Baked parmesan chicken

Ingredients

2 tablespoons olive oil 2 cloves garlic, crushed and finely chopped 1/4 teaspoon crushed red pepper flakes, or to taste 6 skinless, boneless chicken breast halves
2 cups prepared marinara sauce 1/4 cup chopped fresh basil 1 (8 ounce) package shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese, divided 1 (5 ounce) package garlic croutons Add all ingredients to list

Directions

Prep
15 m
Cook
35 m
Ready In
50 m
Preheat oven to 350 degrees F (175 degrees C).
Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

Easy baked mushroom and chicken

TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings

Ingredients

4 boneless skinless chicken breast halves (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded Galbani® Part Skim Mozzarella Cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Directions

Flatten each chicken breast half to 1/4-in. thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11-in. x 7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.
Bake, uncovered, at 375° for 15 minutes or until chicken is no longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.

Sweet baby rays crockpot

Sweet Baby Ray's Crockpot Chicken

4-6 chicken breast
1 btl Sweet Baby Ray's sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

No Bake Strawberry Shortcake

Ingredients

1 box of vanilla instant pudding

1/2 cup strawberry juice

1 1/2 cups nonfat milk

1 tsp vanilla extract

24 Savoiardi. Lady Fingers

220 g (about 1 cup) Whipped cream, chilled

1 pound fresh strawberries, hulled and sliced and patted dry

Preparation

1

In a bowl Whisk pudding, milk and vanilla and set aside

2

With a hand mixer or in the bowl of a stand mixer, whip the cream until it just holds, stiff peaks.

3

Dip ladyfingers briefly in strawberry juice and arrange them in the bottom of a dish.

4

Spread half the pudding mixture over the ladyfingers.

5

Place the strawberries in a single layer over the pudding.

6

Repeat with remaining ladyfingers, pudding mixture and strawberries.

7

Top with whipped cream and strawberries.

8

Chill for at least 4 hours before serving.

Cheddar-Garlic Oven Fried Chicken Breast

INGREDIENTS

SERVINGS 4

1⁄3 cup butter, melted
2 tablespoons minced garlic (can use more or less)
2 teaspoons garlic powder, divided (garlic lovers can use more)
1⁄2 teaspoon seasoning salt (or can use white salt)
3⁄4 cup seasoned dry bread crumb (seasoned or plain)
1⁄2 cup finely grated cheddar cheese
1⁄4 cup freshly grated parmesan cheese
1⁄2 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breasts
shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)
DIRECTIONS

Preheat oven to 350°F.
Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
Dip chicken in butter mixture; then in crumb mixture.
Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.

Twice Baked Potato Casserole With Bacon

Home   Recipes   Side Dish   Potatoes
Twice Baked Potato Casserole With Bacon 8
Twice Baked Potato Casserole With Bacon

46
Tay 7
Recipe by: Tay

"A slight twist to an old favorite, this cheesy recipe will surely set their mouths to watering. For a creamier casserole, use a potato masher and mash potatoes thoroughly."
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Ingredients

2 large baking potatoes 1/2 pound lean bacon 3/4 cup shredded mild Cheddar cheese 1/2 cup sour cream
Kroger Sour Cream Regular
2 For $4.00 - Expires in 3 days
1/4 cup milk 2 tablespoons unsalted butter, melted 1 teaspoon dried chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 3/4 cup shredded mild Cheddar cheese Add all ingredients to list
Directions
Prep
15 m
Cook
1 h 10 m
Ready In
1 h 30 m
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
Poke a few holes into each potato using a toothpick.
Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

Citrus chicken

Citrus Chicken
Total Time:
Prep: 15 min
Inactive: 6 hr
Cook: 1 hr 30 min
Yield: 6 to 8 servings

Ingredients
4 pounds bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tablespoons grated orange zest
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 teaspoon chiffonade fresh mint leaves
1 1/2 tablespoons chiffonade basil leaves
3 tablespoons white balsamic vinegar
3 tablespoons minced shallots
1 tablespoon celery seeds
Glaze:
1 tablespoon olive oil
1 tablespoon minced shallots
1 teaspoon minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tablespoon white balsamic vinegar
1/4 cup reserved marinade, strained
Directions
Glaze, recipe follows

Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.

Preheat the oven to 350 degrees F.

Remove the chicken from the marinade, reserving 1/4 cup for glaze and put the chicken in a 13 by 9-inch pan and bake for 45 minutes. Baste with the glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.

Glaze:
In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

BUTTERFINGER CUP SUNDAE CUPCAKES

So whether you make these cupcakes or just fill a bowl with new Butterfinger Cups I promise they will score big at your next party!

Here is the recipe I used to make these amazing Butterfinger Cup Sundae Cupcakes.

BAKED EGGS WITH HAM AND GRITS

2 cups of water

2 Tblspn.of polenta grits*

1 1/4 cup of shreddd Cheddar cheese

6 pieces of bacon, chopped

salt and pepper

1/4 Tspn. poultr seasoning

4 large eggs

*Quick-cooking grits like Quaker could also be used

Preheat the oven to 350F, and grease an 8 inch baking pan. Set aside. Using kitchen scissors cut bacon into strips, no wider than your index finger. In a medium pan, cook until crispy. In the meantime cook the grits with butter and water according to manufacturers directions. Mix 1 cup of cheese, and the bacon with a little bit of grease into the grits. Add salt and pepper to taste. Pour grits mixture into a greased 8 inch square pan. Make a spoon indent a corner and place one of the cracked eggs. Repeat this in all four corners. Sprinkle poultry seasoning a top each cracked egg. Place pan in the oven, carefully! You want to avoid jostling the eggs too much causing the white to spill over the grits. Bake for 15 minutes. Remove and sprinkle last 1/4 cup of cheese atop. Place back in oven until cheese melts, approximately 1-2 minutes. The yolk of the eggs will be runny.

Because the eggs are easily jostled, you can see from the photo that the white can run. Ideally, you want to keep all of the egg into the little bed you created within the grits. Also, it can be quite difficult getting each serving onto a plate because the yolks are runny. So be careful or you may end up with soupy slop on your plate! 

SUPREME CHICKEN PASTA

Turning a favorite pizza into a pasta bake is easy to do in minutes. Chicken, cheese, and pizza toppings is a favorite meal in our house. It's sure to become a favorite in yours.

Ingredients

16 ounces pasta, cooked al dente

2 cups grilled chicken, cubed

1/2 cup chopped onion

1/2 cup diced green pepper

1/2 cup diced mushrooms

1 teaspoon minced garlic

3 Tablespoons butter

3 Tablespoons flour

2 cups chicken stock

1 cup plain greek yogurt

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded mozzarella cheese

1 - 14.5 ounce can diced tomatoes

salt and pepper

oregano

Instructions

Place the onion, green pepper, mushrooms, garlic and butter in a skillet and saute for 2 minutes. Stir in the flour and cook for another 2-3 minutes. Whisk in the chicken stock. Stir until the broth thickens slightly.

Whisk in the yogurt. Add 1 cup cheddar cheese and 1 cup mozzarella cheese and stir until melted. Stir in the cooked pasta, chicken, and can of tomatoes. Season to taste with salt and pepper.

Spoon the pasta into a greased 9x13 baking dish. Top with the remaining cheese and sprinkle with oregano. Bake at 350 degrees for 20-25 minutes, or until cheese is melted and browning. Serve hot. Makes 8 servings.

Notes

*This can also be made into a freezer meal. Place the skillet dinner into a glass freezer container and top with the remaining cheese and oregano. Freeze 2-3 months. Thaw overnight in the refrigerator. Bake according to directions.

Read more at http://insidebrucrewlife.com/2014/03/chicken-supreme-pasta-bake/#UtJDRAByMFJQ8FY3.99

BAKED CHICKEN AND POTATOES

This baked chicken and potatoes recipe is perfect for busy weeknights, because there isn't much prep time, and it's practically a meal in one dish. All you need to add to this baked chicken dish is a green salad or veggies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Ingredients:

3-4 large Yukon Gold or Russet potatoes, peeled and cut into 1-inch dice
1/4 cup plus 1 Tbsp. olive oil, divided
kosher salt and freshly ground black pepper, to taste
1/4 tsp. garlic powder
1-1/2 lbs. boneless skinless chicken breasts or thighs
3/4 cup shredded Parmesan cheese
Preparation:

Preheat oven to 425 degrees F. Spray a 9 x 13 baking dish with cooking spray.

Toss potatoes, 1/4 cup of the olive oil, salt, pepper and garlic powder together. Spread into prepared baking dish in a single layer. Bake 10 minutes.

Place chicken on top of potatoes, arranging potatoes around chicken. Brush remaining tablespoon of olive oil on top of chicken. Season with salt and pepper. Return to oven and bake 18-20 minutes until juices of chicken run clear.

Top with shredded Parmesan cheese. Return to oven and bake until cheese melts, about 2 minutes.

4 LAYER PIZZA DIP

4 Layer Pizza Dip

8 ounces Philadelphia cream cheese
1/2 cup sour cream
8 ounces finely shredded Italian cheese blend
14.5 ounce can diced tomatoes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
12 slices pepperoni
4 slices cooked bacon, chopped (or 1/4 cup real bacon pieces)

Preheat oven to 350°.

In a blender combine tomatoes, garlic, onion, Italian seasoning, salt, and pepper.  Blend until pureed.  Set pizza sauce aside.

In a medium bowl, combine cream cheese, sour cream and 2 ounces of shredded cheese.  Mix well until well combined.

Spread cream cheese mixture in an even layer over baking dish (pie plate or 8x8 works).

Pour blended pizza sauce (tomato mixture) over cream cheese mixture and evenly distribute with spatula.

Sprinkle remaining shredded cheese over pizza sauce.

Top pizza dip with bacon and pepperoni.

Bake for 20-25 minutes, until cheese is browned and bubbly.  Enjoy!  Serve with Parmesan Herb Bread Sticks.

SNICKERS CHEESECAKE BARS ON OREO CRUST

Snickers Cheesecake Bars

Ingredients:

Crust:

20 Oreo cookies, crushed in food processor

5 Tablespoons butter, melted

 

Filling:

16 ounces cream cheese, room temperature

1 egg

1/4 cup sugar

2 teaspoons vanilla extract

13 fun size snickers, chopped (about 1.5 cups total)

1/3 cup chocolate chips, optional

(optional:melted chocolate chips to drizzle on top)

Directions:

Preheat oven to 350. Line a 8×8 pan with nonstick foil leaving an overhang on the sides.

For the crust: Stir the cookie crumbs and melted butter together. Press into the pan. Bake for 9-10 minutes. Cool.

For the filling: Beat cream cheese, egg, sugar, and vanilla extract until creamy, about 3 minutes. Fold in the Snickers and spread the mixture over the cooled crust. Top with chocolate chips. Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. Cool for 30 minutes and then chill in fridge at least 3 hours. Cut into squares and drizzle with melted chocolate chips, if desired.

Enjoy

ALCHOLIC APPLE PIE

INGREDIENTS

1 sheet refrigerated pie pastry One 21-ounce can apple pie filling ¼ cup brandy 1 teaspoon crystallized ginger, finely chopped ½ cup packed brown sugar 1/3 cup all-purpose flour 1/3 cup old-fashioned oats ¼ cup cold butter, cubed ¼ teaspoon ground cinnamon 1/8 teaspoon salt

Tools:

One 9-inch pie plate

DIRECTIONS

Preheat the oven to 450 degrees.

Unroll the pastry into a 9-inch pie plate and flute the edges. In a large bowl, combine the pie filling, brandy, and ginger. Pour the mixture into the crust.

Place the brown sugar, flour, oats, butter, cinnamon, and salt in a food processor. Cover and pulse until coarse crumbs form; sprinkle the mixture over the pie. Cover the edges of the pastry loosely with foil.

Bake for 10 minutes. Reduce the heat to 350 degrees; remove the foil and bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly. Cool on a wire rack.

Enjoy and dont eat and drive,

PEANUT BUTTER AND CHOCOLATE CAKE

Chocolate Cake

1-1/4 cups all-purpose flour

1 cup sugar

3/4 cup unsweetened cocoa powder

1-1/2 tsp. kosher salt

1 tsp. baking soda

1/4 cup vegetable oil

1 tsp. vanilla extract

1/2 cup finely chopped semisweet chocolate

Preheat oven to 350 degrees F.

Coat bottom and sides of an 8 x 8 x 2 cake pan with nonstick spray

Whisk flour and next 4 ingredients in a large bowl.

Add oil, vanilla and 1-1/4 cups water; whisk until smooth.

Fold in chopped chocolate.

Scrape into prepared pan. Bake 35-40 minutes or until tester comes out clean.

Let cool completely before frosting.

Peanut Butter Buttercream

1/2 cup sugar

1/4 cup egg whites (from 2 large eggs)

1-1/2 tsp. vanilla

1/4 cup creamy peanut butter

6 Tbsp. chilled, unsalted butter, cut into 1/4" cubes

Pinch of salt

Combine sugar and egg whites in a medium bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolved and mixture is hot to the touch, 4-5 minutes. Remove from heat.

Using an electric mixer, beat on high speed until cool and thick, 5-6 minutes.

 Beat in vanilla and peanut butter.

With mixer running, add butter a few pieces at a time beating to blend between additions. Add a pinch of salt.

 Spread peanut butter buttercream over top and garnish with chopped chocolate.

I had a Hershey bar with almonds and g

BACON WRAPPED CHEESE BITES

Do you love bacon? What am I saying of course you do everbody does. Well heres a great recipe with bacon and cheese, easy to make.

ingredients

1 Can of Crescent rolls

8 1" cubes of fresh Mozzarella cheese

6 slices of pre-cooked bacon (or regular bacon mostly cooked in the microwave)

Instructions

Preheat oven to 400 degrees.

Unroll the crescents and cut each triangle into 2 pieces. Wrap each triangle around a piece of cheese. Pinch all of the seams closed very well and gently roll the dough to create a round shape.

Cut the slices of bacon to just fit around the dough and secure with a toothpick. I used the "scraps" of bacon to wrap around the last few. You can use full pieces if you prefer.

Place on a parchment paper lined pan. Bake 15 minutes or until dough is browned. You can expect some bits of cheese to leak out. 

Enjoy!

CINNAMON ROLL CAKE

Ingredients

3 cups flour (Or cup4cup if making this gluten free)

1/4 tsp. salt

1 cup sugar

4 tsp. baking powder

1 1/2 cups milk

2 eggs

2 tsp. vanilla

1/2 cup butter, melted 

 

 TOPPING 

1 cup butter, soft

1 cup brown sugar

2 Tbsp. flour (or cup4cup if gluten free)

1 Tbsp. cinnamon

 

GLAZE 

2 cups powdered sugar

5 Tbsp. milk

1 tsp. vanilla

 

Instructions

Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray or coconut oil spray. Set aside.

In a mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into pan.

For the topping, mix the butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

Glaze: Whisk the powdered sugar, milk and vanilla. Drizzle evenly over the warm cake.

REESE'S OVERLOAD CAKE

REESE’S OVERLOAD CAKE -2 PEANUT BUTTER BLONDIE LAYERS, 1 CHOCOLATE CHEESECAKE LAYER FILLED WITH AN INTENSE CHOCOLATE FROSTING, TOPPED WITH PB FROSTING

Peanut Butter Blondie Layers-Butter 2 9 inch pans and line with parchment. Butter the parchment. Preheat oven to 350
2 sticks butter
1 c. SKIPPY peanut butter
6 eggs
2 tsp. vanilla
3 c. sugar
2 c. flour
2 tsp. baking powder
Melt butter and Skippy. Put in mixer and add sugar. Add eggs and vanilla. Add flour and powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. I like to freeze the cooled layers for easier frosting.

Crustless Cheesecake portion:
1 stick softened butter
1/2 cup granulated sugar
2- 8 oz packages cream cheese, softened
1 1/2 oz. package cook and serve vanilla pudding
2 eggs
1 tsp baking powder
2 melted Hershey Bars
1/2c. melted ghirardelli bittersweet chips, melted

Preheat oven to 325 degrees. Grease ONE 9″ pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.
Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth.
Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then deflate when taken out.
Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.

Peanut Butter Frosting
4c. confectioner’s sugar
1c. SKIPPY peanut butter
2T. soft butter
1 tsp. vanilla
few T. of milk
Beat peanut butter, butter, vanilla and 2c. powdered sugar. SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Add milk slowly. Beat on high till fluffy!
Chocolate frosting:
1/2c. + 6T cocoa powder
3/4c. confectioners’ sugar
1/2 cup heavy cream
1/2 cup unsalted butter, very soft
dash salt
1 cups confectioners’ sugar
1 teaspoon vanilla

Heat cream in microwave and pour in mixer with cocoa powder and 3/4c. confectioners. Mix well. Add butter, salt, 1c. confectioners, vanilla and whip on high. Set aside.
Assembly!!!
Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake. Layer it: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. Frost entire cake in pb frosting. Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups.  Remember keep chilled!!!

Spaghetti with an easy sauce

 Instead of opening a jar, try this easy  with meat sauce on a weeknight. Great on a  cold day.Serve with steamed broccoli or other greens, and a loaf of piping hot garlic bread. I prefer hot garlic bread for a side.

ingredients For 8 servings Split in half for 4 servings or freeze your leftovers

1 box of your prefered spaghetti noodles

1 chopped onion

1 chopped carrot

1 stalk Celery chopped

4 minced gloves garlic

1 tablespoon itialian season

1 pound ground beef

1 can crushed tomatoes

1\4 cup parsley

1/2 teaspoon salt

1/2 cup grated parmesan cheese

and of course alter ingredients to your pleasing but I like the dish the Way It Is.

Directions

Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.

Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, until the onion is beginning to brown, 5 to 8 minutes.

Stir in garlic and Italian seasoning; cook until fragrant, about 30 seconds. Add beef and cook, stirring and breaking up with a spoon, until no longer pink, 3 to 5 minutes. Increase heat to high. Stir in tomatoes and cook until thickened, 4 to 6 minutes. Stir in parsley and salt.

Serve the sauce over the pasta, sprinkled with cheese. 

Enjoy!,!!