Monday, October 27, 2014

Baked Garlic Chicken and Glazed Carrots ~ By Victoria

Both of these recipes are definitely favorites of ours! The chicken recipe takes just 5 minutes to put together and the carrots are a nice side dish... although any side would go good with this chicken.  I had to improvise a little with the chicken recipe the night this picture was taken as we didn't have shredded parmesan or bread crumbs.... so I used grated parmesan and crumbled up Ritz crackers for the bread crumbs. :)

Baked Garlic Chicken
Ingredients: 6 chicken breasts
1/3 cup California Olive Ranch olive oil
1 tablespoon garlic, crushed
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/3 cup shredded Parmesan cheese
Preheat oven to 400 degrees. Line a 9x13" baking pan with aluminum foil (for easy clean-up) and lightly spray with non-stick cooking spray. In a small bowl, mix together the olive oil and garlic. In another bowl, combine the bread crumbs, grated Parmesan cheese and the Italian seasoning.
Dip each chicken breast first in the olive oil and then in the bread crumb mixture. Place breaded chicken on the pan and top with additional shredded Parmesan cheese (optional). Cook chicken for 35-40 minutes (or until chicken is completely cooked and reaches an internal temperature of 165 degrees).
Glazed Carrots
16oz baby carrots
1/3 cup brown sugar
2 T butter
Combine the carrots and other ingredients in a sauce pan and cook on medium heat until tender, about 10-15 minutes, stirring occasionally.

Tuesday, October 7, 2014

Blueberry Lemon Cream Cheese Coffee Cake ~ By Victoria

Here is a new recipe that got a "thumbs-up" from everybody. :) This coffee cake seems like it would be a *perfect* spring dessert!  I actually saw a piece of  "Blueberry Lemon Cream Cheese Coffee Cake" at the WA State Fair last month and it looked soooooo good. So,  I took a mental note of it and decided to try it out. :)

  • 2¼ cups flour
  • ¾ cup sugar
  • ¾ cup butter
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sour cream
  • 1 egg
  • 8 ounces softened cream cheese
  • ¼ cup sugar
  • 1 egg
  • ½ cup homemade or store-bought blueberry jam
  • Zest and juice of one lemon
  1. Preheat the oven to 350F and lightly grease and flour a 9 by 13″ baking tin.
  2. In a large bowl combine flour, sugar, and butter with a pastry cutter to make a crumbly mixture.
  3. Remove 1 cup of the crumbs for topping, set aside.
  4. Add with baking powder, baking soda, salt, sour cream, and 1 egg to the remaining mixture in the large bowl. Combine until smooth and spread evenly in the prepared baking pan.
  5. Beat softened cream cheese, ¼ cup sugar, zest and juice of lemon and 1 egg until smooth.
  6. Pour over the batter in the pan and spread in an even layer.
  7. Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect.
  8. Sprinkle the reserved crumbs on top.
  9. Bake in a preheated oven for 45-55 minutes until a knife inserted comes out clean.