JoAnna's Chicken

When I first came to La Grande, I was looking into going to college... more than 20 years ago!!  I was here with my best friend and her cousin and we were staying at their relative's home.  Her name was JoAnna and she was a school teacher.  For dinner she made this chicken and it's been a staple at my house ever since.

two chicken breasts... the crumbs are so completely addicting!

JoAnna's Chicken

4 bone-in chicken leg quarters
2 cups of bread crumbs
1 cup of shredded cheddar cheese
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic
3/4 cup of butter, melted

Preheat oven to 350 degrees.  Combine bread crumbs, cheese, salt, pepper and garlic in a gallon size ziploc bag.  Coat the chicken pieces with the melted butter then dip them into the crumb mixture and place them in a 9x13 baking dish.  Pour the leftover butter and crumb mixture over the top of the chicken and bake for about 1 1/4 hours til meat thermometer reads 165 degrees.

Our Christmas Treats: Recipe Five: Dip Everything in Chocolate!

It's getting late in the game and, if you're like me, that's just how we roll.  Don't panic and don't give up.  Don't worry about anything labor intensive like sugar cookies that take three hours to chill or fudge that may or may not set up!  Bake up a box of brownies and cut them out with Christmas cookie cutters and then find what you can and dip it in chocolate!  Everything tastes better dipped in chocolate!  It's fast and easy, too.  I always use almond bark because it's fool proof and that's what I need!  Throw a small spoonful of shortening in with about six squares of almond bark and cook it for two minutes in the microwave.  (use a plastic bowl if you can.  ceramic bowls are PIPING HOT when you try to get them out of the microwave!)  Using a whisk to stir this is fastest and gets any leftover lumps out.  Here is a list of things that we would (and have) dip in chocolate and call it dessert!  Add some of your own ideas!

• Candy orange slices
• Oreo cookies
• Peanut butter crackers (two ritz crackers sandwiched together with peanut butter... these are amazing!!)
• Drizzled on popcorn
• Peanuts
• Pretzels
• Coffee Beans
• Fruit (I would dip these last minute because the juices from the fruit tend to react with the chocolate and things get watery)

Sprinkle any of these with colored sugar to make them sparkle.  Good luck!

Our Christmas Treats: Recipe Four: Homemade Almond Roca

One of my mother-in-law's favorite Christmas treats was Almond Roca.  Whenever Christmas rolls around we are always sure to pick up a traditional pink can of the gold foil wrapped treats and think of our sweet memories of her.  This recipe is so authentic for me that it conjures up those same memories.  Truthfully, it always feels like she's in the room and sharing a moment with me.  If you click on the "mother-in-law" link above, you'll learn more about this amazing woman.
I found this recipe in "Miserly Meals" by Jonni McCoy.  (It's interesting to note that a third cup serving of this is only .32 cents!)  I've only made this recipe once so it's written here almost exactly as it is in the cookbook, but I have made a few adaptations for our own family's tastes.

Fuzzy... can't wait to get a new camera!

Homemade Almond Roca

1/2 cup butter
1 1/2 cups brown sugar
4 oz (1/4 cup) slivered almonds
1/4 teaspoon salt
1 cup chocolate chips, divided
1/4 cup finely chopped pecans

Line a cookie sheet with parchment paper.
Melt the butter over medium heat in a saucepan.  Add the brown sugar and stir bringing the mixture to a boil.  Heat to a hard crack stage (about 310 degrees) then remove from the heat and add the almonds.  Stir to mix and pour the mixture onto the parchment paper and spread it out evenly.  While the candy is still hot, sprinkle 1/2 cup of the chocolate chips over the candy.  The heat from the candy melts the chocolate and makes it easy to spread it over the candy with a knife.  Sprinkle 2 tablespoons of the pecans over the melted chocolate and let the candy cool completely.
You can leave it simply like this, or melt the rest of the chocolate in the microwave, turn the cooled candy over and spread the melted chocolate on the opposite side and sprinkle the rest of the pecans on top of that.
Whichever you choose to do, once it is completely cooled, break it up into smaller pieces.

Our Christmas Treats: Recipe Three: Coconut Balls

One year at Christmastime we were visiting at Joseph's mom's house and his cousin, Shelly, lived across the street.  We went over there to visit and she had THE BEST treats!!  I never did get the recipe for Coconut Balls from her but she said she got it from her grandmother's cookbook.  I love that.  I love anything that has been passed down from generation to generation.  It always makes me wonder about the people who used the recipes, who ate the food.  What was their life like?  Were they happy or was sorrow touching their life?  It's for this same reason that I love antiques.  I want to ask each piece, where have you been and what have you seen?  So this recipe to me, although I made it up myself, has deep roots in the past which is always comforting to me when I make them.

Coconut Balls

1 14 ounce can of sweetened condensed milk
1 14 ounce package of shredded coconut (5 1/3 cups)

Combine the two ingredients in a bowl (you can add a little almond extract to this if you like it).  Carefully form the mixture into balls.  This is really messy but would probably be made easier with a melon baller.  Place the balls on a cookie sheet lined with waxed paper or parchment paper and put them in the freezer for one hour.  Melt almond bark as you do for Chocolate-Peanut Butter Balls.  I always add about a cup of semi-sweet chocolate chips to this and melt it with the almond bark.
Bring the coconut balls out of the freezer and dip them in the melted chocolate.  Put them back on the cookie sheet because they'll probably need a little help setting up because of the addition of the chocolate chips.  I sprinkle some melted white almond bark on top to distinguish them from the Chocolate-Peanut Butter Balls.  Depending on the size of the treats, this recipe will make from 2-3 dozen.

Our Christmas Treats: Recipe Two: Gingerbread Bears

One year in a Christmas basket from my sister and her family, there were a couple of gingerbread men tucked in among the other treats.  I've got to tell you, it was love at first bite!  I had to have the recipe!  I love things that make a memory or remind me of someone and this always reminds me of her. 
A cup of coffee and a gingerbread bear (i don't have any "man" cookie cutters that i really like so i use a bear) can double as a holiday breakfast at my house and has many times!  I suppose I shouldn't recommend that but, what a treat!

"gingy"

Gingerbread Bears


3 1/2 cups of flour
1 tsp. baking soda
1 tsp. baking powder
1 cup brown sugar
2 tsp. ginger
1 tsp. cinnamon
1 tsp. allspice/cloves

1/2 cup butter
3/4 cup molasses
1 egg

Mix the dry ingredients together.  In a separate bowl, mix the butter, molasses and egg.  Blend the dry ingredients with the wet to form a stiff ball.  Wrap in plastic wrap and refrigerate for one hour.
Preheat oven to 350 degrees.  On a lightly floured board, roll the dough out to about 1/4 inch.  (don't roll it too thin... fat bears are softer and yummier)  Cut out cookies and place them on the cookie sheet (i always bake with parchment paper now but i've never greased the pan either way).  Bake each batch for 10 minutes (i think that all cookies should be baked for only 10 minutes because then they are softer).
You can decorate your bears after they've cooled, but I never do.  It would be a fun thing to do with your kids, tho.

Try them for breakfast with your coffee... I promise, I'll never tell!

Our Christmas Treats: Recipe One: Chocolate-Peanut Butter Balls

This week I'm going to start a series of posts with recipes for some of our favorite Christmas Treats and the stories behind them.  In that way, I hope that we can share a little of our home with you during the holiday season.

Today's treat is...

Chocolate-Peanut Butter Balls

Peanut butter balls are one of the foods that my best friend always said she could never live without and so it was always among any gifts she received from me each year!  Peanut butter was her biggest food love in life and I never make them without thinking of her.  What a treasure to find her in even the little everyday things!  Read about my girl in other posts I've published.  She was an amazing friend and I'm blessed to have known her even in the smallest way.

1c. peanut butter
1/4 cup butter, softened
2c. crisp rice cereal
1c. powdered sugar
1pkg (14 ounces) chocolate candy coating (almond bark)
2T vegetable shortening

In a large bowl, combine peanut butter and butter and sugar.  Add the cereal, mixing until evenly combined.  Form into balls and set on waxed paper.
Melt the almond bark and shortening together for about 2 minutes in the microwave (or with a double boiler on the stovetop).  Dip each peanut butter ball into the chocolate mixture and return it to the waxed paper to cool and set up.

The Best Pancakes... or so they say....

I love pre-made mixes... anything that I don't have to think a lot about makes me happy!  In an effort to save money and to prepare food with fewer impossible-to-pronounce ingredients, I found a great all-purpose recipe that I can use to make pancakes, shortbread, biscuits, muffins and even cake!  It takes just a few minutes to throw all of the ingredients into my kitchen aid and blend together and I've got enough mix to last our family about two weeks.  I can't double the recipe in my mixer because it isn't big enough so I've decided to start doing two batches at a time.
Master Mix

9 cups flour (use whatever flour you want to.  sometimes i put in 1 cup of whole wheat, 1 cup of oat flour and 7 cups of unbleached white... my family doesn't really like the texture of whole wheat)
3t. baking powder
3t. salt
1t. baking soda
1/2 c. dry milk (i've been told that dry milk isn't very good for you and my original recipe called for 1cup.  i continue to use the dry milk because the ratio is so low)

Put all the ingredients in a mixer with the whisk attachment or whisk by hand until the ingredients are thoroughly blended.

farm fresh eggs are the BEST!

Basically, you've just made a homemade Bisquick.  Store it in an air-tight container.  When I make pancakes/waffles with this, I add milk, egg, butter/oil and vanilla.  My husband says that they're the best pancakes he's ever had!

We also make our own syrup because, oddly enough, we really don't like real maple syrup.  Must be because we grew up with the cheap kind you buy in the store, but I found a quick and easy recipe using ingredients you probably have in abundance in your house anyway...

Basic Pancake Syrup

1 c. sugar
1 c. brown sugar
1 c. corn syrup (we all know corn syrup is evil, so i'm going to try agave syrup instead when i get the chance)
1 c. water
1 t. maple flavoring

Boil together for 3 minutes until the sugars are dissolved and store in the refrigerator.

The Master Mix recipe is adapted from a cookbook called "Prairie Kitchen Sampler" by E. Mae Fritz and the syrup recipe came from RecipeZaar.

Doesn't this sound like a fabulous combination on a brisk and snowy morning?  Add in my friend Jackie's homemade hot cocoa and this meal paints a rather cozy picture.  Really low temps and flying snow in our forecast... I'd better make sure I have plenty of everything ready!