1 boneless chicken breast per person
Set oven to 350 degrees.
Spray baking dish with pan spray.
Layer chicken breasts in baking dish and sprinkle with salt, pepper and thyme to taste. I usually go light on the salt and heavy on the thyme.
Bake at 350 degrees for about 40 minutes, turning once half-way through. Should be golden brown on top.
If chicken starts to look too dry, you can baste it with butter.
2 (10 oz.) pkgs. frozen chopped spinach, thawed
2 cups crushed herb seasoned stuffing mix
1 cup grated Parmesan cheese
6 eggs, beaten
3/4 cup butter, softened
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dried thyme
Drain spinach well by squeezing out excess moisture. Crush enough herb stuffing cubes to make 2 cups of crumbs. Mix with spinach and remaining ingredients in large bowl. Roll into 1″ balls.
Preheat oven to 350 degrees F. Place balls on ungreased cookie sheets and bake for 10 minutes. Makes about 50 appetizers.
Notes: To freeze ahead – make appetizers and freeze unbaked. Bake, frozen, in preheated 350 degrees F oven for 14-18 minutes until hot and crisp.
To make it easier to remove the brownies from the pan, line the baking pan with foil; spray the foil with non-stick spray, then pour in the batter. After baking the brownies, let them cool in the pan, then simply pull them out of the pan by the foil. Move them to the cutting board to cut into squares, or, you can finish wrapping them in the foil and put in the freezer or later use. Clean up is much easier, too, since the foil prevents the pan from getting messy.
1 white or yellow cake mix
1/3 cup cooking oil
1/4 cup water
1 (10.25 oz) jar apricot preserves
1/3 cup caramel ice cream topping
1 cup shredded coconut
1/2 cup chopped pecans
Heat over ot 350 degrees F. Spray a 9 X 13 baking pan with non-stick spray.
Mix together by hand the cake mix, oil, water and eggs in large bowl just until well moistened. Spread evenly in pan.
Bake 20-22 minutes or until a toothipick inserted in center comes out clean. Remove from oven.
Set oven to broil and place the oven rack about 6 inches from the top heating element.
Combine preserves, caramel topping, coconut and pecans; Pour over warm cake, spreading it to cover the top. Place cake under broiler and broil for 6-8 minutes or until topping starts to bubble. Cool.
1 shot Irish Whiskey
1 tbsp Sugar
6 oz. Coffee
Lightly Whipped Cream for garnish
Pre-warm a stemmed glass. Add the whiskey first. Add the sugar and stir in the coffee. Float the whipped cream on top by pouring it gently over the back of a spoon.
Drink the coffee through the cream. Do not stir after adding the cream.
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 tablespoon cinnamon
2 large eggs, lightly beaten
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped or ground green tomatoes – about 2 medium
1 1/2 cups chopped pecans
Heat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans.
Combine first 6 ingredients in a large bowl.
Combine eggs, oil and vanilla extract, stirring well. Add to dry ingredients, stirring just until moistened. Fold in tomatoes and pecans.
Spoon batter into prepared loaf pans. Bake for 1 hour or until a wooden pick inserted in center of bread comes out clean. Cool in pans on a wire rack for 10 minutes.
Remove from pans, and let cool completely on wire rack.
1 can Sauerkraut
1 1/2 cups Water
1 (12 oz.) can Corned Beef
1 small Onion, quartered
1/4 cup Margarine
1/4 tsp. Dry Mustard
1 tsp. Horseradish
3/4 cup Milk
2 Eggs, beaten
Fine Bread Crumbs
Simmer sauerkraut in water for 15 minutes. Drain. Put sauerkraut, corned beef and onion thru medium blade of food processor. Melt margarine in pan and stir in 1/4 cup flour, mustard, and horseradish. Add ground mixture. Stir in 1/2 cup crumbs. Cook little longer. Chill. Form chilled mixture into balls, dip in flour, egg and crumbs. Fry until brown.
– From Nana’s Collection