Very fast and easy chicken recipe. Kid tested and approved! :)
Baked Honey Mustard Chicken Bites
3 tablespoons butter
1/4 cup honey mustard
1 teaspoon garlic salt
- 3/4 cup Italian bread crumbs
- 1 lb chicken breast tenders (not breaded), cut into 1-2 inch pieces
- Additional honey mustard, if desired
1 Heat oven to 400°F. Line cookie sheet with foil; spray foil or paper with cooking spray.
2 Melt the butter in a medium bowl. Mix in honey mustard and garlic salt.
3 Place bread crumbs in large resealable plastic food-storage bag. Add chicken pieces to mustard mixture; stir to coat. Shake chicken pieces in bag of bread crumbs until coated. Place on cookie sheet. Discard any remaining honey mustard and bread crumbs.
4 Bake 20 to 25 minutes or until no longer pink in center. Serve with additional honey mustard or dipping sauce of your choice.
I’ve found a new EASY semi-homemade recipe using two of my favorite ingredients- crescent rolls and cinnamon. Scott and the kids LOVED them. They’re ready in minutes and will be gone in minutes!
Cinnamon Crescent Rolls
- 1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated
- 6 tablespoons butter,softened
- 1/4 cup white sugar
- 2 1/2 teaspoons cinnamon
- 2 tablespoons butter, melted
- 1/4 cup + 2 tablespoons powdered Sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 375
- Place the unrolled and separate crescent rolls on an un greased cookie sheet(one with sides).
- In a small bowl, mix together the butter, sugar and cinnamon
- Evenly spread the cinnamon butter over the crescent rolls and roll up.
- Place tip side down on the cookie sheet.
- Bake for 10-12 minutes.
- In a small bowl, mix together the butter, powdered sugar and vanilla until smooth.
- Place in a zip lock bag and snip a tiny corner off.
- Drizzle the glaze over the cinnamon rolls.
From: The Hungry Housewife
It’s been a while! I’ve been SO busy baking and decorating and updating That Sweet Ang… :)
Happy Easter! I always like to try something new on a holiday to mix in with my usual treats. These cheesecake bars were a hit. And so easy. :)
2 (8 oz.) can crescent rolls
2 (8 oz.) cream cheese, softened
2 cups sugar, divided
1 tsp. vanilla
1/4 cup melted butter
Spray a 13 x 9 baking pan with Pam or any other spray oil.
Open one can of crescent rolls and stretch on bottom of pan. Seal holes together to form a crust.
Blend together cream cheese, 1 cup sugar and 1 tsp vanilla with mixer until fluffy.
Spread over dough, do not go all way to the edges.
Stretch second can of dough over cream cheese filling, seal together with other crust.
Melt butter in a saucepan mixed with remaining sugar.
Brush or pour all of the butter mix over top crust, then sprinkle generously with cinnamon.
Bake at 350 for about 25-30 minutes or until golden brown.
Let cool, then refrigerate before cutting into squares.
From: Gourmet Day To Day
This recipe baked in a cake pan with multicolored sprinkles added. I also used mini semi sweet chocolate chips. :)
Bake for 18-20 minutes.