wings and fries

The other night we decided to make wings. I didn't feel like frying and almost forgot that I had a breading mix for wings in the cabinet. The mix was from Williams Food. I use their country gravy mix for sausage gravy and it is yummy. It was very yummy. Just had to dip the wings in milk and then the mix and put on a cookie sheet and bake. I highly recommend it for a quick meal. I know it wasn't the healthiest meal, but hey, it doesn't hurt every now and then!

Scotcheroos

I spotted this recipe on Jennifer of Cooking for Comfort blog. I thought that looks yummy and easy. Last week, I decided to make them. I needed a dessert for dinner at my mom's and since it was after work, I wanted something easy. I had all the ingredients. All I can say is this is one of the best desserts I have ever had. My son went nuts when I gave him a piece! He LOVED it! I will definitely make this one over and over again!

Ingredients

1 cup light corn syrup
1 cup granulated sugar
1 cup creamy peanut butter
6 cups Rice Krispies (You can even use generic, I do.)
12 ounce pkg. semi sweet chocolate chips (2 cups)
1 cup butterscotch chips

Directions:

Place Rice Krispies in a large mixing bowl. Place corn syrup, sugar, and peanut butter in a microwaveable bowl. Heat for two minutes, stirring mixture after 1 minute. Stir again after the second minute. Pour over rice krispies and mix well. Pour into a greased 13×9 pan. Press mixture into an even layer. Set aside.

In microwaveable container, place chocolate and butterscotch chips. Heat in 30 second intervals stirring and heating alternately until mixture is smooth. Pour over cereal layer and spread to cover evenly.

Place pan in the refrigerator for about 30 minutes to set the chocolate. Cut into bars and store at room temperature.

Creamy Chicken Noodle Bake

Another recipe from the December/January 2009 Taste of Home magazine. We had a Boy Scout meeting tonight and this was an easy recipe to follow. I was able to do up dishes while it was baking. I halved the recipe since it was just Jimmy and me eating it. Still have plenty of leftovers for lunch tomorrow.

Jimmy ate two helpings of the dish. He told me it was one of his favorites!

Ingredients

4 cups uncooked egg noodles

1/2 cup butter, divided

1/4 cup all-purpose flour

1/2 tsp salt

1/8 tsp white pepper

3 1/2 cups milk

4 cups cubed cooked chicken (I used turkey)

2 jars (12 oz each) chicken gravy

1 jar (2 oz) diced pimientos, drained (I skipped)

1/2 cup cubed process cheese (Velveeta)

1/2 cup dry bread crumbs

4 tsp butter, melted

Directions

Cook noodles according to package directions. Meanwhile, in a Dutch oven, melt 6 T butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil, cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the chicken gravy and pimientos.

Drain noodles, toss with remaining butter. Stir into chicken mixture. Transfer to a greased 13"x 9" baking dish. Cover and bake at 350 degrees for 30-35 minutes or until bubbly.

Combine the cheese, bread crumbs and melted butter. Sprinkle around the edges of casserole. Bake, uncovered, for 10 minutes or until golden brown. Let stand for 10 minutes before serving.

Yield: 12 servings (1 cup each)

Peanut Butter Cup Cookies

In the last Taste of Home magazine I received, I found only four recipes that I really wanted to try. This is one of them. When I said I wanted to bake something tonight, my son said I had to make these cookies! So, while I was waiting for the Ohio State Buckeyes to play in the Fiesta Bowl, I whipped them up.

The recipe was easy to follow. As you can see my drizzling has a lot to be desired! (By the way, like my new plated I received for Christmas? I love them!) The cookies are delicious. My son loves them!

Ingredients

1 cup butter, softened

1/2 cup creamy peanut butter

3/4 cup packed brown sugar

1/2 cup sugar

1 egg

1 tsp. vanilla

2 cups all-purpose flour

1 tsp baking soda

1 pkg (13 oz) miniature peanut butter cups

Drizzle

1 cup (6 oz) semisweet chocolate chips

1 T creamy peanut butter

1 tsp shortening

Directions

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda, gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Roll into 1 1/4 inch balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before remvoing form pans to wire racks.

For drizzle, in a microwave safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies.

Yield: about 3 dozen.

Butterfly Award

When I signed on to my blog today, I found out that Michele from Alwayz Bakin' gave me a Butterfly Award for liking my blog. Thanks, Michele! You are truly a good friend.

I'm passing this on to two of my favorite blogs that I like to look at every day.

Tami's Kitchen Table Talk

Pennies on a Platter

Thanks, ladies, for some spectacular recipes!