Chicken Fried Rice

21 Feb
Fried Rice

Fried Rice (Photo credit: chooyutshing)

Fried Rice is best made with left over rice


2 boneless skinless chicken breast, diced

1/4 cup vegetable oil, divided

2 large eggs

1/2 large red bell pepper, diced

1/2 large sweet onion, diced

1/2 cup frozen sweet green peas, thawed

3 cups cooked white or brown rice

1/4 cup soy sauce

1 tsp chili-garlic sauce

4 green onions, sliced


Heat 3 TBSP oil in a skillet over medium-high heat. Add chicken, cook until browned and well done on the inside. Remove from skillet and set aside. In a small skillet, heat 1 TBSP oil over medium high heat. Add eggs; cook 1 minute on each side. Remove from skillet; chop and set aside. In the same skillet the chicken was cooked in, add 2 TBSP oil and heat over medium-high. Add bell pepper and onions; stir constantly for 5 minutes. Add peas, and next 3 ingredients; stir-fry 4 minutes or until heated through out. Stir in eggs and sprinkle with green onions.


Serves 4


Cook Book

18 Feb

I am in the process of writing a cook book for my grandchildren. I am doing this blog hoping that others will try my recipes and give me honest feedback on them. My grandchildren think I am the world’s best cook, so I am hoping to find out with your help. My hope is that the book will become a cherished heirloom for future great-grandchildren.

I know that my blog, compared to others’ is plain. The cook book will contain pictures, step-by-step instructions and much more. Once I get my recipes ready to publish, I will make my blog more interesting.

I hope some of you will take part. Thank you in advance.


Chocolate Macroon Bars

14 Feb

2 cups chocolate wafer cookie crumbs

6 TBSP butter, melted

6 TBSP powdered sugar

1 can (14 oz) sweetened condensed milk

3-3/4 cups sweetened flaked coconut

1 cup Dark Chocolate chips

1/4 cup whipping cream


Heat oven to 350

Grease a 13 x 9 x 2 baking pan. Combine cookie crumbs, melted butter and sugar in a large bowl. Firmly press in the bottom of prepared pan. Stir together sweetened condensed milk and coconut in a large bowl, mixing well. Carefully drop by spoonfuls over crust; spread evenly.

Bake 20 to 25 minutes or until edges of coconut begin to brown slightly. Cool.

Place chocolate chips and whipping cream in a medium microwave safe bowl. Microwave on medium ( 50 %) power 1 minute; stir. If necessary, microwave at medium in 15 second increments; stirring after each heating, until chips are melted and smooth. Cool until slightly thickened. Spread over cooled bars. Cover and refrigerate several hours. Cut into bars. Refrigerate leftovers.

Makes about 36 bars

Magnolia Cream Cheese Brownies

13 Feb

4 (1) ounce unsweetened chocolate squares

4 (1) ounce semi-sweet chocolate squares

1/2 cup butter

2 (3 oz) packages cream cheese, softened

1/4 cup butter, softened

2 cups sugar, divided

6 large eggs, divided

1 tsp vanilla

2 TBSP flour

1-1/2 cups chocolate chips

2 tsp vanilla

1 cup all-purpose flour

1 tsp baking powder

1 tsp salt

Preheat oven to 325

Microwave first 3 ingredients in a 1 quart glass bowl at high 2 minutes; stir well. Cool and set aside. Beat cream cheese and 1/4 cup butter at medium speed until creamy; gradually add 1/2 cup sugar; beat well. Add 2 eggs, 1 at a time, best until well combined. Stir in vanilla and 2 TBSP flour and 1/2 cup chocolate chips; set aside.

Beat remaining eggs in a large bowl at medium speed. Gradually add 1-1/2 cups sugar, beating well. Add melted chocolate mixture and 2 tsp vanilla.; mix until well blended. Combine 1 cup flour, baking powder, and salt; fold into chocolate batter until blended. Stir in remaining chocolate chips. Reserve 3 cups of batter; spread remaining batter evenly in a greased 13 x 9 baking pan. Pour cream cheese mixture over the top. Top with reserved batter, and swirl mixture with a knife.

Bake 40 to 45 minutes. Cool and cut into squares.

Makes 1-1/2 dozen

Peach Cobbler

12 Feb

About 8 cups sliced fresh peaches

2 cups sugar

4 TBSP all-purpose flour

1 tsp ground cinnamon

1 tsp vanilla extract

1/3 cup butter, melted

Pie Pastry


Preheat oven to 450

Combine peaches, sugar, flour, and cinnamon; set aside until syrup forms. Meanwhile make pastry. Mix together 2 cups all-purpose flour, 1/2 tsp salt, and 2 tsp sugar. Cut in 2/3 cup shortening with pastry blender until it resembles course meal. Sprinkle 6 Tablespoons ice water over mixture, stirring with a fork; mix with a firm stirring motion. Add more ice water if needed. Pastry is ready when it forms clumps and clings together when lightly squeezed with hands. Form into a ball; it will will be necessary to use pressure, and work quickly so as to not soften the shortening. Divide dough in half and roll out on a floured surface to 1/8 inch thick.

Bring peach mixture to a boil and cook over low heat 10 minutes or until fruit is tender. Cut pastry into a 10 x 8 inch rectangle. Spoon half of peach mixture into a 10 x 8 buttered baking dish; top with pastry. Bake  for 12 minutes or until golden brown. Spoon remaining peaches over baked crust. Roll out remaining pastry and cut into 1/2 inch strips; arrange in a lattace design over fruit. Return to oven for 10 to 15 minutes or until lightly browned.



Kentucky Jam Cake

12 Feb

This is a old Southern cake recipe. A favorite of families from Kentucky and Tennessee.



3/4 cup butter

1 cup sugar

4 eggs

3 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1 tsp ground allspice

1-1/2 cups buttermilk

1 cup thick fruit jam (any flavor)

Fruit Frosting


Cream butter and  sugar in a large mixing bowl; add eggs and beat well. Sift dry ingredients together three times; add to creamed mixture alternately with buttermilk. Fold in jam. Pour into 2 greased and floured 9-inch cake pans. Bake for 35 to 45 minutes or until a toothpick comes out clean. Cool in pans on a cooling rack for 10 minutes. Remove from pans and cool on racks completely. Spread warm frosting between layers and on top and sides.


Fruit Frosting:

1 cup dried pitted dates

1 cup dried figs

1 cup raisins

1 orange, peeled

1 lemon, peeled

1/3 cup sugar

Chop dates, figs, and raisins in a blender or food processor. Cut orange and lemon in quarters; remove seeds, chop. Combine all ingredients in a medium saucepan over medium heat. Cook until mixture thickens, stirring constantly. Spread warm on cake. Let cool before serving.


True Southern Fried Chicken

9 Feb
English: Several pieces of fried chicken.

Image via Wikipedia

3 quarts water

2 TBSP salt

8 pieces frying chicken

Salt to taste

Black pepper to taste

Garlic powder to taste

1 cup flour

2 cups vegetable oil

1/4 cup bacon grease


Combine water and 2 TBSP salt in a large bowl. Add chicken; cover and refrigerate for 8 hours. Drain chicken; rinse with cold water and pat dry. Sprinkle chicken pieces with salt, pepper and garlic powder to taste. In a one gallon zip loc bag, add flour, 1 TBSP salt, 1 tsp black pepper; shake to mix well. Add 2 pieces of chicken and shake to coat. Repeat with two pieces of chicken at a time until all have been coated. Combine vegetable oil and bacon grease in a large deep skillet over medium high heat or in an electric skillet set to 360 degrees. Add chicken skin side down three pieces at a time. Cook 3 minutes then add three more pieces, cooking for 3 minutes, then add remaining pieces. Cover and cook 6 minutes; uncover and cook 9 minutes; turn chicken pieces during the last three minutes for even browning. Drain on paper towels.


Serves 4



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