Roasted Red Potatoes

 

Ingredients:

1½ lb. baby red potatoes halved

¼ C. olive oil

2 t. garlic, minced

1½ t. salt

½ t. pepper

1 t. Italian seasoning

¼ C. finely grated parmesan cheese

2 T. fresh parsley, chopped

cooking spray

Directions:

1. Preheat the oven to 400° F. 
2. Line a sheet pan with foil and coat the foil with cooking spray.
3. Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning and parmesan cheese. Toss to coat.
4. Spread the potatoes in a single layer on the prepared baking sheet. 
5. Bake for 35-40 minutes or until golden brown and fork tender. 
6. Sprinkle with parsley and serve.

Crispy Chicken Breasts

 

Ingredients:

4 boneless chicken breasts

1 C. crushed Ritz crackers

½ C. grated Parmesan cheese

½ C. mayonnaise

1 t. garlic powder

1 t. onion powder

Salt and pepper to taste

Fresh parsley (for garnish)

Directions:

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. In a bowl, combine crushed Ritz crackers, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
3. Spread mayonnaise over each chicken breast, then coat with the cracker mixture, pressing to adhere.
4. Place chicken in the prepared dish and bake for 25-30 minutes, or until golden and cooked through.
5. Garnish with fresh parsley before serving.

Puffy Tacos

Ingredients:

1 lb. lean ground beef

½ C. finely diced sweet yellow onion

1 (1-ounce) packet of mild taco seasoning

1¼ C. mild salsa 

1 (17.3-ounce) package of puff pastry

1¼ C. fiesta blend finely shredded cheese

Directions:

1. Preheat the oven to 375°F. 
2. Line two baking sheets with parchment paper and set them aside.
3. Using a skillet over medium-high heat, cook the ground beef and onion for 4 to 5 minutes, uncovered, or until the ground beef is no longer pink. Stir often.
4. Reduce the heat to low heat.
5. Sprinkle the taco seasoning over the ground beef and onions.
6. Add the add the salsa to the skillet.  Stir well and simmer for five minutes, stirring occasionally.
7. While the ground beef mixture is simmering, unfold one puff pastry on each of the prepared baking sheets.
8. Using a pizza cutter, slice the puff pastry lengthwise down the two seams of the pastry. This will give you three sections.
9. Slice each of the three sections into three square pieces. This will give nine squares per sheet.
10. Measure out 1½ tablespoons of the taco meat mixture. Spoon the meat diagonally down the center of the square. 
11. Sprinkle one tablespoon of the shredded cheese on top of the meat “line”.
12. Dampen the tips of your fingers with water, and dab the water onto two opposing corners of the squares.
13. Fold them over, making sure to use your dampened fingertips to “glue” the pastry so it will stay in place while baking.
14. Bake for 20 to 22 minutes or until golden brown. 
15. Allow the puffy tacos to cool before serving.

Ritz Cracker Coated Chicken

 

Ingredients:

1¼ lb. boneless chicken breasts pounded or sliced thin (approx. ½-inch)

2 eggs, beaten

1 sleeve Ritz crackers (about 30), crushed

1 t. salt

1 t. black pepper

½ t. garlic powder

½ c. butter, cut into cubes

Directions:

1. Preheat oven to 375°F
2. In medium bowl combine crushed crackers, salt, pepper and garlic powder.
3. Dip each breast into the eggs and then into the cracker mixture, coating evenly.
4. Place chicken into a 9×13 baking dish. 
5. Scatter the cubes of butter around the chicken in the baking dish and bake for 25-30 minutes until chicken is cooked through and juices run clear.

Salted Caramel No-Bake Pie

Ingredients:

1 (6-oz,) pre-made graham cracker crust or pecan crust

8 oz. cream cheese, room temperature

½ c. powdered sugar

½ t. vanilla extract

1 (3.4-oz.) box instant vanilla pudding

1½ c. half & half cream

½ c. jarred salted caramel sauce

4 oz. whipped topping

Additional salted caramel and 2 tablespoons of chopped pecans for garnish

Directions:

1. In a large mixing bowl, with a hand mixer on low, beat together the cream cheese, powdered sugar, and vanilla extract for 2 to 3 minutes or until creamy and smooth.
2. Spread the cream cheese mixture evenly onto the bottom of the prepared pie crust. 
3. Place your pie into the refrigerator to chill while you make your next layer.
4. In another large bowl, beat together, on medium speed, the instant vanilla pudding and 1½ cups half & half for 2 minutes. 
5. Fold the salted caramel into the vanilla pudding until evenly incorporated. 
6. Spread the salted caramel pudding layer evenly over the cream cheese layer.
7. On top of the caramel layer, spread the whipped cream topping. 
8. Garnish with an extra drizzle of caramel and chopped pecans.
9. Refrigerate your salted caramel pie for 4 hours, or up to overnight, before slicing and serving.

Tip:  If you cannot find jarred salted caramel sauce, you can easily stir ¼ teaspoon salt into your standard caramel sauce.

Chicken Pot Pie

Ingredients:

1 crust (make from scratch or buy premade)

⅓ c. butter or margarine

⅓ c. chopped onion

⅓ c. all-purpose flour

½ t. salt

¼ t. pepper

1 ¾ c. chicken broth

½ c. milk

2 ½ c. shredded cooked chicken or turkey

2 c. frozen mixed vegetables, thawed 

Directions:

1. Preheat oven to 425° F.
2. Place pie crust in an ungreased 9-inch pie plate.
3. In 2-quart saucepan, melt butter over medium heat. 
4. Add onion; cook 2 minutes, stirring frequently, until tender. 
5. Stir in flour, salt, and pepper until well blended.
6. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
7. Stir in chicken and mixed vegetables until thoroughly combined. 
8. Remove from heat.
9. Spoon chicken mixture into crust-lined pie plate.
10. Place second crust over the chicken mixture. 
11. Fold excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim.
12. Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the outside edge. With your other thumb, push the pastry toward the outside to form a scalloped edge.
13. With a small knife, cut slits or shapes in several places in top crust to allow steam to escape while baking.
14. Bake 15 minutes. Then cover edge of crust with foil to prevent excessive browning.
15. Bake an additional 15 to 25 minutes or until the top crust is golden brown and filling is at least 165°F. 
16. Let stand 5 minutes before serving.

Note:  Cut pie crust into smaller circles and line cupcake pan to make mini chicken pot pies.

Baked Cream Cheese Spaghetti Casserole

 

Ingredients:

1 lb. spaghetti, cooked and drained

1 T. olive oil

1 lb. ground beef, or turkey

1 small onion, diced

3 cloves garlic, minced

1 14.5-oz. can diced tomatoes

1 15-oz. can tomato sauce

1 T. Italian Seasoning

1 t. salt

½ t. pepper

8 oz. cream cheese, softened

½ c. sour cream

1½ c. mozzarella, shredded

½ c. Parmesan cheese, shredded

½ c. cheddar cheese, shredded

fresh parsley leaves, chopped (optional)

Directions:

1. Cook spaghetti according to package directions.
2. In a large skillet, heat a tablespoon of olive oil over medium heat. 
3. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes. 
4. Add the ground beef (or turkey), breaking it apart with a spoon, and cook until browned, about 5-7 minutes. 
5. Drain any excess fat.
6. To the cooked meat, add the tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Stir to combine. 
7. Simmer for 10-15 minutes on low heat, allowing the sauce to thicken and the flavors to meld. 
8. Remove from heat.
9. In a large mixing bowl, combine the softened cream cheese and sour cream. 
10. Mix until smooth and creamy. If necessary, microwave the cream cheese for 20-30 seconds to soften it more easily. Set aside.
11. Add the cooked spaghetti to the skillet with the meat sauce, stirring to combine. 
12. Then, gently fold in the cream cheese mixture, ensuring the pasta is coated evenly with the creamy sauce.
13. Transfer the pasta mixture into a greased 9x13-inch casserole dish. 
14. Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top. If using, add the shredded cheddar cheese for extra flavor and a golden topping.
15. Preheat your oven to 350°F (175°C). 
16. Bake the casserole uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
17. Remove the casserole from the oven and let it cool for 5 minutes before serving. 
18. Garnish with fresh parsley if desired.