1 (8 oz) package of cream cheese, softened
1/2 c. brown sugar
1/2 c. powdered sugar
1 tsp. vanilla
1/2 – 2/3 c. Hershey’s SKOR candy bites
Mix together with hand-held mixer. Chill. Serve with apple slices.
2 pounds chicken tenders
Salt and pepper
1 cup all-purpose flour
A splash milk
2 cups corn flakes
2 Tbsp. honey
1 cup bread crumbs
1 tablespoon sweet paprika
1 tablespoon poultry seasoning
2 tablespoons grill seasoning
1/4 cup vegetable oil
Preheat oven to 400 degrees F.
Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through.
2 cups Bisquick
2 tsp. Italian seasoning
1 cup milk
½ c shredded mozzarella cheese
½ cup chopped pepperoni
½ cup chopped plum tomatoes
1/4 cup chopped green pepper
1 can (8 oz) pizza sauce, warmed
In a large bowl, combine the Bisquick and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes, and green pepper.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with pizza sauce. Yield: 14 pancakes
Vegetable oil, for frying
2 1/2 cups complete pancake mix, any brand, divided
1 1/4 cups water
8 teaspoons hot sauce, divided (recommended: Tabasco)
1 1/4 pounds chicken tenders or chicken breast cut into small bite-sized pieces
1 cup store bought, good quality refrigerated blue cheese dressing (recommended: Marie’s brand)
2 scallions, finely chopped
1 teaspoon coarse black pepper, 1/3 palm full
Cut celery sticks, store bought
In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.
While the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with – that’s what I did. I don’t, technically, have a set of actual measuring spoons.) Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.
Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks.
* Equal parts of white vinegar and water, bring to a boil.
* Drop asparagus in boiling vinegar/water for about 3-4 minutes.
* Remove asaparagus and drain well. (Dry on towel).
* Add olive oil, garlic, salt, pepper, and a little crushed red pepper.
This dish tastes better if you refrigerate it to let the flavors blend, and then let it warm to room temperature.
2 cups cold milk
2 cups whipped topping
1 cup miniature chocolate chips
48 graham cracker squares
Mix pudding and milk according to package directions and refrigerate until set. Fold in whipped topping and chocolate chips. Place 24 graham crackers on a baking sheet; top each with about 3 Tbsp. filling. Place another graham cracker on top. Freeze for 1 hour or until firm. Wrap individually in plastic wrap. Store in freezer bag.
1 medium onion, chopped
1 clove garlic, chopped (or you can use minced garlic – as much as you like )
1 medium pepper, chopped (1/2 red & 1/2 green if you like)
1 Tbsp. salt
1 Tbsp celery seed – a little less is better I think
3/4 cup sugar
1 1/2 cup vinegar (less is OK, as long as the pickles are covered)
Cut cukes into 1/8? thick slices. Thinly slice peppers & onion. Mix cukes, onions, peppers & garlic with salt & seeds. Mix, cover and refrigerate for 1 hour.
After 1 hour: mix sugar & vinegar. Pour over veggies and mix well. Cover and refrigerate over-night. Makes approximately 5 cups (1 quart jar).