Crispy French Onion Chicken

This was a great recipe! It's just so easy, I don't know why I don't make these coated chicken recipes more often.

4 boneless, skinless chicken breasts
4 Tbsp. honey mustard
1 c. crushed French's Fried Onions


1. Coat the chicken with honey mustard.
2. Roll in the crushed onions.
3. Place on a foil lined baking sheet.
4. Bake at 375 degrees for 20-25 minutes or until done.

Spicy Roman Chicken Pasta

Here is another great recipe! Beware of the cayenne pepper, we like heat, but 2 teaspoons was too much! My poor kids couldn't eat it.

pint heavy cream
4 T butter
2 tsp  salt
1 – 2 tsp pepper
1/4 cup romano cheese
1/4 cup parmesan cheese
2 tsp cayenne pepper
10 ounce package of bowtie pasta cooked and drained according to package directions – al dente.
1 1/2 T melted butter
1/2 cup sliced mushrooms
1 small jar artichoke hearts, drained
1 7-8 ounce precooked sliced grilled chicken (we also add equal amounts of sausage to ours…although shrimp, beef, and crab would be great too!)
1/8 cup sundried tomatoes, chopped
1 oz heavy cream

Sauce:
 1. Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.
 2. In a large skillet over medium heat, melt butter, then add mushrooms, and sundried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.

Crock Pot Beef Carnitas Tacos

Oh yeah, these were good. I didn't care for the corn tortillas, I'll definitely use flour tortillas next time. Just imagine how wonderful your house is going to smell while this is cooking in your Crock Pot!

2 lbs flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno, seeded and chopped
for spice rub---
2 tsp chili powder
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
corn tortillas, avocado slices, cilantro, your favorite salsa, limes
Mix together all spices in a small bowl. Rub the spices all over your flank steak---be generous here! Then, place your steak at the bottom of your crock pot.
Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.
After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.
To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.
Enjoy with a margarita for best result.

Crock Pot Garlic Lime Chicken

This recipe was surprisingly good, especially considering I didn't buy the quick-cooking tapioca. You can serve the chicken with rice or potatoes, and your favorite veggies.

5 bone-in thighs (I bet you could use chicken breasts)
½ Soy Sauce
¼-1/3 lime juice, according to taste
1 TBLS Worchestershire
2 garlic cloves, minced (or 1 tsp garlic powder)
½ tsp dry mustard
½ tsp pepper
1 TBLS quick-cooking tapioca

1. Place chicken in slow cooker
2. Combine remaining ingredients and pour over chicken
3. Cover and cook on high 4-6 hours or low 6-8 hours

Baked Penne with Chicken and Sun-Dried Tomatoes (freezer meal)

Here's another recipe I found on Pinterest. I really liked this one, not just because of the flavor, but because you can make 3 pans: eat 1, freeze 2 for later! The sun-dried tomatoes add a yummy zing to the pasta, you definitely should give this one a try. I will warn you that there are a lot of steps, so if you have small kids, I'd save this one for a Saturday or Sunday when you have more time.

 

     6 tablespoons butter, plus more for baking dishes

Coarse salt and ground pepper

1 pound penne rigate

1 teaspoon olive oil

2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally

1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)

4 garlic cloves, minced

6 cups whole milk

10 ounces white mushrooms, trimmed and thinly sliced

1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced

1 1/2 cups shredded provolone (6 ounces)  {NOTE: I used 2 1/2 c Italian Cheese Blend instead of provolone and Parmesan.

1 cup finely grated Parmesan (4 ounces)

Directions

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

 

To Freeze: Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.

To Bake From Frozen: Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Buffalo Chicken Lasagna Crock Pot

This lasagna was pretty good, nothing spectacular. I originally found the recipe on Pinterest. I googled this recipe so I could just cut and paste it here, and I found another version that got great reviews. Here is Stephanie O'Dea's recipe, you've probably heard of her, she is the blogger A Year of Slow Cooking.

 -3 boneless chicken breasts (cooked and chopped – I chopped my very fine)
 - 1 Cup Frank’s Red Hot Buffalo Sauce
 - 828ml of pasta sauce
 - Uncooked lasagna noodles
 - Tub of Ricotta Cheese
 - 1 cup of shredded cheddar cheese
 - 1 cup of shredded mozzarella cheese
 - 1/4 cup of water

 Optional Ingredients:
 - add in 2 sweet bell peppers (not a fan of those in our house so we skipped it)
 - We used more cheese than we required to
 - In a bowl combine the chicken, buffalo sauce & pasta sauce – this will be called the sauce from here on
 - Spray your 5 qt slow cooker with non stick spray
 - Ladle a large spoonful of your sauce to cover the bottom of the crock pot
 - Add a layer of noodles – you will need to break them up. We like lots of noodles so we doubled up on this step
 - Spread a layer of ricotta cheese across the noodles
 - Add bell peppers
 - Top with cheese
 - Repeat the layers until you run out of ingredients.
 - On the final layer top with sauce and cheese
 - Pour 1/4 cup of water over your lasagna
 - Cook on low for 4 to 5 hours or on high for 2.5 to 3 hours.

Cilantro Lime Chicken Bake

I found this WONDERFUL recipe on Pinterest, but the credit goes to Sugar Baby Boutique blog. It reminded my husband and me of the fillings we put in our Chipotle burritos (minus the beans) and that's a huge compliment. The only thing is the original ingredients lists are missing a few things so what you see below is my correction. I didn't even see the part about marinating the meat in the directions on the recipe, I just noticed it in her post, so I didn't marinate my meat at all. I do have to warn you, there are a lot of steps and a lot of ingredients involved. If you are busy with little ones at home, you may wait til the weekend to make it. I made it in the morning and stuck it in the fridge.



Cilantro Lime Chicken Marinade (for 4 chicken breasts)-3/4 c vegtable oil
-Juice and zest of 2 limes
-2 cloves garlic -2 tsp sugar
-1/2 tsp salt -1/4 tsp black pepper
-1/2 C finely chopped cilantro
*I put everything in blender and have it mix and chop it

Cilantro Lime Rice
-1 cup uncooked rice
-1 can chicken broth
-1 cup water
-2 cloves garlic, minced

-1 Tbls freshly squeezed lime juice
-2 tsp sugar
-3 Tbls finely chopped cilantro
* I throw the rice, broth, water, garlic & some lime juice into a rice cooker and let it cook. While it’s cooking I mix the sugar, lime juice & cilantro in a bowl. When rice is finished fluff the rice while mixing the sugar mixture into the rice. Stephanie's comments: I brought one can of broth to a boil with the garlic. Then I tossed in 1 cup minute rice and cooked, covered, for 5 minutes. When it was done I added the sugar, lime juice, and cilantro.

Creamy Tomatillo Dressing
-1 batch prepared Ranch Buttermilk Dressing (I bought a bottle and used 1 1/2 cups)
-3-5 tomatillos (quartered)
-1 handful of cilantro
-1 jalepeno (optional)
-juice of 1 lime
-salt & pepper to taste
*Blend all ingredients in blender and chill for 2 hours before serving.
*This ranch is for drizzling on top of each slice of casserole after it's been cooked right before serving.

-Sour cream for 3rd layer (I used 16 oz)
-Jar of Mango Salsa
-Shredded PepperJack cheese (I used mozzarella)



**To create your bake: Layer cilantro lime rice, then grilled chicken, then sour cream, mango salsa (we buy prepared from deli), cover the top with shredded pepperjack cheese. Bake at 350 degrees until heated through, about 20 min. Then turn on broil until the cheese crisps a little. When serving, drizzle tomatillo dressing on top and ENJOY!

Crock Pot Salsa Chicken

Yay! Another great Crock Pot recipe! This was a hit. We served it with chips & salsa, but you could serve with beans & rice if you like them.

4 boneless, skinless chicken breasts (frozen is fine)
1 cup salsa
1 can condensed cream of chicken soup
1 packet taco seasoning
1/2 cup sour cream
6 tortillas

Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.

Crispy Chicken Wraps

These "wraps" were wonderful! Everyone loved them (except Caleb-he only likes PB&J). I didn't roll them up as wraps, I put the filling on one side of a taco sized tortilla, sprinkled cheese before and after, and folded the other side over, like mini quesadillas. I was so busy talking about how good they are that I forgot to mention how easy they are to make and with few dishes.

 1/3 cup mayonnaise, light or regular
 1/4 cup chopped fresh cilantro
 3 scallions, sliced very thin
 2 celery ribs, chopped fine (I omitted these due to my husband’s non-celery preference)
 2 tablespoons sour cream, light or regular
 2 teaspoons hot sauce (this does not make them spicy but adds great flavor!I used Franks' Buffalo sauce)
 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)..I used cooked chk breasts.
 2 cups shredded cheddar cheese (the sharper the better, in my book)
 4 (12-inch) flour tortillas (I used the smaller ones)

DIRECTIONS:
Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with chips and your favorite dip like pico, salsa, or guacamole.

Crock Pot Cheesy Chicken Rice Corn Casserole

4 boneless skinless chicken breasts
1 large onion, chopped (I use Vidalia)
1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
1 cup cheddar cheese
1 - 10.5 ounce can cream of chicken soup (regular or fat free)
1 -15 ounce can whole kernel corn, drained

Instructions
1.Place chicken in bottom of slow cooker.
2. Scatter chopped onion over top.
3. Spoon cream soup over top of that.
4. Cover and cook on low 7-8 hours or on high 3-4 hours.
5. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

In my opinion: Oh my goodness, this was ooey, gooey, cheesy goodness. Maybe that's because my husband grated lots and lots of cheese over the top...it doesn't matter why. I definitely recommend it!

Smothered Chile Colorado Burritos

 

1 1/2 lbs. stew meat
1 (19 oz) can red enchilada sauce I use El Paso Mild brand
2 beef bullion cubes
refried beans either from a can or the recipe I provided you with
5-7 burrito size tortillas
1 cup shredded cheese more or less depend ending on personal preference

1.Put beef pieces into crock pot. Top with crushed bouillon cubes and enchilada sauce. Cook on low for 7-8 hours, or until meat is very tender.
2.When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.
3.Make sure beans are warmed through. You can use canned refried beans or the recipe I provided you with.
4.Smear about 2 heaping spoons worth of beans on to the center of each tortilla.

 

Add about 1/2 cup of beef, give or take, and roll into a burrito.

 

5.Place burritos into a greased 9x13 baking pan until it fills the pan. Pour some of extra sauce over the tops of the burritos to smother them.

 

Place cheese on top.

 

6.Broil until cheese becomes bubbly, approx. 2-4 minutes.


 

This recipe makes about 5-7 burritos depending on how big you make them.

In my opinion: These were really good burritos. They were good the next day, too. We served ours with a dollop of sour cream and I made sure I had chips, salsa, and guacamole. We'll definitely have this again.

Peppermint Petites

 by Land O'Lakes

1 c butter, softened
1/2 c sugar
1/2 t peppermint extract
3-4 drops red food color
2 c flour

frosting:
1 c powdered sugar
1 T butter, softened
1 oz square unsweetened baking choc, melted
1-2 T milk crushed peppermints extract

1. Heat oven to 375. Combine all cookie ingredients except flour in a large bowl. Beat at medium, scraping often, until creamy. Reduce speed to low; add flour, beat until well mixed.
2. Shape into 1" balls. Place 1" apart on ungreased cookie sheet. Bake 10-13 minutes until edges are lightly browned. Cool completely. Meanwhile..
3. Combine powdered sugar through chocolate in a small bowl. Beat at low adding enough milk for desired spreading consistency.
4. Frost cookies. Sprinkle with crushed mints.

This is another recipe that was lost and just found. My notes say these cookies are delicious, but they need a little help in the presesntation department.

Irish Cream Truffle Cookies

 by Better Homes and Gardens
1 egg
1 egg yolk
1/2 c sugar
2 oz semi-sweet chocolate, melted
1/4 c cooking oil
1 t baking powder
1 t vanilla
1 c flour
sifted powder sugar
2 oz cream cheese, softened
1/3 c sifted powder sugar
1 oz semisweet chocolate, melted
1 T Irish Cream Liqueur

1. In a med. bowl, stir together egg through vanilla. Stir in the flour. Cover and chill dough 1-2 hours.
2. Preheat oven to 375. Shape chilled dough into 1/2" balls. Place 1" apart on ungreased cookie sheets. Bake in preheated oven for 6-7 minutes or until edges are set. Transfer to a wire rack and cool. Sprinkle cooled cookies with powdered sugar.
3. For cream filling, in a small bowl, combine the cream cheese through liqueur. Beat with electric mixer on medium until combined.
4. To assemble, spread 1/2 t of cream filling onto the flat side of half the cookies; top with second cookie.
5. Drizzle cookies, cover and store in fridge up to 3 days. For drizzle I combine 3 oz morsels and 1 t shortening. Heat until melted.

I haven't made these cookies since 2004. The recipe was lost and recently found. I know these cookies were delicious so I need to make them again really soon.

White Chocolate Chunk Macadamia Cookies

 by Spirit of Christmas (book)

1 c butter, softened
1 c firmly packed light brown sugar
1/2 c granulated sugar
2 eggs
1 t vanilla extract
2 1/2 c flour
1 t baking soda
1 t salt
1 c macadamia nuts, chopped
2 c white chocolate or almond bark (chopped) I used Wilton's candy melts

1. Cream butter and sugars until light and fluffy. Beat in eggs and vanilla.
2. Combine flour, baking soda, and salt; gradually add to creamed mixture.
3. Stir in macadamia nuts and chocolate. Drop by heaping teaspoonfuls onto greased baking sheets.
4. Bake in a preheated 350 oven 10-12 minutes. Cool slightly before removing from baking sheets. 6 dozen

These cookies were fabulous. They are my husband's favorite cookies so I'll need to make them more often to offset all the chocolate we make (hubby doesn't like chocoalte).

Sparkling Butter Toffee Cookies

1 c sugar
3/4 c butter, softened
1 egg
1 t vanilla
2 c all-purpose flour
1 1/2 t baking powder
1/4 t baking soda
1/2 c English or almond toffee bits
sugar

1. Heat oven to 350. Combine sugar through vanilla in large mixer bowl. Beat at a medium speed, scraping bowl, until creamy (1-2 minutes).
2. Add flour, baking powder, and baking soda; reduce speed to low. Beat until well mixed. Stir in toffee bits by hand.
3. Shape rounded teaspoonfuls of dough into 1 1/4" balls. Roll in sugar. Place 2" apart onto ungreased cookie sheet. Flatten each with bottom of glass into 2 1/4" circles. If glass sticks, dip glass into sugar.
4. Bake 10-12 minutes or until edges are lightly browned. Do not overbake. Let cool 2 minutes; remove from cookie sheet. Sprinkle with sugar while still warm.