Tuesday, April 26, 2011

Who's In... ?

Ok, I have an idea that I thought we could do on this blog. But first I want to know... who regularly checks this blog? Not nearly as many people contribute compared to those who read it (I think). So what I'm wondering is this:
Do you check the blog?
Would you be willing to participate in a little experiment?

Leave a comment... :)

Monday, April 11, 2011

7-Up Chicken-Dutchoven turned oven recipe.

Got this awesome recipe from my Aunt Verla years ago and my Mom figured out how to do it in the oven.  Easily a family favorite, Home style meal.
Makes a lot, so you may want to half it.  Serves 8-10 depending on how much chicken you want.
Basic ingredients: 
1/2-1 pound bacon
little flour
8 chicken breast or 12 thighs
Lawry's seasoning salt
Garlic powder
1 can of 7-UP

Fry up bacon.  I cut mine before with my kitchen shears to make it easier. 
Then  place your bacon in the roasting pan.  Save the bacon grease to brown your chicken.

Flour your chicken breast and then pan fry them in the bacon grease.  Add more oil if needed.

Then placed browned chicken breasts  in roasting pan.  Season LIBERALLY with Lawry's seasoning salt, garlic powder, and pepper.  This is where it gets most of the flavor.  I do it over board and then do some more.  You can always add it later in your cooking if it isn't flavorful enough for you.

I just use baby carrots so I don't have to cut them.  (I go for easy) And then I quarter a large onion when I'm making a half batch, but quantities all depend on your own preference of vegetables.

Then I peel the potatoes and throw them through my Bosch food processor french fry cutter (Love my Bosch)  A whole post in itself I'm telling you!!

Add 1 cube of butter/margarine, 1 cup of water, a can of 7-up and into the oven at 350 degrees.  Now depending on the size of your potatoes it can take between almost 1.5-2.5 hours .  With my potatoes cut like this 1.5 hours is usually sufficient.  If you are still in a dutch oven, it cooks over hot coals for about 45 minutes -1 hour. 

NOTE: this is not a meal that freezes well for later,unless you removed some for freezing before all the vegetables are done.  Otherwise you loose all the texture once you freeze it.  I suggest just halving and eating leftovers for a small family.

Monday, April 4, 2011


For the Saturday night LDS General Priesthood session, my family's tradition is to get together after the session, make homemade spudnuts, and talk about what the boys learned. This is one of my favorite traditions and I look forward to it, twice a year. I love it partly cause we get to eat donuts (yum!) but I love the family together time. So I'm posting our family recipe for homemade spudnuts. Even Cory (who doesn't love donuts) thinks these are delicious.

It makes A LOT, which is why we usually only do half a batch.

Full Recipe ½ Recipe

1 cup shortening ½ cup

2 yeast cakes 1 yeast cake

5 eggs 3 small eggs

1 cup sugar ½ cup

2 cup mashed potatoes 1 cup

4 cup lukewarm milk 2 cups

1 T. salt 1 ½ t.

10 – 12 cups flour 5 – 6 cups

Scald milk with shortening, sugar and salt. Pour into big mixing bowl and let cool to lukewarm. Add yeast and let soften. Add beaten eggs and enough flour to make a thin batter. Add mashed potatoes and enough flour to make a soft dough. Let rise till double in size. Roll out and cut, then rise again before frying. Fry in hot grease and dip in glaze.


Full Recipe ½ Recipe

1 (2#) package powdered sugar ½ (2# bag) powdered sugar

1 cube butter ½ cube butter

4 T. vanilla 2 T. vanilla

Enough hot water to make thin Enough water to make thin