Ingredients:
2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted
Directions:
Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center
Found this recipe on a blog. It was very good!
Saturday, August 25, 2007
Monday, August 13, 2007
EASY APPLE CRISP
Ingredients:
2 cans apple pie filling (or any other fruit pie filling)
1 box white cake mix
1 1/2 sticks butter (or margarine) melted
2 cups chopped pecans
Directions:
Preheat oven to 350. Butter 13x9 inch glass bowl. Pour 2 cans pie filling into bowl and spread out. Sprinkle dry cake mix over fruit - using hands to break up any lumps and spread out evenly. Drizzle butter over cake mix. Top with chopped pecans. Bake for 50 to 60 minutes until golden brown.
Recipe shared by Tracy Miller-Davis.
2 cans apple pie filling (or any other fruit pie filling)
1 box white cake mix
1 1/2 sticks butter (or margarine) melted
2 cups chopped pecans
Directions:
Preheat oven to 350. Butter 13x9 inch glass bowl. Pour 2 cans pie filling into bowl and spread out. Sprinkle dry cake mix over fruit - using hands to break up any lumps and spread out evenly. Drizzle butter over cake mix. Top with chopped pecans. Bake for 50 to 60 minutes until golden brown.
Recipe shared by Tracy Miller-Davis.
Sunday, August 12, 2007
SUPER EASY CHICKEN MANICOTTI
Ingredients:
1 Jar (26-30 oz.) tomato pasta sauce
3/4 cup water
1 teaspoon garlic salt
14 uncooked chicken breast tenders (not breaded)
2 cups shredded mozzarella cheese
14 uncooked manicotti pasta shells (one 8 oz. box)
Chopped fresh basil leaves
Directions:
Heat oven to 350. Mix pasta sauce and water. Spread about 1/3 of the sauce
in an ungreased 13x9 inch glass baking dish.
Sprinkle garlic salt on chicken. Insert into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining sauce evenly over shells, covering completely. Cover tightly with foil.
Bake about 1 hour or until shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.
Darlene's Notes: What I might do next time is to put the basil in the sauce and cook for the entire time and I would also do the same with some fresh garlic. I might also add some onions and green pepper to the sauce.
Recipe given to me by Darlene Renzzulla.
1 Jar (26-30 oz.) tomato pasta sauce
3/4 cup water
1 teaspoon garlic salt
14 uncooked chicken breast tenders (not breaded)
2 cups shredded mozzarella cheese
14 uncooked manicotti pasta shells (one 8 oz. box)
Chopped fresh basil leaves
Directions:
Heat oven to 350. Mix pasta sauce and water. Spread about 1/3 of the sauce
in an ungreased 13x9 inch glass baking dish.
Sprinkle garlic salt on chicken. Insert into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining sauce evenly over shells, covering completely. Cover tightly with foil.
Bake about 1 hour or until shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.
Darlene's Notes: What I might do next time is to put the basil in the sauce and cook for the entire time and I would also do the same with some fresh garlic. I might also add some onions and green pepper to the sauce.
Recipe given to me by Darlene Renzzulla.
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