Cornflake Chicken

I got this recipe from Nina's Blog "Love-Sweet-Love" http://lovesweetlove.wordpress.com/2007/12/04/cornflake-chicken/

I changed Nina's recipe a little bit by using Chicken Breasts. I therefore uped my temperature and cooking time. This is a great I have not time to make dinner recipe.

Ingredients

Chicken Breasts
Melted Butter
Crushed Corn Flakes

Directions
Dip the chicken tenders into the butter, then coat with Corn Flakes.

Bake at 425 degrees for about 30 minutes (or until chicken pieces are fully cooked)

Peanut Butter Cup Cookies

Ingredients
1 3/4 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup butter, softened
½ cup white sugar
½ cup peanut butter
½ cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Directions
Preheat oven to 375 degrees F (190 degrees C).

Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.

Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

White Chip Chocolate Cookies

Ingredients
1 cup butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 2/3 cups white chocolate chips

Directions
Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Chip Cookies

Ingredients
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels

Directions
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pretzal Salad

Crust
2 cups pretzel sticks, crushed
3/4 cup melted margarine
3 TBSP sugar

Filling
1 - 8 oz pkg cream cheese
1 - 8 oz pkg cool whip
1 cup sugar

Topping
1 large pkg strawberry jello
20 oz pkg frozen strawberries
2 cups boiling water

Directions
Mix together first three ingredients, spread into a 9x13 baking dish. Bake at 400 deg. for 8 minutes. COOL!!!

Beat together cream cheese and sugar, stir in cool whip and spread on pretzel crust.

Dissolve jello in boiling water. Stir in strawberries and let stand for about 10-15 minutes. Pour over top cream cheese and chill.

Oreo & Fudge Ice Cream Cake

Ingredients
½ cup hot fudge ice cream topping, warmed
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped
12 vanilla ice cream sandwiches, unwrapped

Directions

1. Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
2. Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet

3. Freeze at least 4 hours before serving. Store leftover dessert in freezer.

November SBGEX - Thank you Jamie!

Pecan Pie Bars!!! These were soo delicious!!! I cannot wait to make them. Pecan Pie is my favorite pie and these really hit the spot!


Pecan Pie Bars

Crust Ingredients
¼- ⅓ cup sugar
½ cup butter
1 teaspoon vanilla extract
1 egg
1 ½ cup flour

Filling Ingredients
¼- ⅓ cup brown sugar
¼- ⅓ cup corn syrup
1 teaspoon vanilla
2-3 eggs
1 cup broken pecans

Directions

1. Mix white sugar, butter, vanilla & egg.
2. Stir in flour, mix well.
3. Press dough in bottom of ungreased 9x13 pan. Flour hands if too sticky
4. Bake at 350°F for 10-15 minutes or until edges are browned.
5. Combine brown sugar, corn syrup, vanilla & eggs. Beat well
6. Stir in pecans.
7. Pour over crusts.
8. Bake at 350°F for 25-30 minutes or until set. Loosen edges from side of pan while warm. Cool completely! Cut into bars. Cover & Refrigerate bars.