Baked Chicken with Fruit Salsa
3 med chicken breasts
2 tsp steak seasoning
1/2 c sliced strawberries
1/2 cup pineapple chunks
1/2 tsp lemon zest
1/4 c finely chopped purple/red onion
1/4 tsp chili powder
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Candied Butternut Squash
2 medium butternut squash
4 tsp brown sugar
1 tbsp butter
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1 lb elbow macaroni, cooked according to directions
butter to grease 9 x 13 cooking dish
3 c half & half (or whole milk)
1 1/2 - 2 c cheddar or american cheese (depending on taste)
1 sleeve ritz crackers
salt, pepper & paprika to taste
when macaroni has been cooked, place 1/3 into greased dish. pour 1 c half and half over it and top with 1/3 of desired cheese. repeat with remaining macaroni, half and half, & cheese.
place crackers, salt, pepper & paprika in ziplock bag & crush with rolling pin. sprinkle on top of macaroni. bake uncovered at 350 degrees for 35-45 minutes, until bubbly.
throw your calorie counting out the window & enjoy!
2 1/2 c Corn Chex
2 1/2 c Rice Chex
2 c macadamia nuts
1/4 c butter, cubed
2 tbsp sugar
2 tbsp corn syrup
1 c flaked coconut
1 (6 oz) package dried pineapple
1 c white chocolate chips
In a large microwave-safe bowl, combine cereals & nuts; set aside. In a small microwave-safe bowl, combine the butter, sugar and corn syrup. Microwave uncovered for 2 minutes, stirring once. Pour over cereal mixture and toss to coat.
Cook cereal mix uncovered for 2 minutes in microwave, stirring once. Add coconut; cook 2 minutes longer, stirring once. Spread onto waxed paper to cool. Stir in pineapple & chips. Store in airtight container.
My sister made this when I was visiting her in New Hampshire last week. I'm not a huge pumpkin fan, but I LOVED this. We're talking I ate it for breakfast the next morning.
1 15 oz. can pumpkin
1 12 oz. can evaporated milk
3 large eggs
1 1/2 c. sugar
1 tsp. cinnamon
1/2 tsp salt
1 box yellow cake mix
1/2 c. chopped pecans (I plan on using a full cup when I make this)
1 c. melted butter
Grease 9x13 pan. Mix 1st 6 ingredients and pour into pan. Sprinkle dry yellow cake mix over pumpkin mixture. Sprinkle pecans on top and drizzle with butter then bake @ 350 for 60 min.
1 1/2 lb chicken tenders
2 Tablespoons dried Italian Seasoning
1 teaspoon garlic salt (or to taste)
1/2 cup shredded Parmesan cheese
1/2 cup instant mashed potato flakes (dry)
1/4 cup extra virgin olive oil
Preheat oven to 375 degrees. Spray a 9 x 13 pan with cooking spray.
In medium bowl, combine Italian seasoning, garlic salt, parmesan cheese and potato flakes. Brush chicken tenderloins with olive oil and roll in potato flake mixture. (Chicken should be heavily coated with potato flake mixture.)
Place chicken in single layer in 9 x 13 pan. Bake 12 - 15 minutes, until chicken is tender and golden, turning once during baking.
1/2 cup butter
1 cup white sugar
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
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
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.
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil
Bake 1 1/2 hours in the preheated oven.
Melt butter in a Dutch oven over medium heat; add onion, and sauté until tender. Add flour, stirring until smooth. Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat until thoroughly heated. Top each serving with cheese and bacon.
Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle. Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle.
Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.