Wednesday, July 2, 2025

BBQ Shredded Chicken

This slow cooker recipe is one that I frequently make because it is so easy and very popular in my house. The recipe can be adjusted to fit the size of your slow cooker. The recipe can feed a crowd or can make delicious leftovers. I recommend adding this recipe to your regular rotation.

When I make this recipe, I use boneless, skinless chicken breast. Other chicken could be used, but boneless chicken is much easier. You could make your own BBQ sauce, but I always prefer to use Sweet Baby Ray's BBQ sauce. When I make the recipe, I will only add about a cup of sauce at the start, but then add more toward the end of the cooking time if needed.

BBQ Shredded Chicken

  • 2-3 onions
  • 4-6 pounds boneless, skinless chicken breast
  • 1-2 cups BBQ sauce
Chop the onions and place the pieces in the bottom of the slow cooker pot. Cut off excess fat from the chicken; add the chicken on top of the onions. Add about a cup of BBQ sauce. Cover and cook on low for about six hours on low or for about three hours on high. Occasionally stir the contents and add more BBQ sauce as needed. When chicken is cooked through, use forks to shred the chicken. Add more BBQ sauce, if necessary. Enjoy!

Tuesday, July 1, 2025

Fruity Cookie Recipe

These cookies can be made using any flavor jello that you can find. I used strawberry to test this recipe, and the cookies were delicious. This recipe uses a cookie press, which is a nice reminder that the cookie press does not need to be saved for Christmas cookies. I made these cookies for the block party because the recipe makes a lot of bite-sized cookies that are easy to share. The cookies quickly disappeared.

When I made this recipe, I had two boxes of gelatin. But you could use just one box and reserve a spoonful for the sprinkling or skip the sprinkling step. Also, I found the temperature in the recipe to be too high and the time too long, so I updated the recipe below.

Fruity Cookie Recipe 

  • 4 cups flour
  • 1 tsp. baking powder
  • 1 1/2 cup butter
  • 1 cup sugar
  • 1 package (3 oz.) gelatin, any flavor
  • 1 egg
  • 1 tsp. vanilla
  • Additional gelatin for sprinkling
Sift the flour with baking powder. Set aside. Cream the butter. Gradually add sugar and gelatin. Cream well after each addition. Add egg and vanilla; beat well. Gradually add flour mixture, mixing well after each addition until smooth. Force dough through cookie press onto ungreased baking sheets. Sprinkle with extra gelatin or decorate as desired. Bake at 375 for 11 minutes, or until golden brown at edges. Enjoy!

Saturday, June 7, 2025

Skillet Barbecued Chicken

I found this recipe in Mom's recipe box, but I am not sure that she made it when we were kids because it uses chicken with bones, a possible choking hazard. Mom is more likely to have chicken tenders for kids than bone-in chicken. Recently at a family get-together at her house, Mom had both chicken tenders and broasted chicken. All the broasted chicken was eaten while there were plenty of leftover chicken tenders because Mom's grandkids are getting older and prefer the broasted chicken.

This recipe calls for a broiler-fryer chicken, which is a young chicken. Instead, I used all drumsticks. It worked out just fine. But because I used about four pounds of chicken, the pan was a bit crowded which might have made the cooking time a little longer. Mom's recipe calls for a seasoning called kitchen banquet, but I substituted Worcestershire Sauce. This recipe is a little messy to make because there can be a bit of splatter, but it is worth the effort for a delicious chicken meal.

Skillet Barbecued Chicken 

  • 1 broiler-fryer (about 2 1/2 pounds)
  • 1/4 cup oil
  • 1 can (8 ounce) tomato sauce
  • 2 Tbsp. lemon juice
  • 1 tsp. Worcestershire Sauce
  • 1/2 tsp. salt
  • 1/4 tsp. oregano
  • 1/4 tsp. tabasco
Cut chicken into serving-size pieces. In a large skillet, brown chicken on all sides in hot oil. Blend together the remaining ingredients. Cover. Cover low heat for 30 minutes or until chicken is tender. Turn and baste chicken with sauce every now and then. Enjoy!

Wednesday, June 4, 2025

Almond Flour Muffins

Recently, Megan gave me a bag of almond flour that she was not going to use. Almond flour is great to use for gluten-free baking. This recipe is based on several muffin recipes that I adjusted to suit my needs. Although almond flour might not be a pantry staple, it might be worth keeping around to makes these muffins on occasion.

This recipe makes a dozen muffins. I really like the streusel topping, but if you prefer, you can leave it out or use a frosting instead. I think a chocolate frosting would be exceptionally delicious. Even if you do not need to be gluten-free, these muffins are so delicious that you will not miss the gluten.

Almond Flour Muffins
  • 2 1/2 cups almond flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup sugar
  • 3 eggs
  • 1/3 cup butter, melted
  • 6 Tbsp. milk
Streusel topping
  • 1/2 cup almond flour
  • 1/2 cup sliced almonds
  • 1 tsp. cinnamon
  • 3 Tbsp. brown sugar
  • 1/4 cup melted butter
Mix together all the ingredients for the muffins. Fill lined or greased muffin cups about 2/3 full. Mix together the streusel topping. Top each muffin with streusel topping. Bake at 350 for 20 minutes or until done. Allow to cool. Enjoy!

Sunday, June 1, 2025

Steak San Marco

I do not remember this recipe from childhood, but it is a delicious dish. I do not know where the recipe came from, but I would not be surprised if it cam from the box of onion soup mix. The recipe is easy to make because all the ingredients are placed in a skillet at the same time, but does require 90 minutes to simmer.

This recipe makes a nice dinner for two. I made some pasta as an accompaniment; bread or mashed potatoes could also be good to soak up the sauce. When I made this recipe, I thought I had peeled tomatoes on hand, but I did not. I substituted a can of diced tomatoes, which worked out fine. All the other ingredients are standard pantry ingredients.

Steak San Marco 

  • 2 pounds steak, cut into 1-inch cubes
  • 1 envelope onion soup mix
  • 1 can (1 pound) Italian peeled tomatoes
  • 1 tsp. oregano
  • ground pepper
  • 1 tsp. garlic powder
  • 2 Tbsp. olive oil
  • 2 Tbsp. white wine vinegar
In a large skillet, arrange meat. Cover with onion soup mix and tomatoes. Sprinkle with oregano, garlic powder, pepper, oil, and vinegar. Simmer, covered, for 1 1/2 hours or until meat is tender. Enjoy!

Monday, May 12, 2025

Marshmallow Chocolate Cookies

Sometimes I find recipes in Mom's recipe box that I do not remember from childhood, but sound so good that I have to try the recipe. This recipe is such a recipe. I made these cookies for the family get-together for Mother's Day. The cookies were a hit. I think that these cookies taste like hot chocolate in a cookie form.

The marshmallows add a nice touch to this cookie. I used classic marshmallows but flavored marshmallows would also be delicious. To cut the marshmallows in half, I used kitchen shears but found that the marshmallows were sticky and difficult to handle. The end result was worth the struggle. When I made this recipe, I did not include nuts so people who do not like nuts might still enjoy the cookies. I also modified the recipe below to reflect that I used half a cup of powdered sugar instead of a third of a cup.

Marshmallow Chocolate Cookies

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 1/2 cup flour
  • 1/3 cup cocoa
  • 1 tsp. soda
  • 1/4 tsp. salt
  • 1/2 cup sour cream
  • 1 cup chopped walnuts, optional
  • 30 large marshmallows, halved
  • 3/4 cup chocolate chips
  • 1/4 cup evaporated milk
  • 1 tsp. butter
  • 1 tsp. vanilla
  • 1/2 cup powdered sugar
Cream butter and brown sugar until light and fluffy. Add egg and vanilla. Beat thoroughly. Sift flour with cocoa, baking soda, and salt. Add flour mixture in thirds alternating with sour cream, beating until smooth after each addition. Stir in nuts. Drop from teaspoon onto greased cookie sheets. Bake at 350 for 10 minutes or until done. Place a half marshmallow cut side down on each cookie. Return to oven for about 30 seconds or until marshmallow is slightly melted on cookie. Cool. For the icing, melt chocolate chips, blend in remaining ingredients. Spread icing over marshmallows. Enjoy!

Tuesday, May 6, 2025

Bangers and Mash Pasties

On a trip to Las Vegas, MDS and I went to visit the Hoover Dam, an amazing feat of engineering that is worth the visit. Boulder City, Nevada, was established as a town to house all the workers on the construction of the Hoover Dam. We decided to check out the town and get lunch there. We found a local chain, called Cornish Pasty Company. Because we love pasties, we had to give it a try. Cornish Pasty Company's menu is filled with many traditional flavors as well as curious premium pasties. I had a Bangers and Mash Pasty that was amazing. 

When making this recipe, it can be a two-day meal. Make Bangers and Mash for one meal, then use the leftovers for the pasties. To make bangers and mash, start by cooking pork sausage in a skillet. To make the onion gravy, remove the cooked sausage, add sliced onion to the pan and cook until the onion begins to caramelize. Then, add a few spoonfuls of flour and cook until the flour is blended. Then, add about 2 cups of beef broth, half a cup at a time until blended. Serve the sausage with the onion gravy and mashed potatoes. The leftovers are great for making these pasties. I made 2 large pasties, but more and smaller pasties can be made instead.

Bangers and Mash Pasties (makes 2 large pasties) 

  • 2-3 cooked pork sausages, cut into small pieces
  • 1 cup onion gravy
  • 1 cup mashed potatoes
  • pie dough for 1 crust
  • 1-2 Tbsp. melted butter.
Split the pie dough in half and roll out each half into about a 8-inch circle. Place sausage pieces, gravy, and mashed potatoes onto about one half of each dough circle. Fold the other half of dough over the ingredients and seal the edges by pinching the dough together. Place each pasty on a lined baking sheet. Brush each pasty with melted butter. Bake at 350 for about 30-35 minutes. Brush additional butter on the pasties toward the end of the cooking time. Allow to cool. Enjoy!