Chicken visits Mexico

Crisp Taco Chicken

Made: May 4, 2012

Ingredients

- 2 cups finely crushed tortilla chips
- 1 envelope taco seasoning mix
- 24 small chicken drumettes
- 1/2 cup ranch dressing

Directions

- Preheat oven to 350F
- Grease a 13x9in baking dish
- Combine the crushed tortilla chips and the taco seasoning mix in a shallow bowl
- Dip the chicken into the salad dressing
- Then coat the chicken in the tortilla chip mixture
- Arrange in the prepared baking dish
- Bake for 30 minutes
- Turn the chicken
- Bake until cooked through; about 10 minutes more

I didn't really follow the measurements for this recipe. I crushed up a lot of tortilla chips (but not too finely) and added enough taco seasoning until it looked well mixed and not overpowering. I didn't use drumettes (even though I love dark meat) but I did have one thigh broken apart for Mom. I used breast tenderloins for the other pieces. I had to crush tortilla chips x2 and added in about the same amount of taco seasoning with plenty left over for more.

We also made our own "lettuce wrap tacos" with sour cream, cherry tomatoes, cheese on romaine hearts. The combination worked well together :)

(Recipe used: Everyday cooking my way)

Green Nutty Cake

Pistachio Cake; before icing

Made: May 4, 2012

Ingredients

Cake:

- 1 package yellow cake mix
- 1 package (3.4oz) instant pistachio pudding mix
- 4 eggs
- 1 cup club soda
- 1/2 cup canola oil
- 1/2 cup chopped walnuts

Icing:

- 1 cup cold heavy whipping cream
- 3/4 cup cold 2% milk
- 1 package (3.4oz) instant pistachio pudding mix
- 2 teaspoons confectioner's sugar
- 1/2 cup chopped walnuts

Directions

- In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil
- Beat on low speed for 30 seconds
- Beat on medium for 2 minutes
- Stir in walnuts
- Pout into a greased and floured 10-in fluted tube pan
- Bake at 350F for 40-45 minutes or until a toothpick inserted near the center comes out clean
- Cool for 10 minutes before removing from pan to wire rack to cool completely
- In a large bowl, beat the cream, milk, pudding mix & confectioner's sugar on high until stiff peaks form
- Frost cake
- Sprinkle with the walnuts
- Refrigerate until serving

Pistachio cake; after decorating

Ken asked for his Pistachio cake and he got one! I was just happy that my cake came out in one piece! (Me and bundt pans do not get along!)

(Recipe used: Taste of Home - Quick Cooking 2012)

Hammy cheese and broccoli

Slow-cooked Ham 'n' Broccoli

Made: April 27, 2012

Ingredients

- 3 cups cubed fully cooked ham
- 3 cups frozen chopped broccoli, thawed
- 1 can (10 3/4oz) condensed cream of mushroom soup; undiluted
- 1 jar (8oz) process cheese sauce
- 1 can (8oz) sliced water chestnuts; drained
- 1 1/4 cups uncooked instant rice
- 1 cup 2% milk
- 1 celery rib, chopped
- 1 medium onion, chopped
- 1/8-1/4 teaspoon pepper
- 1/2 teaspoon paprika

Directions

- In a 3-qt slow cooker, combine the first 10 ingredients (everything until the paprika)
- Cover and cook on high for 2-3 hours, or until the rice is tender
- Let stand for 10 minutes before serving
- Sprinkle with paprika

For the cooked ham, I used 2 ham steaks and cut them into cubes. I couldn't find a jar of process cheese sauce that wasn't made for dips and without the already added spiced. So I used 1/2 a block (still 8oz) of Velveeta cheese. I think it came out way creamier in the end (and from what the picture in the cookbook appeared to be) I used celery hearts and left out the onion, water chestnuts & paprika. Overall, I think it turned out quite delish and filling!

(Recipe used: Taste of Home quick cooking)

Lemony cheese

Lemon Cheese Bars

Made: April 23, 2012

Ingredients:

- 1 package yellow cake mix
- 2 eggs
- 1/3 cup canola oil
- 1 package (8 oz) cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon lemon extract

Directions:

- In a bowl, combine the cake mix, one egg and oil until crumbly
- Set aside 1 cup for topping
- Press the remaining crumb mixture into a greased 13in x 9in x 2in baking pan
- Bake at 350 F for 15 minutes or until golden brown
- In a small bowl, beat cream cheese until fluffy
- Beat in the sugar, extract and reamining egg until smooth
- Spread over crust
- Sprinkle with reserved crumb mixture
- Bake for 25-30 minute4s longer or until golden brown
- Cool on a wire rack
- Refrigerate leftovers

I pretty much followed the recipe to a tee on this one. Only I had wax paper in-between my pan and cake crust, so it was easier to remove without breaking the cake all over the place. Overall, it came out nice and moist with just the right amount of lemon :)

(Recipe used: Taste of Home Cake Mix Creations)

Just Peachy Ham

Slow Cooker Peach-Glazed Ham

Made: April 8, 2012

Ingredients
- 1 fully cooked smoked bone-in ham (7 lb)
- 3/4 cup peach preserves
- 3/4 cup packed brown sugar
- 1/2 cup Dijon mustard
- 1/4 cup white cranberry and peach juice
- Fresh peach slices, if desired

Directions

- Spray 7-quart oval slow cooker with cooking spray
- Remove excess fat from ham
- Make cuts about 1/2 inch apart and 1/4 inch deep in diamond pattern around top and sides of ham
- Place ham in slow cooker
- In small bowl, mix preserves, brown sugar, mustard and cranberry juice until smooth
- Spread or brush mixture over ham in slow cooker
- Cover; cook on Low heat setting 8 hours or until meat thermometer reads 140 F
- Remove ham from slow cooker; cover with foil and let stand 10 to 15 minutes before carving
- Meanwhile, pour juices from slow cooker into 2-quart saucepan
- Heat to simmering; cook until slightly thickened
- Serve ham with sauce
- Garnish serving platter with peach slices.

Since it was only 3 of us, we used a baby 2 pound ham, so we cut the recipe down by thirds. We also didn't simmer the sauce or cover the ham in foil ... but we drizzled the ham with the sauce from the slow cooker. Overall, it was really juicy, moist and delish!

(Recipe used: Pillsbury)