*Muenster Chicken*

Muenster Chicken

6-8 boneless chicken breasts

Margarine or Crisco

Seasoned bread crumbs

1 can chicken broth

1 package muenster cheese

4-5 egg yolks

Cut chicken into bite size pieces. Place chicken in egg yolk and marinate for at least 4 hours. Roll chicken in bread crumbs and brown in margarine or Crisco over medium heat. Place chicken in a large casserole dish. Pour chicken broth over cooked chicken. Place cheese over chicken. Bake at 350 for 35-40 minutes.

Pumpkin Spice Pound Cake

 mix sugars and pumpkin and eggs...

 sift dry ingredients.... add together, pour in pan

Pumpkin Pound Cake with Caramel Sauce
(found on Pinterest)2 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 TBSP baking soda
3 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 tsp cloves
1 can (15 oz) pumpkin puree

Caramel Sauce
15-20 caramels
2 TBSP milk

Preheat oven to 350º. Grease a bunt pan and set aside. In a medium bowl whisk together baking soda, flour, cinnamon, nutmeg, salt and cloves and set aside. In a large bowl combine oil and sugar. Add in eggs on at a time beating well after each addition. Add dry ingredients to sugar mixture, alternating with pumpkin puree until all is well combined. Batter will be thick. Pour into prepared pan and bake for 50-60 minutes or until a toothpick inserted into center comes out clean. Let cool in pan for 10 minutes before turning over onto plate. If not using caramel sauce, sprinkle cake with powdered sugar. If you are using caramel sauce, prepare sauce while cake is cooling. Combine caramels and milk in a bowl and microwave for 30-60 seconds. Stir and if needed, heat for another 10-20 seconds at a time until completely melted. Serve hot over warm cake.

Pumpkin Spice Bread With Apples!!

              Pumpkin Spice Bread with Apples
A traditional pumpkin bread recipe jazzed up with the addition of apples and a streusel topping. If you want a basic pumpkin bread just omit the apples. This is great any time of the day!

• 3-⅓ cups Flour
• 4 teaspoons Pumpkin Pie Spice
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1-½ teaspoon Salt
• 2-⅔ cups Sugar
• ⅔ cups Vegetable Oil
• 4 whole Eggs
• 1 can (15 Ounce) Pure Pumpkin
• ⅔ cups Water
• ½ cups Pecans, Chopped
• 2 whole Apples, Peeled And Finely Chopped (about 2 Cups)
• ⅓ cups Flour
• 3 Tablespoons Brown Sugar
• 2 Tablespoons Butter, Cold

Sift together flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.

Beat together sugar and oil until light and fluffy. Add eggs, one at a time. Beat in pumpkin. Add dry ingredients alternately with water into the dry mixture. Stir in pecans and apples. Pour into 2 greased loaf pans.

For the streusel topping:
In a small bowl, combine the flour, brown sugar and butter. Cut in butter until crumbly. Sprinkle over the pans of batter.

Bake in a 350 degree F oven for 55 – 60 minutes or until tester comes out clean when inserted into center of the loaf.

 This was so delicious and moist... I loved it and it's my new go-to recipe!

Battered Fish Tacos

I found Panko Ginger fish & Chicken batter crumbs... perfect for this!

 Place fish in plastic bag and shake with portioned bread crumbs.. I used 2 lbs of Tilapia cut up into chunks..
Fry in 1/4 inch of Canola Oil

 crumble paper towel and let fish rest there when you take it out of the oil... (directions for this are all on back of the box)

 I just used Tortillas, coleslaw and I mixed sour cream with the juice of a can of Adobo peppers...

Battered Fish Tacos

2 lbs of Tilapia

1 package of Panko Ginger Fish & Chicken Bread Crumbs) I found them next to the Panko crumbs in the baking section of the Grocery store

About 2 cups of Canola Oil

1 package of Coleslaw

1 cup of Sour Cream

1 can of Adobo Peppers (just use the juice)

Tortillas

Makes about 12 Tacos!

Cut fish up, shake in plastic bag to coat with bread crumbs, crumbs come portioned so just use one package (2 come in a box) Heat oil and place coated fish in the oil.  Drain on paper towels.  Mix Sour cream with juice from the Adobo Peppers, assemble: Coleslaw, fish, sour cream in the tortilla.  Eat.. yum.

Buffalo Chicken Rolls

Buffalo Chicken Rolls

makes 12

12 egg roll wrappers (roughly 4 square inches)

1 cup cooked and shredded chicken (6 ounces)

1/2- 2/3 cup Frank’s Red Hot Sauce(I used the buffalo wing sauce)

1 cup crumbled blue cheese (4 ounces)

1 cup broccoli slaw or cole slaw (dry)

Small bowl of water

Nonstick cooking spray

Blue cheese dressing, for serving

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

I liked these just okay, Daniel didn't like them at all... first thing ever.. they were too healthy... maybe fried chicken and oil next time?

These would be soooo much better if they were fried... :)

the slaw on the right corner

 Then the chicken

 Then the blue cheese...

 fold up corner...

 Then the sides...

 roll and seal with water1

Three Musketeer Bars

Three Musketeers

Line a 8" square pan with wax paper. In medium bowl, melt choc chips in microwave at 50% power for 30 seconds. Stir and return to microwave  for 30 more seconds at 50% power. If chocolate is still not melted completely -continue heating it at 10 second intervals at 50% until smooth. 
Using an electric mixer on high speed, beat your melted chocolate for 30 seconds. Add the Cool Whip to melted chocolate and beat just until combined and fluffy -30-60 seconds. Spread evenly into prepared 8x8' pan. Place in freezer for about 1 hour. Remove from freezer, remove candy from pan and cut into squares. Return back to freezer.

Melt candy wafers in microwave following package directions. Take out frozen squares and dip into melted chocolate. Place on baking tray lined with wax paper. Allow chocolate to set  freezer. Store in airtight container in  freezer.

Beef Stroganoff

Obviously I am obsessed with Pinterest & this was on it, it was very delicious... 

Beef Stroganoff

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire (this stuff is so awesome I always add more)
1/2 water
8 oz of cream cheese (room temp)
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high, whip cream cheese with blender and add. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes. (My cream cheese was still a little cool, thats why it is somewhat clumpy... would've been better if it was completely room temp)

Serve over egg noodles