People keep asking for my recipes. I'll add more as I think about it. If you have a special occasion and need something ping me and I'll see what I have laying around. Besides what I have I have all of my mothers recipes AND my grandmothers recipes, and even some of HER mothers recipes. From both sides of the family sooo we have alot we can dig through :) feel free to post your own recipes too :D

Stupidly Easy Parm Chicken...
Thaw boneless chicken (chests or thighs don't care which) in one bowl
dump parm.. from a spaghetti cheese bottle. like.. a thirdish about maybe a little more? into a bowl
take one heaping spoon of mayonaise
and a couple handfulls of shredded yellow/white cheese mix
stir stir stir stir
take thawed boneless chicken stuffs one by one, put in bowl and smoosh around with fingers until chicken is covered in white smooshy cheesy stuff (it won't be crusty or to thick don't worry about it) just make sure whole chicken piece is covered
put chicken piece with smooshy white stuff all over on cookie sheet
(make sure oven is at 350 while doing all this.. and it's empty >.> we always forget pans in it)
continue coating chicken in white smooshy stuff (with a little yellow) until all chicken is covered and on the pan
if you want you can take a little flour and pour it in the leftover mayonaise cheese mix with an egg
and smoosh it into little balls and throw THEM on the cookie sheet too
put all in oven for about half an hour (til chicken is done, fake hushpuppies will be done at the same time)
serve with sour cream (I put a little more parm in the sour cream and a little italian spices in the sour cream)

Broccoli Cheese Casserole (For Lddar who loves Broccoli and cheese)


4-5 Cups Cooked Rice (white is fine)
1-2 bag frozen broccoli chopped (depends on the size of the bag! and how much broccoli you want)
1/2 Cup Pace Medium Salsa (optional I like it)
2 cans cream of chicken soup (use campbells, seriously the cheap stuff doesn't mix right for this)
1/2 Block Velveeta Cheese (2lb block folks)
1/2 jar cheese whiz (omnomnom)
Extra shredded cheese (your choice of what kind)
2 or 3 chopped cooked chicken breast (IF you're making it a main dish, side dish don't need it)

Cook the broocoli
Dump everything but the shredded cheese in a big bowl
stir stir stir stir )velveeta should be partially melted and cheese whiz shouldn't be visible!)
taste... needs more cheese!
dump some of the shredded cheese in the bowl
stir a little less (don't let it melt completely yet!)
put in a casserole dish
put more cheese on top :D

stick it in the oven.. 350 30 minutes or so. (until the top is bubbly and yummy looking, it's all cooked if you wanna nom on some while the rest is in the oven, cooks privilege :D

poor man's cheesecake


We make this every holiday and sometimes just because.


1 block cream cheese (Philadelphia size normal :D)
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
1 Graham cracker crust.
1 can pie fruit filling of your choice


mix cream cheese and milk stuff together in a bowl until smooth. MUCH easier if you leave the cream cheese out for awhile. If you FORGOT like some of us do, us a hand blender because let me tell you what, doing it with a fork? That's for whichever teenager irritated me that day. it's a PAIN (literally!)

when it's smooth get your pie tin ready because you're gonna need it

put in the 1 tsp vanilla and 1/3 cup lemon juice
be CAREFUL stirring it (it'll shoot out darn stuff) mix it quick though and pour it in the pie tin. set it in the fridge for an hour or two (til it sets up)
once it's set up open the can of pie filling and pour it on top (or spoon it on in little clumps) moosh it gently around to cover the top of the pie

serve with whip cream or without. Either way nom nom!

Chicken vegetable soup

for when you're to lazy to do dumplings.


Boil 1 whole chicken in a pot (or a bunch of boneless meat you lazy things!) with 3 chicken bullion cubes and 1 package of liptons onion soup (or a package of chicken gravy if you've got it), keep the water you'll need it.

Once the chicken is done put it in the sink in a bowl to cool (so you don't burn your fingers pulling the meat off) meanwhile go grab 2 bags of frozen California blend veggies and dump them in the pot. For those not in the US I dunno wtf they're called overseas, it's broccoli cauliflower and carrots. The frozen part is important! Fresh and canned will turn nasty before your'e done they'll be smooshy! Add in one double sized can of cream of mushroom soup (or 2 normal sized cans) stir it around and let it simmer.

By now hopefully your chicken should be cool. Rip it all off, grab the wishbone and wish your soup well. Nom the liver if you choose toss the neck and giblets in the trash. One you have nothing but a poor bony carcass, throw it away (and watch out for pets! they will tip the garbage to get to it) Dump the chicken back in the pot and let it cook away for awhile longer. Dump some cheese in the pot, (I usually do about a cup or two in a big pot) and stir it in letting it melt and simmer. when it smells like heaven it's done.


Pro Tip: If you have scavangers of the two legged kind in the house, pull the chicken from the pot BEFORE it's done cooking, and debone it that way then you can say "YOU CAN'T EAT IT YOU WILLS DIE!" and they'll stay out of it making sure ALL of the meat makes it into the soup!

My sons favorite cookies


My boys have been making these since they were about 5 they love them.

1 Cup Peanut butter (almond butter wtfe butter)
1 cup Sugar (fake sugar can replace as long as you know the conversions)
1 egg.

Put in bowl
stir stir stir stir

add some chocolate chips (we do :D)

put on a cookie sheet get wet fork, smoosh in sugar.. smoosh it on the cookies (gently!) in 2 directions so you get the "Pb Cookie Marks" (don't have to but they cook better if you do)

bake 350 8-10 minutes.

nom!

Salmon (for Lddar)


Teryaki Salmon

2 salmon pieces
1/2 cup Teriyaki
Ziplock Baggie

Put Salmon in baggie.. pour teriyaki in bag. Zip baggie and smoosh salmon around so it's covered then stick it in the fridge for about half an hour or so (longer is ok) so it soaks in the goodness.

Take it out, frying pan about medium, cook the fishes. about 5 minutes a side. Take out. Nom nom!


Normal baked

thaw the salmon (if it's frozen) give it a gentle pat or five with a paper towl (so it's not to wet) get some butter and mix in some old bay seafood seasoning (or whichever brand you got) (if you don't use salt, pepper, little mustard powder if you have it) rub the mess on the salmon.

Put the salmon skin side down on a baking sheet. Stick it in the oven at about 425 for 20 minutesish. (should flake with a fork when it's done)


Salmon cakes :D Pretty much NO CARB because I try to avoid them

1 can salmon (if it's the red can, pull out the backbone dont' worry about the little ones justb laster 'em with a hand mixer, makes the salmon cake smoother anyway)
1 egg
chopped onion
salt/pepper/garlic ect to taste
1 cup Parmesan cheese

ok the key here is mix all the salmon egg and onion and stuff together first, then mix in the parmesan cheese right at the last minute, don't mix it TO much you don't want it super wet. It's take the place of the crackers in a normal recipe.

Smoosh them into patties and put them in the oven on a cookie sheet 375 for about 10 minutes. I just learned this recipe awhile back when I was trying to replace the cracker version i've made my whole life LOL. VERY good :)

Liver and onions!
(I know most people don't like them but it's SO GOOD)


Beef liver
bacon
onion
butter


ok sooo everything is better with bacon!

fry up some bacon in a pan, just this side of crispy
throw some butter in the bacon fat and then toss in the onions while you chop up the cooked bacon :D
when the onions are smooshy but not quite dead, throw the cooked bacon back in.
Take your beef liver and salt and pepper it, (I put a little garlic on too)
smoosh your onions and bacon to one side of the pan (or take it out if it's a small pan, leave all the juice goodness in the pan to fry the liver in)

Fry the liver. (if you never have, it'll be charry on the outside and tannish brown on the inside when it's done)
when you serve it dump the onions and bacon on top :D
nom!

Holiday Mousse

Raspberry Chocolate
3 cups boiling water, 1 tub of cool whip (16 oz) and 1 package of raspberry jello mix, make the jello until it's completely dissolved, then stir in the cool whip til it's all mixed in (while it's warm), then get some chocolate chips (I use the raspberry filled nestle morsels cause.. yum) and melt them with a little of the cool whip in the microwave and stir them into the mix

Strawberry (or whatever) chocolate
or you can get jello pudding mix, and make that, and then put it in cool whip and stir it around and add chocolate chips and stick IT in the fridge that also makes a mouse type thing, that one is better frozen though (it scoops like ice cream)

breads
mind you they take a long time be patient


baguette recipe
makes 3 loafs
time 4 hours
ingredients
1/2cups (12 ounces) tap water, heated to 115 F
1 tablespoon sugar
1teaspoon (1/8 ounce) active dry yeast
3 1/4cups (14 2/3 ounces) all-purpose flour
3teaspoons (3/8 ounces) Diamond Crystal kosher salt (note: if using a fine-grained salt like table salt, fine sea salt or other brands of kosher salt, you will need to use a smaller volume)
Canola oil, for greasing bowl
1/2cup ice cubes

Whisk together water and yeast and sugar in a large bowl; let sit until yeast is foamy, about 10 minutes. Add flour, and stir with a fork until dough forms and all flour is absorbed; let dough sit to allow flour to hydrate, about 20 minutes. Add salt, then transfer dough to a lightly floured work surface, and knead until smooth and elastic, about 10 minutes. Transfer dough ball to a lightly greased bowl, cover bowl with plastic wrap, and place bowl in a cold oven or microwave. Let dough rest until doubled in size, about 45 minutes.

2. Transfer dough to a lightly floured work surface, and shape into an 8-inch x 6-inch rectangle. Fold the 8-inch sides toward the middle, then fold the shorter sides toward the center, like a T-shirt. Return dough, seam side down, to the bowl. Cover with plastic again, and return to oven. Let sit until doubled in size, about 1 hour.

3. Remove bowl with dough from oven, and place a castiron skillet on the bottom rack of oven; position another rack above skillet, and place ice in skillet ( to make steam ) and upside down or rimless sheet pan on it.

4. Heat oven to 475 F. Transfer dough to a lightly floured work surface, and cut into three equal pieces; shape each piece into a 14-inch rope. Flour a sheet of parchment paper on a rimless baking sheet; place ropes, evenly spaced, on paper. Lift paper between ropes to form pleats; place two tightly rolled kitchen towels under long edges of paper, creating supports for the loaves. Cover loosely with plastic wrap; let sit until it doubles in size, about 50 minutes.

5. Uncover; remove towels, and flatten paper to space out loaves. Using a sharp razor, knife, bread lame, or scissors, slash the top of each baguette at a 30degree angle in four spots; each slash should be about 4 inches long. Pull out the oven rack with the stone or baking sheet on it and, using the corner of the parchment paper as a guide, slide the loaves, still on the parchment paper, onto the baking stone or pan. Place ice cubes in skillet (this produces steam that lets the loaves rise fully before a crust forms). Bake the baguettes until darkly browned and crisp, 20 to 30 minutes; cool before serving.

bread should not be dense like sandwich bread it should be light and airy ( lots of holes in the center of bread)

Raspberry Coconut Pie (from Ark, translated from the Dutch, which is why I left the Euro measurements in :D)

ingredients
50g grated coconut 1/4 Cup
250g raspberries 2 1/4 cup
175g butter 3/4 cup
150g sugar 3/4 cup
Few drops of vanilla extract
2 eggs
150g self-raising flour 1 Cup (add 1 tsp baking powder if you don't have a cup of self-rising flour)
150g flour 1 cup
175ml milk + 1 tsp 3/4 plus 1 tsp

crumble :
75g flour 1/2 cup
50g cold butter 3 1/2 tbs
50g caster sugar 1/4 cup

materials
Spring form of about 20 to 22 cm 8 Inch pan

preparation
Preheat oven to 175 degrees (350 degrees) . Grease the tin with a little butter and line the bottom of possibly the tin with baking paper. Mix the butter, sugar and vanilla extract until creamy . Add eggs one at a time and mix well . Then scoop with a spoon the flour, self-rising flour and the milk through it. Stir last approximately 10 g coconut there and scoop the batter into the pan. Straighten the top edge and spread the raspberries over it. Mix 30 g coconut through a little bit of coconut milk so getting a little damp. Spread the coconut on the raspberries and the batter. For the crumble dough with your fingertips the cold butter into the flour . Add the sugar and knead for a bit until all dough crumbs . Sprinkle the crumbs over the cake and place it low in the oven. Bake the raspberry coconut cake approximately 70 min in the oven. Because the best pie ' wet' it takes a while before it is fully cooked. Possibly puts him a little longer in the oven. Should he be dark from above then you can cover it with aluminum foil. Let the cake cool and sprinkle with the remaining coconut .