Chef Mom

I've collected these recipes from family members, out-of-print cookbooks, magazines, and the backs of food cartons. I've modified quite a few of them and, I think, made them even better. I only put my family's favorites on this site, because I'd like for my friends to have as many good food memories as we do. Enjoy...

Friday, September 30, 2005

Buttermilk Chicken for Mamaloo

I found this recipe in a cool old family cookbook at my husband's best friend's mother's vacation house in the country. It's easy and delicious- and since the chicken takes 2 hours to bake, it gives you a great excuse to say "Can't leave the house- I'm cooking dinner"- then curl up with a good book while the chicken bakes in the oven.


1 stick butter
2-3 lbs chicken breasts or thighs
self-rising flour
1 can cream of mushroom soup
1 small container of buttermilk


-Melt butter in 350 degree oven in baking pan.
-Combine flour and salt- I think I used a half teaspoon of salt and a small bowl of flour- enough to coat the chicken.
-Dip chicken in buttermilk, then dredge in flour/salt mixture.
-Place chicken in pan. Bake 1 hour at 350 degrees.
-Turn chicken over in pan. Mix soup and one soup can of buttermilk. Pour over chicken. Bake another hour.

Wednesday, September 21, 2005

Honey Cream Filled Crescents

I'm posting a lot of breakfast recipes on this site, but I ended up making these yesterday for my playgroup out of desperation (I had all the ingredients on hand) and they were superb. They got raves and were all eaten up (I made two batches) and they are just sooo easy.


4 oz. softened cream cheese
3 tablespoons honey, divided
1/4 cup sliced almonds
1 pkg refrigerated crescent rolls
Dash of ground cinnamon


-Preheat oven to 375 degrees. Mix cream cheese and 2 tablespoons of the honey. Stir in almonds.

-Unroll crescent roll dough, separate into 8 triangles. Spread one rounded tablespoon cream cheese mixture onto each triangle, roll up loosely, starting at the shortest side of triangle, rolling to opposite point (like you would normally roll up a crescent roll). Place rolls on baking sheet, curve each into crescent shape. Sprinkle with cinnamon.

-Bake 12 to 14 minutes or until golden brown. Serve rolls warm, drizzled or brushed with remaining honey.

Tuesday, September 13, 2005

Almond Vanilla Breakfast Ring

I'm making this today for my new playgroup. It's about the best breakfast recipe I know of. Easy to make, but tastes like the most delicious, difficult gourmet pull-apart bread.


1 cup firmly packed brown sugar
1/2 cup butter
1/2 cup sliced almonds
1/2 teaspoon almond extract
24 frozen unbaked yeast dinner rolls
2 Tablespoons vanilla or butterscotch instant pudding


-Heat brown sugar, butter, almond extract in microwave on high for one minute. Stir until blended, microwave one minute more or until bubbly.

-Arrange frozen rolls in lightly-greased bundt pan. Drizzle sugar mixture evenly over rolls. Sprinkle with pudding mix and almonds. Cover and let stand at room temperature three hours.

-Bake uncovered on lower oven rack at 350 degrees for 30-35 minutes. Remove from oven and let stand 10 minutes.

Invert pan onto lightly greased plate. Serve warm.

Friday, September 09, 2005

For Indigo- Easy Cheesy Bacon Bites- An Appetizer

These work well as an appetizer or as a fancy bread to go with a simple main course. Whatever you do with them, they're friggin' delicious.


4 oz. cream cheese, softened
2 tablespoons chopped onion or garlic
1 pkg refrigerated crescent roll dough
1/4 cup bacon pieces
1 /8 teaspoon pepper


-Preheat oven to 375 degrees. In small bowl, combine cream cheese, bacon, onion/garlic and black pepper. Mix well.
-Unroll crescent dough. Separate into two large rectangles on cutting board. Press perforations together to seal. Spread cram cheese mixture on each rectangle. Starting at longest side, roll up each rectangle in jelly roll fashion, press seams together to seal.
-Cut each roll into 16 slices with serrated knife. Place slices, cut side down, on baking sheet. Bake 15-17 minutes or until golden brown.

Yield: 32 appetizers

*As an alternative filling, use 1/4 cup Parmesan, 4 teaspoons of Rosemary and 1/2 cup softened cream cheese.

Thursday, September 08, 2005

Barbeque Pasties

If you don't have much time or energy, these are a perfect meal option. They take almost no time to make and are obscenely good. Babies and kids especially love these. Be careful not to overcook them.


-1 container Lloyd's Shredded Barbeque (or any other brand you can find in the supermarket meat section)
-1 can Pillsbury Grands Buttermilk or Southern Style Biscuits
-1 cup shredded Cheddar cheese


-Heat oven to 350 degrees. Grease large cookie sheet. Separate dough into eight biscuits. Roll out each biscuit to form 5 inch round. Place on cookie sheet.

-Spoon about 3 tablespoons barbeque onto half of each biscuit round. Top with 1 tablespoon cheese. Fold dough over filling, press edges with fork to seal.

-Bake 13-15 minutes or until dough is cooked, but not too brown.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4-6

Thursday, September 01, 2005

Fabulous Deep Dish French Toast

This is the best french toast ever made. Make it the night before, refrigerate and pop in the oven the next morning. Great for house guests or special occasions, it has a bread pudding-type consistency.


8 slices bakery-quality white bread
2 eight oz. packages cream cheese
A dozen eggs
2 cups milk
1/3 cup maple syrup


Cube bread, place half in lightly greased 9 1/2" x 13" pan.
Cube cream cheese, place on top of bread. Cover with remaining bread.
Mix eggs, syrup and milk and pour over bread.
Refrigerate overnight.
Bake at 375 degrees for 45 minutes.

Prep time: 10 minutes and overnight refrigeration
Cook time: 45 minutes
Serves: 8-10 people