It's All in the Spice

all you need is chicken, brown sugar and Italian dressing mix - and it only takes an hour! About 3 1/2 pounds boneless, skinless chicken 1 ( .7 ounce) packet of Italian dressing mix 1/2 cup brown sugar, packed Preheat your oven to 350 degrees Fahrenheit. Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking. Rinse chicken, pat dry with paper towels. Combine and the dried Italian seasoning mix and the brown sugar, mixing together well. Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken. Cook for 50-60 minutes or until chicken is done turning every 15 min and basting each time with the drippings with the final turn leaving the topside facing up for the last bit of baking.

ingredients 70 mini chip cups One 16-ounce can refried beans 6 ounces finely shredded cheese 70 frozen Tater Tots 2 tablespoons sour cream plus more for serving For Serving: Guacamole Salsa Sour cream directions Preheat oven to 450 degrees F. Arrange mini chip cups on baking sheet. Add 1 teaspoon of refried beans to each cup then add a pinch of cheese and top with a tater tot. Placing tater tot off center will allow more room for additional toppings later. Bake for 18 to 20 minutes, or until tater tots are crispy. To pipe stitches, place 2 tablespoons of sour cream into a small zip-close bag, zip it closed, snip off a tiny piece of the corner and pipe stitches once taters have cooled for 1 to 2 minutes. Serve immediately accompanied with guacamole, salsa and sour cream for guests to make their own fiesta.

ingredients 3 (14.5-ounce) cans whole peeled tomatoes 1 tablespoon olive oil 1 medium onion, minced Salt, to taste 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) 1/8 teaspoon red pepper flakes 1 pound meatloaf mix 10 curly-edged lasagna noodles (about 8 1/2 ounces), broken into 2-inch lengths 2 ounces mozzarella cheese, shredded (1/2 cup) 1/2 ounce Parmesan cheese, grated (1/4 cup) Ground black pepper, to taste 3/4 cup ricotta cheese (see Tip) 3 tablespoons chopped fresh basil leaves directions Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until lightly browned and...

What You Need 1can (16.3 oz.) refrigerated biscuits, quartered, divided 2Tbsp. butter, melted 1-1/4cups Shredded Cheddar Cheese, divided 3/4cup drained canned sliced jalapeño peppers, divided 3/4tsp. parsley flakes, divided 1/4cup Shredded Mozzarella Cheese Make It HEAT oven to 350ºF. SPRAY 9x5-inch loaf pan with cooking spray. Dip 1/3 of the biscuit pieces in butter; place in prepared pan. Top with 1/2 cup cheddar, 1/4 cup peppers and 1/4 tsp. parsley; repeat layers. COVER with remaining dipped biscuit pieces, peppers and parsley; top with combined mozzarella and remaining Cheddar. BAKE 40 to 45 min. or until golden brown. Let stand 5 min. Invert bread onto plate; remove pan. Serve bread warm.

10 Hostess Twinkies 1 (3 1/2 ounce) box instant vanilla pudding 1 1/2 cups milk 1 (8 ounce) container frozen whipped topping, thawed 2 boxes sweetened frozen strawberries, thawed Directions: 1 Slice twinkies in half lengthwise and lay evenly flat side up in a 9 x 13 inch pan. 2 Pour strawberries all over the top. 3 In a large bowl, mix pudding, milk and whipped topping until well combined. 4 Spread over strawberries. 5 Cover and refrigerate several hours overnight.

Ingredients 1 loaf French bread, cut into 1 inch cubes ( 16 oz.) 4 cups milk 3 large eggs, beaten 2 cups sugar 1 cup raisins 3 tablespoons butter 2 tablespoons pure vanilla extract Bourbon Sauce 1/2 cup butter, softened 1 cup sugar 1 large egg, well beaten 2 tablespoons Bourbon Directions Combine bread and milk in a large mixing bowl; set aside for 5 minutes. Add eggs, sugar, raisins, butter and vanilla; stir well. Spoon mixture into a greased 3 quart casserole. Bake, uncovered, at 325°F for 1 hour or until firm. Cool in pan at least 20 minutes before serving. Spoon into individual serving bowls; serve with Bourbon Sauce. Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves. Add egg, stirring briskly with a wire whisk until well blended. Cook over medium heat 1 minute. Remove from heat, cool slightly; stir in bourbon.

Ingredients 1 (16 ounce) bags frozen hash brown potatoes, thawed 1 (15 1/4 ounce) cans whole kernel corn, undrained 1 (14 3/4 ounce) cans cream-style corn 1 (12 ounce) cans evaporated milk 1 medium onion, chopped 8 slices bacon, cooked and crumbled 1/2 teaspoon salt 1/2 teaspoon Worcestershire sauce 1/4 teaspoon pepper Directions Mix all ingredients together in crock pot and cook for 6-8 hours on low. Serving Suggestion: Top bowls of chowder with a little extra crumbled bacon and a little shredded cheese. Yum! www.food.com

1 1/2 cups graham cracker crumbs 1/4 cup cocoa 1/4 cup sugar 1/4 cup margarine or 1/4 cup butter, melted 1 (14 ounce) cans eagle brand sweetened condensed milk, not evaporated 12 ounces semi-sweet chocolate chips 1 cup reese peanut butter cups or 1 cup butterscotch chips 3 1/2 ounces flaked coconut 1 cup chopped nuts Directions Preheat oven to 350 F (325 for glass dish). Combine crumbs, cocoa, sugar and margarine. Press firmly on bottom of 13x9" baking pan; pour Eagle Brand evenly over crust. Top evenly with remaining ingredients in order listed; press down firmly. Bake 25-30 minutes or until lightly browned. Cool, chill thoroughly if desired. Cut into bars, and store loosely covered at room temperature.

6 skinless, boneless chicken breast halves 6 slices Swiss cheese 6 slices ham 3 tablespoons all-purpose flour 1 teaspoon paprika 6 tablespoons butter 1/2 cup dry white wine 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Ingredients 4 green onions, chopped 2 (8 ounce) packages cream cheese 2 (6 ounce) cans fancy crabmeat, drained ( can also use imitation Krab) 3 tablespoons powdered sugar 1 1/2 teaspoons Worcestershire sauce 1/4 teaspoon garlic powder 1 teaspoon lemon juice 1/2 cup sour cream For wonton chips 32 wonton wrappers vegetable oil ( in a kitchen spritzer) Directions Soften the cream cheese in the microwave for about thirty seconds. Add all the other ingredients (except wonton chips) and mix well. Pour dip into an oven-safe casserole dish. Bake for 30 mins at 350 degrees, or until dip is hot and bubbly. Meanwhile, cut wonton wrappers in half on the diagonal. Spray wontons lightly with oil using kitchen spritzer. While the finished dip is resting, turn oven up to 375 degrees. Lay wontons on baking stone or cookie sheet in a single layer. Bake wontons 4-6 minutes or just until golden brown. Watch closely as they burn easily. Remove from pan and allow to cool on a plate layered with paper towe...

You Will Need: 2 lbs of Hamburger 1 Med. Onion... 1 16 oz bag of frozen mixed veggies 4 Cups of diced potatoes or turnips ( I use turnips) 4 Tbsp. butter (divided) 1 tsp basil 1tsp parsley flakes 3 Cups of Chicken Broth or stock 8 oz velveeta cheese 1/4 c. flour 1 1/2 c. milk 3/4 tsp salt 1/2 tsp pepper 1/4 c. French Onion Dip *In a pan brown your hamburger/onion... add your veggies and potatoes or turnips, and chicken stock, basil , parsley, 2 tsp butter let cook till potatoes/turnips are tender. *In a small skillet melt your other 2 tblsp of butter add your flour , stir and cook for a min. Then add it to your hamburger mixture...cook and stir for 8 min. It will thicken *Add your milk and cheese.. stir and cook till cheese is melted *Turn fire off and stir in French Onion Dip Enjoy in a bowl or over biscuits!!!!

INGREDIENTS ...... SERVINGS 2-3  1 1⁄2 lbs beef tips 2 tablespoons salad oil 3 cups water 2 tablespoons ketchup 2 tablespoons Worcestershire sauce 1 teaspoon salt 1 onion, sliced 1 tablespoon cornstarch 3 tablespoons water DIRECTIONS Saute beef tips in salad oil until lightly browned. Place in a dutch oven and add water, ketchup, Worcestershire sauce and salt. Cook covered on simmering low heat for approximately one hour. Add sliced onions and cook additional 30 to 40 minutes on low heat, being careful to not let all water boil out. (You will need at least 1 1/2 cups of water left as gravy.). In a small bowl, dissolve cornstarch in water and pour into beef mixture mixture. stir well and cook an additional one minute while gravy thickens. Serve over rice, noodles or mashed potatoes. Enjoy!

Ingredients... 1 (3 1/2 ounce) packages instant lemon pudding 1 (10 ounce) bottles maraschino cherries, halved,drained... 1 (8 ounce) containers Cool Whip, thawed 1 (21 ounce) cans chunk pineapple, do not drain 1 (12 ounce) cans mandarin oranges, drained 2 cups mini marshmallows Directions In serving bowl, dump can of undrained pineapple. Pour pudding mix over and mix into juices. Set aside for 5 minutes to slightly set. Meanwhile drain oranges and cherries, patting dry if necessary. Mix into pineapple mixture along with marshmallows. Gently fold in cool whip. Refrigerate at least 30 minutes.

Ingredients 1 lb cube steaks (about 4 pieces) or 1 lb round steak 3 (3/4 ounce) envelopes beef gravy (beef, mushroom beef, herbed beef, mushroom...mix and match to your liking) or 3 (3/4 ounce) envelopes mushroom gravy ( beef, mushroom beef, herbed beef, mushroom...mix and match to your liking) 3 cups water 1 onion, sliced (optional) sliced mushrooms (optional) 2 white potatoes, peeled and quartered (optional) Directions Place the meat in the bottom of your crockpot. On stovetop, bring water and gravy packet mix to a boil; whisk until smooth and pour over meat in crockpot. If you are adding onions and/or mushrooms, add them also. Cook, on LOW, for 8 hours. *You can also use round steak and add peeled, white potato quarters.

Ingredients Dough: 12  Dinner Rolls, thawed but still cold zest from 2 whole lemons 1/2 cup sugar 1/4 cup butter, melted Citrus Glaze: 1 cup powdered sugar 1 tablespoon butter, melted 2 tablespoons fresh lemon juice Method Mix lemon zest with sugar. Cut rolls in half and place in a 12-inch sprayed deep dish pizza pan or 9 x 13-inch sprayed baking pan. Drizzle 1/4 cup melted butter over rolls. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining mixture. Bake at 350°F 20-25 minutes. Remove immediately from pan and place on cooling rack. Combine glaze ingredients and mix well. Drizzle over pull-aparts

Ingredients 6 jalapeños, divided 8 ounces (about 1 cup) Wisconsin mascarpone cheese 1 (8-ounce) package Wisconsin cream cheese 2 cups (8 ounces) Wisconsin cheddar cheese, shredded 1/2 teaspoon garlic powder 1/2 cup (2 ounces) Wisconsin Parmesan cheese, grated 1/2 cup panko breadcrumbs 1 tablespoon butter, melted Method Preheat oven to 375°F. Slice one jalapeño into thin rounds for garnish; set aside. Seed and finely dice remaining jalapenos.* In large bowl, combine Mascarpone, cream cheese, Cheddar, garlic powder and diced jalapenos. Spread mixture on bottom of 1-quart baking dish. In separate bowl, combine Parmesan, panko breadcrumbs and melted butter; mix to combine. Sprinkle breadcrumbs evenly over the dip. Top with reserved jalapeno slices. Bake 30 minutes, or until dip is bubbly. Allow to cool at least 5 minutes before serving. Serve with tortilla chips or crackers.

1 cup flour 1 teaspoon salt 1 teaspoon oregano 1/8 teaspoon black pepper 2 large eggs 2/3 cup milk 1 lb ground beef or 1 lb bulk Italian sausage, cooked and drained 1 small onion, chopped fine 1/2 cup sliced mushrooms (optional) 1 1/2 cups pizza sauce or 1 1/2 cups spaghetti sauce 2 cups of shredded mozzarella cheese or 2 cups pizza cheese Directions: 1 Preheat oven to 400 degrees. 2 Grease and flour a pizza pan or 10 x 15 baking sheet (with sides). 3 Combine flour, salt, oregano, pepper, eggs and milk and mix well. 4 Pour batter in pan and tilt pan around until bottom of pan is evenly coated. 5 Sprinkle the cooked meat, onions and mushrooms over the batter. 6 Bake for 20 minutes. 7 Remove from oven and drizzle on pizza sauce. 8 Sprinkle evenly with cheese. 9 Bake for about 5 more minutes, or until cheese is bubbling. 10 Slice and serve!

4 cups chicken breast chopped 1 1/2 cups sliced seedless grapes (red or white) 1/2 cup chopped celery 1 Tbs sugar 1 Tbs Worcestershire sauce 1 Tbs lemon juice 3/4 cup pecans 1 cup mayonnaise METHOD: Mix all ingredients and stir together, enjoy!

4 thin, boneless chicken breast 2-3 good handfuls of fresh baby spinach 1 T. butter 1/4 tsp. my house seasoning (equal parts onion powder, garlic powder and black pepper, store in an airtight container) 4 slices deli ham shredded Italian blend cheese 1/2 C. Italian bread crumbs 1 T. grated parmesan cheese Combine the bread crumbs and parmesan cheese on a plate, set aside. Melt the butter in a pan over med. high heat. Add in the spinach and house seasoning and cook until the spinach has wilted. Remove from heat and set aside. Take the chicken, one breast at a time and place in a Ziploc bag and using a mallet, pound out just a bit...not too thin. Remove to a plate and repeat with remaining chicken. Top each breast with a slice of ham, then a little of the spinach and the add a little bit of the cheese. Roll up (I did not use toothpicks, mine held together pretty well, use toothpicks to secure if you desire) and dredge through the breadcrumbs to coat. Place in a tin foil lined baking ...

Ingredients 1 1/2 cups shredded mozzarella ¾ cup almond flour 2 tbs cream cheese 1 egg Garlic salt Parchment paper and cookie sheet 1. Preheat oven to 425 degrees F. 2. Microwave the mozzarella and cream cheese until smooth. 3. Mix the cheese with the almond flour and egg. I also add a few dashes of parsley, fennel and oregano. 4. Flatten out the dough on the parchment paper/cookie sheet. I like to put my hand in a sandwich bag so that nothing sticks. 5. Liberally sprinkle the crust with garlic salt. Poke the dough a bit with a fork to prevent bubbles*. 6. Bake for 8 minutes, and poke any bubbles. 7. Bake for another 4-6 minutes until it is slightly brown on top. 8. Add any ingredients for your topping and then pop back into the oven to melt the cheese on top

Ingredients 4 boneless skinless chicken breasts 4 -5 tablespoons flour 2 tablespoons olive oil 8 -10 ounces sliced mushrooms 4 cloves garlic, sliced 2 cups marsala wine 3 cups chicken stock salt pepper Directions Place chicken breasts between two pieces of plastic wrap. With a meat tenderizing mallet, pound chicken breast until they are 1/4 inch thick. Dredge breasts in flour until all sides are coated. Heat olive oil in a large skillet or frying pan. Cook breasts until almost done, about 3-4 minutes on each side. Remove from pan being sure to keep warm. (I put them in a small cake pan and place in a 200 degree oven) Deglaze pan with Marsala wine, making sure to scrape bottom of pan to loosen all browned bits that may be stuck on. Add broth, mushrooms and garlic. Cook on medium/high for 10 minutes or until reduced by half. Add breasts back to pan and cook for another 10 minutes. (Sauce should have reduced more and thickened some) Serve over angel hair pasta.

Ingredients 1 lb uncooked rotini pasta  3 cups shredded or pulled deli rotisserie chicken 1 bottle (16 oz) ranch dressing 1 cup crisply cooked and crumbled bacon (9 to 11 slices) 2 cups shredded Italian cheese blend (8 oz) 1 Cook and drain pasta as directed on package. 2 In large microwavable bowl, mix pasta and remaining ingredients. 3 Microwave uncovered on High 1 to 2 minutes or until cheese is melted and mixture is hot and steaming. 4 To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. Cook and drain pasta as directed on package. In large bowl, mix pasta, chicken, dressing and bacon. Divide mixture between pans. Top with cheese. Spray pieces of foil large enough to cover pans with cooking spray. Cover pans with foil, sprayed side down. Place foil-covered pans in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw pan(s) overnight in refrigerator. Heat oven to 350°F. Remove from ...

Serves 4 Ingredients 3 asparagus stalks, cut into 1-inch pieces 1/2 cup chopped spinach 1/2 cup chopped broccoli 1/2 cup sliced mushrooms 2 tablespoons minced garlic 2 teaspoons olive oil, divided 1/2 pound frozen whole-wheat bread dough loaf, thawed 1 medium tomato, sliced 1/2 cup shredded part-skim mozzarella 2/3 cup pizza sauce Directions Heat the oven to 400 F. Lightly coat a baking sheet with cooking spray. In a medium bowl, add the asparagus, spinach, broccoli, mushrooms and garlic. Drizzle 1 teaspoon of the olive oil over the vegetables and toss to mix well. Heat a large, nonstick frying pan over medium-high heat. Add the vegetables and saute for 4 to 5 minutes, stirring frequently. Remove from heat and set aside to cool. On a floured surface, cut the bread dough into quarters. Press each piece into a circle. Using a rolling pin, roll the dough into a thin oval. On half of the oval, add 1/4 of the sauteed vegetables, 1/4 of the tomato slices and 2 tabl...

Ingredients 1 lb ground turkey 1 1/4 cups hot water 2 cups milk 2 tablespoons butter or margarine 1 box (5.5 oz) Hamburger Helper Double Cheeseburger Macaroni 2 cups frozen broccoli florets Steps 1 In 10-inch skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. 2 Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box), and broccoli. Heat to boiling, stirring occasionally. 3 Reduce heat; cover and simmer 5 minutes, stirring occasionally. Remove from heat; uncover (sauce will thicken as it stands). Stir before serving.

Ingredients   6 12   servings US Metric ½   yellow onion, finely chopped 1   garlic clove, finely chopped 2 tablespoons  butter or olive oil 1 1 ⁄ 3  lbs  ground beef or ground lamb salt and pepper 1 tablespoon  dried oregano or dried basil 4 tablespoons  tomato paste or ajvar relish ½ cup  water Pie crust ¾ cup  almond flour 4 tablespoons  sesame seeds 4 tablespoons  coconut flour 1 tablespoon  ground psyllium husk powder 1 teaspoon  baking powder 1 pinch  salt 3 tablespoons  olive oil or coconut oil 1   egg 4 tablespoons  water Topping 8 oz.  cottage cheese 7 oz.  shredded cheese Instructions Preheat the oven to 350°F (175°C). Fry onion and garlic in butter or olive oil over medium heat for a few minutes, until the onion is soft. Add the ground beef and keep frying. Add oregano or basil and add salt and pepper to taste. Add tom...