Easy Chicken Stir-Fry

10 best from https://www.thespruce.com/best-chinese-chicken-stir-fry-4077050

Easy Chicken Stir-Fry from https://www.chowhound.com/recipes/easy-chicken-stir-fry-30364

INGREDIENTS (12)

2 tablespoons oyster sauce
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons soy sauce
1 tablespoon cornstarch
1/2 teaspoon kosher salt
1 pound boneless, skinless chicken breasts, thighs, or a mixture of both, cut crosswise into 1/4-inch-thick pieces
1 medium red bell pepper
8 ounces snow peas
2 medium garlic cloves
2 medium scallions
1 tablespoon plus 2 teaspoons vegetable oil
Steamed white rice, for serving (see note

Stir-fries are one of the most popular and recognizable Asian dishes around. The hallmarks of this healthy dish are crisp-tender vegetables and a light coating of savory sauce made from easy-to-find ingredients. First, quickly stir-fry some sweet red bell pepper and snow peas. Next stir-fry the chicken in its marinade, cooking until the chicken is browned and the marinade has thickened. Add the vegetables back to the pan, stir to coat everything in the sauce, and serve this fast, fresh, vegetable-packed meal in about 30 minutes.

What to buy: Oyster sauce is a thick brown sauce made from oysters. Quality varies among brands; we like Lee Kum Kee. Vegetarian oyster sauce, made from mushrooms, can be substituted. Oyster sauce is available in the Asian aisle of most grocery stores.

Shaoxing is a Chinese rice wine that can be found in Asian markets and in the Asian section of some high-end grocery stores. If you can’t find it, you can substitute dry sake or fino (dry) sherry.

Game plan: You’ll need to make steamed white rice before you begin.

by Lisa Lavery

INSTRUCTIONS

1 Place the oyster sauce, Shaoxing or sherry, soy sauce, cornstarch, and salt in a medium bowl and whisk to combine. Add the chicken, toss to thoroughly coat with the marinade, and let sit, uncovered and at room temperature, for 15 minutes. Meanwhile, prepare the remaining ingredients.
2 Core and remove the seeds from the pepper and cut it into 1/4-inch slices; set aside. Rinse and dry the snow peas and set them aside. Finely chop the garlic and place it in a large bowl. Trim the ends of the scallions, cut them into 1/4-inch pieces, and add to the bowl with the garlic; set aside.
3 When the chicken is ready, heat a 14-inch flat-bottomed wok or large frying pan (do not use nonstick) over high heat until a bead of water dances when dropped in the pan, about 1 to 2 minutes.
4 Drizzle 1 teaspoon of the oil around the perimeter of the wok or pan and add the sliced bell pepper. Using a metal spatula, stir-fry until crisp-tender and charred in spots, about 1 to 2 minutes. Transfer to the large bowl with the garlic and scallions.
5 Drizzle 1 teaspoon of the oil around the perimeter of the wok or pan and add the snow peas. Stir-fry until crisp-tender, about 1 to 2 minutes. Transfer to the large bowl with the peppers, garlic, and scallions.
6 Drizzle the remaining tablespoon of oil around the perimeter of the wok or pan. Add the chicken along with the marinade, and arrange the chicken in an even layer. Let it sear undisturbed until golden brown on the bottom, about 1 to 2 minutes, then stir-fry until golden brown all over and cooked through, about 2 minutes more.
7 Add the garlic, scallions, peppers, and snow peas. Stir-fry until the marinade has thickened, is glossy, and coats the chicken and vegetables, about 1 to 2 minutes more. Serve immediately over steamed rice.

OR

Chicken Thigh Meat Stir-Fry by Diamond Lill in All Recipes

Ingredients

1 1/2 pounds boneless chicken thighs, cut into bite-size pieces
2 tablespoons chipotle chile-flavored olive oil
2 tablespoons soy sauce
1/2 teaspoon red pepper flakes
1 tablespoon garlic-flavored olive oil, or more as needed
1 cup sugar snap peas
1 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped orange bell pepper
1 tablespoon minced garlic
1/4 cup white wine
1 teaspoon garlic pepper seasoning
1/2 teaspoon ground ginger
1 tablespoon cornstarch
1 tablespoon water, or as needed
1 cup sliced fresh mushrooms

Directions

Prep 20 m
Cook 15 m
Ready In 35 m

Mix chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes together in a bowl.
Heat garlic-flavored olive oil in a wok or large skillet over medium heat; cook and stir snap peas, onion, red bell pepper, orange bell pepper, and garlic until partially tender, about 5 minutes. Add white wine, garlic pepper seasoning, and ground ginger to vegetable mixture; cook and stir until chicken is almost cooked through about 5 minutes.
Whisk cornstarch and water together in a small bowl until dissolved.
Mix mushrooms and cornstarch mixture into chicken mixture; cook and stir until sauce is thickened and chicken is no longer pink in the center, about 5 minutes more.

Panko Crusted Baked Chicken Drumsticks

Baked Parmesan Chicken Drumsticks from  Gold'n Plump®

This dish is loaded with crunch and flavor; it works with almost any cut of chicken, but is especially delicious with drumsticks.

PREP TIME 15 minutes or less
COOK TIME 30 to 60 minutes
TOTAL TIME 1 hour
SERVINGS 4

Ingredients
1/2 cup dried bread crumbs
3 tablespoons freshly grated Parmesan cheese
1 tablespoon dried parsley
1/2 teaspoon salt
1/3 cup butter, melted
5 to 8 (24 ounces) Chicken Drumsticks, skin removed

Instructions
Preheat oven to 350°F. Line a rimmed baking sheet with foil. Lightly coat with cooking spray.

Stir together bread crumbs, Parmesan cheese, parsley, and salt in a shallow bowl.

Pour butter into a separate shallow bowl.

Roll chicken pieces in butter to coat. Press chicken into bread crumb mixture to coat all surfaces. (There will be some butter remaining.)

Place chicken in a single layer on prepared baking sheet. Drizzle remaining butter over chicken.

Bake for 45 to 50 minutes or until the chicken is well browned and thoroughly cooked.

Variations
If substituting bone-in thighs, boneless skinless thighs or boneless skinless breasts, double the quantities for this recipe.

OR

Easy Panko-Crusted Oven Fried Chicken Drumsticks from  http://moolasavingmom.com/easy-panko-crusted-oven-fried-chicken-drumsticks/
Prep time:  25 mins
Cook time:  60 mins
Total time:  1 hour 25 mins
Serves: 6

Ingredients
6 Drumsticks
2 eggs
1 Cup flour
3 cups panko breadcrumbs
1 tbsp parmesan cheese
½ tsp salt
½ tsp paprika
¼ tsp garlic salt
¼ tsp dried oregano
¼ tsp basil
¼ tsp black pepper
Olive Oil Spray

Instructions
Preheat the oven to 425 F.
Spray a large cast iron pan or a large glass oven safe dish with olive oil spray.
In a shallow dish, beat the egg.
In a second shallow dish, mix breadcrumbs, parmesan, salt, paprika, garlic salt, oregano, basil and pepper.
In a large slider bag put the flour.
Add chicken drumsticks and shake well to completely cover.
One at a time, dip the floured chicken into the egg to coat and then cover with panko crumb mixture.
Place into oiled pan.
Spray the top of the chicken lightly with olive oil spray to allow the tops to crisp up too.
Bake chicken for 30 minutes, flip each piece and bake an additional 30 minutes or until done.

OR

Seasoned Panko Crusted Baked Chicken Drumsticks http://www.lordbyronskitchen.com/seasoned-panko-crusted-baked-chicken-drumsticks/

Prep time 5 mins
Cook time 1 hour 30 mins
Total time 1 hour 35 mins

Ingredients
12 chicken drumsticks
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon onion powder
1 tablespoon oregano
1 tablespoon parsley
1 tablespoon paprika
2 cups panko crumbs
Vegetable Oil

Instructions
Preheat oven to 350.
Prepare a large baking sheet by lining it with parchment paper.
In a large bowl, combine all of the ingredients except the vegetable oil. Use a whisk to be sure the ingredients are all combined well. Set aside.
Wash the chicken drumsticks in cold water; do not dry them.
Roll each drumstick into the crumb mixture, and carefully transfer each piece to the baking sheet. Do no discard the leftover crumbs.
Lightly spray the drumsticks with the vegetable oil.
Bake, loosely covered with aluminum foil for 45 minutes.
Remove from oven. Top each drumstick with some of the leftover crumb mixture. Spray once again, quite liberally with the vegetable oil.
Return the baking sheet to the oven, this time uncovered for another 45 minutes.
Enjoy!

Carb Free Sausage, Egg & Cheese Muffin Cups

Carb Free Sausage, Egg & Cheese Muffin Cups
3 eggs, separated
3 ounces low-fat or full-fat cream cheese, softened
1/8 teaspoon cream of tartar
2 pre-cooked Spicy Italian Chicken Sausage links
1/4 cup shredded low-fat cheddar cheese, plus more for garnish
1 tablespoon grated Parmesan, for garnish
light butter or creme fraiche for serving

Instructions

Preheat oven to 300 degrees.
Put the egg yolks and cream cheese in one bowl and the egg whites and Cream of Tartar in
another bowl.
Blend the egg whites with an electric mixer at high speed until stiff peaks form, about 3 to 5
minutes. Then, beat the egg yolks and cream cheese together until smooth, about a minute.
Fold the yolk mixture into the fluffy whites with a rubber spatula, gently so the whites don't
deflate too much.
Remove the sausage from the casing and crumble into the batter. Add the cheddar cheese and
gently fold to combine.
Spoon the batter into 6 greased ramekins or oven-­safe mugs, leaving about 1/2” space at the
top. (It will say on the bottom of the mug if they are oven­-safe.)
Bake for about 20 minutes or until golden brown.
Garnish with a sprinkle of parmesan and cheddar and serve with Creme Fraiche or a pat of butter.

CHICKEN LETTUCE WRAPS

P.F. CHANG'S CHICKEN LETTUCE WRAPS {COPYCAT RECIPE}
You can skip the restaurant version and make your own in 20 minutes.

YIELD: serves 4
PREP TIME: 5 minutes
COOK TIME: about 15 minutes
TOTAL TIME: about 20 minutes

INGREDIENTS:

1 tablespoon olive oil
1 tablespoon sesame oil
1 pound ground chicken (or ground turkey)
1 medium/large sweet Vidalia or yellow onion, diced small
1/3 cup hoisin sauce
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon Asian chili garlic sauce, or to taste (sriracha may be substituted)
3 cloves garlic, finely minced or pressed
1 teaspoon ground ginger or 2 teaspoons freshly grated ginger, or to taste
one 8-ounce can water chestnut, drained and diced small
2 to 3 green onions, sliced into thin rounds
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
butter lettuce leaves, for serving

DIRECTIONS:

To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumble while cooking.
Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.

Chicken Pot Pie in a Mug

Chicken Pot Pie in a Mug
1 tsp butter
1 tsp all-purpose flour
1/4 cup milk, cream or half & half
1/4 cup chicken or vegetable broth
1 cup shredded rotisserie chicken
1/4 cup peas, defrosted if frozen
1/4 cup corn kernels, defrosted if frozen
1 tsp onion flakes
1/4 tsp smoked paprika
Onion flakes
Salt & Pepper to taste
1 small can crescent roll dough (approximately 4-oz), such as Pillsbury’s

Instructions

Heat the butter in a large mug in the microwave until melted, about 20 seconds.
Whisk in the flour, using a fork, to make a paste. Then whisk in the milk or cream, followed by the broth. Mix in chicken, peas, corn, paprika, onion flakes, salt, and pepper.
Unroll the crescent rolls and lay two or three of them across the top of the mug to make a crust, leaving a small amount of space between them so that steam can vent.
Cook for 3 minutes or until the top is puffy and lightly browned, as shown.

Black Pepper Caramel & Cashew Popcorn

Black Pepper Caramel & Cashew Popcorn
Throw in a handful of red, white and blue M&M’s candies to serve this sweet-and-salty snack mix on the Fourth of July.
RACHAEL RAY EVERY DAYJUN 27, 2017

Recipe by Douglas Piccinnini

4 SERVINGS

Ingredients

4 cups lightly salted popcorn
1 1/2 cups roasted salted cashews
1/2 cup sugar
2 tbsp. butter
Preparation

In large bowl, toss popcorn and cashews. In nonstick skillet, stir sugar and 2 tbsp. water over low. Cook until sugar bubbles and turns amber, about 5 minutes. Swirl butter into caramel. Fold caramel into popcorn mixture; season with pepper

Ranch dressing

Ranch dressing
1 cup well-shaken buttermilk
1/4 cup mayonnaise
3 tablespoons sour cream
3 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped chives
4 teaspoons white wine vinegar or lemon juice
1 medium garlic clove, finely chopped
1/2 teaspoon kosher salt, plus more as needed
1/8 teaspoon freshly ground black pepper, plus more as needed

INSTRUCTIONS
Place all of the ingredients in a 2-cup Mason jar or other containers with a tight-fitting lid.
Seal tightly and shake to evenly distribute all the ingredients. Taste and season with additional salt and pepper as desired. Refrigerate until chilled and the flavors have melded about 1 hour. The dressing will last up to 3 days in the refrigerator.

Huevos Rancheros in a Mug

Huevos Rancheros

Cookbook
Mug Meals: More Than 100 No-Fuss Ways to Make a Delicious Microwave Meal in Minutes
Published by St. Martin's Griffin

A standard on many diner menus, huevos rancheros starts your morning off with a kick. The size of the kick is up to you. Choose a mild or spicy salsa to fit your morning mood.

Makes1 mug

Ingredients
1 tablespoon olive oil
½ scallion, chopped
½ cup chopped tomatoes
¼ teaspoon ground cumin
½ avocado, diced
2 tablespoons salsa
1 tablespoon fresh cilantro, chopped
Dash of Tabasco sauce
¼ cup grated cheddar cheese (see Notes)
1 large egg
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
5 to 6 tortilla chips
Sour cream, for serving


Instructions

In a jumbo mug, combine the oil, scallion, tomato, cumin, and heat in the microwave for 1 minute until scallion is translucent and the tomato softened. Stir in the avocado, salsa, cilantro, Tabasco, cheese, egg, salt, and pepper. Insert the tortilla chips and nestle them down into the egg mixture. Microwave for another 1 to 2 minutes until the egg has set. Serve immediately with a dollop of sour cream.

Variations

Meat: Add ¼ cup of chopped leftover carne asada, chicken, turkey, or shrimp for a heartier huevo.
Cheese Options: Try this recipe with Monterey Jack, Pepper Jack, goat, feta, or authentic Mexican cotija cheese.

Skinny Coleslaw

This is not your typical coleslaw. It’s so tasty, crunchy and satisfying, you might find yourself making it all the time! I do.

Yield :
Makes 6 cups total (each side serving ½ cup)
Smartpoints : 2

Ingredients :
1 (12 oz) bag coleslaw, about 5 cups shredded cabbage
2 cups (~1 large) red apple, chopped, (not peeled) such as Honeycrisp, Gala, or Fuji
1 cup celery, chopped
½ cup dried cranberries
3 tablespoons light mayonnaise , I like Best Foods Light (Hellman’s)
3 tablespoons nonfat plain Greek yogurt or nonfat plain yogurt
2½ tablespoons spicy brown mustard or yellow mustard (not Dijon)
1½ tablespoons cider vinegar
1 tablespoon honey



Preparation :
1. In a large bowl, add all coleslaw ingredients. Refrigerate until ready to serve
2. In a small bowl, whisk together all dressing ingredients. Refrigerate until ready to use.
3. Toss coleslaw with dressing just before serving.
4. This recipe can easily be cut in half or doubled for a crowd.
5. It makes a delicious main course salad. To turn into a large salad, see serving tips below.

Nutritional Info :
Makes 6 cups total (each side serving ½ cup)
for ½ cup serving
55 calories
1g fat
0g sat fat
0mg chol
1g protein
11g carbs
2g fiber
78mg sodium
7g sugar
SmartPoints value : 2
Source: Allrecipes.com

CREAMY AVOCADO VINAIGRETTE

CREAMY AVOCADO VINAIGRETTE

PREP TIME 5 mins
TOTAL TIME 5 mins

This creamy avocado vinaigrette is healthy, delicious, and ready in less than five minutes.
AUTHOR: CASSIE JOHNSTON
MAKES: 1 CUP DRESSING

INGREDIENTS
1 ripe avocado
¼ cup white wine vinegar
Juice of one lemon
Salt and pepper, to taste
¾ cup extra virgin olive oil

INSTRUCTIONS

In a food processor, combine avocado, vinegar, lemon juice, salt, and pepper. Run processor until very smooth and creamy.

With processor running on low, stream in olive oil through the shoot until just combined.

NOTES
Some people have said that this recipe is way too tart for their tastes. I've retested the recipe times and reworked it to make it a bit less tangy.

BBQ PEEL & EAT SHRIMP WITH LEMON MAYO

Found here http://www.achefslifeseries.com/recipes/29

These peel & eat shrimp feature Vivian’s version of Old Bay & are a favorite at the Boiler Room. They will certainly be the highlight of your gathering with family and friends.

WHAT YOU NEED
(Serves 4)

2 pounds large shell on shrimp (request 21/25s from your fishmonger)
1/4 cup bbq rub
Juice of 1 lemon
1 tablespoon butter
1/2 cup lemon mayo

BBQ rub
(makes just over 1 cup)
3 tablespoons smoked paprika
1 1/2 tablespoons ancho chili powder
2 1/2 tablespoons kosher salt
2 tablespoons ground celery seed
2 1/2 tablespoons ground coriander
1 1/2 tablespoons ground cumin
1 tablespoon chipotle powder
2 tablespoons brown sugar

Lemon Mayo
(makes 1 cup)
3/4 cup of your favorite mayo
Zest of 2 lemons, removed with a microplane
1/4 cup lemon juice
2 garlic cloves, grated on a microplane
1/4 teaspoon hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons prepared horseradish

Make the rub: Combine all the rub ingredients with a fork, taking care to remove any lumps. This will make more than you need for this recipe. Store any extra in an airtight container for up to 2 months. It’s also great on sweet potato fries or any other type of seafood.

Make the Mayo: Whisk together all the ingredients and allow the mayo the opportunity to mingle at least 30 minutes before serving. It will keep refrigerated up to one week.

Cook the Shrimp: Cut along the back side of each shrimp and remove the digestive track under cold running water. Take care to keep as much of the shell in tact as possible. Using a stove top steamer situation, steam your shrimp until just cooked through, about five minutes. While still very hot, toss the shrimp together with the bbq rub, the butter, and the lemon juice. Serve alongside the mayo with lots of napkins!

Potatoes and Cheese with Bacon in a slow cooker

Found on Facebook

Angela Brown

Did you get stuck bringing a side dish to the next neighborhood get-together? Instead of tossing together a salad or the traditional green bean-casserole, try this simple Potatoes and Cheese with Bacon recipe. With a few simple ingredients and your trusty slow cooker, you'll have a side dish worthy of the main course title.

This basic recipe is great on its own, but can easily be modified to suit your tastes.

Ingredients:
3 large potatoes, sliced
1/4 pound of bacon, chopped
1 cup thinly sliced onion
2-3 cloves sliced garlic
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
3 tablespoons butter
2 cups cheddar cheese
1 to 2 tablespoons sliced green onions

Directions:
1. Line your slow cooker with tin foil to keep your ingredients from sticking to the dish (and creating a cleanup nightmare).  Alternatively, spray your slow cooker insert with non-stick spray.
2. Lay a thin layer of potatoes on the bottom of the slow cooker.
3. Add a few slices of garlic on top of your potatoes followed by a layer of onions and a bit of salt and pepper.
4. Continue layering your potatoes, garlic, and onions until your main ingredients are all in the slow cooker.
5. Next, top the potatoes and onions with your chopped bacon. You can add the bacon into the slow cooker raw, or crisp it up beforehand. It works either way.
6. Top the entire dish off with one cup of cheese and then butter on top of the cheese.
7. Cover the entire dish with a layer of foil. The foil will keep steam close to the potatoes so they cook faster.
8. Cook on high for 4 hours or low for 8 to 10 hours.
9. After removing the foil, and checking to make sure the potatoes are cooked, add a cup of cheese on top of your dish and finish it off with slices of green onions. Cover and leave on low for 15 minutes or until the last layer of cheese is nicely melted.

This combination of cheese, potatoes and bacon will have your family and friends scrambling for seconds.

Make Cake Mix Cookies Taste Homemade With These 9 Recipes

Posted on May 26, 2017, at 5:01 p.m.
By Pierce Abernathy (BuzzFeed Contributor) Bry Duca (Social Media Strategist) mackenzievance (BFMP Intern)

Servings: 12 cookies, each recipe

CHOCOLATE CHIP COOKIES

INGREDIENTS
1 package yellow cake mix
1 cup chocolate chips
½ cup oil
2 eggs

PREPARATION
1. Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
4. Enjoy!

RED VELVET WHITE CHOCOLATE COOKIES

INGREDIENTS
1 package red velvet cake mix
1 cup white chocolate chips
½ cup oil
2 eggs

PREPARATION
1. Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
4. Enjoy!

SNICKERDOODLE COOKIES

INGREDIENTS
1 package white cake mix
1 tablespoon cinnamon
⅓ cup oil
2 eggs
Cinnamon sugar

PREPARATION
Combine cake mix, cinnamon, oil, and eggs in a mixing bowl.
Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of cinnamon sugar.
Cover dough ball in cinnamon sugar and transfer to a parchment paper-lined baking sheet.
Bake at 350°F/180°C for 10-12 minutes.
Enjoy!

LEMON CRINKLE COOKIES

INGREDIENTS
1 package lemon cake mix
⅓ cup oil
2 eggs
Powdered sugar

PREPARATION
1. Combine cake mix, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of powdered sugar.
3. Cover dough ball in powdered sugar and transfer to a parchment paper-lined baking sheet.
4. Bake at 350°F/180°C for 10-12 minutes.
5. Enjoy!

BIRTHDAY CAKE COOKIES

INGREDIENTS
1 package funfetti cake mix
¾ cup white chocolate chunks
⅓ cup oil
2 eggs
Rainbow sprinkles

PREPARATION
1. Combine cake mix, chocolate chunks, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
4. Garnish with sprinkles.
5. Enjoy!

S'MORES COOKIES

INGREDIENTS
1 package chocolate cake
¾ cup marshmallows
¾ cup crushed graham crackers
½ cup oil
2 eggs

PREPARATION
1. Combine cake mix, marshmallows, graham crackers, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
4. Enjoy!

PEANUT BUTTER CUP COOKIES

INGREDIENTS
1 package yellow cake mix
1 cup peanut butter, softened
10 peanut butter cups, crushed
½ cup oil
2 eggs

PREPARATION
1. Combine cake mix, peanut butter, peanut butter cups, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
4. Enjoy!

STRAWBERRIES 'N' CREAM COOKIES

INGREDIENTS
1 package strawberry cake mix
½ cup chopped strawberries
½ cup cream cheese
⅓ cup oil
2 eggs

PREPARATION
1. Combine cake mix, strawberries, oil, and eggs in a mixing bowl.
2. Add in cream cheese and lightly mix allowing the cream cheese to still be visible and not all the way mixed in.
3. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
4. Bake at 350°F/180°C for 10-12 minutes.
5. Enjoy!

COOKIES 'N' CREAM COOKIES

INGREDIENTS
1 package white cake mix
12 sandwich cookies, crushed
⅓ cup oil
2 eggs

PREPARATION
1. Combine cake mix, sandwich cookies, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
4. Enjoy!

Hillbilly Chicken Pot Pie

Hillbilly chicken pot pie
Ingredients
2 ready-made pie crusts
2 cups roasted chicken meat, chopped into bite-size pieces
2 cups low-sodium chicken broth
2 Tbsp cornstarch
1 teas.  poultry seasoning
1 cup carrots, chopped
1 celery, chopped
1 potato, peeled and chopped
1/2 cup peas, frozen
Salt and pepper to taste
1 egg yolk, beaten

Instructions
Steam carrots, celery, potato pieces until al dente. Drain and add frozen peas. Set aside to cool.
De-skin and de-bone roasted chicken. Chop meat into bite size pieces
In a medium saucepan, add chicken broth, cornstarch, and poultry seasoning. Whisk to combine. Cook over medium heat until thickened. Remove from heat and cool.
Preheat oven to 425 degrees.
Roll out 1 pie crust to fit a deep dish 9″ pie dish. Brush with beaten egg.
In a bowl combine chicken, veggies and chicken broth mixture. Season to taste with salt and pepper. Pour into pie shell.
Roll out 2nd shell and cover pie. Crimp edges. Combine remaining egg yolk with 1 teas. water and brush top crust. Cover edges of pie with foil to prevent burning.
Bake pie for 15 minutes. Lower heat to 350 degrees and bake for 45 minutes.

MISS DAISY’S BEEF & CABBAGE CASSEROLE

MISS DAISY’S BEEF & CABBAGE CASSEROLE

We received a ton of requests for Miss Daisy’s beef and cabbage casserole that was featured on our “A Casserole Says Plenty” episode. Miss Daisy was so gracious to provide it to our viewers. If you make it, be sure to post some pictures on our Facebook page. We’re sure Miss Daisy would love to see them and so would we!

• Lightly sauté chopped bell pepper and medium onion in 1 TBS olive oil (or you can use ½ to 1 stick of butter instead). Set aside.
• Brown 1 ½ lbs. of ground beef or chuck. Drain fat.
• Put approximately 3 cups of chopped cabbage in the bottom of a 9 x 13 pan.
• Thinly slice 3 medium potatoes (approximately 3 ½ cups) over layer of cabbage.
• Salt and pepper to taste.
• Add 1 can of cheddar cheese soup and 1 can of cream of mushroom soup along with ⅓ cup of milk to ground beef along with the sautéed bell pepper and onions. Stir well.
• Pour mixture over potatoes.
• Cover with tin foil and bake at 350 degrees for 45-50 minutes.
• Then remove the tin foil and bake uncovered for 10 more minutes.

A Note from Miss Daisy "I vary this recipe considerably, depending on how many people I am cooking for. Feel free to adjust the amount of cabbage, potatoes, etc. This is a good dish for covered dish dinners. Still tastes good, even at room temperature. Enjoy!"

Raspberry BBQ Sauce

Raspberry BBQ Sauce
Found here: http://civilizedcavemancooking.com/recipes/condiments/raspberry-bbq-sauce/

Prep time 15 mins
Cook time 30 mins
Total time 45 mins

Serves: 3 cups

Ingredients
4 tbsp extra virgin olive oil
1 white onion, minced
1 jalapeno, minced seeds and all
1/2 cup homemade ketchup
2 tbsp raw organic honey, melted
1/2 tsp dry mustard
1/2 tsp cayenne
4 cups frozen raspberries

Instructions

Heat some coconut oil in a nonstick saucepan over medium heat and add onion and jalapeno to sweat, about 10 minutes

Add the ketchup, honey, mustard, and cayenne and heat until the mixture simmers

Add your frozen raspberries and simmer for about 15 minutes until everything is nice and combined

Let cool and place in a blender, blend until smooth and jar or use

Enjoy

Korean Kalbi Ribs

Korean Kalbi Marinade Recipe
found here: http://savorysweetlife.com/2009/04/kalbi-recipe-korean-bbq-shortribs-marinade-part-2/

1 1/2 cups soy sauce or Gluten-free Tamari Soy Sauce by San-J.
3/4 cup white sugar
1/4 cup sesame oil
5 cloves of garlic, minced
1/2 of a medium yellow onion, chopped
3 large green onions, cut into small pieces
2 tbl toasted sesame seeds
1/2 tsp of red pepper flakes

4-6 pounds of Korean short-ribs


DIRECTIONS:

Place ribs in a large ziplock bag or a dish that can hold them all (I used a large pot with lid). Combine all the ingredients together and stir for 1 minute. Pour the marinade into the pot, dish, or ziplock over the meat making sure ll the ribs have been coated. Cover and refrigerate overnight. The next morning make sure to place the ribs that were on the bottom on top, and vice versa. Continue to refrigerate until it's time to grill.

Heat grill to medium-high heat and when the grill is nice and hot add meat. Grill each side for 3-4 minutes. Garnish with addional slices of green onion and toasted sesame seeds.

Bacon, Egg and Cheese Potato Skins Recipe

Bacon, Egg and Cheese Potato Skins Recipe
Found http://www.mommymusings.com/bacon-egg-and-cheese-potato-skins-recipe/

Author: Stefanie Fauquet
Serves: 10 Potato Skin Halves

Ingredients
5 baking potatoes, scrubbed
8 slices Smithfield Applewood Smoked Thick Cut, cooked & chopped
4 eggs, scrambled
2 cups cheddar cheese
2 tablespoons butter, melted
Chives for garnish
Salt and pepper to taste

Directions
Preheat oven to 475 degrees.
Pierce each potato several times with fork and place directly on the oven rack. Bake for 45 minutes. Remove from oven to cool.
Cut potatoes in half lengthwise; scoop out centers (save for other use) leaving the shells.
Place on greased baking sheet and brush each with melted butter. Sprinkle with salt and better.
Bake for 10 minutes.
Turn over and bake for additional 5-10 minutes, until crispy.
Remove from oven, fill potato skins with cheese, scrambled eggs and bacon.
Return to oven to cook an additional 5-7 minutes, until cheese is melted.
Top with chives and serve with sour cream or ranch dressing.

Eclair Cake

Yields 9

ECLAIR ICE BOX CAKE
3 hr, 10 Prep Time
3 hr, 10 Total Time
From http://www.eazypeazymealz.com/eclair-ice-box-cake/

Ingredients

15-20 Graham crackers, broken in half
1 pkg. vanilla instant pudding (3.4 oz. size)
1-1/2 cups 2% milk, cold
8 ounces COOL WHIP Whipped Topping, thawed

Chocolate Topping
½ cup brown sugar
¼ cup cocoa powder
¼ cup butter
¼ cup milk
1 Tbs vanilla extract
White Chocolate Drizzle
1/2 cup white chocolate chips

Instructions

Eclair Cake
In a large bowl beat the pudding mix with the milk, using a hand mixer.
Let it set up a little, then stir in thawed Cool Whip.
In an 8 x 8 square pan, put a single layer of graham crackers, approximately 10 squares, then top with 1/2 of the pudding cool whip mixture.
Repeat this by adding 10 more graham cracker squares.
Then spread the other half of the pudding mixture over the squares.
Top with remaining 10 graham cracker squares.
Then make chocolate topping (below), cover with topping, and then chill in the refrigerator for 2-3 hours.
Just before serving take white chocolate chips and melt in microwave in 20 second increments, stirring between each. Should take about a minute to melt depending on microwave.
Remove from fridge, and use a spoon to drizzle white chocolate over the top to resemble the top of an eclair.
Cut, serve, and enjoy!

Chocolate Topping
Stir brown sugar and cocoa powder together in a small bowl.
In a medium sized saucepan, over medium heat, add butter and milk, and bring to a slow boil.
Let it boil 3-5 minutes. Stirring occasionally.
Remove from heat and add cocoa and brown sugar mixture.
Return to heat, and whisk until smooth, 2-3 minutes.
Remove from heat. Stir in vanilla.
Set aside to cool for 3-5 minutes.
Pour over Eclair cake and put in fridge to let set up.
Serve and enjoy!

STUFFED PEPPERS

Found http://www.bunsinmyoven.com/2017/03/27/cream-cheese-chicken-stuffed-peppers/

These peppers come out tender-crisp, just the way I like them! If you want a softer pepper, boil them in water for 2 minutes before stuffing and baking.

YIELD: SERVES
PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
TOTAL TIME: 50 MINUTES

Each pepper half contains 5 net carbs.

INGREDIENTS:

2 cups cooked, shredded chicken
8 ounces cream cheese, room temperature
4 ounces monterey jack, grated
4 ounces cheddar, grated
1 jalapeno, minced
2 teaspoons ground cumin
1 teaspoon salt
1/4 cup salsa
4 bell peppers, any color

DIRECTIONS:

Preheat oven to 350 degrees.

Slice peppers in half and remove the seeds and membrane. Place in a 9x13 baking dish.

Add chicken, cream cheese, monterey jack, cheddar, jalapeno, cumin, salt, and salsa to a medium mixing bowl and stir well to combine.

Spoon chicken mixture evenly into each halved pepper.

Cover tightly with foil and bake for 40 minutes.

Serve immediately.

Flourless Nutella Cakes

Flourless Nutella Cakes

4 large or extra-large eggs
8 1/2 ounces Nutella (weigh this out on a scale)

Preheat oven to 350°F. Beat eggs with stand mixer on highest speed until about triple in volume, about 6 minutes. The egg consistency is the key to making this recipe work, so don't try to save time on this step. Measure out Nutella into a glass bowl. Microwave for about 20 seconds to soften. Add in 1/3 of the egg mixture. Gently stir with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Then add another 1/3 of egg mixture and fold again until no egg streaks remain. Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the batter and stir until no streaks remain. Pour batter into 4 8-ounce ramekins. Bake for 35 minutes or until knife inserted comes out clean. Makes 4 cakes.

- See more at: https://www.rachaelrayshow.com/celebs/16370_Sunny_Anderson_Two_Ingredient_Recipes/?akamai-feo=off#sthash.CigrVRVV.dpuf

Parmesan Crisps

Parmesan Crisps

1 cup grated Parmesan
1 tablespoon thyme, finely chopped

Preheat oven to 400°F. In a mixing bowl, mix cheese and thyme together. Pour a heaping tablespoon of the mixture onto a silicone or parchment-lined baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart. Bake for 3-5 minutes, until golden and crisp. Let cool then slide off the baking sheet. Serves 4-6 as a snack.

- See more at: https://www.rachaelrayshow.com/celebs/16370_Sunny_Anderson_Two_Ingredient_Recipes/?akamai-feo=off#sthash.CigrVRVV.dpuf

Spiced Sweet Potato Chips

PREP TIME: 10 minutes / TOTAL TIME: 24 / SERVINGS: 2

1 12-oz sweet potato, peeled
½ tsp ground cumin
¼ tsp sugar
¼ tsp chili powder
¼ tsp salt

1. HEAT oven to 375°F.
2. SLICE potato into very thin slices using v-slicer mandoline. Spray 2 baking sheets with cooking spray. Arrange potato slices on the baking sheets in a single layer. Coat slices lightly with cooking spray.
3. BAKE for 7 minutes, or until barely starting to brown. Turn potato slices over and return to the oven. Bake until lightly browned, about 7 to 10 minutes more. Transfer finished slices to a bowl and repeat with remaining slices, if necessary. Meanwhile, in a small bowl, combine the cumin, sugar, chili powder, and salt.
4. POUR spice mixture over chips and toss well before serving.

NUTRITION (per serving) 157 cal, 3.5 g pro, 36 g carb, 6 g fiber, 12 g sugars, .4 g fat, .1 g sat fat, 353 mg sodium

Sweet-Hot Pickled Carrot Chips

Sweet-Hot Pickled Carrot Chips
PREP TIME: 8 minutes / TOTAL TIME: 16 minutes / SERVINGS: 10

3 carrots
½ c white or cider vinegar
½ c water
6 Tbsp honey
1 clove garlic, peeled and smashed
½ tsp turmeric
1 dried hot chili pepper, 1–2 in. long

1. CUT the carrots on the diagonal into ¼-inch-thick slices. In a steamer, cook until crisp-tender, 3 to 4 minutes. Rinse under cold running water to stop cooking. Drain and place in an ovenproof glass or earthenware container.
2. COMBINE the vinegar, water, honey, garlic, turmeric, and chili pepper in a small nonaluminum saucepan. Bring to a boil and cook for 5 minutes.
3. POUR the hot mixture through a sieve over the carrots to cover them completely. Cover and refrigerate several hours or overnight. Store in the refrigerator.

NUTRITION (per serving) 15.4 cal, 0.2 g pro, 3.8 g carb, 0.6 g fiber, 2.8 g sugars, 0.1 g fat, 0 g sat fat, 15 mg sodium

Broccoli, Wild Rice and Chicken Casserole

Broccoli, Wild Rice and Chicken Casserole

Prep 10 MIN
Total 45 MIN
Servings 6

Ingredients

1 can (10.75 oz) low sodium cream of chicken soup
2  cans (10.75 oz) low sodium cream of mushroom soup
3 tablespoons cream cheese, softened
4 cups (3 10-oz bags) Frozen Broccoli Florets (or peas, peas with pearl onions, or mixed vegtable)
1 cup grated sharp cheddar cheese, plus more for topping
1-1/2 cups cooked wild rice
1-1/2 cups cooked rotisserie (or leftover) chicken, shredded
1/2 teaspoon black pepper
1 can (16.3 oz) Pillsbury™ Grands!™ Refrigerated Biscuits

Steps

1 Preheat the oven to 375ºF. In a large bowl, add the cream of chicken soup, cream of mushroom soup and softened cream cheese. Mix until thoroughly combined. Fold in the broccoli, cheddar cheese, wild rice, chicken and black pepper. Mix to combine. Add the mixture to a greased rectangular or oval casserole dish (about 8 x 12-inches).

2 Pop open the can of biscuits. Lay the biscuits right over top the cheesy broccoli mixture. Sprinkle with more cheese. Top each biscuit with a few turns of freshly ground pepper.

3 Transfer the dish to the oven and bake for 40-45 minutes, until biscuits are lightly golden brown and the center is bubbling. If the biscuits get too brown while baking, cover the dish with foil. To serve, remove one of the biscuits, exposing the casserole filling. Spoon it out into a bowl and top with a biscuit. Repeat.

Pork with Sweet Potatoes and Apples Sheet-Pan Dinner

Pork with Sweet Potatoes and Apples Sheet-Pan Dinner

Prep 20 MIN
Total 50 MIN
Servings 4

Ingredients

1/2 cup butter, melted
1 tablespoon thinly sliced fresh sage leaves
1 teaspoon salt
1/2 teaspoon black pepper
2 medium sweet potatoes, quartered lengthwise
2 medium Gala apples, cored and quartered
1 medium sweet onion, cut into 1-inch pieces
1 lb pork tenderloin
1/2 cup real maple syrup
1 tablespoon fresh lemon juice
1/4 cup chopped pecans, toasted

Steps

1 Heat oven to 425°F. Spray large, rimmed sheet pan with cooking spray.

2 In large bowl, mix melted butter, sage, salt and pepper. Add sweet potatoes, apples and onion; toss to coat. Using tongs or slotted spoon, transfer to pan in single layer. Add pork to bowl with mixture, and toss to coat. Add to pan with vegetables. Roast 23 to 27 minutes or until pork is no longer pink (145°F) and potatoes are fork-tender.

3 Meanwhile, in 1 1/2-quart saucepan, heat maple syrup just to boiling over medium heat. Immediately reduce heat to low; cook 7 to 8 minutes or until reduced to 1/3 cup. Remove from heat. Stir in lemon juice. Set aside.

4 Slice pork, and divide among 4 plates. Divide potato mixture on top of pork; drizzle with maple syrup. Top with pecans.