Buttery Bacon Wrapped Chicken

After cleaning out the icebox today I realized I didn't have anything for dinner. Being quick on my feet I thought, how can I make an easy meal without all the fuss. So here's what I came up with...Buttery Bacon Wrapped Chicken with Baked Potatoes. I think this recipe would make Paula Deen proud! *grin* Let me tell you...the aroma from this dish baking is so intoxicating. It smells so delicious if I do say so myself.

Buttery Bacon Wrapped Chicken
2 skinless boneless chicken breast halves
4 Tblsp. butter
3 Tblsp. Mc Cormick's french onion, pepper & herb crusting blend
2-4 slices uncooked bacon

Preheat oven to 350* Grease a medium size baking dish with non-stick spray.

Rinse chicken breast and pat dry with a paper towel. Set aside.


In a small bowl mix butter and Mc Cormick's seasoning until well blended.



Slather butter on each chicken breast, coating well.


Wrap 1-2 slices bacon around each breast. Place in prepared baking dish. Brush bacon with butter mixture if there is any remaining.


Bake uncovered for 30-40 minutes until bacon and chicken are fully cooked with juices from chicken run clear.


Click HERE for printable recipe

Hamantashen Cookies

Purim is celebrated with large feasts, caravans of parades, and lots of merry making. Jews are commanded to send out gifts of food or drink, and to make gifts to charity. The sending of gifts of food and drink is referred to as shalach manos (which means "sending out portions.") Among Ashkenazic Jews, a common treat at this time of year is Hamentaschen cookie (Haman's pockets.) These triangular fruit-filled cookies represent Haman's three-cornered hat.

While there are a myriad of recipes for Hamantaschen cookies, I am going to share one that I found at Recipezaar.com with you. Being part Czech myself, I can see a very close resemblance in these cookies to that good 'ol czech favorite...the Kolache.

Hamantaschen Cookies
4 large eggs
3/4 cup sugar
2 teaspoons freshly grated orange zest
1 cup butter or margarine, melted
2 cups white flour
2 cups wheat flour
1 (12 ounce) can poppy seed filling, prune filling, apricot filling, or any filling of your choice

Grease cookie sheets.

In large bowl, beat eggs slightly.


Add sugar, orange zest and margarine; beat until mixture is light and fluffy.

Lightly spoon flour into measuring cup; level off. Add flour gradually; mix well.


Cover dough with plastic wrap; refrigerate 1 1/2 hours for easier handling.

Heat oven to 350°F.

On lightly floured surface, roll out 1/4 of dough at a time to 1/4-inch thickness. Keep remaining dough refrigerated.


Cut with floured 3-inch round cookie cutter. Place 1 inch apart on greased cookie sheets.

Spoon heaping teaspoonful of filling on center of each circle. Moisten edges of dough circles with water. I am using both poppy seed and strawberry filling.


Shape into triangles folding 3 sides in without completely covering filling; pinch corners to seal.

Bake at 350° for 8-12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Click HERE for printable recipe.

Enchilada Casserole

Not really knowing what I wanted to make for dinner tonight,I turned to my trusty friends at "Taste of Home" magazine. I have followed this magazine for years and just love the recipes they feature. As I thumbed through the online recipe section of their website a photo caught my eye. It was for Enchilada Casserole. This looked yummy, was full of easy on hand ingredients, thus my menu for tonight's main dish was born.

Enchilada Casserole

1 pound ground beef
1 large onion, chopped
2 cups salsa
1 (15 oz) can black beans, rinsed and drained
1/4 c. Italian dressing
2 T. taco seasoning
1/4 tsp. ground cumin
6 flour tortillas
3/4 c. sour cream
1 c. shredded Mexican cheese blend
1 c. shredded lettuce (optional)
1 medium tomato, chopped (optional)
1/4 cup minced fresh cilantro (optional)

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Stir in the salsa, beans, dressing, taco seasoning and cumin.

Place 1 tortilla in a 2-qt. baking dish coated with cooking spray.

Layer with meat mixture, sour cream and cheese. Repeat layers, ending with tortilla.

Cover top tortilla with grated cheese. Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through.

Let stand for 5 minutes before topping with lettuce, tomato and cilantro if using.

Click HERE for printable recipe

Money Saving Mixes

Cooking from scratch doesn't have to be hard or intimidating. With a few simple mixes you can make just about anything.

Basic Cake Mix
8 c. cake flour
6 c. sugar
1/4 c. baking powder
1-1/2 tsp. salt
2-1/2 c. vegetable shortening

In a large bowl sift together, flour, sugar, baking powder & salt. Mix well. With a pastry cutter, blend in shortening until evenly distributed. Place mixture into an airtight container. Label & store in a cool, dry place. Use within 10-12 weeks. YIELDS: 16 cups.

Click HERE for printable recipe

All Purpose Ground Meat Mix
4-lbs. lean ground beef
1 large onion, chopped
2 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. dried oregano
1/4 tsp. garlic salt

Brown meat in a heavy skillet until no longer pink. Drain grease. Place meat back into skillet and add onion. Cook until onions are tender and transparent. Add in spices. Stir well and let simmer for about 5 minutes. Allow mixture to cool. Divide mixture between pint size ziptop bags. Label and store bags in the freezer. Use within 3-4 months.

Click HERE for printable recipe

Chicken Coating Mix
2 T. dried parsley flakes
1 T. dried oregano
1 T. dried marjoram
1 T. dried thyme
2 tsp. dried rosemary
1 tsp. garlic salt
1 tsp. onion salt
1 T. celery salt
1 T. ginger powder
1 tsp. ground black pepper
1 tsp. ground sage
1 T. paprika

Combine all ingredients into a mixing bowl. Blend until well mixed. Pour into an airtight container. Label and store in a cool, dry place. Use within 6 months. YIELDS: 1/2 cup.

Click HERE for printable recipe

Chili Seasoning Mix
1 T. flour
2 T. dried minced onions
1-1/2 tsp. chili powder
1 tsp. seasoned salt
1/2 tsp. crushed red pepper flakes
1/2 tsp. dried minced garlic
1/2 tsp. sugar
1/2 tsp. ground cumin

Combine all ingredients in a small bowl. Mix until well blended. Store in an airtight container (or an empty spice jar with tight fitting lid.) Label & keep in a cool, dry place. Use within 6 months. YIELDS: 1/4 cup

Click HERE for printable recipe

Sloppy Joe Mix
1 T. dried minced onion
1 tsp. salt
1 tsp. cornstarch
1/2 tsp. dried minced garlic
1/4 tsp. dry mustard
1/4 tsp. celery seed
1/4 tsp. chili powder

Combine all ingredients in a small bowl. Mix until well blended. Store in an airtight container (or an empty spice jar with tight fitting lid.) Label & keep in a cool, dry place. Use within 6 months. YIELDS: 3 Tablespoons.

Click HERE for printable recipe

Spaghetti Squash 101

I'm making spaghetti squash tonight for dinner & it occurred to me that some of you may have never cooked this vegetable before. So here's a quick, easy way to prepare it. Also, for any of you that might be doing the South Beach diet, this is a good way to get your "pasta" fix without going off the diet. (No, it won't taste the same but it's not bad...and this is coming from a non-vegetable fan, so you know it can't be all that bad.)

Using a sharp knife, cut squash in half lengthwise.

Take a large tablespoon and scoop out seeds. You'll be left with two 'shells.'

Place squash halves upside down into a shallow baking dish. Fill with 1/4 cup water.

Cover dish tightly with plastic wrap.

Place dish into microwave and cook on HIGH for 6-8 minutes.

Remove from microwave and let sit for 3-5 minutes before removing plastic wrap.

Take each half & scrape meat from inside each shell with a fork. This will create your "spaghetti" strands. Serve as normal with pasta gravy.

Click HERE for printable recipe.

Don't throw away those seeds though. Remove the meat from them and rinse well. Spread out on a towel and place in a sunny place (like your kitchen window) and allow to dry. You can either store them in the icebox, wrapped in a clean paper towel placed in a sealed envelope or zip top bag. Or if you have ability, plant them now in starter pots and let them start germinating to plant in your garden bed.