Pizza Dough Cinnamon Twists

I’ve decided recently that Divine Dish is where I will post my recipes instead of creating a theme and having you submit your recipes. So enjoy and if you have some to share just leave a comment so we can come visit you

What’s Shaken’ Baken’?

Last night I was supposed to make Shake n Bake Chicken for Elizabeth (it’s her favourite and it was her turn to choose what to have for dinner) As i was preparing I realized we were out of Shake n Bake! What was I to do? Never in my right mind did I think I could make it up from scratch, but I did and IT WAS SOOO GOOD! Best part is I knew exactly what was in it! no chemicals, no MSG, no sugar.

Suzanne’s Homemade Shaken’ Bake for Chicken or Pork
Please keep in  mind that I never measure things so these proportions are an estimation.

1/2 cup flour
1/2 cup  Brown Bread crumbs
1/4 teaspoon salt
1/2 teaspoon Poultry Seasoning
1/2 teaspoon Garlic Powder
1/4 teaspoon Paprika

Combine all ingredients in a bag. Rinse chicken or pork pieces off with water and drop them in the bag. The Shake, baby Shake! Place on a nonstick broiler pan place in a preheated 350 degree the oven for 30 minutes.

The are yummy and Crispy too!!

New Week, New Theme!

This weeks theme for Divine Dish is: TIPS!

I want to know all your tips related to cooking whether it be how to substitute, how to use a knife, or even how to get your kids to try something they haven’t tried before. I am always looking for tips and I have some great ones myself

Last weeks Theme was Salad and I only had 4 Submissions but thank you to those of you who submitted!!

The featured Submission this week goes to:

An Ordinary Mom for her delicious looking Santa Fe Chicken Salad!!

Jen Submitted - Green Salad with her Favourite Dressing
ByByBirdie Submitted - Broccoli, Bacon & Raison Salad
I submitted - Chapter’s Salad

Please tell all of your friends and fellow bloggers to become a SWAPPER. The more recipes submitted the better the cookbook will be.

Chapter’s Salad

This is one of my all time favourite salads. When I was growing up we used to go to a fancy restaurant for special occasions and they have a salad called Chapters Salad and Sopaipillas served with honey butter (My mouth is watering). Every time I go back to Kamloops i visit that restaurant. My Mom got the recipe from the owners years ago:

Chapters Salad

Romaine and Baby Spinach topped with Toasted Almond Slices and Shredded Monterey Jack Cheese, Drizzled with a Creamy Dill Dressing

Dressing:

1 cup sour cream - not the light stuff
1/4 cup milk - supposed to be buttermilk but I like it with regular
1-2 teaspoons (or to taste) of Uncle Dan’s California Dill salad dressing (in the packet)
Mix all of the above well.

The good thing is that this dressing keeps well in your fridge for the same length of time as the sour creams expiry date so you can always have it on hand. I sware - try this once and you will be hooked - right Jen?

Did you play??

NEW THEME!

This weeks Divine Dish Theme is:

Salads

For those of you who don’t know what Divine Dish is, CLICK HERE!!

I am hoping for a record amount of submissions for the official launch of Divine Dish - Bring it on!!

Previous Submissions for Casserole Theme

Theme: Casseroles

Jen Submitted: Maui Wowie Chicken!

Click on the Photo for a pdf version of the recipe

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I submitted: Christmas Morning Wifesaver!

Christmas Morning Wifesaver

Superb! Make the day before and pop in the oven in the morning. Serves 8.

Ingredients:
16 slices white bread, crusts removed
16 slices Canadian back bacon or ham
16 slices sharp cheddar cheese
6 eggs
1/2 tsp. pepper
1/2-1 tsp. dry mustard
1/4 cup minced onion
1/4 cup finely chopped green pepper
1-2 tsp. Worcestershire sauce
3 cups milk
dash Tabasco
1/2 cup butter
Special K or crushed Corn Flakes

Instructions:
Set 8 pieces of bread into a 9″ x 13″ (23 x 33 cm) buttered, glass baking dish. Cover bread with slices of back bacon. Lay slices of cheddar cheese on top of bacon and then cover with remaining slices of bread to make it like a sandwich. In a bowl, beat eggs and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight. In morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes. Bake, uncovered, 1 hour at 350 deg.F (180 deg.C). Let sit 10 minutes before serving. Serve this with fresh fruit

Previous Submissions for Christmas Treats Theme

Christmas Treats

Bybybirdie Submitted:
Butterscotch or chocolate peanut clusters

½ cup Peter Pan smooth or creamy peanut butter*
1 cup semi-sweet chocolate or butterscotch pieces
1 cup salted peanuts, whole

Combine peanut butter and chocolate or butterscotch pieces in top of double boiler and place over hot (not boiling) water until chocolate or butterscotch melts. Stir until blended. Add peanuts and stir until well coated. Drop by teaspoonsful onto waxed-paper (or parchment) lined baking sheet. Chill until set. Makes about 2 dozen clusters. Swat your spouse away from the bowl so you can wipe it clean with your fingers and then lick your fingers.
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Jen Submitted:

Poppycock - this is the link to the recipe.

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Jessica Submitted:

Rolo Pecan Candies (original source)
2 bags rolos
1 bag mini pretzels
bag of pecans

Preheat oven to 250oF degrees. Line a baking sheet with foil. Spread pretzels over baking sheet in one even layer. Add one rolo to each mini pretzel. Bake for 4 minutes. Remove from oven and immediately add a pecan to the top of the rolo, squishing down. Let cool for a few minutes, then transfer baking sheet to fridge to chill for 10 minutes. Remove and store in a sealed container or EAT them NOW! LOL

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I submitted:

Peanut Butter Balls

Combine the following ingredients and chill for 2 hours:
1 Cup Peanut butter - chunky style
2 cups powdered sugar
1/2 cup butter
1 tsp vanilla
Melt the following in a double boiler:
6 oz chocolate chips
2 tablespoons parafin wax

Roll the peanut butter mixture into 3/4 inch balls and dip into the hot chocolate. chill again.

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Welcome to Divine Dish!

Ever get bored of eating the same things over and over? Well, I have decided to start a weekly recipe submission called Divine Dish
Here’s how it works:
On Sunday, I will post a theme for the week. If you want to play you need to post your recipe on your blog by Friday (I like photos ) If you played all you have to do is leave a comment on my blog telling me that you played. At the end of the week, I will choose my favourite recipe out of the submissions and feature it on my blog with a link to your site! I will also be keeping a record of all recipes submitted (not just the featured ones) and will be creating a Divine Dish Cookbook with all submissions which will be available next Christmas! I encourage everyone to participate - it will be fun and we will all get to try different recipes.
Many of you already post your fabulous recipes on your blogs so all you have to do is let us know you played
Tell your friends and fellow bloggers - the more the merrier!!

Fresh Bruschetta

I promised to post my Famous Fresh Bruschetta Recipe when my herbs were ready so here it is!!
This recipe can be adjusted according to how much bruschetta you want to make.

5 ripe vine tomatos - diced
1/2 of a large onion - diced
1/4 cup of fresh basil - chopped (I like using a tonne of basil)
1/2 cup of Feta Cheese - chopped or broken into small chunks
Salt to taste (the feta cheese has a lot of salt in it so you may not need any.)
1 clove of garlic - finely chopped

It’s best if it is served if it has been in the fridge for 1 hour or more (so the flavours can all come together)

Serve with 1/2 inch thick slices of french baguette (you can toast them in the oven if you like but I like everything to be served as is)

Let me know what you think!

Beverage of Choice

Being pregnant in the summer sure has its ups and downs. The ups are all the fruit and veggies that are available and the downs are dying of heat when it isn’t really that hot. Anyhow, I was watching the children’s show Hi-Five with my daughter and they made this drink that had my mouth watering!
You need a blender that can crush ice.
1 cup of pure orange juice
1 cup of ice cubes
2 cups of fresh strawberries
Blend until smooth.
It’s so easy and it is something that I used to make all the time, but forgot how good and simple it is. I will be drinking these all summer long I can tell you that for sure! Elizabeth loves them too. I’ve made them with yogurt too and it ads a bit of tang - yummy Enjoy!
Stay tuned for my Famous Bruschetta Recipe!!