Friday, May 20, 2016

Brown Sugar Italian Chicken For Two

Quick, easy and delicious, just the way I like it!


Brown Sugar Italian Chicken For Two

Ingredients:
2 boneless, skinless chicken breasts
1/4 cup brown sugar
1/2 (0.7-oz) package Italian dressing mix (make sure is gluten free if following a gf diet)

Directions:
Preheat oven to 425 degrees. Line a 2 quart casserole dish with aluminum foil.

Combine the brown sugar and Italian dressing mix. Coat both sides of the chicken with the brown sugar mixture. Place in prepared pan. Top chicken with any remaining brown sugar mixture.

Bake for 20 minutes.

Thanks for stopping by y'all and please come again soon!

Tuesday, April 19, 2016

Pulled Pork Shepherds Pie

A great way to use leftover pulled pork. Recently Honey and I cooked a large pork roast because it needed cooked. I had several ideas in mind of ways to use it but after a few dishes when my ideas ran out I googled leftover pulled pork and came up with a couple of new dishes.

Here is the first one I tried and it was delicious!

Pulled Pork Shepherds Pie

Ingredients:

about 2 cups pulled pork, precooked and shredded or chopped into bite size pieces
enough barbecue sauce to make good and saucy
enough butter beans to cover meat, slightly cooked (can substitute for green peas)
enough frozen corn to cover beans
1 pkg Idaho Home-style Instant Potatoes
enough grated cheddar cheese to cover well

Instructions:

Preheat oven to 350F.
Use a 2 quart baking dish sprayed with cooking spray to make clean up easier.
Add enough barbecue sauce to your pulled pork to make good and sauce then cover the bottom of your casserole dish well.
Sprinkle drained butter beans on top of the pork, sprinkle frozen corn over beans.
Prepare the mashed potatoes by package directions.
Spread the mashed potatoes on top of the frozen veggies.
Top with the grated cheese.
Bake in the oven for 45-60 minutes. The cheese should be starting to brown and some bbq sauce should be bubbling up the sides.

Thanks for stopping by y'all and please come again soon!

Tuesday, March 29, 2016

Daddy's Birthday Coconut Cake


My dad loves Coconut Cake and as much as I bake I could never find a coconut cake recipe (that I was willing to make) that he bragged on.  For his birthday which happened to be the day before Easter I tried this recipe and was told it was the best one I have ever made. From now on this is my go to Coconut Cake recipe!

 Daddy's Coconut Cake

Ingredients:

Cake
  • 1 box White cake mix
  • 8 oz sour cream
  • ¼ c Vegetable oil
  • 3 eggs
  • 1 8 ½ oz can Cream of Coconut
Frosting
  • 8 oz cream cheese
  • 2 T milk
  • 16 oz. Powdered Sugar
  • 1 tsp Vanilla
  • 2 bags Fresh Frozen Coconut

Instructions:

Cake
  1. Heat oven to 350°F
  2. Use 2 9” pans that have been greased and floured.
  3. Bake approximately 30 minutes at 350°F.
  4. Cool completely.
Frosting
  1. Mix all ingredients in a mixer except fresh coconut.
  2. Frost cake.
  3. Press coconut into sides and top of cake.
  4. Refrigerate

Note: You can make a few days ahead of time and freeze. Take it out to thaw at least 4 hours before you are ready to serve. You can also double recipe for a three layer cake.

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Saturday, March 19, 2016

Gluten Free Fast and Easy Corn Casserole


Gluten Free Fast and Easy Corn Casserole 

Ingredients:
1 cup frozen corn kernels
1 small package of fresh frozen cream corn (about 2 cups)
1 7-ounce pkg Martha White gf sweet yellow corn bread mix
3/4 cup butter, melted
1 cup sour cream

Directions:
Preheat oven to 350 degrees. Mix all ingredients well and pour in a greased 9x9 pan. Bake for 1 hour. Casserole should be brown and firm. 

Thank you for stopping by y'all and please come again soon!