Crispy Ranch Chicken

The kiddos may have finished school ten days ago, but I myself just finished yesterday. I am officially back! Those classes kicked my butt!   I know that I have slacked a little for the last few months, hopefully I can make up for it!  I have still been crafting, cooking, and creating I just haven't had time to blog about it all.  Life. Is. Crazy.  I am ready for summer vacation and FUN FUN FUN!

Ingredients:

• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Salt 
• 1/8 teaspoon Pepper
• 2/3 Cup Panko Crumbs
• 1 Tablespoon Parmesan Cheese
• 1/2 Cup Ranch Salad Dressing
• 4 Tablespoons Olive Oil
• About 3 Chicken Breasts

Serves 4-5

First I pounded the chicken breasts to about a half inch thick and then I cut them into thirds.  My chicken breasts were pretty big, so you may only be able to cut them in half.  Next, combine all of the dry ingredients on a large plate and place the ranch dressing in a shallow bowl. 

One piece at a time, dip the chicken into the ranch dressing and flip to cover then dip to coat each side with the panko mixture.  Heat the olive oil in a large skillet.  

Cook chicken for about 8 minutes per side or until chicken is cooked through and golden brown.  Remove chicken from skillet and place on paper towel for about a minute and then serve.  

I served with Spicy Potato Wedges and Steamed Asparagus.

Mozzarella Stuffed Meatballs

Spaghetti and meatballs is something that everyone in my house can always agree on and since the meatloaf from the other night was such a hit with everyone I decided to try a meatball variation with the Stove Top Stuffing crumbs.  The kids were a surprised when they cut into their meatballs and found their favorite food- CHEESE!  This recipe is going straight to the top of my "Kid Friendly" recipe list!  The stringy gooey cheese is sure to make anyone say YUM!

Ingredients:

• 1 lb. Ground Beef
• Mozzarella Cheese
• 1/2 teaspoon Basil
• 1 Egg
• 1 Tablespoon Milk
• 1 teaspoon Minced Garlic
• 1 Tablespoon Parmesan Cheese
• 1/4 teaspoon Oregano
• 1/2 teaspoon Salt 
• 1/4 teaspoon Pepper
• 1/3 Cup Stove Top Stuffing Crumbs (place dry Stove top in food processor and pulse a few times)

Makes 12 meatballs 

Grab enough meat to make a meatball and gently flatten it in your hand.  Place a piece of mozzarella inside and then for the meat into a ball.

Place on cookie sheet and bake for about 12 minutes at 375 degrees.

 I made mine the day before I needed them and put them in the fridge.  When ready I heated the meatballs in the pan of spaghetti sauce for about 15 minutes.  Then served sauce and meatballs over pasta.

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Quick, Easy, and Inexpensive Halloween Crafts

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I wanted to make some crafts with supplies that I already had, but since I LOVE the craft store I decided I was willing to buy a few things to complete them.  I ended up spending less than $6.00 and made these cute decorations.  Get creative and have FUN!  Oh and drink a bottle of wine while you do it... you will need an empty bottle!

Supplies I Bought:

• $1.99 Bag of Google Eyes (the one that comes with a variety of sizes)
• $1.00 Small Wood Frame
• $0.45 Letters E E K
• $1.00 Small Chalkboard Frame
• $0.99 Sparkly Tree Branch
• $0.49 White Crepe Paper

Total $5.92

Supplies I Had on Hand:

• Wine Bottle
• Purple Paint
• Black Paint
• Green Paint
• Orange Paint
• White Paint
• Scrap Ribbon
• Glue
• Random Jars
• White Chalk
• Spider Sticker 
• Spider Web Place Mat
• Tape

** You can use what ever color paint you have on hand or you can buy acrylic paint for about $0.59 each.

EEK Googly Eye Picture Frame

First I painted the picture frame a lime green color and the letters orange.  After they dried, I attached the piece of ribbon, letters, and googly eyes with glue.  Last, I added a SUPER cute picture of my son in his Halloween costume!

The Witch is IN Chalkboard

First I painted the chalkboard purple and let it dry.  I lightly wrote on the chalkboard in pencil what I wanted it to say so that I had a guide.  Then I used white paint (you could use the chalk) to trace the writing. I actually glued the piece of chalk to the frame because the witch is ALWAYS in!  Next I added a piece of scrap ribbon and a Halloween sticker.  Last I dipped my finger lightly into the black paint and gently rubbed it in to the frame to give it more of a worn look.  

Mummy Jars

I chose three different sizes of jars.  A jelly jar, an olive jar, and a quart size Mason jar.  First I took a very long piece of the white crepe paper and crumbled it up just a little bit to give it a more mummy like look.  Then I just began wrapping it around until it was all covered.  I taped down the ends and even tied on a few extra pieces.  Last I glued on a pair of googly eyes.  I plan on placing FLAMELESS tea lights in them to let them glow at night.  

Now that you have finished that bottle of wine you can stick the sparkly glitter branch in it and your display is complete!

be sure to check out some of our other Halloween Ideas
Pretty Pretty Pumpkins
Pumpkin Playdoh Party Favors
Free! Chalkboard Halloween Printables
Free Halloween Chevron

Sweet and Spicy Chicken Sliders

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I don't know about you, but my family doesn't like to repeat meals often. Unless it's spaghetti or tacos, I can usually only get away with making a meal every couple months. Plus I like to make new things so I can share with our readers! But I don't always like to reinvent the wheel, sometimes it's just finding a different way to prepare he same ingredients. Like this meal, my Sweet and Spicy Chicken Sliders. I'm taking basically the same ingredients from our Sweet and Spicy Bacon Wrapped Chicken, but turning them into tiny bite size sliders. They really aren't a whole lot of work but they are definitely a lot of flavor!

Ingredients:

3 large chicken breasts

1 Tbsp. Cajun seasoning

1 tsp. cayenne pepper

Salt and pepper

2 Tbsp. Brown sugar

12 slices bacon

Provolone or preferred sliced cheese

Hawaiian rolls

Preferred toppings

Start off by pounding your chicken breasts into thin pieces. Then cut each chicken breast into quarters. I trim off some of the pieces so they will nicely fit on the rolls and then cook the leftover pieces and store in the fridge for some crazy leftover dish my husband can create another day. Then season the chicken with Cajun seasoning, cayenne and salt and pepper.muse more or less to suit your taste. The cayenne pepper is very spicy, so if you're not big on spice, use a lot less or none at all. Store in the fridge until you're ready to grill.

Next cut your bacon slices in half and cook until crispy. Keep the bacon grease to cook the chicken in. You can use the same pan, but I like to use my grill pan, so I pour the bacon grease onto the grill pan. Heat the grill pan (or keep the same pan) at medium heat. Place your little chicken breasts and cook a few minutes each side or until chicken is cooked thoroughly. Sprinkle with brown sugar and cook just until the sugar melts into a glaze. Place a bacon slice or two on top of the chicken, then top with cheese. Cut your cheese slices if necessary so they aren't bigger then your little chicken breasts. Cook until they are melted.

Cook the Hawaiian rolls per package directions. Let cool slightly then cut them in half with a good bread knife. Serve the mini chicken breasts with cheese on a roll topped with a few slices of bacon. Add any condiments or toppings you prefer.

Tonight I kept the bar food theme and served these with Perfect Potato Skins. Yum!

Zucchini Fritters

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This is definitely my new favorite zucchini recipe.  It's so easy and everyone loved it.  I grew up eating fried zucchini and I make it for my family now, but this is way LESS mess and according to the non-veggie lovers of my family "it's not slimy"  So it is a Win-Win situation for me!

Ingredients:

• 1 1/2 Cups Grated Zucchini
• 2 Tablespoons Finely Chopped Onion
• Vegetable Oil
• 1 Egg
• 1/2 Cup Flour
• 1/8 teaspoon Garlic Powder
• 1/4 Teaspoon Salt 
• 1/8 teaspoon Pepper
• 1/8 teaspoon Cayenne Pepper
• 1/2 teaspoon Baking Powder

This made 10 fritters.  

Dipping Sauce
Ingredients:

• 1/2 Cup of Mayonnaise
• 1 Tablespoon Key Lime Juice
• 1/4 teaspoon Cayenne Pepper

For sauce, combine all ingredients in a small bowl and mix well.  Refrigerate until ready to use. 

In a medium bowl, combine grated zucchini and finely diced onion.  In a separate bowl lightly beat 1 egg.  In another bowl, mix together flour, garlic powder, salt, pepper, cayenne pepper, and baking powder.  

Add egg to zucchini and mix well.  Next, stir in flour mixture.

In a large skillet, heat vegetable oil.  When oil is hot form the zucchini into small patties and gently place them in the oil.

Cook for about 2 minutes or until a nice golden brown and then flip.

When they are cooked crisp on both sides, remove them from oil and place on a plate lined with a paper towel.  The paper towel will absorb any extra oil.
Then serve hot with the creamy lime dipping sauce.  YUM!

Harvest Potatoes

This is a recipe that my grandma Miller gave to me several years ago.  I am not sure where the name Harvest Potatoes came from, but that was what was written on the recipe card she gave me so that is what I am going with.  This is a great dish to take to a pot luck or other group dinner.  It is easy to make and always a hit!  Many times I have mixed it all up a day ahead and then baked it when ready.  The most important step is to make sure that the hashbrown potatoes are thawed.  If they are not thawed, they will take FOREVER to cook through.  If I am not going to mix up ahead of time I just let the hashbrowns thaw in the fridge.  

Ingredients:

• 1 Bag of Cubed Hashbrown Potatoes (32 oz)- Thawed
• 1 Can Cream of Chicken Soup
• 1 Cup Sour Cream
• 1 1/2 Cups Shredded Cheddar Cheese
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/2 Cup Diced Onion (optional)

My grandmother's recipe also calls for 2 cups of Potato Chips (or Corn Flakes) combined with a 1/4 cup of melted butter sprinkled on top of potato mixture.  My husband doesn't like this so I always skip it, but I should just start doing it on half of the dish.  

Preheat oven to 350.  Mix all ingredients except potatoes in a large bowl.  When the mixture is well combined stir in the potatoes.

Place potatoes in a greased 9x13 baking dish and bake for 55-60 minutes.

I doubled the recipe because I was taking it to a pot luck with several families.

Tracy's Version of the 2-Ingredient Cookie

I know I know... You can tell by the picture that I used more than two ingredients.  Sorry!  I had two REALLY ripe bananas sitting on my counter, I was just about to throw them away but I remembered a recipe that I had seen on Pinterest for 2-ingredient cookies made with bananas.  So I did a quick search and found this recipe from The Burlap Bag.  Her recipe says that you take two ingredients- bananas and oats and add a mix-in.  Since Nathan was helping, he of course had to put in chocolate chips.  I wanted to put raisins, but he said no.  Luckily he agreed to the Craisins.  After reading some of the comments and reviews I was a little concerned about sweetness to I added a little brown sugar.  After tasting the cookies, they would have been fine without it.  I had never made a cookie without flour or sugar so this was an interesting challenge for the day.  This is a great way to not waste bananas and create a treat for the family in just a few minutes.

Ingredients:

• 1 1/4 Cups of Quick Oats
• 2 Large Ripe Bananas
• 1 Tablespoon of Brown Sugar
• 1/4 Cup of Mini Semi-Sweet Chocolate Chips
• 1/3 Cup of Craisins

Makes about 14 cookies

Preheat oven to 350.  

I was a little concerned that the texture of the oatmeal would turn my picky 3-year old away from the cookies, so I put the Quick Oats in the food processor and milled them into smaller pieces.  I definitely didn't completely grind them down- Just a few seconds in the food processor.  

 Next, peel the bananas drop them in a large bowl.  The riper they are, the easier they are to mash.  This recipe was pretty much all Nathan's hard work.  He got to show off his muscles while he mashed the bananas! He had never used a potato masher before-such FUN!

 Then using a spoon, stir in oats, brown sugar and mix ins. The original recipe called for just one cup of oats, but I felt my dough was WAY too runny so I suggest adding another 1/4 cup of oats.  Obviously not all bananas are the same size so adjust accordingly.

 When all the ingredients are well mixed, scoop them onto a cookie sheet lined with parchment paper.

Bake for 14-16 minutes.  The cookies will be soft and oh so good!  FYI.  I am pretty sure that no matter how long you cook them they don't become a crispy cookie.  I think that the banana keeps them moist. They are definitely not the prettiest cookie I have seen, but prettier than those no bake peanut butter things:)

I had to laugh at myself for turning a 2-3 ingredient cookie into a 5 ingredient cookie.  Who knows what I will add in next time?  

• Butterscotch Chips
• Nuts
• Raisins
• White Chocolate Chips
• Coconut Flakes
• Dried Blueberries
• Mini M&M's

Cheddar Broccoli Bites

I am always looking for new ways to try to get my youngest son to eat vegetables.  I serve vegetables for dinner every night but he still won't eat them.  Even though he won't eat these, the rest of us loved them so they are going to go in the "keep" box.  

Ingredients:

• About 3 Cups of Broccoli (chopped into bite size pieces)
• 2/3 Cup of Italian Bread Crumbs
• 2 Eggs
• 1 Cup of Shredded Cheddar Cheese
• Salt and Pepper

Makes about 10 pieces

Serves about 5 people

Steam broccoli, but be careful not to over cook it because it still goes in the oven for 25 minutes.  

In a large bowl combine remaining ingredients and mix well.  After broccoli has cooked rinse with cold water to cool it and drain well.

 Add in broccoli and combine.  Form ingredients into small patties.  You don't have to press together just form them loosely.  Place them on a parchment paper lined baking sheet and bake for 25 minutes at 375.  Flip the bites after 15 minutes and finish.

Remove from oven and serve hot.

I served with Pretzel Crusted Honey Mustard Chicken and Parmesan Pilaf. 

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Pretzel Crusted Honey Mustard Chicken

When it comes to dipping sauces, Honey Mustard is by far my favorite.  So when I came across the recipe that inspired this I knew I would love it.  By dipping the chicken in the sauce first it seals in all the juices and allows the breading to stick nicely.  This recipe is definitely on my "make again" soon list!  My kids enjoyed helping out with this one because they love to use the food processor.  

Ingredients:

• 2/3 Cup Pretzel Crumbs
• 3 Boneless Chicken Breasts (cut in half)
• 2/3 Cup of Panko Crumbs
• 1/4 Cup of Dijon Mustard
• Salt and Pepper
• 1 1/2 Tablespoons of Red Wine Vinegar
• 1/3 Cup of Honey
• 1/4 Cup Vegetable Oil

Serves 4-5

In small food processor, pulse the pretzels until coarsely ground.  Place in bowl.

 Over medium heat toast the Panko crumbs for about 4 minutes stirring throughout.

 Then mix the panko and pretzel crumbs together.  Cut the chicken in half and place between two pieces of wax paper and pound to an even thickness. (I usually use a rolling pin to pound them) Salt and pepper both sides of the chicken.

 Combine the vinegar, vegetable oil, Dijon mustard, and honey in the small food processor and blend until smooth.  Make sure you wipe out the crumbs from the pretzels before you place the ingredients in.  Divide the honey mustard into two different bowls reserving one bowl for dipping after the chicken is cooked.  Using tongs, dip chicken in the honey mustard covering all sides.

 Next, dip the chicken into the panko/pretzel mixture flipping the chicken until it is thoroughly covered.

 Place chicken in a baking dish and bake at 400 for about 25 minutes

When chicken is cooked throughout, remove from oven and drizzle a little of the remaining honey mustard on top and serve with a little more for dipping.  

I served with Cheddar Broccoli Bites and Parmesan Pilaf.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!