One of my husband's favorite cookie (as well as my son). This doesn't need to be fixed during the holidays . . . it can be made anytime. Real easy to make . . .
Ingredients:
Cinnamon Muffin Melt Mix
1 egg
3/4 stick butter, melted (6 Tbsp)
Directions:
Combine muffin mix packet, egg and butter in a large mixing bowl until dough forms. Roll into 1-inch balls. Seal 6 cookies at a time in sealing wrap. Place cookies in labeled 1 gallon freezer bag. Reserve the packet of cinnamon sugar mixture for use when baking.
Baking Instructions: Thaw frozen balls. Preheat oven to 350 degrees. Before baking - roll cookies in cinnamon sugar mixture. Place cookies 2 inches apart on greased baking sheet. Bake 12-15 minutes or until lightly browned. Cool completely. Makes approx 2 dozen cookies.
Homemade Chicken Fingers! These were so delicious. I made them a little on the chunky side. There were no leftovers. This does have a seasonal ingredient in it. If you would like to make this (and I encourage you to try it!), you will need to place your order before March 7th at my website.
Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-3/4 inch thick strips
2/3 c Asian Sesame Slow-Cooker Sauce, divided
1 Tbsp Onion Onion Seasoning
1 c plain panko bread crumbs
2-3 Tbsp grated Parmesan cheese
1/2 tsp black pepper
2 Tbsp mayonnaise
Instructions:
1. In medium bowl, combine chicken, 1/3 cup Asian Sesame Slow-Cooker Sauce and Onion Onion Seasoning.
2. In small bowl, combine bread crumbs, cheese and pepper. Place half in a shallow dish, adding more as needed.
3. Preheat oven to 425 degrees F. Remove pieces of chicken from sauce mixture and roll evenly into bread crumbs; place on a greased foil-lined large baking sheet. Bake 12-15 minutes or until internal temperature reaches 165 degrees F on an instant-read food thermometer.
4. Let rest 5 minutes before serving. Meanwhile in a small bowl, combine remaining 1/3 cup Asian Sesame Slow Cooker Sauce and mayonnaise. Serve with chicken.
Makes 6 servings. Serve with Asian Stir-Fry Vegetables.
Tip: For crispier chicken, place on a baking rack on baking sheet.
Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place remaining 1/3 cup Asian Sesame Slow Cooker Sauce in a quart freezer bag. Combine step 2 ingredients in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.
I love our Fix it Fast collection . . . great for those weekdays when I've been working 9 hours and have to come home to cook a meal. Do you have days like that? Well, this is perfect!. You can substitute other meats for the pork. You can use fresh vegetables instead of frozen. I used Tastefully Simple's Garlic Pepper Seasoning instead of the salt & pepper and I used their Avocado Oil instead of the olive oil.
Ingredients:
2 Tbsp olive oil
1 1/2 lbs pork tenderloin, thinly sliced, seasoned with salt and pepper
1 Tbsp Onion Onion Seasoning
1 (16oz) pkg frozen California blend vegetables
1/2-3/4 C Bayou Bourbon Glaze, divided
3 C cooked white or brown rice
3 green onions, thinly sliced
1/2 c peanuts
Instructions:
1. In large skillet, heat oil over medium-high heat; add pork and Onion Onion Seasoning.
2. Stir-fry until no longer pink, about 4-5 minutes; remove from skillet. Add vegetables to skillet; stir-fry 3-4 minutes or until crisp-tender. Stir in 1/2 cup Bayou Bourbon Glaze and pork. Simmer 3-5 minutes.
3. Serve over rice; drizzle remaining 1/4 cup Bayou Bourbon Glaze over pork and rice, if desired. Garnish with green onions and peanuts.
Makes 6 servings. Serve with crusty bread.
Variation: serve over cooked egg noodles.
Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place Bayou Bourbon Glaze in a quart freezer bag. Seal well, label and freeze with vegetables. Thaw completely, leaving frozen vegetables in freezer until ready to use. Continue with step 2.
This has become our favorite bread to serve with pasta dishes. I'm not able to find bread-stick dough but used french bread dough. Broke it up into several strips.
Ingredients:
1 (11 oz) tube refrigerated bread-stick dough
1/4 c butter, melted
1 Tbsp Rustic Herb Seasoning
1/4 c grated Parmesan cheese
Instructions:
1. Preheat oven to 375 degrees. On a large greased baking sheet, prepare bread-sticks according to package directions.
2. Bake 10-13 minutes or until desired doneness.
3. Combine butter and Rustic Herb Seasoning. Brush on bread-sticks. Sprinkle with cheese.
Makes 6 servings
One of my husband's favorite cookie (as well as my son). This doesn't need to be fixed during the holidays . . . it can be made anytime. Real easy to make . . .
