Wednesday, January 29, 2014

Loaded Potato and Buffalo Chicken Casserole:


2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes 
1/3 cup olive oil 
1&1/2 tsp salt 
1 Tbsp. black pepper 
1 Tbsp. paprika 
2 Tbsp. garlic powder 
6 Tbsp. hot sauce Topping: 
2 cups fiesta blend cheese 
1 cup crumbled bacon 
1 cup diced green onion 


Preheat oven to 500 degrees. 
Spray a 9X13" baking dish with cooking spray. 
In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. 
Add the cubed potatoes and stir to coat. 
Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. 
Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. 
While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. 
Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. 
Top the cooked potatoes with the raw marinated chicken. 
In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. 
Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

Saturday, January 25, 2014

Oven Baked ‪Fajitas

Oven Baked ‪Fajitas


1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder 
1 1/2 tsp cumin 
1/2 tsp garlic powder 
1/2 tsp dried oregano 
1/4 tsp seasoned salt 
1 (15 oz) can diced tomatoes with green chilies (Rotel) 
1 medium onion, sliced 
1/2 red bell pepper, cut into strips 
1/2 green bell pepper, cut into strips 


Preheat the oven to 400 degrees. 
Place chicken strips in a greased 13×9 baking dish. 
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. 
Drizzle the spice mixture over the chicken and stir to coat. 
Next add the tomatoes, peppers, and onions to the dish and stir to combine. 
Bake uncovered for 20-25 minutes or until ‪chicken is cooked through and the vegetables‬ are done.

Monday, January 20, 2014

Crock pot Meatloaf


(can use any meatloaf recipe, here is one)

2.5 pounds of ground turkey (or beef, if you prefer)
1 egg
3/4  cup smashed cornflakes (or bread crumbs, but I prefer corn flakes)
1 envelope of Lipton onion soup mix
2-3 Tbsp Worcestershire sauce
salt, pepper, paprika, garlic salt, Italian seasoning to taste.


Mix the ingredients well and form a “loaf” in the bottom of your crock pot.
Then, wash 5-6 potatoes, prick them with a knife or fork, and wrap them in foil.
Place them around the meatloaf.   place around outside edge of pot, with meatloaf formed in middle.
Cook for 8-10 hours on low.

Wednesday, January 15, 2014

Sweet & Spicy Bacon Chicken


Chicken Breast Strips
Garlic Powder
Chili Powder
Brown Sugar


Season chicken w salt, pepper,garlic powder and chilli powder,
wrap in bacon and
roll in brown sugar.
Bake 400 till crispy
30-40 min

Tuesday, January 14, 2014

Best Darn Brownies

Best Darn Brownies

Lunchroom Ladies 50 year old recipe.

Reference if we need a brownie recipe.  Most likely to buy them or use a mix.


1 c butter
1/2 c cocoa
2 c flour
2 c sugar
4 eggs
4 tsp vanilla
1 c chopped nuts


Pour in 9x13 pan, bake 20-25 mins on 350. 
Check at 20 mins 


1/4 c softened butter 
¼ c can milk (regular milk is fine) 
1/4 c cocoa 
3 c powdered sugar 
dash salt 

Mix all together & frost as desired.

Saturday, January 11, 2014

Crock Pot Peach Cobbler


3/4 cup uncooked old-fashioned oats
2/3 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup biscuit baking mix
3/4 teaspoon ground cinnamon
5 fresh peaches, peeled and sliced

For blanched peaches rather than sliced


Grease inside of  3 or 4-quart slow cooker.

In a bowl, combine sugars, baking mix, oats and cinnamon. Stir in peaches and spoon into slow cooker.

Cover and cook on low for 4 hours.

Serve warm and top with vanilla ice cream!

Blanched Peaches (from ehow link)

Blanched peaches Instructions

    Peaches are quite perishable so if you are preparing them for storage, do so as soon after picking as possible to retain as much freshness as possible. To prepare for blanching, wipe off any particles or use a quick rinse in the sink or under the hose. Do not cut or trim off any bruises. If there are any stems, remove them with a couple of twists.

    Start a pot of water for boiling. The size of the pot will depend on the number of peaches you have to prepare. It is best to work in batches of 10 peaches at a time. Keep the pot covered to hasten the process.

    Drop whole peaches into the rapidly boiling water, making sure they are completely submerged. Cover the pot and bring back to a rolling boil.

    After about 5 minutes, remove the peaches carefully with a large slotted spoon and place them directly in a large bowl of ice water. They will bruise easily so be gently. At this point the skins will slip off easily in your hands, once the peaches are cool enough to handle. Remove the skins. If you wish to remove the pit at this time, the peach can be sliced in half and then quarters and the pit can be pulled out or cut out depending on the kind of peach you are working with.


    The peaches are now ready for your favorite recipe or freezing method.

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