Buffalo Chicken and Potato

1 ¼ lb boneless skinless chicken breasts, cut into 1-inch cubes
1/3 cup buffalo wing sauce
6 cups frozen southern-style hash brown potatoes – thawed
1 cup ranch or blue cheese dressing
½ cup shredded cheddar cheese
1 can (10oz) condensed cream of celery soup
½ cup corn flake crumbs
2 Tablespoons butter, melted

Heat oven to 350 degrees F. Spray a 13x9 inch pan with cooking spray

In a medium bowl, stir together chicken and wing sauce

In a large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken on top of the potato mixture.

in a small bowl, stir together crumbs and butter. Sprinkle on top of chicken

cover with foil. Bake 30 minutes; uncover and bake 20-25 minutes longer until potatoes are tender and chicken is done.

Serves: 6                                      Prep Time: 10 minutes                   Total time: 1 hour 5 minutes

Cheesesteak Egg Rolls

1 tablespoon vegetable oil

1 onion, chopped

1 (12.5 ounce) package frozen sandwich steak meat

1 (14 ounce) package egg roll wrappers

4 slices American cheese, halved

2 cups oil for frying, or as needed

Directions

1. Heat skillet with the tablespoon oil over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Break frozen steak pieces into skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.
2. Arrange egg roll wrappers on a flat surface; place a half slice of cheese on each one. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary.
3. Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
4. Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels. Serve warm with ketchup for dipping.

Nutritional Information

Amount Per Serving Calories: 779 | Total Fat: 39.2g | Cholesterol: 106mgPowered by ESHA Nutrient Database

Garlic Chicken in Sherry Sauce

6 boneless, skinless chicken breasts, cut into thirds
1/3 cup all purpose flour
2 Tablespoons vegetable oil
2 Tablespoons butter
1 clove garlic (or more if desired), crushed
1/2 cup sliced celery
1/4 cup dry sherry (can also use white wine, red wine or vermouth)
1 can Campbell's chicken and rice soup
Steamed rice, noodles, mashed potatoes

Melt butter in a large frying pan.  Add oil.  Saute garlic in pan for 1 minute.  Coat chicken pieces in flour.  Place in frying pan and saute until lightly browned on both sides.  Once browned on both sides, remove the chicken from the pan and set aside.  Add celery to the skillet and cook until tender, stirring occasionally.  Stir in soup and sherry, scraping the bottom of the pan.  Return the chicken to the pan.  Reduce the heat to low and simmer for 15 minutes or until the chicken is tender. 

Serve chicken with the sauce over rice, noodles or mashed potatoes.

Baked Dutch Apple Pie

1Keebler® Ready Crust® Graham Pie Crust  (if you want a pie that is less sweet, use a regular pie crust.  I use the Pillsbury ready made pie crust)

1egg yolk, slightly beaten

5 1/2 cups peeled and thinly sliced cooking apples (granny smith, cortland, macintosh, rome)

1 tablespoon lemon juice*

1/2 cup granulated sugar

1/4 cup packed brown sugar

3 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

Topping

3/4 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup packed brown sugar

1/3 cup butter

Directions

1. Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 375°F for 5 minutes.
2. Sprinkle apples with lemon juice. In large bowl stir together 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, cinnamon, salt and nutmeg. Add apples. Gently toss until coated. Spoon into crust.

3. In small bowl combine 3/4 cup flour, 1/4 cup sugar and 1/4 cup brown sugar. Cut in margarine or butter until crumbly. Sprinkle over apples.

4. Bake on baking sheet at 375°F about 50 minutes or until topping is golden and filling is bubbly. Serve warm or at room temperature.

*NOTE: Omit lemon juice if apples are tart.

Banana Blueberry Bread

1 cup sugar
1/2 cup vegetable oil
1 cup (2 med) ripe bananas, smashed
1/2 cup plain yogurt
1 tsp vanilla extract
2 eggs
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup fresh or frozen blueberries (unthawed)

Preheat oven to 350 degrees F. Grease and flour 2 9"x5" loaf pans)

Mix sugar and oil together.  Add bananas, yogurt, eggs, vanilla and blend well.  Add in dry ingredients until well mixed.  Fold in blueberries. 

Pour batter into 2 loaf pans and bake for 40-50 minutes.

Cool for 5 minutes once removed from oven; then remove loaves from pans to cool completely.

Pumpkin Bread

3 cups sugar
1 cup vegetable oil
4 eggs
1 can (15 oz) pumpkin
3 1/2 cup all purpose flour
2 tsp baking soda
2 tsp salt
1 tsp baking powder
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground cloves
2/3 cup water

Preheat oven to 350 degrees F.  Grease and flour 2 loaf pans (9x5) and set aside.

Cream sugar and oil.  Add eggs and pumpkin.  Mix well. 

Sift the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves into the pumpkin mixture, mixing periodically.  Add water and mix well. 

Pour batter into prepared loaf pans. Bake at 350 for 90 minutes.  Let stand to cool in pan for 10 minutes.  Remove from pans after 10 minutes and let cool completely.

English Muffin Bread

5-6 cups all purpose flour
2 packages yeast
1 Tbsp sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
cornmeal

Grease 2 8.5" x 4.5" x 2.5" loaf pans. Coat the bottom and sides of the greased pans with cornmeal.

Combine yeast, 2 cups flour, sugar, salt and baking soda in a bowl.  Heat milk and water until very warm, but not boiling (microwave 2 1/2 minutes on high).  Add milk and water mixture to the dry ingredients and mix well.  Stir in flour, 1 cup at a time until the mixture forms a stiff batter. 

Spoon batter into loaf pans.  Cover and let raise in a warm place for up to 45 minutes.  Bake at 400 degrees F for 25 minutes.  Remove from pans and cool.

Toast and ENJOY