Monday, October 24, 2011

Pretzel - Crusted Chicken

This was amazing !!!!  And so easy!!!

4 boneless chicken breasts
1/4 cup honey mustard
8 thin deli slices of ham
3 T melted butter
1/2 cup crushed pretzels I used more

1) Cut a horizontal slit in one side of each chicken breast to within 1/2 in the opposite side.  Spread honey mustard inside of each pocket; stuff with two ham slices.  (Joel asked for a piece of swiss cheese too).

2) Place chicken in a grease 9x13 pan.  Brush with butter; sprinkle with crushed pretzels.  Bake uncovered at 350 for 45-50 minutes.


Pumpkin Gingerbread Trifle

2 pkgs (14-1/2 oz each) gingerbread cake mix
1 pkg (4.6 oz) cook and serve vanilla pudding mix
3 cups milk
1 can (29 oz) solid-pack pumpkin
3/4 cups packed brown sugar
1 - 12 oz frozen whipped topping

  • Prepare and bake gingerbread according to package, using two greased 9-inch pans.
  • Prepare pudding - cook until thick.  Remove from heat ; cool.  Combine pumpkin and brown sugar to pudding.
  • In a 4 qt glass serving bowl, crumble one gingerbread cake; gently press down.  Top  with half the pudding mixture and whipped topping.  Repeat layers.  Cover and refrigerate overnight.

Wednesday, September 21, 2011

Easy Shepherd's Pie

2 pds ground beef
1 onion chopped
1-2 cups mixed veggies
6 lg potatoes
1 stick of butter
1 cup beef broth
1 1/2 t Worcestershire sauce
Salt, pepper and other seasonings of your choice

1) Peel potatoes and boil until tender.

2) Melt 4 T butter in pan and sautee onions and veggies.

3) Add ground beef and sautee till meat is browned.  Add W. Sauce and 1/2 cup beef broth. uncover and simmer on low for 10 minutes.  You might need more broth to keep it moist while simmering.

4) Mash potatoes in bowl with other 4T of butter.

5) Place beef and veggies in baking dish (9x13).  Spread potatoes on top. Rough up with a fork so they are peaks that will brown nicely.

6) Bake at 400 until bubbling and brown - about 30 minutes.

Enjoy !!!

Tuesday, September 13, 2011


A friend from Friday morning coffee gave me this recipe. I have been searching for a good one for a long time. I found it !!! 15 cups tomatoes chopped
2 green peppers chopped
4 medium onions chopped
2 stalks celery chopped
3 gloves of garlic chopped
12 oz tomato paste
3 t crushed red pepper
1/2 c white vinegar
2 T salt
2 T sugar

Cook for 1 1/2 hours ; makes 8-10 pints; Process pints in hot bath for 10 minutes !!!

Enjoy - LuAnn

Wednesday, September 7, 2011

Freezing Sweet Corn

My sister - in- law gave us this awesome recipe for freezing corn.

You boil the corn for 10 minutes. Then we used a angel food cake pan, Joel held the cob in the middle and I used the electric knife and husked the corn. It is really slick falls right in the pan.

So you will need a gallon of sweet corn and lay it in a 9x13 pan. Melt 1 stick of butter, 1 cup of water and 1 cup of sugar. Bring to a boil; pour over corn and mix well. Let cook and pack in qt bags.