Monday, April 4, 2011

HicksVille Chicken

For a one dish din-din this meal hits the spot.  Next time I will add carrots to the equation.  The gravy is awesome and the hotter the sausage the better.

2 lbs chicken (legs and thighs)
1 lb hot sausage, cut up
4 medium potatoes, quartered and peeled
4 green peppers, sliced
2 onions, chopped
2 cloves garlic, minced
2 cups chicken broth
¼ cup red wine vinegar
1 Tbsp Italian seasoning
3 Tbsp corn starch

Preheat oven to 425º.  In large roasting pan, combine chicken, sausage and potatoes; bake 425º for 20 minutes.  Add onions, green peppers.  In small bowl combine vinegar, Italian seasoning and 1 cup chicken broth and mix well.  Pour over chicken and vegetables.  Cover; reduce heat to 400º and bake for 1 hour.

Spoon meat and vegetables into serving dish and keep warm; combine cornstarch with remaining 1 cup chicken broth and stir until smooth.   Stir mixture into roasting pan with juices from chicken and vegetables and cook over medium heat until mixture thickens and bubbles.  Pour over meat and vegetables.

© Crackerberries 2011

Friday, April 1, 2011

Coffee Spiced Cookies

I am married to the cookie monster and he likes to raid the cookie jar late at night.  I am forever trying to find a cookie recipe that he likes and is not too sweet.  This one is a definite keeper because not only are they good with a glass of milk at midnight;  they are the perfect addition to coffee in the morning.


¾ cup vegetable shortening
¾ cup granulated sugar
1 egg
¼ cup molasses
½ cup strong black coffee
2 ½ cups all purpose flour
2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
½ tsp ground cloves


Cream together vegetable shortening and sugar in mixing bowl; add egg and mix well.  Combine flour, soda and spices together and add to creamed mixture alternately with coffee (may need a little more or little less coffee) until stiff dough is formed.  Drop by small ice cream scoops on ungreased cookie sheet and bake at 375º for 8 minutes.  Remove immediately and cool on wire racks.  Yield 3½ dozen or so.


© Crackerberries 2011