Momma’s Tater Chip Chicken

When I was growing up, this was one of my Momma’s go-to recipes for week night dinners, and now that I have my own kitchen, I can see why! It’s so fast, easy, and delicious! The prep time is only about 10 minutes, and the chicken only has to bake for 25 minutes, so it’s perfect if you’re tying to hurry and get dinner on the table.

Ingredients:

  • 1 bag of sour cream and onion potato chips
  • mayonnaise
  • boneless, skinless chicken tenderloins (how ever many you’d like)

Note: You don’t have to use sour cream and onion chips. This recipe is also great with Ranch Doritos chips, or really anything flavorful.

Directions:

  • First, preheat your oven to 350 degrees.
  • Next, line a cookie sheet with tin foil (which makes for super easy clean up).
  • Put the sour cream and onion potato chips in a gallon size ziploc bag and pound with your fist until they are completely crushed.

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  • Spoon some mayonnaise onto a plate and drag your thawed chicken through it.

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  • Next, one at a time, drop the mayonnaise coated chicken into the ziploc bag and shake until they are completely covered in crushed potato chips.
  • Your pan should look something like this when you’re putting it in the oven:IMG_3277
  • Bake at 350 for 25 minutes and your chicken should be a delicious golden brown. The flavors of the potato chips seep down into the chicken and the mayonnaise makes it so tender and juicy. YUM! Seriously, this will be your new favorite chicken dish. Try it!

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  • I served it with mashed potatoes and green beans, but it’s great with broccoli and macaroni and cheese, too!

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No-Bake Peanut Butter Pie

My husband’s favorite dessert of all time is peanut butter pie, so it was only fitting that I find a recipe early on in our marriage that he loves so I can make it for him through the years. I hope I’m making this same pie for him when we’re in our 80’s, partly because I think he’s the dreamiest, and partly because this pie is just that good.


Ingredients:

  • 1 graham cracker crust (you could make your own, but I didn’t)
  • 1 (8 oz) block of cream cheese (at room temperature)
  • 1/2 cup powdered sugar
  • 1 cup (creamy) peanut butter
  • 1 teaspoon vanilla
  • 8 oz frozen whipped topping
  • Chopped Reese’s cups (I used about 6) for topping IMG_2989

Directions:

  • First, make sure that your cream cheese is at room temperature. This is very important to avoid lumps.
  • Next, using your mixer, combine the cream cheese and powdered sugar until well blended.
  • Add the peanut butter and vanilla to the mixer until all 4 ingredients are well blended.

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  • Then, remove the bowl from the mixer and gently fold in the whipped topping, being careful not to deflate it too much, but still making sure it is well incorporated into the mixture.

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  • Using a spoon or rubber spatula, transfer the fluffy mixture into the pie crust and top with chopped Reese’s cups.
  • Freeze for one hour, then refrigerate until just before serving.

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Zucchini Taco Boats

I was so pleasantly surprised by this recipe. These bad boys are GOOD (and knowing they’re a healthy alternative to tacos makes them even yummier!).

Ingredients:

  • 3 large zucchinis, cut in half lengthwise
  • 1/2 cup mild salsa
  • 1 lb. of lean ground turkey
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1/2 tsp. oregano
  • 1/2 small onion, finely chopped
  • 3 tbsp chopped bell peppers
  • 4 oz. can tomato sauce
  • 1/4 cup water
  • 1 cup shredded cheese

Directions:

  • First, preheat the oven to 400 degrees and cover the bottom of a 9×13 baking dish with the 1/2 cup salsa.
  • After cutting the zucchini in half lengthwise, use a spoon or melon baller (if you’re super fancy) to hollow them out, leaving about 1/4 inch so they keep their shape.

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  • Chop some of the zucchini filling and squeeze excess water with a paper towel. You should have 3/4 cup, which you’ll add to the cooked turkey meat. You can just discard the rest of the zucchini filling, or save it to use for another recipe!

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  • Drop the zucchini halves into salted boiling water for one minute, then place in the baking dish on top of the salsa.

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  • In a large skillet, brown the turkey, breaking it up as it cooks. When it is no longer pink, add your onions, peppers, water, tomato paste, 3/4 cup zucchini filling, and spices. Let simmer for about 15 minutes.

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  • Using a spoon, fill the hollowed zucchini boats and top with cheese.

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  • Cover with foil and bake for 35 minutes.

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  • Serve immediately. I would recommend topping with sour cream and chopped scallions or cilantro (I didn’t have these things on hand but I bet it would be delicious).

What do I love most about zucchini boats? They are so easy to change up for a totally different taste. You can find two other zucchini boat recipes I’m just dying to try here and here.

Chicken, Broccoli, + Quinoa Casserole

This was my first time cooking with quinoa and I was a little nervous, but I found it to be quite easy and my husband (who had never even tasted quinoa before) went back for seconds! The creamy sauce is what makes it (and next time I might add a little more bacon)!IMG_2438

Ingredients:

  • 2 cups chicken broth
  • 1 cup milk, divided
  • Poultry seasoning (I used McCormick’s Montreal Chicken seasoning)
  • 1/2 cup flour
  • 2 cups water, divided
  • 3 cups fresh broccoli
  • 1 cup uncooked quinoa, rinsed (I used tricolor)
  • 1/4 cup cooked, crumbled bacon
  • 1 pound of boneless, skinless chicken breasts
  • Cheese for topping (any kind you like would be fine)
  • 1 1/2 cups water, divided

Instructions:

  • First, preheat your oven to 400 degrees and spray a 9×13 baking dish (generously, because it sticks pretty bad).
  • In a saucepan, bring the chicken broth and 1/2 cup milk to a low boil.
  • In a bowl, whisk the other 1/2 cup milk with 1 teaspoon of the poultry seasoning and the 1/2 cup flour. Add this mixture to the boiling liquid in your saucepan and stir slowly until a creamy sauce forms.
  • In a large bowl, mix the creamy sauce, one cup water, quinoa, and crumbled bacon. Then, pour this mixture into the prepared baking dish.IMG_2439
  • Slice the uncooked chicken into thin strips and lay on top of the quinoa mixture. Sprinkle with poultry seasoning and bake uncovered for 30-45 minutes (you will know when it’s done when the chicken is fully cooked and the quinoa is soft and looks like it has popped open).IMG_2440
  • While the casserole is baking, place the chopped, fresh broccoli into boiling water for one minute (until it turns bright green). Put the broccoli in a colander and run under cold water, then set aside.IMG_2441
  • Remove the casserole from the oven, and after checking to make sure both quinoa and chicken are fully cooked, add your broccoli and 1/2 cup water to the dish and top with cheese. Bake for an additional 5 minutes.IMG_2442IMG_2444IMG_2445

Peach Cobbler

After picking peaches on Sunday, I was just dying to try an old fashioned recipe for peach cobbler. I found this recipe to be a little strange, but I’m so glad I gave it a try. I’ll definitely be making it again.

Ingredients:

  • 1 1/2 cups self rising flour
  • 1 stick of butter
  • 1/2 cup water
  • 2 cups of sugar, divided
  • 4 cups of fresh peaches, peeled and sliced (I used 3 large peaches)
  • 1 1/2 cups of milk
  • Ground cinnamon (optional)

Instructions:

  • First, preheat oven to 350 degrees
  • Mix your peaches, water, and one cup of sugar in a saucepan on the stove, bring to a boil, and simmer for 10 minutes then, remove from heatIMG_2312
  • Now for the odd part – place the stick of butter in the 9×13 baking dish and put in the oven until it’s meltedIMG_2314
  • Mix remaining cup of sugar, flour, and milk IMG_2313
  • Pour sugar/flour/milk mixture over the melted butter, and do not stir
  • Next, spoon your peaches on top, distributing evenly
  • Pour the syrup (sugar and water mixture cooked with the peaches in the saucepan) over the top
  • Sprinkle with cinnamon
  • Bake for 30-45 minutes and serve with ice cream or whipped cream

The batter rises to the top while it’s baking, and it should be a beautiful golden brown when you take it out of the oven.

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Mini Omelette Muffins

I made these little cuties for the first time this past weekend for our monthly women’s brunch at church, and was so pleased with how they turned out. They could easily be prepared the night before.

Ingredients:

  • Cooked, crumbled bacon
  • Shredded cheese
  • Diced peppers
  • Diced onions
  • Anything else you like in your omelettes: sausage, mushrooms, spinach, ham, tomatoes, etc.
  • 11 eggs
  • Salsa as a topping (optional)

Instructions:

  • Preheat oven to 350 degrees
  • Cook bacon (or whatever meat you choose)
  • Spray cups of muffin pan (I used cupcake liners and regretted it because the muffins stuck to the paper)
  • After dicing your peppers, onions, mushrooms, cheese, or whatever mix-ins you choose, add them to the meat and distribute into the cups of your muffin pan
  • Crack 11 (large) eggs and mix well in a bowl with salt and pepper
  • Pour eggs over the mix-ins in each cup so that they are a little over half-way full
  • Bake for 18-20 minutes and serve immediately

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Nutter Butter Truffles

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Aren’t these truffles just adorable? I whipped them up a few nights ago and could hardly wait to share the recipe. They are so easy to make and you only need 4 simple ingredients. For a girl on the go like me, you can’t beat that!

Ingredients:

  • One package of Nutter Butter cookies
  • One block of cream cheese
  • White chocolate (I use the kind that comes in the microwave ready tray, which is super convenient, but you could also go the old-fashioned route and pull out your double boiler)
  • 1/4 cup peanut butter

Instructions:

  • First, put the Nutter Butter cookies in a gallon size Ziploc bag. Use a rolling pin to crush the cookies, until fine crumbs are formed. Or, if you’re super fancy you could use a food processor.
  • Then, in a mixer, combine the Nutter Butter crumbs with the whole block of cream cheese. If your cream cheese is at room temperature, it will be too sticky to form into balls easily, so cold cream cheese works better for this recipe.
  • Once it has reached a thick, creamy consistency, begin rolling the Nutter Butter and cream cheese mixture into one inch balls and set aside.
  • Melt your chocolate. It’s easiest to do this in 30 second intervals, stirring each time to evenly distribute the heat.
  • Next, cover your Nutter Butter balls in the melted white chocolate. I usually use a spoon to lower the ball into the chocolate, which makes it easier to spin it around so that it is completely covered.
  • After allowing the white chocolate to dry completely, melt the peanut butter and use a spoon to drizzle it over the truffles.

Viola! Peanut butter goodness that all ages are sure to enjoy!

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Cute as Pie

These cupcakes are sure to be a hit for any occasion. After all, who can resist a cupcake that looks like a miniature pie?

My darling husband sorted through an eight pound bag of M&M’s to separate the greens, blues, and reds. What a guy!

I made four dozen cupcakes, half yellow cake and half chocolate. I researched ways to improve boxed cake mix, and was pleasantly surprised with the results I got from the recipe I tried. The back of the box instructs you to add (to the cake mix) one cup of water, 1/2 cup of vegetable oil, and three eggs. However, if you add four eggs (instead of three), one cup of melted butter that has rested until room temperature (instead of oil), and one cup of milk (instead of water), it makes a remarkable difference. I was afraid the mixture would not be thick enough, but it was just fine. Follow the baking instructions on the back of the box for time and temperature.

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Next, comes the homemade buttercream frosting (YUM). The trick here is making sure you’ve let your butter sit out all day, so that it’s room temperature. Mix one box of powdered sugar and three tablespoons of cocoa with a whisk, then, in the mixer, add the stick of softened butter. For four dozen cupcakes, I doubled this recipe.

IMG_1904With my M&M’s separated and after letting my cupcakes cool completely, I began to spread a thin layer of homemade buttercream frosting over the tops of my cupcakes, and immediately covered the top in one color of M&M’s, with the “M” facing down.

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Lastly, after filling a piping bag with the buttercream and choosing a flat tip, I iced the top of the cupcakes over the M&M’s, creating the appearance of “lattice.”

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Don’t worry about the little imperfections, they really just make it look more like an actual pie. These little cuties are so much fun, and sure to be a favorite for all ages!