2/3 cup buttermilk
8 boneless skinless chicken breasts (2 1/2 lb)
1 cup corn flakes cereal
1 cup Original Bisquick® mix or Gold Medal® all-purpose flour
2 packages (1 oz each) ranch dressing mix (dry)
1. Heat oven to 400ºF. Spray cookie sheet with cooking spray.
2. Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes.
3. Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat.
4. Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Makes 8 servings
Green Chile Mustard
• 1/2 cup yellow mustard
• 1 can (4.5 oz) Old El Paso® chopped green chiles, drained
• Oil for deep frying
• 2 pouches (6.5 oz each) Betty Crocker® cornbread & muffin mix
• 1 cup club soda
• 1 egg
• Round wooden sticks with one pointed end
• 1 package (16 oz) beef hot dogs (8 hot dogs), cut in half
• 2 tablespoons Gold Medal® all-purpose flour
1. In small bowl, mix mustard and chiles; set aside.
2. In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F. In medium bowl, stir cornbread mixes, club soda and egg. Spoon mixture into tall narrow jar or glass. Insert sticks into hot dogs, leaving about 4 inches to hold. Roll hot dogs in flour; dip hot dogs into cornbread mixture, rolling to cover completely. Smooth batter with knife, if necessary.
3. Fry 2 to 3 corn dogs at a time in hot oil about 2 to 3 minutes or until golden brown. Drain on paper towels. Serve corn dogs with mustard.
Makes 16 mini corn dogs
Pico de gallo:
1 1/2 cups chopped tomato (about 1 large)
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
Dash of crushed red pepper
1/4 teaspoon chopped fresh oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
4 eggs, lightly beaten
Dash of ground red pepper
1/4 cup chopped onion
1 (2-ounce) can diced green chiles
4 (6-inch) corn tortillas
1/2 cup (2 ounces) shredded colby-Jack cheese
1. To prepare pico de gallo, combine first 7 ingredients in a small bowl.
2. To prepare the burritos, combine chopped fresh oregano and the next 4 ingredients (through the ground red pepper) in a small bowl, stirring well with a whisk.
3. Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add egg mixture, 1/4 cup onion, and green chiles to the pan. Cook for 3 minutes or until eggs are set, stirring frequently. Remove pan from heat; stir egg mixture well.
4. Heat the corn tortillas according to package directions. Divide the egg mixture evenly among tortillas. Top each serving with 2 tablespoons shredded cheese and about 1/3 cup pico de gallo.
2 quarts apple cider
3 cups heavy cream
1/2 cup sweetened condensed milk
4 cups sugar
3/4 cup light corn syrup
1/4 cup water
1 1/2 teaspoons kosher salt
1 stick unsalted butter, cold; diced
1/2 teaspoon cinnamon
1 pinch of ground allspice
1 pinch of ground cloves
Neutral oil, such as canola or grapeseed, for brushing
In a large saucepan, simmer the apple cider over moderate heat, stirring occasionally, until reduced to 1 cup, about 1 hour. Pour the reduced cider into a bowl.
Line a 9-by-13-inch rimmed pan with foil and coat the foil with nonstick cooking spray. In a medium saucepan, combine the heavy cream and condensed milk and bring to a simmer over moderate heat; keep the mixture warm over low heat.
In another large saucepan, combine the sugar with the reduced apple cider, corn syrup, water and salt and bring to a boil. Simmer over moderate heat until the sugar dissolves, about 5 minutes. Carefully whisk in the butter until melted. Gradually whisk in the warm cream mixture until incorporated. Cook over moderately low heat, stirring frequently, until a golden caramel forms and the temperature reaches 245° on a candy thermometer, about 45 minutes. Stir in the cinnamon, allspice and cloves and scrape the caramel into the prepared pan. Let cool completely, then refrigerate the caramel overnight.
Lightly brush a sheet of parchment paper with oil. Invert the caramel onto the parchment and peel off the foil. Using a sharp knife, cut the caramel into 1-inch-wide strips, then cut the block crosswise into 1/2-inch rectangles. Wrap each caramel in a square of parchment paper or a candy wrapper and twist the ends to seal. Serve or pack the caramels into boxes.
1 cup shortening
1 1/2 cups sugar
2 eggs, beaten
1 teaspoon vanilla extract
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
orange food coloring
Blend together shortening and sugar in a large bowl; add eggs and beat well. Add vanilla, milk and dry ingredients; mix together well. Roll out dough 1/4-inch to 1/2-inch thick on a floured surface. Cut out shapes with cookie cutters; transfer to lightly greased baking sheets. Bake at 350 degrees for about 10 minutes, or until cookies are golden on the bottom. Tint canned frosting with orange food coloring. Frost cookies and add faces using candy.
2 cups evaporated fat-free milk
1 cup fat-free milk
2/3 cup calorie-free sweetener
1/2 cup egg substitute
1/4 teaspoon almond extract
1 cup chopped fresh or frozen peaches (about 2 medium peaches)
Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until blended. Stir in peaches.
Pour mixture into freezer container of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer’s instructions. Pack freezer with additional ice and rock salt, and let stand at least 1 hour before serving.
Tip: If you don’t have almond extract, use 1/2 teaspoon vanilla extract.
- 4 boneless, skinless chicken breast halves
- 1/2 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- Salt and pepper
- 2 large eggs
- 6 cups coarsely crushed cornflakes
- 3 tablespoons unsalted butter, melted
Preheat oven to 375°F. Line a rimmed baking sheet with foil. Place each chicken breast half between two sheets of plastic wrap. With a rolling pin, pound chicken to an even 1/2-inch thickness. Mix flour, thyme, cayenne pepper, salt and pepper. In a second shallow dish, whisk eggs to combine. Spread cornflake crumbs on a second rimmed baking sheet.
Dip chicken into seasoned flour, turning to coat, then dip in egg mixture. Remove chicken, allow excess egg to drip off, then press both sides into cornflakes. Transfer to baking sheet. Discard remaining flour, egg and cornflakes.
Drizzle chicken with melted butter. Bake until coating is crisp and chicken is cooked through, about 30 minutes.
24 wonton wrappers
1 lb hamburger
1 (1 1/4 ounce) package taco seasoning
1/2 cup salsa or 1/2 cup picante sauce
3 tablespoons salsa
1 cup shredded cheese (cheddar is good, but a Mexican blend would be good too)
sour cream (optional)
Cook hamburger until browned.
Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
Simmer for 3-5 minutes.
Press wonton wrappers into mini muffin cups.
Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided.
Bake in preheated 425°F oven for 8 minutes, or until the wontons are nicely browned.
Serve with extra salsa, sour cream, olives and guacamole if desired.