Category: Recipes

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Any Fruit Smoothie

The lady at the nursery said that we shouldn’t expect the new baby strawberries plants to produce any fruit this year.  So we didn’t.  No pressure little strawberries.

But oh– too bad the nursery lady was WRONG!! Look at this!

What a bumper crop of strawberries! Ok, two–teeny tiny ones—but aren’t they cute?!

We ran right into the house and made smoothies and used the Barbie sized strawberries as a garnish. They were perfect!

Any-Fruit Smoothies

Ingredients:

1 c fruit juice
1/2 c any flavor yogurt or ice cream
1 tsp vanilla
1 1/2 c frozen fruit

Mix in blender and garnish with a mini strawberry. Ha ha.

What is your favorite summer cool down dish?

Any Fruit Smoothie
 
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Ingredients
  • 1 c fruit juice
  • ½ c any flavor yogurt or ice cream
  • 1 tsp vanilla
  • 1½ c frozen fruit
Instructions
  1. Mix in blender and garnish with a mini strawberry.

 

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Perfect Crispy Chicken Tenders

I’m thinking that being able to make an honest to goodness crispy chicken tender — just like way better than what you’d buy at some fancy, expensive restaurant should make you a really valuable woman. Don’t you think? I expect the marriage proposals to come flooding in–non-stop.

Ok, no I don’t. But I’ll tell you this…

If I was married to some cute little Scottish farmer man–he would be falling madly in love with me all over again because, you see, I’m magic.

I can make Crispy Chicken Tenders.

Oooh, ooooh, oooh–so can you…

Put two cups of flour in a bowl.

Add 1-1/2 Tbsp Seasoning Salt. If some other chickeny spices sound good to you, add them to the flour.  Personally, the seasoning salt works for me.

Soak a package of boneless, skinless chicken tenders in buttermilk for about 20 minutes. You may be asking, “how much buttermilk, lady. How much?” I’d say about 1-1/2 -2 cups. Save some for later.

Mix seasoning spices into the flour.

Ok, it’s later. Drizzle a few drops of butter milk onto the flour mixture. “Why?” you may ask. Well,  I can’t tell you yet.

Fluff the buttermilk drops into the flour mixture with a fork…

…until little crumbles form.

Dip each piece of chicken into the flour mixture. Isn’t it cool how the crumbly pieces actually stick to the chicken? Remember the drizzling buttermilk? That’s why.

Deep fry the tenders until golden brown–about 3 minutes on each side.

Remove from heat and cool on paper towels. Look at all that crunchy stuff!

The temptation will be to grab one and take a big bite–but be warned–these things are dreadfully hot. So let them sit for awhile, while you make a salad or something.

Oh, I know…

How about if you just bask in the glow of perfect Crispy Chicken Tenders, and your magic-ness.

You’re gonna make lots of friends now.

And if you happen to see my little farmer man with the Scottish accent wandering around out there somewhere, nudge him in the right direction.

He really doesn’t know what he’s missing.

I found this recipe on Pioneer Woman. So there.
4.9 from 11 reviews
Perfect Crispy Chicken Tenders
 
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Ingredients
  • 2 Cups flour
  • 1-1/2 Tbsp Seasoning Salt
  • Boneless Chicken--cut in strips
  • Buttermilk
Instructions
  1. Put two cups of flour in a bowl.
  2. Add 1-1/2 Tbsp Seasoning Salt.
  3. Soak a package of boneless, skinless chicken tenders in buttermilk for about 20 minutes.
  4. Mix seasoning spices into the flour.
  5. Drizzle a few drops of butter milk onto the flour mixture
  6. Fluff the buttermilk drops into the flour mixture with a fork until little crumbles form.
  7. Dip each piece of chicken into the flour mixture.
  8. Deep fry the tenders until golden brown–about 3 minutes on each side.
  9. Remove from heat and cool on paper towels. Look at all that crunchy stuff!
 
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Strawberry-Filled French Toast

If you wake up one morning and find yourself with fresh strawberries—ok, ok, frozen will work too—then you might want to think about adding this fabulous filling to regular old french toast. No one will sleep through a breakfast like this! I’m tellin’ you, it’s g0000d! You may even have to grab some and hide out–to avoid the mob that will surely come.

Strawberry-Filled French Toast

Filling

2  8oz. cream cheese

1/2 cup sugar

16 oz. strawberries

1 Tbsp vanilla

1/2 tsp. cinnamon

French Toast

11 eggs

1/2 cup milk

1/2 tsp. salt

24 slices of bread

butter

For filling, mix cream cheese and sugar together until fluffy. Add remaining ingredients, including strawberries and mix until well blended.

For French toast, whisk eggs, milk and salt together until foamy. Melt 1 tsp  butter in a large skillet over medium heat. Dip each slice of bread in egg mixture and place in skillet. Cook until underside is light brown. Turn and cook other side. Butter each piece of toast and set on warm plate until all are cooked. Spoon 1/4 cup of filling over 1 slice of toast and top with another slice of toast–like a sandwich. Dust with powdered sugar. Makes 12 servings.


Strawberry-Filled French Toast
 
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Ingredients
  • 11 eggs
  • ½ cup milk
  • ½ tsp. salt
  • 24 slices of bread
  • butter
Instructions
  1. For filling, mix cream cheese and sugar together until fluffy.
  2. Add remaining ingredients, including strawberries and mix until well blended.
  3. For French toast, whisk eggs, milk and salt together until foamy.
  4. Melt 1 tsp butter in a large skillet over medium heat.
  5. Dip each slice of bread in egg mixture and place in skillet.
  6. Cook until underside is light brown.
  7. Turn and cook other side.
  8. Butter each piece of toast and set on warm plate until all are cooked.
  9. Spoon ¼ cup of filling over 1 slice of toast and top with another slice of toast--like a sandwich. Dust with powdered sugar.
Notes
Filling 2 8oz. cream cheese ½ cup sugar 16 oz. strawberries 1 Tbsp vanilla ½ tsp. cinnamon

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Jack-in-the-Box-ish Tacos

When I was in high school, I could not get enough JITB Tacos. Any excuse would do and we’d jump in whoever could drive’s car and order a huge bag full.

If you don’t live near a Jack in the Box…and you don’t have any idea what on earth I’m talking about…I’m sorry. I can’t help you.

But if–like me, you know the addictive qualities of  the  aforementioned taco–then you’re gonna love this one. No lie—it’s the recipe! (insert giddy, maniacal laughter here) We made them this afternoon and I had to fight the urge to take the plate and hide in the basement until they were–you know–magically gone.

In fact, I almost called my similarly smitten sister Laurie to come over and help us taste test them.

I said, almost.

I’m not stupid.

Jack-in-the-Box-ish Tacos

Ingredients:

1 lb ground beef

1/2 cup refried beans

1/4 teaspoon salt

2 tablespoons chili powder

1/4 cup mild, non-chunky taco sauce (Ortega is good)

soft corn tortillas (warm them in a pan with a lid before using so they don’t crack when you fold them)

3 cups Crisco cooking oil

6 slices American cheese

1 head finely chopped lettuce

Directions

Brown the beef over low heat, use a spatula to chop and stir the meat. When the beef is brown drain the fat. Add the refried beans and use the wooden spoon to mash the whole beans into the mixture to create a smooth texture. Add the salt, chili powder and 2 Tbs of taco sauce to the mixture. Remove from the heat. In another skillet heat 1/4 inch of oil until hot. Spread aprox. 2 Tbsp of the beef mixture on the center of each corn tortilla. Fold the tortillas over and press so that the beef filling holds the sides together. Drop each taco into the pan of hot oil and fry on both sides until crispy. When cooked remove the tacos from the oil and place them on a rack or some paper towels until they cool. Slightly pry open add 1/2 slice American cheese folded into a triangle and some lettuce. Top with about 1/2 tsp of the remaining taco sauce.

Invite people over and tell them you went all the way to Jack-in-the-Box to bring dinner…or tell the truth. Be careful though, they might beat you up and steal the recipe.
Makes 12 tacos.

 

 

Jack-in-the-Box Tacos
 
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Ingredients
  • 1 lb ground beef
  • ½ cup refried beans
  • ¼ teaspoon salt
  • 2 tablespoons chili powder
  • ¼ cup mild, non-chunky taco sauce (Ortega is good)
  • soft corn tortillas (warm them in a pan with a lid before using so they don't crack when you fold them)
  • 3 cups Crisco cooking oil
  • 6 slices American cheese
  • 1 head finely chopped lettuce
Instructions
  1. Brown the beef over low heat, use a spatula to chop and stir the meat.
  2. Then the beef is brown drain the fat.
  3. Add the refried beans and use the wooden spoon to mash the whole beans into the mixture to create a smooth texture.
  4. Add the salt, chili powder and 2 Tbs of taco sauce to the mixture.
  5. Remove from the heat. In another skillet heat ¼ inch of oil until hot.
  6. Spread aprox. 2 Tbsp of the beef mixture on the center of each corn tortilla.
  7. Fold the tortillas over and press so that the beef filling holds the sides together.
  8. Drop each taco into the pan of hot oil and fry on both sides until crispy.
  9. When cooked remove the tacos from the oil and place them on a rack or some paper towels until they cool.
  10. Slightly pry open add ½ slice American cheese folded into a triangle and some lettuce.
  11. Top with about ½ tsp of the remaining taco sauce.

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Chocolate Caramel Cookies


If you’ve every wanted to say the words, “Mom loves me the best…” and mean it, here’s your chance to make it happen. No lie.

Just give her these, and she’ll forget she even has other kids.

Try to remain calm…

Ingredients:

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp. vanilla

2-1/2 cups flour

3/4 cup cocoa

1 tsp. baking soda

3 Heath candy bars (chocolate covered toffee)

1- 12 oz bag Rolos

Preheat oven to 375 degrees. Beat butter and sugars until fluffy, then add eggs and vanilla and beat well. In a separate bowl, mix flour, cocoa and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. Cover and chill dough for about 30 minutes.

Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbsp sugar.

Once the dough has chilled, wrap a piece around each unwrapped caramel…

forming a 1 inch ball and covering the candy completely.

Roll dough ball into the candy topping—

then place on parchment -lined baking sheet.

Bake for 7-10 minutes. Cookies will look quite soft, but do not over bake.

Cool in pan slightly, then move to a counter to finish cooling. Store in a covered container.

Makes about 4 dozen of the most decadent little things you’ve ever tasted…in your livin’  life.


Chocolate Caramel Cookies
 
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Ingredients
  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2-1/2 cups flour
  • ¾ cup cocoa
  • 1 tsp. baking soda
  • 3 Heath candy bars
  • 1- 12 oz bag Rolos
Instructions
  1. Preheat oven to 375 degrees.
  2. Beat butter and sugars until fluffy, then add eggs and vanilla and beat well.
  3. In a separate bowl, mix flour, cocoa and baking soda.
  4. Add flour mixture to sugar mixture a little bit at a time and blend well.
  5. Cover and chill dough for about 30 minutes.
  6. Chop Heath bars into small pieces.
  7. Place in a small bowl and toss with 1 Tbsp sugar.
  8. Once the dough has chilled, wrap a piece around each unwrapped caramel forming a 1 inch ball and covering the candy completely.
  9. Roll dough ball into the candy topping then place on parchment -lined baking sheet.
  10. Bake for 7-10 minutes. Cookies will look quite soft, but do not over bake.
  11. Cool in pan slightly, then move to a counter to finish cooling.
  12. Store in a covered container.