Honey Lemon Pepper Chicken

I learned about this recipe a long time ago when I went to a friend house for dinner when I was like 8! It was such a delicious way to cook chicken that I made sure I learned how to make it.

4-6 med.- lg. Chicken Breast, Thawed
1 teddy bear jar of Honey
lemon Juice (fresh or bottled) if you use fresh Lemons I used 4-5 depending on size..  
My special Lemon Pepper Seasoning (see Recipe below)

Preheat oven to 350 degrees..

Place thawed Chicken Breast in a 9x13 baking dish with a little bit of water in bottom of dish to avoid dry chicken. Poke chicken w/ a fork a few times and then squeeze lemon juice onto the chicken breasts and let it sit for 10-15 mins or so..  Squeeze a little honey on each and let it soak in(don't worry if it slides off) then sprinkle w/ seasoning.. Cover and cook for 20 mins or so, uncover and add more honey to chicken breast coat well. cook uncovered until done.


My Special Lemon Pepper Seasoning:

Grated Lemon Peel (spice)
Pepper
Onion Powder
Salt
Sugar
Garlic Powder

Combine all ingredients in a bowl and mix well w/ a spoon.. Store in an airtight container in a cool, dry place. I will update w/ measurements b/c I normally make it w/o measuring. :)

Easy Crockpot Ground Beef Stroganoff

2 pounds Ground beef
2 Onions -- sliced
1/2 tsp-1 tsp garlic powder
4 tablespoons Flour
Salt and pepper
1/2 teaspoon Paprika
2 cans Cream of celery or mushroom** I use a can of each**
1 1/2 cups Sour cream

 Brown ground beef; drain fat. Add onions and garlic. Stir until wilted. Add flour, salt, pepper and paprika. Mixing well. Stir in undiluted soup; mix well.

Put all in crockpot on low for 6 hours. After cooking for 4 1/2hrs, cook a package of Extra Wide Egg Noodles according to pkg directions* and then add to mixture in crockpot continue to cook for the last hr. When you get ready to serve mix in sour cream.

Crustless Broccoli & Cheddar Quiche

We love this so much I make 2 separate batches and freeze one of them once it's cooked! Then I just heat it up in the oven when ready to use it!. :-)

Cooking spray or oil for pie dish.

 salt

1 package (10 ounces) frozen broccoli florets

6 large eggs

1/2 cup half-and-half or milk ( I use Milk)

1/4 teaspoon ground pepper

1/8 teaspoon ground garlic powder

3/4- 1 cup shredded cheddar cheese 

1. Preheat oven to 350° . Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minutes. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, pepper, and nutmeg. Stir in broccoli and cheese.
3. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. 

 ** I serve with a salad**

Pineapple Upside Down Cake

				1/4   cup butter or margarine 2/3 cup packed brown sugar  9   slices pineapple in juice (from 14-oz can), drained 9   maraschino cherries without stems, if desired 1 1/3   cups Gold Medal® all-purpose flour 1   cup granulated sugar 1/3   cup shortening 1 1/2   teaspoons baking powder 1/2   teaspoon salt 3/4   cup milk 1   egg  Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered. Makes 9 servings ** I used a round 9in pan**

Mini Pumpkin Pie Bites with Nilla Wafer Crust

I use any leftover Pumpkin pie mix from when I make my Pumpkin Pies..
I make a Nilla Wafer Crust(see recipe below) and press it into a cupcake pan and then fill with pie mix and bake @ 350 until toothpick inserted comes out clean..

 Nilla Wafer Crust

• 1 1/2 cups vanilla wafer crumbs
• 1/4c or so butter

1. Combine wafer crumbs and butter or margarine together thoroughly and press into cupcake pan.

Libbys Pumpkin Pie

1 (9 inch) unbaked deep dish pie crust

3/4 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 eggs

1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin

1 (12 fluid ounce) can  Evaporated Milk

Preheat oven to 425 degrees F.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Biscuits & Country Gravey

1/2 cup vegetable oil
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
4 cups milk

Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

I Use Pillsbury Grands Flaky Biscuits. I also serve this with Eggs on the side. 

Cheesy Chicken Enchiladas

2 cups chopped cooked chicken or turkey (or if you're in a pinch use a few cans of canned Swanson Chicken Breast in water) 

1   green pepper, chopped

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed (I use Philadelphia)

1/2 cup Thick 'N Chunky Salsa, divided

8 flour tortillas (6 inch)

1/4 lb.  (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes(I always use more)

1 Tbsp. milk 

  HEAT oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.
SPOON 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish; set aside. Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.
BAKE 20 min. or until heated through. Top with remaining salsa.

Crockpot BBQ Chicken

4-6 med-lg Boneless, Skinless Chicken Breast

1- 32oz or more BBQ sauce ( I use Sweet Baby Rays)


Put Frozen or Thawed Chicken Breast in Crockpot. 

Pour BBQ Sauce over chicken in the crock pot. Cook on low 6 to 8 hours.

** You can cook on HIGH for 3-4 hours** *Can be served w/ Mashed Potatoes & Corn**

Hashbrown Casserole

 Add extra spices like Garlic powder.. Let your imagination run! 

1 (2 pound) package frozen hash brown

potatoes, thawed

1/2 cup butter, softened

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup chopped onion

1 (10.75 ounce) can condensed cream

of chicken soup

2 cups shredded Cheddar cheese** I use more bc I top the casserole w/ Cheese too!**

Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.

In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes. ** You can use extra cheese and top your casserole w/ it as well! YUMMY!!!**

Cheesy Tater Tot Casserole

1 1/2 - 2 lbs. ground beef **I only use 1 lb**
1 Sm. onion diced ** I use Dehydrated onion b/c it's much easier than cutting them..**

1 pkg ore ida crispy crowns or tater tots (32 oz)
...
1 - can cream of mushroom soup (you choose flavor)

1 - can Cheddar Cheese soup

3/4 empty soup can of milk

2 - cups grated cheddar cheese * *I always use extra cheese like almost a 16oz pkg.**

pepper

season salt

garlic salt

(to your taste)

Brown ground beef and diced onions, adding, pepper, seasoning salt and garlic salt to taste. Drain.
Pour ground beef & onion mixture into the bottom of a greased 9 x 13 casserole dish.
In a separate bowl mix together the soups and milk. Pour the soup mixture over on top of the ground beef layer spread evenly to cover the meat mixture add a thin layer of shredded cheese.
Top with tater tots, sprinkle with the rest of the grated cheese over the entire casserole. Bake at 350 degrees uncovered for 30-40 minutes or until the casserole is bubbly and cheese is completely melted.

Crockpot Chicken Cacciatore

Crockpot Chicken Cacciatore topped with cheese(which isn't picture) served over Bowtie pasta.

4-6 med-lg Boneless, Skinless Chicken Breast

1- 40 oz jar spaghetti sauce ( I use Prego)

1+ c. Shredded Cheese

Put Frozen or Thawed Chicken Breast in Crockpot. 
Pour Spaghetti Sauce over chicken in the crock pot. Cook on low 6 to 8 hours. Serve over rice or noodles. Top with shredded cheese.
** You can cook on HIGH for 3-4 hours**

Cinnamon Apple Coffee Cake

There’s a delicious surprise in every bite of this easy-to-make coffee cake.

Cooking Time: Bake 1-1/2 to 2 hours

Ingredients:
3 cups all-purpose flour, unsifted
3 tsp. baking powder
1 tsp. salt
4 eggs
2 cups C&H Pure Cane Granulated Sugar
1 cup oil, vegetable
3 tsp. vanilla
1/2 cup orange juice
3 tsp. cinnamon
1/2 cup C&H Pure Cane Granulated Sugar
5-6 Granny Smith apples, peeled and sliced

Instructions:
Preheat oven to 325°F. Lightly grease Bundt pan. In large bowl, combine flour, baking powder and salt; set aside. In another bowl, mix eggs, sugar, oil and vanilla; add dry ingredients a little at a time alternating with orange juice. In a small bowl, combine cinnamon and sugar. Layer in Bundt pan as follows: 1/3 batter, 1/3 sliced apples and 1/3 cinnamon/sugar mixture. Repeat 3 times. Bake for 1-1/2 to 2 hours or until a wooden toothpick inserted near center comes out clean. Cool on wire rack for 10 minutes. Remove from pan. Serve warm.

Zucchini Bread

Super delicious and moist!!

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

2 1/4 cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Green Bean Casserole

Ingredients:

1 (10 3/4 oz.) can  Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups Original or Cheddar French Fried Onions ** I also use 2 Large cans of French's Fried Onions.**

Directions:

MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
BAKE at 350°F for 30 min. or until hot.
STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

**I have used canned green beans. When I do, I use one can of Cut Green Beans and one can of French style green beans..**

Chocolate Whoopie Pies

 I learned how to make these when my husband requested them one year.  :)

3 cups sugar
1 cup butter, softened
4 large eggs
1/2 cup oil
1 1/2 tablespoons vanilla
6 cups flour
2 cups cocoa powder (unsweetened)
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3 cups milk
Filling
1 cup butter, softened
1/2 cup shortening
1 1/2 cups marshmallow cream topping
3 cups powdered sugar
1 1/2 teaspoons vanilla
1/4 cup half and half
Directions
Preheat oven to 350 degrees. In a large mixing bowl, with an electric mixer, cream butter and sugar together until creamy. Add eggs, oil, and vanilla and mix until well combined. In another large bowl, sift flour, cocoa, salt, baking powder, and baking soda. Alternately add flour mixture and the milk to the egg and sugar blend, mixing well. Using a 1/4 measuring cup or large ice cream scoop (remember, you want them to be uniform), place six circles of batter on a prepared baking sheet and bake for 10 minutes. Remove from oven and allow to cool.
For the filling, combine all ingredients except for the half and half in a large mixing bowl with an electric mixer until a thick, uniform paste forms. Slowly add in the half and half until you reach a thick, creamy texture. You may add more or less half and half, depending on your taste.
Once the cakes have cooled, spread the filling between two cookie cakes. Wrap individual whoopie pies in plastic wrap for best handling and storage.

Bacon & Cheese Stuffed Mushrooms

3 - 8oz containers of Mushrooms w/ stems (produce section)

1- 3oz pkg of Oscar Mayer Real Bacon Bits

1- 8oz pkg Fancy Shred Colby Jack Cheese


Preheat oven to 350.

Stem and clean mushrooms and place open side up on a foil covered cookie sheet.

Mix most of the cheese w/ the bag of bacon bits and grab little pinches of the mix and stuff into the Mushroom caps..  Put back on cookie sheet and bake for 15-20 mins until cheese is bubbly and melted..   ENJOY!!

Chex Muddy Buddies

Muddy Buddies
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
...1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Makes 18 servings (1/2 cup each)