HippieDog's Favorite Recipes

Peanut Butter Cup Bars

 

2 eggs
3/4 cup packed brown sugar
1/2 cup creamy peanut butter
1/4 cup butter, melted and cooled
3 TB milk
1 cup flour
1 tsp. baking powder
1/8 tsp. salt
4 peanut butter cups, chopped

Combine eggs and sugar in large bowl. With electric mixer beat until well combined.

Add peanut butter, butter and milk. Mix well.

In another bowl, combine flour, baking powder and salt. Gradually add to sugar mixture. Mix until well combined.

Stir in peanut butter cups. I actually had a few peanut butter eggs left, so I chopped these up instead. I LOVE peanut butter eggs!

Spread in greased 8 inch square baking dish.

Bake 350 degrees for 23--25 minutes or until toothpick inserted comes out clean.

Cool on wire rack and cut in bars.

recipe found in Simple & Delicious magazine.

 

Parmesan Chicken Sticks

 

We love these! Great little party appetizer and fun for the kids too :)

You can use party picks for your occasion......not doubt these lovers will be adorned with skeleton and pumpkin sticks this coming Halloween.

Parmesan Chicken Sticks

3 to 4 boneless skinless chicken breasts
1 cup flour
1 tsp. kosher salt
1/2 tsp black pepper
2 eggs
1 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
unsalted butter
olive oil
skewers, toothpicks, party sticks

Cut chicken into large strips.

Combine flour, salt and pepper on plate. Beat eggs with 1 TB water on second plate.

Combine bread crumbs and Parmesan cheese on third plate.

Dredge chicken breasts on both sides in flour mixture, egg mixture and bread crumbs.

Cook in olive oil and butter for about 3 minutes on each side, until cooked through.

Insert party picks :)

Recipe by: Ina Garten

Orange Glaze Zucchini Bundt Cake

 

I didn't think we planted so many zucchinis but apparently the zucchini fairies are leaving them each day and night.

Last month, I found this really funny article about secretly delivering zucchinis to your neighbors. I sent it to my mother in law Rosemary and she got a big kick out of it.

Here it is for a good laugh :) Sneak Some Zucchinis on your Neighbors Porch.

(Don't forget to read the comments, they are the funniest part!)

I spied a Yummy Zucchini Bundt Cake in Martha Stewart's August Issue and had to try it.

I did make a few changes and left out a few of the spices and added vanilla and more cinnamon.

The best thing about this cake? It was better the next morning with coffee!

Orange Glaze Zucchini Cake

1 1/2 sticks butter, melted
2 1/2 cups flour
2 1/2 tsp. baking powder
1/2 tsp ground cinnamon
1 tsp. pure vanilla extract
pinch of kosher salt
2 1/2 cups shredded zucchini
3 large eggs
1 1/2 cups sugar
1/2 tsp. grated orange zest
1 TB fresh orange juice

Whisk together flour, baking powder, cinnamon and salt. Set aside.

Combine eggs and sugar. Stir in melted butter, zucchini, orange zest, vanilla and juice. (make sure to squeeze excess water from your shredded zucchini with a paper towel).

Gradually add flour mixture and stir until well combined.

Pour in greased and floured Bundt pan. Bake 325 for 50-60 minutes or until toothpick comes out clean.

Let cake cool in pan for 10 minutes. Transfer to cooling rack and cool for at least 30 minutes.

Brush generously with orange glaze and fall in love :)

Orange Glaze

1 1/4 cups powdered sugar
1/4 tsp. orange zest
3 TB fresh orange juice
milk, if needed

Whisk together sugar, orange zest and juice. If mixture is too think add a splash of milk until it resembles more of a glaze.

Recipe adapted from Martha Stewart Living

 

 

Mesquite Chicken Poppy Salad

 

 

cooked chicken, cut in bite size pieces 
Romaine lettuce
Kraft Poppy Seed dressing
slivered almonds
Colby/Jack cheese,shredded
garden tomatoes, optional

We grilled our chicken the night before using Grill Mates Mesquite Marinades. I always turn the left over chicken into this salad the next day.

Just add lettuce and top with chicken, cheese, almonds, garden tomatoes and Poppy Seed dressing.

Fast-easy and a GREAT lunch.

 

Bread Machine White Bread

 

1 cup warm water (110 degrees F/45 degrees C)
2 tsp. bread machine dry active yeast
2 TB sugar
1/4 cup vegetable oil
3 cups bread flour
1 1/4 tsp. salt

Add water and sugar to bread machine pan. Sprinkle yeast on top and let stand for 10 minutes.

Add oil, flour and salt.

Place bread pan in machine selecting light bread, 2 loaf size and push start.

When finished let cool on wire rack.

Recipe adapted from allrecipes.com