Author Archives: Yumolicious

MAN-CATCHING CHICKEN

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2 lbs boneless, skinless chicken breast halves

1/2 c Dijon mustard

3/4 c pure maple syrup

1 tbs red wine vinegar

1 tsp dried rosemary

Preheat oven to 450 degrees. Coat a 9″x13″ baking dish with nonstick cooking spray. Layer chicken breasts on the bottom of the pan.

In a small bowl, mix together Dijon mustard, maple syrup, and red wine vinegar. Pour sauce on top of the chicken and sprinkle with dried rosemary. Bake 20 minutes. Flip breasts over and cook another 20 minutes, until chicken is browned and its juices run clear.

Let the chicken rest 5 minutes before serving. Spoon some extra sauce over the top when serving.

serves 6

 

ONE-PAN CHICKEN ALFREDO

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3 tbs olive oil

3 boneless, skinless chicken breast halves, cut into bite-sized pieces

salt and pepper, to taste

1/2 tsp Italian seasoning

2 cloves garlic, finely chopped

1 (14 oz) can chicken broth

1 c heavy cream

2 c penne pasta OR any bite-sized pasta, uncooked

1/4 tsp dried basil

2 c grated parmesan cheese

3/4 c shredded mozzarella cheese

Add oil to a lg skillet and heat over med-high heat. Add chicken, season with salt, pepper, and Italian seasoning. Saute 2-3 minutes, or until chicken starts to lightly brown. Stir in garlic and saute another minute.

Pour in chicken broth, cream, pasta, and basil and stir well. Bring to a boil, cover pan, and reduce heat so mixture simmers. Let simmer 15-20 minutes, or until pasta is fully cooked and most of the liquid is absorbed.

Remove from heat and add parmesan cheese and mozzarella cheese. Stir until cheese is melted and full mixed in, then serve.

serves 4

MISSISSIPPI MUD BARS

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nonstick cooking spray

1/2 c butter, softened

3/4 c sugar

2 eggs

3/4 c flour

1/4 c unsweetened cocoa powder

1 tsp vanilla

1/4 tsp baking powder

1/4 tsp salt

1/2 of a 10 1/2 oz (2 1/4 cups) tiny marshmallows

2 1/2 c semisweet chocolate pieces

1 c chunky peanut butter

1 1/2 c crisp rice cereal

1/2 c peanuts, coarsely chopped

Lightly coat a 13″x9″x2″ baking pan with cooking spray; set aside. In a lg mixing bowl, beat butter with an electric mixer on med speed for 30 seconds. Add the sugar, eggs, flour, cocoa powder, vanilla, baking powder, and salt. Beat until combine. Spread into prepared pan.

Bake in a 350 degree oven for 12 minutes or until surface is dry. Carefully sprinkle with marshmallows. Return to oven and bake 3 more minutes. Cool on a wire rack for 2 hours.

In a med saucepan, combine chocolate pieces and peanut butter; cook and stir over low heat until chocolate is melted. Remove from heat. Stir in cereal. Spread on top of bars. Sprinkle with peanuts. Chill at least 30 minutes. Cut into bars.

 

SOUR CREAM SPICE CAKE

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1/2 c shortening, softened

2 c packed brown sugar

1 c sour cream

1 1/4 c flour

3 lg eggs, separated

1 tbs baking soda

1 tbs cloves, crushed

1 tsp ground allspice

1/2 tsp salt

1 tsp vanilla

Preheat the oven to 350 degrees. Lightly grease and set aside a 5″x9″ loaf pan.

In a lg bowl, cream together the shortening and sugar. Add the sour cream and mix well. Then add the flour, egg yolks, baking soda, cloves, allspice, and salt. Stir in the vanilla. Beat the egg whites until stiff and then fold them into the mixture. Bake in the prepared pan until a toothpick inserted in the center comes out clean, about 30 minutes.

Serves 6-8

 

HOT MILK SPONGE CAKE

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2 c cake flour

2 tsp baking powder

1/2 tsp salt

4 lg eggs

2 tsp vanilla

2 c sugar

1 c milk

1 tbs butter

Preheat the oven to 350 degrees. Grease a 9″x13″ pan, flour only the bottom, and set aside.

In a lg bowl, sift together the flour, baking powder, and salt. In another lg bowl, beat the eggs and vanilla together. Then gradually add the sugar and continue beating until the mixture becomes light and lemon-colored. Blend the dry ingredients into the creamed mixture. Bring the milk and butter to the boiling point. Then quickly stir into the batter and blend well. Pour quickly into the prepared baking pan. Bake until the cake is set, 35-40 minutes.

Serves 6-8

BUTTERSCOTCH BROWNIES

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1 c butter

2 c browned brown sugar

3 eggs

2 tsp vanilla

2 c flour

1 1/2 tsp baking powder

1/2 tsp salt

1 c chopped walnuts OR pecans

1 recipe maple icing (below)

Grease a 13″x9″x2″ baking pan; set aside.

In a med saucepan, melt butter. Add brown sugar, stirring until combined. Cool mixture for 10 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Stir together flour, baking powder, and salt; stir into egg mixture. Stir in chopped nut. Spread batter evenly in the prepared pan. Bake in a 350 degree oven for 30 minutes.

Cool in pan on a wire rack. Frost with maple icing. Let stand until icing sets. Cut into bars.

MAPLE ICING: In a med mixing bowl, beat 1/2 cup softened butter with an electric mixer on med speed for 30 seconds. Add 1/2 c powdered sugar; beat well. Beat in 4 tsp. milk and 2 tsp maple flavoring. Add 2 1/2 cups additional powdered sugar, 1/2 cup at a time, beating well after each addition. If necessary, add a little more milk to reach spreading consistency.

Makes 24 brownies

 

BASIC CAKE MIX

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9 1/2 c flour

6 c sugar

1/4 c baking powder

1 tbs salt

2 1/2 c shortening, softened

In a lg bowl, sift together the flour, sugar, baking powder, and salt and add the softened shortening. Cut in until the mixture resembles very fine crumbs. Divide the mixture into 4 equal portions of 4 1/2 cups each. Place in airtight containers and store in a cool, dry place for up to 2 months. Or place in freezer containers and freeze for up to 6 months.

TO USE; Allow the mix to come to room temperature.

Serves 15

APPLE SNACK CAKE

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1 c flour

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp salt

1 c sugar

1 egg

1/4 c cooking oil

1 tsp vanilla

2 c (2 med) chopped, peeled apples

powdered sugar (optional)

Grease and lightly flour a 9″x9″x2″ baking pan; set aside. In a med bowl, combine flour, baking soda, cinnamon, and salt; set flour mixture aside.

In a lg mixing bowl, beat sugar, egg, oil, and vanilla together with an electric mixer on med speed for 2 minutes. Add flour mixture; beat on low speed until combined (batter will be thick.) Stir in apples. Spoon batter evenly into prepared pan.

Bake in 350 degree oven about 45 minutes or until top springs back when lightly touched. Cool cake in pan on a wire rack. If desired, sprinkle with powdered sugar.

9 servings

APPLESAUCE CAKE

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1 c sugar

1 c salad dressing (miracle whip)

1/2 c milk

2 c unsweetened applesauce

1 tsp vanilla

3 c flour

2 tsp baking soda

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground allspice

1/2 tsp salt

Preheat the oven to 350 degrees. Grease and flour a 9″x13″ pan and set aside.

In a lg bowl, cream together the sugar, salad dressing, and milk. Beat in the applesauce and vanilla. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, allspice, and salt. Add the dry ingredients, a little at a time, to the wet mixture. The batter will be thick and slightly lumpy. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35-40 minutes.

Serves 8-12

 

 

 

BEER CHILI

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2 lbs lean ground beef

1 c (2 stalks) chopped celery

1/2 c (1 med) chopped onion

2 cloves garlic, minced

1 (15-16 oz) can dark red kidney beans, rinsed and drained

1 (15 oz) can tomato sauce

1 (14 1/2 oz) can stewed tomatoes, undrained

1 tbs chili powder

1 tbs beef bouillon granules

1 tbs dried thyme, crushed

1 tsp dried parsley flakes

1 tsp black pepper

1 (12 oz) bottle lager-style beer

sour cream (optional)

shredded cheese (optional)

In a 4 or 5 qt dutch oven, cook ground beef, celery, onion, and garlic until meat is brown and onion is tender; drain off fat. Stir in kidney beans, tomato sauce, undrained stewed tomatoes, chili powder, bouillon granules, thyme, parsley flakes, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 hours.

Stir in beer. Return to boiling; reduce heat. Simmer, covered, for 30 minutes more. If desired, top each serving with sour cream and/or cheese.

Makes 6 servings