Barbecue Chicken Bake

Ingredients

• 3-4 boneless skinless chicken breasts
• 4-6 tablespoons barbecue sauce
• 1/2 large yellow onion sliced
• 4 oz sharp cheddar cheese

Instructions

1. Place the chicken breasts in a single layer across the bottom of a glass baking dish sprayed with non stick spray.
2. Spread barbecue sauce on the top of each chicken breast.
3. Sprinkle the onions evenly over the top of the chicken breasts then top with cheese.
4. Bake in an oven preheated to 350?F for 40-50 minutes or until the juices run clear and the center is no longer pink.
5. Serve hot over rice or greens.

Crumb Coated Ranch Chicken

Ingredients

• 2/3 cup ranch salad dressing
• 2 cups coarsely crushed cornflakes
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 4 boneless skinless chicken breast halves (6 ounces each)

Directions

1. Preheat oven to 400°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix cornflakes, Italian seasoning and garlic powder. Dip chicken in dressing, then in cornflake mixture, patting to help coating adhere.
2. Place on a greased baking sheet. Bake 30-35 minutes or until a thermometer reads 165°. Yield: 4 servings.

Slow Cooker Mongolian Beef

Serves 4-6
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes

2-½ lb. flank steak
¼ Cup cornstarch
2 tbs. olive oil
1 tbs. garlic, minced
1 tbs. ginger, grated
¼ tsp. chili flake
¾ Cup soy sauce
¾ Cup water
¾ Cup brown sugar, packed
1 Cup carrot, grated
green onions for garnish

Instructions:
Cut flank steak into thin strips, cutting across the grain. Put steak into a ziploc bag with the cornstarch and shake to coat.

Add the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar to the slow cooker. Stir to combine, add the flank steak. Stir again until completely coated with sauce.

Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender. About 30 minutes before done stir in the grated carrots. Can serve over rice, garnished with sesame seeds and green onions.

Chocolate Oreo Cake

Ingredients

Chocolate Cake 

2 cups flour

2 cups sugar

3/4 cup Hershey’s Special Dark Cocoa powder

2 tsp baking soda

1 tsp salt

2 large eggs

1 cup buttermilk

1 cup vegetable oil

1 1/2 tsp vanilla

1 cup boiling water

Oreo Icing

1 1/2 cups butter

1 1/2 cups shortening

8-9 cups powdered sugar

3 cups Oreo crumbs (about 30 Oreos)

1 tsp vanilla extract

6-7 tbsp water

5 Oreos, chopped, optional

NOTE: You'll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos and crumbs, as shown, you might need a second package.

Instructions

1. Prepare three 9 inch cake pans with parchment paper circles in the bottom, and grease the sides.

2. Add all dry ingredients to a large bowl and whisk together.

3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.

4. Add vanilla to boiling water and add to mixture. Mix well.

5. Pour into three 9 inch cakes pans and bake at 300 degrees for about 25-28 minutes, or until a toothpick comes out with a few crumbs.

6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

7. Make icing while cakes cool. Beat together butter and shortening until smooth.

8. Slowly add 4 cups of powdered sugar and mix until smooth.

9. Add vanilla and Oreo crumbs and mix until smooth.

10. Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.

11. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.

12. Once cakes are cool, remove cake domes from top with a large serrated knife.

13. Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.

14. Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.

15. Add final layer of cake on top and ice the outside of the cake with remaining icing.

16. Finish cake off with chopped Oreos and crumbs, if desired.

Hawaiian Chicken Salad

This salad is light and refreshing — serve it on a bed of lettuce, or go island-style and serve it on slices of King’s Hawaiian bread.

Ingredients
1/2 cup plain 2% Greek yogurt
1/4 cup mayonnaise
1 tsp. minced lime zest
1 Tbsp. fresh lime juice
11/2 tsp. grated fresh ginger
1 tsp. honey
3 cups chopped rotisserie chicken
3/4 cup chopped fresh pineapple
2/3 cup diced celery
1/3 cup chopped macadamia nuts
1/4 cup chopped fresh cilantro
Salt and black pepper to taste

Directions
Whisk together yogurt, mayonnaise, zest, lime juice, ginger, and honey for the dressing. Toss chicken, pineapple, celery, nuts, and cilantro with dressing; season with salt and pepper. Serve salad as a sandwich or on a bed of lettuce

Makes 4 servings (4 cups) Total time: 20 minutes

Cheesy-Pesto Pinwheels

Ingredients

1/4 cup purchased refrigerated basil pesto
1 pkg. Pillsbury Crescent dough
1/2 cup purchased shredded Italian cheese mix

Directions
Preheat oven according to dough package directions. Line a baking sheet with parchment paper. Spread pesto on flattened dough, then sprinkle with cheese. Roll dough jelly roll-style; cut into eight pieces. Arrange pinwheels on prepared baking sheet. Bake pinwheels according to package directions until golden brown, about 15 minutes.


Makes 8 pinwheels Total time: 20 minute

Roasted Grape Tomato & Garlic Spaghetti with fresh arugula

Ingredients

8 oz. dry spaghetti
1 pkg. each red and yellow grape tomatoes (10.5 oz. each)
1/3 cup sliced fresh garlic
4 Tbsp. olive oil, divided
 Salt, black pepper, and red pepper flakes
4 cups arugula
Grated Pecorino Romano

Directions
Preheat oven to 375°. Line a baking sheet with foil. Cook spaghetti in a large pot of boiling salted water according to package directions; reserve 1 cup pasta water, then drain. Toss tomatoes and garlic with 2 Tbsp. oil; season with salt, black pepper, and pepper flakes. Arrange tomatoes and garlic in a single layer on prepared baking sheet; roast until tomatoes just begin to burst, about 15 minutes. Toss arugula with remaining 2 Tbsp. oil in a large bowl; season with salt, black pepper, and pepper flakes. Add spaghetti, tomatoes, and garlic; toss to combine, adding reserved pasta water to reach desired sauce consistency. Garnish each serving with Pecorino Romano.

Makes 4 servings (about 8 cups) Total time: 30 minutes