Wacky Chicken Salad Recipe

January 11, 2008 By Leave a Comment

For last night’s dinner, Beth and I fixed one of our favorites, Wacky Chicken Salad. It’s easy to make, very tasty and great for leftovers.

Ingredients

  • 1 12oz package rainbow pasta
  • 1 medium carrot, shredded
  • 1/2 cup celery, sliced thin
  • 1 8oz. cup honey mustard salad dressing
  • 1 1/2 – 2 cups of chicken, cooked and cubed
  • 1/2 medium red onion, sliced thin
  • 1/4 cup fresh parsley, chopped

Preparation

Mix all of ingredients together and enjoy!

Note: Beth and I prefer this recipe without the celery and the red onions, so adjust the ingredients to your liking.

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Chocolate Kahlua Cake

January 9, 2008 By Leave a Comment

2006-07-26.jpgHere’s another favorite from the recipes section of my old website:

Ingredients

  • Non-stick cooking spray for misting the pan
  • Flour for dusting the pan
  • 1 package (18.25 ounces) plain butter-recipe fudge cake mix
  • 1 package (3.9 ounces) chocolate instant pudding mix
  • 1 cup sour cream
  • 8 tablespoons (1 stick) butter, melted
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 7 tablespoons Kahlúa or other coffee liqueur
  • 1 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 tablespoon confectioners’ sugar, sifted for garnish

Preparation

Preheat oven to 350 degrees.

Lightly mist a 12-cup Bundt pan with non-stick cooking spray, then dust with flour. (Be sure to dust out the excess flour and then set the pan aside.)

Place the following in a large mixing bowl:

  • Cake mix
  • Pudding mix
  • sour cream
  • melted butter
  • oil
  • eggs
  • 4 tablespoons of Kahlúa
  • 1 teaspoon of vanilla

Blend with an electric mixer on low for 1 minute.

After 1 minute, stop the mixer and scrap down the sides of the bowl with a rubber spatula.

Increase the mixer speed to medium and beat for 2 more minutes. The batter should look thick and well combined. (Scrap down the sides if needed.)

Fold in the chocolate chips. Make sure the chips are well distributed throughout the batter.

Pour the batter into your prepared Bundt pan and smooth it out with a rubber spatula.

In the Oven

Bake the cake for about 55 to 60 minutes. You will know it is ready when it springs back when lightly pressed with your finger and it is just starting to pull away from the sides of the pan.

Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack.

Final Steps

With a skewer, poke holes in the top of the cake. Spoon the remaining 3 tablespoons of Kahlúa over the cake, letting it seep down into the holes. Let the cake cool completely, 20 minutes more.

Finally, place the cake on a serving dish and dust with confectioners’ sugar. Enjoy!

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Homemade Hot Chocolate Mix

January 7, 2008 By Leave a Comment

On a cold winter day, nothing beats a cup of homemade hot chocolate. Rich, creamy and chocolaty, this is sure to warm you up and quench your chocolate cravings.

Ingredients

  • 2 cups of confectioner’s sugar
  • 1 one pound box of Cocoa Mix (Nestle’s Quic or Hershey’s Instant)
  • 1 one pound box of Carnation skim powdered milk (all 5 packages)
  • 18 oz. Of Creamora or Pream (You may also use the store brand or the ‘lite’ version)

Preparation

Mix together, use 1/3 cup per cup of hot water.

Also good with marshmallows and /or whipping cream.

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Lemon Teriyaki Chicken

January 3, 2008 By Leave a Comment

Last night, Beth and I enjoyed some Lemon Teriyaki Chicken for dinner. The recipe is tasty and super easy, so I thought I would share:

Ingredients

  • 1/2 cup lemon juice
  • 1/2 cup soy sauce
  • 1/4 cup sugar
  • 3 tablespoons brown sugar
  • 2 tablespoons water
  • 4 cloves garlic (finely chopped)
  • 3/4 teaspoon ground ginger
  • 8 chicken thighs

Preparation

In skillet, combine all ingredients except chicken. Cook over medium heat for 3 to 4 minutes. Add chicken. Simmer 30 minutes or until tender. Serve over rice.

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Cake Mix Cookies

January 2, 2008 By Leave a Comment

When you need cookies in a quick and easy fashion, this cake mix cookie recipe is a great addition to your desert recipe arsenal.

Ingredients

  • 1 cake mix (chocolate, white, or golden cake mixes work great)
  • 1/3 cup of vegetable oil
  • Chocolate chips or any other ‘fixins’.
  • 2 eggs

Preparation

Preheat oven to 350 degrees.

In a large mixing bowl, combine the following ingredients in the following order:

  • 2 eggs, yolks broken and mixed.
  • 1/3 cup of vegetable oil.
  • Chocolate chips and other ‘fixins’ (Be sure that your chips get covered by the other liquid ingredients).
  • Cake mix.

Mix your ingredients together.

Spoon out teaspoon to table spoon size cookie dough balls on a baking sheet.

Cook for 11 minutes.

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Wassail Cider Recipe

January 1, 2008 By Leave a Comment

Last night, I fixed some wassail cider for our New Year’s Party. Everyone really enjoyed it, so I’m posting the recipe:

Ingredients

  • 1 gal apple cider
  • 1 1/4 cup brown sugar
  • 1 6oz. can of frozen lemonade
  • 1 6oz. can of frozen orange juice
  • 7 cloves
  • 7 allspice
  • 1 table spoon ground nutmeg

Preparation

Put the cider, sugar, nutmeg and fruit juices (undiluted) into a large pot. Tie cloves and allspice in cheesecloth and add to the cider. Cover and simmer for 30 minutes. Remove spice bag. Serve hot in mugs and enjoy.

Makes approximately 21 6oz. servings.

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Sweet Chili Recipe

December 26, 2007 By 4 Comments

For the first recipe that I’ve posted here in quite some time, I’m offering a sweet chili also known as barbecued beans that is great for a cold winter day. As an aside, I’ll mention that my wife is typically not a fan of chili; however, the distinctive taste and flavorful appeal of this recipe makes it one that she actually requests.

The secret to this recipe is the many spices and flavors that get added to the mix: molasses, cumin, Worcestershire sauce and brown sugar to name a few.

Ingredients

  • 1lbs. ground beef
  • 1 cup chopped onions
  • 2 cloves garlic
  • 1/8 to 1/4 cup chili powder
  • 1 tablespoon cumin
  • 1 can stewed tomatoes
  • 1 cup ketchup
  • 1/3 cup packed brown sugar
  • 1/4 cup molasses
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon dry mustard
  • 2 cans red kidney beans
  • 2 cans pinto beans

Preparation

Brown and drain the ground beef and onions. Add all of the other ingredients except the kidney and pinto beans. Let this simmer on the stove while you drain the kidney and pinto beans. Add the beans to the chili. Then let this simmer for at least thirty minutes before serving. (Hint: I like to let it simmer for an hour or more.)

When it’s ready to eat, I suggest serving it with club crackers.

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