Frank's Crispy Chicken

Preparation Instructions: In a small bowl mix hot sauce, brown sugar, water and honey; set aside.

Bread each breast with panko bread crumbs and Italian seasoning.

Heat olive oil over medium heat. Place each breast in the pan and cook on each side until golden. Finish in a 350-degree oven for 20–25 minutes or until done. Drizzle sauce over each breast and serve.

Ingredients
1 cup Frank's Hot Sauce
1-½ cup Brown Sugar
¼ cups Water
2 Tablespoons Honey
4 pieces Boneless, Skinless Chicken Breasts
2 cups Panko Bread Crumbs
1 Tablespoon Olive Oil
1 Tablespoon Italian Seasoning

Creamy Pasta Salad

I found this recipe on Mel's Kitchen Cafe and made it as a side dish and WOW was it good! I know you will enjoy it too!

1 12 oz. package tri-color rotini pasta, cooked and drained
3 roma tomatoes, diced
1 can black olives, sliced
¼ cups red onion, finely diced
3/4 cup parmesan cheese
4 tablespoons basil pesto
2/3 cup creamy Caesar dressing
2 teaspoons sauté spice (equal parts black pepper, salt, and garlic powder)
½-1 cup toasted pine nuts(I omitted the nuts because they were too expensive)

Cook pasta and coat with Caesar dressing while warm. Add the rest of the ingredients (minus the pine nuts) and toss. Top with toasted pine nuts. Refrigerate until ready to serve.

Festive Flag Cheesecake

We were invited to our friends house for the fourth and I made this cheesecake. It was definitely a hit and I couldn't stop eating it.

*Makes about 48 squares

3 cups all-purpose flour
1 3/4 teaspoons salt
12 ounces (3 sticks) butter, softened
1 cup plus 2 tablespoons light-brown sugar
4 (8-ounce) packages cream cheese, room temperature
1 1/2 cups granulated sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
4 large eggs, room temperature
8-9 ounces (1-2 cups) blueberries
1 pound strawberries, hulled and sliced lengthwise into thirds
12 ounces (3 cups) raspberries
Powdered sugar, for dusting

Coat a 13-by-18-inch rimmed baking sheet with cooking spray.

Sift flour and 1 3/4 teaspoons salt into a medium bowl.(I know this makes a difference but I didn't and it still turned out yummy!) In a large bowl, cream the butter with a mixer on medium-high speed, occasionally scraping bowl, until fluffy, 3 to 4 minutes. With the mixer running, slowly add light brown sugar, beating until very pale and fluffy, about 2 minutes. Add flour mixture all at once, and beat on low speed until just incorporated.

Transfer the dough to the prepared baking sheet. Press the dough into an even layer that covers the bottom of the sheet. Cover and refrigerate until firm, about 20 minutes. Preheat oven to 300 degrees F. Bake the dough until the entire surface is golden brown, about 30-35 minutes. Let the cookie base cool completely in the baking sheet. Raise oven temperature to 350 degrees F.

In a large bowl, beat the softened cream cheese with a mixer on medium speed, occasionally scraping bowl, until fluffy, about 3 minutes. Reduce speed to low and add granulated sugar in a slow, steady stream. Scrape the bowl, then mix in lemon zest, vanilla and a pinch of salt until well combined. Scrape the bowl, then beat in the eggs, 1 at a time, until incorporated. The mixture should be very smooth; scrape the bowl as necessary. Pour the cheesecake batter over the crust and spread into an even layer.

Bake the cheesecake until the filling is set, about 20-25 minutes. Let the cheesecake cool completely in the baking sheet. Refrigerate until firm and cold, about 4 hours (or overnight).

Run the knife under hot water and dry well. Use it to cut the cheesecake into 48 squares, wiping the knife clean between cuts.

Decorate the top left squares (3 down and 4 across), with a mound of blueberries on each square. Use raspberries (about 4 per square) to decorate the 1st, 3rd and 5th rows (the 1st and 3rd rows are shorter rows since part of them are decorated with blueberries). Decorate the remaining rows in one of two ways: either dust them with powdered sugar for a completely white row or place three cut strawberries on each square and dust the tops of the strawberries with powdered sugar. If using this method (to dust the strawberries with powdered sugar), dust the strawberries immediately before serving as the powdered sugar will begin to dissolve into the juiciness of the strawberries.

Serve immediately (or refrigerate for up to 3 hours).

Pirate Punch

I made this punch up at Girls Camp and it was sooooooo good!

2 liter ginger ale
46 oz pineapple juice
64 oz white grape juice
1 bag frozen raspberries

Mix the juices then add the raspberries. Enjoy!

Pumpkin Bars

Pumpkin Bars
These bars are amazing. I have to note that if you cook them in a 9x13 pan they are more like cake. If you put them in a jelly roll pan, they are more like bars. I like them thicker so I always use a 9x13.

Bars:
4 eggs
1 2/3 cups granulated sugar1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Pour batter into 9x13. Bake for 35 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Chocolate Pumpkin cheesecake bars

Chocolate pumpkin cheesecake bars

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
2 8-ounce packages cream cheese, softened
1-3/4 cups sugar
3 eggs
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1/4 teaspoon salt
6 ounces semisweet chocolate, cut up, or 1 cup semisweet chocolate pieces
2 tablespoons butter
1-1/4 cups sour cream
1/4 cup sugar
Grated fresh nutmeg and/or milk chocolate or semisweet chocolate curls
Directions
1. Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking
pan; set aside. In a medium bowl, combine graham cracker crumbs and
1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly
into bottom of the prepared baking pan; set aside.

2. In a large bowl, combine cream cheese and the 1-3/4 cups sugar.
Beat with an electric mixer on medium speed until smooth. Add eggs,
one at a time, beating on low speed after each addition just until
combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt on low
speed just until combined. Remove 1-1/4 cups of the mixture.

3. In a small heavy saucepan, combine the 6 ounces chocolate and the 2
tablespoons butter. Cook and stir over low heat until melted. Whisk
chocolate mixture into the 1-1/4 cups pumpkin mixture. Pour over
crust, spreading evenly. Bake for 15 minutes.

4. Carefully pour the remaining pumpkin mixture over baked chocolate
layer, spreading evenly. Bake for 40 to 45 minutes more or until
filling is puffed and center is set. Cool on a wire rack for 30
minutes.

5. In a small bowl, combine sour cream and 1/4 cup sugar. Gently
spread over cookies. Cool completely. Cover and chill for at least 3
hours. Cut into bars.* Before serving, sprinkle with nutmeg and/or
chocolate curls. Makes 24 to 36 bars

Oatmeal Fudge Bars

1 cup butter

2 cups brown sugar

2 eggs

2 teaspoons vanilla

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups quick-cooking oats

1 can (14 ounces) sweetened condensed milk

1 package (12 ounces) semisweet chocolate chips

1/4 cup butter

2 teaspoons vanilla

1 cup chopped walnuts (optional)


Grease a 9×13-inch baking pan; set aside. In large mixer bowl, cream butter and brown sugar; add eggs and vanilla. In small bowl, sift flour, baking soda, and salt; add to creamed mixture. Mix in oats. In heavy saucepan, mix sweetened condensed milk, chocolate chips, and butter; heat just till melted. Stir in vanilla and nuts. Spread two-thirds of dough into prepared baking pan. Spread with chocolate mixture. Drop remaining one-third of dough on top by spoonfuls. Bake at 350 degrees for 25 minutes. Cool, then cut into bars. Makes 36

Snickerdoodles

1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup crisco
2 eggs
2 3/4 cups flour
1 1/2 tsp cream of tartar
1 tsp baking soda

1/4 cup sugar
2 tsp ground cinnamon

Mix 1 1/2 cups sugar, butter, crisco, and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 1 inch balls. Mix 1/4 cup sugar and cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake in 400 degree oven for 8-10 minutes or until set. Enjoy!!!

Taco Soup

1 onion chopped
1/2 lb. ground beef
1 1/2 tsp. cumin
1 tsp chili powder
3 cups beef broth
1 8 oz. can tomato sauce
2 14 oz. cans diced tomatoes
1 15 oz can cream corn
1 15 oz. can green beens
1 15 oz. can black beans

Tortilla chips
Toppings: Anything you like to put on tacos like: lettuce, tomatoes, cilantro, olives, onions, green peppers, cheese, avacados, sour cream etc.

This is SOOO Yummy!

Lemon Cake

This cake is amazing. Over the years I have become infatuated with anything lemon and this recipe "takes the cake". Okay, that was pretty lame but it's true. You will love me more than you already do after you make this cake.


Cake Ingredients
1 package lemon cake mix
1 c sour cream (8 oz)
3/4 c water
3/4 c oil
4 eggs
1 small package lemon instant pudding


Cake Instructions
Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium/high for about two minutes.


Pour into a greased 9x13 pan or two round pans.


Bake at 350 degrees for 30 minutes.


Frosting Ingredients
1/4 c butter, very soft
6 c powdered sugar
1/2 c FRESH lemon juice
1 t grated lemon zest


Frosting Instructions
Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency. If desired, add a few drops of yellow food coloring and mix thoroughly.

Recipe Courtesy of You Got Served.

Yummy Fruit Dip

Beat the following until fluffy.

8 oz. softened cream cheese
1 c. powdered sugar

Add, the next ingredients and blend until smooth.

1 small pkg. instant vanilla pudding
1 c. milk

Gently fold in

1 small container cool whip

Serve with your favorite fruit.

Oatmeal Chocolate Chip Cookies

Here they are. My pride and joy. My all-time favorite cookie.

1 1/2 c brown sugar
1 cup salted butter, softened
1 TB milk
1 TB vanilla
2 eggs
2 1/4 cup flour
2 tsp baking powder
1 tsp baking soda
2 cups old fashioned oatmeal
12 oz. semi-sweet chocolate chips

Preheat oven to 350. Cook for 10-13 minutes.
Combine brown sugar and butter.
Add milk, vanilla, and eggs until fluffy.
In a seperate bowl combine flour, baking soda, baking powder then add to wet mix.
Add oats and chocolate chips.

Butterscotch Pecan Cookies

These cookies taste like a shortbread cookie. You need to make sure that you have someone in mind to bring these to or you will end up eating them all yourself.

3 cups unsifted all-purpose flour
1/2 teaspoon baking soda
1 1/3 cups butter, softened
1 cup sugar
1 teaspoon vanilla
1 large egg
3/4 cup chopped pecans
2 cups butterscotch chips

Preheat oven to 375 degrees.

Combine flour and baking soda in a small bowl and set aside. In a large mixing bowl cream butter, sugar, and vanilla on medium speed until light. Beat in egg until fluffy. Reduce speed to low, add flour one cup at a time, just until combined. Stir in pecans and butterscotch chips.

With a small scoop or 2 teaspoons, form small balls of dough less than one inch in diameter. Place on baking sheet, allowing 2 inches between cookies. Flatten balls with the bottom of a glass to about 1/4 inch in height. Bake fro 8-10 minutes until brown around edged, but tops are still pale. Transfer to racks to cool. Store in airtight container.

Recipe: Baked Perfection

Oatmeal Chocolate Caramel Bars

These bars are so delicious and very easy to make! We shared some with neighbors and ate the rest right up!

Makes 9X13-inch pan of bars

1 1/2 cups flour
1 1/2 cups old-fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups brown sugar
1 cup melted butter

14 ounce bag of caramels
1/2 cup whipping cream or milk
1 12-ounce package semisweet chocolate chips
1 cup chopped walnuts

Preheat the oven to 350 degree. Mix the first six ingredients together and sprinkle half on the bottom of a 9X13-inch baking pan. Bake 10 to 15 minutes, until lightly browned.

Meanwhile, melt the caramels and whipping cream or milk in a saucepan over low heat or in the microwave at 50% power, stirring often, until the mixture is smooth. When the bars have been removed from the oven, sprinkle the chocolate chips over the crust, then the walnuts, and pour the melted caramel over the top. Sprinkle the rest of the crust over the top and bake in the oven for an additional 10-12 minutes, until the caramel is bubbling and edges are lightly browned. Cool the bars completely before serving so they can set up properly.

Breadsticks

This recipe took about an hour from start to finish. It was super easy and the breadsticks were delicious! We enjoy them as a side dish or dipping them in marinara sauce.


1 1/2 cup warm water
1 TB yeast(not instant)
2 TB sugar
3 1/2 cup flour
1/2 tsp salt
Butter for pan

Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the salt and flour. Knead for 3 minutes. Let the dough rest for 10 minutes(You can do this all in your mixer) Melt 4 TB of butter and pour most of it onto a cookie sheet. Roll dough to cover cookie sheet. Cut to desired width, then twist or lay flat on cookie sheet. Brush remainder of butter on breadsticks and sprinkle with garlic salt, parmesan cheese, and parsley (or whatever seasonings you like). Raise for 15-20 minutes. Preheat your oven to 375 and bake for 16-18 minutes, or until golden. You can roll them out to fit a cookie sheet and they will be puffy and soft.