dimanche 26 mars 2017

BUFFALO CHICKEN CASSEROLE


What You'll Need:

3 cups shredded cooked chicken breast
1/3 cup Franks Original Red Hot Sauce
1/3 cup Ranch Salad Dressing
6 ounces egg noodles (or pasta of your choice), cooked and drained
1 3/4 cup Alfredo Sauce (make your own or use 14 oz jar of pre made)
1/4 cup shredded Parmesan cheese 
1/4 cup crumbled blue cheese 
6 slices of ultra thin provolone cheese (for top)
1/4 cup shredded cheddar cheese (for top)


How to Make It:

Heat the oven to 350°F. Lightly grease an 11x8x2-inch baking dish.
Stir the chicken and Franks hot sauce in a large bowl. Stir in the noodles, Alfredo Sauce, Ranch dressing and 1/4 cup parmesan cheese and 1/4 cup blue cheese.
Spoon the chicken mixture into glass baking dish. Cover the top with the 6 slices of provolone cheese and sprinkle with the cheddar cheese.
Bake for 25 minutes or until the chicken mixture is hot and bubbling and the cheese is melted. Serve with more Franks Hot Sauce if you like it real spicy!

Kiss Me Cookies


You Will Need:

1 cup butter, softened
1 cup of powdered sugar
1/2 tsp. salt
2 tsp. maraschino cherry juice
1/2 tsp. almond extract
6 drops of red food coloring
2 1/4 cups of all purpose flour
1/2 cup chopped maraschino cherries
approx. 50 Hershey kisses


Preheat Oven to 350

In a large bowl beat your butter, powdered sugar, and salt...till well blended...add in cherry juice, almond extract and food coloring...Gradually Beat in flour...stir in cherries.

Shape into 1 inch balls. Place 1 inch apart on a greased baking sheet. Bake 8 to 10 min. or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie...it will crack around the edges...cool on pan for 2 min. then move to a cooling rack.

French Toast Breakfast muffins


1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon


Preheat oven to 350F.
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT over mix; over mixing will ruin the texture of the finished muffins. Also? Don't over mix the batter. Finally, don't over mix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.

MOM'S CHICKEN POT PIE


Preheat oven to 400 F
1 whole chicken
2 TBSP butter, melted
1 can cream of chicken soup
2 cans chicken noodle soup
1 can sweet peas, drained
1 can corn, drained
1 bag of country gravy mix (white) I use Pioneer
Boil 1 whole chicken and debone and shred. 
Rub 2 TBSP butter in 13 X 9 glass baking dish. 
Stir together soups, peas, corn and gravy mix, add chicken. 
Pour mixture into prepared baking dish.


Topping:

2 cups Bisquick Mix

1/2 cup water

Gently stir together water and bisquick mix and knead into a ball. 

Roll out on a floured surface until about 1/4" thick in shape of a rectangle. Then cut into oblong strips. Place the strips across the top of the chicken/vegetable mixture.

Bake for 20 minutes or until crust is golden brown.

Remove for oven and let sit for about 20-30 minutes before serving.

Note: this is even better the next day!

mardi 14 mars 2017

Buttermilk Chicken Fingers with Honey Mustard Sauce


1 T. mayo
1 T. yellow mustard
1 T. sweet and spicy whole grain mustard
1 1/2 T. honey

Combine all ingredients and keep in fridge until ready to use.


Chicken:

1 1/2 lbs. chicken tenders
1/2 C. buttermilk
1 tsp. hot sauce
1 1/2 C. flour
1 T. garlic powder
1 tsp. smoked paprika
1/2 tsp. salt
1 tsp. black pepper

Place the chicken in a Ziploc bag and add the buttermilk and hot sauce. Squish around and place in the fridge for 1 hour. Combine the flour, garlic powder, paprika, salt and pepper in another Ziploc bag. Heat a deep fryer to 375 degrees. Take 3-4 pieces of chicken and toss into the flour bag and toss to coat well. Gently lower into the hot oil and fry for 6-7 minutes. Remove to a paper sack or paper towel lined plate when done. Repeat with remaining chicken. Serve with the honey mustard sauce or your favorite dipping sauce.

SLICE OF HEAVEN CAKE


1 package devil's food chocolate cake or german choc. cake mix
1 14oz can sweetened condensed milk
1 jar caramel topping
1 8oz tub cool whip
4-5 snickers bar (my preference) you can use skor, heathbar, or mini reeses


Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake.
Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel

Sloppy Joes


1 lb. ground beef
1/2 bell pepper, diced (I used orange which I had on hand)
1 small onion, chopped
1/4 tsp. celery seed
1 tsp. dry mustard
1 tsp. my house seasoning (equal parts garlic powder, onion powder and black pepper)
1 tsp. Worcestershire sauce
2 T. brown sugar
3/4 C. ketchup



Brown the ground beef in a skillet, drain the grease and stir in the bell pepper and onions. Cook for 5 minutes, reduce the heat to medium and stir in the celery seed, mustard, house seasoning, Worcestershire sauce and brown sugar. Add the ketchup and mix well. Cook for 2-3 minutes, stirring over low heat.