Author: Heather Thorne

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Simple Southern-Style “Unfried” Chicken

  • 1 broiler- fryer chicken (about 3-1/4 lb), cut up
  • 1/2 C ranch dressing
  • 1 pkg extra crispy seasoned coating mix

Place chicken in resealable plastic bag.  Pour dressing over chicken.  Seal bag, turning to coat all chicken pieces well.  Refrigerate at least 30 minutes.  Preheat oven to 400.  Place contents of seasoning puch on plate.  Remove chicken from bag 1 piece at a time.  Discard bag.  Dip chicken in coating, turning to coat lightly.  Arrrange on a baking sheet.  Sprinkle any remaining coating from plate over chicken.  Bake about 1 hour or until no longer pink in center.

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No Mix Cherry Supreme

  • 1/4 C butter
  • 1/2 C flour
  • 1/2 C sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C milk
  • 1 can cherry pie filling

Melt butter in a 1- 1/2 quart casserole.  Blend flour, sugar, baking powder, salt, and milk.  Pour mixture over melted butter.  Do not stir.  Pour pie filling evenly over mixture but do not stir.  Bake @350 for 45-50 minutes.

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Oreo Cheesecake

  • 1 C crushed oreo cookies (about 12)
  • 4 (8 oz) pkgs cream cheese, softened
  • 4 eggs
  • 1 Tbsp butter, melted
  • 1 C sugar
  • 1 tsp vanilla
  • 20 oreos, quartered

Mix crushed cookies and butter, press into bottom of 9″ springform pan.  Bake @ 325 for 10 minutes.  Mix cream cheese, sugar, and vanilla; until well blended.  Add eggs, mixing on low speed until blended.  Gently stir in quartered cookies.  Pour over crust.  Bake @ 325 for 1 hour or until center is almost set.  Run knife around rim of pan to loosen cake.  Cool before removing rim.  Refrigerate 4 hours or overnight.

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Chocolate Triple Layer Pie

  • 2 C cold milk
  • 2 pkgs (small size) chocolate instant pudding
  • graham cracker pie crust
  • 1 (8 oz) tub Cool Whip

Pour milk into large bowl.  Add pudding mixes.  Beat with a wire whisk 1 minute.  Spoon 1- 1/2 C of pudding into crust.  Gently stir 1/2 of Cool Whip into remaining pudding..Spread over pudding.  Top with remaining Cool Whip.  Refrigerate 4 hours or until set.

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Minty Grasshopper Pie

  • chocolate pie crust
  • 1 (8oz) pkg cream cheese, softened
  • 1 (14 oz) can sweetened condensed milk
  • 16 grasshopper cookies; coarsely crushed
  • 1 (8 oz) tub Cool Whip
  • green food coloring

Beat cream cheese until fluffy; gradually adding in sweetened condensed milk and beating until smooth.  Stir in food coloring.  Add crushed cookies.  Fold in Cool Whip.  Pour into pie crust.  Chill at least 3 hours.  Garnish as desired.  Serve chilled.

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Creamy Chicken Enchiladas

  • 2- 1/2 C chopped cooked chicken
  • 1 can cream of chicken soup
  • 1 C sour cream, divided
  • 8 oz shredded colby and montery jack cheese, divided
  • 1/4 C cilantro chopped, divided
  • 12 flour tortillas (6″-8″)
  • 1- 1/2 C salsa

Mix chicken, soup, 1/2 sour cream, 1/2 cheese, 3 Tbsp cilantro.  Spoon about 1/4 C chicken mixture down the center of each tortilla; roll up.  Place seam down in greased 9×13 pan.  Top with salsa and remaining cheese; cover.  Bake @ 350 for 25 minutes.  Uncover.  Sprinkle with remaining cilantro.  Serve with remaining sour cream.

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Breakfast Tacos

  • 1 lb mild pork sausage
  • 8 eggs
  • 1/4 C milk
  • salt
  • pepper
  • 8 burrito size flour tortillas
  • 1 C shredded cheddar cheese

In a large skillet, brown sausage; crumbling as you cook.  Transfer to a plate with paper towel.  Whisk together eggs, milk, salt, and pepper.  Scramble the eggs in the same skillet from the sausage.  When they are almost cooked, return the sausage to the skillet and combine with the scrambled eggs.  Warm tortillas for 1 minute in microwave.  Scoop sausage and egg mixture onto the 8 warm tortillas, dividing equally.  Sprinkle on cheese.  Roll up tortillas and serve immediately or freeze.  If freezing, it is not necessary to warm tortillas before assembling.  Tip: Wrap tortillas in foil and place in freezer bags.  Thaw in fridge and place foil wrapped tacos in oven for a few minutes to reheat.

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Mexican Chicken In Tortillas

  • 8 (6″) flour tortillas
  • 1 lb boneless, skinless chicken breasts
  • 8 oz can tomato sauce
  • 1/2 C salsa
  • 1 C shredded cheddar cheese
  • sour cream

Preheat oven to 250.  Wrap tortillas in foil and place in oven.  Cut chicken into bite size pieces.  In a large skillet, combine chicken, tomato sauce, and salsa.  Bring to a boil over high heat.  Reduce heat, cover, and simmer 5-7 minutes or until chicken is tender and no longer pink.  Remove tortillas from oven.  Spoon  1/8 chicken and salsa mixture down center of each tortilla.  Sprinkle with 2 Tbsp cheese.  Place a dollop of sour cream on top of cheese if desired.  Roll tortillas around filling.

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Turtle Cheesecake

  • 1- 3/4 C chocolate graham cracker crumbs
  • 1/3 C butter or margarine, melted
  • 3 (8oz) pkgs cream cheese, softened
  • 1 (14oz) can sweetened condensed milk
  • 1/2 C sugar
  • 3 eggs
  • 1 Tbsp vanilla
  • 3/4 C milk chocolate chips (or you can use semi- sweet)
  • 2 Tbsp chocolate syrup
  • 2 Tbsp caramel syrup
  • 1/2 C coarsely chopped pecans
  • 1/4 C semi-sweet mini chips

Preheat oven to 300.  Grease 9″ springform pan.  Combine crumbs and butter in a medium bowl.  Press onto bottom and 1″ up side of prepared pan.  Beat cream cheese and sweetened condensed milk in large mixer bowl until smooth.  Add sugar, eggs, and vanilla; beat until combined.  Remove 1 C of filling and set aside.  Melt chocolate chips about 1 minute (just until melted) and mix completely into the 1 C reserved filling to make the chocolate filling  Pour 1/2 of white filling into crust, then the chocolate filling, then the last 1/2 of the white.  Take knife and gently swirl.  Bake for 60-75 minutes or until edge is set and center moves slightly.  Cool completely.  Drizzle chocolate and caramel syrups over cheesecake.  Sprinkle with pecans and mini chips.  Refrigerate several hours or overnight.  Remove side of pan, cut, and serve.

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Ranch Roasted Potatoes

  • 2 lbs small red potatoes, quartered
  • 1/4 C vegetable oil
  • 1 pkg dry ranch dressing

Place potatoes in a gallon size storage bag.  Pour oil over potatoes.  Seal bag and toss to coat.  Add dressing; seal bag and toss again until coated.  Bake in ungreased baking pan @ 450 for 30-35 minutes or until potatoes are brown and crisp.