 cups sifted all purpose flour
1 cup chopped pecans (very fine)
Preheat oven to 325 degrees. Cream soft butter and sugar (about ten minutes).
Add water and extract. Mix well. Add flour until thoroughly mixed. Stir in pecans. Chill three or four hours in the refrigerator.
Shape into balls or fingers. Bake on un-greased cookie sheet in slow oven (325 degrees) for about 20 minutes.
Cool slightly, roll in confection sugar.
I have spoken about this before, but this time of year I really miss my Mom. I crave her presence in everyday things. I searched for this Sandie cookie recipe, and love that I still have her handwritten card. Two versions of it apparently.I was able to replicate her recipe (apparently rum extract was the secret!), and it is wonderful. The cookies were perfect, and will post the recipe and directions later.
I miss her. I miss my Mom, cookies are nice, but it’s not my Mom.
Love and blessings.
1 Pillsbury™ refrigerated pie crust, softened as directed on box
1 cup half-and-half or milk
4 eggs, slightly beaten
8 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss or Cheddar cheese (4 oz)
1/4 cup grated Parmesan cheese
1 tablespoon chopped onion
1/4 cup chopped cooked broccoli
Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top.
Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.
Couple of modifications with the broccoli, but absolutely love this. David and Stephen enjoyed this as well (probably the bacon!).
My Mom used to eat canned, sliced pears and cottage cheese together all of the time for lunch or a snack. I crave it every once and a while. Today is one of those days.
I made these years ago when I had them at church potluck and had to have the recipe. I loved them, and they are highly addictive. (Not good for a reset week – but we are having a potluck a work today, and made these last night.) These pair well with my pimento cheese or on their own.
1 cup canola oil
1 packet Hidden Valley Ranch (dry)
3 teaspoons of red pepper flakes
4 sleeves saltine crackers
Place sleeves of crackers into a large Glad container. In a bowl, mix oil, ranch dressing mix, and red pepper flakes. Continue to stir the mixture. You don’t want the red pepper flakes to settle. Drizzle the mixture over the crackers. Put lids on the container and turn upside down every 5 min. for 30 min. Will keep for up to a week.
The only way to cook bacon is to bake it. No splatter, remains crispy.
Line a sheet pan with aluminum foil, place the bacon in a single layer on the pan. Bake at 350 degrees for 30 minutes or until the bacon is done to your liking.
This is always perfect! And, we love bacon.