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Saturday, August 31, 2013

Brown Sugar Chicken

Printable Recipe


~3 pounds of chicken pieces.  I use thighs and legs and remove the skin.
2-3 ( .7 ounce) packets of dried Italian dressing mix (we prefer a Zesty one)
1 cup brown sugar, packed
melted butter (about 4-5 T)

Grease a 12 inch x 9 inch pan and set aside. You can also line your dish with aluminum foil as the sugar tends to caramelize while baking. Drizzle pan with melted butter. Rinse chicken, pat dry with paper towels. Combine the Italian seasoning mix and the brown sugar, mixing together well. Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Sprinkle the remaining mix over the chicken as well as any remaining butter

Bake at 350 for 50-60 minutes or until chicken is done. Turn the chicken a couple of times so it gets coated really well.

Serve with Rice Pilaf, salad and vegetable.

Serves 4.

Holly's Note: 
I found the original recipe here. I doubled the dressing/sugar mix because I wanted more sauce and added the melted butter. A Zesty dressing mix is best and I double and sometimes triple the dressing part. Those changes are reflected in this recipe here. I was afraid it would be too sweet, but it's not.  The flavor is wonderful. This has become one of our favorite meals.  An important key to the success of this recipe is turning the chicken a couple of times while cooking so that it gets coated well. The sauce really caramelizes nicely.  It also cooks up really well in the crock pot.



Friday, August 23, 2013

Lemon Butter Cake



Cake:
1 cube of butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
2 lemons, zested & juiced
1 teaspoon vanilla

Glaze:
1 lemon, zested & juiced
1 1/2 cup powdered sugar

Preheat oven to 350. In a mixer fitted with the paddle attachment. Cream together butter and sugar for 3 minutes. Add eggs. In a separate bowl, combine flour, baking powder, soda and salt. In another separate bowl, combine milk, lemon juice, zest and vanilla. Add half of the wet ingredients to the butter sugar mixture, mix for 5 seconds, then add half of the dry and mix for 5 seconds. Repeat with second half, ending with dry ingredients. Pour batter into loaf pan.  Original recipe called for lining it with parchment, but greasing and flouring was just fine for me. Bake for 35-40 minutes until a cake tester comes out clean. For glaze, mix together powdered sugar and lemon juice until smooth. Pour over slightly warm cake. Top with lemon zest.

Holly's Notes:
Thanks to Pinterest, I found the original recipe here.  It is amazing.  Light and perfect on its own but divine with some vanilla ice cream.  I love that the cake is homemade and not from a mix.


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