From Our Recipe Box to Yours....

     Browsing through Iowa Girl Eats the other day just made me hungry!!! She changed up her website a bit if you have looked over there in a while and it's great!! The pictures are lovely and just make you want to run home and cook!!
     Recently, I've been craving Mexican and this recipe looked like it would really do the trick!!

http://iowagirleats.com/2016/03/14/tortilla-crusted-taco-chicken/

Tortilla­Crusted Taco Chicken 

Description Tortilla­Crusted Taco Chicken is a family­favorite. Gluten­free, and full of flavor and crunch! Serves 4

Ingredients

6 cups tortilla chips (any kind, I used Beanitos)
salt and pepper
3/4 teaspoon garlic powder
3/4 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cumin
4 chicken breasts, pounded to an even thickness
2 eggs
1/2 cup gluten­free flour (I used brown rice flour)
extra virgin olive oil
6oz shredded cheddar cheese
1 cup salsa

Directions

1. Add tortilla chips to a food processor then process until they're fine crumbs (alternatively you could add tortilla chips to a large Ziplock bag then crush with a rolling pin.) Pour crumbs into a shallow dish then stir in salt, pepper, garlic powder, chili powder, paprika, and cumin, and then set aside.
2. Break eggs into another shallow dish, season with salt and pepper, then whisk and set aside. Add flour to another shallow dish, season with salt and pepper, then set aside.
3. Season chicken breasts lightly with salt and pepper then one at a time dredge in the flour, shaking off any excess. Dip into the eggs, and then into the tortilla crumbs. Place chicken on a platter than refrigerate for a minimum of 15 minutes (this will ensure the coating doesn't fall off during the cooking process.)
4. Add enough extra virgin olive oil to coat the bottom of a large skillet then place over heat that's just a touch above medium (6 out of 10 on the heat scale.) Add chicken then cook for 3­4 minutes a side, or until cooked through, turning heat down slightly if crumbs begin to burn (may need to do this in two batches. Place cooked chicken on a cooling rack set atop a baking sheet to stay crisp while cooking the second batch.) When second side has 2 minutes left, divide cheese between tops of chicken breasts then cover skillet and allow cheese to melt. Plate chicken then serve with salsa


Doesn't this sound amazing?! And check out the picture!! MMMMM!! I'm hungry again just looking at it and thinking about it!!

From Our Recipe Box to Yours...

     I know I haven't posted in a while...I was trying out just putting things on our Facebook page to see if that was a better way to reach people. I haven't come to any good conclusions, so I'm here to post a recipe that looks like a real treat!

CINNAMON FRENCH TOAST BITES

 

PRINT

PREP TIME

8 mins

COOK TIME

7 mins

TOTAL TIME

15 mins

 

French toast in bite size form! These are really fun to make - you "sauté" them as though they are cubes of tofu or chicken, then toss in cinnamon sugar. And it goes without saying they are also fun to eat! They taste like mini cinnamon sugar doughnuts. :)

Author: Nagi | RecipeTin Eats

Recipe type: Breakfast, Brunch, Sweet

Serves: 3

INGREDIENTS

• 4 thick slices of slightly stale white bread (1"/2.5cm thick) (Note 1)
• 2 large eggs (or 3 small eggs)
• ¼ cup milk
• Pinch of salt
• ¼ cup white sugar
• ½ tsp cinnamon powder
• 3 tbsp butter, separated
• Maple syrup to serve (not optional!)

INSTRUCTIONS

1. Cut the crust off the bread, then cut each piece into 9 equal cubes.
2. Whisk the eggs, milk and salt in a medium bowl.
3. Combine sugar and cinnamon in a shallow bowl.
4. Melt 1½ tbsp of butter in a fry pan over medium high heat. Don't let the butter brown.
5. Quickly toss half the bread cubes in the egg mixture and use your hands to shake off excess egg mixture. Place the bread cubes in the fry pan and use a wooden spoon to "sauté" them until browned on all sides - about 2 to 3 minutes.
6. Remove the bread cubes from the fry pan straight into the sugar mixture. Toss to coat, then remove onto a plate.
7. Repeat with remaining bread cubes.
8. Serve immediately, with maple syrup for dipping.

NOTES

1. I really recommend using slightly stale bread for this so the bread doesn't soak up too much egg mixture (which results in the inside of the french toast being soggy raw egg) AND they will hold their cube shape better when "sautéing" them. The best bread to use is a block loaf which you can cut into the desired thickness. This can be made with pre sliced bread but because the slices won't be 1"/2.5cm thick, the french toast won't be "cubes" (or they will be very small cubes!).

But if you don't mind what shape they come out as, you can use any bread you want for this (though personally breads with grains in it isn't to my taste for this dish). I've made this with sourdough, leftover baguettes and even mixing up scraps of different types of leftover bread.

2. The thickness of each slice of bread is about the equivalent of 2 slices of sandwich bread. But you cut the crusts off so you lose a bit of bread. So this recipe serves around 3 people, or 4 people watching their calorie intake, or 2 extremely hungry people / people who lack self control around doughnuts. :)

From Our Recipe Box to Yours...

The ultimate comfort food....homemade macaroni and cheese!

From Our Recipe Box to Yours...

This recipe came across buzzfeed and I was intrigued because my family and I LOVE buffalo chicken dip. Then, a  coworker talked about having eaten it and I was sold! The actual recipe can be found here http://www.jennifermeyering.com/recipes/buffalo-chicken-and-potato-casserole/

Buffalo Chicken and Potato Casserole

Prep time: 15 mins

Cook time: 50 mins

Total time: 1 hour 5 mins

Serves: 8 servings

Ingredients

• 2 lbs chicken breasts, cut into cubes
• 8 medium potatoes, cut into 1/2 inch cubes
• 1/3 cup olive oil
• 1 1/2 tsp. salt
• 1 Tbsp. ground pepper
• 1 Tbsp paprika
• 2 Tbsp. garlic powder
• 6 Tbsp. hot sauce
• 2 cups shredded cheddar cheese
• 1 cup cooked, crumbled bacon
• 1 cup sliced green onions
• Blue cheese or ranch dressing (optional)

Instructions

1. Preheat oven to 500 degrees F. Prepare 9×13 baking dish by spraying with non-stick cooking spray; set aside.
2. In a large bowl, mix together olive oil, salt, pepper, paprika, garlic powder, and hot sauce until combined. Add potatoes and toss to coat.
3. Scoop the potatoes into the 9×13 baking dish, leaving behind any extra hot sauce mixture in the bowl.
4. Bake the potatoes at 500 degrees F for 20-25 minutes, until cooked and crispy on the outside.
5. While potatoes are cooking, add the chicken chunks to the bowl with residual hot sauce mixture and toss to coat. Allow chicken to slightly marinate while potatoes are cooking.
6. When potatoes are finished, take them out of the oven and lower the temperature to 400 degrees F. Scoop out chicken with remaining hot sauce and add to top of previously cooked potatoes.
7. Continue cooking at 400 degrees F for additional 20 minutes or until chicken is done.
8. While chicken is finishing cooking, add cheddar cheese, crumbled bacon, and green onions to small bowl and toss to combine.
9. Remove chicken from oven and top with the cheddar cheese mixture. Place back in oven for additional 5-10 minutes or until cheese is melted and bubbly.
10. Allow casserole to cool for about 10-15 minutes before serving. Top with ranch dressing, blue cheese, or sour cream, if desired.

From Our Recipe Box to Yours...

     My children have been asking me to make a gingerbread house this holiday season. We've made them before, but I've always cheated and used graham crackers! This year, I've decided I'd like to try and make a real one...In searching, I found this gingerbread recipe from the Disney Diner. http://www.thedisneydiner.com/2012/12/disneyland-disney-worlds-gingerbread.html

Disneyland & Disney World's Gingerbread Recipe

There's only one thing better than a gingerbread cookie

 during Christmas and that's a Gingerbread Mickey!

Make your own this holiday season 

following this easy recipe. 

Merry Christmas!

Disneyland & Disney World's Gingerbread Recipe

*yield 3 dozen cookies

Ingredients:

1/4 cup unsalted butter

1/2 cup brown sugar

1/2 cup dark molasses

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cloves

1 teaspoon ground cinnamon

3 teaspoons ground ginger

1/2 teaspoon salt

1/4 teaspoon ground cardamom

1/2 cup water

Directions:

In a large mixing bowl, cream butter and brown sugar. Add dark molasses and mix until completely blended. Sift the dry ingredients together and add to butter mixture, 1/3 at a time, alternating with the the water. Blend well. 

Wrap dough in plastic wrap and chill in refrigerator at least 1 hour.

Preheat oven to 350 degrees. Grease cookie sheets (or line with parchment paper). Roll out dough on a lightly floured surface and cut into desired shapes. Bake at 350 degrees for 8-10 minutes. Cool on wire racks.

Decorate with Royal Icing (recipe follows) when completely cooled.

Royal Icing (for gingerbread Mickeys, men and houses)

Ingredients:

1/8 teaspoon cream of tartar

2 egg whites

3 1/2 cups powdered sugar

Directions:

Add cream of tartar to egg whites in a chilled mixing bowl. Beat with an electric mixer at high speed until white peaks form. Reduce speed and gradually add sifted powdered sugar. Continue to whip the frosting until a smooth, spreadable consistency is reached.

Separate frosting into small bowls and add food coloring (if desired). Spoon into cake decorating bags (or freezer bags with the corner tip cut off) and decorate cookies. The frosting will harden when dry.

*Tip: Make sure all utensils are free of grease and oil and egg whites do not have any yolk in them. The egg whites will not whip if any oil or yolk is present.

Do you have a favorite gingerbread recipe that I should try instead? Let me know in the comments!

From our Recipe Box to Yours...

Christmas is quickly approaching and I'm totally behind in everything! And we need to bring treats to an event this weekend. Cue easy awesome Christmas candy!!!

1 bag of Puffcorn
1 pkg. almond bark
red and green sprinkles


Open bag of puffcorn into a large bowl.  In a separate glass dish, melt almond bark in the microwave. When melted, pour over puffcorn and stir. Spread out onto wax paper and sprinkle with red and green sprinkles. Let cool and harden! Store in an airtight container. But really, this is kind of addicting, so there won't be any left to store!!


Share and enjoy!!

What are your Christmas short cuts?

Another Idea for Thanksgiving...

     Here's a  new twist on an old favorite!

 

Gingersnap Pumpkin Pie

• Prep
  30 m
• Cook
  1 h
• Ready In
  1 h 30 m

Recipe By:Deanna

"A spicy version of the all time favorite pumpkin pie."

Ingredients

• 1 3/4 cups gingersnap cookie crumbs
• 2 1/2 tablespoons butter, melted
• 2 tablespoons white sugar
• 1 1/2 cups canned pumpkin
• 3/4 cup packed brown sugar
• 1 tablespoon cornstarch

 

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs
• 1 (12 fluid ounce) can evaporated milk

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
3. Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
4. Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

ALL RIGHTS RESERVED © 2015 Allrecipes.com 
Printed From Allrecipes.com 11/24/2015

From Our Recipe Box to Yours..

Hey all! Thanksgiving is upon us and I thought I'd include a few recipes here you might like to try, or maybe you'll stick with your tried and true, but it never hurts to mix it up a bit!

Here is a dressing recipe from Pioneer Woman!! Dressing/Stuffing is one of my favorite parts!! MMM! I can almost smell it! (www.thepioneerwoman.com)

Basic Thanksgiving Dressing

Prep: 24 Hours	Level: Easy
Cook: 45 Minutes	Serves: 18

Ingredients

• 1 loaf Cornbread (see My Skillet Cornbread Recipe)
• 1 loaf Italian Bread, Such As Ciabatta
• 1 loaf French Bread
• 1 whole Large Onion Or 2 Medium Onions, Diced
• 5 stalks Celery, Diced
• 1/2 bunch Parsley, Chopped
• 1/2 cup (1 Stick) Butter
• 6 cups Low-sodium Chicken Broth, More If Needed For Moisture
• 1/2 teaspoon Dried Basil
• 1/2 teaspoon Ground Thyme
• 1 Tablespoon Fresh Rosemary, Finely Minced
•  Salt And Pepper

Preparation

Cut all the bread into 1-inch cubes and lay them out on sheet pans. Cover with a dish towel and let them dry out for 24-48 hours until they're dry and crisp.

Melt the butter in a large skillet. Add the onions and celery and cook for 3-4 minutes. Add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.

Put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed. 

Pour the dressing into a large casserole pan and/or the turkey cavity. Bake the casserole for 20 to 30 minutes at 375 degrees until golden and crisp on top. Serve piping hot with a turkey and gravy!

From Our Recipe Box to Yours...

     Tomorrow is our Silent Cake Auction and Cupcake Walk!!! It's from 10 a.m. to noon and anyone can participate. Bring a decorated cake to donate for the silent auction or just come and bid on one. Funds raised will be given to the Friends of the Waverly Public Library! Need not be present to win! Each cake will start out at $5 and there will be a free cupcake walk for the kids!! There will be prizes for best decorated, best technique and best bitty baker too!! Come on out and support your library!!!
     So in honor of our first ever cake walk, I'm posting a cake recipe!! What fun!!

I found this one at http://www.food.com/recipe/waldorf-astoria-red-velvet-cake-8972

Waldorf-Astoria Red Velvet Cake

By troyh on May 11, 2001

88.60%;

 182 Reviews

Photo by May I Have That Recipe

• Prep Time: 15 mins
• Total Time: 45 mins
• Servings: 12

About This Recipe

"I haven't even tried it, but it looks good."

Ingredients

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 ounces red food coloring
• 2 tablespoons cocoa ( heaping)
• 1 cup buttermilk
• 2 1/4 cups cake flour
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon vinegar

FROSTING

• 3 tablespoons flour
• 1 cup milk
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup butter ( must be butter)

Directions

1. Cream shortening, sugar and eggs.
2. Make a paste of food coloring and cocoa.
3. Add to creamed mixture.
4. Add buttermilk alternating with flour and salt.
5. Add vanilla.
6. Add soda to vinegar, and blend into the batter.
7. Pour into 3 or 4 greased and floured 8" cake pans.