Skillet Chicken and Vegetables

Ingredients

• 1 pound boneless, skinless chicken breasts, cut in 1/2-inch strips

• 2 teaspoon garlic salt

• 1 teaspoon dried basil

• 1 tablespoon vegetable oil

• ½ pound fresh mushrooms, sliced

• 1 large zucchini, julienned

• 1 medium onion, chopped

• 1 medium green pepper, chopped

• 1 medium sweet red pepper, chopped

• 1 (7 ounce) package spaghetti

• ¾ cup mayonnaise or salad dressing

• 4 tablespoons grated Parmesan cheese, divided

Directions

1. In a large skillet, saute the chicken, garlic and basil in oil for 4 minutes. Add the mushrooms, zucchini, onion and peppers. Cook and stir for 5-7 minutes or until chicken juices run clear and vegetables are crisp-tender. Meanwhile, cook the spaghetti according to package directions.

2. Stir the mayonnaise and 3 tablespoons Parmesan cheese into chicken mixture. Drain spaghetti; top with chicken mixture. Sprinkle with remaining cheese.

Kristi's Mayonnaise Cake

 

Chocolate Mayonnaise Cake

 Author Christi Johnstone

 Course Dessert

 Cuisine American

Rich, delicious and easy to make, Chocolate Mayonnaise Cake is a classic that your friends and family will love.

Prep Time10minutes mins

Cook Time30minutes mins

Total Time40minutes mins

Servings12 servings

Equipment

• ▢
  2 9 inch round cake pans

Ingredients

Chocolate Mayonnaise Cake

• ▢2 cups all-purpose flour
• ▢2/3 cup unsweetened cocoa powder
• ▢1 1/4 teaspoons baking soda
• ▢1/4 teaspoon baking powder
• ▢1/4 teaspoon salt
• ▢1 2/3 cups sugar
• ▢3 eggs
• ▢1 teaspoon vanilla extract
• ▢1 cup mayonnaise
• ▢1 1/3 cups water

Chocolate Frosting

• ▢1/2 cup butter melted
• ▢2/3 cup unsweetened cocoa powder
• ▢3 cups powdered sugar
• ▢1/3 cup heavy cream or heavy whipping cream (half and half or milk can also be used)
• ▢1 teaspoon pure vanilla extract
• ▢pinch salt

Instructions

Chocolate Mayonnaise Cake

• Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans. Set aside.
• In a medium bowl, combine flour, cocoa powder, baking soda, baking powder and salt, then set aside.
• In a large bowl, combine sugar, eggs and vanilla. Beat with an electric mixer for approximately 3 minutes or until light and fluffy. Add mayonnaise to the mixture and beat on low for approximately 1 minute.
• Add flour mixture to the sugar mixture, in three additions, alternating with adding the water, stirring well between each addition. Pour into prepared baking pans.
• Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans for 10 minutes, then remove from pans and cool on wire racks.
• Cool completely prior to frosting.

Chocolate Frosting

• Combine melted butter and cocoa and mix until butter and cocoa have combined. This may take a bit of stirring as cocoa powder sometimes doesn't combine with liquids easily.
• Next, using an electric mixer, alternately add powdered sugar and cream, beating until light and fluffy. Add in vanilla and mix well.
• Add an extra teaspoon of cream if a thinner consistency is desired. If frosting seems too thin, add additional powdered sugar, one tablespoon at a time until desired consistency is reached. Spread onto cooled cake.

Notes

Nutrition info is for cake only, as frosting is optional. For nutritional information for the frosting, visit the Chocolate Frosting Recipe page.

The frosting recipe can be doubled if a thick coating of frosting is desired. As written it will provide a thin layer of frosting. 

Storage – This chocolate mayonnaise cake can be stored covered, at room temperature, for approximately five days. If you are saving it any longer than that, I highly recommend freezing it.

Sandwich sauce

 1/4 c Red Wine Vinegar

1 c Olive Oil

1 T Salt

Mix well and store in a sauce container.  You do not need to refrigerate.  

This is great on lunch meat sandwiches.  

Chicken Curry in a Hurry

 1 TBS olive oil

1 large onion

4 1/2 tsp curry powder

1 c plain yogurt

1 1/2 c heavy cream (or non-dairy creamer) 

1 1/4 tsp salt

1/2 tsp pepper

1 lb chicken, cooked & shredded

4 cups cooked rice

1/4 c chopped fresh cilantro

Heat oil in a very large skillet over medium heat.  Add onion and cook 7-8 min.  Sprinkle the curry powder over onion and cook, stirring, 1-2 min.  Add yogurt and cream and bring to a simmer.  Stir in salt and pepper.  Add Chicken and chopped cilantro.  Serve over rice.  

Chicken and Pasta with Peanut Sauce

 

16 oz dried fettuccine or linguine
2 c fresh pea pods
1 c cooked chicken
1 c chicken broth
1/2 c creamy peanut butter
1/4 c soy sauce
1/4 c lime or lemon juice
1 t crushed red pepper
4 clove garlic, minced

1. Cook pasta according to package directions. Meanwhile, halve the fresh pea pods diagonally. Place pea pods and chicken in a large colander. Pour hot cooking liquid from pasta over pea pods and chicken in colander; drain well. Return the pasta, pea pods, and chicken to the hot pan.
2. Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heat and stir with whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper, and garlic; heat through.
3. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce.

Peanut Butter Frosting

 1 c creamy peanut butter

8 tbs (1 stick) butter, at room temp

2 c confectioners' sugar, sifted

3 to 4 tbs milk

2 tsp vanilla extract

1. Place the peanut butter and butter in a large mixing bowl.  Blend with an electric mixer on low speed until fluffy, 30 seconds.  Stop the machine.  Add the confectioners' sugar, 3 tbs milk, and the vanilla.  Blend with the mixer on low speed until the sugar is well combined, 1 minute.  Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more.  Blend in up to 1 tbs milk if the frosting seems too stiff.  

2. Use at once to frost a cake of choice.

This is excellent on Mayo Chocolate Cake

Grandma Anne's Dinner rolls

Written in her words.  :) 

Put 4 cups warm water or milk into a large mixing bowl. Now put ½ cup warm water and 2 tbs granulated yeast, along with 1 tbs sugar. Let sit to have yeast dissolved , for about 3 min. While this is being done add 1 ¼ cups sugar, 1 tbs salt and 1 ½ cups oil or melted shortening into the large bowl of warm water. With your mixer, blend together and then add the dissolved yeast and beat the mixture again. Now add 3 cups of flour and using your mixer beat will. If not too thick to beat add another cup of flour and 4 eggs. (Add more flour here, as much as you think you need)  When dough is too stiff for the mixer take out beater and with a big spoon get flour off sides of the bowl and maybe add more flour. Do not make dough very stiff, not as stiff as bread dough. Knead lightly a bit with your hands. Now set aside to rise for 1 to 1 ½ hours. When dough has about doubled in size, prepare a pastry sheet to put part of the dough on. To prepare this sheet add ½ cup flour onto the sheet and then put about ½ the roll dough on it. Roll it a bit in the flour so it will not be too sticky. Stretch it out to about ½ inch thick and cut out rolls. Have a well oiled sheet ready and put rolls on it to raise. Lastly have melted butter or some oil in a small dish and with pastry brush put oil on top of each roll. Do this until all dough is used up. Let raise an hour or more and bake about 12- 15 min in a 375 over.

Pie Crust

Kristi uses this recipe and it's really good!

Pie Crust III

• Prep
  10 m
• Ready In
  10 m

Recipe By:GAF55

"This is the most flaky and tender pie crust. This crust can not fail. It is a family recipe."

Ingredients

• 2 cups all-purpose flour
• 2/3 cup canola oil

• 6 tablespoons ice water

Directions

1. Mix together flour, oil, and ice water.
2. Divide dough in half. Roll each piece between two pieces of plastic wrap.

ALL RIGHTS RESERVED © 2016 Allrecipes.com 

Pancakes

2 1/2 c flour
2 Tbs Baking Powder
2 TBS sugar
1 tsp salt
2 eggs
2 1/2 c milk
1/4 oil

Mix dry ingredients.  Mix to wet ingredients and pour into fry pan..

Ben Bissett loved them!

Cloud Biscuits

2 c flour
1 Tbs sugar
4 tsp baking powder
1/2 tsp salt

1/2 c butter
1 egg
2/3 c milk

Sift dry ingredients together .  Cut in the butter.  Add egg and milk.  Mix and knead 20 strokes.  Roll and cut.  Bake at 450 for 10-14 minutes on UNgreased cooked sheet.

Hot Fudge Sauce

Pour 1 1/2 cups chocolate chips into a microwave safe bowl.  Pour one can of sweetened condensed milk over the top.  Heat in microwave for 2 minute.  Stir.  Heat for 1 more minute if needed.

Betty Crocker Chocolate Chip Cookies

Betty Crocker Chocolate Chip Cookies

Emma has made these for years!   The recipe came from a cook book given as a wedding gift in 1973

1/2 c shortening
1/2 cup white sugar
1/4 c brown sugar
1 egg
1 tsp vanilla

1 cup flour
3/4 tsp salt
1/2 tsp soda
1 c semi sweet chocolate chips

Cream first 5 ingredients until light and fluffy.  Sift or stir together dry ingredients and stir into creamed mixture.  Blend well. Add chocolate chips and nuts if desired.

Drop from teaspoon 2 inches apart on a greased cookie sheet.  Bake at 375 for 10 to 12 minutes.

Makes 3 dozen.  I usually double the recipe

Rhoada Dayley's Banana Cream Pie

For filling for one pie shell.  2 c. milk, I use 1 c. evaporated milk and 1 c. water; 1/2 c. sugar, 1 egg (don't try to use more or it will curdle);  2 heaping Tbsp. flour, 1 tsp. vanilla.  Put milk in heavy sauce pan or double boiler, and heat.  Meanwhile, mix sugar & flour then add egg & beat well, might need to add a little more milk.  Then pour into warm milk and bring to a boil while stirring all the while.  for those who can't use sugar: 1 tall can evaporate milk, 1 1/2 c. water, 3/4 c. honey, 3 Tbsp. cornstarch; mixed with part of the water and 1 egg makes two pies.  When cool, pour over 2 sliced bananas in each pie shell.

Another Pumpkin Pie

Original recipe makes 1 - 9 inch pie Change Servings

• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 2 large eggs
• 1 teaspoon ground cinnamon 
  1/2 teaspoon ground ginger 
  1/2 teaspoon ground nutmeg
  1/2 teaspoon salt

• 1 (9 inch) unbaked pie crust

Check All Add to Shopping List

• PREP
  15 mins
• COOK
  55 mins
• READY IN
  1 hr 10 mins

Directions

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Pumpkin Pie

Signature Pumpkin Pie

Rated: Submitted By: McCormick® Holiday Photo By: Allrecipes Prep Time: 5 Minutes Cook Time: 55 Minutes Ready In: 1 Hour Servings: 8

"The reviews are in -- everyone is raving about this fabulously easy pumpkin pie."

Ingredients:

1 frozen unbaked (9-inch) deep dish pie crust 1 (15 ounce) can pumpkin 1 (14 ounce) can sweetened condensed milk

2 eggs 1 tablespoon McCormick® Pumpkin Pie Spice Vanilla Whipped Cream (recipe follows) (optional)

Directions:

1.	Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet.
2.	Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
3.	Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

ALL RIGHTS RESERVED © 2014 Allrecipes.com

Printed from Allrecipes.com 11/11

Wham Bam Pie Crust

Wham Bam Pie Crust
Ingredients:
1 3/4 cup all-purpose flour
1/2 tsp. salt
1/2 cup vegetable oil
2 tbsp. water

Directions:
In a medium bowl, combine flour and salt. Stir in oil and water.
Mix until combined. Then form it into a ball. Spray your pie pan with nonstick cooking spray. Put the ball of dough in the middle of your pie dish. And start pushing down on your ball of dough and begin spreading it towards the sides. Do as best as you can to evenly pull it up the sides. You'll want plenty of dough up the sides too so you can crimp it at the top edge. You can even get in there with your knuckles if you need to.
Make sure you also press down into the bottom rim of the pan too to spread out the dough and so it's not too thick. And then you can start to go around and crimp the top edges of the crust. Remember, this does not have to be perfect. It’s a bottom-only pie crust. It's rustic and it's homemade. It should look that way. Once it’s ready, fill with your favorite filling and bake according to your pie’s directions.

Cook's Notes: If you are using this crust in a recipe that calls for a pre-baked pie crust.
Before baking, just make sure you use a fork and prick lots of little holes all over the crust. This will keep the crust from puffing up too much while baking.  Enjoy! www.thecountrycook.net
Original recipe seen HERE