Thursday, June 12, 2014

Oven Baked Buttermilk Bisquick Chicken Legs

This recipe is so easy and it always comes out great!  An old neighborhood friend of mine use to make it all the time for her family and she made it a couple times for me.  I've changed a few things over the years but it's basically the same recipe she made and the same recipe on the back of the Bisquick box.  Make sure to use chicken legs, not chicken breasts, chicken legs are super moist!!   This oven baked chicken is great to eat right out of the oven or cold at a picnic.  Enjoy..

Oven Baked Buttermilk Bisquick Chicken Legs

1 Cup Buttermilk (or more if needed)
2 Tablespoons Butter
2 Tablespoons Olive Oil
2/3 Cup Original Bisquick
1 1/2 Teaspoons Paprika
1 1/4 Teaspoons Salt
1/4 Teaspoon pepper
4 Large Chicken Legs

Heat oven to 425 F. Melt butter and olive oil in rectangular 13x9x2 inches baking dish in oven. 

Stir together Bisquick, paprika, salt and pepper.  Dip both sides of chicken in buttermilk; coat both sides of chicken with Bisquick mixture ( rolling in mixture and pressing mixture on with hands).  Place skin sides down in baking dish (olive oil and butter should be hot). 

Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

Adapted from the Bisquick Box.
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Wednesday, May 7, 2014


I can't remember who gave me this recipe but I've had it in my collection for years and have never made it.  I haven't blogged since Valentines Day so I decided to give it a try.  It has an interesting combination of ingredients, especially the mango nectar, which by the way smells amazing while the bread is baking. This bread came out great,  super moist and flavorful.    Chunks of pear and the taste of mango nectar in every bite!  Thank you to who ever gave me this recipe.  It's a keeper.

1/4 Cup Butter, Melted
2 Tsp. Baking Powder
1 Cup Mango Nectar
2 Large Eggs
2-1/2 Cups All-Purpose Flour
1/2 Tsp Salt
1/2 Cup Sugar

16 Ounce Cans Pears, Drained and Chopped


Preheat oven to 375 degrees.  In a bowl, sift together the flour, baking powder and salt.  In a large bowl, mix together the melted butter, mango nectar and sugar.  Beat with an electric mixer until the sugar dissolves.  While beating, add the eggs one at a time.  Add the flour mixture and thoroughly blend with a wooden spoon.  Stir in the chopped pears.  Pour into a greased and floured loaf dish.  Bake 40-45 minutes or until a toothpick inserted into the center comes out clean.

Makes One Loaf

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Thursday, February 13, 2014

Happy Valentines Day

Don't Forget The Pups, We Love Them Too!

Nothing says " I Love You" more than a bag of  homemade goodies, made with love of course. Another snowy day in New England, perfect baking weather, not that I consider myself a baker.  I would much rather make a tray of lasagna than a batch of cookies.  I consider myself more of a cookie tester than a baker.  My mom, my two sister's and my daughter... now they're bakers. 
For the cookies I used Jam Fig and Peach Mango for fillings.

 I'm a huge Ina Garten fan, so I used her recipe for Shortbread recipe.  Her recipe is by far the best.
Ina Garten's Shortbread Recipe

I also used Ina's recipe for  the White Chocolate Bark which is basically melted white chocolate sprinkled with anything you want on it before it sets.
Ina Garten's White Chocolate Bark
I covered my bark with shelled pistachios and dried cranberries.
The leftover cookie cut outs were dipped in melted Ghiradelli Chocolate and sprinkled with toasted, chopped pecans.  I also stuffed some with melted chocolate.  

February 13th, 2014
 I should probably take down my Christmas lights, ya think???

Wednesday, January 29, 2014

Sister Carole's Fish Chowder


This is my sister Carole's delicious recipe for Fish Chowder.  It cooks up pretty quick and is loaded with chopped clams, diced potatoes and flaky haddock.   What a great meal for any night of the week.  Thanks Carole!  Remember to do as she says in the directions below:
"Pour yourself some white wine and sip throughout the cooking process."

1 small onion chopped
2 potatoes, diced
2 TBS of butter
Chicken Broth
1 can of good quality chopped clams in juice
1 lb of haddock...
Sour cream
1 1/2 cup of milk
1/2 cup of light cream

( I had left over bacon so I threw that in and some chopped celery.  Other than that, I followed it to a teeee).

Pour yourself some white wine and sip throughout the cooking process.
Brown the onion in butter.
Add enough chicken broth to cover the potatoes and bring to a boil.
Add the clams with the juice. Layer the haddock on top of the potatoes.
Simmer for about 10 min. until potatoes are tender and haddock flakes.
Add the milk. I put in some light cream for added richness.
Toss in a dollop of sour cream on top. Finish with some S&P to taste and a pinch of Thyme.
Serve with hot rolls and oyster crackers.

Print Here