Chicken-Bacon-Ranch Pizza Sticks

Ingredients

1 can  refrigerated classic pizza crust

1/3 cup ranch dressing

2 cups shredded cooked chicken breast

1/3 cup cooked real bacon pieces (from a jar or package)

1/2 cup chopped green onions (8 medium)

2 1/2 cups shredded Cheddar-Monterey Jack cheese blend (10 oz)

Additional ranch dressing for dipping

Directions

1. Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray.
2. Unroll pizza crust onto cookie sheet; press to spread dough out into an even layer. Spread 1/3 cup dressing over dough with back of spoon. Sprinkle chicken, bacon and half of the green onions over dressing in even layers. Top with cheese.
3. Bake 10 to 12 minutes or until crust is lightly browned and cheese in center is bubbly.
4. Sprinkle with remaining half of green onions. Cool slightly. Cut into about 1 1/2-inch-wide strips. Serve with additional dressing for dipping.

CREME OF COCONUT CAKE

1 box yellow butter cake mix
1 14 oz can creme of coconut
1 14 oz can Eagle Brand milk
8 oz. Cool Whip or whipped topping
1 pkg. frozen coconut (thawed)

Bake yellow butter cake mix by directions on box in 13x9x2 pan. While cake is hot, pierce with fork. Combine can of creme of coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate. When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed). Store in refrigerator.

Jalapeno-Corn Casserole

Ingredients

• 1 cup long-grain rice, uncooked
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium green bell pepper, chopped ( may substitute red bell pepper)
• 1 cup celery, chopped
• 1/2 cup butter, melted
• 1 -3 jalapeno pepper, seeded and chopped ( based on your heat tolerance)
• 2 (16 1/2 ounce) cans cream-style corn
• 1 cup mild cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded
• 1 tablespoon sugar

Garnishes

• green pepper rings, cherry tomatoes, fresh chopped parsley or cilantro

Directions

1. Cook the rice according to the package directions; set the rice aside.
2. Saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
3. Combine the reserved rice and sauteed vegetables in a large bowl. Add the jalapeno peppers, corn, cheese, and sugar. Stir well.
4. Spoon the corn mixture into a lightly greased, shallow 2 quart casserole. Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated. Garnish, if desired.

Drunken Butter Rum Cupcakes

Ingredients

for the Cupcakes

• 1 cup pecans, chopped
• 1/2 cup coconut flakes
• 1 (18 1/2 ounce) boxes butter recipe cake mix ( or yellow if you cant find it)
• 1 3/4 ounces vanilla instant pudding mix ( about half a standard packet)
• 4 eggs, room temperature
• 1/2 cup whole milk, cold
• 1/2 cup vegetable oil
• 1/2 cup dark rum

for the Butter Rum Glaze

• 1/2 cup unsalted butter
• 1 cup sugar
• 1/2 cup dark rum

for the Rum Buttercream frosting

• 16 ounces confectioners' sugar
• 1/2 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 4 tablespoons dark rum, plus up to 2 tablespoons more, as needed

Directions

 Preheat oven to 325 degrees F.

    Line muffin pan with paper liners.
    Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
    Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer. Stir in pecans and coconut flake mixture reserving about 1/3 cup for garnishing later.
    Pour batter into prepared cups.
    Bake for 30 minutes or until toothpick comes out of center completely clean.
        Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
        For glaze:.
        Melt butter in saucepan.
        Stir in 1/4 cup of the rum and sugar.
        Boil 5 minutes, stirring constantly until thickened. Remove from heat.
        Stir in remaining 1/4 cup of rum.
        For Frosting:.
        Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting.
        In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
        Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
        Beat in more rum as needed for desire consistency for frosting.
        To finish cupcakes:.
        Dip tops of cupcakes into Butter Rum Glaze and allow excess to drop off before placing back down. This part can get a bit messy.
        Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty.
        Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.

Adapted from food.com

 

Hawaiian BBQ Chicken

This recipe is super easy to make!!!
Not only do you put the chicken in frozen but there are only 3 ingredients!


Prep Time: 5 minutes
Cook Time: 3-6 hours depending on setting
Serves: 2-4

ingredients:
4-6 Frozen Boneless Chicken Breasts
1 Bottle of Sweet Baby Ray’s Original BBQ Sauce
1 20oz can of Pineapple Chunks, drained
directions:

Place the frozen chicken breasts in the crock-pot,
Add entire bottle of BBQ sauce, covering the chicken,
Add drained can of Pineapple Chunks on top,
Cover and cook: 2-3 hours on HIGH or 4-6 hours on LOW
Serve whole breasts with favorite side dish and enjoy!

Slow-Cooker Tex-Mex Chicken

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (about 1/2 of 1-oz. pkg.) Taco Seasoning Mix
2 Tbsp. flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups Thick & Chunky Salsa
2 cups hot cooked long-grain white rice
1/2 cup Mexican Style Finely Shredded Four Cheese
2 green onions, sliced


 Toss chicken with seasoning mix and flour in slow cooker. Add vegetables and salsa; mix well. Cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
Stir chicken mixture. Serve over rice topped with cheese and onions.

Broccoli Salad

Ingredients

• 4 cups small broccoli florets ( about 1 1/2 pounds)
• 1 1/2 cups green seedless grapes or 1 1/2 cups red grapes, halved
• 1 cup chopped celery
• 1 cup raisins
• 1/4 cup salted sunflower seeds
• 1/3 cup light mayonnaise
• 1/4 cup plain fat-free yogurt
• 3 tablespoons sugar
• 1 tablespoon white vinegar

Directions

1. Combine the first 5 ingredients in a large bowl.
2. Combine mayonnaise and remaining ingredients, stirring with a whisk.
3. Pour dressing over broccoli mixture, and toss well.
4. Chill for 1 hour.