kittytech: (Default)
I'm incredibly forgetful, and for that I apologize. Back in November when I made this recipe for Bruce, I was asked if I could post the recipe, and of course it never happened. So, here it is now. I used about 2 pounds of boneless, skinless chicken breast cut into bite-size pieces, and that seemed to work really well.

Peanut Butter Chicken

2 heaping spoons of peanut butter (smooth is best)

2cups of milk or cream (cream is better)

1/3 cup brown sugar

Chinese chili sauce to taste.



Put the peanut butter in a bowl and add the cream. Heat in the microwave for about 1 minute.

Mix well heat again if needed.

Add the brown sugar and the Chinese chili sauce and blend.

The consistency should be like melted ice cream.

Pour over chicken pieces and cook for 45-60 minutes on 350 Degrees.

Serve over rice.



Bonne App├ętit!
kittytech: (Default)
Several days ago, [livejournal.com profile] masterofmusings and I were talking with [livejournal.com profile] michael_m and he mentioned that someone had a peanut butter fudge recipe for the microwave posted to their LJ. Being the person that I am, I went looking for it. I realized that it was a recipe that I used to do a lot, and it's really good, (and easy), with only three ingredients. So, I'm going to link to it here for anyone else who might be interested. Peanut Butter Fudge.

Also, my sister-in-law made the most incredible cheese ball for Christmas, and I truly want to make this sometime. All it is is 2 packages of cream cheese, 2 cups of shredded cheddar cheese, and a teaspoon of Worcestershire sauce. (I think it's a teaspoon anyway, it might be a tablespoon, but better to start off small and add more as needed than to have too much at the beginning). It was really good, and extremely popular.

She also made a meatball sauce of chili sauce and grape jelly of all things. I know, it sounds awful, but it was really good!!!! I don't know the measurements on that though, unfortunately. I'll be making the fudge either later tonight or early tomorrow morning so that I can bring it up to Winnipeg with me. I haven't had a piece of fudge all season, and I'm really starting to feel deprived!!!! Enjoy!!!
kittytech: (Default)
And so, since I was asked, here it is. I suggest adding the bisquick slowly and not all at once. You don't want the consistancy to be too thin, and you don't want it too thick either. Watch the edges too because they tend to burn rather quickly. This is the absolute best pie ever though!!!!!



Pumpkin Pie

This Pumpkin Pie, made with Bisquick, makes its own crust.

Preheat oven to 425 degrees.

1 large can pumpkin
4 eggs
1-1/4 cups sugar
1/2 teaspoon salt
2 cups milk
2 teaspoons pumpkin pie spice

Beat above ingrediants together.

Now, add 2 cups Bisquick, making sure to mix well to avoid lumps. (Note: you may find that you need to add more bisquick or not use as much, depending on personal preference.)

Beat mixture until smoothe.

Pour into a large pirex or glass baking dish; (9X13).
Bake at 425 degrees for 15 minutes, then reduce the oven heat to 350 degrees and bake for 45 minutes or until a fork/knife inserted into the center comes out clean.

Let cool before cutting.
kittytech: (Default)
It's definitely been a lazy day today. I pretty much spent the morning on the computer trying to catch up with emails and other stuff. I've watched a little TV, (pre-recorded stuff since there never seems to be anything good on regular TV), and snuggled with Taz and Cally for a while. Thursday night there was apparently a water mane break across the street from the building, and they've been working like crazy to get it fixed. Our water supply was interrupted briefly yesterday but so far it's been holding steady since. The down side to this is that I was awakened at 6:50 this morning to the sound of a jackhammer and other loud obnoxious noises. One of the few days I have where I can actually sleep in and I can't. That didn't exactly make me happy.

I listened to an audio file that talks about the features of the new Book Port. I don't have the link in front of me at the moment, but if people want to hear it I'll go search for the link. And, Tuesday night is the night on ACB Radio's Main Menu when we'll hopefully find out more new stuff. I just hope it's released by the time the ACB convention happens because this is going to be my one big purchase of the year. I know, call me a nerd, especially since my current Book Port isn't even a full year old yet, (Next month I will have had it for a full year though), and it's working just fine. But, having extra features is what I'm all about.

I've got hamburger thawing out for tonight's supper. Since I never seem to have time anymore to fix a real meal, I wanted to do something different tonight. I'll be making spaghetti, and then a friend and I found a biscuit mix made by Bisquik at the grocery store the other day. It's for garlic cheese biscuits, and if you've ever had the ones from Red Lobster, you might be extremely interested in these because they're pretty much the same thing. I made a package the other day and I'll be making the last pack tonight. I'm going to have to find more of these things! And, they're so easy to make. Just in case anyone finds them and wants to give it a try, all you have to do is preheat the oven to 450 degrees. Mix the contents of the package with 1/2 cup of water and stir until it forms a dough. Grease a pan and divide the dough into 6 or 8 pieces and bake for 10-13 minutes. It honestly can't get much simpler than that. SMILE! [livejournal.com profile] kl1964, I know you're always up for new food ideas.

One other thing I wanted to mention. If you're a member of the Blind People Community you've all ready seen this, but if you're not this might be new. Apparently there's an organization that's trying to produce braille and large print labels for different products, and they want to offer the labels free of charge. If you want to read more, fill out their survey, or request a pack of free labels, go to the Labels for Literacy site and see what they have to offer. I thought it was pretty neat.

Well, I think that's about it for now. I need to go check on the meat and see how it's doing and then see if I can figure out what I want to read from my CF card in my Book Port. Later everyone!

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Caroline C

May 2015

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