About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Tuesday, January 11, 2011

The Bauer Family

I seldom post pictures of my entire family on forums or on my blog, but today I thought I would at least share one photo, and so ya'll know what this particular domestic goddess looks like, plus the rest of the Bauer clan as well. This picture was taken 5 years ago. It was at a surprise birthday/retirement party which our daughter's threw for my husband and I. My husband had just turned 50, and had just retired from his job, and I would be turning 50 within a month. I am on the left in front, and standing behind me is our youngest daughter Heidi. Standing next to me in the orange shirt is our 2nd oldest daughter Jenny, and standing in front of our daughter Jenny is our granddaughter Jaycee, who is Heidi's daughter. Standing behind Jenny, is our oldest daughter Wendy, and the fella in the picture is my husband David. The only 2 people missing from the picture were both my son-in-laws, Shennon & Josh.

Monday, January 10, 2011

Hash Brown Taters with Dogs

I enjoy this casserole! It's a any easy dish to put together.
(Just be sure to allow time for the hash browns to thaw,
before assembling this dish together.)



Hash Brown Taters with Dogs

5 cups frozen hash browns, thawed (5 cups = 16-ounces)
1 (10-3/4 oz.) can cream of mushroom soup (*See note)
1 cup sour cream
1 cup shredded cheddar cheese, divided
1 (3 ounce) package French-fried onions
1/2 teaspoon salt
1/4 teaspoon pepper
8 jumbo size franks, cut lengthwise (but not cut all the way through)

Combine potatoes, soup, sour cream, 1/2 cup shredded cheddar cheese, salt and pepper. Spread in a greased 2-1/2 to 4-quart size baking dish. (I used a 4-quart size oval baking dish).

Top with the partially sliced franks (slice size up).

Cover, and bake 30 minutes in a 400 degree oven. (I did not cover the casserole, and it turned out great! But I think that's because I used jumbo sized franks, so they didn't over bake).

Remove, uncover, and top with the other 1/2 cup of shredded cheddar cheese, and the French fried onions.

Place casserole back in the oven, (uncovered) and continue baking for 2-3 more minutes. (Just until the cheese has melted, and French Fried Onions are lightly browned).

Yields: 4 servings

*Note: You can substitute soups in this recipe.
You could use either cream of celery or cream of chicken
soup, in place of the cream of mushroom soup.


Friday, January 7, 2011

Chicken Paprikash Pot Pie

This is my "favorite" chicken pot pie recipe!
The recipe is from Pillsbury, and it's quite delish.

Chicken Paprikash Pot Pie

Prep Time: 25 minutes
Cook Time: 45 minutes
Serves: 6

1 (15 oz.) pkg. refrigerated pie crusts
4 slices bacon
3/4 lb. boneless, skinless, chicken breast, cut into 1/2" pcs.
1 cup coarsely chopped onion
1 red bell pepper, coarsely chopped
1 cup sliced carrots
1 cup frozen peas
1/2 cup sour cream
1 (12 oz.) jar Heinz Home-Style Chicken Gravy
3 tablespoons cornstarch
1 tablespoon paprika

In large skillet, over medium heat, cook bacon until crisp. Drain on paper towels; and set aside. Remove all drippings from skillet, except for 1 tablespoon.

Add the chicken pieces to bacon drippings in skillet. Cook and stir until chicken is cooked through.

Add the onions, bell pepper and carrots; cook and stir until vegetables are tender.

Stir in the peas and cooked bacon, crumbling the bacon as you add it.

In a small bowl, combine all the remaining ingredients; mix well. Stir into chicken mixture in skillet. Spoon mixture into prepared crust-lined pie pan (9-inch).

Top with second crust. Flute edges, and cut slits on top of crust, for steam to escape.

Bake at 425 degrees for 30 to 35 minutes, or until the crust is golden brown.

Cover edge of crust with strips of foil after 10 to 15 minutes of baking, to prevent excessive browning.

Let the pie stand 10 minutes before serving.

Thursday, January 6, 2011

Cindi's Oven Barbecued Chicken

I love this oven barbecued chicken, and even more so than the chicken that's been cooked on the grill. I bake the chicken without the skin, so the barbecue sauce will adhere to the chicken. For this recipe, you can use as many pieces of chicken as you'd like, and the desired amount of barbecue sauce as well. Total baking time for this recipe will be: 1 hour.



Cindi's Oven Barbecued Chicken

About 4 lbs. of chicken (6 thighs and 6 drumsticks)
salt, sprinkle on desired amount
black pepper, sprinkle on desired amount
1 (18 oz.) bottle barbecue sauce (*See note)

Line one 14-inch pizza pan in a criss-cross pattern, with 2 layers of aluminum foil, then spray the foil-lined pan with a non-stick cooking spray. (You can also use a baking sheet (with sides) to bake the chicken on it.)

Heat oven to 350 degrees.

Remove the skin and any excess fat from the chicken, and season both sides of chicken with a bit of salt and pepper.

Place chicken on the pizza pan or baking sheet (meaty side down), and bake in the oven for 15 minutes.

Remove pan from the oven, turn chicken over, then place the pan back in the oven, and continue to bake the chicken for 15 minutes.

Remove pan from the oven, turn chicken over (meaty side down), and top the chicken with the barbecue sauce. Place the pan back in the oven, and continue to bake for 15 minutes.

Once again, remove pan from the oven, turn chicken over, and coat the other side of the chicken with more of the barbecue sauce. Return the pan to the oven, and finish baking the chicken for 15 minutes.

Place chicken on serving platter, serve, and enjoy!

*Note: The types of bbq sauce I have used for this recipe... Sweet Baby Ray's, Hunt's, Kraft's, and KC Masterpiece. All are thick in consistency, and makes the chicken taste great!

Crispy Herb Chicken

Here's another wonderful chicken recipe, which I use a crispy rice cereal in the coating mix.  The kind of cereal that goes... Snap! Crackle! Pop! For this recipe, you can leave the skin on, or remove it from the chicken. The melted butter helps to adhere the coating mix to the chicken, even with out the skin. Prepared either way, the chicken tastes great!

Crispy Herb Chicken

1-1/4 cups crushed, crispy rice cereal
1 (.06 oz.) pkt. Good Seasons Zesty Italian Salad Dressing Mix
1 teaspoon dried parsley flakes
3-1/2 lbs. chicken (chicken legs & thighs) about 10 pcs.
9 tablespoons butter

Line a baking sheet (with edges) with aluminum foil, or line 1-(14-inch) pizza pan with the foil, and spray the foil with a non-stick cooking spray. (If you should use a pizza pan, be sure to line the pan in a criss-cross pattern with 2 layers of aluminum foil.)

Preheat oven to 375 degrees.

In a shallow bowl or 8-inch baking pan; combine the crushed cereal, salad dressing mix, and parsley.

Melt the butter, then add it to a shallow bowl or pan. (You can melt the butter in an 8x8-inch baking pan in the oven).

Dip the chicken pieces (with or without the skin), and one piece at a time, in the melted butter; then roll the chicken in the cereal coating mixture.

Place the chicken on the foiled lined baking sheet. (If using chicken with the skin on, be sure to place the thighs (skin-side-up) on the baking sheet.

Bake chicken in the oven for 60 minutes. ("Do not" turn the chicken at anytime while it's baking in the oven.)

Once the chicken is done baking, immediately remove it from the pan, so it's not sitting in any grease. Serve chicken on a plate or serving platter.

Yields: 5 servings (2 pieces per serving)

3 Oven Fried Chicken Recipes

I originally came across this recipe in one of my cookbooks from back in the early 80's. I have made the 3 variations, and all are pleasingly good. (Variations: Basic Oven Fried, Italian and Mexican)

3 Oven Fried Chicken Recipes

2 tablespoons butter, or margarine
2/3 cup Bisquick All-Purpose Baking Mix
1-1/2 teaspoons paprika
1-1/4 teaspoons salt
1/4 teaspoon black pepper
2 to 2-1/2 lbs. broiler-fryer chicken, cut-up

Heat oven to 425 degrees.
Place butter in a 13x9-inch baking pan.
Melt butter in the oven, then remove pan from the oven.

Mix together, the Bisquick Mix, paprika, salt and pepper;
coat chicken pieces in the mix.

Place chicken (skin-side-down) in the baking pan.
Bake uncovered in the oven for 30 minutes.

Remove pan from the oven.
Lower oven temperature to 400 degrees.
Turn chicken over, (in pan) and then bake the chicken
for an additional 30 minutes in the oven.

Serves: 4 to 6 people

For Italian chicken: Add 1 tablespoon of Italian seasoning, and 1/2 teaspoon garlic powder to the coating mix.

For Mexican chicken: Decrease Bisquick Baking Mix to 1/2 cup, and add 2 tablespoons cornmeal, and 1-2 tablespoons chili powder.

Crispy Chicken Supreme

This delicious chicken is made with a crispy rice cereal, like the brand name that goes Snap! Crackle! Pop! While the cereal gives the chicken that added extra crunch, the spices also make the chicken taste quite delish!

Crispy Chicken Supreme

4 cups crispy rice cereal, crushed to equal 2 cups
1 teaspoon paprika
1 egg
3/4 cup milk
3/4 cup flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
2 lbs. frying chicken
3 tablespoons margarine or butter, melted

Place crushed cereal in a shallow dish. 

Stir in the paprika, then set the dish aside.

In a bowl, beat the egg and milk together slightly, then add flour, salt, pepper, and poultry seasoning; mix until smooth.

Dip chicken in the batter, then coat chicken with the crushed cereal.

Place coated chicken in a single layer (skin side up), in a well greased baking pan.

Drizzle melted margarine or butter over the chicken.

Bake in a 350 degree oven about 1 hour, or until chicken is tender and done. (Do not cover pan or turn chicken while it's baking.)

Yields: 4 servings

Breaded Ranch Chicken

This is one of my favorite ways to cook chicken breasts in the oven.

Breaded Ranch Chicken

3/4 cup crushed corn flakes
3/4 cup Kraft Grated Parmesan Cheese
1 (1 oz.) pkg. Hidden Valley Original Ranch Salad Dressing Mix
5-6 boneless, skinless chicken breasts (about 6-8 oz. ea.)
3/4 cup butter
bottled ranch salad dressing (or) jarred sweet & sour sauce

Preheat oven to 350 degrees.

In a shallow bowl, combine the first 3 ingredients.

In a 9-inch square baking pan, add the butter, and place pan in the oven.

When butter is melted; remove pan from the oven.

Dip chicken breasts in the melted butter, then roll in the cornflake mixture to coat the chicken.

Place chicken in a greased 13x9x2-inch baking pan, then bake uncovered at 350 degrees for 40-45 minutes.

Dip cut-up chicken pieces, in either the bottled ranch dressing, or the jarred sweet and sour sauce.

Serves 5-6

Pecan Crusted Chicken Drumsticks



Pecan Crusted Chicken Drumsticks

10 medium size chicken drumsticks
1-2 large eggs
3/4 cup finely crushed corn flakes cereal
1/3 cup finely chopped pecans
1/2 teaspoon granulated sugar
1/4 to 1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
3 tablespoons butter, melted

In a gallon size Ziploc storage bag, add the crushed corn flakes, finely chopped pecans, sugar, salt, onion powder, and the black pepper; shake well to mix.

Cover a baking sheet with aluminum foil.

Spray the foil-lined baking sheet with a nonstick vegetable oil cooking spray.

At this point I preheated the oven to 375 degrees.

In a deep-dish bowl, add the egg(s); beat well with a fork.

Toss the chicken legs one at a time, in the egg mixture to coat each drumstick.

Then place chicken legs one at a time, in the pecan/cereal mixture in the Ziploc bag.

Seal the bag, and shake the bag to coat each chicken leg.

Place the chicken on the foiled lined baking sheet, and drizzle each drumstick with a little bit of the melted butter.

Bake chicken in the oven for 55 minutes.  (Do not turn the chicken while it's baking.)

Yields: 5 servings (2 drumsticks per serving)

Note: I have prepared this pecan chicken before, and using larger size drumsticks, but I was only able to coat 7-(4 oz.) drumsticks with the nutty/cereal coating mix.

Monday, January 3, 2011

Rex and the Stuffed Frog

Look what Santa gave Rex for Christmas, a large,
stuffed frog. I think Rex liked what Santa brought him.

Rex and the Santa Bear

Here's a picture of Rex with one of 2 Santa Bears he got for Christmas. Of course Rex has to be sure to try and remove the squeeker from the toy.

Sunday, January 2, 2011

Picture of Jenny & Rex

Here's a picture of our daughter Jenny and her fur baby boy Rex. Jen is such a good mom to Rex, and Rex is such a good boy. I love this picture of the two of them!

Saturday, January 1, 2011

Blueberry Sour Cream Pancakes

I made these yummy blueberry pancakes this morning, but used frozen blueberries, which I thawed them first on paper toweling, before adding them to the batter. My husband said the pancakes were very good. I thought they were good too!



Blueberry Sour Cream Pancakes

2 large eggs
3/4 cup milk (I used 2%)
1 cup sour cream
1 teaspoon vanilla extract
2 cups Bisquick Original Pancake & Baking Mix
1 cup fresh, or frozen (thawed) blueberries
maple syrup, or your favorite pancake syrup

In a large bowl, whisk the eggs thoroughly.
(I whisked the eggs with a fork in an 8 cup (2-quart) glass bowl.)

Pour milk in the bowl; whisk eggs and milk together.

Add sour cream and vanilla extract to the bowl, and whisk the mixture for a few minutes, until all is blended well together.

Now add the Bisquick; blend well to mix ingredients together.

Stir in the blueberries. (Or, wait and top the pancake batter with the blueberries, after the batter has been poured into the skillet or onto the griddle, as shown in the first photo above.)

Spray a skillet or griddle with a no-stick cooking spray. Heat the skillet over medium-high heat. If using an electric griddle; heat griddle to 350ºF.

Pour 1/4 cup of batter in skillet or onto the griddle. Cook about 2-3 minutes; turn pancakes, and cook 2-3 minutes, or until pancakes are golden brown.

(Since I used a skillet, and placed it on my front burner, which is a large-size gas burner, I heated the skillet over medium-low heat, so it only took 1-2 minutes per each side to cook the pancakes.)

Serve pancakes with maple syrup, or a favorite pancake syrup.

Yields: About 20 (3-1/2 inch) blueberry pancakes.