Saturday, December 17, 2016

Crispy Cheddar Chicken

  • 1.5-2 lbs. Chicken Breasts, boneless/skinless
  • Ritz crackers, 16 crushed (Any type of buttery cracker will work)
  • 1 1/2 cups cheddar , shredded
  • 1 clove garlic, finely minced
  • 1-2 scallions or green onion tops, sliced thinly
  • 1/4 tsp. black pepper
  • 1/8 tsp. salt
  • 4 Tbsp. butter, melted
Pound the chicken breasts so they are about 1/4-1/2 inch in thickness.
Take the clove of garlic and mince it up finely. Then, thinly slice the scallions or green onion tops.
Take 16 Ritz crackers and crush them. Put them into a medium size bowl, add the minced garlic, sliced scallions or green onion tops, shredded cheese and the seasonings (salt and pepper). Mix everything together. Take the flattened chicken breasts and cut each one into 2 or 3 pieces.
Melt the 4 Tbsp. of butter in a microwave-safe bowl in the microwave. Dip each chicken piece into the melted butter, then dip the coated chicken piece into the cracker mixture, coating both sides. Lay aside until all chicken pieces have been coated
Bake at 350° for 30-35 mins. Serve with any type of potato, rice or other vegetable. *Note: Bake the chicken on a foil-lined baking sheet.

Ham Roll Ups

1 Stick of Butter
1 Tablespoon Brown Sugar
1 Tablespoon Worcestershire Sauce
2 Tablespoon Mustard
1 Tablespoon Poppy Seeds
1 Tube of Crescent Rolls
12 Slices Swiss Cheese
1 package of Ham

In microware melt butter, brown sugar, Worcestershire sauce, poppy seeds and mustard. Stir together once butter is melted. Roll out crescent roll and top with ham and swiss cheese. Roll into log and cut into 12 sections. Place in pan and cover with sauce mixture. Bake at 350 for 15 minutes or until golden brown.

Monday, October 3, 2016

Wisconsin Cheese Soup

  • 3 Tbsp. butter
  • 1 medium onion, chopped
  • ¼ cup flour
  • ½ tsp. salt
  • 1 cup half and half
  • 1 cup milk
  • 1½ cups water
  • 1 (14.5 oz) can chicken broth
  • 2.5 lbs cauliflower
  • 1 tsp. Dijon Mustard
  • 1½ cups sharp cheddar cheese, shredded
  • ½ cup pepper jack cheese, shredded
  1. Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
  2. Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
  3. Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
  4. Add chopped cauliflower and heat until boil.
  5. Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.
  6. Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
  7. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.
  8. Serve soup topped with a little cheese for garnish.

Friday, January 29, 2016

Caramel Syrup


 1 cup Brown sugar
 1 cup Heavy Whipping Cream
 1 cup Light Karo Syrup.

 Blend together and heat on stovetop until sugar is smooth. Serve warm.

Sugar Cookies (Swig Like)

5½ cup + 2 tablespoons flour
1 teaspoon salt
½ teaspoons baking soda
½ teaspoon cream of tarter
1 cup (2 sticks) butter, room temperature
¾ cup canola or vegetable oil
1¼ cup sugar
¾ cup powdered sugar
2 tablespoons water
2 eggs, room temperature
1 teaspoon vanilla
  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, mix together flour, salt, baking soda, and cream of tarter. Set aside.
  3. In the bowl of a standing mixer, cream butter and sugars together for 2 minutes.
  4. Slowly stream in the oil while beating.
  5. Add the water and vanilla and then beat in the eggs one at a time until combined.
  6. Add the flour mixture to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed).
  7. Roll dough into 2 inch balls.
  8. Place ¼ cup sugar in a small dish with a pinch of salt.
  9. Place balls of dough on a baking sheet about 3 inches apart to allow for spreading.
  10. Take a drinking glass and dip it into sugar (you may need to press it into some dough first in order for the sugar to stick to the glass).
  11. Press the glass into a ball of dough until it is ½ inch thick (the dough will form a jagged edge and spill past the edge of the glass).
  • Bake for 8 minutes only.  You do not want to over bake these. Gently remove cookies from pan onto a cooling rack and let them cool completely. Place them in an air tight container in the fridge.

  • Makes about 2 dozen cookies.

    Sour Cream Icing:
    5 tablespoons butter, softened
    ⅓ cup + 1 tablespoon sour cream
    ¼ teaspoon salt
    2-3 tablespoons milk
    3.5 to 4.5 cups powdered sugar
    ¼ teaspoon vanilla
    1 drop red food coloring
    1. Cream butter, sour cream, and salt together.
    2. Add powdered sugar a little at a time, alternating with adding the milk.
    3. Add extra milk or powdered sugar if needed to reach desired consistency.
    4. Add food coloring and vanilla and mix until combined.
    5. Spread over cold cookies with the back of a spoon and serve immediately or let the icing dry and then store in an air-tight container in the fridge.

    Saturday, January 23, 2016

    Grandma Jones' Famous Soft Chocolate Chip Cookies

    1 cup margarine
    1/4 cup sugar
    3/4 cup brown sugar
    1 teaspoon vanilla
    2 eggs
    2 1/4 cup flour
    1 teaspoon baking soda
    1 package vanilla pudding (instant small)
    12oz Chocolate Chips
    1 cup nuts (optional)

    Combine: margarine-sugar-brown sugar- vanilla-eggs.
    Add pudding mix well then add dry ingredients.
    Once mixed well stir in chocolate chips and nuts.

    Bake 375 for 8-10 minutes,