ALMOST COOKING-PART TWO

 

In October, I blogged about my lack of cooking ability and my love of recipes with four or less ingredients. Then I became familiar with Peg Bracken’s work beginning with her 1960 best-seller The I Hate to Cook Book. Here is a quote from my spiritual sister, Peg.

"Today there is an Annual Culinary Olympics, with hundreds of cooks from many countries ardently competing. But we who hate to cook have had our own Olympics for years, seeing who can get out of the kitchen the fastest and stay out the longest."

Consider this the sequel to my October blog as I share recipes I have received from readers and some that my family reminded me to include. You will discover my fondness for mini-muffin pans!

Happy New Year.

 

BAKED LEMON PEPPER CHICKEN

(This was offered in comments on the blog. Martin loved it! Lucas, you will want to try this one.)

1.      Place 4-6 chicken breasts in a Pyrex dish.

2.     Melt 4 TB butter and mix with 2 TB soy sauce. Brush over both sides of chicken.

3.     Sprinkle each side generously with lemon pepper seasoning.

4.    Bake at 375 for 30 -40 minutes.

 

BREAKFAST BITES

(My family loves these.)

Preheat oven to 350 

Ingredients:

• 3 eggs
• ½ cup shredded cheese
• Salt and pepper to taste
• 2 cups frozen hashbrowns (shredded works best)

Beat eggs and add other ingredients.

Spoon into greased mini-muffin pan.

Bake for 20-25 minutes or until edges are golden brown.

Makes one dozen which can be eaten immediately, or frozen for later and warmed in microwave.

 

PUMPKIN BITES

(Another Hinshaw favorite that is NOT reserved for Thanksgiving.)

Preheat oven to 350. Grease mini-muffin pan

Ingredients:

• Spice cake mix
• Small can of pumpkin pie filling

Mix ingredients and spoon into mini-muffin pan

Bake for 12-15 minutes.

RED POTATOES (crushed)

(From another reader. It has six ingredients, but most of that is seasoning. Going to try this one during holidays.)

Ingredients:

• 1-2 lbs. red potatoes
• 2 TB salt
• 6 TB butter
• 2 TB minced chives
• 2 TB parsley
• Salt and Pepper

 Cover potatoes with water, add salt, and boil until tender (about 20 minutes)

Drain and crush with spoon or potato masher.

Melt butter and add chives, parsley and garlic, salt pepper

Pour sauce over potatoes and stir.

 

CHEESE BALL

(From a dear United Methodist Woman many years ago. Thanks Jeanne.)

Ingredients:

• 8 oz block of cream cheese
• One packet of Buddig deli ham (or other brand)
• One bunch of green onions, chopped

Mix and refrigerate.

Serve with crackers or veggies.

STRAWBERRY SHORTCAKE

(Stephanie’s favorite dessert is Strawberry Shortcake. She loves it even if I use the pre-made individual cakes. But this one is prettier and still easy.)

Ingredients:

• One angel food cake (home made or bought)
• Package of frozen strawberries
• Strawberry Jello
• Cool Whip
• Fresh strawberries if desired for decorating

Cut the cake in half forming a top and bottom ring.

In the bottom ring, dig a trough.

Mix thawed strawberries, jello and cake left from the trough. Fill the trough with the mixture.

Put the top ring back on the cake and frost the whole thing with Cool Whip. Decorate with fresh strawberries