Quick Chicken Alfredo with Pasta Recipe

Quick Dinner / Supper menu Chicken Alfredo

small iceburg lettuce salad w/ ranch or honey french dressing
garlic toast
Chicken Alfredo with Pasta
Kentucky butter cookies

small salad:
The salad can be as simple as you like.
*Wash all produce well before using.
You can either buy a premixed package of salad or using small salad bowls as your guide, tear off enough lettuce from a store bought head of lettuce to fill one bowl for each dinner guest. We like to add a few bacon bits, home made croutons, uncooked chow mein noodles, roasted- shelled sesame seeds and sprinkle a little shredded monteray jack cheese on top. With this alfredo dish either ranch or honey french dressing tastes best for your salad.

garlic toast:
Same thing with the toast, either buy a pre-made garlic toast from your grocery freezer section, cook as directed or quickly make your own.
Cover a cookie sheet with aluminum foil.
Using Texas toast or a few slices of french bread ; butter one side of the bread, place butter-up on the cookie sheet. I like to sprinkle each slice with a little garlic salt and top with grated romano / parmesan cheese blend (we call it sprinkle cheese around here). Sometimes I will use the garlic salt and sprinkle with shredded mozzarella.

About 6-10 minutes before your chicken is done place in the oven to melt the butter and get your garlic toast lightly browned.

Quick Chicken Alfredo Recipe

4-6 boneless breaded or plain chicken breast filets
1/2 to 1 lb linguini or fettucini or bowtie pasta
1 jar of creamy garlic alfredo sauce
(my favorite brand is Classico)

on a cookie sheet place chicken breast filets, bake as directed.
I like to use breaded filets.

while your chicken is baking:
cook the pasta until done, drain.
In a large saucepan on low:
Add the hot cooked noodles and the jarred sauce, stir, coating pasta well.
After the chicken is done cut in bite size pieces and add to the sauce and pasta mixture.
Stir well to coat chicken.
make sure everything is heated well
that's it !!!!!
can't get any easier than that...


Kentucky butter cookie recipe



Diary of a Kentucky Cook

Dixie Snaps Kentucky civil war cookie recipe

Dixie Snaps
kentucky civil war cookie recipe
(350 degrees)

1 c molasses
3 tsp ginger
3 tsp soda
1/2 c butter & shortening
1 1/2 tsp salt
3 c flour

Bring molasses to a boil
Take off the heat
Add butter and shortening.
Add ginger and salt
Add soda pre-mixed in a little milk.
mix well.
Add some of your flour, stirring in slowly.
Roll mixture, continue to add flour and knead well.
Roll thin.
Cut in wafer size and bake in moderate oven on either greased tins
or greased heavy paper laid on the bottom of your pan.
Let cool.




Diary of a Kentucky Cook

civil war original spice cookie recipe

civil war spice cookie recipe
(no cooking temp given)

1 c shortening (butter)
1 c brown sugar
1 1/2 c molasses
2 eggs
1/2 c hot water
2 tsp ginger
1 tsp cinnamon
1 tsp nutmeg
5 1/2 c flour
2 tsp soda
1/4 tsp salt
a little white sugar for sprinkling

In a big bowl:
cream together brown sugar, molasses and shortening.
Add eggs, one at a time
in another bowl:
combine your water, ginger, cinnamon, and nutmeg and then stir into molasses batter.
Add flour, soda and salt
Stir good.
Drop by coffeespoon onto a greased pan,
flatten cookies with a lid and sprinkle with sugar.

Bake for about 8, but no more than 10 minutes.


Diary of a Kentucky Cook

Victorian Tea Biscuit Original Recipe from 1800's

Victorian Tea Biscuits
Original Recipe

2 cups bread flour
4 teaspoons baking powder
1/2 tsp salt
1 to 2 Tablespoons fat (shortening)
3/4 cup milk

In a sturdy bowl;
sift the dry ingredients together,
mixing in fat with the tips of fingers.

Add the milk a little at a time or cut it in with a knife.
The dough should be soft so it can be easily handled.

Roll lightly out until it is about one inch thick,
if need be, add a little more bread flour for rolling out.
Cut in rounds.
Bake in a hot oven for 15 or 20 minutes.



Diary of a Kentucky Cook

Irish Coffee & Blarney Stone Cookie Recipes

Irish Coffee &
Blarney Stone Cookie Recipes

Irish Coffee Recipe

1 cup (8-ounces) heavy cream
3 Tablespoons granulated sugar (divided)
6 cups hot black coffee
3/4 cup Irish whiskey

To make your whipped cream:
Beat the cream with 1 Tablespoon of sugar with an electric
mixer until soft peaks form.
Set aside.

Combine 2 Tablespoons sugar, coffee and whiskey
Stir well.
Pour into mugs and top with your whipped cream or top with a 8 large dollup of clotted cream. The cream floats on the top of the coffee
and dissolves slowly adding a delicious flavor...





Blarney Stone Cookies Recipe
orig courtesy:Land O' Lakes

Pre-Heat oven to 350°F

2 cups powdered sugar
1 cup butter, softened
1 egg
1 1/2 tsp vanilla
2 1/4 cups all purpose flour
2 egg yolks
2 Tbls water
1 1/2 cups peanuts, finely chopped

In a large bowl:
Combine powdered sugar, butter, egg and vanilla
Beat at medium speed for abt 3 minutes.
scraping bowl often, mix until light and fluffy.

Reduce speed to low.

Add flour, a little at a time
beat until well mixed from 1 to 2 minutes

Shape rounded teaspoonfuls of dough into 1-inch balls

In small bowl, beat egg yolks and water with fork until well mixed.

Dip balls of dough into beaten egg yolks, then into peanuts.
Place onto ungreased cookie sheets.

Bake for 12 to 16 minutes or until top
springs back when touched lightly.




Diary of a Kentucky Cook

Kentucky Butter Cookie Recipe

Kentucky Butter Cookie Recipe
preheat oven to 350

2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1/2 teaspoon salt
1 large egg yolk
2 1/4 cups all purpose flour

In a large bowl,
Using an electric mixer cream the butter with the sugar.
next-
add the salt and egg yolk until mixture is smooth.

Blend in the flour slowly, until the mixture becomes a smooth dough.
Wrap the dough tightly in an airproof plastic storage bag
and refrigerate for at least 1/2 hour.
*Dough can be stored this way up to two days.

When you are ready to bake:
Roll out the dough on a lightly floured surface to
approximately 1/8 inch thickness.
*Be sure and use all purpose flour for surface kneading,
using self rising will change the dough's texture.
Keep this in mind when rolling any type of dough, especially biscuits.

Cut dough into desired shapes using cookie cutters.
Place on lightly greased cookie sheets.
Sprinkle with your favorite color of store bought decorating sugar or make your own colors by using granulated sugar with a drop or 2 of food coloring. I usually make up my colors while I am waiting the 1/2 hour for the dough to set in the refrigerator.
I use pastels for Easter, red or pink for Valentines Day,
green for St Patrick's Day, etc...You get the idea.

Bake cookies for approximately 12 to 15 minutes.
Watch them closely, don't let them get too brown.





Diary of a Kentucky Cook

Old Fashioned Christmas Sugar Cookies

Old Fashioned Christmas Sugar Cookies

1 C White Sugar
1 C Butter or Butter Flavored Crisco
1 egg
2 C plain flour
1/2 tsp Cream of tartar
1/2 tsp soda
1 tsp vanilla

Cream sugar & butter well
Add egg, stir well.
Add vanilla, flour, cream of tartar and soda.
Mixing well
Roll into small balls and
place on your cookie sheets,
press down using the bottom of a good ice tea glass.

Sprinkle cookies with plain sugar or use holiday colors.
*You may color your sugar using a few drops of food coloring.
To make a pretty presentation,
make half a batch of red and half of green.

Bake at 350 degrees for about 8 minutes
watch closely so they don't burn.

Makes about 70 cookies.

Diary of a Kentucky Cook

OVEN BAKED ZITI & LEMON CRISP COOKIES

I made a new Casserole recipe today.
I was very pleased with how it turned out.


-ANOTHER MEAL IN A HURRY-


OVEN BAKED ZITI

1 1 lb box of ziti, cooked and drained
1 lb. of ground beef
(You can also use ground turkey or ground sausage)
1 small onion, diced
1-2 tsp minced garlic
(I use the jarred garlic)
2 26 oz. cans of pasta sauce
1 lb. of shredded mozzarella cheese, Set aside 1 1/2 cups

Cook and drain ground beef, onion and garlic.
Mix all ingredients except about 1 1/2 cups of the mozzarella.
Place Mixture into a sprayed 9x13 pan,
Cover with foil and bake at 350 for approximately 20 minutes.
Then uncover,
sprinkle remaining cheese on top
and bake for an additional 10 minutes.
( you may need to adjust cooking time, my oven cooks fast)

This pasta also Freezes Very well.


Here is the recipe I used for my
lemon crisp cookies.



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KENTUCKY COFFEE & KENTUCKY LACE COOKIE RECIPE

Good Evening Dear Ones,

If Home is where the heart is...
The Heart of our Home is in our kitchen.
Even here in our temporary home,
in this old trailer with a leaky roof and
drafty floors. Even here, in the tiniest kitchen, I enjoy
experimenting with recipes, tweeking, tasting, changing, making them my own.

I cook with Love because I Love to cook.

Not especially here, in this kitchen, where I have to boil all the drinking & cooking water,
the clunky kitchen drawers that stick, I have no closets or pantrys, the single kitchen cabinet
that hangs on the wall, just barely hanging on, doesn't hold much.
I guess the studs gave out years ago.

I have to use a big butcher's block cutting board, placed over the sink
to even have a place to work, a place to make our meals.
But I have to say, I have made many of the best tasting recipes
and planned the best tasting meals here, ever...

As long as I can remember, I have always dreamed of having
a big Open living room, dining room, kitchen with a
fireplace a breakfast nook area and lots of counterspace.
I also am looking forward to having a large walk in pantry to store
all of my canned goods. Store bought and home made.
I am collecting home canning recipes and will post the successful
ones here, as I try them.

We are planning on having a one floor home, similar to the profile above,
much larger of course - with an open loft, above the rear of the house.
The loft will be our bedroom until we grow too old to climb the stairs.
From the upstairs bedroom, I want to be able to look
down into the living space. I believe they call it a Grand Room nowadays.

Somewhere in the kitchen prep area there will be an island with tons of
storage for all of my spices, utensils and specialty baking ingredients.
My Honey is the breadmaker. He makes breads that melt in your mouth.
I will be sharing lots of bread recipes in the coming months.
Enough about us for now.

We both hope you enjoy our cooking diary.
For today, I have 2 special recipes.

Take a few minutes, grab your favorite mug,
sit at your kitchen table and count your blessings.



KENTUCKY COFFEE

1 1/2 oz Non-Alcoholic Coffee Liqueur
5 oz Hot Coffee
Combine in a mug,
top with a
Dollop or 2 of Whipped Cream





KENTUCKY LACE COOKIES RECIPE

Preheat oven to 350.
Layer a cookie sheet with 4 layers of foil
spray a very small amount of non-stick cooking spray on it.

2 1/4 cups oatmeal
2 1/4 cups packed light brown sugar
3 Tablespoons flour
1 Tsp Salt.
1 cup melted butter
1 slightly beaten egg
1 tsp vanilla
1 pkg of white choc chips
1 pkg of semisweet choc chips

Mix in a bowl :
oatmeal, brown sugar, flour & salt.
Blend well
Stir in 1 melted butter, slightly beaten egg
and vanilla blending well.


Arrange by 1/2 teaspoonfuls on cookie sheet prepared as above.
Bake 6 minutes or until lightly browned.
*Careful Now, these cookies spread a Lot & will Burn quick.

Cool slightly.
Remove from cookie sheet and place on wire rack to cool.

*Preparing the 'lace'*

Melt chocolate chips in microwave
~white and semi-sweet melted separately.
Gently spread melted chocolate on a cookie
Gently sandwich with another cookie.
Make your 'lace' look on the top,
drizzle a pattern of your choice with
the melted white chocolate.

or

You can also drizzle individual cookies with the melted chocolate
and sprinkle with chopped walnuts or pecans.
tah dah !
Your done.
Pretty Lace Cookies.
:)

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