Chicken and Potato Bake

We have decided to try a new recipe each week. So far we have done pretty good. This is one of them that we tried and we loved it. I just used boneless skinless chicken but cut it into smaller portions. It fed a lot more than what it says it would feed. Enjoy!

Prep Time:

10 min

Total Time:

1 hr 10 min

Makes:

4 servings

What You Need!

4 bone-in chicken pieces (1-1/2 lb.)

1-1/2 lb. potatoes (about 3), cut into thin wedges

1/4 cup KRAFT Zesty Italian Dressing

1/4 cup KRAFT Grated Parmesan Cheese

1 tsp. Italian seasoning

Make It!

HEAT oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish.

TOP with dressing; sprinkle with cheese and seasoning. Cover.

BAKE 1 hour or until chicken is done (165ºF), removing foil after 30 min.

ChoCOlate EcLAir Cake :)

This has to be one of the yummiest things I have ate lately. (as far as desserts go) We had a ward party this last weekend and this is one of the desserts that were brought. It was made by one of our neighbors. It was a new recipe and she wasn't even there to try it. She sent it with her husband and I tell ya what...I was in heaven. So I called her and got the recipe. All she had at her house was pistachio pudding and it was really really good. I think you could use whatever kind of pudding you would like, but the recipe calls for vanilla. So here it is. ENJOY!!




Chocolate Eclair Dessert

1- 8 oz cool whip - thawed
2 small boxes vanilla instant pudding
3 1/2 cups milk
gram crackers - about 3 packages

mix together the milk and pudding. when it starts to thicken, add in cool whip. mix together, then put in refrigerator. why you are waiting...line the bottom of a 9x13 pan with gram crackers. when pudding mixture is thick, put half of it on top of the gram crackers. you will then continue to layer gram crackers and then the rest of the pudding mixture and then another layer of gram crackers. So you should now have gram cracker/pudding/gram cracker/pudding/gram cracker. You will then make a chocolate icing to go on top of the last layer of gram crackers.

Chocolate Icing

1 1/2 cups powdered sugar
5 TBSP Cocoa
3 TBSP Veg. Oil
2 TBSP Milk
2 or more tsp of water

mix the ingredients. if icing is still to thick for spreading, add 1 tsp of water at a time until it is spreadable. Spread on top of gram crackers and refrigerate over night or for 10 hours. Cut and enjoy.

Brownie Sheet Cake (Sarah's Brownies)

I made these for combined YW's the other night and they were a hit. It was a new recipe and so I thought I would try it out on the girls. My sister in law Sarah has made these before and gave the recipe to my Mom and I and this was the first time I made them . I had some requests for the recipe and so here I am blogging about it...to share it with you all.

Brownie Sheet Cake

Mix and set aside:

2 c sugar

2 c flour

In saucepan boil and remove from heat

2 cubes of margarine

1 c. cold water

4 Tbsp. cocoa

After you remove from heat add flour and sugar to the mixture. Then add 1/2 cup buttermilk (if you don't have buttermilk mix together 1/2 c. milk and 1 tsp vinegar or lemon juice, let it sit for minute before adding)

Also add:

2 eggs

1 tsp. baking soda

1 tsp. vanilla

Batter will be thin, pour into greased cookie sheet, Bake at 400 for 20 min.

Cereal Bars

This recipe is one of my favorites. One awesome chick made these for us one time and I have been hooked ever since. She shares my love for them and so here's to you one awesome chick. (Cass)


Cereal Bars

INGREDIENTS

5 cups of Cheerios
2 cups Rice Krispies
1 1/2 cups dry roasted peanuts
1 cup MM's
1 cup corn syrup
1 cup sugar
1/4 cup peanut butter
1 TBSP vanilla

combine the first 4 ingredients in large bowl; set aside. Bring to boil sugar and corn syrup; stir constantly. boil until sugar is dissolved. remove from heat and stir in peanut butter; add vanilla. Pour over cereal mixture and toss to coat. Spread into greased 9x13 pan. Let set and then cut into desired size. (bigger is better ;)

Perfectly Easy Dinner Rolls

I got this recipe in the mail from a company wanting me to subscribe to their recipe cards. I didn't, but as a free gift I was able to keep the cards. I had never made them, and when I was visiting my sister Edie, she was telling us about a roll recipe that she loves. When she showed me the recipe I said "I have that exact recipe, but I don't think I've tried it." So I came home and told myself I would make them this week. I did and they are YUMMY! I mixed the dough the night before and put it in the fridge and them baked them the next day. As the recipe says, you can keep them up to 4 days in the fridge. Everyone needs to try them. :)

ignore the empty spot ;)


INGREDIENTS:

1 cup warm water (105 to 115 degrees F
2 packages active dry yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4 - 4 1/2 cups unbleached all-purpose flour
Additional melted butter, (optional)

DIRECTIONS

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.

Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.

When ready to bake

Grease a 13 x 9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.

Preheat oven to 375. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.

Helpful hints, in this recipe do not use quick rising dry yeast, since it is designed to raise breads quickly.

FINALLY

I am finally getting some recipes from people to post on our blog. I asked on facebook for recipes from those that are on there. (well friends) And I am so excited that they are responding. So I have put the ones that I have received so far on the blog. I will post more as I get them. ENJOY!

Italian Chicken

1 cream cheese
1 can cream chicken soup
1 packet of italian dressing
about four chicken breasts cut up (more chicken if needed).

Throw it in a crockpot for a few hours and serve over rice or pasta. It's so easy and super good.