Cheesy Garlic Chicken

This was REALLY good.  My 6 year old, who is not much of a meat eater, had 4 helpings.  I found the recipe on the back of the Lipton packet.

 CHEESY GARLIC CHICKEN



4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

1 medium tomato, coarsely chopped (I used a can of Petite Diced)

1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix

1/3 cup water

1 Tbsp. Olive Oil

1 cup shredded mozzarella cheese (about 4 oz.)

1 Tbsp. grated Parmesan cheese

(Next time I think I will also add some quartered artichoke hearts)

Preheat oven to 400°. In greased 13 x 9-inch baking dish, arrange chicken and top with tomato.  In small bowl, blend Savory Herb with Garlic Soup Mix, water and Olive Oil. Pour over chicken.  Bake 20 minutes. Top with cheeses and bake an additional 5 minutes or until cheese is melted and chicken is thoroughly cooked.

Pancake Squares

Thanks again Pinterest for providing my family with another "keeper".  Not sure I will EVER make regular pancakes again.  The possibilities are endless!

I ended up doubling the recipe below to fit a 9 X 13.  I sprinkled blueberries on one third, left one third plain and added sliced bananas & chocolate chips to the final third.

HERE is the original recipe found at Big Red Kitchen.

3/4 cup milk (I used skim)
2 Tbl melted butter (I always use salted)
1 large egg
1 Tbl sugar
1 cup flour
2 tsp baking powder
1/4 tsp salt

Preheat oven to 350°. Lightly grease an 8×8 baking dish. In a large mixing bowl, whisk milk, butter and egg.  Then add sugar.  Gradually add the flour. Stir in the baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes. Serves 4-6.

We cut it into squares and topped with butter & syrup.

(Big Red Kitchen also has a Baked Cinnamon Roll Pancake that looks AMAZING)

Thick and Chewy M & M Cookie Bars

These were so delicious!  Thank you pinterest, once again.  Here is where I found them.  LOVING her blog and found some other recipes I might try as well.

2 1/8 cups flour
1/2 tsp salt
1/2 tsp baking soda
12 TBL butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 tsp vanilla
 1 (12oz) bag M&M's, divided  (I may use less next time...maybe 1/2 a bag to 3/4 of a bag)

Combine flour, salt & baking soda.  Set aside.

Add sugars to melted butter.  Add eggs & vanilla.

Add flour mixture to butter mixture.  Do not over mix.  Fold in 1/2 the M & Ms.  Pat into a 9 X 13 pan (sprayed with cooking spray).  Top with remaining M & Ms, pressing them in slightly.

Bake at 325 for 24 to 28 minutes.  Cut into bars when cool.

I will definitely make these again!  I am thinking about making individual servings in mini muffin tins topped with a little buttercream frosting for a school treat for my girls.  I'll let you know if I do and if they turn out!

Bacon & Cheese Crockpot Potatoes

Looking for a new way to prepare potatoes?  Well, look no further.  These.  Were.  GOOOOOOD.  Here is where I found them.

• 3 large potatoes
• 1/4 pound of bacon, chopped into small pieces
• 1 medium onion sliced thin
• 2 - 3 cloves of minced garlic
• salt and pepper
• 3 tablespoons of butter
• 1 cup of cheese for layering
• sliced green onions  
• 1 cup of cheese for topping

 Slice potatoes in half horizontally, and then vertically. Slice quartered potatoes into approximately 1/4 inch slices. Layer potatoes, garlic, salt, pepper, onion, bacon & cheese then repeat.  Dot with 3 tablespoons of butter. Cook potatoes on high for 4 - 5 hours, or on low for 8 - 10 hours. When the cooking time is done, top with remaining 1 cup of cheese, and sliced green onions.

 

Crockpot Chicken Tacos

It's a new year!  Time to make resolutions (and break them)!  I hope to try (at least) one new recipe a week (and of course blog about those that are delicious). 

Thank you to pinterest for this simple, alternative to ground beef tacos.  (I couldn't link to the original post because I received the error message "blog not found")

6 chicken breasts (mine were frozen)
1 jar of salsa (I used Chi Chi's original, mild)
1 packet of taco seasoning

Lay chicken in crockpot.  Sprinkle with taco seasoning.  Pour salsa over the top.

Cook on high for 4-5 hours, or on low 6-8 hours.  I hred mine with a fork about 30 minutes before eating, to let the flavors get on all the chicken.  Eat in tortilla of your choice, served with toppings of your choice (we used cheese, lettuce, sour cream & guacamole...would have used tomatoes & black olives too, but we didn't have any).

For sides, I served with black beans & Spanish rice.  So good & so easy.

Jeans Bars (guaranteed to make your jeans tight)

My mom made these as a kid.  I loved them.  I'd forgotten all about them.  Probably haven't had one in 10 years or more.  The other night, I had a dream about these and woke up craving them.  I called my mom, but my mom has hundreds of cookbooks and wasn't sure which one they were in since she probably hasn't made them in 10 years or more.  Isn't the internet a wonderful thing?  I googled them and BAM, they were all over!  It came from the 1983 Pillsbury Classic, No. 30, "Best Recipes."

CRUST
1 cup flour
1/2 cup butter 
1/4 cup sugar

FILLING
1 cup graham-cracker crumbs
1/2 cup chocolate chips
1/2 cup chopped nuts (I omitted)
1 teaspoon baking powder
1/4 teaspoon salt
14-ounce can sweetened condensed milk 

FROSTING
1 1/2 cups powdered sugar
1/2 cup butter, softened
1 teaspoon vanilla

Heat oven to 350 degrees. In small bowl, cut butter into flour and sugar until crumbly. Press in bottom of ungreased 13-inch-by-9-inch pan. Bake at 350 degrees for 10 minutes. Cool for 10 minutes.

In a large bowl, combine all filling ingredients; mix well. Spread over partially baked crust. Return to oven and bake 15 to 20 minutes more until golden brown. Cool completely.

In a small bowl, blend frosting ingredients until creamy; spread over bars. Cut into bars.

PF Chang's Lettuce Wraps

I stumbled upon Iowa Girl Eats while specifically searching for a PF Chang's lettuce wrap copycat recipe.  She just might be my new BFF (blogger friend forever).  Her recipes look INCREDIBLE.  She gave me permission to share her awesome take on PF Chang's lettuce wraps (only less greasy and healthier!)  They were a hit at my house.  Derek had like 5 and said it was a keeper.  He rarely gives his input on recipes, so you know this is a winner.  Even my picky children ate it without complaints.  I will share her recipe, but comment on what I did differently.  I know I typically avoid long ingredient list recipes, but this one is well worth it.  And it is still quick and easy to throw together.

1lb ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced (I grated it and probably used a lot less than an inch)
1 Tablespoon sesame oil (I didn't have this, so I used Canola Oil)
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (I used 1 tsp chili powder)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped (I threw them in my food processor on "chop")
10-12 large outer lettuce leaves, rinsed and patted dry (I used Boston Leaf)
*I will add match stick carrots next time to up the veggie content and add some color*

In skillet, add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.

In a microwave safe bowl, combine sesame (canola) oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce (chili powder) and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.  (Here is where I would add the carrots next time).

Stir in chopped peanuts.  Serve wrapped in lettuce leaves