Chicken Croissants

I think this is Jeremy's favorite meal,

and it it is so easy!

1-2 cooked chicken breasts shredded

1 8oz pkg of cream cheese

green onions chopped

2 pkgs croissant ready biscuits

bread crumbs

You can used canned chicken

rotisserie chicken, or sometimes I even

boil my 2 chicken breasts then pulse 

in my mini Kitchenaid chopper.

Add chicken to softened cream cheese

and green onions.  S&P the mixture.

Spoon a dollop into the middle of 2 croissants.

Roll in bread crumbs. Place on sprayed cookie sheet.

Bake 350 degrees for amount of time specified on

croissant package.  {until golden brown}

Oreo Pudding Poke Cake

Ingredients:

1 Box Chocolate Cake Mix

Ingredients needed to make cake (usually eggs, oil and water)

2 (4 oz.)packages of Instant Oreo pudding

4 cups milk (2% or higher)

Crushed Oreo Cookies (optional)

 

 Directions

Make cake mix according to directions and bake in a well-greased 9x13 pan (I use the nonstick spray that has flour in it).

Just before cake is done, start making pudding. 
In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. 
Let pudding mixture sit for about 2 minutes. 
You want it to thicken slightly so it isn't overly runny but not fully thickened into pudding.

When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals
 using a wooden spoon handle or a straw. 

Pour pudding mixture over warm cake, making sure to aim for the holes.

 pread it out with a spoon and gently push down on the pudding to help get it into the holes.
Then put the cake in the refrigerator to allow it to cool completely. About an hour.

Parmesan Ranch Dressing

1/4 cup of sour cream
1/4 cup of mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon of garlic powder
1/2 cup of finely grated parmesan cheese
2 tablespoons of finely chopped green onion
1/4-1/2 teaspoon of salt
dash of pepper

Combine all of the ingredients together in a small bowl. 

 Serve immediately or refrigerate.

Apple Dip

1 package of cream cheese, softened

1/2 cup of packed brown sugar

1 teaspoon vanilla

Blend all together until smooth.

You will need apples, popcorn and dip. 

 Take apple wedge, dunk into dip then roll in popcorn.  

DONE.

Jalapeno Popper Dip

6-8 slices of bacon, diced and cooked crispy

2 8-oz packages of cream cheese, soft

4-6 jalapeno's, chopped and deseeded.  The seeds will make it fiery hot.

{I am going to use jarred jalapenos}

1 cup of cheddar cheese, shredded

1/2 cup of mozzarella cheese, shredded

1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)

1/2 cup parmesan cheese

1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl.  Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is.  The thicker the dip the longer it may need to warm up.  

Bake 20-30 minutes

until warm and bubbly.

Forgotten Chicken

Via

 Boneless skinless chicken breasts, minute rice,

 1 pkg. onion soup mix, can of cream of chicken soup,

 can of cream of celery soup, water.

Mix together “cream of” soups, 1 can of water

 and 2 cups of minute rice (uncooked.)

  Pour into a buttered casserole dish.

Lay chicken breasts on top of rice mixture

 and sprinkle onion soup mix on top.

 Cover with tin foil. Don’t forget that important step!

Here is where the name Forgotten Chicken comes in.  

Once you have it in the casserole dish you can put

 it in the oven and forget it!  

My mom would always put it in on a low temp.

 (around 250-275)

 before we left for church and when we got home

 three hours later it would be ready.  

Or you can cook it at 350-375 (depending on your oven) 

for one to one and a half hours.

   It is hard to mess up so if you forget it is in there don’t worry, 

it is probably still okay!

Tater Tot Casserole

Tater-Tot Casserole
SERVES 4 

• 1 lb lean ground beef
• 1/2 medium onion, chopped
• 1 (10 1/2 ounce) can condensed cream of celery or cream of chicken soup (undiluted)
• 1 16oz package frozen tater tots
• 1 cup shredded cheddar cheese
• salt & pepper

1. Preheat oven to 375 degrees.
2. Brown ground beef. season with salt & pepper.
3. Add chopped onion, cook until tender.
4. In a casserole dish, combine ground beef mixture & cream soup.
5. Top mixture with tater tots.
6. Bake , uncovered, for 30-40 minutes till bubbly and Tots are golden brown.
7. remove from oven & top with cheese, return to oven until melted.

Banana Cake with browned butter frosting

{via}

Banana Cake

1-1/2 cups sugar
1 cup sour cream
1/2 cup butter, softened
2 eggs
1-3/4 cups ripe bananas, mashed (3 or 4 bananas)
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt

  Heat oven to 375 degrees (350 degrees, if using a dark pan) Grease and flour a 10x15 inch jelly roll pan. 

Beat first 4 ingredients until creamy. Blend in bananas and vanilla for one minute. Add dry ingredients and blend one minute. Spread in prepared pan. Bake 20-24 minutes or until golden brown. Cool and then frost with browned butter frosting.

Browned Butter Frosting

1/2 cup butter
4 cups powdered sugar
1-1/2 teaspoons vanilla extract
3 Tablespoons milk

DIRECTIONS:  Heat butter in a saucepan over medium heat. Heat past the melting point until it's boiling, and a delicate brown. Remove from heat and immediately add remaining ingredients. Stir until well combined. Pour and spread over cooled cake. Serve and enjoy! 

"Texas Trash" Dip

1 pkg cream cheese, softened

2 cans refried beans

1 C sour cream

1 pkg taco seasoning

2 C shredded cheddar cheese

2 C shredded mexican blend cheese with jalapenos

Mix cream cheese, sour cream, taco seasoning.

Then add beans and 2 C cheese.

Spread in casserole dish.

Top with remaining cheese.

Bake at 350 degrees for 25-30 min.

{So delish!}

Creamy and by adding the cheese with jalapenos

it adds just a touch of heat.

Ranch Chicken

6-8 Chicken breasts

1 cup Corn Flakes

1 cup Shredded Parmesan

1 cube butter (melted)

1 packet of Ranch Dressing Mix

Preheat oven to 350. Mix together Corn Flakes, Parmesan and Ranch packet. Cut the chicken in half, dip the chicken in the melted butter then in the corn flake mixture and place into baking dish. Pour the remaining butter on top and bake for 45-50 minutes uncovered. Enjoy!!!

San Pete Sloppy Joes

1 1/2 lbs ground beef

1 Can Campbells Chicken Gumbo Soup

1 small can tomato sauce

3 T Ketchup

3 T Mustard

2 T brown sugar

Brown ground beef, add all other ingredients.  Bring to a boil, then simmer and serve.

{the thought of Manwich makes me gag.  I have never liked Sloppy Joes, but when my friend

made these camping I really liked them. Don't think Manwich, this is much better}

Honey dijon chicken

Preheat your oven to 450ºF.

Then, mix together 1/2 cup of dijon mustard,

1/4 cup of maple syrup,and 1 tablespoon of rice wine vinegar.

You can also add honey.

Or use honey instead of maple syrup.

Put a 1.5 pound package of chicken thighs into an baking dish.

Then, salt and pepper the thighs.

Pour your maple mustard mixture over them

turning the thighs in the mixture so they are fully coated.

Put the chicken thighs into the oven,

and let them bake for 40 minutes.

Baste the tops of the chicken with more sauce half way through.

Let the chicken rest for 5 minutes before serving.

Plate the chicken, making sure to spoon some extra sauce over the top.

Sprinkle over some fresh rosemary.

Cookie problems

1. This cookie is done just right. It is pictured to compare with the rest.
2. This dough was not refrigerated. It is still good but a little flatter than it should be.
3. This dough contained too much flour and did not spread much at all. It is interesting to note that the dough looked identical to the correct dough, but was much stiffer and drier.
4. This dough had too little flour. It spread too much and didn’t bake evenly.
5. This dough was over-mixed. It had a poor color, baked flat and had a strange consistency.
6. This dough was formed too small. It was overcooked at eight minutes. It is fine to make smaller cookies, just bake them for less time.
7. This dough was formed too large. The outsides were done while the middle was too high and underdone.
8. This dough was baked in an oven 25 degrees too hot. The outside was overdone and the inside was slightly underdone.
9. This dough was baked in an oven 25 degrees too cool. It fell flat and became too crisp without much of an inside.
10. This dough was frozen when baked. It took longer to bake and didn't cook as evenly. To use frozen dough, set on cookie sheet at room temperature while oven is preheating, 15-20 minutes. It takes the frost off and bakes perfectly.

Crispy Cheddar Chicken

Chicken:

4 large chicken breasts

1 sleeve Ritz crackers

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1 10 ounce can cream of chicken soup

2 T sour cream

2 T butter

Cut each chicken breast into 3 pieces.

In a small food processor grind up Ritz Crackers

Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

Dip each piece of chicken in the milk

then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it.

Press the cheesy chicken into the cracker crumbs and press it in.

By the time you are coating

the last piece of chicken,

the dish you are using for the

crumbs will be full of cheese.

Don't let it get you down once the cheese melts in the oven

it will adhere nicely to the crumbs and the crackers.

Spray a 9x13 pan with cooking spray and lay the chicken inside the pan

Sprinkle the dried parsley over the chicken.

Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the top.

7 Layer Dip Cups

Do I really need to put a recipe for these? :)
Just wanted to remember the idea.

Do see my guacamole recipe for the best guacamole.

Italian Cheese Biscuits

1 Tube of Grands Flaky Layers Biscuits

6 String Cheeses

1 Cup of Zesty Italian Dressing

1-2 Cups of Parmesan Cheese

Remove biscuits and split in half. Cut each string cheese in half and place in the center of the biscuit. Fold dough around cheese so that it is completely sealed. Roll in Italian dressing and then in Parmesan cheese. Place on baking sheet and cook at 400 degrees for about 12 minutes or until golden brown. Remove from oven and serve with Marinara sauce.

Chicken Chowder

Set aside:

1 large chicken cooked {use rotisserie chicken}

In a pot add:

1 quart of chicken broth + 1 chicken bullion cube

1 cup celery (thinly sliced)

1/2 cup onion

1 cup of grated Carrots

4 cups of Potatoes {can use frozen}
1 cups of sweet white corn (Optional)

Simmer until veggies are cooked.

Cook in separate pan:

Melt butter in pan slowly stir in flour then milk. Stir until mixture thickens.

1 cup of Butter

1 cup of Flour

1 quart of Milk

Pour thickened sauce into veggie mix.

Add:

1/2 teaspoon of Sugar

1 1/2 teaspoon Salt

1 teaspoon Accent (optional)

dash of pepper.

Add chicken and simmer. Stir occasionally to avoid sticking and burning the white sauce.
Top with bacon, cheese green onion etc...

Skinny broccoli & cheese casseroles

1 (16 oz) bag frozen broccoli florets

6 oz. fat-free cream cheese, softened

1/4 cup seasoned Italian breadcrumbs

1 Tbsp. light butter, melted

Slivered almonds, chopped as garnish

Preheat oven to 300 degrees. Fill a saucepan with water and bring to a boil. Add frozen broccoli, cover and cook for about 5 minutes until thawed. Drain water and mix in cream cheese until broccoli is completely coated. Divide broccoli evenly into four mini ramekins and set aside.

Mix breadcrumbs with melted butter in a bowl and sprinkle over each broccoli mixture. Garnish with chopped almonds, if desired, and bake in preheated oven for about 45 minutes, or until top is browned and dishes are bubbling. Enjoy!

Candied balsamic tomatoes and mozzarella salad

4 cups grape tomatoes

1 tsp. sugar

1/4 tsp. salt

1/4 tsp. pepper

1 Tbsp balsamic vinegar

4 oz. fresh mozzarella cheese, drained and cut in small pieces

1/4 cup small fresh basil leaves, torn

Cooking spray

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tomatoes to pain; cook 5 minutes or until tomatoes release juices. Sprinkle with sugar, salt, and pepper; cook 2 minutes. Drizzle with vinegar and cook about 30 seconds or just until vinegar evaporates.

Transfer tomato mixture to a serving bowl. Add mozzarella and basil, toss and enjoy!