Friday, April 20, 2012

Balsamic Grilled Chicken Breast Marinade

8-4oz Boneless, Skinless Chicken Breast (Fresh or Frozen)

1/2 cup olive oil
2 tbsp balsamic vinegar
4 tsp dried onion flakes
3 tsp italian seasoning
3 tsp ground mustard
2 tsp thyme
2 tsp salt
2 tsp black pepper

Mix together all the ingredients and pour over chicken.  Let marinade for several hours for full effect.  Grill chicken on high to sear the juices in, than reduce to low or turn off on of the burners.  

Enjoy!  Stacie Orvin

Paula Deen's Not Yo' Mama's Banana Pudding


  • 2 bags Pepperidge Farm Chessmen cookies
  • 6 to 8 bananas, sliced
  • 2 cups milk
  • 1 (5-ounce) box instant French vanilla pudding
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream


Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Enjoy!  Stacie Orvin

Poppy Seed Butter Rum Bundt Cake

1 yellow cake mix
1 large pkg instant vanilla pudding
1 T poppy seed
1 cup water with 1 T rum flavoring
½ cup veg oil
3 eggs
chopped pecans (optional)

½ lb butter
¼ cup water
1 cup sugar

Grease bundt cake.  Line with pecans if you want them.  Preheat oven to 350 degrees.  Mix together the cake mix, pudding, and poppy seed.  Add in water with rum flavoring and the veg oil and mix.  While the beaters are going, add the eggs, one at a time.  Beat well.  Bake in pan for 45 mins.  About 10 mins before the cake is due to come out of the oven, prepare the glaze.

Mix the butter, water, and sugar in a saucepan on the stove.  Boil the glaze and immediately use it.  Loosen the sides of the cake from the pan and leave the cake in the pan.  Pour the boiling glaze over the hot cake.  Be sure the glaze runs around the inside and through the center of the cake.  Let sit in pan for 45 mins, than turn out. 

Sometimes I do half of the glaze, because it is very rich with the full amount.

Enjoy!  Stacie Orvin