Sheet Pan Lemon Chicken and Potatoes

Lemon Chicken and Potatoes

Lemon Chicken and Potatoes

This was yummy and easy and required only one pan so win, win, win!

2 tablespoons olive oil

2 teaspoons Greek seasoning

1 pound small new potatoes, halved or quartered

2 tablespoons green goddess dressing or Greek vinaigrette dressing

4 boneless, skinless chicken breasts, about 1 1/2 pounds

1 tablespoon honey

4 cups fresh baby spinach

toppings

sliced lemon

sliced red onion

crumbled Feta cheese

chopped fresh oregano leaves

1  Heat oven to 425.  Cover sheet pan with foil and spray foil with cooking spray.  In large bowl, mix oil and 1 teaspoon Greek seasoning then add potatoes and toss to coat.  Place potatoes on sheet pan, skin sides down in single layer.

2  Roast uncovered, 16 – 18 minutes or until potatoes are just tender when pierced with fork.  Remove pan from oven and stir.

3  In same large bowl, mix dressing and remaining teaspoon of Greek seasoning.  Add chicken and toss to coat.  Arrange chicken in single layer on pan with potatoes.

4  Roast 20 – 30 minutes or until chicken is cooked through (at least 165 degrees) and potatoes are browned and tender.

5  Drizzle chicken and potatoes with honey.  Add spinach to pan and roast 1 -2 minutes longer or until spinach wilts slightly.  Serve with toppings.

recipe from Betty Crocker

Blondies with Caramel Chips

Blondies with Caramel Chips

Blondies with Caramel Chips

If you’re looking for something rich and gooey, you’ve found it!  I made them for my neighbor Amber’s birthday but kept just a couple for us to try, they were yummy.

1 cup butter, melted

1 3/4 cup packed brown sugar

2 eggs plus 1 egg yolk

1 1/2 teaspoons vanilla

2 1/2 cups flour

2 teaspoon corn starch

1 teaspoon baking powder

1 teaspoon salt

1 1/2 cups caramel or butterscotch chips

1  Preheat oven to 350.  Spray 9 x 13″ pan with cooking spray.

2  Combine melted butter and brown sugar in large bowl and stir until combined.

3  Add eggs and egg yolk, one at a time, stirring well after each addition.  Stir in vanilla.

4  In another bowl, whisk together flour, cornstarch, baking powder, and salt.  Gradually stir dry ingredients into wet ingredients until completely combined.  Stir in chips.

5  Spread batter evenly into prepared pan.  Bake 25 – 30 minutes or until edges begin to turn golden brown.

6  Allow to cool before cutting.

recipe fromI Am Baker

Annie’s Soft Pretzels

Annie's Soft Pretzels

Annie’s Soft Pretzels

I’ve been wanting to give homemade pretzels a try and my friend Ann had a recipe for them so I gave it a shot and they were so yummy!  The top one is cinnamon and sugar and the bottom is salty, the cinnamon and sugar were the winners, they were gone ASAP.

dough

3 1/2 – 4 1/2 cups flour

1 package active dry yeast (2 1/4 teaspoons)

1 1/2 cups milk

1/4 cup sugar

2 tablespoons oil

1 teaspoon salt

egg wash

1 egg white

1 tablespoon water

toppings

cinnamon and sugar

coarse salt

Parmesan cheese

poppy seeds

1  Preheat oven to 450.  In mixer bowl, whisk together 1 1/2 cups of the flour and the yeast.

2  In a saucepan over medium low heat, stir milk, sugar, oil, and salt until warm, 120 – 130 degrees.  Add to flour mixture in bowl.

3  Using bread hook attachment, turn mixer on low for 30 seconds.  Continue to add flour 1/2 cup at a time until dough forms a ball on the bread hook attachment.  Do not add too much flour or over mix.

4  Turn onto a lightly floured surface and knead enough of remaining flour in to make a moderately stiff dough that is smooth and elastic.

5  Shape dough into a ball and place in a greased bowl, turning once to grease surface.  Cover and let rise in a warm place until double in size or place in a Ziploc bag and let rise in fridge over night.

6  Punch dough down.  Turn out on to lightly floured surface.  Cover and let rest 10 minutes.  Roll dough into 12 x 10″ rectangle.  Cut into sixteen – twenty 12 x 12″ strips.  Gently pull/roll each strip into a 16″ long rope.

7  Shape each pretzel by crossing one end over the other to form a circle.  Tuck ends under edges to make a pretzel shape.  Moisten ends and press to seal.

8  Combine egg white and water to make egg wash.  Brush pretzels with egg wash and top as desired.

9  Bake for 14 minutes, turning halfway for even baking.

Yield: 16 pretzels

Puffy Sugar Cookies

Puffy Sugar Cookies

Puffy Sugar Cookies

Made some cookies yesterday for some friends.  They came out pretty cute!  Did some flower shaped ones and . . .

Puffy Sugar Cookies

Puffy Sugar Cookies

some mustache ones too!

1 (16 oz) tube refrigerated sugar cookie dough

3/4 cup flour

2 tablespoons real maple syrup

Wilton Cookie Icing

sprinkles

1  Preheat oven to 350. Spray cookie pans with cooking spray for baking.

2  Combine cookie dough, flour and maple syrup in mixer bowl and mix on low until well combined, finish kneading by hand if necessary.

3  Press cookie dough into each well of cookie pan, filling about 3/4 full.

4  Bake 15 – 20 minutes or until edges are just starting to turn brown.  Remove from oven and let sit for 10 minutes in pan before removing.  Allow to cool completely before icing.

5  I used Wilton Cookie Icing and some sprinkles to decorate the cookies.

recipe adapted from this one here

Churro Cake with Chocolate Sauce

Churro Cake with Chocolate Sauce

Churro Cake with Chocolate Sauce

I hosted book group last week and made this delicious cake for our treat.  (I started slicing pieces and then remembered that I hadn’t taken a picture yet so that’s why you’re only seeing half the cake.)

Churro Cake with Chocolate Sauce

Churro Cake with Chocolate Sauce

It was yummy with or without the chocolate sauce.

Churro Cake with Chocolate Sauce

Churro Cake with Chocolate Sauce

Here you can see that oh so sweet churro cinnamon and sugar on the side which you could really taste better without the chocolate sauce.

cake

2 sticks butter, softened

1 3/4 cups sugar

1 tablespoon vanilla

4 eggs plus 2 egg yolks

1/2 cup sour cream

2 3/4 cups flour

1 tablespoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

3/4 cup milk

cinnamon sugar topping

1/4 cup sugar

1 teaspoon cinnamon

2 tablespoons butter, melted

chocolate sauce

1 1/4 cups half and half

1/4 cup brown sugar

2 tablespoons cocoa powder

1/2 teaspoon vanilla

pinch of salt

4 – 8 ounces semisweet chocolate, chopped

1  For the cake, preheat oven to 350.  Spray 10 cup Bundt pan with cooking spray for baking.

2  Beat butter, sugar and vanilla on medium until light and fluffy, about 5 minutes.  Beat in eggs, one at a time, then egg yolks.  Beat in sour cream until combined.  Whisk together flour, baking powder, cinnamon and salt in a separate bowl.  Reduce speed to low and add flour mixture in 3 batches, alternating with milk.  Beat until combined.

3  Pour into prepared pan, smoothing top and tapping pan on counter a couple of times to release any bubbles.  Bake until toothpick inserted in center comes out clean, about 55 minutes.  Let cool in pan 10 minutes then invert onto serving platter.

4  For the topping, combine sugar and cinnamon.  Working in sections, brush cake with melted butter then sprinkle with cinnamon and sugar, pressing to adhere.

5  For the chocolate sauce, combine half and half, brown sugar, cocoa, vanilla and salt in small saucepan.  Bring to a simmer over medium heat.  Cook, stirring, until sugar dissolves, 2 – 4 minutes.  Remove from heat and add chocolate.  Let stand 2 minutes, the stir until smooth.

recipe from Food Network 

Chocolate Caramel Nut S’more Bars

Chocolate Caramel Nut S'more Bars

Chocolate Caramel Nut S’more Bars

First treats of 2020 and they did not disappoint!

Chocolate Caramel Nut S'more Bars

Chocolate Caramel Nut S’more Bars

Give them a try, they were easy and delicious!

2 cups finely crushed chocolate wafer cookies (36 cookies) or finely crushed graham crackers (2 sleeves of graham crackers)

1/2 – 3/4 cup melted butter

1 (11 oz) package caramel baking bits or 1 (14 oz) package caramels

1/4 cup whipping cream if using caramel baking bits, 1/3 cup whipping cream if using caramels

2 – 2 1/2 cups mini marshmallows

1 1/2 cups nuts, I used almonds

1 cup chocolate chips

1  Preheat oven to 325.  Spray 9 x 13″ pan with baking spray.

2  Stir together cookie or cracker crumbs and butter then press firmly into bottom of prepared pan.  Bake for 15 minutes then cool for 5 minutes.

3  Heat caramel bits or caramels and whipping cream over medium heat until melted and smooth.  Pour evenly over crust.  Sprinkle with nuts, chocolate chips and then mini marshmallows.

4  Bake about 12 minutes or until marshmallows are just beginning to brown.  Cool completely before cutting into bars.

recipe from Better Homes and Gardens

Skillet Lasagna

Skillet Lasagna

Skillet Lasagna

This was the easiest and fastest lasagna I’ve ever made and it tasted good too.

8 ounces ground beef

3/4 cup chopped green, red, or yellow sweet pepper

1/2 cup chopped onion

2 cloves garlic, pressed or minced

1 (23.5 oz) jar pasta sauce

1 cup water

3 cups dried wide egg noodles

1/2 cup ricotta cheese

2 tablespoons shredded Parmesan or Romano cheese

1/2 teaspoon Italian seasoning

1/2 cup shredded mozzarella cheese

1  Spray a large skillet with cooking spray.  Heat over medium heat.  Cook beef, peppers, onion and garlic until meat is browned through.  Drain fat.  Stir in pasta sauce and water and bring to a boil.  Add noodles and stir.  Return to boiling, reduce heat to simmer, cover and simmer 10 minutes or until pasta is tender, stirring occasionally.

2  Stir together ricotta, Parmesan and Italian seasoning.  Drop cheese mixture by spoonfuls into 10 or so mounds, about 1 tablespoon each, on top of pasta mixture. Sprinkle each mound with Parmesan.  Reduce heat to low, cover and cook 4 – 5 minutes or until cheese is heated and melted.

recipe from Better Homes and Gardens