Toffee Chip Bars!

 

These "Toffee Chip Bars" are a delicious bar type cookie that are so easy to make!  They are a perfect after school snack for the kids or an afternoon pick me up with a good cup of coffee.  I will warn you though, they are addicting and it's hard to eat just one.  Here is what you need for these yummy bars:

 

 

2 cups firmly packed brown sugar

2 cups all purpose flour

1/2 cup butter (1 stick)

1 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla

1 cup milk

1 egg

1 cup Heath Bar toffee chips

1/2 cup semi sweet chocolate chips

1/2 cup butterscotch chips

1/2 cup walnuts, chopped

 

Preheat oven to 350 degrees.

 

In a mixing bowl, mix together the brown sugar and flour.  Using a pastry cutter or two knives cut the butter into the flour and sugar mixture until it resembles coarse crumbs.   Remove 1 cup and set aside.

 

Add baking powder and salt to mixture in mixing bowl.  Lightly beat in milk, egg, and vanilla. 

 

When a smooth batter forms, pour mixture into a 9"x13" baking pan that has been liberally sprayed with nonstick spray or greased with butter.

 

Sprinkle the top with the reserved crumb mixture. 

 

Mix the Heath chips, chocolate chips, butterscotch chips and nuts together and sprinkle evenly over the top.  The Heath chips can be purchased on the baking aisle in the area with the chocolate chips and such.

 

Bake the bars for 25 to 30 minutes.  Cool completely, then cut into 24 bars.  Store in an airtight container.

 

 

 

 





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Mexican Chicken Alfredo!

This is a great casserole that you can put together with just a few basic ingredients.  The flavor is a real family pleaser.  Everyone, even picky children, will love it.   This calls for diced chicken breasts, so you can even use a rotisserie chicken or leftover chicken from another meal.  I like to roast mine drizzled with a little olive oil and some of the taco seasoning and then dice them.  This recipe also uses some convenience items so it is a very quick meal that can be prepared at the last minute.

 

Here is what you will need:

 

10 oz. rotini pasta, cooked al dente (could use penne or even elbows also)

3 cups chicken breast meat, chopped

1 medium sweet onion, diced

3 Tbs. butter

1 (24 oz.) jar Alfredo sauce

1 cup evaporated milk

1 (10 oz.) can Rotel tomatoes, undrained 

2 cups cheddar or Mexican blend cheese, shredded and divided

1 pkg. taco seasoning mix

1//2 tsp. seasoned salt

1/4 tsp. black pepper

3 to 4 dashes of hot sauce (optional)

 

 

For the chicken in this, I roasted some chicken breasts in the oven that I drizzled with olive oil and then sprinkle with a little of the taco seasoning packet (about 2 tsp.).  Save the rest of the taco mix for the casserole.  You can also use a rotisserie chicken or leftover chicken breasts.  4-5 boneless chicken breasts will give you plenty of diced chicken for this recipe.  I think the flavor of  roasted chicken in casseroles like this is just better than boiled or poached.

 

Cook the pasta according to the package directions minus about 1 -2 minutes so that it is al dente, since you will be baking this.  Drain.  10 oz. is just a little more than 1/2 of a 1 pound box.

 

Saute the onion in a skillet in the 3 tablespoons butter.  Next, combine the pasta, diced chicken, sautéed onion, Alfredo sauce, Rotel tomatoes, evaporated milk, taco seasoning, seasoned salt, pepper, and 1 cup of the shredded cheese.  If you like spicy add a little hot sauce.  I used Tabasco.  If you are cooking for children or those who don't like too much heat, leave it out.  The Rotel and taco seasoning will be enough for them..

 

Pour all into a casserole dish that has been sprayed with nonstick spray.  Sprinkle the top with the other cup of cheese.  Place in a 350 degree oven and bake for 35 to 40 minutes or until the top is just browning and starting to bubble around the edges. 

 

Serve with a salad and bread and sweet tea of course,  and you have dinner!

 

 

***This recipe can be easily doubled for two casseroles or one large one for bigger families or company.  

 

 

 

 





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Mama's Squash Casserole!

 

 

 

With so much fresh squash available right now, I get a lot of requests for ways to use it all.  This is the squash casserole my mother has been making since I was just a little girl.  It has always been one of our favorites.  This is really good served with Fresh Green Beans with New Potatoes and Bacon.  I can make a meal off of this casserole with fresh green beans and cornbread. 

 

It's a simple casserole as far as ingredients go.  You probably have them all on hand. This is best made with fresh squash.   Here is what you will need: 

 

3 cups fresh yellow squash, diced and cooked until tender

2 eggs, slightly beaten

1 cup evaporated milk

6 Tbs. butter

3/4 cup sweet onion, minced

1 cup grated cheese (we use Velveeta, but a mild cheddar can be used)

1 tsp. salt

1/4 tsp. black pepper

2  1/2 cups saltine cracker crumbs, divided

 

Drain the cooked squash well.  It should measure 3 cups of squash after it is cooked.  Cook just until fork tender.  Add butter, salt, pepper, and milk.  Mix just until blended.   Add eggs, minced onions, cheese, and 2 cups of cracker crumbs.  Mix together and pour into a casserole dish sprayed with nonstick cooking spray.  Sprinkle the top with the other 1/2 cup of cracker crumbs.  

 

Place in a 375 degree oven and bake for 40 minutes.  It will should be starting to brown and bubbling around the edges.

 

 

 

 





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Church Lady Meatloaf!

 

 

I call this "Church Lady Meatloaf" because the recipe was from a sweet 'church lady' that played the organ in the church we went to when I was growing up.   She was a wonderful a cook and had some great recipes. 

 

 This is a very different meatloaf from the one I have posted before that is my sister in law's recipe, but it might be one that some of you who thought that one was a bit sweet or whatever, might enjoy better.  This does make a big meatloaf so it's good for company or a potluck or church supper!  This one is also great for leftover meatloaf sandwiches.   I enjoy the sandwich the next day sometimes even better.  Here is what you will need for this meatloaf:

 

1 lb. ground chuck

1 lb. ground sausage (like breakfast type sausage)

1 medium sweet onion, diced fine

1 small jar pimento, drained and diced fine

1/2 green bell pepper, diced fine

1 Tbs. Worcestershire sauce

1 tsp. chili powder

1 cup fine bread crumbs (could use Italian bread crumbs or oats)

2 eggs, beaten

1 Tbs. sugar

1/2 cup tomato ketchup

1 tsp. salt

1/2 tsp. black pepper

 

Topping

1 cup tomato ketchup

1 Tbs. brown sugar

1 tsp. Worcestershire sauce

 

In a large mixing bowl, mix all of the meatloaf ingredients until well blended.  Shape into a large loaf and place in a baking dish.  Mix the topping ingredients and spread over the top of the loaf.  Place in a 350 degree oven and bake uncovered for 1 hour.   Transfer to serving platter, slice and serve.

 

 

 

 

The other meatloaf recipe I mentioned that is on the site is here, in case you have not seen it before:  The Perfect Meatloaf

 

 





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Milky Way Cake!

 

 

 

There is only one thing I can say about this cake...have mercy!  Also, forgive me if you are watching your calories!  This is one of the most decadent and wonderfully rich chocolate cakes I have ever made, but it's something you have to try, at least once.  I actually cut some of the sugar back in the original recipe.

The frosting really is a lot like the nougat filling in a Milky Way Bar and it's a great chocolate frosting to use for other cakes and even cupcakes.   Here is what you need for this cake and don't blame me, it's an old recipe I got years ago from someone else: 

 

7 Milky Way Candy Bars (regular size)

1 cup butter (2 sticks)

2 cups sugar

4 eggs

1/2 tsp. baking soda

1/2 tsp. salt

1  1/4 cup buttermilk

1 tsp. vanilla

2  1/2 cups all purpose flour

1 cup chopped nuts (I used pecans)

 

Frosting

2 cups sugar

1 cup evaporated milk

1 stick butter

1  (6 oz.( pkg. chocolate chips

1 (7 oz.) jar marshmallow cream

 

Preheat oven to 325 degrees.

 

Cream 1 stick of butter and the sugar and set aside.   

 

Melt 1 stick butter with the 7 Milky Way Candy Bars either in the microwave or in a double boiler.  I just microwaved them for a total of 2 minutes, stirring at 1 minute intervals. 

Stir the candy bars and the butter together until smooth.

 

Add the eggs one at a time to the sugar and butter mixture.  Add baking soda, salt, buttermilk and vanilla,  then add candy bar mixture.  Add flour a little at a time.  Beat just until all is incorporated.  Fold in nuts.

 

Pour into a well greased 9"x13" pan. Bake in a preheated 325 degree oven for 55 to 60 minutes or until pick inserted in center comes out clean. 

 

You can also bake this in 3 nine inch cake pans and stack the cake.  Bake for 30 to 35 minutes.  This cake is harder to frost as a stack cake though, because of the consistency of the frosting.

 

Remove from oven and allow to cool.  While the cake is cooling, prepare the frosting.

 

In a heavy saucepan cook the sugar and evaporated milk until soft ball stage.  This requires boiling it for about 5 minutes, stirring constantly so it doesn't stick or burn.  On a candy thermometer, soft ball stage is 235 to 245 degrees or you can drop a little in cold water and it will form a soft ball.

Once it reaches that stage, turn off the heat and add 1 stick butter, chocolate chips, and marshmallow cream.  Beat until smooth.   Remove from the heat and allow to cool before frosting cake.  While it's warm, it's too runny and will thicken and set as it cools, much like candy does. 

 

Spread the cool frosting over the cake.  It spreads really well once it cools.

  If you do a stacked cake, the frosting needs to be even cooler and more set so that it doesn't run off of the cake.

 

 

 

 

 





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Mama's Potato Chip Chicken!

 

 

 

 

This is a my mother's recipe for oven fried chicken.  It's a little different than the one I have posted before that I use, but it is equally as good and uses items you more than likely have on hand.   You can adjust how many pieces of chicken you bake according to the number of people you are serving, but this will easily coat 6 chicken breasts.  

 

 I always tend to cook more than needed, because the leftovers are so good and my mother always has cooked by the rule that she would rather have too much than too little.  That was instilled in me, so I always cook like I am cooking for a big family. Mama has always said that even though her family, growing up, didn't have a lot of different things to eat at meals, they always had plenty of what they did have and no one was ever turned away from their table. 

 

 I am used to feeding men and growing boys, so any amount of chicken is never too much.   When my son was growing up and lived at home, his friends ate with us quite a bit and I always enjoyed feeding all of them.  Wow, could those boys eat!  Even though my grocery bill has probably gotten smaller these days, I would love to have them all back eating with us again.  Those were fun times! 

 

Here is what you need for this oven fried chicken:

 

5-6 boneless, skinless chicken breasts

1/2 cup butter, melted (1 stick)

1 cup Ruffles potatoes chips crumbs  (The Ruffles have more texture)

1 cup corn flake crumbs

1 cup flour

seasoned salt

black pepper

 

Soak the chicken breasts in salt water for about 30 minutes before preparing it.  This is called  "brining" and it not only adds flavor, but it tenderizes the chicken.    Just dissolve about 2 tsp. of salt in enough water to cover the chicken.

 

Place the melted butter in a shallow dish and dip each chicken breast in the butter.  

 

Mix the potato chip crumbs, corn flake crumbs, and flour in a shallow dish and roll the chicken coated in butter in the crumbs.  Place on a baking sheet sprayed with nonstick spray.   I like to use Reynold's nonstick foil for this.  If you do not have it, buy some and try it. Nothing sticks to this stuff. 

 

Sprinkle any leftover crumbs over the tops of each piece.  Sprinkle each piece with seasoned salt and black pepper to taste. 

 

Place in a 350 degree oven and bake for 40-45 minutes.  

 

 

***You can cut each breast into about  3 pieces for chicken strips and coat.  Reduce the baking time accordingly. 

 

 





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Zucchini Beef Soup!

 

 

This "Zucchini Beef Soup" is a great way to use that garden fresh zucchini!  It has a distinct Italian flavor that zucchini is just made for,  because it takes on the flavors you blend with it.  This soup is fresh and even though it does have some beef in it, it's still rather light.  Soup may seem odd for summer months, but we actually eat some soups all year long and this one is so healthy and nutritious it is just an all around winner.   Here is what you will need for this:

 

1 lb. ground chuck

2 celery ribs, sliced thin

1/2 cup sweet onion, diced (I prefer Vidalia)

1/2 cup sweet bell pepper, diced (red or green)

1 (28 oz.) can diced tomatoes (could use the same amount of peeled fresh tomatoes)

1 (15 oz.) can red kidney beans, drained and rinsed

4 cups zucchini, diced rather large

2 tsp. Italian seasoning

2 cups water

1 tsp. salt

1 tsp. sugar

1/2 tsp. black pepper

 

 

Brown ground chuck with onion, bell pepper and celery.  Drain any excess grease.  Add all other other ingredients, except the zucchini.  Bring to a boil then reduce heat, cover and cook for about 30 minutes on medium/low heat.  Add the zucchini and cook for about 20 more minutes or just until the zucchini is crisp tender.   You want the zucchini to still have a little bite to it, because it tends to get mushy if overcooked. 

 

You can serve this with fresh grated Parmesan cheese or sprinkled with some fresh chopped fresh basil, green onions, or chives...just whatever you prefer.   This would also be great with Aunt Vel's Sour Cream Cornbread  or Cornbread Hoe Cakes !   Click on the recipe titles and it takes you to the recipes for the breads!

 

 



 

 

 

 

 

 





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