Saturday, September 19, 2009

Carmel Puffs

2 sticks margarine or butter
1 cup brown sugar
1/2 cup white karo syrup
1 tsp. vanilla
1 tsp. baking soda

2 bags of corn puffs or cheetos (approx. 21 ounces)

Melt margarine add sugar, syrup and bring to a boil, stirring constantly boil for 2 minutes. Add soda and vanilla, stir well. Pour over puffs.

Bake 45 minutes @ 250 stirring every 10-15 minutes.

Enjoy!

I have made these with both corn puffs and cheetos, and they are both good but I prefer the corn puffs, (these are sometimes hard to find but have found them at Walmart in the snack section, they look like cheese puffs but are butter flavored), but Chuck prefers the cheetos. It is like eating carmel corn but without the kernels, great for us old folks with bad teeth.

Wednesday, September 9, 2009

Tuna Noodle Casserole

It's Anna's favorite and it's pretty easy!!

Ingredients
1 can tuna fish
1 can cream of mushroom soup
1 cup milk
2 cups uncooked noodles
1 stick of butter
1 sleeve of saltine crackers

Directions
Cook the 2 cups on noodles

Mix cooked noodles, tuna fish, cream of mushroom soup, and milk in a bowl. Pour into casserole dish for cooking.

Place sliced american cheese on top of casserole.

Crush the saltine crackers into crumbs.

In a separate bowl, melt the butter and mix in the cracker crumbs.

Top casserole with saltine cracker crumbs.

Place in oven and cook at 350 F for 30 minutes.

Tips from the Kitchen of Reality

Would you believe that I actually just follow the directions on this one??!!

Chicken Cordon Bleu

It's actually Diane's recipe but some say I actually perfected it. All I did was implement Paula Deen's way of thinking: add more butter!! :)

Ingredients
4 Chicken Breasts
Sliced Ham (sandwich meat works fine)
Sliced Swiss Cheese
3 Eggs
1 Stick of Butter
1 Sleeve of Saltine Crackers
toothpicks

Directions

Flatten chicken breast to make them easier to fold.

In one bowl, melt 1 stick of butter. Once melted, mix in 3 eggs.

In another bowl, crush the sleeve of crackers into crumbs and place them in a bowl.


Once chicken is flat, take a slice of ham and a slice of swiss cheese and fold them inside one chicken breast. Secure the folded chicken with 2 toothpicks. Dip the folded/stuff chicken into the egg and butter mixture. Roll in the cracker crumbs. Place on the pan to cook. Repeat for each chicken breast.

Cook at 350 F for approximately 45 minutes or until chicken is completely done.


Tips from the Kitchen of Reality

The best way I've found is to put the breasts in a plastic bag, zip it almost completely and beat them with a meat mallet if you have one, if not a sturdy spoon or rolling pin will work. I do not recommend an ice cream scoop (these break).

An alternate way to put the breading on the chicken. (It's not as pretty a presentation, but it works!) Pile cracker crumbs in 4 small piles on your greased pan. Dip folded/stuffed chicken breast in egg and butter mix. Place chicken on one of the piles of cracker crumbs. Repeat for each chicken breast. Take remaining cracker crumbs and rub them onto the tops of the chicken breasts. Pour remaining butter and egg mixture onto the chicken breasts.

When in doubt...add more butter!!

Thursday, September 3, 2009

Cheese Apples

Here's another fall recipe for you, especially great since we're almost in the middle of APPLE season! This recipe sounds weird but it is yummy!! (This is not a low calorie/fat recipe!! It's like having dessert included with your fruit for dinner.)

Ingredients
- 2 cans fried apples
- 1 stick butter
- 1 cup sugar
- 3/4 cup self rising flour
- 8 oz Velveeta Cheese

Directions
Melt butter and sugar over medium heat until well blended. Lower heat and add flour and cheese. Pour over the apples in a casserole dish and bake at 350 for 30-40 minutes.

Wednesday, September 2, 2009

Chocolate Chess Pie

(Angus Barn recipe)

1 stick of butter
2 squares Bakers chocolate (semi-sweet)
1 cup granulated sugar
2 eggs (beaten)
1 tsp. vanilla extract
dash of salt
1 unbaked pie crust

Melt butter and chocolate. Mix with other ingredients which have been blended together. Pour into a regular pastry pie shell (not deep dish). Bake 35 min (no longer) at 350 degrees.

This is a no fail recipe.

Pimiento Cheese Spread

(Makes 2 1/2 cups)

1 (10-oz) can ROTEL Original Diced Tomatoes & Green Chilies, drained well
1 cup mayonnaise
1 teaspoon Worcestershire sauce
2 (8-oz) blocks sharp Cheddar cheese, hand grated
1 (4-oz) jar chopped pimiento, drained

Stir together first 3 ingredients in a large bowl. Stir in cheese and pimiento. Serve with crackers or on sandwiches.

As an alternative use Pepper Jack cheese instead of cheddar or 8 oz. of each.

Note: Highly recommend that you do not use preshredded cheese for this recipe (it does not mix well)