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 :)
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!!
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:
Please tell all of your friends and fellow bloggers to become a SWAPPER. The more recipes submitted the better the cookbook will be.
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:
Romaine and Baby Spinach topped with Toasted Almond Slices and Shredded Monterey Jack Cheese, Drizzled with a Creamy Dill 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??
This weeks Divine Dish Theme is:
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!!
Jen Submitted: Maui Wowie Chicken!
Click on the Photo for a pdf version of the recipe
I submitted: Christmas Morning Wifesaver!
Christmas Morning Wifesaver
Superb! Make the day before and pop in the oven in the morning. Serves 8.
16 slices white bread, crusts removed
16 slices Canadian back bacon or ham
16 slices sharp cheddar cheese
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
1/2 cup butter
Special K or crushed Corn Flakes
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
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.
Poppycock – this is the link to the recipe.
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
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.