"Unfried" Chicken

This chicken is a big hit with my family. And it is easy enough to let my kids help as well (which they LOVE!). I forgot to take a picture after making them last night, so the below pic is from kraftfoods.com.
"Unfried" Chicken
submitted by Michelle
(from Kraftfoods.com)


1 cup coarsely crushed corn flakes
1 Tbsp. flour
1 tsp. seasoned salt
1 egg white
1 Tbsp. water
6 pieces bone-in chicken, such as breasts, thighs and legs, skin removed


Preheat oven to 400°F. Combine cereal, flour and seasoned salt in shallow dish or pie plate. Beat egg white with water in separate shallow bowl. Dip meaty side of each chicken piece in egg white mixture, then in cereal mixture.
Place chicken, coated sides up, on baking sheet; spray lightly with cooking spray.
Bake 40 min. or until chicken is golden brown and cooked through (180ºF).

Soft and Chewy Ginger Snaps

I have never liked Ginger Snaps, not because of the flavor, but because I have never been a fan of hard/crunchy cookies...well, except for Oreo's, that is : ) So, when I saw these cookies over at The Sister's Cafe, I KNEW i HAD to try them!!! Ohhhhhh...they were sooooo good!!! The entire family LOVED them!! I had these idea's to take some to some of my neighbors, but.....the only tummies they made it too was my little family's tummies : ) Oops!!! So, so good!!!




Soft and Chewy Ginger Snaps
submitted by Camille
(from The Sister's Cafe)

2 c. sugar
1 1/2 c. shortening
2 eggs
1/2 c. molasses
4 c. flour
2 tsp. cinnamon
2 tsp. ginger
1 tsp. cloves
1/2 tsp. nutmeg
1 tsp. baking soda
1 tsp. salt
1 pkg. white chocolate chips (optional)

Mix first four ingredients well, then add the remaining ingredients. Roll into balls and roll in sugar. Crystal or raw sugar is the prettiest. Bake at 350 degrees for 11 to 13 minutes.

Tropical Pizza

I recently found this DELICIOUS pizza recipe in some magazine I was reading. I feel horrible that I can't remember what magazine it was...but remembering how divine this yummy pizza was sure makes me feel alot better : )




Tropical Pizza
submitted by Camille

1 large whole wheat or regular Boboli pizza crust
1 cup pineapple mango chipotle salsa (I couldn't find this, but I did find a great pineapple-mango salsa at Ralphs!!)
1 cup shredded Monterey Jack cheese
1/2 cup shredded swiss cheese
1/2 EACH green and red pepper, seeded and thinly sliced
1/2 small onion, peeled and thinly sliced

Spread salsa over the pizza crust. Sprinkle the cheeses over the salsa. Scatter peppers and onions over the top. Bake at 450 for 10-12 minutes or until heated through and cheese is melted. Allow to cool slightly before eating.

Chocolate Mint Frosty

This is a fun, easy, and yummy summer treat!!! It is really easy for kids to make too!! Enjoy!!



Chocolate Mint Frosty
submitted by Camille
(from Kraftfoods.com)

2 cups milk
1 cup frozen Cool Whip
1 pkg. (4 serving size) chocolate instant pudding and pie filling
4 small chocolate covered mint patties (I used peppermint patties)

Pour milk in large glass measuring cup. Add enough ice to measure 3 cups. Pour into blender. Add remaining ingredients, cover and blend on High until smooth. Pour into 4 glasses and serve immediately.

Chicken Enchiladas

I have been making these Enchiladas for years. I got the recipe from a church cookbook that I received when I was a teenager. They are so super yummy! I normally add olives to the recipe and sprinkle some on top as well, but I realized too late that I didn't have any and I wasn't going to put off dinner for 30 minutes just to run to the store with 4 little ones for a can of olives. So humor me and pretend they are there. :)
Chicken Enchiladas
submitted by Michelle

2 cups sour cream
4 cups grated cheese (approx. 1 pound)
2 cups cooked and shredded chicken (or Turkey)
1 (4oz.) can chopped green chilies
1 can of olives, sliced
1 (20 oz.) can of enchilada sauce
12-14 flour tortillas

Combine sour cream, 2 cups of the cheese, chicken, green chilies, and 3/4 of the sliced olives in a bowl. Heat enchilada sauce on low in frying pan. Dip 1 tortilla at a time in sauce and then fill with chicken mixture. Roll tortilla to close mixture inside. Lay each tortilla side by side in 9 x13 inch pan. After all tortillas are in pan, pour remaining sauce over them. Spread remaining 2 cups of cheese over top and then sprinkle with remaining sliced olives. Bake at 375 in oven for 20-25 minutes.

Peanut Butter Bars

I tried these out a few weeks ago. They were pretty darn good. Would have been better with some chocolate chips in them, though. I think next time I make them I will put some in.
Peanut Butter Bars
submitted by Michelle

3/4 c. creamy peanut butter
3/4 c. butter softened
2 eggs beaten
1 c. sugar
1 c. brown sugar
1 1/2c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla

Combine butter and peanut butter. Stir in sugars and vanilla. Add dry ingredients then beaten eggs. Bake in a greased 9 x 13 pan for 20-30 minutes. While warm, dust with powdered sugar and enjoy!

Bruschetta Chicken Bake

This is such a tasty meal! Everyone in my family loves it. And that makes me HAPPY!
Bruschetta Chicken Bake
submitted by Michelle
(from kraftfoods.com)

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Shredded Mozzarella Cheese
Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. Layer chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish. Top with stuffing. Bake 30 min. or until chicken is done.