Wednesday, May 12, 2010

I'm still alive!

I know it's been a while but I'm still here!  I made this blanket today for the Foster Daughter we're hoping to adopt.  I have to say...I love it!!
I bought the fabric to make curtains for my kitchen too, we'll see how that goes! 

Tuesday, May 4, 2010

Sticky chicken finger salad and yummy parmesan herb bread!

Dinner tonight was really and I mean REALLY good.  The bread smelled so good when it was cooking and the taste did not let us down...and the salad was a light salad packed full of taste!  Sadly, we dug into the salad before I took a picture...and there isn't much left over!

4 chicken breasts, cut into strips
1/2 cup sour cream
1 cup bread crumbs
2 heads romaine lettuce, chopped
2 tomatoes
cheddar cheese, grated
ranch dressing
2 1/2 cups brown sugar
1/3 cup Frank's Hot Sauce(Original)
1/2 cup apple cider vinegar

Heat oven to 400 degrees. Dip chicken breasts into the sour cream and then into bread crumbs. Place on a sprayed/greased sheet pan. Bake for 20 to 30 minutes until the chicken is cooked and crispy. 
While the chicken is baking, prepare salad and make the dressing. 
To make the dressing, combine the 2 1/2 cups brown sugar, 1/3 cup Franks Hot Sauce, and 1/2 cup apple cider vinegar in a pot. Cook over medium heat, stirring constantly. Let boil for one minute only, if you boil too long it will turn hard. 
When the chicken is done dip into sticky sauce and place on a plate. Serve with what ever salad fixin's you want, but be sure to save the leftover sticky sauce as it adds a little something to your salad.

Parmesan Herb Bread!


  • 2 cups warm water (110 degrees F/45 degrees C)
  • 2 tablespoons margarine, softened
  • 1 1/2 tablespoons dried oregano
  • 2 tablespoons white sugar
  • 4 1/2 teaspoons active dry yeast
  • 1/2 cup grated Parmesan cheese
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 tablespoon grated Parmesan cheese


  1. Sprinkle yeast over water in large bowl. Let stand a few minutes, then stir and dissolve yeast. Add sugar, salt, margarine, 1/2 cup Parmesan cheese, oregano and 3 cups of the flour. Beat at slow speed for 2 minutes. Beat in rest of flour; cover the bowl with a sheet of wax paper and a kitchen towel. Let rise in a warm place 45 minutes, or until doubled in volume.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one round, 2-quart casserole. Set aside.
  3. Stir batter down for 1/2 a minute. Turn batter into casserole. Sprinkle with the remaining 1 tablespoon Parmesan cheese.
  4. Bake at 350 degrees F (175 degrees C) for 55 minutes.

Monday, May 3, 2010

Delightful Mint Chocolate Chip Cheesecake

All I can say is OMG.
1 1/2 cups finely crushed Oreo cookies (about 18)
3 Tablespoons butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can condensed milk
3 eggs
3/4 teaspoon peppermint extract
1/4 tsp. green food coloring (optional)
1 cup mini semi-sweet chocolate chips
1 teaspoon flour

Mint Chocolate Cheesecake Directions:
1. Preheat oven to 300 degrees F. Combine cookie crumbs and butter. Press firmly on bottom of 9-inch springform pan.
2. In large mixer bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
3. Add eggs, peppermint, and food coloring; mix well.
4. In small bowl, toss 1/2 chips with flour to coat; stir into cheese mixture. Pour into prepared pan.
5. Sprinkle remaining 1/2 cup chips evenly over top. Bake 1 hour or until cake springs back when lightly touched.
6. Cool to room temperature. Chill about 4 hours.