Cranberry Apples

 

Ingredients

• 4 to 5 medium apples – different varieties give the best flavor
• 1/2 c water
• 2 Tbsp ground cinnamon (or to taste)
  1 can(s) whole berry cranberry sauce
  Directions
  1. Wash the apples, halve, and remove the cores and stems.
  2. Chop the apples (do not remove the skin) into large chunks, approximatley 1/2″ to 3/4″ in size.
  3. Place apples, cinnamon, and water in medium size sauce pan and cook on medium low heat for approximately 20 minutes or until fork tender. Do NOT put a lid on the pan as it will make the apples mushy.
  4. Remove apples from heat. Gently stir in canned whole berry cranberries.
  5. Apples can be served immediately while hot or chilled and served up to two weeks later. (The dish can be reheated as desired.) Enjoy!!
  Last Step: Don’t forget to share!

5 Ingredient Beef Enchiladas

 

Ingredients

• 1 pound lean ground beef
• 1 cup chunky salsa
• 1 (10-ounce) can red enchilada sauce
• 8 (8-inch) tortillas (We much prefer flour, but corn are more traditional.)
• 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)

Instructions

Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat away and return the meat to the skillet and to medium-low heat. Stir in the salsa and cook until heated through. Remove from the heat.
Pour about 1/2 of the enchilada sauce in the bottom of the prepared baking dish.
Warm the tortillas according to the package directions. Add about 1/4 cup of the meat mixture down the center of each tortilla and top with about 1 heaping tablespoon of cheese. Tightly roll each tortilla up and place them in the dish, seam side down. Pour the remaining enchilada sauce over them and sprinkle the remaining cheese over.
Tightly wrap the dish with aluminum foil and bake for 30 to 35 minutes

Baked Parmesan Chicken Tenders

 

Ingredients

1 cup buttermilk
½ cup Parmesan cheese, grated
½ cup cornflake crumbs
1 pound chicken tenders (about 10)
3 tablespoon butter, melted
Salt and pepper

Directions

Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.

Place the buttermilk in one bowl, and mix the Parmesan and cornflake crumbs and place in another bowl. Place the chicken tenders in the buttermilk and let soak for about 15 minutes. Then dip each tender into the cheese/crumb mixture to cover completely, and place on the baking sheet. Drizzle the melted butter on top of the tenders. Sprinkle lightly with salt and pepper.

Bake for 12 minutes or until crispy and golden and cooked through. Eat!

CRISPY CRUNCHY PARMESAN POTATOES

 

Ingredients:

• 4 medium potatoes, scrubbed (not peeled)
• 4 tablespoons olive oil
• ¼ teaspoon McCormick’s garlic powder, onion powder & pepper
• ½ teaspoon parsley
• Morton salt to taste
• 4 tablespoons fresh parmesan cheese, divided

Directions:

Preheat oven to 450 degrees and line a pan with parchment paper.
Slice potatoes ¼” thick and toss with olive oil seasoning and 2 tablespoons of parmesan cheese.
Bake in a single layer about 30 minutes or until browned, flipping potatoes after 15 minutes.
Once browned, top with remaining 2 tablespoons parmesan cheese and bake an additional 5 minutes or until cheese bubbles and browns.

Slow Cooker Cream Cheese Crack Chicken

 

Ingredients

• 3 chicken breasts
• 2 (8 oz.) packages cream cheese
• 1 packet ranch seasoning
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 8 slices bacon, cooked and crumbled
• 8 slices cheddar cheese
• 8 hoagie rolls

Instructions

Add the chicken, cream cheese, ranch seasoning, shredded cheddar cheese and garlic powder to a slow cooker and cook on high for 3-4 hours.
Toast the hoagie rolls, scoop on the chicken and top with cheddar slice and crumbled bacon. More than enough for 8 hoagie rolls! Enjoy!

Funeral Potatoes

 

You’ll Need:

• 1 (32 oz) bag of frozen hash browns.
• 2 (10 ¾ oz) cans of condensed cream of chicken soup.
• 2 cups of sour cream.
• 1 cup of grated cheddar cheese.
• ½ cup of melted butter.
• 2 cups of crushed corn flakes.
• 2 tbsps of melted butter.

How to:

In a greased 9×13 pan, put the hash browns.
In a bowl, mix together the soup, sour cream, cheese and butter. Gently blend into the hash browns.

Mix together the corn flakes and 2 tbsps of melted butter and sprinkle over the potatoes.
In a preheated oven to 350°, bake for 30 minutes.

Simple, easy and delicious! This potatoes casserole is very easy to make and it will serve a lot of people.

Mamas Chicken Roll Ups

 

• large chicken breast
• 1 can crescent rolls
• 1 10.5 oz. can cream of chicken soup
• 1/2 soup can of broth (use what the chicken cooked in)
• 1/2 soup can milk
• 1 T. all purpose flour
• 6 oz. shredded sharp cheddar cheese
• pinch of salt and pepper

NOTE: The 1/2 soup can is using the empty can of cream of chicken soup to measure.

Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth). When cooled enough to handle remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9×13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.

Taco Spaghetti Casserole

 

Ingredients

• 1 box (1 lb) thin spaghetti noodles
• 1 lb lean ground beef
• 1 packet taco seasoning
• 1/4 cup water
• 1 can (15 oz) chili beans, undrained
• 1 can (15 oz) tomato sauce
• 8 oz velveeta cheese, cubed
• 1 cup shredded cheese
• chopped tomato & green onion for garnish

Instructions

Heat oven to 350 degrees. Prepare a 9×13 baking dish and spray with cooking spray.
In a skillet pan, cook ground beef over medium-high heat until no longer pink. Drain and return to pan.
Add the taco seasoning and water to the beef, stir until combined together.
Add the undrained chili beans, tomato sauce, and chunked Velveeta cheese. Stir together and let the Velveeta melt. Turn heat to low and let simmer while the pasta cooks.
Meanwhile, cook pasta according to package instructions. Remember to salt your water so your pasta has some flavor!
Drain pasta when done and add to the taco beef mixture. Stir together and dump into the prepared baking dish. Top with the shredded cheese.

Cook for 20 minutes. Garnish with chopped tomato and green onion.

Recipe Notes
Use any type of shredded cheese for the topping. I normally use Colby Jack because I always have that in the fridge.

Tex-Mex Chopped Chicken Salad

 

Ingredients:

• Dressing
• 1 cup ranch dressing
• 2 Tbsp taco seasoning, hot or mild
• salad
• 3 cups chicken, cooked, cooled and diced
• 4 cups Romaine lettuce, chopped, about 1 head
• 2 Roma tomatoes, diced
• 1 cucumber, seeded and diced
• 1 cup corn kernels, fresh or frozen
• 4-5 green onions, sliced
• 1 15 oz can black beans, drained and rinsed
• 4 oz sharp cheddar cheese, or pepper jack, cut into ¼” cubes
• 1/4 cup cilantro, chopped
• juice of 1/2 of a lime
• 1 cup tortilla chips, crushed
• jalapeño, diced, toasted pumpkin seeds, diced avocado or jicama for garnish (optional)

Directions:

In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.
In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated.
Season with salt and pepper to taste. Serve immediately.

Warm Green Bean, Bacon & Potato Salad

 

INGREDIENTS

SERVINGS 4

• 1 lb small red potato
• coarse salt and pepper
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 4 slices bacon, cut crosswise into 1/2-inch pieces
• 1⁄2 lb green beans, trimmed and cut into 1 1/2-inch lengths
• 2 tablespoons fresh lemon juice

DIRECTIONS

In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.

Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine

ONE POT CREAMY CHICKEN POT PIE NOODLES

 

Ingredients:

• 2 tbsp. unsalted butter
• 1 lb. chicken breasts, filleted and seasoned with salt and pepper*
• 4 oz. crimini mushrooms, sliced (optional)
• ½ small yellow onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 4 cloves garlic, minced
• 4 c. low-sodium chicken broth, divided
• 2 c. half and half
• 2 tsp. kosher sea salt
• 1 tsp. freshly ground pepper
• ½ tsp. garlic powder
• ½ tsp. dried thyme
• ½ tsp. ground sage
• ¼ tsp. cayenne pepper
• ¼ tsp. paprika
• 8 oz. egg noodles or other pasta
• 1 c. frozen corn, thawed
• 1 c. frozen peas, thawed
• 2 tbsp. fresh parsley, roughly chopped
  Pie crust crumbles (optional)**

Directions:

In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees. Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.

Meanwhile, add the mushrooms, onion, celery and carrots, saute until tender, about 5-7 minutes. Add the garlic and cook until fragrant. Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.

Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne and paprika. When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas and parsley. Cook until the pasta is tender and the sauce is thick, about 6-8 minutes (note: the sauce with thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.

FRIED CHICKEN

 

Ingredients :

• 8 pieces of chicken, your choice breast, thighs, legs, etc.
• 1 C. milk
• 2 T. pickle juice
• 1 tsp. Tabasco sauce
• 1 egg, beaten
• 2 C. flour
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. ground sage
• 1/4 tsp. cayenne pepper
• 1/4 tsp. black pepper
• 1/4 tsp. salt
• 1/4 tsp. oregano

Directions :

Combine milk, egg, Tabasco and pickle juice.
Throw the chicken in with it and marinate for 1 hour in the fridge.
Combine all remaining ingredients in another bowl for dredging.
Now I used a deep fryer, but you can use an iron skillet and heat oil to 350 degrees.
Dredge the chicken in the flour, back to the mixture it was marinating in and then back into the flour.
Place on a cookie sheet and continue with the remaining pieces.
Let sit for 5 minutes before frying.
Place 2-3 pieces at the time in the fryer and cook for 7-8 minutes boneless or 10-12 bone in turning as you go. Just make sure the internal temp. is 160 degrees’.
You can heat the oven to 250 degrees and place the chicken on a cooling rack over a cookie sheet to stay warm and crisp while finishing up the rest.