Chicken Hurry

 Chicken Hurry

4-6 Chicken Breasts*

1/2 cup Brown Sugar 

1/2 cup Water

1 cup Ketchup

1 package Onion Soup Mix

Cut your chicken breasts in half and place in a  9x13 baking pan.

Mix the remaining ingredients 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!

*4-6 Bone in pieces can be used in place of the chicken breasts but then the baking time will need to be increased 

Ranch Seasoning

 Ranch Seasoning

1 cup Buttermilk Powder

3 Tbsp dried  Parsley

3 tsp dried Dill Weed

4 tsp Onion Flakes

4 tsp Onion Powder

4 tsp Garlic Powder

1 1/2 tsp Salt

1/2 tsp Pepper

2 Tbsp dried Chives

1 tbsp Sugar

Mix together and store in an air tight container. 

2 Tbsp = 1 package Ranch Seasoning 

Tarter Sauce

Tarter Sauce 

1 cup Mayonnaise 

1/2 cup Relish*

2 tsp Dijon Mustard (optional)

1 tbsp Lemon Juice

1 tsp dried Dill Weed

1/8 tsp Black Pepper

Mix together and allow to chill in the refrigerator for about half an hour prior to serving.

*diced dill pickles can be used in place of relish but then you're going to want to add in a tsp of sugar as well.

Chicken Bacon Ranch Macaroni and Cheese

 Chicken Bacon Ranch Macaroni and Cheese 

Chicken:

2 tbsp Oil

4 Chicken Breasts, pounded to an even thickness 

2 tbsp Dry Ranch Powder

Macaroni and Cheese 

1/4 cup butter

1/4 cup Flour

2 cups milk

1/2 tsp Salt

1/4 tsp Pepper 

2 Tbsp dry Ranch Powder( I use homemade)

1 cup Marble Cheese

2 cups Macaroni, cooked al dante and drained

6 strips Bacon, diced and fried

Season the chicken breasts evenly on both sides.

Heat oil in a frying pan. Add the chicken and fry about 3-5 minutes per side or until browned and inside is no longer pink.

Transfer to a cutting board and cut into small pieces. Set aside for later.

Add the butter to the frying pan. Once melted, add the flour and whisk until smooth. Slowly add the milk, whisking constantly until thickened. 

Remove from heat.

Add salt, pepper, ranch powder and 1 cup shredded cheese, stirring to melt. 

Add the cooked macaroni, chicken and bacon, stir until coated evenly. 

Pour mixture into a baking pan. Top with additional shredded cheese. Bake @ 350°F for about 30 minutes. 

 Cinnamon Apple Muffins 

2 cups flour

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

2 tsp Cinnamon 

3/4 cup light Brown Sugar

1/4 cup Butter, softened

3/4 cup Sour Cream

1 tsp Vanilla 

2 cups Shredded Apples

Preheat the oven to 375°F. 

In a medium bowl whisk together the flour, baking powder,  baking soda, salt and cinnamon. Set aside.

In a large bowl, cream together the brown sugar and butter. Add the eggs one at a time. Add the sour cream and vanilla. Beat on medium speed until mixed well. Stir in the shredded apples with a spatula.

Slowly add the flour mixture, about 1/2 cup at a time. Gently mix on low-medium speed. Do not over mix.

Divide the batter evenly between 18 lined muffin cups. Top each muffin with about 1 tbsp of the crumb topping.

Bake at 375 for 16-18 minutes or until the tops are golden and a toothpick inserted in the middle comes out clean.

Crumb Topping 

1/2 cup Flour

1/4 cup Brown Sugar

1/2 tsp Cinnamon 

1/4 cup Butter, melted

Whisk together the first 3 crumb topping ingredients. Add the melted butter and stir until the mixture resembles crumbs. Set aside.

Tart Cherry Juice Concentrate

 Tart Cherry Juice Concentrate 

10 cups pure Tart Cherry Juice*

2.5 cups Sugar

1/2 cups Real Lime Juice

5 cups Water

Add sugar into your warm cherry juice. Stir until sugar is dissolved. Add remaining ingredients.

Pour into freezer safe containers, leaving room for expansion.

To serve: Add desired amount of Bubbly or Ginger Ale.

*I use a steam juicer like pictured below to get my pure tart cherry juice.

Easy Italian Sausage Tortellini

 Easy Italian Sausage Tortellini 

500 g Tortellini 

1 lb Italian Sausage 

2-3 cups Pasta Sauce

1 cup Cream

1/4 cup Parmesan Cheese

Salt & Pepper to taste

1 cup Shredded Cheese

In a large pot; cook the tortellini according to directions on the package. Drain and set aside.

Brown the Italian Sausage in a large pan.

Add the pasta sauce and spinach. Simmer for 5 minutes. 

Add pasta, cream and parmesan cheese. Add salt and pepper to taste. Mix well. Top with shredded cheese. Cover pan with lid. Simmer for a few more minutes or until cheese is melted.