Archive | 2015

Almond Pound Cakes

  
This is a classic Dutch almond pound cake. I make these into mini loaves to give as Christmas gifts to teachers, bus drivers and co-workers. One batch makes four mini loaves. Otherwise you can use two 9×5 inch loaf pans. Enjoy and Merry Christmas!

Almond Pound Cake

3 sticks butter at room temperature 

3 cups sugar

5 large eggs

3 cups flour

1 t vanilla extract 

1 t almond extract 

7/8 cup ginger ale

Preheat oven to 275 degrees. Cream butter and sugar. Beat in eggs one at a time. Beat in extracts. Alternately beat in 1 cup flour, a third of the ginger ale, another 1 cup flour, another third of the ginger ale and finally the last 1 cup of flour and remaining ginger ale. Beat until smooth. Pour into greased and prepared pans. Bake for 1 hour and 45 minutes, or when a toothpick comes out clean. Cool completely in pan. Enjoy!

   
   

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Classic Cinnamon Rolls 

Just a classic cinnamon roll recipe for your enjoyment. I have yet to get them to turn out like the ones from my childhood little local restaurant, but these are great on a cold winter morning. Enjoy!

Cinnamon Rolls 

1/4 cup sugar

1 pkg yeast

1 egg

1 cup very warm water 

1 T melted butter

Mix these until blended. Add 3 cups of flour. When mixed, place in a greased bowl, cover with plastic wrap and a towel, put in a warm place and allow to double in size. Spread flour on counter and roll out dough into a rectangle. Melt 6 T of butter and spread over dough. Sprinkle with about 1 cup of brown sugar and then 5 T cinnamon. Roll the rectangle up so you have a roll. Cut into 2″ slices and arrange on a sprayed cookie sheet. Again, cover and put in a warm place, allowing them rise to the size you want. Bake rolls at 350 degrees for about 10-15 minutes, or until lightly browned. Add frosting. Enjoy!

Frosting

1 cup butter room temperature 

4 cups powdered sugar 

2 T vanilla 

3 T milk

Mix well with a mixer. 

   
    
    
    
   

Smothered Chicken

I just got done eating this chicken dish.  Oh. My. Word.  It is so good.  If you love peppers and onions, you will love this main dish.  Even my 12 year old son loved this.  It’s very easy and quick to put together.  Enjoy!

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Smothered Chicken:

6 boneless skinless chicken breasts

1 red pepper

1 green pepper

1 yellow pepper

1/2 onion

fresh sliced mushrooms

olive oil

salt/pepper/seasonings

6 slices of pepper jack cheese

Preheat oven to 350 degrees.  Slice peppers and onions.  Pour small amount of olive oil into large pan.  Saute peppers, onion, mushrooms, salt, pepper and your choice of seasons over medium high heat until soft.  I used a mix of garlic pepper seasoning and a salt seasoning mix.  In a separate pan, cook chicken breasts in a small amount of olive oil over medium high heat until browned on both sides.  I also seasoned the chicken breasts with salt and pepper to taste.  I cooked them for about 10-15 minutes.  Remove from heat.  Place chicken into a 9×13 greased pan.  Pour all cooked veggies over the chicken.  Top with the pepper jack cheese slices.  Cover pan with tin foil.  Bake for 30-40 minutes.  Enjoy!

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