Tasty Chicken Nuggets

This coating can also be used on whole chicken breasts too, just bake a little longer. They taste much better than the frozen kind and don't take that long to make.

3 Chicken Breasts
1 sleeve of Ritz Crackers
1 pkg. Ranch dressing mix
1/2 c. Parmesan cheese (the kind in the green can)
1 stick butter

Cut chicken breasts into chunks, pat dry. In a Ziploc bag crush Ritz crackers until fine crumbs. Add in dressing mix and parm cheese. Melt butter in a shallow dish. Dip chicken in butter and coat in crumb mixture. Bake at 375 degrees until golden brown (about 20-30 minutes).

Tuxedo Brownie Cups

This is a pampered chef recipe and ever since my sister-in-law Jo brought these to a family party years ago they have been a staple at any family party.

1 brownie mix

1 8oz cream cheese

2 T. milk

2 oz. melted white chocolate

1 cup cool whip

1/4 cup powdered sugar

Make the brownie mix just as directed on the box and pour in a small muffin pan. Bake at 350 for 12-15 minutes. As soon as it comes out of the oven press down middles (I use a pampered chef tool, but you can use whatever you have). Let the brownies cool and then fill with filling and place a fruit on top. I love to use raspberries, strawberries, blueberries, kiwis, but use whatever you like best.

Filling:

Cream 8oz. cream cheese with 2 T. milk. Melt white chocolate and mix in cool whip and powdered sugar. Mix all together.

(a friend of mine doesn't like chocolate so I tried making these chocolate free by using my sugar cookie recipe. I just made the dough and put a little in the bottom of the muffin tin and cooked them for about 10 minutes. I think they turned out okay and fun for a variety)

Caramel Pudding Cake

This is an yummy old fashion dessert. I usually prefer chocolate desserts but this one is up there on the scale of yummyness (that is not a real word)

Batter:
1/4 cup butter
1 cup sugar
1 cup chopped,peeled apples (Red delicious, Gala...any of those are fine)
2 cups flour
1 tsp nutmeg
1 tsp cinnamon
2 1/2 tsp baking pwder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1 tsp vanilla
optional: 1 cup raisins and or 1/2 cup chopped nuts

Mix and boil together 4 cups water, 2 cups brown sugar and 4 Tbsp butter. Set aside and prepare batter.

Cream butter and sugar. Add chopped apples. Add dry ingredients and milk. Blend well and add all other ingredients. Spread batter into a greased 13x9x2 inch pan. Pour hot brown sugar and butter mixture over batter. Bake at 375 for 45 minutes.

This sometimes boils over and can be messy in oven so be prepared.

Cut in squares and serve cake on plate(make sure you put some of the yummy carmal sauce at the bottom of the pan on top of cake) and top with whipped cream.

You can serve this warm or cold. I like it a little warm so my whipped cream melts on top....delicious and kindof healthy (it has apples in it)!

Applebees Spinach Artichoke Dip

2 boxes frozen chopped spinach, cooked and drained
1 can artichoke hearts, drained and chopped ( I use the marinated ones)
1 8oz. package cream cheese
1 8oz. sour cream
3/4 cup shredded parmesan cheese
1 8oz. shredded monteray jack cheese
1/2 white onion, chopped finely
1 stick butter
crushed red pepper flakes to taste

Saute onion in butter;add ingredients, mixing well and blending afer each addtion in this order:
spinach, cream cheese, sour cream, parmesan cheese, artichokes, pepper flakes, 3/4 cup monteray jack cheese, salt and pepper to taste.

Take off heat, put in microwave safe dish and top with remaining cheese.
cook in microwave 4-5 minutes, to melt cheese, if needed.

This recipie is delicious...just like Applesbees...
This is a fun appetizer but is best served warm.
You can serve it with tortia chips, pita chips, french bread, veggies or crackers.

Chicken and Dumplings

I just found a really good recipe for dumplings. They are very much like the ones at Cracker Barrel and better than the Bisquick kind (I detest Bisquick anyway). I made my own chicken and vegetable mix using canned chicken stock, chicken breasts and my choice of vegetables--chopped celery, chopped onion, and sliced carrots.

2 c. flour
1 T. baking powder
1-1/4 t. salt
1 c milk

Mix together all ingredients. Let rest 5-10 minutes. Roll dough into about 1/4 to 1/2 in. thickness (you'll need to flour up the rolling surface and rolling pin pretty well). Cut into 1 in. x 2 in. strips. Drop into simmering stock. Simmer for 20-30 minutes. They will puff up and then as they cook turn into a dumpling consistency. If you want the full recipe click here

Double Layer Chocolate Peanut Butter Pie

I am a sucker for any combination of peanut butter and chocolate and this pie fits right in with my favorites. I don't have a picture, but believe me, it looked great! It is really simple to throw together also.

1/2 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
1 tablespoon cold milk
1 cup peanut butter
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups cold milk
4 peanut butter cups, cut into 1/2 inch pieces (but I used as many as I could fit on top of the pie)

In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.

In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.

Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.

Easy Oreo Truffles

I must admit that I haven't actually tried to make these yet and I don't know if this is the real recipe, but it's got to be. I got these from a friend tonight. I can't leave them alone. I'm hoping to get the recipe from her and I will post the one she used, if it's different. If you are still looking for something to take your friends for Christmas treats, try these. They are WONDERFUL!!

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package Cream Cheese, softened
2 (8 ounce) packages milk chocolate

Crush cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

You could certainly decorate these with drizzled white chocolate for a fancy touch.

Any Flavor Taffy

I found this recipe on allrecipes.com. I was looking for something to do for FHE. This turned out very well considering it was my first time making taffy. We didn't have the kool-aid, so I used jello. I used the big 6oz. package and subtracted 1 c. of sugar from the recipe (since I was replacing it with the jello) and boiled the jello with the other ingredients. It turned out well, but it lacked a little flavor. I'm looking forward to trying it with kool-aid (and I might just double that just in case) and I'm going to pick up some flavored oils today to try too.

2 1/2 cups white sugar
3 tablespoons cornstarch
1 cup corn syrup
1 1/3 cups water
2 tablespoons butter
1/2 teaspoon salt
1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix

Butter 2 large baking sheets, and set them aside.

In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt, and stir to blend. Bring to a boil over medium heat, and cook until the mixture reads 250 degrees F (120 degrees C) on a candy thermometer. Remove from heat, and immediately stir in the drink mix powder. Quickly pour out onto the prepared baking sheets, and let stand until cool enough to handle.

Grab a few helpers, and butter every one's hands. Stretch (pull) the taffy until it lightens in color, and becomes firm. Roll into bite size pieces, and wrap in small squares of waxed paper.

Shepherd's Pie

This is a good Shepherd's Pie that my husband really likes. It is a little different than the usual Shepherd's Pie, but just as good.
4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
3 tablespoon ketchup
1 cup water

1 package brown gravy mix

1/4 cup Worcestershire sauce

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside. (*or just make mashed potatoes the way you like them. These were a little to heavy for me so I added in some milk)

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.) I just used frozen peas that I thawed and it was just as good. You could use any variety of frozen vegetables.

Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, water, Worcestershire, and gravy packet. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

Bake in the preheated oven for 20 minutes, or until golden brown

Mexican Casserole

This is basically chicken enchiladas, but not rolled up, rather casserole style. I like this because you can throw it together really fast in the morning and then just put it in the oven when you are ready for dinner. Really Easy!

2 cups cubed cooked chicken

1 can cream of chicken soup

1 soup can of milk

4 oz. diced green chilies

1 small container sour cream

1 package flour tortillas

grated cheddar cheese

sliced olive (optional)

Mix and boil the first five ingredients. Put a small amount on bottom of 9x13 casserole dish so doesn't stick. Layer torn tortillas on bottom on casserole, add a layer of soup mixture, and a layer of cheese. Repeat and end on top with a layer of tortillas and cheese, then if you want sprinkle the olives on top. Bake at 375 for 45 minutes. When I took this out of the oven it was a little runny, but as I let it cool for about 10-15 minutes it set and was the right consistency. This was really easy to make and good also. Enjoy!

Best Brownies

This is a recipe taken from http://www.allrecipes.com/. It is one of their top ten recipes and is so rich and delicious.

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Frosting
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

1-2 teaspoons milk

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm

Garlic Bread

This is my homemade garlic bread on a baguette.

FRENCH BAGUETTES

1 cup warm water

1 1/2 cups four

1 T. white sugar

1 tsp. salt

1 1/2 tsp. yeast

1 egg yolk

1 T. water

Put yeast, sugar, and salt in mixer. Add warm water and mix. Add in flour and mix until well kneaded. Let rise for 30 minutes and then roll out into a 16x12 inch rectangle. Cut in half into two 8x12 rectangles and them roll up starting at the 12 inch side. Roll gently back and forth to taper the ends and smooth out air bubbles. Put on greased pan and put diagonal slashes across top about every two inches. Mix egg yolk and water and brush over top of loaves. Let rise about 40 minutes or until double and then bake at 375 for 20-25 minutes.

After bread is cool cut in half and mix the following ingredients.

1/2 cup butter

2 garlic cloves (mashes into a paste with a pinch of salt and olive oil)

2 T. chopped fresh parsley (or 2 tsp. dried)

2T. chopped fresh basil (or 2 tsp. dried)

salt and pepper

Spread butter mixture over bread and put on pan. Drizzle with olive oil and put in oven at 350 degrees for 15 minutes.

The Best Chocolate Chip Cookies

I read somewhere if you add a package of instant pudding to your cookie dough, it makes your cookies very chewy. So, I did it and I have amazing cookies--all the time. I usually add vanilla to my chocolate chip cookies, but you can try butterscotch in oatmeal cookies, chocolate in chocolate cookies, etc. This recipe is just the basic Toll House recipe but kicked up a notch with the pudding.

1/2 c. butter
1/2 c. butter flavored Crisco
3/4 c. sugar
3/4 c. brown sugar
2 eggs
1-2 t. vanilla
1 pkg. (4 serving) vanilla pudding
1 t. baking soda
1 t. salt
2 1/4 c. flour
Chocolate Chips

Cream butter, crisco, and sugars. Beat in eggs, vanilla, and pudding mix. Add soda and salt. Mix in four. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 9-13 minutes (don't know how long really, just watch them).

American Lasagna

Here is another Lasagna recipe. This is the classic Lasagna style recipe and is so good. I often make this for company and serve with a green salad and garlic bread. I have used this recipe for years and it always tastes good.

1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Chicken Lasagna

Here Jenn, I'll try to balance your sweets with meals (not that I don't mind the sweets). A friend fixed this for me after I had the latest baby. It's so different from the regular lasagna, but it's really good too. I didn't put the ham in either, but I think it would really be good in it.

1 c. Chopped Onion
2 Cloves Garlic
1/2 lb. Mushrooms
1/2 c. Butter (I just use enough to sauté--1/2 c.
seems a bit extreme)
3 c. Diced/Cooked Chicken
1/4 c. Ham (optional--I've actually never added it,
but if you want)
16 oz. Diced Tomatoes (fresh or canned)
1/2 c. Chicken Broth
2 T. Minced Parsley
1 tsp. Dry Oregano
1 tsp. Dry Basil
1 tsp. Salt
1/4 tsp. Pepper
10 oz. Lasagna Noodles
3 c. Shredded Mozzarella
1/2 c. Parmesan Cheese

-Boil lasagna noodles according to package directions.
Strain, rinse and set aside.
-Combine cheeses in a bowl.
-Sauté onion, garlic & mushrooms in butter.
-Stir in all the rest of ingredients except cheese and
noodles.
-Bring mixture to boil--cover and let simmer for 2
minutes.
-Layer filling with noodles in 13"x9" pan. Top with
cheese (I sometimes add cheese throughout the layers).
-Bake @ 350° for 20-25 min.