Chicken Marsala

Ingredients *Double the sauce... its that good*
1/2 cup flour
1 tbs Essence (recipe follows)
2 skinless chicken breasts cut in halve and pounded thin
1 tbsp olive oil
4 tbsp butter
3 cups sliced mushrooms
3/4 cup Marsala
1 cup chicken broth
Salt and Freshly Ground Pepper

Directions:
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium heat until very hot but not smoking. Add 1 tbsp of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tbsp of the remaining butter to the pan and add the mushrooms. Cook stirring frequently, until the mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove the browned bits from the pan. When the wine has reduced by half add the chicken stock and cook for 3 minutes, or until the sauce has thicken slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, 5-6 minutes. Swirl in the remaining tbsp of butter add salt and pepper to taste.

Essence Seasoning:
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
-Combine all ingredients thoroughly and store in an air tight jar or container

Notes:
*Be sure to make double the gravy serve over mashed potatoes*

Old Fashioned Cinnamon Rolls

Dough:
1 3/4 c. warm milk (heat in microwave until hot just BEFORE boiling)
2 tbps. instant yeast
2 eggs
1 1/2 tsp. salt
1/4 c. sugar
1/2 c. oil
6 c. flour

-Mix milk, salt, sugar and oil. Let cool until just warm. Not more 110 degrees
-Then add flour, yeast and egg.
-Put in big bowl and let rise until double.
-Roll out in rectangle for rolls.

Filling:
1 1/2 c butter; melted
1 1/2 c. granulated sugar
1 c. brown sugar
1/2 c cinnamon

Instructions:
-Mix butter sugars a cinnamon
-Spread on rolled out dough
-Roll the dough up tight
-Cut in 1 1/2" length
-Put 12 roll in per pan in 9¨ẍ 13"pans
-Let rise until double
-Bake at 350 for 20 minutes
-Let cool and spread Glaze on top.

Caramel Pecan Rolls

Ingredients:
2 c butterscotch chips
1 c. corn syrup
1/3 c. butter
1 c. pecans; chopped

Directions:
-Melt chips, syrup & butter together. Add Pecans.
-Spread evenly in 2 9¨x 13¨ pans.
-Make Cinnamon Rolls
-Put on top of Caramel Pecan Mixture.
-Bake at 350 for 25 - 30 minutes
-When baked, remove from oven and turn upsde down.
-Remove from pan while hot.
-Let cool

Makes 24 Rolls

Link for Rolls Recipie

Notes:
These are Jakobs Favorites!

Homemade Soft Pretzels

Soft pretzels are so much easier than you thought. This recipe will take you little time and effort. Top them with salt, cinnamon-sugar, and dunk in your favorite pretzel dips.

Yield: makes 8 - 10 (or more) depending on size

Ingredients:

• 1 and 1/2 cups (360ml) warm water (lukewarm, no need to take temperature)
• 1 packet active dry or instant yeast (2 and 1/4 teaspoons)
• 1 teaspoon salt
• 1 Tablespoon (8g) granulated sugar
• 3.75 - 4.25 cups (480-530g) all-purpose flour + more for the counter surface to knead (or mix of whole wheat flour and all-purpose flour)
• 1 large egg, beaten
• coarse sea salt for sprinkling

Directions:

1. Preheat oven to 425F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.
2. Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
3. Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With a sharp knife, cut ball of dough into 1/3 cup sections. This measurement does not have to be exact - use as much or little dough for each pretzel as you wish - the size of the pretzel is completely up to you.
4. Roll the dough into a rope with an even diameter. My ropes were twenty inches long. This measurement will depend how large you want the pretzels. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. See above for link to visual instructions.
5. This fifth step is optional: Whisk 9 cups of water and 1/2 cup baking soda together in a large pot. Bring to a boil. Place a pretzel onto a large slotted spatula and dip into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. The pretzel will float. Lift the pretzel out of the water and allow as much of the excess water to drip off.  Place pretzel onto prepared baking sheet. Repeat with the rest of the pretzels. Read why this is a good option here. But again, it's not necessary and I did not do it for these pretzels.
6. In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt.
7. Bake for 10 minutes at 425F degrees. Turn the oven to broil and bake for 5 more minutes to brown the tops. Watch closely to avoid burning. I do the 5 minute broil no matter if I do step 5 or not.
8. Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (will lose softness). Pretzels freeze well.

Additional Notes:

*Make ahead instructions for dough: the prepared pretzel dough may be refrigerated for up to one day or frozen in an airtight container for three months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time for the pretzels to puff up before the baking soda bath and baking.
** When broiling turn to low and watch closely.... they burn FAST. 
*This dough is pretty heavy, in the furture I may try to let them rise a bit to get them a bit more fluffy. 
*Very good recipe!

Applebee's Copy Cat Chinese Chicken Sald

• Oriental Dressing

• 3 tablespoons honey
• 1 ¹⁄₂ tablespoons rice wine vinegar
• ¹⁄₄ cup mayonnaise
• 1 teaspoon Grey Poupon Dijon Mustard
• ¹⁄₈ teaspoon sesame oil

• Salad

• 1 egg
• ¹⁄₂ cup milk
• ¹⁄₂ cup flour
• ¹⁄₂ cup corn flake crumbs
• 1 teaspoon salt
• ¹⁄₄ teaspoon pepper
• 1 skinless chicken breast half
• 2 cups vegetable oil (for frying)
• 3 cups chopped romaine lettuce
• 1 cup red cabbage
• 1 cup napa cabbage
• ¹⁄₂ carrot, julienned or shredded
• 1 green onion, chopped
• 1 tablespoon sliced almonds
• ¹⁄₃ cup chow mein noodles

Directions

1. Preheat oil in deep fryer or deep pan over medium heat.
2. You want the temperature of the oil to be around 350 degrees.
3. Blend together all ingredients for dressing in a small bowl with an electric mixer.
4. Put dressing in refrigerator to chill while you prepare the salad.
5. In a small, shallow bowl beat egg, add milk, and mix well.
6. In another bowl, combine flour with corn flake crumbs, salt and pepper.
7. Cut chicken breast into 4 or 5 long strips.
8. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
9. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
10. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
11. Sprinkle sliced green onion on top of the lettuce.
12. Sprinkle almonds over the salad, then the chow mein noodles.
13. Cut the chicken into small bite-size chunks.
14. Place the chicken onto the salad forming a pile in the middle.
15. Serve with salad dressing drizzled over it or on the side.

 Notes:
- I didn't bread my chicken I simply pan fried it in a little chicken broth. Cut it into chunks and served with the salad.
- The dressing seemed to be lacking something. Not enough flavor. Perhaps more sesame seed oil or add soy sauce??
-All in all, very yummy, quick and a do again with some tweaking.

Rice Krispie Treats

Ingredients

• 3 tablespoons butter
• 1 package (10 oz., about 40) JET-PUFFED Marshmallows
• OR
• 4 cups JET-PUFFED Miniature Marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.


Note

-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-Store no more than two days at room temperature in airtight container.
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Chicken Salad

Ingredients

Nutrition

Servings 5 Units US

• 2 ¹⁄₂ cups diced cooked chicken
• 1 cup finely chopped celery
• 1 cup seedless grapes, halved
• 1 cup chopped walnuts or 1 cup pecans (optional)
• 1 small minced onion
• ¹⁄₂ teaspoon salt
• 1 teaspoon Worcestershire sauce
• ¹⁄₂ cup Miracle Whip

Directions

1. Combine all ingredients; chill.
2. Serve with just about anything- crackers, chips, rolls, bread or bagel.

Marshmallow Fondant

Ingredients

Original recipe makes 2 1/4 pounds of fondant Change Servings

• 1/4 cup butter
• 1 (16 ounce) package miniature marshmallows
• 1/4 cup water

• 1 teaspoon vanilla extract
• 2 pounds confectioners' sugar, divide

Directions

1. Place the butter in a shallow bowl, and set aside.
2. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
3. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
4. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

Notes: 
- I did not refrigerate overnight.
- I also kneaded too much icing sugar into my dough originally, better to leave it just a touch sticky so that it's softer. 
- be sure to butter your work surface before you roll out the fondant or else it will stick, also butter your hands. 

Sugar Cookie Icing

Ingredients

• 2 cups sifted confectioners' sugar (sifted after measuring)
• 1 tablespoon low-fat milk (skim or 1% is fine although I have made this successfully using 2% fat milk)
• 1 tablespoon corn syrup (more if needed to reach desired consistency)
• ¹⁄₂ teaspoon almond extract
• ¹⁄₄ teaspoon vanilla
• food coloring (use colors of choice)

Directions

1. VERY IMPORTANT; the confectioners sugar must be sifted before using.
2. In a bowl beat the sifted confectioners sugar with milk until smooth.
3. Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup).
4. Divide into as many separate bowls as desired.
5. Add in different food coloring to each bowl beating/whisking until the intensity is achieved.
6. Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly).
7. Place cookies on waxed paper to dry.

Butter Cream Frosting

 

 Butter Cream Frosting

1 cup (2 sticks) butter (salted, or unsalted)
1/4 teaspoon salt (if using unsalted butter)
4 cups powdered sugar
1 teaspoon vanilla extract (best quality available)
2-3 tablespoons heavy cream, half and half or milk.
*Optional- As mentioned above, I like a cream cheese version of this frosting best.  The cream cheese adds to the creamy texture, and cuts down on the sweetness just a bit.  If desired, for a very light cream cheese flavor add 1/2 block (4 oz). cream cheese, leaving the other ingredients (as listed above) the same.  For a more traditional cream cheese flavor, reduce the butter to 1/2 cup, and add 1 block (8 oz.) of cream cheese.  If using a full block of cream cheese, you can reduce the cream or milk to 1 tablespoon total.
Flavoring options- An almost unlimited number of flavoring options can be added in addition to, or instead of the vanilla.  Orange and/or lemon zest, citrus extracts, mint extract, coconut extract or the seeds of a vanilla bean are all wonderful options.  In most cases I’ll still add 1/2 teaspoon of vanilla, then 1/2 teaspoon of the other flavoring.  For zest, add about 1 teaspoon fresh zest.  For chocolate butter cream, add 1/2 cup (good quality) unsweetened cocoa powder.
Directions-
* In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute). (If you are adding cream cheese, add it now, then beat until smooth)
* Add salt (if needed).
* One cup at time, add 2 cups of powdered sugar, beating after each addition.
* Add vanilla, or other flavorings and beat to combine.
* Add about 1 tablespoon of cream, and continue beating.
* Add the remaining 2 cups powdered sugar, one at a time.
* Add an additional 1-2 tablespoons cream until desired consistency is reached.  If you want to pipe the frosting on cupcakes, the frosting should be nice and thick.  Continue to beat another minute or so.  The frosting should now be smooth and fluffy.
Troubleshooting-
* If your frosting is not smooth, it is likely because the butter was not fully smooth before adding the other ingredients.
* If your frosting will not hold up when piped on cupcakes, your frosting has too much liquid or is too warm.  Put entire bowl of frosting in the fridge for 15-20 minutes and it will stiffen up.  If it is still too thin, then add 1/4 to 1/2 cup powdered sugar, beat well.

Slow Cooker Bacon-Wrapped Apple Chicken

Ingredients

1. 4 boneless skinless chicken breasts
2. 1 cup BBQ sauce, I LOVE Sweet Baby Rays
3. ¼ cup brown sugar
4. ⅛ cup lemon juice, fresh or from a bottle
5. 5 small apples, peeled and chopped, I used gala
6. 8 slices bacon

Instructions

1. In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped apples.
2. Wrap each chicken breast with two slices of bacon and place in a greased slow cooker.
3. Pour BBQ-apple mixture over chicken and cook on low for 6-8 hours or until chicken is done.

Notes

Yummy but the bacon was soggy. I would pull them out a bit sooner and stick them in the frying pan to crisp the bacon up. Or just put the whole combo in the pan and cook that way. Great flavor though! 

Old-Fashioned Pancakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar

• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Notes: Really good, super fast and fluffy! 

Mom Tobler's Homemade Chicken Noodle Soup

Chicken Noodle soup

I love making homemade Chicken soup. It's fast (almost as fast as opening a can of Campbells) to make, especially if you have leftover chicken. It's a throw together dish..I don't measure. It's wonderful ( so much better than Campbell's that it's not even comparable). It's guilt free...eat as much as you want and you won't blow your diet. And it's scientifically proven to cure whatever ails you.

(these measurements are just approximate...for those that feel more secure with measurements.)

8 cups water (or homemade broth*)
3 Tbsp. Chicken base/bouillon (1 tbs. if using homemade chicken broth)
Cooked chicken ( whatever you have leftover)
1/4 onion finely chopped (optional)
1 small garlic clove (optional.. I don't like the onion and garlic to overpower the other flavors)
3 carrots, sliced (not the ones used to make broth...flavor is out of those)
2 celery, chopped
1/4 tsp. Thyme
1/8 tsp. ground sage ...just sprinkle it until you feel good in your heart.
1/8 tsp. white pepper ...a few shakes
fresh ground black pepper
Salt to taste...it usually has enough salt from the bouillon for my tastes.

Egg noodles - a couple big handfuls

Simmer until noodles and carrots are tender.

Sometimes I add broccoli after the noodles are cooked. Broccoli cooks enough just from the heat of the broth after the heat is turned off and the soup is waiting to be served.

*Homemade Chicken Broth:
Boil chicken with onion, celery,carrot, garlic until chicken is cooked. run broth through a fine sieve for a clear broth. Chop chicken for soup or other dishes and toss the veggies away...but I alway eat the carrots while I'm cooking:)

My favorite egg noodles are homemade but these are a close second:
I find them at Walmart with the dry pasta, usually on the bottom shelf.

This is my favorite bouillon!I use it when a recipe calls for canned broth, bouillon or I use it undiluted to just add more favor to gravies and sauces.
Walmart here (Las Vegas) carries small jars of it. Or I can find large jars at Smart and Final (here) or Costco in St. George, UT. I try to keep several jars ahead for food storage.

White Hot Chocolate

Ingredients

• 2 ounces milk chocolate, for garnish
• 12 ounces good-quality white chocolate, coarsely chopped (add slowly to desired sweetness)
• 6 cups whole milk
• 2 cups heavy cream (I only used 3/4 cup)
• 1 teaspoon pure vanilla extract
• Peppermint sticks, for garnish
• Whipped cream, for garnish

Directions

1. Using a vegetable peeler, shave milk chocolate into curls; set aside.
   
2. Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan, about 4 minutes. Immediately pour mixture over white chocolate. When chocolate begins to melt, stir to combine. Whisk in vanilla. Continue whisking until a light foam forms.
   
3. Serve immediately garnished with peppermint sticks, whipped cream, and chocolate curls.
   (Recipe from Martha Stuart)

Olive Garden Lemon Cream Cake

Ingredients:

• 1 (18 ounce) box white cake mix
• 1 1/4 cups water
• 1/3 cup oil
• 3 egg whites
• 2 teaspoons fresh lemon juice
• 1 tablespoon lemon zest
• 12 ounces cream cheese
• 3 cups powdered sugar
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 cups heavy whipping cream
• 1/2 cup flour
• 1/2 cup powdered sugar
• 1/4 cup butter (cold)
• 1/2 teaspoon vanilla
• 1 teaspoon fresh lemon juice

Directions:

1. 1
   Combine cake mix, water, oil, egg whites, lemon juice and lemon zest. Follow directions on box. Pour into greased and floured spring-form pan. Bake at 350 for 40-45 minutes. Cool.
2. 2
   For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth. Whip cream until stiff peaks form. Combine by hand with cream cheese mixture.
3. 3
   For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice (pastry blender or food processor).
4. 4
   Slice cooled cake in half. Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides. Sprinkle crumb topping on top and pat on the sides.

Honey Mustard Dipping Sauce

Original recipe makes 3 /4 cup Change Servings

• 1/2 cup mayonnaise
• 2 tablespoons prepared yellow mustard
• 1 tablespoon Dijon mustard

• 2 tablespoons honey
• 1/2 tablespoon lemon juice (optional) 

Mix together!