Other Recipe Base

Whit contributes to another recipe base as well as this one. You can visit that recipe base:

http://www.whitlarson.com/mba/recipes

Enjoy!!!!

Jay's Mom's Apricot Chicken

So easy, so delicious!

4 chicken breasts- cut into strips
2 T olive oil
1 T dijon mustard
1/2 jar apricot jam (2/3-3/4 cup)

Preheat oven to 350 degrees.
Put all ingredients in a gallon ziplock bag and mush around until chicken is coated. Empty contents into a casserole dish and bake until chicken is browned and looks gooey. (~20-30 min)

Is good served with white rice and your favorite vegetable :)

Hershey's Chocolate Cake

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:

. 2 cups sugar
. 1-3/4 cups all-purpose flour
. 3/4 cup HERSHEY'S Cocoa
. 1-1/2 teaspoons baking powder
. 1-1/2 teaspoons baking soda
. 1 teaspoon salt
. 2 eggs
. 1 cup milk
. 1/2 cup vegetable oil
. 2 teaspoons vanilla extract
. 1 cup boiling water
. "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Whit's Orange Chicken

Whit's Orange Chicken

Tip: REMEMBER to start preparing this dish 2½ hours ahead of time. It's best to just do the first part in the morning!!

Asian Orange Chicken

Sauce:

1½ C water
2 T orange juice
¼ C lemon juice
1/3 C rice vinegar (can sub white vinegar)
2½ T soy sauce
1 T grated orange zest
1 C packed brown sugar
¼ t minced fresh ginger root (can sub with ground ginger)
¼ t minced garlic
2 T chopped green onion
¼ t red pepper flakes
3 T cornstarch
2 T water

CHICKEN:

2 boneless skinless chicken breasts, cut into ¼ inch pieces
1 C flour
salt & pepper to taste
3 T olive oil (I prefer peanut oil in this recipe)

Directions:

1. In saucepan (medium heat) combine water, OJ, lemon juice, vinegar and soy sauce. Stir in zest, brown sugar, ginger, garlic and green onion. Bring to boil. Remove from heat and cool 10-15 minutes.
2. Place chicken pieces in plastic bag, pour 1 C cooled sauce into bag and seal. Refrigerate at least 2 hours.
3. In another bag mix flour and salt and pepper. Add marinated chicken pieces and shake to coat.
4. Heat oil in large skillet over medium heat. Place chicken in skillet and brown on both sides. Remove to paper towels and cover with aluminum foil.
5. Wipe out skillet (or not) and add sauce. Bring to a boil. Mix together cornstarch and water and stir into sauce. Reduce heat.
6. Serve over rice.
   

*This recipe is better the day after. You combine the sauce with the chicken and put it in the fridge. It just gets better and better. It is a lot more like a "take-out" type recipe if you pour the sauce on the chicken and let it sit at least an hour or two before eating. The flour on the chicken absorbs all of the sauce and it gets really "sticky."

Moosee's Pork Chops

6 pork chops
1 T. vegetable oil
1 can cream of chicken soup (I use white sauce with chicken bouillon)
3 T. ketchup
2 T. Worchestershire sauce
½ t. salt
¼ t pepper
4 medium potatoes cut into wedges
1 medium onion sliced into rings
Dried parsley

Brown pork chops in oil. Transfer to greased 9x13 baking dish. In a bowl, combine soup, ketchup, Worchestershire sauce, salt and pepper. Add potatoes and onions. Pour over the chops. Sprinkle parsley on top. Cover and bake at 350° for 1 hour until meat juices run clear and potatoes are tender.

Low Cal Beef Stroganoff (My kids ask for this)

1 pound extra lean beef stew meat cut into thin strips

1 Tbl butter

2 ¼ Cup beef bullion (use water and 2 tsp powdered bullion or 2 cubes of bullion)

2 Tbl ketchup

2 tsp instant minced garlic

1 tsp salt

1 Cup sliced mushrooms (leave out if you don’t like)

½ Cup chopped onion

2 Cups chopped carrots

3 Tbl flour

1 Cup yogurt or sour cream

5 Cup hot cooked egg noodles

Cook and stir beef in 1 Tbl butter in a skillet over low heat until brown. Reserve 1 C of the boullion. Stir remaining boullion, ketchup, garlic and salt into skillet. Heat until boiling. Reduce heat, cover and simmer until beef is tender, about 1 – 1 ½ hours.

Stir in mushrooms, onions and carrots. Cover and simmer for about 10 minutes or until tender. Shake reserved boullion and the flour in a tightly covered container. Then stir gradually into beef mixture. Heat to boiling, stirring constantly.

Boil and stir 1 minute. Then reduce heat and stir in yogurt or sour cream. Heat thoroughly. Serve beef mixture over the hot noodles.

The Best Chocolate Cake EVER!

(Pre-heat oven to 350°)

2 eggs

1c sugar

2 T soft butter

1 c. oil

½ c. cocoa

½ c. buttermilk (= 3T soft butter + 1/2c. milk + 1T vinegar)

1 t. vanilla

2 ¼ c. flour

1 ½ t. baking powder

1 ½ t. baking soda

¼ t. salt

1 c. boiling water

1 c. chocolate chips (I like to use my favorite chocolate bar, chopped)

Frosting

½ c. soft butter

1 c. powdered sugar

2/3 c. cocoa

1 t. vanilla

2 T milk

Add 1^st 7 ingredients on at a time, mixing constantly. Sift dry ingredients together and fold in to mix. Fold in boiling water. Put batter in 2 greased, floured 8” rounds. Sprinkle choc chips on top of batter.

Bake at 350° for 25 minutes.

Frosting: beat 1^st 3 ingredients, then add last 2. Beat until smooth. Add more sugar until you get a good consistency.

Whit's Baked Beans

Whit's Baked Beans

½ lb. diced bacon
½ lb ground beef
1 16oz can kidney beans, drained
1 16oz can por and beans, undrained
1 15oz can butter beans, drained
3/4 C packed brown sugar
1/2 C ketchup
1 medium onion chopped
1 T prepared mustard
1 T vinegar
2 T molasses

Cook bacon, drain. Brown beef with onion (you can cook the beef/onion in the same pan you fry the bacon in for added flavor/fat!).

Combine all in crockpot. Mix well. Cook one hour on high, then turn to "keep warm" until time to eat!

Whit's Cornucopia

Click HERE the cornucopia recipe (on a recipe site).

Raisin Cream Pie

Raisin Cream Pie
(Lion House Christmas)

1 C seedless raisins
1½ C water
3/4 C sugar
3 T cornstarch
¼ t salt
1 t vanilla
1 T butter
1 C light cream
double pie crust

Preheat oven to 400°

Rinse and dry raisins, then add water and boil slowly over medium for 10 minutes.

Blend sugar, cornstarch and salt in small bowl and add to mixture. Cook, stirring constantly until mixture is clear and thick.

Remove from heat and stir in vanilla, butter and cream. Allow to cool. Pour into pie crust and cover with second crust. Bake 30 minutes until light brown.