Sunday, January 31, 2010

Too Easy Orange Chicken and Rice

1 envelope dry onion soup mix
1 cup apricot preserves (sugar free if desired)
1 cup Catalina salad dressing
4-6 chicken breasts

Combine onion soup mix, apricot preserves, and Catalina dressing. Pour into 9x13 inch pan. Add chicken, making sure all sides are covered with the sauce. Bake uncovered at 350 for 45-60 minutes or until chicken is cooked all the way through. Serve with rice. Great the first day, but even better the second for some reason.

Parmesan Crusted Chicken and Red Potatoes

6 boneless chicken breats
1 bottle Italian Salad dressing
1 cup of herb seasoned bread crumbs
1/2 cup grated Parmesan Cheese
1/8 tsp. paprika
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
2 eggs beaten

Marinate chicken in Italian dressing for 5 hours. Mix together the next 6 ingredients. Dip chicken pieces in beaten eggs adn roll in crumb mixture. Place in a 9x13 inch baking dish and bake for 45 minutes at 350.

Red Potatoes
8-9 red potatoes, cubed
2-3 TBS. melted butter
1/3 cup brown sugar
1 dash garlic powder
2-3 shakes of tabasco sauce
2-3 T. cooking oil
Combine all wet ingredients in 9x13 pan. Add potatos and coat. Bake at 350 for one hour, stirring twice.

Saturday, January 30, 2010

Spiced Almonds

2 1/2 Cups of almonds
2 tsps. vegetable oil
1 cup granulated sugar
1 tsp. cinnamon
3/4 tsp. salt
1/4 cup water
1 tsp. vanilla extract

Put almonds and oil in a flat baking pan; stir until almonds are coated in the oil. Roast in oven at 300 for 20- 25 minutes, stiring frequently. Cool, but don't let them get cold.

Combine sugar, cinnamon, salt and water in saucepan; cook, stirring, over medium heat until sugar is dissolved. Boil to 236 degrees on a candy thermometer or to soft ball stage. Remove from heat; blend in vanilla. Add almonds and stir until mixture is creamy and all almonds are coated. Turn out onto waxed paper and use a fork to seperate almonds.

Honey Lime Chicken Enchiladas- SOO yummy!

6TBS. honey (i actually use a little more than this. Use as you think.)
5TBS. fresh lime juice
1 TBS. chili powder (less if you don't want it spicy)
1/2 tsp. garlic powder
4 boneless chicken breasts, cooked and shredded
8- 10 flour torillas
shredded Monterey Jack cheese
2- 16oz green enchilada sauce
1 cup of heavy cream

Mix the first four ingredients and toss with cooked chicken. Let it marinate for at least 1/2 hour. The longer the better. Pour green enchilada sauce to cover the bottom of a 9x13 pan. Fill tortillas with chicken and shredded cheese. Mix the remaining enchilada sause with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with the cheese. Bake at 350 for 30 minutes until brown and crispy. Serve with sour cream.

(I have used this recipe at large events as well. It is always a hit and my kids even eat it. I let them help fill the enchiladas and cook with me. For some reason, they will eat if they help cook.)
(recipe from Peacocks on my Porch)

Friday, January 29, 2010

Double Chocoalte Chip Cookies

1 package Devils Food cake mix
1/2 cup butter
1 tsp. vanilla
2 eggs
1 cup semi sweet chocolate chips

Beat half of the dry cake mix, butter, vanilla, and eggs in large bowl until smooth. Stir in remaining cake mix and chocolate chips. Put onto cookie sheet and bake at 350 for 10 minutes. Do not over bake!

Easy Lasagna Soup

1/2lb. ground turkey
1/2lb. italin sausage
1/2 cup onion, diced
1 box package Lasagna Hamburger Helper
5 cups of water
1- 14oz. can diced tomatoes
1 can of corn
2TB grated Parmesan cheese
1 small zucchini, chopped

In a large stock pot, brown turkey, sausage and onion. Drain juices. Add dry contents of the hamburger helper mix, water, tomatoes, corn and cheese. Bring to a boil on medium high heat. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Add lasagna noodles from box and zucchini. Cover and simmer for 10 minutes or until noodles are tender. Super easy and soo delicious! Have fun with this one!

Thursday, January 28, 2010

Easy and Delicious Chicken

6 boneless, skinless chicken breasts
1 16 ounce bottle of Italin style salad dressing
1- 26 ounce (family size) can of cream of chicken soup
1 cup of chicken broth
1- 8 ounce package of cream cheese- you can use fat free or low fat
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste

1. In a slow cooker, combine the chicken breasts and italin style dressing.
2. Cover and cook on low for 7 to 8 hours.
3. Shred the chicken and let the juices be absorbed. In a medium bowl, mix the soup, broth, cream cheese (microwave if it needs to be softened), basil, thyme, salt and pepper. Pour over chicken in the slow cooker. Continue cooking on low for 1 more hour. Serve over rice or extra wide eggs noodles. ENJOY!


I often feel like a short order cook. I slave all day (ok, maybe not)over the stove to cook a nice family dinner and it ALWAYS ends up that I have to cook about 2 or 3 different meals after the fact. MY KIDS WON'T EAT!! Well, every family has a kid who won't eat. In our house that would be my little 4 year old son. Unless it's a happy meal or cereal, he won't even look at it! SO, I have found numberous recipes through family and friends and frantic searches on the internet to put together from our family to yours. I hope you enjoy the daily posts of random recipes that will be certain to please your kiddos. HAVE FUN!
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