Cream Cheese Chicken
Source: Pinterest
Ingredients:
4-6 boneless, skinless chicken breasts
4 ounces softened cream cheese
1 tablespoon of chopped parsley
1 tablespoon of onion, minced
2 teaspoons of lemon juice
1/4 cup flour
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 egg, beaten
1/2 cup cornflake crumbs
Directions:
Pre-heat oven to 350 degrees F. Place chicken breasts between sheets of wax paper. Use a rolling pin, flatten to around 1/4 inch thick. In a bowl, beat cream cheese, parsley, onion, garlic salt, pepper, and lemon juice until blended. Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken. Roll chicken. Coat rolls with flour, dip in egg mixture, then roll in cornflakes. Drizzle some olive oil in a large skillet. Cook over medium heat. Make sure to brown all sides. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and until juices run clear.
Wednesday, February 27, 2013
Buffalo Chicken and Potato Casserole
Buffalo Chicken and Potato Casserole
Source: Pinterest
Ingredients:
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch strips
1/3 cup Franks hot sauce
5 cups red potatoes, grated with box grater
1 cup light ranch or blue cheese dressing
1/2 cup cheddar cheese, shredded
1 (10 oz) can condensed cream of chicken soup
1/2 cup panko
Directions:
1. Heat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
2. Grate potatoes and lay out and pat with a paper towel to try to get some of the moisture out.
3. In a medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.
4. In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.
5. Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Source: Pinterest
Ingredients:
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch strips
1/3 cup Franks hot sauce
5 cups red potatoes, grated with box grater
1 cup light ranch or blue cheese dressing
1/2 cup cheddar cheese, shredded
1 (10 oz) can condensed cream of chicken soup
1/2 cup panko
Directions:
1. Heat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
2. Grate potatoes and lay out and pat with a paper towel to try to get some of the moisture out.
3. In a medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.
4. In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.
5. Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Tuesday, February 19, 2013
"Best" Sheperds Pie
"Best" Sheperds Pie
Source: Tasteofhome
Ingredients:
2- 2 1/2 pounds potatoes, peeled and cooked
1 to 1 1/2 cups (8 to 12 ounces) sour cream
Salt and pepper to taste
2 pounds ground beef
1/2 cup chopped onion
1 medium sweet red pepper, chopped
1 teaspoon garlic salt
1 can (10- 3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (16 ounces) whole kernel corn, drained
1/2 cup milk
2 tablespoons butter, melted
Chopped fresh parsley, optional
Directions:
1. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn, and milk.
2. Spread meat mixture into a 9x13 inch baking dish. Top with mashed potatoes; drizzle with butter.
3. Bake uncovered at 350 degrees F for 30-35 minutes or until heated through. For additional browing, place under broiler for a few minutes. Sprinkle with parsley, if desired.
Source: Tasteofhome
Ingredients:
2- 2 1/2 pounds potatoes, peeled and cooked
1 to 1 1/2 cups (8 to 12 ounces) sour cream
Salt and pepper to taste
2 pounds ground beef
1/2 cup chopped onion
1 medium sweet red pepper, chopped
1 teaspoon garlic salt
1 can (10- 3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (16 ounces) whole kernel corn, drained
1/2 cup milk
2 tablespoons butter, melted
Chopped fresh parsley, optional
Directions:
1. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn, and milk.
2. Spread meat mixture into a 9x13 inch baking dish. Top with mashed potatoes; drizzle with butter.
3. Bake uncovered at 350 degrees F for 30-35 minutes or until heated through. For additional browing, place under broiler for a few minutes. Sprinkle with parsley, if desired.
Oreo Cheesecake Bites
Oreo Cheesecake Bites
Source: I don't remember but I do not own this!
Ingredients:
36 Oreo Cookies, divided
1/4 cup (4 tablespoons) butter
4 packages (8-ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
4 large eggs
4 ounces semisweet chocolate
4 ounces white chocolate
Directions:
Preheat oven to 325 degrees F.
Line a 9x13 inch baking pan with foil, with ends extending over sides. Finely crush 24 oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla, mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
Bake the cheesecake for about 35- 40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls. Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, and one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Serve chilled.
Source: I don't remember but I do not own this!
Ingredients:
36 Oreo Cookies, divided
1/4 cup (4 tablespoons) butter
4 packages (8-ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
4 large eggs
4 ounces semisweet chocolate
4 ounces white chocolate
Directions:
Preheat oven to 325 degrees F.
Line a 9x13 inch baking pan with foil, with ends extending over sides. Finely crush 24 oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla, mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
Bake the cheesecake for about 35- 40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls. Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, and one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Serve chilled.
Taco Bake
Taco Bake
Source: thecountrycook.net
Ingredients:
1 pound ground beef
1 packet taco seasoning
*Water as called for on seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup salsa con queso
1 1/2 - 2 cups shredded mexican cheese blend
Directions:
Brown and crumble ground beef. Drain excess grease. Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso. Give it a good stir, until thoroughly combined. Preheat oven to 350 degrees. Spray an 8-inch round baking pan with nonstick cooking spray. Layer the bottom of the pan with a flour tortilla.
Now add about 1/3 of the ground beef taco filling on the first layer. Then add 1/3 of the shredded cheese. Continue until you are done with all the layers, another tortilla, more taco mixture, and more cheese. Bake at 350 degrees F for about 15-20 minutes. Until cheese is melted and edges are slightly golden brown. Allow to cool for a couple of minutes. Slice and serve.
Source: thecountrycook.net
Ingredients:
1 pound ground beef
1 packet taco seasoning
*Water as called for on seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup salsa con queso
1 1/2 - 2 cups shredded mexican cheese blend
Directions:
Brown and crumble ground beef. Drain excess grease. Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso. Give it a good stir, until thoroughly combined. Preheat oven to 350 degrees. Spray an 8-inch round baking pan with nonstick cooking spray. Layer the bottom of the pan with a flour tortilla.
Now add about 1/3 of the ground beef taco filling on the first layer. Then add 1/3 of the shredded cheese. Continue until you are done with all the layers, another tortilla, more taco mixture, and more cheese. Bake at 350 degrees F for about 15-20 minutes. Until cheese is melted and edges are slightly golden brown. Allow to cool for a couple of minutes. Slice and serve.
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Monday, February 18, 2013
Baked Cinnamon Breakfast Bites
Baked Cinnamon Breakfast Bites
Source: ohmysugarhigh.com
Ingredients:
1- 1 1/3 cups all-purpose flour
1 cup crisp rice cereal, coarsely crushed
2 tablespoons plus 1/2 cup sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter-flavored shortening
1/2 cup milk
1 teaspoon ground cinnamon
1/4 cup butter, melted
Directions:
1. Mix flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in a large bowl.
2. Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs.
3. Add milk and stir just until moistened.
4. Roll dough into approximately 2 1/2 dozen 1 inch balls.
5. Mix cinnamon and remaining sugar in a small bowl. Drop balls into melted butter and roll in cinnamon and sugar mixture.
6. Place balls onto greased baking sheet. 1-2 inches apart.
7. Bake at 425 degrees for 15-18 minutes or until inserted toothpick comes out clean. Cool for a few minutes in pan on wire rack before removing.
Source: ohmysugarhigh.com
Ingredients:
1- 1 1/3 cups all-purpose flour
1 cup crisp rice cereal, coarsely crushed
2 tablespoons plus 1/2 cup sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter-flavored shortening
1/2 cup milk
1 teaspoon ground cinnamon
1/4 cup butter, melted
Directions:
1. Mix flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in a large bowl.
2. Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs.
3. Add milk and stir just until moistened.
4. Roll dough into approximately 2 1/2 dozen 1 inch balls.
5. Mix cinnamon and remaining sugar in a small bowl. Drop balls into melted butter and roll in cinnamon and sugar mixture.
6. Place balls onto greased baking sheet. 1-2 inches apart.
7. Bake at 425 degrees for 15-18 minutes or until inserted toothpick comes out clean. Cool for a few minutes in pan on wire rack before removing.
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