Evil Chicken Dinner

I have been reading the Lemon Tart series books by Josie S. Kilpack. They are mystery stories, but they talk about different recipes in the books and then they have the recipes listed so you can make them. I really like the books and I like new recipes, so it is a perfect combination. In the book Devil's Food Cake it had this Evil Chicken Dinner recipe. I really liked it. I didn't put in quite as much bacon as it said to, because it is a lot, but it was still plenty of bacon and really yummy.

Evil Chicken Dinner
Source: Josie S. Kilpack

1 pound bacon, cut into bite-sized pieces *
1/2 -1 pound boneless, skinless chicken breast, chopped into bite-sized pieces (one large chicken breast will usually do the job)
3 tablespoons chili powder
1 cup brown sugar
Up to:

1/2 cup water, as needed

Cooked rice
In a large pan, cook bacon over medium-high heat until nearly done. Do not drain. Stir in chicken and chili powder.
Continue cooking, stirring occasionally, until bacon and chicken are fully cooked. Add brown sugar and cook until sugar is dissolved and sauce begins to thicken, about 4 to 5 minutes. (Be careful once the sugar is added not to let the sauce turn into toffee.) Add water if necessary to thin the sauce, but keep in mind the sauce is more of a coating.
Serve mixture over hot rice.
Serves 6.
* Bacon is easier to cut if it’s partially frozen.

M & M Sugar Cookies

Another great pinterest recipe. I used Christmas M&M's since it was Christmas time, but you could use normal M&M's other times.

M & M Sugar Cookies
Source: Joyful Mama's Kitchen

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar, plus 1/3 cup for rolling
2 oz cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable or canola oil
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1 cup M&M's
Preheat oven to 350 F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Combine 1 1/2 cups of sugar and cream cheese in a large bowl (no need to stir them together yet). Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet, that's fine. Whisk in the oil then the egg, milk and vanilla extract. Mix until smooth.
Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add M&M's to the dough. Continue mixing until a soft dough comes together. (Don't wait to add the M&M's until the dry ingredients are completely incorporated - you'll end up overmixing.) Refrigerate 2-3 hours.
Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet.
Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter.
Bake the cookies, 1 tray at a time, for about 10-12 minutes, or until the edges are set (do not wait until the edges are brown or the cookies will be over done….you want these to be a soft chewy cookie).
Remove from oven. The tops of the cookies will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
Makes about 24 cookies.

Southwest Chopped Chicken Salad

I got this recipe off  pinterest and it is a really yummy salad. The dressing is really good and healthier since it has Greek yogurt in it. There is a lot of sustenance to this salad and can stand alone for a meal.

 

Southwestern Chopped Chicken Salad
Source: Greens and Chocolate

2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn
2 Roma tomatoes, diced
4 green onions, sliced
1 head ice berg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning

In a large bowl, combine all salad ingredients together, excluding the tortilla chips. 
In a small bowl stir all dressing ingredients together. Pour dressing over salad, starting with about half of the dressing. Toss to combine, then gradually add more dressing until it is dressed to your liking. Top with tortilla chips. Enjoy!

Sugared Corn Puffs

I first had this recipe a few years ago at a friends house. Honestly the very first time I had it, I thought it tasted like sugared styrafoam, which I know isn't a great review, but the second time (and third, and fourth and fifth, ect.) I had it I loved it. It is really good. I think the recipe has made it around our town, because it seems like at least one person brings it to us each Christmas. You can make it anytime, but it seems to be more of a Christmas treat. I know you might die when you see the amount of butter and sugar in this recipe, but it is worth making. Just share it with someone else. Lots of people say they can't find these puffs in their store and I'm not sure why, but it is in our grocery store and I know I've seen them at our Walmart, so I guess if you can't find them, make a trip to Wyoming!!

 

 

Sugared Corn Puffs

1 lb. butter (4 cubes)
2 c. sugar
1 c. light corn syrup
1 c. cashews (opt)
1 lg. bag corn puffs (16 oz)

Bring butter, sugar, and corn syrup to a low boil for 5 minutes. Pour corn puffs into a large bowl. Pour sugar mixture over puffs and mix well. (If you divided the corn puffs into two bowls it makes it easier to mix). For small bag (8 oz), half the recipe. Cool and enjoy.

Chicken Bake on Rice

This dish takes a while to cook so you have to plan ahead, but it is nice to make ahead and then not worry about it while you do other things. And no, the chicken is not burnt, it is just the onion soup mix that makes it look that way.

Chicken Bake on Rice

9 chicken breasts
1 can cream of chicken
2 soup cans water
1 envelope dried Campbell's chicken noodle soup with white meat (2.3 oz)
1 enveloped dried onion soup
1 c. white uncooked long grain rice
Mix soups (except onion) and water and heat until dissolved. Mix in rice and pour in 9x13 pan (sprayed with pam). Make sure rice is evenly distributed when you pour into pan. Place chicken pieces on top of rice mixture. Sprinkle with remaining soup mixture and cover with foil. Bake at 350 degrees for 2 hours. Serves 8 or 9.

Chocolate Chip Pumpkin Bread

This bread is really good and healthier than most. It has whole wheat flour and yogurt, but it still tastes really good.

Chocolate Chip Pumpkin Bread
Source: Our Best Bites

2 cups all purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup brown sugar
1 1/2 cup white sugar
6 ounce container vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup chocolate chips (plus a few extra for the top of loaves)
Instructions
Preheat oven to 350 degrees. Spray 2  loaf pans with nonstick spray and set aside.
Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Whisk gently to combine and set aside.
In a separate mixing bowl combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar. Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.
Slowly add dry ingredients to wet and mix together, being careful to not over mix. When combined, gently stir in chocolate chips. Divide batter between loaf pans and sprinkle a few extra chocolate chips on top. Bake for 50-60 minutes or until a skewer comes out with a few crumbs attached. All ovens are different, I would set your timer for about 45 minutes and keep an eye on it after that. Don’t overbake!
Let cool for 10 minutes and then run a sharp knife around edge of pan and remove loaves from pan.

Chicken Cordon Blue Pasta

I got this recipe from a friend/relative. I have a lot of chicken cordon blue recipes, but I like this one with pasta.

 

Chicken Cordon Blue Pasta
Source: Weston Recipe Box

1 lb. pasta (I used penne-you could use any fun shaped pasta)
1 cup chicken, cooked and cubed
1 cup ham, cooked and cubed (I just used deli sliced ham cut into pieces)
1 1/2 cups milk
8 oz. cream Cheese (softened)
2 Tbsp. dried minced onion
2 cups swiss cheese, shredded (I used the cheese I had on hand: colby jack)
salt & pepper
cayenne pepper
1 cup panko crumbs (I ran out of bread crumbs so I used ritz crackers)
1/2 cup butter, melted

Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente. Drain and return to the pot. Add in the chicken and ham and toss to combine.

Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.

Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes)

Sweet and Sour Meatballs

This recipe is so easy to make, especially if you buy your meatballs. (which I usually do) It is really yummy too. I first learned about this recipe from a friend, but it is not new. I think it has been around forever.

Sweet and Sour Meatballs

1 12oz. jar chili sauce
1 16oz. jaur grape jelly
2 lbs. frozen meatballs or 2-3 pkgs. cocktail sausages

Combine jelly and chili sauce in a crock pot and stir until smooth. Heat the mixture if needed to combine. Add meatballs or cocktail sausages and set temperature to low. Cook 2-5 hours on low. Serve over rice.

Oreo Truffle Brownies

These are so good. I made a plate of these for a craft fair bake sale, and my husband almost bought a plate of them back. He was mad I gave them all away. Sooo good!

 

Oreo Truffle Brownies

Source: Chef In Training

 

1 cup butter softened

2 cups sugar

4 eggs

1 tsp. vanilla

1/2 cup unsweetened cocoa

1 1/3 cups flour

1/2 tsp. salt

1 pkg. Double Stuffed Oreos

4-8 oz. cream cheese softened

10 oz. Dipping Chocolate I used chocolate almond bark

 

Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Allow to cool completely. While brownies are cooling, make Oreo truffle layer. Crush Oreos finely in a food processor or by putting them in a ziplock bag and smashing them until finely ground with a rolling pin. When Oreos are finely crushed, using hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined. Start with 4 oz and keep adding until desired consistency is reached. When Brownies have cooled completely, place layer of Oreo truffle on top. Melt dipping chocolate (you can use chocolate chips or other chocolate candy coating) and pour and spread evenly over the top of the Oreo truffle layer. Cover and put in fridge until set.

Cinnamon Roll Pumpkin Vanilla Sheet Cake

I have made this dessert 2 times and both times people have gone crazy for it. I might be a little prideful, but I really like it when people really go nuts for the things I make. It's not like I'm this great cook, all I ever do is follow a recipe, but I still get great satisfaction from making yummy things. This cake is so, so, so yummy. And it makes a lot.

 Cinnamon Roll Pumpkin Vanilla Sheet Cake

Source: Picky Palate

1 box yellow cake mix
4 eggs
1/2 cup canola or vegetable oil
1/2 cup milk or buttermilk
3.4 ounce box Vanilla Instant Pudding Mix
1/2 cup sour cream
15 ounce can pumpkin
1 stick (8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3/4 cups powdered sugar
1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed)
Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.
Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day. Enjoy with milk!
Makes 16 to 20 squares

Lemon Brownies

I have always liked lemon desserts. Growing up I think I made countless batches of lemon bars. These lemon brownies will not dissapoint lemon lovers.

Lemon Brownies
Source: Becky Charms

3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, softened

2 large eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

Tart Lemon Glaze 1 rounded cup powdered sugar

4 tablespoon lemon juice
8 teaspoons lemon zest

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside. Zest and juice two small/large lemons; set aside. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.  In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze}
When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve!

Cake Batter Truffles

I love pretty much anything with cake batter flavor. When I saw these on pinterest, I knew I had to try them. They are delicious and I will definitely be making them again.

Cake Batter Truffles
Source: The Girl Who Ate Everything

For the truffles:

1 ½ cups flour

1 cup yellow cake mix

½ cup unsalted butter, softened

½ cup white sugar

1 teaspoon vanilla

1/8 teaspoon salt

3-4 Tablespoons milk

2 Tablespoons sprinkles

Truffle Coating:

16 ounces (8 squares) almond bark

4 Tablespoons yellow cake mix

sprinkles

For the truffles:
Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
 For the truffle coating:

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.