This recipe is awesome and has already been requested by many friends an family members. I now generally use one package of vanilla pudding and the last couple of batches I have used half whole wheat flour and they still turn out great!
INGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Yields: 72 servings
Thursday, May 18, 2006
Aussie Chicken
This is one of Brian and my favourite chicken recipes! I have never bothered to pound the chicken, use cheddar cheese and skip the mushrooms (surprise!) and it's turned out fantastic every time!
Aussie Chicken
Rated: 5 out of 5 by 1509 members
Prep Time: 25 Minutes
Cook Time: 25 Minutes Ready In: 1 Hour 20 Minutes
Yields: 4 servings
INGREDIENTS:
4 skinless, boneless chicken
breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-
Monterey Jack cheese
2 tablespoons chopped fresh parsley
DIRECTIONS:
1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
Aussie Chicken
Rated: 5 out of 5 by 1509 members
Prep Time: 25 Minutes
Cook Time: 25 Minutes Ready In: 1 Hour 20 Minutes
Yields: 4 servings
INGREDIENTS:
4 skinless, boneless chicken
breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-
Monterey Jack cheese
2 tablespoons chopped fresh parsley
DIRECTIONS:
1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
Change in plans
I have decided that the easiest way to collect recipes for this site is to give access to the blog to anyone who thinks they may be posting occassionally. (Since I've gotten so many commments/recipes so far!) So please send me an e-mail if you think you might like to post a recipe sometime soon and I'll add you to the list.
Have a great day and happy cooking!
Have a great day and happy cooking!
Tuesday, May 02, 2006
Ham and Asparagus Fettucini
Ham and Asparagus Fettuccini
Prep Time: 5 MinutesCook Time: 15 Minutes
Ready In: 20 MinutesYields: 4 servings
INGREDIENTS:
12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 pound cooked ham, diced
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
2. While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
3. Toss pasta and asparagus with sauce and serve immediately.
* All I changed was the amount of spices- I doubled the garlic, pepper and cayenne. But I tend to do this pretty quickly. The result was absolutely fantastic! *
Prep Time: 5 MinutesCook Time: 15 Minutes
Ready In: 20 MinutesYields: 4 servings
INGREDIENTS:
12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 pound cooked ham, diced
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
2. While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
3. Toss pasta and asparagus with sauce and serve immediately.
* All I changed was the amount of spices- I doubled the garlic, pepper and cayenne. But I tend to do this pretty quickly. The result was absolutely fantastic! *
Welcome!
Welcome to Mmm, Mmm, Good! I am hoping that this will be a website where anyone who is interested can share their favourite recipes- newly discovered or tried and true. For now we'll try everyone posting recipes through the comments section on the site but at some point it may make more sense to make those who post more recipes as members of the blog so that you can post directly in the same way I can as "owner". Happy cooking!
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