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OUR NEW COOKBOOK IS DONE!  They are here!!  We have new recipes, along with the originals. 

We have published a cookbook with 600 of our favorite recipes. As we continue to try new recipes we will post them here. If you have a favorite recipe you would like to share, please e-mail it to us and we'll post it here. If you would like to purchase a copy of our cookbook (Sharing Our Best) please let us know. The cost is $12.00 each (shipping included). Please check back soon as this will change often. Enjoy!

Quick Chicken

  • 1 1/4 c. crushed potato chops
  • 1 large egg
  • 4 medium skinless, boneless chicken breast halves (about 1 1/4 lbs)
  • 1/4 tsp. plus 1/8 tsp. ground black pepper
Preheat oven to 450 degrees.   Place crushed chips on a large plate.  With fork, beat egg in pie plate or shallow dish.  Add 1/8 tsp. pepper to egg.  Dip 1 chicken breast half in egg, then transfer to crumbs on plate.  Press crumbs onto chicken so they adhere.  Transfer chicken to ungreased cookie sheet.  Repeat with remaining chicken.  Dip chicken again in any remaining crumbs on plate so that chicken is completely coated.  Return chicken to cookie sheet.  Sprinkle both sides of chicken with 1/4 tsp. pepper.  Bake 15 minutes or just until chicken loses pink color throughout.


Snicker Cake

  • 1 pkg. German sweet chocolate cake mix
  • 1 (14 oz.) pkg. Kraft caramels
  • 1 stick margarine
  • 3/4 c. chocolate chips
  • 1 c. nuts

Fix cake mix according to directions on the package.  Pour 1/2 of the mixture into a greased 9x13" cake pan.  Bake at 350 degrees for 20 minutes.  Meanwhile melt the caramels and margarine in a double boiler.  Pour over top of cake.  Sprinkle with chocolate chips and nuts over top of the caramel.  Set the rest of the cake mix on top and return to the oven.  Bake 20 minutes more at 250 degrees and then at 350 degrees for 10-15 minutes.



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