Pineapple Hawaiian Chicken

Here's another recipe, compliments of my niece Jen.  From Jen, "We did this and served it over rice and it was SO good! And I think you could make it ahead of time and just let it marinade! It was delicious!! It is so good and moist. It was amazing!!"  Once again Jen, thanks for sharing!


7-8 Various pieces of Chicken, we used Breasts, cut in half
2 T. Sugar
1 tsp Cornstarch
1 (8 oz) can crushed pineapple
2 T. butter
2 T. soy sauce
1 T. finely chopped onion

In a small saucepan, combine sugar and cornstarch. Stir in crushed pineapple, butter, soy sauce, and chopped onion. (Since I forgot an onion, I used onion salt, and it was still good!) Cook and stir until thickened, and bubbly; cook 1 minute more.

Put chicken in a casserole dish sprayed with Pam. Cover with Pineapple mixture and bake at 350 for 45 minutes to an hour, until chicken is done!

Easy Chicken Casserole

This is a super easy casserole that is thrown together in minutes. You can mix in the morning, refrigerate and bake about an hour before needed.  It would also be an excellent use for Thanksgiving leftovers.

1 pkg stuffing mix
1 ½ lbs fully cooked boneless skinless chicken breasts cubed
1 lb package frozen broccoli florets, thawed and drained
1 can cream of chicken soup
8 oz Velveeta cubed

Preheat oven to 400. Prepare stuffing according to package directions (we never use the butter). Combine chicken, broccoli, soup and cheese in a 13x9 baking dish. Mix well. Top with stuffing. Bake 30 minutes or until stuffing is crunchy and cheese is golden brown. (Will take closer to an hour if cooked from the refrigerator)

Pecan Sweet Potato Waffles

This recipe makes a not too sweet, but super moist waffle with a crunchy topping.  It's a great combination of tastes and textures.  I found a version of this recipe in a magazine, but altered to fit the needs and preferences of our family.  It's a twist on two southern pies, Pecan & Sweet Potato.  Anytime you can eat pie for breakfast, it's a good day!

Waffles - yields 12-15 waffles

3 C pancake mix

2 tbsp brown sugar

½ tsp cinnamon

½ tsp allspice

1 egg
1 ½ cup milk
1 can sweet potatoes, mashed
2 tbsp oil
1 tsp vanilla

In a large bowl combine pancake mix brown sugar and spices. In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla. Stir into dry ingredients until just combined. Bake in a preheated waffle iron until golden brown.

Topping

2 tbsp butter
2 cup chopped pecans
1/4 cup brown sugar
2 tbsp water
1/4 tsp cinnamon
1/8 tsp all spice
Dash salt


In a small skillet, melt butter over medium heat. Add pecans. Cook and stir for 2 minutes. Add brown sugar, water, salt, and spices. Cook and stir until sugar is dissolved. Serve over top waffles with maple syrup.  Store leftover topping in sealed container in refrigerator.


**You can make these ahead of time and refrigerate.  Just pop into the toaster to reheat and enjoy.

Sour Cream Blueberry muffins

This recipe is compliments of the Taste of Home Cooking School.  Super easy and sooooooo yummy!  I doubled the recipe because I wanted tons of muffins.  With the oven full, it took 30 minutes for these to cook.  This may vary in your oven.  I didn't have enough Bisquick so I used part Bisquick, part Krusteaz pancake mix.  Worked beautifully!

2 cups biscuit/baking mix

¾ cup plus 2 Tablespoons sugar divided

2 eggs

1 cup sour cream

1 cup fresh or frozen blueberries (unthawed)

In a large bowl, combine the biscuit mix and ¾ cup sugar. In a small bowl, combine eggs and sour cream. Stir into the dry ingredients just until combined. Fold in Blueberries.

Fill greased muffin cups ¾ full. Sprinkle with remaining sugar (could use colored sugar for a festive look). Bake at 375 for 20-25 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Makes 1 dozen good sized muffins.  (If you fill the cups less full you could actually get 18)

Breakfast Biscuit Muffins

I can't take any credit for this recipe.  My friend Michelle sent me the link to this recipe.  I changed it up a little for our family (my kids won't eat turkey bacon) and I needed more than 6 muffins.  These are great to make on the weekend and then reheat throughout the week for a quick breakfast on the go.

2 cup Bisquick (or pancake mix of choice)
1 cup plus 1/4 C fat-free skim milk
4 eggs
4 slices bacon, chopped and cooked until crispy
4 slices ham chopped
1 C shredded cheese
1 tablespoon plain yogurt or applesauce (instead of veg. oil)

1.  Preheat Oven to 400 degrees
2.  Scramble eggs and 1/4 C skim milk in bowl
3.  In separate bowl, combine Bisquick, 1 cup skim milk and either 1 tbs yogurt, applesauce, or veg oil
4.  Add 1/4 C scrambled egg mixture to pancake mix and blend well with fork until smooth
5.  Cook remaining scrambled eggs, then mix cooked egg, bacon & ham together.
6.  Spray muffin pans with non-stick spray, or use baking cups
7.  Add 1/2 tablespoon pancake mixture to muffin cups, spoon egg mixture into muffin cups
8.  Sprinkle with cheese.
9.  Top with remainder pancake mix
10. Bake at 400 degrees for 10-12 minutes or until lightly golden

Makes 12 muffins

Stuffed Breakfast Rolls

These are perfect to make on the weekend and then refrigerate for the week.  They microwave perfectly in 30 second.  It's a great portable nutritious breakfast.

 

1 batch potatoe roll dough

2/3 bag frozen southern style hashbrowns

1 lb breakfast sausage
9 eggs
salt
pepper

Mix dough.  While dough is rising, in a large skillet, brown breakfast sausage.  Add hashbrowns.  Cook until hashbrowns are golden brown.  In a medium bowl, beat eggs until well mixed.  Add eggs to hashbrown mixture.  Cook until eggs are fully cooked.  Salt and pepper to taste.  Allow entire mixture to cool slightly.

Take a piece of dough, slightly larger than a golf ball, and flatten until pretty thin.  Place a good size spoonful of hashbrown mixture in center.  Form dough around hashbrowns until fully sealed.  Please on greased cookie sheet.  Bake at 350 for 20-25 minutes or until golden brown.