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Wednesday, May 7, 2014

Crispy Cheddar Chicken

Crispy Cheddar Chicken

2lbs chicken tenders or 4 large chicken breasts
2sleeves Ritz crackers
¼teaspoons salt
teaspoon pepper
½cup whole milk
3cups cheddar cheese, grated
1teaspoon dried parsley
110 ounce can cream of chicken soup. 
2tablespoon sour cream
2tablespoon butter
Crush crackers. Cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with Pam and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400* 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Monkey Bread

2 Cans buttermilk biscuits
1 cup sugar
4 Tbls. cinnamon
2 sticks butter
3/4 cup brown sugar

Heat oven to 350 degrees.  Spray a bunt cake pan with Pam.  Open up the biscuits and cut each into 8 pieces.  Mix sugar and cinnamon and coat each piece of biscuit in the cinnamon sugar, place in bunt pan.  Over medium heat and using a whisk, stir butter and brown sugar til blended.  pour over the biscuits and bale for 35-40 minutes.  Turn over onto a plate and enjoy.

Rhubarb Cake

1 C. Milk
1 Tbsp. Vinegar
1 1/2 c. Brown Sugar
1/2 C. butter
1 egg
1 tsp. baking soda
2 C. flour
1 tsp. vanilla
2 C. raw rhubarb

1/2 c. sugar
1 tsp. cinnamon

 First, mix milk with vinegar and set aside.
 Next, blend brown sugar, butter and eggs
 Add and stir baking soda into the milk/vinegar mixture.
 Pour milk mixture into the brown sugar, butter and egg mix and blend.
 Next, add flour and vanilla and mix well
 Then add the Rhubarb chunks.
 Pour batter into well-greased 9x13 pan.
 Mix up the topping ingredients and sprinkle on top of the cake batter.
 Bake at 325 degrees for 50-60 minutes. The cake should be set in the center. Enjoy! This is a very moist Rhubarb Cake recipe.
Recipe can be found at :

Rhubarb Dump Cake


1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender. 

Easy Oven Peach Cobbler

2 - 29 ounce cans peaches, WITH juice
1/2 cup sugar
3 Tbls. cinnamon
1 Box Yellow cake mix
1 stick butter, melted

Pre-heat oven to 375*.  Dump peaches into the bottom of a 9 * 13 cake pan, mix with sugar and cinnamon.  Sprinkle cake mix ontop of peaches, pat down with hands.  Melt butter and pour over the top of the cake mix, do not mix in.  Bake in oven for 40 minutes or til bubbly and golden.  We like to serve warm (or cold) with whipped cream or vanilla icecream.