Breaded Ranch Chicken

3/4 cup crushed cornflakes

3/4 cup grated Parmesan cheese

1 envelope ranch salad dressing mix

8 boneless skinless chicken breast halves (2lb.)

1/2 cup butter, melted

In a shallow bowl, combine the cornflakes, Parmesan cheese & salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 9x13 dish. Bake, uncovered, at 350 degrees for 45 minutes or until chicken juices run clear.

8 servings

Banana Muffins

3 cups flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 Tbsp pure vanilla extract
4 ripe bananas, peeled and coarsely mashed

Set the oven to 325 degrees. Line 24 muffin cups with paper liners.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly.

Note: When filling muffin cups, use a cookie scoop. You will get the same amount in each cup and then everything cooks evenly.

via: Rookie Cookie

Sweet & Sour Pasta Salad

1 pkg. (16oz) tricolor spiral pasta

1 medium red onion, chopped

1 medium tomato, chopped

1 medium cucumber, peeled, seeded & chopped

1 medium green pepper, chopped

2 T. minced fresh parsley

Dressing:

1 & 1/2 cups sugar

1/2 cup vinegar

1 T. ground mustard

1 tsp. salt, optional

1 tsp. garlic powder

Cook pasta according to package directions, drain & rinse with cold water. Place in a large serving bowl. Add the onion, tomato, cucumber, green pepper & parsley; set aside. In a saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad & toss to coat. Cover & refrigerate for 2 hours. Serve with a slotted spoon.

Cinnamon Pull Aparts

2 cans refrigerated biscuits(10 each)
1 stick butter (melted)
1 & 1/4 cup sugar
1 TBSP cinnamon
Directions:

Preheat oven to 350
Grease a round pie pan. Melt butter in a small bowl. Mix cinnamon and sugar together in another bowl. Separate dough and tear each biscuit in half and dip in melted butter. Then roll it in the cinnamon and sugar mixture, until it is completely coated. Place in the pie pan and squish them close, it should fill the bottom of the pan. Pour remaining melted butter (from bowl) over biscuits.

Bake at 350 for 25-28 minutes or until top is a little crispy.

Remove from oven and sit for 5 minutes. Place a large plate upside down over the pie pan and flip the biscuits out onto it. Enjoy!

Serves 6-8

Chicken Yogurt Enchilada Bake

1/4 cup butter

1/4 cup flour

2 cups regular strength chicken broth

1 cup unflavored yogurt

2 cups shredded jack cheese (8 oz.)

1 small chopped onion

1 (7 oz.) can diced green chilies

12 corn tortillas

2 cups cooked & cubed chicken pieces

1/4 cup thinly sliced green onion

In a 2 quart pan, melt butter over medium heat. Add flour & whisk until bubbly. Whisk in broth, stir until it comes to a boil. Remove from heat. Stir in yogurt & chilies. Cover bottom of a 9 x 13 pan with 1/3 of the sauce.

Quickly dip tortillas in water. Drain briefly & cut into 1" strips. Scatter 1/2 of the tortillas over the sauce in the 9 x 13 pan, then cover evenly with all of the chicken & chopped onion & 2/3 of the cheese. Pour 1/3 of the sauce over entire mixture. Top with the remaining 1/2 tortillas, 1/3 sauce & 1/3 cheese. Cover dish with foil & bake at 400 degrees until hot in the center (about 30 minutes).

Sprinkle with green onions.

Serves 8-10

Enchilada Pie

1 lb. hamburger

1/4 tsp. cumin

1/2 onion, chopped

1/2 clove garlic, minced

1/2 tsp. salt

1 can tomato soup

1 & 1/2 tsp. chili powder

1 can Las Palmas Enchilada sauce

1 package corn tortillas

1 cup grated cheese

Brown hamburger with onion & garlic. Drain. Add undiluted tomato soup, seasonings & enchilada sauce. Simmer 10 minutes. Butter 6 tortillas & place buttered side down in a 9 x 13 pan. Spread half of the meat sauce & cheese over tortillas. Lay remaining 6 tortillas over top & repeat with meat & cheese. Bake at 325 degrees for 20-25 minutes.

*May be made the night before, kept in refrigerator, covered with foil.

Chocolate-Orange Muffins

2 cups all-purpose flour
1 cup chocolate chips
¼ cup sugar
1 T. baking powder
½ tsp. salt
½ cup orange juice
½ cup milk
1/3 cup vegetable oil
1 large egg
1 tsp. grated orange peel
Preheat oven to 400 degrees. Grease 12 standard size muffin-pan cups or line with paper liners. Mix together flour, chocolate chips, sugar, baking powder, & salt.
Mix together orange juice, milk, oil, egg & orange peel.
Make a well in the center of the flour mixture. Add milk mixture all at once to well, tossing with a fork until dry ingredients are just moistened. (Do not over mix.)
Spoon batter into prepared pan, filling cups ¾ full. Bake muffins until tops are firm & golden, 20 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool completely.
Makes 1 dozen muffins.