Sour Cream Chicken

Sour Cream Chicken

Tired of trying to find new ways to bake chicken? Look no more! This recipe for Sour Cream Chicken is SO easy to prepare and the chicken turns out moist and tender every time. The Sour Cream marinade gives it a delicious tangy flavor that’s unique and refreshing. Top it off with bread crumbs and butter for a nice crispy outside. So Yummy!

  • 2 Cups Sour Cream (I use Lite Sour Cream)
  • 1/4 Cup lemon juice (Fresh or bottled)
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons Celery Salt
  • 2 teaspoons Paprika
  • 1 clove Garlic, minced (I use store bought minced Garlic in a jar)
  • 2 teaspoons Pepper
  • 3 Large Chicken Breasts (Rinsed, trimmed and cut into halves)
  • 3/4 Cup Bread Crumbs (I used Plain)
  • 1/2 Cup Butter, melted

Prepare the Sour Cream Marinade

  1. Gather ingredients.
  2. In a Large bowl, combine the Sour Cream, Lemon Juice, Worcestershire Sauce and spices. Mix well.
  3. Add the prepared Chicken pieces to the Sour Cream marinade and submerge them, coating each piece well. Cover and refrigerate for at least 8 hours or overnight.

Prepare Chicken for Baking

  1. Preheat Oven to 350 degrees.
  2. When ready to cook, remove the chicken pieces from the marinade and coat evenly with the bread crumbs. Place the breaded chicken in a large, deep baking dish.
  3. Drizzle the melted butter over each chicken piece.
  4. Bake uncovered for 45 minutes or until inside temperature registers 165 degrees. The outside should be a nice golden brown.
  5. Serve with your favorite vegetable and enjoy :).

1. I used whole boneless Chicken Breasts in this recipe…however, I usually cut each breast in half, as the recipe states.

2. The photo of the Ingredients shows a bottle of Garlic Salt, but I decided not to use this…I only used the minced Garlic in the jar.

Main Dish



Oatmeal Lace Cookies

Homemade Soft & Buttery Oatmeal Lace Cookies ~ Gluten-Free

Oh my! These Oatmeal Lace Cookies are so soft, buttery and chewy that they just melt in your mouth! For a little bit of extra yumminess, add some Hersheys Milk Chocolate morsels. These make perfect after school treats :).

  • 1 Cup Butter (2 Sticks, softened)
  • 1 Cup Light Brown Sugar (Firmly packed)
  • 1 Cup Granulated Sugar
  • 2 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 1/2 Cups GF All-Purpose Flour (I used Krusteaz All-Purpose GF Flour)
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 3 Cups GF Oatmeal
  • 1 Cup Milk Chocolate Morsels ((optional) I use Hersheys Brand)
  1. Preheat oven to 350 degrees.
  2. Line two cookie sheets with Parchment Paper or Baking Mats and set aside.
  3. Gather Ingredients.

Butter Mixture

  1. Using a handheld or stand mixer, combine the softened butter and sugars until very well blended.
  2. Add eggs and vanilla to butter mixture, mixing well.

Flour Mixture

  1. In a Medium-sized bowl, combine the GF Flour, Salt and Baking Soda. Blend well.

Putting it All Together

  1. Slowly add the Flour mixture, 1/2 cup at a time, to the Butter Mixture, blending well.
  2. Lastly, add the oats, one cup at a time. Mix thoroughly.
  3. If adding chocolate chips, do so now.
  4. Using a medium-sized cookie scoop (which makes about 2″ balls), drop the dough onto the prepared baking pans, leaving PLENTY of space between each one…the dough spreads A LOT!
  5. Bake for 9-12 minutes (baking time will vary between ovens), checking often, until cookies are a rich golden brown color. Note: the longer they bake, the crispier they will become after they cool.
  6. After a couple of minutes, transfer the cookies to a wire rack and let cool completely.
  7. Serve with a tall glass of cold milk and enjoy :).
Desserts, Snacks
Gluten Free
butter, chewy, cookies, gluten-free, oatmeal, oats, snacks, soft, sweets



Broccoli Noodle Casserole

Broccoli Noodle Casserole

This delicious casserole is perfect as an Entree or as a Side Dish. It also gets tastier the longer it sits, making it great for leftovers! The combination of Broccoli, Mushrooms, Cheeses and Noodles makes it a winner for any crowd, young and old! Perfect for Back To School Meals served with crispy French Bread and a fruit salad…Enjoy 🙂

  • 3 Cups Mushrooms, roughly chopped (8 Oz. Container)
  • 1 Medium Onion, chopped
  • 4 Cups Chopped Broccoli (1 Bunch (2-3 Stalks))
  • 2-3 Tablespoons Butter (I use unsalted)
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Ground Pepper
  • 3 Large Eggs
  • 3 Cups Cottage Cheese (I use Lite, Small Curd)
  • 1 Cup Sour Cream (I use Lite)
  • 3 Cups Raw Egg Noodles (Medium or wide)
  • 1/2 Cup Bread Crumbs (Divided)
  • 1 Cup Shredded Cheddar (Use 2 Cups if your gang loves cheese)
  1. Preheat oven to 350 degrees. Spray a 9″ x 13″ baking dish with nonstick spray and set aside.
  2. Gather ingredients.

Sauteed Vegetables

  1. Melt the butter in a large skillet.
  2. Add the chopped veggies and saute over Medium to Medium Low heat until tender. Season with salt and pepper.

Cheese Mixture

  1. While veggies are cooking…whisk the eggs, cottage cheese and sour cream in a large bowl until well combined.

Egg Noodles

  1. Also, while the veggies are cooking, prepare the Egg Noodles as indicated on the packaging. Drain and add a little butter (about 1 Tablespoon).

Putting it All Together

  1. Using a slotted spoon, add the veggies to the cheese mixture. Mix well.
  2. Next, add the cooked, buttered noodles and 1/4 cup breadcrumbs to the veggie and cheese mixture. Mix well.
  3. Spread the mixture into the prepared baking dish and top with the remaining 1/4 Breadcrumbs and 1-2 Cups Shredded Cheddar.
  4. Cover baking dish with foil and bake for 30 minutes.
  5. Uncover and bake for an additional 15 minutes.
  6. Serve warm as an Entree with some Crusty French Bread and a fresh Fruit Salad. Or serve as a side dish. Either way, it’s delicious! Enjoy!
Main Dish, Side Dish



Taco Pie

Taco Pie

My Mother-in-Law gave us this recipe when my husband and I were first married and it quickly proved to be one of our favorite comfort foods. With just a few ingredients, it’s VERY easy to prepare, inexpensive and everyone loves it! Who doesn’t like meat, potatoes and cheese with a little twist? Enjoy 🙂

  • 8-10 Medium Potatoes (Mashed (You can use Instant Potatoes if you’re in a hurry))
  • 2-3 Pounds Ground Chicken (Ground Turkey or Beef can be substituted)
  • 2-3 Packets Taco Seasoning
  • 2-3 Cups Shredded Cheddar Cheese (I used the “Mexican Blend”)
  • 1/2 Cup Butter
  • 1/4-1/2 Cup Milk (Whole, 2%, 1% or Skim)
  • 1/2 Teaspoon Salt (Optional (I do not add the salt since the Taco Seasoning has enough Sodium))
  • 1/4 Teaspoon Ground Pepper (Optional )
  1. Preheat Oven to 350 Degrees.

Prepare the Ground Meat

  1. Brown 2-3 pounds of Ground Meat and drain.
  2. Add 2-3 packages of the Taco Seasoning to the cooked meat + HALF the water called for.

Prepare the Mashed Potatoes

  1. Cut up and Boil the 8-10 medium-sized potatoes until tender (about 20 minutes), drain and mash.
  2. Add Butter, Milk, Salt & Pepper to taste and mix thoroughly.
  3. Spread the mashed potatoes evenly into the baking dish (like a pie crust, but thicker). Make thicker if your family loves potatoes!

Assembling the Dish

  1. Add the Taco meat mixture to the top of the mashed potatoes.
  2. Sprinkle the shredded cheese on top of the entire dish.
  3. Bake uncovered for 30 minutes.

Recipe is for a 13″ x 9″ x 2″ baking dish, but can be easily adjusted for a smaller (or larger) sized dish.

This recipe can also be adjusted according to your family’s taste. My family LOVES mashed potatoes, so I always use a thicker layer of potatoes. Feel free to prepare Instant Mashed Potatoes, if you’re in a rush. I use 2 pounds of ground chicken or turkey when making this dish and 2 packages of Taco Seasoning, but if your family likes more meat, simply add another pound of ground meat. Same goes for the shredded cheese – I use 2 cups, but add more if desired.

In addition, ketchup is really yummy served with this dish ;).

Main Dish
Mexican



Amish Sugar Cookies

Melt in Your Mouth Amish Sugar Cookies

I’m normally not a sugar cookie fan, but these light and puffy pillows of deliciousness have converted me! They are not only easy to make, but are also very versatile…simply add different flavorings/extracts, frostings, nuts, seeds, chocolate, dried fruit, etc. and you have one awesome cookie! A special “Thank You” goes to Sarah, “The Gold Lining Girl,” for sharing this wonderful recipe :).

  • 1 Cup Salted Butter (Softened)
  • 1 Cup Vegetable Oil (I used Canola)
  • 1 Cup Granulated Sugar
  • 1 Cup Powdered Sugar
  • 2 Large Eggs
  • 2 teaspoons Vanilla Extract (Or any other flavor, like Lemon, Orange, Chocolate, Almond…the sky’s the limit!)
  • 4 1/2 Cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cream of Tartar
  1. Preheat Oven to 375 degrees.
  2. Line two cookie sheets with Parchment paper or Baking Mats. Set aside.
  3. Gather your Ingredients.
  4. Using a Handheld or Standard Food Mixer, combine the softened butter, oil and sugars (you can mix by hand, if desired) until well blended.
  5. Add the eggs and Vanilla Extract (or any other flavor extract you wish) to the butter mixture and blend well.
  6. In a separate bowl, combine the Flour, Baking Soda and Cream of Tartar and mix well.
  7. Add the Flour Mixture to the Butter Mixture one cup at a time, being careful not to overmix.
  8. Using a Small or Meduim sized scooper, drop the dough onto the prepared cookie sheets.
  9. Bake for about 8-10 minutes…edges of cookies should be lightly browned.
  10. Let cool completely on wire racks before adding any glaze or frosting.
  11. I made a Powdered Sugar Lemon Icing (please see recipe below) and used it on half of the cookies for those family members who LOVE Lemon-flavored anything!

Powdered Sugar Lemon Icing Recipe:

  • 1 Cup Powdered Sugar
  • 1/2 – 1 teaspoon Vanilla Extract (or any other extract that you desire)
  • 1 – 2 Tablespoons Milk (add one Tbsp at a time – add extra if you want Icing to be a little less thick).
Desserts, Snacks



Chicken Dijon

Chicken Dijon

My family’s all-time FAVORITE Chicken recipe! I have been making this dish ever since my husband and I got married back in the early 1990s and it has become my “Go To” recipe for dinner, Church potlucks, neighborhood get togethers and school fundraisers. Everyone who eats this dish begs for the recipe! It is perfect for those chilly Autumn nights…a velvety smooth and creamy dish to warm the belly :). Enjoy!

  • 4 Chicken Breasts (Boneless, Trimmed, Rinsed & Dried)
  • 3 Tablespoons Salted Butter
  • 2 Tablespoons All-Purpose Flour
  • 1 Cup Chicken Broth (I use the Reduced Sodium one)
  • 1/2 Cup Half & Half (You can substitute with Whole Milk, 2%, 1% or Skim for a lighter version)
  • 3 Tablespoons Dijon mustard
  • 2-3 Tablespoons Fresh Parsley (Minced; You can substitute with Dry Parsley, but reduce to 1/2-1 Tablespoon if you do)
  1. Gather all ingredients.
    Preheat oven to approximately 250 degrees (this is for keeping chicken warm while preparing the Dijon sauce).

  2. In a large skillet, melt the butter.
  3. Add the Chicken Breasts and cook over Medium to Medium-High heat for 20 minutes (10 minutes per side) until lightly browned.
  4. Transfer Chicken to a warming dish and place in the preheated oven, leaving the drippings behind.
  5. Add the Flour to the drippings in the large skillet and cook for about 1 minute, stirring constantly with a whisk.
  6. Add the Chicken Broth and Half & Half to the flour mixture, stirring with the whisk over Medium-High heat until it thickens and begins to bubble.
  7. Reduce heat to Medium and add the Dijon Mustard, mixing well with the whisk.
  8. Return the Chicken to the skillet, cover and heat for approximately 10 minutes.
  9. Add the Parsley just before serving.
  10. Serve with your favorite side dish (I usually serve it with Rice and a steamed vegetable or salad).

I sometimes prepare this dish in the oven by making the sauce first in a saucepan, then dumping it over uncooked Chicken Breasts in a large baking dish and cooking it for 25-30 minutes in a 400 degree oven (inside temperature of Chicken should measure 165 degrees). I usually turn the chicken over once or twice while baking.

Serve over rice and pair with a steamed vegetable or fresh salad and a nice glass of Pinot Grigio!

Main Dish



Lemon Yogurt Bread

Lemon Yogurt Bread

Wow! I just made this delicious sweet bread and it is absolutely wonderful! My family gobbled up an entire loaf last night!!! It’s a good thing that this recipe makes TWO loaves :). It is so moist and sweet that it doesn’t really need the Lemon Glaze! Would also be great served with vanilla ice cream. Thank you to Mel’s Kitchen Cafe for sharing this wonderful recipe!

Dry Ingredients – Medium Bowl

  • 3 Cups All-Purpose Flour
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt

Wet Ingredients – Large Bowl

  • 2 Cups Sugar (I know this isn’t a “wet” ingredient, but it goes in this bowl)
  • 3 Tablespoons Lemon Zest
  • 4 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1/2 Cup Unsweetened Applesauce
  • 1/2 Cup Canola Oil
  • 1 1/2 Cups Plain Yogurt (I used Greek-style yogurt)

Lemon Glaze

  • 3-4 Tablespoons Lemon Juice (From the zested lemons or store-bought lemon juice)
  • 1 1/2-2 Cups Confectioner’s Sugar (I use less sugar to make the glaze a little more runny…add 1 teaspoon of water at a time, if needed to thin it more)
  1. Gather ingredients.
  2. Preheat Oven to 350 degrees.
  3. Prepare two loaf pans with oil or shortening and floured. Note: I used two different sizes of loaf pans and they were perfect for the amount of batter (one was 8.5″ x 4.5″ x 2.75″ and the other one was 9″ x 5″ x 2.75″)

Dry Ingredients

  1. In a medium-sized bowl, combine the flour, baking powder and salt using a fork or whisk.

Wet Ingredients

  1. In a large bowl, combine the sugar and lemon zest using a fork. Mix until it resembles wet sand.
  2. Next, add the rest of the ingredients (eggs to the plain yogurt) one at a time, stirring with a fork after each addition until well mixed (I beat the eggs in a separate bowl before adding them to the mixture).
  3. Add the dry ingredient mixture 1 cup at a time, mixing well after each cup.
  4. Pour mixed batter into the prepared loaf pans (about 2/3 full).
  5. Bake in the preheated oven for 35-45 minutes (cook time varies by oven and pan size) until top of loaf is a golden brown and toothpick comes out clean.
  6. Let loaves cool completely (if you can wait!) before drizzling the glaze over the top. (Note: I opted to let each person add the glaze to their individual servings)
  7. Enjoy plain, with glaze or vanilla ice cream!



Durango Chicken

Durango Chicken

I have been cooking this chicken dish for years and have yet to tire of it. It’s always juicy and tender…and oh, SO easy to make! Perfect for ANY night of the week! It pairs well with just about any side dish (rice, potatoes, pasta, etc.) and your favorite vegetable (salads, broccoli, asparagus, squash, etc.). Enjoy!

  • 4 Chicken Breasts (Trimmed, rinsed and dried)
  • 2 Lemons (Juice of 2 Lemons)
  • 1/2 Cup Butter (Melted)
  • 1 Tablespoon Paprika
  • 1 Tablespoon Oregano
  • 1 teaspoon Garlic Salt
  • 1/4 teaspoon Ground Pepper

Preparation

  1. Gather all ingredients.
  2. Trim, rinse and dry chicken breasts. Place them in a large ziploc baggie and set aside while you prepare the marinade.

Making the marinade

  1. In a medium-sized bowl, combine the Melted Butter, Lemon Juice and Spices. Mix well.
  2. Pour the marinade into the baggie with the chicken and seal well. Gently turn bag over several times to completely coat the chicken breasts with the marinade. Place the baggie in a large baking dish (the one you will be using to bake the chicken) and refrigerate for at least 2 hours (or overnight/the morning of, if you’re making it ahead of time).

Baking the Chicken

  1. Preheat oven to 325 degrees.
  2. While the oven is preheating, pull the marinated chicken out of the refrigerator and dump the entire contents into the large baking dish ~ Note: the butter in the marinade will have solidified…I just place these “chunks” of solidified butter onto the chicken breasts, so they will melt into the chicken while baking.
  3. Bake for 40-45 minutes, uncovered.



Honey Mustard Sauce/Dip/Spread

Honey Mustard Sauce/Dip

This is our “Go To” sauce in our family…we use it for just about everything! It’s perfect as a spread, sauce or dip for sandwiches, wraps, chips, veggies, Chicken, Turkey, Beef. The possibilities are endless!

  • 1 Cup Mayonnaise (I prefer Hellmann’s Mayonnaise)
  • 1-2 Tablespoon Yellow Mustard
  • 2-3 Tablespoon Honey
  1. In a small bowl, combine the mayonnaise, mustard and honey until well-blended. I add the mustard and honey 1 tablespoon at a time in order to get the desired consistency and flavor.
  2. Refrigerate until ready to use.



Sriracha Crema

Sriracha Crema

This yummy Sriracha Crema sauce is a wonderful addition for just about any dish…Tacos, Chicken Bulgogi Bowls, Baked Chicken, Beef, Cut-up Veggies, Chips…the list is endless! It’s so easy and versatile!

  • 1 Cup Lite or Regular Sour Cream
  • 1-2 teaspoons Sriracha (Add 1 teaspoon at a time, until desired heatness is reached.)
  • 1-3 teaspoons Water (Add 1 teaspoon at a time until the sauce reaches the desired consistency.)
  • 1/4-1/2 teaspoon Salt (Add a little at a time until desired flavor is reached.)
  1. In a small bowl, mix the sour cream and Sriracha (add 1 teaspoon at a time) until well blended.
  2. Add water 1 teaspoon at a time until sauce reaches desired consistency.
  3. Add a dash of salt and taste. If more salt is desired, add 1/4 teaspoon at a time.