Monday, December 31, 2012

Easy Parmesan Knots

A new easy bread choice; the kids loved it!
The kids could make this too. So yummy!

Parmesan Garlic Knots


1 tube (12 oz.) refrigerated buttermilk biscuits
¼ C canola oil
3 T. grated Parmesan Cheese
½ t. garlic powder
1 t. dried oregano
1 t. dried parsley flakes

Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400 degrees for 8-10 minutes or until golden brown.

In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.

Serving: 10 knots

Sunday, December 30, 2012

Baked Garlic Chicken

This is the moistest chicken I bake. It is very rich and we don't eat it often, but there are rarely leftovers.   It's best served with a simple side like mashed or baked potatoes and a salad. It has a lot of flavor and you don't want it competing with other items on your plate. It wants to be the star of the show, so to speak, in a comfort food kind of way.  Enjoy!

Baked Garlic Chicken


2 C (16 oz) sour cream
2 T. lemon juice
4 garlic cloves, minced
4 t. celery salt
4 t. Worcestershire sauce
2 t. paprika
½ t. pepper
8 boneless skinless chicken breast halves
2 C crushed butter-flavored crackers (about 50)
½ C butter or margarine, melted
¼ C vegetable oil

In a large shallow glass dish, combine the first seven ingredients.  Add chicken; turn to coat.  Cover and refrigerate for 3-4 hours.  Place cracker crumbs in a shallow bowl; roll chicken in crumbs until coated.  Transfer to a greased 13x9x2 baking dish.  Combine butter and oil; pour over the chicken.  Bake, uncovered, at 350 degrees for 50-60 minutes or until chicken juices run clear.

Servings: 28
Recipe Given By: Quick Cooking 

Saturday, December 29, 2012

Pinterest Crack Potatoes

Found these Crack Potatoes on Pinterest. Although they sounded rich, I thought I'd give them a try.

We were not a fan. The consistency was a little too dense, the taste a little too cloying.  Some folks like a rich starchy side and if this recipe appeals to you, by all means. My family would prefer to stick to mashed, roasted or baked potatoes. Too bad, 'cause they looked good.

We ate most of the leftovers so the recipe wasn't inedible,  it was just not to our liking.  Pinterest has a never-ending supply of recipes! It's so much fun perusing them; I'm pretty sure I gain weight just looking at the pictures.

Friday, December 28, 2012

Frosted Cinnamon Rolls

It's been awhile, I know. I changed computers, lost my photo editor and just haven't been as organized as I would like. However, I have been trying new recipes so during Christmas break I hope to add a few of those on the blog and wrap up 2012. Sound good?

These are our go-to cinnamon rolls. So yummy. They taste very similar to Cinnabon so if you have a bread machine, break it out and give this recipe a try. You won't be sorry!

Frosted Cinnamon Rolls 


1 C milk (70-80 degrees)
¼ C water (70-80 degrees)
¼ C butter, softened
1 egg
1 t salt
4 C bread flour
¼ C instant vanilla pudding mix
1 T sugar
1 T active dry yeast

¼ C butter, softened
1 C packed brown sugar
2 t ground cinnamon

4 oz. Cream cheese, softened
¼ C butter, softened
1 ½ C confectioners’ sugar
1 ½ t  milk
½ t  vanilla extract

In bread machine pan, place first nine ingredients in order suggested by manufacturer.  Select dough setting (check dough after 5 min of mixing; add 1-2 T water or flour if needed.)  When cycle is completed, turn dough onto lightly floured surface.  Roll into a 17 x 10” rectangle.  Spread with butter; sprinkle with brown sugar and cinnamon.  Roll up, jelly-roll style, starting from a long side; pinch seam to seal.  Cut into 21 slices.  Place 12 slices, cut side down, in a greased 13 x 9 x 2” baking pan and nine rolls in a 9” square baking pan.  Cover; let rise in a warm place until doubled, about 45 min.  Bake at 350 for 20-25 min. or until golden brown.  Cool on wire racks for 5 min.  In a mixing bowl, beat frosting ingredients.  Frost warm rolls.  Store in a refrigerator.

Serves: about 21 rolls
Recipe Given By: Quick Cooking S/O 2000 p. 28

The frosting just melts all over the warm roll...mmmm.