Baked Chicken with Stuffing

Original Recipe from:  Kay Johnson-Tomblin

Here is another one of my favorite “working mom” dishes.  This recipe just takes a few minutes of your time and the oven does all the work for you.  This leaves you time to get all your other “stuff” done.  Add a vegetable and some biscuits and you’ve got an easy family dinner with every little effort.  The most important part is you not too tired to enjoy the meal or your time with your family.  This is also a recipe that older kids can start for you while you’re on your way home from work.  Enjoy! 

Ingredients

3-1/2 pounds Chicken, cut up

1 teaspoon Salt

1/2 teaspoon paprika

1/8 teaspoon fresh-ground Pepper

3 tablespoons Butter or Margarine

1 package Stove Top Stuffing, Chicken Flavor

1/4 cup Butter or Margarine

1-1/2 cups Water (hot)

Directions

Wash and dry Chicken pieces.  Place Chicken pieces in a shallow baking pan, skin side up.  Sprinkle with Salt, Pepper, and Paprika.  Dot with Butter or Margarine.  Bake in 400 degree oven for 40 minutes.

Meanwhile, combine hot water, 1/4 cup Butter or Margarine, and contents of the Seasoning Packet in a bowl.  Stir to melt Butter.  Add bread crumbs and stir until moistened. 

After 40 minutes of baking, move the Chicken pieces to one side of baking dish.  Baste Chicken with pan drippings.  Mound stuffing on the other side of the pan.  Bake an additional 20 minutes. 

Tip:  Combine your spices in a spare salt shaker to season your meats.  This trick makes the spices “sprinkle” more evenly and is really easy for the kids to help you.  According to my parents, no child was too young to learn to cook….with supervision, of course. 

Sugar Cookies, No Rolling Required

Original Recipe from:  Margaret Johnson-Hendrix

My sister shared this recipe with me almost 30 years ago.  At the time I was a working mother with little kids and a very busy life.  Rolling out sugar cookies just seemed like more time than I had to give the project.  Once I made these, I saw no need to make traditional sugar cookies.  They were just that easy.  While sugar cookies are usually reserved for holiday, I like to make these cookies….just because….just because it seems like a good day to make cookies, just because they sound good.  Make a batch for your loved ones….just because.  Enjoy!

Ingredients

3/4 cup Sugar

1 cup Butter (do not substitute)

1 teaspoon Vanilla

1 teaspoon Cream of Tartar

1 egg, beaten

1/2 teaspoon Baking Soda

2 cups Flour

Directions

Cream Butter and Sugar until light and fluffy.  Add Egg and Vanilla and mix.  Gradually add all dry ingredients, mixing as you add.  Refrigerate 2-3 hours (or overnight).  Roll into tiny balls, then roll in sugar (may use colored sugar), then press with bottom of a drinking glass to flatten.

Bake in 350 degree oven for 10 minutes.

Virginia’s Stuffed Mushrooms

Original Recipe from:  Virginia Bowers-Johnson

Introducing another great catering menu item from my mother’s collection.  These stuffed mushrooms are my favorite and were a big hit with The Village Taste Testers.  I made them for a barbeque and they were a perfect addition to the meal.  They make a great appetizer or side dish.  You can make them ahead of time then bake them just before serving.  Every easy and oh, so good!  Enjoy!

Ingredients

1 pound Mushrooms, remove stems

3 tablespoons unsalted Butter

1/4 cup finely chopped Green Pepper

1/4 cup finely chopped Onion

1-1/2 cups soft bread crumbs (about 3 slices of bread torn into small pieces)

1/2 teaspoon Salt (I use Sea Salt)

1/2 teaspoon Thyme

1/4 teaspoon fresh ground Pepper

1 tablespoon unsalted Butter

Directions

Wash, trim and dry mushrooms.  Remove the stems and chop enough to measure 1/3 cup.  Set aside.

Melt 3 tablespoons unsalted Butter in a skillet.  Sauté the chopped Mushroom stems, Green Pepper and Onions about 5 minutes or until tender.  Remove from heat and stir in remaining ingredients except Mushroom caps and 1 tablespoon unsalted Butter.

Melt 1 tablespoon unsalted Butter in a shallow baking pan.  Fill Mushroom caps with the stuffing.  Place filled Mushrooms with stuffing.  Place Mushrooms filled-side up in the baking dish. 

Bake in 350 degree oven for 15 minutes; then broil 3-4 inches from heat for 2 minutes. 

Peanut Blossoms

Original Recipe from:  Margaret Johnson-Hendrix

If you ask my kids what their favorite cookie is, they will tell you Peanut Blossoms (a.k.a. Chocolate Kisses Cookies).  Next to grandma’s Oatmeal Raisin Cookies, these are the best.  Once for a Holiday Cookie Exchange I made 15 dozen of these delicacies.  After that, I didn’t want to make them for a long time.  The ladies of the cookie exchange were so happy I attended that year!  While I don’t recommend making 15 dozen very often, I do highly recommend these cookies.  Your friends and family will love you!  Enjoy!

Ingredients

1/2 cup Sugar

1/2 cup Brown Sugar

1/2 cup Shortening (I use Butter

1/2 cup Peanut Butter (I use creamy style)

1 Egg

2 tablespoons Milk

1 teaspoon Vanilla

1-3/4 cup Flour

1 teaspoon Baking Soda

48 Milk Chocolate Kisses

Directions