Baked Honey Mustard Chicken The Best Recipes

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Baked Honey Mustard Chicken

Quick and easy to prepare, and the kids love it too!

Ingredients :

• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• ½ cup honey
• ½ cup prepared mustard
• 1 teaspoon dried basil
• 1 teaspoon paprika
• ½ teaspoon dried parsley

Instructions :

Prep : 15M	Cook : 6 M	Ready in : 1H

Notes :

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Oatmeal Cake II The Best Recipes

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Oatmeal Cake II

"This a quick cake that 's hearty enough to serve for breakfast or brunch."

Ingredients :

• 1 1/4 cups boiling water
• 1 cup quick cooking oats
• 1/2 cup butter
• 3/4 cup packed brown sugar
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 1/2 cup raisins

Instructions :

Prep :	Cook : 24M	Ready in :

• Pour the boiling water over the quick oats and let stand for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x15 inch baking pan .
• Cream the shortening with the sugar until light. Beat in the eggs. Then add the oats and vanilla, mixing well.
• Combine the baking soda, salt , cinnamon and flour. Mix until combined. Add the raisins to the flour mixture and coat well.
• Add the raisin and flour mixture to the oatmeal mixture and stir to combine. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until a tester inserted near the center comes out clean. Dust with confectioners' sugar or serve with whipped topping, if desired.

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King Ranch Chicken Casserole III Popular Recipes

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King Ranch Chicken Casserole III

A spicy, savory baked chicken treat. Food fit for kings!

Ingredients :

• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups chicken broth
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (12 ounce) package corn tortillas
• 3 cups cooked, diced chicken breast meat
• 1 onion, chopped
• 1 green bell pepper, chopped
• 8 ounces shredded Cheddar cheese
• 1 ½ teaspoons chili powder
• 1 teaspoon garlic salt

Instructions :

Prep : 30M	Cook : 8 M	Ready in : 1H30M

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Hawaiian Chicken I The Best Recipes

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Hawaiian Chicken I

This was given to me by my best friend years ago and is a favorite of our family!

Ingredients :

• 6 skinless, boneless chicken breast halves
• 2 cups teriyaki sauce, divided
• 6 pineapple rings
• ½ cup butter, melted
• ¾ cup packed brown sugar
• ¾ cup soy sauce
• ¾ cup unsweetened pineapple juice
• 6 tablespoons Worcestershire sauce

Instructions :

Prep : 5M	Cook : 6 M	Ready in : 8H30M

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Lemonade Cake III Tasty Recipes

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Lemonade Cake III

"I hope you like lemons, because this cake is very rich and lemony"

Ingredients :

• 1 (18.25 ounce) package lemon cake mix
• 1 (3 ounce) package instant lemon pudding mix
• 4 eggs
• 3/4 cup vegetable oil
• 3/4 cup water
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1/2 cup white sugar

Instructions :

Prep :	Cook : 14M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
• Combine the cake mix, lemon pudding mix, eggs, vegetable oil and the cold water. Mix until smooth. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake. Let cake stand in pan until cool.
• To Make Lemonade Glaze: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.

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Chocolate Date Cake I Tasty Recipes

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Chocolate Date Cake I

"My mothers' recipe. Great for snacking--or you can frost it, for a special occasion cake. One of my family's favorites."

Ingredients :

• 1 cup dates, pitted and chopped
• 1 cup boiling water
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 teaspoons unsweetened cocoa powder
• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1/2 cup chopped walnuts
• 1 cup semisweet chocolate chips, divided

Instructions :

Prep : 25M	Cook : 24M	Ready in : 1H10M

• In a small bowl, combine dates with boiling water. Set aside to cool.
• Pre heat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a medium bowl, mix flour, soda, salt and cocoa. Set aside.
• Cream butter and sugar until light and fluffy. Add eggs. Add flour mixture alternating with cooled date mixture. Fold in chopped nuts and 1/2 cup of the chocolate chips to mixture.
• Spread batter into prepared pan. Sprinkle remaining 1/2 cup of chocolate chips over top.
• Bake in preheated oven for 45 to 60 minutes, or until toothpick inserted into middle of cake comes out clean.

Notes :

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Lefse II Popular Recipes

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Lefse II

"My grandmother used to serve this with cheese as a pre-dinner snack while we waited for the turkey. She used a heavy cast iron griddle, lightly floured. I use a 1 1/2 inch wood dowel to roll out nice and thin."

Ingredients :

• 1 cup buttermilk
• 6 tablespoons light corn syrup
• 1/4 cup white sugar
• 1/2 teaspoon baking soda
• 1/8 teaspoon ground cardamom
• 3 1/2 cups all-purpose flour

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H

• In a large bowl, mix by hand sour milk or buttermilk, corn syrup, sugar, soda, cardamom, and flour until mixture becomes a soft pliable dough.
• Divide the dough into 12 or so pieces. Roll out each piece until about 1/8 inch thick.
• Bake on a lightly floured griddle over very low heat for 12 to 15 minutes per side. Serve warm with your favorite cheese or jam.

Notes :

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Polish Doughnuts Popular Recipes

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Polish Doughnuts

"A yeast doughnut coated with sugar."

Ingredients :

• 3 cups milk
• 3/4 cup butter
• 1 (0.6 ounce) cake compressed fresh yeast
• 3 tablespoons warm water (110 degrees F/45 degrees C)
• 1 teaspoon white sugar
• 5 egg yolks
• 3/4 cup white sugar
• 8 cups all-purpose flour
• 8 cups shortening for frying
• 1/4 cup white sugar

Instructions :

Prep : 30M	Cook : 36M	Ready in : 4H

• Scald milk with butter. Cool to lukewarm or room temperature.
• Crumble yeast in a medium bowl. Add water and 1 teaspoon sugar, and mix until pasty. Set aside. Let rise until spongy.
• Whisk egg yolks. Add 3/4 cup sugar, and mix thoroughly. Add the cooled scalded milk mixture, and beat until foamy. Mix in yeast mixture. Add flour gradually, beating after each addition. Beat until thick and springy. Add flour only as needed to make a soft dough; too much will make the doughnuts tough. Cover, and let rise until doubled, about 2 hours.
• Turn dough onto a lightly floured surface. Divide into 3 pieces, keeping dough covered while you work. Divide each piece of dough into 12, and shape dough into small balls. Let rise on floured waxed paper until doubled, about 30 minutes.
• In a deep-fryer, heat shortening to 375 degrees F (190 degrees C). Working in batches of 2-4 doughnuts, fry until brown, about 2 minutes per side. Drain on paper towels and roll in sugar.

Notes :

• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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Kalamata Olive and Garlic Bread The Best Recipes

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Kalamata Olive and Garlic Bread

"This bread was created from leftover dough after making a foccacia dressed with Kalamata olives, garlic, and olive oil. This version has the olives and garlic baked in the bread."

Ingredients :

• 4 cups all-purpose flour
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1 tablespoon white sugar
• 1 tablespoon active dry yeast
• 1 tablespoon non-iodized salt
• 3/4 cup warm water (110 degrees F/45 degrees C)
• 3 tablespoons olive oil
• 5 cloves garlic, minced
• 1/2 cup pitted Kalamata olives, chopped
• 1 tablespoon cornmeal

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H

• In a medium bowl dissolve sugar in 1/2 cup warm water. To proof yeast, stir in yeast and let stand for 5 to 10 minutes in a warm place.
• Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.
• Place flour in bowl of food processor. Add salt and pulse for a few seconds.
• Start food processor. Pour proofed yeast into flour through hole. Immediately add the additional 3/4 cup warm water, then the olive oil. Process for about 1 minute or until dough ball cleans the sides of the processor bowl. If dough is too wet add a little flour through the top while processing, or if too dry, add a little more water.
• Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.
• Let rise for a half hour in a warm place, like the lukewarm oven.
• In a small bowl, combine minced garlic and chopped olives. Set aside.
• Once dough has risen, transfer dough to a lightly floured board. Make an indentation in the dough and place olive mixture inside. Knead dough 10 times. Bulk of mixture should remain in middle of dough. Form dough into a log or round loaf shape.
• Grease a pie pan (for a round loaf) or a baking sheet (for a log) and dust with cornmeal. Place loaf on prepared pan, cover with greased plastic wrap, and let rise until doubled, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake bread in preheated oven until browned and loaf sounds hollow when tapped, about 30 minutes. Remove from oven and cool on a wire rack.

Notes :

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Aunt Irene's Frosting The Best Recipes

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Aunt Irene's Frosting

"Luscious, creamy frosting that doesn't taste too sweet. This frosting is delicious on any cake, but I especially like it on coconut cake, sprinkled generously with coconut between layers and on top of cake."

Ingredients :

• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• 1 (.25 ounce) package unflavored gelatin
• 3 eggs
• 2 cups milk
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 1 cup heavy whipping cream

Instructions :

Prep :	Cook : 12M	Ready in :

• In a medium sized saucepan, stir the sugar, flour, cornstarch and gelatin together. Add the eggs and beat until smooth. Beat in the milk. Cook over medium heat, stirring occasionally until thickened, about 3 to 5 minutes. Stir in the butter and the vanilla. Let cool and chill until cold.
• Once cold, beat until smooth and fluffy.
• Whip the cream into soft peaks and fold it into the frosting. Makes enough to frost one 8 or 9 inch layer cake.

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Dr Pepper® Cake Popular Recipes

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Dr Pepper® Cake

"You'll need some Dr Pepper® to make this cake recipe with marshmallows and a peanut butter frosting."

Ingredients :

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 cup Dr. Pepper soft drink
• 3 tablespoons unsweetened cocoa powder
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup butter
• 1/2 cup buttermilk
• 1 1/2 cups miniature marshmallows
• 6 tablespoons butter
• 1 cup packed brown sugar
• 2/3 cup peanut butter
• 1/4 cup milk
• 2/3 cup chopped, unsalted dry-roasted peanuts

Instructions :

Prep :	Cook : 24M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
• Mix together the flour and the white sugar.
• In a saucepan combine the Dr. Pepper, cocoa, and 1 cup of the butter or margarine, bring to a boil. Pour melted butter mixture over the flour and mix well. Stir in the beaten eggs, baking soda, vanilla, buttermilk and miniature marshmallows and mix well. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Remove from oven and spread peanut butter topping over warm cake. Place frosted cake under broiler, about 4 inches from the heat source. Broil for just a few seconds, or until topping starts to bubble. Do not scorch. Let cake cool at least 30 minutes before serving.
• To Make Peanut Butter Topping: Cream together the remaining 6 tablespoons butter, the brown sugar, and the peanut butter. Add the milk and stir well. Mix in the nuts. Spread topping over still warm cake.

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Coconut Chiffon Cake Tasty Recipes

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Coconut Chiffon Cake

"A light spongy cake with the taste and aroma of coconut."

Ingredients :

• 2 cups all-purpose flour
• 1 1/2 cups white sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 egg yolks
• 3/4 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup flaked coconut

Instructions :

Prep :	Cook : 14M	Ready in :

• Preheat oven to 325 degrees F (165 degrees C).
• Combine the flour, sugar, baking powder, and salt mixing well. Make a well in the center of the flour mixture and add the vegetable oil, egg yolks, water, vanilla extract, and almond extract. Beat until smooth.
• In a large bowl beat the egg whites and the cream of tartar until stiff peaks form. Pour the egg yolk mixture gradually over the beaten egg whites and fold until just blended. Fold in the flaked coconut. Pour batter into an ungreased 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and bake for 10 to 15 minutes longer. Top will spring back when touched lightly. Turn pan upside down until cake is cool before removing from pan. Remove cooled cake from pan and frost if desired.

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Tandoori Chicken I Tasty Recipes

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Tandoori Chicken I

This recipe was from my sister, Paula, who lived in northern England with her English husband. Indian food and 'takeaways' are very popular there. I serve this dish with rice and a spinach salad with tomato wedges, hard boiled eggs, cucumber slices, feta cheese and black olives. Doubling the marinade will provide plenty of sauce to go over the rice.

Ingredients :

• 1 (2 to 3 pound) chicken, skinned and quartered
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 4 teaspoons ground allspice
• 2 tablespoons plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 tablespoons distilled white vinegar

Instructions :

Prep : 20M	Cook : 4 M	Ready in : 9H20M

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