29 March 2009

Beer Bread recipe

Melissa G

Apparently, this recipe is comparable to Tastefully Simple's recipe, and Eileen C says she has a similar recipe in the cookbook. Just another reason to pick up a copy of our wonderful cookbook!

* 3 cups self-rising flour
* 1/4 cup sugar
* 1 (12-ounce) beer or other carbonated beverage of your choice
* melted butter, optional

Stir together all ingredients; spoon dough into a lightly greased loafpan. Optional, pour a little melted butter over top. (I also mix honey in with the butter, which tastes so delicious. :)
Bake at 375° for 55 to 60 minutes or until golden brown. Cool in pan on wire rack 5 minutes. Remove from pan, and cool on wire rack.

28 March 2009

Dried Tomato and Chicken Cheese Ball

Melissa G (originally submitted by Mary Dearing on


I made this for a Pampered Chef party I hosted, and it was so easy, not to mention that it tasted
good. :)

5 oz. can white chicken, drained
8 oz. softened cream cheese
2 Tbsp. shredded cheddar cheese
5 tsp. Dried Tomato & Garlic Pesto Mix

Combine first 4 ingredients. Chill overnight to blend flavors. Serve with crackers. Makes about 1 1/2 cups spread.

17 March 2009

"Turn on the Lite" night-March Cooking Club pics, part 2

"Turn on the Lite" night-March Cooking Club pics, part 1

Very St. Patty's Day, don't you think? Those cool-looking green boxes there? We got goody bags! Who doesn't love swag, especially when it comes in a nice green box like that? :)

Capri Chicken

Laura T

-1 c. low-fat ricotta cheese
-1/2 tsp. dried oregano
-1/4 tsp. salt
-1/4 tsp. pepper
-4 boneless, skinless chicken
breast halves
-1/2 tsp. garlic powder
-2 T. extra-virgin olive oil
-1 c. crushed tomatoes
-4 slices low-fat mozzarella cheese

In a blender or food processor, combine the ricotta with the oregano, salt and pepper. Process to blend. Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 12 minutes per side. Place the chicken breasts, side by side, in a large baking dish and allow to cool. Preheat the oven to 350°. Spoon 1/4 cup of the cheese mixture and 1/4 cup of the tomatoes onto each chicken breast. Top each chicken breast with 1 slice of mozzarella. Bake for 20 minutes.

Chewy Molasses Ginger Cookies

Melissa G
This is also a recipe, intact, that I got from www.bhg.com. However, my recipe didn't make 4 dozen, probably because I made the cookies too big or something. Anyway, here is the link:



  • Nonstick cooking spray
  • 1/3 cup margarine, softened
  • 2/3 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 egg
  • 1/4 cup dark molasses
  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon


1. Spray cookie sheet with nonstick spray; set aside.

2. In a large mixing bowl beat the margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined. Beat in egg and molasses. Beat in as much of the all-purpose and whole wheat flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill in the refrigerator for 1 hour.

3. Shape dough into 1-inch balls. Combine the granulated sugar and 1 teaspoon cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on prepared cookie sheet. Bake in a 350 degree F oven for 10 to 11 minutes or until set and tops are cracked. Remove from cookie sheet. Cool on a wire rack. Makes about 4 dozen.

Nutrition Facts

  • Servings Per Recipe about 4 dozen
  • Calories 50,
  • Total Fat (g) 1,
  • Saturated Fat (g) 0,
  • Cholesterol (mg) 4,
  • Sodium (mg) 42,
  • Carbohydrate (g) 9,
  • Fiber (g) 0,
  • Protein (g) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

16 March 2009

Oven-Fried Chicken

Oven-Fried Chicken
submitted by Eileen C

2 cups buttermilk
2 T Dijon mustard
2 1/4 tsp salt
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
1 tsp hot pepper sauce
4 boneless skinless chicken breasts, cut in half crosswise
2 1/2 cups crushed corn flakes
3/4 cup fresh bread crumbs
1/2 tsp poultry seasoning
1/2 tsp paprika
generous dash cayenne pepper (use 1/8 tsp if you want this REALLY spicy)
2 T vegetable oil

1. Whisk buttermilk, mustard, 2 tsp. salt, 1 tsp. garlic powder, 1 tsp. black pepper, and hot sauce together in large bowl. Add chicken, turn to coat well, cover, and refrigerate at least 1 hour or overnight.

2. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Spray cookie sheet or glass baking dish with cooking spray.

3. Gently toss corn flakes, bread crumbs, remaining 1/2 tsp. garlic powder, remaining 1/2 tsp. black pepper, remaining 1/4 tsp. salt, poultry seasoning, paprika, and cayenne in shallow dish until combined. Drizzle oil over crumbs and toss until well coated. Working with one piece at a time, remove chicken from marinade and dredge in crumb mixture, firmly pressing crumbs onto all sides of chicken. Place chicken on prepared pan, leaving 1/2 inch of space between each piece. Bake until chicken is deep golden grown, juices run clear, and instant-read thermometer inserted registers 160 degrees, about 25-30 minutes.

*You can marinate the chicken the night before and mix up the crumb mixture minus the oil the night before. Then when you're ready to cook it all you gotta do is add the oil to the crumb mixture, coat the chicken in the crumbs and bake it.

Chicken with Lime Sauce

Melissa G

-4 sm. boneless, skinless chicken breast halves,
cut into small or bite-sized pieces
-1 T. lime juice
-3/4 c. apple juice
-2 tsp. cornstarch
-1/2 tsp. chicken bouillon granules
-Cooked rice to serve on the side

Thaw chicken and cut into small or bite-sized pieces. I cut up the chicken so that more people could partake of the recipe, but if I were making it at home, I would leave the chicken breasts intact.

Mix together ingredients for sauce and put into crock pot. To make the sauce, combine lime juice, apple juice, cornstarch and bouillon. Add chicken and thoroughly coat with sauce. Cook in crock pot on low for 6-8 hours or on high for about 4 hours, stirring occasionally. Serve rice on the side or top with chicken.

This is my version of a recipe I found on www.bhg.com. Here is the link:

Thank you, Christy! :)

I just want to send out a big thank you to Christy B. for graciously hosting this month's Cooking Club. She was a wonderful hostess, and she sent us home with these amazing goody bags. Thank you, Christy!

Also, for those of you who were able to attend, please send me your recipes, so that I can get them posted to the blog.

Next month, we're doing ethnic and hometown favorites, and I'll be sending evites out for that shortly.

04 March 2009

Chocolate Waffles & Caramel Banana Topping

Chocolate Waffles
Submitted by Tiffany O'Sheal. Original recipe was found at HowStuffWorks

Yield: Makes about 6 waffles
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups milk
2 eggs, beaten
1/4 cup vegetable oil
1 teaspoon vanilla

1. Preheat waffle iron; grease lightly.
2. Sift flour, cocoa, sugar, baking powder and salt into large bowl. Combine milk, eggs, oil and vanilla in small bowl. Stir liquid ingredients into dry ingredients until moistened.
3. For each waffle, pour about 3/4 cup batter into waffle iron. Close lid and bake until steaming stops.

Caramel Banana Topping
Submitted by Tiffany O'Sheal. Original recipe was found at Real Mom Kitchen

1/2 cup packed brown sugar
1/4 cup whipping cream
1/4 cup light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla
3 medium bananas, sliced
In 1-quart saucepan, mix all topping ingredients except bananas. Heat to boiling over medium heat, stirring occasionally; remove from heat. Gently stir in bananas until well coated. Keep warm. (This topping makes enough to cover 3 large belgian sized waffles)