Ultimate Chicken Fingers

I got this recipe off the back of the Bisquick box. It was much better than I expected. Very easy and tasty!

Ingredients:

2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika (I left this out because I did not have any)
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

Directions:

1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Baked Penne Marinara

Ingredients:

8 oz penne pasta

1/2 cup cottage cheese

1-2 cups spaghetti sauce

1 Tbls butter

1/3 cup seasoned breadcrumbs

Parmesan cheese

Directions:

- Preheat oven to 350.

- Cook and drain pasta and mix with ricotta cheese. Place in bottom of small baking dish.

- Place desired amount of spaghetti sauce over the noodles. Sprinkle with Parmesan cheese

- Melt butter in small saucepan (or in the microwave) and mix with breadcrumbs.

- Top spaghetti sauce with breadcrumb mixture and Parmesan cheese (if desired). Bake at 350 for 20-30 minutes or until sauce is bubbly and breadcrumbs are browned.

Alfredo Pasta Bake

This is something that I have seen in several blogs and decided that I wanted to try it. I changed it up a bit so my recipe is a little different from the others, but it was really good. DH was heading to my parents house so I sent some to my mom and she loved it.

Ingredients:

8 oz pasta, cooked and drained

4 cups broccoli florets

1.5 cups chicken, cooked and shredded or diced

1 jar alfredo sauce

1 cloves garlic, minced

4 cups Italian Cheese Mixture

2 Tbls butter

Directions:

- Preheat oven to 350 degrees

- Coat the bottom of the two small or one medium baking dish with a thin layer of alfredo sauce. In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and alfredo sauce until combined. Place mixture into baking dish and top with mozzarella and Parmesan cheese. Cut the butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly.

Amazing Fruit Salad

This is an amazing fruit salad that we found when I was in high school. I used to play travel soccer and they would always have cookouts after the semi-local tournaments and we were always assigned fruit salad.

Ingredients:
1 large can fruit cocktail
1 can peaches sliced - cut in chunks
1 can pears sliced - cut in chunks
1 20oz pineapple chunks
1 small pkg instant vanilla pudding
3 TBS Tang

Directions:
Drain all fruit except pineapple (save juice) mix all fruit together.
Mix pineapple juice, vanilla pudding and Tang until well blended and over over mixed fruit and chill.

Garlic Cheddar Chicken

I was looking for something different to make for dinner. I found this on April's blog and thought that it looked good. I changed a couple things because I did not have enough. My changes are in red.

Ingredients

2 tablespoons butter
1 clove garlic, minced (I only used 1/2 of a clove)
3 tablespoons dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
1/4 cup and 2 tablespoons shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano (I used Italian seasonings)
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, boneless chicken breast halves - pounded thin

Directions

Preheat oven to 350 degrees.
Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Whipped Chocolate Dessert

This is a recipe that I used to make all the time when I was younger. It is a great quick dessert.

Ingredients

1 graham cracker crust

1 (12 ounce) cool whip (room temperature)
1 large Hershey's Symphony Chocolate bar with Toffee

Directions

Melt chocolate bar. Mix chocolate and cool whip. Pour filling into pie shell and place in refrigerator. Take about 4 hours to set. Serve!

Salsa Chicken

I saw this recipe on several different foodie blogs and decided that I need to try it. I think that if I make it again that I will probably not use the chili powder because it smelled too much like chili.

Ingredients

2 chicken breasts, skinless

1 cup salsa

1/2 cup low fat cheddar cheese

1 tbsp chili powder

1/2 tbsp cumin

1 green pepper, sliced (I used chopped up jalapeno pepper instead)

Directions

Preheat oven to 375. Brown chicken in skillet (no need to cook through). Toss chicken with seasonings, then add to casserole or baking dish. Add salsa and green pepper. Bake uncovered for 25-30 minutes. Add cheese and bake for an additional 5 minutes until cheese is melted.

I served this with Mexican Rice.