Chicken Salad with grapes and pecans

 2 bone in or boneless chicken breasts 

Salt

Celery 

Carrots water

Place all ingredients in cold water and cook until chicken is fork tender.

Chicken salad

Chicken cooled and either shredded or cubed 

Equal amounts of mayonnaise and miracle whip

Pinch salt

Several pinches of onion powder 

Diced celery 

Halved red grapes

Chopped pecans 

I boil my chicken as it has duel

Purpose.  I get chicken broth and I use the chicken for recipes. I use bone in chicken breasts, but you could use boneless chicken, carrots , celery, salt to make broth.  Allow to cook until chicken is tender. 

 Remove chicken from broth.  

Allow to cool and I shred or cube the chicken.  Add diced celery, mayo and miracle whip combined to my taste . A pinch or two of onion powder and mix well.  I then add chopped pecans and red grapes cut 

in half and stir gently to combine.

Note:  You can also boil the chicken in water with a little salt until tender and discard liquid.  

Some may like to bake chicken but I like to boil and then cool.  You don’t have to do both that day. You can refrigerate the chicken until the next day if necessary.

  I find making large quantities and once the chicken is cooled and shredded I also freeze shredded chicken in bags for other meals.  

I have used my frozen and defrosted shredded chicken in chicken salad and other recipes that call for cooked chicken.  

Nana's Chicken Ravioli Filling

My mom and my grandmother on my Dad's side made traditional Ravioli with beef, pork and veal but my mom's mama(who I call Nana) made her filling with chicken..I can attribute mom making her's like Grandma because she, my Dad and I lived with her for a while when my Dad went to college so I'm thinking that mom got her basic tips from grandma...so that explains the history between meat and chicken Ravioli..I can go on about the differences in the way they cooked but the outcome was all the same...Great Food!!.

These days food processors are available but mom and Nana used a regular food grinder to grind their ingredients.

Here is Nana's Ravioli Filling:

1/2 cup cooked chicken, finely chopped
1/2 cup cooked and drained spinach, finely chopped
2 tbsp. plain bread crumbs
2 tbsp. grated cheese, salt and pepper to taste.
1 egg beaten

I don't know how many chicken ravioli's the above would make but I do remember that everything was so fine(I think Nana used one of those old time grinders because she used to can and I remember lots of things going in and coming out ..and that included relish and her own sausage..

Dough recipe:

Flour,eggs, salt and a little water...No basic recipe for her dough..I'm looking though and if or when I find it I'll edit and post it..Until next time!!! Happy Cooking............

Note:  I was so pleased with the Cappelletti dough that I am going to make the same dough and fill it with Nana's Ravioli filling..Here is the recipe I decided to make adjusting it to my taste. Happy Cooking!

1 lb. chicken breasts (cooked and chopped in food processor) You can either boil the chicken or microwave..I suggest adding a little salt to the water if you boil.
 3/4 cup breadcrumbs
1/4cup chopped spinach (cooked)
1/3 cup Italian cheese
1 egg beaten

In food processor add cooked chicken chicken or chopper, add spinach, egg, breadcrumbs and Italian cheese. Process all the until incorporated.

Dough recipe:

Dough:

4 cups regular flour
5 whole eggs
1 tbsp. oil
1/4 cup water plus a little more
1 tsp. salt

Mom said this recipe makes 140 Ravioli.. 

Oatmeal Apple pie

Even though I made an Italian ricotta cake the other day. (I froze half for another time).
I made an apple pie last night.  I had a few Gala apples I needed to use and my hubby never refuses apple pie.

I made up my recipe while he was peeling and dicing apples in small pieces.

4 medium apples cut and diced
1/2 cup dried oats
1/2 To 3/4 cup sugar
And of course cinnamon approximately 1tsp.
2tsp. Butter
Double crust ( refrigerated pie crust )

I had never thought of adding oats before but thought it was worth a try. Just a idea that came out of my head at that moment!

It’s not a full pie but hubby said best ever!  We ate some warm!  He came back for seconds.

Bake 400 degrees for approximately 40 minutes.  Cover edges after 10 minutes to avoid browning too much.

Yummy!

Chocolate Peanut Butter Cream Pie!

10/11/13

Layered chocolate pudding, peanut butter cream and whipped topping!

Place peanut butter cream on top of cooled chocolate pudding

We love chocolate and my grandchildren love peanut butter so today I am adapting two recipes. One was  in Taste of Home (love that magazine) and one I had bookmarked. Using a little bit from one recipe and a little from the other I was able to create the exact pie I was looking for.. Of course I had to make it in advance to check it out.. Make sure to leave some room for this pie and allow yourself to digest a bit before because this pie is delicious but also rich in taste.  Here is how I made it.  Enjoy!!!  We did!!

 Happy Baking from my kitchen to yours!

M.J

Chocolate Pudding Pie!

• 3/4 cup sugar
• 1/2 cup cocoa powder
• 1/3 cup all-purpose flour
• 2 eggs
• 4 egg yolks
• 2 cups milk, divided

 Note:  You can use a short cut method for the pudding.. Use cook and serve chocolate pudding and make according to directions.. Cool completely.

Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.

Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding.  Poke a few holes throughout to allow the pudding to cool to room temperature.

Peanut Butter Cream:

• 4 ounces cream cheese, softened at room temperature
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 1 cup chilled heavy whipping cream (reserve 1/3 cup for extra whipped topping)

Beat the cream cheese and confectioner’s sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until smooth.. In a separate bowl, beat the heavy cream until stiff peaks .  Set 1/3 cup whipped cream aside (for top garnish).  Add the peanut butter cream a little at a time, taking care not to deflate the whipped cream.  Blend .

Place cooled pudding in prepared pie crust.. ( I used a Pillsbury refrigerated pie crust, which I baked according to directions). Layer peanut butter cream on top of chocolate pudding, carefully spreading.(I spoon dollops of pudding and then spread.  Chill in refrigerator for at least 3 hours or overnight. 

Note: After pie has set..top with reserved extra whipped cream!  and a little sifted cocoa powder!!

 Note: little extra to say:  It was even better the next day..We had some leftovers!!!!!!  Yummy!!!!



 11/14/12
 

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Chicken Roll-ups with pasta sauce!

One of my favorite recipes especially for Christmas.


A great meal for the family and if you are having guests this will please even the picky eater.  Add a healthy salad and they'll love it!  I'm telling you these a fabulous!  and you can easily duplicate this with little effort!

Today I'll be using lasagna noodles as a base for making Roll ups...

 In a large bowl combine cooked chicken(approximately 2 cups shredded or chopped) or  a large can of chicken that has been drained.  Add approximately 1/2  cup Ricotta cheese, a beaten egg, 1/2 cup mozzarella cheese, about 1/4 to 1/3 cup seasoned breadcrumbs, 1 tsp. dried parsley,  and 1/4 cup grated Italian cheese.

Cooks suggestion:  cover chicken breasts in salted water and bring to a boil.  Cook until chicken is tender.  Approximately 30 minutes or more depending on amount of chicken you are preparing.  Cool completely and shred or chop chicken.

  Cook lasagna noodles according to directions and drain. Rinse slightly and pat dry.  I cooked 6  lasagna noodles and spread the filling over the par cooked noodles and rolled..See illustration..

#1

#2

#3

Top roll-ups with a large bottle of jarred sauce(your choice) or homemade (mine is homemade meat) if you have it and you have the components for one great meal.  Bake for 30 minutes covered  at 350 degrees, remove cover and bake until cheese is melted.  Add a salad and it's ready to serve.... 

Happy Cooking!

10/17/12
12/18/12
12/21/15

Pumpkin cookies! Soft and moist

I don’t care for pumpkin so I seldom would make a pumpkin pie but I do make pumpkin cookies because my grandchildren love them.  Enjoy!!

Happy Thanksgiving!🤗


I made this recipe and added some finely chopped walnuts and used a cream cheese icing which if I may say made them even better👍

**If you want to make the cream cheese icing, the recipe is 4 oz. softened cream cheese, 1 T.softened butter, 2 cups confectionery sugar. Beat softened cream cheese and butter until smooth, slowly add confectionery sugar and about 1/4 c. milk. Always start with small amount of milk you can always add more if necessary.

 Beat until fluffy. If too thick add a small amount more of milk. If too thin add confectionery sugar until it is the consistency you desire.

Another good cookie recipe from my holiday baking selection.

Using my handy mini scooper...I used parchment paper to line cookie sheet.

I believe this recipe comes from my mother- in- laws stack of homemade cookie recipes.. Moist, soft and so tender these cookies seem to please everyone although I don't care for pumpkin I did try one.  Being the baker you must try, correct? The children and grandchildren love them so I include them in baking favorites.

Here is her recipe:

Cream 1 cup shortening
1 cup sugar
1 cup canned pumpkin
1 egg

Add 2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla
1/2 cup chopped walnuts
1/2 cups seedless raisins

Drop by tsp. onto cookie sheet..Bake 350 degrees  10 to 12 minutes until cookies are slightly browned..

Icing

3 tablespoons melted butter
4 tablespoons milk
1/2 cup brown sugar
Cook over medium heat until mixture starts to boil..Cool slightly..Add 1 cup sifted confectionery sugar..Drizzle over cookies...

From my kitchen to yours,

10/
11/19/17

Homemade Potato Pancakes! A family Favorite

Any Day is a great day for Potato Pancakes.

Being raised in a family who were Slovak potato pancakes were an easy meal to make.  Mom learned how to make them from her mother and her mother from her mother.  Simple as that.

I used to grate the potatoes and didn't like doing it at all but the end result was a few knuckle scrapes but wonderful fluffy and delicious fried pancakes.

Here's my version(I used my blender) for convenience but go ahead and grate if you want to feel more authentic.

5 or 6 peeled and cubes potatoes.  I use white potatoes

1 tsp.+ salt

1 medium onion cut in cubes

1 tablespoon of flour

1 egg(optional) 

Note: sometimes I add an egg and somedays I don't.  They taste fine both ways and fries well too either way.

vegetable or canola oil  

Place cubed half of cubes potatoes and half of onion in blender.  Pulse on grate until you see the potatoes start to chop up.  Add more potatoes and onion as well as flour and continue to pulse on grate leaving it on grate and giving the blender a little shake to get the potatoes to move.  Remove top of blender and stir mixture until mixture is smooth.

In a large frying pan place sever tablespoons of vegetable oil on medium heat..  When you see oil start to separate it should be hot enough to place scoops of potato mixture into the pan. Allow edges of pancake to start to brown then flip gently over.  Cook slowly until browned on both sides.

Enjoy!  

Serve with sour cream or applesauce or both.  Yummy!

Ciambellone..... Italian coffee cake

Family favorite!
UPDATED

In our house it's not Christmas unless you make Ciambellone.

I loved making this and I know this will be a well received...Yummy, light and just the right cake to top off a meal..Coffee or tea anyone? 11/29/11

 Bringing out the Italian in me...Love this Italian Coffee cake and I think you will too!!!

The holidays bring to mind lots of favorites ..An old favorite that I remember eating at my Aunt Anna's was Ciambalone . It was the favorite Italian coffee cake.. Ciambalone and Biscotti were two of her best recipes..

.

I looked and looked and couldn't find her recipe but I found one that seems to be very similar to hers.. It was in a very old cookbook from a Junior Women's club I belonged to..Lots of Italian ladies contributed to it so this is as close to Aunt Anna's that I can get.It's in the oven now!!!  Happy Baking!

Ps.  I’m somehow thinking hers may have had wine in the recipe or WINE WAS ON HER TABLE!

4 cups all purpose flour
4 tsp. baking powder
1 tsp. salt
1 + tsp. anise seed or anise or orange flavoring(I love anise)
1 cup sugar
5 eggs
5 tablespoons butter or margarine
1 cup milk
rind and juice of 1 large orange
1/2 cup chopped walnuts
**1/2 cup diced maraschino cherries ( I used a whole jar)

Note:  I felt that this recipe could use more cherries and a little coarser walnuts..Having said that my opinion is that this is a great cake to serve and it is not too sweet..Just perfect! A cup of Java by its side!!   Enjoy!

Note:  Don't Overmix
Beat softened butter (or vegetable shortening) at medium speed with an electric mixer until creamy. Gradually add sugar, continuing to beat until light and fluffy. These steps are important because they whip air into the cake batter so it will rise during baking. Add eggs, one at a time, beating just until the yolk disappears. Overbeating the eggs may cause the batter to overflow the sides of the pan when baked or create a fragile crust that crumbles and separates from the cake as it cools.


Mix eggs, shortening, sugar,salt, rind of orange and its juice
Add dry ingredients alternating with milk
Fold in cherries and nuts and mix with a wooden spoon until blended
Pour into greased and floured 2 qt. tube pan( I used Bunt pan)
Bake 375 degrees for 1 hour..

Cool in pan for 20 minutes on cooling rack.  Turn over and cool completely before slicing.

I'm nut sensitive so it's More cherries and walnuts if you like.

New photo 8/14/2022

From my kitchen to yours,

Broccoli Cheddar or Chicken Caesar Pizza! Make it your way!!

Ever since my hubby had a Chicken Caesar Salad Pizza he has been driving me crazy to make some.

  I've put it off long enough so today is the day to satisfy our taste buds.  I said OK but  I'd have to please BOTH our taste buds so I am making this pizza half and half.  Half Chicken Caesar and half Broccoli Cheese so we both can be happy!  Enjoy!

Note:  You can easily make this type of pizza with refrigerated pizza dough or your local pizza shop should sell you some of their pizza dough.

 Place dough in pizza pan and pre bake the crust for several minutes or until browned> Remove from oven and add topping.  Put back in oven to melt cheese and it's as easy as  One Two Three! 

6/22/12

His!  Chicken Caesar Pizza

This was mine!  Broccoli Cheese  Yummy!

Bon Appetit!
   

It was really quite easy.

One:   I bought a prebaked rectangular pizza shell to make it easier. I baked it with a little olive oil at 425 until it was golden.  Approx. 10 minutes.  Set aside

Second: I cut up in small pieces two boneless chicken breasts (I used my poultry scissors). I Lightly sprayed a cooking pan and sautéed the pieces that I seasoned with some garlic powder until there wasn't any pink.  I let the chicken breasts cool,

Third: I added 1/3 cup of Light Caesar Dressing and tossed.( You can easily use a store bought chicken and cut some of the chicken into small pieces.

Fourth: In a separate bowl I diced 1 small Roma tomato (I removed seeds)
1/4 to 1/2 cup Romaine lettuce (small pieces)

Fifth: Placed lettuce and tomato into cooled to room temperature seasoned chicken and stir.

After your pizza shell is baked place chicken/tomato/lettuce on top making sure to spoon all with all the salad dressing.  Top with a bit of mozzarella or Parmigiano Reggiano cheese and bake in a hot oven until cheese is melted slightly.  I baked it for about 5 to 7 minutes at 450 degrees.

Note:  I made this pizza half the way my hubby likes it and the other half I made Broccoli Cheese.



Here is how I seasoned the broccoli:

You can use either fresh or frozen broccoli.  Cook until tender with slight amount of salt. When cooked, drain and add several tablespoons olive oil and 2 cloves minced garlic.  Toss and top pizza crust.  Add shredded cheese of your choice.  **I used shredded brick cheese.  I like a little more flavor than mozzarella.  You can you any cheese to your liking.. 

Enjoy!






6/22/12

Custard Rice Pudding! Three times a charm!!

This is one of my foodies favorite recipes!

Custard Rice Pudding!!!



 I have posted several of my rice pudding recipes and although they have been great, my all time favorite rice pudding recipe is the one I made today.

I made a creamy rice pudding recipe of my mom's and my whole family absolutely loves it but custard rice pudding is my true favorite and it was my Dad's too!..

I have a recipe of my great aunts and as much as it was good this one is the best!  (just my opinion and the hubby agreed).  Tasty, sweet and yummy custard settling so softly on the top..

The only change I made to this recipe is that I eliminated the nutmeg and baked it 10 minutes longer....Wonderful!!!!!!!!!!!!  

2/18/16

1/2 cup uncooked rice
3 cups low fat(1%) milk
2 tablespoons butter
3 eggs
1/2 cup sugar
1/2 tsp. salt
1/8 tsp. nutmeg
1 tsp. vanilla
Top with Cinnamon sugar

Cook rice, I rinsed slightly, spoon into buttered 6 cup casserole dish.
Scald milk with butter in small saucepan.  Beat eggs slightly with sugar,salt,nutmeg and vanilla in mixing bowl.

Strain mixture over rice.  Note:  you do not have to strain it but I do.  Pour slowly!!! Place casserole in a shallow pan on oven shelf.   Pour boiling water into pan while pan is in oven. Bake  325 degrees for 50 minutes or until almost set but soft in center.  Custard will set as it cools.

 Note:  I baked for 60 minutes.  Serve warm or chilled.  Yummy!!!

 ( I waited until mine was completely cooled and refrigerated until I served mine). It's hard to wait but the custard sets so much better when you let it cool.

 Happy Baking from my kitchen to yours :)

2/17/12

Sheppard's Pie! Beef or lamb? Success!

I'm told originally Sheppard’s pie was made with ground lamb.

Beef version also known as Cottage Pie!

EASY QUICK SAVE TIME SUGGESTION 😊😊😊USE Store bought refrigerated mashed potatoes!!

Here's today's dish of Sheppard's pie!!!  This time added the peas since the fussy grandsons aren't visiting.  Delicious and filling.  An all in one meal.

11/8/15

 This is a re-post of a great recipe as well as a great family meal.  I was at our local grocery store today and saw where they had already prepared Shepard's Pie and were giving out samples.  My recipe beats theirs hands down.  If you haven't tried my recipe yet today's the day to give it a whirl. 

10/2022 updated picture 

Happy Cooking!

 I have always wanted to make Sheppard's Pie.  I saw this recipe on a Delicious Dining Calendar and it looked so appealing I decided to give it a try.  Loaded with lots of veggies and darn right tasty this meal is quite filling and loaded with calories. Feel free to cut down on some of the calories by using ground turkey or chicken. A great comfort food meal!  

Happy Baking and Cooking!  Enjoy.......

2 1/2 lbs. potatoes, peeled and cubed
salt and pepper
1 tablespoon olive oil
1 1/2 lb. lean ground beef
2 carrots peeled and chopped
1 onion finely diced
2 tablespoons butter
2 tablespoons flour
1 cup beef broth
2 tsp. Worcestershire sauce
1 cup frozen peas thawed
***3 oz. cream cheese, softened
2/3 cup half and half
1/2 tsp. paprika

While potatoes are boiling* see note; heat oil in large skillet, brown beef and season with salt and pepper.  Brown and crumble meat. Add carrot and onion; cook 5 minutes. stirring frequently.  Drain off any oil..In a small skillet over medium heat melt butter and add  flour whisking together until mixture starts to simmer, about  2 minutes.  Whisk in broth and Worcestershire sauce.  Cook to thicken about 1 minute.  Stir in peas to thickened gravy.

*** Note eliminate this step if using refrigerated pre cooked mashed potatoes. (Makes it really super easy)!!!add softened cream cheese to warm potatoes and mix well before laying on top of warmed meat mixture.

  Drain potatoes and pour into bowl.  Add cream cheese and half and half.  Mash with a masher until potatoes are almost smooth.  Add salt and pepper to taste.

Heat broiler to high.  Fill a medium casserole dish with meat and vegetable gravy mixture.  Spread potatoes evenly over top.  Sprinkle potatoes with paprika and broil 6 to 8 inches from the heat for 2 -3 minutes.  Serve hot. Great comfort food!





 

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

9/27/12
2/21/13

Braciole Sandwiches! Luncheon Special!

Braciole sandwiches topped with Red sauce, Italian and Mozzarella Cheese. Oh so good!

When I make a pot of sauce most times I add meatballs, sausage or if my family is lucky Braciole.  Everyone in my family love it. It was one of my mom's specialties(another of Dad's favorite dishes) and I love making them as well.  There are a few pieces of this yummy baked steak left so today I made a great steak sandwich on  great Italian style rolls.

I have heard making Braciole, filling the center with bread stuffing(mom did that sometimes) or placing a hard boiled egg in the center; rolling and cooking it.  One of my friends mother- in- law made hers that way.  I don't care for eggs so my recipe won't include eggs.

 My recipe is easy to do and takes only a few ingredients and a little patience to roll and tie them but they are worth the effort.

My recipe is a very simple. See link: Braciole/ A family Favorite
 Here's the result. Delish!

Happy Cooking!

 

M.J.

Using a sharp knife is the key to getting a nicely sliced roll.