Monday, May 21, 2018

Chicken with Pineapple Sauce

This was easy to put together and tasted very good. Next time I will cut the chicken into chunks. I served this over rice.
Chicken with Pineapple Sauce
Amy Engbretson Horse and Buggy Montana

1 T honey
1 T cornstarch
1 20 oz can pineapple Beth used tidbits
1/4 c soy sauce
1/4 t garlic powder
1/4 t ground ginger
1-2 # chicken breasts

In saucepan, combine all ingredients.  Cook and stir over low heat until thickened.  Pour over chicken and bake at 350 for 1 hour.

Sunday, May 20, 2018

Chili's Copycat Ranch Dressing

Jenna found and made this recipe while I was gone. It is so very yummy! The pickle juice makes the recipe great!
Chili's Copycat Ranch Dressing

1/4 cup mayonnaise 
1/4 cup sour cream (add another dollop for a thicker dressing)
1 tablespoon  dill pickle juice
1 tablespoon buttermilk
1/8 teaspoon salt
1/4 teaspoon dried parsley
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1 t pepper

Combine mayonnaise, sour cream, and dill pickle juice in a medium size bowl.  Add in buttermilk and stir.  Mix in the rest of the ingredients.  Cover and chill for at least 30 minutes.  Give it a stir before serving.

Saturday, May 19, 2018

Spicy Chocolate Chip Bars

I made these to take to our last Ladies Bible study this spring. Everyone liked them.
Spicy Chocolate Chip Bars
Faith Ann Yoder Horse and Buggy Montana

1 1/2 c shortening(Beth used 1 c butter Crisco and 1/2 c butter)
1 1/2 c sugar
1 1/2 c brown sugar
4 eggs
2 t vanilla
4 c flour
2 t baking soda
2 t salt
4 t cinnamon
1 t cloves
1 t nutmeg
1 12 oz bag chocolate chips

Preheat oven to 375 degrees.

Cream shortening and sugars together.  Add rest of ingredients in order given.  Grease a jelly roll pan and spread batter into pan.  Bake for 20-25 minutes.

Friday, May 11, 2018

Balsamic Glazed Steak Tips

Don and I are off on a road trip.  Will start posting again in a week or so.

These were easy and delicious. I served them with asparagus, mashed potatoes and creamed cauliflower.

Balsamic Glazed Steak Tips 

2 pounds steak tips,  cut into 2-inch pieces
1/4 cup plus 2 T soy sauce
3 tablespoons vegetable oil
3 tablespoons balsamic vinegar
2 tablespoon granulated sugar or splenda
3 cloves garlic, minced
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the glaze:
3 tablespoons olive oil
3 tablespoons balsamic vinegar
3 tablespoons unsalted butter
Coarsely chopped fresh parsley leaves, for garnish (optional)

Marinate the steak: Place the steak in a resealable gallon plastic bag; set aside. Whisk the remaining ingredients in a small bowl until the sugar is dissolved. Pour over the steak and turn the steak to coat. Seal the bag, and refrigerate at least 1 hour or up to 4 hours.
Heat 3 T oil in a large frying pan over medium-high heat until shimmering. While the oil is heating, remove the steak from the marinade and pat dry with paper towels. Add the steak pieces to the pan and cook until desired doneness. 
Add the vinegar to the pan and simmer 1 minute. Remove from the heat, add the butter, and stir until melted and the sauce in the pan is glossy. Taste and season with salt and pepper as needed. Pour over the steak, top with the parsley if desired, and serve.

Thursday, May 10, 2018

Roasted Cheesy Ranch Asparagus

This was easy to make and quite tasty.

Roasted Cheesy Ranch Asparagus

Adapted from

3 Tablespoons of olive oil
1 Tablespoon of Hidden Valley Ranch dry dressing mix
2 bunches of asparagus
3/4 c- 1 c Parmesean cheese
2 cloves garlic, minced

1. Preheat oven to 425 degrees.

2. Cut off the hard ends of the asparagus (1 inch to 2 inches)

3. Mix dry dressing and oil together.

4. Spread the asparagus onto a baking sheet and add garlic. Pour the oil mixture over the asparagus and toss. Cook at 425 degrees for 10 minutes. Check the asparagus to see if it is cooked all the way through. If it is thick asparagus you will need to cook it longer.

5. Sprinkle with cheese and cook for 5 more minutes until melted. Serve and season with salt and pepper if desired.

Wednesday, May 9, 2018

Creamy Parmesan Chicken

We all liked this a LOT! Don had his over spaghetti noodles and Kathleen and I had ours over spaghetti squash.

Creamy Parmesan Chicken

Adapted from

2 large boneless skinless chicken breasts sliced in half
3 tablespoons finely grated fresh Parmesan cheese
1 teaspoon salt
cracked pepper

For The Sauce:

1 tablespoon olive oil
2 tablespoons butter
6 slices bacon
1 small onion , chopped
6 large cloves garlic , minced or finely chopped
1-1/2 cups half and half, cream or evaporated milk Beth used 1/2 c evaporated and 1 c cream
1/2 cup finely grated fresh Parmesan cheese

1. Season the chicken with salt and pepper. Dredge seasoned chicken in parmesan cheese.

2. Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.

3. Add the bacon  to the pan and fry until crispy. Drain off some excess fat, keeping about 1 teaspoons worth in the pan. Add the onion and garlic and fry until onion is transparent (about 1 minute). Reduce heat to low heat, and add the half and half or cream. Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. Add the chicken back into the pan to serve.

4. Serve with steamed vegetables, over zucchini noodles, your favorite pasta, or rice.

Tuesday, May 8, 2018

Chocolate Malted Cookies

I bought some new Malted Milk powder a few weeks ago so I could try this recipe. Don is VERY glad I did! They are tasty!

Chocolate Malted Cookies 

Taste of Home Cookie Cookbook

1 cup butter-flavored shortening
1-1/4 cups packed brown sugar
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips

1. In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg.
2. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips.
3. Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.

    Beth used a cookie scoop and got 4 dozen