Russian Chicken

We have a new favorite recipe, Russian Chicken. I served it 2 Sunday's ago and everyone loved it. Audrey asked if we could have it the next day and next Sunday. I just laughed! It is such an easy recipe and so yummy! You can easily double or triple this recipe. It is perfect for a Sunday lunch or dinner.

Russian Chicken
3 -4 large chicken breasts, frozen***
3/4 cup apricot jam
1/2 cup Wishbone Russian dressing
1/2 envelope onion soup mix

Put the frozen into a crockpot. Then mix the other ingredients in a small bowl. Pour on top of chicken and throughly coat. Cook on low for approximately 4 hours. Rotate chicken every hour or so. Yields 4 servings. I served it over rice with steamed veggies on the side.
***If your chicken is not frozen add a 1/2 cup water to the sauce before covering the chicken.

PTI Challenge- Best Friend

I am once again participating in the Papertrey Ink Anniversary festivities. The challenge was to make a card for my best friend. Well I decided to make a card for one of my best friends that I owe a belated birthday card to.

The patterned paper is from DCWV Pocket of Posies stack, the ovals are Spellbinders nestabilities, cuttlebug swiss dots folder, Martha Stewart glitter Antique gold and everything else is from my craft stash.

Over the rainbow Challenge!

I am made another craft for the Papertrey Ink Anniversary party. The colors I had to use were Poppy Red, Summer Sunrise, Ripe Avocado and Oceans Tides. I had a lot of fun making this ice cream cone card. I used my long rectangle nestablilities, a $1 stamp from Michael's and paper and ribbon from my stash.

Challenge: Its in the BAG!

Hello all! I am participating in Papertrey Ink's 2nd Anniversary Challenge. I made this cute bag to be entered into a contest to win a $100 gift card from them. If you haven't checked out their products head over there Papertrey Ink.

A Sweet Giveaway!

Check out this blog for a SWEET giveaway, Sweet Cottage Dreams.

Its Pumpkin Time!

picture from www.verybestbaking.com

Caramel Pecan Pumpkin Pie

1 15 oz can of pumpkin

1/2 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 slightly beaten eggs

3/4 cup half and half or milk

1 unbaked pie shell

In a bowl, combine the pumpkin, sugar, cinnamon, ginger, and nutmeg. Add the eggs. Gradually add the millk, stir until combined. Pour into pie shell or greased pie plate. Bake at 375 for 30 minutes. Remove from oven, sprinkle the nut mixture on top. Bake for another 20 minutes.

Caramel Pecan Topping
1/2 cup brown sugar
1/2 cup chopped pecans
2 Tablespoons butter, softened

Mix together the ingredients.

**I like to make my pumpkin pie crustless, I am not a fan of crust. Also my mother-in-law can't have gluten so this is perfect for her.

picture from www.verybestbaking.com

I made a pumpkin roll all by myself for the first time last Friday. It turned out beautifully. I did not add the nuts. Also my jelly roll pan is a little to long so I folded my parchment paper about an 1 1/2 on one end to shorten it. Then I placed butter knifes along the fold to keep the batter from over flowing my makeshift dam. For the filling I used fat free cream cheese and lowered the butter to 1/4 cup or 4 tablespoons. Don't be intimidated it is actually very easy!

Libby's Pumpkin Roll

CAKE

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 cup walnuts, chopped (optional)

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Optional: sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Sprinkle cake with powdered sugar, roll up cake and towel together, starting with narrow end. Cool on wire rack.

TIP: Sprinkle lots of powdered sugar on the towel and on top of cake before rolling up the cake so it will not stick to the towel.

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Craft: Pay it Forward!

I don't know if anyone looks at my blog any more but I you do you are in for a treat. Lets play a game of sorts.

THE RULES: The first two people to comment get a craft from ME but then those two must do the same on their blogs and offer a craft to their first two comments. Easy enough, right? Also let me know what your favorite color is, to inspire my craftiness.

After you see that you either one or two, please email me with your address so I can send you your craft.

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