Skillet Cranberry Chicken

INGREDIENTS

2 tablespoons margarine
1 medium onion, chopped
4 boneless skinless chicken breasts, cut into strips
1 cup ketchup
1⁄2 cup whole berry cranberry sauce
1⁄4 cup brown sugar
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
8 cups hot cooked brown rice

DIRECTIONS

Melt margarine in a large skillet over medium heat.
Add onion & chicken strips & saute 2-3 minutes until tender.
Except for the rice, stir in the rest of the ingredients, & bring to a boil.
Reduce heat & simmer 15 minutes.
Serve over hot rice.
Recipe from : food.com

Mexican Grilled Chicken

INGREDIENT

SERVINGS 4
8 chicken thighs or 4 chicken breast halves, on the bone
Marinade ingredients

1⁄2onion
1 large garlic clove
1⁄4 cup olive oil
1⁄2 teaspoon Mexican oregano
1⁄2 teaspoon cumin
1 teaspoon salt
1⁄2 teaspoon black pepper
1⁄4 teaspoon dried chipotle powder
1 teaspoon paprika
1 limes, juice of or 2 tablespoons apple cider vinegar
1 handful cilantro leaf (optional)


DIRECTIONS

Put all marinade ingredients in the blender or food processor and liquify.
Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
Refrigerate for at least 2 hours I leave it for about 10 hours.
Remove chicken from marinade and place on hot grill. Discard marinade.
Grill, turning occasionally, until chicken is cooked through.
Recipe from : food.com

Reese's Peanut Butter Cup Cheesecake

INGREDIENTS

YIELD
1 cheesecake
UNITS
US
2 (8 ounce) packages low-fat cream cheese
1⁄2 cup sugar
1⁄2 teaspoon vanilla
2 eggs
1 graham cracker crust (ready to go type)
6 Reese's Peanut Butter cups


DIRECTIONS

Mix cream cheese, sugar and vanilla on medium speed until well blended.
Add eggs and beat until mixed.
Pour into crust.
Chop candy bars and sprinkle over filling.
Bake at 350 degrees for 50 minutes or until center is almost set.
Cool.
Refrigerate 3 hours or overnight.
Tip: This can also be made as a Snickers cheesecake by chopping three bars instead of using the Reese's.
Recipe from : food.com

Beef Patties In Onion Gravy

Patties
1 lb ground beef
1 egg
1⁄2 cup dry breadcrumbs
1⁄2 envelope dry onion soup mix
1 teaspoon Worcestershire sauce
1⁄8 teaspoon pepper
Gravy
1⁄2 envelope dry onion soup mix
2 cups water
2 tablespoons flour

DIRECTIONS

Combine all patty ingredients;mix thouroughly with your hands and shape into 4 patties.
Spray a non-stick skillet, and brown patties on both sides.
Add dry onion soup mix and 1 1/2 cup water.
Cover pan tightly and simmer for 20 minutes.
Remove patties to a plate.
In a gravy shaker or jar, combine 1/2 cup water with 2 tbs. flour.
Stir flour and water into onion gravy.
Stir constantly with a whisk until it comes to a boil.
Boil 1 minute.
Return patties to pan.
Serve with mashed potatoes or hot cooked noodles.

Funnel Cake

1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve.

Source : www.momswhothink.com

Ice Cream Sandwich Dessert

SERVINGS 15 UNITS US
19 ice cream sandwiches
1 (12 ounce) carton frozen whipped topping, thawed
1 (11 3/4 ounce) jar chocolate fudge topping (use half for step 5 and half for step 7)
1 cup salted peanuts


DIRECTIONS
1 Cut one ice cream sandwich in half.
2 Place one whole and one half sandwich along a short side of an ungreased 13x9x2 inch pan.
3 Arrange eight sandwiches in opposite direction in the pan.
4 Spread with half of the whipped topping.
5 Spoon fudge topping by teaspoonfuls onto whipped topping.
6 Sprinkle with 1/2 cup peanuts.
7 Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts.
Pan will be full.
Cover and freeze.
Remove from freezer 20 minutes before serving.
Cut into squares.
Can be frozen up to 2 months.

Banana Split Cake!

2 cups graham crackers
1 stick butter
4 bananas
1 can crushed pineapple drained
2 eggs or 2/3 cup egg substitute
2 cups confectioner’s sugar
2 cups sliced strawberries
1 large frozen whipped topping
1 small jar maraschino cherries
2 cups chopped walnuts or pecans

Melt 1 stick butter and mix with 2 cups graham cracker crumbs. Pat into the bottom of a 9″x13″ baking pan.

Mix eggs or eggs substitute with confectioners sugar using an electric mixer. Beat well and then pour over the graham cracker crust.

Drain the crushed pineapple well and layer it over the sugar/egg layer, next layer the sliced bananas and the sliced strawberries. Next cover this with whipped topping. Drain the maraschino cherries and place them on top either randomly or on what would be each serving. Sprinkle walnuts on top. Chill for about 2 hours before serving.
Source : imjussayin.co

Peanut Butter Crunch Cake

INGREDIENTS

1 (18 1/4 ounce) package yellow cake mix
1 cup peanut butter
1/2 cup brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
3/4 cup semi-sweet chocolate chips, divided
3/4 cup peanut butter chips, divided
1/2 cup chopped peanuts

Directions:

1.  Add cake mix, peanut butter, and brown sugar to a mixing bowl.
2.  Beat on low speed until crumbly.
3.  Set aside 1/2 cup crumb mixture.
4.  Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened.
5.  Beat on high speed for 2 minutes.
6.  Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine.
7.  Pour batter into a greased 13 x 9 inch baking dish.
8.  Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter.
9.  Bake at 350 degrees for 40-45 minutes or until a pick comes out clean.



10.  Cool completely.

Source : food.com

No Bake Peanut Butter Pie

Ingredients

8 oz. cream cheese, room temp.
1/2 C. sugar
1 C. creamy peanut butter
1 chocolate crust pie shell (baking section of store is where I found mine)
1 tub cool whip
1 jar hot fudge sauce

Directions

Using a hand mixer combine cream cheese, sugar and peanut butter, about 2 minutes. Fold in 3 cups of the whip cream, leave enough for the topping. Pour into the chocolate pie shell. Place the jar of hot fudge in the microwave for 40 seconds. Pour 1/2 the jar over the pie and smooth it out to the edges. Place this pie in the fridge for 1 hour or until hot fudge is set. Remove and top with remaining whip cream. Heat the fudge again, just about 30 seconds. Place 4 big spoonfuls of the hot fudge into a ziploc bag and the cut off the tip and drizzle over the top of the pie. Refrigerate again for an additional 2 hours before serving

Triple Caramel Cake

3 cups heavy cream
2 1⁄2 cups sugar
6 ounces unsalted butter, softened
4 large eggs, room temperature
9 ounces all-purpose flour
1 1⁄2 teaspoons baking powder
1 pinch salt
Caramel Sauce: Put 1 cup of the sugar in a heavy medium saucepan over medium heat.
Leave undisturbed until the sugar begins to melt and darken.
Gently shake the pan to distribute the sugar and to keep the melted sugar from burning.
When all the sugar has melted and the caramel is very dark amber, remove from the heat.


Slowly add 2 cups of the cream, stirring constantly with a wooden spoon.
Be careful, as the caramel tends to boil upwards.
Don't worry if the caramel hardens; it will melt as the sauce boils.
Return the pan to the heat and keep the sauce at a gentle boil.
Stir constantly until the sauce is smooth and has boiled about five minutes.
Remove from the heat and set aside for at least 30 minutes, stirring often, until the sauce is barely warm to the touch.
Measure one cup of the caramel to add to the cake batter and refrigerate the rest.
Cake: Heat the oven to 325 degrees F and grease and flour a 12-cup bundt pan.
Sift the flour, baking powder, and salt together.
With an electric mixer, cream the softened butter and remaining 1 1/2 cups of sugar until light and fluffy.
Mix in the eggs, one at a time, waiting until each egg is incorporated before adding the next.
Use a large spatula to fold the dry ingredients into the creamed butter, sugar, and eggs alternately with the reserved cup of caramel, beginning and ending with the dry ingredients.
Fold in the ingredients gently but thoroughly.
Pour the batter into the prepared pan and bake until a skewer comes out clean, 35 to 40 minutes.
Set on a rack for about 10 minutes and then unmold and cool completely on the rack.
Bring the rest of the caramel sauce to room temperature.
When the cake is cool, glaze it by drizzling half of the remaining caramel sauce over the top.
Whip the remaining one cup of cream until it holds firm peaks.
Fold in the last third of the caramel gently, leaving streaks visible.
Serve with the cake.

Pina Colada Salad

Ingredients

1 (20 ounce) can crushed pineapple in juice
1 (3 ounce) package instant coconut cream pudding mix
1⁄2 cup flaked coconut
1 (8 ounce) container Cool Whip
3 ounces cream cheese
1⁄3 cup white sugar

DIRECTIONS

Mix crushed pineapple with juice, instant pudding and coconut.
Fold in Cool Whip.
Cream together cream cheese and sugar in separate bowl.
Then fold into other mixture; chill.

Source : food.com

Chicken Cheese Noodle Casserole

1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/2 cup Miracle Whip
2 tablespoons lemon juice
2 cups cubed cooked chicken
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup shredded sharp cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
12 ounces medium egg noodles, cooked and drained
salt and pepper


Directions:
1 In a large bowl, combine soup, miracle whip and lemon juice.
2 Add the chicken, onion, peppers and 1/2 cup of monterey jack cheese and 1/2 cup cheddar cheese; mix well.
3 Add noodles and toss to coat.
4 Transfer to a greased 2 qt.
5 baking dish.
6 Bake uncovered at 350 degrees for 30-35 minutes.
7 Sprinkle with remaining cheeses.
8 Bake 10 minutes longer or until vegetables are tender and cheese is melted.

Honey cake apples grapes

Ingredients

3 eggs
1 3/4 cup Powdered sugar
1 vanilla sugar 
1 half cup of oil (water glass)
2 tablespoon of honey
3 1/3 cups of flour
1  baking powder (frensh) about 2+1/2 teaspoons baking powder
Milk
Diced apples
1 handful of raisins

Directions

In a bowl put 3 eggs with 1 3/4 cup Powdered sugar, 1 vanilla sugar and mix well. Add one half cup of oil (water glass) 2 tablespoon of honey and 3 1/3 cups of flour with 1 baking powder . Pour the milk until the dough becomes smooth.

Put the diced apples and 1 handful of raisins (sprinkle with flour so they do not fall).

Bake at 350 degrees about 45 minutes, the cake should be golden brown.

On leaving the oven put in a dish and brush with honey.

Peanut butter cup cookies

Ingredients: 40 Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Directions:

Preheat oven to 190 °C. 
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
Beat in the egg, vanilla and milk and add to butter sugar mixture. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake for about 8 minutes.
Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Recipe adpted from allrecipe.com

JAMAICAN BANANA BREAD

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt (or pina colada flavored!!)
3 tablespoons dark rum OR apple cider
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut

Cooking spray

1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Source : bigoven.com