Quick and easy recipe

[orange-n-brown 365]

Chicken Cordon Bleu Casserole




Dinner for eight using chicken breasts? Go Cordon Bleu with ham and Swiss cheese.

Prep Time:15 min
Start to Finish:1 hr 20 min
Makes:8 servings


Ingredients

2 small carrots, shredded (1 cup)
2 tablespoons butter or margarine
2 packages (6 oz each) fast-cooking chicken and wild rice mix
4 cups boiling water
8 boneless skinless chicken breasts (about 2 1/2 lb)
4 slices (1/8 inch thick) cooked ham, cut in half
4 slices (1 oz each) Swiss cheese, cut in half


Directions

Heat oven to 350F. Spray 13x9-inch (2-quart) glass baking dish with cooking spray. In baking dish, stir together carrots, butter and rice mix and water. Arrange chicken on rice mixture. Top each breast with ham.

Cover tightly with foil; bake 55 to 60 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170F).

Place cheese on ham. Bake uncovered 3 to 4 minutes longer or until cheese is melted.

High Altitude (3500-6500 ft): No change.


Source: Betty Crocker

[orange-n-brown 365]

Easy OREO Truffles


Prep Time: 30 min
Total Time: 1 hr 30 min
Makes: 3-1/2 doz. or 42 servings, one truffle each

Ingredients

1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted


Directions

CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.


How to How to Easily Dip Truffles
Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.


Source: Kraftfoods

[orange-n-brown 365]

Easy deviled eggs


Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.

[orange-n-brown 365]

this is for your football kids
Football Cookies

Prep Time: 1 hr ; Start to Finish: 1 hr 15 min
Makes: 32 cookies

Slices of refrigerated cookie dough are simply squeezed on each end to form football-shaped cookies--perfect snacks during the big game.

Ingredients

1 roll (16.5 oz) Pillsbury Create 'n Bake refrigerated sugar cookies
1 container (1 lb) chocolate creamy ready-to-spread frosting
White decorating gel


Directions

Freeze dough 30 minutes.
Heat oven to 350F.

Cut dough into 1/4-inch slices. With floured fingers, shape each dough slice to form football. On ungreased cookie sheets, place slices 2 inches apart.

Bake 7 to 11 minutes or until set and golden brown.

Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Spread frosting over cookies. With white decorating gel, draw laces on each football.

High Altitude (3500-6500 ft):Stir or knead 2 tablespoons flour into dough, then divide and shape into 32 fooballs.

Source: Pillsbury

[orange-n-brown 365]

Fried Frog's Legs

Prep Time 15 Min
Cook Time 10 Min
Ready Time 25 Min

Ingredients:

24 frog's legs, skin removed
1 (4 ounce) packet saltine crackers, crushed
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon minced onion
2 teaspoons salt
1 tablespoon ground black pepper
2 eggs
1/2 cup milk
2 cups vegetable oil for frying
1 cup peanut oil for frying



Directions:

Rinse the frog's legs and pat dry; set aside. In a large resalable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.
Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.

Dip the frog's legs into the milk and egg, and then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.


Source: Allrecipes

[orange-n-brown 365]

Homey don't do frog legs.

me either YUCK !