Raspberry Trifle

I had this dessert at a baby shower and literally couldn't stop eating it. It was amazing. Should have known the secret was homemade custard! My friend was kind enough to share the recipe and took a picture of the beautiful layers as well. As great as the picture is, it doesn't do it justice. The flavor is so good and you'll find yourself licking the bowl to get the last bit of custard! ;)

from Renée
This recipe is by French Canadian cook Jean Paré
1 White cake mix, 2 layer size
Raspberry Jam

2 2/3 cup Milk
1/4 cup custard powder (Birds Eye... see link below)
1/4 cup sugar
1/3 cup Milk
3/4 tsp vanilla

1 Pkg. 15 oz frozen raspberries in syrup, thawed, syrup reserved

Whipped Cream
1 cup whipping cream
1 tbsp sugar
1/2 tsp vanilla

Make cake mix according to directions on box using 2- 8 inch round cake pans. Cool completely. Slice cake layers in half horizontally to make 2 thin layers each. Spread 2 layers with 1/4 cup jam each. Cut all 4 layers into cubes.

To make Custard:
Heat 2 2/3 cups milk in heavy saucepan on low heat until it simmers. (This is a slow process. Do not heat on high heat or it will burn your milk)

Stir custard powder and sugar together well in a small bowl. Mix in 1/3 cup milk and vanilla. Stir slowly into hot milk until mixture boils and thickens. Cool completely.

To Make Trifle:
Drain syrup from raspberries in bowl and reserve.

Spread 1/2 the cake cubes in bottom of 2 quart glass bowl. Pour 1/2 the raspberry syrup over the cubes. Sprinkle with 1/2 the raspberries. Spread 1/2 the custard over raspberries. Repeat with remaining cake cubes, syrup, raspberries and custard. Chill until cold.

Whipping Cream:
Beat cream, sugar and vanilla in small bowl until stiff. Spread over top layer of custard.


Servings 6-8

*Note: Birds Eyes Custard Powder is a British/Canadian Product. I have not been able to find it in the grocery stores in States. But you can order it online at this website:

Or through amazon.com

*You can substitute vanilla pudding for the custard but it definitely does not compare to a homemade custard!! :)

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Chicken Pot Pie

I am reposting the recipe because it has been on the blog for over 2 years and I took some new pictures. Plus, I've found making individual pot pies rather than 1 big one helps them cook better.

Click here for the recipe. I just used the dough from a previous batch and let them thaw all day to room temperature.

Roll out one crust and place it in the bottom of 9 inch pie dish. Roll out top crust and leave until your filling is done.

2 chicken breasts, thawed
Salt and pepper

Place chicken in glass baking dish and sprinkle with salt & pepper. Cover with foil. Bake chicken at 350 for about 40-45 minutes or until done. Cut up all veggies while chicken is cooking. After chicken is done, put chicken on cutting board to cool. After it is cooled, cut up into desired chunks. (Note: I've found that baking the chicken keeps it much more moist than boiling it. If you don't care, then just boil it or for even quicker cooking time, cook it in a George Foreman grill and sprinkle with the salt & pepper. This takes about 15 minutes but it's a little crisper on the edges.)

1 1/2 cups water
1 1/2 Tbsp chicken soup base
1 cup potatoes, cubed to desired size
1/3 cup carrots, chopped to desired size
3 Tbsp celery, chopped into itty bitty pieces
A couple shakes of dried minced onion

Individual foil pie dishes
(Recipe makes 5)

Boil all veggies until they are still firm, but close to done. If needed, add more water if the veggies are absorbing a lot of the water. Add 3 Tbsp to 1/4 cup cream of chicken soup. Add more chicken soup base if needed to taste. Add salt -if needed- and pepper to taste. Stir in until blended, with a taste check afterward, of course! :) (If you want your pie more runny/juicy add a little extra soup/water.) Let cool slightly. Add in chicken and pour into pie dishes. I buy the foil individual pie dishes. They come in a pack of 6. I just reuse them and wash them in the dishwasher! Super easy. The pies cook better as individual rather than one big one.

Put top crust on top and flute the edges. With a sharp knife, cut about 4 slits in the center to let steam escape.

Bake at 425 for 15 minutes. Lower oven temperature to 350 and cook for an additional 10 minutes or less... just until golden brown. (I got mine a little too golden this time... as you can see in the picture.) Maybe a little foil around the edges? I've done that for other pies, so I guess it would work for this, too.
Let set up for about 5 minutes and then serve.
Note: You could do other veggies if desired. I'm not a pea or green bean person so I opted for potatoes, celery, and carrots. If you do peas, cook them separately and throw them in at the end with the chicken. I guess you could do frozen veggies, but I've found that fresh tastes soooooo much better. It's worth all the effort to cut it all up and have it taste so yummy.

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Applesauce Cookies

from Jean

I got this great recipe from my neighbor. My husband LOVES these cookies. They nearly disappeared before I got a picture! I won't lie, they aren't the prettiest cookies. They're not your typical rolling out or roll-into-balls cookies. But they are flavorful and you won't be disappointed.

Cream together:
1 cup shortening
2 eggs
1 1/2 cups sugar

Mix together:
2 cups applesauce
1 tsp soda

1 tsp cloves
1 tsp cinnamon
1 tsp salt
1 tsp nutmeg
4 cups flour

Mix all together. If desired, add nuts or raisins or chocolate chips. We prefer not to put anything in it. We just like a light frosting on top. I will say that chocolate frosting on these cookies is best. I thought a regular cream cheese would be best, but the chocolate balances out the flavors and the cloves perfectly. Find the recipe here. The chocolate recipe is at the bottom of the post.

Drop by spoonfuls onto cookie sheet. I haven't needed to grease the cookie sheet. This recipe makes about 4 dozen depending on the size of your spoonfuls. Mine made 3 1/2 dozen but my cookies could have been a little smaller.

Bake at 400 for 10 minutes. I promise, you don't want longer than 10 minutes. :) Cool and frost lightly with chocolate frosting. These aren't like sugar cookies where you go crazy with the frosting. ;) A little goes a long ways. I didn't thin my frosting down. I think the consistency was fine with the regular recipe.

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Rolo Pretzel Turtles

My kids LOVED helping with this recipe. It was super easy and they taste great.

I'm not going to lie. This isn't a new concept. The recipe is all over the internet and on the back of the Rolo bag. But, since I use this blog as my portable recipe box, it needs to be on here!

Pretzels (we used the Snyders snaps, they are square and not butter flavored)
1 bag of Rolos, unwrapped
Pecan halves (or you can use almonds, cashews, red & green m&ms)

Recipe makes about 50 turtles, depending on how many Rolos are in the bag.

First, you need to toast the pecans. At 350, toast the pecans on a cookie sheet for 4 minutes. Stir them around and toast another 4 minutes.

Meanwhile, place all the pretzels -salt side down is my preference (it's prettier)- on a cookie sheet lined with parchment. Kids loved this part, too. Then place all the Rolos, fat side down, in the center of each pretzel. Bake at 350 for 3 minutes. Remove and immediately place a pecan in the center and press down gently. Not too hard or the caramel oozes out. If you don't like pecans, use an M&M, almond, cashew, even Reese's pieces candy. Let cool.

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Cinnamon and Sugar Pretzels

These are not a new concept. There's a ton of recipes out there for them. But they're fun, easy, and a nice sweet crunchy treat. Plus, I almost always have pretzels on hand so it makes a quick & fun treat to take around. And hence, they must have a home on my blog. :)

16 oz bag of pretzels (usually small twists, but big ones are fun, too)
2/3 cup canola oil
1/2 cup sugar
2 tsp cinnamon

In a small bowl, mix oil, cinnamon, and sugar. Place pretzels in large bowl and pour mixture over top, stirring to coat evenly. Pour onto a cookie sheet and bake at 300 for 10 minutes. Remove and stir and cook an additional 10 minutes. Remove and stir again, then cook an additional 10 minutes. So there is 30 minutes total cooking time. Allow to cool, then store in a sealed container. Mine usually cool & go straight into little holiday cellophane bags for neighbors. :)

Note: when I made these to post, I was out of twisty pretzels and only had the snaps. I prefer to the twisty ones. The square ones are a lot of pretzel and (to me) didn't taste quite as good. I thought they had a slight burnt taste to them because there's so much more pretzel to them. They were okay, but the others have turned out better for me. So I prefer the twisty ones to the squares. Just my opinion.

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Refrigerator Bran Muffins

These are some of the most delicious and moist Bran Muffins ever! :) They are a true favorite at our house. It makes A LOT so I half the recipe most of the time even though the batter is good in the fridge for up to 2 weeks.

Full Recipe:

2 cups boiling water
6 cups Kellogg's All Bran Cereal
1 cup Shortening
4 eggs
1 quart Buttermilk (4 cups)
1 1/2 cups Sugar
1 tsp salt
5 tsp baking soda-- sift this into flour to remove      
5 cups Flour

Preheat oven to 400 degrees
1- In a large bowl, pour boiling water over Bran
2- Add shortening. Stir until shortening melts. Cool.
3-Add the other wet ingredients and mix
4- Mix dry ingredients then add to wet ingredients. Stir lightly just until mixed.
5- Drop by spoon fulls into well greased muffin pans (or muffin liners if you prefer), filling them 2/3 full.
6- Bake at 400 for about 10 minutes. Test with a toothpick for doneness.

**If you choose not to use all of the batter now you can cover it and put it in the fridge for up to 2 weeks. when you go to use it again DO NOT RE-STIR just scoop with spoon or small measuring cup.

**Half Recipe Measurements**
1c boiling water
3c bran cereal
1/2 c shortening
2 eggs
2 c buttermilk
3/4 c sugar
1/2 tsp salt
2 1/2 tsp baking soda (sifted into flour)
2 1/2 c flour

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Baked Ziti

From Becki

I received this recipe from a friend and neighbor in my community. It looked different and delicious!

1 lb Italian sausage, browned and drained
1 jar pasta sauce
3/4 cup water
1 box penne pasta, cooked and drained
1 tbs garlic powder
1 tbs basil
1/2 tsp pepper
1/2 cup shredded parmesan cheese
2 roma tomatoes, sliced
8 slices frozen garlic bread
2 cups shredded mozzarella cheese

Mix cooked sausage, cooked pasta, pasta sauce, water, garlic powder, pepper, basil and parmesan cheese in a large bowl. Toss lightly. Pour into greased 9 x 13 pan. Place garlic bread slices on top of mixture. Cover with shredded mozzarella. Dip 8 slices of Roma tomatoes in olive oil, and place one slice on each bread slice. Bake uncovered in 400 degree oven for 15 - 20 minutes. Let set for 10 mins before serving.

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EASY & FLAKY Pie Crust

A friend told me she used her Bosch instead of a pastry cutter for the flour/shortening/butter mixture. OH MY GOSH! LOVE THIS! Used it today and made 6 crusts in less than 15 minutes. I love my pastry cutter. I'll save it for other recipes, but when I make pie crust, I make a ton so that I have them in the freezer for recipes to come. So, here's what you do: Simply put your shortening and/or butter in your mixer. Add your sifted (important) dry ingredients into the mixer. Using your whisk attachment, pulse the mixture briefly until you get the pea size chunks desired. Boom, you're done. Pour it into a bowl and add your wet ingredients, stir just until they're wet and you're all done. SUPER easy! You can get a lot of pie crust made doing it this way. I did a triple recipe and probably could have done a 4x recipe. It was so fast and easy!! Making my holiday pie making faster and easier. And into the freezer they go. Did you know cold pie crust is the best way to make pie? Your crust will be flakier & it's easier to work with and roll out. Good luck with all your pie making this Thanksgiving week!

3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 1/2 sticks cold butter
3/4 cup vegetable shortening
1 egg
5 tablespoons cold water
1 tablespoon distilled white vinegar
Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. Yield: dough for 2 crusts. I usually make 3x or 4x batches at a time!

If making a regular recipe, divide the dough into 2 parts. Put each ball into a freezer bag and seal tightly. Press down on the dough, keeping it about 1 1/2 inches thick. Place in freezer. If using soon, keep the pie crust in the freezer for at least 30 min before using. Remove and roll out quickly and get it into the oven with your pie!

If you are making a large batch, divide the dough into  equal parts. A quadruple batch would make 8 crusts, a triple would make 6. Follow the same instructions as above. When ready to use, remove the crusts and place them on the counter for 20-30 min before you need them. DO NOT thaw in the microwave! Roll out as usual for any crust needs!

For rolling out, use a small amount of flour for dusting on each side. Roll out to desired thick/thin-ness. Tip, roll your dough up around your pin and then unroll onto your pie dish to avoid cracking or tearing when transferring!

Bake according to the instructions for your specific recipe: pot pie, pumpkin pie, apple pie... etc. If baking shell first for a chocolate or cream pie, bake at 375* for 15-20 min until golden brown. For any recipe, you may need to put foil around the edges to avoid over browning.

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Chicken Noodle Soup

This is an update from an older post. Each time I made this, I found I was making the same adjustments. It was time to update the blog to reflect that. I love this recipe and always have lots of compliments when I've taken it to people.

2 lbs chicken, cooked & cut up
I prefer to cook my chicken in the crockpot with 1 cup water & 2 tsp chicken bouillon & sprinkle with pepper.

Once chicken is cooked, in a large pot combine:
2 quarts chicken broth, I use Pacific organic chicken broth
1 quart water
1+ cup chicken juices leftover from crockpot (I usually use all that is leftover)
1/4 cup chicken soup base
1 large family size cream of chicken soup (26oz)
1 regular can cream of chicken soup (10 3/4 oz)
2 tsp dried minced onion
3+ carrots, grated
pinch of dried minced garlic
Dash of pepper
Very small dash of celery salt (my kids won't eat celery!)

1 24oz bag Reames frozen noodles (or use your own homemade noodles)
Start cooking the noodles in their own pot of water.Important: I usually sprinkle just a little bit of chicken bouillon in it to give them some flavor. Cook noodles until half done. These noodles take a bit to cook but I've fooled many people into thinking they're homemade... so it's worth the time to let them cook. (I've never mastered the whole homemade noodle thing, so I leave the work to Reames. However, my sister makes my mom's homemade noodle recipe all the time. Click here if you want authentic homemade noodles.) 

Meanwhile, put water, chicken bouillon granules, chicken soup base, cream of chicken soup, minced onion, and pinch of minced garlic in a large pot.I prefer to cook it on medium to help start the flavors to mix together. I use a whisk to make sure the soup mixes into the broth well. Once it is slightly boiling, grate carrots into the pot. These add great flavor and texture. And my kids eat the soup better if they are grated and not chopped. Plus, they cook faster that way. Allow the soup to continue a medium boil.

Once the noodles are almost done, throw them in the broth and let them finish cooking and absorb the flavor. The broth will also thicken from the starch of the noodles. Keep the soup at a rolling boil, being sure to stir often so the noodles aren't sticking to the bottom.Finally, add chicken. Add a dash of pepper for taste. I usually taste test along the way just to be sure it doesn't need a little more chicken soup base or bouillon. The cream of chicken soup usually does a great job of adding great flavor while still keeping the broth very chicken-noodle-like. I let it cook just a couple minutes past the noodles being done to be sure the chicken has absorbed lots of flavor from the broth.
After the noodles are done and it has passed a couple of taste tests, serve up with your favorite roll, breadsticks, or just a simple side salad! I promise you won't be disappointed. It's hard to mess this soup up.
It makes a big batch. Perfect for making some for your family & taking some to the neighbors or someone who just needs homemade chicken noodle soup in their life! :) This soup is also amazing served over homemade mashed potatoes! Oh heaven!!!

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Candy Bar Madness Chocolate Chip Cookies

AKA: Halloween Leftover Cookies

Every Halloween we have LOTS of candy that I prefer my kids not eat and rather not drag it out for a long time either... So one year I decided to sneak into their stash and get all the candy bars that I could find and create some cookies to use them up. :) They weren't too happy with me for stealing their candy without asking, but when they tried the cookies all was soon FORGIVEN! ;)
Now they go through and give me as much as they can part with to repeat the cookies every year.

Here is the basic recipe that I follow
3/4 cup granulated sugar
1 cup brown sugar
1 cup butter (no margarine)
1 Tbsp. vanilla
2 eggs, slightly beaten
3 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
3-4 cups of cut up candy bar mixture and some chocolate chips too :)
       **I put in m&ms, snickers, crunch bars, Hershey's chocolate bars, almond joy (all bars are cut up into small chunks).... the choice of what candy is yours :)

Preheat oven to 350 degrees.
In a large bowl, combine sugars. Add in butter and cream together with the sugar. Add vanilla and eggs. Mix together.
In a separate bowl, combine the flour, baking soda, and salt (I combine all of this in the sifter and then sift them). Add to the creamed mixture.
Mix well (the dough will be stiff). Add the chocolate chip, candy bar mixture. Mix well to make sure enough dough surrounds the added goodness!

Line the cookie sheets with parchment paper. Take a spoon full of dough and put it on the cookie sheet.
You should fit about 12 per sheet. (I roll mine into a ball then sort of squish it down a little but you could probably just put the spoon full directly on parchment)

Bake 10-12 minutes. Be sure not to over cook them or they will end up being hard discs LOL... they should look a little under done and almost getting golden on top  (but they will be golden on the bottoms)
Remove from oven and let set for a minute or two then remove the cookies and place on wire racks to cool . Enjoy!

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Chicken Tortellini Soup

Adapted from Point of Grace
3T olive oil
2 good sized garlic cloves, finely minced (I use a garlic press)
3 stalks celery, finely chopped
3 carrots, peeled and chopped
1 small onion, finely diced
5 oz pkg frozen spinach (I used pict sweet)
2 cans cream of chicken soup
Just under 2 cans water
32 oz chicken broth
1 to 3 tsp chicken bouillon (add to taste)
Salt and Pepper to taste
Family size package (3lbs) of cheese or chicken tortellini, half cooked (we used the four cheese tortellini from Costco)
2 lbs chicken, cooked and diced (I cook mine in the oven or crockpot with some chicken broth and pepper)

Put olive oil in the bottom of a large soup/stock pan. Over medium heat, saute garlic, celery, carrots and onions until tender. (I used freezer carrots from the garden. They were perfect and so good!)

Add the half package of frozen spinach. Break up blocks of spinach as you cook. Continue to saute until spinach thaws, then heats up. Add cream of chicken soup and water (I use the leftover chicken juices from cooking and one tsp of chicken bouillon). Add chicken broth and bring to a low broil. Add chicken bouillon, salt, and pepper to taste. Don't over do it because all the flavors will merry nicely when the noodles and chicken are added, but you don't want it too bland either.

In separate pot, bring 6 quarts of water and some salt to a low boil. Throw in noodles for about 1 minute. Using slotted spoon, remove noodles and put into soup mixture. Add chicken and stir. Remove from stove and allow to sit and warm up for a few minutes. It will warm up on its own if you had it at a nice low boil before you added the noodles. Don't leave it on the unit or you'll overcook the noodles. Serve and enjoy!

Note: I was actually surprised this recipe had cream of chicken soup as an ingredient. It is not an overriding flavor in the soup as it has plenty of liquids to dilute it. If you like gnocchi, this would be a fun soup to try with it instead of the tortellini.

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5 Delicious Breakfast Recipes To Try On Your Next Backpacking Trip

You've heard that breakfast is the most important meal of the day too many times before, but it's true. Healthy breakfast gives you energy to start a great day on the trail, improves your mood and helps to stay focused during whole hiking trip.

Try these simple and delicious recipes on your next backpacking trip, and they'll become your all-time favourites!
5 Delicious Breakfast Recipes To Try On Your Next Backpacking Trip

1. Pancakes with mushrooms

You will need:

100g (3.53oz) pancake batter mix
1 handful (about 10g/0.35oz) dried porcini mushrooms
1/2 tsp dried thyme
1/4 tsp salt
Ghee (or olive oil) for frying

At home:

Combine pancake batter mix, mushrooms, thyme and salt in a zip-lock bag.
Pack other ingredients separately.

On trail:

Gradually add 1/2 cup water to the pancake batter mixture.
Stir until smooth and close the bag.
Leave the dough to rest for 10 minutes.
Melt the ghee in a frying pan.
Cut off a corner of the bag and squeeze batter into the pan.
Cook pancakes on both sides until slightly browned.

* Serves 1 * Easy * 20 min * Fry Pan * 124g (4.37oz) * 303kcal *

2. Quinoa hot cereal

You will need:

3 tbsp dehydrated cooked quinoa
3 tbsp whole milk powder (Nestle Nido)
1 tbsp your favorite chocolate muesli
1 tbsp dehydrated banana chips, crushed

At home:

Mix dehydrated quinoa and milk powder in a zip-lock bag.
Pack muesli and banana chips separately.

On trail:

Pour quinoa and milk mixture into the pot; add 1 cup water.
Place pot over medium heat and bring to a boil.
Cook about 5 minutes, stirring. Remove from heat.
To serve, toss quinoa with chocolate muesli and banana chips.

* Serves 1 * Easy * 10 min * Pot * 88g (3.10oz) * 276kcal *

3. Granola with cinnamon, apple and chia seeds

You will need:

Parchment paper
2 cups rolled oats
1 tsp ground cinnamon
2 tbsp honey
2 tbsp canola oil
2 tbsp chia seeds
1 cup dried apples, chopped
8 tbsp full cream milk powder (Nestle Nido)

At home:

Preheat oven to 160C/320F.
Line a baking sheet with parchment paper.
Combine oats, cinnamon, honey and oil in a bowl; stir until thoroughly coated.
Place granola mixture on a baking sheet; roast for 30-40 minutes, until golden brown.
Remove from the oven and leave to cool.
Toss dried apples and chia seeds into granola.
Mix well and divide into 4 equal portions.
Add to each portion 2 tablespoons of powdered milk and pack into zip-lock bags.

On trail:

Bring 1/2 cup water to a boil. Pour hot water into granola; stir to combine.

* Serves 4 * Easy * 5 min * Pot * 121g (4.27oz) * 435kcal *

4. Savoury muffins with bacon and sun-dried tomatoes

You will need:

1 cup dry muffin mix
1 tbsp sun-dried tomatoes, chopped
¼ tsp oregano
¼ tsp marjoram
1 tbsp vegetable oil
3 slices shelf-stable bacon or pancetta
6 silicon or paper muffin cups

At home:

Mix all dry ingredients in a zip-lock bag.
Pack the bacon separately.
Put oil into a leak-proof bottle.

On trail:

Pour vegetable oil and 1/4 cup water into the bag with dry baking mixture.
Add diced bacon. Season to taste with salt and pepper.
Close the bag and knead until smooth.
Cut off a corner of the bag and squeeze batter into the muffin cups.
Bake in the Outback Oven for 12-15 minutes.

* Serves 3 * Easy * 20 min * Outback Oven * 225g (7.94oz) * 292kcal *

5. Pepperoni and cheese quesadilla

You will need:

2 tbsp tomato paste
1 tsp dried oregano
1 tsp olive oil
1 medium-size wheat flour tortilla
1 handful (about 50g/1.76oz) grated cheddar cheese
6-8 slices shelf-stable pepperoni

On trail:

Mix tomato paste with 2 tablespoons water and oregano in a mug.
Heat the olive oil in a frying pan.
Put tortilla in and reduce heat to medium.
Fry on one side, then turn and smear with tomato sauce. Sprinkle with cheese.
Cook until cheese is melted, then top with pepperoni.
Fold tortilla in half, remove from pan, and cut into wedges.

P.S. You can use dinner leftovers (trail chilli, unstuffed peppers) to fold quesadilla.

* Serves 1 * Easy * 10 min * Fry Pan * 152g (5.36oz) * 545kcal *

Recipes by Tanya Krezevska, http://www.trail.recipes

Article Source: http://EzineArticles.com/8892239

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10 Chicken Breast Recipes

Chicken breasts are one of the tastiest and healthiest foods to prepare. They are also easy to prepare in the oven. There are certain precautions to take when baking chicken breasts. Just a slight variation could cause the meat in your chicken to dry out. Baking for 30 minutes at 350 degrees will leave you with dry meat. However, 20 minutes at 450 degrees will present you with juicy and flavorful meat. While juicy flavorful chicken is good, here are 10 recipes that can take your chicken game to the next level.

10 Chicken Breast Recipes

1. Basic

First, prepare the ingredients you want to use. Pre-heat oven to 400 degrees F. Brush the chicken with oil and your desired seasoning. Then arrange them in a single layer in a baking or roasting pan. Bake until the meat is no longer pink. A meat thermometer is helpful in this case. When the thermometer reads 170 degrees F, then the meat is ready to serve.

2. Creole

Take four boneless chicken breasts and place them in a baking pan. Butter them down with 1 tablespoon of butter so that they do not stick. Take 1 teaspoon of Tony's original seasoning and spread it evenly on the breasts. Add salt, pepper and other seasonings according to your preference. Pre-heat oven to 450 degrees F and then
cook the chicken for 20 minutes or until fully cooked.

3. BBQ

This recipe involves frozen pieces of chicken. You can either use packaged BBQ sauce or you can create your own mix. In order to create your own mix, you need 1/4 cup of ketchup, 1/4 cup of brown sugar, 1 tablespoon of apple cider vinegar or white vinegar, 2 teaspoons of yellow mustard, 1 tablespoon of water, 1/4 teaspoon of garlic powder, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and some hot sauce for a little kick. Pre-heat the oven to 375 degrees F. Combine all of the ingredients until they have a smooth texture.

Take some foil and line the baking pan. Place the frozen chicken on the pan with 3/4 of the mixed sauce. Bake for up to 50 minutes; basting the chicken with the rest of the sauce once every ten minutes.

4. Casserole

This recipe requires four chicken breasts, 1 can of chicken broth, 1 tablespoon of grated onion, 1/2 cup of mayonnaise, 2 tablespoons of lemon juice, 1 teaspoon of sugar, 1 can of cream of chicken soup, crushed potato chips, and slivered almonds. Take the chicken breasts and remove the skin. Add water and the can of chicken broth until it is covered. Boil it. Let it simmer for 15 minutes. Mix in the rest of the ingredients together. Bake at 350 degrees for 20 minutes. Cover it up with almonds and potato chips. Bake for another 10 minutes.

5. Honey baked

For this dish you need 1 cut up frying chicken, 4 tablespoons of butter, 1/2 cup of honey, 1/4 cup of pineapple juice, 1 teaspoon of Dijon mustard, 1 teaspoon of salt, and 1 teaspoon of curry powder. Coat the chicken well with the ingredients in a large baking dish. Bake uncovered for an hour at 375 degrees; turning it at least once.

6. Garden Stuffing

This dish requires 1 stalk of celery, ½ cup of fresh chopped mushrooms, 1/2 cup of chopped carrots, 2 green onions, parsley, 1/4 of a green pepper, 1 small zucchini, poultry seasoning, chicken breasts, and paprika. Place all of the ingredients in the pan with the chicken on top. Bake for 1 hour at 350 degrees.

7. Baked Cheese

You will need 4 boneless, skinless chicken breast halves, 1/4 cup of blue cheese salad dressing, and 1 tablespoon of grated Parmesan cheese. Place the chicken in a greased dish for baking. Paint it with salad dressing. Bake for 25 minutes. Sprinkle parmesan cheese and then bake for 5 more minutes or until it is brown.

8. Creamed

You will need 4 or 5 boneless chicken breasts, 8 slices of swiss cheese, 1 (10 3/4 oz.) can of cream of chicken, ¼ cup of dry white wine, 1 cup of herb seasoned dressing mix (crushed). 1/4 cup of melted butter. Place the breasts in a baking dish sprayed with Pam. Top them with the cheese slices. Combine the wine with the soup. Sprinkle dressing crumbs over the chicken. Pour the melted butter over the crumbs. Place in a preheated oven that is at 375 degrees F. Bake it for 25-30 minutes.

9. Beef Baked

You will need 8 boned chicken breasts, 8 strips of bacon, 1 small jar of dried slices of beef, 1 cup of sour cream, 1 can of mushroom soup, and Paprika. Wrap the chicken with strips of bacon. Line the bottom of a baking dish with dry slices of beef. Create the sauce from a mixture of sour cream and soup. Pour the sauce on each chicken breast. Sprinkle paprika on them and bake for 4 hours at 250 degrees.

10. Baked in Juice

You need 1 cup of unsweetened pineapple juice, 1 can of unsweetened grapefruit juice, and two whole chicken breasts split up. Place breasts in a dish and cover with juices. Bake at 350 degrees F for 45 minutes or until tender.

After you have tried all of these recipes and if you would like to learn more chicken breast recipes, be sure to visit My Chicken Breast Recipes for more information. We have a large selection of recipes to choose from.

Article Source: http://EzineArticles.com/8884757

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Busy Mom's Guide to Basic Meal Planning

I started dating my husband when I was seventeen, and one thing I remember is being at his house and seeing a menu for the week on the refrigerator. My mother-in-law was a very good meal planner. For every night of the week, she had specified a main dish, vegetable and dessert. I always wondered how much time it took her to plan her meals for the week. I've always tried to plan meals, but the hardest part for me is figuring out what to eat. Where do I look for recipes-recipe websites, Pinterest, Twitter, recipe books, Kindle recipe books? Who has time for all that? Well, if planning meals seems overwhelming, I have some simple steps to help get you started.

• Pick dishes that your family enjoys.
I like to ask my daughter and husband what they want to eat and then put a healthy spin on it. My daughter loves mashed potatoes, so I've found a mashed cauliflower recipe that we can have often that will satisfy her mashed potato craving.

• Save recipes from the internet in one place.
I have many places on the internet that I find recipes, Twitter, Pinterest, Facebook, email and recipe websites. I like to save the recipes to Pinterest, so then I have one place where they are stored, and I can find them easily.

• Go meatless once a week.
Once a week, experiment with a new meatless recipe. Meatless Mondays will save you money and your family might find a new favorite food. Lentils, black beans, chickpeas and brown rice are all favorites at my house. Veggie rice is one of my family's favorites.

• Use recipes that share ingredients.
If you have a recipe that calls for mushrooms, use mushrooms in another recipe, that way half the container of mushrooms will not be left to wilt in the refrigerator.

• Consider how much time you have during the week.
If you have time to prep for the week, then about any recipe will work. However, if you are very short on time, choose recipes that are easy to make. My family loves hummus wraps. They are healthy, delicious and can be made in a few minutes.
I'd love to hear your meal planning tips.

Mashed Cauliflower (adapted from Dashing Dish.com)
1 Large head of cauliflower
1 Small sweet onion, chopped
1 Clove of garlic, smashed (or 1/2 tsp garlic powder)
1/4 cup Parmesan cheese
Pinch Salt and pepper (or to taste)
Optional: 1 tsp dried parsley
Cut the cauliflower into florets and place into a large pot. Add onion and garlic to the pot. Add enough water to the pot to cover the florets. Bring the water to a boil, then reduce the heat and simmer, covered, for about 10-15 minutes, or until a fork can easily pierce cauliflower. Strain cauliflower and onions in a colander, and transfer to a food processor or blender. Add Parmesan cheese, and seasonings. Pulse until you get the consistency you like. If you like a creamier consistency, considering adding milk, and continue to process until smooth.

14 Day Sugar Detox starts Wednesday, February 18. If you are wanting to cut sugar from your diet, lose weight, gain energy, get a better nights sleep then this detox is for you. For more information, visit my website at http://www.rethink-your-diet.com.
Elaine Agnew is a holistic health coach who helps women fit into their skinny jeans without dieting, pills or calorie counting through teaching planning and preparation of meals that their entire families will enjoy.

Article Source: http://EzineArticles.com/8919401

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Muttai Paniyaram Recipe / Chettinad Egg Paniyaram Recipe

I love kuzhipaniyaram a lot, they are not only easy to make but so cute to eat and look at. This is one of the easiest paniyaram you will ever make. It is so soft and fluffy as well. 

Similar Recipes,
Ragi Paniyaram
Oats PaniyaramWheat Paniyaram

I made few paniyaram for maha and she loved it. But i didn't add any seasoning to this. I added only salt and pepper. Anyway i will be sharing that recipe as well in my finger food for babies series. I made this and served it with tomato flax seed chutney and it was super. Will share that recipe soon as well. Hope you will give this a try and let me know how it turned out for you..

Preparation Time : 10 mins
Cooking Time : 2 to 3 mins per batch
Serves : 2 to 3 


Idli or Dosa Batter - 2 cup
Egg - 2
Oil - 1 tsp + more for frying 
Mustard Seeds / Kaduku - 1/2 tsp
Urad Dal / Ulundu Paruppu - 1 tsp
Ginger - 1 tsp chopped finely
Green Chillies - 1 chopped finely
Onion - 4 tblspn finely chopped
Coriander leaves - 2 tblspn finely chopped
Freshly Crushed Black Pepper - 1.5 tsp or to taste
Salt to taste


Take eggs in a blender and blend till it is whipped.

Now take dosa batter in a bowl, add eggs, salt, pepper in it and mix well.

Heat oil in a pan, add in mustard and urad dal. Sizzle it for 30 sec or so. Add in ginger and chillies. Saute for few sec.

Add in onions and saute for a min.Pour this over the batter and mix well.

Heat paniyaram pan with some oil. Pour ladlful of batter in and cook till golden on both sides on low heat.

Serve hot with any spicy chutney

Take all your ingredients

Take two eggs in a blender

Blend till it is whipped

Now take dosa batter in a bowl

pour eggs over it

add in lots of freshly ground pepper

and some salt

heat oil in a pan

crackle in mustard and urad dal

once it is sizzled up

add in some chopped ginger and chillies

now add in finely chopped onions

saute for a min or so

pour it over the batter

mix really well..You can add some chopped 
coriander leaves in this as well

heat paniyaram pan with oil..i used nonstick

pour ladleful of batter in the pan

let it cook on a low to medium heat till golden

flip over and cook till golden on other side too

serve with any spicy chutney

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White Sauce Pasta Recipe / Spaghetti in White Sauce Recipe

I have made so many versions of pasta and shared it her. But i haven't shared the basic white sauce pasta so far. I was quite surprised. Finally i made it few weeks back and up with the post. 

This pasta dish is so easy to make and can be made in less than 10 mins. The time it gets to cook the pasta is what you need to make the sauce. It is that easy. I have another version of white sauce pasta which i will share soon. Keep checking it..

Preparation Time : 5 mins
Cooking Time : 10 mins
Serves : 1 to 2


Pasta - 100 grams ( I used linguine)
Unsalted Butter - 2 tblspn
All Purpose Flour / Maida - 2 tblspn
Milk - 1 cup + more as you need
Salt to taste
Pepper to taste
Sugar - 1/4 tsp
Oregano - 1/2 tsp
Chilli Flakes - 1/2 tsp (optional)
Cheese - 1/2 cup grated ( i used parmesan)


Start by cooking the pasta. Bring lots of salted water to a boil. Add in pasta and cook as per package directions Drain and set aside.

When the pasta is cooking, start the sauce. Melt down butter in a pan. add in all purpose flour and mix well. Stir for few mins till the raw smell leaves away.

Now add in milk and keep mixing. Cook this till it gets thick.

Now add in salt, sugar. chilli flakes, pepper and oregano. mix well. 

Add in cheese and mix. Sauce done.

Now toss pasta in the sauce and serve with a extra grating of cheese..

Take all your ingredients..As you see, you just need a handful of ingredients

Start by melting down the butter

once the butter is melted

add in all purpose flour

Cook for 2 mins on low heat till you get rid of the flouriness from the mix

slowly add in milk while you keep mixing

it will get thick

look at that..

now add in salt and pepper..I like to add a pinch of sugar as well

Now add in chilli flakes and oregano..

mix well..

Finally add in any of your favorite cheese..I added some grated parmesan..

Mix well..Sauce done..

Now get your pasta done..I used linguine, you can use spaghetti

Bring lots of water to a boil

add a good amount of salt

drop in the pasta

let it get cooked

now it is cooked

drain it
immediately toss the hot pasta into the sauce

mix well

plate it up

sprinkle with some parmesan and chilli flakes, serve hot

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