One of my favorite recipes :)
INGREDIENTS:
3-4 Boneless Skinless Chicken Breasts
1 package chicken taco seasoning
1 package ranch dry salad dressing
½ cup bottled ranch
½ cup salsa
2 cups shredded cheddar cheese
1 can chicken broth
1 package white flour tortillas
DIRECTIONS:
Cook and shred the chicken. I cooked mine in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth. The chicken just peeled apart. I cooked it on low for about 3-4 hours.
Mix the ½ cup of ranch and ½ salsa in a bowl. Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
Start assembling the enchiladas by putting 2 Tbs of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.
Line up the enchiladas in the 9x13 pan and sprinkle heavily with the cheddar cheese.
Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
Drizzle the top with ranch and enjoy!
Sunday, July 28, 2019
Friday, July 26, 2019
Ranch Chicken Tenders
This recipe comes from A Latte Food :)
INGREDIENTS:
12 chicken tenders
1 cup ranch dressing
1 Tbsp milk
1 cup Bisquick, or some other complete baking mix
1/2 tsp Smoked Paprika
1/2 tsp salt
1/2 tsp black pepper
4 Tbsp olive oil
DIRECTIONS:
In a large zippered bag, pour in ranch dressing and milk. Add in all 12 chicken tenders, zip up the bag (squeezing out all excess air), and shake or massage the bag until all tenders are coated with ranch dressing. Allow to marinate for 15 minutes to 30 minutes.
Preheat oven to 475 degrees and line a large baking dish with foil (9x13 or 9x11 dish). Drizzle 2 Tbsp of oil over the bottom of the pan.
In a large zippered bag, add Bisquick, paprika, salt, and black pepper. Add marinated chicken tenders into the bag, zip up, and shake until all tenders are coated.
Place chicken flat in the baking dish, making sure none of the tenders are touching each other. Drizzle 2 Tbsp of oil over the tops of the chicken.
Bake for 8-10 minutes (or until the underside of the chicken is golden brown), then carefully flip the chicken over, and bake for another 9-10 minutes.
Serve with extra ranch, barbecue sauce, or any other sauce if desired. Enjoy!
INGREDIENTS:
12 chicken tenders
1 cup ranch dressing
1 Tbsp milk
1 cup Bisquick, or some other complete baking mix
1/2 tsp Smoked Paprika
1/2 tsp salt
1/2 tsp black pepper
4 Tbsp olive oil
DIRECTIONS:
In a large zippered bag, pour in ranch dressing and milk. Add in all 12 chicken tenders, zip up the bag (squeezing out all excess air), and shake or massage the bag until all tenders are coated with ranch dressing. Allow to marinate for 15 minutes to 30 minutes.
Preheat oven to 475 degrees and line a large baking dish with foil (9x13 or 9x11 dish). Drizzle 2 Tbsp of oil over the bottom of the pan.
In a large zippered bag, add Bisquick, paprika, salt, and black pepper. Add marinated chicken tenders into the bag, zip up, and shake until all tenders are coated.
Place chicken flat in the baking dish, making sure none of the tenders are touching each other. Drizzle 2 Tbsp of oil over the tops of the chicken.
Bake for 8-10 minutes (or until the underside of the chicken is golden brown), then carefully flip the chicken over, and bake for another 9-10 minutes.
Serve with extra ranch, barbecue sauce, or any other sauce if desired. Enjoy!
Instant Pot Raspberry Jam
Every now and again I come across a recipe truly wonderful. This is it :)
INGREDIENTS:
3 c frozen or fresh raspberries
3/4 c sugar
2 T lemon juice
1 T cornstarch
1 T water
DIRECTIONS:
Add raspberries, sugar, and lemon juice into Instant Pot. Mix well.
Set IP to manual high pressure for 3 minutes with the vent sealed.
Let the pressure naturally release.
Mix in cornstarch and water.
Let sit, then stir for a few minutes.
When it cools down, pour into an air-tight container (lasts for two weeks in the fridge).
Sunday, March 17, 2019
Melanie's Cheesecake
INGREDIENTS:
1 pkg 8 oz cream cheese
14 oz sweetened condensed milk
1/3 c lemon juice
1 t vanilla
Can of blueberry or cherry pie filling
Graham cracker crust
DIRECTIONS:
Soften cream cheese with a mixer. Add sweetened condensed milk gradually while continuing to beat.
Add lemon juice and vanilla. Mix until creamy.
Pour into a pie graham cracker crust.
Top with a can of cherry or blueberry pie filling.
Chill for about 2 hours.
1 pkg 8 oz cream cheese
14 oz sweetened condensed milk
1/3 c lemon juice
1 t vanilla
Can of blueberry or cherry pie filling
Graham cracker crust
DIRECTIONS:
Soften cream cheese with a mixer. Add sweetened condensed milk gradually while continuing to beat.
Add lemon juice and vanilla. Mix until creamy.
Pour into a pie graham cracker crust.
Top with a can of cherry or blueberry pie filling.
Chill for about 2 hours.
Monday, November 26, 2018
Yogurt Cake
My mom makes this and it's one of our most favorite cakes :)
Yogurt Cake
INGREDIENTS:
1 white cake mix
2-4 eggs
4 6 oz yogurts (berry flavors work well but you can use any flavors)
1 container whipped topping
DIRECTIONS:
Mix cake mix, two of the yogurts and the same amount of water and eggs the mix calls for.
Leave out the suggested amount of oil. Pour in greased 9x13 pan.
Bake according to the box directions.
Use the toothpick test to check for done-ness.
Mix the remaining two yogurts with the whipped topping and use this to frost the cake.
Other Variations . . . .
Raspberry Yogurt Cake (Stephanie Ashcraft)
INGREDIENTS:
1 white cake mix
1 6 oz raspberry yogurt (her son requests blueberry yogurt so you can use other flavors as well)
Topping:
1 8 oz whipped topping, thawed
1 6 oz raspberry yogurt
DIRECTIONS:
Preheat oven to 350. Prepare cake according to package.
Gently stir in yogurt. Pour batter into a greased 9x13 pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean; let cool for 15-20 minutes and then chill for 4 hours.
In a bowl, mix together the whipped topping and yogurt. Spread over the cake. Store in refrigerator.
Doctored Cake Mix (Rylee Neibaur)
INGREDIENTS:
1 18 oz cake mix, desired flavor
1 3 oz pkg instant pudding, same flavor as cake
1 c sour cream or Greek yogurt
1 c vegetable oil
4 eggs
½ c milk
1 t vanilla
Pinch of salt
DIRECTIONS:
You can add extras such as chocolate chips, nuts, etc. Bake as directed.
Yogurt Cake
INGREDIENTS:
1 white cake mix
2-4 eggs
4 6 oz yogurts (berry flavors work well but you can use any flavors)
1 container whipped topping
DIRECTIONS:
Mix cake mix, two of the yogurts and the same amount of water and eggs the mix calls for.
Leave out the suggested amount of oil. Pour in greased 9x13 pan.
Bake according to the box directions.
Use the toothpick test to check for done-ness.
Mix the remaining two yogurts with the whipped topping and use this to frost the cake.
Other Variations . . . .
Raspberry Yogurt Cake (Stephanie Ashcraft)
INGREDIENTS:
1 white cake mix
1 6 oz raspberry yogurt (her son requests blueberry yogurt so you can use other flavors as well)
Topping:
1 8 oz whipped topping, thawed
1 6 oz raspberry yogurt
DIRECTIONS:
Preheat oven to 350. Prepare cake according to package.
Gently stir in yogurt. Pour batter into a greased 9x13 pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean; let cool for 15-20 minutes and then chill for 4 hours.
In a bowl, mix together the whipped topping and yogurt. Spread over the cake. Store in refrigerator.
Doctored Cake Mix (Rylee Neibaur)
INGREDIENTS:
1 18 oz cake mix, desired flavor
1 3 oz pkg instant pudding, same flavor as cake
1 c sour cream or Greek yogurt
1 c vegetable oil
4 eggs
½ c milk
1 t vanilla
Pinch of salt
DIRECTIONS:
You can add extras such as chocolate chips, nuts, etc. Bake as directed.
Tuesday, August 14, 2018
Cowboy Cornflake Cookies
Wowza! These were fantastic and I am NOT losing this recipe :)
INGREDIENTS:
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1 cup white sugar
1 tablespoon milk
1 1/2 teaspoons vanilla
2 eggs
1 cup crushed corn flakes
2 1/2 cups quick oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup shredded, sweetened coconut
1 cup chopped walnuts or pecans (optional)
1 1/2 cups chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees.
Cream together the butter and sugars until light and fluffy. Add the milk, vanilla and eggs and beat well.
Stir in cornflake crumbs and oatmeal. Add the flour, baking soda and salt and mix. Stir in the coconut, nuts, if using, and chocolate chips.
Place tablespoon-sized balls of dough on a lightly greased or lined cookie sheet and bake for 8-10 minutes until lightly golden around the edges. (I used a medium ice cream scoop and baked them til golden- about 12-13 minutes.)
Makes 3-4 dozen, depending on size.
INGREDIENTS:
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1 cup white sugar
1 tablespoon milk
1 1/2 teaspoons vanilla
2 eggs
1 cup crushed corn flakes
2 1/2 cups quick oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup shredded, sweetened coconut
1 cup chopped walnuts or pecans (optional)
1 1/2 cups chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees.
Cream together the butter and sugars until light and fluffy. Add the milk, vanilla and eggs and beat well.
Stir in cornflake crumbs and oatmeal. Add the flour, baking soda and salt and mix. Stir in the coconut, nuts, if using, and chocolate chips.
Place tablespoon-sized balls of dough on a lightly greased or lined cookie sheet and bake for 8-10 minutes until lightly golden around the edges. (I used a medium ice cream scoop and baked them til golden- about 12-13 minutes.)
Makes 3-4 dozen, depending on size.
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| Meet my new best friend :) What a killer thrift store find, eh? |
Strawberry Cheesecake Fluff
Another incredible fruit salad recipe :)
INGREDIENTS:
1 8 oz tub whipped topping or 3 cups homemade cool whip
2 1/2 cups vanilla yogurt
1 3.4 oz cheesecake instant pudding mix packet
3 cups fresh strawberries quartered
DIRECTIONS:
Fold the whipped topping into the vanilla yogurt.
Sprinkle the pudding mix on top and mix well. Place in the refrigerator for 15 minutes and then mix again, letting the pudding mix dissolve.
Just before serving, stir in the strawberries.
INGREDIENTS:
1 8 oz tub whipped topping or 3 cups homemade cool whip
2 1/2 cups vanilla yogurt
1 3.4 oz cheesecake instant pudding mix packet
3 cups fresh strawberries quartered
DIRECTIONS:
Fold the whipped topping into the vanilla yogurt.
Sprinkle the pudding mix on top and mix well. Place in the refrigerator for 15 minutes and then mix again, letting the pudding mix dissolve.
Just before serving, stir in the strawberries.
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