Tuesday, December 26, 2017

Buffalo Chicken Roll Ups

I love Buffalo Chicken, Frank's Red Hot sauce and also blue cheese, so this recipe really called out to me.  I was quite impressed.  And it was SO EASY! ~Shelly

4-6 chicken tenders
salt and pepper
1/4 cup blue cheese crumbles
1/4 cup frank's red hot
2 Tbsp mayo
1 cup crush cornflakes (you could also use gluten free corn chex)


Stir together mayo and Frank's Red Hot.
Crush cornflakes.
Flatten chicken with meat hammer.
Season chicken with salt and pepper.
Spoon blue cheese on chicken tender.
Roll up the chicken and close with a toothpick.
Dip chicken rolls in Frank's Red Hot mixture
then roll in Cornflake crumbs.
Set in a baking pan and bake on 400 for 30 minutes.

Serve with extra hot sauce!

Tuesday, December 12, 2017

Brown Sugar Peanut Brittle

1 cup granulated sugar
1 cup firmly-packed light brown sugar
1 cup light corn syrup
1/2 cup water
1/8 teaspoon salt
1/4 cup butter or margarine
2 to 3 cups shelled raw peanuts
1 1/2 teaspoons baking soda

Preparation: Butter a baking pan or cookie sheet (with sides) ; set aside.
In a large heavy sauce pan (at least 3-quart size), combine granulated sugar, brown sugar, corn syrup, water and salt.
Cook over medium high heat until all the sugar is dissolved.
Continue to cook, stirring constantly, until the mixture comes just to a full boil.
Stir in the butter.
Continue to cook, without stirring, until a candy thermometer reaches 230 degrees F. Once it has reached this temperature a thread should form when the spoon is dipped into the mixture and lifted up.
Cook and stir until you reach 280 degrees F, or the soft crack stage.
(If you don’t have a candy thermometer, place a small drop of the mixture into a bowl with room temperature water, the mixture should be make a firm ball that is slightly crunchy).

When you have reached 290 degrees F, add the peanuts (all at once) and stir in.
Continue to stir constantly until you reach 300 degrees F, or the hard crack stage (a small amount of the mixture will make a hard ball when dropped into the water).

I was taught to keep on stirring until you hear the peanuts begin to “pop”, and then remove the pot from the heat.
Stir in the baking soda, and mix well. It is going to “foam” up, which is what gives you light, airy brittle. Stir it well, but don’t stir it all the way flat, unless you really want flat hard crunchy brittle.
Pour the candy onto a buttered cookie sheet. Tilt, shake and “shimmy” the candy until is has spread out as far as possible on the pan.

Allow to cool until it is room temperature, then lift the pan up and drop it onto the table (at least that is how I do it, you can crack it into pieces with the back of a heavy knife, or even with your hands if you wish.)

You now have about 2 pounds of wonderful, crunchy peanut brittle! So enjoy!

Monday, December 11, 2017

Foolproof Prime Rib

The Holidays call for something special and a Prime Rib Roast from Harter House is always special.  Harter House will season your prime rib for FREE with Pappy's, Santa Maria, or Jerry's Prime Rib Rub.

For the longest time I could not get my Prime Rib to be as good as I could get at a nice restaurant. I was constantly trying new recipes, never quite getting it perfect or at the very least, my results were never consistent. Then I tried this recipe and thought it was the best roast I had ever made and I got rave reviews. Both of these recipes are similar. The first recipe does not actually say how long to leave the roast sit in the oven before you turn the oven back on, but 2 hours was what I tried and it worked great.

Foolproof Prime Rib

This method for Prime Rib Roast is browned on the outside and rare on the inside – regardless of size!

Allow your Prime Rib Roast to stand at room temperature for at least an hour. If your Prime Rib is frozen, thaw completely and bring to room temperature.
Preheat oven to 375 degrees.
Rub the roast with spices - Salt, Pepper, Garlic– (See rub recipe below or I like our NEW Jerry's All Purpose Rub  OR I've used Montreal Steak Seasoning also)
Then place Prime Rib Roast on a rack in a pan – Rib Side Down, fatty side up.

Roast for 1 hour. Turn oven off. Leave roast in oven but
Allow to sit in oven at least 2 hours.
Thirty to forty minutes before serving time, turn your oven on to 375 degrees and reheat Prime Rib.

(This recipe does not say allow to rest – but I would definitely allow time for the roast to rest before slicing)



Another method says;
Let stand for an hour at room temperature.
Preheat oven to 450 degrees.
Rub dry herb mixture all over and into Rib Roast.
Place roast on a wire rack inside a roaster pan, and with the ribs down. Put the roast in the oven and roast uncovered for 1 hour. After the 1 hour turn off the oven without opening it. In 4 hours, turn on the oven to 370 degrees and roast 30 minute more for a medium rare.
Remove roast and let rest for 30 minutes before slicing.


Spice Rub:
2 TBL Onion Powder, 2 TBL Died Rosemary, 2 TBL Black Pepper, 1 TBL Garlic Powder, ¼ Cup Paprika, ¼ Kosher Salt.

I use an Au Jus Gravy mix and add dripping from my roast pan for the gravy.

If guests do not want any pink in their meat, let their prime rib slice sit in the gravy for a short time and all the red will be gone and the meat is supper tender and juicy.

Be sure to pickup a creamy Horseradish Sauce
to serve with your Prime Rib Roast.

Monday, December 4, 2017

Parmesan Ranch Baked Chicken

I LOVE simple.  This is pretty simple.  ~Shelly

Tender, juicy chicken is topped with Ranch dressing, buttery crackers, and savory Parmesan cheese. This is a baked chicken dish your entire family will be begging for!
A subtle Ranch flavor takes a backseat, letting the Parmesan be the star.

  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 1 cup crushed Ritz crackers (about 24 crackers)
  • 4 ounces Parmesan Cheese, shredded
  • 1 tablespoons dried parsley flakes
  • 2 tablespoons Ranch Dressing
  • 2 teaspoons garlic salt

  1. In a seal-able plastic bag, gently pound chicken until it's uniform in thickness. Slice breasts in half, if desired.
  2. In a food processor, pulse together crackers, shredded Parmesan and dried parsley. (alternatively, you could crush the crackers by hand and stir together with the cheese and parsley.
  3. Spray a 9"x13" pan with cooking spray to prevent sticking. Place chicken in the pan and sprinkle with garlic salt.
  4. Brush chicken evenly with Ranch dressing, then sprinkle cracker mixture on top. Press the cracker mixture into the chicken lightly with your hands.
  5. Bake in a preheated 400 degree oven for about 20 minutes. Tops should be golden brown. If additional browning time is needed, place chicken under the broiler for a couple minutes.
  6. Serve hot.

Serves 6

This recipe found on Yellow Bliss Road