Saturday, July 17, 2010

Butterscotch Oatmeal Cookies

These cookies are very easy and inexpensive to make and also very tasty!

1 1/2 C. flour
1 1/2 t. baking soda
1/4 t. salt
1/2 t. cinnamon
2C. quick oats
1C. shortening
1C. brown sugar
1C. white sugar
2 eggs

Sift flour, soda, salt and cinnamon.; set aside. Cream shortening and sugars, add eggs and beat. Add flour mixture and oats. Bake at 325 degrees for 15 minutes.

Friday, July 16, 2010

Coca-cola Porkchops

This is a very easy recipe that I have had for a long time.So easy that the kids can put it together.I would usually serve something like this alongside some mashed or baked potatoes and fruit.

8 porkchops

salt and pepper,to taste

1C. ketchup

1C. Coca-Cola

brown sugar

Place porkchops in a baking dish. Season with salt and pepper. Mix together ketchup and cola. Pour over porkchops.Sprinkle with brown sugar. Bake;UNcovered at 350 degrees for 1 hour or until tender.

Sunday, July 11, 2010

Savory chicken sandwiches

This is a recipe that we have enjoyed many times.It is from Taste of Home magazine.It feeds many or is enough for "seconds.

4 bone-in chicken breast halves
4 bone-in chicken thighs (about 1-1/2 pounds)
1 envelope onion soup mix
1/4 teaspoon garlic salt
1/4 cup prepared Italian salad dressing
1/4 cup water
14 to 16 hamburger buns, split

Remove skin from chicken if desired. Place chicken in a 5-qt. slow cooker. Sprinkle with soup mix and garlic salt. Pour dressing and water over chicken.
Cover and cook on low for 8-9 hours. Remove chicken; cool slightly. Skim fat from cooking juices. Remove chicken from bones; cut into bite-size pieces and return to slow cooker. Serve with a slotted spoon on buns. Yield: 14-16 servings.

Wednesday, July 7, 2010

French Toast Bake

This recipe comes from Quick Cooking magazine.I used blueberries as suggested but I think this would be good with any berries.

12 slices day-old French bread (1 inch thick)
5 eggs
2-1/2 cups milk
1 cup packed brown sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1/4 cup butter, melted
2 cups fresh or frozen blueberries

Arrange bread in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top.
Bake, uncovered, at 400° for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.