I love chicken, I could eat it every night. My husband…not so much. He gets tired of all the chicken recipes I am always trying. I really liked this recipe. He thought it was just ok. I thought it had really good flavor! I served it with a big salad along with sourdough rolls.
Cheddar Bacon Chicken
source: Sugar Free Low Carb Recipes
1 tablespoon olive oil
2 large boneless skinless chicken breasts
1 tablespoon teriyaki basting sauce
2 tablespoons ranch dressing
3 slices bacon, broken into small pieces
Butterfly chicken into 4 thinner slices. Lightly brown each piece of chicken in oil for 8-10 minutes. Place in a greased 9 x 13 inch pan. Brush with teriyaki sauce, and then cover with ranch dressing evenly. Sprinkle cheese and bacon on top. Bake for 25-30 minutes, or until chicken is cooked through.
This recipe is supposed to be a copycat version of a casserole Cracker Barrel serves. I have never tried the Cracker Barrel version, but this one was delicious! I loved the combination of the broccoli, chicken, and yummy cheesy sauce. Everyone enjoyed this recipe, especially my son. He loves steamed broccoli. I can’t wait to make this again
Cheesy Chicken Broccoli Bake
Source: Cassie Craves, adapted from Get Off Your Butt and Bake
For the chicken:
1 pound broccoli florets
4 medium-sized chicken breasts
3 cups shredded cheddar cheese, divided
1 tube Ritz crackers, roughly crushed
1 stick melted butter
For the sauce:
2 tbl. butter
2 tbl. flour
1/3 cup chicken broth
1/4 tsp. salt
1/4 tsp. pepper
2 cups milk
Preheat oven to 350 degrees. Steam broccoli for about 2 minutes and drain (I used a bag of broccoli florets in a steamer bag and cooked for a little less than the recommended time on the bag). Meanwhile, season chicken breasts with salt and pepper. Place the chicken in a greased 9×13 in pan. Top with drained broccoli.
In a medium-sized pot, melt the 2 tablespoons of butter. Stir in the flour; cook and stir until bubbly. Add the chicken broth, salt and pepper, and milk. Stir well, and continue stirring until the sauce has thickened. Turn heat to low and add 1 1/2 cups of the cheese. Stir until melted. Pour the cheese sauce over the chicken and broccoli. Top with remaining 1 1/2 cups cheese.
Melt the stick of butter and stir in the crushed crackers. Sprinkle over the top of the grated cheese. Bake uncovered for 30-45 minutes, depending on the thickness of the chicken, until hot, bubbly, and cooked through.
My husband and I love Mexican food. Our favorite local Mexican restaurant El Vaquero was sadly destroyed in the Joplin tornado a couple of years ago. They are rebuilding right now, and the building looks almost complete. We couldn’t be more excited! Until they open, I have been forced to find great Mexican recipes to try at home. We both liked this, my husband said it was “really good”. This recipe is super easy, thanks to the crockpot doing most of the work! We loved the shredded beef, we both thought it gave the burritos a little different twist (instead of using ground beef).
Crockpot Chile Colorado Burritos
Source: slightly adapted from Food Pusher
2 pounds chuck roast
1 19 oz can mild Old El Paso red enchilada sauce
3 beef bouillon cubes
1 small can fat free refried beans
1 package of burrito sized flour tortillas
2 cups shredded cheddar cheese
Put roast, bouillon cubes, and enchilada sauce in crockpot. Cook on low for 8-10 hours, or until meat is very tender. Heat refried beans up in the microwave. Place wet paper towel over tortillas and microwave for 1-2 minutes, or until softened. Shred meat with two forks.
On an oven proof plate or cookie sheet, place a tortilla. Smear desired amount of refried beans down the middle of the tortilla. With a slotted spoon, place about 1/2 cup of the meat on top of the beans. Sprinkle with a little cheese, and roll up. Continue with the rest of the burritos. (I made all the burritos up first. Then I placed a couple on an oven proof plate, covered in remaining enchilada sauce, and topped with cheese). Broil until cheese is bubbly; about 2-4 minutes.
It’s that time of year again….time for Girl Scout cookies. I haven’t ordered any this year yet, but I’m sure I will before it’s all said and done. My favorite Girl Scout cookies are the Peanut Butter Patties, or Tagalongs as they’re called now. My husband and I both thought these tasted very much like the real thing. They were so simple to make, just 4 ingredients!
Copy Cat Peanut Butter Patties
Source: Plymouth Pantry package
24 oz package chocolate almond bark
3 sleeves Ritz crackers
Melt almond bark with shortening according to package (I used a double boiler). Take 2 crackers, spread generous amount of peanut butter and make a sandwich with them. Dip peanut butter cracker sandwich in melted chocolate, covering all sides. Place on waxed paper and let harden.
I found this recipe on Pinterest, and thought it looked delicious! I’m really glad I pinned it, we both really liked it. My husband thought the potatoes needed to be cooked a little longer, but that was his only complaint. I might cook it for a few extra minutes, or try and slice my potatoes just a little thinner next time. I recommend making this on a weekend, it requires a little prep.
Farmer’s Pork Chops
Source: Slightly adapted from Diary of a Recipe Collector, originally from The Lady and Sons cookbook
6 medium potatoes, peeled and sliced 1/4 inch thick
Salt and pepper
1 cup flour
5 center boneless pork chops, 1/2 inch thick
2 tbsp vegetable oil
1 stick butter
1/2 cup flour
1 to 2 tsp salt
1/2 to 3/4 tsp pepper
4 cups milk
Preheat oven to 350 degrees. In a 9 x 13 inch pan, layer half of the potatoes. Season with salt and pepper. Repeat with the other half of the potatoes; season with salt and pepper.
Prepare the white sauce by melting the butter in a large sauce pan. Turn off heat. Whisk in the flour. Add salt and pepper. Over medium heat, add milk, 1 cup at a time. Bring to a boil and stir frequently. Reduce heat and simmer 1 to 2 minutes. Sauce should thicken. Then let set a minute.
Pour sauce over potatoes and bake for 15 minutes.
While the potatoes are cooking, season the pork chops with seasoned salt. Dredge pork chops lightly in flour. Brown lightly in oil. As chops are removed from pan, place them over the potatoes once they are removed from oven. Bake for 45 minutes.
The other day I whipped up a batch of this homemade play dough for my little guy in just a few minutes. I had all the ingredients on hand to make it, which was nice. I rolled it out on a cookie sheet, and set it on the kitchen floor. I let him play with my cookie cutters in the play dough, and he loved it. It was so easy to make! I stored it in an airtight Ziploc container, and it has remained moist for several weeks now.
Homemade play dough
source: the imagination tree
2 cups all-purpose flour
2 tbl vegetable oil
1/2 cup salt
2 tbl cream of tartar
up to 1 1/2 cups boiling water (add until it feels right)
food coloring (optional)
few drops of glycerine (optional) I didn’t use this
Mix the flour, salt, and cream of tartar in a larger mixing bowl. Add the boiling water. Stir continuously until it becomes a sticky, combined dough. Add the food coloring and glycerine if using. Allow it to cool down, then take it out of the bowl and knead vigorously for a couple of minutes until all the stickiness is gone. If it remains sticky, add a touch of flour until just right.
**I read a tip to put the food coloring in with the boiling water so it’s easier to combine with the dough…I might try that next time!
I have been making this for a few years, and we love it. We love anything with the flavor of ranch dressing. I made this for a recent car ride trip to Florida, and it was a perfect snack. It keeps really well, as long as it is in a airtight container. I found this in a magazine years ago, and I can’t remember which one! This makes alot, the recipe states 24 cups.
Ranch Snack Mix
1 (12 oz.) package mini pretzels
2 (6oz.) packages of bugles
10 oz. salted cashews
6 oz. goldfish crackers
1 envelope dry ranch dressing
3/4 cup canola oil
In 2 large bowls, combine the first 4 ingredients. Sprinkle dry ranch over this. Toss gently to combine. Drizzle with oil. Toss well to combine. Store in airtight container.