Recipes

Olivia's Chicken Bacon Bites

Mix: 
1 Tablespoon Chili Powder for every cup of brown sugar
 
Method:
Cut boneless chicken breasts into small pieces.
Cut bacon slices in half.

Roll the chicken in brown sugar/chili powder mix.
Wrap with a piece of bacon.
Roll in the brown sugar mixture again.
Secure bacon to chicken with a toothpick.
Place in baking pan.


Bake at 350 degrees until bacon is done – approximately 35 minutes.

Variation:
You can increase the chili powder depending on how hot you like it!

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Meg's Mudd

Ingredients: 
1 Large Package Chocolate Sandwich Cookies (Oreos or Generic)
1 Large Package Chocolate Pudding (Jell-O or Generic)
1 Small Package Oreo Pudding
1 Large Container Frozen Topping (Cool Whip or Generic)
Milk (For use in puddings)

Method:
1. In a food processor, whip all sandwich cookies into very small pieces or crumbles. If you do not have a food processor, place cookies in a freezer bag and pummel with a meat tenderizer. If you’re having a bad day and need to release aggression, this is a TERRIFIC method!
2. Prepare both chocolate and Oreo puddings according to package directions, but instead of placing in your refrigerator to set, let stand at room temperature for 10 minutes. This will allow the pudding partially set but still remain liquid-y enough to spread.
3. In a large bowl (preferably one that comes with a lid), begin layering the ingredients. Basic layering scheme: chocolate pudding, cookie crumbles, whipped cream, Oreo pudding, whipped cream, chocolate pudding, cookie crumbles.
4. Place in refrigerator so that pudding can continue to set. Mudd should set for at least one hour prior to serving.
Variation:
Try these ideas for fun:
~Pre-mix portions of your puddings with cookie crumbles for added layers of delicious delight.
~Serve your Mudd in a Mudd-worthy container. Used mini garbage cans and garden pails will keep guests amused and livens up dessert.
~Add bugs to your Mudd – gummy worms can perfectly round out the ambiance of this dish!
~Spice things up – instead of chocolate sandwich cookies, try vanilla. Instead of vanilla cream in your cookies, try mint or peanut butter. Instead of chocolate pudding, try vanilla. Or, if you’re adventurous, try different flavors of Jell-O!
~Sprinkle it on – Sprinkle cinnamon on top of a layer for a bit of flavorful fun. Other ideas to try are ginger or nutmeg.
Tips:
~Mudd makes for a delicious dessert for no occasion at all, or a terrific treat for special events.
~Mudd is great for use as a fundraiser. Put a scoop in 8-oz cups and sell each for a dollar.
~Mudd stays edible as long as the milk you use in your pudding does not expire – it is not recommended to keep in your fridge longer than one week.

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Clem's Onion Rings

Ingredients:
1 large onion, cut into 1/4 inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt or Serendipity Salt (see link below)
1 egg
1 cup milk, or as needed
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed

Directions:
1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Tips: I did NOT set the battered rings on a wire rack to drip dry...instead, I sort of gave them a little wrist-flick shake and then put them right in the oil, which meant more fried batter which equals yummy.

I also added Serendipity Seasoning (instead of seasoned salt) to both the dry mixture and sprinkled over the top when cooked.

I flipped them over after about 2 minutes of frying and let fry another minute or so.

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Olivia's Ranger Cookies
Ingredients:
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup all-purpose flour*
1/2 teaspoon soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup quick oats
1 cup corn flakes
1/2 cup shredded coconut (*optional)

Method:
Heat oven to 375 degrees and spray cookie sheets with cooking spray. Mix butter, sugar, brown sugar, eggs, and vanilla until well blended. Add flour, soda, baking powder, salt. Stir in oats, corn flakes and coconut by hand. Drop by rounded teaspoonfuls two inches apart onto baking sheet. Bake 9 to 11 minutes or until set, but not hard. Cool about 3 minutes on baking sheet before removing.

Tips:
*If using self-rising flour, omit, soda, baking powder and salt.

I've substituted cinnamon corn flakes for a whole new flavor.

This recipe makes about 2 dozen cookies. They go fast. So if you have an event where you need more or live with a bunch of cookie monsters, you may want to double this recipe.

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Meg's Chili
This is basic, delicious mild chili.

Ingredients:
1 pound of ground hamburger
1/2 onion chopped
1 large can of kidney beans with liquid
1 small can of tomato sauce
1 medium can of diced tomatoes
1 small can of diced Ortega chilis
1 package McCormick Chili mix

Method:
1. Brown the hamburger and onion in a frying pan. Drain any excess fat.
2. In a large saucepan, combine the kidney beans, tomato sauce, diced tomatoes, and Ortega chilis with the liquids from the can. Add the hamburger and onions.
3. Simmer for 15-20 minutes.

Tips:
1. Vary your enjoyment by topping with cheddar cheese, sour cream, crumbled corn bread, or crackers. You can also season to your heat tolerance.
2. This recipe can also be used as a topping for a baked potato.

Serves 4-6.

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Clem's Pot Roast

Ingredients:
1/2 of a 5 oz. bottle A-1 Sauce
2.5 lbs of bottom round or rump beef roast
1 package Lipton Onion soup mix
1 can beef broth (optional)

Method:
Pour steak sauce into the crock. Add Lipton Onion soup mix and stir. Add the meat and coat both sides. Add about 1/2 - 1 cup water or beef broth to keep from drying out. Cook on HIGH for 5 hours or until meat falls apart when twisted with a fork.

Tips: You can add vegetables to the pot in the last 1-2 hours of cooking - carrots, beans, peas. Potatoes dry out the liquid. Cook those separately.


You are more than welcome to visit my family's food blog. We save all our favorite family recipes there so we can find them when we want them.  Visit Worth A Damn Food.