Monday, August 30, 2010

Recepie of the Day ........

Oatmeal Cranberry White Chocolate Chunk Cookies ...........Don't Forget Grandma's Vintage Circa 1960s Carousel Circus Cookie Jar to put the cookies in ....


2/3 cup butter, softened

2/3 cup packed brown sugar

2 eggs

1 1/2 cups rolled oats

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 1/4 cups dried cranberries

2/3 cup coarsely chopped white chocolate


Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.

Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

Who Stole The Cookie's Out The Cookie Jar?

Sunday, August 29, 2010

Today's Find ...


Grandma's Chicken Casserole!!!

The best bake ware to use for this Scrumptious meal .. Vintage Pyrex ...You can get this bake ware and other neat things from my store ....

Cook Time: 35 minutes.......

Total Time: 35 minutes


6 chicken boneless breast halves

salt and pepper

1/4 cup butter

1 can (10.5 ounces) condensed cream of chicken soup

6 to 8 ounces mushrooms, sliced

3/4 cup dry white wine

2 tablespoons chopped green bell pepper

1/4 teaspoon leaf thyme, crushed

1 teaspoon dried parsley flakes

1/4 teaspoon tarragon or rosemary, crumbled

1/4 teaspoon dried minced chives or 1 scant teaspoon fresh


Lightly season chicken with salt and pepper. Brown chicken slowly in butter in a large skillet. Arrange browned chicken in a baking dish. To drippings in skillet add soup; stir to blend. Slowly add dry white wine, stirring until smooth. Add remaining ingredients and heat to boiling.

Pour sauce over the chicken and cover dish with foil. Bake at 350° for 25 minutes. Remove foil and continue baking for 35 minutes or until tender. Serve with rice or noodles.

Herbed Chicken Casserole Recipe serves 6.

Saturday, August 28, 2010

Grandma's Country Stuffing !!Yummy

2 loaves oven-dried white bread (recommended: Pepperidge Farm)

2 cups cooked white rice

1 sleeve crushed saltines

1 pound bulk breakfast sausage

2 cups chopped celery

1 large onion, chopped

7 cups chicken stock

Salt and freshly ground black pepper

1 teaspoon dried sage leaves

1 tablespoon poultry seasoning

3 eggs, beaten

1/4 stick butter, melted

Mushroom Giblet Gravy, recipe follows
Preheat oven to 350 degrees F.
Crumble oven-dried bread into a large bowl. Add rice and saltines.
Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
Mushroom Giblet Gravy:

4 cups turkey or chicken stock

Giblets from 1 turkey
2 chicken bouillon cubes
2 tablespoons reserved stuffing mixture
3 tablespoons cornstarch
1/3 cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard boiled egg, sliced
Salt and freshly ground black pepper
Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste

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