your fav. recipes please?!

This is one I made last weekend.

Chicken Chicken:

Chicken breasts
Crushed Crackers (As finely as possible)
4 packets of chicken seasoning from ramen noodles
1 1/2 cups Boiling water


Mix 2 chicken seasoning packets with the crackers. Boil other 2 packets with water to blend.
Dip chicken in chicken-flavored water. Let set 5-10 minutes to absorb flavors. Coat in chicken-cracker mixture. Bake at 425 degrees for 15 minutes then flip and bake another 10 minutes.

Serve with Seasoned Potatoes:

Prepare Mashed potato flakes as desired for 4 servings.
While hot, mix in 1/2 cup shredded 4-cheese.
Add in 1 1/2 teaspoons each of:
Accent Seasoning salt
Lemon-Pepper seasoning
Garlic/Onion powder
Mrs. Dash


Mix well.

Ingredients

1/2 cup olive oil
1/2 cup white wine vinegar
1 (2 ounce) bottle diced pimento, drained
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
3 cloves garlic, minced
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (8 ounce) package Cheddar cheese
1 (8 ounce) package cream cheese, cold

Directions

In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.

Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.

To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.

Nutritional Information
Amount Per Serving Calories: 169 | Total Fat: 16.3g | Cholesterol: 30mg

Excellent appetizer!

These tasty scones are quick to make, and always come out delicious. To save a bit of time in the morning, you may measure out all of the dry ingredients, and take out the egg (leave it in it's shell) and line the baking pan the night before.

Breakfast or Tea Time Scones

2 cups of King Arthur All Purpose Flour (APF)
1 teaspoon baking powder
2-3 tablespoons of pure granulated cane sugar (depending on your taste)
pinch of salt
1 stick Land O Lakes salted butter, cut into tablespoons and frozen
1/2 cup Sunmaid golden raisins
1 large egg room temperature placed in a 1 cup measuring cup
Enough milk (or half and half) added to above measuring cup to equal 1/2 cup

Pre-heat oven to 375 degrees. Place all dry ingredients in food processor. Wiz to combine. Add butter and wiz til thoroughly combined. Add raisins and pulse once or twice just to combine. If you don't like to have full size raisins in your scones, simply wiz a bit longer. Add egg and milk combination through the feed tube while pulsing just until combined. You may now remove the mix from the work bowl and either roll out very lightly and cut into your favorite shape or my preference, simply divide the "rough" dough into six or eight portions and place on a parchment lined baking sheet that has been lightly sprayed with cooking spray. Sprinkle the tops of the scones using one tablespoon (total amount) of granulated sugar. Bake 10 minutes, turn, and bake another 10 minutes. Set your oven to broil and watching very, very carefully, brown the scones to your likeness. About 2-3 minutes. Do not walk away. The scones brown very quickly. Remove from baking sheet after cooling slightly and place on a cooling rack.
Best served immediately, while still warm with soft butter or traditionally with clotted cream and very fine quality, strawberry jam. If serving them immediately isn't possible, you may re-heat the scones in a 350 degree oven for about 10 minutes or if more convenient, nuke for 10 seconds. So yummy.
Good Luck! and I hope this helps.

I'm a professional baker.

Sour cream chicken tacos

Ingredients
1/2 lb. canned tomatoes, drained
1 small white onion, halved
1 clove garlic, peeled
1/2 - 3/4 teaspoon coarse salt
1/3 cup vegetable oil
1 cup cooked chicken meat, shredded, salted, kept warm [recipe below]
1 small green chili, preferably jalapeno, roasted, seeded and cut into strips
1/2 cup sour cream
8 flour tortillas
flat leaf parsley or cilantro for granish

Method
Preheat the oven to 375
Puree tomatoes, half of the onion, garlic and salt with a stick blender [or in a blender or food processor] Heat 1 1/2 tablespoons of the oil in a skillet. Add shredded chicken; cook and stir over medium high heat until it starts to brown, about 2 minutes. Add 1/2 cup of the tomato puree and the chili strips and continue cooking until almost dry. Remove to a plate, set aside, and keep warm.

Heat 1 tablespoon of oil in the skillet; fry the rest of the puree over fairly high heat, about 3 minutes.
Remove from the heat and stir in the sour cream. Set sauce aside and keep warm.

Heat the tortillas [I use one of the burners on my gas stove, turning them with long tongs, and watching
them carefully] just until warm. Mince the remaining onion half.

Put a little bit of the chicken filling in the middle of each of the tortillas, roll them up, and place them
side by side in an oven proof serving dish, or on a jelly roll pan. Pour the sauce down the center of the tacos. Bake about 10 minutes or until heated through. Serve garnished with the minced onion and a sprig or finely chopped parsely or cilantro.

Shredded Chicken
[makes 1 cup, enough for 8 tacos]

Ingredients
1 whole chicken breast
1 can [13.75 oz.] chicken broth
freshly ground black pepper
1 bay leaf
coarse salt

Method
Put the chicken breast, the broth, pepper [to taste] and the bay leaf in a saucepan; add water to cover. Heat to boil, reduce heat and simmer for 20 minutes. Turn off the heat and leave to cool in the broth. Remove skin and bones and shred meat by pulling it apart with your fingers. Save broth for another use [if desired]. Season the meat well with the salt and keep warm.

EASY FETTUCCINE ALFREDO

1 lb. fettuccine noodles
ALFREDO SAUCE:
1/2 c. butter
1 c. heavy cream OR MILK
1 1/4 c. grated Parmesan cheese
1/4 tsp. salt
Dash pepper

In large pot, bring 4 quarts water with 1 tablespoon salt to boiling. Add noodles; return to boiling. Boil, uncovered and stirring occasionally, until tender but firm. Drain noodles; keep warm.

To make Alfredo Sauce: Heat butter and cream in medium saucepan until butter is melted. Remove from heat. Add 1 cup Parmesan cheese, salt and pepper. Stir until sauce is blended and fairly smooth.
Add to drained noodles and toss until they are well coated. Sprinkle with remaining Parmesan cheese .

Sweet Potato Fries

2 large sweet potatoes
olive oil
garlic powder
salt
pepper

Peel sweet potatoes, and slice into 1/4-1/2 inch strips. Put a handful into a bowl, drizzle with olive oil, sprinkle with salt, pepper, and garlic powder. Toss well to coat evenly with oil and seasonings. Add more strips, repeat process until all strips are seasoned. Place in single layer on baking sheet. Bake in preheated 450* oven for 20-30 mins., turning once at halfway point.