There are so many puppy chow or chex mix recipes out there but when I came across this one I knew I had to make it as I love anything that has to do with salted caramel! This also makes a large batch great for any get together although I think it is best eaten the same day it is made. But hey it is a no cook recipe that takes about ten minutes! When Mr. MCYM first saw it he turned his nose up at it a little bit but then tried some and tried some more and a little more….yup, he liked it! Robby and a friend he had over also enjoyed some before they went out for the afternoon! I will certainly be making this again!
INGREDIENTS
9 cups of corn or rice chex cereal
1 jar Smucker’s salted caramel ice cream topping
1 1/3 cup milk chocolate chips
1 1/2 cups powdered sugar
DIRECTIONS
Place the chex mix in a large bowl. In a microwave safe bowl add the caramel and chocolate chips and microwave on high for one minute and stir. Continue to microwave for another thirty seconds and mix again. You want the mixture to be melted and smooth. If the mixture is a little thick add a very small pat of butter (less than a tablespoon) to thin it out slightly. Once the mixture is smooth and creamy put this over the chex cereal and mix well coating all of the cereal. Add the powdered sugar and mix well again coating all of the cereal with the sugar. Pour the mixture out onto a baking sheet and let the chocolate firm up. Store in an airtight container.
Enjoy.
This recipe can be found at www.mykitchenescapades.com
I have been making these chicken bites for a number of years now. I usually make these tasty bites using my brother’s home made BBQ sauce but because that recipe is under lock and key, I am going to give you one that you might make with your favorite seasonings and your favorite BBQ sauce! I like to use a hearty sprinkle of Cajun seasoning but you can use any of your favorite spices I like to use spicy seasoning, then a sweet BBQ sauce.
INGREDIENTS
3 chicken breasts, cut into bite size pieces
1 package center cut bacon, cut in half
1 Tablespoon of Cajun spice
1 cup honey BBQ sauce
Toothpicks
DIRECTIONS
Preheat oven to 300 degrees. Line a baking sheet with tin foil and set aside. Sprinkle the bite size chicken pieces with the seasoning and wrap once piece of bacon around each piece of chicken securing with a toothpick. Place each chicken piece on the baking sheet. When all of the chicken has been wrapped bake in the oven for 30 minutes. Turn the chicken pieces and bake an additional 15 minutes. Take the pan out of the oven and drain the liquid from the baking sheet and move your oven rack to the upper portion of the oven. Turn the oven to broil leaving the oven door slightly ajar. At this point brush each chicken piece with BBQ sauce and place back in the oven to broil (leaving the door slightly ajar) for about 2-3 minutes until the sauce starts to caramelize. Turn the chicken pieces over and brush the second side with the BBQ sauce and broil the second side for 2-3 minutes (leaving the oven door ajar). When the BBQ sauce has caramelized and the bacon has crisped up, remove from oven and serve warm OR place in a crockpot on the WARM setting to enjoy through the afternoon or evening!
Enjoy,
I don’t cook a lot of fish at home mostly because I order that a fair of amount of time when we go out for dinner. I definitely do not deep fry fish at home as I don’t like the smell it leaves in the house when frying. BUT with trying to add a little more fish into our diet, I made this shallow pan fried fish using both olive oil and butter to help get that buttery flavor. I made some home made tarter sauce. I can tell you I will NEVER buy tarter sauce again, this is so easy and tastes so fresh There is a HUGE difference between this and store bought! I highly recommend making the fish as well as the sauce! I served this along with roasted broccoli That will be on tomorrow’s post!
INGREDIENTS
1 pound of cod, skin off and sliced into four even pieces
2 eggs, beaten
Lemon Pepper Panko crumbs
Olive oil
1 Tablespoon butter
Tarter Sauce
1 cup of real mayonnaise
1 Tablespoon sweet pickle relish
1 Tablespoon grated onion
2 Tablespoons fresh squeezed lemon juice
Salt
Pepper
DIRECTIONS
For the tarter sauce mix all ingredients together and store in the fridge for a minimum of ONE hour, this can be stored for up to three days.
FOR THE COD
In a large non stick skillet add enough olive oil to just cover the bottom of the pan and add the butter and heat over medium heat. Meanwhile, beat the two eggs in a shallow bowl. Add panko crumbs to a second shallow bowl. Taking one fish at a time dip each piece into the eggs then into the panko covering both sides with the egg and then the panko and place them on a plate. When all four pieces are done and the oil is hot go ahead and place the fish into the pan. It is important at this step to not touch the fish and let cook about 4 minutes, then flip the fish and let it cook about 4 more minutes on the second side or until the fish is cooked all the way through. Remove from pan and serve warm with the tarter sauce.
Enjoy,
Tarter sauce recipe can be found at www.allrecipes.com
If you like buffalo chicken this casserole is for you! This made for a really easy weeknight dinner. I used french fried onions on top but you can easily use Panko crumbs with a little drizzle of butter if you prefer! Add a side salad and dinner is done in no time!!
INGREDIENTS
1 1/2 pounds of boneless skinless chicken breasts, cut into strips.
1/3 cup of Frank’
s buffalo sauce or your favorite buffalo sauce
1 bag of shredded simply potatoes, found in the fridge section of the grocery store.
1 cup ranch dressing
1/2 cup cheddar cheese
1 can condensed cream of chicken soup
1/2 cup of Panko and 1 Tablespoon of melted butter OR one cup of french fried onions
DIRECTIONS
Preheat oven to 350 degrees and grease a 13 x 9 inch dish. Set aside. Mix together chicken strips and buffalo sauce and layer in the bottom of the baking dish. Mix together potatoes, dressing, cheese and soup. Pour over chicken. If using Panko crumbs sprinkle over the top of the casserole and drizzle with melted butter BUT if you are using french fried onions DON’T add those until the last ten minutes of baking. Cover with foil and bake 30 minutes. Uncover and bake an additional 25 minutes. Don’t forget to add the french fried onions if your using those!
Enjoy,
I found this recipe at www.myfridgefood.com
So everyone is jumping on the gluten free diet and I was recently asked if I could make my Buffalo Chicken Lasagna gluten free. Well my simple answer was YES! Basically I replaced the lasagna noodles with thinly sliced zucchinis! It was just that simple and the outcome was delicious and still had tons of flavor and great texture from the zucchini. My picture just does not do this justice but I promise it was really good!
INGREDIENTS
1 Tablespoon olive oil
1 1/2 pounds ground chicken
1 small onion, chopped
1 celery rib, chopped (I grated it)
1 large carrot, grated
2 garlic cloves
1 can diced tomatoes (14 1/2 ounce), drained
1 bottle buffalo wing sauce (12 ounce)
1/2 cup water
1 1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15 ounce) ricotta cheese
1 3/4 cups crumbles blue cheese, divided
1/2 cup flat leaf parsley
1 egg beaten
3 cups mozzarella cheese
2 cups white cheddar cheese
5 zucchinis sliced thin, with a mandolin if possible
DIRECTIONS
Preheat oven to 350 degrees. Line your 2 baking sheets with tin foil and spray with non-stick spray. Lay the slices of zucchini on your baking sheet and roast them in your preheated oven for 15 minutes. Remove from oven and let cool. Pat dry the zucchini slices absorbing as much of the excess liquid as much as possible (this will make your lasagna watery) . In a dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot. Cook and stir until meat is no longer pink and vegetables are tender. Add garlic and cook 2 minutes longer, stir in tomatoes, wing sauce, water, Italian seasoning, salt and pepper. Bring to a boil. Reduce heat to low and simmer for one hour.
In a medium bowl mix ricotta cheese, 3/4 cup blue cheese, parsley and egg. Spread 1 1/2 cups of sauce into greased baking dish. Make a layer of zucchini, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice.
Bake covered for 20 minutes. Uncover and bake for 25 minutes longer or until bubbly and cheese is melted. Let stand for ten minutes and serve.
Enjoy,
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