Baked Honey BBQ Chicken Bites

Ingredients 

5 C. corn flakes cereal (crushed) 

salt (to taste)

pepper (to taste) 

1/4 tsp. paprika

1/4 tsp. chili flakes (optional)

1/2 tsp. garlic powder

1/2 tsp. onion powder

2 large eggs

1/2 C. buttermilk 

2lbs chicken breasts (cut into small cubes) 

1/2 C. all-purpose flour

3/4 C BBQ sauce

1/4 C honey

Directions

1) In a mixing bowl, add cornflakes, salt, pepper, paprika, chili flakes (optional) , garlic powder, onion powder and mix everything together. 

2) In another bowl, add eggs and milk and whisk them together.

3) Dip each chicken piece in flour first. 

4) Then, dip it in egg. 

5) Then, cover it in crushed cornflakes mixture. 

6) Place these breaded chicken pieces on a cookie tray, lined with parchment paper.

7) Bake at 400 degrees for about 15 minutes.

8) While the chicken bites are baking , prepare the honey bbq sauce: In a small saucepan, add bbq sauce and honey and cook on medium heat until fully combined. 

9) Place the baked chicken bites in a bowl, and pour this honey bbq sauce all over them. Toss until fully cooked. Serve immediately and enjoy!

Prep: 15 minutes

Cook: 15 minutes

Total: 30 minutes

Serves: 4

You can also fry the chicken pieces in oil on the stovetop instead of baking them if you would like. A few minutes on each side. 

One-Pot Cajun Fettuccine Alfredo Pasta

Ingredients 

2 chicken breasts, sliced or cubed

1 lb. cooked andouille sausage, sliced

4 Tbsp. olive oil

3 cloves garlic, minced

3 bell peppers, diced

1 medium onion, diced

6 C. milk

1 lb. fettuccine pasta, uncooked

3/4 C. parmesan cheese, plus more for serving

3 Tbsp. fresh parsley, chopped, plus more for serving

Cajun Seasoning

1 tsp. cayenne pepper

1 tsp. garlic powder

1 tsp. paprika

1 tsp. onion powder

1 tsp. dried oregano 

1 tsp. dried  thyme

1 tsp. salt

1 tsp. pepper

Directions 

1) In a small bowl, combine all spices for the cajun seasoning and mix together. Set aside. Store any extra in an airtight container for future use. 

2) In a heavy bottom pot (such as a Dutch oven), heat 2 tbsp's of olive oil over medium heat. 

3) Add the sliced chicken and 2 1/2 tbsp. of the prepared cajun seasoning.

4) Add the andouille sausage and cook until the chicken is no longer pink, about 4-5 minutes.

5) Remove the meat from the pot and add the remaining olive oil. 

6) Add the garlic, diced peppers and onions and cook until the onions are transparent and softened, about 5 minutes.

7) Add the milk and stir so that the seasoning is incorporated into the liquid. 

8) Turn the heat to high and bring to a boil.

9) Add the uncooked fettuccine, stirring constantly until the noodles are al dente, about 10 minutes. 

10) On low heat, add the meat back in and stir so that it's evenly incorporated. 

11) Add the cheese and parsley, and stir. Remove from heat. Enjoy!

Prep: 20 minutes

Cook: 30 minutes

Total: 40 minutes

Serves: 6 

You can choose to omit the bell pepper if your not a fan of it and if your in a pinch and need to cut down on time you can also use dried onion chopped in its place , just use as much as you think you want there is no exact measurement needed.

Slow Cooker Honey Teriyaki Chicken

Ingredients

2 lbs. boneless, skinless chicken thighs (about 6) , cut into 1 1/2 in. pieces (you can also use chicken breast too if you prefer) 

1/2 medium yellow onion, diced (about 1 C) 

2 cloves garlic, minced

1/2 C. tamari or soy sauce

1/2 C. honey

1/4 C. rice vinegar

1/4 tsp. freshly ground black pepper

1 Tbsp. grated peeled fresh ginger

1/4 C. water

2 Tbsp. cornstarch

For serving: cooked rice (if you prefer) , red pepper flakes, sesame seeds, sliced scallions (all are optional) 

Directions

1) Arrange the chicken in a single layer in the bottom of a 6-qt or larger slow cooker. Scatter the onion and garlic over the top. Whisk the soy sauce, honey, rice vinegar, pepper, and ginger together in a small bowl and pour over the chicken. 

2) Cover and cook on LOW for 2 to 3 hours or on HIGH for 1 to 2 hours. The chicken is done when an instant-read thermometer inserted into the thickest piece registers 165 degrees. 

3) Using a slotted spoon, transfer the chicken to a bowl. Pour the sauce left in the slow cooker into a small saucepan and bring to a boil over medium-high heat. Cook until reduced by half, 15 to 20 minutes. Meanwhile, whisk the water and cornstarch together in a small bowl. Once the sauce has reduced, whisk the cornstarch slowly into the sauce and cook until thickened, 1 to 2 minutes. 

4) Return the chicken to the slow cooker and pour enough sauce to coat the chicken. Reserve and remaining sauce for leftovers. Serve over cooked rice and garnish with red pepper flakes, sesame seeds and scallions , if desired. 

Prep: 15 minutes

Cook: 3 hours 25 minutes

Total: 3 hours 40 minutes

Serves: 4 to 6

• You can refrigerate any leftover chicken and sauce in an airtight container for up to 3 days. 
• The chicken and sauce can be made 1 day in advance and refrigerated in an airtight container. Warm it up in a saucepan over medium - low heat or in the microwave before serving. 

Chocolate Kahlua Cake

Ingredients

Cooking spray

1 (16.5 oz) pkg. devil's food cake mix

1 (8oz) container sour cream

4 eggs

1/2 C. coffee-flavored liqueur (ex: Kahlua) 

1/2 C. vegetable oil

1 (3.9oz) pkg. instant chocolate pudding mix

2 Tbsp. grated orange zest

1 tsp. ground cinnamon

1 (12oz) pkg. mini chocolate chips

1 Tbsp. confectioners' sugar , or to taste

Directions

1) Preheat oven to 350 degrees. Grease a fluted tube cake pan with cooking spray; dust with flour.

2) Combine cake mix, sour cream, eggs, Kahlua, oil, pudding mix, orange zest and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 3-4 minutes. Fold in the chocolate chips. Pour the prepared batter into the greased tube pan.

3) Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50-60 minutes. 

4) Cool in the pan for 10 minutes. Invert onto a plate; let cool completely , about 30 more minutes. Dust with confectioners sugar. 

Prep: 15 minutes

Cook: 60 minutes

Cool: 40 minutes

Total: 1 hour 15 minutes

Serves: 12 

Easy Hamburger Casserole

Ingredients

1 (1lb) box medium pasta shells

1lb ground beef

2 (10oz) cans tomato soup

2 C. shredded cheddar cheese

1 C. shredded mozzarella cheese

1/2 C. water

garlic powder, salt and pepper to taste 

Directions 

1) Cook and drain the pasta according to the package directions. 

2) Meanwhile, preheat your oven to 375 degrees and grease a 9 x 13 inch  baking dish.

3) In a large skillet, brown and chop the ground beef with garlic powder, salt and pepper (or any seasoning of your choice).

4) Add the cooked pasta, tomato soup, a half cup of water and HALF of the cheeses to your skiller with the browned beef; stir and cook for 2-3 minutes over medium heat.

5) Pour the mixture into your greased dish and top with the remaining cheeses. 

6) Cover with foil and bake for 20 minutes. Uncover and continue baking for an additional 10 minutes. (You can also turn on the broiler for the last 2-3 minutes to brown the cheese if you would like).

7) Serve immediately and store any leftovers in the fridge for up to 3 days. 

Prep: 10 minutes

Cook: 40 minutes

Total: 50 minutes

Serves: 8

• You don't need to use mozzarella cheese if you don't want to. You can use 100% cheddar instead. It's completely up to you (or you can try different types of cheeses instead) 
• You can also if you would like to add a diced onion or onion powder to the beef mixture while its cooking. 

Southern Fried Pork Chops

Ingredients

4 bone in pork chops (1/2 inch think) (you can also use 8 thin cut boneless chops if you prefer) 

1 C. all purpose flour

1/2 C. Canola or vegetable oil (enough to cover bottom of pan for frying) 

2 Tbsp. butter

1 tsp. seasoned salt (extra to season chops to taste) 

1 tsp. black pepper (extra to season chops to taste) 

cayenne pepper to taste (optional) 

Directions

1) Season salt and pepper both sides of the pork chops.

2) Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Or dredge before going into the oil (less dishes this way)

3) Heat canola / vegetable oil over medium - high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 2 - 3 pork chops at a time, 4-5 minutes on the first side; 3-5 minutes on the other side. (Make sure no pink juices remain) Remove to a plate covered with a paper towel and repeat with remaining pork chops. 

Prep: 5 minutes

Cook: 20 minutes

Total: 25 minutes

Serves: 4 

Cheesy Meatball Casserole

Ingredients 

2 pkgs. Carando Abruzzese Meatballs

3 C. marinara sauce

1 C. ricotta cheese

1 1/2 C. shredded mozzarella cheese

Directions 

1) Preheat oven to 375 degrees.

2) Place the meatballs on an aluminum foil-lined baking sheet and bake for 15-20 minutes, turning once half way thru. 

3) In the bottom of a 9 x 13 inch baking dish or large round pan, add the marinara sauce. Place the cooked meatballs in the dish, nestling them down in the sauce. Dot the top of the meatballs with teaspoonfuls of ricotta cheese. Sprinkle all of the mozzarella cheese over the top. 

4) Bake at 375 degrees for 30 minutes, until the casserole is bubbly. If desired , you can place the dish under the broiler for an additional 3-4 minutes, until the cheese is starting to brown.

Prep: 5 minutes

Cook: 45 minutes

Total: 50 minutes

Serves: 6 

You can serve it just as it is, over pasta or on a roll!

Meatball Bubble Biscuits

Ingredients 

1 can Pillsbury Golden Layers Biscuits - each pulled into 2 layers 

10 frozen fully cooked Italian style meatballs - thawed and cut in half

2 sticks mozzarella string cheese - cut each into 10 pieces 

1 Tbsp. parmesan cheese

1/2 tsp. Italian seasoning 

1/4 tsp. garlic powder

1 C. marinara sauce

 

Directions 

1) Heat oven to 375 degrees. 

2) Separate biscuits into 2 layers. Place 1 meatball half and 1 piece of cheese into each biscuit, wrap dough round it and seal edges. Place seam side down into 9 inch round cake pan.

3) Sprinkle with parmesan cheese, garlic powder and Italian seasoning. 

4) Bake 18-20 minutes or until golden brown. Serve warm with warm sauce. 

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Serves: 4

This also makes a great appetizer for a party or get together. Just double or triple the recipe.