1 C cinnamon chips (I couldn't find cinnamon chips, so I used butterscotch chip)
1 C white chocolate chips
1/2 C chopped pecans
1/2 C dried cranberries
Preheat oven to 350 degrees. Pour butter into a 9x13" pan and spread with spatula to cover the entire bottom of pan. Sprinkle graham cracker crumbs over butter and spread into an even layer. Press down gently with fingertips. Pour sweetened condensed milk evenly over graham cracker crumbs. Continue with the remaining ingredients: cinnamon chips, white chips, pecans, and cranberries, sprinkling each in an even layer. Press down gently with fingertips over entire pan. Bake for 25-30 minutes until bubbly and slightly golden on top. Let cool completely before cutting.
In a saucepan, cover an unopened can of sweetened condensed milk with water (remove label). Simmer for 3 hours, adding water as necessary to keep the can submerged in the water.
Mix the graham cracker crumbs, melted butter and a pinch of salt in a small bowl. Press the mixture into a 9-inch pie plate. Bake for 12 to 15 minutes, then cool completely and refrigerate until ready to assemble the pie.
Remove the condensed milk from heat and let cool enough to be able to remove the can from the water. Let cool another 10 to 15 minutes before opening the now dark and creamy toffee.
Thinly slice the bananas (1/4-inch) on the bias. Evenly arrange 1 layer of bananas over the cooled crust. Pour the toffee over the top and spread evenly. Put another layer of bananas on top of the toffee. Whip 2 cups of cream, in a large bowl, until soft peaks form (I would suggest sweetening the cream just a little) and spoon it on top of the bananas, spreading it out to make an even layer.
Refrigerate the pie for at least 1 hour before serving.
2 limes ½ c. sugar 3 T. sweetened condensed milk 3 c. water 4-5 strawberries (fresh or frozen) 4-5 mango pieces (if frozen, thaw slightly in microwave) Ice
Wash limes and cut off ends. Slice into quarters. Put limes (with peel still on), sugar, milk, water, strawberries and mango in blender or smoothie maker. If you have room, you can add ice, or just serve over ice. Pulse the blender (do not blend) until the chunks are about dime size. Strain juice into a pitcher and throw away chunks. Slice a lime and let float on top.
Rinse pork roast well in cold water and trim of excess fat. This is important because sometimes, boneless pork shoulder (and bone-in pork shoulder, for that matter) can take on kind of an icky fishy odor and a lot of that smell is in the juices and the fat. Pat dry. Sprinkle roast with seasonings and place in your slow cooker. Add about 1/2 inch of water and cook on low for 8-10 hours.
When the roast has cooked, drain liquid and then return to the slow cooker and shred. Pour enough sauce over the meat so it's well-incorporated but not soupy. Return the lid to the crockpot and heat through.
When ready to serve, slice rolls and add meat. Top with coleslaw and a few slices of dill pickle.
1 c. mayonnaise
2 Tbsp. Dijon or whole-grain mustard
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/2 heaping tsp. Kosher salt (or an even 1/2 tsp. of table salt)
1 Tbsp. grated onion
2-2 1/2 tsp. celery seed (absolutely essential for classic coleslaw flavor)
1 16-oz. bag shredded cabbage with carrots (stay away from the very fine shreds because they'll get too soggy)
1/2 minced green bell pepper
1 carrot, peeled and grated
Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.
Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days.
2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim) ½ c. + 1 Tbsp. sugar, divided 1/3 c. (5 1/3 Tbsp.) butter 2 tsp. Kosher salt 2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast 2/3 c. warm (105-115-degree) water 8-9 c. all-purpose flour 3 beaten eggs
Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. It's salty. It's sweet. Yum.
Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.
While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step.
In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes. Add beaten eggs.
Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft--it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don't worry, it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.
Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.
Spray 2 jelly roll pans (or cookie sheets) with cooking spray. Roll dough into a rectangle shape and spread filling (see below) all over the dough. Roll lengthwise and cut with unwaxed dental floss (call me if you don't know what that means)
Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375. Bake for 15-20 minutes or until golden-brown.
When done, remove from oven and spread glaze over each roll.
Also makes excellent dinner rolls!
Filling:
1/2 C (1 stick) real butter at room temp, divided
3/4 C packed brown sugar
1 T cinnamon
Glaze: 1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract
4 medium baking potatoes ½ Cup sour cream 1 oz (1/4 cup) crumbled bleu cheese ¼ Cup milk or buttermilk 4 Tbs real butter, cut into chunks ¾ tsp salt Dash pepper ½ t garlic powder 8 pieces bacon, cooked crisp and crumbled Grated cheddar cheese
1. Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.
2. Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings. You may want to hold them with a potholder as they will still be hot!
3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish. Return to hot oven and bake for 12-15 minutes.
4. Remove and sprinkle bacon and cheddar cheese over each potato
A friend made this for a picnic a couple weeks ago and I loved it! Great side for when you bbq....and way easy.
1/2 lb. penne rigate pasta 2 tomatoes, peeled and chopped ( I use cherry tomatoes, sliced) 1 zucchini, trimmed and thinly sliced 3 oz. black olives, sliced 1/2 c. scallions/green onions, chopped 1/2 c. Paul Newman salad dressing "Family Recipe Italian"
Cook pasta in boiling, salted water until al dente. Drain and transfer to a salad bowl. Add remaining ingredients and salt and pepper to taste. Toss and let sit 30 min. for flavors to meld.
*You can add cooked chicken to make it a full meal.
FINALLY - something that everyone liked! Make plenty cuz this is good!!
1/2 C Mayonnaise type salad dressing
1/3 C grated parmesan cheese
3/4 teaspoon garlic powder
4 chicken breasts
3/4 C Italian bread crumbs
Combine salad dressing, cheese & garlic powder. Coat chicken with mixture then cover with bread crumbs. Place chicken on ungreased baking sheet. Bake 425 for 15-20 min.
1 T Extra Virgin Olive Oil 2 boneless skinless chicken breasts, cut into strips Salt and Pepper 1 red bell pepper cut into strips, or chopped 1/4 C. Sweet Chili Sauce (found in oriental section) 1/4 C. Honey 2 iceberg lettuce heads, cut into quarters and leaves gently removed to make cups. (one head is enough if you are making it into a salad. 1/2 C honey roasted peanuts, chopped 1 handful basil, chopped (fresh is good but not necessary) Juice of one lime
Place a large skillet over medium-high heat with olive oil. Season the chicken with salt and pepper and cook in the pan until golden brown on all sides. Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken. To serve, lay the lettuce leaves on a platter. Scoop some chicken mixture onto each leaf. Sprinkle with chopped peanuts, lime juice and basil. Or you can chop up the lettuce and serve it over a bed of lettuce to make a salad.
I double this recipe for my family and it filled us up without any side dishes.
I got this recipe off of a blog called sisterscafe.blogspot.com.
I just started buying those Bountiful Baskets. It's fun because I get all sorts of different fruits and veggies that we don't normally have and we have to try to figure out how to use them. Well, in our last basket, we got artichokes so we decided to try spinach and artichoke dip. This was so good. Even the kids loved it.
1 brick cream cheese 1/4 c. sour cream 1/2 c. fresh grated parmesan cheese (you can do half romano if you want) 1 clove garlic, minced 1 tsp. basil garlic salt salt and pepper artichoke hearts-however many you like (I chopped them up really small) spinach - however much you like
Mix everything together, spread in small greased baking dish and top with mozzarella cheese. I also mixed some mozzarella in the dip because the cheesier the better. Bake 350 for 25 minutes. I was surprised how much the kids loved this.
MAKES ONE 9-BY-13 PAN OF BROWNIES. PREP AND COOK: 90 min. COOL: 1 hr. 1 c. margarine 1/2 c. cocoa 2 Tbsp. honey 4 eggs 2 c. sugar 1 3/4 c. flour 1/2 Tbsp. baking powder 1/2 tsp. salt 1 c. chopped walnuts 12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.) MINT ICING 5 Tbsp. margarine dash of salt 3 Tbsp. milk 1 Tbsp. light corn syrup 2 1/3 c. powdered sugar 1/2 tsp. mint extract 1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
1 cup unsalted butter, melted, cooled 1 cup lightly packed brown sugar 1/2 cup granulated sugar 102 g box instant vanilla pudding mix (must be instant) 2 tbsp milk 2 large eggs 2 tsp pure vanilla extract 2 cups AP flour 1 tsp baking powder 1 tsp baking soda 2 cups milk chocolate chips
Preheat oven to 350F. In large mixing bowl, using wooden spoon, mix butter and sugars until creamy. Stir in pudding mix and milk, then eggs and vanilla. Add flour, baking powder and baking soda; stir until batter is smooth. Stir in chocolate chips. Drop batter on non-stick cookie sheets (about 12 per sheet). Bake for 12 minutes or until edges are lightly browned. Cool 10 minutes on cookie sheet. Transfer cookies to wire rack to cool completely. Makes about 36.
1/2 c. peanut butter 1/3 c. butter 3/4 c. brown sugar 3/4 c. sugar 2 eggs 2 tsp. vanilla 1 c. flour 1 tsp. baking powder 6 ounces chocolate chips (1/2 a bag)
Mix together first four ingredients. Add eggs and vanilla. Stir in flour and baking powder. Spread mixture in a greased 9x13 pan. Sprinkle chips on top. Bake 3 min. at 350 degrees. Take out and "marbelize". Return to oven for another 18-20 minutes. Cool and cut into bars to serve.
4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter) (I used 5 because I couldn't find any big limes) 1 c. sugar 6 c. cold water 6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths. Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times (I had to pulse way more than that, but then I have a sucky blender). Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water.
Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn't test it and it came out a little bitter. If it's bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.
Crust: 1/2 cup butter, 1/3 cup sugar, 1/4 t vanilla, one cup flour Combine and press into bottom and about 1 1/2 inches up sides of an un-greased 9-inch spring form pan. (I use a fluted torte pan that the bottom comes out of)
Filling: one 8-oz pkg cream cheese, softened, one egg beaten, 1/4 cup sugar, 1/2 t vanilla Beat until smooth. Pour over crust. Topping: four cups thinly sliced peeled apples, 1/2 t cinnamon, 1/3 cup sugar, 1/4 cup sliced almonds. Combine apples, cinnamon and sugar. Layer over cream cheese mixture. Sprinkle almonds over top. Bake at 450 F for ten minutes. Lower heat to 400 F and bake 25 minutes longer. Cool on rack before removing sides of pan. Serve at room temperature or chill.
Crush oreos in food processor. MIx crumbs with cream cheese. Roll into small balls and freeze for at least one hour. (Put on wax paper). Dip frozen balls into melted choc and let harden on wax paper.
2 cans chili without beans 2 cans cream of chicken soup tortilla chips 1 TBSP minced onion 1 lb. ground beef (or use leftover chicken, pork, beef) cooked shredded cheese
Line bottom 9x13 dish with tortilla chips (may crush a little) Mix chili, soup, onion and meat together. Layer chips, 1/2 of meat mixture, 1/2 of cheese then chips and layer again. Top with cheese. Bake at 375 for 20 minutes. We cut this in half for the two of us.
Prep: 15 min.; Cook: 3 hr. 40 min.; Stand: 15 min. This cake will look like it needs to cook just a little longer, but by the time the topping is set, it’s ready to serve. 1 (18.25 oz.) package German Chocolate cake mix 1 (3.9 oz.) package chocolate instant pudding mix 3 large eggs, lightly beaten 1 cup sour cream 1/3 cup butter, melted 1 teaspoon vanilla extract 3 ¼ cups milk, divided 1 (3.4 oz.) package chocolate cook-and-serve pudding mix ½ cup chopped pecans ½ cup miniature marshmallows 1 cup semisweet chocolate morsels Vanilla ice cream (optional) Beat cake mix, next 5 ingredients, and 1 ¼ cups milk at medium speed with an electric mixer 2 min., stopping to scrape down sides as needed. Pour batter into a lightly greased 4 qt. crock pot. Cook remaining 2 cups milk in a heavy non-aluminum saucepan over medium heat, stirring often, 3 to 5 min. or just until bubbles appear (do not boil); remove from heat. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on low 3 ½ hours. Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 min. or until lightly toasted and fragrant. Turn off crock pot. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 min. or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired. Serves 8 to 10
3-4 boneless, skinless chicken breasts, cut into 8 pieces 2 lbs. baby red potatoes, cut in half 1/2 lb. small baby carrots 1 small onion, diced 1 can (14 oz.) chicken broth (can use low sodium) 1 cup sour cream (can use light sour cream) 3 Tablespoons flour
In crock pot stir together all ingredients EXCEPT sour cream and flour. Cook on low for 10 to 12 hours (high 4 to 6 hours) or until chicken is tende.r In small bowl stir together sour cream and flour. Stir into chicken mixture. Continue cooking, stirring occasionally, until thickened (5 to 6 minutes). Salt & Pepper to taste. Serves 6-8
2 lbs. cubed stew beef 1/3 cup flour 2 Tablespoons canola oil 3 cups water 1 Tablespoon dry, chopped onion 3 cups cubed potatoes, peeled 1 cup carrots, chopped bit size 1 cup celery, diced 1 pkg. (1.5) Kroger Beef Stew seasoning mix
In a small bowl coat beef with flour. Heat oil in a large skillet over medium heat. Add beef to skillet and brown on all sides. Drain fat. In crock pot, add water, onion ande seasoning mix. Stir together. Add browned beef, potatoes, carrots and celery. Pat it down until all ingredients are under water. Cook 3 to 4 hours onhigh or 5 to 6 on low. Serves 8
2 lbs. ground beef 2 eggs beaten 2/3 cup quick oats 1 envelope dry onion soup mix 1/2 cup pasta sauce 1 tsp. garlic powder 1 onion sliced into rings
Combine ground beef, eggs, oats, soup mix, pasta sauce & garlic powder. Shape into a loaf. Place in crock pot. Place onion slices on top. Cover and cook on low for 8 hours. Serve with pasta and remaining pasta sauce. Makes 8-10 servings.
4 skinless, boneless chicken breast halves 1 (10.75 oz.) cans condensed Cream of Chicken soup 1 onion, finely diced 2 (10 oz.) rolls of refrigerated biscuit dough 1 to 2 cans chicken broth
Place the chicken, soup and onion in a slow cooker and cofer with broth. Cook for 5 to 6 hours on High. One hour before serving shred checken. Open biscuits and flatten on counter. Slice each biscuit into 3 strips and place in cooker. Check to see if there is enough liquid and add more broth if needed. Cook until the dough is no longer raw in the center. Serves 8
1 lb. ground beef, browned 1 medium onion, chopped 1 clove garlic, minced 1-2 Tablespoons chili powder 1 40 oz. can green chilies, diced 1 28 oz. can whole tomatoes (1 quart) 3 16 oz. cans kidney beans, undrained 1 6 oz. can tomato paste
Put in large crock pot, cook on low all day. Mix the night before and refrigerate to cook the next day. Can freeze the mixture to cook later.
4 boneless, skinless chicken breasts 3/4 cup water 3/4 cup ketchup 1/2 cup sugar 2 Tablespoons vinegar 2 Tablespoons Worcestershire sauce 4 Tablespoons soy sauce
Place chicken brfeasts in crock pot. Combine other ingredients and pour over chicken. Cook on high for 5 hours or on low for 8 to 10 hours. Serve with rice.
Things to have: all ingredients, heavy sauce pan, wooden spatula, dry measuring cup, tablespoons, thermometer, cookie sheet, mixer (beater), rubber scraper, pizza cutter & wood spoon. *nuts should be chopped, almonds are best. Macadamia and walnuts are good too. Have everything ready and in arms reach. *Pan: 2 cups sugar, 2 c ups butter =4 cubes, 2 Tablespoons water Tips: Keep some water near by incase you need to add during cooking (if your toffee starts to break down add 2 Tbsp water and keep stirring) Beat on low between 200 to 220. Have nuts on baking sheet before you start.
*Chocolate and Nuts are approximate measurements, about 2 cups each (you might want more or less) You can also use white chocolate or just melt and drizzle across milk chocolate
*Combine butter and sugar with water in heavy sauce pan on med/high heat (more to the high end) stirring constantly *Cook and stir until color of brown paper bag at 285 to 290 degrees. *Take off het and pour over nuts covering as much as you can, use wood spoon to spread toffee. *Sprinkle chcolates over top and spread with rubber scraper *Lightly sprinkle more nuts over chocolate *Score with pizza cutter before it cools too much *Let cool completely and break apart, store in covered bowl or baggie in cool place.
*Continue to stir using wood spatula and move thermometer so toffee won't burn. *When toffee is at 285 to 290 degrees (color of brown paper bag) pour onto nuts. *Follow up with chocolate and more nuts.
2 cups white sugar 1 cup imperial margarine 1 cup light corn syrup
Mix together and cook 5 minutes. Remove from oven and stir well. Add: 1 can sweetened condensed milk. Stir until well blended. Cook for 15 minutes, stopping oven and stirring wellevery 3 minutes (12, 9, 6, 3, done) or cold water test to medium hard ball stage. Stir in 1 tsp. vanilla. Pour mixture into a 9 x 9 glass pan. Cool over night, cut and wrap. ENJOY!
18 oz. milk chocolate chips 1 pint KRAFT Marshmallow Creme 2 teaspoons vanilla 5 cups white sugar 1 cup (2 squares) margarine, NOT BUTTER 1 can evaporated milk Dash of salt Nuts (as many as desired) optional)
In a large pan combine sugar, margarine, evaporated milk, and salt. Bring to a slow boil; boil 8 minutes. Stir constantly with a wooden spoon. Pour over chocolate chips and marshmallow creme. Stir quickly until chocolate chips are melted. Pour into a buttered 9 x 13 pan.
1 lb. boneless skinless chicken breasts 2 tps. oil 1 cup mexican style shredded four cheese 1 tomato, chopped 3 Tbsp. Kraft Zesty Italian Dressing 2 tsp. chili powder flour tortillas
Preheat grill to medium heat. Brush chicken with oil. Grill 6 to 8 min. on each side or until cooked through. Remove from grill; let stand 5 min. before cutting into strips. Place in medium bowl.
Add cheese, tomatoes, dressing and chili powder; mix lightly. Spoon evenly down centers of tortillas. Fold in opposite sides of tortillas; roll up burrito-style.
Grill wraps, seam-sides down, 8 to 9 min. or until golden brown, turning after 5 min.
1 cup warm water 1/2 tsp salt 2 T olive oil 3 C flour 1 1/2 tsp yeast
I use the Basic Dough setting on my breadmaker (it takes 1:35)
I tried the following breadstick recipe for my pizza dough this week. It was faster and tasted good. Pat says it is the same as Wendi's breadstick recipe.
1 1/2 C warm water 2 T sugar 1 T yeast 1/2 tsp salt 3 C flour
Combine water, sugar, yeast. Let sit. Add salt & flour slowly. Mix well and let rise about 10-15 min. (For breadsticks, slice 1 inch strips and let rise 20 min. Roll in melted butter (I melt the butter on the pan in the oven) and sprinkle with parmesan cheese and garlic salt.) For pizza, roll out, add toppings, and bake at 400 degrees for 15 to 20 minutes.;
I use the Hunt's spaghetti sauce, mozz cheese, and pepperoni for toppings.
May I recommend bone-in thighs (and drumsticks for the kids) it cooks and tastes best but pull the skin off first.
1 cup low-fat buttermilk 2 large egg whites, beaten 1 cup all-purpose flour (about 4 1/2 ounces) 1/3 cup cornmeal 1 teaspoon salt, divided 3/4 teaspoon freshly ground black pepper 1/4 teaspoon ground red pepper 2 chicken breast halves, skinned (about 1 pound) 2 chicken thighs, skinned (about 1/2 pound) 2 chicken drumsticks, skinned (about 1/2 pound) 2 tablespoons canola oil Cooking spray
Preheat oven to 425°.
Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.
Yield: 4 servings (serving size: 1 chicken breast half or 1 drumstick and 1 thigh)
CALORIES 450 (28% from fat); FAT 13.8g (sat 2.5g,mono 6.1g,poly 3.6g); IRON 3.2mg; CHOLESTEROL 109mg; CALCIUM 88mg; CARBOHYDRATE 35.3g; SODIUM 803mg; PROTEIN 43.5g; FIBER 1.7g
Layer in Crockpot: 1. 1 bag of frozen corn 2. 3-4 boneless skinless chicken breasts 3. 1 can black beans 4. 1 jar salsa
Cook for at least three hours on low. Break up the chicken as it gets tender. In the end, it should shred up pretty easily. Mix it all together. Before serving mix in about 1 cup of cheddar cheese. We like to eat it with tortilla chips, sour cream, and avocados. You can also serve it over rice, or in a tortilla.
1 lb Farfalle (bowties) 3 skinless, boneless chicken breasts, cut into bite size pieces 4 tsp Cajun seasoning 4 T. olive oil 2 red bell peppers, sliced 16-20 mushrooms, sliced 3 green onions, chopped
2 C. heavy cream 1/2 t. dried basil 1/2 t. lemon pepper 1/2 t. salt 1/4 t. garlic powder 1/4 t. black pepper 1/4 t. Cajun seasoning
Place the chicekn and the Cajun seasoning in a plastic bag. Shake to coat.
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.
While the pasta is cooking, saute the chicken and olive oil in large skillet over medium heat until no longer pink (7 to 10 minutes). Add the red bell pepper, mushrooms, and green onions. Saute and stir for 4 to 5 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder, black pepper, and Cajun seasoning. Simmer on low heat for about 3 to 5 minutes until heated through. Add the cooked pasta and toss it to coat thoroughly. Sprinkle with grated Parmesan cheese and serve. Serves 6-8
This is Sam's new favorite meal. He even brings the leftovers for lunch.
1/2 c. butter 1 (8 oz.) pkg. cream cheese 2 tsp. garlic powder 2 c. milk 6 oz. parmesan cheese (canned, not fresh) 1/8 tsp. ground pepper
Melt butter in saucepan over medium heat. Add cream cheese and garlic powder, stirring with wisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in parmesan cheese and pepper. Remove from heat when sauce reaches desired consistancy. Sauce will thicken fast, thin with milk if cooked too long.
I just served it over fettucine and grilled chicken. YUMMY!!
1 lb boneless chicken 1 medium chopped onion 1 1/2 teaspoons garlic powder (or one fresh clove) 1 tablespoon vegetable oil 31 oz great northern beans -- rinsed and drained 14 1/2 oz chicken broth 8 oz chopped green chiles 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon oregeno 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper 1 cup sour cream 1/2 cup whipping cream
Saute chicken, onion, garlic in oil until chicken is no longer pink. Add beans, broth, chilies, & seasonings. Bring to boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat and add sour cream and whipping cream.
2 1/4 cups flour 3/4 tsp baking powder 1/2 tsp salt 1 cup butter, softened 1/2 cup sugar 1/2 cup brown sugar 1 egg 1 cup NESTLE Premier White Morsels 1 Tbsp grated orange zest
Preheat oven to 350 F. Sift flour, baking soda, and salt into small bowl. Beat butter, granulated and brown sugars in large mixer bowl until smooth. Add egg; mix well. Gradually add flour mixture. Stir in morsels and orange zest. Drop onto ungreased cookie sheet. Bake 10-12 minutes or until light golden brown.
