Chicken in a Biskit Ranch Crackers

This recipe came about when I couldn't find the oyster crackers I usually use. My Dad likes to use captain's wafers, but the store was out of them too. I grabbed a box of Chicken in a Biskit Crackers. I figured what the heck. I'll try it. Well, the hubby was impressed. He wants them made like this from now on! I've made them twice this past weekend. They are that good! 

Chicken in a Biskit Crackers 7.5 oz box
1/4 cup oil
1 package Ranch Dip Mix*
1/4 tsp dill weed

Mix ingredients in a plastic container with an airtight lid. Shake crackers and flip container every 10 minutes or so. I make these a day ahead for the oil and flavors to set. No baking necessary, and they are still crunchy! 

*I use the big shaker bottle of ranch mix. 3 tablespoons for this recipe. You can use more for your taste. (or less) We like them coated well. 

Lemon-Garlic Chicken Thighs

I used my instant pot to cook the chicken. I set it on high for 30 minutes. The chicken thighs were frozen. Cooking them this way, they were totally cooked through. So quick and easy! This method ensures perfectly juicy chicken! *

Lemon-Garlic Chicken

4 Chicken Thighs

4 teaspoons minced garlic

2 lemons, 1 zested and juiced, 1 juiced

Kosher salt

Freshly ground black pepper

1 teaspoon dark brown sugar

8 tablespoons (1 stick) butter, diced small **

1 cup chicken broth

Add chicken thighs to the instant pot. Combine the remaining ingredients and pour over chicken.

Lock the lid. Set the power to high and the timer to 30 minutes if frozen or 15 minutes if thawed. Turn on and let the pot naturally vent until the valve has dropped. Remove from the instant pot and arrange the chicken pieces in a single layer in a baking dish.

Turn the oven broiler on low. Broil the chicken until it’s deep golden brown and slightly charred in spots, 5 to 10 minutes. Add the liquid in the pot to a saucepan and add 2 teaspoons of cornstarch mixed with enough water to create a slurry. Whisk and bring to a boil. 

I served the chicken with mashed potatoes and used the sauce as gravy.

* If you don’t have an instant pot, cook the chicken at 400 F degrees 45 minutes or until the chicken thighs have an internal temperature of 165 F degrees and the skin is crispy.

** You can use a half stick of butter if you need to cut back on the fat, but I will use the same amount next time. It really helps keep the chicken juicy!

Sweet Potato Casserole with Sweet Maple Walnuts

This recipe got a twist when I saw Sweet Maple Walnuts a Dollar General. I made it for our family Thanksgiving, and it was a huge hit! By the way, the nuts are not burnt. They are dark from the maple glaze.

2 ~ 15oz cans sweet potatoes, or yams*

¼ cup butter

¼ cup brown sugar

1/2 teaspoon cinnamon

½ teaspoon salt

1 pinch black pepper, or more to taste

Mini Marshmallows

Sweet Maple Walnuts**

Preheat oven to 400 degrees. Place potatoes in a large bowl, and add butter, brown sugar, salt, and black pepper. Mix, using a stand mixer or hand mixer, until smooth and creamy. Place in an 8x8 casserole dish. Bake in the oven until warmed through, about 15-20 minutes. Top with marshmallows and then walnuts. Bake until marshmallows are toasted, about 5-10 minutes. Watch so they don't burn. 

*I also used 2 - 40oz for this 13x9 pan.

**I used Diamond brand candied walnuts.

Ham and Cheese Biscuit Bombs

 

1 can refrigerated biscuits, flaky style

8 ounces cream cheese, softened

1 cup ham, chopped

¼ cup parmesan cheese grated

¼ cup cheddar cheese grated

1 teaspoon garlic powder

4 tablespoons butter

1 teaspoon Worcestershire sauce

1/2 teaspoon Garlic Powder

In a medium sized mixing bowl, mix together cream cheese, ham, green onions, garlic powder, and parmesan cheese, mix well. 

Open biscuit dough and separate out each biscuit. Pull biscuits in half. 

Take a spoonful of the cream cheese mixture and place it in the center of one half of the biscuit dough. Top with the other half. Pinch the edges to seal. 

Place on a greased baking sheet and repeat until all the biscuit dough is filled. Sprinkled grated cheddar cheese on each biscuit before placing in the oven. In a saucepan, mix butter, Worcestershire sauce, and garlic powder. Brush the melted mixture over the biscuits. Bake at 350°F for 12-14 minutes or until golden brown.

Turkey A La King

What to do with that leftover turkey? Try this recipe!

Turkey A La King

1 stick (1/2 cup, or 8 tablespoons) butter
1 onion, diced
8 ounces mushrooms, sliced
1 green bell pepper, minced

1 teaspoon minced garlic
1/2 cup flour
2 cups turkey stock, or chicken stock
2 cups milk 
Salt and pepper to taste

3 cups diced turkey meat
1 can sweet peas
4 large eggs, hard-boiled, chopped
4 ounces pimiento, minced (optional)

Begin by melting the butter in a large heavy saucepan. In it sauté the
onions, mushrooms, and bell pepper until the vegetables are tender, and
the liquid given off by the mushrooms has evaporated. Add 1/2 cup flour, whisking the mixture, and cook the roux over low heat, stirring constantly, about 3 minutes being careful not to scorch it. Slowly add the stock and the milk, whisking, and bring to a simmer.

Add the diced turkey and peas, and simmer the mixture briefly, stirring occasionally. Taste and adjust the seasoning as necessary. Just before serving, stir in the hard-boiled eggs and diced pimiento. Serve over hot biscuits or cornbread. Toast will also do, if you prefer.

Broccoli and Cheese Casserole

 

4 cups chopped broccoli*
1 (10 ounce) can condensed broccoli and cheese soup
1 cup sour cream
2 large eggs, slightly beaten
1/4 cup onion finely chopped

1 teaspoon minced garlic
Salt and Pepper, to taste
1 1/2 cups sharp cheddar cheese
1 sleeve of Ritz type crackers, crushed (store brand is fine)

1/4 cup of butter melted (1/2 stick)

Preheat oven to 350 degrees.

Place broccoli in a steaming basket on stove and steam for 5 minutes or until broccoli is tender. Remove broccoli from stove and chop into bite sized pieces. Place into a medium size mixing bowl. * I used a frozen bag of florets. (Thawed and chopped)

Add soup, sour cream, eggs, onion, garlic, salt and pepper. Mix well. Add 3/4 cup of cheese to broccoli mixture and mix well.

Spray a 9x13 casserole dish with cooking spray and add the broccoli mixture. 
Top with remaining 3/4 cup of cheese. Crush the crackers, mix with butter and sprinkle over cheese.

Bake for 30 minutes or until cheese is melted and top is golden.

Red Velvet Crinkle Cookies

These cookies can be made using any cake mix! They are super simple and very pretty!

1 box Duncan Hines Red Velvet Cake Mix

2 eggs

1/3 cup Oil

Powdered Sugar

Preheat oven to 350 degrees.

Combine cake mix, eggs and 1/3 cup vegetable oil using a hand mixer, stand mixer or wooden spoon.

Form teaspoon size balls or scoop with a cookie scoop and roll in powdered sugar. Place on an ungreased cookie sheet or baking pan about 2 inches apart. Cook for 10-12 minutes.