Believe it or not, the famous Fischer and Weiser company was born and raised in my same tiny hometown- Fredericksburg, TX. I drive by the factory quite a few times a week and I grew up on their preserves, jellies and various sauces. This is one of my favorite recipes to make with their Raspberry Chipotle Sauce, which is so versatile with different recipes!
4 chicken breast boneless, skinless ½ cup panko 2 Tbsp butter 1 cup heavy whipping cream 1 cup chipotle sauce ½ cup chicken broth salt and pepper to taste Preheat oven to 350 degrees. Sprinkle chicken breasts with salt and pepper and dip in panko crumbs. Set aside. Melt butter in pan and add chicken. Cook until lightly browned. Move chicken to a baking dish. In a bowl, mix whipping cream, chipotle sauce and chicken brother together. Pour over chicken in baking dish. Bake at 350 for 45 minutes, and then lower your temp to 200 and bake for an hour and a half. Serve and enjoy.
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I absolutely love snickerdoodles! But add some chocolate and coffee to them? Pure heaven!!!
1/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon salt 1 1/3 cups + 2 tablespoons all-purpose flour 1/2 cup unsalted butter, softened 3/4 + 1/3 cup granulated sugar, divided 1 egg 1 teaspoon vanilla extract 1 1/2 teaspoons instant coffee granules 2 teaspoons cinnamon Whisk cocoa, baking soda, cream of tartar, salt, and flour in a medium bowl. Set aside. In separate bowl, cream butter and 3/4 cup granulated sugar. Mix in egg, vanilla, and instant coffee granules. Slowly add in the dry ingredients and blend well. Line 2 cookie sheets with baking mats or parchment paper. Scoop 2 tablespoon balls of dough and place them on prepared cookie sheets. Chill for 30 minutes. Preheat oven to 350°F. Place remaining 1/3 cup granulated sugar and cinnamon in a small bowl and stir. Roll each cookie dough ball completely in the cinnamon sugar. Place back on baking sheets, 2” apart. Bake for 9-11 minutes, depending on how done you want them. Cool completely and enjoy!! This yummy recipe is incredibly delicious and easy! Using store-bought crescent rolls, you can have this recipe ready in just 30 minutes!
2 cans of crescent rolls 1 8oz package of cream cheese at room temp. 2 Tbsp granulated sugar, divided 1 tsp lemon juice ¾ tsp vanilla 1 tsp sour cream jam or preserves in any flavor you desire Icing: 1 cup confectioner's sugar 1 tbsp milk 1 tbsp softened butter Preheat the oven to 350. Unroll the crescent rolls and separate into rectangles of dough using two triangle. Pinch closed the diagonal cut to form one solid sheet of dough. Sprinkle lightly with sugar. Slice crescent roll dough into 1 inch x 8 inch slices. Gently lift dough slice and twist opposite ends in opposing directions into a loose rope. Spiral the rope around itself to form a loose circle/spiral. Place onto a cookie sheet lined with a baking paper, spacing danishes about 2 inch apart. Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary. In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream. Add a tablespoon of filling to each roll. Spread a little bit of the preserves of your choice on top, as thick as you'd like. Lightly brush dough with melted butter. Bake in preheated oven for 12 to 15 minutes. or until lightly golden brown. In a small bowl, stir together confectioners' sugar, milk and butter for icing. Take the danish out of the oven and allow them to cool for 10-15 minutes before icing. Cooking this chicken at a higher temperature adds a nice crunch to the outer layer while leaving the inside tender and juicy!
4 boneless skinless chicken breasts 1 tablespoon olive oil 4 garlic cloves, minced 2 tablespoons brown sugar ½ tablespoon soy sauce ½ teaspoon chili flakes Preheat oven to 450°F Cook garlic with the oil on medium heat until softened and fragrant (do not brown). Remove from heat and add in brown sugar, soy sauce and chili flakes. Put chicken breasts on a foil lined pan and top with the garlic brown sugar mixture. Bake uncovered for 18-22 minutes, or until juices run clear. This recipe combines two of my favorite desserts into one! It's so amazingly delicious and you'll have to restrain yourself from eating too much! You can also use a any other different pie filling to find your perfect flavor!
Coffee Cake: 2¼ cups flour ⅔ cup sugar 2 teaspoons lemon zest ¾ cup cold butter ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 egg ¾ cup sour cream (or plain yogurt) 1 teaspoon vanilla Filling 8 oz cream cheese (not spreadable) ¼ cup sugar 1 egg 1 tablespoon lemon juice 1 can cherry pie filling (21 oz) -or any other flavor you may desire! Preheat oven to 350 degrees. Grease the bottom & sides of a 9" springform pan or Line a 9x9 pan (must be at least 2" deep) with parchment paper. Combine flour, sugar & lemon zest in a large bowl. Cut in butter until crumbly. Remove ⅔ cup of this mixture and set aside. Add baking soda, baking powder and salt to the remaining crumb mixture. Mix in egg, sour cream or yogurt and vanilla. Press into prepared pan. Combine softened cream cheese, egg, lemon juice and sugar until well mixed. Pour over crust. Top with cherry pie filling. Sprinkle reserved crumb mixture over top. Bake 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool completely. This is a very easy, very tasty recipe that is a winner for everybody! You can alter the amounts of seasonings and topping to suite your taste (I'm a cheese-aholic and like to add piles of extra cheese!)
2.5 pounds russet potatoes 4 tablespoons butter 1/2 cup milk salt and pepper 1 + 1/2 cups shredded sharp cheddar cheese 4 slices cooked and crumbled bacon 2 green onions, and sour cream for garnish Peel and cube the potatoes. Add to a large saucepan and cover with water. Bring to a boil and simmer until fork tender about 20 minutes. Drain and add them back to the pan set over medium heat to cook off any excess water, stir for about 2 minutes then remove from heat. Add the butter, milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Mash with a potato masher. Mix in 3/4 cup cheddar cheese. Preheat oven to 400 degrees F. Grease a non-stick 15 x 10-inch (or similar size) baking sheet with oil from edge to edge making sure to get the sides too. Spoon the potatoes out onto the pan and spread them evenly from edge to edge. Sprinkle the remaining cheese over the top. Bake about 45 - 50 minutes until the bottom and edges are browned and crispy. Sprinkle the bacon and onions over top. Cut into squares and serve with sour cream. This is a recipe that I came up with by taking ideas from several other recipes. It also works great for fish as well!
1 cup panko crumbs 4 cups hard pretzels, coarsely crushed 1/2 cup neutral tasting olive oil 1/2 cup Dijon mustard 1/3 cup honey 1/4 cup water salt and pepper 1/2 cup all-purpose flour 4 - 5 pork chops, boneless or bone-in Preheat the oven to 400° F. Lightly grease with oil a large, non-stick baking sheet or roasting pan. Mix with the panko crumbs and crushed pretzel bits in a bowl. Add the oil, mustard, honey and water to a bowl and mix until smooth. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey. Season the chops with salt and pepper. Pour half of the dressing into a large shallow bowl or dish, put the flour on a large plate and add half the pretzel mixture to a large, shallow bowl or dish (add more as needed). Working one at a time, dredge the pork chops in the flour then into the dressing allowing excess to drip off then into the pretzel crumbs patting them on if needed. Place on greased baking sheet. Bake 16 - 25 minutes depending on their thickness/size or until cooked through. Let the pork chops sit 5 minutes before serving with the remaining honey mustard dressing These bars are absolutely irresistible!! The recipe sounds complex, but it's a lot easier to make than it looks! Trust me, it's completely worth it!
Crust 1 cup butter, softened 2 cups flour ⅓ cup sugar ¼ teaspoon salt Filling 1½ cups corn syrup (Karo) 8 oz semi sweet chocolate 1 cup sugar 4 eggs ½ teaspoon almond extract 1 teaspoon vanilla extract 2 cups chopped pecans Topping 2 tablespoons brown sugar ½ teaspoon cinnamon 1 tablespoon butter ½ cup chopped pecans Preheat oven to 350 degrees. Line a 9x13 pan with foil and spray well with cooking spray. Combine crust ingredients with a mixer on medium until crumbly. Press into prepared pan. Bake 20 minutes. Meanwhile, heat corn syrup and chocolate over low heat just until the chocolate is almost melted. Remove from heat. Combine sugar, eggs, almond extract and vanilla extract. Whisk into the chocolate mixture. Fold in pecans. Pour pecan mixture over crust. Combine topping ingredients and sprinkle over top. Bake 35 minutes or until edges are firm and center is still slightly soft. Cool completely. These potatoes are super delicious and a snap to make when you're pressed for time!
4 medium potatoes, scrubbed (not peeled) 4 tablespoons olive oil ¼ teaspoon garlic powder, onion powder & pepper ½ teaspoon parsley salt to taste 4 tablespoons fresh parmesan cheese, divided Preheat oven to 450 degrees and line a pan with parchment paper. Slice potatoes ¼" thick and toss with olive oil seasoning and 2 tablespoons of parmesan cheese. Bake in a single layer about 30 minutes or until browned, flipping potatoes after 15 minutes. Once browned, top with remaining 2 tablespoons parmesan cheese and bake an additional 5 minutes or until cheese bubbles and browns. After having this dish in a local restaurant a few years ago, I became obsessed with copycatting the recipe. This is the closest I can get, and it's so incredibly delicious!
Chicken: 1 + ½ cups pecans ⅓ cup mayonnaise 1 tablespoon dijon mustard coarse salt and fresh black pepper 4 boneless, skinless chicken breasts Dipping Sauce: ¼ cup maple syrup 3 tablespoons Dijon mustard 1 teaspoon rice or white vinegar 2 tablespoons mayonnaise Preheat oven to 400 degrees F. Grease a large baking sheet with sides or a 9 x 13-inch baking pan. In the bowl of a food processor pulse the pecans until finely chopped or place them in a ziploc bag, set them on a flat surface, cover with a kitchen towel and pound into crumbs with a meat mallet. Pour them into a wide, shallow bowl. In a small bowl whisk the mayo and mustard together. Season the chicken with salt and pepper. Using a spoon or pastry brush coat the tops and sides of the chicken with the mayo mixture. Dredge in the pecans, patting them on to help them stick. Place on the baking sheet pecan side up. Bake 25 minutes or until cooked through.If the pecans start to get too dark cover the pan with foil. Meanwhile whisk the maple syrup, mustard, vinegar and mayonnaise together until well combined. Add a couple dashes of salt and pepper. Refrigerate. Let the chicken sit 5 minutes before serving. Drizzle the sauce over it or serve on the side for dunking. |
About MeI'm a Texas gal with a wonderful husband, an amazing six year old son, and an adorable newborn baby boy! Archives
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