My Yummy Recipes!

From Annie's Eats by Annie

Crispy Baked Chicken Strips

Serves 4-6
Ingredients:
1/4 cup table salt
4 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
7 tbsp. butter, melted
2 cups finely crushed Corn Flakes cereal

Directions:
Dissolve salt in 1 quart cold water. Add the chicken to the brine, cover and refrigerate for 30 minutes Remove the cutlets from the brine and pat dry with paper towels.

Adjust an oven rack to the middle position and preheat the oven to 400° F. Place an oven-safe baking rack on a baking sheet. Place the flour and butter in separate bowls. Place the crushed cereal flakes in a shallow pie plate. Dip the chicken pieces in the flour, then the butter, then the crushed cereal, shaking off excess in between each step. Place the coated chicken strips on the prepared baking rack.

Bake 15-20 minutes, or until the chicken is cooked through. Serve with your choice of dipping sauces.

By Sharlyn

Orange chicken with green onions

l can chicken broth
1/4 cup teriyaki sauce
3 cloves garlic, minced
1/4 cup orange marmalade
4 green onions, sliced about 1/2 cup
2 tablespoons cornstarch
8 skinless chicken thighs (about 2lbs) or chicken breasts.

Mix broth, teriyaki sauce, garlic, marmalade, green onions &cornstarch in 6 quart slow cooker. Add chicken & turn to coat. Cover & cook on low 8 to 9 hrs . Serve with rice.

I saw this on a blog and loved it. I'll have to remember it next year.
-4 pkg. (3 oz) Jello (you can choose your colors and flavors, but you'll want to do at least two different colors)

-4 pkg. Knox unflavored gelatin (there are usually three pkg. in one box, so you'll need to buy two boxes)

-1 can sweetened condensed milk

Step 1: Clear a spot in your freezer to help the jello set faster. Make sure it is level.

Step 2: Combine 1 pkg. flavored gelatin with 1/2 pkg. of unflavored gelatin. Add 1 cup boiling water. Stir well untill dissolved. Cool to room temperature and pour into a 9x13 glass pan. Place in freezer for about 10 minutes.

Step 3: Combine one can sweetened condensed milk with 1 cup boiling water. Stir until mixed. In a small bowl, sprinkle 2 pkg. knox gelatin over 1/2 cup cold water. Let stand a few minutes, and then add 1/2 cup boiling water to dissolve gelatin. Add to milk mixture and stir well to combine. Cool to room temperature and gently pour one cup over your first layer of gelatin. Return to freezer for 10 minutes.

Step 4: Repeat step 2 using a different color of jello.

Step 5: Repeat step 3, adding one cup of milk gelatin to top.

Step 6: Repeat step 2.

Step 7: Refrigerate...slice or cut with cookie cutters just before serving.

Thanks for this Kristin! Can't wait to try it!

1 five pound bag of red potatoes
1 bunch of green onions
1 lb colby or cheddar cheese (the block kind that you have to grate, not the kind in the bag)
1-1/2 c sour cream
1 to 1/2 c mayonnaise
1 lb bacon
Salt and pepper to taste

I prefer 'nuking' the potatoes versus boiling them or baking them. I have a little more control that way on how much they cook. You want to nuke them until they are just getting soft. You don't want them overdone, nor do you want them underdone and still crunchy. If you overcook them, they will fall apart in the salad. If they are crunchy, it won't be appetizing. Be sure to wash them first, but do not peel them.

I was able to put the entire 5 pounds of potatoes in my microwave on the turntable, with the biggest ones on the outside and the smaller ones on the inside. I nuked all of them for about 12 minutes, checked them, took out the smallest ones that were done, nuked the remainder for another 5 minutes, checked them again, took some more out, nuked the remainder for another 5 minutes, took all of the rest out except 3 bigger ones, and then nuked those for about 2 minutes.

I then cut each one in half lengthwise to open them up and allow them to cool faster.

Once they were cool, I cut them into 1 inch by 1 inch pieces and dumped them into a big bowl.

While the potatoes were cooling, I diced up my bacon and cooked it until it was just turning crisp. I'm not a big fan of burned bacon or super crispy bacon, so it was just right when I drained off the grease and set it aside to cool.

I then sliced up the entire bunch of green onions, including about 2 inches worth of the green part. Slice the onions pretty thin. You don't want overly big chunks of onion overpowering your taste buds with all this other goodness that's involved. I dumped all of that on top of the potatoes.


Next, grate your cheese. There are two reasons I do not use the kind of cheese that comes pre-grated in the bag: 1) It's dry because of the anti-clumping powder they put on it so it doesn't all stick together and I like moist-ish cheese, and 2) I like the thicker grate versus the small tiny Taco Bell style cheese grate. You can actually taste the cheese in the salad then. It only takes about 90 seconds to grate it, so I feel it's actually worth that 90 seconds for the taste you're going to get. Once you're done grating it, dump it in on top of the cool potatoes and green onions.

The bacon should be cool by now, so go ahead and dump it in too. Next, dump in the sour cream and mayonnaise.

Mix everything together well. Add salt and pepper to taste. I think this salad's best when served not quite fully chilled. If you need to chill it to get it done before you are ready to eat it so you can finish off the rest of your dinner items, go ahead and do so, but then take it out of the fridge about 10-15 minutes before ready to eat. Don't worry, the mayo and sour cream won't spoil and make y'all sick in that amount of time!

I have seen similar recipes that call for baking this conglomeration before serving. That would probably be good as a side dish instead of a "salad"! Enjoy!

1.5 pounds ground beef (cooked and drained)

1 package dry taco seasoning mix (mild)

1 large head of lettuce

1 large tomato

1 small onion

1 large can dark red kidney beans (drained)

1 small can sliced black olives (drained)

1 package 8 oz. shredded cheddar cheese

2 16 oz. bottles of Catalina salad dressing

1 bag of tortilla chips (broken into small pieces)



Cook and drain the ground beef, adding the taco seasoning mix, following

package instructions until cooked. Lightly pat the meat mixture with a paper towel to

absorb excess moisture, if necessary, before assembling salad.

Mix all remaining ingredients, and add to meat mixture. Refrigerate.

Add chips and lettuce pieces just prior to serving. Toss gently.

Chicken Salad

7 chicken breasts
2 onions
2 cups celery
2 cups grapes (cut in half)
Cooked eggs (6-8)

Whip 1 cup whipping cream, 2 cups mayonaise. Mix everything together. Use salt and paper to taste.


**Oh so yummy on a croissant roll!

Chicken and Cheese Quesadilla Pie

1 (10 inch) flour tortilla (burrito or wrap size)
3 cups cooked chicken
1/2 cup finely chopped cilantro
2 small cans of green chilies
2 cups shredded cheddar cheese
salt and pepper
2 large eggs
1 cup milk
1 cup flour
1 tsp. baking powder

Preheat over to 450 degrees. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray. Toss chicken, cilantro, green chilies, 1 cup cheese, 1/2 tsp salt, and 1/2 tsp pepper in large bowl. Spread filling over tortilla. In another bowl, whisk eggs, milk, flour, baking poweder, and 1/2 tsp salt until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes. Let cool 5 minutes. Serve with sour cream and salsa.

Chewy Chocolate-Peanut Butter Bars
15 Min
Total Time:
2 Hr 45
Min Makes:36 bars

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 can (14 oz) Eagle Brand® sweetened condensed milk (not evaporated)
1 cup JIF® Extra Crunchy Peanut Butter
1 teaspoon vanilla
3 egg yolks
1 bag (12 oz) Hershey's® semi-sweet baking chips (2 cups)


DIRECTIONS 1. Heat oven to 350°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough evenly in bottom of pan to form crust.
2. Bake 10 minutes. Meanwhile, in medium bowl, mix condensed milk, peanut butter, vanilla and egg yolks until smooth. Spoon milk mixture evenly over partially baked crust; carefully spread.
3. Bake 20 to 25 minutes longer or until set. Sprinkle with baking chips; let stand 3 minutes to soften. Spread evenly over top. Cool completely, about 1 hour 30 minutes. Refrigerate until set, about 30 minutes. For bars, cut into 6 rows by 6 rows.

Baked Chimichangas

2/3 cup salsa
1 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
1 1/2- 2 cups shredded or cubed chicken
1 cup chedar cheese, shredded
2 green onions, chopped
6 flour tortillas
melted butter
*any toppings you want

Directions: Mix the chicken, salsa, cumin, oregano, cheese, and onion in a bowl. Place about 1/3 cup on each tortilla and roll up. Place seam side down on baking sheet. Brush tops with melted butter and bake at 400 degrees for 25 minutes. Garnish with cheese, sour cream, salsa, avocado, lettuce, olives, etc.

Brooke’s Chocolate Triffle
posted by cindylouh on May 29th, 2009 | Uncategorized |
Yesterday my friend, Brooke, made the most delicious triffle! It is not only stunning but so simple.

Just a few ingredients:
1 Cake Mix
1 large box chocolate pudding (plus 2 cups milk,divided)
2 containers of frozen whipped topping (thawed)
6 Heath candy bars, crushed

Bake cake according to package directions, cool and cut into squares.

Layer chocolate cake, pudding (1/2 of the box mixed with 1 cup milk, allowing to thicken slightly so it can still be poured), 1 container whipped topping, then 1/2 the crushed Heath candy bars into a triffle bowl. Repeat with chocolate cake.

Next mix the other 1/2 of pudding with 1 cup milk, mixing well and allowing to thicken slightly (so it can still be poured).

Add another layer of whipped topping.

Top with the remaining 1/2 of crushed Heath candy bars.

Yum!