Oven-Baked Chicken

Ingredients

1 tablespoon butter or margarine
2/3 cup Original Bisquick® mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)

Directions
1Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
2Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
3Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

After a long absence I will be returning with new found recipes found on Facebook.

Homemade Nestle Crunch Bars

24 ounces of chocolate chips (You can use milk chocolate, dark chocoate, or whitechocolate)
1 ½ cups rice krispies ( you can use the gluten free brown rice ones)
In a large bowl melt chocolate in the micorwave at 50% power, stirring every 30 seconds until melted.
Once the chocolate is melted, stir in the rice krispies. Stir until mixed together well.
Line a 9×13 pan with parchement paper. (This helps the bars come out of the pan.)
Spread chocolate mixture into the pan.
Refridgerate until firm.
Remove from fridge and let stand at room temperature for a few minutes, this will make them easier to cut. Remove from pan and cut into squares.
Serve and enjoy!
These will keep fine in the fridge for several days, so they are the perfect make ahead holiday candy.

No-Bake Sweet & Salty Peanut Butter Pretzel Bars

Ingredients
Nonstick cooking spray
2 cups creamy peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar, divided
4 cups (roughly ½-inch pieces), broken small pretzel twists, divided
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided

Directions:
LINE 13 x 9-inch baking pan with foil leaving an overhang on two sides. Lightly spray foil with nonstick cooking spray.

BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. Stir in remaining 1 cup powdered sugar, 3 cups pretzel pieces and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

MICROWAVE remaining 1 1/2 cups morsels and 3/4 cup peanut butter in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread chocolate layer evenly over powdered sugar mixture. Sprinkle with the remaining pretzel pieces, pressing down lightly. Refrigerate for at least 3 hours or until firm. Lift from pan; peel off foil. Cut into 60 pieces. Store in covered container in refrigerator.

French Toast Muffins

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT over mix; over mixing will ruin the texture of the finished muffins. Also? Don’t over mix the batter. Finally, don’t over mix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it’s even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.

Pudding Cookies

1 1/2 sticks (or 3/4 cup) butter
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant vanilla pudding
2 eggs
1 tsp vanilla
1 tsp baking soda
2-1/4 cups flour
1-2 cups chocolate chips (or whatever add in you would like)

Preheat oven to 350 F.
Stir together flour and baking soda and set aside.
In a large bowl, cream butter and sugars together.
Add in pudding package and beat until well blended.
Add eggs and vanilla.
Add flour mixture slowly until well incorporated.
Add chocolate chips or whatever add-in you chose.
Roll into 1″ balls and place on greased baking sheet.
Bake at 350 F for 8-12 minutes.

Rolo Cheesecake Bars

CRUST:
3 cups of graham cracker crumbs
1 cup sugar
2 STICKS MELTED BUTTER (16 TABLESPOONS)

STIR ALL TOGETHER AND PRESS INTO A 9X13 PAN LINED WITH NONSTICK FOIL.
BAKE AT 350 FOR 7-10 MINUTES AND COOL.

FILLING:
BEAT: 2 8-OUNCE PACKAGES OF CREAM CHEESE
2 EGGS
1C. SUGAR
1/4C. FLOUR
ONCE SMOOTH, ADD ONE PACKAGE OF MINI ROLOS (THE UNWRAPPED ONES)

POUR ONTO THE COOL CRUST AND BAKE AT 350 FOR 30-35 MINUTES.

LET COOL AND ADD GLAZE.

GLAZE:
MELT IN THE MICROWAVE:
1 STICK BUTTER & 6 OUNCES CHOCOLATE CHIPS.
STIR SMOOTH AND ADD 4 TSP. LIGHT CORN SYRUP.
POUR SMOOTHLY ON BARS AND CHILL OVERNIGHT.
CUT WITH A BIG KNIFE! I ADDED A CHOCOLATE DRIZZLE AND A HALF A ROLO ON TOP!

Buckle Your Seat Belt Bars

Step 1: one roll of sugar cookie dough. 

Bar ingredients (In addition to sugar cookie dough):
1c. chopped pretzels
10 caramels
1T. heavy cream
3c. peanut butter cups
1/2c. chips of your choice!
Step 2: Press most of sugar cookie dough into an 8×8 pan. I lined mine with nonstick foil for easy removal. Reserve a little bit of dough to crumble on the top at the end. Just eyeball how much to reserve.

Step 3: Crush 1 cup of pretzels roughly with hands and put on top of dough.

Step 4: Roughly chop 3c. peanut butter cups and layer on top of the pretzels.

Step 5: Microwave 10 caramels and 1T. heavy cream till melted, about 1 minute. Pour on top of peanut butter cups. Mmmmm!

Step 6: Crumble on the rest of the cookie dough that you reserved. Bake AT 350 FOR about 25 minutes till golden and cooked through. Let cool to room temp.

Step 7: Melt 1/2c chocolate chips-milk or semisweet and drizzle across the top when it is cooled. Sprinkle with sea salt. Eat up!

Pizza Casserole

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Pizza Casserole:
Source: Witchin in the Kitchen

1 (16 ounce) package uncooked rotini pasta
1 lb ground Italian sausage
1 (24 ounce) jar pasta sauce
1 (16 ounce) container cottage cheese
1 (2 1/4 ounce) can sliced black olives, drained (optional)
1 (4 ounce) can mushrooms, drained
12 ounces shredded mozzarella cheese
2 (3 ounce) packages sliced pepperoni
Directions:

Preheat oven to 350 degrees. Lightly grease a 9X13 casserole dish.

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

In a skillet over medium heat, cook the sausage until evenly brown, drain grease. Mix in the cooked pasta and pasta sauce. Pour into prepared casserole dish.

In a bowl, mix the cottage cheese, olives, mushrooms and mozzarella cheese.

Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.

Bake 25 minutes in the preheated oven, until bubbly and lightly browned.