Servings: 8

Ingredients:

1 can petite diced tomatoes, 15 ounces (if you want more kick swap this out for a 15 ounce can of Rotel Tomatoes)

1 bag frozen corn, 15 ounces

1 can Black Beans, rinsed and drained,  15 ounces

1 can Pinto Beans, rinsed and drained, 15 ounces

1 can Cream of Chicken Soup 10 ¾ ounce

1 can Chicken, I don't drain mine, I put in the broth) 12 ounces

1 can Green Enchilada Sauce 10 ounces

1 can Chicken Broth 15 ounces

1 Packet of Old El Paso Taco Seasoning

Optional Toppings:

Green Onions

Grated Mexican Cheese

Sliced Olives 

Diced Avocado 

Sour Cream

Tortilla Strips

Lime Wedges

In a large pot add the diced tomatoes, corn, black beans, pinto beans, cream of chicken, chicken breast, green enchilada sauce, chicken broth, and taco seasoning.

Bring to a boil and reduce to a simmer over medium heat. Let simmer for 5 minutes and serve with desired toppings.

You can also put this in the slow cooker for a couple of hours on low

Ingredients

6 cups Panko Crumbs, you can substitute cornflake crumbs or bread crumbs, but nothing beats the crunch of Panko in my opinion
1/3 cup grated parmesan cheese
1 teaspoons paprika,  smoked paprika is best
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
2 large eggs, beaten
3 tablespoons Frank's Red Hot Sauce, there are so many other hot sauces out there you just can't beat  Frank's 
2 pounds chicken, I prefer boneless breasts, some people like thighs

HOT HONEY:

There are options here.  Go slow, taste and if you need more heat add it.  It's much easier to add heat than it is to take it away.

1/2 cup honey
2-3 tablespoons Frank's Red Hot Sauce
1-3 teaspoons cayenne pepper, go easy with this it gets hot really fast
1 teaspoon chipotle chili powder
1 teaspoon garlic powder
1 teaspoon onion powder

Preheat the oven to 425° F. Line a rimmed baking sheet with parchment paper.

In a food processor, combine the crumbs, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse this mixture until you have the desired crumb consistency

Beat the eggs in a bowl, take a deep breath and add the hot sauce and chicken, and toss well to coat.

Dredge the chicken through the crumbs, I prefer doing this in a plastic zip lock bag so you get everything coated.. Place on the prepared baking sheet. You can do a double dip if you want more coating, just repeat the process,  dip the chicken back through the eggs, then the crumbs.  You may need more crumbs if you double dip.  Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until chicken is crisp and reads an internal degrees of 160 with a probe thermometer.

While the chicken is baking, make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.

Taste once, taste twice, and taste once again for preferred heat.

Drizzle the warm sauce over the chicken.   If it cools and gets thick before you drizzle, just warm a bit.

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon freshly ground black pepper
2½ cups whole milk
1/2 cup heavy whipping cream*

Biscuits sausage patties and bacon for serving

Steps

In a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth.

Pour the mixture into skillet or saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes, or until thickened.

Serve over biscuits and sausage patties.

*If you want to reduce the calories use Half & Half or Fat Free Half & Half, that works well, also.

4 1/2 cups shredded carrots
1 (8oz) can or 2/3 cups crushed, unstrained pineapple
3/4 cup raisins
1/2 cup mayonnaise
1/2 cup and 2 tablespoons sugar
1 1/4 tablespoons fresh, unstrained lemon juice (no seeds)

Makes 13-14 servings

Simply mix all ingredients together and enjoy!  How easy is this.  

Note:  Finely shredded carrots do work the best for this recipe.  It's a little elbow grease, but use your box grater on the fine setting, turn on some music and start grating... 

They even give us a link to download a recipe card, what a great company this is.  Here's the click

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Ingredients

1 box of Brownie Mix, my favorite is Ghiradelli
1-11 oz. jar of Hot Fudge Sauce, Smuckers is great, so is Mrs. Richardson
3 large Eggs
1/3 cup Canola Oil

9x5 Loaf Pan

Steps

In a med bowl combine all of the ingredients, mix until smooth.

Spray a 9x5 loaf pan with cooking spray and fill about 3/4 of the way up.  Bake it at 350 degrees for approximately 45 minutes, or until it’s cooked all the way through.  Test at 45 minutes and if it isn't done and it looks like it's getting too brown, poke holes in foil, make a tent and put over it loosely to finish cooking.

Note:  I'm a big believer in parchment paper slings, because your bread will lift right out.  Just spray the pan, take parchment paper, and fit lengthwise in the pan with the sides hanging up at the top, spray the parchment paper and your bread will lift right out.  Just let it cool about 10 minutes and go for it.  Here is an example for you.  Trust me, best tip EVER!

Serve it warm and gooey with a cold glass of milk or a cup of coffee.  SO . GOOD ! 

Oh, this is a good one.  It's fresh, zingy, deliciously wonderful rice and this is coming from a girl who doesn't care for cilantro.  But in this dish, it just brings it all together.  I made her entire meal from an episode on Magnolia Table and it was delicious.  I'll be doing this again soon, for sure.

Ingredients

4 tablespoons (1/2 stick) unsalted butter
1 cup basmati or long-grain white rice ~ I used basmati
1 3/4 cups chicken broth
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps

In a medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the rice and sauté until the rice begins to brown a little, 2 to 3 minutes. Add the broth and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until tender, about 15 minutes. Fluff the rice with a fork.

Meanwhile, in a small glass bowl, melt the remaining 3 tablespoons butter in the microwave, about 30 seconds. Stir in the lime zest and juice.

Pour the lime butter over the hot rice, add the cilantro, and stir until combined. Season with the salt and pepper.

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Legend says that Ralph loved Nana’s brownies so much that he offered to put a brownie department in his stores so he would not have to wait until his October birthday when she would make another batch for him.

Ingredients

2 cups all-purpose flour 250 grams
1 ½ teaspoons baking powder
½ teaspoon salt
6 oz unsweetened chocolate chopped (170 grams)
2 sticks unsalted butter 230 grams
3 cups sugar 600 grams
6 large eggs
1 tbsp. pure vanilla extract
1 1/2 cups chopped walnuts plus more for garnish

Rum Glaze

6 tbsp. unsalted butter 84 grams
4 oz. unsweetened chocolate chopped, always buy good quality chocolate
1/2 confectioners’ sugar
Pinch of salt
2 tsp. pure vanilla extract
4 tbsp. dark rum or brandy 56 ml

Steps

Preheat the oven to 375°F. Grease a 9×13 inch metal baking pan.  Make a saddle so you can lift cooked brownies out of pan by lining pan with parchment paper, coming up the sides enough to lift it out.  Also spray both the pan and the parchment paper with cooking spray. 

In a small bowl, whisk together the flour, baking powder, and salt.

In a saucepan, melt the chocolate and butter with the sugar over medium-low heat. Remove from heat and stir until smooth.

In a large bowl, beat the eggs and vanilla until mixed but not frothy. Stir in the chocolate mixture and then the flour mixture until fully incorporated. Fold in the chopped walnuts.

Spread in the prepared pan. Bake for 30-35 minutes, until the edges are set and a cake tester comes out with a few crumbs attached. Let cool. The brownies should sink a bit as they cool, that's what you want, you don't want to overcook them.

Meanwhile, make the rum glaze: In a medium saucepan, melt the butter and chocolate over low heat. Sift in the confectioners’ sugar and salt. Stir in the vanilla and rum, and keep warm.

Spread the brownies with the warm rum glaze so that it drips off the edges. Cut into 2-inch squares and decorate each with a walnut half. Refrigerate for 1 hour before serving.

Notes

You can also sprinkle some chocolate chips on top before baking. 

HALF BATCH:  Use and 8 inch square pan and bake for 35 minutes or until internal temperature is about 208-210.  Brownies will puff up and sink a bit as they cool.