Tag: recipes


Mar
2018

Baked Barbecue Chicken

categories: Main Dishes, Recipes


Today I really need to share with you my newest chicken recipe that will knock your socks off.  It is a simple tender, chicken with a BBQ seasoning that is so easy to make. The chicken bakes in foil which keeps all of the juices inside and doesn’t get dried out. Plus, it’s a basic meal for those busy nights when you don’t know what to make . I want to include more weeknight meal recipes on the blog, because I think it is a challenge to decide what to make for supper when you are busy.  So for the next few weeks I will feature some new recipes that will be perfect main dishes for your meal rotation.

Start by preheating the oven to 350 degrees. Then in a pan on the stove top mix  3 tablespoons of catsup, 2 tablespoons of vinegar, 1 tablespoon of lemon juice, 2 tablespoons of Worcestershire sauce,  4 tablespoons of water, 2 tablespoons of butter, 3 tablespoons of brown sugar, 1 teaspoon of salt, 1 teaspoon of dry mustard, 1 teaspoon of chili powder, and 1/2 teaspoon of cayenne pepper.  Once you have mixed all of the ingredients, heat until it simmers.
Then remove the pan from the heat and dip the chicken pieces in the sauce.
Place one sheet of aluminum foil on a cookie sheet, and then place the pieces of chicken on the foil.
Then place a piece of foil on top of the chicken, and make a pouch out of the foil double folding all of the sides closed.Bake for 1 hour or until the internal temperature of the chicken is 165 degrees on a meat thermometer. Be careful when you open the pouch because there will be extra juice from the chicken in it. This is a great recipe, because there is no pan to wash and the chicken comes out very tender. Serve with your favorite barbecue sauce.

Baked Barbecue Chicken
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Ingredients
  1. 3 (lbs.) of chicken pieces (legs and thighs)
  2. 3 tablespoons of catsup
  3. 2 tablespoons of vinegar
  4. 1 tablespoons of lemon juice
  5. 2 tablespoons of Worcestershire sauce
  6. 4 tablespoons of water, 2 tablespoons of butter
  7. 3 tablespoons of brown sugar
  8. 1 teaspoon salt
  9. 1 teaspoon dry mustard
  10. 1 teaspoon chili powder
  11. 1/2 teaspoon cayenne pepper
Instructions
  1. Start by preheating the oven to 350 degrees. Then in a pan on the stove top mix  3 tablespoons of catsup, 2 tablespoons of vinegar, 1 tablespoon of lemon juice, 2 tablespoons of Worcestershire sauce,  4 tablespoons of water, 2 tablespoons of butter, 3 tablespoons of brown sugar, 1 teaspoon of salt, 1 teaspoon of dry mustard, 1 teaspoon of chili powder, and 1/2 teaspoon of cayenne pepper.  Once you have mixed all of the ingredients, heat until it simmers.
  2. Then remove the pan from the heat and dip the chicken pieces in the sauce.
  3. Place one sheet of aluminum foil on a cookie sheet, and then place the pieces of chicken on the foil.
  4. Then place a piece of foil on top of the chicken, and make a pouch out of the foil double folding all of the sides closed.
  5. Bake for 1 hour or until the internal temperature of the chicken is 165 degrees on a meat thermometer. Be careful when you open the pouch because there will be extra juice from the chicken in it. This is a great recipe, because there is no pan to wash and the chicken comes out very tender. Serve with your favorite barbecue sauce.
Cooking Up Cottage https://www.cookingupcottage.com/
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Dec
2017

Dill Pickle Dip

categories: Appetizers, Recipes

It’s New Year’s Eve tomorrow night, and I have the perfect dip for you to take to a party or to veg out at home with.  When I saw this Dill Pickle Dip on An Affair from the Heart’s blog, I knew I had to make it because I love those dried beef wrapped pickle appetizers.  However, I hate doing all the work of wrapping the pickles and cutting them up.  This recipe is so easy since all you have to do is cut up everything and mix it together.  Who needs extra kitchen time on New Year’s Eve when there are parties to attend. Let’s get started because 2018 is coming soon.

Start by chopping up your 16 ounces of dill pickles and 9 ounces of dried beef.

In your mixer combine the 16 ounces of softened cream cheese with the chopped pickles and dried beef.

Put the dip in the refrigerator until you are ready to serve. Then serve with your favorite cracker.  Don’t forget to refrigerate the leftover dip.  Happy New Year!

Dill Pickle Dip
A delicious dip
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Ingredients
  1. 16 ounces of dill pickles chopped
  2. 9 ounces of dried beef chopped
  3. 16 ounces of cream cheese softened
Instructions
  1. Start by chopping up your 16 ounces of dill pickles and 9 ounces of dried beef.
  2. In your mixer combine the 16 ounces of softened cream cheese with the chopped pickles and dried beef.
  3. Put dip in the refrigerator until you are ready to serve. Then serve with your favorite cracker.  Don't forget to refrigerate the leftover dip.
Adapted from An Affair from the Heart
Adapted from An Affair from the Heart
Cooking Up Cottage https://www.cookingupcottage.com/
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Oct
2017

Apple Pie Bars

categories: Desserts, Recipes

This year the apple tree at my mother-in-laws house had a bumper crop of apples on it. We were amazed by how many apples this one tree produced. On a sunny Saturday afternoon in September we picked over 400 apples, which left me looking for a great recipe to use up my bags of apples.

After a few days of thinking about what I wanted to bake, I decided to make apple pie bars with a crumble top.  I started experimenting with different ideas for the recipe, and I had plenty of apples to test it out.  To help me clean up some of the extra food from my experiments, I had to take on a new helper/recipe tester at Cooking Up Cottage.  He’s exceptional at cleaning up dirty plates and cleaning up any food that may fall on the floor.  His name is Butterscotch.  You can tell from the picture below he’s a big fan of my cooking.  If you have a bunch of apples and you want to make something great, try this delicious apple pie bar recipe. It will feed a crowd of people, and it will amaze anybody who loves apple pies. Start by peeling and slicing 12 medium apples.  Now add 1 1/3 cup of sugar, 1/4 cup of flour, and 1 teaspoon of cinnamon to the apples.

 Now remove the two pie crusts from the box and stack the crusts on top of each other.  Then roll out to fit a 10 in x 15 in jelly roll pan.Now fit the crust into the 10 in x 15 in jelly roll pan and crimp the edge of the crust.

Pour the apple mixture into the crust.

Now mix the crumble topping in a bowl.  Mix 1/2 cup of softened butter with 3/4 cup of flour, 1/2 teaspoon of cinnamon and 1 cup of brown sugar.

Pour the topping on the apples.

Bake the bars in a 375 degree oven for 50-60 minutes or until the pie is golden brown. Store the leftover bars in the refrigerator.  Now you are ready to enjoy this wonderful bar this holiday season.  

Apple Pie Bars
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Ingredients
  1. Pie Filling
  2. ------------
  3. 12 medium apples peeled and sliced
  4. 1 1/3 cups of sugar
  5. 1/4 cup of flour
  6. 1 teaspoon cinnamon
  7. ---------------------------
  8. 1 (14.1 oz) box of two refrigerator pie crusts
  9. ---------------------------------------------
  10. Crumb Topping
  11. -------------------
  12. 1/2 cup softened butter
  13. 3/4 cup flour
  14. 1/2 teaspoon cinnamon
  15. 1 cup brown sugar
Instructions
  1. Start by peeling and slicing 12 medium apples. Now add 1 1/3 cup of sugar, 1/4 cup of flour, and 1 teaspoon of cinnamon to the apples. Now remove the two pie crusts from the box and stack the crusts on top of each other.  Then roll out to fit a 10 in x 15 in jelly roll pan. Now fit the crust into the jelly roll pan and crimp the edge of the crust. Pour the apple mixture into the crust. Now mix the crumble topping in a bowl.  Mix 1/2 cup of softened butter with 3/4 cup of flour, 1/2 teaspoon of cinnamon and 1 cup of brown sugar. Pour the topping on the apples. Bake the bars in a 375 degree oven for 50-60 minutes or until the pie is golden brown. Store the leftover bars in the refrigerator.
Cooking Up Cottage https://www.cookingupcottage.com/
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Jun
2017

Chicken and Wild Rice Casserole

categories: Main Dishes, Recipes

Summer, glorious summer is finally here! The start of summer brings those busy nights, every night, of ball games, swim lessons, and the infamous, last-minute, on the go, concession stand dinner! What’s the old saying?? Failing to plan is planning to fail…Well let’s plan for some weeknight meal success! My Chicken and Wild Rice Casserole is a light yet hearty casserole, great served with bread, and the leftovers go on all week so you will have dinner set and some of your weeknight stress gone! This casserole features savory chicken, rice, veggies, and mushrooms that come together so easily, it is a delicious change from the ordinary. When they taste the flavors of the wild rice and green peppers, your family will cheer, and it is sure to become a weeknight staple!

Start by cooking your two boxes of Rice-A-Roni Long Grain and Wild Rice according to the package directions in one pan.

Now while you are cooking the rice you can chop your chicken into bite size pieces and cook it in a separate pan with 1 teaspoon butter until it is cooked until it reaches a temperature of 165 degrees and set it aside.

In a pan cook the onion and green pepper in 1 teaspoon of butter until tender.

Now add the 1 (8 oz.) can drained mushrooms, 1 teaspoon Frank’s Red Hot Pepper Sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and mix the cooked green peppers, onions, and mushrooms with the cooked rice. Add the cream, and then the cooked chicken.

Pour into a greased 13″x9″ baking dish. Bake uncovered, at 350 degrees for 30 minutes.

Now you are ready to enjoy this weeknight favorite.

Chicken and Wild Rice Casserole
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Ingredients
  1. 2 ( 4.3 oz.) packages of Rice-A-Roni Long-Grain and Wild Rice
  2. 1 pound of chicken cut into bite sized pieces
  3. 2 teaspoons butter
  4. 1/2 onion chopped
  5. 1 green pepper chopped
  6. 1 (8 oz.) can of sliced mushrooms (drained)
  7. 1 teaspoon Franks Red Hot Cayenne Pepper Sauce
  8. 1 cup heavy cream
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon pepper
Instructions
  1. Start by cooking your two boxes of Rice-A-Roni Long Grain and Wild Rice according to the package directions in one pan.
  2. Now while you are cooking the rice you can chop your chicken into bite size pieces and cook it in a separate pan with 1 teaspoon of butter until it is cooked until it reaches a temperature of 165 degrees and set it aside.
  3. In a pan cook the onion and green pepper in 1 teaspoon of butter until tender.
  4. Now add the 1 (8 oz.) can drained mushrooms, 1 teaspoon Frank's Red Hot Pepper Sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper.
  5. Remove from heat and mix the cooked green peppers, onions, and mushrooms with the cooked rice. Add the cream, and then the cooked chicken.
  6. Pour into a greased 13"x9" baking dish. Bake uncovered, at 350 degrees for 30 minutes.
Cooking Up Cottage https://www.cookingupcottage.com/

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