Wednesday, December 28, 2011

Cornflake Ranch Chicken

I am slacking and did not do a Crockpot this Wednesday... But I am bringing you a new recipe for the week. It Cornflake Ranch Chicken and it got a thumbs up at dinner tonight...

Cornflake Ranch Chicken
3/4 cup crushed cornflakes
3/4 cup grated Parmesan Cheese
1/2 envelope ranch salad dressing mix
6-8 boneless chicken breasts
1/2 cup butter, melted

1. Combine the corn flakes, Parmesan cheese and salad dressing and mix together
2. Dip chicken in butter the roll and cover cornflake mixture. Coat it well.
3. Bake uncovered at 350 degrees for 40 minutes then broil on LOW for a few minutes for nice crispy coating on top.
In the picture you can see two pieces of chicken and they both look different I tried something else. I put in 1/4 cup of cornflakes and didn't smash them as much. I patted it on the chicken so I could get more mixture on. This way there was more crunch. My husband liked it better then the original one.
Also I turned the chicken half way through cooking, don't because it takes away the coating...

Wednesday, December 14, 2011

Crockpot Chicken Enchilada Casserole

Its that time again, yep your right Crock pot Wednesday!
I decided to make this yummy dish, try it out and let me know what you think
Crockpot Chicken Enchilada Casserole

-Chicken (cut up)
-28 oz can of enchilada sauce (I used Green Chile Sauce, but you can use the red sauce)
-2 cans of black beans (drained and rinsed)
-1 can olives
-Corn tortillas
-shredded cheddar cheese

Here are the steps for you
1. Combine chicken with the enchilada sauce
2. Layer ingredients in crock pot in this order
Chicken & Sauce
Black Beans
3. Repeat untill everything is used up...
Here is what it looked like when I was done layering..
4. Cook for 4 to 6 hours on LOW
5. Serve with Sour Cream and Green Peppers
Here is the finished product it may not look pretty but it was sure yummy!!!

Yes I will make it again and I can't wait to try out Hamburger and Red Sauce next time :)

Wednesday, December 7, 2011

Scalloped Potatoes & Ham

Hello taste of Henefer readers. I do a crock-pot wednesday on my private blog and thought why not share the love, so I will be posting it on this blog as well...

The prep time was 15 minutes and easy to put together. Also its nice because its stuff that you have around the house so you don't have to go out and buy the stuff.

Scalloped Potatoes & Ham
6 large russet potatoes (sliced)
1 ham steak
1 can (10 3/4 ounces) cream of mushroom soup
1 soup can of water
1 cup shredded Cheddar cheese
pepper and salt or grill seasoning to taste

1. Layer potatoes and ham in crock-pot
2. Combine soup, water, cheese and seasoning in bowl. Mix and pour over potatoes and ham
3. Cook on HIGH for 4 hours until potatoes are fork tender. Turn crock-pot to LOW and cont. cooking for 1 hour.
4. Serve and don't forget your veggie :)

What You Need:
Final Product

Yes I will make it again. but I will half-it because it made way more then our little family could eat. I also think that I will add some broth or milk to make it a little more moist.
*On a note don't stir! (my husband thought it need some stirring while I was out (thank you for being helpful, I love you) but it made it a little mashy.

Country Peaches

I thought I would double up the crock-pot love this Wednesday so I made a dessert with dinner

Country Peaches
1 can (29 oz) Sliced Peached
2/3 cup Old-Fashioned Oatmeal (not instant)
1 cup Bisquick
1/2 tea Cinnamon
1/2 cup Brown Sugar, firmly packed

1. Pour peaches into greased slow cooker. (Drain juice in mixing bowl)
2. Mix oatmeal, Bisquick, and peach juice together in large mixing bowl and spoon over peaches.
3. Sprinkle cinnamon and brown sugar mixer over top.
4. Cover and cook on low heat for 3 hours.
Serve Warm with a scoop of ice cream or a nice glass of milk.

Yes I will make it again, but there are so many different desserts to try :)

Monday, January 24, 2011


2 TBSP olive oil
3 green onions, chopped
1 lb of green beans, washed and trimmed
2 TBSP balsamic vinegar
1 TBSP Dijon mustard
2 TBSP sesame seeds, toasted (place on cookie sheet and bake at 375 until golden-watch carefully they will burn fast)

In skillet, saute onions in olive oil over medium heat. Add green beans and saute until tender-crisp, about 5-7 minutes. Whisk together Balsamic vinegar and mustard in small bowl. Add to green beans and gently toss to coat. Remove from heat, place in serving bowl and sprinkle with sesame seeds. Serve immediately.

Baked Creamy Chicken Taquitos and Mexican Dressing (Cafe Rio Dressing)

Baked Creamy Chicken Taquitos
1/3 C (3 Oz) Cream Cheese
1/4 C Green Salsa
1 T lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Heat at 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20 -30 seconds so it is soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this spot ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edge.

Then roll in up as tight as you can.

Place seam side down on the baking sheet(I cover my paking sheet with tin foil to make an easy clean up). lay all of the taquitos on the baking sheet and make sure they are not toughing each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on the top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip them in salsa or this dressing...

3/4 C sour cream
3/4 C mayo
4 oz green salsa
3 tomatios
1 jalapeno
2 T cilantro
1/4 tsp garlic
1 packet of buttermilk ranch dressing mix

Blend in blender, and chill in refrigerator.

MMMMM-This recipe makes about 6 taquitos...I would plan on 1 per kid, at least 2-3 per adult if making a meal out of it. We eat ours with chips and salsa and a mexican salad.