Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Sweet Garlic Chicken
So Easy and Addicting! Make it while you can... they'll outlaw this as a controlled substance soon

4 Ingredients: Chicken, Garlic, Brown Sugar and Olive Oil. (measurements vary on taste - recipe I used is below)


Saute the Minced Garlic with the Olive Oil until soft, then remove from heat and stir in the Brown Sugar.

Pour that mix over the Chicken and Bake (uncovered) for 15-20 minutes at 450

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[Jolie Rouge]

Apple Butter-Walnut Thumbprints



Ingredients

2 1/2 cups all-purpose flour
1 cup toasted walnuts
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 1/4 cups powdered sugar
1 cup unsalted butter, at room temperature
1 large egg
2 teaspoons vanilla extract
Parchment paper
1/2 cup Easy Apple Butter

Caramel topping

Preparation

1. Preheat oven to 350°. Pulse first 5 ingredients in a food processor 10 times or until nuts are ground.

2. Beat powdered sugar and butter at high speed with a heavy-duty electric stand mixer 4 minutes or until light and fluffy. Add egg and vanilla, and beat until combined. Add flour mixture, and beat at medium speed 30 seconds.

3. Drop batter by level tablespoonfuls 1 to 2 inches apart on 3 parchment paper-lined baking sheets. Dip finger in cold water, and press into each cookie, forming an indentation. Fill each indentation with 1/2 tsp. apple butter. Dip finger in cold water, and tap down peaks in apple butter.

4. Bake 2 baking sheets at 350° for 14 minutes, placing 1 baking sheet on middle oven rack and 1 sheet on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 4 more minutes or until edges begin to brown. Transfer baking sheets to wire racks, and cool completely (about 10 minutes). Repeat with remaining baking sheet. Drizzle caramel topping over cooled cookies.


Easy Apple Butter

3 pounds crisp and sweet apples, such as Gala, Honeycrisp, and Braeburn, peeled (about 8 apples)
1 cup apple cider
1 1/2 cups sugar, divided
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Preparation

1. Cut apples into 1-inch pieces. Bring apples, cider, and 1/2 cup sugar to a rolling boil in a Dutch oven over high heat. Cover, leaving lid slightly ajar, and boil 20 minutes or until apples are tender and most of the liquid has evaporated; stir every 5 minutes.

2. Process cooked apples and cooking liquid in a blender until smooth. Return mixture to Dutch oven. Stir in cinnamon, cloves, and remaining 1 cup sugar. Bring to a boil over high heat. Reduce heat to low, and simmer, uncovered and stirring often, 15 minutes or until thickened. Cool about 45 minutes. Spoon into airtight containers, and refrigerate up to 2 months or freeze up to 6 months.

[Jolie Rouge]

** Snickers Caramel Apple Desert **

6 regular size Snickers Candy Bars
4 medium apples { I used Red Delicious }
1 (5.1 oz.) package Vanilla Instant Pudding dry, do not prepare
1/2 cup milk
1 (16 oz.) tub cool whip thawed to room temp
1/2 cup caramel ice cream topping

Instructions:

Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.

Chop up apples and Snickers into bite size pieces.

Stir chopped apples and Snickers into pudding mixture.

Place in a large bowl and drizzle with caramel ice cream topping.

Chill for at least 1 hour before serving.

[Jolie Rouge]

Pumpkin Pie Cupcakes

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

http://58daydreams.com/2013/10/08/pu...kes-ohhh-yeah/

[Jolie Rouge]

A MONTH'S WORTH OF SNACK IDEAS!

http://www.thirtyhandmadedays.com/20...school-snacks/

[Jolie Rouge]

CHICKEN LASAGNA ROLLS

9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice


Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. I sometimes broil mine the last 5 minutes to make the cheese toasty on top.

****CAN ALSO MAKE THIS AS A REGULAR LASAGNA, WITH MEATY MARINARA SAUCE, STUFFED WITH SPINACH AND RICOTTA. YOU CAN ALTERNATE INGREDIENTS AS YOU DESIRE!

[Jolie Rouge]

Pineapple Upside Down Cupcakes! - Yep.. you can make it like this too

Bowl 1 - Melted Butter and Brown Sugar
Bowl 2 - Yellow Cake Mix, Oil, Eggs, and Pineapple Juice


Spoon "Bowl 1" into each muffin cup. Top with Pineapple and Cherry. Then top that with "Bowl 2". Bake at 350F for 20 minutes, invert the pan and serve

detailed recipe - http://myfridgefood.com/ViewRecipe.aspx?recipe=21314

[Jolie Rouge]

RECIPE OF THE DAY: Crockpot Lasagna

1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese

Directions

Brown ground beef and drain.
Spoon 1 Cup spaghetti sauce in bottom of 4 quart crock pot.
Mix remaining sauce with beef.
Place 2 uncooked lasagna noodles on sauce in crock pot.
Spread 1/3 meat mixture on top of noodles.
Spread 3/4 Cup cottage cheese over meat.
Sprinkle 1/2 Cup mozzarella cheese over cottage cheese.
Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 Cup mozzarella cheese.
Place another layer of uncooked noodles, meat mixture, and mozzarella cheese.
Sprinkle Parmesan cheese over top.
Cook on low for 4 hours.

If cooked much longer, it gets a bit well done.

[Jolie Rouge]

In a 9x13 pan, cut 3 chicken breasts in half, add 2 cans green beans on one side and cut up red skin potatoes on the other. Sprinkle a packet of zesty Italian dressing mix over the top. Drizzle a stick of melted butter over it. Cover it with aluminum foil and bake at 350 for 1 hour.

[Jolie Rouge]

Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely. Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

[Jolie Rouge]

67 Sandwich Ideas to the Rescue
Perfect for lunchtime, dinnertime, or anytime—these super sandwich ideas are bound to be new family favorites. The best part? They're ready in a flash http://www.southernliving.com/food/w...sandwich-ideas