Good Morning Friends!!!  Yesterday was a busy day again for me.  I went to my friends house and prepared a dinner for them, and put it in the oven and came home, and started preparing dinner for hubby and I.
  
For my friend and her family, 7 people in total, I prepared a pork roast with onion soup mix, and lots of quartered onions around it, and chicken broth.  I also prepared a pan of carrots and potatoes, with chicken broth on those - to all cook in the oven for 3 hours on 350 degrees F.  And of course they had a pumpkin pie with whipped topping, and a pumpkin pudding cake with cream cheese icing - ok, I cheated - I did not make the icing - I bought a tub of it and iced the cake once I got there.

When I came home, I prepared parmesan chicken for hubby and I.  We also had mashed potatoes and green beans.  But, for today, I will share the recipe for the chicken - hubby loves it!!!

Paremsan Chicken

4 boneless, skinless chicken breasts

Whisk together:
2 eggs
1 tsp prepared mustard
1 tsp spicy brown mustard  (or, if you have it, just use 2 tsp dijon mustard)
(You can half this if you are just having a couple of pieces.  Sometimes I find the pieces are larger, and I do not have enough with half of the recipe, but this can be too much and you have to throw out what is left.)

Blend together:
1/2 cup bread crumbs
1/2 cup parmesan cheese
(Spice to your liking with basil, parsley flakes, thyme - I just kindda sprinkle it into the bag with the bread crumbs and  cheese.)
Note:  I have made this in quantity and store in a ziploc bag in the refrigerator.  It keeps for a very long time.)

Pat chicken breasts dry, then dip in egg mixture, then roll in crumb mixture.  Place on sprayed baking sheet.  You can also use a foile lined pan, but make sure you spray it, because they will stick and you end up loosing your bottom crust.

Bake at 350 degrees F for about 45 minutes to 1 hour.  Considering the size of the chicken pieces.  Let rest for 5 minutes and then serve.

Ingredients

Egg Dip ingredients

Bread Crumb Mixture - minus the spices I forgot to get them out.

I prefer real bread crumbs, but these canned ones are great in a pinch.

Chicken

Ingredients to mix, egg, prepared mustard, and spicy brown mustard.

Whisked egg mixture

Bread crumb mixture - these old tin pie plates are wonderful for this recipe.

Sorry, didn't mean to post the crumbs again.

Chicken in egg mixture.

Chicken rolled in bread crumbs.

Breaded Paremsan Chicken

If I have extra bread crumbs, I pat them onto the top of the chicken

and it makes a nice thicker coating.

Yummy, nice and crispy on the top!

Love the browned crispy coating.

I hope this has inspired some cooks today - it is very tasty, and do not worry - the mustard taste is very mild, not a dominate taste. 
Enjoy!!!

Well dear friends, I am back.  Today is mine and hubby's 2nd Wedding Anniversary so Happy Anniversary to the bestest hubby ever!!!  Today I baked for my hubby, and for a friend (and her family) who had surgery. 

So, today, I baked 2 kinds of cookies, a cake and a couple of pies.  So here we go with pictures and recipes - I hope you all enjoy them!!!

Mrs. McLean/Leanne's Sugar Cookies

1 cup shortening
1 and 1/2 cups sugar
2 eggs
1/2 cup milk
1 tsp vanilla
3 and 1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda

Cream shortening and sugar.  Mix in eggs, milk, and vanilla.  Add remaining ingredients.  Scoop with a cookie scoop onto ungreased cookie sheet, and bake at 350 degrees F for 12 minutes.
Yields: 3 and 1/2 dozen cookies.

I love using the cookie scoop - makes cookies pretty even.

And a lot more cleaner - not so messy and you do not have to have

so much hands on with the cookie, which is healthier.

Yummy!! Warm cookies!!

My next cookies were Chocolate Chocolate Chip cookies - originally the recipe was from the back of the Toll House Chocolate Chips many years ago.

Patrick's Favorite Chooclate Chocolate Chip Pudding Cookies

Cream thoroughly:
1 cup margarine
1/4 cup sugar
3/4 cup brown sugar

Add, beating until fluffy:
2 eggs
1 tsp vanilla

Sift together, then add:
2 and 1/3 cups flour
1 tsp baking soda
1 pkg (3.5 oz) instant chocolate pudding

Fold in:
1 cup semi-sweet chocolate chips

Preheat oven to 375 degrees F. 
Using cookie scoop, scoop onto greased or sprayed cookie sheets.
Bake for 10 minutes.
Yields : 3 and 1/4 dozen

Note: This recipe has been made in many different ways.  I have also used vanilla pudding with chocolate chips or white chocolate chips or peanut butter chips.  Also have used buterscotch pudding with buterscotch chips...so be adventurous, and find your favorite combination.
These cookies are nice and chewy in the center.

Ready for the oven.

Using that scoop again.

Baked and cooling on pan.

Close up of yummy cookie.

Here are the cookies as they had cooled.

Next, I put a cake in the oven.  I found this recipe on a piece of cut out newspaper in my Mother-in-law's recipes, and we have all loved it, and even though none of the family remembers her ever making it, it has became a fast favorite here.

Mom-in-law's Pumpkin Pudding Cake

1 pkg. (2 layer size) yellow cake mix
1 pkg. ( 4- serving size) butterscotch instant pudding and pie filling ( Jello's seasonal pumpkin spice was beautiful)
4 eggs
1/4 water ( I always use milk)
1/4 oil
1 cup canned pumpkin
2 tsp. pumpkin pie spice ( I make my own of 1/2 tsp each ginger and nutmeg,1/4 tsp. cloves, and 3/4 tsp. cinnamon)

Combine all ingredients in large mixer bowl. Blend well; then beat at medium speed of electric mixer for 4 minutes. Pour into greased and floured 10" tube or fluted tube pan (or just spray if nonstick). Bake at 350 degrees for 50-55 minutes, or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan. Do not underbake. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. Serve with Creamy Topping ( Whipped topping), if desired. I have also sprinkled on some cinnamon sugar over the whipped topping and that looks very nice also.

Here is a note, even though I did not do it this time, I have done this idea with it.
Note: Fold in 1/2 bag of chocolate chips to the cake batter.
Having added chocolate chips, I cut the cake and serve with whipped topping, and then drizzled with chocolate syrup (either the kind you add to milk, or ice cream topping), and it wasn't too sweet and looked very elegant.

All ready to put into the oven.

I used a white cake mix this time because I did not have a yellow cake

mix, but I love the color from the pumpkin and the butterscotch pudding.

Fresh out of the oven..smells wonderful!!

Here she is nice and warm. If it wasn't going to someone

a nice warm piece would be delicious!!

Isn't she beautiful!! :D

And the last thing I made today was pumpkin pie for my hubby.  He loves it with the graham crust just as I posted before.  So I will not post the recipe again, but I will add some photos for you. 

Sugar and spices all mixed and ready to go into the pie.

Ready for oven.

Mmmmmm..looking good!!

Who wants a slice?  Serving with whipped topping.

Good afternoon my friends!  I have not been doing much baking with this cold, you know, sugar is not good for colds.  But, I was looking through some of my discs of pictures that I brought from home, and I found a picture of my Brown Betty that I had made.  This recipe is as easy as can be, and as yummy as it sounds.  I got this recipe from page 71 of Company's Coming most loved treats, put out by a great Canadian cook, Jean Pare.

Brown Betty

6 cups peeled, cored and sliced cooking apples ( such as McIntosh or Granny Smith- my favorite)
3/4 cup white sugar

Streusel Topping

1 and 1/4 cups flour
3/4 cup brown sugar, packed
1/2 tsp. salt
1/2 cup hard margarine (or butter) cut up.

Place apple slices in ungreased shallow 3 quart ( 3 L ) casserole.  Sprinkle sugar over top.

Struesel Topping :  Combine flour, brown sugar and salt in medium bowl.  Cut in margarine until mixture resembles coarse crumbs.  Scatter evenly over apple.  Press down lightly.  Bake, uncovered, in 375 degree F ( 190 degree C )  oven for about 40 minutes until apple is tender. 

Serves 8.

Note : For Fresh Fruit Betty, omit apples, and use fresh peaches, peeled or sliced, or fresh apricots, quartered.  Bake as directed.
           For Fresh Rhubarb Betty, omit apples, and use same amount of sliced fresh or frozen rhubarb, adding 1/2 cup more sugar.  Bake as directed. (My friend used this recipe, and used fresh blueberries.)

Here is my picture of Brown Betty - served warm with ice cream, but also good with whipped topping, and also served cold.

Enjoy!!!

Hello Friends!!!  I have survived the church Rummage Sale which was a great success!!!  I have come down with a cold, but that was due to getting caught in a downpour on the way into the house. lol  So, needless to say, I have not been doing much cooking this weekend.  So, today, you will get treated to some more photography from my dear Nova Scotia.  I hope you all enjoy these.  I will probably add some of my floral photos too!!

My Beautiful Nova Scotia!!!

And now for a few floral pictures!!!

Hope you have enjoyed these...and I will post more photos in days to come!!!   I will also try to get back to cooking for you fans!!!

Good Morning Everyone!!  I know, I said I wouldn't be posting for the next few days, but last night I made ribs again.  This time a little differently, so I thought I would share them.  Besides, Randall was whining so bad about not having food pictures...what a person doesn't do to keep others happy.  Ok, Randall, and no I did not call the Fed Ex Dude to send you any - lol

Well, I best get a going here and get this done.  I have to leave in a couple of hours to start setting up tables and all for the rummage sale.  I hope we have a good turn out, and see what I can find for treasures myself!!

BBQ Spare Ribs

1 rack of ribs ( on sale for $1.69/lb and an extra 25% off making them $1.27/lb - love deals)
1 carton of low sodium, fat-free chicken broth
water to cover ribs if broth is not enough
1 bottle of Kraft Original BBQ Sauce

Pour chicken broth into crockpot.  Cut rack of ribs into indvidual pieces.  Place in broth.  If not covered with liquid, add water to cover.  Cook on High for 6 hours.  Remove from broth, placing on a paper towel lined platter.  Blot dry with another paper towel. 
Preheat oven to 350 degrees F.
Line pan with foil.  Spread some BBQ sauce onto foil.  Place ribs in pan.  Brush ribs with BBQ sauce.  Place, uncovered, into oven and cook for 30 minutes.  Remove from oven.  Let set for about 5 minutes. 
Serve and Enjoy!!!

Covered in broth and cooked

Just perfect!!

Foil lined pan.

Paper towel lined platter.

Spread those ribs out to blot dry.

Look how well done they are. Hubby said he would

have eaten them this way and dipped them in BBQ Sauce.

Blotting dry.

Spread sauce over foil.

Place ribs in pan.

Brush sauce over ribs.

Don't they look delicious? Ready for the oven.

Baked and resting for 5 minutes.

Ta Da!!! Tangy, tantalizing ribs!

Enjoy!