Friday, April 20, 2012

Chicken Scarpiello

2/3 lbs. Boneless chicken breast, cut into sections
¼ cup olive oil, or as needed
1 pound sweet Italian sausage, cut into 1-inch pieces
10 garlic cloves, peeled and chopped fine
1 medium jar pickled cherry peppers, cut slices, stemmed and cleaned (16 oz) You can more if you like.
1 cup vinegar from the pepper jar
1 cup dry white wine
2 cups chicken stock
2 Tablespoons Cornstarch

Thursday, April 5, 2012

C.'s Famous Coconut Chews

3/4 Cups Powdered Sugar
3/4 Cups shortening (half margarine or butter, softened)
1 1/2 cups all-purpose* or whole wheat flour
1 cup packed brown sugar (dark or light)
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/2 cup walnuts (I prefer to use chocolate chips and white chocolate chips[each 1/2 cup,] it's quite delicious!)
1/2 cup flaked coconut

Heat oven to 350°. Mix powdered sugar and shortening. Stir in 1 1/2 cups flour. Press firmly in an un-greased baking pan, 13x9x2 inches bake 12-15 minutes.

Mix remaining ingredients. Spread over baked layer. Bake 20 minutes; cool.  Cut into bars, 3x1 inch.

*Self-rising flour can be used in this recipe

Pecan Pie

1 Large Pie Crust (9 inches)
1/2 Cup butterscotch chips
1 Cup Pecans, Crushed
1/2 Cup Sugar
1/2 Cup Corn Syrup, Light
2 Large Eggs

Preheat Oven to 350.  Scatter Butterscotch Chips and Pecans on the bottom of the pie crust.  Beat eggs, butter, and corn syrup in a bowl (or mixer.)  Pour over Butterscotch Chips and Pecans. Put in oven and bake for about 45-50 minutes, or until golden brown, let it set. and cool it on a rack.

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