In a word, yum. I’ve served this twice so far to rave reviews. I serve with a side of mashed potatoes and steamed broccoli.
4 large chicken breasts
2 sleeves roasted vegetable Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup buttermilk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Crush crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. (Some of the cheese will fall into the crackers. Not that there is anything wrong with that)
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
Posted in food | Tagged baked chicken, cheese, crispy, ritz crackers, roasted vegetable ritz crackers | Leave a Comment »
I am mimicking a Hungarian twist bread to make these really easy and delicious cinnamon twisters. The ingredients are simple cinnamon roll recipes, the trick is only how you prepare the design.
2 boxes puff pastry dough boxes (each box has two foldout pieces of dough
1 Tablespoon cinnamon
1/4 cup brown sugar
1/2 cup sugar
salted butter, softened
Then follow the images. Preheat oven to 375 degrees. Spray with butter spray a pizza pan. Blend according to your desire cinnamon and brown sugar/sugar and place in a bowl.
Then, you are going to take the three foldout pieces of dough, slightly smooth it with a rolling pin, cut to the shape of a circle with a large bowl.
Layer the first, spread softened butter on top, and sprinkle with cinnamon sugar mixture. Do this with the remaining circles. then cut into even spokes. I scored it lightly with a knife before making cuts.
Take two and twist in opposite direction, then sealing at the end. Do this with the rest of each section.
Bake for 20-25 minutes on center shelf of oven., top should be lightly browned.
Drizzle with a powdered sugar/milk glaze.
Posted in food | Tagged cinnamon, cinnaspinwheel, desserts, Froggie, holiday, twist breads | Leave a Comment »
Every year we have a marathon Harry Potter weekend because…….well, I love Harry Potter. It just can’t be helped. The world would be a better place with magic.
This year I decided to add to the festivities by making butterbeer. It was easy and yummy. I’m posting the ingredients with alcohol but you can omit the rum and add a tablespoon of rum extract instead.
For one mug:
8 ounces cream soda
1/2 ounce spiced rum (any variety)
1 tablespoon butter extract
1 tablespoon marshmallow cream
2 tablespoons whipped topping
2 tablespoons caramel macchiato creamer
Chill cream soda. Blend soda with rum and add extract. Whip together froth ingredients and spoon on top of beer. Serve in chilled mugs.
Every year we have a marathon Harry Potter weekend because…….well, I love Harry Potter.
Posted in Uncategorized | Tagged beer, butterbeer, cream soda, Harry Potter, refreshment, spiced rum | 2 Comments »
1 15oz. can pumpkin
1 12oz. can evaporated milk
1 1/2 cups sugar
1 Tbsp cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
Combine above ingredients and pour into greased 9×13 pan.
1 Yellow Cake Mix
1 C. melted butter
Sprinkle cake mix on top of pumpkin mixture and pour melted butter over top.
Bake at 350 for 1 hour and 10 minutes.
Posted in Uncategorized | Tagged desserts, easy pumpkin dessert, holiday, pumpkin crunch, yellow cake mix | Leave a Comment »