Easy Ranch Chicken Bites

Easy Ranch Chicken Bites
Easy Ranch Chicken Bites

1 lb. boneless skinless chicken breasts
1/2 cup ranch salad dressing
2-1/2 cups finely crushed sour cream and onion potato chips

Cut chicken into bite-size pieces; place in a bowl.

Add salad dressing and stir to coat. Let stand for 10 minutes.

Add potato chips and toss well. Place on a greased baking sheet. Bake, uncovered at 350° for 18-20 minutes or until juices run clear.

Pyrex Simply Store Glass Rectangular and Round Food Container Set (18-Piece, BPA-free)

Dijon and Garlic Roasted Potatoes

Dijon and Garlic Roasted Potatoes
Dijon and Garlic Roasted Potatoes

3 pounds small potatoes, scrubbed but unpeeled, cut into halves
1/4 cup olive oil
1/4 cup Dijon mustard, or to taste
1-2 tablespoons minced garlic, to taste
3 tablespoons dried parsley flakes
1 tablespoon kosher salt
1 teaspoon coarse ground black pepper

Preheat oven to 400°F.

Toss all ingredients together in a large bowl.

Spread the potatoes in a shallow baking pan in a single layer. Roast the potatoes about 40-50 minutes, carefully turning them occasionally with a spatula, until tender.

WarmCrystal, Large Glass Cold Carafe with Handle, for Tea, Coffee, Lemonade, Cold Water, Ice and Fruit Juice (58 oz)

Cheesy Shrimp Pasta

Cheesy Shrimp Pasta
Cheesy Shrimp Pasta

1 (2 pound) block Velveeta cheese
1 (16 ounce) carton half-and-half
1 (10 ounce) can Ro-Tel tomatoes
1 small onion, chopped
4 cloves garlic, minced
1 pound raw shrimp
Cooked pasta of choice

Place cheese, half-and-half, Ro-tel tomatoes, onion and garlic in crock pot. Cook on LOW for 4 hours.

Add shrimp and cook for another hour on HIGH or until shrimp are pink.

Cook pasta of choice and spoon sauce over cooked pasta.

Serves 4 to 6.

Instant Pot 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Potato and Mushroom Gratin

Potato and Mushroom Gratin
Potato and Mushroom Gratin

2 cups whole milk
1 cup heavy cream
4 cloves garlic
6 sprigs fresh thyme
1 bay leaf
salt and pepper to taste
3 lbs red potatoes, cleaned and sliced paper thin
1 lb shiitake mushrooms, stems removed, caps thinly sliced
1 lb portobello mushroom caps, thinly sliced
1/4 cup butter
2 tablespoons dried parsley
1/4 cup chopped chives
1/4 cup freshly grated parmesan cheese
2 cups smoked cheddar cheese, grated

Preheat oven to 350°.

Combine milk, cream, garlic, thyme, and bay leaf in a small saucepan over medium heat. Bring to a simmer and remove from heat. Cover and set aside to steep for 30 minutes.

Melt butter over medium-high heat in a large saute pan or wok. Cook mushrooms, in batches if necessary, until they are soft and most of their juices have been expressed and evaporated. Season with salt and pepper; set aside.

Grease a large casserole dish.

Create three complete layers of the gratin: potatoes, parsley, chives, parmesan, mushrooms, cheddar.

Strain the infused milk and pour over the potatoes, squeezing the layers with another casserole dish or a large spatula to evenly distribute the liquid. Cover and bake for 90 minutes.

Uncover and bake for an additional 15 minutes, or until top is brown.

Let stand for 30 minutes before serving.

Serves 6-8.

Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Omelette Fry Pan, 10-inch and 12-inch Set

Pork Chops and Mushroom Gravy

Pork Chops and Mushroom Gravy
Pork Chops and Mushroom Gravy

4 boneless pork chops
Salt and pepper, to taste
8 oz. sliced fresh mushrooms, or 2 6 1/2-oz. cans mushroom pieces, drained

2 teaspoons butter
1 medium onion, peeled and thinly sliced
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
1 10 3/4-oz. cans condensed golden mushroom soup

Season chops with salt and pepper, set aside.

In medium skillet sauté mushrooms in butter until tender, about 5-6 minutes. (If using canned mushrooms, omit butter and sautéing step).

Layer chops, mushrooms, onion and thyme in 4-quart slow cooker; pour soup over all. Cover and cook on low heat setting for 7-8 hours, until very tender.

Serves 4

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts
Calories 217 calories
Protein 25 grams
Fat 9 grams
Sodium 625 milligrams
Cholesterol 63 milligrams
Saturated Fat 3 grams
Carbohydrates 11 grams
Fiber 2 grams

Crock-Pot 4-Quart Manual Slow Cooker

Strawberry Angel Food Dessert

Strawberry Angel Food Dessert

Strawberry Angel Food Dessert

1 Angel Food Cake Purchased, or from a 1-Step Angel Food Cake Mix
2 (4 3/4-oz) pkgs Danish Junket dessert mix strawberry flavored
2 (10-oz) pkgs frozen strawberries, partially thawed
1 (8-oz) ctr Cool Whip

Tear or cut Angel Food cake into pieces and place in a 9×13″ cake pan.

Mix the 2 pkgs Danish Junket with 3 1/2 cups water. Cook according to package directions.

Stir the strawberries in with the cooked Danish Junket. Stir occasionally as berries finish thawing. Pour berry mixture over cake pieces in pan.

Chill until set. Refrigerate until ready to serve.

Serve with Cool Whip

Pyrex Simply Store Glass Rectangular and Round Food Container Set (18-Piece, BPA-free)

Vegan Pineapple Upside-Down Cake

Vegan Pineapple Upside-Down Cake

Vegan Pineapple Upside-Down Cake

1-1/2 teaspoons margarine
1 tablespoon sugar
6 pineapple slices
1/4 cup margarine
1/4 cup sugar
3/4 cup brown rice flour
3/4 cup rye flour
Pinch of salt
1 tablespoon baking powder
1 cup apple juice
1/2 cup crushed pineapple or applesauce for garnish

Heat oven to 375°. Grease an 8-inch round baking pan. Melt margarine in bottom of pan. Sprinkle with sugar. Place pineapple slices in pan. Set aside.

In large bowl, beat together margarine and sugar until light and fluffy. Combine flours, salt, and baking powder. Stir in flour mixture and apple juice alternately, until mixture is well combined. Pour over pineapple slices.

Bake cake about 20 minutes or until knife inserted in center comes out clean. Run spatula around edge of pan to loosen cake and invert onto serving platter.

Serve warm or cool. Garnish with crushed pineapple or applesauce.

(Serves 8)


Tebery 2 Pack Non-Stick Round Cake Pan – 8-Inch

Roasted New Herbed Potatoes

Roasted New Herbed Potatoes

Roasted New Herbed Potatoes

12 new potatoes, cut in half or quartered depending on size
3 tablespoons olive oil
2 cloves garlic, coarsely chopped
Salt and freshly ground pepper
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped flat leaf parsley
1 tablespoon finely chopped chives

Preheat oven to 375°F.

Toss potatoes with olive oil, garlic, and salt and pepper, to taste. Place in a small roasting dish and roast until cooked through and golden brown. Remove from oven and immediately fold in the herbs.

Pyrex Easy Grab Glass Bakeware and Food Storage Set (8-Piece, BPA-free)

Red Tomatillo Sauce

Red Tomatillo Sauce

Red Tomatillo Sauce

8 tomatillos, husked and washed
4 tablespoons olive oil
1 large red onion, finely diced
2 cloves garlic, finely chopped
1/2 habanero chile, coarsely chopped
3 tablespoons New Mexico chile powder
1/4 cup red wine vinegar
2 tablespoons honey
3 tablespoons chopped cilantro
Salt and freshly ground pepper

Preheat oven to 375°F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper to taste. Roast until soft, about 20 to 25 minutes.

Heat remaining olive oil in medium sauce pan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minutes.

Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth.

Season with salt and pepper.

Cuisinart Mini Prep Plus Food Processor