Sunday, June 24, 2012

Baked Italian Chicken

Preheat oven to 425 degrees

1/2 cup Mayonnaise or plain Greek Yogurt
1/4 cup shredded Parmesan cheese
4 boneless skinless chicken breasts
4 teaspoons Italian seasoned dry bread crumbs

Mi together mayo (or yogurt) and cheese. Lay chicken breasts on baking sheet and spread mixture evenly over each piece of chicken. Then evenly sprinkle bread crumbs on top. (I did this for both sides of the chicken although the original recipe did not call for that.)

Place in oven and bake for 20 minutes or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy. Season with a dash of salt and pepper.

Friday, June 22, 2012

Basic Buttercream Frosting

3 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream


1. In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
3. Decorate cupcakes as desired.

Tuesday, June 19, 2012

Strawberry Bars

  • 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cup oats
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • One 10 to 12-ounce jar strawberry preserves


Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

Monday, June 11, 2012

Blueberry Breakfast Cake

  • 1/2 cup butter, room temperature
  • 2 teaspoon lemon zest
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 2 cups fresh blueberries
  • 1 tablespoon sugar, for sprinkling
  1. Preheat the oven to 350 degrees. Grease a 9x9 or 7x11 baking dish.
  2. In the bowl of a stand mixer, cream together the butter, lemon zest, and sugar until light and fluffy. Beat in the egg and vanilla until well combined.
  3. Combine the flour, baking powder, and salt in a small bowl.
  4. Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk.
  5. Fold in the blueberries.
  6. Spread the batter in the prepared baking dish and sprinkle with the 1 tablespoon of sugar.
  7. Bake for 30 to 40 minutes, testing after 30 minutes.
  8. Cool before serving.

Friday, June 8, 2012

Quick Lemon Bars

I saw this easy recipe on Pinterest and just had to try it.

1 box of Angel Food Cake mix
15 oz can of lemon pie  filling

Mix them together by hand just until moist. Be sure not to over mix! 

Bake in a 9x13 cake pan at 350 degrees until golden brown for about 20 minutes. 

Cool completely. 

Optional: sprinkle with powder sugar.  

Tuesday, June 5, 2012

Blueberry Delight

My aunt makes this delicious dish when our family gets-together. It is super simple to make.

For the crust, mix together:

‎2 cups all purpose flour
2 sticks butter melted
1 cup pecans ( chopped )

Place in the bottom of pan and bake at 325 for 25 mins.

Let cool.

Mix together 1 cream cheese, 1 box conf. sugar, and 1 sm cool whip.

Spread on cooled crust and top with blueberry pie filling or you can fresh berries that have been cooked, sugared and thickened.