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Apple Jelly Chicken aka Sweet & Sour Chicken
If you like sweet & sour chicken you will love this! So easy to throw together and the house smells wonderful when it is baking! This is also great on the grill! Grill the chicken and then baste with the sauce! Yummy!
I have used 18 ounces of apple jelly when I couldn't find the smaller jar and it works perfect! The only brand of apple jelly I've ever found is Kroger brand and it is delicious!
1 small jar (12-14 ounces) apple jelly1 (16 ounce) bottle Kraft Catalina salad dressing1 envelope Onion soup mix4-6 boneless, skinless chicken breast
Combine jelly, salad dressing and onion soup mix. Mix well.
In a sprayed casserole dish place chicken breast and pour mixture over chicken.
Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 more minutes.
While hubby is fighting cancer, I will wear this siggie for us
Thank you so much Kathy for taking the time to post all these great sounding recipes. Can't wait to try some of them. Love it when you have the pictures along side to show us the finished dish....great job of photographing too.
Pork Chop & Potato Bake
Yummy! What an awesome recipe for pork chops! The potatoes are so creamy and the french fried onions really make a great topping for the pork chops and in the potatoes! I've had this recipe for awhile and I can't for the life of me find who posted it on TOH!
6 pork chops (boneless) 1 can cream of chicken soup 1/2 cup milk 1/2 cup sour cream Seasoned Salt and pepper 24 ounces shredded hash brown style potatoes, thawed 1 cup Cheddar cheese, shredded 1 (6 oz) can french fried onions
Brown the pork chops in a small amount of oil, sprinkled with salt and pepper. Drain on paper towels.
In a bowl, mix the thawed potatoes, soup, milk, sour cream, 1/2-cup shredded cheese, half of the fried onions and salt & pepper to taste. Spoon the mixture into a 13 x 9-inch baking dish.
Arrange the pork chops on top of potatoes and cover. Bake at 350 degrees for 40 minutes. Top with the remaining cheese and onions. Bake for an additional 5-10 minutes, uncovered.
Creamy Taco Mac
When Sherry (gratefulservant) posted this recipe I knew I was going to make it! I love Sing For Your Supper blog and I've made several of her recipes! I made a few changes to the recipe so if you want to see the original recipe just click the link above! I didn't add the cup of water she posted in her recipe and I used Rotel tomatoes instead of regular diced tomatoes! With the creaminess of the cream cheese and sour cream and the juice from the tomatoes, I didn't feel like it needed water and I was right on with that decision!
This dish is awesome! My family gobbled it down and I will put it into my recipe rotation!
1 pound ground beef, cooked & drained8 ounces dry pasta, cooked & drained 1 can (10 ounces) Rotel diced tomatoes with green chilies1 packet taco seasoning3 ounces cream cheese1 cup sour creamsalt & pepper
Bring a large pot of salted water to boil and cook pasta per directions.
Over medium heat, brown ground beef and drain off fat. Add taco seasoning and tomatoes. Allow to simmer over low heat for 5 minutes.
Add cooked pasta, cream cheese and sour cream. Give it a good stir until cheese is melted and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired.
Sonora Chicken Pasta
This recipe is the 1st recipe that Sassygrits____OH ever posted for me on TOH and the beginning of our great friendship!
I loved Ruby Tuesday's Sonora Chicken Pasta and they took it off of their menu several years ago! I would order it every time we visited Ruby Tuesday's! I was crushed when it disappeared from the menu! There was only one thing to do and that was to find a copycat recipe!
The directons stated that the cheese sauce would come out like honey but mine didn't! Mine was more like the thickness of mac and cheese! I would of liked it to be a tad thinner so next time I may thin it out with some more half and half!
The topping of black beans and Rotel tomatoes are just like Ruby Tuesday's! Man, that stuff is awesome good so don't skip the topping! I think it's what makes this dish!
1.5 oz. boneless, skinless chicken breast tenders10 oz penne pasta, cooked 8 oz. black beans10 oz. Rotel diced tomatoes with green chiliesCracked black pepperSeasoned salt
Season both sides of chicken with cracked black pepper and seasoned salt and rub into meat. Fry in skillet with a little extra virgin olive oil until tender and lightly browned.
In a sauce pan warm black beans and diced tomatoes. In a seperate pot, boil noodles and drain.
Make cheese sauce. (directions below) After cheese sauce is made add it to the noodles and add chicken after cutting it into chunks. Mix well.
After meal is plated, spoon bean and tomato mixture over chicken and pasta mix.
6 tbsp butter or margarine 1/2 cup onion, finely chopped 1 small clove garlic, minced 1/3 cup all-purpose flour 1 cup hot water 1 tbsp chicken stock 1 cup half-and-half salt to taste 1/2 tsp sugar 1/4 tsp hot pepper sauce, or more to taste 1 tsp lemon juice 1/4 tsp cayenne pepper 3/4 cup shredded parmesan cheese 3/4 cup Velveeta cheese, cubed 3/4 cup prepared salsa (medium hot) 1/2 cup sour cream
Melt butter or margarine in a saucepan and add onion and garlic. Saute until onion is transparent. Stir in the flour to make a roux and cook for 5 minutes, stirring often.
Mix the hot water, chicken stock, and half-and-half. Add mixture slowly to roux, stirring constantly. Allow to cook 5 minutes. Sauce should have the consistency of honey).
Add salt, sugar, hot sauce, lemon juice, cayenne, and parmesan cheese to sauce. Stir to blend. Do not allow to boil. Add Velveeta to sauce and stir until melted. Add salsa and sour cream to sauce and blend.
Makes 5 cups.
Country Fried Pork Steak & Gravy
Comfort food at it's finest! So creamy and delicious! I usually make this with pork cubed steaks but I have made it with large pork chops as well and both ways are delicious!
4 pork cubed steaks or large pork chops1 quart buttermilk 1/2 cup bacon grease or enough vegetable oil to cover bottom of skillet Enough flour to dredge steaks in and for gravy (3-4 Tbls. for gravy) seasoned salt & pepper to your taste 1/2 cup milk for gravy (or more depending how you like your gravy)
Soak steaks in buttermilk for 30 minutes.
Heat grease in skillet until medium hot.
Mix salt and pepper with flour. Dredge steaks in flour and salt and pepper on both sides. Fry on each side 8 minutes or until golden brown.
Drain on paper towels when done.
Leave 4-5 Tbls. of grease in skillet. Add flour and stir until mixed well into the grease. Add milk and keep stirring until gravy is to your desired thickness or thiness. Add salt and pepper to taste.
Creamy Chicken Taco Fettuccine
Sally posted this a long time ago, Jan. 29th, 2010 and I stumbled upon it and I knew I was going to make it! It was wonderful! Nice and creamy from the heavy whipping cream and the taste of taco from the taco seasoning was awesome! Freshly shredded parmesan cheese is a must! I wish I had some garlic bread on hand because it would of been great with this dish! I know, garlic bread doesn't sound like it would go with taco but I promise it would have with this!
8 oz. uncooked fettuccine 2 cups cooked cubed chicken (I seasoned with seasoned salt & cracked black pepper) minced garlic to taste olive oil 1 cup heavy whipping cream 3 teaspoons taco seasoning Shredded parmesan cheese to taste and for topping
Cook fettuccine per package directions.
While that's cooking, cook chicken and garlic in olive oil in a large skillet until juices run clear and heated through.
Whisk in cream and taco seasoning until blended. Cook and stir until heated through. Don't boil because the cream will curdle.
Stir in some Parmesan cheese. (I used 1 cup in this step)
Drain fettuccine and toss it with the chicken sauce.
Top with parmesan cheese.
Tuna Noodle Casserole
This is one of the very 1st recipes I ever made years ago and it is a staple recipe for me! My mom's friends got me a recipe box for my wedding shower 26 years ago and in the box they included their homemade recipes on index cards! This recipe card has food stains and all on it and I just cherish this recipe! So creamy and delicious and a change of pace from chicken and ground beef! My family loves it as well!
2 cups dry medium noodles2 cans (6.5 ounce each) tuna, drained1/2 cup mayonnaise1 small onion, diced1/4 cup green pepper, diced (optional)1 (10.5 ounce) can cream of celery soup1/2 cup milk2 cups shredded cheddar cheeseSalt & Pepper to taste
Cook noodles according to box directions. Drain.
In a bowl mix tuna, mayo, onion, green pepper, salt and pepper. Add cooked noodles and mix well. Put this in a sprayed casserole dish.
On the stovetop, heat soup and milk. Add 1 cup of shredded cheese to this until melted. Pour over noodle mixture, mix well and top with remaining cup of cheese.
Bake uncovered at 350 degrees for 30 minutes.
These little treats are the only candy that I've ever made and I had alot of help from Milky Way! The look of these remind me of No Bake Cookies and the taste is out of this world good! I wonder what they would taste like using Rice Krispie cereal? I may have to try it and find out! Trust me, they disappear quick and you can throw them together in 15 minutes or less!
I doubled the recipe and posted it that way so it's not 1-2-3 anymore! :)
1-2-3 Milky Way Crisp
2 sticks of butter (no substitutes) 4 cups of corn flakes, slightly crushed 6 regular sized milky way candy bars, cut into pieces
Crush corn flakes in a zip lock bag and set aside
Melt butter and add slices of the milky way bars to the butter and melt all together on medium heat, stirring constantly.
When melted remove from heat and add corn flakes and mix well. Place on wax paper with spoon, flattened somewhat.
Cool in refrigerator 15 minutes and then remove.
Makes about 30 crisps.
I wondered when I found this recipe, why does it have a name like Earthquake Cake! Well, I know now since making it! Earthquakes aren't pretty and they make a total mess and this is exactly what this cake looked like, a mess and it wasn't pretty! :) But boy oh boy, it is delicious! We really loved this cake! The sweetness of the coconut and cream cheese mixture mingling with the chocolate cake was delish! So, if you're looking for a pretty cake, you can forget this one!
1 pkg cake mix, german chocolate 1 cup pecans, finely chopped3/4 cup sweetened coconut flakes 4 cups powdered sugar 1/2 cup margarine or butter, softened 1 (8 ounce) cream cheese, softened1 teaspoon vanilla (my addition)
Grease the bottom of a 9x13 cake pan. Mix the coconut and pecans together and spread this mixture on the bottom of the greased pan.
Mix the German Chocolate cake mix according to package directions. Pour this cake mix over the nuts and coconut.
Mix the powdered sugar, margarine, vanilla and cream cheese together. Pour this mixture over the cake mix. The mixture will be very thick. An alternative would be to drop spoons of the mixture over the top of the cake mix. That is what I did and then spread it around lightly with a spatula.
Bake at 350 degrees for 45 minutes.
Blackened Chicken & Rice Bowl
This is an awesome dish! I call it a home version of Chipotle Bowls! My DH said it would of been good with mexi-corn added and he was right! I know I'll be making this again so mexi-corn it is! The Zatarains Blackened Seasoning was sooooo good but you could make your own if you prefer! Another great chicken dish to put on your dinner table!
2 pounds boneless skinless chicken, sliced into strips or cubed vegetable oilblackened seasoning (I used Zatarains) 1 (8 ounce) yellow rice (I used Goya)1 (15.5 ounce) black beans, drained1 (10 ounce) Rotel diced tomatoes & green chilies (my addition)cheddar cheese, shredded chopped onion sour cream
Heat oil in skillet. Cover chicken with blackened seasoning and fry chicken until it reaches internal temperature of 170 degrees. Make rice according to package instructions and season with salt and pepper. Heat black beans and tomatoes in same pan, mixing well. Season with salt and pepper. When all complete, assemble bowls. Rice, black beans and tomato mixture, and chicken. Top with cheese, onions, and sour cream.
Banana Nut Muffins
This is the way we make Banana Nut Muffins at school! We have to leave out the nuts when making them at school due to the nut allergies! At school, we take very ripe bananas and freeze them for a couple of days before using them! Thaw them a few hours before baking!
When thawed, cut the bottom off the banana peel and the banana will be nice and mushy and will slide out right into your bowl!
3 or 4 ripe bananas, smashed1/3 cup melted butter1 cup sugar 1 egg, beaten1 teaspoon vanilla1 teaspoon baking sodaPinch of salt1-1/2 cups of all-purpose flour 2 tablespoons milknuts, optional (I use chopped walnuts)
Preheat the oven to 350°F (175°C).
With a spoon, mix melted butter with the smashed bananas in a large mixing bowl.
Add in the sugar, egg, and vanilla and mix well.
Next add in the baking soda and salt and mix in unless you use self rising flour and then you can skip this step.
Add the flour slowly, mixing well.
Mix milk and nuts into batter.
Pour mixture into cupcake paper liners, 3/4 full.
Bake for 20 minutes.
Cool on a rack.
Makes about 18 muffins.
Sweet Pea & Pepper Toss
Yummy, Yum, Yum! This veggie dish is sooooo good! Easy to throw together and makes a perfect side dish! Very flavorful and delish! I used sweet peas and sweet corn in this and 15 ounce cans of each. My dear friend Joyce (Sassygrits_____OH) found this recipe on her blog travels!
1 tbsp. olive oil1 cup chopped onion1/2 cup chopped green pepper1/2 cup chopped red pepper1 (8 oz.) can green peas, drained (I used sweet and 15 ounce can)1 (8 oz.) can corn, drained (I used sweet and 15 ounce can)1/4 tsp. saltPepper, to taste
Heat oil in large non-stick skillet of medium heat.
Add onion and cook 2 minutes. Add peppers and cook for 3 more minutes or until the vegetables are tender and lightly browned.
Stir in peas, corn and salt and pepper. Cook, stirring frequently, about 4-5 minutes or until heated through.
Asiago Crusted Pork Chops
My dear friend Joyce (Sassygrits_____OH) found this on her blog travels quite sometime ago and I don't know what took me so long to make it! OMGoodness, these are the best pork chops I've ever made! We love asiago cheese and panko bread crumbs and with these 2 things mixed together, they made the best pork chops in the world! :) I served these with Sweet Pea & Pepper Toss which was posted with the pork chop recipe! DH favorite veggie is peas so he was in heaven with this meal! He even complimented me and said, I made a gourmet meal! Ok, I'll take that! If you like pork chops, you've got to try these!
4 boneless center-cut loin pork chops1 egg white, lightly beaten1/2 cup panko (Japanese bread crumbs) (I used Italian flavor)1/4 cup grated Asiago cheese (I used more)1/4 tsp. salt1/4 tsp. pepper1 tbsp. extra-virgin olive oil4 lemon wedges2 tsp. chopped fresh thyme
Put pork between sheets of plastic wrap and pound to about 1/4 thick (or you could just buy thin sliced pork chops).
Put egg white in a shallow dish. Combine the panko, asiago and salt and pepper in a separate shallow dish. I seasoned my pork chops before dipping in egg.
Meanwhile, heat the oil in a large non-stick skillet over medium heat.
Dip one piece of pork into the egg and then press both sides of into the cheese mixture until itfs covered. Place in skillet and repeat with remaining pork.
Cook 4-5 minutes per side or until lightly browned and cooked through.
Plate the pork and squeeze 1 lemon wedge over each piece followed by a sprinkling of thyme.
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