Anniversary Chicken

Preheat Oven to 350 degrees

 

6 - skinless, boneless chicken breast halves

2 tbsp olive oil (we prefer olive oil, although you can use any cooking oil)

1/2 cup - Kikkoman Terriyaki sauce

1/2 cup- Kraft Ranch salad dressing

1 cup - shredded cheddar cheese

3 - chopped green onions

1/2 cup - bacon bits (the Real thing, Not imitation)

1 tbsp - chopped fresh parsley for garnish (optional)

 

Heat large skillet over medium heat; heat oil; add chicken breast and saute 4-5 minutes, until each side is white.

Remove chicken from skillet and place in 9x13 baking dish.

Pour, or brush, terriyaki sauce evenly over chicken breast; then the same with the ranch dressing.  Sprinkle cheese, then green onions and bacon bits on top.

Bake 25 to 35 , minutes until juice runs clear.

Garnish (if desired) and serve.

 

 

 

Coleslaw

I am very picky about coleslaw, and rarely find any I actually like, but this turns out pretty well.

Ingredients:

4 cups shredded cabbage
1 cup shredded carrots (more or less according to your taste)
1 cup mayonnaise
4 tsp sugar
salt and pepper to taste

Mix mayonnaise, vinegar, sugar, salt and pepper. Pour over cabbage and carrots and mix together well.
Chill in the refrigerator for at least 1 hour.

Chicken Pot Pie

Absolutely one of our family's favorite meals. Simple to make and adjust to your own tastes.
My mother got this recipe off of a soup can label and gave to me a few years ago. I've made it so much that I don't even need the recipe anymore, but I keep it written down so I can pass it on to family and friends easily.

Preheat oven to 350.

Ingredients:

2 - 10 oz cans cooked chicken (drained)
1 - can mixed vegetables (drained)
1 - can cream of chicken soup
2 - cans cream of mushroom soup
1 - can water chestnuts (drained)
1/4 tsp sage
2 - packages ready to bake crusts (the kind in a can normally you will find them near canned biscuits in the store, there are 2 per pack.)

In large mixing bowl combine chicken, vegetables, soups, water chestnuts and sage.

This will make 2 pies, so take 2 of the roll out pie crusts and line 2 pie pans with them. Divide chicken mixture between the 2 pies. Top each with another roll out pie crust. Crimp the edges to seal and cut off excess. Prick holes in the top of each crust with a fork, for venting.

Bake for 30 minutes or until crust is golden brown.

Cool slightly before serving.

Helpful hints:

Mixed vegetables are optional, they can be  replaced with corn, green beans, mushrooms, onions, peppers, broccoli, etc.

Water chestnuts are optional.

If you prefer to make your own pie crust, that would be great as well.

Can also be made this without a "bottom" crust.

For no mushrooms, replace cream of mushroom soup with more cream of chicken, cream of broccoli, etc.

This can be doubled easily, and I highly recommend it if you plan on taking it to a family gathering because this goes very quickly.

Strawberry Bread

Preheat oven to 350.

Ingredients:

3 cups self-rising flour
4 eggs (beaten)
1 1/4 cups vegetable oil
2  10 oz packages frozen strawberries, thawed and chopped
(or 2 cups fresh strawberries washed, cleaned and chopped)

Add flour to large mixing bowl and form a shallow well in the center of flour. In separate bowl combine beaten eggs, oil and strawberries and pour into well. Gradually stir to mix, until mix well.  Spoon mixture into 2 greased loaf pans.
Bake 1 hour.
Cool at least 10 minutes before serving.

Quick Fruit Cobbler

So very easy and absolutely delicious with any fruit or berry you prefer.

Preheat oven to 350.

Ingredients:

1 stick butter or margarine
1 cup sugar
1 cup self-rising flour
1 cup milk
2 cups prepared fruit of choice

Place stick of butter in 9 x 13 baking dish and place in oven until butter is melted.

Mix sugar, flour and milk well. Pour into baking dish over melted butter. Pour fruit over that mixture. Bake 30 minutes or until golden brown.

Helpful hints:

This recipe can be increased, just always keep equal amounts of flour, sugar and milk.

Fruit amount can also be adjusted to more, or less, according to your personal taste.

Graham Cracker Crust

Short, sweet and simple.

Ingredients:

1 1/4 cups graham cracker crumbs
1/2 cup sugar
1/3 cup melted butter or margarine

Mix well by stirring (a fork works well here) and press evenly into pie pan.

White Chocolate Cheesecake

I got this recipe from a pudding advertisement in a national magazine several years ago. Fabulous!

Ingredients:

1 - 8 oz package softened cream cheese
2 - (4 oz serving) packages of White Chocolate instant pudding/pie filling
2 - cups cold milk (divided)
1 - 8 oz tub whipped topping (thawed)
1 - prepared graham cracker crust

In large mixing bowl, beat cream cheese and 1/2 cup milk until smooth.  Add remaining 1 1/2 cups milk and pudding mixes. Mix well and beat for 1 minute. Stir in cool whip until smooth and well blended. Spoon into crust. Garnish with white chocolate curls if desired. Refrigerate for 1 hour before serving.