Simple Baked Chicken Wings

These are sooo easy and soooo good! There are many different ways you could make these; terayaki, honey soy, etc. I figured this was a good alternative to grilling and I'm glad I tried it.

Simple Baked Chicken Wings
from RecipeZaar.com
Ingredients
8 chicken wings (or drummettes)
1 dash onion powder
1 dash season salt
1 dash paprika
1 dash pepper
3/4 cup barbecue sauce
Directions
1Rub seasonings onto both sides of individual chicken wings.
2Place in glass casserole dish.
3Bake at 350°F for 30 minutes.
4Take out of oven and coat both sides of wings with barbecue sauce.
5Bake for another 7 minutes, flip wings.
6Bake for another 7 minutes, flip wings.
7Bake for another 7 minutes, flip wings.
8Enjoy!

Apple Cake

I wanted to make an apple-ish fall dessert other than apple pie (pie just sounded too rich and syrupy). I looked through recipes and decided this one. I wanted a cake that would be light and not too cake-y. I hoped that the spices in this recipe would compliment each other and not overwhelm the apple taste either. Above all I crossed my fingers that it wouldn't turn out like a coffee cake or crumb cake. And it didn't! It was simple and yummy, the apples were soft but crisp just enough and the fall spices are so yummy. Anyway, the recipe is definitely a keeper!

Apple Cake
Everyday Food
Serves 16

1/2 cup (1 stick) unsalted butter, melted, plus more for pan (I used pam to spray the pan instead of butter)
2 cups all-purpose flour (spooned and leveled)
1 cup granulated sugar
1/2 cup packed light-brown sugar
1 1/4 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 1/2 pounds apples, peeled, cored, and cut into 1-inch chunks (I used 4 small gala apples. Also, I cheated and did not peel them and the chunks were small enough that it didn't make a difference with the finished product)
1/2 c. chopped walnuts (omitted because I'm not a huge fan)
2 large eggs, lightly beaten
confectioners' sugar, for dusting

1. Preheat oven to 350 degrees. Butter a 9x13 inch baking pan; set aside.
2. In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger and nutmeg.
3. Add the apples, walnuts, butter, and eggs; stir just until combined.
4. Spoon into pan; smooth with a spatula.
5. Bake 40 to 45 minutes or until a toothpick inserted in center comes out clean.
6. Cool in pan. Dust with confectioners' sugar to serve

Note: Best apple for baking: Look for a hard, crisp variety that will retain its shape when baked. Gala and Golden Delicious are ideal.

Tex-Mex Gooey Casserole (Mexican lasagna)

Tex-Mex Gooey Casserole
Recipe courtesy Emeril Lagasse
Show:
Emeril Live
Episode:
America's Wild West Texas Style

1 tablespoon olive oil
2 cups chopped onions
1 pound ground beef
1 pound diced stew meat
1 tablespoon chopped garlic
2 tablespoons chili powder
2 teaspoons cumin
Salt and pepper
1/4 cup tomato paste
4 cups peeled, seeded, and chopped tomatoes
3 cups beef stock
10 flour tortillas
2 cups grated Medium Cheddar cheese
2 cups grated Monterey Jack cheese

Preheat the oven to 375 degrees F.
Grease a 9 by 9 by 2-inch square baking dish.
In a large skillet, heat the oil. When the oil is hot, add the onions and saute for 3 to 4 minutes. Add the ground beef and continue to cook for 3 to 4 minutes, stirring constantly. Add the diced meat and continue to cook for 3 minutes. Stir in the garlic, chili powder, and cumin. Season with salt and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer the mixture for 30 minutes, stirring occasionally. Remove from the heat and cool. Spoon a couple of tablespoons of the chili mixture on the bottom of the prepared pan. Lay two tortillas on top of the chili mixture. Sprinkle the top of the tortillas with the Cheddar and Jack cheese. Repeat the layering process until all of the chili, tortillas and cheese are used. (The final layer should be cheese) Place the pan in the oven and bake until the cheese has melted, about 10 to 12 minutes. Remove from the oven and cool slightly before slicing.

Notes: Paula passed this recipe onto me because I had it at her house and loved it. There are a lot more flavors in this dish than in your typical mexican casserole. Daniel called it a Mexican lasagna because of all the layers and I like that name better than the gooey one. :)
I used turkey instead of beef and beef stew meat and the larger, burrito style rather than taco tortillas.
I served with restauraunt style tortilla chips, salsa and guacamole.

Turkey Meatballs

Turkey Meatballs
Courtesy of Aimee's Adventures

1 lb. Ground Turkey Breast
1/2 Cup Seasoned Dried Breadcrumbs
1/3 Cup Chopped Parsley
1 Egg
2 Tablespoons Grated Onion
1 Garlic Clove, minced
1/2 teaspoon Salt
1/8 teaspoon Ground Pepper
1 Cup Spaghetti Sauce

Preheat the oven to 350 degrees. In a large bowl, mix all ingredients except spaghetti sauce. Roll into 20-22 meatballs. Place a meatball into each well of a mini muffin tin sprayed with cooking spray. Fill un-used wells with water. Bake until lightly browned, about 15-18 minutes. Transfer to a large bowl; add the spaghetti sauce and toss meatballs.

This reminds me of a meatloaf recipe divided into balls. :) It ended up making 24 pretty decent sized meatballs with this recipe. I rolled them on the counter and they actually ended up taking 25 minutes in a mini muffin tin in my oven.
I added some whole wheat pasta and a mix of red and vodka sauces to the meatballs. Yummy!

Onion Baked Pork Chops

Onion Baked Pork Chops

6 pork chops
1 pckg. Lipton onion soup mix (I used an off brand mix)
2 eggs, well beaten
2/3 cup bread crumbs
1/2 stick butter, melted

Preheat the oven to 350 degrees. Combine soup mix and bread crumbs. Dip chops in egg and then in bread crumb/onion mixture, coating well. Place in a shallow pan and drizzle well with butter. Bake 1 hour, turning once. Makes six servings.

Notes:
While these weren't as moist as I would have liked, they were still really good. The combo of onions and breadcrumbs is a nice breading.
I added a few pieces of garlic and I also added a little olive oil to the pan before I stuck it all in the oven, just to infuse more flavor.
I also sauteed some onions and add them right before serving. The flavor of real onions added a nice touch to what was a good, hearty meal, not to mention easy! It is also easy to cut in half if you don't need to serve six. I always freeze extra food.
Sides: steamed veggies and rice.

Roasted Potatoes

This recipe is off the Lipton Onion Soup mix box. It is very easy and good! I made this as a side with the George Foreman Chicken.

1 pack Onion Soup mix
1/3 cup olive oil
7-8 small Red Potatoes (use whatever potatoes you want...I wanted red and cut up enough to cover the bottom of the 9x13 pan)
Preheat oven to 425 degrees.
Cut the potatoes into 4-6 pieces (depending on potato size) and place in a 9x13 baking dish.
Drizzle olive oil and soup mix on top and mix together (I used my hands).
Place in oven for about 30 minutes or until done

Chocolate Chip Cheescake Bars

These are a very sweet, yummy treat and not hard to make.

Chocolate Chip Cheesecake Bars

Cookie Dough Ingredients
3/4 cup shortening
3/4 cup granulated sugar
1/3 cup packed brown sugar
1 egg
1.5 tsp vanilla extract
1.5 cups all purpose flour
1 tsp salt
3/4 tsp baking soda
1.5 cups mini chocolate chips

Cheesecake Ingredients
2-8 oz. packages cream cheese, softened
3/4 cup sugar
2 eggs
1 tsp vanilla

In a mixing bowl, cream shortening and sugars together. Beat in the egg and vanilla. Combine the flour, salt and baking soda; add to the creamed mixture and mix well. Fold in the chocolate chips. Set aside one third of the dough for the topping. Press the remaining dough into a greased 9x13 inch baking pan. Bake at 350 degrees for 8 min.
Meanwhile, in a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; mix well. Spoon over crust. Drop teaspoonfuls of reserved dough over the filling. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool on a wire rack. Cover and store in the refrigerator.

Green Bean Casserole (with a twist)

Green Bean Casserole (with a twist)

This is the recipe off French's can but with broccoli cheese soup instead. I like it better that way!

Ingredients:
1 (10 3/4) oz. can CAMPBELL'S® Cream of Mushroom Soup (I used broccoli cheese soup)
3/4 cup milk
1 1/3 cups FRENCH'S® French Fried Onions
4 cups cooked whole green beans (I used 2 regular cans)

Directions:
1. MIX soup, milk, 2/3 cup French Fried Onions, and beans in 1 1/2-qt. baking dish.
2. BAKE at 350°F for 30 min. or until hot. Stir.
3. TOP with remaining onions. Bake 5 min.

Cabbage Casserole

I really don’t have an exact recipe for this, it was given to me word of mouth by via a friend's older sister. It's very simple and tasty!

You will need:
1 cabbage
Ground beef or turkey
Shredded cheese

Chop up 1 cabbage and cover with water
Salt and pepper
Cook until done
Drain the cabbage but, save the broth that you boiled the cabbage in.

In a deep skillet , brown 1lb of ground beef or however much you want to use

Remove from the skillet

Melt 1 stick of butter or margarine
Mix with 3/4 cup of flour until it is all incorporated
Salt and pepper to taste
Add the broth from the cabbage a little at a time until thickened

Layers for the casserole:

first layer of cabbage
Ground beef
Cheese
White sauce
Finish with cheese on top

Bake in a 350 degree oven for 30 mins

Lime Baked Fish

I believe this is a South Beach Diet recipe.

Lime Baked Fish
Serves 2

Ingredients
1⁄2 pound fresh fish fillets (I used tilapia)
1⁄4 cup fresh lime juice
1 teaspoon tarragon leaves
1⁄4 cup chopped green onion tops

Instructions
Arrange the fish fillets in a baking dish. Sprinkle with the lime juice, tarragon, and onion tops. Bake, covered, at 325°F for 15–20 minutes or until the fish flakes easily.

Nutritional Information:
114 calories1 total fat (0 g sat)65 mg cholesterol4 g carbohydrate22 g protein1 g fiber80 mg sodium

Quick Tater Tot Bake

This is easy and good. :)

Quick Tater Tot Bake

3/4 to 1 pound ground beef or ground turkey
1 small onion, chopped
Salt and pepper to taste
1 package (16 oz) frozen tater tot potatoes
1 can cream of mushroom soup, undiluted
1/2 soup can milk or water
1 cup (4oz) shredded cheddar cheese

In a skillet, brown the meat and onion. Drain any fat. Season with salt and pepper. Place in a greased 1-1/2 qt. to 2-qt. casserole. Top with potatoes. Combine soup and milk or water; pour over potatoes. Sprinkle with cheese. Bake at 350 for 30-40 minutes.

French Fry Casserole

So this isn't the healthiest meal to make but it was good! I thought I would try it in place of the tater tot casserole I make and liked it better. It definitely has more flavor and is a quick, easy meal. I did use turkey to make it a little healthier as a meal.

French Fry Casserole
1 lb. ground meat (lean beef or turkey)
1/2 a medium onion - chopped
1 clove fresh garlic - chopped finely
salt & pepper to taste
1 can cream/mushroom soup
1 can cheddar cheese soup ----- (I could only find Campbell's Spicy Nacho Cheese Soup at the grocery store but it worked fine)
shredded cheddar cheese
frozen french fries ----- (I used the thin fast food style rather than the thick crinkle fries)

Brown beef, along with onion and fresh garlic. Drain, add back to pan along with salt, pepper, and soups. Heat through & pour into casserole dish. Top with frozen fries. Sprinkle top of fries with seasoning salt and pepper. Bake at 375 for 30 minutes or until fries are golden brown. Spread handful of cheese on top & put back in oven until melted.

Crunchy onion chicken

This is very easy. I found it in the Atlanta Journal Constitutional. Next time, I would add a bit more of the mustard, just to give it more flavor, and maybe some salt and pepper before baking the chicken to give it a little more of a kick. it's baked but kind of tastes like chicken tenders.

Crunchy Onion Chicken
Dish From Market to Kitchen: 5:30 Challenge / 5 INGREDIENTS / 30 MINUTES

TONIGHT'S SOLUTION: Crunchy Onion Chicken

TO MAKE THE MEAL: Green beans and buttered pasta

Slicing the chicken breasts lengthwise to make them thinner and more uniform resulted in a more reliable cooking time. Alternatively, you can pound the chicken for more even thickness, and cut in half horizontally so it's easier to work with.

Hands on time: Total time: 30 minutes Serves: 4

Ingredients for Crunchy Onion Chicken:
1 (6-ounce) can French's French Fried Onions
1 egg, beaten
1 teaspoon mustard
1/4 cup all-purpose flour
1 pound boneless, skinless chicken breasts

Instructions:Preheat the oven to 400 degrees.
Crush onions in plastic bag or with rolling pin. Mix egg and mustard until well-combined.
In 3 shallow bowls, separately place flour, egg mixture and onions. Dredge chicken first in flour, then egg and then onions, pressing firmly to get onions to adhere. Place on cookie sheet and bake for 20 minutes or until cooked through. Nutrition:Per serving: 314 calories (percent of calories from fat, 31), 31 grams protein, 22 grams carbohydrates, 1 gram fiber, 11 grams fat (4 grams saturated), 126 milligrams cholesterol, 327 milligrams sodium.

Alfredo Pasta Bake

This came out really good so I thought I would share it!

Alfredo Pasta Bake
(Source: Amber's Delectable Delights)

Ingredients:
8 oz pasta, cooked and drained
2 cups broccoli florets
1 cup mushrooms
1.5 cups chicken, cooked and shredded or diced
1 jar alfredo sauce
2 cloves garlic, minced
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
2 Tbls butter

Directions:- Preheat oven to 350 degrees - Coat the bottom of the two small or one medium baking dish with a thin layer of alfredo sauce. In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and alfredo sauce until combined. Place mixture into baking dish and top with mozzarella and Parmesan cheese. Cut the butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly.

Olive Garden Parmesan Crusted Tilapia

well I kind of did my own version of this. I didn't do the vegetable part because I didn't have the ingredients and I only used 3 tilpia so it wouldn't be such a large amount. I started with defrosted tilapia and used a jar of alfredo sauce and put the amount of sauce suggested in the recipe on the tilapia. Then I used the crusting mixture on them. 10 minutes wasnt enough cooking time so I did 20 at 450 degrees. I heated the remaining alfredo sauce and made angel hair pasta. I served the finished tilpia over the pasta with alfredo sauce. Yummy!

Olive Garden Parmesan Crusted Tilapia
Author/Submitted by: http://www.olivegarden.com/ 2005 Featured Recipe Servings: 6Categories: Garlic / Seafood / Vegetables
Ingredients: 6 filets tilapia, approx. 6 ounces each
1 1/4 cups alfredo sauce, homemade or store-bought
8 ounces angel hair pasta, cooked
Fresh parsley sprigs
6 emon wedges

---Tilapia Crusting Mixture---
3/4 cup Italian bread crumbs
3/4 cup grated Parmesan cheese
3 Tbsp vegetable oil

---Italian Vegetables---
4 cups zucchini, cut into 1/4 inch slices and halved
4 cups yellow squash, cut into 1/4 inch slices and halved
2 cups red bell peppers, cut into strips
2 cups red onions, cut into strips
1 tablespoon Italian seasoning
1 tablespoon kosher salt
1 tablespoon chopped garlic
1/4 cup extra-virgin olive oil

Directions:
1. Tilapia Crusting Mixture: Using a spoon, thoroughly mix all ingredients in a large bowl. Cover and refrigerate until ready to use.

2. Italian Vegetables: In a large bowl, combine all ingredients and mix thoroughly. Place onto a baking sheet, forming a single layer. Set aside until ready for baking with tilapia.

3. Assembling Parmesan Crusted Tilapia: Preheat oven to 450 degrees F. Place Tilapia fillets in a non-stick, shallow, baking pan. Pour 3 tablespoons of Alfredo sauce onto each tilapia fillet. Use bottom of spoon to evenly coat top of fish. Sprinkle 1/3 cup of prepared tilapia crusting mixture onto each piece and firmly pat breading evenly over Alfredo sauce. Place pan of tilapia on top rack and at the same time, place baking sheet with vegetables on the center rack, in the oven. After approximately 10 minutes, or when the internal temperature of fish reaches 150 degrees F, remove fish from oven and transfer onto a large platter. The vegetables should bake for an additional five minutes, or until tender, and remove from oven. Toss the vegetables with angel hair pasta and place around fish. Sprinkle dish with parsley, garnish with lemon wedges and serve immediately.

Garlic Cheddar Chicken

This is an easy chicken recipe that is yummy!

GARLIC CHEDDAR CHICKEN
2 tbsp butter
1 clove garlic, minced (I used 2 cloves)
3 tbsp dry bread crumbs (I used Italian Seasoned Bread Crumbs and omitted the seasonings below)
1/8 tsp dried parsley
1/8 tsp dried oregano
1/8 tsp ground black pepper
1/8 tsp salt
2 tbsp freshly grated Parmesan cheese
6 tbsp shredded Cheddar cheese
2 boneless skinless chicken breasts, pounded thin

Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Apples and Cream Pie

I made this for a dessert at Thanksgiving and it was a hit.

Apples and Cream Pie

1/2 cup honey
3 apples, peeled and sliced
2 tablespoons lemon juice

Crust:
3/4 cup butter
1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon vanilla

Filling:
2 (8-ounce) packages cream cheese, softened
2 eggs
1/4 cup sugar
3/4 teaspoon vanilla

Topping:
1 tablespoon sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Combine honey and lemon juice in large skillet. Add apples and cook until tender.
Combine crust ingredients and press into bottom of a 9-inch springform pan.
In mixing bowl, combine cream cheese and sugar. Add eggs and vanilla. Mix well and pour over crust. Remove apples from skillet with slotted spoon and arrange on top of filling.
Combine topping ingredients and sprinkle evenly over top of apples. Bake at 350 for 50 to 65 minutes until center is set. (Use knife test; insert in center. If it comes out clean, it's done.)

Mexican Casserole

A friend's brother forwarded this recipe on to me. I tried it and it was good - that's a lot of doritoes though! :)

Mexican Casserole

3 chicken breast
1 can of rotel
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 bag of nacho cheese doritoes
shredded cheese(however much you want to put on it)

Uncle Bens 90 second mexican rice(if you want rice on on the side)

The layers for this are crushed doritos, the soup and rotel mixture, shredded chicken and cheese. Only do 2 layers for each in a sqare Pyrex pan.

Cut the chicken into pieces and cook. Put the Rotel, and soups together in separate pot and cook that. After everything is cooked you will follow the layers above. You will have to shred (pull apart) the chicken with your hands or you can cut it with scissors. After you have the layers done put in the oven on 350 for about 20 minutes or so. You kind of just have to guesstimate if it looks ready.

Pumpkin Chocolate Chip Cookies

A friend found this recipe and emailed it to me. Looking at the recipe, I thought it would taste too rich but it was great for fall and thanksgiving cookies. The pumpkin is just spicy enough to off set the sweetness of the chocolate chips.
Sometimes, I lightly frost the cookies with a tub of whipped cream cheese frosting and put a piece of candy corn in the center of every cookie. At Paula's suggestion, I use ghiardelli milk chocolate chips.

Recipe courtesy George Duran

Show:
Food Network Specials
Episode:
Ham on Turkey

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar 1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour 2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Chicken pot pie

This is one of my favorite comfort foods and it came out really good! I found this recipe at cooks.com.


CHICKEN POT PIE

2 (10 oz) cans Campbell's Cream of Chicken Soup orCampbell's Chicken or Turkey Pot Pie Soup
2 (about 9 oz) packages frozen mixed vegetables, thawed
2 cups cubed, cooked chicken
1 cup chicken broth combined with 2 tablespoons flour
2 Pillsbury pie shells
Preheat oven to 400°F.
Mix soup, vegetables, chicken, and broth. (The mixture should be sort of thick.) Place in pie shell.
Bake for 35 minutes until golden. (Cover pie edge if it begins to brown too quickly).