GARLIC CHEDDAR CHICKEN STRIPS:

ingredients

1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves
How to make it :
Preheat oven to 350 degrees F.
Melt the butter in a saucepan over low heat, and saute the garlic until tender.
In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
Cut Chicken Breast into strips (optional).
Dip each chicken strip in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink.

Keywords

universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online accounting degree programs, online accounting degrees, online accounting masters degree, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting schools, accountant degree, accountancy degree, online accounting class, online schools for accounting, accounting degree programs, online degrees accounting, accounting degree program

Mama's Cornbread Dressing!

2 cups chopped onions
2 cups chopped celery
1/2 cup butter
4 cups finely crumbled toasted bread
4 cups finely crumbled cornbread
1 tablespoon salt
2 teaspoons freshly ground black pepper
1 tablespoon dried sage
2 teaspoons poultry seasoning
turkey broth
4 large eggs, beaten
how to make it:
Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.
Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix thoroughly.
Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

Keywords

universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online accounting degree programs, online accounting degrees, online accounting masters degree, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting schools, accountant degree, accountancy degree, online accounting class, online schools for accounting, accounting degree programs, online degrees accounting, accounting degree program

Easiest Beef Enchiladas Ever!

1 lb ground beef

1/2 cup chopped onion

2 cups shredded cheddar cheese

1 (20 ounce) can enchilada sauce

8 flour tortillas

Total Time:40 mins
Prep Time:10 mins
Cook Time:30 mins

How to Make It

Brown meat and onions in large skillet.

Add 1 cup enchilada sauce and 1 cup cheese.

Mix well.

Put filling along center of each tortilla.

Roll up and place seam side down in a 9x13 pan.

Pour remaining sauce over.

Sprinkle remaining cheese over.

Bake at 350F degrees for about 30 minutes till cheese is bubbly.

Basic Cheese Pizza

1/4 ounce dry yeast

1 cup water, lukewarm

1 teaspoon sugar

3 cups bread flour

1/2 teaspoon salt

1 tablespoon olive oil

1/2 cup tomato puree

2 tablespoons tomato paste

1 garlic clove, minced

1 tablespoon fresh basil, chopped

4 ounces fresh mozzarella cheese

Total Time:1 hr 13 mins
Prep Time:1 hr
Cook Time:13 mins

How to Make It

Dough:.

In a glass or plastic bowl, combine yeast, water, and sugar (the water can just be water from the tap, make sure it's below 100°F).

Stir to dissolve the yeast and let the yeast "bloom" for 15 minutes.

Stir in 1 cup flour, add salt, and then stir in another cup of flour (the remaining cup of flour will be your "bench" flour and added flour).

Dump mixture onto kneading board and work in last cup of flour, kneading until dough is soft and elastic, but not sticky. Form dough into a ball.

In another bowl, pour in the 1 tbsp olive oil and spread around.

Coat ball of dough with oil and cover bowl with a damp towel and let dough rise for 40 minutes.

Punch down dough and knead on board about 2 minutes. Dough is now ready to spread in the pan.

To avoid sticking of crust, lightly spray pizza pan with olive oil or vegetable oil spray and then work dough to pan (or use free form pan) - this dough is enough for 1 14-in pizza with a thin bottom crust and enough dough around the edge to munch.

Sauce:.

Combine pureed tomatoes, tomato paste, minced garlic, and basil.

Spread onto prepared pizza dough.

Top with sliced mozzarella cheese and bake at 500°F for 11-13 minutes.

Mexican Casserole

1 pound ground beef (cooked)

1 medium onion (chopped)

1 small green pepper (chopped)

16 oz can kidney beans (drained and rinsed)

14.5 oz can diced tomatoes

8 oz tomato sauce

1/4 c water

1 pkg taco seasoning

1 T chili powder

1 1/3 c. uncooked instant rice (or 3 c. cooked rice)

1 c. cheddar cheese

How to Make It

Mix all ingredients (but instant rice and cheese) in freezer bag. Put cheese in extra bag and staple onto casserole bag along with bag of rice of using instant. Cook on low for 4-6 hours. If you’re using the instant rice, you’ll want to add the rice about an hour before you’re ready to eat and don’t put in original freezer bag. Top with cheese a few minutes before serving.

I made this meal tonight for dinner as a skillet meal instead of a crockpot meal. It works great if you haven’t had a chance to get anything into the freezer yet or if you’re like me and forgot about starting supper in the morning….yeah, I do that all.the.time! I had gotten a bunch of Rice-A-Roni for 33 cents a box, so I decided to use that as my rice this time. My family seemed to like it better than the plain rice I used last time. Doesn’t that figure? Rice-A-Roni, isn’t nearly as healthy as the other stuff! Oh well…..they like it either way and hopefully they’ll forget about that Rice-A-Roni. It was a big hit with the whole family except for the one who doesn’t like green peppers and onions. I’m pretty sure if she couldn’t see the chunks she would’ve loved it!

note: ps : don't put the freezer bag in the crockpot. Place all the ingredients in the freezer bag and freeze so they're all ready to go into the crockpot when the time comes

Sausage and Cheese Crescent Squares

2 can(s) pillsbury refrigerated crescent dinner rolls

1 lb hot pork sausage

1 pkg 8 oz. cream cheese

2 c shredded cheddar cheese

How to Make It

1. Heat oven to 375°F.

2. Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13x9-inch glass baking dish; press over bottom and 1/2 inch up sides to form crust.

3. Cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheddar cheese.

4. Unroll second can of dough on work surface. Press to form 13x9-inch rectangle; firmly press perforations to seal. Carefully place over cheese.

5. Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares

Best Ever Banana Cake With Cream Cheese Frosting

1 1/2 cups bananas, mashed, ripe

2 teaspoons lemon juice

3 cups flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

3/4 cup butter, softened

2 1/8 cups sugar

3 large eggs

2 teaspoons vanilla

1 1/2 cups buttermilk

Frosting

1/2 cup butter, softened

1 (8 ounce) packages cream cheese, softened

1 teaspoon vanilla

3 1/2 cups icing sugar

Garnish

chopped walnuts

How to Make It

Preheat oven to 275°.

Grease and flour a 9 x 13 pan.

In a small bowl, mix mashed banana with the lemon juice; set aside.

In a medium bowl, mix flour, baking soda and salt; set aside.

In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.

Beat in eggs, one at a time, then stir in 2 tsp vanilla.

Beat in the flour mixture alternately with the buttermilk.

Stir in banana mixture.

Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.

Scalloped Corn

15.25 oz. can whole kernel corn, drained (I used white)

14.75 oz. can cream style corn (again, I used white)

2 green onions, chopped

2 eggs, beaten

20 Ritz Crackers, crushed (I used the new bacon flavored)

2 T. butter, melted

1 C. shredded sharp cheddar cheese

1/2 tsp. salt

1/2 tsp. pepper

1/4 C. French fried onions, crushed (for topping)

How to Make It

In a bowl, combine both cans of corn, the onions and the beaten eggs. Stir in the crackers, butter, cheese, salt and pepper. Pour into a lightly greased 9x13 baking dish. Bake at 350 degrees for 40 minutes. Remove and top with the crushed fried onions. Return to the oven for 5-6 minutes or until onions are lightly browned.

Reese's Peanut Butter Brownies

3/4 cup butter, melted (1 1/2 Sticks)

3/4 cup butter (margarine)

1 3/4 cups sugar

2 teaspoons vanilla extract

4 eggs

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup hershey cocoa

 <li>Servings: 3</li>
<li>Ready Time: 45 mins</li>
<li>Prep Time: 15 mins</li>
<li>Cook Time: 30 mins</li>
<li>Nutritions: 1557.7 cal</li>
<li>Calories 1557.7, Calories from Fat 774, Total Fat 86.0 g, Saturated Fat 38.1 g, Cholesterol 370.0 mg, Sodium 1052.6 mg, Total Carbohydrate 174.0 g, Dietary Fiber 6.6 g, Sugars 123.1 g, Protein 31.7 g</li>

How to Make It

1. Heat oven to 350³F.

2. Grease 13x9x2 inch baking pan.

3. Add peanut butter to melted butter in large bowl, stir so long as peanut butter melts.

4. Stir in sugar and vanilla.

5. Beat in eggs.

6. Add flour, baking powder and salt, beat well.

7. Remove 1 3/4 cup batter, stir cocoa into this part.

8. Spread cocoa batter into prepared pan, spread remaining peanut butter batter over top.

9. Bake 30 mins or so long as brownies begin to pull away from sides of pan, cool absolutely in pan.

10. Cut into bars.

Pecan Pie Cobbler!

1 Box refrigerated pie crusts, softened as directed on box

2 1/2 cups light corn syrup

2 1/2 cups packed brown sugar

1/2 cup butter, melted

4 1/2 teaspoons vanilla

6 eggs, slightly beaten

2 cups coarsely chopped pecans

Butter-flavor cooking spray

2 cups pecan halves

Vanilla ice cream, if desired

How to Make It

Heat oven to 425 degrees Fahrenheit. Grease 13 x 9 inch (3quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13 x 9 inch rectangle. Place crust in dish; trim edges to fir.

In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half or filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13 x9 inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.

Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350 degrees. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

The Very Easiest Tomato Pie Ever (And It's Good, Too!)

1 (16 ounce) refrigerated biscuits, Texas style Grands

2 ripe fresh tomatoes

1 cup grated mozzarella cheese

basil

salt and pepper, to taste

 Servings: 4-6
Ready Time: 30 mins
Prep Time: 10 mins
Cook Time: 20 mins
Nutritions: 490.8 cal
Calories 490.8, Calories from Fat 207, Total Fat 23.0 g, Saturated Fat 7.9 g, Cholesterol 22.1 mg, Sodium 1541.7 mg, Total Carbohydrate 56.8 g, Dietary Fiber 2.5 g, Sugars 11.1 g, Protein 14.3 g

How to Make It

1. Grease a 9" pie plate and Put the biscuit dough evenly in the plate.

2. Stretch and spread the biscuits so long as they touch and form a continuous crust.

3. Slice the tomatoes and spread over the crust. Sprinkle with basil, pepper and salt.

4. Spread the mozzarella evenly over this.

5. Bake in a 375 dgrs F. oven for ten mins.

6. Turn 180 dgrs and bake another ten mins, or so long as crust is lightly browned.

Fried Chicken

½ cup butter

5 chicken breasts

1½ cup flour

1.5 Tablespoons Season All

1 teaspoon pepper

2 teaspoon paprika

1.5 cup milk or almond milk

How to Make It

Soak chicken breasts in milk for at least 30 minutes (longer -- up to 3 hours -- is better.)

Preheat oven to 400 degrees. In a 9x13 baking dish, slice the butter into about 8-10 pieces and place around dish. Melt in oven while other steps are completed.

In a large bowl, place flour, season all, pepper, and paprika and mix with a wooden spoon. Take each piece of chicken and shake off excess milk, and dip into flour mixture. Flip it until it's covered in the mixture. Place each piece of chicken in prepared baking dish, making sure not to overlap pieces.

Bake for about 20 minutes, then flip each piece. Bake for another 20 minutes, or until chicken is no longer pink. Cut into a few pieces to ensure they are cooked thoroughly, and the juices run clear.

Breakfast casserole

2 lbs bulk pork sausage (turkey worked great too)

1 medium bell pepper, chopped

1 medium onion, chopped

3 cups frozen hash browns

2 cups Bisquick mix

2 cups skim milk

4 eggs (6 if you just use the whites like I do)

2 cups shredded cheddar cheese (2%)

Pepper to taste

How to Make It

Grease your dish and cook the sausage, pepper, and onion in a skillet. Drain that and then add it to the potatoes and cheese, stir it up and throw it in the baking dish. Stir the Bisquick, milk, and eggs together and pour it on top of your potato/meat/veggie mixture. Bake uncovered for 40-45 minutes at 400 degrees or until knife inserted in center comes out clean. Sprinkle with a bit more cheese and bake for another couple minutes to melt that....now serve! Here's the before pic, I seem to forget about food pics when I premake stuff for later...so this is all you get. Sorry, Charlie! But you won't be sorry if you try this....

Sidenote: If you dont want the 12 servings this yields, half all your ingredients and throw this in a pie tin to bake so you won't have so many leftovers.

Crockpot ranch potatoes

2 lbs red potatoes, cut up

1 can cream of chicken soup

1 cup sour cream

1 ranch packet

How to Make It

Mix all that up in a bowl, throw in a crockpot, and cook on low for 6 hours. Our trip only lasted 4 hours so these weren't done right away. I threw them on high for a couple hours and they turned out better the next day than they were the first day, because I like a mushy potato over a crunchy potato any day of the week. I also doubled the recipe since we had about 12 people with us...so this made quite a bit for a large group! Will have a lot more crockpot recipes coming up for tailgating season soon so keep your peepers open....

Banana Cream Dessert

2 cups graham cracker crumbs

1/4 cup honey

2 boxes small fat-free vanilla pudding

2 cups nonfat milk

1 (8 ounce) package cream cheese

3 tablespoons sugar

4 medium bananas, sliced, ripe

3/4 cup coconut

1 (8 ounce) package light non-dairy whipped topping, thawed

1/2 cup walnuts

Total Time:0 mins
Prep Time:0 mins
Cook Time:0 mins

How to Make It

Using a fork, combine graham cracker crumbs and honey in a small mixing bowl. Press into the bottom of a 13 x 9 x 2 inch pan.

In a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds; set aside.

In another bowl, beat together cream cheese and sugar using a mixer on low speed.

Using a rubber spatula, fold in the pudding until blended.

Spread pudding mixture over graham cracker crust. Arrange bananas on top of pudding mixture; sprinkle with coconut. Spread on nondairy whipped topping; sprinkle on nuts.

Cover and chill at least two hours.

Caramel Apple Cheesecake Bars

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

How to Make It

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Robin Koury's Grilled Mac-n-Cheese

1 red pepper

1 green pepper

1 pound elbow macaroni

1/2 stick salted butter

3 tablespoons all-purpose flour

2 cups whole milk

1 cup grated Asiago cheese

1 cup Monterey Jack cheese

1/2 cup white Cheddar

1/2 cup Parmigiano-Reggiano

1 1/2 cups yellow sharp Cheddar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon cayenne pepper, plus 1/2 teaspoon

1/2 jalapeno pepper, thinly sliced

1/4 cup seasoned bread crumbs

Total Time:45 min
Prep:15 min
Cook: 30 min
Yield:4 to 6 servings
Level:Easy

How to Make It

Preheat grill to 350 degrees F.

Quarter red and green pepper, then place them on the grill, cooking until tender. Once grill marks are formed, remove peppers from grill and set aside. Boil elbow macaroni in salted boiling water until al dente - drain and set aside. In a large saucepan over medium heat, melt butter and then whisk in flour to thicken, about 1 minute. Add 1 cup milk and whisk in. Begin adding cheeses 1 at a time, thoroughly whisking each cheese. If sauce becomes too thick, add remaining cup of milk. Once all cheeses are blended add salt, black pepper, cayenne pepper, grilled peppers, jalapeno pepper and stir to combine. Add elbows to mixture and stir again. Once combined well, add to a cast iron 9 by 13-inch rectangle casserole dish, and sprinkle top with bread crumbs and an additional 1/2 teaspoon cayenne pepper. Place on grill for 12 minutes. Let stand a few minutes before serving.

Tasty Dal Paratha- Breakfast Recipe

• Servings : 2
• Preparation Time : 10 minutes
• Cooking Time : 15 minutes
• Ingredients Wheat flour- 500 gms
• Ajwain or carom seeds- ½ tsp
• Moong dal- 100 gms Jeera- 1tsp
• Saunf- ½ tsp Red chilly- 1tsp Garam masala- ½ tsp
• Coriander- 4 (chopped)
• Coriander powder- ½ tsp
• Ghee- 150 gms
• Oil- 2tsp
• Salt- to taste

How to Make It

• 1. Take a bowl and soak moong dal overnight.
• 2. Mix wheat flour with salt, moong dal, red chilly, garam masala, dhaniya, ajwain, kala jeera, saunf, oil and chopped coriander and blend well.
• 3. Prepare dough using the wheat flour and the ingredients by adding required quantity of water and make sure its soft.
• 5. Roll into paratha by greasing your hands with the ghee.
• 6. Shallow fry the paratha till crisp.
• Your healthy breakfast is ready, serve it with vegetable curry or paneer butter masala.

CINNAMON ROLL CAKE

The ingredients :
ssssssssssss

• Cake:
• 3 c. flour
• 1/4 tsp.salt
• 1 c. sugar
• 4 tsp. baking powder
• 1 1/2 c. milk
• 2 eggs
• 2 tsp. vanilla
• 1/2 c. butter, melted
• Topping:
• 1 c. butter, softened
• 1 c. brown sugar
• 2 Tbsp. flour
• 1 Tbsp. cinnamon

How to Make It

• Mix everything together except for the butter. Slowly stir in the meltessd butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
• Glaze:
• 2 c. powdered sugar
• 5 Tbsp. milk
• 1 tsp. vanilla
• While warm drizzle the glaze over the cake.