Rachael Ray's Pretzel-Crusted Chicken

Ingredients

4 quart-size plastic food storage bags
4 small, boneless, skinless chicken breasts
1 5-ounce bag of salted pretzels, any shape
1 tablespoon fresh thyme leaves, chopped
Salt and freshly ground black pepper
2 eggs
Vegetable oil, for frying
2 tablespoons butter
2 tablespoons flour
2 cups milk
3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded
2 heaping tablespoons spicy brown mustard
1/4 cup flat leaf parsley leaves, a generous handful, chopped
1/4 small yellow onion, finely chopped
1 large sour dill pickle, finely chopped
1 lemon, cut into wedges

Preparation

Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. One at a time, coat each chicken breast in the egg and then the ground pretzels.

Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.

While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it. Cook flour and butter for 1 minute and then whisk in the milk. When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and pepper, and remove cheese sauce from the heat.

Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle. Serve lemon wedges alongside.

Serves 4.

Montana's Favorite Taco by Cristin

THE TACO
Burrito sized soft shells
1 pound of ground beef
1 packet of HOT taco seasoning mix
1 can of Nalleys HOT chili
Louisiana Crystal Hot Sauce
Cayenne Pepper

Brown Ground beef-drain fat-follow the instructions of taco seasoning mix.
Add Chili, Simmer
Cover the top of the meat with cayenne pepper (I do it so you can visibly see it well) Don’t be scared, I promise-it’s good.
Add Hot Sauce I put in a lot, like probably ¼ cup-maybe a little less.

THE DIP
Now THE DIP is VERY IMPORTANT-this is what makes the taco good-it counteracts the hotness of the taco, and makes it all around amazing. Yes, it is a ranch dip, but is so much more, I promise.

8 oz of PLAIN yogurt
8oz of mayo
8oz of Sour Cream
This is VERY IMPORTANT-Must be –Uncle Dan’s SOUTHERN ranch.

Add your favorite Taco Fixing’s and you are good to go!

My assembly usually goes like this:

Warm Burrito shell (I put them in the microwave for like 10 seconds)
Meat
THE DIP
Cheese

Sidenote: The meat will have a “chili-ish” texture, but don’t worry, I would never lead you astray.
Extra Side note: They are very messy, and we always play a game where whoever has the cleanest plate at the end wins.

Microwave Peanut Butter Fudge

This is the easiest recipie I've ever seen for fudge, and it tastes just as good as if you had spend an hour standing at the stove! I've made it twice in the last week, it takes less than 10 minutes to throw everything together, and the confectioner's sugar makes is super creamy!

2 sticks of butter
1 cup of peanut butter
1 teaspoon of vanilla extract
1 lb. of confectioner's sugar

8x8 baking dish (or a similar size)
waxed paper
butter

Put the butter and peanut butter in a big microwave-safe bowl. Put the bowl in the microwave uncovered on HIGH for 2 minutes. Stir the mixture to distribute everything evenly. Put the bowl back in the microwave uncovered on HIGH for 2 minutes. Stir in vanilla and sugar with a wooden spoon (it works best if you stir in the sugar in two batches... this will take some elbow grease!). Line the 8x8 dish with waxed paper and butter the sides. Pour the fudge in the dish and spread it out evenly using spoon and/or fingers (careful... it's really HOT!). Place another sheet of waxed paper directly onto the fudge to seal it. Place in the refridgerator to cool until hardened.

*Tip - Make sure that you butter your dish before you start or while your bowl is in the microwave. Once everything is mixed together, you want to move pretty quickly to get it in the dish while it's hot.

Chili

1 lb. hamburger meat (I've done 1/2 hamburger, 1/2 turkey and it still tastes good)
1 green pepper
1 onion
1 large can crushed tomatoes
1 large can B&M baked beans
1 small can BBQ baked beans (usually B&M has them, but sometimes I"ve used Bush's grillin' BBQ beans and they work just fine)
1/2 tsp. chili powder (I prob. do a little more, I don't measure it, and then when it's close to done FI puts some more in and just tastes until he likes it).

Fry hamburger, pepper, and onioin until meat is browned. Add tomatoes, beans, and chili powder. Cover and cook 1 hour.

Chicken Divan

double recipe)
4 chicken whole or breasts
2 fresh bunches of broccolli or 4 frozen spears pkges
4 cans of cream of chicken soup
1 1/2 cups of mayo
4 tbs of lemon juice
2 bars of sharp chedder cheese-grated
1 large can of bread crumbs
2 sticks of butter

-cook chicken-break into bitesized pieces-cook broccolli-not too soft-mix 4 cans chicken soup with mayo and whip till fluffy add lemon juice and whip well-melt butter on low and mix in bread crumbs, stir -must be dry mixture-not moist-line bottom of pan with chicken, layer broccolli, mayo +soup mix, cover well with a lo0t of cheeselayer of bread crumbs coever top completely BAKE 350 for 45 mins to 1 hour serve over rice

chicken francese (no exact measurments)

Chicken breast sliced thin-coat in flour and then egg them and fryem up in oilin a saucepan-combine two cans of chicken broth pr boullion (1 pt. water per cube) with water and the juice of 1 1/2 lemons and a bit of spicescook for 15 mins or so, stir occasionally. Remove from heat, stir in softened butter (1/2 stic) If you feel the sauce is too thin add tblspn of corn starch and mix very wellPour the sauce over the meat

Spinach Feta Pie

10 package frozen chopped spinach, thawed and drained

3/4 cup (3 oz) crumbled feta cheese

1/4 cup chopped green onion

1/2 cup + 1 tablespoon Reduced Fat Bisquick

2/3 cup skim milk1/2 teaspoon lemon pepper

2 eggs (or equivalent)

Preheat oven to 400. Spray a 9 inch pie plate with butter flavored cooking spray. In a large bowl, combine spinach, feta cheese & green onion. Evenly arrnage mixture in prepared pie plate. In the same bowl, combine baking mix, milk, lemon pepper, and eggs. Mix well to combine. Pour mixture evenly over the spinach mixture. Bake for 30-35 minutes or until knife comes out clean. Let set on rack for 5 minutes.

Makes 6 servings

Cream Puffs

Puffs:

1 cup water
1 stick margarine1 cup flour
4 eggs

Boil water, lower heat nad melt margarine
add flour and turn
take off heat and beat eggs in one at a time
Have oven at 450
spoonfuls of mixture onto a greased cookie sheet and into the oven
when the puffs pop up turn heat to 350
watch until cooked and remove

Custard:

2 packages of vanilla pudding (cook and serve type)
3 cups of milk
1 cup of heavy cream
1/4 confectionary sugar
1 tsp vanilla extract

Prepare pudding as package label directs (using 2 packs of pudding and 3 cups of milk)
Pour in a medium bowl and place wax paper directly on the surface
Refrigerate until chilled (at least 2 hours, i usually do over night)
In a small bowl combine heavy cream, 1/4 cup of confectionary sugar and the vanilla
With mixer beat at medium speed until just stiff
Fold the whipped mixture into the pudding until combined
Refrigerate to chill well several hours or overnight

Slice open puffs to fill or poke a whole and pipe in custard

Chocolate-Raspberry Heart Cake (you can make it round)

Ok, so I got this from Weight Watchers and made it for Valentines Day originally, but my family loved it so now they want it all the time at holidays and events.


POINTS® Value: 5 Servings: 10Preparation Time: 25 minCooking Time: 30 minLevel of Difficulty: Moderate

1 Tbsp all-purpose flour
· 2 cup unprepared devil's food cake, mix
· 1/2 cup water
· 1/4 cup fat-free egg substitute
· 1/3 cup jam, seedless raspberry
· 4 oz unsweetened baking chocolate square(s)
· 6 Tbsp jam, seedless raspberry
· 6 Tbsp fat-free creamer, such as fat-free half-and-half
· 1/2 cups raspberries

Preheat oven to 350ºF. Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with flour. Bend sides of pan to form a heart shape.
· Mix together cake mix, water, egg substitute and 1/3 cup of jam with an electric mixer on low speed for 30 seconds; change speed to high and mix for 2 minutes more. Pour into prepared pan and bake until toothpick inserted in center comes out clean, about 30 minutes. Cool on a wire rack for 10 minutes. Invert onto a plate and remove from pan; place right side up on wire rack and allow to cool completely.Meanwhile, melt chocolate in a double boiler over simmering water; allow to cool, then stir in remaining jam and half-and-half. Frost cake with chocolate mixture and outline perimeter of cake with raspberries. (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.)

Peanutty Chocolate Truffles

Estimated Times:Preparation - 25 min Cooling Time - 30 min refrigerating Yields - 24 truffles

Ingredients:
3/4 cup creamy peanut butter
1/4 cup (1/2 stick) butter or margarine, softened
1 teaspoon vanilla extract
1 cup powdered sugar
4 tablespoons (2 envelopes) Rich Chocolate Flavor NESTLÉ Hot Cocoa Mix 1 cup finely chopped cocktail peanuts


Directions:
LINE baking sheets with wax paper.BEAT peanut butter, butter and vanilla extract in medium bowl until creamy. Combine powdered sugar and cocoa mix in another bowl. Stir into peanut butter mixture.PLACE peanuts in flat dish. Scoop peanut butter mixture into 1-inch balls; roll in peanuts to coat. Place on prepared baking sheets. Refrigerate until firm.


NOTES: Try to make these a day ahead as they hold well and taste even better the day after they are made.

Parmesan Chicken (not to be confused with Chicken Parmesan)

Preheat oven to 350

4-6 boneless, skinless chicken breasts

1/2 c melted butter
2 tsp. Dijon mustard
1 tsp. Worcestershire Sauce
1/2 tsp. salt
Mix together.

In separate bowl, combine 1 c breadcrumbs and 1/2 c grated parmesan cheese.

Dip chicken in butter mixture, then in crumb mixture coating thouroughly. Place in ungreased 13x9 pan. Drizzle any remaining butter mixture on top (and crumb mixture if you want). Bake for 40-45 minutes or until chicken is no longer pink and juices run clear.

Strawberry Shortcake Cupcakes

This is an adaption of this recipe.

Yellow cake mix, prepared to package directions
8 oz. block of cream cheese
2 Tbsp. Sugar
1 egg
Canned strawberry pie filling
Whip cream
Fresh strawberries

Preheat oven to 350° and line a cupcake pan with wrappers.

Prepare cake mix according to package directions. Set aside.

Beat together cream cheese, sugar and egg until fluffy.

Spoon 2 Tbsp. cake batter into each muffin tin, followed by 1 Tbsp. of cream cheese mixture, then 1 Tbsp. of canned strawberry pie filling (usually one strawberry or two small strawberries). Top with an additional 1 Tbsp of cake batter.

Bake for about 17 minutes, or until toothpick comes out clear. Remove from cupcake pan and let cool.

When cool, top with whip cream and sliced, fresh strawberries.

Cowboy Tacos

This recipe is from the Pilbury Bake-Off in 1996.

1 pound boneless pork loin, cut into 1x1x1/4-inch strips
1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
1 tablespoon oil
1 cup Old El Paso(R) Salsa
1 cup canned spicy chili beans, undrained
1/4 cup apricot preserves
1 (4.6 ounce) package Old El Paso(R) Taco Shells
10 pitted ripe olives, sliced
5 green onions, chopped

In shallow bowl, combine pork and taco seasoning mix; toss to coat.

Heat oil in large skillet over medium-high heat until hot. Add pork; cook and stir 3 to 5 minutes or until no longer pink.

Stir in salsa, beans and preserves. Reduce heat to low; simmer 10 to 12 minutes or until thoroughly heated, stirring occasionally.

Meanwhile, heat taco shells according to package directions. To serve, spoon pork mixture into each taco shell; top with olives and onions.

Chocolate No-Bake Cookies

I make these all the time for get-togethers and I never have to take home leftovers! So easy and yummy!

Ingredients:
1 Stick of butter/margarine
2 Cups of sugar
3 TB cocoa powder
1/2 cup of milk

1/2 cup Peanut Butter
1 TSP vanilla extract
4 Cups of Quick Time Oats (Eyeball this, I put in as much as I need to make sure the mixture is not liquidy, but not too stiff)

1.) Melt the butter in a pot. Combine the next three ingredients in a pot. Bring to a boil. Let the mixture boil for 1 1/2 minutes. Take off the burner.

2.) Combine the peanut butter into the hot mixture. Next, add the vanilla. The oats go in last. Mix well.

3.) Line parchment paper on the counter. Grab a large spoon and drop mixture by spoonfuls on paper. Let cool for an hour. Store in a seal-tight container. Enjoy!

Chicken with Peppers and Mushrooms in White Wine

I make this for holidays so I do it in large quantities, you can adapt it.

3 packs of chicken cutlets
2 Eggs
Italian breadcrumbs
1 package sliced mushrooms
*1 jar (16 oz) of Sweet bell peppers ( I get B&G Sandwich toppers)
*2 jars (12 oz each) Sweet salad pepper slices with oregano and garlic ( I also get B&G)
1 small can or jar of sliced mushrooms
Butter
Extra Virgin Olive Oil
White Wine of your choice
Chicken Broth
(Rice to place it over when served)

!) Saute fresh sliced mushrooms
2) Bread Chicken cutlets and fry in oil AND butter ( i cook them whole then cut them in 2's or
3's). Place cutlets on papertowel to drain and leave oil in pan.
3) Add about 1 cup of white wine to pan, let it cook for a minute, and then add chicken back
in (if it absorbs white wine add more as needed)
4) Cook 1-2 mins until chicken is glazed
5) add all mushrooms and all peppers (with liquid)
6) Add chicken broth (start with half a cup)
7) Simmer for 20-30 mins, if dry add more broth

I like to serve it over white rice. This dish tastes even better if prepared a day or two ahead of time and refrigerated. You can also choose to cook chicken ahead of time, but if you do then heat it up with some chicken broth to add moisture before adding it to the white wine

*You can get any vinegard peppers or pepper salads you like

Enjoy!!

Cinnamon Swirl Cake (just like at Corner Bakery)

It's time for a little dessert - This recipe from my mom is popular wherever I take it!

1 package of yellow cake mix

1 small package of instant vanilla pudding

4 eggs

1 cup of water

1/2 cup of soft margarine or butter

1 teaspoon vanilla extract

1/4 cup of sugar

1 teaspoon of cinnamon

Combine cake mix, pudding, eggs, water, soft margarine or butter, and vanilla extract in large mixing bowl (I just throw it all in my kitchenaid mixer - easier cleanup)

Blend well and then beat at medium speed of electric mixer for 10 minutes.  Pour into greased bundt pan

Then combine sugar and cinnamon, sprinkle over top of batter and with spatula or knife cut through the batter to distribute sugar/cinnamon.

Bake at 350 for 45 minutes or until done

Blintze Soufle

My mom gave me this recipe. I make it every year for my holiday brunch and my friends love it!

12 Blintzes (in the freezer section at the supermarket)
2 cups sour cream
1 stick of melted butter
4 eggs
1/2 cup sugar
1/2 cup orange juice
1 teaspoon vanilla

Preheat over to 350 degrees. Blend in blender everything but the blintzes. Spray pan with cooking spray and lay blintzes in pan. (13x9 or larger is good) Pour mixture over blintzes. Bake at 350 for 45-60 minutes until mixture is not loose.

You can prepare the liquid mixture the day before and pour over blintzes when ready to bake. I've also served it with strawberries, blueberries or apples on the side.
I normally use Golden's Blintzes. They come in cheese and blueberry filling.

Bubbly Pizza

This is a great recipe, and it is super fast and super easy!
Ingredients:
1 can refrigerated biscuits
1 can tomato sauce
1-2 cups mozarrella cheese
pizza toppings of choice.

In any (greased) shaped casserole dish (you can use 8 x 8 or a little larger) cover the dish with the uncooked biscuits cut in fourths. Cover the bicsuits with the tomato sauce (you could use pizza sauce if you prefer) and mozzarella cheese. Top with your favorite pizza toppings and bake at 350 for 10-15 minutes, or until you see the biscuits puff up and turn brown. **Cooking time can vary based on your oven, so be sure to check the center well before you serve**.

Chicken Parmesan

This is courtesy of Giada de Laurentis... and it's just about as easy as Chicken Parmesan can get!

Ingredients
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces

Directions
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Taco Bake

This is one of our favorite dinners!

1 pound ground chicken
1 package crescent rolls
1 taco seasoning packet
Shredded Mexican cheese

Preheat your over to 350. Brown the gound chicken in a pan. Add the taco flavoring as directed. As that is cooking in, line a baking dish (I use a glass pyrex rectangle) with the crescent rolls. Flatten the rolls as one piece kneading together along the seams. The dough from the rolls should cover the bottom of the dish. I usually give the crescent base about 5 minutes to cook alone. Then I add the cooked chicken onto the roll crust and top with the shredded cheese. I bake the pan for about 10 more minutes. The crescent crust should be browning and the top cheese melted. Then you can cut and serve!

We usually top with salsa and sour cream. Spanish rice or beans make a great side. Enjoy!

Chicken with Tomato-Basil Cream Sauce

This is my favorite chicken dish to make for company. Its super easy and seems more impressive than it actually is!

4 boneless, skinless chicken breast halves, pounded
3 Tbsp butter, divided
2 plum tomatoes, chopped
1 small onion, chopped
1/4 tsp salt
1/4 cup dry white wine (or chicken broth)
1/2 cup heavy cream
2 Tbsp fresh basil leaves, cut in thin strips

Season chicken with salt and pepper.

In 12 inch nonstick skillet, melt 2 Tbsp butter over med-high heat and cook chicken 8 minutes or until chicken is no longer pink, turning once. Remove chicken and set aside.

In same skillet, melt remaining 1 Tbsp butter, and cook tomatoes, onion and salt, stirring occasionally, 3 minutes or until tomatoes are tender. Stir in wine and cook, stirring occasionally, 2 minutes or until wine evaporates. Stir in cream. Reduce heat to low and return chicken to skillet. Simmer uncovered 4 minutes or until sauce is thickened and chicken is heated through. Garnish with basil.

No Knead Bread

This is just about the easiest bread in the world to make- and with out a bread maker! It ends up being crusty on the outside and chewy on the inside- a great artisan loaf.

Ingredients:
3 cups bread flour
1 packet of instant yeast
1-1/2 teaspoon of salt
1-1/2 cups warm water

Place the dry ingredients in a large bowl, stir briefly to combine.
Add the water and stir. Don't over mix- just enough to combine all the ingredients together so you end up with a shaggy mix.
Cover the bowl with some plastic wrap or a towel and let it rise in a warm place for at least 4 hours. Then fold the dough over on itself a few times to de-gas it and give it some shape. Cover it again and let it rest for 30 min- preheat oven at this time to 450.
Place whatever you're going to bake the bread in into the oven to pre-heat at this time as well. I use my dutch oven but you could also use a round casserole baking dish- just make sure it's something with a lid.
After the dough has rested for 30 min, take out the baking dish, spray with some oil or non-stick spray, dump the dough in, cover, and bake for 30 min. Uncover and bake for an additional 15-20 minutes.
Home-made bread!
(Active time: 10 min. Total time incl. rise & bake: 5 1/2 hrs)

Taco Soup!

3/4-1lb hamburger
1 pkg taco mix (we use the yellow little seasoning packs)
2 15 oz cans of kidney beans (other types of beans are ok too)
1 qt. can of diced tomatoes
1 pkg. frozen corn
1 8oz. can tomato sauce
Cheese, sour cream, and tortilla chips or soft taco shells

Brown ground beef and drain, add taco mix (NO WATER!), kidney beans, tomatoes, corn and tomato sauce...heat for about 10 minutes, or as long as you'd like just stir a few times to keep from burning

Serve with chips on bottom of bowl and sour cream and cheese as garnish

Added twist (fi's favorite!) Edible Bowls!: bring a medium sized pot of oil up to frying heat, use a ladel and tongs to dip a soft taco shell in to it and mold it into a bowl shape. You only need to dip the shell into the oil for a few seconds, then take it out and put it on a paper towl to drain excess oil.

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