Baked Chicken

All the grease in this picture should clue you in to the yumminess of this recipe. I love it because you can use half frozen chicken, and still have dinner on the table in just over an hour!

Chicken pieces- I leave the kind and amount up to you. I use thighs and/or legs, depending on what was on sale. Leave the skin on, that's half the joy.
Spray a baking pan with non stick spray. ( it may not need it but I tend to be cautious) and arrange chicken pieces. Sprinkle with:
Poultry seasoning, garlic salt, and paprika. Don't be shy with the spices, but don't go overboard either. Especially with the garlic salt.
Bake at 375 about 45 minutes for thawed chicken, and maybe an hour and 15 minutes for half frozen. Or until golden and crispy.
Wonderfully tender and flavorful, one of B.'s favorites!

Spinach and Artichoke Dip

Even if you don't think you like spinach and artichoke dip, make it for someone who does and then try it. It is absolutely divine, and horribly addictive. So go try it, right now.
Also, I've made the "full fat" version, and its just as good.

2 c. grated mozzarella cheese, divided

1/2 c. fat free sour cream

1/4 c. grated Parmesan cheese, divided

1/4 tsp. black pepper

3 garlic cloves, finely minced

1 (14 oz.) can artichoke hearts, drained and chopped

1 (8 oz.) block Neufchatel

1 (8 oz.) block fat free cream cheese

1/2 a box of frozen chopped spinach, thawed, drained, and squeezed dry.

Tortilla chips or crackers

Preheat oven to 350. Combine 1 1/2 cups mozzarella, sour cream, 2 Tbsp. Parmesan cheese, pepper, garlic artichokes, Neufchatel, cream cheese, and spinach. Combine well. Spoon into a 1 1/2 qt. baking dish (I PAM mine to be on the safe side) Sprinkle with remaining mozzarella, and Parmesan cheeses. Bake at 350 for 30 minutes or till golden brown. Serve with chip or crackers.

Yield:5 1/2 cups

Garlic Romano Italian Bread

This bread is a meal in itself. I love it so! The loaves are kinda skinny, just to let you know.

1 pkg. (or 1 tbsp. bulk) active dry yeast

1 1/4 c. warm water (110-115)

2 Tbsp. sugar

1 tsp. salt

1 tsp. garlic salt

1/2 c. grated Romano cheese (Parmesan is a tasty substitute)

3- 3 1/2 c. all-purpose flour

Cornmeal for dusting

In a mixing bowl, dissolve yeast in water. Add sugar, salt, garlic salt, cheese, and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes ( I do all this in my kitchen aid). Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape into two 14 inch loaves. Place on an ungreased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 minutes. Brush loaves with water. Make 3 diagonal slashes with a sharp knife about 1/2" deep in each loaf. Fill a 9x13 pan with about 1 inch of water, and place on bottom baking rack in oven. (this part is important!)

Preheat to 400. Bake loaves for 20-25 minutes. Remove to wire racks to cool.

Makes 2 loaves.

Leftovers make great croutons!

Corn Chowder

Fall has been making an early appearance, so I decided to pull out an old favorite for dinner last night. This soup is so easy, and freezes and re-heats wonderfully. Mix up a batch for a nice cozy supper!

1 bacon strip

1medium onion, diced

1 (14 1/2 oz) can chicken broth ( I use 2 cups of water and 2 bouillon cubes)

2 cups water

2 large potatoes, peeled and diced ( I don't peel 'em, to much work)

1/2 tsp. salt

1/4 tsp. pepper

1 can (15 oz.) whole kernel corn, drained ( I use frozen , and eyeball it)

1 c. milk, divided

1/4 c. all-purpose flour

In a 3 qt. saucepan, cook bacon until crisp. ( if you have will power, you will save and crumble the bacon as a garnish for the soup. If you're like me, you'll just eat the bacon) Saute onions in drippings until tender. Add broth, water and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes, or until potatoes are tender. Add salt and pepper, mix well. Add corn and 3/4 c. milk. Combine flour and remaining milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes. Garnish with bacon and chives.

Serves 6

Iced Coffee

Iced Coffee is one of my weaknesses. I so love a good cup, nice strong coffee flavor, a little bit of sweetness, oh yeah, it's a good thing. I adjusted an instant coffee recipe with fantastic results. Enjoy!

Iced Coffee

2 cups STRONG brewed coffee (I make mine by filling the pot to the 2 cup line, and adding 5 tbsp. of ground coffee to the basket. Hot coffee will dissolve next 2 ingredients best.)

2 Tbsp. and 2 tsp. sugar

2 Tbsp. and 2 tsp. chocolate syrup

2 cups milk

1/2 tsp. vanilla extract

Dissolve sugar and syrup in hot coffee. Mix in milk and vanilla. Serve immediately over ice, or pop into the fridge or freezer 'till chilled.

Makes about a quart. Yummy!

Super Easy Cheese Fondue

I craved this for about a month. My mom used to make it frequently for lunches when I was growing up, and eat is best eaten with homemade, wholewheat bread for the full, nostalgic affect. Its also better (in my opinion) to dip the bread, rather than pour the fondue over it, but dipping is not the easiest thing to photograph, when you are also the eater.)
I really don't like using convenience foods, but I will occasionally make exceptions. This also re-heats quite easily.
Super Easy Cheese Fondue
1 can cheddar cheese soup
1 clove garlic, minced (or a little more if you like)
4 oz. grated Swiss cheese
A small bit of butter
In a saucepan,over medium high heat, melt butter, and saute garlic for about 30 seconds. Stir in soup, then add Swiss cheese, stirring until melted, and dip is heated through. ( I like it hot. Warm is so-so.)
Serve with large cubes of crusty bread.

Boursin Cheese Spread

This spread will absolutely guarantee you rock star status at the next party you serve it at. It is fabulously wonderful, and easy to make, though be forwarned, it makes a TON!
Boursin Cheese Spread
2 -8oz, pkgs. softened cream cheese
1/2 C. softened, unsalted butter
2 garlic cloves, minced
1/4 tsp. pepper
1/4 tsp. chopped sweet basil
1 tsp. oregano
1/4 tsp. dill weed
1/2 tsp. salt
1/8 tsp. chives
1/8 tsp. parsley
(*all spices are dried)
Cream all ingredients together, and chill several hours before serving.
Serve with crackers, as stuffing for broiled mushrooms, or topping for baked potatoes. ( I actually mixed some in with eggs before cooking-very tasty).
NOTE: fresh herbs may be used instead of dry. Increase to 1 Tbsp. of each. This will keep in the refrigerator at least 2 weeks.