Saturday, February 27, 2010

Lime and Coconut Crumble Bars

1/2 cup butter, room temperature
1 cup brown sugar
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup rolled oats, whole or quick cooking
1/2 cup shredded coconut, sweetened or unsweetened
1 14-oz can sweetened condensed milk
1/2 cup fresh lime juice
2 tsp lime zest

Preheat oven to 350F. Line a 9×9-inch baking pan with aluminum foil and grease lightly.

In a large bowl, cream together butter and brown sugar until fluffy. Add in flour, baking powder and salt and mix until everything comes together in a crumbly mixture and flour is evenly distributed. Mix in oats and coconut. Mixture will be somewhat dry and sandy.

In a medium bowl, whisk together sweetened condensed milk, lime juice and lime zest.

Put 2 cups of the oat mixture into the bottom of prepared baking dish and press firmly into an even layer. Pour lime mixture on top and spread evenly. Crumble all remaining oat mixture over the top of the lime mixture, covering it completely.

Bake for 30-35 minutes, until golden brown.

Cool completely on a wire rack before cutting into squares.

Makes 25 squares.

Friday, February 12, 2010

Bruschetta Chicken Bake

1 can diced tomatoes, undrained
2 cloves minced garlic
1 package Stove Top Stuffing for chicken
1 1/2 lb boneless skinless chicken breasts, cut into bite sized pieces
1 tsp dried basil
1 C shredded Mozzarella cheese

Heat over to 400 degrees. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix, and 1/2 C water; stir until stuffing mix is moist.

Place chicken in 13 by 9 inch dish, sprinkel with basil and cheese. Top with stuffing mixture.

Bake 30 minutes or until chicken is cooked through.

Chicken Waikiki

2 whole chcken legs and 2 whole chicken breasts (I used 1-2 lbs boneless skinless chicken instead)
1/2 C flour
1/4 C canola oil
1 tsp salt
1/4 tsp pepper
1 can sliced pineapple
1 C sugar
2 T cornstarch
3/4 C sindar vinegar
1 T soy sauce
1/2 tsp fresh grated ginger
1 chicken bouillon cube
1 large green pepper, chopped
1 medium red onion, chopped

Preheat oven to 350 degrees. Wash chicken and pat dry. Coat chicken with flour. Heat oil in large skillet and add chicken a few pieces at a time, brown on all sides. Sprinkle with salt and pepper.

Make the sauce - drain the pineapple, pouring into a 2 C measuring cup. Add water to make liquid equal 1 1/4 C. In medium saucepan, combine the sugar, cornstarch, pineapple juice, vinegar, soy sauce, ginger, and bouillon cube. Bring to a boil stirring constantly. Boil for 2 minutes. Place chicken in baking dish and pour sauce over chicken.

Bake uncovered for 30 minutes. Remove from oven and top with pineapple, green pepper, and onion. Bake for another 30 miniutes. Serve over rice.