Cinco de Mayo Glazed Chicken Wings

Cinco de Mayo Glazed Chicken Wings

Linda Drumm

Bake-Off® Contest 42, 2006

Quick Meal!
Ready in less than
30 minutes!

Prep Time: 50 min ; Start to Finish: 50 min
Makes: 5 servings (4 chicken wings each)

Green chilies and taco seasoning add the piquant flavor but it is the
lemon-lime carbonated beverage that adds the sweetness to these
chicken wings.

1 tablespoon canola or vegetable oil
2 1/2 lb chicken wings, cut apart at joints, wing tips discarded
2 medium green onions, thinly sliced including tops (about 2 tablespoons)
1 teaspoon crushed red pepper flakes
2 cans (12 oz each) lemon-lime carbonated beverage
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1 package (1.25 oz) Old El Paso® taco seasoning mix
10 lettuce leaves, if desired

1 . In 12-inch nonstick skillet, heat oil over medium-high heat. Add
chicken wings and onions; sprinkle with pepper flakes. Cook uncovered
5 to 8 minutes, stirring occasionally, until browned; drain.
2 . Stir in carbonated beverage, green chiles and taco seasoning mix.
Increase heat to high; cook uncovered 15 minutes, stirring
occasionally. Reduce heat to medium-high; cook 5 to 10 minutes,
stirring frequently, until chicken wings are completely glazed, small
amount of glaze remains in skillet and juice of chicken is clear when
thickest part is cut to bone (180°F).
3 . To serve, line serving plate with lettuce; arrange chicken wings
over lettuce. Serve immediately.

High Altitude (3500-6500 ft):In step 1, cook 8 to 11 minutes.

Source: pillsbury.

Raspberry Chocolate Chip Muffins

Raspberry Chocolate Chip Muffins

Prep time: 12 mins
Cook time: 25 mins

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup mini semi-sweet chocolate chips
• 1 pkg 10 oz. Birds Eye frozen Red Raspberries
• 2 eggs
• 3/4 cup sugar
• 1 cup sour cream
• 1/4 cup butter, melted
• 1/2 tsp almond extract
• 1/4 cup sugar (topping)
• 3 tbsps flour (topping)
• 2 tbsps butter (topping)


In large bowl, combine flour, baking powder, baking soda, and salt;
stir in mini chips. Break frozen raspberries apart (do not thaw); stir
into dry ingredients to coat. In medium bowl, beat eggs, sugar, sour
cream, butter, and almond extract; stir into dry ingredients just to
moisten. Spoon into greased muffin pans, filling each cup 2/3 full. In
small bowl, combine sugar and flour; cut in butter to form fine
crumbs. Top each muffin with a teaspoon of crumb mixture. Bake in
preheated 375° F oven for 20-25 minutes or until knife inserted in
center comes out clean.

Weekly Penny Pincher

Weekly Penny Pincher This is one of my favorite parts of the Taste of home Weekly Menusaver Newsletter.

* When I need to close a bag of something in my pantry, I use the black clips that are used in offices. They come in multiple sizes and are easy to use even with one hand. I keep an assortment in a kitchen drawer for easy access—and keep the rest in my office! —Karen K., Bloomfield Hills, Michigan
* Whenever I cook elbow macaroni, I always cook extra. After it has cooled, I store it in a freezer bag or container in the freezer. Then when I want to stretch soup or chili, I simply take out what I need of the macaroni and add to the soup. I do the same thing when I make boxed macaroni and cheese. It adds a special flavor. —Louise D., Harbor City, California
* Extend the life of herbs by standing them up in a glass of water in the fridge. Go a step further by chopping some with kitchen shears and filling an ice cube tray half-full. Fill the rest with water and freeze. Take out a cube or two when needed for cooking. —Lynda C., Coventry, Rhode Island
* I often send cookies and treats to friends in other states and to nephews in the military. I've found that if I make cookies about the same size as the diameter of a potato chip can (like Pringles comes in), I can stack cookies inside the can and use them for shipping. This works particularly well with "slice and bake" types of cookies like shortbread. The cookies stay fresher because they are sealed in the can and don't get broken into crumbs as easily. —Angela M., White Cloud, Michigan

HOT HAM AND CHEESE POCKETS

HOT HAM AND CHEESE POCKETS

3 pita breads
12 slices baked ham
12 slices provolone cheese
Mayonnaise
1 medium tomato thinly sliced
Shredded lettuce
Alfalfa sprouts
Italian salad dressing
Salt and pepper to taste
Cut pita breads in half to form two pockets. Line inside of each
pocket with 2 slices each ham and cheese. Spread a thin layer of
mayonnaise on cheese. Wrap securely in aluminum foil. Cook in
covered grill over medium hot coals for 10 minutes. Open foil and
fill pockets with tomato slices, lettuce and alfalfa sprouts.
Sprinkle with Italian dressing and season with salt and pepper. Use
foil as a holder for sandwich while eating.

Garlic Cream Sauce

Garlic Cream Sauce

1 quart heavy whipping cream
1 cup water
2 teaspoons chicken base
1 teaspoon white pepper
2 teaspoons minced garlic in oil
1/2 teaspoon paprika
1/2 cup butter
1/2 cup flour

Make a rue by mixing together the butter and flour. Over low heat,
constantly stirring, mix together rue, whipping cream, minced garlic,
paprika and chicken base. Serve over pasta or seafood.

OREO COOKIE DESSERT

OREO COOKIE DESSERT

1 lg. pkg. Oreo cookies
2 sm. boxes French vanilla instant pudding mix
1 stick butter
1 (8 oz.) Cool Whip
1 (8 oz.) cream cheese
2 1/2 c. milk

In a 9 x 13 inch pan crumble up real fine all cookies, but 2. Melt
butter and mix with cookies. Spread evenly in pan.

In a separate bowl blend milk an pudding. Add cream cheese and mix.
Add Cool Whip and mix well. Pour mixture over the cookies and butter.
Rub the 2 remaining cookies together to garnish the dessert. Refrigerate.

Molasses Brownies

Molasses Brownies

1/3 cup butter
1 egg, well beaten
1/3 cup powdered sugar
7/8 cup bread flour
1/3 cup molasses
1 cup pecan meat, cut in pieces

Mix ingredients in order given.Bake in small shallow fancy cake pans,
garnishing top of each cake with one-half pecan.

MY Source: Recipe Trader

Brie Pecan Rollups with Raspberry Sauce

Brie Pecan Rollups with Raspberry Sauce

"Chicken breasts rolled with a Brie cheese/green onion/garlic mixture,
then dipped in egg and toasted pecans and browned to done-ness. A
simple raspberry sauce is drizzled over these delicacies for a superb
finishing touch."

INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 pound Brie cheese
1 cup chopped green onion
2 cloves garlic, crushed
2 cups finely chopped toasted
pecans

1 egg, beaten
1/4 cup water
2 cups fresh raspberries
1/4 cup white sugar
1/4 cup water
salt and pepper to taste
1/2 cup olive oil
DIRECTIONS:
1. Pound the chicken to flatten. Soften Brie in microwave; in a
medium bowl combine the Brie, green onion and garlic and mix together.
Spread about 1/4 cup of this mixture onto each chicken breast half.
Roll up and secure with toothpicks.
2. Combine egg beat and water in a small bowl and whisk together to
make egg wash. Place toasted pecans in a shallow dish or bowl. Dip
each chicken roll in egg wash, then roll through the pecans, coating
on all sides.
3. Heat oil in a large skillet over medium high heat and cook chicken
rolls for 15 minutes, turning to brown on each side. When browned,
cook for an additional 15 minutes, until cooked through and chicken
juices run clear.
4. To Make Raspberry Sauce: Meanwhile, place raspberries, sugar and
water in a blender. Blend for 3 to 4 minutes, then pour through a
sieve to remove seeds.
5. Remove cooked chicken rolls from skillet to paper towels to drain.
When drained, transfer to a serving plate and drizzle with raspberry
sauce. Drizzle some sauce onto the plate in a circle, and serve.

GREEK STYLE RICE WITH SPINACH FETA AND BLACK OLIVES

GREEK STYLE RICE WITH SPINACH FETA AND BLACK OLIVES

2 pounds fresh spinach washed and tough stems removed
2 teaspoons coarse sea salt
4 tablespoons extra virgin olive oil
1/2 cup thinly sliced green onions
3/4 cup finely chopped onions or leeks
1/2 cup fresh tomato purée reduced by boiling to 3 tablespoons
1/2 cup long-grain rice
1/4 cup chopped dill
1 teaspoon finely ground black pepper
Black olives for garnish
Feta cheese for garnish

Wash spinach and tender stems until water runs clean then drain. If
leaves are large and crinkly sprinkle lightly with salt and mix
well. Let stand in a colander 15 minutes then rinse and squeeze out
excess moisture. Shred spinach to make 3 cups. Heat 3 tablespoons
of the oil in a skillet. Add onions, salt and 1/4 cup water then
cook covered over medium low heat for 10 minutes. When water
evaporates slowly let onions turn golden stirring occasionally. Add
1 cup water, reduced tomato purée and rice. Cover and cook for 10
minutes. Spread spinach and dill over rice then cover and cook 10
minutes longer. Remove from heat and mix well then place a double
thickness of paper toweling over rice. Cover again and let stand
until cool. Adjust seasoning with black pepper and salt and drizzle
with remaining olive oil. Serve at room temperature garnished with
black olives and feta cheese.

Basil Carrots

Basil Carrots

6 Medium Carrots;

1 Tablespoon Margarine; melted

1 Tablespoon Butter; melted

1/4 Teaspoon Salt;

OR

1/4 Teaspoon Basil leaves; crushed

10 15 minutes; drain. Combine re

Slice carrots. Simmer, covered, in salted water until tender, about

carrots.

Basic French Bread

Basic French Bread

1 pkg dry yeast
1/4 cup warm water (110' to 115')
3-1/2 cups unbleached white flour
1-1/8 cups warm water (110' to 115')
1/2 Tbsp salt
Flour for kneading

Stir yeast into warm water and let stand for 10 minutes. Combine 5 cups
flour with the other warm water in a large mixing bowl. Mix well, add yeast
and remaining flour and salt, then beat until well mixed. Turn out onto a
lightly floured surface and knead until dough is smooth and elastic, adding
more flour, if necessary to keep dough from sticking to surface. (kneading
takes about 10 minutes. ) Put dough into an oiled bowl, turning to coat
surface. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch
down dough and turn out and knead for 2 more minutes. Return to bowl, cover
and let rise one more time until doubled. (This takes about 2 1/2 hours. )
Turn out dough again and shape into 3 to 6 rectangles; flatten and fold like
envelopes, then seal edges to prevent air pockets. Roll to fit bread pans.
Place in buttered bread pans. Cover lightly and let rise until doubled,
about 1 hour. Preheat oven to 450 degrees. Place a shallow pan with 1" or so
of hot water on the rack below where bread will be baking. Now, with a sharp
knife, slash the top of loaves 3 or 4 times on the diagonal, then brush with
water. Bake loaves for 30 to 40 minutes. After removing from oven, brush
loaves with ice water, then turn out on wire racks to cool.

Strawberry Pie (with cornstarch glaze)

Strawberry Pie (with cornstarch glaze)

Looking forward to real local fresh strawberries for this, YUM!

4 cups strawberries
1 cup water
1 tablespoon lemon juice
1 cup sugar
3 tablespoons cornstarch
10-inch baked pie shell

Combine 1 cup of the berries, 2/3 cup water, and lemon juice in a
saucepan. Simmer over low heat for about three minutes. Strain the
berries from the juice.

Mix the sugar, cornstarch, and remaining water and add to the hot
berry juice mixture. Bring to a boil, stirring constantly. Remove from
heat and cool. Put the other 3 cups of berries in a 10-inch baked pie
shell and pour the glaze over the top and chill. Great with or without
whipped cream!

French Onion Tomato Soup

French Onion Tomato Soup

From Taste of Home

"Tomato juice gives extra flavor to this wonderful soup that is so quick and easy to prepare," comments Clara Honeyager of Mukwonago, Wisconsin. "I found the recipe many years ago in a tomato recipe book of my mother's and have shared it with many people."
SERVINGS
6
CATEGORY
Soup
PREP
5 min.
COOK
15 min.
TOTAL
20 min.
INGREDIENTS

* 4 cups thinly sliced onions
* 1 garlic clove, minced
* 2 tablespoons butter
* 1 can (46 ounces) tomato juice
* 2 teaspoons beef bouillon granules
* 3 tablespoons lemon juice
* 2 teaspoons dried parsley flakes
* 2 teaspoons Domino® or C&H® Pure Cane Dark Brown Sugar
* 6 slices French bread, toasted
* 2 cups (8 ounces) shredded part-skim mozzarella cheese

DIRECTIONS

In a large saucepan, saute onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
Ladle soup into 10-oz. ovenproof soup bowls or ramekins. Top with French bread; sprinkle with cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is bubbly. Yield: 6 servings.

Lemon Fruit Squares

Serving a crowd? Summer fruits top off a yogurt-whipped cream filling
in a light and luscious dessert made for sharing.

Ingredients

Prep Time: 15 min
Start to Finish: 1 hr 10 min
Makes: 20 squares

1 1/2 cups Gold Medal® all-purpose flour
3/4 cup butter or margarine, cut into pieces
1/3 cup powdered sugar
2 tablespoons grated lemon peel from a Green Giant® Fresh lemon
1 cup whipping (heavy) cream
3 tablespoons powdered sugar
2 containers (6 ounces each) Yoplait® Original lemon burst yogurt
2 Green Giant® Fresh nectarines, sliced
1 cup fresh blackberries

Preparation Directions

1. Heat oven to 350°F. In medium bowl, mix flour, butter, 1/3 cup
powdered sugar and 1 tablespoon of the lemon peel, using pastry
blender or crisscrossing 2 knives, until coarse crumbs form. Press
mixture evenly on bottom of rectangular pan, 13x9x2 inches.
2. Bake 20 to 25 minutes or until crust is dry and light golden brown.
Cool completely, about 30 minutes.
3. In chilled medium bowl, beat whipping cream, 3 tablespoons powdered
sugar and remaining 1 tablespoon lemon peel with electric mixer on
high speed until stiff peaks form. Gently stir in yogurt. Spoon over
crust. Top with nectarines and blackberries. Serve immediately, or
cover and refrigerate until serving.
4. For serving pieces, cut into 5 rows by 4 rows. Store covered in
refrigerator.
© 2007 ®/TM General Mills All Rights Reserved

Idaho Potato Gnocchi with Pesto

Idaho Potato Gnocchi with Pesto

Recipe compliments of Chef Peter Schott, Peter Schott's.

Gnocchi:

INGREDIENTS:

* 3-4 Medium Idaho Russet Burbank potatoes 70 Count
* 5 quarts Water, divided
* 3 tsp. Salt, divided
* 1 1/2 cups Flour
* 1 Tbsp. Olive oil
* 2 large Eggs, lightly beaten
* 2 Tbsp. Butter, chopped

DIRECTIONS:

1. Boil the potatoes in 2 quarts of water in a covered saucepan until
tender. Drain well. Let stand until cool enough to handle. Peel.
2. Force the potatoes through a sieve with the back of a wooden spoon,
or grate with a small grater.
3. Measure out 3 cups of potatoes; reserve the remaining for another use.
4. Combine the potatoes, 1 tsp. salt, flour, olive oil and eggs in a
bowl. Stir until a thick dough forms.
5. Turn the dough onto a floured board. Knead 15 times. Roll into
half-inch ropes, using 1/2 cup of dough at a time. Cut each into 1
1/4-inch pieces.
6. Place each piece of dough near the tines of a floured fork. Press
the center of each piece with a finger and roll the dumpling toward
you, allowing the tines to make decorative ridges. Place on a
generously floured baking sheet.
7. Bring 3 quarts of salted water, 2 tsp., to a rapid boil in a large
saucepan. Add 1/3 of the gnocchi. Reduce the heat until the water is
just boiling. Cook for 5 minutes after the dumplings bob to the
surface of the water. Drain and toss with the butter. Keep warm in a
200°F oven while cooking the remaining gnocchi.

For Pesto Sauce (makes about 1/2 cup):

INGREDIENTS:

* 3/4 cup Flat leaf parsley, lightly packed, thick stems removed
* 1/4 cup Pine nuts
* 1 clove Garlic, chopped
* 2 Tbsp. Parmesan cheese, grated
* 6 Tbsp. Olive oil
* 1/2 tsp. Salt

DIRECTIONS:

1. In a food processor or blender, puree the ingredients.
2. Spoon over gnocchi.

Copyright © 1997-2007 Idaho Potato Commission. ALL RIGHTS RESERVED.

Blueberry Zucchini Bread

Blueberry Zucchini Bread

"Blueberries and zucchini baked up into delicious little summertime
bread loaves!"
INGREDIENTS:
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour

1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4
mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar.
Fold in the zucchini. Beat in the flour, salt, baking powder, baking
soda, and cinnamon. Gently fold in the blueberries. Transfer to the
prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted
in the center of a loaf comes out clean. Cool 20 minutes in pans, then
turn out onto wire racks to cool completely.

GA Peach Pound Cake

GA Peach Pound Cake

1 cup butter or margarine,
softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted
and chopped
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch
tube pan and coat with white sugar.
2. In a large bowl, cream together the butter and sugar until light
and fluffy. Add the eggs one at a time, beating well with each
addition, then stir in the vanilla. Reserve 1/4 cup of flour for
later, and sift together the remaining flour, baking powder and salt.
Gradually stir into the creamed mixture. Use the reserved flour to
coat the chopped peaches, then fold the floured peaches into the
batter. Spread evenly into the prepared pan.
3. Bake for 60 to 70 minutes in the preheated oven, or until a
toothpick inserted into the cake comes out clean. Allow cake to cool
in the pan for 10 minutes, before inverting onto a wire rack to cool
completely.

Chocolate Rolls

Chocolate Rolls

2 ts Active dry yeast
1/4 c (2 ounces) very warm water (105 to 115 degrees F)
Scant 1/3 cup plus 1/4 ts (2 ounces) granulated sugar
3 c Plus 2 tablespoons (14 Ounces) unbleached All-purpose flour
1/4 c Unsweetened cocoa powder
1 1/2 ts Kosher salt
1 c (8 ounces) warm brewed coffee (90 degrees F)
1 lg Egg yolk
2 ts Unsalted butter, softened
2/3 c (4 ounces) chocolate chips
1/2 c (4 ounces) cold water
1 1/4 ts Cornstarch

Two 12 by 17-inch baking sheets, lined with parchment paper

Place the yeast and warm water in a large bowl. Stir with a fork to dissolve
the yeast and allow it to stand for about 3 minutes.

Whisk the unbleached flour, cocoa powder, the remaining 1/3 cup sugar and
the salt together in a medium bowl. Set them aside.

Using your hand, stir the coffee, the egg yolk, and the butter into the
dissolved yeast. Gradually add the flour mixture, stirring until a shaggy
mass forms and all of the flour is moistened.

Move the dough to a lightly floured surface and knead for about 7 to 8
minutes, until it is silky smooth and elastic. This dough should be nice and
moist, so add flour sparingly as you work. Shape the dough into a loose ball
cover it with plastic wrap and let it rest for about 10 minutes to relax the
gluten strands.

Flatten the dough and stretch it gently with your fingers to form a
rectangle about an inch thick. Spread the peanut butter chips evenly over
the rectangle. Fold the dough into an envelope and knead gently for 2 to 3
minutes, until the chips are well distributed. The dough should be soft,
smooth, and springy. If the dough resists, let it rest for 5 minutes and
then continue kneading it. Some of the chips may pop out of the dough, but
they can easily be incorporated again after the first rise when the dough
has softened.

Shape the dough into a loose ball and place it in a lightly oiled bowl. Turn
to coat the top of the dough with oil, and cover the bowl tightly with
plastic wrap. Let rise at room temperature (75 to 77 degrees F) until the
dough has doubled in volume, about 2 hours.

Line two 12 by 17-inch baking sheets with parchment paper. Gently pour the
dough onto the floured work surface pressing any loose chocolate chips into
dough. Flour your hands lightly divide the dough into 12 equal pieces (each
weighing about 2 1/2 ounces). Shape the pieces into rolls and place 6 on
each prepared baking sheet leaving several inches between the rolls so they
won't grow together as they rise. Cover them loosely with oiled plastic wrap
and let them rise at room temperature until doubled in volume, about 45
minutes to 1 hour. While the bread is proofing make a cornstarch wash: Put
the cold water in a small saucepan and whisk in the cornstarch. Bring to a
boil, stirring frequently until it thickens. Remove from the heat and cover
to keep a skin from forming. Set aside to cool.

About 15 minutes before you're ready to bake, place one oven rack in the top
third of the oven, and another in the bottom third, and preheat the oven to
400 degrees F.

When the buns have doubled, use a pastry brush to paint them with a thin
coating of the cornstarch wash. Brush gently so you don't deflate them.
Place one pan on each oven rack. Using a plant sprayer, immediately mist
the top and sides of the oven 6 to 8 times and quickly close the oven door.
Repeat this misting procedure two more times at 1-minute intervals.

Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and rotate the pans from top to bottom and front to back to ensure even baking. Bake for 10 to 15 minutes longer, or until the tops of the buns feel firm but not hard when you press them slightly, and the bottoms are very lightly browned. These rolls should have a thin soft covering, not a hard crunchy crust. Remove from the oven and use the pastry brush to paint the top of each bun quickly and evenly with the cornstarch wash. Transfer the rolls to a rack and allow them to cool before serving. These are best eaten the day they are baked.

Easter Cooking

I made 2 batches of the Chocolate Peanut Butter Dream Bars. They look fantastic, and all of the separate parts tasted so good I can't wait to taste them together!


Just a few of the eggs we made.


I also made 2 batches of the Moms Thanksgiving Sweet Potatoes. I used apples sauce instead of the pineapple, and tossed in some mini marshmallows. I think I might make a brown sugar topping for them, but maybe not.

Happy Easter to all!!!

Strawberry Cream Roll

Strawberry Cream Roll
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder

1/4 teaspoon salt
1/4 cup confectioners' sugar for
dusting
1 cup fresh strawberries
1 cup heavy whipping cream
1 teaspoon unflavored gelatin
1 tablespoon white sugar
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll
pan. Line it with buttered foil or buttered parchment paper.
2. Beat the eggs until thick and lemon colored. Gradually add 1 cup
white sugar, beating constantly. Stir in water and vanilla extract.
Fold in flour, baking powder, and salt. Pour batter into tin.
3. Bake for 15 minutes. It should be springy to the touch, and
beginning to shrink away from the sides of the pan.
4. Lay out a tea towel, and sprinkle it with confectioners' sugar.
Turn the jelly roll out on the towel. Take off the paper or foil. Cut
away crusty edges. Roll the cake up in the towel, and leave it to cool.
5. Whip the cream. Add unflavored gelatin and 1 tablespoon sugar.
Fold in strawberries. Unroll the cake. Spread with the strawberry
cream, and roll up again. Chill. Cover the top with more whipped cream
when serving.

Yummy Crockpot chicken -TNT

Yummy Crockpot Chicken

1 whole chicken, rinsed
2 T each onion and garlic powder, and paprika

Place chicken in large crockpot cover with spices & let cook for 6-8 hours.

This made a very flavorful chicken. We had mashed potatoes & peas as sides.

Creamy Chicken and Penne

Creamy Chicken and Penne

1 pound penne pasta
4 cups broccoli florets
1 onion, sliced
1 tablespoon olive oil
1/2 pound boneless, skinless chicken breasts,
cut in 3 x 1-inch strips
3/4 cup sun dried tomatoes in oil, drained and finely chopped
1 cup heavy cream
1/2 cup chicken broth
2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup Parmesan cheese

Procedures :
Cook pasta according to package directions. Stir in broccoli during
last 2 minutes of cooking. Sautee; onion in olive oil until softened.
Add chicken and sautee; . Stir in sun dried tomatoes, cream, broth,
vinegar, salt and pepper. Simmer about 4 minutes. Drain pasta and
broccoli, toss with chicken mixture and Parmesan cheese.

Cheesy Potato Salad

Cheesy Potato Salad

Ingredients
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
Directions

1. Place the potatoes into a pot, and fill with enough water to
cover. Bring to a boil, and cook for about 10 minutes, or until easily
pierced with a fork. Drain, and set aside to cool.
2. In a large bowl, mix together the sour cream, mayonnaise, sugar,
half of the onions, and half of the cheese. Gently stir in the cooled
potatoes. Top with remaining cheese and onions, and sprinkle bacon
bits over the top.

Eggplant Burgers

Eggplant Burgers

Ingredients
1 eggplant, peeled and sliced into 3/4 inch rounds
1 tablespoon margarine
6 slices Monterey Jack cheese
6 hamburger buns, split
6 leaves lettuce
6 slices tomato
1/2 onion, sliced
1/2 cup dill pickle slices
1 (20 ounce) bottle ketchup
3 tablespoons mayonnaise
2 tablespoons prepared yellow mustard
Directions

1. Place the eggplant slices on a plate, and cook in the microwave
for about 5 minutes, or until the centers are cooked.
2. Melt margarine in a large skillet over medium-high heat. Fry
eggplant slices until lightly toasted on each side, and place one
slice of cheese onto each one. Cook until cheese has melted, and
remove from the skillet.
3. Place eggplant on hamburger buns, and allow each person to top
with lettuce, tomato, onion, and pickles, and dress with ketchup,
mayonnaise and mustard.

Peaches & cream bread

Peaches & cream bread

12 Rhodes rolls, thawed and risen
1 8 oz pkg cream cheese
2 tbsp sugar
2 tsp flour
1 egg yolk
1/2 tsp vanilla
1 16 oz can slice peaches, drained and thinly sliced

==
Topping:
==
1 c sour cream
3 1/2 tbsp sugar
1 tsp vanilla
Fresh peach slices, if desired

Press 6 rolls together and roll into a 10-inch circle. Place n a 9-inch springform pan sprayed with non-stick cooking spray. Beat together cream cheese, 2 tbsp sugar, flour ,egg yolk and 1/2 tsp vanilla. Spread evenly over dough. Arrange peaches evenly over cream cheese mixture. Press remainig 6 rolls together and roll to a 10-inch circle. Place over peaches. Cover with sprayed plastic wrap. Let rise until double. Remove wrap and bake at 350 degrees 15 minutes. With a sharp knife, make several slits in top layer. Bake an additional 15-20 minutes. Combine topping ingredients. Spread over baked bread and continue baking for 10 minutes. Cool completely and garnish with fresh peaches if desired.

7-LAYER RANCH DIP

7-LAYER RANCH DIP


1 envelope Lipton® Recipe Secrets® Ranch Soup Mix
1 container (16 oz.) sour cream
1 cup shredded lettuce
1 medium tomato, chopped
1 can (2.25 oz.) sliced pitted ripe olives, drained
1/4 cup chopped red onion
1 can (4.5 oz.) chopped green chilies, drained
1 cup shredded cheddar cheese (about 4 oz.)
Tortilla chips
1. In 2-quart shallow dish, combine Lipton® Recipe Secrets® Ranch Soup
Mix and sour cream.

2. Evenly layer remaining ingredients, except tortilla chips, ending
with cheese. Chill, if desired. Serve with tortilla chips.

Easiest Frosting Ever

Easiest Frosting Ever

1 pint Heavy whipping Cream
1/2 package of instant pudding mix

Beat whipping cream, slowly add the pudding mix. Continue to beat until stiff.

I used chocolate pudding & put this on a "from scratch" chocolate cake, yum!

Peanut Butter Icebox Dessert

Peanut Butter Icebox Dessert

2 1/4 cups crushed peanut butter cookies (about 11 cookies)
1/4 cup sugar
1/4 cup butter or margarine, melted
2 packages (3 ounces each) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
2 1/2 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding
Additional peanut butter cookies broken into pieces

In a bowl, combine crushed cookies, sugar and butter; press into an
ungreased 13 x 9 x 2 baking dish. Bake at 350 for 6-8 minutes or until
golden brown; cool on a wire rack.

In a mixing bowl, beat cream cheese and confectioners sugar; fold in 1
cup whipped topping. Spread over cooled crust. In another mixing bowl,
beat milk and pudding mix on low speed for 2 minutes or until
thickened. Spread over cream cheese layer. Top with remaining cookie
pieces. Refrigerate for at least 1 hour before serving. Yield: 12-15
servings

GRILLED BALSAMIC VINEGAR STRAWBERRIES

GRILLED BALSAMIC VINEGAR STRAWBERRIES

Berries and small fruits can be heated on skewers or wrapped in foil for 5-8 minutes.

Preheat your grill to medium-low heat. For gas grill, you will need 10-15 minutes to
reach the desired temperature.

1 pound strawberries, hulled and halved
3 tablespoon balsamic vinegar
zest of 1 lemon
2 tablespoon brown sugar

Toss strawberries with balsamic vinegar, lemon zest and brown sugar.

Divide strawberries among foil squares. Bring the edges of foil
together and scrunch to seal.

Grill over medium-low heat until warm (5-10 minutes)

Serve with vanilla ice cream or whipped cream.

Prize Winning Peanut Butter Bread Pudding

Prize Winning Peanut Butter Bread Pudding

1/4 cup Peter Pan® reduced-fat peanut butter
8 slices day old reduced-calorie bread
1 (4-serving) package JELL-O® sugar-free vanilla cook and serve
pudding mix
2 cups skim milk
1 teaspoon vanilla extract

Preheat oven to 375 degrees. Spray an 8X8 inch baking dish with
butter-flavored cooking spray.

Evenly spread peanut butter on bread. Fold each piece of bread in half
and break into pieces.

In a large bowl, combine dry pudding mix, skim milk, and vanilla
extract. Mix well using a wire whisk. Add the bread pieces. Stir
gently to combine. Let set for about 5 minutes.

Pour mixture into prepared baking dish. Bake for 25 to 30 minutes.
Divide into 6 servings. Serve warm or cold.