Split the loaf of French bread lengthwise. Spread pizza sauce on both halves of French bread. Top with your favorite pizza toppings and cheese. Bake at 375 for 15-20 minutes or until cheese is melted.
*or make your own sauce using tomato sauce and desired spices (oregano, basil, parsley, salt, pepper, garlic, etc).
Put flour mixture on a plate. In a shallow bowl, whisk eggs; stir in cheese. Roll chicken in flour, then in egg mixture. Brown the chicken in a skillet with a little bit of olive oil. Remove chicken to a baking dish. In the same skillet, melt the butter, garlic, parley, and lemon juice. Simmer 1-2 minutes. Pour the sauce over the chicken, cover, and bake at 350* for 30 minutes. Uncover and bake for 5 more minutes. Serve with pasta, rice, mashed potatoes, or over a spinach bed.
Heat olive oil over medium heat in a frying pan. On a plate, combine the first six ingredients. Roll chicken breasts in the flour mixture until well-coated. Brown chicken in the olive oil skillet. Transfer to a baking dish, cover, and bake 15 minutes at 350* or until chicken reaches 160* internal temperature.
While chicken is baking, sauté the minced garlic and bell pepper (if using) in olive oil in a sauce pan over medium heat until they just begin to soften. Add 1 T. flour and cook for 1 minute, stirring frequently. Add the chicken broth and whisk and cook until it begins to thicken. Add the cream and milk (dissolve the corn starch in the milk first) and the spinach. Bring to a simmer and cook until spinach is wilted. Add parmesan and stir well.
Serve chicken over pasta, then ladle sauce on top of chicken/pasta.
* depends on how “spinach-y” you want your sauce – but remember that spinach cooks down quite a bit
Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
Thread the chicken strips onto the skewers. Place the skewers in a baking dish. Melt about 1 T. of butter and mix with about 1 T. of olive oil. Drizzle the butter/oil mix over the chicken strips in the pan. Bake the strip skewers at 375 for 10-20 minutes or until cooked thoroughly to 160* internal temperature.
Mix together all ingredients in a plastic (Ziplock) bag. Marinate at least one hour – the longer the better. Heat outside grill to medium-high heat. Thread meat onto 8 skewers. Grill 3 minutes on each side (or until meat is done according to your preferences), brushing occasionally with marinate mixture.
Place all ingredients in a large plastic (Ziplock) bag and marinate for at least an hour (the longer the better). Preheat outdoor grill. Grill chicken for 5-6 minutes on each side or until chicken is thoroughly cooked to 160* internal temperature.
This chicken is delicious served on its own or in a salad.
Okay, I’m going to start with a disclaimer that I’m not totally “in love” with this recipe, but it was a nice, different change from the normal chicken recipes. And my husband loved it!
Place chicken breasts between two large pieces of plastic wrap. Pound chicken breasts to 1/4 inch thickness. In a bowl, combine chilies and cheese. Place half of the mixture into the center of each chicken piece. Roll up the chicken breast and secure ends with a toothpick. Crack and whisk egg into one dish. In another dish, combine bread crumbs, parmesan, chili powder, salt, cumin, and salt. Dip chicken rolls into egg and then into bread crumb mixture. Place chicken rolls seam side down in a baking dish. Melt the butter and drizzle over the top of the chicken. Bake uncovered in a 400* oven for 20 minutes.
In a large saucepan, combine rice, broth, chilies, onion, oregano, salt and cumin. Bring to a boil, uncovered. Reduce heat to low, cover and simmer until liquid is absorbed (about 20 minutes). Stir in cilantro, if using.
Mix the Monterrey jack and mozzarella cheeses together. In a separate bowl, whisk together chicken broth, sour cream, and green chilies. Pour thawed tortellini into bottom of an 8x8 baking pan. Sprinkle half the cheese over tortellini. Scatter cubed chicken over the top. Pour sauce mixture over the chicken/tortellini/cheese and sprinkle remaining cheese over the top. Bake uncovered with tin foil at 375* for 15 minutes. Uncover and bake for an additional 15 minutes until bubble and golden brown around the edges.
In a large mixing bowl, sift together both flours, baking powder, and baking soda. In another bowl, cream butter, brown sugar, vanilla, and honey. Stir together sifted and creamed ingredients, alternating with milk. Cover and refrigerate one hour or more. Divide dough into quarters. On a floured surface, roll one quarter of the dough at a time into a thin rectangle. Using a sharp knife or pizza cutter, cut into smaller rectangles. Place rectangles onto an ungreased cookie sheet. Mark a line down the center and prick each side of the line with a fork a couple of times. Sprinkle with cinnamon and sugar. Bake at 350* for 7-10 minutes until crisp. Cool on a wire rack.
* Butter gives a tad bit better of a flavor, but it doesn’t crisp the crackers as well. Shortening tastes fine, and it crisps the crackers well.
** I doubled the cinnamon and sugar mixture because my family liked them with a little more cinnamon and sugar on top. :)
In a mixing bowl, combine dry ingredients. Then, cut in butter and then stir in milk. Round into a ball and knead a few strokes. Divide into pieces and roll our VERY thin on a floured board. Lay rolled-out sheet onto an ungreased cookie sheet. Sprinkle with salt and prick with a fork. Cut into desired-size squares with a sharp knife or pizza cutter. Bake at 375* for 10-12 minutes or until very browned and crispy. You’ve really need to get these crispy, or they don’t taste “right.” Don’t overcook them either or they have a funny burned taste. It takes a few rounds of baking to get them correct.
* If you use all white flour, they will actually be saltine crackers. Use a mix of white and whole wheat flour and you’ll get wheat thins.
** Butter gives a tad better flavor to the crackers, but the crackers don’t crisp as well. The shortening crisps better. You decide what you want to use.
My daughter loves these crackers with peanut butter on top! I like them with peanut butter and honey!
Scones:
Topping:
Glaze:
Pre heat oven to 400 degrees. Whip together butter, baking powder, baking soda, salt, honey, egg yolk, and buttermilk. Add flour and mix JUST until combined. Do NOT over mix or they won’t be fluffy and melt in your mouth delicious! Form dough into a ball on a lightly floured surface. Roll or pat out into a half-inch thick circle. Cut into about 8 equally-sized pieces. Transfer to a greased baking sheet. In a small bowl, whisk the egg white until frothy and brush over the top of scones. Sprinkle with cinnamon and sugar. Bake at 400 degrees for 10 to 12 minutes. In a separate bowl mix together powdered sugar, vanilla, and milk until glaze is desired consistency. Drizzle over scones after they bake.
*1/3 cup milk + 1/2 tsp. lemon juice or vinegar
** pumpkin pie spice works good also since it has cinnamon and other spices
Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato sauce, chilies, jalapenos, and seasonings. Bring to a boil, reduce heat, and simmer for 10 minutes. Add cooked and drained pasta into beef mixture. Transfer to baking dishes and/or freezer containers. Top with cheese. Cover and bake one for NOW at 375 for 30-40 minutes, until bubbly and heated through. Cover the other casserole(s) and freeze for LATER. When ready to use, that in refrigerator overnight and bake at 375 for 30-40 minutes or until heated through.
*You decide if you want seeds or not - seeds make it hotter.
In a large bowl, mix together stuffing mix, soup, milk, chicken, corn, carrots, onion, and 3/4 cheese. Divide into baking dishes and/or freezer containers. Top with remaining cheese. Bake one casserole for NOW at 350 for 30-35 minutes or until cheese is melted. Freeze the other(s) for LATER. When ready to use, remove from freezer, let sit on counter for 30 minutes, and bake at 350 for 1 1/2 hours or until heated through.
In a large saucepan, bring broth and onion to a boil. Add rice; cover and simmer for 15 minutes. Remove from heat; fluff with a fork. Transfer to a large bowl. Add turkey, cheese, soup, milk, and salt and pepper to the bowl. Mix all ingrediets well. Transfer to 2-4 baking dishes. Sprinkle tops with crushed crackers, then drizzle with melted butter. Bake one NOW at 350 for 35 minutes. Cover the other(s) and freeze for LATER. When ready to use, remove from freezer, transer to refrigerator, and let thaw in fridge overnight. Bake at 350 for 45 minutes or until heated through.
Cook pasta according to package directions. Meanwhile, in a large skillet, brown sausage in olive oil over medium heat; drain. Add the onion and garlic; cook and stir for 5-6 minutes or until crisp-tender. Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat and simmer for 10-15 minutes. Transfer to a large bowl; mix in pasta and cheeses. Put desired amount into a baking dish for NOW and bake at 350 for 30 minutes until heated through. Transfer the remaining to freezer containers for LATER, cover, and freeze for up to 2 months. When ready, remove from freezer, thaw in refrigerator for 24 hours. Transfer to a baking dish and bake at 350 for 30 minutes until heated through.
Combine all ingredients together in a large pot or crockpot. Simmer until vegetable are tender. Serve piping hot with crackers or roll.
* I use fresh tomatoes from my garden. To prepare: wash, cut an X in the bottom, blanch for 30 seconds, peel skin, squeeze out seeds, then chop flesh and add to soup.Bake chicken breasts at 350 for about an hour, until done. Shred and add BBQ sauce, return to oven to heat through. Mix together the lettuce, onion, cilantro, and tomatoes. Divide lettuce mixture among plates. Top each salad with cheese, black beans, corn, tortilla strips, and BBQ chicken. Drizzle ranching dress on top, then squeeze one lime wedge to juice on top of salad.
Mix soup and sour cream together. Place chicken in a 9 x 13-inch pan. Layer the cheese and ham on top of chicken. Spread soup mix on top of chicken. Sprinkle crushed croutons on top of soup mix. Bake on 325 degrees for 1 1/2 hours if thawed, 2 to 2 1/2 hours if frozen chicken. Yummy served over rice.
Slice dinner rolls and spread mayonaise onto each half. Layer swiss cheese and ham on rolls to make a sandwich. Place sandwiched on a baking sheet. In a separate bowl, mix together melted butter, mustard, and poppy seeds. Brush butter mixture onto top and sides of rolls. Bake at 375 for 10 minutes, or until tops are slightly crispy and cheese is melted.
