I was recently asked for an old-fashioned date square recipe, so I am sharing my grandma’s. It is the only one that I use as I find them nice and thick and delicious.
I recently found this chicken recipe in a magazine, and I have made it a couple of times already. I really like the bit of crunch that the breadcrumbs create while it is baking. I have substituted Italian seasoning for the spices suggested and you could also use the seasoned breadcrumbs that are available in the grocery stores. I have used it both with chicken legs and with thighs and it works out really well with either. It also freezes very well.
This pumpkin pie spice is the only one that I use. It is great in baked goods. You can also mix it with a bit of sugar and sprinkle it on toast, popcorn, or over plain donuts.
I always bake my asparagus in the oven but had never had it with mushrooms until I saw this recipe. It is a really great way to enjoy both vegetables. Always add the asparagus toward the end as the recipe suggests so that it doesn’t over bake and become soggy.
Grandma’s Date Squares
- 1 ½ cups flour
- 1 ½ cups oatmeal (NOT instant)
- 1 cup brown sugar
- ½ tsp. baking soda
- 1 cup butter
- Sprinkle of salt
Date Filling –
- 1 lb. dates
- 1 cup boiling water
- 1/3 cup sugar
- 1 tsp. vanilla
- Pinch of salt
Cook dates, hot water, sugar, and salt together in a saucepan over medium heat until dates are soft and water is absorbed. Add vanilla and let cool.
In a large bowl blend and mix flour, oatmeal, baking soda, and salt. Blend butter into it using a pastry cutter or fork until the mixture is crumbly. Spread half of the mixture in the bottom of a greased 9-inch square pan and pat it down. Spread the cooled filling over the pressed mixture in pan. And then put the rest of the oatmeal mixture on top of the filling. Bake at 350 for 20 to 30 minutes.
Roasted Mushrooms and Asparagus
- 12 oz. Cremini mushrooms
- 1-2 Tbsp. olive oil
- 2-3 Tbsp. grated parmesan cheese
- 1 bunch asparagus
- Salt and pepper
Preheat oven to 450. Wash asparagus and mushrooms. Put parmesan and salt and pepper into a bag. Quarter mushrooms and toss into the olive oil and then into the cheese and spices. Put baking sheet into oven for a few minutes and then put the mushrooms on it. Roast until browned and tender, about 20 to 25 minutes. Meanwhile cut asparagus into two-inch pieces. Toss the pieces with more olive oil and gently mix in with the mushrooms. Roast another 5 to 7 minutes until tender. Serve.
Crispy Oven Baked Chicken Legs or Thighs
- 12 chicken legs or thighs
- 1 ¼ cups fine breadcrumbs
- 2 Tbsp. flour
- 1 ½ tsp. salt
- 1 Tbsp. celery salt
- 1 Tbsp. onion powder
- 1 Tbsp. paprika
- 1 tsp. garlic salt
- ½ tsp. each dried basil, oregano, and thyme
- ½ tsp. pepper
- 3 or 4 Tbsp. olive oil
Preheat oven to 400. Combine all dry ingredients in a large bowl. Put oil into a plastic bag and gently shake and massage each chicken leg in the oil, two at a time. Dip in crumb mixture, making sure you cover all sides well. Place onto a baking sheet and repeat with all of the legs. Bake for 35 to 40 minutes until the internal temperature reads 185 degrees. Cool just slightly and serve.
Pumpkin Pie Spice
- 3 Tbsp. cinnamon
- 2 tsp. ginger
- 1 ¼ tsp. nutmeg
- 1 tsp. allspice
- 1 tsp. ground cloves
- 1/8 tsp. black pepper
Gently whisk all of the ingredients together really well.
HINT: To easily enjoy a kiwi without a mess, simply cut both ends from it and, using a spoon, roll it around the inside edge with the back of the spoon towards the outside.
FOOD FOR THOUGHT: Your mind is a garden; your thoughts are the seeds; you can grow flowers or you can grow weeds.
