Crispy Baked Chicken Recipe

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This is a simple recipe that can be served with a side dish or as a stand-alone meal. The stuffing mix gives the dish a nice crunch and the sour cream and chicken soup creates a nice creamy sauce.

Crispy Baked Chicken Recipe
 
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Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 can condensed cream of chicken soup
  • 6 boneless skinless chicken breasts
  • 1 cup sour cream
  • 1 package stove top chicken stuffing mix
  • ½ cup shredded Parmesan cheese
  • ½ cup butter
Instructions
  1. Preheat oven to 350F.
  2. In a medium size bowl mix together the soup and sour cream until well combined.
  3. Place the stuffing in a food processor and pulse until fine crumbs form. Add the cheese and pulse one time to blend the cheese into the stuffing crumbs. (if you don’t have a food processor place crumbs in a food grade plastic bag and crush with a rolling pin)
  4. Arrange chicken on the bottom of a 13 x 9 baking dish and layer the soup mixture over the top, and then top with the stuffing mix.
  5. Bake for 50 – 60 minutes or until chicken is done. (165F)

crusty chicken

Adapted from Kraft recipes.

Macaroni and Cheese for Two

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This Macaroni and Cheese is just the right amount for two people. This recipe is really simple to put together, but don’t let that fool you, it’s creamy and delicious.

It you are looking for a simple and quick side dish give this one a try.

Macaroni and Cheese for Two
 
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Author:
Recipe type: Side Dish
Serves: 2
Ingredients
  • ⅔ cup sour cream
  • ⅔ cup milk
  • 2 cups shredded sharp cheddar cheese
  • 1 ½ cups elbow macaroni (Cooked and drained)
Instructions
  1. Preheat oven to 325F.
  2. Cook macaroni according to package directions; drain
  3. In a large bowl mix together the milk, sour cream, and cheese, and then mix in the macaroni until well combined.
  4. Pour the mixture into a 1½ quart casserole dish lightly sprayed with cooking spray. Bake uncovered for 25 minutes or until heated through.

 

Oven Barbecued Rabbit Recipe

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This recipe for Barbecued Rabbit can be used with either wild or domestic rabbit meat. I used domestic rabbit in this recipe because we raise Flemish Giant rabbits. If you are using wild rabbit the cooking time may be a little longer depending on the type and age of the rabbit; parboiling could also be an option.

Oven Barbecued Rabbit Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 rabbit (2.5 – 3 pounds cut into pieces)
  • ⅓ cup onion (finely chopped)
  • ½ cup water
  • ¾ cup ketchup
  • ⅓ cup white vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • Preheat oven to 350F.
Instructions
  1. In a large nonstick skillet, sprayed with cooking spray, cook rabbit on both sides until browned; remove from skillet and place pieces in a 13 x 9 casserole dish sprayed with cooking spray.
  2. Recoat now empty skillet with cooking spray and cook the onion until it starts to brown. Mix the rest of the ingredients into the skillet, bring to a boil, reduce to simmer and cook for 15 minutes uncovered to thicken the sauce. Spoon the sauce mixture over the rabbit and bake for 45 to 60 minutes until an instant read thermometer reads 160F.

 

Slow Cooker Chicken with Merlot Recipe

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Slow Cooker Chicken with Merlot Recipe 2

This is a great recipe that is sure to warm up a cold winter’s night. I served this dish with pasta which reminded a lot of chicken and spaghetti, and because it is cooked in the slow cooker, it freed up a lot of time so I could get some early Christmas shopping done.

This Slow Cooker Chicken with Merlot Recipe is simple and requires very little prep time.

5.0 from 1 reviews
Slow Cooker Chicken with Merlot Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 5 - 6
Ingredients
  • 1 package fresh mushrooms (8 ounces – sliced)
  • 1 large onion (chopped)
  • 2 cloves garlic (crushed and minced)
  • 3 pounds boneless skinless chicken thighs
  • 1 can tomato paste (6 ounces)
  • ¼ cup Merlot
  • 2 tablespoons instant tapioca
  • 2 teaspoons sugar
  • 1 ½ teaspoons dried basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Grated Parmesan cheese
  • You choice of cooked pasta (I used spaghetti)
Instructions
  1. Lightly spray slow cooker with cooking spray. Place onion, mushrooms, and garlic in the bottom of the slow cooker and then place the chicken thighs on top.
  2. In a medium size bowl mix together the tomato paste, Merlot, tapioca, sugar, basil, salt, and pepper. Pour mixture over the chicken, cover, and cook on low for 5-6 hours or until chicken is tender.
  3. Serve over pasta sprinkled with Parmesan cheese.
  4. Note: ¼ cup chicken broth can be used in place of the Merlot.

 

Chicken Marsala Pasta Recipe

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Marsala chicken is one of my favorite recipes so when I saw this Chicken Marsala Pasta Recipe, it looked really good, so I thought I would give it a try.

This is a simple recipe that doesn’t take all that much time to prepare. Most of the time involved is cooking the chicken, but if you pound it down it cooks quickly.

This would also be a great dish for a potluck or party.

To view the original recipe go to Blogchef.net.

Chicken Marsala Pasta Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 2 boneless skinless chicken breasts
  • 8 ounces of fresh mushrooms (sliced) I used ports for this recipe
  • 1 medium sweet onion (diced)
  • 3 garlic cloves (crushed and minced)
  • ¾ cups Marsala cooking wine
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1 pound penne pasta
  • ½ cup parmesan cheese
  • 5 tablespoons of butter
  • 1 tablespoon olive oil
  • Salt and pepper
Instructions
  1. Salt and pepper chicken on both sides. In a large skillet cook the chicken in 1 tablespoon of olive oil, and 1 tablespoon of butter until nicely browned and done (165F). Remove to a plate to cool. After cool enough to handle slice chicken into strips.
  2. Cook pasta according to pasta directions; drain, and stir in 3 tablespoons of butter, stirring until butter is melted, and then mix in ½ cup of parmesan cheese.
  3. In the now empty skillet using 1 tablespoon of butter cook the garlic, mushrooms and onion; until onion is tender. Stir in the Marsala wine, chicken broth, and cream. Bring mixture to a boil, reduce to simmer, and cook until sauce starts to thicken. Add the chicken strips to the skillet and continue cooking until chicken is heated through.
  4. Pour pasta into a large bowl and add in the chicken Marsala sauce mixture; salt and pepper to taste, and then toss until well combined.
  5. Serve hot with extra cheese if desired.

 

Sugar Free Dulce de Leche Cheesecake

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This Dulce de Leche Cheesecake recipe uses granulated sweetener like Splenda, and low-fat cream cheese.  To me reducing the sugar alone is a big plus. This is a simple recipe but it does have to set a long time before serving.

If you want to cut back on the sugar and fat a little bit give this one a try it’s really good.

Sugar Free Dulce de Leche Cheesecake
 
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Author:
Recipe type: Dessert
Serves: 9 inch cake
Ingredients
  • 1 ½ pounds low-fat cream cheese
  • 1 cup granular sugar substitute
  • 1 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 3 eggs
  • ⅓ cup 2% milk
  • ½ cup dulce de leche
  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter (melted)
Instructions
  1. Preheat oven to 400F.
  2. Mix graham cracker crumbs with the butter until thoroughly combined and press into the bottom of a 9 inch spring form pan. Place the pan on a baking sheet and bake for 8-10 minutes; remove to cool. Reduce oven heat to 325F.
  3. Place the cream cheese in a large bowl; add the sugar substitute and flour. Using an electric mixer beat until smooth. Add the vanilla and mix until well blended and then beat in the eggs one egg at a time, and then add in the milk , mixing until well blended. Spoon mixture onto the crust in the spring form pan.
  4. Separate ½ cup of the cheese mixture into a small bowl, add the dulce de leche, and using a spoon mix until well blended. Place tablespoons of the mixture over the batter and gently swirl it in with the edge of a knife or spatula.
  5. Bake at 325 for 45 – 55 minutes or until center is almost set. Remove from the oven and run a knife around the edge to help keep the cheese cake from cracking.
  6. Cool for 20 minutes, cover, and chill for at least 6 hours before serving.

 

Slow Cooker Tasty Pork Ribs Recipe

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Tender and delicious these Slow Cooker Tasty Pork Ribs are the perfect solution to free up some time if you have a busy day coming up. They take 7 – 8 hours to cook on low or 4 – 5 hours on high. The original recipe calls for bone in ribs but the local market had boneless on sale so I went that route. In short use whatever you have available.

Slow Cooker Tasty Pork Ribs Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4-6
Ingredients
  • 8 country style pork ribs
  • 1 cup ketchup
  • 1 cup barbeque sauce
  • ¼ cup brown sugar (packed)
  • ¼ cup Worcestershire sauce
  • 1 tablespoon Balsamic vinegar
  • 1 tablespoon molasses
  • 1 garlic clove (minced)
  • 2 tablespoons dried onion
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon ground mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Mix together all the ingredients except for the ribs in the bottom of a slow cooker. Place the ribs in the slow cooker and roll in the sauce to coat.
  2. Cook on low 7-8 hours or on high 4-5 or until ribs are fork tender.
  3. Remove ribs to a serving platter and serve topped with the sauce. Can also serve sauce over rice or noodles.

Adapted from tasteofhome cookbook.

 

Crunchy Potato Recipe Casserole Recipe

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CRUNCHY POTATO CASSEROLE recipe picture

I was looking for a good side dish go go with a fish fry for supper. I was looking around on my sons blog and thought this Crunchy Potato Recipe Casserole Recipe looked really good.

No surprise here it was delicious!! You can view the original recipe here.

Crunchy Potato Recipe Casserole Recipe
 
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Author:
Recipe type: Side dish
Serves: 6
Ingredients
  • 2 pounds frozen southern style hash browns
  • salt and pepper
  • 8 ounces sour cream
  • 1 can cream of chicken soup
  • 8 ounces shredded cheddar cheese
  • ½ cup butter
  • 2 cups crushed cornflakes
Instructions
  1. Preheat oven to 350F.
  2. Spread the frozen potatoes in the bottom of a 13 X 9 inch casserole dish lightly sprayed with cooking spray.
  3. In a medium size bowl mix together the soup, sour cream, and cheddar cheese.
  4. Pour ¼ cup of the melted butter over the potatoes and spread the soup mixture over the top.
  5. In a medium size bowl mix the remaining butter into the cornflakes and spread the mixture over the casserole. Cover with aluminum foil and bake for 1 hour. Remove foil and continue baking until cornflakes start to brown and potatoes are done.

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Simple Spoon Donuts Recipe

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I was short on time and really wanted to make some donuts to go with my coffee in the morning. I did not have the time to make regular donuts so I decided to try this spoon donuts recipe.

This recipe requires just basic ingredients so there is a good chance you will have it all on hand. I had fresh donuts on the table in about 30 minutes.

I used a sugar cinnamon coating with this recipe but you could use plain sugar, confection sugar, or maybe even some chocolate.

If you’re in a hurry and want to put some sweet treats on the table give this Spoon Donuts Recipe a try; enjoy.

Simple Spoon Donuts Recipe
 
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Serves: 24
Ingredients
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon nutmeg
  • ¼ cup vegetable oil
  • ¾ cup milk
  • 1 egg beaten
  • For sugar Cinnamon coating
  • ½ cup sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat deep fryer to 375F.
  2. Whisk all the dry ingredients together in a large bowl and then mix in the vegetable oil, milk, and egg until mixture is smooth.
  3. In a shallow dish whisk together the sugar and cinnamon.
  4. Place a spoon full of batter at a time into the deep fryer. Cook for about 3 minutes or until golden brown on both sides. Place donuts on paper toweling to cool, and then roll the donuts in the sugar mixture.

 

String Pie

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This one dish recipe is simple and quick making it a great recipe for after school or work. This string pie is basically baked spaghetti with a little different twist consisting of eggs and cottage cheese. There is plenty of room for extras like adding mushrooms and maybe some red pepper flakes to add a little heat; just use your imagination.

Give this one a try; Enjoy

String Pie
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 pound lean ground beef
  • ½ cup onion (chopped)
  • ¼ cup green pepper (chopped)
  • 2 cups spaghetti sauce
  • 8 ounces spaghetti (cooked and drained according to package directions)
  • ⅓ cup grated Parmesan cheese
  • 2 large eggs (beaten)
  • 2 teaspoons butter
  • 1 cup cottage cheese
  • ½ cup shredded Mozzarella cheese
Instructions
  1. Preheat oven to 350F.
  2. Cook spaghetti.
  3. While spaghetti is cooking in a large skillet over medium high heat cook the burger, pepper, and onion until burger is no longer pink inside; drain excess fat if needed. Mix in the spaghetti sauce.
  4. In a large bowl mix together the spaghetti, eggs, Parmesan cheese, and butter.
  5. Place the spaghetti mixture into the bottom of a 13 x 9 casserole dish lightly sprayed with cooking spray. Spread the cottage cheese over the top and then top with the meat mixture. Sprinkle with the Mozzarella cheese and bake until thoroughly heated and cheese is melted; about 20 minutes.
  6. Serve hot