Cream Cheese Brownies

Do you need an extra special brownie?  These are easy, delicious brownies with a special touch!

1 (20-23 oz.) pkg. brownie mix (pecans, optional)
8 oz. cream cheese, softened
1/3 c. sugar
1 egg
1/2 tsp. vanilla

Prepare brownie mix as directed on package. Reserve 1/2 cup of batter. Cream cream cheese and sugar. Add egg and vanilla. Spread brownie batter (minus 1/2 cup) on bottom of a greased 13 x 9 inch pan. Cover with cream cheese mixture. Spoon on 1/2 cup brownie batter and swirl. Bake at 350 degrees for 35-40 minutes. Easy!

Crunchy Ranch Chicken

I must be way behind, but I didn't know that Gooseberry Patch had a blog!  On the blog they share a Speedy Supper.  I have tried a similar recipe for Ranch Chicken and it was delicious!

Crunchy Ranch Chicken



8-1/2 oz. pkg. cornbread
    muffin mix
1-oz. pkg. ranch salad
    dressing mix
1 c. milk
6 boneless, skinless
    chicken breasts
2 T. oil

Combine cornbread mix and salad dressing mix in a large plastic zipping bag; set aside. Pour milk into a shallow bowl. Dip chicken into milk; place in cornbread mixture and shake to coat. Heat oil in a large skillet over medium heat. Add chicken; cook until golden on both sides, about 6 to 7 minutes per side, or until juices run clear. Serves 6.

Oven Fried Chicken

Oven Fried Chicken

I have heard of oven fried chicken for years, but never have tried it.  I had it in my mind that it could never be as good as fried chicken.  I gave it a try tonight and it was delicious! 

8 boneless chicken thighs
1/2 cup buttermilk
1 cup bread crumbs
1 tsp paprika
1 tsp black pepper
1/2 tsp thyme
1/2 tsp onion powder

Preheat oven to 400.  Coat a wire rack with non stick spray.  Place the rack on a foil lined baking sheet.

Pour the buttermill in a shallow bowl.  Put bread crumbs in another bowl.  Combine the spices, put 1 tsp into the bread crumbs and the rest into the buttermilk.  Dip the chicken in the buttermilk then the break crumbs.  Place the chicken on the prepared rack, coat with a light dusting of cooking spray.  Bake for 15 minutes, turn the chicken over, spray with cooking spray on that side adn bake 15 minutes more or until golden brown.

Chocolate Toffee Cream Cake

Lisa made this delicious looking cake and shared the recipe at Stop and Smell the Chocolates.  It sure looks like a winner.  Here is the recipe:

Chocolate Toffee Cream Cake (from Duncan Hines)

1 pkg. Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
3 eggs
1 1/3 cups water
1/2 cup vegetable oil
1 (6 oz.) pkg. milk chocolate English toffee bits, divided
1 (12 oz) container extra creamy non-dairy whipped topping, thawed

Preheat oven to 350 degrees F. Grease and flour two 9-in. round cake pans.

Blend cake mix, eggs, water and oil in large mixing bowl until moistened. Beat at medium speed with electric mixer for 4 min. Pour into prepared pans. Bake 30-33 min. or until toothpick inserted in center comes out clean. Cool in pans 15 min. Remove from pans. Cool completely. Reserve 1/4 cup toffee bits; fold remaining bits into whipped topping. Place one cake layer on serving plate; spread with 3/4 cup topping mixture. Top with remaining layer. Frost sides and top with remaining topping mixture; garnish with reserved chips. Refrigerate until ready to serve.

Quick Made From Scratch Rolls

2 - 2 1/2 cups flour
1/2 tsp. salt
2 Tbsp. sugar
1 pkg. or 1 Tbsp. yeast
1/2 cup milk
1/4 cup water
2 Tbsp. margarine

Mix 3/4 cup flour, sugar, yeast, and salt. Heat milk, water and margarine until very warm (120° - 130°). Add to dry ingredients and beat 2 minutes on medium speed. Add 1/4 cup flour. Beat 2 minutes on high. Stir in enough flour to make a stiff dough. Knead 2-3 minutes. Place in a greased bowl. Let rise 15 minutes. Divide dough into 12 pieces and shape into balls. Place in an 8 inch round cake pan. Let rise 15 minutes. Bake at 375° for 20-25 minutes. Makes 12 rolls.

Homeade Chicken Soup

I finally nailed it! The best pot of chicken soup ever! Yeah....

Here are the ingredients:

Cooked chicken
onion
celery
chopped carrots
garlic
crushed red pepper
chicken bouillon cube
can of chicken broth
can of cream of chicken soup
egg noodles
parsley
dash of turmeric
chicken stock if available (can use broth from boiling chicken or juice from baked chicken with fat skimmed off)

In a large pot put chicken stock, chicken bouillon cube and about 1 cup of water. Add chopped onion, celery, carrots and garlic and simmer until vegetables begin to get tender. Add chicken, cream of chicken soup, egg noodles and crushed red pepper and cook until noodles are done. Add turmeric to add color and a dash of parsley to garnish.

Make a large pot of this soup and freeze in individual portions. This is a great comfort food for cold weather and helpful for those suffering from colds or sickness.

Pineapple Ginger Pork Chops

This recipe is quick and easy to prepare. You can have this dish table ready in half an hour. The sauce with this dish makes it perfect with rice, also easy and quick to prepare. Steam some broccoli for a side dish and you have a delicious meal to serve your family or friends in half an hour.

1 can (20 oz) unsweetened pineapple tidbits

1 tsp. fresh ground black pepper

1/2 tsp. ground ginger

4 bone-in pork loin chops

1 Tbsp. butter 1/2 cup orange juice

1 Tbsp. cornstarch

1/8 tsp. salt

1/4 cup water

Drain pineapple, reserving 1/4 cup of the juice; set aside. (Refrigerate remaining juice for other uses.)

Combine the pepper and ginger; rub it over both sides of the chops.

In a skillet, melt the butter, add the pork chops and brown for 2 to 3 minutes on each side. Add orange juice, 1 cup of the pineapple, and the 1/4 cup of reserved pineapple juice. Bring skillet mixture to a boil. Reduce heat; cover the skillet and simmer for 15 to 20 minutes or until the meat is tender and cook through.

Remove the pork chops from the skillet and keep warm.

In a small bowl, combine the cornstarch, salt, and water until smooth. Stir the mixture into the pan juices and bring to a boil. Cook and stir for a couple of minutes until thickened.

Serve mixture over the pork chops.