All posts for the month June, 2013

Chicken Paprika with Spaghetti Squash

Published June 14, 2013 by fredripsampl

Chicken Paprika with Spaghetti Squash

Prep time: 30 mins
Cook time: COOK 1 hr 30 mins
Servings: Original recipe makes 6 servings

Caraway seeds give this dish a satisfying rye bread taste, and the spaghetti squash makes it healthier than the pasta alternative.


  • 1 (3 pound) spaghetti squash
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 tablespoons paprika
  • 1 teaspoon salt
  • 1 teaspoon caraway seeds
  • ground black pepper to taste
  • 3 skinless, boneless chicken breast halves
  • 1 (14.5 ounce) can whole peeled tomatoes, drained
  • 1/2 cup sour cream (optional)


Preheat oven to 350 degrees F (175 degrees C). Using a skewer or fork, pierce squash in several places. Place whole squash on a baking sheet; roast for 45 minutes. Turn squash over and roast for an additional 10 minutes. Set aside to cool.

Heat olive oil in a large skillet over medium-high heat. Cook and stir onion, garlic, green bell pepper, paprika, salt, caraway seeds and ground black pepper in the hot oil until onion is soft and translucent, about 5 minutes. Remove from skillet and set aside, leaving olive oil in pan.

Reduce heat to medium and cook chicken breasts in the same skillet until browned, the juices run clear, and meat is no longer pink inside, turning once, about 10 minutes per side. Remove chicken breasts and slice on the diagonal. Return chicken and onion mixture to the pan; stir in tomatoes. Bring chicken mixture to a simmer.

Slice squash in half and scoop out seeds with a spoon. Using a fork, scrape spaghetti-like strands of squash from the peels. Combine squash with chicken and vegetables, increase heat, and bring to a boil. Reduce heat to low and simmer to combine flavors, about 10 minutes. Stir in sour cream if desired.


Basic Flaky Pie Crust

Published June 14, 2013 by fredripsampl

Basic Flaky Pie Crust

Servings: Original recipe makes 1 pie crust

It is just what it claims to be. Use as unbaked pie shell.


  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup shortening, chilled
  • 3 tablespoons ice water


Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.

Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Pumpkin Spice Ring

Published June 14, 2013 by fredripsampl

Pumpkin Spice Ring

Servings: Original recipe makes 10 servings

Great dessert. This cake is light, and very good!! Originally submitted to


  • 1 (18.25 ounce) package angel food cake mix
  • 1 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice


Combine pumpkin and pumpkin pie spice, and mix well. Set aside.

Mix cake as directed on package. Fold in pumpkin mixture. Pour into an ungreased tube pan.

Bake at 350 degrees F (175 degrees C) until lightly browned, using the box directions as a guide to cooking time.

Pumpkin Pie Cake II

Published June 14, 2013 by fredripsampl

Pumpkin Pie Cake II

Prep time: 20 mins
Cook time: COOK 1 hr
Servings: Original recipe makes 1 –9×13 inch cake

This is one recipe that is to die for. Sweet and moist, it’s like a pie and a cake as one! Use more pecans, if desired, and top it with ice cream.


  • 1 (29 ounce) can pumpkin
  • 1 (12 fluid ounce) can evaporated milk
  • 1 cup white sugar
  • 3 eggs
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 (18.25 ounce) package yellow cake mix
  • 3/4 cup butter, melted
  • 1 cup chopped pecans


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.

In a medium bowl, mix the pumpkin, evaporated milk, sugar, eggs, cinnamon and salt. Pour the mixture into the baking dish. Sprinkle cake mix over the pumpkin mixture. Drizzle with butter. Top with pecans.

Bake in the preheated oven 50 to 60 minutes. Cool before serving.

Sweet and Sour Chicken Tenders

Published June 13, 2013 by fredripsampl

Sweet and Sour Chicken Tenders

Prep time: 10 mins
Cook time: COOK 45 mins
Servings: Original recipe makes 4 servings

This super-easy sweet and sour dish is quick to make and served with white rice.


  • 1 egg, beaten
  • 1/2 cup cornstarch
  • 1 teaspoon garlic salt
  • 10 chicken tenders
  • 1 tablespoon vegetable oil
  • 1/2 cup cider vinegar
  • 1/2 cup white sugar
  • 1/4 cup chicken broth
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce
  • 1 teaspoon salt


Preheat the oven to 375 degrees F (190 degrees C).

Pour cornstarch and garlic salt into a large resealable bag.

Dip chicken pieces in beaten egg. Remove and drop chicken into cornstarch mixture and seal the bag.

Shake the chicken in the bag until all pieces are fully coated.

Heat vegetable oil in a skillet over medium heat. Cook and stir chicken in heated oil until browned, about 5 minutes.

Stir vinegar, sugar, chicken broth, ketchup, soy sauce, and salt together in a bowl.

Arrange the browned chicken in a baking dish; pour the vinegar mixture over the chicken.

Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.

Sweet Potato Salad

Published June 13, 2013 by fredripsampl

Sweet Potato Salad

Prep time: 15 mins
Cook time: COOK 15 mins
Servings: Original recipe makes 12 servings

This is a sweet and easy potato salad.


  • 3 pounds red potatoes
  • 2 1/2 pounds sweet potatoes
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1/4 cup dill pickle relish
  • 1/2 cup chopped red onion
  • 1/3 cup mayonnaise
  • 1 pinch ground black pepper
  • 1/3 cup sour cream
  • 1/2 cup chopped parsley


Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.

In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.

Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.

To Die For Fettuccine Alfredo

Published June 13, 2013 by fredripsampl

To Die For Fettuccine Alfredo

Prep time: 15 mins
Cook time: COOK 15 mins
Servings: Original recipe makes 6 servings

This is a recipe that I created by modifying my mother’s recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!


  • 24 ounces dry fettuccini pasta
  • 1 cup butter
  • 3/4 pint heavy cream
  • salt and pepper to taste
  • 1 dash garlic salt
  • 3/4 cup grated Romano cheese
  • 1/2 cup grated Parmesan cheese


Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.

Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.