Bourbon Chicken (NO alcohol)

Okay, so immediately after tasting this, I realized what everyone was raving about! The sauce has a great flavor, just the right amount of sweetness and spice. It is also such a simple recipe...which of course makes meals 10 times better! There is no BOURBON in this recipe...who knows why it is called bourbon?? Anyone? Anyway, it is delicious, my hubby said it is one of the best chicken dishes I have ever MADE! Points with the husband can never hurt. Definitely serve it over rice...of course, we used brown rice. MMM!

Adapeted From: Blog Chef

2lb boneless skinless chicken breasts 

2 Tbs. oil (for frying) 

4 Tbs. cornstarch 

Sauce

 1 garlic clove (minced) 

1/4 teaspoon ginger 

1/2 teaspoon crushed red pepper flakes 

1/4 cup apple juice 

1/3 cup light brown sugar 

2 tablespoon ketchup 

1 tablespoon apple cider vinegar 

1/2 cup water 

1/3 cup soy sauce (or Bragg Liquid Aminos to be GF)

Cut chicken breasts into bit sized pieces, and lightly dust with cornstarch. Heat oil in your wok or frying pan and fry chicken until lightly browned. Drain on paper towels and set aside.

In a separate bowl combine all sauce ingredients. Pour into wok or frying pan and bring to a boil. 

Add chicken back to the pan, reduce the heat and simmer for 10 minutes.

Serve over rice...delish!

Beefy Corn Chip Casserole

Really Good Recipe

I got this recipe off of a friends blog and tried it last night and surprisingly liked it--- I thought I'd pass is along
The original recipe calls for garlic salt instead of garlic and I thought it was a little salty so I changed it to garlic instead of garlic salt. Feel free to choose, could have been the tortilla chips I used. I also think it would be good with corn tortilla if you don't have corn chips around. I also thought it would be good with chicken but Aaron thinks it is great the way it is.

Beefy Corn Chip Casserole (the name is not really great, but it tastes good)

1 lbs ground beef
1/2 cup chopped onion
1/2 tsp powdered garlic
2 small cans of tomato sauce
1 cup chopped sliced olives (I omitted because I don't care for them)
1 cup sour cream
1 cup small curd cottage cheese
1 can chopped green chili peppers
10 oz crushed corn chips
2 cups grated monterey Jack cheese

Fry beef , add onions garlic slat, tomato sauce and olives and set aside

Combine sour cream, cottage cheese, and chopped green chili peppers. Place half of the crushed chips on the bottom of a casserole dish. Add 1/2 meat mixture and sprinkle with 1 cup of cheese. Spread sour cream mixture evenly over casserole. Repeat first two layers. End with cheese on top. Bake covered at 350 degrees for 1 hour and 15 minute

Chicken Pot Pie

From: Lizzy

A few years ago I got this recipe from a friend after she brought my family dinner. It was such a good dinner that I knew if I had the recipe I would make it alot. I decided to make it last week when we had a really cool day here in Heber. Chicken pot pie may seem complicated to cook, but it is actually really easy to put together. One you taste it you will be glad that you took the time to prepare it. The leftovers are even better the next day too!

1 lb. chicken, cut into chunks

2 cloves garlic, minced

1/2 -1 onion chopped

1/4 c. butter

3 Tbsp. flour

28 oz. chicken broth

3 carrots sliced

3 potatoes, diced

1/2 c. frozen peas

1/4 c.-1/2 c. heavy cream

Salt and Pepper

1 1/2 tsp. dried thyme

In a large pot, brown chicken pieces on med-high heat, don't over fill the pan or the chicken will cook with out browing. Remove chicken from the pan and add butter and saute onions and garlic until tender. Stir in flour, and let it cook for a little bit longer to get rid of the flour taste. Whisk in chicken broth, bring to a boil. (Make sure you scrape all of the browned bits from the chicken off the bottom of the pan. This is what will add lots of flavor to the sauce.) Add the chicken back in along with the carrots, potatoes, and thyme and simmer about 20 min. or until desired tenderness. The vegetables will cook more in the oven so crunchy is better. Add peas and cream at the end. Pour the chicken stew into a 9x13 pan to about 1/4 in. from the top. Top with a pie crust that has been rolled into a rectangle. (I always use a store bought to save time. I know Grandma Winterholler would be so disappointed if she know I used a store bought pie crust!) Cut slits in the top of the crust. Place the pan on a cookie sheet while baking because the filling usually leaks out. Bake at 400 degrees for about 45 min., or until the crust is golden brown.

Hedgehogs

Hedgehogs, yes, that is our new name for these delicious little morsels! This is the worlds easiest and nummyiest (sp!?!?) dessert! Cody is NOT A FAN OF COCONUT...however, this literally tastes like burnt sugar smothered with ice cream and chocolate, and who doesn't like that?! Wendy made these for us when we ate there one night, and we have had them multiple times since.

From: Wendy

1 bag coconut flakes

1/2 gallon ice cream

hot fudge

Preheat the oven to 350 degrees. Spread 1/2 to 3/4 bag of coconut on a cookie sheet, thin. Bake coconut until a dark golden brown, stirring every 3 minutes. Make sure to check often to avoid burning. In my oven this takes about 15-20 minutes.

Roll vanilla ice cream into balls and then into baked coconut, the more coconut the better! Eat immediately with Mrs. Richardson's Hot Fudge, or simply freeze the ice cream balls with coconut for later!

Spaghetti and Meatballs

From: Lizzy (Cody's Cousin)

One of the main reasons that I like this recipe so much is that everyone in my family loves it. Another reason this recipe is so great is it freezes really well. Any recipe that I can cook once and get two dinners out of is a winner in my book! This recipe will make more than enough for one dinner so you can freeze the remaining sauce in a Ziploc bag for another time. The best way to freeze the meatballs is to freeze them right after they have been pan fried. Place the meatballs in a single layer on a cookie sheet and place in freezer. After a couple of hours in the freezer place meatballs in a ziploc bag for longer storage. Defrost meatballs and sauce in refrigerator before cooking. Combine sauce and meatballs in saucepan and cook for 5 hours, covered. I hope you enjoy the recipe as much as our family does!

Meatballs:
1 lb. ground beef (80% works best)
1 egg
1/3 c. seasoned bread crumbs
2 cloves garlic, minced
1 small onion, chopped
1/4-1/2 tsp. cayenne pepper
parmesan cheese

Sauce:
1 29 oz. can diced or crushed tomatoes
1 29 oz. can tomato sauce
1 12 oz. can tomato paste
1 1/2 c. water
1 tsp. dried basil
1 tsp. dries oregano
1/4-1/2 tsp. cayenne pepper

Combine all ingredients for meatballs and form into small balls. In a large skillet heat 2 TBSP. olive oil on med high heat. Fry meatballs until golden brown, turning so each side is cooked. Remember the meatballs do not need to be cooked all the way through just golden brown on each side. Combine all ingredients for the sauce in a large pot. Bring to a low boil, add meatballs, turn to low and cook 5 hours covered.

Orange Italian Dressing

Talk about jazzing up a salad! This is the best dressing, it has just enough kick with a little sweet mixed in. We put it on top of any kind of salad, but the best one to put it on would be one with some candied almonds...yummy!

From: Marjie

1/2 tsp. grated orange peel

1/3 cup fresh orange juice

2 Tbs. red wine vinegar

1/4 cup canola oil

2 Tbs. sugar

2 Tbs. dry italian dressing mix

Mix all of the above together and serve over greens.

Blueberry Stuffed French Toast

Melissa with another winner! These baked french toasts are absolutely the best! I haven't been fond of blueberries until the past year or so, so I am so excited to whip this one up.

From: Melissa

 

French Toast:

12 slices thick homemade style bread, cut into cubes (I used French bread)

2 8oz. blocks cream cheese, cut into cubes

12 large eggs

1/3 cup maple syrup

2 cups milk

Arrange 1/2 the bread cubes in a 9 x 13 pan. Scatter the cream cheese cubes and blueberries over the bread cubes. Top with remaining bread cubes.

Mix together eggs, milk and syrup. Pour over bread cubes and cover with foil. Let chill in refrigerator overnight.

 

Bake covered with foil @ 350' for 40 min. Remove foil and bake for another 30 minutes or until fluffy and golden. Top with the following sauce:

 

Sauce:

1 C sugar

1 Cup blueberries, fresh or frozen

1 Tbl butter

1 C water

2 Tbl cornstarch

Cook water, sugar and cornstarch until thickened. Stir in blueberries and simmer for 10 min. or until blueberries burst and butter is melted.

Pour over the stuffed French toast and enjoy!

Breakfast Strudel

Melissa made this for a work breakfast party. They sounds so yummy and she says that they were an absolute hit! She made up a Sausage, Mushroom, Swiss AND a Ham, Bacon and Cheddar. YUMMY! 

 

From: Melissa

 

I made adjustments to the ingredients for variety:

 

1 Box puff pastry

2 Tbl butter

1 Cup frozen cubed hash browns

1 Cup red/green peppers seeded and diced (I mixed them)

1/2 Cup diced onion (I omitted that)

1 Cup ham diced (you can use other pre-cooked meats if desired)

2 Tbl minced chives

1 Cup cheddar cheese (or cheese of chioce)

4 0z. cream cheese

2 Tbl orange juice

1 egg

1 Tbl water

2-4 Tbl grated parmesan cheese

 

Preheat oven to 400'

Thaw pastry (about 30 min)

Melt butter in large nonstick skillet over med-high heat. Add hash browns saute 5 min.

Stir in peppers and onion; saute 3 min, then add meat. (if you're not using peppers and onions skip that step and add the meats after you sauted the potatoes.

 

Whisk eggs and chives together. Add them to the pan and scramble just until set. Season with salt and pepper. I added about 1/2 cup cheese to the scramble mixture at this point. Remove from heat let stand 5-10 min and fold in cream cheese and orange juice.

 

Unfold the pastry sheet on parchment paper dusted lightly with flour. Trim corners off the top of pastry and a triangle out of the bottom corner of pastry. Them cut from folds to edges 5-7 strips for the braiding of the pastry. (this sounds hard but it's not) Then place half of the scramble mixture onto the middle section of pasty. Then braid strips over the scramble mixture alternating them to the bottom. I then placed my trimmed corners over the ends.

Brush with egg wash mixture (1 egg + 1 Tbl water) and top with parmesan cheese. Bake on parchment paper, on cookie sheet 30 minutes.

 

 

 

Chocolate Chip Cookies

Everyone has their favorite "fall back" chocolate chip cookies, at least if you are a Winterholler you do, and everyone likes theirs for one reason or another. But, I haven't contributed to this blog and I have promised Chelsea I would. I wish I could sit and blog all day long, but with two young boys it is just not possible. I believe what I like best about these cookies is they have a "different", but good flavor and they are crunchy on the outside but soft in the center. Enough said, lets get to the cookies!

Double batch, CHOC. CHIP COOKIES

4 Eggs
2 Cups Crisco
1 ½ Cup Sugar
1 ½ Brown Sugar
4 ¼ - 4 ½ Cup Flour
2 tsp Salt
3 tsp Baking Soda
Usually I add 2 tsp vanilla but I have tried it without as the original recipe does not call for it and like them that way also.
3 Cups chocolate chips (plus or minus depending on how much chocolate you like)

Preheat oven to 375. Cream together Crisco and sugars, add eggs one at a time. Next add dry ingredients into mixture, add flour one cup at a time. Add chocolate chips. Spoon dough into balls. I have used the Pampered Chef cookies scoop (works great) or I make small balls. Bake 7-8 min. Serve warm, eat the dough, or freeze cookies and eat cold… any way you eat them they are great!

This makes about 130 silver dollar size cookies. I make them smaller intentionally so when I eat a dozen I don't feel quite as guilty. Ü We distribute to neighbors and freeze the remaining cookies. They are gone within two weeks. The picture is of oatmeal chocolate chip cookies as I alternate between the two recipes.

Banana Creme Pie

How do we get fat in the Winerholler home?! PIES! Just kidding! Laurel actually wanted to make this for a neighbor, and it was successful. I L-O-V-E bananas, so this is right down my alley! Once more, thanks to Laurel for teaching me her yummy pie-making skills! I am going to be a pie pro by the end of the summer...Enjoy the recipe.

From: Laurel

2/3 cup sugar

1/3 cup flour

1/2 tsp. salt

2 cups milk

3 egg yolks

2 Tbs. butter

1 tsp. vanilla

1 9-inch baked pie shell

1 cup whipping cream

1-2 bananas

Find the Yellow Pie Shell recipe here.

Mix sugar, flour, and salt in a saucepan. Add milk gradually, stirring to blend throughly. Make sure to scrape the sides of the saucepan after adding the milk to prevent the flour mixture from scorching to the side while cooking. Bring mixture to a full boil over medium heat, stirring constantly (about 12 minutes). Reduce heat to a low boil and continue to stir for 4 minutes (mixture will be pudding texture). Temper the egg yolks gradually then add to the cooked filling. Bring again to a boil, stirring constantly, and cook 1 minute longer. Remove from heat and stir in butter and vanilla. Cool about 5 minutes.

Pour a small amount of pudding into pie shell and top with a layer of bananas. 

Repeat 3 times or until desired amount of banana is in pie.

When layers are complete, refrigerate for approx. 1 hour.

Remove the pie from the refrigerator and top with sweetened whipped cream!

Apple Cider Chicken

Sorry about the picture, it's so good I only got a shot of the leftovers!

This such a yummy recipe, we love it!

Apple Cider Chicken

3/4 T olive oil

1/2 t minced garlic

4 boneless chicken breasts

1 apple, peeled and diced

3/4 C apple juice

1 1/2 T butter

-Heat olive oil in pan on medium heat, add garlic. Cook until translucent. Add chicken breasts. Cook on 1st side until white shows 1/2 way up {4-5 minutes} Flip chicken and cook another 2 minutes. Add apples, saute for 2 minutes. Add apple juice and reduce liquid by half. Mix in butter and salt and pepper to taste. remove chicken, pour sauce over chicken and serve over rice! Enjoy!

Lemon Meringue Pie

Laurel, my mother in-law, and I made a lemon meringue pie! We had a lot of fun making it because neither of us has made this kind of pie before! It was fun to experiment and put our heads together to see what we came out with...however, it was pretty much just Laurel's head because this is only the second pie I have made in my ENTIRE LIFE! It was pretty much delicious! And, once more, the credit goes to...WENDY! Thank heavens for amazing sister in-laws!

Yellow Pie Crust Recipe From: Laurel

Meringue and Filling Recipe From: Wendy Winterholler

Yellow Pie Crust:

1 1/8 cup flour

1 Tbs. sugar

1/4 t. salt

1/2 cup butter flavored crisco

2 Tbs. cold water

Combine flour, sugar, and salt together in a large bowl. Cut in crisco like so:

When all mixture is crumbly, add water, 1 Tbs. at a time, and toss with fork after each addition. Mix lightly. After dough is throughly mixed, press dough into a loose ball. DO NOT TIGHTLY PACK DOUGH. Refrigerate for at least 2 hours or overnight.

After refrigeration, roll dough out until approx. 1/4 inch thick. Place into pie pan. Leave 1-inch rim of dough along outer edges of your pan. Form a  rim on edge of pan by pinching with fingers. Prick bottom and side thoroughly with a fork. Bake at 475 degrees for 8-10 minutes. Allow to cool prior to adding filling.
Meringue:

3 egg whites

2 t. cream of tartar

1/2 t. vanilla

6 Tbs. sugar

Beat egg whites with cream of tartar and vanilla until foamy and about double in volume. Soft peaks will begin to form. Gradually add sugar one Tablespoon at a time, beating at highest speed until sugar dissolves and meringue forms firm peaks. The color at this time will also change from white to glossy.

Filling:

1 1/2 cups sugar

3 Tbs. cornstarch

3 Tbs. flour

dash salt

1 1/2 cups HOT water

3 slightly beaten egg yolks

2 Tbs. butter

a light 1/3 cup of fresh lemon juice (aka...not quite 1/3 cup)

Mix the sugar, cornstarch, flour, and salt in a sauce pan and gradually add hot water, stirring constantly. Cook and stir over high heat until mixture boils. Reduce heat and continue to cook and stir for 2 minutes more. (Make sure that you do the full 2 minute cooking times, this allows the fillings to cook and hold its shaped when cooled).

After the mixture has cooked for the above 2 minutes, crack eggs yolks into a DIFFERENT BOWL. Add a small amount of hot mixture to gradually temper the eggs. (Temper=slowly warm up the eggs before adding them to the boiling mixture, if they are added while cold they will immediately cook, yuck!) Then add the eggs to the boiling mixture and bring to a boil again. Cook and Stir for 2 minutes. Remove the hot mixture from the heat and add butter and lemon juice. Stir until well blended (the butter will be melted).

Pour the hot mixture into the pie shell.

Spread meringue over pie fillings making sure to seal the edges completely to the shell to prevent shrinking. We used a small spatula and plopped ping pong ball sizes of meringue on top, then smoothed so there were no holes. I felt like we were getting TOO close to the edges, I was wrong! Exaggerate sealing the meringue to the shell!

Bake at 350 degrees for 12-15 minutes or until meringue is a delicate brown. Allow pie to cool for AT LEAST 4 hours on rack away from a draft.

Serve and be amazed!

Applebee's Oriental Chicken Salad

Let's face it, in the summer if I don't have to turn on my stove or oven, I'm a happy girl. So we eat a lot of yummy salads and BBQ! Here is a recipe for Oriental Chicken Salad that tastes very similar to Applebees, yummy!

Romaine Lettuce

Mandarin Oranges

Sugar toasted almonds

Crunchy Asian Noodles

Red Cabbage (we don't usually do this one)

Diced chicken breasts

Dressing:

3 T. honey

4 tsp. mayo

1/2 t. dark roasted sesame oil (this makes the salad, can be found at Walmart in the Oriental aisle, but it's just called sesame seed oil, not dark roasted....anyways....)

1 T. dijon mustard (we used normal yellow mustard and it tasted fine)

1 1/2 T white vinegar

-in a small bowl mix, chill, makes enough for 2 salads.

-I usually grill or saute my chicken in a little bit of the sesame seed oil for the extra taste, then basically construct your little salad on your own little plate with as much or as little salad toppings as you want, then pour dressing over and enjoy! So good!

Cinnamon Stack Biscuits

Delicious, impressive, easy. What else is there to say! These little treats look like they are SO difficult to make, and they taste so yummy! I thought that they would be great for our first post on our Family Food Blog. Even Grandma Beverly is going to make them...they must be good! Melissa, my sister-in-law, made them for us for breakfast, I made them the other day for dessert, they are delicious both ways. Basically, they are a substitute cinnamon roll, but much simpler and still just as tasty. 

From: Melissa

2 cups flour

3 tsp. baking powder

1/2 tsp. cream of tartar

1/2 tsp salt

3 Tbs. sugar

1/2 cup butter flavored shortening

Combine all of the dry ingredients, then cut in shortening with a pastry cutter until mixed well and slightly crumbly.

Then, slowly stir in:

2/3 cup milk

When dough begins to clump, knead with hands for about 30 seconds, or until dough forms a ball. Flour your surface WELL to prevent sticking, and roll out your dough in a rectangle. Cut off edges to make perfectly straight sides of your rectangle. 

Next, apply the filling:

3/4 stick butter, melted

1/4 cup sugar

1 HEAPING Tbs. cinnamon

Spread filling evenly to each edge of the rectangle. Cut rectangle from left to right (long-ways) into 5 strips and stack directly on top of one another like so:

Cut into 12 equal pieces and flip each individual piece into a cupcake tin.

Bake for 12-14 minutes at 400.

While they are in the oven, make icing:

2 cups powdered sugar

2 Tbs. water

Mix together. It should be fairly thick.

Drizzle each biscuit with icing while still warm to enable it to melt. Serve and enjoy!

Let's Start a Family Food Blog!

Okay everyone...after talking with a few of you in the family, women AND MEN, I have found quite a bit of interest in starting a 

FAMILY FOOD BLOG! 

It will be a great way for us to share all of our recipes throughout the family. We realize that everyone has their "10 go-to recipes" as Andrea Pearson said, and how great will it be to have everyone's top 10 at our fingertips?! I know that a lot of people in the fam are diligent bloggers, so this is just one more blog for you to post to and to get great recipes from!  Cousins, Aunts, Uncles, Grandparents, in-laws, anyone with a interest in FOOD is invited to join! That is pretty much everyone I presume! I look forward to hearing the makings around your home....

First things first...we need a name! I don't think that it should be called "stott etc.." because not everyone posting on it will be stott's! I have thought of a few...but I am not very creative! Please leave a comment with a blog name that you like and in a few days I will post them all and we can vote!

Also, in order for you to be given permissions to post on this blog, I will need your email address. You can either leave it in your comment, or email me at chelseawinterholler@yahoo.com. Then I will get you added and we can start this Food Frenzy! Please let every one know about this so we can all be a part!