Roxy
New member
Sweet Chicken Bacon Wraps by Paula Deen
1- 1/2 lbs boneless skinless chicken breasts
1 (1 lb) package sliced bacon
3/4 cup firmly packed brown sugar
2 tablespoons chili powder
12-15 appetizer servings
Preheat oven to 350°F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan. Bake at 350°F for 30 to 35 minutes, or until bacon is crisp.
Ranch Bean Dip:
1 (16 ounce) can refried beans
2 cups shredded Cheddar cheese
1 (.4 ounce) package dry ranch dressing mix
1 cup sour cream
Method:
In a small saucepan, combine beans, cheese, ranch dressing mix, and sour cream. Heat the mixture over a medium heat, stir until the ingredients are well blended and warm.
Hidden Valley Potato Skins
Source: Hidden Valley
4 Baked potatoes, quartered
1/4 cup Sour cream
1 packet/1 oz. Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix
1 cup Shredded Cheddar cheese
Sliced green onions and/or bacon pieces* (optional)
* Crisply-cooked, crumbled bacon may be used
Scoop the potato out of the skins; combine with sour cream and seasoning & salad dressing mix. Fill skins with mixture. Sprinkle with cheese. Bake at 375°F. for 12 to 15 minutes or until cheese is melted. Garnish with green onions and/or bacon bits, if desired.
Makes 8 to 10 servings.
Creamy Italian Noodles:
*Can use regular milk..add a little more milk and more cheese.
1 pkg. (8oz) wide egg noodles
1/4 cup margarine, softened
1/2 cup evaporated milk
1/4 cup grated Parmesan cheese
1 pkg. (0.7 oz) dry Italian salad dressing mix
Cook noodles according to package directions; drain and place in a bowl. Toss with the margarine. Add remaining ingredients and mix well. Serve immediately.
Taco Bake Casserole:
1 lb. ground beef
1 small onion, chopped
1 c. Minute Rice
1 c . water
1 can Ro-tel diced tomatoes and green chilies
1/2 c. mild taco sauce
1 envelope taco seasoning mix
1-12 count pkg. taco shells, broken into pieces
2 c. shredded mexican blend cheese
Preheat oven to 375. Grease 11x7 baking dish. Cook rice with water. Cook ground beef and onion, until brown and crumbled; drain. Stir in rice, seasoning mix, Ro-tel, and taco sauce. Heat until warmed through.
Layer half of the broken taco shells on bottom of baking dish. Cover with half of the meat mixture; sprinkle with half of the shredded cheese. Repeat with remaining ingredients. Cover and bake for 25 minutes until cheese is melted and bubbly. Remove cover and broil an additional 5 minutes to make cheese golden brown. Remove, allow to cool before serving.
Zucchini Patties
2 cup grated zucchini
2 T grated onion
2 eggs
2 T oil
1 tsp favorite seasoning
1/4 Cup Parmesan cheese
1/2 Cup cracker crumbs
Mix all ingredients except oil. heat oil in skillet. Cook patties 2 min. on each side. Makes 6 servings.
Salmon Loaf:
16 oz. salmon
3/4 cup milk
1 T. butter, melted
1/4 tsp.pepper
1/3 cup cracker crumbs
2 eggs
1 tsp. salt
Juice of 1 lemon
Drain off juice in the can of salmon. Mix the salmon, cracker crumbs, butter, pepper, milk and salt in a large bowl. In a small sperate bowl, beat the lemon juice and egg until frothy. Combine this with the salmon mixture and mix well. Shape into a loaf pan and bake at 350 for approximately 45 minutes to 1 hour. This can be served with a white sauce or a cheese sauce to add flavor if you want. I just like it as it is.
Zesty Rotel Tilapia:
4 (5 ounces each) Tilapia Fillets
1 teaspoon(s) cumin
1/2 teaspoon(s) black pepper
1 can(s) (10 ounce) Rotel Diced Tomatoes & Green Chilies
3/4 cup(s) Mexican Cheddar Jack Cheese, grated
Mix together cumin and pepper together.
Place fillets in a baking dish.
Season fish with cumin and black pepper mixture to taste.
Pour Rotel tomatoes over fish.
Sprinkle cheese over top.
Bake at 400 degrees for 20 to 25 minutes or until fish is done.
1- 1/2 lbs boneless skinless chicken breasts
1 (1 lb) package sliced bacon
3/4 cup firmly packed brown sugar
2 tablespoons chili powder
12-15 appetizer servings
Preheat oven to 350°F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan. Bake at 350°F for 30 to 35 minutes, or until bacon is crisp.
Ranch Bean Dip:
1 (16 ounce) can refried beans
2 cups shredded Cheddar cheese
1 (.4 ounce) package dry ranch dressing mix
1 cup sour cream
Method:
In a small saucepan, combine beans, cheese, ranch dressing mix, and sour cream. Heat the mixture over a medium heat, stir until the ingredients are well blended and warm.
Hidden Valley Potato Skins
Source: Hidden Valley
4 Baked potatoes, quartered
1/4 cup Sour cream
1 packet/1 oz. Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix
1 cup Shredded Cheddar cheese
Sliced green onions and/or bacon pieces* (optional)
* Crisply-cooked, crumbled bacon may be used
Scoop the potato out of the skins; combine with sour cream and seasoning & salad dressing mix. Fill skins with mixture. Sprinkle with cheese. Bake at 375°F. for 12 to 15 minutes or until cheese is melted. Garnish with green onions and/or bacon bits, if desired.
Makes 8 to 10 servings.
Creamy Italian Noodles:
*Can use regular milk..add a little more milk and more cheese.
1 pkg. (8oz) wide egg noodles
1/4 cup margarine, softened
1/2 cup evaporated milk
1/4 cup grated Parmesan cheese
1 pkg. (0.7 oz) dry Italian salad dressing mix
Cook noodles according to package directions; drain and place in a bowl. Toss with the margarine. Add remaining ingredients and mix well. Serve immediately.
Taco Bake Casserole:
1 lb. ground beef
1 small onion, chopped
1 c. Minute Rice
1 c . water
1 can Ro-tel diced tomatoes and green chilies
1/2 c. mild taco sauce
1 envelope taco seasoning mix
1-12 count pkg. taco shells, broken into pieces
2 c. shredded mexican blend cheese
Preheat oven to 375. Grease 11x7 baking dish. Cook rice with water. Cook ground beef and onion, until brown and crumbled; drain. Stir in rice, seasoning mix, Ro-tel, and taco sauce. Heat until warmed through.
Layer half of the broken taco shells on bottom of baking dish. Cover with half of the meat mixture; sprinkle with half of the shredded cheese. Repeat with remaining ingredients. Cover and bake for 25 minutes until cheese is melted and bubbly. Remove cover and broil an additional 5 minutes to make cheese golden brown. Remove, allow to cool before serving.
Zucchini Patties
2 cup grated zucchini
2 T grated onion
2 eggs
2 T oil
1 tsp favorite seasoning
1/4 Cup Parmesan cheese
1/2 Cup cracker crumbs
Mix all ingredients except oil. heat oil in skillet. Cook patties 2 min. on each side. Makes 6 servings.
Salmon Loaf:
16 oz. salmon
3/4 cup milk
1 T. butter, melted
1/4 tsp.pepper
1/3 cup cracker crumbs
2 eggs
1 tsp. salt
Juice of 1 lemon
Drain off juice in the can of salmon. Mix the salmon, cracker crumbs, butter, pepper, milk and salt in a large bowl. In a small sperate bowl, beat the lemon juice and egg until frothy. Combine this with the salmon mixture and mix well. Shape into a loaf pan and bake at 350 for approximately 45 minutes to 1 hour. This can be served with a white sauce or a cheese sauce to add flavor if you want. I just like it as it is.
Zesty Rotel Tilapia:
4 (5 ounces each) Tilapia Fillets
1 teaspoon(s) cumin
1/2 teaspoon(s) black pepper
1 can(s) (10 ounce) Rotel Diced Tomatoes & Green Chilies
3/4 cup(s) Mexican Cheddar Jack Cheese, grated
Mix together cumin and pepper together.
Place fillets in a baking dish.
Season fish with cumin and black pepper mixture to taste.
Pour Rotel tomatoes over fish.
Sprinkle cheese over top.
Bake at 400 degrees for 20 to 25 minutes or until fish is done.
Last edited by a moderator: