Sunday, July 27, 2008

Dutch Oven Chicken

The title says "dutch oven", but I hardly ever use one.  I just make this in a 9 x 13 pan.  This is one of my favorite fall back recipes.  I usually have all the ingredients on hand so when I don't know what to cook, this is an easy option!  Plus it's yummy!

Boneless skinless chicken breasts (I usually do 6-8)
dip chicken in egg/milk wash: 1 egg and 1/4 cup milk
then dip in bread crumbs: 1/2 plain crumbs and 1/2 italian seasoned 

Brown the chicken in butter in skillet until slightly crispy.  While you are browning the chicken make a white sauce: 1/2 cup butter, 1/2 cup flour, and 1 qt milk.  Melt the butter in a skillet, then mix in the flour until smooth.  Slowly mix in milk with a whisk until it is the consistency that you want.  Then add 1 chicken boullion cube and 1 can cream of chicken/mushroom soup.  

Cover browned chicken with gravy and slowly cook in dutch oven.  Or may be cooked in oven for 2 hours at 325 deg.  


½ C. parmesan cheese
1 envelope Italian Salad Dressing mix
½ tsp. garlic powder
6 pieces of chicken

Preheat oven to 400 F. Mix cheese, salad dressing mix and garlic powder. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. Bake 20 to 25 minutes or until chicken is cooked through

Friday, July 11, 2008

Yummy Berry Smoothie

2 cups cranberry juice
4 cups frozen strawberries
2 cups frozen raspberries
2 (6 oz) containers of blackberry yogurt

Blend together and enjoy.

Sunday, July 6, 2008

Pink Lemonade Ice Cream Treat

1 quart vanilla ice cream
6 oz frozen pink lemonade concentrate (more or less depending on how strong you want the lemonade flavor to be)
1 box vanilla wafers
1 cube of butter

Crush the vanilla wafers, melt the cube of butter and mix with the crushed cookies.  Press into the bottom of a 9 x 13 pan.  You can save a 1/2 cup or so of the crumbs to sprinkle over the top if you would like.  Then set out the ice cream and lemonade until they soften.  When they are just soft enough to stir, mix them together and then spread the mixture over the cookie crust.  No baking necessary.  Put it in the freezer long enough to refreeze.  

This is the perfect summer treat!  I hadn't had it for a couple of years, but made it today and it reminded me how much I enjoy it.