Kitchen Tips..cookie scoops

For anyone who bakes alot of cookies you know how important it is to have cookies all come out the same size. That way they bake evenly, and come out looking absolutely lovely. Well, one of the best tricks there is, is to have a cookies scoop. They originally were just ice cream scoops and someone realized hey, I can make these in a bunch of different sizes, and sell them as "cookie scoops". My point is you can go out and buy a scoop labeled "cookie scoop" or you can grab an ice cream scoop that is smaller in size, and wha-la, you have a cookie scoop. Once you start using a scoop to measure out the cookies onto the cookie sheets, then you will wonder how you ever managed before! It saves you time, and saves your cookies.

Barbecue Jack Chicken

Recipes that require very few items but end up with exceptional results definitely deserves to be showcased! And this Barbecue Jack Chicken recipe hits that mark head on!

Ingredients:
4 boneless skinless chicken breasts
4 slices pepper Jack cheese
1 cup barbecue sauce

Directions:
~Carefully cut a pocket in each chicken breast half. Fill with cheese, secure with metal or wooden soaked skewer.
~Grill chicken, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side, or until the juices run clear, basting frequently with the barbecue sauce.

What I did when I made it:
I have never been very good at the whole stuffing foods thing. I either cut to far through the meat or not far enough. So instead of stuffing the chicken (I knew I wasn't grilling it, so I didn't think my method would hurt anything) I laid my chicken out in a 13x9 pan, placed a slice of cheese over each piece of chicken, and then poured a bottle of bbq sauce on top. I covered with foil, and baked at 375 for 45 minutes. The cheese melted and got nice and ewy-goey. At the very end I took the foil off and let the bbq sauce get nice and thick and the cheese brown abit on top. Gotta love that cheesey top. It was a delish recipe and I will be making it again!

Chicken and Rice Dinner

I love recipes that allow me to have a one-dish meal. While this recipe isn't a one dish, and I will definitely tell you a couple of thngs I would change about the recipe, it was over all a wondeful recipe, and all the kids loved the flavor of the rice.


Ingredients:
1 broiler/fryer chicken, cut up (around 4 lbs of chicken)
1/4 to 1/3 cup flour
2 TBSP veg oil
2 1/3 cups water
1 1/2 cups of uncooked long grain rice
1 cup milk
1 tsp salt
1 tsp poultry seasoning
1/2 tsp pepper
Minced fresh parsley

Directions:
~Dredge chicken in flour. In large skillet, brown chicken on all sides in oil over medium heat.
~In lage bowl combine the next six ingredients. Pour into a greased 13x9x2 baking dish. Top with chicken.
~Cover lightly with foil and bake for 55minutes or until rice and chicken is tender and meat themometer reads 180. Top with parsley right befeore serving.

What I did:
Okay here is what I changed, and what I will change next time. I used thin sliced chicken breast because it was what I had to cook with. The recpe says nothing about seasoning the chicken, but I found the chicken lacked flavor with only the flour dredge on it. So next time I will be seasoning the chicken with with some of the salt/pepper/poultry seasoning that goes in the rice (just season to taste). Also I found that the chicken breading didn't hold up to well through the baking.It ended up being a soggy topping. Next time I will be browning the chicken without the flour. Now if you are using dark meat, I would go with boneless/skinless thighs. As for the rice, it was excelently flavored. Instead of 2 1/3 cup water I used 1 1/3 cup chicken stock, and 1 cup water. I let it cook for 55 minutes and the rice could've stood to cook maybe 5 minutes less. Over all the recipe was excellent, the kid ate everything and Donnie was able to take lunch with him to work today.

Paula Deens hite Chocolate Coconut Cookies

Hope you enjoyed the video! LOL

These cookies were sooooo good. The coconut is a nice compliment to the white chocolate and doesn't overtake the cookie at all.

Royal Bread Pudding

I recently joined a little group called Family Value Cinema. The goal is to bring families movies that are family friendly. No bad language, no need to explain why the girl is walking around naked, and no drug use. That is what you will find with Family Values Cinema. With each monthly movie you get sent, there is a recipe card and a fun discussion guide for the movie. Last month we received The Prince and the Pauper, with it came a recipe for Royal Bread Pudding. I thought I would share it with you!

Ingredients:
8 slices honey wheat bread
2 cups low-fat milk
3/4 cup egg substitute or 3 eggs lightly beaten
1/3 cup sugar
1 1/2 tsp cinnamon
1 package dried blueberries (7 ounces)
1 cup apple juice
2 TBS brown sugar

Directions:
Preheat oven to 350. Arrange bread in a single layer on a baking aheet. Bake 10 minutes or until bread is dry and very lightly toasted on top. Allow bread to cool for 5 minutes.
Spray an 8-inch spuare baking dish with non-stick spray. Combine milk, egg, sugar, and 1 tsp cinnamon:whisk to cobine. Tear each slice of bread into 6-8 bite-size pieces and add poeces to milk mixture. Press down gently with the bac of a spoon so all the bread pieces are covered in the milk mixture. Pour milk and bread mixture into prepared pan. Cover with foil.
Place filled into a 9x13 inch pan. Pour hot water into the larger pan toa depth of about 1 inch. Bake 20 minutes. Carefully remove foil and bake for 20 more minutes (or until set and knife inserted comes out clean)
Whilebread pudding bakes, prepare fruit sauce. Combine dried fruit, juice, and rest of the cinnamon in a small saucepan. Heat over medium high heat until mixture boils. Reduce heat and simmer for 10 minutes or until fruit is reconstituted. Stir in brown sugar. Remove from heat and allow to stand while pudding bakes.
To serve, spoon warm bread pudding into serving dishes and top with warm fruit sauce (and vanilla ice cream! )