So happy to host all of you back at the Taylor house for March Madness!
Whoopee! I took it upon myself to search far and wide for some unusual, kid-friendly items to add to our everyday menus. Little did I realize that this would not be such an easy task! The more interesting the menu items became, the less I thought the kids would partake.
Soooo, here you go! Hopefully we will each find a gold star recipe that will stand the test of time in our homes. See you Thursday.... Hugs!
Jill
Crunchy Chicken
Nuggets
Cut chicken in bite size pieces or chicken strips.
Prepare 4 small bowls with these four, separate ingredients.
1st bowl- 1/3 cup Grey Poupon Mustard
2nd bowl- 3/4 cup Plain Panko Crumbs
3rd bowl- 1 egg whipped with 2 tbsp of milk
4th bowl- 1 cup Finely crushed Lays Sour Cream Potato Chips
Now dip chicken in 1, 2, 3, 4th bowl covering
completely each time.
Heat peanut oil in frying pan. (You can substitute vegetable oil if necessary.) Be careful that it is only
half maximum heat or chicken will be over done on outside before having a chance
to cook thoroughly.
Prepare all chicken before frying. (You can choose to freeze chicken at this point then fry
from a frozen state if you prefer.)
Serve immediately
Alison-
Parmesan Broccoli Balls
Yield: About 36 balls Cook Time: 20 minutes
10 oz. chopped broccoli
1 6-oz. package dry stuffing mix
1/2 cup grated Parmesan cheese
1 medium onion, diced
6 eggs, beaten
3/4 cup butter, melted
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
Directions Steam broccoli until cooked but firm (about 5 minutes). As soon as a fork can slide through the broccoli easily, remove from heat and cool. Don't overcook!
In a large bowl, mix broccoli, stuffing mix, Parmesan cheese, onion, eggs, butter, pepper, and garlic salt. Cover, and chill in the refrigerator approximately 1 hour, until moisture has been absorbed.
Preheat oven to 325° F. Roll the chilled mixture into 1 inch balls, and arrange on a medium baking sheet. Bake 15 to 20 minutes in the preheated oven, until browned. Note: Overcooking may dry them out, so watch them closely.
Yield: About 36 balls Cook Time: 20 minutes
10 oz. chopped broccoli
1 6-oz. package dry stuffing mix
1/2 cup grated Parmesan cheese
1 medium onion, diced
6 eggs, beaten
3/4 cup butter, melted
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
Directions Steam broccoli until cooked but firm (about 5 minutes). As soon as a fork can slide through the broccoli easily, remove from heat and cool. Don't overcook!
In a large bowl, mix broccoli, stuffing mix, Parmesan cheese, onion, eggs, butter, pepper, and garlic salt. Cover, and chill in the refrigerator approximately 1 hour, until moisture has been absorbed.
Preheat oven to 325° F. Roll the chilled mixture into 1 inch balls, and arrange on a medium baking sheet. Bake 15 to 20 minutes in the preheated oven, until browned. Note: Overcooking may dry them out, so watch them closely.
Theresa
Mac N Cheese Souffle
2 1/2 to 3 cups of
cooked macaroni
2 Tbsp of butter
½ cup small chopped
country ham
1 cup whipping cream
2/3 cup of Velveeta
cheese cubed
½ cup of sharp
shredded cheddar cheese
1/3 fresh chopped
onion
½ tsp salt and pepper
Mix all ingredients and pour into
baking dish.
Spray dish with Pam
bc macaroni will stick to the dish.
Bake at 350 till
brown. (About 45 min)
Feel free to start
baking at your house and bring to mine to finish last 15 minutes bc
once it cools, it
will become chewy.
Amy
KIDS DREAM SALAD
1 (8 oz.) pkg. cream cheese, softened
1 c. milk
1 (8 1/2 oz.) can crushed pineapple
2 c. grated carrots
1 (3 oz.) pkg. instant vanilla pudding
With electric mixer, mix until creamy the 1/4 cup milk and softened cream cheese. Add 3/4 cup milk and beat well. Stir in pineapple, carrots, and pudding. Mix well and beat 1 minute. Serve immediately or chill before serving.
Could be diet or lo-calorie by using lo-cal or sugar free ingredients.
1 (8 oz.) pkg. cream cheese, softened
1 c. milk
1 (8 1/2 oz.) can crushed pineapple
2 c. grated carrots
1 (3 oz.) pkg. instant vanilla pudding
With electric mixer, mix until creamy the 1/4 cup milk and softened cream cheese. Add 3/4 cup milk and beat well. Stir in pineapple, carrots, and pudding. Mix well and beat 1 minute. Serve immediately or chill before serving.
Could be diet or lo-calorie by using lo-cal or sugar free ingredients.
Haley-
Impossibly Easy Mexican Mini Veggie Muffins
Make these delicious cheesy pies stuffed with black beans, onion and Green Giant® Niblets® corn – made using Bisquick® mix.
Prep Time
20 Minutes
Total Time
1:05
Makes
6 servings
Make these delicious cheesy pies stuffed with black beans, onion and Green Giant® Niblets® corn – made using Bisquick® mix.
Prep Time
20 Minutes
Total Time
1:05
Makes
6 servings
Veggie Mixture
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
1/2 cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn
2 cloves garlic, finely chopped
1/4 teaspoon dried oregano
1/2 teaspoon salt
1 tablespoon fresh lime juice
1 cup black beans, drained, rinsed (from 15-oz can)
1/4 cup fresh cilantro, chopped
1 cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
1/2 cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn
2 cloves garlic, finely chopped
1/4 teaspoon dried oregano
1/2 teaspoon salt
1 tablespoon fresh lime juice
1 cup black beans, drained, rinsed (from 15-oz can)
1/4 cup fresh cilantro, chopped
1 cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs
Garnishes, if desired.
1pint cherry or grape tomatoes, cut in half
1 avocado, pitted, peeled and diced
1/2 cup sour cream (1 tablespoon per muffin)
1pint cherry or grape tomatoes, cut in half
1 avocado, pitted, peeled and diced
1/2 cup sour cream (1 tablespoon per muffin)
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In 10-inch skillet, heat oil over medium-high heat. Add onion, chiles, frozen corn and garlic; cook 5 minutes, stirring occasionally. Add oregano, salt, lime juice, beans and cilantro, stirring until combined. Remove from heat. Cool 5 minutes; stir in cheese.
In medium bowl, stir baking mixture with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup veggie mixture. Spoon 1 tablespoon baking mixture onto veggie mixture in each muffin cup.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean, and tops are golden brown. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 5 minutes, and serve with garnishes.
Makes 6 servings (2 mini pies each)
In 10-inch skillet, heat oil over medium-high heat. Add onion, chiles, frozen corn and garlic; cook 5 minutes, stirring occasionally. Add oregano, salt, lime juice, beans and cilantro, stirring until combined. Remove from heat. Cool 5 minutes; stir in cheese.
In medium bowl, stir baking mixture with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup veggie mixture. Spoon 1 tablespoon baking mixture onto veggie mixture in each muffin cup.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean, and tops are golden brown. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 5 minutes, and serve with garnishes.
Makes 6 servings (2 mini pies each)
Keata-
Strawberry Cake
2 cups self-rising flour
2 cups sugar
4 eggs
1 cup canola oil
1 cup milk
¼ cup sweetened strawberries, mashed
1 small box dry strawberry jello
Strawberry Icing:
½ stick butter or margarine, softened
3-4 cups powdered sugar
¼ cup sweetened strawberries, mashed
2 cups sugar
4 eggs
1 cup canola oil
1 cup milk
¼ cup sweetened strawberries, mashed
1 small box dry strawberry jello
Strawberry Icing:
½ stick butter or margarine, softened
3-4 cups powdered sugar
¼ cup sweetened strawberries, mashed
Tips & Notes
This recipe may take longer to bake, depending upon the type of baking dish and oven used. The frosting can be runny because of the strawberry juice. You may need to add more berries or powdered sugar to get the frosting to the right consistency.
Mix all ingredients and pour into greased 9x13 pan.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
While the cake is baking, make the icing.
Mix together all icing ingredients until smooth – may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.
Once the cake is cool, spread the icing on the cake.
Store the cake in refrigerator; it's best when it's chilled for at least 2 hours.
This recipe may take longer to bake, depending upon the type of baking dish and oven used. The frosting can be runny because of the strawberry juice. You may need to add more berries or powdered sugar to get the frosting to the right consistency.
Mix all ingredients and pour into greased 9x13 pan.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
While the cake is baking, make the icing.
Mix together all icing ingredients until smooth – may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.
Once the cake is cool, spread the icing on the cake.
Store the cake in refrigerator; it's best when it's chilled for at least 2 hours.
