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

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.

CAULIFLOWER MAC AND CHEESE

Who can ever get enough Macaroni & Cheese? This is the quintessential family-friendly meal. Our lives are busy now and it's sometimes difficult to have a quick meal or snack that satisfies and keeps you going! Instead of macaroni alone, add lots of cauliflower that is loaded with lots of vitamins and minerals. 

  

Indgrediants

 1 head cauliflower, trimmed and broken to bite-sized florets

1-1/4 cups elbow macaroni

Canola oil in a pump sprayer

2 cups low-fat (1%) milk

1 Tbsp. cornstarch

1 tsp. dry mustard powder

1 cup shredded mild Cheddar cheese

1 cup Alpine Lace® Deli Swiss Cheese cut into cubes

1/4 tsp. freshly ground black pepper

1/4 cup panko bread crumbs

Paprika for garnish

Bring a large pot of water to a boil over high heat. Add the cauliflower and cook just until crisp-tender, about 5 minutes. Using a skimmer, transfer the cauliflower to a colander; leave water boiling. Drain well.  

Add the macaroni to the boiling water and cook according to the package directions until it is almost tender, about 7 minutes. Drain well.

Preheat oven to 350 degrees F. Spray individual ramekins or a 9 x 13 baking dish with oil.

Pour the milk into a medium saucepan. Sprinkle in the cornstarch and mustard and whisk to dissolve the cornstarch. Bring to a boil over medium heat, whisking often to avoid scorching; the sauce will thicken when it comes to a boil. Remove from heat, add the cheeses and pepper, and whisk until smooth.

Add the cauliflower and macaroni and mix well. Spread in the baking dish or divide evenly into ramekins. Sprinkle with panko and paprika.

Bake until the sauce is bubbling, about 20 minutes. Serve hot.

ENJOY

TATOR TOT CASSEROLE

This yummy Tater Tot Casserole is one of our favorite freezer meals because it is so easy to mix up a double or triple batch of the meat mixture and layer with tater tots in disposable aluminum pans for freezing and simple reheating. If you freeze this meal for future use, make sure to label appropriately. If stored in an aluminum pan cover with plastic wrap and aluminum foil to seal properly and label well. This meal lasts for up to 4 months in the freezer. To heat, simply remove plastic wrap/foil/lid and place in oven at 350 degrees for 45 minutes to 1 hour.

Tater Tot Casserole

Ingredients:

1 Large Bag Tater Tots

1 Pound Ground Meat (we use turkey but you can use beef if you prefer)

2 Cups Shredded Cheddar

1 Can Cream of Mushroom Soup

1 Onion Chopped

1 Bell Pepper Chopped

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 Teasppon Paprika

1 Teaspoon Black Pepper

1 Teaspoon Salt (divided)

1 Tablespoon Olive Oil

Directions:

Pre-heat oven to 350 degrees

In a large skillet, heat olive oil and cook onion and bell pepper for 5-6 minutes or until tender.

Add ground meat and cook until browned and no longer pink.

Mix in cream soup, garlic powder, onion powder, paprika, black pepper and half of salt cooking for an additional 2-3 minutes.

Remove from heat.

Pour meat mixture into bottom of 9×13 casserole dish. 237.jpg37 Tater Tot Casserole (Freezer Cooking Meal)

Sprinkle half of cheese on top of meat mixture.

Place tater tots in even layer over meat mixture. (Great for kids to help with)

Sprinkle the top with remaining salt and cover with remaining shredded cheese. 336.jpg36 Tater Tot Casserole (Freezer Cooking Meal)

Bake at 350 degrees for 35 minutes or until bubbling and cheese is melted.

BROCCOLI CHEESE AND RICE CASAROLE

Broccoli rice casseroles are one of those standard kid-friendly broccoli recipes. My version of the broccoli rice casserole is kicked up a notch, because it uses jarred salsa con queso sauce for a slightly spicy twist on the traditional broccoli cheese rice casserole.

Ingredients:

2 cups water

1 cup medium-grain rice

2 cups broccoli florets

1 cup salsa con queso (such as Eat Smart)

Preparation:

Bring water to boil in a medium saucepan.

Add rice. Turn heat down to medium low and let simmer until nearly all the water is absorbed, 12-15 minutes.

Meanwhile, place broccoli florets in a micro-cooker (compare prices) or a microwave-safe bowl with a microwave-safe cover. Heat the broccoli in the microwave for 1-2 minutes until tender, but not totally soft.

Remove broccoli from microwave. When the rice is almost done, pour the broccoli into the pot over the rice. Immediately put the lid back on, and let the broccoli continue cooking with the rice, 2-3 minutes.

Turn off heat. Pour the cheese sauce over broccoli and rice. Cover the broccoli rice casserole immediately.

Let the heat from the broccoli and rice warm the cheese sauce, about 3 minutes. Serve broccoli rice casserole 

SPICY CHEDDAR FINGERS

Great for your walking dead parties or halloween, easy fun recipe to creep out 

sudmited by David Malosh

Yields: 3 dozen

Total Time: 1 hr

Cook Time: 15 min

Oven Temp: 350

Ingredients

 U.S. Metric Conversion chart

1/2 pound(s) extra-sharp white cheddar cheese

6 tablespoon(s) unsalted butter, softened

1 teaspoon(s) Kosher salt

1/2 teaspoon(s) cayenne pepper

1 cup(s) all-purpose flour

1 large egg yolk, mixed with 1 tablespoon of water

36 (about 1/3 cup) sliced almonds

Directions

In a food processor, grate the cheddar cheese. Add the butter, salt, and cayenne, and process until smooth. Add the flour and pulse until incorporated. Turn the dough out onto a work surface and knead until smooth.

Divide the dough into 36 pieces and roll each piece into a 4-inch finger. Arrange the fingers on 2 parchment paper–lined baking sheets and brush with the egg wash. Press an almond slice onto the end of each finger to resemble a fingernail. Refrigerate the cheese fingers until firm, about 15 minutes.

Preheat the oven to 350 degrees F. Bake the cheese fingers in the upper and lower thirds of the oven for about 25 minutes, until puffed and golden, shifting the pans halfway through baking. Let the cheese fingers cool completely, then arrange on a platter and serve. .