The original recipes called for 7 Up, but I couldn’t find a small enough bottle, and I subbed Sprite for the 7 Up. The recipes come from Plain Chicken. The substitution of Sprite was a change, plus I didn’t grill the chicken: instead, I popped it into a casserole dish and baked it alongside the biscuits. They both turned out nicely!
Ingredients and Directions for Chicken:
1 pound chicken tenders (or chicken breasts, pounded to a nice thin evenness)
1/4 cup canola oil
1/4 cup soy sauce
1/4 tsp. garlic powder
1/2 tsp. horseradish sauce (not horseradish – the sauce that you find in the ketchup aisle)
1/2 cup Sprite
Place chicken into a container (or plastic baggie) and pour other ingredients over it. Let marinade for at least 8 hours, stirring occasionally so that all the chicken gets coated.
2 cups Bisquick
1/2 cup sour cream
1/2 cup Sprite
1/4 cup butter
Just so you know, I halved the recipe! Here’s my 1 cup of sour cream:
Measure your Biscuick and place it in mixing bowl. Add sour cream and Sprite and blend gently. Mixture will be very moist.
Melt butter and pour into baking dish (I used one of my 8 x 8 dishes). Now, the recipe tells you to pat the dough out and then place cut biscuits into the dish. I thought that the mixture was too moist and didn’t want dough all over the kitchen and up to my elbows, so I decided to make “drop biscuits” and dropped dough into the dish:
You can see that by halving the recipe, I was able to make six biscuits. Bake the biscuits alongside the chicken for about 20 minutes.
It was a very yummy supper!
The original recipe is for Pecan Pie Muffins. It comes from Blackhawkwife at Tasty Kitchen. At the end of the recipe, Blackhawkwife says you can use walnuts instead of the pecans and since I didn’t have any pecans, I used walnuts.
1 cup light brown sugar (packed)
1/2 cup flour
1 cup chopped walnuts
2/3 cup softened butter
2 whole eggsGrease muffin cups – I usually use my silicone cups but for some reason my teenager dislikes washing them, so today I purchased and used paper cups. I sprayed them with canola oil, using my new handy-dandy sprayer that my mom gave me.In medium bowl, mix together brown sugar, flour and nuts.In separate bowl, beat your eggs.
I made a beginner’s mistake of trying to rush my butter into softness by putting it in the microwave for 30 seconds. Ack! Not good. Not good at all. Beat the egg and butter together. The recipe didn’t call for any but I added 1 tsp. of vanilla.Get your dry ingredients handy and pour them into the wet ingredients.Mix only enough so that the dry ingredients get wet.Fill muffin cups 2/3 of the way full. Bake for 20-25 minutes. Cool on wire racks; eat them up with lots of real butter.Daniel commented that these would be great for breakfast. We had a few left over after supper, so maybe he can have them tomorrow morning.
There was supper in the crock pot, I was chopping up some celery and carrots for an easy veggie when suddently I realized that muffins would be a delicious addition to our meal…
I ran downstairs and grabbed my Betty Crocker’s Cookbook and fixed up some Chocolate Chip Muffins. I couldn’t find the recipe online – not sure why not. All I could find were ads for the Chocolate Chip Muffin Mix. The recipe I used is in the Ninth Edition of the Betty Crocker Cookbook, on page 47.
1 3/4 cup milk
1/4 cup butter, melted
1 large egg
1 3/4 cup flour
1/2 cup mini chocolate chips
1/3 cup packed brown sugar
2 1/2 tsp. baking powder
1 tsp. salt
Preheat oven to 400 degrees F. Prepare your muffin tins; I use silicone muffin pan liners, so all I need to do is toss them into the pan. Easy peasy!
Beat milk, butter and egg well.In separate bowl, mix dry ingredients.Add dry ingredients to wet, mixing ONLY until dry mixture is wet. I needed a tad bid more milk, I’m not sure why…but it seemed dry? I added maybe another tablespoon of milk. Then, gently fold in chips.Scoop into muffin tin. Bake for 18-20 minutes.The picture above is of the SECOND pan of muffins. I was in a hurry and forgot the picture of the first pan of muffins! The reason I made two pans of muffins is tht for some odd reason, I couldn’t find my 12-cup muffin tin. I wonder where it went?Eat hot with lots of butter. And carrots, too, if you like.
The cooking started on December 24 and didn’t stop until just before we ate at 4:00 pm Christmas Day. Yum! I didn’t get a lot of prepping pictures, we were just too busy!
Here are a few of the things we had:
Breakfast was biscuits and gravy. My husband has been making B&G for holiday breakfasts as long as I can remember. He taught me how to do this on Thanksgiving morning and so it was my job on Christmas morning. The gravy turned out really well! Oh, but there’s no recipe written down. I took a pound of sausage and browned it thoroughly, added about three tablespoons of flour and browned it really well and then added milk – maybe two cups? Let it get really hot, let it boil a moment or two and then it’s ready to eat.
We didn’t have lunch, we had an early supper.
Our meat was a ham, a shank portion. My husband wanted me to buy a butt portion and I thought that was what I picked out, but when I got home, it was a shank, which has more fat and more bone.
My husband scored the ham and pressed whole cloves into it. I made a glaze of Coca Cola, brown sugar, pineapple juice and marachino cherry juice. Yes, that’s Boots watching him. She got pretty close until he noticed her and then he shooed her away. There’s no recipe for the glaze, I just had read about using Coca Cola with ham and since we had the pineapple and cherry juice, tossed it in with the brown sugar and Coke and called it done.
Ron’s own potato salad. He makes the BEST potato salad. The potato salad was made on Christmas Eve. There’s no recipe for this – it’s my husband’s specialty. Nobody makes potato salad as good as this. Period.
I made an orange Jello salad. It was made with orange Jello, a can of condensed milk, 8 ounces of cream cheese and a carton of Cool Whip. I made it on Christmas Eve and had a taste that night, just to be certain that it was edible.
Oops! Almost forgot to share the pic of the pineapple and cherries that baked on the ham. Yum! They were glazed with the juice and brown sugar and Coke. Reallllllllllly sweeeeeeet!
Homemade rolls, recipe courtesy of Betty Crocker. Thank goodness for my Sunbeam mixer with the kneading hooks.
I forgot to take a picture of the asparagus – we had roasted asparagus. Yum!
My mom had promised to make a coconut cake for my hubby but she sent this instead. It’s a layer cake with strawberry jam in between the layers. She didn’t make it to our home for Christmas; she’s got a really bad sinus infection and fever. I’m not sure where she got the cake from…it didn’t have a sticker from the local grocery store.
So, we had some good eats. Today we had ham and potato salad and Jello salad and fresh green beans for supper. Oh, and I made homemade blueberry muffins and forgot to take pictures….I think I’m still tired from yesterday!
There is a nice big chunk of ham and bone in the freezer. When I get the energy, I’ll buy some beans and make ham and bean soup with some homemade corn bread. Sounds delicious. Sounds like a lot of work. It’s going to have to wait for a week or two LOL
I was craving blueberry muffins last night.
I didn’t feel like making a dozen muffins. So, what to do?
Time to get to the internet! I’d seen recipes for making cookies in a cup in the microwave, so there had to be one for muffins. I found it!
Here’s the original recipe from Nana Clare’s Kitchen.
And here’s my adaption, along with pictures:
3 tbsp. all purpose flour
1 tbsp. quick oats
1/2 tsp. baking powder
1 tsp. cinnamon sugar
3 tbsp. Greek yogurt, vanilla
handful of fresh blueberries
Beat egg in mug. Add dry ingredients and yogurt.
Stir and gently fold in blueberries.
Place in microwave and set timer for about 90 seconds.
Remove – carefully, because it’s hot!
Mine got messy!
Tip out onto plate.
Watch out for the Siamese cat because she loves butter…….
This is my Snowshoe Siamese. Her name is Boots Tallulah Burke. It looks as if she’s going to zap my muffin with her X-ray eyes, doesn’t it? LOL
Yum! It was pretty good, considering it came out of the microwave. Next time I’ll add more blueberries because you can never have too many blueberries.
Keep an eye on that cat.
Boots wasn’t happy with me because I didn’t share my butter with her. And, no, she didn’t sit on the table while I ate. When I was finished, she hopped up. Please don’t freak out on me – we wipe our table before and after meals. When you live with cats you have to accept the fact that they don’t know what the term “Get off my table!” means. If it’s in their house, it’s theirs to jump on and sit on and lay on.
This is really easy to do…and garlic toast goes with so many meals, too. I buy loaves of either French or Italian bread at the grocery store, slice them in half and freeze them. When I need bread, I just grab half a loaf from the freezer.
Half a loaf of bread
Butter, maybe half of a stick
One garlic clove
Preheat oven to 350 degrees F.
Slice bread and set onto cookie sheet. Brown in oven for about 10 minutes. Flip over and brown for 10 more minutes.
Mince garlic and mix with butter; soften in microwave for about 20 seconds. It doesn’t have to melt, just get soft enough to spread with the back of a spoon.
Remove cookie sheet from oven. Spread butter onto bread (I use the back of a spoon) and return to oven for another five minutes, until butter gets all melted. Then you can munch away!!
We had garlic toast tonight with the minestrone soup. So much garlic! The vampires won’t be bothering us here tonight LOL
I wish I could offer a recipe for homemade bagels; my husband made bagels once and they were a lot of work. Delicious, but a lot of work. Whenever we’re in Springfield, we go to Panera Bread, buy a dozen and keep them in the freezer. Yesterday, I made a sweet little breakfast for myself:
I used a plain bagel, cream cheese and fresh strawberries. When slicing a bagel, always be CAREFUL! My sister-in-law taught me to hold the bagel in your hand with a thick pot-holder and then to slice it with the bread knife. Toast the bagel next.
Then slice the strawberries:
Put your cream cheese on the bagel; I didn’t use too much cream cheese.
Then, top the bagel with the strawberries and it’s ready!
This yummy bread recipe comes from AllRecipes.
1/2 cup butter, melted
1 cup white sugar
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, diced
Preheat oven to 350 degrees F.
Grease 9×5 inch loaf pan.
In large bowl, stir melted butter and sugar together. Add eggs and vanilla; mix well.
Combine flour, baking soda and salt. Stir into butter mixture until smooth. Fold in sour cream, walnuts and bananas. Spread evenly into prepared loaf pan.
Bake for 60 minutes or until toothpick inserted comes out clean. Cool loaf in pan for 10 minutes before removing to wire rack to cool completely.