MAN-PLEASING CHICKEN~ AKA WORLD'S BEST CHICKEN

MAN-PLEASING CHICKEN~ AKA WORLD'S BEST CHICKEN

- 1 package of skinless chicken breast

- 1/2 c. Dijon mustard

- 1/4 c. Maple syrup (I would use sugar free and sweeten it with Stevia)

- 1 Tbsp. rice wine vinegar

- Fresh rosemary

- Salt and pepper

DIRECTIONS:

To make this chicken, which you should absolutely do immediately, 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/rice wine vinegar.

Put a 1.5 pound package of chicken breasts into a foil-lined, oven-proof baking dish. Six chicken breast came in my package, which made enough to serve 3 people. Then, salt and pepper the breasts . Pour your maple mustard mixture over them, turning the breasts in the mixture so they are fully coated.

Put the chicken into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. 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. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this, Enjoy !!

HOW TO MAKE BONELESS CHICKEN WINGS

HOW TO MAKE BONELESS CHICKEN WINGS

3 boneless, skinless chicken breasts

Oil (for deep frying)

1 Cup all-purpose flour

2 tsp salt

½ tsp ground black pepper

½ tsp cayenne pepper

¼ tsp garlic powder

½ tsp paprika

1 egg

1 Cup milk



Step 1: Heat oil in a deep-fryer to 375 degrees. In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika. In a small bowl whisk together egg and milk. Dip each piece of chicken in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated. Refrigerate the breaded chicken for 20 minutes.



Step 2: Fry chicken in the hot oil in batches until the outside is nicely browned and the juices run clear (about 5 minutes per batch). Drain on paper towels. Repeat until all of the chicken is gone.



Step 3: Mix fried chicken bits with your favorite wing sauce

Old Fashioned Butter Cake

Old Fashioned Butter Cake

1 cup butter

2 cups sugar

1 tsp vanilla

4 eggs

3 cups flour

1 tsp baking soda

1 tsp salt

1 cup buttermilk, see variation below

sifted powdered sugar





Preheat oven to 350 degrees F. Butter and flour baking dish.



Beat together butter and sugar until fluffy. Beat in vanilla. Add eggs one at a time, blending well after each addition. Combine flour with baking soda and salt. Add to batter alternately with buttermilk, beginning and ending with flour.



Pour batter into prepared baking dish. Bake for about 1 ½ hours or until a pick inserted comes out clean.



Allow cake to stand 5 minutes and remove from pan and finish cooling on a rack.



Dust with powdered sugar before serving.



Bake in 9x13 baking dish or 2 loaf pans....



Variation to buttermilk: mix 1 Tbsp apple cider vinegar to 1 cup milk.

Fried Chicken

Fried Chicken

chicken, legs, thighs, breasts

flour

Salt

Pepper

Poultry seasoning

Shortening, butter flavored

Preheat skillet or fry pan to 350 degrees F and melt enough shortening to coat bottom of pan. Coat chicken with flour and put in hot fat. Cover and cook for about 8 minutes. Sprinkle salt, pepper, and poultry seasons over chicken….turn chicken, cook 10 minutes. Turn heat down to 300 degrees F. Turn chicken and cook for 10 minutes on each side. Remove to plate with paper towel to rest. Serve.

Loaded Potato and Buffalo Chicken Casserole

Loaded Potato and Buffalo Chicken Casserole

2 pounds boneless chicken breasts, cubed (1")

8-10 medium potatoes, cut in 1/2" cubes

1/3 cup olive oil

1&1/2 tsp salt

1 Tbsp. black pepper

1 Tbsp. paprika

2 Tbsp. garlic powder

6 Tbsp. hot sauce

Topping:

2 cups fiesta blend cheese

1 cup crumbled bacon

1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

Serve with extra hot sauce and/or ranch dressing.

Pan Rolls

Pan Rolls

¾ cup sugar

¾ cup shortening

1 cup boiling water

2 pkgs. dry yeast

1 cup warm water

2 eggs, slightly beaten

6 to 7 cups flour

1 tsp salt

1 tsp baking powder

½ tsp baking soda

Cream the sugar and shortening together; add the boiling water; mix well and set aside to cool. Dissolve the yeast in warm water. Add eggs to cooled shortening mixture; stir in yeast mixture.

Combine 5 cups flour with salt, baking powder, baking soda; mix well into yeast mixture. Pour out onto a floured board. Knead in the remaining flour until dough is no longer sticky.

Roll out about 1 ½ inch balls by hand; place in greased baking pans. Put pans of dough in warm place; cover lightly; let rise for about 3 hours or over night.

Bake at 400 degrees F. for about 20 minutes.

Easy Pull Apart Pizza Bread

Easy Pull Apart Pizza Bread

Ingredients:

2 Cans of Pizza Dough or Biscuits

2 cups Mozzarella cheese (or your favorite cheese)

2 tablespoons of parsley flakes

⅓ cup olive oil

1 – 8 oz package of pepperoni (we used the turkey)

1 cup Parmesean cheese



Instructions:

Preheat the oven to 350 degrees

Cut pizza dough or biscuits into quarters (as shown in the photo)

Cut the pepperoni into smaller pieces

Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough

Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked)

Flip over on to a plate while it’s still hot.

Serve with a side sauce and enjoy!

Oreo Cookie Cake

1 box Duncan Hines chocolate fudge cake, baked according to package directions using 9-inch pans.

4 - 1 ounce squares semi-sweet baking chocolate

1/4 cup butter

8 ounces cream cheese softened

1/2 cup granulated sugar

2 cups whipping cream

20 Oreo Sandwich Cookies (not Double Stuff), divided

Bake the cake using according to package directions in two 9-inch cake pans. When the cake is done, cool in pans for 5 minutes. Invert onto wire racks, remove the pans and cool the layers completely.

When the cake is cool, crush 12 Oreo cookies into coarse crumbs in a plastic bag Zip-lock type bag. Set aside.



In a large bowl, beat the whipping cream into soft peaks. Set aside.



Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Gently stir in the whipped cream and crushed cookies.



Cut one cake layer in half horizontally. Place one slice on a cake plate and spread with about a quarter of the filling. Place the second slice on top and spread with more filling. Cut the second layer in half and repeat, finishing with a layer of the filling on top of the cake.



Place the chocolate squares and butter in a small microwaveable bowl. Microwave on high for 2 minutes, checking and stirring every 30 seconds, until the butter and chocolate are melted and combined. Do not overheat the chocolate. Cool 5 minutes.



Crush the remaining 8 cookies.



Spoon the glaze over the top of the cake. Sprinkle the top of the cake with the crushed cookies while glaze is soft.



Refrigerate until ready to serve.

Amish Cinnamon Bread

Amish Cinnamon Bread

Batter:

1 cup butter, softened

2 cups sugar

2 eggs

2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice

4 cups flour

2 teaspoons baking soda



Cinnamon/sugar mixture:

2/3 cups sugar

2 teaspoons cinnamon



Directions

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.

Cool in pan for 20 minutes before removing from pan

Creamy Peach Smoothies

Prep Time: 5min

Total Time: 5minServings: 2

Ingredients

1

cup Cascadian Farm® frozen organic sliced peaches (from 10-oz bag)

1

container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt

3/4

cup orange juice

1

tablespoon honey

Directions

• 1In blender or food processor, place all ingredients. Cover; blend on high speed about 1 minute or until smooth.


• 2Pour into 2 glasses. Serve immediately.

Expert Tips

Use Cascadian Farm® frozen organic orange juice concentrate to make the orange juice needed for the smoothies.

Chocolate Rum Cake

Prep Time: 15min

Total Time: 4hr00minServings: 15

Ingredients

Cake

1

box Betty Crocker® SuperMoist® devil's food or dark chocolate cake mix

1

cup water

1/3

cup vegetable oil

3

eggs

1

cup whipping cream

1

cup whole milk

1

can (14 oz) sweetened condensed milk

1/3

cup rum

Topping

1

cup whipping cream

2

tablespoons rum or 1 teaspoon rum extract

1/2

teaspoon vanilla

1

cup flaked coconut, toasted

1/2

cup chopped pecans, toasted

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.


• 2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.


• 3Bake 30 to 38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, condensed milk and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.


• 4In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.

Expert Tips

Instead of rum in the cake, use 1 tablespoon rum extract plus enough water to measure 1/3 cup. In the topping, substitute 1 teaspoon rum extract for the rum.

In Spanish, tres leches means "three milks." The milk trio in this recipe is whipping cream, whole milk and sweetened condensed milk.

To toast coconut, spread in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.

To toast pecans, spread in ungreased shallow pan. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown.

Peanut Butter Cup Brownies (Makes 1 dozen brownies)

Peanut Butter Cup Brownies (Makes 1 dozen brownies)

3/4 cup granulated sugar

1/4 cup butter, softened

1 tablespoon water

1 cup semi sweet chocolate chips

1 large egg

1/2 teaspoon vanilla

1 cup all purpose flour

1/4 teaspoon baking soda

3/4 cup milk chocolate chips

3/4 cup creamy peanut butter



Preheat oven to 350 degrees.



In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into Reynolds Staybrite muffin cups.



Bake for 13-15 minutes or until top is set and a toothpick inserted into centre comes out slightly wet. After brownies are out of the oven, wait for centres to fall. This will happen upon cooling. If not then tap the centres with the back of a teaspoon to make a hole for the peanut butter.



Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the centre of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan.

Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.

Creamy Pesto-Chicken Casserole

Prep Time: 20min

Total Time: 55minServings: 4

Ingredients

2

cups uncooked radiatore (nugget) pasta (6 ounces)

1/2

cup chopped drained roasted red bell peppers (from 7-ounce jar)

1/3

cup basil pesto

1/4

cup fat-free (skim) milk

1

container (10 ounces) refrigerated reduced-fat Alfredo sauce

2

packages (6 ounces each) refrigerated grilled chicken breast strips, chopped

1/4

cup shredded Parmesan cheese (1 ounce)

Directions

• 1Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.


• 2Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.


• 3Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese.

Expert Tips

Although using the refrigerated chicken strips is convenient, you can also use 2 1/2 cups of any cooked chicken.

This creamy casserole is delicious served with cooked baby carrots, focaccia and sherbet for dessert.

Go ahead and cook the pasta the night (or morning) before dinner as directed in step 2. Drain and rinse with cold water. Drizzle with a teaspoon of olive oil, and refrigerate in a large plastic food-storage bag or container. You can assemble the casserole in 5 minutes!

Cream Cheese Brownies with Ganache Topping

Cream Cheese Brownies with Ganache Topping

4 ounces bittersweet chocolate, chopped

3/4 cup butter, room temperature

2 eggs, beaten

3/4 cups sugar

1/4 cup all-purpose flour

1 teaspoon pure vanilla extract

1/4 teaspoon sea salt

Preheat oven to 350 degrees and prepare a 8 x 8 or 9 x 9 pan with parchment paper. Or you can double the recipe and make a 9 x 13 pan of brownies.

Melt butter and chocolate in microwave on medium. Stir once melted. Remove and set aside to cool. Using a hand mixer or a stand mixer, beat the eggs and sugar. Once combined, add the vanilla and salt. Then slowly add in the cooled chocolate and butter mixture. Next add the flour a little at a time until well blended. Pour batter into prepared pan and bake for about 30 minutes or until set. Allow brownies to cool completely before going to the next step.

Cheesecake Filling

1 cup heavy whipping cream

1 teaspoon sugar

8 ounces cream cheese, at room temperature

In a large bowl that has been chilled, beat the heavy cream until you see soft peaks. Add the sugar and blend well. In another large bowl beat the cream cheese until smooth then fold in the whipped cream you just made. Spread on top of cooled brownies. Chill in the refrigerator while making your Ganache topping.

Ganache

6 ounces semisweet chocolate, finely chopped

6 tablespoons heavy cream

3 tablespoons butter

Place chopped chocolate in a small bowl. Set aside. In a small saucepan, heat the butter and cream over medium heat, stirring constantly. When mixture is almost boiling, pour over the chocolate. Let stand for 30 seconds. Then, stir until smooth. Pour ganache over cooled brownies and spread evenly. Allow ganache to get firm before cutting brownies. I usually put mine in the refrigerator to firm it up quickly.

Strawberry Hand Pies

Strawberry Hand Pies



For the dough:

... 3 cups all-purpose flour

1/4 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 stick (4 oz) butter, softened

1 cup sugar

1 egg

3 oz cream cheese, softened

3 tbsp cream

1 tsp vanilla extract



For the filling:

4 cups strawberries, washed, hulled, and sliced

2 tablespoons cornstarch

1/3 cup sugar (or more, to taste)



Baking and Glazing:

1 egg white, lightly beaten

2 tablespoon sugar

1-1/2 cup powdered sugar

3-4 tablespoons milk



Pies: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.



In the large bowl of a stand mixer, combine the butter and sugar and cream them together until light and fluffy. Add the egg and beat to combine, then add the cream cheese and vanilla. Beat until everything is incorporated, then scrape down the bottom and sides of the bowl.



Add the flour mixture and beat on low speed until incorporated. Scrape the dough out onto a sheet of cling wrap and wrap it tightly into a flat disc. Refrigerate the dough for at least 1 hour. (Can be made several days ahead of time and kept in the refrigerator.)



Filling: When you’re almost ready to assemble the pies, place the sliced strawberries in a bowl and sprinkle the cornstarch and sugar over them and stir. Let them sit and get juicy.



When the dough has chilled, preheat the oven to 375 degrees. Lightly flour your work surface, then roll the dough out until it is about 1/8” thick. Make sure to lift and rotate it occasionally to make sure it’s not sticking on the bottom. Use a round cutter between 5-6” across to cut out large circles. (You can also trace around a bowl using a paring knife if you don't have a cutter large enough.)



Transfer the circles to a baking sheet lined with parchment paper. Place several spoonfuls of strawberry mixture in the middle of each pie. Fold the dough in half and crimp the edges with a fork to seal them together. If your dough starts to get too soft, refrigerate it briefly until you can work with it again.



Brush the tops of the pies with egg white and a sprinkling of sugar. Use a sharp knife to cut a few holes in the top to allow air to escape. Bake the pies at 375 for 20-25 minutes, until they're golden brown on top. Remove from the oven and let them cool completely on a wire rack.



Glaze: While the pies are cooling, mix together the powdered sugar and milk until you have a glaze that flows but holds its body. Drizzle the cooled pies with the glaze.

Biscuit CINNAMON Roll

Biscuit CINNAMON Roll



Sticky Bun Breakfast Ring:

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits

3 Tbsp. butter, melted

1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)

1/3 C. packed light brown sugar

1/2 tsp. cinnamon

1/4 C. chopped pecans, optional

1/4 C. chopped almonds, optional



Instructions:

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits if 1 doesn't seem like enough and bake it for about 30 minutes.

Stuffed Meatloaf Roll

Stuffed Meatloaf Roll

2 pounds lean ground beef

1 cup dry bread crumbs

2 eggs beaten

1 chopped onion

1 chopped bell pepper

1 cup chopped mushrooms

1 cup chopped black olives

3/4 teaspoon salt

1 teaspoon leaf oregano

1 8 oz can tomato sauce

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

2 cans crescent rolls

In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .Place meat mixture in center and spread out over dough Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes. I also did it

with pizza dough too and that one had a thicker crust and

I also experimented with saran wrap instead of wax paper

and that seemed to work pretty good DO NOT LEAVE THE PLASTIC WRAP ON OR THE WAX PAPER !! Someone just asked me this and I never thought anyone would misinterpret the directions