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
What a fun way to eat macaroni and cheese.
This was a very basic recipe that originally didn’t call for any seasoning other than a little salt added to the bread crumbs. You can basically make mac and cheese the way you normally do, but bake it in a greased muffin tin for a different and fun presentation. It’s also a neat way to control portions and serving sizes. 🙂
- 2 cups uncooked elbow macaroni
- 1 tablespoon butter
- 1 egg, beaten
- 1 cup milk
- 1 1/2 cups shredded sharp Cheddar cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup seasoned dry bread crumbs
- 2 teaspoons olive oil
- salt, pepper, garlic powder, paprika, to taste
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs and olive oil ; set aside.
- Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Add salt, pepper, garlic powder, and paprika, to taste. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
- Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.
Modified from: All Recipes
- 1 1/2 cups confectioners’ sugar
- 1 egg white (I used 2 teaspoons of meringue powder and 2 tablespoons of water)
- 3 drops yellow food coloring
- 3 drops blue food coloring
Cut white paper into twelve 2 by 11 strips. Using an electric mixer, beat the confectioners sugar and egg white until smooth, about 5 minutes. Divide the icing into 2 bowls. Stir the yellow food coloring into one batch and the blue food coloring into the other. Cover the blue icing with plastic wrap.
Arrange the paper strips side by side on a work surface. Scrape the yellow icing into a small, resealable plastic bag and snip off a tiny corner. Pipe out the icing onto the paper in dots, about 1/3 inch apart. When a quarter of the yellow icing remains, add the same amount of blue icing, stirring with a toothpick. Pipe green dots onto the paper strips. Transfer the rest of the blue icing to another plastic bag and continue piping dots. Let the dots sit at room temperature until hardened, 12 hours or overnight.
From: Every Day with Racheal Ray
This is a Rachael Ray recipe that I adapted based on what I had in my kitchen. I didn’t get a good picture of them but they turned out well!
- 1 1/2 pounds ground beef
- 1 cup frozen seasoning blend (green peppers, onions, celery)
- 1 large egg plus a splash of milk, beaten
- 1 1/2 cups plain bread crumbs (I made them in the food processor with Club crackers)
- 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
- 1 cup barbeque sauce
- 1/2 cup pizza sauce
- 1 tablespoon Worcestershire sauce
- Vegetable oil or extra-virgin olive oil
Preheat oven to 450 degrees F.
Put ground beef into a big bowl. Put seasoning blend into a food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the barbecue sauce, pizza sauce and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.
Modifed from Food Network
A super easy sandwich that kids can help make and love to eat!
Ham and Cheese Crescent Roll Ups
- 1 can Pillsbury refrigerated crescent dinner rolls
- 8 thin slices cooked ham
- 4 thin slices Cheddar cheese, each cut into 4 strips
Heat oven to 350 degrees. Separate dough into 8 triangles. Place one slice of ham on each triangle; place 2 strips of cheese down the center of ham. Roll up each crescent. ( Typically, you start rolling from the wide end of the triangle but I started from the tip because it was easier to add a little more ham without worrying about making sure it all “fit” as I rolled them.) Place rolls on an ungreased cookie sheet. (I accidentally greased mine but they turned out fine. 🙂 ) Bake 15 to 19 minutes or until golden brown. Serve warm.
When I was a kid, I used to experiment and make marshmallow treats following the rice krispy treats recipe but with different types of cereal. It’s so much fun! These are good but VERY sweet. I recommend small portions! 🙂
Fruit Pebbles Cupcakes
- 1/4 cup butter
- 1 package regular marshmallows
- 5 cups Fruity Pebbles
- frosting, if desired
Melt butter in a saucepan. Add marshmallows and cook until melted. Remove from heat and add cereal. Stir until well coated. Press firmly into cupcake tins and cool. Top with frosting, if desired.