Appetizer

How to make BAKED CHICKEN NUGGETS a health dinner your kids will eat right up, #Chicken, #Healthy, #Baked, #recipeBaked Chicken Nuggets ~ How to make in 30 minutes or less!

My kids all love chicken nuggets, they love to dip them, eat em and ask for more.  I on the other hand have a hard time with most brands of chicken nuggets… so instead we make our own.  They are whole pieces of chicken, moist, full of flavor and only take a few minutes to make.  Prep and cooking time, you can be done in less than 30 minutes! Once you make these your kids will never asked for the boxed nuggets again.

 

How to make BAKED CHICKEN NUGGETS a health dinner your kids will eat right up, #Chicken, #Healthy, #Baked, #recipe

You will need:

 

  • 2 lbs boneless skinless chicken breast
  • 2 cups crushed corn flakes
  • 1 1/2 tablespoons ranch dressing mix (dry)
  • 3 tablespoons parmesan cheese
  • 1 cube butter (melted)

 

 

How to make BAKED CHICKEN NUGGETS a health dinner your kids will eat right up, #Chicken, #Healthy, #Baked, #recipeCut your chicken breast in half (length wise) then cut into one inch cubes all the way down.  Three large chicken breast can be diced and ready to go in less than 60 seconds with this method.

How to make BAKED CHICKEN NUGGETS a health dinner your kids will eat right up, #Chicken, #Healthy, #Baked, #recipe Melt the cube of butter into a bowl and put cubed chicken into the butter.

In another bowl combine the crushed corn flakes, ranch dressing mix (dry) and parmesan cheese. Take the chicken cubes out of the butter and roll them into the corn flake mixture and set them on a baking sheet. If you like a thicker coating you can PRESS the chicken into to corn flakes and this will create a thicker crust.  Leave a little bit of room between the chicken for even cooking.  Bake in a 350 degree oven for 16-18 minutes till chicken is cooked (cook to 170 degrees).  Enjoy!

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Baked Chicken Nuggets ~ How to make in 30 minutes or less! #Chicken #DinnerIdea

Cuisine American
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes

Ingredients

  • 2 lbs boneless skinless chicken breast
  • 2 cups crushed corn flakes
  • 1 1/2 tablespoons ranch dressing mix dry
  • 3 tablespoons parmesan cheese
  • 1 cube butter melted

Instructions

  1. Cut your chicken breast in half (length wise) then cut into one inch cubes all the way down. Three large chicken breast can be diced and ready to go in less than 60 seconds with this method.
  2. Melt the cube of butter into a bowl and put cubed chicken into the butter.
  3. In another bowl combine the crushed corn flakes, ranch dressing mix (dry) and parmesan cheese. Take the chicken cubes out of the butter and roll them into the corn flake mixture and set them on a baking sheet. If you like a thicker coating you can PRESS the chicken into to corn flakes and this will create a thicker crust. Leave a little bit of room between the chicken for even cooking. Bake in a 350 degree oven for 16-18 minutes till chicken is cooked (cook to 170 degrees). Enjoy!

 

How to make BAKED CHICKEN NUGGETS a health dinner your kids will eat right up, #Chicken, #Healthy, #Baked, #recipe

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Candy Bar Crescent Rolls ~ A yummy way to use up extra candyCandy Bar Crescent Rolls

Okay, first I have to thank lovely, Sarah, for sharing the roll recipe years ago, because without that recipe, these babies wouldn’t have been developed. When I first started following A Thrifty Mom, Sarah, had shared a roll recipe. Do y’all remember that? Did you print that delicious roll recipe out?! If you didn’t and want too, go to the highlighted link above. Every time I make them I’m asked time and time again for the recipe. Yes, they’re that good! The other night while making them, (I need to tell you I make them at least once a month if not more. We LOVE these rolls. :)) I thought, “I wonder how these would taste if I slightly adapted them and stuffed them full of our left over Snicker and MilkyWay candy bars?!” I just had to do it! Ohmyheavens, they were so yummy. A soft buttery roll, stuffed with melted candy bars – gooey caramel, chocolate and drizzled with glaze. Yes, please!

Ingredients

  • 2 tablespoons active dry yeast
  • 1/2 cup white sugar
  • 2 cups warm water
  • 3 large eggs, whipped
  • 3/4 cups unsalted butter, browned
  • 1/2 teaspoon sea salt
  • 6 cups unbleached all-purpose flour
  • Fun size candy bars, your desired brand ( we used MilkyWay & Snicker)
  • 2 cups powdered sugar
  • Approx. 3 tablespoons milk

Directions

  1. Grease a large baking sheet, set aside.
  2. In a large bowl, Combine yeast and sugar; stir in warm water. Let yeast mixture set approx. 5 minutes until creamy.
  3. In a small bowl, whip three eggs, set aside.
  4. In a medium sauce pan, brown 3/4 cup butter over medium heat. Being careful not to burn and stirring continually until butter turns a light brown color. Remove from heat.
  5. Add Whipped eggs, brown butter and sea salt to yeast mixture.
  6. Slowly stir in 1 cup of flour at a time. Dough will be very sticky.
  7. Cover dough with plastic wrap and place a clean dry dish towel over the top. Let rise in a warm place for approx. 1 hour.
  8. Meanwhile preheat oven to 350 degrees F.
  9. Remove towel and plastic wrap, lightly flour the top of dough; punch dough down.
  10. Divide dough equally in two. Shape each piece of dough into approx. a 15 inch circle. Cut each 15 inch circle into 8 triangles with a pizza cutter. Ending with 16 triangles.
  11. Chop desired candy bars and stuff each triangle with approx. 2 fun size candy bars for each crescent/triangle.
  12. Roll up each crescent, ending at the tip of triangle.
  13. Place stuffed crescents on greased baking sheet and bake for 10- 13 minutes.
  14. Meanwhile make the glaze by whisking together 2 cups powdered sugar and 3 tablespoons milk. Glaze will be some what thick.
  15.  Remove candy bar crescents from the oven and place on a cooling rack. Let rolls slightly cool. Place a piece of aluminum foil or waxed paper underneath to catch the glaze or use your baking sheet that you baked the rolls on. With a spoon, scoop glaze into a Ziploc bag, working the glaze to the corner. Cut a tiny piece of the corner off the Ziploc bag. Drizzle each crescent with glaze, serve warm.

*Notes* To serve warm the next day. Wrap in a paper towel and microwave for approx. 20 seconds.

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Candy Bar Crescent Rolls

Candy Bar Crescent Rolls 
Course Breakfast, Dessert, Dessert Party Food
Cuisine American

Ingredients

  • 2 tbsp active dry yeast
  • 1/2 cup white sugar
  • 2 cups warm water
  • 3 large eggs, whipped
  • 3/4 cups unsalted butter, browned
  • 1/2 tsp sea salt
  • 6 cups unbleached all-purpose flour
  • 1 bag un size candy bars, your desired brand ( we used MilkyWay & Snicker)
  • 2 cups powdered sugar
  • 3 tbsp milk

Instructions

  1. Grease a large baking sheet, set aside.

    In a large bowl, Combine yeast and sugar; stir in warm water. Let yeast mixture set approx. 5 minutes until creamy.

    In a small bowl, whip three eggs, set aside.

    In a medium sauce pan, brown 3/4 cup butter over medium heat. Being careful not to burn and stirring continually until butter turns a light brown color. Remove from heat.

    Add Whipped eggs, brown butter and sea salt to yeast mixture.

    Slowly stir in 1 cup of flour at a time. Dough will be very sticky.

    Cover dough with plastic wrap and place a clean dry dish towel over the top. Let rise in a warm place for approx. 1 hour.

    Meanwhile preheat oven to 350 degrees F.

    Remove towel and plastic wrap, lightly flour the top of dough; punch dough down.

    Divide dough equally in two. Shape each piece of dough into approx. a 15 inch circle. Cut each 15 inch circle into 8 triangles with a pizza cutter. Ending with 16 triangles.

    Chop desired candy bars and stuff each triangle with approx. 2 fun size candy bars for each crescent/triangle.

    Roll up each crescent, ending at the tip of triangle.

    Place stuffed crescents on greased baking sheet and bake for 10- 13 minutes.

    Meanwhile make the glaze by whisking together 2 cups powdered sugar and 3 tablespoons milk. Glaze will be some what thick.

     Remove candy bar crescents from the oven and place on a cooling rack. Let rolls slightly cool. Place a piece of aluminum foil or waxed paper underneath to catch the glaze or use your baking sheet that you baked the rolls on. With a spoon, scoop glaze into a Ziploc bag, working the glaze to the corner. Cut a tiny piece of the corner off the Ziploc bag. Drizzle each crescent with glaze, serve warm.

    *Notes* To serve warm the next day. Wrap in a paper towel and microwave for approx. 20 seconds.

 

 

 

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Chili's Salsa Recipe, copy cat version for Chili's salsa. Quick and easy made in less than 60 seconds in the blender #Chili's, #Salsa, #CopyCatrecipeCopy Cat Chili’s Salsa

If you need a quick and easy snack for the next tailgate party, football party or just as a late night snack.  Then you have got to try this quick and easy recipe. Get restaurant quality salsa at a fraction of the price and made in about 60 seconds.

Ingredients

  • 1 28 oz. Can Whole Peeled Tomatoes
  • 1 Yellow Onion, chopped
  • 1-4 Canned Jalapenos, stem ends removed
  • 1 teas. Garlic Powder
  • 1 1/2 teas. Salt
  • 1 1/2 teas. Ground Cumin
  • 2 Tbsp. Lime Juice
  • Sugar (optional)

Instructions

All Jalapenos are not created equal start with just one to begin with and add more to taste.
Add all ingredients except the sugar to a blender.
Blend until smooth (about 60 seconds_.
Check the heat and salt level, add additional peppers one at a time blending after each addition.
If it is a little bitter add sugar a little at a time until it’s just right.
Refrigerate at least 30 minutes.
Serve with chips or on your favorite dish.

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Chili’s Salsa Copy Cat Recipe ~ Made in less than 60 seconds

Course Appetiser
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 28 oz. Can Whole Peeled Tomatoes
  • 1 Yellow Onion chopped
  • 1-4 Canned Jalapenos stem ends removed
  • 1 teas. Garlic Powder
  • 1 1/2 teas. Salt
  • 1 1/2 teas. Ground Cumin
  • 2 Tbsp. Lime Juice
  • Sugar optional

Instructions

  1. All Jalapenos are not created equal start with just one to begin with and add more to taste.
  2. Add all ingredients except the sugar to a blender.
  3. Blend until smooth (about 60 seconds)
  4. Check the heat and salt level, add additional peppers one at a time blending after each addition.
  5. If it is a little bitter add sugar a little at a time until it’s just right.
  6. Refrigerate at least 30 minutes.
  7. Serve with chips or on your favorite dish.

Chili's Salsa Recipe, copy cat version for Chili's salsa. Quick and easy made in less than 60 seconds in the blender #Chili's, #Salsa, #CopyCatrecipe

Other Copy Cat Recipes you might enjoy:

Panda Express Chow Mein Recipe, Copy Cat Recipe for Panda Express Chow Mein #PandaExpress, #ChowMein, #recipe

Panda Express Chow Mein Noodles ~Copy Cat Recipe

Peanut Butter Moo'd Smoothie, Copy Cat Recipe for Jamba Juice. Peanutbutter chocolate and bananas #CopyCatRecipe, #JambaJuice, #Peanut Butter Moo'd Smoothie

Peanut Butter Moo’d Smoothie ~ Copy Cat Jamba Juice Recipe

Olive Garden Zuppa Toscana Soup Recipe, Copy Cat recipe that you can make at home for a fraction of the price #Soup, #CopyCatRecipe, #OliveGarden, #Kale

Olive Garden’s Zuppa Toscana ~ copycat recipe

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Stuffed Mushrooms ~ Finger Food for GameDay

 Stuffed Mushrooms Recipes, Finger food for Gameday or Football Party, Super Bowl party food ideasStuffed Mushrooms ~ Finger Food for GameDay

Stuffed Mushrooms are rather easy to make, but can be intimidating if you have never made them before.  But they are worth the time to learn if you enjoy them.  This is a recipe that works great as finger food for parties or social gatherings.  This is an awesome finger food recipe that is perfect for football parties!

Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 2  (or 6 if this is finger food for a party)
Ingredients
• 12 organic button mushrooms
• 4 oz Philadelphia Original Cream Cheese, softened
• 3 Applegate Naturals Uncured Good Morning strips bacon, finely chopped
• 1 small shallot, peeled and finely chopped
• 2 organic garlic cloves, peeled and minced
• 2 tablespoons organic green onions, chopped
• 1 oz Frigo Crumbled Blue Cheese
• (1 tablespoon red wine – optional)
• salt and pepper
Stuffed Mushrooms Recipes, Finger food for Gameday or Football Party, Super Bowl party food ideas, party recipe

Instructions

1. Preheat oven to 400 F.
2. Rinse each mushroom and dry with paper towels. Gently break off stems and
finely chop.
3. Covered with paper towel in microwave, cook 3 strips bacon (the 3rd is for you
to eat while you cook) until lightly brown and crisp. Remove from microwave
and set aside. In pan, add shallots and garlic and sauté until lightly browned.
Add chopped mushroom stems and continue to cook, stirring regularly, for
about 4 to 5 minutes. Season with salt and pepper to taste. Optional – add in
red wine and continue to cook, stirring regularly, until mushrooms are tender
and liquid is evaporated. Remove from pan and allow to cool.
4. In a mixing bowl, combine cream cheese and blue cheese. Fold in mushroom
blend, crisp bacon bits and green onions in pan.
5. Arrange mushroom caps gills down on a baking sheet and lightly smear with
olive oil. Bake in a 400 F oven for about 4 to 5 minutes or until mushrooms
start to leak. Turn mushroom caps to cavity side up and using a small spoon,
fill with cheese mixture. Return to oven and bake at 400 F for another 5 to 6
minutes or until stuffing is heated through and tops are golden brown.

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Stuffed Mushrooms ~ Finger Food for GameDay

Ingredients

  • • 12 organic button mushrooms
  • • 4 oz Philadelphia Original Cream Cheese softened
  • • 3 Applegate Naturals Uncured Good Morning strips bacon finely chopped
  • • 1 small shallot peeled and finely chopped
  • • 2 organic garlic cloves peeled and minced
  • • 2 tablespoons organic green onions chopped
  • • 1 oz Frigo Crumbled Blue Cheese
  • 1 tablespoon red wine - optional
  • • salt and pepper

Instructions

  1. Preheat oven to 400 F.
  2. Rinse each mushroom and dry with paper towels. Gently break off stems and
  3. finely chop.
  4. Covered with paper towel in microwave, cook 3 strips bacon (the 3rd is for you
  5. to eat while you cook) until lightly brown and crisp. Remove from microwave
  6. and set aside. In pan, add shallots and garlic and sauté until lightly browned.
  7. Add chopped mushroom stems and continue to cook, stirring regularly, for
  8. about 4 to 5 minutes. Season with salt and pepper to taste. Optional – add in
  9. red wine and continue to cook, stirring regularly, until mushrooms are tender
  10. and liquid is evaporated. Remove from pan and allow to cool.
  11. In a mixing bowl, combine cream cheese and blue cheese. Fold in mushroom
  12. blend, crisp bacon bits and green onions in pan.
  13. Arrange mushroom caps gills down on a baking sheet and lightly smear with
  14. olive oil. Bake in a 400 F oven for about 4 to 5 minutes or until mushrooms
  15. start to leak. Turn mushroom caps to cavity side up and using a small spoon,
  16. fill with cheese mixture. Return to oven and bake at 400 F for another 5 to 6
  17. minutes or until stuffing is heated through and tops are golden brown.

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