Redwood Cafe Rotisserie Chicken Seasoning Mix

Recipe

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1 Tbs. Smoked Paprika

1/8 tsp. Cayenne Pepper

1/2 tsp. Cumin

1 Tbs. Oregano

1 Tbs. Brown Sugar

1 Tbs. Garlic Powder

1 Tbs. Chili Powder

1 Tbs. Salt

1 Tbs. Lemon Juice

Mix Together and coat the entire chicken getting into all underneath surfaces.  

Tie and place on Rotisserie.

Cook for 1 1/2 hours

Let rest 10 minutes then cut and serve.

THUMBS UP
This rub makes for a very tasty rotisserie chicken!


Enjoy!

 

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No Boil Classic Lasagna

This recipe was taken right off the box of Mueller's Lasagna Noodles  I just wanted to have it around because sometimes it isn't on the back of the box.  I used our own Meat Sauces.  I made twice this amount in a huge baking pan.  I used Chuck's Spaghetti Sauce Here and some of my Canned Marinara Sauce Here with my homemade meatballs.  I froze some of this of course to heat and eat when in a hurry withing the next few months.

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Ingredients

8 oz. (1/2 package) Lasagne, uncooked

15 oz. Ricotta Cheese or 2 cups cottage cheese

2 cups Mozzarella cheese, 

divided

1/2 cup Parmesan cheese

2 eggs, lightly beaten

6 1/2 cups (52 ounces) of your

favorite pasta sauce

1 tsp parsley flakes

Instructions

Preheat oven to 350 degrees

In medium bowl, combine Ricotta cheese, 1 cups of Mozzarella cheese, Parmesan cheese, and eggs, mix well.

Have your meat sauce in another large bowl

Spread 1 cup of your sauce over bottom of 13" x 9" baking pan

Place 1/3  of the uncooked lasagna noodles over the sauce, spread 1/2 cheese mixture over the noodles top with 1/2 meat sauce.

Repeat layering top with remaining noodles and meat sauce

Cover with foil.  Bake 55 minutes.  Uncover sprinkle with reserved Mozzarella cheese and parsley flakes.

Bake an additional 5 minutes or until cheese is bubbly.

Let Stand 15 minutes before cutting and serving.

If you're like me and need a quick go to recipe and want it handy then this will be of help to you.  I think any old stand-by is as good as the ingredients you put into it.  How can you go wrong with good fresh ingredients and a proven delicious sauce? 

Enjoy!

 

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Orange Pineapple Layered Dessert

My kids pick at me when I pull out the old Jello Recipe Book.  There was a time when I would bombard them with recipe after recipe made with the gelatin.  I gave them an overload.  This one however is very good and in keeping with my mandarin pineapple theme I share this with you today.

Recipe from JELLO CLASSIC RECIPES
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1 1/2 cups boiling water

1 package (8 serving size) or 2 packages (4-serving size) JELL-O

1 cup cold water

1 can (20 ounces) crushed pineapple in juice, undrained

1 can (11 ounces0mandarine orange segments, drained

1 1/2 cups graham cracker crumbs

1/2 cup sugar, divided

1/2 cup (1 stick) butter melted

1 package (8 ounces) Philadelphia Cream Cheese, softened

2 tablespoons milk

1 tub (8 ounces) Cool Whip thawed

STIR boiling water into gelatin in large bowl at least 2 minutes until

completely dissolved.  Stir in cold water, pineapple with juice and oranges.

Refrigerate about 1 1/2 hours or until slightly thickened (consistency of unbeaten  egg whites).

MIX crumbs, 1/4 cup sugar and butter in 13 x 9 inch pan.  Press firmly onto bottom of pan.

Refrigerate until ready to fill.

BEAT cream cheese, remaining 1/4 cup sugar and milk in large bowl until smooth.

Gently stir in 2 cups of the whipped topping.  Spread evenly over crust.  Spoon gelatin over cream cheese layer.

REFRIGERATE 3 hours or until firm.  Garnish with remaining whipped topping.

Makes 15 servings

Preparation Time:  30 minutes

Refrigerating Time:  4 1/2 hours

Enjoy!

 

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Pig Pickin' Cake or Mandarin Orange Cake

I am not sure how this got it's name around here.  It has been a great dessert to have at gatherings, especially barbeques for many years.
You know what a pig pickin' is don't you?  It is mainly a southern thing so just in case you don't know you can read about it Here.

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Cake Ingredients

1 box yellow cake mix (Duncan Hines)

1-- 11 oz. can Mandarin Oranges (in juice)

4 eggs if extra large or fresh hen eggs I suggest you use 3 

1 cup Crisco oil

 

Frosting Ingredients

1 8 ounce Cool Whip **Very Important** That has been frozen solid and thawed for use.

1 large can crushed pineapple, drained well

1 small pkg. instant vanilla pudding (Jello)

1/2 cup chopped nuts pecans or walnuts

Preheat Oven to 350 degrees

This makes a 4 Layer Cake:

Mix all cake ingredients together.  Pour into prepared pans and bake 30 minutes or until toothpick inserted comes out clean.  Remove and cool on rack

Make your Frosting:

Prepare your instant pudding according to package directions

Mix all ingredients together.  Spread between layers and on top.  Keep refrigerated.

Tips:  You can use a butter cake mix for richer flavor or use 2 sticks softened butter for the 1 cup oil.  You may also use a white cake mix.
I used unsweetened crushed pineapple but you could add the pineapple in heavy syrup if you want a sweeter frosting...even though you will be draining the juice the fruit will still be sweeter.

 
Enjoy!

 

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Squash Casserole Recipe Two With Pepperidge Farm Stuffing

Ingredients

Printable Recipe

2 lbs. Small Tender Yellow Squash - sliced 1/4" thin

1 medium Yellow Onion chopped finely

1 can Cream of Chicken Soup

1/2 soup can water

1 cup Sour Cream

Sharp Cheddar Cheese 2 cups grated (1 cup for layering and 1 cup for topping)

Salt 1/2-1 tsp.

Cracked Black Pepper Several Grinds 

1 large or 2 small Egg beaten

1 stick Butter melted

8 oz. Pepperidge Farm Herb Stuffing

Olive Oil to coat the baking dish

Preheat oven to 350 degrees 

Instructions

Grate the cheese. 

Wash & scrub squash, slice thinly 1/4", place in pot of water and cook just until tender.  

Drain and mash

Add the following to the squash:

Onion, soup, water, sour cream.

Add 1/2 tsp. salt and pepper.  Taste before adding the egg...add more if needed.

Add beaten egg.

Add Melted butter slowly to stuffing in medium bowl.  Stirring to mix, using your hand to mix thoroughly.

Add small amount of olive oil to baking dish, using a paper towel wipe oil all around bottom and sides of dish.

Layer in this manner:

Squash Mixture

1/3 cup grated cheese

Stuffing Mixture

Do this two more times ending with stuffing mixture

Bake 30 minutes.. Add the other 1 cup of cheese to top and put back into oven for 5 minutes or just until cheese is melted.

Remove from oven and serve soon.

 My Tips:  Use fresh tender squash, use block good quality cheese that you grate yourself.  Did you know that the grated cheese you buy in those bags is usually of a poorer quality cheese and then

coated with cornstarch to prevent it from sticking together.  Who wants that?  Not me.  Use the real thing and I confess I hate to grate cheese but it is a necessary step.

I have another squash casserole very similar to this but with crackers instead of stuffing...here

Enjoy!

 

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Baked Herb Crusted Turkey Breast

 
Ingredients
Printable Recipe

1 turkey breast

1 onion

2 ribs of celery cut

1 tsp. minced Garlic

Fresh Rosemary about 4 sprigs
Juice of 1 lemon
1/ tsp. lemon zest

2 tsp. Salt

1 tsp. Paprika

1 tsp. Black Pepper

1/2 tsp. dried Sage

1/2 tsp. dried Thyme

1/2 tsp. dried Mustard
1 Tbs. Rosemary chopped

2 TBS. Extra Virgin Olive Oil I use OlioCarli made in Italy

1 stick Butter Softened

1 cup dry white wine OR a great muscadine grape juice (I used "Hyman Vineyards Southern Sunshine Carolina Muscadine Juice" here)

Instructions:

Preheat oven to 325 degrees

Estimate the time to cook for the weight of your turkey.

Know the weight for cooking time, mine weighs 8 lbs. It should be done in 3 1/4 hrs or a little before.  I will check in 3 hrs with an instant read thermometer, You will want the temperature to be 165 degrees.

Thaw, rinse, and pat dry your turkey breast.  Turn over and to inside salt and pepper, add onion, 1 Tbs. of the softened butter, celery push to fit, sprig of rosemary push in to hold.

Turn over skin side up and place a pat of butter and celery inside neck cavity.  Pull skin over and pin to breast with a strong toothpick to hold.

Take the remaining softened butter place in small bowl.  Add the following to the bowl:

garlic, 1-2 Tbs. chopped fresh rosemary, paprika, salt, pepper, sage, thyme, dried mustard, olive oil, 1/2 tsp. lemon zest and the juice of 1 lemon.  Mix Well

Use approximately half of the butter mixture to coat the turkey breast.

Place turkey breast in a shallow baking pan with rack.  Pour wine or juice in the bottom of the pan.

Bake for half of the baking time, check and turn pan around in oven baste with remaining mixture and bake the remaining time.

Tips for more flavorful turkey:  Buy a good turkey breast.  I can tell you that this one is absolutely delicious!  It is a Jennie O Turkey Breast.  Thaw slowly in the refrigerator, it will be alright to leave in the fridge a day longer after thawing.  Roast at the 325 degrees and only do so until meat thermometer inserted into the thickest part and not touching bone registers 165 degrees.  Remove from oven, tent and leave on counter for 20 minutes before slicing.

I have to say that this was the most delicious turkey breast I've had in years.  I love the herbs and the White Muscadine Juice made it the juiciest ever!  The juice taste so very delicious also and is sugar free.  It is naturally sweet.  Would you like a turkey sandwich?

Enjoy!

 

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