Sunday, December 28, 2008

Wicked Chicken in White Wine Sauce

I learned the basics for this recipe in like the 5th grade and I perfected it right after High School. I don't make it often because I don't keep white wine around the house but I should... it's super easy. Susan and Mark had it hear about a week ago and asked if the recipe was on my blog... so here it is "just for Susan"
1 lb chicken breast strips or tenders
1 package buttom mushrooms sliced
2 cloves minced garlic
1/4 c + 3 T flour
2 T pepper
1 t salt
4 T butter
2 c white wine
1/4 c heavy cream
Combine 1/4 c flour, salt and pepper in a ziploc bag, toss in the chicken (seal it) and shake it. Put 1 T of butter in skillet and cook mushrooms until soft, remove and set aside. Add 2 T butter and garlic. Brown chicken (dust off excess flour) in butter and set aside. When all the chicken is cooked add the last of the butter and the 3 T flour and brown. Stir in wine and let simmer 5-10 minutes, then stir in the heavy cream. Once mixture starts to bubble add back in the mushrooms and chicken and let it cook for about 3-5 minutes. Serve over cooked rice or pasta.

Sunday, December 14, 2008

Gerty's Divinity Recipe

(this picture was taken from the internet, thanks)

4 cups sugar
1 cup Karo (white)
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans


In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

Using 2 spoons, drop the divinity onto waxed paper. Cool the candies on racks completely.

Friday, December 12, 2008

Penny's Popcorn Cake

4 quarts popped popcorn
1 pound candy-coated chocolate pieces
1 cup peanuts
1/3 cup vegetable oil
1/2 cup butter
1 pound marshmallows (or half marshmallows and half caramels)


Mix popcorn, M&Ms, and peanuts in large bowl.

Heat oil, butter, and marshmallows in pan until melted. Pour over popcorn and blend together with heavy spoon or hands.

Spray Bundt cake pan with vegetable spray. Press mixture lightly into pan and refrigerate until cool.

To remove cake from pan, put pan in warm water, then turn upside down until cake comes out.

Wednesday, December 10, 2008

Grandma Cindy's Penuche

1 lb. (2 1/4 c.) firmly packed light brown sugar

3/4 c. milk

1/8 tsp. salt

2 1/2 tbsp. butter

1 tsp. vanilla extract

1/2 c. chopped walnuts or pecans (optional)

Combine sugar, milk and salt in thick saucepan. Place over moderate heat, stirring until sugar dissolves.

Cook without stirring until candy reaches 238 degrees. Or soft ball stage. Remove from heat.

Add butter or stick butter without stirring. Cool to 110 degrees lukewarm.

Add extract and nuts, stir continuously until thick and creamy. Turn into buttered

pan at once when firm cut into squares.

Monday, December 8, 2008

Chocolate Covered Peanut Butter Balls

2 c. peanut butter

1 lb. powdered sugar

1 stick butter
3 c. Rise Krispies

Mix well. Make into small balls. Chill thoroughly.

In top of double boiler melt:

1 (6 oz.) pkg. chocolate chips

1/8 cake paraffin

Dip balls in chocolate and chill.

Saturday, December 6, 2008

Fudge with Pecans

4 c. sugar

1 stick (1/2 c.) unsalted butter, cut into bits

12 oz. can (1 1/2 c.) evaporated milk or sweetened condensed milk

1 lb. bar Hershey's milk chocolate, broken into pieces

2 c. (12 oz.) semisweet chocolate chips

2 c. marshmallow creme

1/2 tsp. vanilla

1/2 tsp. salt


In a large heavy kettle, combine the sugar, butter and the milk and cook the mixture over moderate heat, stirring, until it comes to a full boil. Boil for 5 minutes. Remove the kettle from the heat, stir in quickly the milk chocolate, the chocolate chips, marshmallow cream, vanilla and the salt, and stir the mixture until it is combined thoroughly. Fold in pecans.

Pour the mixture into a greased pan. Refrigerate until firm and then cut into pieces.

Makes about 5 pounds soft, creamy fudge.