Monthly Archives: March 2011

CHILI RICE

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1 pound ground beef
1 medium onion, chopped
1/2 medium green pepper, chopped
1 clove garlic, minced or pressed
1 (16 oz) can whole tomatoes, cut up
1 (15 oz) can kidney beans
1 cup instant rice
1 1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon chili powder
1 cup shredded cheddar cheese

crumble ground beef in 2 quart casserole. add onion, green pepper and garlic. cover. microwave at HIGH 4-6 minutes or until the meat loses most of its pink color and veggies are tender. stir to break up meat. drain. add remaining ingredients except cheese. cover. microwave 16-20 minutes, or until rice is tender, stirring after half the time. sprinkle cheese over top. cover. let stand in minutes.

SEX IN A BOWL

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1 box devil’s food cake mix
1/2 cup kahlua OR 1/2 cup strong brewed coffee
1 (3.9 oz) box instant chocolate pudding
3 cups cold milk
1/2 cup chopped heath (or skor) bars (about 2 1/2 bars)
1 (8 oz) container cool whip, thawed

preheat oven to 350 degrees. prepare cake mix as directed on package. bake in a 9″x13″ pan. cool. remove from pan and tear into pieces. combine milk and pudding in medium bowl. prepare as directed on package. put 1/2 of the kahlua (or coffee) over cake pieces, top with 1/2 of pudding mixture, 1/2 of cool whip, and 1/2 of crushed candy. repeat layers. cover and chill at least 4 hours.

16 servings

CRISPY POTATO CHICKEN

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1 tablespoon grated parmesan cheese
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon pepper
1 broiler/fryer chicken (3 1/2-4 lbs), cut up and skin removed
2 eggs
2 tablespoons butter
1 1/2 cups mashed potato flakes
1/2 cup butter OR margarine, melted

in a large resealable plastic bag, combine first 5 ingredients. add chicken in 2 batches; shake to coat. in a shallow bowl, beat eggs in water. dip chicken in egg mixture, then coat with potato flakes. pour butter into a 13″x9″x2″ baking dish; add chicken. bake, uncovered, at 375 degrees for 30 minutes. turn the chicken; bake 30 minutes longer or until juices run clear.

4 servings

NO BAKE BARS

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4 cups cheerios
2 cups rice krispies
2 cups dry roasted peanuts
2 cups m&m’s
1 cup light corn syrup
1 cup sugar
1 1/2 cups creamy peanut butter
1 teaspoon vanilla

in a large bowl, combine the first four ingredients; set aside. in a saucepan, bring corn syrup and sugar to a boil, stirring frequently. remove from the heat; stir in peanut butter and vanilla. pour over cereal mixture and toss to coat evenly. spread into a greased 15″x10″x1″ baking dish. cool. cut into 3″x3″ bars.

15 bars

OVEN-FRIED CHICKEN THIGHS

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4 large chicken thighs
1 egg, beaten
2 tablespoons half & half
1/2 cup seasoned bread crumbs
1/2 cup potato flakes
1 teaspoon,garlic salt (optional)
3 tablespoons melted butter
1 tablespoon oil

wash chicken thighs, pat dry. set aside.

ob small bowl, beat egg and half & half.

in another bowl combine the bread crumbs, potato flakes and garlic salt, if used.

dip chicken thighs in egg mixture.

roll thighs in crumb mixture.

place thighs in baking pan. sprinkle with melted butter and oil.

bake at 400 degrees for about 35 minutes. increase temperature to 450 degrees.

bake for another 10-15 minutes, depending on the thickness of thighs, until chicken is tender and done to your liking. juices should run clear with pierced with a fork.

TIP: for variation, add a dash of paprika to the crumb mixture instead of garlic salt, or add some dried herbs of your choice.

CHOCOLATE CHIPPER CHAMPS

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1 1/3 cups packed brown sugar
3/4 cup margarine OR butter, melted
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 cup plain m&m’s
1/2 cup chopped nuts
1 teaspoon baking soda
1/2 teaspoon salt

preheat oven to 350 degrees. mix brown sugar, margarine, vanilla and eggs in large bowl until well blended. stir in remaining ingredients. drop dough by rounded tablespoon about 3″ apart onto lightly greased cookie sheets. press 3 or 4 additional candies in each cookie if desired. bake until light brown, 10-12 minutes. cool slightly. remove to wire rack.

CREAMSICLE CAKE

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1 box orange cake mix
1 small package orange jello
1 cup hot water
1/2 cup cold water
1 (8 oz) cool whip
1 small package vanilla pudding
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract

mix orange cake mix according to directions on box and pour into a 9″x13″ cake pan. bake. allow cake to cool. poke holes in cake with fork (the more holes, the better it will be!) mix jello and water. pour evenly over cake. mix rest of ingredients; beat until thoroughly mixed. garnish with mandarin oranges if desired. keep refrigerated.