Balsamic Vinegar Chicken

INGREDIENTS

1/2 c. balsamic vinegar

2 tbsp. honey

1 1/2 tbsp. whole-grain mustard

3 cloves garlic, minced

kosher salt

Freshly ground black pepper

4 bone-in, skin-on chicken thighs

2 c. baby red potatoes, halved (quartered if large)

1 tbsp. chopped fresh rosemary

2 tbsp. extra-virgin olive oil

3-4 rosemary sprigs, for skillet

DIRECTIONS

Preheat oven to 425 degrees F. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to 1 hour.

Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.

In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and rosemary sprigs.

Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)

Serve chicken and potatoes with pan drippings.

Eggnog Cheesecake

Ingredients

3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
1 pinch ground nutmeg

Directions

1. Preheat oven to 425F
2. Combine cream cheese in mixing bowl and mix until smooth.
3. Add sugar, mix until smooth.
4. Add flour, mix until smooth.
5. Add eggnog and nutmeg, mix until smooth.
6. Check beaters for clumps and make sure the mixture is blended well.
7. Pour mixture into Keebler (or equal) pre-made graham cracker crust.

Bake at 425F for 10 minutes. Reduce heat to 250F and bake for 45 minutes, or until center is barely firm to the touch. Remove and let cool completely. Cheesecake is ready to serve when knife is nearly clean while cutting a slice.

Amish White Bread

Cook time: 30 Min  Prep time: 2 Hr 30 Min  Serves: 24

Ingredients

2 c warm water

2/3 c white sugar

1 1/2 Tbsp active dry yeast

1 1/2 tsp salt

1/4 c vegetable oil

6 c bread flour **

Directions

1. In large bowl, dissolve the sugar in warm water, then stir in the yeast, allow to proof until yeast resembles a creamy foam (about 10 min)

2. Mix salt and oil into yeast, Mix in flour one cup at a time. **This recipe calls for 6 cups but I used about 5, enough for the dough to be soft and pull away from the sides of the bowl and is slightly sticky.

3. Knead dough on a lightly floured surface until smooth.

4. Place into a well oiled bowl, turn to coat, cover with damp cloth and allow to rise until doubled (about 1 hour)

5. Punch dough down, knead lightly and divide dough in half. Shape into two loaves and place into well oiled 9x5 bread loaf pans, allow to rise until double about 40 minutes or until dough has risen 1 inch about the pans

6. Bake at 350 for thirty minutes or until golden brown on top and hollow sounding to the tap. after removing from oven brush tops lightly with butter.

Bacon Wrapped Meatloaf

 

6 slices white bread

1 cup milk
2 lbs. ground beef
1 cup grated parmesan cheese
1/3 cup minced flat-leaf parsley (optional)
¼ tsp. salt
1/3 cup petite diced red and yellow bell pepper
½ tsp. freshly ground black pepper
¼ tsp. seasoned salt
1 clove garlic, minced
4 eggs, lightly beaten
10 slices bacon
1½ cup ketchup
1/3 cup brown sugar
1 tsp. dry mustard
½ tsp. hot sauce
 

1.       Preheat oven to 350.

2.       Pour milk over bread slices in a small bowl; let stand 5 minutes.

3.       Combine bread, beef and next 8 ingredients in a large bowl. Shape mixture into a 9x5 loaf. Place on lightly greased rack in a foil-lined broiler pan. Arrange bacon over loaf horizontally, overlapping slices and tucking under loaf.

4.       Whisk ketchup and remaining ingredients in small bowl. Pour 1/3 of mixture over top of loaf; spread to cover. Bake 45 minutes. Pour 1/3 of sauce over loaf. Bake additional 15 minutes or until a meat thermometer inserted into the thickest portion reaches 160. Let stand 10 minutes. Slice and serve with remaining 1/3 sauce.

Taco Casserole

1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.

 

 

Crock Pot Mac-n-Cheese

Ingredients

3 cups uncooked elbow macaroni

1 pound shredded sharp cheddar (Cracker Barrel brand  works best)

1 cup shredded gouda cheese

1 cup Colby Jack cheese

2 cups (8 ounces) shredded white cheddar cheese

1-3/4 cups milk

1 can (12 ounces) evaporated milk

2 eggs, lightly beaten

3/4 cup butter, melted

Directions

• Cook macaroni according to package directions until almost done (if package says cook 10 minutes, only cook 8); drain. Place in a greased (or sprayed with Pam cooking spray) 5-qt. slow cooker. Stir in the remaining ingredients.
• Cover and cook on low for 2-3 hours or until a thermometer reads 160°, stirring once. Yield: 16 servings (3/4 cup each).

 

More Chili

2 lbs ground beef - (browned with half can of beer, chili powder, cayene pepper and garlic)

3 large cans of tomatoes (2 diced, 1 crushed)

1 can kidney beans

1 can black beans

1 can great northern beans

1 can chick peas

1 can white (sweet) corn

1 large red onion - diced

1 can of light beer (yes, beer)


Combine in the crock pot and cooked on high about 5 hours