Family favorites
This recipe was an instant family favorite, so much so, I made it twice in one week! I served this along side a salad and dinner was done. This is shallow fried with Panko crumbs and Parmesan. What’s not to love with that?! The sweet honey sauce really makes the dish! Sometimes the boneless skinless chicken breasts are really thick and not the same size so to make the cooking time even, I place them in a Ziploc bag and pound them out so they are all the same size. I highly recommend this. The sauce made here is enough for 6 chicken breasts.
INGREDIENTS
1/3 cup all purpose flour
6 boneless, skinless chicken breasts, pounded even and thin
1 cup Panko crumbs
1/2 cup shredded Parmesan cheese
Pinch of salt
Pinch of pepper
2 eggs, beaten
3 Tablespoons Dijon mustard, divided
1 Tablespoon chopped Tarragon
1/2 cup brown sugar
1/2 cup honey
1/2 cup Apple cider vinegar
Canola oil to fry
DIRECTIONS
Heat enough canola oil to cover the bottom and slightly up the sides of a large frying pan over medium-high heat. the oil will be hot enough when the end of a wooden spoon placed in the oil has small bubbles around it.
Season your pounded chicken breasts with salt and pepper. Place flour, eggs and. Panko crumbs in separate bowls. Add the Parmesan cheese and chopped Tarragon to the bowl with the Panko crumbs. Add 1 Tablespoon of mustard to your beaten eggs and stir to combine. Taking one chicken breast at a time dredge in the flour first, then into the egg mixture and last into the Panko mixture. Do this for each piece of chicken.
Add three pieces of the chicken to your heated oil and cook on the first side until golden brown, three to four minutes each side. When the first side is golden turn the chicken to the other side and continue to cook through until done and golden. Remove from oil and place on a plate lined with paper towels. Continue with the second batch of chicken.
FOR THE SAUCE~
Mix honey, apple cider vinegar, brown sugar and 2 Tablespoons of Dijon mustard in a saucepan and cook over medium heat until well combined and heated through. Serve this warm over the chicken. Serve warm and garnish with chopped Tarragon if desired!
Enjoy!
This is another Taste of Home recipe that I know you will love. If you like strawberry shortcake, or anything strawberry, you will enjoy this. This would be great to take to your next summer gathering! We brought this to our daughter’s home and it was loved by everyone!! This does need some chill time in the fridge, so it’s another great make ahead dessert.
INGREDIENTS
1 cup cold milk
1 cup sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon grated orange peel
2 cups heavy whipping cream , whipped or I used fat free Cool Whip
1 store bought angel food cake, cubed
4 cups sliced fresh strawberries
DIRECTIONS
In a large bowl beat the milk, sour cream, pudding mix and orange peel on low speed. Fold in whipped cream or Cool Whip. Place half of the cake cubes in a 3 quart trifle bowl or glass bowl. Arrange one third of the strawberries around the sides of the bowl and over the cake. Top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate two hours before serving. Serves 8-10
Enjoy!
You know I love a good poke cake and this one is delicious and easy to make. This one does take some time to make and some time to set up in the fridge (best made the day before serving). This cake was enjoyed by everyone who tried it. The only caution with this recipe is that it does need to stay cool until serving and does not work great if left out in warm weather. It does make a 9 x 13 so there is plenty to share!!
INGREDIENTS
1 box yellow cake mix plus ingredients on the box
1 box 3.5 ounce instant vanilla pudding mix
2 cups milk
1 14 ounce can of sweetened condensed milk
FROSTING
1 1/2 sticks of butter, softened
3/4 cup cocoa powder
1/2 cup boiling water
1 teaspoon vanilla
5 cups powdered sugar
DIRECTIONS
Bake cake according to package directions for a 9 x 13 pan. While the cake is in the oven make pudding mix with 2 cups of milk, whisk until combined and let sit for two minutes or until thickened. Whisk again for a few seconds and add the sweetened condensed milk. This mixture will be thinner than pudding! Let sit in the fridge. When the cake is baked through, remove from oven and poke holes all over the cake using a fork. Pour the pudding mixture all over the cake letting the mixture seep into the cake. Let the cake sit until cooled and pudding mixture is absorbed into the cake. About an hour.
To make the frosting, add softened butter into a large mixing bowl add the cocoa powder and the boiling water. Add vanilla and beat for about a minute or u til combined. Gradually add the powdered sugar beating after each cup is added. Beat until smooth. Frost cake and refrigerate until ready to serve. Best if refrigerated overnight.
Enjoy!
With summer in full swing and beautiful plump blueberries at the farmer’s market, farm stands and our local stores, I could not wait to make this pie from Taste of Home. I’m not a baker but this recipe was so easy I just had to make it! This is another great make ahead dessert. My family really enjoyed this with a scoop of vanilla bean ice cream!
INGREDIENTS
9 inch pastry for a single crust pie. (I used a frozen pie crust)
3 Tablespoons all purpose flour
Pinch of salt
1 cup of water, divided
3/4 cup of sugar
6 cups fresh blueberries, divided
1/2 teaspoon lemon juice
Vanilla ice cream or whipped topping – optional but highly recommended!!
DIRECTIONS
Follow the pie crust directions to bake a one crust pie. You want the crust to be fully baked. In a bowl mix flour, salt, and one third cup water until smooth. In a large saucepan combine sugar, 1 cup of the blueberries and the remaining water. Bring to a boil and stir in the flour mixture, return to a boil stirring constantly. Cook another 4 – 6 minutes or until thickened. Stir in lemon juice and remaining blueberries. Pour in prepared crust. Refrigerate 4 hours or until filling is set. Serve with ice cream or whipped cream.
Enjoy!
This week is all about delicious summer desserts! This recipe comes from Taste of Home and became an instant family favorite! This was so simple to make and a no-bake dessert. It does need time to chill so it’s a great make ahead dessert! I have made this twice and I did make a couple small changes the second time that I think worked well. I used two full rows of Oreos for the bottom crust and melted the butter for the crust. This recipe is written with my changes. If you or your family love chocolate and peanut butter this is fabulous! You will love it!
INGREDIENTS
1 package Oreo cookies. Using two full rows for the bottom crust and 5-6 more to crumble on top.
2 Tablespoons butter, melted and slightly cooled
1 – 8oz. package of cream cheese, softened
1/2 cup peanut butter
1 1/2 cups confectioners sugar, divided
1 large container of Cool Whip (16 oz)
20 mini peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounce) instant chocolate fudge pudding mix
DIRECTIONS
Crunch two rows of Oreos from the package, add melted butter and mix well. Press cookie mixture into a 9 inch in greased square pan, set aside. In a large bowl, beat the cream cheese, peanut butter and one cup of confectioners sugar until smooth. Fold in half of the whipped topping, spread over the cookie crust. Sprinkle with half of the chopped peanut butter cups. In another large bowl beat the milk, pudding mix and remaining confectioners sugar on low speed for two minutes. Let stand for another two minutes or until it s slightly thickened. Fold in remaining whipped topping and spread over peanut butter cups. Crush 5 – 6 more Oreo cookies and sprinkle on the top and add the remaining peanut butter cups on the top. Cover and chill in fridge for three hours.
Enjoy!
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