Archive for February, 2011

Blackberry Lemonade

We were given a big bag of lemons from a friend a couple of weeks ago. I put the lemons in a bowl in the kitchen and there they have been, untouched, for two weeks! I absolutely love all things lemon. So I decided it’s time to do something with them before it’s to late. This past weekend I made lemon muffins that turned out great! I’ll try to post that recipe later. Today I made blackberry lemonade! My kids love blackberries. A basket of blackberries wont last more than 1 day at my house. So since I have all these lemons and my kids love blackberries I decided to try this recipe. It is out of one of my Taste Of Home magazines. The June/July 2003 issue. I changed it just a tad. Either way it is easy to make and tastes delicious and refreshing.

Blackberry Lemonade

4 C. water, divided

1 C. sugar

1 C. lemon juice

1 C. blackberries

In a medium saucepan, bring 2 cups water and sugar to a boil. Boil for 2 minutes, stirring occasionally. Remove from the heat. Stir in the lemon juice and remaining water. In a blender, combine 1 cup of the lemon mixture and the blackberries, cover and process until blended.

Strain and discard seeds. Pour blackberry mixture and remaining lemon mixture into a pitcher, stir. Refrigerate until chilled. Serve over ice. I like to put a couple of fresh blackberries and a slice of lemon in each glass. Enjoy!


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Baked Chicken

I came up with this recipe awhile back when my husband was asking me to make some baked chicken. It was a, what do I have on hand moment…… This is what I came up with. It has been a family favorite ever since. Up untill now I had never written down this recipe so I had to make it last night and try to write it down as I went. A lot of my created recipes are done by sight and taste, so writing them down isn’t always the easiest task. I hope this works fine. Remember I’m cooking for a family so this recipe could be halved if needed. I figure two pieces of chicken per person, give or take a little. So this recipe should serve 6 people fine.

The ingredients are:

12 chicken thighs (bone in skins removed)

2 C. Bread Crumbs (Italian Style)

2 C. French Fried Onions

1/2 t. salt

1/4 t. pepper

1 C. milk

2 cloves garlic (crushed)

1 Egg

1 stick butter (melted)

The first thing I do is get my milk mixture started. Get a shallow dish and put in milk and crushed garlic. I like to do this first so that the garlic has time to flavor the milk. Set the dish aside and get the crumb mixture ready.

Mix Bread Crumbs, French Fried Onions, Salt, and Pepper all in a shallow dish. I use my hands and crush the onions up a bit in the mixture.

Next get your chicken ready. The crumb mixture makes a nice crunchy coating so you don’t need the skin. Even my husband who is a fan of crunchy skin does not complain.

Once your chicken is ready, get your milk mixture and add the egg. Mix to combine. Dip chicken in milk then in crumbs. Press crumbs on chicken to get a good coating. then place in a large baking pan (11×15). Once you have done this with all the chicken get some of the extra crumb mixture and press onto the tops of the chicken.

Last but not least, drizzle melted butter all over chicken and bake at 350 for 1 hour. Enjoy

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Hot Artichoke Dip

I received this dip recipe years ago from a friend at Bunko. This recipe is not only delicious, it is so easy to make. I almost always have the ingredients on hand in my pantry and can have this dip ready to bake in the oven in less than five minutes. I have served this so many times and never has there been any left in the dish by the end of the get together. It’s warm and delicious with the perfect balance of artichoke and parmesan!

The ingredients are:
1 can artichoke hearts in water Chopped
1 C. Mayo
1 C. Parmesan Cheese
1 (4 oz.) can chopped green chilies
Preheat oven to 300
Mix all ingredients together in a bowl. Put in a baking dish (I like to use my pretty green pie plate for this) and bake for 20-25 min. Serve warm with crackers or bagel chips. Yummy!

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