CrockPot Coconut Curry Chicken

2 pounds skinless, boneless chicken breasts, cut into cubes
2 potatoes, peeled and cubed
1 onion, chopped
1 clove garlic, minced
1 (13.5 ounce) can coconut milk
1 cup chicken broth
1/4 cup curry powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 red bell pepper, chopped
1 tablespoon cornstarch
1 tablespoon raisins, or to taste
1 tablespoon flaked coconut, or to taste

Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.

http://trickschefs.net/showthread.php?tid=423

Brazilian Cheese Bread (Pao de Queijo)

1 egg*
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
1 teaspoon of salt (or more to taste)


Preheat oven to 400°F. Grease a mini-muffin tin. 

Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. (At this point you can store the batter in the refrigerator for up to a week.)

Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

Enough batter for 16 mini muffin sized cheese breads.

Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

http://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/

Extra Crispy Tossed Potatoes

2 pounds waxy or all-purpose potatoes, like red skinned or Yukon Golds
2 tablespoons olive oil
Kosher salt

Preheat the oven to 450°.

Scrub your potatoes clean (or peel them) and cut them into your desired shape. Place them in a sauce pan with a tablespoon of kosher salt and cover them with about an inch of cold water. Bring this to a boil over high heat and then reduce the heat to a simmer. Cook 4-5 minutes, just until the edges are softened but the centers are still hard.

Drain the potatoes and put them in a large mixing bowl. Drizzle the potatoes with the olive oil and sprinkle them with one teaspoon of kosher salt. Place a dinner plate over the bowl, and holding it tight like a lid, give the potatoes a few good shakes to roughen up the sides and edges.

Spread the potatoes in a single layer over a baking sheet. Bake for 35-40 minutes, flipping the potatoes every 15 minutes until they’re evenly browned and crispy. Allow to cool slightly and serve immediately.

http://www.thekitchn.com/side-dish-recipe-extracrispy-t-121218

Pumpkin and Sage Ravioli

yield: approx. 4 doz.

Note: I kind of threw this dish together on a whim, so my measurements below are approximations. Please feel free to adjust ingredients as you see fit. Also, if your pumpkin purée seems a bit watery, cook off some of the water in a pan over medium-low heat.
1 ½ cups of pumpkin purée
1 cup of ricotta cheese
2 oz. of goat cheese
3 tbsp of fresh sage, minced
1 ½ tsp salt
1 ½ tsp black pepper (freshly-ground, if possible)
¾ tsp nutmeg
2 batches of egg pasta dough


Mix all of the filling ingredients together, reserving ⅓ of the sage for garnish.

On a floured surface, roll one batch of pasta dough out into a large rectangle, until it is thin, but not in danger of tearing (around 1/16 of an inch thick). Drop tablespoons of filling over the surface of the dough, leaving about an inch between.

Roll the second batch of dough out into another rectangle, doing your best to replicate the size/shape of the first. Using a pastry brush (or your fingers), rub a little bit of water on the surface of the first dough between the filling, to ensure a proper seal. Carefully place the second rectangle of dough on top, and press all around to close. Cut ravioli with a knife or pasta wheel. To make sure they’re extra sealed (and extra cute), press all around the edges with a fork.

Note: If you still have some filling and a bit of dough leftover after trimming off the edges, knead the dough back together, and roll out again. Use a biscuit cutter (or any other round sharpish thing) to cut out as many circles as you can. Spoon filling into the center, brush water around the edges, then fold over and seal. (That’s why the little guys in my pictures look like halfmoons, rather than squares.)

Bring a large pot of water to a boil. Add ravioli and cook until they begin to float (this should only take a few minutes). As usual, I’m advocating the pan-frying of the ravioli after they’ve finished cooking. Add a tablespoon or two of butter to a pan, then add the ravioli and leftover sage and fry over medium heat, until golden brown on each side. Garnish with a little more sage if you like, and maybe some freshly-grated parm.

(Any leftover, uncooked ravioli can be frozen in a heavy-duty ziploc bag.)




http://www.petitekitchenesse.com/2011/11/06/pumpkin-sage-ravioli/

Drunken Molasses Cookies with Ginger

2 cups + 2 tablespoons all purpose flour
2 1/2 teaspoons freshly microplaned/grated ginger
3/4 teaspoon cloves
3/4 teaspoon allspice
1/2 teaspoon kosher salt
1/4 teaspoon baking soda (sifted to remove lumps)
1/2 cup unsalted, room temperature butter
1/2 cup + 2 tablespoons brown sugar
2/3 cup molasses
6 tablespoons dark rum (though any rum or even apple juice will work)

Preheat the oven to 375 degrees Fahrenheit and prep a baking sheet with parchment paper. Cream the butter and sugar until fluffy. Add spices and mix. Add flour and baking soda and mix. Pour in molasses and rum, mix until dough forms. It should be very sticky, not dry.

Roll into 1.5" balls and flatten slightly. Bake for 12-13 minutes until set. The top of the cookie should be all one uniform color, not dark at the edges or light in the middle. Cool on cookie sheet and parchment until a off-set spatula can slide them off (the bottom of the cookie will still be a little sticky). Flip them over for 3 minutes to let the air reach the bottom of the cookie and then enjoy. Keep in an airtight container for up to a week. If they'll last that long.

http://www.thekitchn.com/recipe-drunken-160363

Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce

1 pound small or medium red potatoes
2 1/2 teaspoons salt, divided
1 1/2 teaspoons minced fresh rosemary
1 tablespoon olive oil
Freshly ground pepper
12 ounces to 1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1-3 teaspoons hot sauce
Salt and pepper

Preheat the oven to 400°F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won't fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

http://www.thekitchn.com/appetizer-recipe-baconwrapped-80658

Cinnamon Walnut Dulce de Leche Bars

Filling
6 tablespoons unsalted butter
1 tablespoon honey
1/4 cup dark brown sugar, firmly packed
One 14-ounce can sweetened condensed milk
Cinnamon
Kosher salt

Dough & Crumb Walnut Topping
1 1/8 cups unsalted butter (2 1/4 sticks, or 18 tablespoons), softened and divided
3/4 cup packed dark brown sugar, divided
2 tablespoons dark rum, divided
2 3/4 cups all-purpose flour, divided
1 teaspoon salt
2 teaspoons cinnamon, divided
1/2 cup walnuts, finely chopped

1/2 cup dulce de leche, to serve (optional)

Heat the oven to 350°F. Lightly grease a 9x13-inch baking pan and then line the pan with parchment paper so the ends hang over the long sides.

Make the filling: Whisk the butter, honey, brown sugar, and sweetened condensed milk in a 1-quart saucepan over medium heat. Bring to a simmer and reduce the heat to low. Simmer for 15 minutes. The mixture will turn from a creamy pale caramel color to a darker, browned-toast color (see photo above). Whisk frequently to prevent too many scorched bits from developing. After 15 minutes, whisk the mixture thoroughly one more time and remove from the heat.

Make the dough: While the filling is simmering, make the dough. Beat 1 cup unsalted butter, 1/2 cup brown sugar, and 1 tablespoon rum in the bowl of a stand mixer until light and fluffy. Stir in 2 1/4 cups flour, the salt, and 1 teaspoon cinnamon. Stir just until a soft dough forms and the dough pulls away from the bowl.

Pat 3/4 of the dough into the prepared baking pan. Pat and spread it into an even layer. Pour the finished filling over the dough and use an offset spatula to spread it evenly.

Make the crumb walnut topping: Add the remaining 1/2 cup flour to the dough that is left in the bowl. Add the walnuts, the remaining teaspoon of cinnamon, and the remaining 1 tablespoon rum. Drop in the remaining 2 tablespoons butter and use your fingers to mix everything together until it forms soft, clumpy crumbs.

Sprinkle these crumbs over the filling in the pan. Bake for 35 minutes, or until the top is lightly browned.

Remove and let cool for 15 minutes. The use the parchment paper ends to lift the cookies out of the pan and place them on a rack to finish cooling.

Serve at room temperature or slightly warm. If desired, you can drizzle warm dulce de leche over the bars before serving. Slice into 2-inch squares to serve.\



Dulce de Leche
makes about 1 cup

1 quart milk, preferably whole, organic and as fresh as possible
1 cup granulated sugar
1 vanilla bean
1/2 teaspoon baking soda, dissolved in 1 tablespoon water

In a large, heavy pan with tall sides, combine the milk and sugar. Split the vanilla bean along its length and scrape the seeds into the pot, then throw in the pod. Bring to a simmer, stirring until the sugar is dissolved.

When it has reached a simmer, remove from the heat and add the bakin soda and water, stirring vigorously. When the mixture settles down, return the pan to the heat and bring to a brisk simmer. Simmer for about one hour, or until it turns golden brown. You don't have to stir - go about your business and keep an eye on it.

After the milk mixture has changed to a deep golden brown check it more frequently. This is where you can decide just how dense and thick you want it to be. If you want it pourable, like caramel sauce, wait just until it reaches the consistency of maple syrup - about 20 minutes after the color
change - and take it off the heat. Strain through a mesh strainer into a glass jar or container and let cool. Or, if you prefer a jam-like consistency to spread on toast, crackers, and anything else you can think of, let it cook longer. It will solidify into chewy candy if you cook it long enough.

Tightly covered and refrigerated this will keep a long time - at least a month.

Variation: If you want to make cajeta, often found in Mexico, use goat's milk instead of cow's, and put in a cinnamon stick instead of the vanilla bean. This has a more aggressive, complex flavor, which many people prefer.

http://www.thekitchn.com/recipe-diy-dulc-12558

Old Fashioned Sloppy Joes

1 pound ground beef
1 medium onion, chopped
2 celery stalks, chopped
10-ounce package of mushrooms (button or baby bella), sliced thin
2 cloves garlic, minced
8 ounces tomato sauce
1/4 cup ketchup
1 Tablespoon cider vinegar
1 1/2 teaspoons Worcestershire sauce
1 Tablespoon sugar
1/8 teaspoon black pepper
1 tsp salt
8 hamburger buns

In a large skillet over medium-high heat, brown the beef. Remove to paper towels and wipe the excess fat from the pan.

Still over medium-high heat, cook the onions in the beef fat until they are softened and translucent, about five minutes. Add the celery and mushrooms, and cook until the mushrooms have released all their moisture and turned golden brown in spots, about eight minutes. Add the garlic and saute until fragrant, about thirty seconds.

Return the ground beef to the pan, and add the remaining ingredients.

Cover and simmer for 20 minutes. Taste for seasoning. If the sauce is too thin, simmer uncovered for another 5-10 minutes until the desired thickness is reached.

Serve on hamburger buns. Don't forget a napkin.

http://www.thekitchn.com/weeknight-recipe-oldfashioned-58069

Apple Yogurt Cake with Cinnamon Sugar Streak

1 1/2 cups whole-milk yogurt, well-stirred
2/3 cup olive oil
1 lemon, juiced (about 1/4 cup)
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla
4 small tart apples, such as Granny Smith, about 1 1/2 pounds
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg
2 1/2 teaspoons cinnamon, divided
1/2 cup brown sugar
2 tablespoons unsalted butter, softened

Heat the oven to 350°F. Lightly grease a 9x13-inch baking pan with baking spray or olive oil.

Whisk together the yogurt, olive oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Peel and core the apples, and chop into chunks about 1/2-inch across. You should end up with 3 1/2 to 4 cups of apples. Stir the chopped apple into the liquid ingredients.

Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon right into the liquids and stir just until no lumps remain. In a small separate bowl, mix the remaining 2 teaspoons cinnamon with the brown sugar and butter.

Pour half of the batter into the cake pan. Sprinkle the batter with half of the cinnamon-brown sugar mixture, dropping it on the batter in small lumps. Spread the rest of the batter over top, and sprinkle with the remaining cinnamon-brown sugar.

Bake for 45 to 55 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for at least 15 minutes before cutting. Serve the cake warm or at room temperature.

This keeps very well for several days, and it gets even moister as it sits, due to the apples.

http://www.thekitchn.com/recipe-apple-yogurt-cake-with-141995

Pumpkin Snickerdoodles

Yield: about 3-4 dozen cookies

Ingredients:
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

http://annies-eats.com/2011/09/23/pumpkin-snickerdoodles/

Italian Wedding Soup

3/4 pound ground organic meat (chicken, turkey, pork or beef)
1/2 cup dry bread crumbs
3 large eggs
1/2 cup grated Romano cheese, divided
1/2 cup grated Parmesan cheese, divided
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon salt
1/2 teaspoons freshly ground black pepper
3 tablespoons olive oil, divided
1 medium yellow onion, diced
4 cloves garlic, minced
8 cups chicken stock
1 bunch greens trimmed and torn into bite-sized pieces (about 6 lightly packed cups)

Combine the ground meat, bread crumbs, 1 egg, 1/4 cup of each cheese, oregano, salt and pepper in a bowl. Mix thoroughly, then form the mixture into 3/4-inch to 1 1/2-inch balls. You should have 20 to 30 meatballs, depending on how large you form them.

In large skillet, heat 2 tablespoons oil over medium high heat. Add the meatballs in batches, and cook, turning, until browned all over, 3 to 5 minutes. (If they are still a bit pink in the middle, don't worry, they will continue to cook in the broth.) Set them aside on paper towels to absorb excess oil.

In a 4 to 6 quart soup pot, heat the remaining 1 tablespoon oil over medium high heat. Add the onion and garlic and sauté until onions are tender and garlic is soft, but not browned, about 5 minutes. Add the stock and bring to a boil. Add the greens, reduce the heat to low, cover, and simmer for 10 minutes. Add the meatballs and cook another 5 minutes.

Meanwhile, combine remaining 2 eggs and remaining cheeses in small bowl and stir with a fork to blend. Slow pour the egg mixture into hot soup, stirring constantly. Cover and simmer just until egg bits are set, about 1 minute. Season to taste with salt and black pepper, maybe even a squirt of lemon juice, and serve immediately in a low bowl if possible so the meatballs are visible.

To re-heat, simmer gently over low heat.

http://www.thekitchn.com/recipe-italian-wedding-soup-136211

Bacon, Potato, and Egg Breakfast Casserole

4 slices thick bacon, cut into strips about 1/2-inch wide
1 large yellow onion, peeled and diced
1 yellow bell pepper, cleaned out and diced
4 cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped
2 teaspoons salt, divided
8 large eggs
1 cup milk, fat content between 1% and 4% (whole)
1 teaspoon fresh-cracked black pepper
2 cups shredded cheddar cheese
3 cups frozen diced potatoes, unthawed

Heat the oven to 350°F. Lightly grease a 13x9" baking dish with baking spray or olive oil.

Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally, until it is crisp. Add the onion, yellow bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of salt, and cook over medium heat until all the vegetables are fragrant and soft — about 5 more minutes. Turn off the heat and let cool slightly.

In a separate bowl, beat the eggs thoroughly and whisk in the milk. Whisk in the remaining teaspoon of salt, and the black pepper. Stir in the cheese, frozen potatoes, and the bacon and vegetables from the skillet. (Don't worry; the frozen potatoes cook just fine!) Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.)

When you are ready to bake the casserole, bake for 40 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.

Serve immediately with fruit and rolls or toast.

Note:
• This recipe calls for frozen potatoes for the sake of convenience. But if you don't have frozen potatoes and would prefer to use fresh potatoes, substitute one medium potato for each cup of frozen potatoes. Prick the potatoes several times with a fork, then place in the microwave on a paper towel. Cook on HIGH for 8-10 minutes, or until the potatoes are just barely tender. Dice and proceed with the recipe.

http://www.thekitchn.com/recipe-bacon-po-160263

Snickerdoodle Pecan Truffles

You need:

Snickerdoodle Cups Adorned with Pecans, about 2 dozen
4 oz cream cheese
1 package of almond bark or 1 bag of chocolate chips, melted over a double boiler


Place the cream cheese into your stand mixer with a paddle attachment. Crush all but three of your cookies into the same bowl as the cream cheese. I had about 1/4 cup leftover pecans from the cookie recipe, so I crushed those and added to the bowl as well.

Mix until soft dough forms and pulls away from the sides of the bowl. Gather about one tablespoon of dough and roll into a ball. I was able to get 2 dozen truffle balls from the dough. Place them into the freezer while you melt the chocolate.

Using a double boiler on medium heat, melt the chocolate. Make sure you watch your heat level so you don't burn it.

{A double boiler is a bowl suspended into a saucepan with a little bit of water in it. The water steams the contents of the bowl to slowly melt without scorching it. Just make sure the bottom of the bowl is not touching the water.}

Remove the truffles from the freezer. Drop a truffle ball into the chocolate and roll that puppy around in there. When coated, drop on a tinfoil covered baking sheet and sprinkle with reserved crushed snickerdoodle cookies.


Snickerdoodle Cups Adorned with Pecans

1 1/2 cups plus 2 tbsp sugar, divided
1 cup butter or margarine, softened
2 eggs
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt
2 tbsp ground cinnamon
pecan halves


In the bowl of a stand mixer combine 1 1/2 cups sugar, the butter, and eggs. Beat at a medium speed until light and fluffy. In another bowl, add the flour, cream of tartar, baking soda, nutmeg, and salt. Mix together and then add to the mixer bowl one spoonful at a time on low speed until a soft dough forms.

Cover with plastic wrap and place in the fridge for 1-2 hours.

Preheat oven to 375 degrees.

In a small bowl, combine the remaining 2 tbsp sugar and cinnamon in a bowl. Shape dough into 1-inch balls, roll in the sugar and place in the cups of a mini-muffin tin.

Take a pecan half and smoosh it into the dough of each cookie.

Bake 10-12 minutes or until just starting to brown on the edges. Let cool 5 minutes before removing from the tin and cool completely on a baking rack. Store in an airtight container. Makes 7 dozen.

http://www.dwellonjoy.com/2012/02/snickerdoodle-pecan-truffles-aka-cookie.html

Greek Chicken Pasta with Olives and Feta

For the chicken:
2 medium skin-on, bone-in chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons chopped, fresh oregano
2 small (or one large) cloves of garlic, minced
1/2 teaspoon lemon zest
1 1/2 tablespoons olive oil

For the vinaigrette:
juice of 2 lemons (about 1/4 cup)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil

For the pasta:
1 pound rotini or other pasta
12 ounces marinated artichoke hearts, halved or quartered into bite-sized pieces
1 1/2 cups pitted olives (kalamata or any mediterranean mix)
8 ounces feta cheese, cut into small cubes
1 teaspoon chopped, fresh oregano
handful of chopped, fresh parsley

Preheat the oven to 425 degrees. Pat dry the chicken breasts and lay them on a baking sheet lined with aluminum foil or parchment paper. Mix the remaining ingredients together to form a paste, and rub it over both chicken breasts, making sure to get some of the mixture underneath the skin and in any folds of the meat. Sprinkle with extra salt and pepper.

Roast chicken for about 25 minutes, until cooked through (the skin does not need to brown). Remove and allow to cool slightly, then peel back the skin, remove the meat, and shred it into bite-sized chunks. Try to scrape as much of the seasonings as possible off of the skin and bones, so you can add it to the pasta along with the chicken.

While the chicken is cooking, make the vinaigrette. Mix the lemon juice with the salt and pepper, then slowly stream in the olive oil while whisking vigorously. Set aside.

Cook the pasta in salted, boiling water. While it's cooking, combine the artichoke hearts, olives, and shredded chicken (plus any juices and spices on the cutting board) in a large bowl. When the pasta is al dente, drain it and add it to the bowl. Pour over the vinaigrette, then add the cubes of feta cheese. Mix everything together, then sprinkle in the extra oregano and parsley, if desired. Add salt and pepper to taste.

http://www.thekitchn.com/recipe-greek-chicken-pasta-wit-69279

Sausage and Kale Soup

1 tblsp olive oil
1 small onion, chopped
2 garlic cloves, minced
4 oz. smoked sausage, chopped
3 cups chicken broth
1 14.5-oz. can diced tomatoes with juice
8 oz. coarsely chopped kale
1 16-oz. can Great Northern beans, drained and rinsed
Salt and pepper, to taste

Instructions
Heat the olive oil in a large saucepan over medium-high heat.
Add the onion, garlic and sausage and cook for about 5 minutes or until the onion has wilted.
Add the chicken broth, diced tomatoes, beans and kale.
Bring to a boil over high heat.
Reduce the heat to a simmer and cook until the kale is tender - approximately 15-20 minutes

http://www.lanascooking.com/2011/10/11/sausage-and-kale-soup/ 

Tomato, Broccoli, & Mozzarella Pasta Casserole

12 ounces farfalle pasta (also known as bowtie)
1 pound broccoli florets, frozen or fresh
3 large ripe tomatoes, divided
3/4 pound onion, diced
4 garlic cloves, very finely minced
One 15-ounce can chickpeas, drained
3/4 cup chopped basil leaves, divided
1/2 pound fresh full-fat mozzarella, divided
3 large eggs
1 cup cottage cheese (4% milkfat or greater)
1 lemon, juiced
3/4 cup grated Parmesan, divided
2 teaspoons salt
1 teaspoon black pepper

Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil. Heat a large pot of water to boiling and salt generously. Add the farfalle and cook for 11 minutes or until barely al dente. Drain and return to the pot.

Steam the broccoli in the microwave or in a steamer basket on the stovetop, just until tender. Drain thoroughly and chop roughly into bite-sized florets. Toss with the cooked pasta. Chop two of the tomatoes into rough pieces, and add them to the pasta. Stir in the chopped onion and minced garlic, along with the drained chickpeas, and 1/2 cup of the chopped basil. Tear about 2/3 of the fresh mozzarella into thumbnail-sized chunks and fold this into the pasta mixture.

Whisk the eggs with the cottage cheese and lemon juice. Stir in 1/2 cup of Parmesan. Stir this liquid into the pasta mixture until well combined. Stir in the salt and pepper.

Spread the pasta in the prepared baking dish. Slice the remaining tomato into half-moons and arrange on top of the pasta. Tear the rest of the mozarella into bits and scatter between the rows of tomato slices. Sprinkle the remaining 1/4 cup of Parmesan cheese on top, and drizzle with olive oil.

Bake for 35 minutes or until the cheese on top has melted and the casserole is bubbling. Remove from the oven and immediately sprinkle the remaining chopped basil over top. Let stand for a few more minutes before serving.

http://www.thekitchn.com/recipe-tomato-broccoli-mozzare-153919

Andes Mint Chocolate Cake with Ganache

1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk (OR 1 c. milk mixed with 1 T. vinegar)
1/2 cup oil
1 teaspoon vanilla
1 cup chopped Andes Mints

Heat oven to 350 degrees and grease/flour three 8 inch cake pans. Bring some water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Fold in Andes Mints. Pour the batter into pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean).


Mint Buttercream Frosting

2 sticks (1 cup) unsalted butter, room temperature
6 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
green food coloring
1/2 cup milk (may use less)

Mix butter, sugar, vanilla, peppermint and food coloring on low speed in large mixing bowl. Gradually add milk until you reach the desired consistency. Keep covered.


Ganache

1 cup semi-sweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract

Place the chocolate chips in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let sit for 1 or 2 minutes. Then slowly stir the mixture. Continue to stir until all the chips have completely melted. Stir in the vanilla.

Allow the ganache to cool and thicken before you use it. Let it sit at room temperature for a couple hours, or put in the refrigerator if you want to speed things up. Start pouring the ganache over the center of your cake, and slowly move outward in circles.

You can actually cut this recipe in half and still have enough to cover the cake. But you will love having leftovers to pour over ice cream, drizzle over cupcakes...so many possibilities! Cover and store refrigerated for up to 2 weeks.

http://birdonacake.blogspot.com/2011/11/andes-mint-chocolate-cake-with-ganache.html

Homemade Cream of Mushroom Soup

3 Tablespoons butter
3 Tablespoons flour
1 cup milk or broth
1/4 cup diced mushrooms
1 Tablespoon finely diced onions


Melt butter in a saucepan over medium heat.
Add onions and mushrooms and cook until soft.
Whisk in flour and cook for 1-2 minutes.
Slowing whisk in liquid, a little at a time to avoid lumps.
Cook over medium heat, stirring often, until soup reaches desired consistency.

Notes
This recipe makes the equivalent of 1 can of store bought condensed cream of mushroom soup. Multiply ingredients times the number of “cans” you want to make.

To store: divvy out soup in desired containers. Freeze.

http://growingupgabel.com/2012/02/homemade-cream-of-mushroom-soup/

Baked Penne with Chicken, Broccoli, and Smoke Mozzarella

*Serves 6-8

INGREDIENTS:
Topping:
3/4 cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted

Filling:
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

DIRECTIONS:
In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.

Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.

Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella.

Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.

http://www.melskitchencafe.com/2011/01/baked-penne-with-chicken-broccoli-and-smoked-mozzarella.html

Warm Bean Dip

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded


DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

http://www.life-as-a-lofthouse.blogspot.com/2012/02/warm-bean-dip.html

Spicy Romano Chicken with Artichoke Hearts and Sundried Tomatoes

THE SAUCE
1 pint heavy cream
4 T butter
2 t salt
1 T pepper
1/4 cup romano cheese
1/4 cup parmesan cheese
2 t cayenne pepper
*for extra zip add 1 to 2 tsps red pepper flakes in addition to cayenne

INGREDIENTS
10 ounce package of bowtie pasta cooked and drained according to package directions - al dente.
1 1/2 T melted butter
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 small jar artichoke hearts - drained
1 7-8 ounce precooked sliced grilled chicken, sliced
1/8 cup sundried tomatoes, chopped
1 oz heavy cream

To Prepare The Sauce:
Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.

For Ingredients:
In a large skillet over medium heat, melt butter, then add mushrooms, green onions and sundried tomatoes. Stir for one minute. Next add artichokes and chicken. Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.

http://www.grouprecipes.com/8577/spicy-romano-chicken-with-artichoke-hearts-and-sundried-tomatoes.html

Nutella Banana Coconut Hot Pockets

1 sheet of frozen puff pastry dough, thawed
1 banana, sliced
4 heaping teaspoons Nutella
1/4 cup shredded coconut
1 egg
1 teaspoon water
Dash of sugar
1 tablespoon roughly chopped chocolate bar
Nutella to drizzle on top

Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Roll out puff pastry dough onto a lightly floured surface.
Cut the dough into four large squares.
Place two slices of banana on one side of each square and then top with 1 heaping teaspoon of Nutella. Sprinkle a dash of coconut over the Nutella.
Mix together the egg and water. Brush this mixture along the edges of each square. Flip the other side of the square over the banana, Nutella and coconut. Seal the pocket using the tines of fork.
Repeat with the remaining three squares.
Brush the tops of each square with the egg mixture and sprinkle the top with sugar.
Place in the oven and bake for 15 minutes or until the puff pastry is puffed and browned.
Remove from the oven and place on a wire rack to cool. Once cool, drizzle warmed Nutella over the pockets, chopped chocolate bar, coconut and sugar.

http://www.sixsistersstuff.com/2012/04/nutella-banana-coconut-hot-pockets.html

Jalapeno Cheddar Bagels

Yield: 14 to 16 bagels, depending on size

Sponge:
1 teaspoon instant yeast
4 cups (18 ounces) high-gluten or bread flour
2½ cups water, at room temperature

Dough:
½ teaspoon instant yeast
3¾ cups (17 ounces) high-gluten or bread flour
2½ teaspoons salt
2 teaspoons malt powder or 1 Tablespoon dark or light malt syrup, honey or brown sugar
8 ounces sharp Cheddar cheese, shredded
2 cups minced jalapeño peppers, seeds and membranes removed (about 12 to 14 peppers, depending on size)

To Finish:
1 Tablespoon baking soda
Cornmeal or semolina flour for dusting
8 ounces sharp Cheddar cheese, shredded

1. To make the sponge, stir the yeast into the flour in a large mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.

2. To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt and malt powder. Stir (or mix on low speed with the dough hook) until the ingredients form a ball, slowly working in the remaining ¾ cup flour to stiffen the dough.

3. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine). Add the Cheddar cheese and jalapeños during the last two minutes or so of kneading, and knead until evenly distributed. The dough should be firm, but still pliable and smooth. There should be no raw flour – all the ingredients should be hydrated. If you have an instant-read digital thermometer, the dough should register 77 to 81 degrees F. If the dough seems dry and rips, add a few drops of water and continue kneading. If the dough seems sticky or tacky, add more flour to achiever the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.

4. Immediately divide the dough into equal pieces (each piece should weigh approximately 4½ ounces). Form the pieces into rolls.

5. Cover the rolls with a damp towel and allow them to rest for 20 minutes.

6. Line 2 sheet pans with baking parchment and mist lightly with spray oil. Proceed with shaping the bagels: Push a hole through the center of the roll with your thumb and stretch out the hole to 2½ inches in diameter, making sure that the resulting ring has a fairly even thickness all the way around.

7. Place each of the shaped pieces 2 inches apart on the pan. Mist the bagels very lightly with the spray oil and cover loosely with plastic wrap. Let the pans sit at room temperature for 20 minutes.

8. Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Fill a small bowl with cool or room temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.

9. The following day (or when you are ready to bake the bagels), preheat the oven to 500 degrees F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the better), and add the baking soda. Have a slotted spoon or skimmer nearby.

10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minute flip them over and boil another minute. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour. Sprinkle the bagels with the shredded Cheddar cheese as soon as they come out of the water.

11. When all the bagels have been boiled and topped, place the pans on the two middle shelves in the oven. Bake for approximately 8 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are only baking one pan at a time, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven temperature to 450 degrees F and continue baking for about 8 minutes, or until the bagels turn golden brown.

12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

http://www.browneyedbaker.com/2012/04/11/jalapeno-cheddar-bagels-recipe/

Skinny Chocolate Chip Buttermilk Scones

 

3/4 cup cold buttermilk
1/4 cup sugar
2 tsp vanilla extract
1 large egg
1 cup all purpose flour (Bob's Red Mill)
1 cup white whole wheat flour (Bob's Red Mill)
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (must be cold) cut into small pieces
3/4 cup chocolate chips
cooking spray
1 large egg white, lightly beaten
1 1/2 tbsp sugar
Directions:

Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in chocolate chips. Add milk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly four times with floured hands.Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife,cut dough into 12 wedges all the way through.

Brush egg white over dough and sprinkle evenly with sugar. Bake until golden, about 18-20 minutes, depending on your oven. Serve warm.

http://www.skinnytaste.com/2012/01/skinny-chocolate-chip-buttermilk-scones.html

Dump Chicken Recipes

"DUMP" CHICKEN & GRAPES

1 1/2 Pounds Chicken Pieces -- (4 to 6)
1/2 cup apple juice
1 teaspoon chicken bouillon
1/4 teaspoon mint -- crushed
1 cup Seedless Grapes

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 193 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 63mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

APPLE "DUMP" CHICKEN

1 1/2 Pounds Chicken Pieces -- (4 to 6)
1/2 cup apple juice
1/2 teaspoon chicken bouillon
1 clove garlic
1/4 teaspoon tarragon
1 Whole apple -- cored and sliced
1/4 cup green onion -- diced

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 192 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 59mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

BBQ Jelly "DUMP" Chicken

3/4 cup Ketchup
3/4 cup Blackberry Jam
1/8 cup White Vinegar
1 Teaspoon Worcestershire Sauce
2 Teaspoon Chili Powder
1/8 Teaspoon Salt
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 299 Calories (kcal); 12g Total Fat; (34% calories from fat); 15g Protein; 35g Carbohydrate; 70mg Cholesterol; 488mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates

NOTES : (strawberry, Peach, and apricot jams also work well)

CARIBBEAN "DUMP" CHICKEN

1 1/2 Pounds Chicken Pieces -- (4 to 6)
8 oz Pineapple Chunks in Juice
1/4 cup brown sugar
1/2 teaspoon nutmeg
1/3 cup orange juice
1/2 cup Golden Raisins

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 261 Calories (kcal); 12g Total Fat; (40% calories from fat); 15g Protein; 24g Carbohydrate; 70mg Cholesterol; 59mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1/2 Other Carbohydrates

CHILI MAPLE GLAZED "DUMP" CHICKEN

1 1/2 Pounds Chicken Pieces -- (4 to 6)
2 tablespoon water
1 teaspoon salt
1 1/2 tablespoon maple syrup
1 tablespoon chili powder

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 184 Calories (kcal); 12g Total Fat; (58% calories from fat); 15g Protein; 4g Carbohydrate; 70mg Cholesterol; 423mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

CITRUS GINGER "DUMP" CHICKEN

1 1/2 Pounds Chicken Pieces -- (4 to 6)
1/4 cup orange marmalade
1 tablespoon Honey Mustard
3/4 teaspoon ground ginger
1/8 teaspoon red pepper -- ground

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 203 Calories (kcal); 12g Total Fat; (52% calories from fat); 15g Protein; 9g Carbohydrate; 70mg Cholesterol; 96mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

CRANBERRY "DUMP" CHICKEN

2 tablespoon butter -- melted
1 tablespoon Soy Sauce
1/2 cup cranberry juice
1/4 cup orange juice
1/8 teaspoon cinnamon
1 1/2 Pounds Chicken Pieces -- (4 to 6)

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 219 Calories (kcal); 15g Total Fat; (64% calories from fat); 15g Protein; 5g Carbohydrate; 81mg Cholesterol; 266mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates

Creole "DUMP" Chicken

1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Garlic -- minced
14 Ounces Whole Tomatoes -- (Chopped and undrained)
2 Teaspoons Worcestershire Sauce
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Tabasco Sauce
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 206 Calories (kcal); 14g Total Fat; (61% calories from fat); 15g Protein; 5g Carbohydrate; 70mg Cholesterol; 167mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Garlic Dijon "DUMP" Chicken

2 Cloves Garlic -- minced
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 177 Calories (kcal); 12g Total Fat; (62% calories from fat); 15g Protein; 2g Carbohydrate; 70mg Cholesterol; 180mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Herb-wine "DUMP" Chicken

1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Garlic -- crushed
1/2 Lemon -- (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 414 Calories (kcal); 36g Total Fat; (82% calories from fat); 15g Protein; 2g Carbohydrate; 70mg Cholesterol; 259mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

Honey Ginger "DUMP" Chicken

4 Tablespoons Chopped Onion
1 1/2 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).


Per serving: 195 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 6g Carbohydrate; 70mg Cholesterol; 227mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

Honey Glazed "DUMP" Chicken

1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).


Per serving: 324 Calories (kcal); 19g Total Fat; (52% calories from fat); 15g Protein; 24g Carbohydrate; 91mg Cholesterol; 477mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates

Honey Sesame "DUMP" Chicken

1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Garlic -- crushed
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 239 Calories (kcal); 14g Total Fat; (54% calories from fat); 16g Protein; 11g Carbohydrate; 70mg Cholesterol; 120mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

Lemon & Garlic "DUMP" Chicken

2 Cloves Garlic -- chopped
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 250 Calories (kcal); 21g Total Fat; (74% calories from fat); 14g Protein; 1g Carbohydrate; 70mg Cholesterol; 56mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Lemon Marinade "DUMP" Chicken

2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 257 Calories (kcal); 21g Total Fat; (72% calories from fat); 14g Protein; 3g Carbohydrate; 70mg Cholesterol; 55mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

PAPAYA "DUMP" CHICKEN

1 1/2 Pounds Chicken Pieces
1/3 cup Papaya Nectar
1 tablespoon Soy Sauce
2 teaspoon honey
1 1/2 teaspoon ginger -- grated
1 Papaya -- peeled, seeded, chopped

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 205 Calories (kcal); 12g Total Fat; (51% calories from fat); 15g Protein; 10g Carbohydrate; 70mg Cholesterol; 229mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

PEACHY "DUMP" CHICKEN

1 1/2 Pounds Chicken Pieces -- (4 to 6)
1/2 tablespoon orange peel -- grated
1/3 cup orange juice
1 tablespoon Soy Sauce
2 teaspoon honey
1 1/2 teaspoon ginger -- grated
1 Medium Peach -- peeled, seeded, chopped


For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 191 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 6g Carbohydrate; 70mg Cholesterol; 227mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Pepper-lime "DUMP" Chicken

1/2 Teaspoon Lime Peel
2 Cloves Garlic -- minced
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 193 Calories (kcal); 14g Total Fat; (65% calories from fat); 15g Protein; 2g Carbohydrate; 70mg Cholesterol; 144mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

PINEAPPLE "DUMP" CHICKEN

1 1/2 Pounds Chicken Pieces
1/2 cup onion -- chopped
1/4 cup margarine -- melted
1 cup catsup
1 cup Pineapple Preserves
2 teaspoon Dry Mustard

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 283 Calories (kcal); 19g Total Fat; (61% calories from fat); 15g Protein; 12g Carbohydrate; 70mg Cholesterol; 618mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates

Raspberry Currant "DUMP" Chicken

1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar
1/2 cup Currant Jelly
1 1/2 Pounds Chicken Pieces

**(Also can substitute Raspberry Vinaigrette Salad Dressing for the vinegar)
For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 245 Calories (kcal); 12g Total Fat; (42% calories from fat); 14g Protein; 21g Carbohydrate; 70mg Cholesterol; 64mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates

RUSSIAN "DUMP" CHICKEN

16 Ounces Russian Salad Dressing
1 Packet Onion Soup Mix
10 Ounces Apricot Preserves
1 1/2 Pounds Chicken Pieces
1/16 Teaspoon Salt -- (to taste)
1/16 Teaspoon Pepper -- (to taste)

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 674 Calories (kcal); 51g Total Fat; (66% calories from fat); 17g Protein; 42g Carbohydrate; 84mg Cholesterol; 1334mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 2 1/2 Other Carbohydrates

Spiced Citrus "DUMP" Chicken

2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt
1 1/2 Pound Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 227 Calories (kcal); 17g Total Fat; (65% calories from fat); 15g Protein; 4g Carbohydrate; 70mg Cholesterol; 259mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Spicy Sweet Glazed "DUMP" Chicken

2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco Sauce
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 277 Calories (kcal); 12g Total Fat; (37% calories from fat); 16g Protein; 28g Carbohydrate; 70mg Cholesterol; 1145mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates

Sticky Chicky "DUMP" Recipe

2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 264 Calories (kcal); 20g Total Fat; (68% calories from fat); 17g Protein; 4g Carbohydrate; 70mg Cholesterol; 353mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

SUPER FRUITY "DUMP" CHICKEN

1 1/2 Pounds Chicken Pieces
5 oz apricot nectar
1 teaspoon lemon juice
3/4 cup fruit cocktail

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 194 Calories (kcal); 12g Total Fat; (54% calories from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 57mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

Sweet & Sour "DUMP" Chicken

1/4 Cup Honey
2 Tablespoons Honey
1/4 cup Sherry Vinegar
2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Garlic -- Crushed
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 240 Calories (kcal); 12g Total Fat; (43% calories from fat); 15g Protein; 20g Carbohydrate; 70mg Cholesterol; 399mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1

Sweet & Spicy "DUMP" Chicken

1 Package Taco Seasoning Mix
8 oz Apricot Jam
12 oz Salsa
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 291 Calories (kcal); 12g Total Fat; (36% calories from fat); 16g Protein; 31g Carbohydrate; 70mg Cholesterol; 704mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates

Teriyaki "DUMP" Chicken

1 Clove Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced Ginger
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breast

Per serving: 193 Calories (kcal); 12g Total Fat; (56% calories from fat); 15g Protein; 5g Carbohydrate; 70mg Cholesterol; 971mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

http://whenthedinnerbellrings.blogspot.com/2011/06/super-easy-way-to-getting-meals-ready.html

Pinata Cookies

 

1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup vegetable oil
2 eggs
1 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon almond extract
1 teaspoon baking soda
5 cups flour
1 tablespoon vanilla
Mini M&M candies
1/2 cup powdered sugar (frosting)
2 teaspoons milk (frosting)

Make the doughCream sugars with butter. Beat in eggs. Add oil. Combine dry ingredients together, and then gradually add them to the mixture. Mix in vanilla and almond extract.

Color the dough
Split dough into five, even-sized balls and one smaller ball (this will be the black one). Add food coloring to each of the dough balls until desired color is achieved. Gel food coloring gives you more intense colors than liquid.

Layer the dough
Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Split all of your colored dough balls in half (except the black) and begin layering the dough in the container, starting with the black dough on the bottom. Alternate the colors so that you end up with two layers of each color by the time you're done.

Wait
Cover the layered dough and freeze for four hours or overnight. This is the perfect time to conserve your creative juices for what lies ahead.

Bake the cookies
Remove the dough from the container and unwrap from the plastic. Cut slices, approximately 1/4-inch wide. Place them on a baking sheet lined with parchment paper. Bake them at 350 degrees F for 12 minutes.

Cut the cookies
Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Working in sets of three, be sure to cut two burro piñata cookies in one direction and one burro piñata cookie in the opposite direction. (Just flip your cookie cutter over.) That way, when you go to assemble them, the finished cookie will look "pretty" on both sides -- because the baked, bottom sides will be hidden.

Create the hidden pocket
For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. I used a small square cutter, and made three cuts to get a narrow rectangle. Try to work quickly, because as the cookies cool, they are more likely to crumble or break. Let them cool on the baking sheet before you move them and remove the excess, outer cookie.

Assembling the piñata cookies
To assemble, take the first piñata cookie and lay it upside down so that the baked bottom is facing up. Outline the center of the piñata body with a "frosting glue" mixture of milk and powdered sugar. (I used 1/2 cup of powdered sugar and two teaspoons of milk. If you put it inside a Ziploc bag and cut off a tiny tip of the bag's corner, you can pipe it onto the cookie easily.)

Put the middle cookie on top of the frosting glue and add the M&Ms to the open center. Put another outline of frosting glue on the middle cookie and place the opposite-cut piñata cookie on top (so that the pretty side is facing out). Let these sit and harden for at least 30 minutes before you stand them upright.

http://www.sheknows.com/food-and-recipes/articles/958083/cinco-de-mayo-pinata-cookies