Hot Buttered Cheerios

4 cups Cheerios

¼ cup butter, salted

¼ teaspoon pure vanilla extract

¼ cup granulated sugar

1 teaspoon ground cinnamon

salt to taste (optional)

Instructions

 

In a small bowl, mix cinnamon and sugar, set aside. 

Using a large skillet, melt butter over medium heat then add vanilla, stir well.

Next, add cheerios, coating evenly in butter. Cook for about 3 minutes, until cheerios are lightly toasted.

Remove from heat and pour the sugar-cinnamon mixture evenly over Cheerios, coating evenly. Allow to cool for a few minutes. Enjoy! 

Read more…

Pot Pie Pasta

 

Ingredients 

2 cans Chicken

2 reg. size cans Cream of Chicken soup or one family size can

Egg Noodles 

2 cans mixed vegetable or 2 frozen bags

Season to your liking with any or all of the following; 

Salt, pepper, garlic powder, onion powder,  poultry seasoning 

Bring a large pot of water to a rolling boil, add some salt to taste 1-2 Tbsp add egg noodles

In another large pan add the chicken,  vegetables, soup and seasonings. Add a couple ladles of pasta water to mixture to thin out the sauce mixture.  When noodles are cooked, drain and add to soup mixture.  Serve

Pot Pie Pasta in a bag, FOOD PANTRY or FOOD BLESSING BOX full meal in one bag.

Shopping List: most items you can get at the Dollar Tree but I find Walmart and Kroger have cheaper canned items like the veggies and soup. But the chicken is best price at DT

Durable bag

2 can mixed vegetable 

2 can chicken 

2 can Cream of Chicken soup

1 bag egg noodles 

Recipe on card or hand written 

Read more…

Thanksgiving Dinner in a Bag for under $10

Thanksgiving Dinner in a Bag

Dollar Tree under $10.00

Shopping List

1 box Stuffing mix

2 cans Turkey or Chicken

1 pkt. Turkey or Chicken Gravy

1 pkg. Instant Mashed Potatoes 

1 can Green Beans

Read more…

KFC Gravy Recipe

 

KFC Gravy Recipe

Ingredients:

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

1/4 teaspoon onion powder

1/8 teaspoon white pepper

1/4 teaspoon sea salt, plus more to taste

2 cups chicken broth

1 cup water

1/2 teaspoon beef bouillon granules

Directions:

Melt Butter:

In a saucepan, melt the unsalted butter over medium heat.

Add Ingredients:

Sprinkle in the all-purpose flour, onion powder, white pepper, and sea salt.

Whisk the mixture continuously for about 2 minutes until it turns a light golden color.

Pour Liquids:

Slowly pour in the chicken broth and water while whisking to avoid lumps.

Add the beef bouillon granules and continue whisking until the gravy thickens.

Simmer:

Reduce the heat to low and let the gravy simmer for about 5-10 minutes, stirring occasionally.

Adjust Seasoning:

Taste the gravy and adjust the seasoning with more salt if needed.

Serve:

Pour the KFC gravy over your favorite dishes like mashed potatoes, fried chicken, or biscuits.

Enjoy the rich and flavorful KFC-style gravy!

Preparation Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Servings: 4 servings

Read more…

Missie's Cafeteria Style Noodles

 

𝕄𝕀𝕊𝕊𝕀𝔼'𝕊 ℂ𝕒𝕗𝕖𝕥𝕖𝕣𝕚𝕒 𝕊𝕋𝕐𝕃𝔼

ℂℍ𝕀ℂ𝕂𝔼ℕ & ℕ𝕆𝕆𝔻𝕃𝔼'𝕊

4 𝙏𝙗𝙨. 𝘽𝙪𝙩𝙩𝙚𝙧

1 𝙨𝙢𝙡 𝙊𝙣𝙞𝙤𝙣 𝙙𝙞𝙘𝙚𝙙

1 𝙘𝙖𝙣 𝘾𝙝𝙞𝙘𝙠𝙚𝙣

1 𝙘𝙖𝙣 𝘾𝙧𝙚𝙖𝙢 𝙤𝙛 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙎𝙤𝙪𝙥

3 𝙘𝙪𝙥𝙨 𝙗𝙧𝙤𝙩𝙝 + 1 𝙩𝙨𝙥 𝘾𝙝𝙠𝙣. 𝙗𝙤𝙪𝙡𝙞𝙤𝙣 𝙥𝙤𝙬𝙙𝙚𝙧 𝙤𝙧 𝙬𝙖𝙩𝙚𝙧

( 𝙞𝙛 𝙙𝙤𝙞𝙣𝙜 𝙤𝙣𝙡𝙮 𝙬𝙖𝙩𝙚𝙧 𝙖𝙙𝙙 2𝙏𝙗𝙨 𝙆𝙣𝙤𝙧𝙧 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙗𝙤𝙪𝙡𝙞𝙤𝙣 𝙥𝙤𝙬𝙙𝙚𝙧)

1 𝙥𝙠𝙜. 𝙄𝙣𝙣 𝙈𝙖𝙞𝙙 𝙒𝙞𝙙𝙚 𝙀𝙜𝙜 𝙉𝙤𝙤𝙙𝙡𝙚𝙨

𝙎𝙖𝙪𝙩𝙚 𝙩𝙝𝙚 𝙗𝙪𝙩𝙩𝙚𝙧 𝙖𝙣𝙙 𝙤𝙣𝙞𝙤𝙣𝙨 𝙪𝙣𝙩𝙞𝙡 𝙨𝙤𝙛𝙩. 𝘼𝙙𝙙 𝙧𝙚𝙨𝙩 𝙤𝙛 𝙞𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨 𝙚𝙭𝙘𝙚𝙥𝙩 𝙩𝙝𝙚 𝙣𝙤𝙤𝙙𝙡𝙚𝙨. 𝘽𝙧𝙞𝙣𝙜 𝙢𝙞𝙭𝙩𝙪𝙧𝙚 𝙩𝙤 𝙖 𝙗𝙤𝙞𝙡, 𝙩𝙝𝙚𝙣 𝙖𝙙𝙙 𝙩𝙝𝙚 𝙚𝙜𝙜 𝙣𝙤𝙤𝙙𝙡𝙚𝙨. 𝘽𝙧𝙞𝙣𝙜 𝙗𝙖𝙘𝙠 𝙩𝙤 𝙖 𝙗𝙤𝙞𝙡, 𝙘𝙤𝙫𝙚𝙧 𝙖𝙣𝙙 𝙧𝙚𝙙𝙪𝙘𝙚 𝙝𝙚𝙖𝙩 𝙩𝙤 𝙨𝙞𝙢𝙢𝙚𝙧 𝙪𝙣𝙩𝙞𝙡 𝙣𝙤𝙤𝙙𝙡𝙚𝙨 𝙖𝙧𝙚 𝙙𝙤𝙣𝙚. 𝙎𝙖𝙪𝙘𝙚 𝙨𝙝𝙤𝙪𝙡𝙙 𝙩𝙝𝙞𝙘𝙠𝙚𝙣.

Read more…

Egg Roll In a Bowl

Egg Roll In a Bowl

* 1 lb. ground pork (can substitute with ground chicken, Turkey, or beef)

* 1 white onion, diced

* 1 tablespoon sesame oil

* 1 tablespoon rice vinegar

* 2 teaspoons minced fresh garlic

* 1 teaspoon ground ginger

* ¼ cup low sodium soy sauce

* 1 (16 ounce) bag coleslaw mix or 1 shredded cabbage & 1/2 cup grated carrots

* 2 green onions, thinly sliced

* Salt and pepper, to taste

* 1 tablespoon hoisin sauce

1. Brown pork on medium high then drain.

2. Add onion, sesame oil & rice vinegar. Cook, stirring til onion is tender.

3. Add garlic, ginger, soy sauce, hoisin sauce, cabbage & carrots. Cook, stirring, until cabbage is wilted. About 6-7 minutes.

4. Stir in green onions and salt & pepper to taste and SERVE alone or over rice/noodles or caulirice.

Serves 4

Spicy aioli: 1/2 cup Mayo, 1 Tbsp sriracha, 1/2 lime juice & zest

Read more…

Homemade Hershey’s Chocolate Syrup

Homemade Hershey’s Chocolate Syrup Recipe 

Makes about 16 ounces (2 cups)

Ingredients:

3/4 cup cocoa powder

1 1/4 cups water

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

Dash salt

Directions:

Use a big saucepan – at least 2 quarts. This will expand when boiling, and overflows will make a big mess on your stove top! I use a 3-quart saucepan.

Combine the cocoa powder, water, sugar and salt in a saucepan over medium heat. Mix with a whisk until smooth.

Stir constantly with a whisk or a wooden spoon until it boils.

Allow it to boil for 1-2 minutes.

Remove from heat.

Add vanilla.

Syrup will be very thin/watery. Allow to cool completely and it will thicken to about the same consistency as Hershey’s syrup.

Store the syrup in a mason jar or any other container. It will keep for several weeks in the fridge. If you want to be really sneaky, pour the cooled syrup into an empty or almost-empty Hershey’s syrup container and see if anyone notices the difference!

 

Read more…

Chicken Fajita Rice one pot

1 large can White Chicken

4-5 cups Instant White Rice

1 package Fajita Seasoning

1 can Diced Tomatoes

1 each Onions and Bell Peppers (sliced or diced)

3 cups Chicken Broth or Water (with Chicken Bouillon)

2 tsp. Garlic Powder

1 cup Salsa

1 can Black, Red or Kidney Beans

Toppings of your choice:

Sour Cream, Shredded Cheese, Tomatoes, Salsa, Avocado etc... 

Mix all together and bring to a boil. Turn down to medium and cook until all liquid is absorbed and rice is done. I like to serve with Hot Water Fried CornBread

Hot Water Fried Cornbread 

1 cup boiling water

1 cup Self rising cornmeal

1 tsp. sat

Pour boiling water over cornmeal and salt make into a dough and let sit until cool enough to handle. Make 4 patties and fry in hot bacon fat or oil until golden brown.

 

Read more…

Copycat Long Johns Batter

 

Long John Silver’s Batter - Don't Lose This Recipe

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁:

Batter:

1 1/2 cups flour

4 tablespoons cornstarch

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 1/2 cups hot water

You’ll also need chicken or fish

𝗛𝗼𝘄 𝘁𝗼 𝗺𝗮𝗸𝗲 𝗶𝘁 :

In a mixing bowl sift together the dry ingredients. Add the water and mix well. Completely coat the chicken or fish fillets with the batter and fry until golden brown

Read more…

KETO CHICKEN BACON RANCH CASSEROLE

KETO CHICKEN BACON RANCH CASSEROLE

INGREDIENTS

MAIN INGREDIENTS FOR CHICKEN BACON RANCH CASSEROLE

• 4 cups Chicken breasts (cooked, cubed or shredded)
• 8 slices Bacon (cooked, chopped)
• 3 cloves Garlic (minced)
• 1 cup Ranch dressing
• 1 cup Mozzarella cheese (shredded, divided)
• 1 cup Cheddar cheese (shredded, divided)

VERSION 1 WITH BROCCOLI

• 5 cups Broccoli (cut into florets)

VERSION 2 WITH SPINACH

• 1 lb Frozen spinach (thawed, squeezed to drain well)

INSTRUCTIONS

1. Preheat the oven to 375 degrees F (191 degrees C).

2. If using frozen spinach, thaw and squeeze to drain first. If using broccoli, place it into a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green.

3. Combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl. Stir until well incorporated. Transfer to a 9x13 in (23x33 cm) glass or stoneware casserole dish. (Alternatively, you can mix everything directly in the casserole dish.)

   Optional tip: If you like extra ranch flavor, add 1-3 teaspoons of ranch seasoning mix, in addition to the dressing.

4. Top with remaining shredded mozzarella and cheddar cheeses.

5. Bake for about 15 minutes, until hot and bubbly.

Serving size: 1 cup 

Read more…

CHICKEN BACON RANCH PASTA

Chicken Bacon Ranch Pasta Ingredients

• 1 pound of penne pasta
• 6 strips of bacon, diced
• 2 tbsp all-purpose flour
• 1 packet of ranch seasoning mix
• 2 cups milk
• 1 tbsp butter
• Salt and pepper
• 2 boneless skinless chicken breasts (cut into pieces)
• 1 cup shredded cheddar cheese

Directions:

1. Start by cooking your pasta, draining it, and setting it aside.
2. While you are making your noodles; cook your bacon on a skillet, drain the grease but keep 1 tablespoon of bacon drippings in the pan.
3. Add a tablespoon of butter to the bacon drippings and toss in your chicken breast pieces (cook until no longer pink/browned).
4. Pour the ranch dressing mix and flour over the chicken then add the 2 cups of milk. Stir until it is bubbly and thick.
5. Add the cheese and half of your diced bacon pieces to the pan; stir until melted.
6. Combine the sauce and pasta noodles together – add salt and pepper to taste.
7. Top off the dish with the extra bacon pieces and ENJOY!

Read more…

Chicken Tortilla Crockpot Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 (15 once) can black beans-rinsed
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Directions
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Read more…

Slow Cooker Chicken and Dumplings

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

Read more…

CHICKEN & DUMPLINGS CASSEROLE

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

INGREDIENTS:
2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Directions: Preheat oven to 350 degrees.

Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

Bake casserole for 30-40 minutes, or until the top is golden brown

Via: Justapinch.com
Nutrition Facts
6 Servings; Amount Per Serving
Calories 334.1; Total Fat 14.8 g; Saturated Fat 7.1 g; Polyunsaturated Fat 0.9 g; Monounsaturated Fat 3.9 g; Cholesterol 47.0 mg; Sodium 1,204.6 mg; Potassium 215.8 mg; Total Carbohydrate 37.5 g; Dietary Fiber 0.7 g; Sugars 7.2 g; Protein 13.0 g; Vitamin A 7.4 %; Vitamin B-12 1.7 %; Vitamin B-6 8 %; Vitamin C 0.7 %; Vitamin D 8.3 %; Vitamin E 0.9 %; Calcium 11.2 %; Copper 0.8 %; Folate 0.4 %; Iron 2.1 %; Magnesium 2.1 %; Manganese 1.5 %; Niacin 13.3 %; Pantothenic Acid 2.0 %; Phosphorus 4.9 %; Riboflavin 1.5 %; Selenium 6.2 %; Thiamin 1.2 %;
Zinc 1.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Read more…

Green Chili Enchiladas with Queso Blanco

Green chili enchiladas are covered with queso blanco in this quick and easy Tex-Mex favorite. Good thing it's easy too—they'll ask for it again.


Courtesy of VELVEETA® and RO*TEL®

Servings: 6
Prep Time: 20 Min.
Cook Time: 20 Min.

What you need:

+ 1 lb. boneless skinless chicken breasts, cooked, shredded
+ 2 cans (12-oz. ea.) green enchilada sauce, divided
+ 6 oz. VELVEETA® Queso Blanco Pasteurized Prepared Cheese Product, cut into 1/2-in. cubes, divided
+ 12 corn tortillas (6-in.)

What to do:

1. Heat oven to 375°F.
2. Combine chicken, 1/2 c. enchilada sauce and half the VELVEETA®. Pour 1/2 c. of the remaining sauce onto bottom of 13x9-in. baking dish sprayed with cooking spray.
3. Spoon 1/4 c. chicken mixture down center of each tortilla, roll up. Place, seam-sides down, in dish; top with remaining sauce and VELVEETA®. Cover.
4. Bake 20 min. or until enchiladas are heated through and VELVEETA® is melted.

Nutritional information:

Calories: 340;   Total Fat: 13g;   Saturated Fat: 5g;   Cholesterol: 60mg;   Total Carbs: 34g;  Fiber: 4g;   Sugar: 4g;   Protein: 25g;   Sodium: 1060mg;  

Read more…

Boneless Chicken Rolls

Boneless chicken rolls stuffed with mozzarella, garlic and basil. Bake 350 for 30 min.

Read more…

White Chicken Enchiladas

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Read more…

KFC 11 Herbs and spices

1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil

For the coating

2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt

Directions:

1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

Read more…

Tortilla Chicken Casserole

Tortilla Chicken Casserole 

Makes 12 servings

Ingredients:
8 multigrain flour tortillas
3 cups chopped chicken
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red pepper
19oz black beans
14oz canned corn
1 tsp chili powder
3 cups salsa
1 1/2 cups sour cream
1 1/2 cup jalapeno monterey jack cheese, shredded
1 1/2 cup cheddar cheese, shredded
1 tablespoons finely chopped cilantro

Directions:
Preheat oven to 350. Spray a casserole dish large enough to fit tortillas. Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened. Mix in chili powder, remove from heat, stir in black beans and corn.

In a medium bowl, mix salsa and sour cream. Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses. Repeat 4 times, or until you reach the top of the casserole. *NOTE: Stop layering once you reach the top of your casserole dish and top with cheese* Cover and bake for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning. Let stand for 10 minutes before serving. Sprinkle with chopped cilantro and cut into 12 pie shaped wedges...
SOURCE: thefoodieandthefamily.com

Read more…

MELT IN YOUR MOUTH CHICKEN

MELT IN YOUR MOUTH CHICKEN 

1 cup Parmesan cheese
2 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp Chili Powder
1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 1 hour--Absolutely Delish!

Read more…