Ranch Chicken and Rice

Ingredients                                        

• 6 boneless chicken breasts
  
• kosher salt
• Freshly ground black pepper
• 1 c. buttermilk ranch dressing
• 1/4 tsp. cayenne
• extra-virgin olive oil
• 3 garlic cloves, minced
• 1 onion, chopped
• 2 c. low-sodium chicken stock
• 1 bunch kale, chopped into 1" pieces
• 1 c. baby spinach
• 1 c. white rice
• 1/4 c. chopped parsley

DIRECTIONS

1. In a large mixing bowl season chicken with salt and black pepper. Add ranch dressing and cayenne pepper; marinate 5 minutes. Remove chicken from marinade and pat dry with paper towels.
2. In a large skillet over medium-high heat add 2 tablespoons olive oil and sear chicken skin-side down until golden, about 5 minutes. Transfer to a plate skin-side up; set aside. Drain skillet, reserving 1 tablespoon fat, and discard balance. Turn heat down to medium and cook garlic and onion for 2 minutes, until beginning to soften. Stir in stock, kale (if using), rice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Place chicken in rice mixture, skin-side up. Simmer until rice is tender, about 20 minutes.
3. Stir in baby spinach and parsley. Serve immediately.

Make Ahead Breakfast Cups

Ingredients

• 1 lb ground turkey sausage (or pork)
• 6 large eggs
• 1 cup egg whites
• ½ red pepper, diced
• 3 tablespoons minced onion
• 1 cup cheddar cheese
• ½ cup mozzarella cheese

Directions

1. Preheat oven to 350 degrees.
2. Brown turkey sausage over medium high until no pink remains.
3. Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.
4. In a large bowl combine eggs, egg whites and salt & pepper to taste. Pour egg mixture over the sausage in each well.
5. Bake 22-25 minutes or until set.
6. Remove from cups and serve warm or let cool completely and refrigerate or freeze.
7. To reheat from refrigerated, microwave about 30 seconds. To reheat from frozen, microwave 45-60 seconds. Note: Microwaves can vary greatly, time may need to be adjusted.
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Southern Coconut Cake

INGREDIENTS

1   15.25 butter cake mix (Be sure to get the full size cake mix and not the reduced size some companies are now marketing)

3 large eggs

1 cup Sprite or 7 Up

1 stick of butter, melted

1 tsp. vanilla

Icing

1 cup sugar

1/2 cup water

1/2 cup white corn syrup

3 egg whites

1 tsp. baking powder

2 cups shredded coconut

DIRECTIONS

Preheat oven to 350 degrees.

Mix all of the cake ingredients together with a wire whisk until well blended. Don't use an electric mixer for this.  Mama says it makes a cake dry when you beat the batter up too long. Butter and flour 2 8 inch round cake pans.  You  can use 2  9 inch cake pans, but the cake won't be as high. Divide cake batter between pans.
Place in oven and bake for 25 minutes.

While the cakes cool, make the icing.

Place the sugar, water, and corn syrup in a sauce pan on medium heat.  Using a candy thermometer cook to the soft ball stage or 240 degrees, stirring constantly.  The mixture should become almost clear.   You can also do this in the microwave to make this step easier.  Cook on high for 4 minutes, remove and stir well and then cook for about 3 more minutes on high.  This could vary by a minute or two depending on the power of your microwave. It still needs to reach the soft ball stage.

  With an electric mixer beat the egg whites with the baking powder until it reaches the soft peak stage. 

 Slowly pour in the syrup and keep mixing until the icing stands in peaks.  This takes some time to accomplish so don't give up on it. Just keep beating it and eventually the peaks will form.

Place one of the cake layers on a pretty cake plate.

Frost the top of the first layer and sprinkle with 1/2 cup coconut.  Place the other layer on top of the first and frost the entire cake. Sprinkle the rest of the coconut over the top and sides of the cake.

Pizza Muffins

Instructions:

⅓ cup olive oil
26 oz frozen dinner roll dough, thawed
2 1/2 cups shredded Mozzarella
1/2 cup Parmesan cheese
2 tablespoons Italian seasoning
6 oz sliced pepperoni, cut into quarters

Instructions:

1. Preheat the oven to 350 degrees. Spray two 6-cup muffin tins (or one 12-cup muffin tin) with non-stick spray.
2. Cut the rolls into quarters.
3.Mix all the ingredients in a large bowl so that the oil is spread evenly on each piece of dough and the toppings are evenly distributed.
4. Bake for 20-25 minutes until golden brown.

Would also be good with sausage, green pepper, mushroom, etc etc

Makes 12 individual pizza muffins

Parmesan Potato Snacks

Ingredients

3 teaspoons butter
2 teaspoons Parmesan cheese
1 teaspoon garlic powder
1 teaspoon thyme leaves
salt
freshly ground black peppeer
8-10 gold potatoes, cut into 1/16 inch slices

Directions

First, preheat your oven to 350°F. Then, melt butter and use it to butter your muffin tin.

Next, cut your gold potatoes into thin slices. When finished, place them in a large mixing bowl. Then, add melted butter, Parmesan cheese, and spices. Toss the mixture so that the potatoes are coated evenly.

Now, layer the potatoes into stacks and place them into each individual muffin cup in the muffin tin. Sprinkle salt and pepper on top.

Place the muffin tin in the oven and bake for 55-60 minutes, or until the edges are golden brown and the center is tender.

Once done, take them out of the oven and let them cool for about 5 minutes. Garnish the finished potato stack with Parmesan cheese, thyme, or rosemary. And enjoy!

(feeds 4-6 people)

http://shareably.net/parmesan-potato-stacks-recipe-v1

Crockpot Lasagna

INGREDIENTS

• 1 bag of frozen cheese ravioli (25 oz)
• 1 lb of ground beef, browned
• 3 cans of crushed tomatoes (14 or 15 oz each)
• 1 tablespoon of Italian Seasoning
• 1 tablespoon of Garlic Salt
• 4 cups of mozzarella cheese
• ¼ cup parmesan cheese (optional)

INSTRUCTIONS

1. In a large skillet brown the beef completely and drain off any remaining fat.
2. Stir in all the cans of tomatoes, and seasonings.
3. In a 6 quart crock pot, cover the bottom with some of the sauce.
4. Then place a layer of ravioli across the bottom.
5. Then place a layer of the mozzarella cheese.
6. Continue this until all the meat sauce and the ravioli is used.
7. You want to end with the meat sauce on top.
8. Then top with the leftover mozzarella cheese and add the parmesan cheese on top (completely optional).
9. Cook on low for 4 hours.
10. Turn off and let it sit for about 15 minutes before you serve. Cut and serve. Serve with your favorite side salad and crusty garlic bread.
    

Cream Cheese Pound Cake

Ingredients:

1 (8 ounce) package of cream cheese.
1 ½ cups of butter.
3 cups of white sugar.
6 eggs.
3 cups of all purpose flour.
1 tsp of vanilla extract.

Directions:

Cream together the butter and cream cheese until smooth in a large bowl then add in the sugar gradually while beating.
Add two eggs at a time while beating then add in the flour and mix to combine. Mix in the vanilla extract.

In a greased and floured 10 inch tube pan, pour the batter and bake for 1 hour and 20 minutes in a preheated oven to 325°.

Easy, peasy and yummy! The cream cheese adds an amazing flavor to this incredible pound cake. Just give it a try, you won’t regret it!

CHICKEN POT PIE CASSEROLE

Ingredients

1 tablespoon canola or vegetable oil
2 pounds chicken breast boneless, skinless cut into 1 inch cubes
¼ teaspoon paprika
1¼ teaspoons salt
¼ teaspoon pepper
1 cup frozen peas
1 cup carrots small diced
2 cups russet potatoes, peeled and small diced
3 tablespoons butter
5 cloves garlic, minced
½ cup flour
3½ cups milk
1 cans ready-made croissant dough

Directions
Preheat oven to 375°F.
Put a large sauté pan on medium high heat. Add in canola or vegetable oil. When oil becomes hot, add in chicken and season with paprika, pepper, and half the salt. Adjust the heat as needed. Continue sautéing until chicken is golden brown and fully cooked. When chicken is fully cooked, place into a baking dish.
In the same pan chicken was cooked in, add in butter. Melt on medium low heat. Add in garlic. Toast for 1-2 minutes just until fragrant. Be careful not to burn.
When garlic is ready, add in flour. Continue to stir for 2-3 minutes to make a roux. Gradually whisk in milk, be sure there are no lumps. Allow to simmer until it thickens (about 5-10 minutes) be sure to keep stirring to prevent burning on the bottom.
Add milk mixture on top of chicken in baking dish. Then add in peas, carrots, and potatoes. Mix well.
Unfold the croissant dough, keeping the two rectangular pieces intact by not separating the precut seams.
Place dough on top. Press the dough into the sides of the baking dish. Cut a slit into each section for the steam to escape.
Bake in oven for 1 hour or until veggies are soft and dough is golden brown.
Allow to cool for 10 minutes. Serve.
Tip: If crust starts to burn place a piece of foil on top then remove for the last 15 minutes.

Easy Prep Ravioli Lasagna

Ingredients

1 package (25 to 27 1/2 ounces) frozen beef-filled ravioli
24-ounce jar tomato pasta sauce
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, freshly grated

Directions

Preheat your oven to 400˚ Fahrenheit. Pour a cup of the tomato sauce on the bottom of a lightly greased 8x8 casserole pan.
Create an even layer with frozen ravioli and top with more sauce and some mozzarella cheese. Repeat until you're out of ravioli.
Top with mozzarella and the Parmesan cheese and cover with foil. Bake for 45 minutes. Uncover and bake for 10-15 minutes or until the top is bubbly and golden brown.
Let stand for 10 minutes before serving.