Marmalade Sausage Dogs

Ingredients

6 pork sausages

3 tbsp. orange marmalade (with bits)

French bread

mustard & ketchup

Directions

1) Preheat your oven to 350 degrees.

2) Place the sausages in a baking dish and smother the marmalade all over the sausages.

3) Put them in the oven for about 30-45 minutes depending on how long they take to cook.

4) Shake them around in the pan during cooking to ensure they are totally covered in the marmalade.

5) Slice open the bread and fill with the sausage.

6) Garnish with the mustard or ketchup if you choose.

This is a recipe for two but can be made for more depending on the size of the sausages you choose to use. And you can always add more of the marmalade if the 3 tbsp.'s doesn't seem to be enough.

Glazed Pork Chops (EASY)!!

Ingredients

4 Thick cut pork chops

1/2 tsp. paprika

1/2 tsp. cayenne powder

1/2 tsp. garlic powder

1/2 tsp. black pepper

1/2 tsp. salt

4 tbsp. brown sugar

olive oil

Directions

1) In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt)

2) Rub the pork chops in the spices generously

3) Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a tbsp. of brown sugar to each pork chop. Turn each pork chop over , so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)

4) Bake at 350 degrees for 15 minutes, to make sure the pork chops are cooked through.

5) Before serving, pour the glaze that's formed in the pan over the chops. Serve with your veggies of choice.

Maple Glazed Pork Chops

                                                        

Ingredients

4 Boneless Pork Chops

2 tbsp. oil

Sauce:

1/4 cup Real Maple Syrup

3 tbsp. ketchup

2 tbsp. soy sauce

2 tbsp. apple cider vinegar (you can use white vinegar)

1 1/2 tsp. minced garlic

1/4 tsp ground ginger

optional: Fresh thyme for garnish

Directions

1) Drizzle a large skillet with oil. Add pork chops and cook over medium-high heat 4-5 minutes on each side till cooked through.

2) In a small bowl whisk together sauce ingredients. Add to skillet and cook another 3-5 minutes , spooning sauce over the pork chops and turning to coat. Serve hot and garnish with fresh thyme if desired.

prep: 5 minutes

cook: 20 minutes

total: 25 minutes

serves: 4

Roasted Italian Sausage & Potato Bake

Ingredients

14 Links Italian Sausage (Sweet or Hot), cut into thirds

10 Medium to Large Russet Potatoes, peeled and sliced into 1/2" think slices

2 Cloves Garlic, Minced

2 tbsp. Fresh Rosemary, Chopped

3 tbsp. Balsamic Vinegar

3 tbsp. Extra Virgin Olive Oil

Salt and Pepper, as desired

Instructions

1) Preheat oven to 425 degrees.

2) Combine all ingredients into a large bowl; mix well.

3) Place mixture onto a baking sheet (line with foil for easy cleanup) and bake for 1 hour, turning after 30 minutes until sausage and potatoes are cooked through.

Prep time: 10 minutes

Cook time: 1 hour

Total: 1 hour 10 minutes

Serves: 6-14

3 Ingredient Brown Sugar Chicken

Ingredients

4 Boneless , Skinless chicken breasts

1/2 cup brown sugar

1 (0.7 oz) pkg. Italian dressing mix

Directions:

1) Preheat oven to 425 degrees. Line a 9x13in baking pan with aluminum foil.

2) Combine the brown sugar and Italian dressing mix. Coat both sides of the chicken with the brown sugar mixture. Place in prepared pan. Top chicken with any remaining brown sugar mixture,

3) Bake for 20 minutes. Turn broiler on HIGH. Broil chicken until brown sugar caramelizes about 1 to 2 minutes. Watch it carefully so it doesn't burn!.

This is super easy and can be doubled if needed. The kids definitely enjoyed this a lot...Quick dinner fix and most of the time everyone already has these three ingredients already which also makes it such an easy meal.

Sticky Garlic Chicken Bites

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-in. chunks (you can use more if you need)
• Kosher salt and freshly ground black pepper ,to taste
• 2 large eggs , beaten (more if using more chicken)
• 1 cup Panko breading (again if using more chicken you may need extra)

For The Sauce

• 1/4 cup soy sauce
• 1/4 cup honey
• 4 cloves garlic, minced
• 2 tbsp. hoisin sauce
• 1 tbsp. freshly grated ginger
• 1 tbsp. Sriracha
• 2 green onion, thinly sliced (optional)
• 2 tsp sesame seeds (optional)

Instructions

1. Preheat oven to 400 degrees. Lightly oil a 9x13 baking dish (or larger if using more chicken) or coat with nonstick cooking spray.
2. Season chicken with salt and pepper , to taste. Working in batches, dip chicken into eggs, then dredge in Panko breading, pressing to coat.
3. Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
4. In a medium saucepan over medium high heat, combine soy sauce, honey, garlic, hoisin sauce, ginger and Sriracha until slightly thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
5. Serve immediately, garnished with the green onions and sesame seeds, if desired.

This recipe most definitely can be doubled if your making more than the pound and take it from me you very well may need to, it is that good. The kids definitely loved it. I also found it easier to combine everything in a big bowl instead of the pot, made it easier to mix it together.

Balsamic Glazed Meatloaf

Ingredients

Meatloaf

1 1/2 lbs. ground beef

3 slices of white bread

1/4 C. of milk

1/4 C.  onion, finely chopped

1 clove garlic, finely minced

1/2 C. parmesan cheese

2 eggs, beaten

3 Tbsp. parsley, minced

1/2 tsp. seasoned salt

1/2 tsp. salt

1/4 tsp. ground black pepper

2 tbsp. ketchup

1 tbsp. balsamic vinegar

Balsamic Glaze

2 tbsp. ketchup

1/2 tbsp. balsamic vinegar

1/2 tbsp. brown sugar

Instructions

1) Preheat oven to 350 degrees.

2) Pour milk over bread and let sit for a few minutes so it absorbs the milk.

3) In a large bowl combine the beef, milk-soaked bread, onion, garlic, cheese, eggs, parsley, salts and pepper, ketchup and vinegar.

4) Mix with your hands until well combined.

5) Line a baking sheet with foil.

6) Form mixture into a loaf shape on baking sheet.

7) Combine all glaze ingredients in a bowl. Stir until well combined.

8) Spread evenly on top if meatloaf.

9) Bake for 45-60 minutes or until a meat thermometer reads 160 degrees.

10) Remove from oven, cover loosely with foil and let rest for 5-10 minutes before slicing.

Prep: 15 minutes

Cook : 60 minutes

Total: 1 hr 15 minutes

Serves: 8

Parmesan Garlic Roasted Potatoes

Ingredients

2 lbs red potatoes (or whichever ones you prefer), cut into 1 in. pieces

2 tbsp. olive oil

1/2 C. Grated Parmesan Cheese

3 garlic cloves, minced

1/2 tsp. Oregano

1/4 tsp. Salt

1/4 tsp. Pepper

Chopped Parsley for Garnish

Instructions

1) Preheat oven to 400 degrees. Lightly spray a baking sheet with non stick cooking spray.

2) In a large bowl add the olive oil, parmesan cheese, garlic, and oregano. Toss with the potatoes until coated and lay in a single layer on your baking sheet. Salt and pepper to taste. You can also sprinkle extra parmesan cheese on top if you like.

3) Roast for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top.

Prep: 10 minutes

Cook: 30 minutes

Total: 40 minutes

Honey Soy Chicken

1 1/2 - 2lbs boneless, skinless, chicken thighs (most of the fat discarded)

3 TBSP Vegetable Oil

3 TBSP. Soy Sauce

1 tsp. Sesame Oil

5 TBSP. Honey

4 Cloves of garlic, Minced

1/2 tsp. ground ginger

1/2 tsp. ground black pepper

Instructions:

1) Preheat the oven to 425 degrees. Line a 8x8 oven proof pan / dish with 2 layers of tin foil. (Trust me this is a great step , easy cleanup)

2) In a small bowl, whisk together vegetable oil, soy sauce, sesame oil, honey, garlic, ground ginger and ground pepper.

3) Place the chicken thighs in the foil layered pan then pour the mixture on top. Turn the chicken to coat it all in the sauce.

4) Bake, uncovered for about 40 -45 minutes, checking occasionally to make sure tops are not browning too quickly. (Cover with foil if they are)

5) Remove the chicken from the over and let sit for 5 minutes before plating. Don't throw away the liquid.

6) After plating the chicken, pour sauce over top of the chicken. You'll definitely want to do this because the sauce is delicious.

7) Serve with white rice or any sides you choose.

I highly recommend using the foil. There was no cleanup afterwards and it makes it so much easier too.. This dish can also be made with chicken breast is you choose. Just adjust the cooking time.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

 

2 lbs. Pork Tenderloin

1 tsp. Ground Sage

1/2 tsp. Salt

1/4 tsp. Pepper

1 Clove Garlic, crushed

1/2 cup water

1/2 Cup Brown Sugar

1 TBSP. Cornstarch

1/4 Cup Balsamic Vinegar

1/2 Cup Water

2 TBSP. Soy Sauce

Instructions

1) Mix together the seasonings: Sage, Salt, Pepper and Garlic.

2) Rub over tenderloin. Place 1/2 cup water in slow cooker; place tenderloin in slow cooker.

3) Cook on low for 6-8 hours.

4) One hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan. Brown Sugar, Cornstarch, Balsamic Vinegar, water and Soy Sauce.

5) Heat over medium and stir until mixture thickens, about 4 minutes.

6) Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze and set under broiler for 1-2 minutes until bubbly and caramelized. repeat 2 to 3 more times until desired crust is achieved.)

7) Serve with remaining glaze on the side.

Serves: 6

If you don't have Sage on hand, you can use Rosemary or Thyme in place of it.

This is definitely a very tasty recipe. We had no leftovers. If for some reason you don't have the time to cook this in the crockpot you can actually do this in the oven. Just follow the instructions only omit placing it in the crockpot and the one half cup of water , Set the oven for 425 degrees, place the roast on the pan and cook for about 25-30 minutes (for a 2lb roast) during which you can baste it while cooking. Once done turn on the broiler and follow the instructions if  you choose to do the caramelized crust.

Sweet BBQ Pork Chops

2 tbsp. Canola Oil

8 Boneless Pork Loin Chops ( 3/4 in. thick & 8oz ea.)

1/2 c. Packed Brown Sugar

1/2 c. Chopped Sweet Onion

1/2 c. (EACH) Ketchup, BBQ Sauce, French Salad Dressing & Honey

Directions

1) In a large Skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan.

2) In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145 degrees. Let stand 5 minutes before serving.

Start to finish: 25 minutes

Makes : 8 servings

This is really easy and tastes so good.  My daughter was scooping up the sauce to eat it...It definitely was good. A good alternative to try would be to make chicken with the sauce instead of the pork chops.

Saucy BBQ Chicken

• 2 C. Ketchup
• 1/2  C. water
• 1/2 C. tomato sauce
• 1/2 C. Corn Syrup
• 1/2 C. Cola
• 1/4 C. Cider Vinegar
• 1/4 C. Butter, cubed
• 1/4 C. Steak Sauce
• 2 TBSP. Soy Sauce
• 1 1/2 TSP. Sugar
• 1 TSP. Seasoned Salt
• 1 TSP. Hot Pepper Sauce
• 1/2 TSP. Garlic Powder
• 1/2 TSP. Onion Powder
• 1/2 TSP. Liquid Smoke, Optional
• 1 Broiler/fryer Chicken (3 to 3 1/2 lbs) Cut Up

Directions:

1) In a large saucepan, combine the first 15 ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 1 Hour, stirring frequently.

2) Set aside 1 Cup for basting (or more if you need it). Store remaining sauce in the fridge for another use.

3) Grill chicken, covered, over medium heat for 30 min, turning occasionally. Baste with marinade; grill 5-10 minutes longer or until juices run clear, turning & basting frequently with marinade.

The sauce tastes great on the chicken, also would be great on boneless chicken as well or even maybe warmed up and used as a dipping sauce for chicken or even on top of pork.

Baked Honey BBQ Popcorn Chicken

• 2lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 1 C (125g) all purpose flour
• 5 C (140g) corn flakes cereal
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 large eggs
• 1/4 c (60ml) milk

Easy Honey BBQ Sauce

3/4 C (222g) your favorite BBQ sauce

1/4 C (80g) honey

1/4 C (68g) ketchup

Directions:

1) Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

2) Place the bite-sized pieces of chicken in a large bowl. Add flour and stir to coat each piece. Set aside.

3) Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor (you can do this in stages if it doesn't all fit). Pulse 4-5 times in a food processor until the mixture is in fine crumbles. Not completely crushed; some larger pieces can remain. Pour into a large bowl. Set aside. Whisk the eggs and milk together in a small bowl.

4) This next step gets your hands a little messy so have paper towels nearby. Dip each piece of chicken in the egg mixture, letting any excess drip off. Then generously roll in the cornflake mixture, shaking off any excess. Place onto the prepared baking sheet. Repeat with all the chicken bites.

5) Bake for 18 minutes, flipping once at the 9-10 minute mark. During this time make the sauce in step 6. Remove from oven and allow to cool for 5 minutes.

6) Heat the sauce ingredients in a small saucepan over medium heat for 6-7 minutes, whisking occasionally.

7) Carefully place the chicken bites into a large bowl. Pour the warm honey BBQ sauce on top and gently stir to coat. Serve warm. Leftovers keep in the fridge for up to a week. Reheat in microwave until warm.

You can also use bread crumbs instead of the corn flakes (this omits having to use the food processor step) just don't use 5 cups of bread crumbs (this would be too much, instead cut it down to maybe 2 or 3 cups depending on how much chicken you have). Another helpful tip I did was instead of using your hands and getting them really messy (and trust me you do) another hint would be to use a fork with the egg mixture and transferring the chicken to the bread crumbs and than using another fork to coat it  and then picking up the chicken with your fingers...I would also do more than one piece at a time because it can be time consuming doing one at a time. This comes out great and its definitely very tasty and the kids love it....You can make it ahead by preparing the chicken through step 4 up to a day before continuing with step 5. You can also freeze the chicken before tossing it into the sauce. Bake it at 350 degrees for about 20 minutes or until warm than toss in sauce.

Meatloaf Muffins

 

1 TBSP. Butter

  1 onion, chopped

       1 1/2 lb. lean ground beef

1 large egg, slightly beaten

1 cup milk

1 cup dried plain bread crumbs (I actually used the roasted garlic flavor)

salt & pepper, to taste

3 TBSP. Brown Sugar

3 TBSP. Mustard

1/2 cup. Ketchup

Instructions:

1) Preheat oven to 350 degrees.

2) Melt the butter in a medium skillet over medium-high heat. Add the chopped onions & cook stirring occasionally, until onions have softened. Remove from heat & let cool slighty.

3) In a large bowl, combine the onions, beef, egg, milk & bread crumbs. Season with salt & pepper to taste. Mix well.

4) Brush a 12 cup muffin tin with vegetable oil or Xtra Virgin Olive Oil. Divide beef between the muffin tin. Lightly pat into each well.

5) In a separate small bowl, combine the brown sugar, mustard & ketchup. Set aside.

6) Bake meatloaf muffins 10 minutes. Remove meatloaf muffins from oven & top with ketchup mixture. Bake an additional 10-15 minutes or until meat is no longer pink & a meat thermometer reads 160 degrees.

7) Let stand 5 minutes before serving.

Prep: 10 minutes

Cook: 35 minutes

Servings: 6

You may wanna play around with this recipe and add additional spices. Change it up a bit according to your tastes and that of your family...My kids (especially my 4 yr old daughter) absolutely loved this recipe and ate everything up. You may also be able to get a second batch (or at least half ). I actually got 18 Mini Meatloaf Muffins made (all depends on how big you make them). This is definitely a great idea to make ahead a freeze. Perfect individual meatloafs

Winger's Sticky Fingers

Prep: 15 minutes

Cook time: 15 minutes

Total time: 30 Minutes

Serves : 4 (you can double recipe)

3-4 chicken breasts, pounded to 1/2 inch thickness (I used chicken tenders instead)

1/2 cup flour

3 eggs + 2 tablespoons of water

1 cup panko bread crumbs ( I used the spicy blend )

SAUCE:

1& 1/2 cups brown sugar

1/3 cup Frank's red hot sauce (it can be original or buffalo flavor, I actually used the new honey garlic one and it came out great)

1/2 tsp. garlic powder

2 tablespoons water

Instructions:

1) Preheat oven to 425 degrees and grease a baking sheet with cooking spray.

2) Slice chicken breasts into strips (if not already using tenders). Add chicken strips and flour to a large ziplock bag (or bowl). Seal and toss to coat chicken in flour.

3) Place panko crumbs in a bowl. In another bowl whisk together eggs and water. Dip flour-coated chicken strips into egg mixture, then toss in panko crumbs to coat.

4) Place coated chicken pieces on greased baking sheet and spray heavily with cooking spray. Bake 15-20 minutes until chicken is browned and cooked through.

5) While chicken is cooking, prepare the sauce. Add brown sugar and hot sauce to a medium sauce pan and stir over medium-high heat until melted and mixture comes to a boil. Remove from heat and stir in garlic powder and water until smooth.

6) When chicken strips are done cooking, toss in sauce. Serve warm with ranch dressing, if desired.

These definitely are sticky and can get messy (especially with the little ones) but they are a huge hit and very tasty especially with my changes I made. So definitely experiment with different breading and hot sauce flavors if you want...

Bacon Cheese Brown Sugar Pork Chops

Ingredients 

4 Boneless pork chops (about 3/4 -1in thick)

4 slices of Bacon

4 cloves of garlic, finely minced

2/3 cup brown sugar

1/2 cup shredded mozzarella

1/2 cup shredded cheddar cheese (I actually used Taco Blend and it tasted great)

Directions

1) Preheat oven to 400 degrees. Spray a 13 x 9 in baking pan (or whatever size you need if making more that 4 chops) with non-stick cooking spray or line with parchment paper or foil.

2) In a small bowl, mix the brown sugar and the garlic. In another bowl, mix the cheeses. Set the cheese aside.

3) Place pork chops in prepared baking pan, being careful to leave room between chops.

4) Distribute the garlic/sugar mix evenly over the top of each pork chop. Lay a slice of bacon diagonally on top of each pork chop; tuck ends of bacon under each pork chop.

5) Bake at 400 degrees for 35-40 minutes. Top with cheese and bake an additional 5-10 minutes to melt cheese.

Prep: 5 minutes

Cook: 40 minutes

Total: 45 minutes

Serves: 4

The family really enjoyed these to the point that there were no left overs..lol.. Definitely worth making and you can experiment with the cheeses to change it up a little too...

Marshmallow Crispy Treats

3 tbsp. Margarine or butter
1(10.5oz) Jet-Puffed Mini Marshmallows
6 Cups Toasted Rice Cereal


1) Melt margarine or butter in large saucepan over low heat. Add Marshmallows stir until melted and mixture is smooth. Remove from heat.
2) Immediately add cereal; mix lightly until well coated. Press firmly into lightly greased 13x9x2-in. pan.
3) Cool completely; cut into squares.

Microwave:
Microwave margarine or butter in large microwavable bowl at high (100%) 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1 1/2 minutes or until melted and mixture is smooth, stirring after 45 seconds. Proceed with Step 2.

Maple Bacon Monkey Bread

2 tbsp. butter or margarine

2 tbsp. real maple syrup

1/4 cup packed brown sugar

1/4 tsp ground red pepper (cayenne)

6 slices bacon, crisply cooked, crumbled

2 cans (8oz each.) refrigerated crescent dinner rolls or 2 cans (8oz ea.) crescent recipe creations refrigerated seamless dough sheet

1) Heat oven to 350 degrees. Spray 8 x 4 inch loaf pan with cooking spray.  ( I used a bundt pan)

2) In medium microwavable bowl, microwave butter and syrup uncoved on high 30 to 45 seconds or until hot. Stir in brown sugar and red pepper until dissolved. Stir in bacon. Evenly spoon mixture into pan.

3) Unroll each can of dough into 1 large rectangle: if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total). Roll each piece of dough into a ball. Arrange balls over butter mixture in pan.

4) Bake 30 to 35 minutes or until golden brown. Cool in pan 5 minutes. Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan. Serve warm. 

prep: 15 min

total: 40 min

makes 8 servings

Crock Pot Tomato Sauce with OMG Garlic Bread

For the Crock Pot Spaghetti Sauce:

1lb. ground beef 

salt & pepper

1 medium onion, minced (or cut in half)

28 oz can crushed tomatoes

8 oz can tomato sauce

6 oz can tomato paste

1 tbsp. brown sugar

1 bay leaf (or 2 small)

3 garlic cloves, minced

2 tsp dried oregano

2 tsp. dried basil

3/4 tsp. salt

1/2 tsp. dried thyme

1/4 tsp. red chili pepper flakes (optional) 

2 tbsp. butter

1) Season ground beef with salt & pepper then brown with minced onion in a large skillet over medium high heat. Drain then add to a large crock pot. Add all the ingredients except for the butter, stir to combine, then cook on low for 5-6 hours. Remove bay leaves, stir in butter, then serve over cooked pasta.

For the OMG Garlic Bread:

French or Italian loaf of bread

melted butter

garlic salt

italian seasoning

1) Preheat oven to 350 degrees. Slice the loaf of bread into 1/2" slices, being careful not to cut all the way through the bottom crust. Melt butter in a small bowl then season with garlic salt and italian seasoning. Brush seasoned butter between slices, then wrap the entire in foil and bake for 15 minutes to warm through.

Serves 6-8

Pork Loin with bacon and brown sugar glaze

Ingredients

1 boneless pork loin, about 5 to 6 lbs

4 to 6 slices of bacon 

Rub Mixture:

1 tsp. Chili Powder

1/2 tsp. paprika

1 1/2 tsp. salt

1/2 tsp. coarse ground black pepper

1/2 tsp. ground cumin

1 tsp. ground cinnamon

GLAZE:

1 cup light brown sugar, packed

2 tbsp flour

2 tbsp cider vinegar

1/2 tsp. dry mustard

Directions

1) Heat oven to 350 degrees

2) Place pork loin in a roasting pan. Combine the rub  ingredients and rub over the pork. Cut each strip of bacon in half crosswise and lay them over the pork loin. Roast for about 1 1/2 to 2 hours or until the pork registers about 150 degrees.

3) In the meantime, combine the brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Bring to a simmer and simmer for about 1 minute. Spoon over the pork and return to the oven. Roast for about 15 to 20 minutes longer, or until pork registers 160 degrees. 

serves 6 - 8 

prep: 5 min

cook: 1 hour 30 min

Glazed Kielbasa

3 lbs smoked kielbasa or Polish sausage, cut into 1 in chunks

1/2 cup packed brown sugar

1 1/2 cups ginger ale

1) Place sausage in a 3-qt slow cooker; sprinkle with brown sugar.

2) Pour ginger ale over the top. Cover and cook on low for 4-5 hours or until heated through. Serve with a slotted spoon.

Makes : 12 servings 

Prep: 5 min

cook: 4 hours

Honey Brown Sugar Chicken Tenders

Ingredients

           1/4 cup packed dark brown sugar

             1/4 cup honey

            1/4 tsp salt

                                    1 cup Progresso (or any brand you want) plain panko crispy bread                    

           crumbs

                         1 pkg. (14 oz) uncooked chicken tenders (not breaded)

             1/4 cup honey

Directions

 1) Heat oven to 400 degrees. Spray large cookie sheet with cooking spray.

2) In medium bowl, mix brown sugar, honey and salt. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into brown sugar mixture. (You will have to really press down when do this) Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.

3) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with honey.


                                                                    Prep: 10 min    
                                                                    Total: 30 min.  
                                                                   makes 4 servings


this is a favorite kid friendly honey and brown sugar flavored tenders..and go great with fries..

Apple Kielbasa

                                                                            Ingredients

2 lbs kielbasa (or smoked sausage anything really that comes in a link form)

3/4 cup brown sugar

1 cup chunky applesauce

2 tbsp. Dijon mustard

2 cloves garlic, minced

Directions

1) Cut Kielbasa into 1 inch pieces

2) Combine the brown sugar, applesauce, mustard and garlic and place in crockpot with kielbasa.

3) Cover and cook on high for 2 hours.

(You could do low for 4 hours if you want) 

Tastes really good. This could also be used as an appetizer as well. Its simply and easy to make. 

Balsamic Roasted Pork Loin

2 tbsp. steak seasoning rub (I used the Cowboy Rub from McCormick)

1/2 cup balsamic vinegar

1/2 cup olive oil

2 lbs boneless pork loin

1) Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag. Marinate 2 hours to overnight.

2) Preheat oven to 350 degrees.

3) Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees, about 1 hour. Let roast rest for 10 minutes before slicing and serving.

Prep: 5 min. 

Cook:  1 hour

Ready in: 3 hours 5 min

Servings: 8

Hapari Swimwear Giveaway

Hi all,

   I just wanted to take a few minutes to let everyone know about a great giveaway going on right now. With summer coming who couldn't use a new swimsuit. Well right now there is a pretty awesome contest going on over at Mommy Living the Life of Riley Blog. They are having a giveaway for Hapari Swimwear. Hapari Swimwear offers figure flattering, stylish swimwear. Its definitely guaranteed to make sure your enjoying yourself at the beach or pool instead of you worrying about what you look like in that swimsuit. So make sure to go and check them out. This is the link to the giveaway to enter  

http://www.mommylivingthelifeofriley.com

Cheesy Garlic Baked Chicken

4 Boneless skinless chicken breasts -thin 

4 garlic cloves-minced

4 tbsp. brown sugar

3 tsp. olive oil

1 tsp. salt

1 cup of cheese (any type you want)

1) Preheat oven to 375 degrees and line a casserole dish with tin foil this will help with the clean up afterwards. Lightly grease it.

2) In small saute pan, saute garlic with the oil until tender.

3) Remove from heat and stir in brown sugar & a teaspoon of salt.

4) Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.

5) Add salt and pepper to taste.

6) Bake uncovered for 30 minutes.

7) Within the last 10 minutes before removing it from the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes longer or until cheese is fully melted.

*You can use more then 4 pieces of chicken just double up on everything else so you have enough. 

Extra-Crispy Spicy Fried Chicken

3 eggs

1/3 cup water

about 1 cup "Texas Pete" hot sauce

4 cups flour

2 tsp. pepper

2 tsp. paprika

3 tsp. cayenne pepper

1 qt. buttermilk (optional) 

Salt, Pepper, and garlic powder (to taste) 

1 (1 to 2 1/2 lb.) chicken, cut into pieces

Peanut oil, for frying

1) Place cut up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours or overnight. This is an optional (but highly recommended) step.

2) In a large bowl, add eggs water, and red pepper sauce. Whisk until combined.

3) In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne. 

4) Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt , pepper, and garlic powder.

5) Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated. 

6) Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.

7) Heat oil in deep fryer or deep pan to 350 degrees. Working in batches , drop each piece of  chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first. 

Serve with whatever side you want and enjoy :)

Rosemary Roasted Chicken w/Potatoes

2 tsp. paprika
1 1/2 tsp. crushed rosemary leaves
1 tsp. minced garlic
1/2 tsp. coarse ground black pepper
2 tbsp. olive oil
1 tsp. salt
6 bone-in chicken thighs, skin removed (about 2 lbs) or you can use chicken legs
1 1/2 lbs small red potatoes cut into 1 in cubes


1) Mix oil, all of the spices and salt in large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in a single layer on a foil- lined 15 x 10 x 1 in baking dish that is sprayed with non-stick cooking spray. ( you also can use a stick of butter and rub it all over the bottom of the foil if you don't have the cooking spray)

2) Roast in a preheated 425 degree oven for at least 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

prep time: 15 minutes
cook time: 30 minutes (or more)
makes 6 servings

Slow Cooker Orange Chicken

Boneless Chicken breasts, chopped into small chunks (use as much as you think you'll need)
1/3 cup flour
Olive Oil
1/2 tbsp. salt
1 tsp. balsamic vinegar
3 tbsp. ketchup
6 oz. frozen orange juice concentrate (thaw it or throw it in the microwave for about 45 sec)
4 tbsp. brown sugar


1) In a bowl, mix the orange juice, brown sugar, vinegar, salt and ketchup. Pour the flour in a small bowl. Cover the chicken breasts chunks in flour and shake off excess.

2) Pour s small amount of Olive oil in a skillet and brown the flour covered chicken. The chicken doesn't need to be fully cooked since its going in the crock pot.

3) After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with the sauce mixture and stir it up.

4) Cook on low for 5-6 hours or on high for 2-3 hours.

Serve over rice and you can also add veggies if you want. Just make sure to double the sauce recipe if you have  a lot of chicken. That way it doesn't burn.

Spicy Oven-Fried Chicken

2 cups flour

2 tbsp. seafood seasoning

2 tsp. hot sauce (you can use more depending on how spicy you want)

1 tsp. pepper

3/4 tsp. salt

1 1/4 tsp. paprika, divided

1/2 cup nonfat milk

1 (2 1/2 to 3 1/2 lb.) pkg. chicken pieces

1/2 cup vegetable oil

1) Preheat oven to 350 degrees. In a large resealable plastic bag combine flour, seafood seasoning, hot sauce, pepper, salt and 1 tsp. of the paprika: set aside. Place milk in a shallow bowl. Dip each piece in milk, then place in bag. Seal bag; shake to coat.

2) Pour oil into a 15 x 10 x 1 in. pan. Place chicken in pan and sprinkle with remaining 1/4 tsp paprika.

3) Bake, uncovered, 1 hour or until chicken is golden brown and meat is no longer pink (165 degrees). Drain on paper towels before serving. 

Serves 4. 

prep time: 15 min

cook time: 1 hour

You can change it up with the recipe as far as the spices go..you can add additional or add more of one of the ones above..All depends on taste. 

Chicken Parmesan Casserole

2 lbs. boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
1/4 tsp. crushed red pepper ( or more to taste if you want it hotter)
1/4 cup fresh basil, finely chopped
2 cups marinara/pasta sauce (any kind you want. I used Parmesan & Romano flavor)
1 1/2 cups shredded mozzarella cheese, divided
2 oz. Parmesan cheese, freshly grated, divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces ( I used New York Texas Toast Garlic & Butter)




1) Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with cooking spray.

2) Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes & basil evenly over chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle 3/4 cup of the mozzarella and 1 oz of the parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the remaining cheese.

3) Bake for 40-45 minutes. Let stand for 5 minutes before serving.

makes 8 servings