You all know I am a huge lover of food (if you're new to the blog here, know this....food is love, mmkay?), therefore it is a must that I share some recipes on here more often than the overage blogger. These are some pinterest finds, as most of the recipes that I try are. My Grandpa tries to give me cookbooks, like ALL the time and I always tell him I don't want them. I have about five cookbooks I keep in my kitchen: one is mine that I'm "building" and the other four rarely get opened, so I don't want anymore. I know before internet and smartphones, having a ton of recipe books was the only way to get new recipes to try. I know this because my son's Grandma has about 20+ totes full of them to prove it. Now, we have the internet and Pinterest and I don't need all those books taking up extra space. I have other piles of reading books to do that.
I'm hungry, let's talk about this food...
First up, is Simply Delicious Chicken
When I read the ingredients for this I was like "Gross", but decided to give it a try anyways (because that makes sense). I'm glad I did! I really like this! I think I might like it a little bit more than Kevin and the kids, because it's sweet, but they'll eat it at least. For only being three ingredients, no excuses, just try it.
3-4lbs Chicken (I've used both boneless-skinless and thigh/legs with bone and skin)
1 (0.7oz) packet of Dried Italian Seasoning Mix
1/2 cup Brown Sugar, packed
Preheat your oven to 350 degrees F. Grease a 9x13 inch pan and set aside. Rinse chicken, pat dry with paper towels.
Combine dried Italian seasoning mix and the brown sugar, mixing together well.
Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken.
Bake for 50-60 minutes or until chicken is done. Turn the chicken over a couple of times and spoon the melted brown sugar mix over the baking chicken, with the final turn leaving the topside facing up for the last bit of baking.
It's pretty darn tasty.
My one and only "Go To" biscuit has to be 7-Up Biscuits
Although I am a good cook, I'm not a fan of baking breads. My bread and rolls end badly every time...and I don't know why. But these biscuits, my friends, are so yummy. They're good plain, with butter or jelly, under homemade sausage gravy, as breakfast sandwiches....they're just awesome.
4 cups Bisquick (or baking mix)
1 cup sour cream
1 cup 7-Up (I've used Sprite)
1/2 cup melted butter
Melt butter and place in 9x13 baking dish.
Cut sour cream into Bisquick, then mix in the 7-Up. Dump dough onto floured surface and flour your hands. Pat or roll dough out to about 1-inch thick. Using a round flour cutter (I use the rim of a drinking glass), flouring between each cut, begin cutting out your biscuits. I usually have to pat the dough out once more. I cut 12 biscuits.
Place biscuits in baking dish on top of butter. Bake at 425 degress F until golden brown.
Oh. My. Goodness.....so good.
Lastly, is this amazing, delicious, best cake on earth, Too Much Chocolate Cake
I got this recipe from a friend that was hosting a Pampered Chef party for me, and she served this to us for dessert. Now, I have declared that this cake will always be baked for Kevin and the kids' birthdays (along with their desired birthday cake, of course. There's nothing wrong with having two cakes, guys...).
1 (18.25oz) box of Devil's Food cake mix (The Duncan Hines brand is the only one I find that is the right size)
1 (5.9oz) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
2 cups semi sweet chocolate chips
1 jar Fudge Smuckers Toppings (recipe doesn't call for it, but for us it is a must).
Preheat oven to 350 degrees F.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired. Spoon fudge topping all over cake, allowing it to drizzle down the sides. Finish with sprinkles, chopped nuts, or mini candies/chocolate chips if desired.
Ohhhhhh my God, you guys....this cake is amazing!
Now, go make all this for a big family dinner tonight, relax, and enjoy your life. ♥