This is a huge favorite here at our house. So much better than any chicken nuggets you can buy also. My kids love to eat them with ranch dressing.
- 2-3 lb package of chicken tenders
- 2 sleeves Ritz crackers, finely crushed
- 1/2 t salt
- 1/4 t pepper
- 3 c. cheddar cheese, shredded
- 1 t parsley flakes
- 1/2 mayo
Preheat oven to 400.
Grease a 9×13 pan or large baking sheet.
In a small dish or pan (I use a pie plate) mix together the cheese, cracker crumbs, parsley, salt and pepper. (I have been using my KitchenAid Food Processor to blend it all together but this step isn’t absolutely necessary.)
Coat each piece of chicken with mayo and then roll in the cheese and cracker crumb mix.
Place the chicken in the greased pan.
Cover the pan with foil and bake for 30- 35 minutes.
Remove the foil, bake for an additional 5-10 minutes, or until the chicken is golden brown and crispy.
This is a brand spanking new recipe in our house! It came about after I made some Pumpkin Muffins for our Pantry Challenge week. I was trying to use up some of the frozen pumpkin I had in the freezer. My 3 year old fell in love with them and he insisted that on Thursday, Pancake day, we needed Pumpkin Pancakes.
He was up bright and early Thursday morning to help Momma. We made our basic Pancake recipe and then added the pumpkin. Added a little spice and it needed sweetened so he suggested some honey. (Yesterday was Winnie the Pooh day and we know what he loves to eat.) Below is the recipe that we came up and they were delicious!
Pumpkin Honey Pancakes:
- Pancakes recipe
- 2 c. cooked pumpkin
- 1/4 -1/2 c honey or sugar
- 2 t pumpkin pie spice
- whipped cream
- caramel sauce
- chopped nuts
- powdered sugar
- chocolate chips
- your favorite toppings
Preheat your griddle to 350.
Mix up your basic pancake mix. Stir in the cooked pumpkin, spice, and honey or sugar. Stir just until combined. (You could also add some chocolate chips or chopped nuts at this point.)
Pour 1/4 cup of batter onto griddle. Flip when the top is bubbly. Don’t mash down! Cook just until the other side is browned.
Serve hot! Add your favorite toppings and enjoy.
**These are good just sprinkled with powdered sugar alone.
**I ate mine drizzled with caramel sauce, a squirt of whipped cream, and sprinkled with chopped pecans. These were ‘leftovers’ from previous desserts so I was still working within the Pantry Challenge and cleaning out the fridge!
I haven’t tried this for waffles but I think it would work fine as long as you spray the iron really well.
This is a family favorite. I wasn’t too sure about it when I first made it several years ago but my oldest son fell in love with it. We usually eat it over a bed of rice but you can also eat it over noodles.
Crockpot Cream Cheese Chicken
- 2T margarine
- 8oz cream cheese, cubed
- 1 Can cream of chicken soup, or cream of mushroom
- 1/4-1/2 c milk
- Salt & pepper
- 2 c cooked chicken,cubed
- 4 c cooked rice
I usually cook my chicken breasts in the crockpot by covering them with water and adding a little salt. They cook on low for 4-5 hours. After cooking I will either cube them up or shred them.
**Save the water for cooking your rice.
In the empty crockpot add the margarine and cream cheese. Heat until melted and then add the soup and milk. Add enough milk to get it to a smooth mixture, you may want it a little soupier as it will get thicker as it cooks. Add salt & pepper to taste and stir in the cooked chicken.
Cook on low for 15-20 minutes or until bubbly. Add more milk, if needed.
This can also be made on the stovetop.
This is a favorite of my second oldest. It is pretty simple to make and you can add a variety of meats and/or toppings to it to make it even better. I usually serve this with a simple salad to complete the meal.
Popover Pizza (links to original recipe)
- 1 1/2 Pounds of meat (ground beef/pork/turkey, ham, pepperoni, or whatever combo of meat you like)
- 1 medium onion, chopped
- 1 28 to 32 ounce jar spaghetti sauce
- 3 cups shredded mozzarella
- 2 eggs
- 1 cup milk
- 1 cup flour
- 1 tablespoon oil
- 1/2 teaspoon salt
- Parmesan cheese
Preheat oven to 400.
In a skillet Brown any meat that needs to be browned along with the onion and drain.
Combine spaghetti sauce with meat. Pour mixture into a greased 9×13 pan.
Top with mozzarella cheese.
Combine eggs, milk, flour, cooking oil and salt.
Pour over cheese in pan.
Sprinkle with Parmesan cheese.
Bake uncovered for 30-35 minutes or until golden brown.
This has been a winner since the first time I made it here. It is fairly simple to throw together and sometimes I let the kids help with rolling up the ‘biscuits’. I think the first time I saw this was on a TLC show.
Chicken in a Biscuit
- 2 c shredded mild cheddar
- 2-3 c. chicken, cooked and shredded or 2-8 oz cans shredded chicken
- 1-26 oz can cream of chicken soup
- 1-2 c milk
- 3 cans crescent rolls
Preheat oven to 350.
In a large bowl combine soup and milk to consistency of gravy.
In another bowl combine chicken and cheese.
Spray 9×13 baking dish and pour small amount of gravy to coat bottom.
Separate crescents, fill with chicken and roll up. place ends down in baking dish.
Pour remaining gravy over rolls.
Bake for 40-45 minutes until hot and bubbly.
This is a recipe from the Real Mom Kitchen Cook Book, This is so easy to make and everyone really loves it. I normally double the recipe for my family and we rarely have leftovers! We usually eat it over a bed of rice with a side of green beans.
Poppy Seed Chicken (Link to original recipe)
- 3 c. cooked chicken, diced
- 1 (10 3/4 oz.) can cream of chicken soup
- 1 1/2 cup sour cream
- 1 sleeve of Ritz crackers, crushed (I have used the store brand with good results)
- 4 T. melted butter or margarine
- 1 T. poppy seeds
I don’t remember where this recipe came from but peanut butter and chocolate are almost always winners here. The kids have fun rolling the balls and dipping them in the chocolate. Eating them is lots of fun too 🙂
Peanut Butter Bites
- 1 (18-ounce) jar creamy peanut butter
- 2 1/2 c. confectioners’ sugar
- 1 t. vanilla extract
- 8 ounces semi-sweet chocolate chips
Use a mixer to beat the peanut butter and sugar together until smooth and stiff. Beat in the vanilla extract.
Shape the peanut butter mixture into 20 (1-inch) balls and place on a waxed paper-lined sheet tray. Place the tray in the freezer for 1 hour.
Carefully melt the chocolate chips. Remove chocolate from heat. With 2 forks, carefully dip the chilled peanut butter balls 1/2 way into the chocolate, let excess drip off, and lay onto the waxed paper-lined sheet tray.
With a fork, swirl some decorative chocolate across the top of each bite. Place in the refrigerator for the chocolate to set and the peanut butter to harden.
This is a great meal that works well for parties and get togethers as well. I need to start making two of these as it disappears really quickly around here.
There is a link to the original recipe below.
- 1 lb lean ground beef, ground turkey, or ground pork
- 1 package taco seasoning mix
- 1 c shredded cheddar cheese
- 2 T water
- 2 – 8ct packages refrigerated crescent dinner rolls
- 1 medium bell pepper
- 1 cup salsa
- 3 cups lettuce, shredded
- 1 medium tomato
- 1/4 cup onion, chopped
- 1/2 cup pitted ripe black olives
- sour cream
- avocado, chopped
Preheat oven to 375°F.
Cook ground meat in large skillet over medium heat until no longer pink; drain.
Remove pan from heat.Stir in taco seasoning mix, cheese and water.
Unroll crescent dough; separate into triangles.
Arrange triangles in a circle on pizza pan or cookie sheet with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.)
Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).
Bake at 20-25 minutes or until golden brown.
If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring.
Add your toppings to top of ring and finish with more shredded cheese and sour cream.
My kids love pizza but with so many kids it can get rather expensive. This is a treat they like and it doesn’t cost me an arm or a leg to make. Add a salad to make it a filling meal.
Impossibly Easy Pizza Bake (links to original recipe)
3 1/3 c. Original Bisquick™ mix (from a 2 lb 8 oz box)
1 c. milk
1 jar (14 oz) pizza sauce
1 package (7 oz) sliced pepperoni
2 c. shredded mozzarella cheese, or the pizza blend
Preheat oven to 375°F.
Spray 13×9-inch glass baking dish with cooking spray.
In medium bowl, mix the Bisquick and milk until soft dough forms.
Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish).
Drizzle about 1 cup pizza sauce over dough.
Arrange half of the pepperoni slices evenly over sauce.
Top with 1 cup of cheese.
Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
Bake 25 to 30 minutes or until golden brown, biscuits in center are cooked, and cheese in center is bubbly.
This is one of my favorite cakes! I love the combination of the pineapple and brown sugar together. I set this up to have every year as part of our New Year’s dinner. We also have it a time or two during the year.
This can also be made in cupcake pans for individual servings.
Pineapple Upside-Down Cake
- 1 yellow cake mix
- 2 eggs
- 1-20 oz can of crushed, chunked, or sliced pineapple (drain the juice and set aside)
- 1/4 cup butter or margarine
- 1 cup packed brown sugar
- 1 jar maraschino cherries, optional
- cool whip or whipped cream, optional
Preheat oven to 350°F
Grease a 13 x 9 inch pan.
In a skillet melt the butter. Add brown sugar and stir until bubbly. I usually let it cook 2-3 minutes.
Pour this mixture into the greased pan. Arrange the pineapples evenly over the mixture. Arrange the cherries in the pineapples. Gently press down. (Normally the sliced pineapples are seen with a cherry in the center.)
Add enough water to the reserved juice to make 1-1/3 water/juice. (or you can just use 1-1/3 c. water.) Add juice/water mixture, cake mix, and eggs to a large mixing bowl. Stir until moistened and then beat on high for 2 minutes.
Pour cake batter over the pineapples and brown sugar. Spread evenly in the pan.
Bake for 30 -45 minutes or until a toothpick comes out clean.
Take a serving dish and put over the pan. Carefully flip the pan over and let sit for about 5 minutes. Remove the pan.
Serve warm or cold with whipped topping, if desired.
This recipe came from my one of my favorite cook books. It is a winner every time I make it.
Red & White Pasta (original recipe)
- 4 c. penne pasta, spirals and other noodles will work (use Dream Fields, if possible)
- 1-15 oz alfredo sauce or try Easy Alfredo Sauce
- 1-24 oz marinara sauce or try Mama’s Secret Spaghetti Sauce
- 2 c. mozzarella, shredded
- 1 c. parmesan, shredded
Preheat oven to 350
Grease a 9×13 casserole dish.
Cook and drain pasta according to directions, leave the pasta in the colander for a moment.
In the pan from the pasta combine sauces and mozzarella cheese. stir until mixed.
Mix in the pasta and place into the greased casserole.
Bake 20-25 minutes until bubbly
Sprinkle with parmesan cheese and bake another 5 minutes.
I can remember loving these from an early age. My kids also love them especially when poured over a helping of mashed potatoes. Yum!
1- 15 oz can of sweet peas (or use about 2 c. frozen peas + 2/3 c. water or chicken broth)
2 T. butter or margarine
1/3 c. milk ( I think my grandma used evaporated milk and it was so good!)
2 T. cornstarch
1/2 t. sugar, optional
salt and pepper to taste
Bring peas and butter to a boil over medium heat. Combine the milk, cornstarch, sugar, salt, and pepper in a small cup or bowl. Add to the boiling peas and reduce to a simmer. Cook 1-2 minutes or until thickened.