Chicken Nuggets

 

Chicken Nuggets 

1(12.5 oz) can Chicken Breast Chunks

1 egg

1/3 cup shredded Mozzarella Cheese 

3 tbsp Parmesan Cheese or Panko Crumbs 

Seasoning of choice

 (I used 1/4-1/2 tsp Ranch Powder)

Drain the chicken; squeezing out as much of the liquid as possible. 

Mix all the ingredients together in a bowl.

Use a small cookie scoop or a rounded tablespoon and form into small nuggets with your hands. 

This makes about a dozen. 

Bake at 400° for 15-20 minutes, flipping them over halfway through. 

Can also be made in the air fryer but the cooking time will be less.

One Pan Chicken Burrito Bowl

 One Pan Chicken Burrito Bowl

1 lb Chicken Breasts

1 cup Rice

1 can Black Beans, rinsed and drained

1 cup Corn, canned or frozen 

1 medium Onion, diced

1 Bell Pepper,  diced

 2 Tbsp Olive Oil

1 tsp Cumin

1 tsp Chili Powder 

1/2 tsp Garlic Powder 

Salt & Pepper, to taste

1 cup Salsa

2 cups Chicken Broth 

Dice the chicken into bite-sized pieces and season with salt & pepper, cumin, chili powder, and garlic powder.

Heat 2 tablespoons of olive oil in a large pan over medium-high heat.

Add the seasoned chicken to the pan and sauté until cooked through.

Add the diced onion and bell pepper. Sauté for another 5 minutes or until the vegetables are tender.

Stir in the remaing ingredients and mix well.

Bring to a boil. Reduce heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the rice is fully cooked and has absorbed the liquid.

Fluff the rice and garnish with any additional toppings. 

Breakfast Croissants

 

Breakfast Croissants:

8 Croissants, sliced in half

12 eggs

1/2 cup milk

1 tsp salt

1/2 tsp pepper

1/2 cup shredded cheese 

16-24 thin slices ham

8 cheese slices

Brown Sugar Mustard Butter 

8 tbsp butter

4 tbsp brown sugar 

4 tsp mustard 

( any leftover butter can be kept in the refrigerator to use on sandwiches at a later date)

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 Whisk together the eggs, milk, salt, and pepper in a large mixing bowl. Place a non-stick pan over medium heat and scramble the egg mixture until cooked through. Stir in the shredded cheese. Remove from heat and set aside. 

Place the halved croissants on a cookie sheet lined with parchment paper.

 In a small, microwave-safe bowl, combine the brown sugar and butter. Microwave for 30 seconds or until the butter has melted. Mix in the mustard. 

 Brush the bottom and top halves of each croissant with the butter mixture and top with 2-3 slices of ham followed by 1/8 of the scrambled eggs and a slice of cheese. Close the sandwiches with the top half of the croissants. 

 Wrap each sandwich in aluminum foil and bake for 10-15 minutes or until the cheese has melted.

 **MAKE AHEAD FREEZER CROISSANTS**

Follow the same recipe but, instead of baking the croissants, after wrapping in foil , put them into freezer bags and store them in the freezer for up to 3 months.

Thaw in fridge overnight, and bake at 350 for 10-15 minutes. 

Chocolate Caramel Squares

 Chocolate Caramel Squares 

Crust:

3 cups Rolled Oats

2 1/2 cups Flour

2 cups Brown Sugar 

1/2 tsp Baking Soda 

1/2 tsp Baking Powder 

1 cup Butter or Margarine, softened  

2 Eggs 

1 tsp Vanilla 

Filling:

1 cup Butter or Margarine, melted

1 cup Brown Sugar

1 tin Sweetened Condensed Milk

1/4 cup Corn Syrup 

2 cups Milk Chocolate Chips 

Mix all crust ingredients together. Press about 3/4 of it onto a cookie sheet; reserve the rest for later. Bake at 350° for 10 minutes. Meanwhile bring all the filling ingredients ( this does NOT include the chocolate chips) to a slight boil on low-medium heat. You need to stir constantly because it burns easily! Pour caramel over the baked crust. Sprinkle with the chocolate chips and reserved crumbs. Bake  for another 10 minutes.

These are delicious and very hard to resist!

Russian Chicken

Russian Chicken:

1 bottle Russian Dressing 

1 jar apricot jam

1 pkg Onion Soup Mix

4-6 Chicken Breasts cut into pieces

Preheat oven to 350 degrees F. 

Place chicken in a 9x13 pan.

Mix dressing, soup mix and jam together in a bowl. Pour over chicken. Bake, uncovered, in preheated oven for about an hour or until chicken is tender. Serve over rice. Enjoy!

Mllion Dollar Fridge Pickles

 

Million Dollar Fridge Pickles:

15 cups Cucumbers,sliced

1 onion,sliced 

3 cups Sugar

3 cups Vinegar

1 tbsp Mustard Seed

1 tbsp Celery Seed

1 tsp Turmeric 

4 tbsp Pickling Salt 

Put cucumbers and onions in a ice cream pail. Heat the remaining ingredients in a pot on medium heat; stirring often until sugar is dissolved. Pour over cucumbers. Refrigerate. Stir every other day for the first week. 

Freezer Corn

 Freezer Corn

10 cups Corn Kernals

2 cups Water

1/4-1/3 cup Butter

1 tbsp Salt

2 tbsp Sugar

Put all ingredients into a large pot. Bring to boil and let it boil for 5 minutes. Remove from heat. Let cool completely before labeling into small freezer bags or containers.