Lemon Garlic Dump Chicken

-1 – 2 tsp minced garlic (I like more so I used 2)
-1/4 cup olive oil
-1 Tbls parsley flakes
-2 Tbls lemon juice (or the juice of one whole lemon)
-4-6 chicken breasts (or 8 to 10 chicken tenders)


Place all ingredients into a 1-gallon freezer bag and freeze.



Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F for 35 minutes.


OR

Thaw and grill in a cast iron skillet on the stove, or outside on the barbecue grill, until no longer pink inside.

OR

Place the frozen chicken in the crockpot and cook on low for 6 to 8 hours (or high for 4-6 hours.)

Chicken with Wine and Mushroom Sauce

-4 skinless chicken breasts

-1 tbsp plain flour, seasoned

-1-2 cups chicken stock

-8 ounce pkg sliced mushrooms

-1/2 onion, diced

-Thyme

-3/4-1 1/2 cups red wine

-1 tbsp mild olive oil, vegetable oil

Toss the chicken in the flour, then tap off the excess (I season with salt and 5 pepper mix). Mix 1 tsp of the excess flour with a little chicken stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms, onion, and thyme. Cook over a medium-high heat for about 5-10 mins, turning the chicken breasts over once until golden.

Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5-10 mins or until cooked through and the sauce is glossy.

Haystacks

-12 ounces semi sweet chocolate chips. melted
-1 1/2 cups sweetened shredded coconut


Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, and spread coconut in a single layer on parchment. Place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. Remove from oven; let cool completely.     


In a medium bowl, combine toasted coconut and melted chocolate. (I melt chocolate in the microwave....stirring after 30 second increments...you can also slowly melt using a double boiler). Stir gently until combined. Press about 1 tablespoon coconut mixture onto a parchment-lined baking sheet or candy papers. Repeat with remaining mixture. Place in the refrigerator until candy is set, about 20 minutes. Keep in refrigerator until ready to serve.

Chocolate Peanut Clusters

-1/2 cup  Milk Chocolate Chips
-1/2 cup Semi-Sweet Chocolate Chips

-1 tablespoon shortening (do not use butter, margarine, spread or oil)

-1/2 cup unsalted, roasted peanuts

-1/2 cup salted, roasted peanuts

                                       

Place chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Stir in peanuts.  Drop by teaspoons into 1-inch diameter candy or petit four papers. Refrigerate until firm, about 30 minutes. Store in tightly covered container in refrigerator.  Makes about 2 dozen candies.

Creamy Chicken Bake

-2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (4 large breasts)
-1 can Cream of Mushroom Soup (10 3/4 ounces, condensed )
-1 can Cream of Chicken Soup (10 3/4 ounces, condensed)
-1 Cup Sour Cream
-8 oz can Mushrooms drained (stems and pieces - or use fresh)
-1/2 Cup Water
-1/2 teaspoon Onion Powder
-1 teaspoon Chives (chopped) 
-Few dashes of Paprika  
-Salt and Pepper to taste

Preheat oven to 350 degrees F.  Grease (non-stick cooking spray) a 9x13 baking dish or similar size. Place chicken breast in baking dish in a single layer - lightly salt and pepper.  In a medium size bowl mix soups, sour cream, onion powder, mushrooms, chives and water.  Next, evenly pour over top of chicken and lightly sprinkle with paprika.  Bake on middle rack for approximately 1 hour, until chicken breast is cooked thoroughly.

Mississippi Roast

-1, 3-pound chuck roast
-1 packet of dry ranch seasoning mix
-1 packet of dry au jus gravy mix
-6 tbsp. butter
-¼ cup water
-5-6 pepperoncini

Add ¼ cup of water into the insert of your slow cooker then place the chuck roast on top.  Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast. Cook on low for 8 hours.  Shred and serve with gravy/sauce.

Spinach and Artichoke Pasta

-6 Tablespoons Butter
-4 cloves Garlic, Finely Minced
-2 bags Baby Spinach
-2 cans Artichoke Hearts, Drained And Halved
-3 Tablespoons Flour
-3 cups Whole Milk
-1/4 teaspoon Cayenne Pepper
-Salt And Pepper, to taste
-1/2 cup Grated Parmesan Cheese
-1-1/2 cup Mozzarella Or Monterey Jack Cheese, Grated
-1/2 cup Low Sodium Chicken Broth (less Or More)
-12 ounces, weight Penne, Cooked Until Al Dente
-1/2 cup Seasoned Panko Breadcrumbs
-Crushed Red Pepper, To Taste

Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute. Remove spinach from heat and set aside.


Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.


Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it's combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it's overly thick, splash in chicken broth.


Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch.


Serve immediately!


From the kitchen of The Pioneer Woman.

Posted by Ree | The Pioneer Woman on October 8 2012

Baked Mac and Cheese

-2 cups dry macaroni

-2 tsp. salt

-1 can evaporated milk

-2 large eggs, beaten

-3 cups cheddar cheese shredded

-½ stick butter

-½ tsp. salt

Preheat oven to 350 degrees. Grease 9 x 13 baking dish.  Cook macaroni w/ 2 tsp. salt until dente, drain, set aside.  In large bowl, beat eggs and whisk in milk until blended.  Add 2 cups of cheese, ½ tsp. salt and melted butter.  Add cooked macaroni.  Pour into baking dish, sprinkle with remaining cheese.  Bake at 350 degrees for 20-30 minutes.

From the kitchen of Mary Stoup.

Scott's Corn Bread

-1 box Jiffy corn bread mix
-1/4 cup oil
-3 eggs
-1 small can corn, drained
-1/2 carton sour cream (about 4 ounces)

Mix ingredients together.  Pour into a greased pie plate.  Sprinkle brown sugar on top. Bake at 350 degrees for 37 minutes.

Tortilla Pinwheels

- 1 pack of 10 flour tortillas

-16 oz of whipped cream cheese

-8oz of sour cream or jalapeño dip made with sour cream.

-Chives chopped.

-8oz shredded cheese

-1 can of diced black olives

-8-16 oz of finely diced or pureed ham....finer the ham is diced the easier to spread.

Mix all ingredients together and spread thin over tortillas. Roll tortillas.  Fill ends of tortillas with some of the mix. Refrigerate for 1 hour to stiffen rolls.  Remove and slice.  Tip - 50% more cream cheese will make mix stiffer.

From the kitchen of Kristi Eberhart.

Zucchini Bread

This is one of my favorites...reminds me of my Grandma!  Seems like she was always ready with a slice of zucchini bread when we stopped by her house.


*1 1/2 cups of flour
*1 teaspoon cinnamon
*1/2 teaspoon baking soda
* 1/4 teaspoon baking powder
*1/4 teaspoon salt
*1/4 teaspoon nutmeg
*1 teaspoon vanilla
*1 cup sugar
*1 cup finely shredded, unpeeled zucchini  (1 cup peeled and shredded apple can be substituted for this)
*1/4 cup oil
*1 egg
*1/2 cup chopped walnuts (optional)


Grease a bottom and sides of bread pan.  In medium bowl, combine flour, cinnamon, baking soda, baking powder, salt, and nutmeg.  Set aside.


In another bowl, combine sugar, zucchini, oil, egg; mix well.  Add dry mixture to zucchini mixture.  Stir until moistened (batter will be lumpy).  Fold in nuts.


Pour batter into prepared pan.  Bake at 350 degrees for 55-60 minutes or until toothpick comes out clean.  Cool in pan on a wire rack for 10 minutes.  Remove loaf from pan.  Cook completely on wire rack.  Wrap and store overnight.

Chicken Gloria

A new favorite in our house...


-3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
-1/3 cup of flour
-3 tablespoons vegetable oil
-2 tablespoons of butter
-1 (8 oz) container of sliced fresh mushrooms
-1/2 cup of sherry wine
-1 small can of condenced cream of mushroom soup
-1/2 cup whole milk
-6 slices of Muenster cheese
-3 tablespoons chopped fresh parsley for garnish

Preheat oven to 350°F



Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess.



Add oil to frying pan and brown chicken in batches on both sides. You don’t need to cook the chicken completely. It will finish cooking in the oven. Transfer the chicken to a 9×13-inch baking dish.



Add the butter to the frying pan and let it melt over medium high heat. Add mushrooms, season with salt and pepper and brown mushrooms until golden. Then add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and mix well.



Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes. Remove from oven and top each piece of chicken with one slice of Muenster cheese. You can fold the cheese in half if it is too wide for the breast.



Place chicken back in oven uncovered and broil for 1-2 minutes to brown the cheese. Remove from the oven and set aside to cool.



Top with chopped fresh parsley and serve.

Source: http://foods-exclusive.blogspot.com/2013/11/how-to-recipes-food-chicken-gloria.html