Chicken and Rice Bake

Chicken and Rice Bake

1 can cream of mushroom soup
1 cup water*
3/4 cup uncooked regular white rice
1/4 teaspoon paprika
1/4 teaspoon pepper
4 skinless, boneless chicken breast halves

* For creamier rice, increase water to 1 1/3 cups.

In a shallow 2-quart baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375 degrees F for 45 minutes or until chicken and rice are done.

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FAMILY DIP

Cream cheese dip1 (8-oz.) pkg. soft Cream Cheese
1 can Hormel Chili, no beans
1 (12-oz.) pkg. Mozzarella cheese

Layer Cream Cheese. then chili. then Mozzarella cheese in a pie plate. Bake at 350o
for 20 minutes or until the Mozzarella cheese is melted and slightly browned. Serve
with Tostito chips.

Crispy Onion Chicken

crispy onion chicken

1 can French-fried onions, crushed
4 boneless, skinless chicken breast halves
2 tablespoons Dijon mustard

Coat chicken with mustard and then French fried onions. Put chicken on cookie sheet and bake for 20 minutes at 350 degrees F.

Serve with salad.

Aloha Chicken and Pineapple

Aloha Chicken and Pineapple

1 cup white rice
1 tablespoon canola oil
2 tablespoons honey
2 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 teaspoon Dijon-style mustard
4 boneless, skinless chicken breast halves
1 (20 ounce) can sliced pineapple in juice, pineapple
drained and 1 tablespoon juice reserved

Cook rice according to package directions. Preheat oven to 400 degrees F.

In small jar, combine reserved pineapple juice, oil, honey, vinegar, soy sauce and mustard; shake marinade well. Toss chicken with 3 tablespoons of marinade to coat, discarding chicken marinade when done.

Brush pineapple rings with other half of marinade, reserving leftover marinade.

Coat 2 large baking dishes with vegetable oil spray. Arrange chicken and pineapple rings in a single layer and bake for 8 to 10 minutes, until chicken’s juices run clear. Before serving, brush chicken with leftover marinade and season with salt and pepper to taste.

Top rice with chicken and pineapple rings.

Makes 4 servings.

Per serving: 403 calories, 44g carbohydrates, 42g protein, 6g total fat (1g saturated), 98mg cholesterol, 1g fiber, 342mg sodium. Calories from fat: 13%

Chicken Vegetable Stir-Fry

Chicken Vegetable Stir-Fry

2 tablespoons cornstarch
1/4 teaspoon ground ginger
1 (14 1/2 ounce) can vegetable broth
1 tablespoon soy sauce
3 tablespoons vegetable oil
1 pound skinless, boneless chicken, cut into strips
5 cups cut-up fresh vegetables: mushrooms,
carrots, celery, broccoli, scallions
1 clove garlic, minced

Stir together cornstarch, ginger, broth and soy sauce until smooth; set aside. In a skillet, in 2 tablespoons hot oil, stir-fry half of the chicken until browned. Remove; set aside. Repeat with remaining chicken.

In skillet, in remaining 1/2 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp.

Reduce heat to medium. Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly.

Serve over rice.

Almond Butter Chicken

Almond Butter Chicken

4 boneless chicken breasts
1 cup all-purpose flour
2 teaspoons basil
1 teaspoon salt
1 teaspoon pepper
1/2 cup sliced almonds
3 cloves fresh diced garlic
1/4 cup (1/2 stick) butter
1/3 cup olive oil

Mix all dry items except the almonds in a large bowl, then lightly dust chicken breast in flour mixture.

Add oil to frying pan and lay in the chicken breast. Cover and cook for 20 minutes over medium heat until it is thoroughly cooked.

Once chicken is cooked, add butter, then garlic, and almonds last. Stir well.

Serve over rice or potatoes.

Chicken and Tortilla Dumplings

Chicken and Tortilla Dumplings

This will serve a large family.

1 whole chicken or chicken parts (such as leg quarters)
10 burrito-size flour tortillas
Salt and pepper to taste or Mrs. Dash
1 can cream of chicken soup
1 tablespoon butter or margarine
Water or 1 can chicken broth
1 cup milk or 1 regular size can evaporated milk
Grated cheese or cheese slices (optional)

Cut up chicken; cover with water. Simmer until done, without seasoning.

Remove chicken from broth; cool and debone. Set aside.

Bring broth to a boil; season with salt and pepper or Mrs. Dash.

While broth is boiling, remove 1 cup.

In medium-size bowl add the cup of broth, butter and cream of chicken soup; beat together with fork as you would an egg. Stir in milk (for a richer, creamier sauce, I use evaporated milk). Set aside.

On cutting board, cut tortillas into 1 1/2-inch strips. Place 1 layer of strips into boiling broth; crisscross with second layer. (Do not stir.) With wooden spoon or large spoon, gently push strips into broth. Allow broth to soak through and moisten both layers, 40 to 60 seconds. (Placing too many strips too soon can cause them to “glue” together.) Add layer of chicken. Alternate layers of tortilla strips and chicken; remembering to gently push layers into broth. If too much broth cooks away while alternating, add chicken broth or water. If boiling is too rapid, turn down to medium heat but be sure broth continues to boil while alternating. Add prepared sauce to dumplings. Stir through very gently from sides with a wooden spoon. (Too much stirring will cause strips to tear apart.) Turn heat to low. Top with sliced or grated cheese (optional). Simmer 7 to 10 minutes.

Rainbow Mallow Eggs

Rainbow Mallow Eggs

 

 

Mini Egg Pan
Vegetable cooking spray
2 envelopes unflavored gelatin
3 tablespoons colored sugars: yellow, pink and violet
1 1/4 cups water, divided
2 cups granulated sugar
1 teaspoon Wilton Clear Vanilla Extract

Spray Mini Egg pan with vegetable cooking spray. Spoon 1/2 teaspoon of desired colored sugar into each cavity. Rotate pan to cover area and shake out excess.

In a small bowl, stir together gelatin and 1/2 cup plus 2 tablespoons water. Let stand 5 minutes or until gelatin is set.

Combine sugar and remaining 1/2 cup plus 2 tablespoons water in medium saucepan over low heat. Stir until sugar crystals are dissolved and liquid is clear. Brush sides of pan with water to keep crystals from forming. Let cool 15 minutes.

Combine gelatin and sugar water in mixer bowl; add vanilla extract and beat at highest speed for 10 to 12 minutes or until mixture is light and fluffy and ribbons dropped from beater hold their shape on the surface of the mixture.

Pour mixture into prepared pan, level if necessary. Sprinkle colored sugar on marshmallows. Refrigerate overnight.

Rainbow Mallow Eggs

 

Rainbow Mallow Eggs

 

 

To remove from pan, gently slide mallow eggs out of pan. Turn out onto serving plate. Garnish with green tinted coconut, if desired.

Makes 18 eggs.

Cheesecake Supreme with Blackberry Sauce

Cheesecake Supreme with Blackberry Sauce

Cheesecake Supreme with Blackberry Sauce

 

Makes 12 to 16 servings.

Crust
1 3/4 cups finely crushed cinnamon graham crackers
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup butter, melted

In a medium mixing bowl, stir together crushed graham crackers, walnuts and cinnamon. Stir in butter. If desired, reserve one-fourth cup for topping. Press remaining crumb mixture onto bottom and about two inches up sides of an eight- or nine-inch springform pan; set aside.

Filling
24 ounces cream cheese, softened
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
2 eggs
1 egg yolk
1/4 cup heavy whipping cream

Preheat oven to 375 degrees F.

Be sure cream cheese is very soft. Combine in a large mixing bowl with sugar, flour, vanilla and lemon juice. Beat with an electric mixer on medium speed until combined. Add whole eggs and egg yolk all at once, beating on low speed just until combined. (Do not over-beat.) Stir in cream.

Pour filling into crust-lined pan. If desired, top with reserved crumbs. Place on a shallow baking pan. Bake until center appears nearly set when shaken gently (45 to 50 minutes for an eight-inch pan, 35 to 40 minutes for a 9-inch pan).

Cool in the pan on a wire rack for 15 minutes. Use a sharp, thin-bladed knife to loosen the crust from the sides of the pan; cool for 30 minutes longer. Remove the sides of the pan; cool cheesecake completely. Cover and chill for at least four hours before serving.

Blackberry Sauce
1 pint fresh blackberries or 1 (12 ounce) package
    frozen blackberries, thawed
1/4 cup granulated sugar, or more to taste

Puree blackberries in blender or food processor. Pour through a fine-mesh strainer into a small bowl, pressing with back of spoon. Discard seeds. Add sugar to taste, stirring to dissolve completely.

Arabian Macaroons

 

 

Arabian Macaroons

Arabian Macaroons

1 1/3 cups coconut
1/2 cup finely chopped dates
1/2 cup chopped walnuts
1/2 cup granulated sugar
1/8 teaspoon salt
1 egg, well beaten
1/2 teaspoon vanilla extract

Combine coconut, dates, walnuts, sugar and salt; mix well. Blend in egg and vanilla extract. Let stand 5 minutes. Drop from teaspoon onto greased baking sheet. Bake at 350 degrees F for 15 minutes or until golden brown. Remove at once from baking sheet.

Yields 1 to 1 1/2 dozen.

All American Dessert

 

 

All American Dessert

All American Dessert

1 large box berry blue Jell-O
1 large box red Jell-O, any flavor
4 cups boiling water, divided
2 cups cold water, divided
1 (8 ounce) container Cool Whip, thawed, divided
4 cups angel food cake, cubed
2 cups strawberries, sliced
1/2 cup blueberries

Dissolve berry blue Jell-O in 2 cups boiling water.

In a separate bowl, dissolve the cherry Jell-O in 2 cups boiling water.

Stir 1 cup of cold water into each bowl. Pour into separate 9 x 13-inch pans. Refrigerate at least 3 hours until firm. Cut into 1/2-inch cubes.

Place blue Jell-O cubes in bottom of clear glass trifle bowl. Top with 1/3 of the Cool Whip. Add cake cubes, then sliced strawberries. Top with another 1/3 Cool Whip. Add the red Jell-O cubes and then the remaining Cool Whip.

Sprinkle blueberries over top.

Chicken Tetrazzini

Chicken Tetrazzini

1/2 package fine noodles
1 can mushroom soup
1/4 small can Parmesan cheese
1 (4 ounce) can mushrooms, drained
2 – 3 cups chicken, shredded
1/2 pint sour cream

Boil noodles in salted water for 8 minutes.

Combine noodles, soup, cheese, mushrooms and chicken in a bowl. Stir in sour cream. Place in a greased baking dish and bake at 350 degrees F for 30 minutes.

Before serving, stir in a little more cheese, if desired.

Dairy Land Bars

Dairy Land Bars

Dairy Land Bars

Source: A Home Bakery Newsletter & Msg. Board Recipes – Karen Maihofer 1980 – 1st Place Wisconsin State Fair – Posted by DDCox

Bars
1 cup butter
2 cups brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups quick oatmeal

Filling
1 (14 ounce) can sweetened condensed milk
8 ounces cream cheese
1 teaspoon vanilla extract
1 cup chopped pecans

Frosting
2/3 cup chocolate bits
1/3 cup filling
3 tablespoons milk

Bars: Beat butter, brown sugar, eggs and vanilla until blended. Add flour, soda, salt. Add oatmeal. Spread in ungreased 15 x 10-inch jellyroll pan.

Filling: Beat condensed milk with cream cheese and vanilla extract until smooth. Reserve one-third cup. Spread rest over crust. Scatter nuts on top. Bake at 350 degrees F for 25 minutes.

Frosting: Heat chocolate bits and 1/3 cup filling. Add milk to mixture until thin enough to pour. Drizzle on top when bars come out of oven. Cut inro bars. Keep refrigerated.

Banana Cream Pie Supreme

Banana Cream Pie Supreme

Banana Cream Pie Supreme

 

1/2 cup milk, scalded
2 large egg yolks
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1 1/2 tablespoons butter, unsalted
1 teaspoon vanilla extract
3 bananas, sliced
1 1/2 tablespoons lemon juice
1 cup whipping cream, whipped to soft peaks
1 nut crust
Whipped cream topping
1/8 cup nuts, optional
1 teaspoon gelatin powder, unsweetened

Heat the milk over medium heat to scald.

Beat the egg yolks and gradually add the sugar. Then beat in the flour and gelatin. Gradually stir in the scalded milk, constantly beating with a whisk. Transfer to medium saucepan and cook over medium heat, stirring constantly, (use a whisk). The mixture may lump as it begins to thicken. Bring the mixture to a boil and boil for 1 minute, stirring constantly. Remove the pan from the heat and whisk the butter and vanilla extract in until smooth. Cool the mixture to room temperature.

Peel the bananas, slice, and toss with the lemon juice. Keep refrigerated until ready to add.

Whip the whipping cream until firm but not stiff. Mix about 1/4 of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into the egg mixture.

Fill the pastry shells and smooth to even.

Spread the whipped cream topping over the top and refrigerate for at least 2 hours.

French Rabbit Stew (Lapin a la Cocotte)

French Rabbit Stew (Lapin a la Cocotte)

French Rabbit Stew (Lapin a la Cocotte)

1/2 cup (1 stick) butter
6 shallots, sliced
1 rabbit, cut up
3 tablespoons flour
1 cup cold water
Bouquet garni (3 sprigs parsley, pinch of thyme,
2 large garlic cloves)
Several baby carrots, cooked
3 tablespoons red wine, preferably port or Madeira (optional)

Put into heavy skillet 2 rounded tablespoons clarified butter and melt over low flame. Add 3 or 4 of the shallots and the pieces of rabbit. Do not flour rabbit. Cook rabbit until it is a golden color, about 5 minutes.

Remove from skillet and set aside along with juice.

Add 1 to 3 more rounded tablespoons clarified butter; melt, then add 3 tablespoons flour. Make a paste, add 1 cup cold water; stir until well blended and thick. Add bouquet garni. Add pieces of rabbit with juice. Taste and season. Add more shallots, if desired, salt and pepper. Add cooked baby carrots. Add enough tepid water to cover and red wine. Bring to a boil. Cover and simmer about 1 hour.

Cheddar Apple Kisses

Cheddar Apple Kisses

3/4 cup flour
1 cup grated aged Cheddar cheese
1/4 cup butter, softened
1 medium apple, cut into 3/4-inch chunks
Maple syrup for drizzling

Preheat oven to 400 degrees F.

Knead flour, cheese and butter until soft dough forms. Pull of pieces of dough, about 1 tablespoon in size. Flatten with hand into small circle. Place fruit in center of each and pinch to seal. When dough is all used, place pieces on parchment paper-lined cookie sheet. Bake 12 minutes. Drizzle with maple syrup and return to oven for 5 to 7 minutes, or until golden brown.

Makes 4 servings (about 14 kisses).

Apricot Brandied Chicken Breasts

Apricot Brandied Chicken Breasts

4 whole boneless fryer breasts
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon tarragon leaves, crushed
1/4 cup butter
1/2 cup apricot brandy
3/4 cup chicken broth
1/2 cup sour cream

Preheat a large skillet over low heat and melt the butter in it.

Meanwhile, in a shallow dish, sift together the flour, salt, pepper and tarragon. Add the chicken, one piece at a time, and dredge to coat. Add the chicken to the skillet and cook for 10 minutes on each side or until the chicken is browned.

Add brandy and chicken broth. Stir and then let simmer for 10 more minutes or until the chicken is fork-tender. Remove the chicken to a warm platter.

Add the sour cream to the skillet and stir to warm. Pour the warm sauce over the chicken and serve immediately.

Yields 4 servings

Baby Ruth Slices

 

Baby Ruth Slices

Baby Ruth Slices

1 cup butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
6 (2.1 ounce) Baby Ruth candy bars

Preheat oven to 350 degrees F.

Beat the butter with the white and brown sugars until light and fluffy. Blend in the eggs, mixing well. Mix in the flour, baking soda and salt to the egg mixture.

Reserve 1/2 cup of the chopped candy bars for the topping. Stir the remaining candy into the flour mixture. Spread the batter into a 13 x 9-inch baking pan. Sprinkle the reserved candy on top. Bake for 25 to 30 minutes or until lightly browned. Cool in pan on a wire rack, then cut into squares.

Black and White Torta

Black and White Torta

 

12 Servings

Torta Crust
2 cups graham cracker crumbs
1/2 cup baking cocoa, sifted
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted

Dark Chocolate Filling
16 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups heavy cream

White Chocolate Filling
16 ounces white chocolate, coarsely chopped
3 cups heavy cream
2 teaspoons unflavored gelatin
2 tablespoons cold water
1 1/2 teaspoons vanilla extract

Garnish
White and dark chocolate shavings or curls

Preheat oven to 350 degrees F.

Mix graham cracker crumbs, baking cocoa, sugar and melted butter in a bowl. Press evenly over the bottom and side of a 10-inch springform pan. Bake in the center oven rack
for 5 minutes. Cool on a wire rack.

Melt the bittersweet chocolate with the cream in a double boiler over hot but not simmering water, stirring to blend well. Pour into the prepared pan and chill for 30 minutes.

Melt the white chocolate with 1 cup of the cream in a double boiler over hot but not simmering water, stirring to blend well. Set aside.

Soften the gelatin in cold water in a small heat-proof bowl for 5 minutes. Place in a saucepan with water halfway up the side of the bowl. Heat for 3 to 4 minutes or just until the gelatin dissolves, stirring constantly, do not simmer.

In a large chilled bowl of an electric mixer, beat the remaining 2 cups cream with vanilla extract until soft peaks form. Beat in the white chocolate mixture and the gelatin mixture gradually. Spread evenly over the chilled dark chocolate layer.

Chill for 8 hours or overnight.

Run a thin knife around the side of the pan to loosen the torta. Place on a serving plate and remove the side of the pan. Garnish with grated chocolate or chocolate curls.

Apple Lips

 

Apple Lips

Apple Lips

Core and slice apple into 4 or 6 wedges. Take half of the wedges and spread with peanut butter on the top side. Take 5 or 6 miniature marshmallows and place on top of peanut butter. Spread the other half of the apple wedges with peanut butter and place peanut butter side on top of the marshmallows.

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