BAKED CHICKEN WITH PINEAPPLE SAUCE

2 tbsp brown sugar

1 tbsp cornstarch
2 cans (8-oz each) crushed pineapple, do not drain
1/4 cup soy sauce
1/4 tsp garlic salt
1/4 tsp ground ginger
6 boneless skinless chicken breast halves
Minced chives, optional

Preheat oven to 350 degrees.
Grease a 9-inch square baking dish or pan; set aside.

Combine the brown sugar and cornstarch in a saucepan; stir in the pineapple with its juice, soy sauce, garlic salt and ginger. Cook mixture while stirring over low heat until thickened.

Place chicken in the prepared baking dish and pour half the sauce over chicken.

Bake, uncovered, at 350 degrees 15 minutes. Baste another 10-15 minutes or until chicken is cook through, basting often with the remaining half of the sauce.

Sprinkle with the chives, if using, before serving.

Note: File Photo

IRRESIBLE PEANUT BUTTER COOKIES

This is a good peanut butter cookie recipe from Jif.

• 3/4 cup Jif® Creamy Peanut Butter
• 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  Or 1/2 cup Crisco® All-Vegetable Shortening
• 1 1/4 cups firmly packed brown sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups Pillsbury BEST™ All Purpose Flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 
  
• 1. HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
  2. COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
  3. BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
  
  
• 
• file photo

NUTTY ALMOND-SESAME RED QUINOA

Don't have red quinoa? Regular works just as well in this recipe.

1 2/3 cups water
1 cup red quinoa
1/4 cup sliced toasted almonds
2 tbsp fresh lemon juice
2 tsp olive or canola oil
2 tsp dark sesame oil
1/4 tsp salt
3 green onions, sliced thin

In a medium saucepan, bring the quinoa and water to a boil; reduce heat to low and simmer 12 minutes or until tender. Drain well.

Stir in the almonds, lemon juice, oils, salt and onions.

Yield: 4 servings

Note: File Photo

PEANUT BUTTER AND BACON BLONDIES

Blondies:

2 cups packed brown sugar
1 cup butter, melted
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
Dash of salt
8 strips bacon, cooked, drained, crumbled

Preheat oven to 350 degrees.
Line a 9 x 13-inch baking pan with parchment paper allowing paper to extend slightly over the ends; grease the paper. Set pan aside.

In a large mixing bowl, beat the brown sugar and butter until blended. Beat in the eggs and vanilla extract.

In a separate bowl, whisk the flour, baking powder, baking soda and salt together; gradually beat into the sugar mixture. Fold in the bacon.

Spread batter into the prepared pan and bake at 350 degrees 25-30 minutes until a wooden toothpick inserted in the center comes out clean. (Never overbake brownies/blondies!)

Cool blondies completely in the pan set on a wire rack. Remove from pan by lifting with the parchment paper.

Frosting:
1 cup creamy peanut butter
1/2 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
3 to 4 tbsp milk or cream
6 bacon strips, cooked and crumbled

In a large bowl, beat the peanut butter and butter until blended. Gradually beat in the powdered sugar, vanilla extract and enough milk to reach spreading consistency.

Frost the blondies and sprinkle the crumbled bacon over the top.

Cut into bars and keep refrigerated.

file photo

EASY CHICKEN ENCHILADAS

Nonstick cooking spray

1 can cream of chicken soup
1/2 cup sour cream
1 cup picante sauce
2 tsp chili powder
2 cups chopped or shredded cooked chicken
1/2 cup shredded Mexican-Blend cheese
6 6-inch flour tortillas, warmed
1 small tomato, chopped
1 green onion, sliced

Preheat oven to 350 degrees.
Lightly spray an 11 x 7 x 2-inch baking dish with nonstick cooking spray; set aside.

In a medium size bowl, combine the soup, sour cream, picante sauce and chili powder together; stir 1 cup of the soup into the mixture. Add the chicken and cheese; stir to blend.

Lay out the tortillas and divide the chicken mixture evenly among the tortillas; roll up and place seam-side down in the prepared pan. Pour the remaining soup mixture over the tortillas.

Cover baking dish with foil and bake at 350 degrees for 40 minutes or until hot and bubbly.

To serve, top with the chopped tomato and sliced green onion.

Yield: 6 enchiladas

SORGHUM BARBECUE SAUCE

1 cup catsup

1/2 cup sorghum (or molasses)
1/2 cup brown sugar
1 onion, chopped
1 tsp ground dry mustard
1/4 tsp cloves
1/4 tsp cinnamon
Tabasco sauce to taste
1/2 cup water
1/2 lemon, juiced
salt to taste

Combine all the ingredients in a saucepan and cook until boiling.  Lower heat to simmer and cook 15 minutes.  Use as any barbecue sauce.

Note:  If you want your sauce to be tarter, add a tablespoon or so of vinegar.

Note: This picture is not an endorsement for this particular brand of sorghum although I am sure it is good. Posted so people wouldn't be asking, "What is sorghum?"

AUTUMN SPICED CIDER

I got this recipe several years ago from my friend Patti. 

RED POTATOES WITH BROWNED GARLIC BUTTER

8 (approx. 2 lb) medium-size red potatoes, quartered

1/2 cup butter, cubed
4 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper

Place potatoes in a large saucepan with enough water to cover. Bring to a boil; reduce heat and cook 15-20 minutes or until tender; drain.

Meanwhile, in a small heavy saucepan, melt the butter over medium heat. Cook 5 minutes or until a light golden brown while stirring constantly. Stir in the garlic and cook another 30-60 seconds until golden brown; remove from the heat.

Transfer potatoes to a serving bowl and sprinkle with salt and pepper. Drizzle the butter over the potatoes and toss to coat.

Yield: 6 servings

Note: Photo TOH

CHICKEN NOODLE CASSEROLE

12-ounce uncooked noodles

2 cans condensed cream of chicken soup - do not dilute
1 cup sour cream
3/4 cup milk
1/4 tsp salt
1/4 tsp pepper
3 cups cubed cooked chicken
1 cup crushed butter-flavored crackers
1/4 cup butter, melted

Preheat oven to 350 degrees.
Grease a 13 x 9-inch baking dish; set aside.

Cook noodles according to the package directions just until tender; drain.

In a large bowl, whisk the soup, sour cream, milk, salt and pepper together until well blended; stir in the chicken and noodles. Pour mixture into the prepared baking dish.

Mix the butter and cracker crumbs together in a small bowl; sprinkle over the top of the casserole.

Bake at 350 degrees 30-35 minutes until hot and bubbly.

file photo

2022

 May this new year bring you lots of happiness and laughter.