Sunday, August 3, 2014

Butter Baked Chicken

Another favorite is gone. I seem to have a knack for liking dishes that restaurants stop serving. It’s happened at Red Lobster, Johnny Carino’s, and at Cracker Barrel to name a few. It’s so disappointing to go in and find my favorite dish off the menu. Sometimes, you can ask for something off menu, but even that ends after a while.

So, what do you do if you get a craving for a favorite (discontinued) meal? Well, I either have to do without or try to make it at home. Some are easier than others.

Butter Baked Chicken was one of my favorites at Cracker Barrel. They only served it on Thursdays at ours. We didn’t make it there very often on the right night, but when we did I always ordered the special. Now, it seems to be gone and I can’t order it off menu. Darn!

Luckily, this recipe is pretty darn close to my memory of Cracker Barrel’s Butter Baked Chicken and it’s a big hit with my family. The best part is that we can have it any night of the week!
Give it a try and tell me what you think.

Butter Baked Chicken


2 lb. chicken tenderloins
1 can evaporated milk (12 oz.)
2/3 cup flour
3 tbsp. plain breadcrumbs
1 1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter (1 stick)
1 can Cream of Chicken soup (10.75 oz.)
2 tbsp. water


Preheat oven to 425 degrees. 

Melt the stick of butter in a 13x9 pan. 

Mix Flour, bread crumbs, salt, and pepper together in a dish or bowl that you will use for dredging the chicken. 

In a separate bowl, pour a little of the evaporated milk. Use just enough to dip your chicken in.

Dip each chicken tenderloin in the evaporated milk first. Then dredge the each tenderloin in the flour mixture. 

Then lay each prepared chicken tenderloin in the pan of melted butter. 

Bake the chicken in the melted butter for 30 minutes at 425.

Meanwhile, in a bowl, mix the water, can of soup, and what's left (in the can) of the evaporated milk together.

After the first half hour of baking, turn chicken over after 30 minutes and pour the soup mixture on top. Bake for another 30 more minutes or until nice and golden brown.


Serve the butter baked chicken and the gravy over mashed potatoes.

Weekend Recipe Link Up Party

This weekend I am also partying at  WEEKEND POTLUCK so come on over and check it out!

Sunday, July 27, 2014

Easy Sunday Morning: Pancake Muffins

I love an easy, quiet Sunday morning with my family. Sunday is the day a most consistently cook some kind of breakfast. Speed Racer loves scrambled eggs and sausage for breakfast but that routine gets a little old after a while. Sometimes, the grownups want something different and interesting. There are lots of Pinterest pins for something like these but most of them only link to a picture and not the actual recipe. I hate it when that happens.

I guessed on the oven temperature but it turned out to be a good guess. I tried to make the recipe as easy as possible. I’m pretty sure you could make this with any pancake mix and use whatever filling you have handy. These were a big hit with the family and it didn’t take much time at all.

Now it’s time to turn off the oven for the day, it already getting hot here. Temps should be in the 90s today. I think we will pile up and watch movies today. What do you like to do on a lazy Sunday?

Pancake Muffins


Prepared Bisquick Pancake Batter
2 tbsp. Granulated Sugar
Fresh Blueberries
Cooked breakfast sausage, cut into small pieces. I used precooked, frozen sausage.  


Preheat oven to 375.
Follow the directions on the Bisquick box to mix up a batch of pancake batter and add 2 tablespoons of granulated sugar to be batter. Spray a 12 count muffin tin with nonstick spray. 

Put fresh blueberries in 6 of the cups and the chopped, cooked sausage in the other six.
Fill each muffin cup with ¼ cup of pancake batter. Bake for 25 minutes. Serve with butter or margarine and syrup. 

My syrup is from Griffin’s, of course, from my home town. Did I ever mention that my great grandmother worked at the Griffin’s plant sometime before I was born? Somehow, that makes the syrup taste even better for me.

I hope you and your family enjoy an easy Sunday morning breakfast with pancake muffins.  

Sunday, July 13, 2014

Summer and Salmon Patties

It is the end of a very hot weekend. On Saturday we were able to take Little Speed Racer out to play in the sand box, the sprinklers, and he got to play golf in the back yard with his Pa Pa. But today it was far too hot to get out and about. We stayed inside and watched Downton Abbey.

For lunch I felt like making something we haven’t had in a very long time.

Salmon patties are quick and easy to make. On most hot days I don’t cook but I do get tired of sandwiches. On the weekend, when I have time to cook, I like to make least one dish. Salmon Patties only heat up the stove top and only for a short time. I hope you’ll give these a try. I’ll be tossing a couple of these in my lunch bag tomorrow morning. I like them hot or cold.

Salmon Patties


1 (14.75 ounce) can salmon, drained
2 eggs
½ a sleeve of saltine crackers, crushed
½ a cup of milk
½ an onion, finely chopped
2 TBSP flour
Olive oil for cooking


Combine all of the ingredients except the olive oil in a large mixing bowl. Use your hands mix the ingredients together. The mixture will be pretty wet but it should hold together. If you find the mixture to be too wet add some more flour. Heat some olive oil in a large skillet. Shape patties out of the mixture and place in the hot oil to fry.

Brown the patties on each side. Let cook until the patties are brown and crusty and then place on a plate lined with a paper towel to allow excess oil to drain. Continue until you have made salmon patties with all of the mixture. 

I served these with avocado and tomato. Often these are good with a splash of lemon juice and a side of cocktail sauce. They are great leftover or made into a sandwich.