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Oct 28, 2010

Baked Sweet Potatoes w/ Marshmellows

10 large Sweet Potatoes - Peeled
3 Tbs Sugar Free Syrup
1 Tbs Splenda Brown Sugar Blend
1/2 tsp Ground Cinnamon
1/2 Stick Butter
1/2  Small Bag Miniature Marshmellows
  • Slice Sweet Potatoes into chunks.  
  • Bring large pot of water to boil with 1Tbs of salt.
  • Add Sweet Potatoes and cook until fork goes threw.              Should not be mushy.
  • Strain Potatoes and let sit for a minute to get all the water out. Then place in Baking Pan.
  • Mash up Sweet Potatoes but leave some into chunks.
  • Mix in melted butter, Syrup, and Brown Sugar.
  • Taste.  If not sweet enough add more butter, syrup and Brown sugar.
  • Spread out evenly in pan.  On top add thinly sliced pats of Butter and Brown Sugar.
  • Add small marshmellows on top.
  • If cooking them for the next day then put aluminium foil over pan and refrigate.  When ready to cook,  bake covered at 400 until hot. Approx 10 - 15 min. 
  • OR
  •  If making them the same day then bake covered for about 5 minutes. 
Take cover off and bake until golden brown. or to your liking.           2 minutes.  Watch closely because marshmellows burn quickly.  I always almost burn them! lol


Oct 27, 2010

Chicken Marsala



 8 slices Chicken Cutlet cut into 3 x 3 pcs
3 Eggs - beat and add a dash of salt, pepper and garlic
2 cups Flour add a dash of Salt and Pepper
Med. Onion thinly sliced
1 large pkg of fresh mushrooms
1 pkg of  Wide Egg Noodles
1 stick of Butter.
2 - 3 Small Cans of Beef Broth 14 0z.
6 Tbs + to your liking of Marsala Wine

Cook Noodles and Strain.  Place in deep serving pan.  In a small pot mix 1/4 cup beef broth,  1Tbs butter,
and 1 Tbs Grated Cheese. Bring to boil and mix into noodles. (Just enough to have noodles moist and not dry out)

  • Batter:  Dip Chicken  in Eggs then flour
  •  Heat Olive oil then Place chicken in frying pan under Medium heat.     
  • Sprinkle a dash  of Salt, pepper and garlic powder.                                                                  
  • Cook until golden Brown
  • Place in baking dish.


If Chicken starts to burn replace oil and add new oil.



  • Saute Onions with a little bit of Olive Oil until

lightly brown














Add mushrooms, 2 Tbs butter


  • Saute Until Mushrooms are cooked. About 2 minutes add 2 Tbs Marsala Wine and Saute for another minute.   Place in a bowl.



  •  (Chicken and Mushrooms mix need to be sauteed together while adding ingredients below to have flavorful taste.)   
  •  Divide chicken and mushroom mix into 3 parts or whatever is needed to have enough room in the frying pan to stir and flip.              
  •  Place one part Chicken and Mushroom Mix in a large deep frying pan on med high heat.
  • Add 2 Tbs Butter 2 -3  Tbs or more of Marsala wine.
  • Swirl and Flip the mix in the pan to coat for 1 minute.
  • Then add gravy mix listed below if you want it thicker or 
  • Add 1/4 Beef broth and Bring to a boil.
  • Place on top of noodles. 
Repeat this procedure until finished.


If you want a thicker sauce:  To make the Gravy.

Melt 2 Tbs butter then add 1/4 cup Flour on med heat. Press down hard, smashing flour to melt
with butter without lumps.

Add 1 Tbs beef broth so flour won't burn. Once lumps are gone add more broth.   
        Keeping the gravy thick.

Add 1 TBS or more (taste to determine what you like)
 of Marsala Wine. Keep Stirring.

Bring to Boil,

Pour on top of Chicken Marsala.