Chocolate Toffee Pecan Brittle - Holiday Baking

I love brittle.  This was easy to make.  Unfortunately, the Brittle mix is not currently available.  It may be back next fall.



Ingredients:

1 large egg
1 pkg Caramel Cookie Brittle Mix
1/2 c butter melted, cooled to room temperature
1/2 c milk chocolate toffee bits
1/2 c pecan pieces
1/2 c semi-sweet or milk chocolate chips

Instructions:

1.  Preheat oven to 350 degrees F.  In large bowl, whisk egg.  Add Caramel Cookie Brittle Mix and butter, stir vigorously until smooth.

2.  On a 17x11 inch foil lined and greased rimmed baking sheet, place dough in center.  Cover with wax paper; press with hands into a 15x10 inch rectangle.  Carefully remove wax paper.

3.  Sprinkle with toffee chips, pecans, and chocolate chips.  Bake 16-18 minutes.  Cool 10-15 minutes; invert to remove foil.  Break or cut into pieces.

Makes 13 servings.

Tip:  for crispier brittle, bake an additional 2-3 minutes.

Frosted Mini Snickerdoodles - Holiday Baking

This was in our 2017 baking kit but I used it for Valentine's Day.  You can use it for any day as the mix is available year-round.  Like St. Patrick's day - add green food coloring or use green sprinkles.  I used a small melon baller to form the balls of dough.  Works perfectly.

Ingredients:

1 pkg Cinnamon Muffin Melt Mix
1 large egg
6 Tbsp butter, melted
1 (16 oz) container cream cheese frosting
chopped nuts, optional
sprinkles, optional


Instructions:

1.  Preheat oven to 350 degrees F.  In large bowl, combine Cinnamon Muffin Melt Mix packet 1, egg and butter; mix until dough forms.  Using a teaspoon, scoop dough and form into balls.

2.  In small bowl, pour contents of Cinnamon Muffin Melt Mix packet 2.  Roll dough balls in sugar mixture and place on a large greased baking sheet.  Flatten dough slightly.


3.  Bake 8 minutes.  Cool completely.  Frost.  Sprinkle with nuts and/or sprinkles if desired.  Store in an airtight container.

Makes about 5 dozen.

Make Ahead & Freeze:  Prepare step 1.  Place in a gallon freezer bag or storage container between sheets of wax paper.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 350 degrees F and continue with step 2.

Sweet Chili Roasted Chicken

We love our chicken.  However, it can get boring fixing it the same way every time.  No more!  This was delicious.  If you don't like a lot of spice, then reduce the amount of Wahoo! Chili Seasoning.

Ingredients:


1 1/2 lbs boneless skinless chicken breasts cut into 6 pieces, seasoned with salt and pepper
1/4 c Roasted Garlic Infused Oil
1/4 c honey
zest and juice of 1 lime
2 Tbsp Wahoo! Chili Seasoning
2 tsp Garlic Garlic Seasoning

Instructions:

1.  Place seasoned chicken in a gallon freezer bag.  In small bowl, combine remaining ingredients; salt and pepper as desired.  Pour over chicken.  Seal well; toss to coat.  Refrigerate 2 hours or up to overnight.


2.  Preheat oven to 400 degrees F.  Remove chicken from marinade; discard bag with marinade.  Place chicken on a foil-lined and greased rimmed baking sheet.

3.  Bake 15-17 minutes or until internal temperature reaches 165 degrees F on an instant-read food thermometer.

Makes 6 servings.

Serve with Garlic Roasted Sweet Potatoes.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Bayou Chicken Lettuce Wraps

This made a great topping for baked potatoes, which is how we had it.  I also used our Avocado Oil  instead of the vegetable oil.  

Ingredients:

1 Tbsp vegetable oil
1 1/2 lbs ground chicken or turkey
1 (8 oz) pkg fresh button mushrooms, chopped
1 c shredded carrots
1 1/2 Tbsp Onion Onion Seasoning
1/4 c Bayou Bourbon Glaze
1 Tbsp cornstarch
18-24 green leaf lettuce leaves
chopped green onions, chopped peanuts, chopped cilantro

Instructions:

1.  In large skillet, heat oil over medium-high heat.  add chicken, mushrooms, carrots and Onion Onion Seasoning.  Salt and pepper as desired.

2.  Cook and crumble until chicken is cooked through and no longer pink, about 5-6 minutes.  Stir in Bayou Bourbon Glaze and cornstarch.  Cook 1-2 minutes.

3.  Serve chicken in lettuce leaves topped with green onions, peanuts and cilantro.

Makes 6 servings. 

Serve with Simple Bayou Noodles.

Make Ahead & Freeze:  Combine chicken, mushrooms, carrots and Onion Onion Seasoning in a gallon freezer bag.  Place Bayou Bourbon Glaze in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1. 

Vidalia Chicken & Bacon Burgers

Wow . . . can't believe that it's been so long since I posted actual meals and these meals were made over a year ago!  Guess what!  This can be made now as the product is part of our standard line!


We didn't use buns and I used Cheddar instead of Swiss cheese.  I also made part of it into a meatloaf rather than patties.  Love the versatility of our recipes - can customize to your own tastes.


Ingredients:

1 1/2 lbs ground chicken or turkey
1/4 lb raw bacon, chopped (abt 4-5 slices)
1 c shredded Swiss cheese
1/3 c plain panko bread crumbs
1/4 c Vidalia ® Onion Dressing, divided
1/3 c light mayonnaise
1 Tbsp Dijon mustard
6 whole wheat hamburger buns, toasted
Lettuce, tomato slices

Instructions:

1.  In large bowl, combine chicken, chopped raw bacon, cheese, bread crumbs, 2 tablespoons Vidalia Onion Dressing. 1 teaspoon salt and 1/2 teaspoon black pepper.  Form into 6 patties.

2.  Heat a large non-stick skillet over medium heat.  Add patties; partially cover skillet.  Pan-fry, turning occasionally, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.

3.  Meanwhile, in small bowl, combine mayonnaise, mustard and remaining 2 tablespoons Vidalia Onion Dressing.

4.  Top toasted buns with lettuce, tomatoes, burgers, and mayonnaise mixture.

Makes 6 servings.  Serve with Sweet Potato Fries with Bacon Pepper Aioli.

Make Ahead & Freeze:  Prepare step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Place remaining Vidalia Onion Dressing in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2. 

Holiday Baking: Lemon Drop Cookies

If you like a lemony flavor and sweetness, this cookie is for you.  This is another new cookie recipe from Tastefully Simple.  I didn't put the decorations on the cookies as I really didn't have any small enough to work.  Also, my cookie didn't flatten out like the original pictures shown.  However, they are still delicious!

Ingredients:

1 pkg Sunny Lemon Pound Cake & Icing Mix
1/2 c butter, softened
2 large eggs
2 Tbsp water
Decorations of choice such as sprinkles, pearls, candy-coated chocolates

Instructions:

1.  In large bowl, combine Sunny Lemon Pound Cake & Icing Mix packet 1, butter and eggs; mix until well combined and dough is formed.  Form into 1-inch balls.  Refrigerate 2 hours.

2.  Preheat oven to 350 degrees F.  Place dough balls 2-inches apart on a large greased baking sheet.  Bake 13-15 minutes or until set.  Let cool on pan 1 minute.

3.  Place a cooling rack over parchment paper, wax paper or aluminum foil.  Transfer cookies to cooling rack.  Cool completely.

4.  In small bowl, combine Sunny Lemon Pound Cake & Icing Mix packet 2 and water.  Whisk until smooth.  Spread cookies with icing and decorate as desired.

Makes about 24 cookies.

Make Ahead & Freeze:  Prepare through step 1.  Place between sheets of Press 'n Seal plastic, sealing around each dough ball.  Place sheets of dough in a gallon freezer bag with packet 2 icing mix.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Holiday Baking: Bite-size Monster Cookies

YUMMY!  and you don't have to wait for the holidays.  You can use regular candy pieces and bake year-round, especially with the Nana's Apple Cake Mix being in our standard line of products.

Ingredients:

1 pkg Nana's Apple Cake Mix
1/2 c butter, softened
1/2 c creamy peanut butter
2 large eggs
2 c quick cook oatmeal
1 c red & green chocolate candy pieces (such as M&M's)
1/2 c semi-sweet or milk chocolate chips

Instructions:

1.  In large bowl, combine Nana's Apple Cake Mix, butter, peanut butter and eggs.  Mix until well combined.

2.  Gradually stir in oatmeal.  Stir in chocolate candies and chocolate chips.

3.  Preheat oven to 350 degrees F.  Drop by heaping tablespoonfuls onto a greased large baking sheet.  Bake 10-12 minutes.

4.  Let cool on baking sheet 1 minute.  Remove to cooling rack.  Store in an airtight container.

Makes about 4 dozen cookies.

Make Ahead & Freeze:  Prepare through step 2.  Form into 1 1/2 inch balls.  Place in a gallon freezer bag or storage container between sheets of wax paper.  Seal well, label and freeze.  Preheat oven to 350 degrees F and continue with step 3, adding 1-2 minutes to bake time.