2 pounds chicken breast, cut into 1 inch cubes 8-10 medium potatoes, cut into 1/2 inch cubes 1/3 cup olive oil 1 1/2 teaspoon salt 1 tablespoon black pepper 1 tablespoon paprika 2 tablespoons garlic powder 6 tablespoons hot sauce
Topping: 2 cups Fiesta blend cheese 1 cup crumbled bacon 1 cup diced green onions
Preheat oven to 500 degrees. Spray a 9x13 baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and brown on the outside.
While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil mixture and stir to coat.
Once the potatoes are cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and topping is bubbly delicious.
Serve with extra hot sauce and ranch or blue cheese dressing.
1/2 cup mayonnaise 1 tablespoon freshly squeezed lemon juice 1 - 2 pickled jalapenos, seeded and finely chopped 1 pound cooked and peeled shrimp, coarsely chopped 8 slices bacon, cooked and crumbled Salt and freshly ground black pepper 8 slices challah bread, toasted 4 leaves red leaf lettuce 4 slices tomato ( 8 slices is tomatoes are small)
In a medium bowl, stir together the mayonnaise, lemon juice, and jalapeno. Add the shrimp and bacon; toss to combine. Season to taste with salt and pepper.
Spread the shrimp salad evenly on 4 slices of bread. Top with lettuce, tomato, and the remaining slices of bread.
1 (16oz) package Pillsbury Moist Supreme Sugar Free Devil's Food Cake mix 3 large eggs 3/4 cup water 1/2 cup vegetable oil 1 (8oz) package cream cheese 1 (15oz) container Pillsbury Creamy Supreme Sugar Free Vanilla flavored frosting
Heat oven to 350 degrees. Line cookie sheets with parchment paper. Beat cake mix, eggs, water and oil in large bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
Drop batter onto cookie sheets, preferably using a medium scoop (2 tablespoons). Spread batter into 2 1/4 inch diameter circles, 2 inches between pies. Bake 7-9 minutes or until center is set. Cool 1 minute on cookie sheet. Cool completely on cooling rack.
Beat cream cheese in small bowl with an electric mixer on medium speed until light and fluffy. Add frosting, mixing until blended. Place half of the pies flat side up. Spread each with 2 tablespoons filling. Top with remaining pies, rounded side up. Press gently to spread filling. Chill until ready to serve.
Heat 4 teaspoons of the oil in a large skillet over medium- high heat.
Sprinkle turkey on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add to the pan and cook for 2-5 minutes on each side, or until done. Remove from pan and keep warm.
Add the remaining 4 teaspoons oil, thyme, and garlic to the pan. Saute for 1 minute.
Add the tomatoes and cook for 1 minute, stirring frequently. Stir in the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, and vinegar. Serve over turkey.
1 (8oz) package cream cheese 1 (10oz) package frozen corn, thawed Salt and freshly ground black pepper 1 cup canned French fried onions
Preheat oven to 350 degrees. Grease a 7-inch square baking pan or casserole dish. Spread the cream cheese evenly on the bottom of the pan. Top with corn, pressing the corn into the cheese. Season to taste with salt and pepper. Spread the onions evenly over the top. Bake for 30 minutes.
Vegetable oil for frying 1/4 cup butter 1/4 cup Crystal Louisiana Hot Sauce or Frank's Red Hot (This is what I used) dash of ground pepper dash of garlic powder 1/8 teaspoon paprika 12 uncooked large shrimp shelled and deveined 1 egg beaten 1/2 cup milk 1 cup all-purpose flour
Heat oil in a deep fryer to 375 degrees. You want the oil deep enough to cover the shrimp completely.
Combine the butter, hot sauce, ground pepper, garlic powder, and paprika in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
Combine the egg with the milk in a small bowl. Put the flour into another bowl.
Dredge each shrimp in the milk mixture, then coat it with the flour. Make sure each shrimp is evenly coated. When you have coated all the shrimp with flour, let them sit for about 10 minutes in the refrigerator before frying.
Fry the shrimp in the hot oil for 7-10 minutes or until the tip of each tail begins to turn dark brown. Remove the shrimp from the oil to paper towels briefly to drain.
12 oz dried wide egg noodles ( 6 cups) 1 -17 oz package refrigerated cooked beef tips in gravy 1/2 teaspoon dried basil crushed 1/4 teaspoon ground black pepper 1/2 cup Burgundy wine 1 1/2 cups packaged sliced fresh mushrooms 1 cup peeled baby carrots, halved lengthwise 1 cup frozen small whole onions 1 (10.75 oz) can golden mushroom soup
Cook noodles according to package directions; drain. Return noodles to pan; cover and keep warm.
In a large saucepan combine beef tips with gravy, basil, and pepper. Stir in soup and wine. Return to boiling; reduce heat to low. Cover and simmer for 20-25 minutes or until vegetables are tender, stirring frequently. Serve meat mixture over noodles.
Cut mozzarella into 3 1/2 x 1/2 inch strips. In a bowl, combine eggs and Parmesan cheese. Beat until blended. Place bread crumbs in a shallow dish. Dip mozzarella into egg mixture and then into bread crumbs to coat.
In a wok, heat oil over medium-high heat until temperature measures 350 degrees on a deep-frying thermometer. Fry mozzarella sticks in batches with out crowding, turning until golden brown, 3-4 minutes. Remove with a slotted spoon or skimmer and drain on paper towels. Serve with marinara sauce on the side for dipping.
Frosting: 1 small box instant chocolate pudding 1 cup milk 1 (12 oz) container Cool Whip
Mix cake according to package directions. Pour into a 9x13 pan. Mix ricotta, egg, sugar, and vanilla. Pour over cake batter. Bake at 350 degrees for 1 hour or until center is done. Mix pudding, milk in a bowl. Fold in Cool Whip. Spread on cooled cake. Chill. Keep refrigerated.
4 oz softened cream cheese 2 tablespoons sugar 1/2 teaspoon vanilla extract 1/8 teaspoon nutmeg 1 cup (8 1/4 oz) crushed pineapple in heavy syrup 1 (8 count) package crescent rolls
Glaze: 1 cup confectioners sugar 1 1/2 - 2 tablespoons heavy syrup
Preheat oven at 375 degrees. In a medium bowl, combine cheese, sugar, vanilla and nutmeg. Drain pineapple, save syrup. Stir drained pineapple into cheese mixture. Unroll dough; spread 1 1/2 tablespoons of mixture on each triangle. Start at the short side and roll loosely. Place point side down on cookie sheet. Bend into crescent shapes. Bake 15-18 minutes. Remove from pan and drizzle glaze over tops.
For the glaze: mix confectioners sugar with enough reserved syrup from pineapple to make a glaze.
Prepare cake by box directions. Let cool. Crumble cooled cake into 9x 13 dish. Prepare pudding according to package directions. Spread prepared pudding on top of cake . Top with whipped topping and dot with cherries. Refrigerate, cover for 1 hour before serving.
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