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Abs Favorite Recipes
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I hate that this blog has been neglected as of late. I still post recipes I really like but I want to do more with this site. A few months back I started another blog to review books. Basically I get books for free from publishers and I read it then write a review for it. I love doing this! Earlier this week I started to think about this blog again and how I want to find a way to get it going again. I started looking around at the site where I get my books and saw they had cookbooks as well and a light bulb went off!

So I picked a few and I am going to review them and share some of the recipes with you as well as what I think about the cookbooks. I am kind of excited about this! I might also review some of the cookbooks I have as well.

Another thing I am going to be doing is a challenge giveaway over at Plan to Eat. I plan to do another post just about plan to eat soon. Basically you cook a recipe or two each week from the cookbook they have picked and you could win a year’s subscription to the site. Head on over to read more about it!

So I am excited to get this blog hopping again. I hope you will enjoy what is to come! Smile

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Source: www.bettycrocker.comIMG_9897-1

Prep Time: 10 Mi

Cook Time: 1 Hr 40 Min

Total Time: 1 Hr 50 Min

Serves: 4

Ingredients

  • 2 cups buttermilk
  • 2 packages ranch dressing mix (1 oz each)
  • 1 cut-up whole chicken (3 to 3 1/2 lb)
  • Cooking spray
  • 1 cornbread & muffin mix pouch (6.5 oz)
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 1/2 teaspoon seasoned salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • Fresh parsley sprigs for garnish if desired

Directions

  1. In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
  2. Heat oven to 425F. Spray 15x10x1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
  3. Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170F for breasts; 180F for thighs and drumsticks). Garnish with parsley sprigs.

View recipe at plantoeat.com

 

I made this last night and really liked it and wanted to share. I might try a few things with it but it’s a great base baked fried chicken recipe. You do have to let the chicken soak for a few hours to over night so don’t forget!

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Source: Me myself and I

Prep Time: 2 Hr

Cook Time: 30-40 Min

Total Time: 2 Hr 35 Min

Serves: 2 Loaves

Ingredients

  • 4 cups all-purpose flour
  • 3 cups whole wheat flour
  • 2 tsp salt
  • 2 cups milk warm
  • 2/3 cup water warm
  • 4 Tbsp butter melted
  • 4 Tbsp honey
  • 4 1/2 tsp active dry yeast

Directions

  1. Mix milk(I use dry milk. 1 3/4 cups warm water and 2/3 cup dry milk) with water, melted butter, honey and active dry yeast. Let it sit for 5-10 minutes.
  2. While the yeast starts to get bubbly place the 4 cups of all-purpose flour and 3 cups of whole wheat flour in your kitchen aid mixer(or a large bowl) alone with the salt. Using the dough hook attachment start mixing the flours and salt together(if your not using a mixture use a wooden spoon to mix the flours and salt together). Slowly pour the liquid mixture into the flour mixture. Once you have added all the liquid let is knead and see if you need more flour(still to wet) or water(to dry). If your not using a mixer use the wooden spoon to mix until the ingredients are starting to mix well together and then begin to knead by hand. Once the dough is still soft but not sticking to the side of the bowl let the dough knead for 20-25 minutes.
  3. Once the dough is done kneading move the dough to a lightly greased(I use olive oil just a little bit maybe 1/4-1/2 tsp) bowl. Turn the dough over so it gets the olive oil on both sides. I then cover the bowl with a towel and set it on a heating pad(set to high) for 50 minutes.
  4. After the first rise remove the dough from the bowl onto a lightly floured surface. Using a knife cut the dough into 2. Knead each ball of dough for a few minutes get all that frustration out! Then place each ball of dough into a greased bread pan. Push the bread down and all around so it touches the pan on all sides. This also helps to avoid any air bubbles. Once the dough is in the pans return it to the heating pad and cover again with a towel. Let rise for 45 minutes.
  5. 10-15 minutes before the last rise is over turn your oven on to 350. Place a rack on the lowest setting and fill a pan with 2-3 cups of water. Place the pan with water on the lowest rack.
  6. When the bread is done rising place on the center rack in your oven and bake for 30-40 minutes. I cook mine for 32 minutes but each oven is different. If you over cook your bread it will be crumbly and will not make as good of sandwiches. So watch is closely.
  7. Once your bread is done remove it from the oven and let it sit in the pans for 5 minutes. Then remove them to a cooling rack. If you don’t have a cooling rack be sure to move the bread a few times as it cools for the bottom does not get mushy.
  8. I know we all LOVE warm bread from the oven but resist if your making sandwich bread and let it cool completely before you slice it.
  9. Storage: Homemade bread does NOT have as long a shelve life so its best to freeze your sliced bread. It can be frozen for 3-4 months. Just remove the slices and pop them in the toaster and they will taste like they are fresh out of the oven!! If you chose to store the bread in open air wrap it good and eat it with in 2-3 days but it will start to dry out pretty fast.
  10. Making bread is really not that hard. Yes its a bit of a learning process but so so good and way better then the store stuff! You can also add other things to your dough like flax seed.
  11. Bread Machine: I attempted to make this bread in my bread machine. I halved the recipe and added the wet then dry ingredients. I believe it will turn out fine in a higher end bread maker but not all. You need at least 2 rise cycles on your machine and a nice long kneading cycle. I have 2 bread machines. One I bought before I got married and one my aunt gave me. Mine the bread turned out okay but it was to airy and no way could be used for sandwiches. The one in my other machine turned out nice because it had a 25 minute knead cycle and 2 rises. But the top of my bread kept falling right before it would bake and I have no idea why. Its a older model so it could just be that I don’t know. It might turn out perfect in your machine you will just have to give it a try.

Note: 2 servings means 2 loafs. I did it that way so it would be easer to half or double the recipe etc.

View recipe at plantoeat.com

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I have been looking for a yummy lasagna recipe and I think I found it!

Source: www.tasteofhome.com

Prep Time: 40 Min

Cook Time: 1 Hr 10 Min

Total Time: 1 Hr 50 Min

Serves: 12

Ingredients

  • 1-1/2 pounds ground beef (90% lean)
  • 1 pound bulk Italian sausage
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (14-1/2 ounces) Italian diced tomatoes undrained
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 9 no-cook lasagna noodles
  • 12 ounces cream cheese softened
  • 2 cups shredded part-skim mozzarella cheese divided
  • 2 cups shredded Parmesan cheese
  • 2 cups shredded Swiss cheese

Directions

  1. In a Dutch oven over medium heat, cook the beef, sausage, onion and garlic until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, tomato paste, oregano, basil, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  2. Spread 1 cup sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles. Drop a third of the cream cheese by teaspoonful’s over the top. Sprinkle with 1/2 cup mozzarella and 2/3 cup each of Parmesan and Swiss; spoon a third of the remaining sauce over the top. Repeat layers of noodles, cheeses and sauce twice (dish will be full). Place dish on a baking sheet.
  3. Cover and bake at 350 for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.

View recipe at plantoeat.com

 

This turned out really good! Though next time I am just going to mix the cream cheese, Swiss and Mozzarella cheeses all together and then spread it over the noodles to get better coverage. I might also add just a little water to the meat mixture too. I did not have Italian sausage so I just used ground pork and added some extra Italian seasoning. Very very yummy!

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My husband has always like tater tot casserole but the recipe I have is pretty bland. I found this one and with some tweaking it turned out really well.

Source: Adapted from www.tasteofhome.com

Total Time: 45 Min.

Serves: 4

Ingredients

  • 1 pound ground beef (90% lean)
  • 1 cup frozen corn
  • 1 (10 3/4 ounce) can condensed cream of chicken soup undiluted
  • 1 cup shredded cheddar cheese divided
  • 3/4 cup milk
  • 4 tablespoons sour cream
  • 1-1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 6 cups frozen Tater Tots

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, milk, sour cream, onion powder and pepper.
  2. Place 3 cup Tater Tots in a greased 13×9 baking dish. Layer with beef mixture,half of cheese and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, at 375 for 30-40 minutes or until bubbly. Yield: 4 servings.

Powered by Plan to Eat

I really liked this recipe and look forward to making it again!

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I love chicken sandwiches and prefer them to hamburgers quite often. My problem is I have never been able to make one at home I like till now. I came across this recipe on the meal planning website I use. I soon saw it was from one of my favorite cook bloggers so I knew I had to give it a try. I was not disappointed.

Source: Adapted from Pioneer Woman Cooks

Prep Time:15 minutes Cook Time: 25 Minutes

  • 5 chicken breasts , pounded thin, 1 per person
  • 15-20 slices bacon, peppered preferred , pieces sliced in half, probably 3-4 slices per person
  • 5 rolls or hamburger buns or bread , of your choice
  • lemon pepper seasoning
  • sliced cheese , your choice

Cook cut in half bacon strips as crispy (or not crispy) as you like them. Remove bacon and drain on paper towels.

Pour off all grease, except for about a tablespoon.

Pound chicken flat with a tenderizer(flat side)

Sprinkle both sides of chicken breasts with lemon pepper- don’t skimp.

Add chicken breasts to pan and cook until just about done(4 minutes).

While second side of breast is finishing cooking, lay desired amount of bacon strips across the breast, add sliced cheese over bacon. Cover with a lid and allow cheese to melt.

Serve chicken on roll/bun, whatever bread you want. Toasted, untoasted, it will be yummy either way, trust me.

Powered by Plan to Eat

Yield: 5 servings

The original recipe calls for peppered bacon. I am a pepper lover so I tried it. I will be the first to say it was a little much. So I would recommend buying regular bacon and adding some pepper to it before you cook it. These sandwiches where very moist and well plain yummy. Not the most healthy I admit but I plan to try and create something a little healthier but just as yummy. These heat up great in the microwave after the fact which is a huge plus as well.

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kitchen fun friday (1)

First off sorry my blog has been so quite. I just don’t have a lot of new recipes to share. I have tried a few. One did not turn out very well and the other two I forgot to take a picture. But I want the recipes I post here to be ones I know come out nice so sometimes there is a big stretch between recipes.

The topic for Kitchen Fun Friday this week is least favorite part of cooking. Most peoples first thought are dishes! I agree they are not fun but I now have a dishwasher so I don’t hate it as much. My least favorite part is cleaning up after a meal. The kids get cleaned up and herded  back to the play room and me and my husband are left with the mess. Anyone who has kids knows the mess that can be left. My kids have gotten some what neater as they get older but there is still food on the floor and stuck to the chairs. Not to mention any leftovers have to be put in the refrigerator. Then either the dishwasher needs emptied of clean dishes to make room for the dirty or the  dirty ones have to find their way in. Ugh definitely not my favorite part of cooking!

Join Spoons,Spades & Stitches and me. What is your least favoirte part of cooking? If you post about it link up below or leave a comment.

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kitchen fun friday (1)

Where to begin? I loved watching my mom cook in the kitchen and as I got older I loved helping her. But the one thing I got from her is the love of cookbooks.

IMG_9272-1

I know its not a cooking tip per say but using a cookbook can save you time and money. They can also provide great resources. I can spend hours looking through a new cookbook. I admit I now use the internet for a lot of my recipes now but I consider it a digital cookbook.

What is a cooking tip your mom gave you? Link up below and join me and Spoons,Spades and Stitches for Kitchen Fun Friday!

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kff

This week the topic is a fun recipe that you can make with your kids. I admit I have not cooked a lot with my kids so I was not sure what I was going to post here. I settled on this.

IMG_9209-1

I love home made play dough. So do my kids. Not only is it fun to play with its fun to make. Its very easy and kids would have a blast mixing it and making them pretty colors.

  • 1 cup water
  • 1 tbsp vegetable oil
  • 1/2 cup salt
  • 1 tbsp cream of tartar
  • Food coloring
  • 1 cup flour

Combine water, oil, salt, cream of tartar and food coloring in a saucepan and heat until warm. Remove from heat and add flour. Stir, then knead until smooth. The cream of tartar makes this dough last for 6 months or longer, so resist the temptation to omit this ingredient if you don’t have it on hand. Store this dough in an airtight container or Ziploc freezer bag.

I make two batches at a time. With younger kids you would want to mix it a little and then dump it on a floured surface and let them knead it adding more flour as needed. I have found I need more then 1 cup of flour to get it just right.

I store them in Ziploc containers.

IMG_9210-1I think my kids have more fun with the homemade stuff then the store stuff.

IMG_9212 IMG_9211

Do you have a kid friendly recipe you love to make with your kids? Link it up and join me and Spoons, Spades & Stitches

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I don’t know too many people who don’t love pizza. There are tons of great recipes out there. It has taken me 6 years to find the right pizza that my family loves. Pizza is my husbands favorite food so that was not an easy task. Both my kids eat it well too so its a keeper. I make the dough in the bread machine but it could easily be done with out one. Just mix it all together and let it rise.

Source: Abs Kitchen

Prep Time: 10 minutes Rise Time: 1 hour Cook Time: 20-30 minutes

  • 1-1/4 cups water(75-85 degrees F)
  • 3 Tbsp. olive or vegetable oil
  • 1 tsp salt
  • 4 cups flour
  • 2 heaping tsp sugar
  • 1 heaping tsp baking powder
  • 1/4 heaping tsp garlic powder
  • 1/4 heaping tsp onion powder
  • 2-1/4 tsp breadmaker yeast(1 packet)
  • 2 tbsp cornmeal

Add all ingredients except cornmeal into the bread machine in the order given. Set to dough setting and start. I always watch my bread machine while it mixes to make sure the dough turns out okay. Sometimes I have to add a little water or flour.

Turn your oven on to 450 degree’s. Once the dough is done punch it down. This dough makes 2 good size pizza’s. Divide it in half sprinkle the pizza pan with cornmeal and a little flour. Roll dough out onto pizza pan. If you want let the dough rise again for 5-10 minutes. Put a small layer of pizza sauce on the dough and bake for 7 minutes. Add the rest of the sauce to the pizza’s and all your favorite toppings. Return to oven and bake for 20-30 minutes. If you bake both pizza’s at the same time like I do set your timer to 10 minutes and switch the pizza’s every 10 minutes. I keep one rack in the mild position and the other rack one lower. Remove pizza’s when the top is golden brown and cheese is nice and bubbly. Let sit for 3-5 minutes and then cut with a pizza cutter and enjoy.

Yields: 2 15 inch pizza’s

The crust comes out perfect this way. Cooking it first and hot is the key I have found. This gets it nice and crisp with out over cooking your toppings.

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