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Straight From The Kitchen

MEXICAN?CHICKEN

1 can cream of chicken soup

1 green pepper, chopped

1 onion, chopped

1 jar salsa

1 can chopped green chilies

1 bag Doritos

1 cup chicken broth

1 pound chicken chunks, already cooked

1 pound shredded cheddar cheese

Spray a 9-by-13-inch pan with non-stick coating. Crush Doritos into bottom of pan and pour chicken broth over crushed Doritos. Mix soup, pepper, onion, salsa and green chilies in a bowl. Pour mixture over Doritos. Layer the chicken pieces over soup mix and top with shredded cheddar cheese. Bake at 350 degrees for 30 minutes or until warm and bubbly.

EXTRA CREAMY?MACACRONI AND?CHEESE

2 cups elbow macaroni, but I like to use shells or cellentani as the cheese and sauce gets in all the nooks and crannies.

1 can cheddar cheese soup

1 soup can of milk

1 to 8 oz. sour cream

1 t. salt and pepper

8 oz. shredded cheddar cheese

Cook pasta according to directions given on box. Drain and put in a 9-by-13-inch pan. Mix all other ingredients in a bowl, and pour over pasta, mixing well. I like to top with bread crumbs and bake in a 350-degree oven for 30 minutes or until warm and bubbly.

LIME?CHICKEN?AND?

SHRIMP?KABOBS

2/3 cup vegetable oil

Juice of 3 limes

2 T. vinegar

1 T. sugar

tsp. crushed red pepper flakes

1 red bell pepper, chunked

1 red onion, chunked

Fresh pineapple, cubed

6 chicken breast, cut into medium-size chunks

lb. large shrimp

Combine oil, juice, vinegar, sugar and red pepper flakes in a large container. Add chicken pieces and shrimp to marinade, and refrigerate for at least 4 hours. Remove poultry and seafood from marinade and discard marinade. Thread chicken, fruit and vegetables on skewers. Do the same with the shrimp. Grill chicken kabobs 15-20 minutes and shrimp kabobs 6-8 minutes.

CHOCOLATE?BIT BARS

C shortening

C brown sugar

C granulated sugar

2 eggs, separated

1 tsp. vanilla

tsp. soda

1 tsp. baking powder

2 C flour

1 6 oz. bag chocolate chips

1 C brown sugar

Beat shortening, cup brown sugar and granulated sugar until creamy. Add the eggs yolks and vanilla. Mix all dry ingredients together and add to the mixture. Press into greased 9-by-13-inch pan. Pour the chocolate chips evenly over the dough.

Beat the egg whites with 1 cup of brown sugar until frothy, then spread evenly over the chocolate chips. Bake in a 375-degree oven for 25-30 minutes or until golden brown.

GINGER?COOKIES

C shortening

1 C sugar

4 T. molasses

1 egg

2 C flour

2 tsp. ginger

1 tsp. each salt, cinnamon, soda

Powdered sugar

Cream first four ingredients. Add flour, spices and soda. Drop rounded teaspoonfuls onto greased sheet. Bake at 350 degrees for 10-12 minutes. Cool. Sprinkle with powdered sugar.

NO-PEEK?CHICKEN

1 can cream of mushroom soup

1 can cream of celery soup

1 box Uncle Ben’s Long Grain and Wild Rice

2 soup cans water

4 boneless, skinless chicken breasts

1 envelope Lipton Onion Soup Mix

Mix soup, rice mix and water together. Pour into a 9-by-13-inch pan. Top with chicken breasts. Sprinkle the onion soup over chicken. Cover tightly with foil and bake at 350 degrees for 2 hours. No peeking.

CHICKEN?PICCATA

6 boneless, skinless chicken breasts

1 egg, beaten

1 T. water

C bread crumbs

C flour

Salt and pepper

Extra virgin olive oil

1 stick butter

Soy sauce

1 T. parsley flakes

1 T. minced garlic

1 tsp. garlic powder

Juice of a large lemon

2 T. white wine

rice

Flatten chicken to quarter-inch thickness between two sheets of plastic wrap or waxed paper. Mix egg and water. In a separate bowl, mix flour, salt and pepper. Coat chicken in flour, then roll in egg mixture and last coat with bread crumbs.

Heat olive oil in large skillet over medium heat. Cook chicken 8-10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet and keep warm in low oven.

Melt butter in the same skillet. Add soy sauce until you have a nice caramel color. Add remaining ingredients and cook down until sauce has reduced a bit.

Serve chicken breast over rice of choice. Spoon sauce over chicken and garnish with lemon wedges.

BEST?BRUSSELS?

SPROUTS

Remove fresh Brussel sprouts from stem and rinse in water. Place Brussel sprouts on a large piece of aluminum foil. Sprinkle Tastefully Simple Garlic Infused Oil, Tastefully Simple Seasoned Salt and fresh ground pepper over all. Fold foil to keep vegetables from spilling out. Bake in 350 degree oven for 30 minutes or grill for about 20 minutes, turning over after 10 minutes. They should be steamed to tender crisp and delicious. Green beans and asparagus can be used in place of the Brussel sprouts.

FIESTA?LAYERED?DIP

11/2 to 2 T. Tastefully Simple Fiesta Party Dip Mix

C mayonnaise

C sour cream

2 C shredded lettuce

1 C chopped tomatoes

8 oz. shredded cheddar cheese

1 jar corn, black bean salsa

Tortilla chips

Combine first three ingredients; chill 2 hours. Spread prepared dip on serving platter. Layer next 4 ingredients in order listed; serve with tortilla chips. Makes 8-10 servings.

TASTEFULLY?SIMPLE?

PIZZA?PULL-APARTS

2 tsp. Tastefully Simple Dried Tomato and Garlic Pesto Mix

6 T melted butter

2-12 oz. tubes refrigerated biscuits

4 oz (60 slices) sliced pepperoni or other pizza topping

8 oz. chunk mozzarella cheese sliced into 20 slices

C grated parmesan cheese, divided

1 C heated pizza sauce

Combine pesto mix and butter; set aside. Separate one tube of biscuits. Place 1 slice of cheese and 3 slices of pepperoni on each biscuit. Wrap dough around filling and roll into ball. Roll balls in more pesto mixture; place evenly around bottom of greased bundt-style pan. Sprinkle with cup parmesan cheese; repeat entire process with second tube of biscuits. Pour remaining butter mixture over top. Bake in 350 oven for 35 minutes; cool in pan 5 minutes. Invert onto plate; serve with warm pizza sauce for dipping. Makes 16 servings.

DOUBLE?COCONUT?

CUPCAKES

2 C flaked coconut

C sweetened condensed milk

1 box yellow cake mix

1 C water

1/3 C oil

3 eggs

3 C powdered sugar

1/3 C butter, softened

tsp. salt

1 tsp. coconut extract

1-3 T. milk

Toasted coconut for garnish

Combine 2 cups coconut and milk and set aside. Beat cake mix, water oil and eggs until well combined. Fill 24 paper-lined muffin compartments full. Top each with 1 heaping teaspoonful of coconut mixture.

Bake 17-22 minutes or until toothpick inserted in center comes out clean. Cool completely, then frost.

COCONUT FROSTING

Beat powdered sugar, butter and salt on low speed until well blended. Beat extract and 1 T. milk. Gradually add enough of the remaining milk to make of spreading consistency. Frost cupcakes, then dip tops into toasted coconut. Store loosely covered at room temperature.

CHICKEN?

NOODLE?SOUP

3 pounds bone-in skinless chicken breasts

6 qts. low-sodium chicken broth

4 bay leaves

3 C diced carrot

3 C diced celery

2 C diced onion

1 tsp. garlic powder

1 tsp. salt

1 tsp. ground black pepper

8 oz. egg noodles

Place chicken in a large stockpot or Dutch oven. Add chicken broth and bay leaves. Bring to a boil over high heat. Reduce heat to medium and simmer for 40 minutes. Add carrot, celery, onion, garlic powder, salt and pepper. Return to a simmer and cook for 20 minutes. Remove chicken from soup. Discard bones. Coarsely chop chicken and set aside.

Bring soup to a boil over medium-high heat. Add noodles. Cook for 10 minutes or until noodles are tender. Add chopped chicken; cook for two minutes or until heated through. Remove and discard bay leaves before serving.