Yummy Mummy: Prelaunch Giveaway

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Yummy Mummy is having a give-away!

Yummy Mummy was started by Melissa Roiter ... after years of baking the brownies herself, Melissa knew that the delicious treats that she learned to bake from her Gran-Mummy were destined to be shared and opened up her site to bless us with her talent. And oh, what a talent it is! At first glance, the brownies will make your mouth water right through the computer screen.

Check out this website - it's yumolicious.

Peanut Butter Chip Cookies

My family loves cookies and one of their favorites is Peanut Butter Chip Cookies. I basically took a chocolate chip cookie recipe and made it new by adding Reese's Peanut Butter Chips.


PEANUT BUTTER CHIPS COOKIES
--2 1/4 cups all-purpose flour
--1 teaspoon baking soda
--1 teaspoon salt
--2 sticks butter, softened
--3/4 cup granulated sugar
--3/4 cup packed brown sugar
--1 teaspoon pure vanilla extract
--2 eggs; you can substitute with EggBeaters
--2 cups (12-ounce package) Reese's Peanut Butter Chips
--1 cup chopped nuts, optional

Preheat oven to 375 degrees.
Shift flour, baking soda and salt in small bowl. In a large mixing bowl, beat butter, granulated sugar, brown sugar and vanilla until fluffy. Add eggs one at a time, beating well after each addition. Slowly beat in flour mixture. With a spoon, stir in morsels and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets. I use the Martha Stewart trick of dropping dough with an ice cream scoop.

Bake in preheated oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Makes approximately 4 dozen.

Bobbi's Kentucky Fried Chicken

I have lived in Kentucky most of my life, and like many Kentuckians, I have my own version of fried chicken. Although most of the meats I cook are either grilled or baked, fried chicken is the one exception for pulling out the old frying pan.


Bobbi's Kentucky Fried Chicken

--Chicken of choice; my family likes breast meat, so I always use boneless chicken breasts.
--1 cup milk
--2 cups all-purpose flour
--1/2 cups of yellow cornmeal
--2 tsp season salt
--2 tsp fresh ground pepper
--2 tsp paprika
--1 egg, beaten
--frying oil of choice; I use canola oil
--1 brown paper sack; or large baggie

Several hours before cooking, I soak the chicken pieces in the milk. This helps to tenderize the chicken.

When ready to start frying, put flour, cornmeal, salt, pepper and paprika into brown paper sack and shake to combine. Then dip chicken pieces into the beaten egg; make sure you have egg on all sides of chicken. Then drop chicken into sack, one piece at a time. Fold down the top of the bag and shake well to coat all pieces of chicken.

Add oil to frying pan to a deep of approximately one inch and heat over medium high heat. Oil is ready when a drop of water sizzles in the pan. Slowly add chicken pieces to hot oil. Fry until first side is golden brown, then turn pieces over. When second side of chicken is the same golden brown color, reduce the heat to medium and cover the skillet. You want to continue cooking the chicken slowly until the temperature reaches 150 degrees when a meat thermometer is inserted.

Remove from skillet and drain chicken on several layers of paper toweling. Serve with your favorite side dishes - in our case that would be mashed potatoes and peas or corn.

Parmesan Potatoes

Of all the root crops, potatoes are my family's favorite. Next time you are looking for an easy potato side dish, consider making my Parmesan Potatoes.

Parmesan Potatoes
--1 medium-sized baking potato for each family member
--2 TBSP butter (or low-fat margarine)
--1/4 tsp dried oregano or thyme
--1/4 cup shredded Parmesan cheese
--sprinkling of paprika

Scrub potatoes clean and cut in half lengthwise. In a microwave-safe pie plate, melt butter (about 30 seconds on high). Dip cut-side of potatoes in butter and then arrange in the pie plate with the cut-side up. Sprinkle with oregano, Parmesan cheese and paprika. Microwave on high for 10 to 13 minutes, depending on size of potatoes. Rotate pie plate once or twice during cooking time. When potatoes are done, you should be able to easily pierce them with a fork. Enjoy!

Chicken Scampi

In an effort to wean my family off Chicken Helper and Hamburger Helper, I have been trying new recipes. Because chicken is the main meat we serve, I've been concentrating on easy, tasty chicken recipes. The following is my recipe for Chicken Scampi; my family gave it a "thumbs up".

Chicken Scampi
--1 1/2 lbs. skinless boneless chicken, cut into bite-size pieces (I use breast meat because my family prefers white meat)
--1 can cream of chicken soup
--1/4 cup water
--2 TBSP butter (can be low-fat margarine)
--2 cloves minced garlic
--2 tsp lemon juice
--your favorite cooked pasta (my family likes whole-wheat rotini pasta or spaghetti)

In a skillet over medium heat, brown chicken pieces in butter (approximately 10 minutes). After chicken is browned, remove from skillet and set aside - do not rinse out skillet, you want the juicy bits. Stir in the soup, water, lemon juice and garlic and heat mixture to a boil. Return the chicken to the skillet and reduce heat to simmer. Cover and cook for ten minutes. While scampi is simmering, cook pasta. Serve chicken scampi over pasta and enjoy.

Oriental Chicken Salad

I borrowed this recipe from:

Sunshine and Lemonade


Oriental Chicken Salad
--2 (10 oz) packages of broccoli slaw
--2 pkgs Ramen noodles (I use roasted chicken flavor - it really doesn't matter what kind)
--1 cup sunflower seeds
--1/2 cup slivered almonds
--Bag of tyson grilled chicken strips - marinated in teriyaki (I used fresh chicken I grilled myself)


Dressing:
--3/4 cup oil
--1/3 cup vinegar (I used Apple Cider vinegar
--1/2 cup sugar
--1 tsp sesame oil
--both seasoning packets from the Ramen noodles


Break up noodles and toss with almonds. Toast at 350 degrees for 5 minutes.
Mix dressing. Combine all ingredients. Chill before serving.

This makes a quick and simple meal that my family enjoyed. I substitued cabbage slaw for the broccoli slaw because my family doesn't like broccoli. I also substitued olive oil for the sesame oil (because I didn't have sesame oil).

Thanks, Kat, for a wonderful recipe!

Fruit Pizza Dessert

After reading all the fruit dessert recipes from In The Spotlight on Bluegrass Moms, I thought I would share one of my favorite desserts for taking to a summer potluck.

Fruit Pizza
1 (20-ounce) package refrigerated cookie dough (or I have mixed up cookie dough from scratch)
1 (8-ounce) package cream cheese, room temperature (the low-fat works just as well
1/3 cup sugar (a little more or less, depending on the sweetness of the fruit
1/2 teaspoon vanilla extract
Fresh blackberries, blueberries, banana slices, raspberries,
seedless grapes, strawberry halves, kiwi fruit slices, (or any other fruit you want), well drained
1/2 cup peach preserves (or any other you may have on hand)
1 tablespoon water

Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough (if using refrigerator dough, slice about 1/2 inches thick and overlap as needed). Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.

In a medium bowl, combine cream cheese, sugar, and vanilla extract; spread over cookie crust. Arrange fruit over cream cheese layer.

In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark (especially bananas and apples). Refrigerate until ready to serve.

Makes 8 to 10 servings.