What's On Hand Wednesday

I've decided to declare Wednesday's as my day to solely concentrate on using up my freezer & pantry surplus. As of today, I have approximately 12 pounds of chicken, in various forms, in my freezer. I have thighs & legs, BLSL chicken breasts, and BLSL chicken fingers (which I purchased from the marked down meat section at my local Kroger). I laid out a package of the BLSL breasts for tonight's dinner. BLSL=boneless skinless, by the way. Anyway, if my concerted effort to only buy what foods we absolutely need, I am using up what we have, even if it's only a little at a time. So for tonight's dinner, I will be preparing: oven fried chicken breasts, a box of Betty Crocker scalloped potatoes, a box of Italian pasta salad, a can of green beans, & for dessert, I'll open a can of lite sliced peaches. The can of green beans is only for my picky eaters; my husband & my daughter. Neither of them will eat the scalloped potatoes or the pasta salad. However, my son & I will thoroughly enjoy both the potatoes & the pasta salad tonight, and I'll enjoy having leftovers for lunch tomorrow. Anyway, since most of you know how follow directions on the boxes of potatoes & pasta salad, I thought I'd share with you how I oven fry my chicken.

Oven Fried Chicken

1 pound of BLSL chicken (breasts, tenders, thighs, etc.)
1/2 cup Frying or Baking Magic (can be found where the Shake n Bake is, only look up on the higher shelves)
1tsp. Penzeys 4/S salt (or seasoned salt)
ground black pepper to taste

Preheat oven to 375*. Add enough canola oil to just cover the bottom of a 9x13" baking pan/dish. Combine Frying Magic, salt & pepper in a gallon size baggie. Add pieces of chicken, and shake until all pieces are well coated. Add chicken to pan, and bake for about 45 minutes, or until juices run clear, turning once halfway through baking time.

Notes:
I talk a lot about Penzeys spices, etc. You can go here to check out their spices & extracts. You won't be disappointed at all! Also, the Frying or Baking Magic is very similar to Shake N Bake, only much cheaper. I use it whenever I make chicken or pork chops. You can add a wide variety of seasonings to it, to make dishes to your liking. I've used lemon pepper and garlic pepper seasonings, but always seem to go back to my beloved 4/S salt from Penzeys. Also, when oven frying, I like to use canola oil, and I only cover the bottom of the baking pan. Some people, when oven frying, use much more oil. It really is a personal preference, however, I like using less because it's healthier.

What's on hand...?

In an effort to use up some, if not most of my surplus food & staple supplies in my walk-in pantry, I have decided to limit my grocery shopping to only what we absolutely MUST have to get us through. Things such as fresh milk & dairy, fresh fruits & veggies, fresh meats, and the occasional carton/tub of ice cream and the obligatory "emergency" frozen pizza!! I have an abundance of foods in my pantry, as well as enough flours, sugars, oils, etc. that I could open my own bakery!! There are canned soups, canned fruits & veggies, pastas, sauces, pudding mixes, cake mixes, Tastefully Simple products (cheese ball, dip, soup, bread & pasta mixes), cereals, etc. I have also decided to eat healthier foods, etc. So, I am hoping that by announcing here on my blog what my plans are, that it will help make me accountable. I am going to try and post my recipes more often, as well as try & get creative again in the kitchen. So stay tuned....you never know what I might come up with in my kitchen with "what's on hand!!"

Brian's Pigs in a Blanket

These are not your traditional Pigs in a Blanket. Not the hamburger mixture wrapped in cabbage & cooked in a tomato broth, nor are they a wiener wrapped in biscuit or crescent roll dough. Nope! These little boogers are one of my husband's favorite meals and/or snacks. They are, however, not one of my favorite things to make, simply because I struggle with part of the recipe. You see, these little piggies are browned hamburger "logs" (or you could use sausage links, ground sausage, Italian sausage, etc), that are wrapped in pie crust dough, then baked until the pie crust is golden brown. He loves them!! I can not make a homemade pie crust to save my life!! I've tried at least 4 or 5 different versions of pie crust recipes over the last 17 years, and I always end up frustrated & mad!! So I usually opt for the store bought version. I usually buy a store brand if available, but Pillsbury ready to bake pie crusts will work too!! Or if you are gifted in the pie crust making area, by all means, make your own!! It will make the recipe much cheaper!! Anyway.....

Brian's Pigs in a Blanket

1lb. ground beef (I try to use ground sirloin if I can get it cheap or from the mark down bin)
salt & pepper, to taste
1tsp. Emeril's Original Essence (or a seasoned salt)*
double pie crust (I use store bought)

Mix above ingredients all together, and form the burger mixture into 2-3" long logs, that are approximately 1/2" in diameter. Cook hamburger logs until browned on all sides & cooked through. Remove from pan, onto paper towel lined plate to cool slightly.

Preheat oven to 375*. Remove pie crust from wrapper, and roll pie crust to approximately 1/8" thickness, on a lightly floured surface. Using a knife (any kind will do) cut pie crust into 3-4 inch squares. You will have scraps of pie crust. Place hamburger log onto square and roll up, folding the edges if necessary, and place onto ungreased baking sheet. Once all logs are rolled, bake for about 10-12 minutes or until crust turns golden.

Makes: approx. 15-18 piggies :o)
* You could use any seasonings you'd like: Italian, Mexican, fresh herbs, etc. This is just what I usually use. I've also used 4/S salt from Penzey's Spices!! It's yummy!

Notes:
I usually double this recipe, so Brian will have enough for his lunch for a day or so; or when he wants/needs a snack. This is an extremely frugal recipe, and could be easily tweaked to make the hamburger stretch farther. I usually serve this with a big green salad and/or rice pilaf.
What do you do with all your pie crust scraps? Well, I usually roll them out into a big sheet of dough, place on baking sheet, and then sprinkle cinnamon & sugar on it, and bake until golden & flaky!! My whole family loves this, and it makes a nice easy & frugal dessert. I like to add a freshly sliced Granny Smith apple, on the side,  to go with my cinnamon sugar crust...it's delicious!!

Aunt Jean's Peanut Butter Fudge

As you can imagine, I got this recipe from my Aunt Jean! Aunt Jean is married to my Uncle Sonny, my mother's oldest living brother. Aunt Jean has put up with a lot over the 50 some odd years she's been married to my Uncle Sonny! lol She's always an amazing cook, as are most of my relatives. Most women from West Virginia, especially the older women. There is nothing more comforting than a big 'ol pot of brown beans paired with homemade, baked in an iron skillet, cornbread. Well, except for Aunt Jean's peanut butter fudge. It is so rich & creamy, and if you make it just right, it will never come out dry. I hate dry peanut butter fudge. ICK!

Aunt Jean's Peanut Butter Fudge

3 c. sugar
3/4 c. butter
2/3 c. evaporated milk
1 c. JIF  creamy peanut butter (it must be JIF)
1 tsp. vanilla
1-7oz. jar marshmallow creme

Combine sugar, butter, & milk. Bring to a rolling boil; stirring constantly. Boil 5 minutes over medium heat, stirring constantly. Remove from heat; stir in peanut butter until melted. Add marshmallow creme & vanilla, stirring until well blended. Pour into a greased 9x13" pan. Cool & cut into squares.


Notes: I usually make several batches of peanut butter as well as chocolate fudge around the holidays. I like to give small pans of fudge, along with a tin of cookies, to teachers, neighbors, my hair dresser, our mail carrier, and our friends. Usually, I will grease 4 mini loaf pans, and pour the fudge into each pan, giving me 4 gifts to give. Also, I have only ever used JIF peanut butter with this recipe as well as any other recipe I have that calls for peanut butter. Enjoy!!

Toffee Bars

I'm not sure where exactly I got this recipe. It's one that I go to when I need something to take to a pot luck, holiday party/get together, and honestly, a box of these delicious Toffee Bar squares, makes a nice giftie as well!!

Toffee Bars

1 c. brown sugar, packed
1 c. butter, softened
1 egg yolk
2 c. flour
1 tsp. vanilla
1 lg. Hershey bar

Grease 9x13" pan. Mix all of the ingredients, except Hershey bar, together. Spread dough into pan; might have to use your hands for this. Bake in a preheated, 350* oven for 15 minutes. Melt the Hershey bar, in microwave approximately 1-11/2 minutes, until melted & smooth. Spread melted chocolate over bars, while still warm in the pan. Chill & let set. Cut into bars!!

Enjoy!!

Caramels

This is one of my favorite candies to make for Christmas. It makes a large batch, as it uses a 9"x13" pan as opposed to the 8"x8" pans so commonly used for making caramels and/or fudge. I highly recommend using a candy thermometer is you have one.

Caramels

2c. half & half
2-1/4 c. light brown sugar, packed
1 c. light corn syrup
1 c. butter

Melt butter in heavy saucepan; add brown sugar, stirring until dissolved. Add corn syrup; slowly add half & half. Stir until temperature reaches 245* on a candy thermometer. Pour into foil lined, well greased (I use butter) 9"x13" pan. Allow to cool & set. Cut into small pieces (about 1" squares). Wrap in wax paper squares, if desired.

Makes about 2 pounds of candy.

Notes: Once candy is cool & set, I remove the whole slab of caramel from the pan (with the foil), before cutting. I use a clean pizza cutter to cut my caramel into pieces. I also don't bother with ordering or purchasing those fancy wax paper wrappers available from online or specialty kitchen shops. I just use plain 'ol wax paper, that I cut into about 3-4" squares, to use for wrapping the caramels. These caramels make a wonderful food gift for anyone who has a sweet tooth, your child's teacher(s), the mail carrier, your hair dresser, your neighbor, etc. Enjoy!!!

Holiday Baking anyone?!

I can't believe that it's December 1st already! I mean, I do believe I was just ringing in the new year 2010 only a week ago!! Ahhh...the joys of getting older....the time just flies!! Anyway, I'm making my baking & candy making to-do list this evening, as the snow falls slowly & covers the ground. And first up on my list for this weekend, is what I call Yummy Sandwich Cookies. I actually got this recipe from my mother in law, who got it from a magazine several years ago. I've heard some people call these cookies  Whoopie Pies and Brownie Cookies...I just call them YUMMY!! =) And I hope you do as well!!


Yummy Sandwich Cookies

Cookies:
2 pkgs. Devils Food cake mix
4 eggs
2/3 c. vegetable oil

Filling:
1 pkg. cream cheese (8oz.)
1/2 c. butter, softened
3-4 cups powdered sugar
1/2 tsp. vanilla

To make cookie dough: mix cake mixes, eggs, & oil together in large mixing bowl. Batter will be stiff. Roll into 1-inch balls. Place onto un-greased cookie sheets and flatten slightly. Bake @ 350* for 8-10 minutes. Let cookies cool completely.

To make filling: beat cream cheese & butter until light & fluffy. Add powdered sugar & vanilla & beat until smooth. Spread over cookie & make into sandwich cookies.

Filling can be tinted/colored for various occasions & holidays. For example, for Christmas, I will divide the filling in half, and color 1/2 red & the other 1/2 green.

These cookies are always a huge hit anytime I make them, and are especially good with coffee or hot tea.