Corn Dogs

Last night was the only time my grown kids could get together to hang out for Halloween. The older they get the harder it is to find time to be together. So we decided to have "Fair" food and carve pumpkins for Halloween last night. Of course we did watch some spooky movies but our beloved Rangers were playing game 6 of the World Series and we had to watch that. So I made corn dogs, home made lemonade (recipe here on Tried and True), and  funnel cakes (recipe here on Tried and True.) We couldn't have been happier.
The corn dogs were a recipe that my hero Pioneer Woman posted last week. They were pretty wonderful and everyone agreed rivaled the ones you buy at the fair. Here they are kids. Give them a try. You wont be sorry.

(Getting the batter for the corn dogs right is the real secret. I would say that the batter should be the consistency of cake batter. Too thin and enough batter will not stay on the hot dog. To thick and goopy and your corn dog will be thick and tough. What I did for this and for the funnel cakes is went to Youtube and watched videos. You can see the batter consistency if you watch a few videos of them cooking them. I wasn't looking for a recipe just how thick the batter was. It helped a lot. )

 This batter made almost twice what I needed. But I would rather have too much than not enough.

Corn dogs

• 6 cups Krusteaz Pancake Mix
• 2 cups Yellow Corn Meal
• 2 whole Eggs, Slightly Beaten
• 6 cups Water, More If Needed To Thin Batter
• Hot Dogs
• Chopsticks, skewers (we found these great thick sticks for corn on the cob that worked great.)
• Canola Oil, For Frying
• Mustand or Ketchup. Whatever your dipping pleasure is.

In a large bowl, combine pancake mix and cornmeal, mix. Add eggs and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 4 cups, then work your way up to 6 cups or more. I ended up having to add extra pancake batter to the mix as I got to much water. It was an easy fix.
Heat canola oil over medium-high heat. Drop in a bit of batter to see if it's ready: the batter should immediately start to sizzle but should not immediately brown/burn.
Insert sticks into hot dogs so that they're 2/3 of the way through. I put the batter into a tall glass that I dip the hot dog all the way into the batter. It worked great.
Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, about 2 to 3 minutes.

Hobo Potatoe Dinner

This dinner started out as a side dish of just "Hobo Potatoes" and now I make it in many ways. Our favorite is with pork chops. But as you can see the picture above even meatballs are wonderful.

Here is the basic recipe for the Hobo Potatoes and then with the added meat for a complete meal.

Hobo Potatoes

One baking potato per person, cut into large chunks. Place on one square of foil large enough to enclose potatoes and onions (and meat if using)
Below is per potato packet

1/2 an onion, large chop

2-4 Tbl. butter (we like a little potato with our butter.

salt and pepper

(I have added garlic. I almost like it better without. I love garlic but like the flavor of just onions and butter.)

Oven 425. 

Place chopped potato in middle of foil. Add salt and peppe and top with onion and butter. Fold up securely in foil  so that no steam or juice will escape and place in oven for 30-45 minutes till potatoes are tender. Be careful opening the foil as you will get some steam in the face.

Hobo Meal

Follow the directions above but after topping the potatoes with butter place a seasoned pork chop (or other meat of choice)  on top of butter. Fold up foil tightly so that no steam escapes. Bake 45 minutes or so till meat and potatoes are done.

It's that "Fair" time of year. Its time for Funnel Cakes.

One of the blogs I love to look at has posted a lot of  "State Fair" recipes. Oh how fun. The one that was missing is funnel cake. Now I haven't had a funnel cake purchased out in years. I just bring myself to pay $6 for a funnel cake. Since this blog got me all hungry for the artery clogging yumminess of fair foods I thought I would post this recipe. 

If you have ever watched them make funnel cakes at the fair they use these rings that they pour the funnel cakes into. I just use my 10 1/2" cast iron skillet. I don't use this skillet much because it is generally too small for most things but perfect for funnel cakes. 

Top these lovely babies with powdered sugar and or strawberries, whip cream. YUM! I hope you like them.

Funnel Cake

3 eggs

2 Cups milk ( I actually had to use more to get it thin enough. Maybe a cup or more. It needs to run through the funnel. So the batter needs to be just thin enough to run through the funnel. If it helps watch a youtube video of them being cooked to see the consistency of the batter.)

4 Cups flour

1/4 Cup sugar

1/2 tsp. salt

2 tsp. baking powder

Beat eggs, milk and sugar. Sift together flour, salt, baking powder. Add dry ingredients to wet. Beat batter till smooth. Batter should be thin enough to run through a funnel. Now this is where you decide how you want to do it. You can use a funnel or a small measuring cup. If your using a funnel, fill the funnel up and keep your finger on the bottom. Remove your finger from the bottom of the funnel and let the batter drain into the hot grease swirling it as you go. Who cares how your end product looks as long as it tastes good and tastes like funnel cake. Heat oil up to 350- 375 degrees. Pour batter into pan till it is well swirled and full (about 3/4-1 Cup batter. This depends on how big your pan is and how thick you want your funnel cakes to be. After you start you will figure out what works best for you.) cook till golden brown on one side and carefully flip and cook the other side till  golden brown.

drain a second on a paper towel and transfer to a plate and sift powdered sugar on top. We like a little funnel cake with our powdered sugar at my house. The more sugar the better. 

Good luck and enjoy.

Taco Seasoning

I'm trying very hard to quit having to use anything in a packet. Unfortunately when you have the convenience of packets you also have the problem with the ingredients in the packet mix that might not be the best for you. So little by little I am finding home made alternatives to the occasional packet I would buy. Here is the latest. I adapted this from one I found on line. The great thing about taco seasoning is that you can adjust it very easily to suit you tastes. I have mentioned before that I grind my own beef rather than buy hamburger meat. What I do is mix the seasoning in with the ground meat/beef and add some onions and fry it with a little oil in the bottom of the pan (it can be dry because it is super lean being that I grind up lean roasts.) So if you want you might add a little water or beef broth to your meat once it is done and let it simmer till it is absorbed.
I use about 3TBL. per pound of ground meat.

Taco Seasoning
5 Tbl. chili powder
8 tsp. cumin
8 tsp. paprika
5 tsp. oregano
5 tsp. salt
3 tsp. garlic powder
3 tsp. onion powder
4 tsp. cayenne pepper

Mix and store in air tight container. Use 3Tbl. per pound of ground meat (or more or less based on your tastes.)

Homemade Breakfast Sausage

I love the taste of breakfast sausage. I don't love the nasty junk in breakfast sausage. So just like grinding my own roasts to make my own hamburger meat. I have set out to make my own breakfast sausage. What I have come up with is pretty good. I'm not saying I wont tweak it more as I think this is a work in progress. This is certainly good enough to blog about. I am going to continue to hunt and try recipes as I know there is an ultimate one out there. Till then this is what we use. I make breakfast sandwiches for all my men using this sausage and of course other yummy stuff. But for now we are talking about breakfast sausage. Feel free to make it your own play with it till it tastes as you like it to. I use a mixture of pork and turkey. You can use whatever meat combo you like. I think it would taste good no matter what meat you use. So here it is.

Breakfast Sausage

2lbs. pork loin (I grind up my own meat. I cut away as much fat as I can and weigh it. The loins are always bigger than two pounds. I freeze the extra till the next time I make sausage.)

1lb. ground turkey breast

2 tsp. salt

3  tsp. sage (if after you have everything in and you cook a small bit you think it needs more sage add more in a 1/2 tsp. at a time amounts tasting after each addition. Just fry small little bites to taste for correct seasoning.)

1 1/2 tsp. savory

1/2 tsp. nutmeg

1 1/2 tsp. marjoram

1 tsp. pepper

4 tsp. brown sugar (this is optional. I don't always add it. Some like a little maple syrup in theirs. What works for you.)

1 tsp. red pepper flakes

After grinding my pork loin I place it in a bowl with the ground turkey breast and all the seasoning. With my hands I blend it till it is all mixed together. I pinch off a piece and fry it to taste for seasoning. If it is good then I make patties and flash freeze them (place on cookie sheet with wax paper on it and put in freezer till frozen. I place them in a large zip lock bags in layers with wax paper in between and keep in the freezer. I take out as many as I need and fry them up. Sometimes I will put just a drop of oil in the pan as these are very lean and have no fat for frying. They are very good. Enjoy.

Double Fudge Irish Cream Cookies

 These are divine. You can't really put your finger on what it is that makes them taste so good. The secret is Baileys Irish Cream. SShh, don't tell anyone.

This recipe is adapted  from How Sweet It Is. 

Double Fudge Irish Cream Cookies

1 Cup butter softened

1 1/2 Cups sugar

2 eggs

1 tsp. vanilla

2 2/3 Cup flour

1/2 Cup cocoa

1 1/4 tsp. baking soda

1/4 tsp. salt

1 tsp. instant espresso powder ( or plain instant coffee if that is what you have.)

8 Tbl. Baileys Irish Cream

1 to 1 1/2 Cups white chocolate chips ( I don't like a ton of chips so I use 1 cup. Put the amount that you like in.)

Cream butter, sugar, eggs, vanilla  with electric mixer until fluffy. Add in Baileys one tablespoon at a time. Mix flour, cocoa, baking soda, salt, espresso powder together and add to the creamed butter mixture. Mix till blended. Stir in white chocolate chips. Refrigerate 4 hours and roll into balls and place on cookie sheet. Or do what I do don't wait the four hours. Using cookie scoop scoop and place on cookie sheet and bake 350 for 8-10 minutes. In my oven I have found 7 1/2 minutes is perfect. Since I have never done the refrigerate four hour thing I don't know if that is why they are better at the shorter time but I tend to think so.

Holy Cannoli These are Good!

Is there anything better than a yummy Cannoli? I don't think so. Here is my recipe. I buy Cannoli shells cause I'm too lazy to learn to make them. I usually put a spoon of chocolate sauce on the plate and then set the Cannoli in the chocolate sauce. You can put it under it, over it or however you want. It is all good!

Cannoli

1 Box of Cannoli shells. (It has been a while. This may fill more than one box of Cannoli. I usually buy two boxes and double the filling. I have left over filling. Oh whats a girl to do.)

1 (15oz) Ricotta cheese

3oz. cream cheese

1/2 Cup sugar (taste the filling for sugar. You may want to add more depending on how sweet you like your Cannoli filling.)

1 tsp. vanilla

1/2 Cup mini chocolate chips

1/4 Cup chopped pistachios (optional)

Chocolate sauce (recipe follows)

In large bowl whip sugar, vanilla, ricotta and cream cheese. Stir in chocolate chips and pistachios. Spoon filling into pastry bag or large zip lock bag ( with corner cut off) Pipe filling into shells. You want to make these right before serving as they will become soggy if you make them too early. So make the filling and put it in the fridge. Make the chocolate sauce. Fill the shells after chocolate sauce is ready.

Chocolate sauce

3/4 Cup heavy cream

12 oz. semi sweet chocolate chips

1 1/2 tsp. instand espresso powder.

In double boiler place cream and chips. Melt chips and stir till cream and chocolate are completely incorporated. Add Espresso powder and stir. Ready to serve.

Plaece some chocolate sauce on dessert plate and place a Cannoli on top of the sauce. Serve.

My Grandma Doris's Sweet & Sour Cabbage

As I said in my post for Grumbersnitz & Kniffles, there wasn't anything my Grandma Doris ever made that I didn't love. This is yet another of her dishes that I loved. You can use regular green cabbage or red or mix them. I make pork tenderloin with this. They just go great together. Of course I have some mashers to go with it. But right now lets just discuss Sweet & Sour Cabbage. Being German she seemed to like recipes with vinegar. Yeah baby.  I will list her German Potato Salad soon. I have always cooked by just adding stuff without measuring. So I will have to make it and measure it all out. But for now here is her awesome Sweet & Sour Cabbage.

Sweet & Sour Cabbage by Grandma Doris

8 pieces of bacon (I use applewood smoked bacon. It is simply the best.)

1 large onion, chopped

1 (16oz) can stewed tomatoes. (her recipe says 1 pound, but she home canned and I don't. So I just work it out.)

1 medium head of cabbage (cut up into bite size pieces.)

1 Tbl. sugar

3 Tbl. vinegar (I use apple cider vinegar. She didn't specify which vinegar to use.)

Cut bacon into small pieces and brown till crisp in pan (large enough to hold the cut up cabbage.) Remove bacon and add onion to pan and fry till tender. Add tomatoes, sugar, vinegar. simmer a few minutes. Add cabbage. Bring to a boil and the reduce to a simmer. cover and simmer till the cabbage is tender (she said about one hour.) Add back the bacon and heat through. Season if necessary. Serve.

My Grandma Doris's Grumbersnitz & Kniffleys (Beef stew with noodles)

My Grandma Doris

This recipe came from my Grandma Doris. Who made the most wonderful food. I was a picky eater when I was a kid, unless we were eating at Grandma Doris's house. I think she could have served me dirt and I would have thought it was delicious.I have actually googled the name and can't find it anywhere. So I don't know the origins of  the name "Grumbersnitz & Kniffleys." What I do know is that it brings back fond memories and is simple and tasty. I love to make it for my Daddy (Grandma Doris is my Daddy's mother). He doesn't get it unless I make it for him and it brings me great joy to do that for him once in a while.

We lost Grandma Doris last year so this is my tribute to her memory. This brings her back to us every time we eat it. Ohhhhh her house always smelled so good. She was the best cook. Plus she always let us kids go bang on her organ she had in a back bedroom, and play pool on the pool table down in the basement. Oh and yard darts (before they were on the "most dangerous" list. Too bad it was lots of fun) oh and horse shoes that were way back behind her huge garden in the back yard. AAAWWWW, don't get me started on what Christmas was like at her house.  So here's to Grandma Doris and her ever lovin Grumbersnitz & Kniffleys.

Do I need to say it? You know I make more than this. This is just the recipe as she gave it to me. 

Grumbersnitz & Kniffleys

2-3 pounds beef (cut up into stew size pieces.)

flour for dredging the beef in.

salt and pepper

1 large onion, diced

2-3 potatoes, cut up into bite size pieces

1 can drained yellow wax beans (this is the only time I have ever used these beans. They look just like green beans but they are yellow.)

2 Boxes good beef stock or more. You want enough to cover the meat by 4-6 inches. Remember you will be adding other stuff to the stew. Plus an extra box or two if the broth boils away. (she never did this. Grandma Doris always used water. I just like the deep flavor it gives. The beef doesn't have to work as hard.)

1 can stewed tomatoes (Grandma Doris always served her home canned stewed tomatoes. Since I don't can, I buy the canned stewed tomatoes at the store. I know shame on me. She also never added them to the stew. She served them on the side and you just added them to your bowl if you wanted them in your stew.)

Kniffleys (recipe follows)

Salt and pepper the beef and dredge it in flour. In stock pot add a little canola oil and sear the beef over a high heat. Do this in batches if need be. After all the beef has been browned add the stock and onions. Cover and turn the heat down to a soft boil and cook till the beef is tender. I always keep extra beef stock on hand. If the stock level gets too low add more stock. 

Once the beef is tender remove it from the stock and  add the potatoes and cook till they are just tender. Start cutting the kniffleys into the broth (how many kniffleys you make is a decision you make based on how many noodles you want. We like lots of kniffleys.) Kniffleys are done when they rise to the surface. Once you have all the kniffleys you want in your stew add back in the beef and the drained yellow wax beans. Test for seasoning for salt and pepper. Cook to heat through. Serve with stewed tomatoes and crusty bread. 

I think Kniffleys are really just a form of Spaetzle. I don't know how they got the name "Kniffleys" but that is what we grew up calling them. So that is what I call them in the recipe. I can remember standing behind my Grandma Doris and watching her cut these into the boiling stew broth. I don't know I thought it was just a great thing to watch them fall into the boiling broth and then pop up all plump and yummy.


My Grandma Doris's Kniffleys


2 Cups all purpose flour
good pinch of salt (if you don't salt these well enough they will be flavorless and also make the stew work hard to have flavor.)
2 eggs
enough water to make it a loose dough. This is hard to describe in writing. I will do my best. The dough has to be thick and sticky yet not like a bread dough. It should be soft and pliable, not dry at all. If you get it too loose it will disintegrate in the broth. Too dry and they can be tough. Sorry this is the best I got.

Put 2 cups flour in a bowl and add a good pinch of salt (sorry I have never measured this. Next time I make this I will measure everything and come back and edit this recipe for you all.) then crack both eggs into the flour. I then go to the sink and turn on the cold water.  I add a little bit and stir (with a fork) like crazy to incorporate the eggs and water. I keep adding water a little at a time till I get a sticky dough that holds together. Then back at at the stew pot I take a small spoon (the small silverware spoon.) and dip it in the hot broth and then scoop the spoon half full of dough and dip it back into the simmering broth. The dough should drop off the spoon and start cooking. I continue this till all the dough is used. Then I decide if it is enough Kniffleys (for us it is never enough kniffleys. Don't be deceived by the top being covered with kniffleys. Stir the stew well to get a better idea of how many kniffleys you really have in the stew.) and then I make another batch using the same method above. I do this till my pot is full of kniffleys. You want to stir the pot after each addition of kniffleys to keep the new kniffleys that sank to the bottom of the pot from sticking till they cook and rise. The stew will not be a deep color as we don't add the stewed tomatoes to the stew instead serving it to those who want to help themselves.

Note: I use the same recipe for dumplings in my chicken and dumplings. I just add Poultry seasoning to the recipe and makes great chicken and dumplings. That recipe will be in a future post.

Chicken-n-Noodles

ho hum, yet again had to take a picture from Pioneer Woman. I didn't want to wait till I made this again. When I do I will add my own pic. Please forgive me Pioneer Woman. 

Now this to me and most of my family tasted just like the canned chicken noodle soup we all grew up eating and loving, but better. I guess I would say the flavors were reminiscent of the soup, you know the can "C"'s Chicken Noodle Soup. If you love that soup you will love this chicken and noodles. I made just a couple small changes. Nothing that would alter the flavor just easier prep. Adapted from Pioneer Woman's Chicken and Noodles.

Now you know I doubled this.

Chicken-n-Noodles

1 whole chicken (whole or cut up.)

4 quarts chicken stock (I buy the  organic brands of chicken stock in the boxes at the store. I'm just to lazy to make my own.)

2 carrots, diced

2 stalks celery, diced

1/2 med. onion, diced

1 tsp. salt

1/2 tsp. Turmeric

1/4 tsp. white pepper (or to taste)

1/4 tsp. ground Thyme

2 tsp. parsley flakes (I used fresh flat leaf parsley)

16 oz. frozen egg noodles. I used Reames homestyle egg noodles. Walmart carries them as do other stores. I can and do make my own noodles. But these are good and makes for a simpler meal, besides it is what Pioneer Woman uses and I love her.

3 Tbl. all purpose flour

Put chicken in pot and cover with 4 quarts chicken stock. Bring to a boil and reduce and simmer covered till chicken is tender. Remove chicken from stock pot and strain stock to remove any debris and return stock to pot. Cool chicken slightly and pick all the meat off the bones. While your picking your chicken add the carrots, celery, onion and spices (salt, Turmeric, pepper, Thyme, parsley) to pot and simmer for 10 minutes. Increase heat and add noodles and chicken. Cook for about 10 more minutes. Mix the 3 Tbl. flour with a little water till smooth and put it into the pot. Cook another 5 minutes or so to thicken the broth. Taste for seasoning and adjust with Salt and Pepper if needed.

Note: Now I know that I am at the head of my class when it comes to the "run on sentences." My husband has a Journalism degree and I drive him crazy. Oh well. To know me is to over look my run on sentences.

Bow-tie-Lasagna

Pic. from Pioneer Woman's blog site. I keep forgetting to take pictures myself. UGH

I made this last night for my family. Pioneer Woman has it listed as a 16 minute meal. I usually don't pay any attention to claims of how quick something is but in this case its true. This was so fast and easy. It did take me longer than 16 minutes but only because I grind my own meat. You see I hate, hate, HATE store bought ground beef of any kind. All it takes is one piece of gristle or bone and its over for me. I finally started buying super lean roasts and just grinding my own in my food processor. Works great and I don't have to worry about what I'm biting into. Anyone who knows me knows I rarely ever eat a hamburger bought out. I rarely make them at home unless I grind my own beef up. I just can't hardly stomach it. So now that I have vented my disgust with store bough ground beef I feel better now. I think I can move on to the point of this post. Woo, maybe I can even do without my meds today. Got that one off my chest. 

Ok, Bow-tie-Lasagna.......This was a HUGE hit with my family. Everyone loved it. I loved it as well. It was tasty and easy. I made Bow-tie-Lasagna, wedge salad with ranch dressing (I'm really into the ease of wedge salad right now. And anyone reading my posts knows I'm having an obsession with Ranch dressing as well), and this great cracked pepper/Parmesan bread we get at our local store. I also made chocolate cupcakes with Italian butter cream frosting. Didn't like either (cupcake or frosting)  recipe so those wont be going up this morning. 

Anyway, give this a try. It is very good. Oh, and don't let the sour cream scare you. It was great.

I doubled the recipe below for my large family. They had plenty to eat but very little leftovers.

Bow-tie-Lasagna
 1 pound ground beef
5 Cups Bow tie pasta (this is about 12 ounces, I think my box was actually 16oz. I used it all)
3 Cups spaghetti sauce (now I usually never buy anything store bought. I make my own sauces. But Pioneer Woman used 1 whole jar of  Bertolli Marinara with Burgandy wine sauce. So I thought if its good enough for her its good enough for me. It was a little sweet for my tastes right out of the jar. But! Once its was mixed with everything else its was SMACK YOUR MOMMA GOOD! Mom, I need to come see you today. I didn't get to do that part yet.)
1 Tbl. olive oil
1 tsp. salt (I was a little afraid of this but it worked out great. Don't be afraid of the salt.)
1/2 tsp. garlic powder
1 tsp. dry Italian seasonings
1/2 Cup shredded Mozzarella cheese (I used twice the cheese it called for)
1/2 Cup sour cream (I probably used a little less than 1/2 cup, but I did use it and was glad I did. I have read that some use cottage cheese or ricotta. I had the sour cream. It called for sour cream. And it was yummy.)

Place your ground beef in a pan and fry it till done (drain if necessary.) Start your pasta water with salt while your frying your beef. When the beef is done drain , add the spaghetti sauce, salt, garlic powder and Italian seasonings. Let this simmer on low while your pasta cooks.
When your pasta is done drain (I have one of those huge colander looking things with a handle and I just scoop mine out of the water instead of pouring the whole thing into a colander in the sink. I know you really needed to know that.) and turn it into a large bowl and and add 1 Tbl. olive oil. Mix it together. Than pour the pan of sauce over the pasta and add the sour cream and mozzarella cheese. Stir to blend and melt the cheese. Serve.

You'll love it! I promise. My kids gave it a 9 out of 10 stars if that tells you anything.

Salsa

Salsa is something that never lasts long in our house. Making home made is always the best. Once you start making your own you wont go back to the store bought stuff.

Adapted from Pioneer Woman's Salsa recipe.

Salsa

1 (28oz) can fire roasted tomatoes with juice (you can use regular tomatoes if you prefer.)

2 (10oz) can Rotel Tomatoes (whatever heat degree you like.)

1/4 Cup chopped onion

1 clove garlic chopped

1 Whole Jalapeno sliced (seed it if you want to cut down on the heat)

1/4 tsp. sugar

1/2 tsp. salt

1/2 tsp. cumin

1/2 Cup chopped cilantro

1/2 lime juiced

Put everything in food processor and process to the consistency you like. Test for seasoning.

Tiramisu

I love a good Tiramisu. This is a wonderful Tiramisu. My understanding is this recipe originated straight from  a great Italian kitchen in Italy. How much more authentic can you get. 

* raw egg warning. This has raw eggs in it.

Tiramisu

2 eggs

2 egg yolks

12 Tbl. sugar

500 grams Mascarpone cheese (one large tub)( I have in a pinch used cream cheese. But the Mascarpone is the best.)

1 Cup heavy whipping cream

pinch salt

10 Tbl. sweet Marsala wine

2 Cups espresso, plus more if needed

1 large package Lady Fingers (4 sleeves of 12 biscuits)

1 large chocolate mocha candy bar (I buy these at World Market here in Texas. If you can't find a solid chocolate mocha candy bar use 1 Cup chopped semisweet chocolate chips.)

Place the 2 whole eggs and 2 egg yolks in a mixing bowl and add 8 Tbl sugar. Beat with mixer until it forms a good ribbon (should nearly have soft peaks.) Once the correct consistency is achieved, whisk in the Mascarpone cheese. In a separate bowl, whip the cream along with 2 Tbl. sugar and pinch of salt. Once hard peaks form, add whipped cream to the egg/mascarpone cheese, mix gently till smooth adding 2 Tbl. Marsala wine. In separate bowl, pour the hot espresso and 2 Tbl. sugar and 8 Tbl. Marsala wine. 

To Assemble:

9x13 glass pan

One at a time, quickly dip each biscuit in the espresso mixture and then place on the bottom of the pan (be careful to dip quickly or biscuits will get soggy, but make sure you completely submerge them before putting in the pan. You want them to soak up a little of the coffee mixture. ) Using a spatula spread half the cheese mixture over biscuits. Grate half the candy bar evenly over the mascarpone mixture. Repeat the process above for a second layer. This should fill the pan. Refrigerate 8-10 hours or over night. Dust the top lightly with cocoa powder and the other half of the candy bar grated.  Serve with a huge cup of coffee or a good cappuccino.

The Best Chocolate Chip Cookie Ever #2

This is my Mom's favorite Chocolate chip Cookie Recipe

This is the second chocolate chip cookie recipe I have listed. I have a hard time deciding which I like best. I think right now this is my favorite one. I use large salt crystals in this cookie. There is something about biting into the sweet chocolate cookie with that slight salty taste. So good. This recipe came from Alice at Savory Sweet Life. Thanks Alice. This is divine.

Chocolate Chip Cookie #2

1 Cup (2 sticks) salted butter, softened
1/2 Cup sugar
1 1/2 Cups packed brown sugar
2 eggs
2 tsp. vanilla
2 3/4 Cups all purpose flour (12oz.) If you can measure this by weight it works better.
3/4 tsp. small to med course sea salt
1 tsp. baking soda
1 1/2 tsp. baking powder
2 Cups semisweet chocolate chips

preheat oven 360

Combine dry ingredients. Cream butter, sugars until nice and fluffy with electric mixer, about 3 minutes. Add eggs and vanilla and beat 2 minutes. Add dry ingredients and mix. Stir in chocolate chips. Batter should be somewhat thick. Drop by spoonfuls onto ungreased cookie sheet. Bake 12-14 minutes.

Chewy Chocolate Chip Cookies #1

I have two go to chocolate chip cookie recipes. Its hard to decide which I like better. This one is more chewy. For those who almost like their chocolate chip cookies baked. The other recipe bakes up fluffier but still has a nice chewiness to it also. I am going to list them both. You decide.

Chocolate Chip Cookie #1

3/4 Cup butter, softened
1/4 shortening
3/4 Cup sugar
3/4 Cup firmly packed brown sugar
2 eggs
1 tsp. vanilla
2 1/4 cups all purpose flour
1 tsp. instant espresso granules
1 tsp. baking soda
1/4 tsp. salt
2 Cups semisweet chocolate chips

Beat butter and shortening at med speed with electric mixer until creamy. Gradually add in sugars, beating well. Add eggs and vanilla, beat well.
Combine flour,instand espresso granules, soda, salt. Add to butter and mix well. Stir in chocolate chips.
Drop by spoon fulls onto ungreased cookie sheet. Bake 9-11 minutes. Cool on wire rack.

Favorite Sugar Cookies

My middle son T.J. loves sugar cookies. I however never liked the time consuming process of making them. This is a make and drop sugar cookie that also happens to be the best tasting sugar cookie I have had. At the holidays I use colored sugar on top. The rest of the year just white sugar. This make a bunch and my son is always very happy. I also always double this or any recipe I make for my ginormous family of 5 grown men and little ole me. 

Favorite Sugar Cookies: oven 350

1 Cup butter softened

1 Cup vegetable oil

1 Cup sugar

1 Cup sifted powder sugar

2 large eggs

1 tsp. vanilla

4 Cups all purpose flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cream of tartar

1/2 cup sugar (colored sugar at Christmas time)

Beat butter and vegetable oil at med. speed with electric mixer until blended. Gradually add in 1 Cup sugar and powdered sugar, beating well. Add eggs and vanilla. Beat well.

Combine flour and next 3 ingredients. Add to butter mixture, beating at low speed till blended. 

Drop dough by rounded spoonfuls about two inches apart on ungreased cookie sheet.

 Dip flat end of glass in 1/2 cup sugar and flatten each cookie mound slightly. Bake 10-12 minutes. Remove and cool on wire rack. 

Eagle Balls

My grown sons still can't say the name of these without snickering. UGH! Whats a woman to do? These are slammin good. Kinda taste like Almond Joys. This is a once a year Christmas treat. 

Eagle Balls

1 stick butter, melted

4 Cups chopped pecans

1 1/2 Cups shredded coconut

1 can(14oz) Eagle brand sweetened condensed milk

1 Tbl. vanilla

5 1/2 Cups powdered sugar

18oz. semi-sweet chocolate chips

1/2 bar paraffin

In large bowl mix pecans, coconut, condensed milk, vanilla, powdered sugar. Pour melted butter over and mix well. Roll into 1 to 1 1/2 inch balls (or as big as you want them to be)  and place on cookie sheets covered with wax paper. Place a toothpick in each one. Then refrigerate 3 hours (I put mine in the freezer to speed up the process.) 

In double boiler melt chocolate with paraffin and mix well. Using toothpick you inserted in balls, dip in chocolate to coat. Let it run off and then swirl it till it stops dripping. Place on wax paper and return to fridge or freezer long enough for chocolate to harden. I also melt white chocolate chips with paraffin and do the quick swipe over the top to make them look real pretty.

Store in container for up to 2 weeks.

Eagle Brand Magic Cookie Bars

My poor Daddy loves these and can't really partake in them anymore. I think he might sneak a small nibble. I use to make them just for him at Christmas time. I'm including them in my recipes even though most people already have this recipe. This is for my Daddy.

Magic Cookie Bars
1 1/2 Cup graham cracker crumbs
1/2 Cup melted butter
1 (14oz) can Eagle Brand sweetened condensed milk
2 Cups semi-sweet chocolate chips. (I just sprinkle them on to my liking. But the recipe calls for 2 cups.)
1 1/2 Cups shredded coconut
1 Cup chopped pecans (or your nut of choice)

Preheat oven 350 or 325 or glass pans. In small bowl mix melted butter and graham cracker crumbs and press into 13x9 baking pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with chips, then nuts and coconut. Press lightly into place and bake 25 minutes or till lightly browned. Cool and cut into bars.

Cheese Puffs with Chicken Salad

These are a favorite party food for my family. The problem is keeping everyone out of them till the party. They are a little time intensive in that it takes time to make up a bunch, but well worth it. 

Chicken Puffs

Oven 400 

2 Tbl. butter

dash of salt

1/4 Cup all purpose flour

1 egg

1/4 shredded swiss cheese

1/4 Cup boiling water

Melt butter in 1/4 cup boiling water. Add flour and a dash of salt. Stir vigorously.  Remove from heat and cool slightly and add egg, beat till smooth. Stir in cheese. Drop 1 tsp. size mounds onto greased cookie sheets. Bake 20 minutes. Cool and fill with chicken salad.

After they are cool slice them in half and place a small spoon of chicken salad on puff and replace top for a little puff sandwich. You want to use a mild flavored chicken salad so you don't overwhelm the delicate flavor of the puff.

This is a very simple chicken salad. perfect for the puffs.

Chicken Salad

I boil a few chicken breasts in salted water. I grind them up in the food processor and place in a bowl. I add mayonnaise and sweet pickle relish. Thats it. It works great with these puffs.

Potato Basil Frittata served with Orange Yogurt with Granola

I generally don't like breakfast casseroles. This is the exception to that rule. I love love love this. It is adapted from a recipe by the Barefoot Contessa on Food Network. I make her orange yogurt topped with granola to go with it.

Lets start with the frittata.

Potato and Basil Frittata

8 Tbl. unsalted butter, divided

2 Cups peeled and 1/2" diced boiling potatoes (about 4 potatoes)

8 Extra large eggs

15oz. ricotta cheese

3/4 pound Gruyere cheese, grated

1/2 tsp. salt

1/2 tsp. fresh ground pepper

3/4 Cup chopped fresh basil

1/3 Cup flour

3/4 tsp. baking powder

Heat oven 350. Melt 3 Tbl.  butter in pan over med-low heat. Add the potatoes and fry till cooked through, turning often, about 10-15 minutes.(I transfer the potaotes to a standard glass cake pan 13x9 that I have sprayed with non stick spray) Melt the remaining 5 Tbl. of butter in small bowl in microwave. Meanwhile, whisk eggs and stir in ricotta, gruyere, melted butter, salt and pepper, basil. Sprinkle with flour and baking powder and stir egg mixture. Pour eggs over potatoes. Place in center of oven and bake till browned and fluffy. About 50-60 minutes. It will be rounded and firm in the middle and knife will come out clean when inserted. Serve hot.

This is so good. I start it the day before I'm going to serve it. It is a great fresh taste with the rich Potato Basil Frittata. I purchase bulk granola with honey and almonds to serve on top. The recipe calls for raisins and walnuts. I don't use the raisins because I don't like raisins. I don't use the Walnuts becasue my kids don't like the nuts in the yogurt. So I serve chopped walnuts on top and the granola for those so inclined.

Orange Yogurt

1 quart low-fat plain yogurt

1/4 Cup raisins (I don't use these but they are part of the original recipe)

1/4 Cup chopped walnuts ( I serve these on the side)

1 1/2 tsp vanilla

1/4 Cup honey

1 orange zested, zest minced

1/2-1 Cup fresh orange juice (I have used frozen orange juice made according to directions if the fresh orange juice is bitter or not sweet enough.)

Line a sieve with cheese cloth and suspend it over a bowl. Pour yogurt into sieve and cover with the cheese cloth ends. Allow to drain for 3 hours to over night in the fridge. 

Place thickened yogurt into a bowl (pour the drained liquid out) and add raisins, walnuts (if using), and vanilla, honey and zest. Stir to combine. Add the orange juice until it is the desired thickness. Serve with granola sprinkled on top.

Chicken Parmigiana

Chicken Parmigiana is my son Christopher's all time favorite meal. He would eat it everyday if he could convince me to make it that often. So it is always my great pleasure to make something for my baby boy that he loves so much. I think I am getting more and more like the mother from Everyone Loves Raymond. If you have ever seen that show then you will understand. My hold on my family is through thier stomachs. I pray everyday that my boys will find wonderful, sweet, good girls WHO CANT COOK! Hey, its all I got. Anyway, here it is. 

I serve it with spaghetti with red sauce (The same sauce I use on the chicken for my son.) and I make Fettuccine  Alfredo for me. 

Serves 4. I always double or triple the sauce. 

Sauce

1/4 Cup olive oil 

1 medium onion chopped

2 cloves garlic minced

2 bay leaves

1/2 Cup Kalamata olives, pitted (this is optional. Sometimes I use them and sometimes I don't.)

1/2 bunch fresh basil leaves torn

2 (28oz) cans whole peeled tomatoes, drained and crushed (I use Fire roasted and I drain as much as I can, but don't worry about it too much. I probably drain off about half the liquid.)

pinch sugar

pinch red pepper flakes

salt and pepper to taste

In large sauce pan place oil in pan over medium heat. When oil is hot add the onions, garlic, and bay leaves. Cook 5 minutes till fragrant and onions soft. Add olives (if using) and half the hand torn basil. Carefully add the tomatoes, cook and stir until liquid is cooked down and the sauce is thick, about 15 minutes. Season with sugar, red pepper flakes, salt and pepper. Lower heat and keep warm. DON'T FORGET THE BAY LEAVES ARE IN THERE. REMOVE BEFORE USING.

Chicken

4 boneless skinless chicken breasts (pounded down to an even thickness 1/4 inch or so.)

1/2 Cup seasoned (salt and pepper, and a little garlic powder if you like) flour

2 large eggs broken and beaten with a splash of milk

1 Cup Italian seasoned bread crumbs mixed with 1/2 Cup Parmesan cheese.

8oz. shredded mozzarella cheese ( I use a lot of cheese. Use as much as you like. We kinda like a little chicken with our cheese.)

1/2 cup Parmesan cheese

Lightly season chicken with salt and pepper and dredge in flour, then into beaten eggs, then into bread crumbs. Set aside and finish coating chicken.

Place olive oil (enough to fry the coated chicken. I really eyeball this and don't measure it) into fry pan and heat over med-high heat. Fry chicken breasts till brown and crispy, yet still juicy inside. Drain on paper towels and place on baking sheet. After all the chicken is cooked and on baking sheet top each one with red sauce.Usually a  1/4-1/3 cup of sauce. Again this depends on how much sauce you like. Then top with mozzarella cheese and parmesan. Bake 350 till heated through and cheese melted and cheese is browned. Part of the flavor is the browned cheese. It should have lots of little spots of brown in it but not browned solid on top. You want the cheese to still be soft and gooey.

Top the chicken and pasta with the left over torn basil leaves.

 Serve with pasta and crusty bread. A good Caesar salad too.

Grilled Chicken with Jack Daniels Sauce

This Jack Daniels sauce is a copy of the TJI Fridays Jack Daniels Dipping Sauce. For those who have had it and love it you will LOVE this. To me this tastes just like it. Now this can be used on any kind of meat including as dipping sauce for chicken fingers. I make it most often for grilled chicken and then topped with the sauce. Serve extra sauce on the side. I usually make some cheesy potatoes and small corn on the cobs to go with our meal.


Grill boneless skinless chicken breasts (you can season them and cook them inside as well. This sauce makes anything good) Serve with sauce poured over and extra on the plate.

Jack Daniels Dipping Sauce
1/3 Cup diced red onions
1/2 tsp. fine minced garlic
1/2 Cup water
1/2 Cup brown sugar (I use more. Just taste the sauce and decide for yourself.)
1/3 Cup Teriyaki sauce (I use Soy Vay Teriyaki Sauce. It is the best I have ever had. All their stuff is great. But if you have a favorite go for it.)
1/4 Cup soy sauce
1/3 Cup White grape juice
1/2 Cup Jack Daniels Black Label Bourbon
1/2 tsp. Tabasco sauce (I'm not a big Tobasco sauce fan. I use Cholula Hot sauce.)

Place ingredients in saucepan in order listed. Mix after each addition. Place on medium heat and stir till it starts to boil. Turn temperature down to low. Simmer sauce till it has reduced by 1/4 to 1/3 in volume.

Quick Chicken Piccata

I love Chicken Piccata. I serve this with angel hair pasta and asparagus. It is a very satisfying meal.


Chicken Piccata: Serves 2 (Now you know I make a lot more than two servings for my family. I also make lots more sauce because I serve this over pasta and I like having extra sauce for the pasta.)

1 pound boneless skinless chicken breasts (either pounded thin and slice into two pieces or sliced in half lengthwise and pounded to even thickness 1/4")
1 Tbl. flour
1/2 tsp. salt
1/4 tsp hot paprika ( I use whatever I have on hand)
2 Tbl. olive oil
1 large lemon cut in half. Half juiced, half sliced into thin rounds
2 Tbl. butter
1 medium shallot, chopped
1 Tbl. capers (or to your taste)
1/3 cup white wine
1/3 cup chicken stock
2 Tbl. chopped Italian flat leaf parsley
I also add a little Parmesan to my plate once I'm ready to eat.

In small bowl combine flour, salt, paprika and blend. Dust both sides of chicken with flour mix. In large skillet, heat oil over high heat. Add lemon slices and cook 1 minute (they will pop so be careful) remove and set aside. Add chicken pieces to pan and fry till golden brown on both sides (add olive oil as needed.) Remove to a platter. Melt one Tbl. of butter in same skillet over medium heat. Add shallot and cook till soft about 2 minutes. Pour wine and broth and bring to a boil over high heat and scrape the brown bits from bottom of pan. Boil till reduced by half. Add capers and stir another 30 seconds. Stir in lemon juice and remaining butter. Add chicken back into pan along with any accumulated juices to heat up and add the cooked lemon slices on top of chicken. Once heated serve topped with chopped parsley.

Plantation Ice Tea

This is simply delicious and I could drink the whole thing myself. That can be embarrassing when you can't control yourself near the punch bowl. I'm beginning to think this is why I don't get invited to more parties....hmmmmm.

Plantation Ice Tea: Makes 2 Quarts

5 tea bags

12 mint leaves

1/2 cup sugar (after making it the first time you may want to adjust the amount of sugar to your personal taste.)

1 6oz. frozen lemonade concentrate

1 12oz. can pineapple juice (not frozen)

Pour 4 cups boiling water over the tea bags, mint, and sugar in a pitcher. Steep 30 minutes. Remove the tea bags, squeezing out excess liquid. Remove the mint. Prepare the lemonade according to directions and add to tea. Add the pineapple juice and stir. Serve over ice. Garnish with mint sprigs.

Bring on the Summer Lemonade

Ok, I know it is now fall, but lemonade is good anytime. This is a pretty good one too. Adjust the sweetness to your liking as we are all different in the sweet tooth world. Enjoy!

Lemonade

2 3/4 cups sugar

2 1/2 cups FRESH lemon juice

1 lemon sliced

mint sprigs for garnish

Put sugar and 1 cup hot water in a gallon container and stir till dissolved. Add lemon juice. Fill container with cold water till you have one gallon of lemonade. Mix and serve over ice with a piece of sliced lemon and a mint sprig.

Pomegranate Martini

This is a very good Pomegranate Martini. It is not my favorite one though. I have another one that is the BOMB, but I have always made it by sight. So I have to get the recipe actually measured out to post it. You wont be disappointed in this one though. It is very tasty. I love a good martini. So I will post more in the future for you like minded people in the "I love martinis" world.

Pomegranate Martini: Serves 2
1 1/2  Cups pomegranate juice (we use POM brand)
2 oz. Absolute Citron Vodka or White Tequila
1 oz. Cointreau liquor
Cup of ice
OPTIONAL: splash of sparkling water, squeeze of lemon juice, or a curl of lemon peel

Put ingredients into martini shaker and shake well. Pour into two martini glasses and add lemon peel curl to glass.

Crescent Cristo Sandwich

Here is another recipe from my beloved Pillsbury Bake Off cookbook. My kids love this and it is very easy. I'm copying this directly from their instructions. You make it how you like it. I think we do something a little different every time. I will try and tell you where we change it up.

Crescent Cristo Sandwich
2 (8oz.) cans Pillsbury Crescent Dinner Rolls
2 Tbl. butter
2 Tbl. honey
6 oz. think sliced smoked turkey breast
6 oz. medium sliced muenster
6 oz. thinly sliced ham
1/3-1/2 cup red raspberry preserves

Heat oven to 375 F. Separate out dough into 4 long rectangles, press perforations together to seal.. Place rectangles on baking sheets. The rectangles should not touch. In small bowl melt butter and combine butter and honey. Mix well and brush over dough.
Bake 375 F, for 8-12 minutes or until light golden brown. Cool 15 minutes. Grease 15x10 pan (I use my largest cookie sheets.) Carefully place one crust on sheet, top evenly with turkey. Place second crust on turkey and top with cheese and ham. Place third crust over ham and spread evenly with preserves, top with fourth crust. Brush top with honey and sprinkle with sesame seeds. Bake 10-15 minutes until crust is deep golden brown and loaf is hot. Let stand 5 minutes. Slice into 8 servings (or as many as you want.) These are good and messy. YUM!

French Onion and Beef Strudel

First I forgot the picture till I had nothing but left overs. I'm a dork. But this will give you the general idea. I have a love for those little paperback cookbooks at the checkout stand at the grocery store. My favorites are the bake off cook books. They always have the most awesome recipes. This is one of my favorites that I have made over and over again for over ten years. 

This is adapted from the 1994 Pillbury Bake Off Cookbook.   Serves 4

French Onion Beef Strudel

3 oz. (3/4 cup) shredded mozzarella cheese

1/4 cup grated parmesan cheese

1/4 cup butter

3/4 lb. (1 1/2 cups) thinly sliced vidalia onion or other white onion

6 oz. flank steak (tenderloin is always good) Place in freezer till firm but not frozen and slice super thin against the grain.

1 tsp. flour

1 tsp. brown sugar (I use more like 1 1/2 tsp. I like it a little sweeter.)

1/2 tsp. cumin

1/4 tsp. salt

1/4 tsp. pepper

1/2 cup beef broth

1 (8oz.) can Pillbury crescent dinner rolls

2 Tbl. grated parmesan cheese.

Toppings

sour cream, or lowfat plain yogurt

Au Jus (if your so inclined.)

In small bowl combine mozzarella cheese and 1/4 cup parmesan, set aside. Melt butter in large heavy skillet over med-high heat. Add onions, cook and stir till caramelized (15-20 minutes. Watch them close and stir often so they caramelize and don't burn.) With a slotted spoon remove the onions to a bowl. Add beef to very hot skillet and cook and stir 2 to 3 minutes. Let the beef sear before you start stirring it. You want the beef to just get done so it is still tender and not over cooked. Searing gives it a wonderful taste. Return onions to skillet after meat is browned and cooked. Add flour, brown sugar, cumin, salt, pepper and beef broth. Stir and cook till liquid is absorbed. 

Heat oven to 375. grease cookie sheet. Separate dough into 8 triangles. Slightly over lap long side of two trianges to make a larger triangle and pinch to seal. Repeat with remaining triangles to make 4 large triangles. Place triangles in a row on cookie sheet overlapping tips of triangle on base of other triangle. Evenly spoon meat mixture down center of dough trying to keep it about 1 1/2 inches wide or so. Begin and end 1 inch from ends. Sprinkle with mozzarella/parm mixture over beef. Bring side points over filling crossing over other point to give a braided appearance. Seal ends. Sprinkle top with 2 Tbl. parmesan. Bake 15-20 minutes till deep golden brown. Serve hot with dollop of sour cream and or au jus. I serve this with a nice crisp salad with a good vinaigrette. It is easy and looks impressive.

Chewy Chocolate Cookies

To me these taste like a brownie in cookie form. They are sooooo good. My boys love these.


Chewy Chocolate Cookies

Oven 350 F.
1 1/4 cups butter, room temp.
2 Cups sugar
2 eggs
2 tsp. vanilla
2 Cups all purpose flour
3/4 Cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 Cup chopped nuts (optional. I don't use the nuts. My crazy kids don't care for them. I swear I don't think these kids are related to me.)

Cream butter, sugar in bowl. Add eggs, vanilla and blend well. Combine flour, cocoa, baking soda, and salt. Gradually add to butter mixture. Using a regular size kitchen spoon ( I have a fancy scoop I use.) place a spoon full of dough on cookie sheet. Bake 8-9 minutes (depending on the size of your dough scoops) and then look out. It could get dangerous in your house. They barely make it off the cookie sheet at my house.

Vodka Pasta Sauce

Anyone who knows me knows I'm not a big fan of Spaghetti sauce. Red sauce and I have a real love/hate relationship. This sauce however is an exception to the "I hate red sauce" rule. Give it a try. You'll be glad you did.

Anyone reading this blog probably already guessed I double this. What ya gonna do when you have this many hungry men to feed. Serve it with a good Caesar Salad and crusty bread. 

Vodka Pasta Sauce

1 Tbl. olive oil

1 Tbl. butter

2 cloves garlic, minced

2 shallots, minced

1 Cup Vodka

1 Cup Chicken stock

1 Can (32oz) crushed tomatoes. I buy the fire roasted tomatoes. 

salt and pepper

16 oz. pasta. I like any tube pasta. You can use whatever you like.

1/2 Cup heavy cream

20 basil leaves, shredded or chiffonade.

Parmesan for serving. 

Heat large skillet over med-high heat. Add oil, butter, garlic, shallots. Gently saute for 3-5 minutes (careful not to burn garlic) Add vodka. Reduce by half 3-5 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble and reduce to a simmer. Season with salt and pepper. While sauce simmers gently, cook pasta. When ready to serve. Stir cream into sauce. When sauce returns to a simmer. Turn off heat and pour over drained pasta, top with basil leaves. Serve with Parmesan and crusty bread.

Chicken Marsala

Chicken Marsala is probably one of my favorite recipes. I have struggled with getting it right for a long time. It just never quite had the flavor I wanted to capture. I like a sweeter Marsala sauce. With trial and error I have come up with one that I think works pretty well. Like anything work with a recipe and make it your own. Thats what I did. I serve this with Roasted garlic mashed potatoes and roasted asparagus with garlic butter and Parmesan cheese. Makes for a highly rich dinner that you need a good Chianti to wash it down with. Buon Apptito. 

Chicken Marsala: This is for 8 chicken breasts that are split in two for 16 pieces.. Again, my family is a large one and they always eat at least two pieces which is only the equivalent to one chicken breast each.

8 boneless skinless chicken breasts, each piece split in two length wise. 

salt and pepper

1/2 Cup all purpose flour or more

up to 1/2 cup olive oil (this is for frying. So as much as you end up needing.)

3 (8 oz.) containers of mushrooms (cleaned and sliced) Also use as many as suits your personal tastes.

8 Tbl. butter

2 cups Sweet Marsala wine

1 1/2 cups sweet chiante wine

1 cup sweet sherry

1 box chicken stock

8 Tbl. heavy cream

4 pieces of good bacon

Parsley to garnish

1/2 cup chianti wine with 1-2 Tbl. cornstarch, for thickening the sauce. Again this is a personal taste thing. I like my sauce a little thicker.

Split chicken breast through the middle length wise to make it two pieces. Pound each piece out to flatten them some and make them uniform thickness, about 1/4" thick. Season with salt and pepper and dredge in flour. 

Fry bacon in skillet and remove. Leave the grease in the skillet and add oil and over med-high heat cook the chicken till golden brown on each side. Remove and keep warm. Reduce heat and add butter and mushrooms. Saute 4-5 minutes. Season with salt and pepper. Add all wines, sherry, chicken stock. Allow to reduce. Add cream and test for seasoning. Add the wine/cornstarch mixture if using and thicken sauce. Pour over chicken and top with bacon pieces and chopped parsley, serve. 

You can also grill your chicken over coals outside and that gives the chicken a wonderful flavor with the Marsala sauce. YUM!