Crispy Cheddar Chicken

Crispy Cheddar Chicken

Happy Valentine's Day!! I hope everyone feels tons of love and happiness today! I found this recipe on Jamie Cooks It Up!. It was one of her most popular recipes of 2011. If you are still looking for a delicious Valentine's Day meal to make for your Valentine, give this one a try! You will not be disappointed!

Crispy Cheddar Chicken

 

       For the Chicken:

        2 large chicken breasts

        1 sleeve of Ritz crackers, ground

        1/4 c. of milk

        1 pinch of salt

        1 pinch of pepper

        1 1/2 c. of grated, cheddar cheese

        1 t. of basil

       For the Sauce:

        1 can of cream of chicken soup

        2 T. of sour cream

        2 T. of butter

DIRECTIONS:  Preheat over to 400 degrees. Cut each chicken breast into 3 equal-sized pieces. Place the milk, cheese and Ritz crumbs into three separate bowls. Add a pinch of salt and pepper to the Ritz crumbs and combine. Dip each piece of chicken into the milk, then the cheese, then the Ritz crumbs.

 

Place chicken into a greased, 9x9 baking dish. Sprinkle the basil over the chicken. Cover the pan with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes. Chicken should be golden brown and crispy.

 

In a medium saucepan, combine cream of chicken soup, sour cream and butter. Sitr over medium high heat until hot. Serve the sauce over the chicken.

 

M and I served ours with a Caesar side salad, but mashed potatoes would be great too! Enjoy!

Crunchy Biscuit Chicken Casserole

Crunchy Biscuit Chicken Casserole

Sunday was a chilly evening filled with football and comfort food. The best thing about that? My Giants are off to Super Bowl XLVI and my new recipe from Pillsbury was AH-MAY-ZING!

I stumbled upon this recipe while surfing the web. It is a 'throw together' meal that you will want to make again and again. I can assure you that it has been added to M and I's list of favorites!

Crunchy Biscuit Chicken Casserole

        2 c. of cubed, cooked chicken breast

        1 can cream of chicken soup

        1 can of green beans, drained

        1 can of sliced mushrooms, drained

        1 c. of shredded cheddar cheese

        1/2 c. of mayonnaise

        1 can of Grands! biscuits

        2 T butter, melted

        1/2 c. of crushed, seasoned croutons

        2 T of milk

DIRECTIONS:  Preheat over to 375 degrees. In a medium saucepan, combine chicken, soup, green beans, mushroom, cheese, mayonnaise and milk. Bring mixture to a boil, stirring occasionally. Pour chicken mixture into ungreased, 13x9 baking dish. Separate dough into 8 biscuits and arrange over chicken mixture. Brush each biscuit with melted butter and sprinkle with crushed croutons. Bake for 30 minutes or until biscuits are a deep, golden brown.

This casserole is the perfect mix of creamy and crunch. The leftovers were delicious as well. Enjoy!

Slow Cooker Cream Cheese Chicken Chili

Slow Cooker Cream Cheese Chicken Chili

Despite our unseasonable warm winter temperatures here in Iowa the past couple months, old man winter has chased us down. The forecast last night called for wind and snow! Nothing warms your tummy up like a nice warm bowl of chili. I decided to try this easy recipe originally from Tried and Tasty.

It was oh so delicious and oh so EASY! You can't beat an easy dinner when you are trying to make it over your mid-week hump! Enjoy!

Slow Cooker Cream Cheese Chicken Chili

        2 frozen chicken breasts

        1 can black beans

        1 can of corn, undrained

        1 can of petite diced tomatoes, undrained

        1 package of ranch dressing mix

        1/2 t. chili powder

        1 T. ground cumin

        1 8oz. package of cream cheese

DIRECTIONS:  Drain and rinse beans. Place chicken at bottom of the slow cooker, then pour out whole can of corn (undrained), petite diced tomatoes (undrained), and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and let cook for 30 more minutes. You can serve alone or topped with sour cream and Tostitos!

Chicken and Green Olives

Chicken and Green Olives

Happy Monday! I know it has been ages since my last post. I recently started a new job and with so many new things to learn, I had less time for blogging. Boo! Never fear though, I am back with a delicious new recipe!

Chicken and Green Olives

        2 c. of cooked, shredded chicken breast

        1 jar of marinara sauce

        1 box of linguine pasta, cooked

        1/2 jar of green olives

DIRECTIONS:  Combine prepared ingredients and serve! I cooked my chicken breast in chicken broth in a crock pot all day and then, it shredded easily.

M and I both love this recipe! Plus, it is a bonus that it is so easy to make!

Pumpkin Bars

Pumpkin Bars

Fall is officially in full swing, but in Iowa it still feels like summer! It has been beautiful for the past week or so with temperatures in the 80s. I am in heaven! Along with warm sunshine, M and I indulged in football, yardwork and PUMPKIN BARS this weekend!

Pumpkin Bars
        2 c. flour
        2 c. sugar
        2 t. baking power
        1 t. baking soda
        2 t. cinnamon
        1/2 t. salt
        4 eggs
        1 15 oz. can of pumpkin
        1 c. oil
        1 tub of cream cheese frosting

DIRECTIONS:  Preheat oven to 350 degrees. Mix together dry ingredients until well combined. Add eggs, pumpkin and oil. Blend well with mixer. Spread into greased 13x10 inch baking pan. Bake for 30 minutes. After bars have cooled, frost, cut and serve!

These bars are a fall staple in our house. What fall treats have you been making?

Spicy Pretzel Sticks

Spicy Pretzel Sticks

Happy Friday Everyone! Is it just me or has this week flown by? I love it!

M is taking a road trip to Kansas City this weekend with his father and brother. Ah, male bonding. :) Their one request? My famous spicy pretzels for a road munchie. I was happy to oblige!

Spicy Pretzel Sticks
        1 bag of pretzel sticks
        1 c. oil
        1 T. cayenne pepper
        1/2 t. lemon pepper
        1/2 t. garlic salt
        1/2 package dry ranch dressing mix

DIRECTIONS:  Preheat oven to 350 degrees. Mix together oil and dry ingredients until well combined. Spread pretzels on a baking sheet and drizzle with oil mixture. Stir until well-coated. Bake for 5-8 minutes. Remove from over and stir well. Bake for another 5-8 minutes. Remove from over and stir well. Let cool and enjoy!

Whenever I make a batch of these, for any occasion, the crowd goes wild! So simple and delicious.

Have a fabulous weekend everyone!

Vanilla Pudding Chocolate Chip Cookies

Vanilla Pudding Chocolate Chip Cookies

Football chaos has returned to our house with a vengeance. I love feeding M and his friends who come over to watch the games. Although both of our teams were losers this past weekend, my game day cookies were winners!

This recipe, from two peas & their pod, turns out soft and delicious every time. Even more perfect warm out of the oven with a nice, cold glass of milk.

     Vanilla Pudding Chocolate Chip Cookies
        2 1/4 c. all-purpose flour
        1 t. baking soda
        1 t. salt
        1/2 c. butter, softened
        1/4 c. granulated white sugar
        3/4 c. packed brown sugar
        1 box (3.4 oz) Instant Vanilla Pudding
        1 t. vanilla extract
        2 large eggs
        2 c. chocolate chips (I love Ghiradelli 60% Cacao Bittersweet Chips)

DIRECTIONS:  Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda and salt. In a separate large mixer bowl, beat together butter, granulated sugar, brown sugar and vanilla extract until dough is creamy. Add in the pudding mix. Add the eggs, one at a time, beating dough well after each addition. Gradually beat in flour mixture. Stir in the chocolate chips. Scoopy out rounded tablespoons of dough and place 2 inches apart on ungreased baking sheets. Bake for 8 to 10 minutes, or until golden brown. Cool on the baking sheets for 2 minutes and then, remove the cookies to wire racks to cool completely.

Hopefully our teams have better luck this weekend. Happy Tuesday!

Linked up at Mandy's Recipe Box

Lasagna Roll-Ups

Lasagna Roll-Ups

Oh, Pinterest! Yes, I do love you and all your inspiration - case in point, these Lasagna Roll-Ups.

I had a pound of ground Italian turkey sausage that M had found on his last solo mission to the grocery store so I modified the recipe a bit to win some brownie points. :)

          Lasagna Roll-Ups

        8 lasagna noodles, cooked and drained

        1 lb. ground Italian turkey sausage, cooked

        1 c. ricotta cheese

        1 c. of Prego spaghetti sauce

        1 c. of petite diced tomatoes

        1/4 c. of milk

        1/4 tsp. of red pepper flakes

        1 c. shredded mozzarella, divided

DIRECTIONS:

• Pre-heat oven to 375 degrees. Spray a 9x9 baking dish with cooking spray.
• In a medium bowl,  combine sausage, cheeses, milk, and pepper. In a small bowl, combine spaghetti sauce and diced tomatoes.
• Spread 1 c. of the spaghetti sauce mixture in the bottom of the baking dish.
• Spread the meat mixture evenly among the lasagna noodles. Roll the noodles jelly-roll fashion and place seam-side down in the baking dish. Top with mozzarella.
• Cover. Bake for 35 minutes or until hot.

It was delicious! I asked M "Would you like me to make this again?" His response? "H*ll yeah!" So, I guess we have our answer. :)

Linked up at Mandy's Recipe Box

Tortellini Sausage Bake

Tortellini Sausage Bake

After a long weekend in Wisconsin with M's family, we needed a filling dinner to recharge. This is an easy and delicious casserole that I adapted from {Carrie's Sweet Life}.

        Tortellini Sausage Bake

        1 bag of cheese tortellini

        1 package of turkey dinner sausage

        1 jar of alfredo

        1/2 jar of marinara

        1 can of black olives

        1 can of mushrooms

        1/2 c. parmesan

        1 c. mozzarella

DIRECTIONS: Pre-heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Fry sausage until it is browned on both sides. Cook tortellini as directed on the package. Combine all the ingredients well and spread them in the baking dish. Top with mozzarella. Bake for 30 minutes.

Linked up at Mandy's Recipe Box