Cracker Barrel Grilled Chicken Tenders

These are super moist, have lots of flavor and even taste awesome cold! I found the recipe on recipezaar.com. The poster is Parkers Mom. I have never had Cracker Barrel chicken tenders but I will be making these many times over the course of my life!

Cracker Barrel Grilled Chicken Tenders
1 lb chicken tenders OR cut chicken breasts into strips (This is what I did)
1/2 cup Italian dressing
1 tsp fresh lime juice
1 1/2 tsp honey

Mix dressing, lime juice and honey. Pour over chicken tenders. Marinate for 1 hour or longer. Cook tenders in a non stick pan or grill until golden in color - but not dried out.

This amount says it serves 2. So....I quadrupled the amounts for a family of 6. We had this with onion rings, green salad and rolls. A very fast meal to pull together.

Chewy Oatmeal Peanut Butter Cookies

Chewy Oatmeal Peanut Butter Cookies
Peanut butter, oatmeal, chocolate chips. Need I say more? This recipe comes from Chickee in Syndey, Australia. I chose this as part of the March 2009 Aussie/NZ recipe swap. I had to convert from metric measurements to US measurements. I doubled the recipe so this is what I am posting.

2/3 cup flour (I had to add an additional 2/3 cup flour)
2/3 cup rolled oats (I used regular - NOT quick)
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla
2/3 cup butter or margarine, softened
2 TBSP water
10 TBSP (2/3 cup) peanut butter (I used crunchy)
Chocolate chips or other nuts or both may be added as desired (I added mini chocolate chips)

Combine all ingredients. Mix well. Drop by teaspoonfuls onto baking sheets. Bake at 350 degrees for about 11-12 minutes. I let the cookies sit for a few minutes on the cookie sheets before removing to a cooling rack.
***It is essential to make these when your husband and children are not home. Otherwise you won't be able to save any for school lunches. They will be gone lickity split.

American Chocolate Chip Cookies of Death

American Chocolate Chip Cookies of Death
I think these might just be my new favorite chocolate chip cookies! They are really very yummy! This recipe comes from Chickee in Sydney, Australia. Her recipe is metric so changing it to US measurements may have altered the original outcome - but we love them nonetheless. Her recipe also calls for instant coffee which I left out as we don't consume coffee at all.

1/2 cup soft butter
3/4 cup brown sugar
2 TBSP white sugar
1 egg
1 tsp vanilla extract
1 1/2 - 2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup chocolate chips (I used semi sweet and peanut butter chip)
1/4 cup chopped nuts

Preheat oven to 275-300 degrees. Yes - these really do bake at this temperature. I am a combine everything first and mix it kind of baker so you do the same too. Mix until cookie dough is well blended. Drop by teaspoonfuls onto baking sheets. These cookies do spread out so leave room for them to do so. Bake for 20-25 minutes. Yes - they do bake that long. The wait is so worth it! Let them cool for a few minutes before removing to a cooling rack. Serve with a tall glass of milk. I dare you to eat just one. :) And your kids will love you forever and say you are the bestest mom ever in the whole wide world for making these for them.

Creamy Crock Pot Chicken

Creamy Crockpot Chicken
I am part of the March 2009 Aussie/NZ recipe swap. This means I make at least one recipe from each of my team mates. Chef Buggsy Mate from the East Coast, USA has this recipe and I picked it to make. Her original recipe calls for only 4-6 chicken breasts but I used a whole bag of frozen chicken breasts as I wanted leftovers on purpose.

4-6 boneless skinless chicken breasts (I used a whole bag)
3 (10 3/4 oz ) cans cream of mushroom soup
1 (1 oz) envelope dry onion soup mix
8 oz cream cheese, softened
1 small onion, sliced thin
1 cup sliced mushrooms, canned or fresh
4 garlic cloves, minced
2 cups chicken stock
2 TBSP parsley flakes for garnish

Grease the inside of a large slow cooker. Place chicken in first. Combine the remaining ingredients except parsley in a medium pot and heat on medium high. Stir occasionally until cream cheese is incorporated. Pour sauce over chicken in crockpot and heat on low approximately 4 hours. I put my chicken in frozen and let it cook on low from 9 a.m. to 5 p.m. Sprinkle with parsley flakes. I obviously forgot to do this. Oh well. It tasted wonderful anyway. Serve over pasta, egg noodles or rice. We had this over rice.

Italian Style Bean Soup (Mix)

Italian Style Bean Soup (Mix)
I chose this recipe as part of the March 2009 Aussie/NZ recipe swap. Then our ward Scouts put on an Italian dinner for the ward. I made this soup to take and it was a HUGE hit! The original recipe says this would make an excellent mix. PaulaG from El Paso, TX gets the credit for sharing this wonderful recipe! She got it from Gifts from a Jar Soups, Chiles and More.

Mix
1 3/4 cups dried great northern beans or navy beans
1 TBSP dried onion flakes
2 tsp dried basil
2 chicken bouillon cubes, unwrapped
1 tsp dried parsley
1/2 tsp instant minced garlic
1/2 tsp black pepper
1 1/2 cups uncooked medium pasta shells

Soup
5-6 cups water
1 cup prepared pasta sauce
2 oz baby spinach
1/4 cup parmesan cheese, grated
salt and pepper to taste

To make the mix: layer the beans in a 1 qt jar with tight fitting lid. Combine the onion, basil, bouillon cubes, parsley, garlic and pepper in a small food storage bag. Close bag. Place the seasoning bag over the beans, spreading out bag to cover beans; add pasta shells.
Place lid on jar. May cover with fabric or raffia. Attach gift tag. Attach directions for preparing soup to jar.

Soup Directions (to be placed with jar)
Remove the pasta and seasoning packet from jar; set aside. Place the beans in a large bowl; cover with water and soak for 6-8 hours or overnight. Drain beans, discarding the water. Combine the soaked beans, water, pasts sauce and contents of seasoning packet in Dutch oven. Bring to a boil over high heat; cover. Reduce heat and simmer 2 - 2 1/2 hours or until beans are tender. Add the pasta and spinach; cover and simmer 15-20 minutes or until pasta is tender. Season to taste, serve with grated Parmesan cheese.

This is what I did:
I skipped filling the jar. I went right to the soaking of the beans and added all the seasonings and everything else except the pasta and spinach. I let it simmer for a couple hours then put it in the fridge overnight. The next day I added 8 oz spinach, 1 pound of cooked ground sausage and a large package of Three Cheese Tortellini. I made this for a crowd. The tortellini did expand and were nice and plump. Probably 4 times as big as they were when in the package. I will make this again using other "Italian" style pastas like ravioli. :) We served this with grated Parmesan cheese and croutons. There was also french bread for people who like to dunk bread with their soup.

Krispy Kreme Copycat Doughnuts

I have never been a very good doughnut maker until I came across this recipe. This is our new family favorite. It's easy and they don't stay around very long! This recipe was found on the internet at recipezaar.com. The chef who gets the credit is Roosie. I've made these a few times now. I don't do the doughnut holes. I think they are wasteful of good doughnut material. You can choose to do what you like.

Krispy Kreme Copycat Doughnuts
2 TBSP yeast
1/4 cup water
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup shortening
5 cups all purpose flour
oil for frying

Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla (I use a bit less)
4 - 6 TBSP hot water

Dissolve yeast in warm water in large mixer bowl. Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping sides of bowl. Beat in medium speed for 2 minutes, scraping sides of bowl occasionally. Stir in remaining flour until smooth. Make sure the dough is soft - yet not sticky. Put dough into a greased bowl - turning once. Cover and let rise until double - about 1 hour.
The dough will not rise significantly like a bread dough would. The dough is ready when an indentation remains when touched. Turn dough onto floured surface; roll around lightly to coat with flour.
Gently roll dough 1/2 inch thick with floured rolling pin. Cut with doughnut cutter. Place cut doughnuts on a clean kitchen towel. Cover and let rise for about 40 minutes. They will get bigger this time. I promise.
Heat vegetable oil in deep fryer if you have one. Otherwise if you are like me - I use a large pan with 3 inches sides. Or you can use a dutch oven. Heat oil to 350 F. Slide doughnuts into hot oil with wide spatula. A metal one works best. That way your nice rubber ones won't melt. I use a large slotted spoon. Turn doughnuts as they rise to the surface. Fry until golden brown on each side. This part goes really fast so you have to watch carefully! :)
Remove carefully from oil and place back on the towels you had the doughnuts rising on. This is an easy step so I don't have to dirty something else.

Glaze
Heat butter until melted. Remove from heat source - whether microwave or stove top. Stir in powdered sugar and vanilla until smooth. Stir in water - 1 TBSP at a time until desired consistency.

Using a spoon - spread a little glaze over each doughnut until your glaze is all used up. You just might have to go back and add glaze a second time!

Your family will love you for making this tasty treat and if you take it to say a cub scout dinner - it will be requested forever more. Enjoy with a tall glass of milk! :)

Valentine's Day Dinner Menu

Happy Valentine's Day everyone!
I found these really super cute heart shaped ramekins. On sale. At the grocery store of all places. I made chicken pot pies for dinner. Some people wanted peas - others green beans. We also had pears and I made some heart shaped pie crust cookies from the leftover crust. I made more dough than I needed. I also gave each boy his own little box of chocolates and Russell a big box. They were all very happy with their dinners. Surprisingly - they ate the majority of their dinners. I thought it might be too much. Next year I think I will make individual meatloaves with mashed potatoes....