Recipes, Uncategorized

Bill Knapp’s Chicken Marinade

bill knapps chicken marinade

Anyone remember Bill Knapp’s restaurants??  One of my favorite places to eat, so disappointed when they closed!  I always ordered the marinated chicken breasts & found this copy cat recipe online.  I have grilled and baked it, I prefer it grilled but if you don’t have an indoor grill baking is fine.  You may also fry it, haven’t tried that way though.
1/2 c. honey
1/2 c. apple juice
2 tsp. garlic powder
1/2 tsp. ground ginger
2/3 cup soy sauce
1/2 cup cider vinegar
2/3 cup vegetable oil
Mix all ingredients together in a blender and let chicken set in marinade overnight in fridge.  You can grill, pan fry or bake the chicken.  If pan frying add a little oil to the pan and let excess marinade drip off.  Cook in medium high heat pan till done (test for doneness)  To bake remove from marinade and place chicken in baking dish, bake at 350 for 15-20 minutes or until done.

Onion Herb Pork Chops

onion herb pork chops

This is one of my absolute favorite recipes, though I haven’t made it in awhile unfortunately!  It was featured in Taste of Home’s Cooking for 2 magazine in 2007.  I am not a big pork chop fan but the onions and herbs make this soooo good, not to mention the parmesan cheese!  This is one of those dishes that looks impressive and hard to make but in reality it’s quite simple!  Good with scalloped potatoes and fresh green beans on the side.  
1 tsp. plus 2 tablespoons butter, divided
1 medium onion, chopped
3 tablespoons chicken broth
1/4 teaspoon dried tarragon
1/8 teaspoon dried thyme
2 boneless pork loin chops (3/4 inch thick and 5 ounces each)
1/8 teaspoon salt
1/8 pepper
3 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese 
In a small skillet, melt 1 teaspoon butter over medium heat.  Stir in the onion, broth, tarragon and thyme.  Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until onion is tender.  Meanwhile, sprinkle pork chops with salt and pepper.  In another skillet brown chops over medium heat in 1 tablespoon butter.  Spoon half of the onion mixture into a baking dish coated with nonstick cooking spray; top with pork and remaining onion mixture.  Combine bread crumbs and Parmesan cheese; sprinkle over top.  Melt remaining butter; drizzle over crumbs.  Bake, uncovered at 400 degrees for 20-25 minutes or until meat juices run clear.  Makes 2 servings.
Recipes, Uncategorized

No Ricotta Lasagna

no ricotta lasagna
I am no fan of Ricotta cheese!  I feel it dulls down the flavor of lasagna and for years I made lasagna and included the ricotta simply because the recipe called for it.  Back then I was afraid to not follow recipes to the T no matter what!  Then I realized how stupid it was to include an ingredient I didn’t like, so now I make my lasagna with no ricotta and we love it!  I substitute extra mozarella and cheddar cheese for the ricotta and the result is a wonderful, delicious cheesy lasagna!
1/2 lb ground beef
1/2 lb ground italian sausage
1 onion, chopped fine
12 no boil Barilla lasagna noodles
2 jars Prego spaghetti sauce (I like the meat flavored)
dash of garlic powder
2-3 cups shredded mozarella cheese
1-2 cups shredded mild cheddar cheese
parmesean cheese to taste
Pre-heat oven to 375 degrees.  Spray a 13 x 9″ glass baking dish with non stick cooking spray.  Chop onion finely.  Add onion to ground beef with dash of garlic powder and brown, meanwhile in a second frying pan brown sausage.  Drain both ground beef and sausage and add to 2 jars of Prego sauce in a large sauce pan.  Heat sauce through.  Spread about 1 cup of sauce on bottom of baking dish, then add 1 layer of lasagna noodles.  Spread more sauce over noodles, then add handful of mozarella and cheddar cheese, with a sprinkle of parmesean.  Repeat layers until you have used up all the noodles.  Finish with a toping of all three cheeses, try to reserve enough sauce to dollop around the top of the lasagna here and there.  Cover with aluminum foil that you have sprayed with non-stick spray.  Bake 50-60 minutes, then uncover and bake another 5 minutes.  Let sit 15 minutes before cutting.  Serve with garlic bread and side salad.  Serves 6-8.




Mom’s Homemade Chili

*My mom passed away in April of 2017.  Nothing has been the same since and there is a huge hole in my heart and in my life without her.  This was her recipe and I know it by heart.  Sure wish I could make it for her today. 😦  This post is dedicated to her, with love, respect and my forever admiration.  

Southern Baked Beans; Paula Deen

My mom used to make this for my dad all the time.  She’d put the normal amount of chili powder in then he would dump a whole lot more into his bowl!  He said if your eyes and nose aren’t running it’s not chili, LOL!  Mine’s not quite that hot, but feel free to kick it up a notch if you want it hotter!
1/2 lb hamburger
1/2 lb ground sausage (I use mild Italian)
1 bottle Campbells tomato juice
2 cans dark kidney beans (I use Bushes)
1 onion, diced
1/4 cup chili powder
Garlic powder
Onion powder
Cumin  (the spices I’m not sure how much I use, I just sprinkle it in, maybe 1/4 teaspoon each??)
Brown the hamburger with the onion, I put all the spices, with a dash of chili powder into the hamburger as I cook it.  Brown the sausage in a separate pan. Drain grease from hamburger & sausage.  Drain and rinse kidney beans (some people don’t do this but I do)  Put all ingredients into your crockpot, including your spices  – this is when you want to put in the 1/4 cup chili powder.  You can use more or less chili powder depending on how spicy you like it.  Cook on high 6-8 hours.  Serve with corn bread on the side.  



Southern Baked Beans

Southern Baked Beans; Paula Deen

This recipe is from Paula Deen and it is sooooo good!!!    (and no, this is NOT a low fat recipe, LOL!)
1/2 pound bacon
1 large onion, diced
1 16 ounce can pork and beans
3 tablespoons yellow mustard
5 tablespoons maple syrup
4 tablespoons ketchup
Preheat oven to 325 degrees.  In a skillet fry bacon until crispy and crumble.  In the same pan using the bacon drippings, saute the onion until brown.  Mix bacon, onion and drippings with the remaining ingredients.  Pour into a baking dish and bake covered for 45-60 minutes.  
Yield:  4 servings

Frog in the Ditch – An Americanized Version of Toad in the Hole

*originally published in my cooking blog “One Bite at a Time: From My Kitchen to Yours”

When I first published this recipe my dear Mother In Law, Margaret, was still alive and well and happy.  Sadly, we lost Margaret six years ago to cancer.  This blog post is dedicated to her memory.  We still love and miss her so! 

toad in the hole

I love British food and having a British husband has opened all kinds of new food experiences and recipes to me!  My mother in law is quite possibly THE best cook in the world, when we visit England I live for her home cooked meals.  She makes an awesome Toad in the Hole, which, if you are not familiar with it, is basically sausage in a pastry like batter.  When my husband moved to America he brought some pretty good British cookbooks with him and I’ve had fun trying to replicate the recipes.  NOT an easy task though since American ingredients differ greatly from British ingredients!  Take sausage for instant.  In Britain they have the most wonderful sausage full of flavor.  It has a lighter texture than American sausage (their hot dogs are different as well).  Problem is you can’t find British sausage here, at least not where I live!  And believe me, we have looked!!!  The same with flour.  With American flour you get a tougher, flakier pastry than what you get with British flour, which gives you a softer, more substantial pastry.  This is why the bread you find in British grocery stores is soooo good!  Not the light squidgy stuff we get here.  British bread makes the best toast!  The closest I have been able to find here to British bread is Italian or the specialty bakery bread that costs $$$$.
It’s so disappointing that there is a common misconception that British food is bland and tasteless.  NOTHING could be further from the truth!  Trust me, I am just about THE pickiest eater you will find, and I love pretty much everything I’ve ever had to eat in England.  (exceptions being Branston, Marmite, Christmas pudding and Blood pudding! Ick!)  
So on to the recipe!  The traditional Toad in the Hole, prepared correctly, is delicious but it takes a lot more work and patience than I currently have!  Plus like I said, I don’t have the proper ingredients.  Still, Glen and I have managed to come up with what we think is a suitable substitute to have here in America.  When we visit England we get to have the real thing from Glen’s mom!  This recipe has been adapted by yours truly from Delia’s How to Cook Book One.  Hope you like it!
1 tube of breakfast sausage (I use the mild but it’s up to you)
3/4 cup white flour
1 large egg
3 fl oz. (75 ml) semi skimmed milk (I am guessing this means 2%)
2 fl oz. (55 ml) water
salt & pepper
1 onion, sliced and separated into strips
2 teaspoons oil
1 teaspoon sugar
Pre-heat your oven to 425.  Mold the sausage into links (I usually get 5-6).  Cut your onion.  Mix oil and sugar in a bowl and toss the onion to coat.  I use a small rectangular (glass) baking dish (sorry can’t remember the measurements, smaller than the 9×13).  Spread your onions on bottom of pan, place sausage links inside.  Cook in oven till done, I usually give them 30 minutes just to be sure they are done!  
Now you are ready to mix up the batter.  Sift the flour into a large bowl, make a well in the flour with a large spoon, break the egg into it and add salt and pepper.  (I also had a sprinkle of onion powder).  Whisk the egg into the flour.  Measure your milk and water into a measuring jug and gradually add the liquid, whisking  until smooth.    When your sausages are done, pour the batter over them and return to the oven.  Cook for another 20-30 minutes, be careful or it will burn and you won’t be able to cut it!  
I make a brown gravy to serve over top (usually just the brown gravy packets).  A typical serving is two sausages in the batter.  It may be tough to cut so use a sharp knife (thanks again to American flour!)  Serve with mashed potatoes and for that authentic British twist baked beans on the side!    
Not sure how many this serves, it’s perfect for Glen and I so if you have a bigger family you will want to double the recipe and use a bigger pan.
Now I’m sure there are better American versions of Toad in the Hole out there, I haven’t looked, but this is the one we use and enjoy.  You can use a link sausage if you like, but in our experience it lacks that authentic British flavor.  Feel free to tinker around with your recipes, that’s what makes them fun!!!

Amish Friendship Bread – Minus the Friendship (starter)

*this post was originally published on my cooking blog, One Bite at a Time: From My Kitchen to Yours


Who doesn’t love Amish Friendship Bread, buttttt, you have to admit dealing with the “starter” mix is a bit of a pain! And you just get stuck with it going on and on and on, until you finally throw the stuff out, which always makes me feel a little bit guilty for some reason!

So not to sound “unfriendly” but I went searching for a non-starter Amish Friendship bread recipe and this is what I found. I just made this bread this morning and sampled it a little bit ago….soooo good!!!!! 



3/4 cup sugar
3/4 cup milk
3/4 cup flour


1 cup oil
1/2 cup milk
3 whole eggs
1 teaspoon vanilla extract
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
2 boxes instant vanilla pudding (the smaller ones or 1 large one)
1 cup chopped nuts (optional)


Preheat oven to 325 F. Mix “starter” ingredients, then add oil, milk, eggs and vanilla, mix well.  In a separate bowl mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding and nuts.  Add dry mixture to the liquid mixture and mix thoroughly.

Pour into two large well greased loaf pans, one bundt pan or 48 muffin tins.  Bake for one hour or until done, muffins will take 30-35 minutes.