'Butter chicken'

Recipe from: cookiesandcups

Ingredients: 

1 1/4 pounds boneless skinless chicken breast pounded or sliced thin

2 eggs whisked

1 sleeve ritz butter round crackers (about 30) crushed 

1 t salt 

1 t black pepper 

1/2 t garlic powder 

1/2 c butter cut into cubes

Directions:

1. Preheat oven to 375.

2. In a medium bowl combine crushed crackers, salt, pepper, & garlic powder. 

3. Rinse & pat each chicken breast dry. Dip each breast into the whisked eggs & then into the cracker mixture, coating evenly.

4. Place chicken into a 9x13 baking dish

& bake for 20-25 min until the chicken is cooked through & the juices run clear. 

5. Serve immediately, spooning extra butter on top of chicken, if desired. 

My notes: one of my favorites baked chicken recipes! My hubby & I loved this! 

'Avocado chicken salad'

Recipe from: hip2save

Ingredients: 

2 c shredded chicken 

1 large avocado cored & chopped

1/4 c cilantro chopped

Salt & pepper to taste 

Directions: add ingredients in a bowl & mash with a fork until well combined. 

'Triple chocolate fudge cake mix cookies'

Recipe from: the frugal girls 

Ingredients: 

1 box Betty Crocker triple chocolate fudge cake mix 

1/2 c vegetable oil 

2 eggs 

1 c nestle toll house semi sweet chocolate chips 

Directions: 

Combine cake mix, eggs & oil in large bowl, beat well. 

Stir in chocolate chips.

Chill dough in refrigerator for 15 min. 

Drop onto ungreased non-stick cookie sheet in rounded balls. 

Bake 8-9 min (or until done) at 350. 

'Baked honey chicken tenders'

Recipe from: sixsistersstuff 

Ingredients: 

2 lbs boneless skinless chicken breast tenders 

1/3 cup honey

1/3 cup soy sauce 

1 t ground ginger

1 t garlic minced 

2 T dried minced onions 

1/4 c green onions sliced 

Directions:

1. Spray a 9x13 baking pan with non-stick cooking spray. Arrange chicken tenses in single layer in pan. 

2. In a medium-sized bowl, mix together honey, soy sauce, ginger, garlic, & dried onion. Pour the mixture over the chicken. Cover the pan with plastic wrap & marinate in the fridge for about an hour, turning chicken once, about half way through marinating time. 

3. Preheat oven to 425 degrees. 

4. Remove the chicken from the fridge. Throw away plastic wrap & bake the chicken for about 30 min. Remove chicken from the oven, turn the pieces over, top with green onions & return to bake for another 10-15 min (or until chicken is no longer pink & juices run clear). 

'20 minute chicken enchilada bowls'

Recipe from: laurenslatest 

Ingredients:

2 T olive oil

1 small onion diced 

1 clove garlic minced 

1 small zucchini diced 

1/2 cup carrot grated

1 large chicken breast cubed 

1 4 oz can fire roasted diced green chilies 

Salt & pepper to taste 

1/2 t cumin 

1 15 oz can black beans rinsed, drained 

12 oz red enchilada sauce 

4 corn tortillas 

1 1/2 cup grated cheddar cheese

Any additional toppings you like: 

Avocado, sour cream, cilantro, green onions, & etc. 

Rice for serving 

Directions: 

Heat olive oil over medium heat in large skillet. Sauté onion, garlic, zucchini, & grated carrot until they start to become tender about 5 min. Stir in the chicken & cook 3 min or until cooked thorough. Stir in green chilies, salt, pepper, cumin, beans, & enchilada sauce. Bring to quick boil then reduce to low. Stir in pieces of corn tortillas & cheddar cheese. Serve over rice & top with desired toppings.

'One pan chicken enchilada pasta'

Recipe from: number2pencil

Ingredients:

2 T olive oil 

1/2 med. yellow onion diced 

2 garlic cloves minced 

1 pound of boneless skinless chicken breasts diced 

1/2 t kosher salt & pepper to taste 

4 oz can fire roasted diced green chilies

1 19 oz can green chile mild or medium enchilada sauce 

1 14 oz can chicken broth 

1/2 pound dried uncooked rotini pasta

2 cups shredded Monterey Jack cheese

Fresh cilantro for garnish

Directions:

1. Sautée onions & garlic in olive oil until they start to soften.

2. Season chicken breasts w/ salt & pepper.

3. Add chicken to pan & cook until it starts to brown. 

4. Add can of green chilies to pan & cook about another minute. 

5. Add enchilada sauce, chicken broth, & pasta to the pan. 

6. Bring mixture to a boil, then cover & reduce heat to low. 

7. Let pan simmer covered for about 15-20 min until pasta is tender. 

8. Remove pan from heat & stir in the sour cream. 

9. Top with cheese, stir in cheese till its melted. 

10. Optional- sprinkle w/freshly chopped cilantro. 

'3 ingredient crock pot chicken tacos'

Recipe from: mychocolate therapy.com & tasty kitchen

Serves: 12 people

Ingredients: 

1 oz envelope taco seasoning 

6 boneless skinless chicken breast thawed

1 16 oz jar salsa 

Directions: 

Dump all ingredients into the crock pot & stir to blend seasoning with the salsa. You do not need to add water. Cook on high for 4-6 hours or low 6-8. When it's done cooking the chicken should easily shred with a fork. 

Serve the chicken with soft flour tortillas & all other topping you desire. Such as: guacamole, lettuce, sour cream, cheese etc.

My notes: you can also add black beans & corn & ect. Also this makes delicious leftover shredded kitchen for enchiladas, quesadillas, & ect. 

'White Chocolate Craisin Cheesecake Pudding Cookies'

Recipe from: chefintraining.com

Ingredients: 

3/4 C butter (softened) 

3/4 C brown sugar

1/4 C sugar

1 (3.4 oz) box cheesecake instant pudding mix (dry) 

2 eggs

1 tsp cheesecake flavoring (or if you don't have that, vanilla)

1 tsp baking soda

2 1/4 C flour

1/2 C craisins

3/4 C white chocolate chips 

Directions:

1. Preheat oven to 350 F.

2. In a medium bowl, stir together flour & baking soda. Set aside. 

3. In a seperate large bowl, cream butter & sugars together.

4. Add in dry cheesecake instant pudding mix & beat well until blended.

5. Add eggs & cheesecake flavoring (or vanilla) & mix well. 

6. Add flour mixture slowly until well incorporated. 

7. Add chocolate chips & craisins & stir into cookie dough.

8. Roll into 1" balls & place on greased baking sheet.

9. Bake at 350 F for 8-12 min. 

My notes: I subsituted craisins with dried cranberries because that's what I had on hand. The flavors of cheesecake pudding mix, cheesecake flavor/or vanilla with white chocolate chips & cranberries is just right. I couldn't keep out of these so I shared them with multiple people! 

'Almond Meltaway Cookies'

Recipe from: thenovicechefblog.com

Ingredients:

2 C all purpose flour 

1/2 t baking powder 

1/4 t flaked sea salt (or reg. table salt)

1 C (2 sticks) unsalted butter, room temp.

3/4 C granulated sugar

1 large egg 

2 t almond extract 

Icing:

1 C powdered sugar

1 T milk (or water)

1 1/2 t almond extract 

Directions: 

Preheat oven to 375. Line a baking sheet with parchment paper. Set aside.

In a medium bowl, whisk together flour, baking powder, & salt. Set aside.

In a stand mixer beat butter & sugar till light & fluffy. Add eggs & almond extract mixing until combined. Add flour mixture 1/2 c at a time, mixing until completely combined.

Roll 1 T of dough into sm. circles & then press with hands (or bottom of cup) into a disk shape. Place on prepared baking sheet. 

Bake for 8 minutes. The cookies will not look browned or cooked, but they are.

Remove from oven & let cookies rest on baking sheet for a minute. Transfer if wire rack to cool completely. 

To ice:

In a small bowl, whisk together powdered sugar, milk, & almond extract; until smooth. Using a spoon, smooth onto the top of each cookie & let set for 10 min, or until they harden. Store in fridge.

My notes: Almond extract is one of my all time favorite to bake/cook with! Best taste! 

'Whole wheat zucchini banana chocolate chip muffins'

Recipe from: howsweeteats.com

Ingredients:

2 cups whole wheat pastry flour

1 tsp baking soda

1/4 tsp salt 

1/4 tsp cinnamon 

1 large egg 

1/3 cup packed brown sugar

1/3 cup unsalted butter, melted & cooled

1 1/3 cups freshly grated zucchini 

1/3 cup mashed banana (1 sm-med)

1/2 cup mini chocolate chips 

Directions:

Preheat oven to 350 degrees F. 

In a bowl whisk together flour, baking soda, salt, & cinnamon. Set aside.

Line a muffin pan with liners.

In a large bowl, whisk egg & brown sugar together until smooth & no lumps. Add in vanilla extract, butter, & milk, whisking again until smooth. Then stir in zucchini & mashed bananas. Gradually add in dry ingredients, mixing until just combined. Fold in chocolate chips. Fill each muffin liner 2/3 of the way full with batter. 

Bake for 15-17 minutes, or until tops are no longer wet & become slightly golden. Remove & let cool. 

My notes:  oh these babies are so yummy warm out of the oven with some milk! 

'Jamaican Banana Fritters' (pancakes)

Recipe from: thatssoyummy.com

Prep time:10 min

Cook time: 25 min

Serves: 6

Ingredients: 

3 ripe bananas 

1 large egg 

1 tsp vanilla extract

1/2 tsp ground cinnamon 

1/4 tsp nutmeg

1/2 cup granulated sugar

2 cups all purpose flour

1 T baking powder

1/4-1/2 cup milk 

Cinnamon & sugar for sprinkling tops.

Directions: 

1. Peel & mash the ripe bananas.

2. Beat egg, sugar, vanilla, cinnamon, & nutmeg. 

3. Next, blend egg mixture with mashed bananas. Make sure it's incorporated.

4. Sift flour & baking powder into banana/egg mixture. Mix it all together.

5. If the batter seems to be too thick add a little milk (1/4-1/2 cup)

6. Add oil to frying pan & place on medium high heat. Drop spoonfuls of the banana fritter batter into the hot oiled frying pan. Flip when edges start to get brown & golden. 

7. Combine the cinnamon sugar together to create cinnamon sugar.

8. Sprinkle cinnamon sugar on top of the fritters once they are finished cooking & still hot. 

My notes: oh these are delicious with some melted butter & syrup on them! They are so thick & fluffy! So filling! My husband & I ate them with turkey bacon & fruit for breakfast! 

'Pancake Squares'

Recipe from: bigredkitchen.com

Ingredients: 

3/4 cup milk

2 T melted butter 

1 large egg 

1 T sugar 

1 cup flour 

2 t baking powder 

1/4 t salt 

Directions:

Preheat oven to 350. 

Lightly grease an 8x8 baking dish. 

In a large mixing bowl, beat together milk, butter, & egg. Add sugar then gradually beat the flour in. Carefully stir in the baking powder & salt. Pour batter into prepared pan. Bake for 20-25 minutes. Serves 4-6

My notes: how convenient? No flipping over a hot stove over & over. Just throw it all in a baking dish & bake. I served with powdered sugar & syrup. 

'Pumpkin Pancakes'

Recipe from: gluedtomycraftsblog.com

Ingredients:

2 cups all purpose flour

2 tablespoons brown sugar

1 tablespoons baking powder 

1 teaspoon salt 

1 teaspoon cinnamon 

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg 

1 3/4 cup milk 

1/2 cup canned pumpkin (not canned pumpkin pie)

2 large eggs

2 tablespoons vegetable oil 

Directions:

1. In a large bowl, combine your dry ingredients.

2. In a small bowl, stir together your milk, pumpkin, eggs, & oil. Add pumpkin mixture to flour mixture. Stir until well combined & moist.

3. In a lightly greased griddle or skillet, pour about 1/4 cup of the batter in. Cook over medium heat for 1-2 minutes on each side or until pancakes are golden brown. 

4. Serve warm with syrup. 

*I served these warm with cinnamon, whipped cream & syrup! 

My all time favorite pancakes are pumpkin pancakes! 

'Oreo Truffle Brownies'

Recipe from: chef in training.com

Ingredients:

1 cup butter softened

2 cups of sugar

4 eggs

1 tsp vanilla

1/2 cup unsweetened cocoa 

1 1/3 cup flour 

1/2 tsp salt 

1 pkg. double stuffed Oreos 

4 oz cream cheese softened (add more if needed)

10 oz dipping chocolate 

Instructions:

1. Cream together butter & sugar. Add eggs & blend well. Add the vanilla, salt, cocoa, & flour. Don't overbeat. Pour into a greased 9x13 pan. Bake at 350 for 20-25 min. Allow to cool completely.

2. While brownies are cooling, make Oreo Truffle layer. Crush the Oreos finely in a food processor (or by putting them in a ziplock bag smashing with rolling pin until finely crushed) using hands or spoon Mash softened cream cheese & the crushed Oreos until well combined. 

Start with a 4 oz & keep adding until you have your desired consistency reached. When brownies have cooled completely, place layer of Oreo truffle on top. 

3. Melt dipping chocolate (chocolate chips or the chocolate candy coating) & pour & spread evenly over the top of the Oreo truffle layer. Cover & put in fridge until set.

*I sprinkled Oreo crumbs on top of the melted chocolate! :)

Made these for my mother in law she (& everyone else) loved them. 

'Macaroon Kisses (almond joy cookies)'

Recipe from: chef in training.com

Ingredients:

1/3 Cup butter softened 

3 oz cream cheese softened 

3/4 Cup sugar

1 egg yolk

2 tsp. almond extract 

1 1/2 Cups all purpose flour

2 tsp. baking soda 

1/2 tsp. salt

5 Cups flaked coconut, divided (optional)

48 milk chocolate kisses

In a large bowl, cream together the butter, cream cheese & sugar until light & fluffy. Beat in egg yolk & almond extract. Combine the flour, baking powder, & salt; gradually add to the creamed mixture & mix well. Stir in 3 cups of coconut.

Cover to refrigerate for 1 hour or until dough is easy to handle.

Roll into 1 inch balls & roll in remaining coconut (or roll in sugar if you don't want coconut). Place 2 inches apart on ungreased baking sheet.

Bake at 350 degrees F for 10-12 min. Or until lightly browned. 

Immediately press a chocolate kiss into the middle of each cookie. Sprinkle with course sugar. Cool on pan for 2-3 min or until chocolate is softened. 

Remove to a wire rack to cool completely.