Ruby's Crispy Oven Chicken

This is the last recipe that I wanted to make from the September/October 2009 Cooking With Paula Deen Magazine. This was from the Light & Luscious section. My son didn't think he would like it because of the cornflakes, so I made it into chicken tenders, and ha! He liked it and even had seconds!!! This was very good and I would make this again.



Ingredients:



2 cups crushed cornflakes cereal
1/2 tsp. salt
1/4 tsp. ground red pepper
2 egg whites
3 lbs split chicken breasts (used boneless

Directions:



Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Spray foil with nonstick cooking spray.

In a shallow dish, combine cornflakes, salt, and red pepper.

In a separate shallow dish, lightly beat egg whites.

Dip each chicken breast in beaten egg white; dredge in cornflake mixture, pressing cornflake mixture gently to adhere to chicken.

Place on prepared baking sheet and bake for 35-45 minutes, or until a meat thermometer inserted in thickest portion of chicken registers 165 degrees. Let stand for 5 minutes before serving.

Serves 4-5

My Girl, Paula: Pepper Steak

This recipe can be found on page 77 of "The Lady & Sons, Too!" Cookbook. It was good, not my favorite of Paula's recipes, but good. We made the dish Thursday over at my mom's. My parents both loved it. My son decided it was okay and wrapped it up in tortillas. Not a bad idea.! We ate it over rice.

My mom bought cube steaks. She was worried the round steak wouldn't get tender.

Sorry the pictures aren't the best quality. They were taken with my camera.

Ingredients:

1/4 cup vegetable oil

1 1/2 lbs round steak, trimmed of fat and cut in strips

1 cup water

1 medium onion, sliced

1/2 tsp garlic salt

1/4 tsp ground ginger

2 medium green bell peppers, cut into strips

2 T soy sauce

2-3 tsp. sugar

1 T cornstarch

2 tomatoes, cut into wedges

Directions:

Heat the oil in a large, heavy pot. Add the meat and brown for 5 minutes. Stir in the water, onion, garlic, salt and ginger. Bring to a boil; cover, reduce the heat and simmer for 15 minutes. After 10 minutes, add the peppers.

Stir together the soy sauce, sugar and cornstarch. Pour this into the pot and stir until the liquid thickens. Place tomato wedges on top of the meat and bring to a boil. Simmer for 5 mintues longer.

Serve over rice.

Serves 4-6.

Paula Deen's Spicy Orange Grilled Chicken

This is another recipe from the September/October 2009 edition of "Cooking With Paula Deen". I believe there is only one more recipe that I want to make in this edition.



I was going to make this for dinner Wednesday, but never got to. I can't make it Thursday night either. I had the meat in the refrigerator marinating. I got home too late from work and then had to turn around to go to a Boy Scout committee meeting. I went ahead and cooked the meat inside.

I used boneless, skinless chicken breasts since that is what I had. It worked good. I used Coke Zero and low sugar marmalade.

I tasted a small bite of chicken. It was very good and spicy! This was very good in a salad and I put some in a tortilla...real good that way too.

Ingredients:

1 1/2 cups cola flavored carbonated beverage
1/2 cup orange marmalade
1/4 cup cider vinegar
4 chipotle peppers in adobo sauce
2 T adobo sauce from chiptole peppers
2 1/2 lbs chicken legs
2 1/2 lbs chicken wings

Directions:

In a large resealable plastic bag, combine, cola-flavored beverage, marmalade, vinegar, chiptole peppers, and adobo sauce. Add chicken. Seal, and refrigerate for 8 hours, or overnight.


Preheat grill to medium-high heat. Spray grill rack with nonstick nonflammable cooking spray.

Removed chicken from marinade, reserving marinade. Grill chicken, covered with grill likd, for 12-15 minutes, turning frequently, or until a meat thermometer inserted in thickest portion of leg registers 180 degrees.

Pour reserved marninade into a grill-safe saucepan. Grill for 15-20 minutes, or until marniade is reduced to 1 cup. Brush sauce on chicken before serving.

Serves 10-12

Oven-Crisp Potato Wedges

I got this recipe from one of those recipe cards you get in the mail. This one is from Time Life Family Favorites Made Easy. This was easy to make. I baked it a little too long, though, and didn't have to cook under the broiler. I made these with cheeseburgers. Tasty side dish!

Ingredients:

1 1/2 lbs small red potatoes (I used yukon gold)

1 T olive oil

4 tsp finely minced garlic

3/4 tsp coarse salt

1/2 tsp paprika

1/4 tsp freshly ground pepper

Directions:

1. Preheat oven to 525 degrees (my oven doesn't go this high). Quarter potatoes and place in large bowl. Drizzle olive oil over potatoes and toss.

2. Sprinkle garlic, salt, paprika, and pepper over potatoes; toss to coat well.

3. Line a baking sheet with foil and lightly spray with cooking spray. Arrange potatoes on prepared baking sheet. Roast for 20 minutes, stirring once or twice during cooking.

4. Raise heat to broil. Broil potatoes until crisp, watching closely not to over brown., about 1-2 minutes.

Serves 4

My Girl, Paula: MIni Mummies

Happy Halloween everyone! My son had a party last night. It was me and a bunch of teenagers! They were all good kids. Last one left about 11:30 (not counting the one that spent the night).

Along with setting out a bunch of other food, I made Paula Deens' Mini Mummies that was one of this month's My Girl, Paula's recipes. I used the lil smokies sausages instead of hot dogs. These were so yummy made with the little sausages and the pie crust. I will definitely make them again! There weren't many left. I used almost the whole package of sausages, too.

Sorry about the pictures. They are from my cell phone. I took a couple on the digital, but camera is in my son's room. The boys are still sleeping!

1 package hot dogs, each cut in two

1 package prepared pie dough

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper. Unwrap the pie dough and cut into 1/8" strips. Wrap strips around the hot dog halves in a mummy like pattern. Pinch the ends together on the bottom side of the hot dog. Place on the lined baking sheet and bake until golden brown. Approximately 10 minutes. Serve with mustard and ketshup.

Before baking:

My Girl, Paula - Crispy Rice Candy Corn Treats

This is my 100th post for 2009! Yay!

I'm a little late on this entry. I decided to wait until later in the month to make. My son is having some friends over for a party on Friday night, so I decided to make this for the party. The look so good. I hadn't made Rice Krispy Treats in years. It's so simple and versatile!

The recipe can be found here.

Marshmallow goodness!

This is what my son was doing while I was cooking tonight:

Pumpkin-Filled Chocolate Cake

This is another recipe from the September/October 2009 "Cooking With Paula Deen" magazine. I made this for dinner at my parents' house.

It's supposed to be Upside-Down Pumpkin-Filled Chocolate Cupcakes. But, after spending time in the kitchen, I did not feel like making 20-24 cupcakes! I made a triple layer cake. The layers were thin, but that was fine. The directions I'll give will be with the changes I made. You can find the cupcake recipe here.

This is a pretty simple recipe. Haven't tasted the final product yet, but the licks tasted yummy!

Ingredients:

1 (18.25 oz) box dark chocolate cake mix

4 oz cream cheese, softened

1 cup canned pumpkin

1 cup confectioners sugar

8 (1 oz) squares semi-sweet chocolate

3/4 cup heavy whipping cream

Directions:

Preheat oven to 350 degrees. Spray the bottom and sides of 3 cake pans.

Prepare cake mix according to package directions. I baked for about 17 minutes.

Let cool in pans for 10 mintues; remove to wire racks to cool completely.

In a medium bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add pumpkin and cofections's sugard, beating until smooth.

Put one cake layer on plate. Spread half of the mixture on this layer. Top with next layer and spread remaining mixture on top of this second layer. Top with last layer.

In a medium bowl, combine chocolate and cream. Microwave on High, in 30 second intervals, stirring between each, until chocolate is melted and cooled.

Spoon desired amount of mixture over top of cake. I had some left.

Cover and chill, or serve immediately.