Chicken Bacon Ranch Chili

Chicken Bacon Ranch Chili

This was a delicious, simple chili made in the crockpot. I love the addition of bacon and the ranch seasoning, adds extra depth of flavor.

Ingredients:
4 boneless, skinless chicken breasts
2 cups chicken broth
1 can tomato paste
1 can great northern beans, drained
2 tablespoons garlic powder
2 tablespoons chili powder
1 teaspoon ground cumin
1 packet ranch dressing mix
1/2 cup crumbled cooked bacon
ranch dressing, to serve with
tortilla chips or strips, to serve with (my favorite with chili is Fritos)
shredded cheese, optional, to serve with

Directions:
Arrange chicken in the bottom of your crockpot. Season the chicken with chili powder, garlic, cumin, and ranch seasoning packet. add chicken broth, tomato paste, and beans. Stir. Cook on low 4-6 hours or on high 2-4 hours. During the last 30 minutes of cooking, remove the chicken and shred. Return to crockpot with crumbled bacon. Spoon chili into bowl and garnish with tortilla chips, cheese and drizzle with ranch dressing.

By: What's Cooking in the 'Burbs

Buffalo Chicken Dip

Buffalo Chicken Dip

I made this awesome dip for a holiday open house. It is so good! Tastes like buffalo wings without the mess. Delicious served with corn tortilla chips. It is super simple to put together too.

Ingredients:
1 (8 oz) package cream cheese, softened
1 cup hot sauce (I use Franks Red Hot Buffalo Wings Sauce)
1 cup ranch or bleu cheese dressing
2 cups shredded cooked chicken
1 cup shredded cheese

Directions:
Preheat oven to 350*. Combine all ingredients in a 1-quart baking dish and mix well. Bake 20 minutes or until mixture is heated through. Serve with crackers, chips, or veggies.

By: Frank's Red Hot

Cookie Dough Fudge

Cookie Dough Fudge

Who doesn't love to sneak a taste of chocolate chip cookie dough?  This "fudge" recipe embodies that delicious taste and is topped with a creamy chocolate peanut butter ganache.  It is amazing!  And one of my new go-to's for holiday baking. 

Ingredients:
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 (14 oz) can sweetened condensed milk
1 1/2 cups mini chocolate chips

Topping:
1/2 cup creamy peanut butter
2/3 cup milk chocolate chips (or semi-sweet chocolate chips)
OR
1/2 cup creamy peanut butter
1/3 cup white chocolate chips

Directions:
In a large bowl, mix together butter and brown sugar until light and fluffy (about 3 minutes).  Add vanilla extract and beat until combined.  With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined.  Gently fold in mini chocolate chips with spatula. 
Line 8x8 pan with parchment paper.  Press the cookie dough into the pan.  Cover the fudge with plastic wrap and refrigerate 3 hours or until firm. 
For topping, combine the peanut butter and chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.  Spread the mixture over the cookie dough fudge.  Chill the bars for 1 hour or until topping is firm. 


By:  Jam Hands

Herb Crusted Pork Chops

Herb Crusted Pork Chops

These pork chops are super easy and very yummy!  It has a crunchy, flavorful crust with a juicy, tender inside.  So delicious!

Ingredients:
2 tablespoons olive oil
1/2 cup Panko breadcrumbs
1/2 cup Italian breadcrumbs
2 tablespoons grated parmesan cheese
4 6-ounce 1-inch thick boneless pork loin chops

Directions:
Preheat the oven to 425*F.  Place a greased rack on a foil-lined baking sheet.  Pour olive oil into shallow plate and place bread crumbs and parmesan cheese in another shallow plate.  Dip each pork chop in the olive oil and then dredge in the breadcrumb mixture.  Arrange on the rack and bake until cooked through but still juicy, about 20-25 minutes. 


Adapted from Rachel Ray Magazine

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

This soup was delicious!  It is very rich and creamy!  I think next time I will do a little more chicken broth and a little less heavy cream (and do part heavy cream, part skim milk) because it was very rich.  But I loved the flavors!

Ingredients:
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breasts, shredded
1 package quick quicking long grain and wild rice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced mushrooms
3/4 cup flour
1/2 cup butter
2 cups heavy cream

Directions:
In a large pot over medium heat, combine broth, water, and chicken  Bring just to boiling, then stir in rice.  Cover and remove from heat. 
In a medium saucepan over medium heat, melt butter.  Add carrots, celery, and mushrooms and sauté for a few minutes.  Add salt and pepper.  Reduce heat to low, then stir in flour until veggies are well coated.  Whisk in cream a little at a time until fully incorporated and smooth.  Cook until thickened, about 5 minutes. 
Stir cream mixture into broth and rice.  Cook over medium heat until heated through, 10-15 minutes.


By:  Allrecipes

Cranberry Sauce

Cranberry Sauce

I've always wanted to try homemade cranberry sauce.  They canned, jellied stuff is pretty gross to me.  However, this homemade version is a hit!  Everyone loved it and I will definitely be making it again!

Ingredients:
1 lb fresh cranberries, washed and dried
2 cups granulated sugar
1/3 cup water
1 cinnamon stick (I used about 1 teaspoon ground cinnamon instead)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 orange, zested and juiced

Directions:
In a medium pot, combine the cranberries, sugar, and water.  Stir to blend.  Bring the mixture to a boil over medium heat.  Reduce to a simmer and add the spices.  Stir to blend and simmer for an additional 5-7 minutes.  Add the orange juice and zest, stir and allow to cool before serving. 


By:  Food Network

Creamy Corn Casserole

Creamy Corn Casserole

This is another dish that we had at Thanksgiving.  I loved it!  I really liked the combination of cornbread, creamed corn and regular corn.  It is delicious!  And super easy!  This will be added to our holiday menu in the future for sure. 

Ingredients:
1/2 cup butter, melted
2 eggs, beaten
1 package dry corn bread mix (I used Jiffy)
1 (15 oz) can whole kernel corn, drained
1 (14.75 oz) can creamed corn
1 cup sour cream

Directions:
Preheat oven to 350*F and lightly grease a 9x9 baking dish.  In a medium bowl, combine butter, eggs, corn bread mix, both cans of corn and sour cream.  Spoon mixture into prepared dish.  Bake for 45 minutes in the preheated oven, or until the top is golden brown. 


By: Allrecipes

Apple and Sausage Cornbread Stuffing

Apple and Sausage Cornbread Stuffing

I made this delicious stuffing for Thanksgiving and it was wonderful!  I like the combination of wheat bread and corn bread!  It does make a lot though so I think next time I will halve the recipe. 

Ingredients:
2 packages dry corn muffin mix (I used Jiffy)
1 lb pork sausage (I used Jimmy Dean Sage Sausage)
1 apple - peeled, cored, and diced (I used a gala apple)
1 cup chopped celery
1/2 cup chopped onion
1 tablespoon garlic powder
8 slices wheat bread, cut into cubes
salt and pepper to taste
1/2 cup chicken broth

Directions:
Prepare corn muffin mix according to package directions the night before.  Cool and crumble.  Set out corn bread crumbled and cubed wheat bread overnight to get a little stale. 
Preheat oven to 350*F.  Brown sausage over medium high heat, drain and add back to skillet.  Add celery, onion, apple, and garlic powder and cook a few minutes, until soft.  In a large bowl, combine sausage mixture with crumbled corn bread and cubed wheat bread.  Add salt and pepper to taste.  Add chicken broth if needed for moisture, it should ball up nicely.  If stuffing bird, do that with mixture at this point.  If baking in separate casserole dish, bake in preheated oven 45 minutes or until golden brown. 


By:  Allrecipes

Baked Samosas

Baked Samosas

This is my favorite appetizer to order when I go out with friends to get Indian food.  So, when I decided to make Chicken Saag and Naan for lunch a few weeks back, I had to try these too!  They are delicious!  Very flavorful!

Ingredients:
1 russet potato, peeled and diced
salt
1 tablespoon extra virgin olive oil
1/2 teaspoon onion powder
1/2 teaspoon grated ginger
1 teaspoon garlic powder
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
black pepper
1/4 cup frozen peas
1/4 chicken stock
flour for rolling pie dough
1 9" refrigerated pie dough
1 egg, beaten with a splash of water

Directions:
Preheat oven to 400*F.  Cook the potatoes in a large pan of boiling salted water until tender, 5-7 minutes.  Drain and reserve in the same pot you cooked them in.  Heat the oil in a large skillet over medium heat.  Add the potatoes and then stir in all the spices.  Add the peas.  Cook for 2 minutes or so.  Remove from heat and let cool.
On a lightly floured surface, unroll the pie dough.  Cut the dough into 8 equal wedges.  Spoon 1 tablespoon of the potato filling onto the middle of each wedge and wrap pie crust around the filling.  Brush with the egg wash and transfer to a baking sheet.  Bake 15-20 minutes until golden brown. 


By: Food.com

Brown Sugar Glazed Pork Chops

Brown Sugar Glazed Pork Chops

This is a very simple way to make pork chops that is quite delicious!  The sweet spice glaze gives it a great flavor, almost like teriyaki.  We served it with mashed potatoes the first time but I think it would be better with some rice and stir-fried veggies. 

Ingredients:
4-5 boneless pork chops
1/4 cup light brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Directions:
In a small bowl, combine brown sugar, garlic powder, paprika, salt, and pepper.  Rub the sugar spice mixture on both sides of each pork chop, using all the spice mix.  Heat olive oil in a skillet over medium/high heat.  After the oil is hot, cook the pork chops for about 5 minutes on each side until browned and cooked through. 


 By: The Recipe Critic

Spaghetti Squash and Spinach Saute

Spaghetti Squash and Spinach Sauté

I wanted to try spaghetti squash and they were on sale at the grocery store so I decided to pick a few recipes to try out.  I did three, this one, spaghetti squash with Bolognese sauce, and spaghetti squash au gratin. This was my favorite of the three.  Super simple but still flavorful.

Ingredients:
1 3-4 lb. spaghetti squash
3-4 tablespoons olive oil
1 tablespoon minced garlic
1/4 teaspoon chili pepper flakes
1/2 teaspoon rosemary
2 tablespoons dried parsley
1 large bunch of spinach, chopped
2 teaspoons apple cider vinegar
salt and pepper to taste
3/4 cup freshly grated parmesan cheese

Directions:
Preheat oven to 375*F.  Use a very sharp paring knife and poke the spaghetti squash all over, at least an inch deep, about 12 cuts, to prevent the pressure from building up as the squash cooks.  Place the squash on a rimmed baking sheet and bake in the oven for one hour.  Remove from the oven and let rest for a few minutes.  Then cut the squash in half lengthwise.  Scoop out the seeds and discard.  Use a fork to scrape the inside flesh of the squash into long thin strands.  Place the spaghetti squash strands in a large bowl and set aside.
Heat olive oil in a large sauté pan on medium heat.  Add the garlic, chili pepper flakes and rosemary and cook for about 30 seconds.  Add the spaghetti squash to the pan and toss to coat with the oil and garlic mixture.  Add the chopped spinach and parsley and toss with the spaghetti squash.  Cook until the spinach leaves have wilted, a few minutes.  Remove from heat and sprinkle on vinegar.  Add the Parmesan and toss to coat.  Add salt and pepper to taste. 


By: Simply Recipes

Baked Fried Chicken Drumsticks

Baked Fried Chicken Drumsticks

I have two versions of this yummy, simple chicken recipe.  The first one is super easy, and uses melted butter and corn flakes.  The second recipe uses buttermilk.  I use the first one when I don't have buttermilk and it tastes great!  But, I think the second one is better :)

Ingredients:
2 cups corn flakes
1/2 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
6 chicken drumsticks

Directions:
Preheat oven to 375*F.  Put corn flakes in plastic bag and close tightly.  Crush corn flakes and put into shallow bowl or pie plate.  Melt butter and place in another shallow bowl, combined with salt and pepper.  Brush chicken with melted butter on all sides, or dip in melted butter.  Roll each piece in corn flake crumbs until coated.  Put drumsticks in baking pan, and make sure pieces don't touch each other.  If any butter is left, pour it over the chicken.  Bake for 50 minutes until chicken is cooked through. 

By:  cooks.com

Ingredients:
1 teaspoon extra virgin olive oil
6 chicken drumsticks
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup corn flakes, crushed
1/4 cup buttermilk
1/2 teaspoon paprika
1/2 teaspoon dried parsley
1/4 cup panko breadcrumbs

Directions:
Preheat oven to 425*F.  Pour olive oil into a baking dish large enough to hold chicken pieces in a single layer without crowding.  With your fingers, rub oil over dish so it's completely but lightly coated.  Rinse chicken and pat dry.  In a shallow bowl, combine flour, salt, and pepper.  In another bowl, mix buttermilk with paprika and parsley.  And in a third bowl, pour crushed corn flakes and breadcrumbs and combine.  Dredge each piece of chicken in flour mixture until complete coated, tapping off excess flour.  Dip in buttermilk and then roll in corn flake mixture.  Arrange chicken in the baking pan.  Bake for 15-20 minutes, lower heat to 375*F and bake for another 25-30 minutes, until chicken is cooked through and crust is crispy. 

German Chocolate Pecan Pie Bars

German Chocolate Pecan Pie Bars

My dad loves German chocolate cake and pecan pie bars.  We always have pecan pie at Thanksgiving for him.  I ran across this recipe and had to make it for him this year.  It's delicious!  A wonderful chocolate crust, topped with a rich pecan and coconut filling.  Yum!

Ingredients:
3 cups pecan halves
1 3/4 cups flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup cocoa
1 1/2 cups semisweet chocolate chips
3 large eggs
3/4 cup packed brown sugar
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweetened flaked coconut

Directions:
Preheat oven to 350*F.  Arrange pecans in a single layer of a shallow baking pan.  Bake 8-10 minutes or until lightly toasted.  Stir halfway through baking.
Line bottom and sides of a 9x13 baking pan with aluminum foil, leaving an overhang on two short sides.  Grease foil.  Set aside.  Whisk together flour, powdered sugar, and cocoa.  Add cold butter and combine with a pastry blender until mixture resembles coarse meal.  Press mixture into bottom of prepared pan.  Bake crust for 15 minutes.  Remove from oven and sprinkle chocolate chips evenly over crust.  Allow to cool on a wire rack at least 30 minutes.
Place eggs in a large mixing bowl and beat lightly.  Add brown sugar, corn syrup, and melted butter.  Whisk together until smooth.  Stir in coconut and pecans.  Pour evenly over partially baked crust.  Bake 28-34 minutes, or until edges are golden and filling has set.  Cool completely on a wire rack.  Then refrigerate for one hour. 
Using foil overhang, lift bars from pan and place on a cutting board.  Use a sharp knife to cut into bars. 


By: Bake or Break

Baked Zucchini Sticks

Baked Zucchini Sticks

I think it's probably obvious by now that I love zucchini.  I like trying different variations to eat it and have found some winners.  But, this might be my favorite.  They're crispy zucchini fries.  They are delicious!

Ingredients:
3 medium zucchini, sliced into 3"x1/2" sticks
1 large egg white
1/3 cup seasoned bread crumbs
2 tablespoons grated parmesan cheese
cooking spray
1/4 teaspoon garlic powder
salt and pepper

Directions:
Preheat oven to 425*F.  In a small bowl, beat egg white and season with salt and pepper.  In a ziplock bag, place breadcrumbs, garlic powder, and cheese and shake well.  Spray cookie sheet with cooking spray and set aside.  Dip zucchini sticks into egg, then into bread crumb mixture, a few at a time, and shake to coat.  Place the breaded zucchini in a single layer on baking sheet and spray more cooking spray on top.  Bake at 425*F for about 20-25 minutes, or until golden brown.  Serve with marinara sauce for dipping. 


By: Skinny Taste


Quick Marinara Sauce:

Ingredients:
1 teaspoon olive oil
2 cloves garlic, smashed
28 oz can crushed tomatoes
1 small bay leaf
1 teaspoon oregano
2 tablespoons chopped fresh basil
salt and pepper to taste

Directions:
In a medium pot, heat olive oil over medium heat.  Add garlic and sauté until golden.  Add crushed tomatoes, salt, pepper, oregano, basil, and bay leaf.  Stir and reduce heat to low.  Cover and let simmer about 20 minutes.

Turtle Pumpkin Pie

Turtle Pumpkin Pie

I love this dessert!  We had Thanksgiving with friends and one of them brought this amazing pie!  I don't normally like pumpkin pie, I don't like the texture of it.  I also don't normally eat pecans.  However, this pie is perfect!  I love the pumpkin pudding filling.  The crunch of the graham cracker crust and pecans perfectly offsets the creamy whipped topping and pumpkin filling.  And the caramel combines all the flavors to make a wonderfully, decadent alternative to traditional pumpkin pie!  Another plus is that it is super easy and doesn't require baking.  And it looks pretty!  This will be my new go-to pumpkin pie recipe for the holidays!

Ingredients:
1/4 cup plus 2 tablespoons caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 tablespoons chopped pecans, divided
2 packages vanilla flavor instant pudding
1 cup cold milk
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tub (8 oz) Whipped Topping, thawed, divided (I used Cool Whip)

Directions:
Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.  Beat next 5 ingredients in large bowl with whisk until blended.  Stir in 1 1/2 cups whipped topping; spoon into crust.  Refrigerate 1 hour.  Top with remaining whipped topping, caramel topping and nuts just before serving. 


By:  KeyIngredient