Lemon Squares

Crust

1 C. flour

½ C. butter

¼ C. powdered sugar

Stir together flour and sugar.  Cut in butter until mixture clings together.  Press into an ungreased 8x8 pan.  Bake at 350º 10-12 min. (3x for cookie sheet)

Filling

2 eggs (5 if tripling)

1 C. sugar

¼ tsp. salt

2 Tbsp. lemon juice

2 Tbsp. flour

½ tsp. baking powder

            Beat eggs; add sugar and lemon juice.  Beat until slightly thick and smooth, 8-10 min.  Stir together flour and baking powder, add to egg mixture.  Blend just until all is moistened.  Pour over crust.  Bake at 350º for 20-25 min.   Dust with powdered sugar.

Chocolate Chip Cookies

2 C. brown sugar

2 C. granulate sugar

2 C. butter or margarine

4 eggs

1 tsp. vanilla

6 1/2 C. flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

2-4 C. chocolate chips

Cream together sugars, margarine, eggs, and vanilla.  Sift together flour baking powder, baking soda, and salt.  Add to sugar mixture.  Stir in chocolate chips.  Bake at 375º for 12 min.

Oatmeal Variation

            Reduce flour to 2 C. and add 2 ½ C. oatmeal.

Chicken Pot Pie

2 C. hashbrown potatoes, thawed

2 C. chicken, cooked and chopped

2 C. frozen vegetables, thawed

⅓ C. butter

⅓ C. flour

1 tsp. basil

½ tsp. pepper

½ tsp. salt

1 C. chicken broth

1 C. milk

Double pie crust for 9” pie

Melt butter, stir in flour, basil, pepper, and salt.  Add milk and chicken broth.  Stir until thickened.  Add chicken and vegetables.  Pour into pie crust, top with other crust.  Bake on 375º for 50 min.

Bean and Chicken Tortilla Pie

4 corn tortillas (5 or 6 in. in diameter)

1 can (16 oz.) refried beans

1 C. shredded mozzarella

½ C. shredded cheddar

1 ½ C. cut-up cooked chicken

1 medium tomato, chopped (¾ C.)

4 medium green onions, sliced (¼ C.)

1 can (2 ¼ oz.) sliced ripe olives, drained

1 C. taco sauce

Shredded cheese

            Heat oven to 375º.   Grease 9 in. pie plate.  Place one of the tortillas in the bottom of pie plate.  Cut remaining tortillas in half; arrange around center tortillas, overlapping slightly.  Carefully spread beans over tortillas.  Sprinkle with cheeses.  Mix remaining ingredients; spoon over cheese.  Bake uncovered 25-30 min. or until hot.  Sprinkle with extra cheese for last 5 min.  Let stand 5 min. before cutting.

Chicken Rolls

1 pkg. cream cheese

4 Tbsp. butter

Garlic salt

1 C. cooked chicken breast, cubed

2 pkg. refrigerated crescent rolls

1 can cream of chicken soup

½ C. sour cream

Cream together cream cheese and butter, add chicken breast and garlic salt to taste.  Roll inside crescent rolls.  Bake according to package directions.  In small sauce pan mix together soup and sour cream.  Heat until warm, serve over rolls.

From Lisa

Southwest Chicken Wraps

3 C.  chopped, cooked chicken

1 C.  Picante sauce

¾ tsp. chili powder

¼ tsp. garlic powder

1 C. shredded Cheddar cheese, divided

1 (14 ½ -ounce) can black beans, drained

Flour tortillas

1 medium tomato, chopped

1 C. shredded lettuce

2 Tbsp. chopped green onions

½ C. guacamole (optional)

½ C. sour cream (optional)

1 tsp.  chopped fresh cilantro (optional)

Combine chicken, picante sauce, chili powder, and garlic powder in a large skillet and mix well.  Cook over medium heat until heated through, about three minutes.  Remove from heat.  Add ¾ C. Cheddar and beans to chicken mixture and mix well.  Wrap tortillas in a kitchen towel.  Microwave on high for 1 minute.  Spoon chicken mixture onto warm tortillas.  Top with remaining cheese, lettuce, tomato, green onion, guacamole, sour cream, and cilantro. 

Chicken & Penne Parmesan

1 Tbsp. butter or margarine

¾ lb. boneless, skinless chicken breasts cut into 1-in cubes

1 ¾ C. (14 ½ oz. can) chicken broth

2 ⅔ C. (8 oz.) Penne pasta, uncooked

1 pkg. (16 oz.) frozen vegetable blend

¼ tsp. ground black pepper

1 can (10 ¾ oz.) condensed cream of chicken soup

¾ C. milk

¾ C. grated parmesan cheese

In a 5 qt. sauce pan over medium heat, melt butter; add chicken.  Cook 5 min. or until no longer pink.  Add broth; heat to boiling.  Add uncooked pasta, vegetables, and pepper, stirring to coat pasta with liquid.  Heat to boiling; reduce heat.  Cover; simmer 13 minutes, stirring every 2 minutes, or until pasta is tender and most liquid is absorbed.  Meanwhile in medium bowl, stir together soup milk, and ½ C. cheese until smooth; stir into chicken mixture.  Heat until mixture just comes to a boil; sprinkle with remaining cheese.

   

Transfer to a 3-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until bubbly.

Vegetable Chicken in a Skillet

3 boneless skinless chicken breast halves, cubed

½ tsp. chili powder

½ tsp. paprika

½ tsp. poultry seasoning

1 Tbsp. vegetable oil

2 C. water

1 can (10 oz.) condensed cream of onion or chicken soup, undiluted

8 oz. medium egg noodles

1 C. frozen peas and carrots

1 C. shredded Mozzarella

Sprinkle chicken with seasonings.  In a large skillet over medium heat, brown chicken in hot oil.  Add water and soup; bring to a boil. Reduce heat; cover and simmer for 5 min. Add noodles, peas and carrots. Cover and simmer 10 min.  or until noodles are done and chicken juices run clear.  Top with cheese; cover until cheese melts.

Chicken Noodle Casserole

2/3 cup chopped onion

1 garlic clove, minced

1 tablespoon olive oil

1-1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes

1 can (14-1/2 ounces) chicken broth

1-1/2 cups chopped carrots

3 celery ribs, chopped

1/2 teaspoon dried savory

3 tablespoons butter

3 tablespoons all-purpose flour

3/4 teaspoon salt

1/8 teaspoon white pepper

1-1/2 cups 2% milk

1-1/4 cups shredded reduced-fat cheddar cheese

8 ounces wide egg noodles, cooked and drained

In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.

Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.

From Taste of Home

Super-Easy Chicken Manicotti

1 jar (26-30 oz.) spaghetti sauce

1 tsp. garlic salt

1 ½ lbs. chicken breast tenders

14 uncooked manicotti shells

2 C. shredded mozzarella cheese

Chopped fresh basil leaves, if desired

 Heat oven to 350º.  Spread about ⅓ of the spaghetti sauce in ungreased 9 x 13 pan.  Sprinkle garlic salt on chicken.  Insert chicken into uncooked shells, stuffing from each end to fill if necessary.  Place shells on spaghetti sauce in dish.  Pour remaining sauce over shells, covering completely.  Sprinkle with cheese.  Cover and bake about 1 ½ hrs. or until shells are tender.  Sprinkle with basil.  

Chicken Broccoli Shells

1 jar (16 oz.) Alfredo sauce

2 C. frozen chopped broccoli, thawed

2 C. diced cooked chicken

1 C. shredded cheddar cheese

¼ C. shredded Parmesan cheese

21 jumbo pasta shells, cooked and drained

 In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses.  Spoon into pasta shells.  Place in a greased 9x13 baking dish.  Cover and bake at 350º for 30 -35 min. or until heated through.

From Taste of Home

Chicken Parmesan

2 cans (10 ¾ oz) cream of mushroom soup

1 ½ C. milk

1 C. chicken broth

1 C. uncooked white rice

1 pkg. onion soup mix

6 boneless skinless chicken breast halves

6 Tbsp. margarine or butter

Salt and pepper to taste

Grated Parmesan cheese

            Mix cream of mushroom soup, milk, broth, rice, and onion soup mix in small mixing bowl.  Spray slow cooker with cooking spray.  Lay chicken in bottom of slow cooker.  Place 1 Tbsp. margarine on each piece.  Pour soup mixture over chicken.  Add salt and pepper.  Sprinkle with Parmesan cheese.  Cook on low 8 to 10 hours or High 4 to 6 hours.

Taco Chicken Rolls

1 C. finely crushed cheese-flavored crackers

1 envelope taco seasoning

6 boneless skinless chicken breast halves

2 oz. Monterey Jack or Cheddar cheese cut into 2 in. x ½ in. sticks

1 can (4 oz.) chopped green chilies

In a shallow dish, combine the cracker crumbs and seasoning; set aside.  Flatten chicken between two sheets of wax paper to ¼ in. thickness.  Place a cheese stick and about 1 Tbsp.  chilies on each piece of chicken.  Tuck ends of chicken in and roll up; secure with toothpicks.  Coat chicken with crumb mixture.  Place in a greased 9 x 13 baking dish.  Bake, uncovered, at 350º for 35-40 min. or until chicken juices run clear.  Remove toothpicks.

From Taste of Home

Apple Thyme Chicken

6 Tbsp. apple juice

6 Tbsp. lemon juice

4 ½ tsp. cider vinegar

4 ½ tsp. canola oil

1 ½ tsp. dried thyme

4 boneless skinless chicken breast halves

2 medium Golden Delicious, (or other all-purpose apple) peeled and quartered

1 Tbsp. honey

Sauce

2 tsp. cornstarch

¼ tsp. dried thyme

¾ C. apple juice

In a bowl combine the first five ingredients; mix well.  Pour half of the marinade in a large resealable bag; add chicken.  Seal bag and turn to coat; refrigerate for at least 2 hours.  Cover and refrigerate remaining marinade.

           

Coat grill rack with nonstick spray before starting the grill.  Drain and discard marinade from chicken.  Dip apples in reserved marinade; set aside.  Combine the honey with the remaining marinade.  Grill chicken, covered, over medium heat for 4-6 min.  on each side or until chicken juices run clear, basting frequently with honey marinade.  Grill apples, uncovered, for 3-5 min, basting and turning frequently or until lightly browned. 

           

In a saucepan, combine the cornstarch, thyme and apple juice until blended.  Bring to a boil; cook and stir for 2 min. or until thickened.  Slice the grilled apples; stir into sauce.  Serve with chicken.

From Taste of Home

Honey-Nut Chicken Stir Fry

1 tablespoon cornstarch

3/4 cup orange juice

1/4 cup honey

3 tablespoons reduced-sodium soy sauce

1/4 teaspoon ground ginger

1/2 tsp. garlic powder

2 cups sliced celery

1-1/2 cups sliced carrots

4 teaspoons canola oil, divided

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

1/4 cup coarsely chopped peanuts

Hot cooked rice

In a small bowl, combine the first six ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery and carrots in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink.

   

Return vegetables to the pan. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice.

Sweet and Sour Chicken

3 Tbs. vegetable oil

3 lbs. chicken pieces

1 large onion , chopped

6 Tbs. ketchup

1/4 C. lemon juice

1/4 C. soy sauce

1/4 C. sugar

1 tsp. black pepper

1 C. water

2 Tbsp. cornstarch dissolved in 1/2 C. water

Heat oil in a large frying pan over medium heat.  Add chicken and cook until golden brown, about 10 min.  meanwhile in a small bowl, combine, onion, ketchup, lemon juice, soy sauce, sugar, pepper, and ½ C. water; blend well.  Pou mixture over chicken,  Cover reduce heat to low, and cook for 20 min. or until tender.  Remove chicken to serving platter. 

           

Add cornstarch mixture to sauce.  Raise heat, bring to a boil, and cook, stirring until sauce thickens, about 2 min.  Pour over chicken and eat with rice. 

Chicken Supreme

1/2 cup dry bread crumbs

1/2 cup grated Parmesan cheese

2 tablespoons minced fresh parsley

1 garlic clove, minced

1/4 teaspoon pepper

3 egg whites

6 boneless skinless chicken breast halves (4 ounces each)

1/4 cup sliced almonds

Refrigerated butter-flavored spray

In a shallow bowl, combine the first five ingredients. In another shallow bowl, beat the egg whites. Dip chicken in egg whites, then coat with crumb mixture. Place in a 13-in. x 9-in. baking dish coated with cooking spray.

   

Sprinkle almonds over chicken. Spritz with butter-flavored spray. Bake, uncovered, at 350° for 30 minutes or until chicken juices run clear.

From Taste of Home

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 (4 ounces each)

1/2 cup butter, melted

 In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat.

   

Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear.

From Taste of Home

Baked Chicken Parmesana

⅓ C. seasoned fine dry bread crumbs

¼ C. Parmesan cheese

4 boneless skinless chicken breast halves

2 eggs, beaten

2 tsp. extra virgin olive oil

½ C. Mozzarella cheese, shredded

9 oz. linguine, cooked

2 (15 oz.) containers marinara sauce

Lightly grease an 8 in. square baking dish.  Combine bread crumbs and Parmesan cheese in a shallow dish.  Dip chicken in eggs, then in bread mixture.  Arrange chicken in prepared dish.  Drizzle with oil.  Bake on 375º for 25-30 min. or until chicken is tender and no longer pink.  Sprinkle with Mozzarella cheese.  Bake an additional 2 min. or until cheese is melted.  Warm sauce according to package directions.  Toss pasta with sauce.  Serve chicken over pasta. 

Tasty Italian Chicken

½ C. chopped onion

1 ⅛ tsp. paprika, divided

3 tsp. olive oil, divided

1 ¼ C. water

½ C. tomato paste

1 bay leaf

½ tsp. chicken bouillon granules

½ tsp. Italian seasoning

½ C. flour

1 ½ tsp. grated Parmesan cheese

½ tsp. salt

¼ tsp. garlic powder

¼ dried oregano

1 ½ lbs. chicken tenders

In a small saucepan, sauté onion and ⅛ teaspoon paprika in 1 tsp. oil until tender.  Stir in the water, tomato paste, bay leaf, bouillon and Italian seasoning.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 min.

           

Meanwhile, in a large resealable plastic bag, combine the flour, Parmesan, slat, garlic powder, oregano, and remaining paprika.  Add chicken; seal bag and shake to coat.  in a large nonstick skillet coated with nonstick cooking spray, cook half the chicken in 1 tsp. oil for 2-3 min on each side or until juices run clear.  Remove and keep warm; repeat with remaining chicken and oil Discard bay leaf from sauce, serve over chicken.

From Taste of Home 

Chicken Breast Supreme

4 boneless skinless chicken breast halves

½ tsp. salt

¼ to ½ tsp. pepper

2 Tbsp. olive oil, divided

2 Tbsp. butter or margarine, divided

3 Tbsp. chopped green onions

Juice of half a lemon or lime

3 Tbsp. chopped parsley

2 tsp. Dijon mustard

¼ C. chicken broth

Flatten chicken breast to ¼ in. thickness.  Sprinkle with salt and pepper.  In a large nonstick skillet, heat 1 Tbsp. each oil and butter.  Cook chicken over high heat for 4 min. per side or until juices run clear.  Remove chicken top serving platter.  Add green onions, lemon juice, parsley, and mustard to skillet; cook and stir for 15 seconds.  Add chicken broth and remaining oil and butter; stir until smooth.  Pour sauce over chicken. 

Crunchy Chicken Tenders

1 C. plus one Tbsp. mayonnaise,                                                                 divided

2 teaspoons onion flakes

2 teaspoons dry mustard (or 1 teaspoon regular)

1 C. butter cracker crumbs

2 Tbsp. sesame seeds

8 ounces chicken tenders

½ C. sour cream

¼ C. chopped onion

1 Tbsp. chopped fresh parsley (or 1 tsp. dry)

¾ tsp. seasoning salt

¼ tsp. garlic powder

 Grease a baking sheet.  Combine ⅔ C. mayonnaise, onion flakes, and mustard in a shallow bowl and mix well.  Combine the cracker crumbs and sesame seeds in a shallow bowl and mix well.  Dip chicken in mayonnaise mixture, then coat with cracker crumb mixture. 

           

Arrange on prepared baking sheet.  Bake on 425º oven until the chicken juices run clear.  Meanwhile combine remaining mayonnaise, sour cream, chopped onion, parsley, seasoning salt, and garlic powder in a small bowl and mix well.  Serve with the chicken tenders.

Orange Sponge Cake

8 eggs, separated

¼ tsp. salt

1 tsp. cream of tartar

1 ⅓ C. sugar

Grated rind from one oprange

¼ C. orange juice

1 C. plus 2 Tbsp. flour, sifted

 In a mixer bowl beat egg whites and salt until foamy; add cream of tartar and beat until stiff, but not dry.  Add ⅔ C. sugar gradually, beating after each addition.  In a separate bowl beat egg yolks until very thick and lemon colored; add remaining ⅔ C. sugar, orange rind, and orange juice.  Fold the two mixtures together and fold in flour.  Bake for 1 hour in an ungreased 10-in. angel cake pan at 325º  Remove from ovenand invert for one hour.  Glaze with Orange butter Glaze.

Orange Butter Glaze

1 ½ Tbsp. milk

1 Tbsp butter

1 ¼ C. powdered sugar

1 Tbsp orange juice

½ tsp. grated orange rind

Heat milk and butter together in a small saucepan.  Stir in powdered sugar and mix until smooth.  Add orange juice and rind.  Beat until shiny.  Add a drop or two more liquid if needed to make desired spreading consistency. 

From Lion House Desserts 

Strawberry Tunnel Cake

1 pkg. (16 oz.) angel food cake mix

6 oz. cream cheese softened

1 can (14 oz.) sweetened condensed milk

⅓ C. lemon juice

¼ tsp almond extract, optional

6 drops red food coloring, optional

1 C. sliced fresh strawberries

1 carton (12 oz.) cool whip, thawed, divided

Prepare, bake and cool cake according to package directions.  Slice the top fourth off the cake; set aside.  To make tunnel, use a sharp knife to carefully hollow out bottom of cake, leaving a ½ in. shell.  Tear removed cake into 1 in. cubes.

           

In a large mixing bowl, beat the cream cheese until fluffy.  Beat in milk and lemon juice until smooth.  Stir in extract and food coloring if desired.  Stir in cake cubes and strawberries.  Fold in 1 C. whipped topping.  Spoon into tunnel; replace cake top.  Spread remaining whipped topping over top and sides of cake.  Refrigerate 4 hours or over night. 

From Taste of Home 

Chip Lover’s Cupcakes

1 package (18-1/4 ounces) white cake mix

1/4 cup butter, softened

1/4 cup packed brown sugar

2 tablespoons sugar

1/3 cup all-purpose flour

1/4 cup confectioners' sugar

1/4 cup miniature semisweet chocolate chips

BUTTERCREAM FROSTING:

1/2 cup butter, softened

1/2 cup shortening

4-1/2 cups confectioners' sugar

4 tablespoons milk, divided

1-1/2 teaspoons vanilla extract

1/4 cup baking cocoa

18 miniature chocolate chip cookies

Prepare cake batter according to package directions; set aside. For filling, in a small mixing bowl, cream the butter and sugars. Beat in flour and confectioners' sugar until blended. Fold in chocolate chips.

   

Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter. Bake at 350° for 20-22 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

   

For frosting, in a large mixing bowl, cream butter, shortening and confectioners' sugar. Beat in 3 tablespoons milk and vanilla until creamy. Set aside 1 cup frosting; frost cupcakes with remaining frosting.

   

Stir baking cocoa and remaining milk into reserved frosting. Cut a small hole in a corner of a pastry or plastic bag; insert #21 star tip. Fill bag with chocolate frosting. Pipe a rosette on top of each cupcake; garnish with a cookie. Yield: 1-1/2 dozen

From Taste of Home

Chocolate Cake

2 C. sugar

1 ¾ C. flour

¾ C. cocoa

1 ½ tsp. baking powder

1 ½ tsp. baking soda

1 tsp. salt

2 eggs

½ C. oil

2 tsp. vanilla

1 C. boiling water

 Mix together sugar, flour, cocoa, baking powder, and baking soda.  Add eggs, milk, oil, and vanilla.  Mix for 2 min.   Add boiling water.  Pour into greased and floured 9x13 pan. Bake on 350º for 30-35 min.  Cool and frost.

From Stephanie

Better-than-Almost-Anything Cake

1 Chocolate cake mix

Ingredients listed on mix

1 can (14 oz.) sweetened condensed milk

1 jar (17 oz.) caramel or butterscotch topping

1 container (8 oz.) Cool Whip, thawed

1 bag (8 oz.) toffee chips or bits

 Preheat oven to 350º. Bake cake as directed in 9x13 pan.  Cool 15 min. Poke top of warm cake every ½ in. with handle of wooden spoon, wiping handle occasionally to reduce sticking.  Drizzle sweetened condensed milk evenly over cake; let stand until milk has absorbed.  Drizzle with topping.  Cover and refrigerate about 2 hours.  Spread Cool Whip over cake, and sprinkle with toffee chips.  Refrigerate remaining cake. 

Chocolate Frosting

¼ - ½ C. butter, melted

¼ C. cocoa, heaping

¼ C. evaporated milk

¼ tsp. salt

1 tsp. vanilla (add more to taste)

Approx. 3 C. powdered sugar

Mix cocoa and butter.  Add milk, salt and vanilla.  Slowly add powdered sugar until spreading consistency.  Mix until creamy.

From Karen

Hot Fudge Pudding Cake

1 C. flour

¾ C. sugar

2 Tbsp. cocoa

2 tsp. baking powder

¼ tsp. salt

½ C. milk

2 Tbsp. oil (or melted butter or shortening)

1 C. brown sugar

¼ C. cocoa

1 ¾ C. hot water

Mix flour, sugar, 2 Tbsp. cocoa, baking powder, and salt.  Stir in milk and oil.  Spread batter in greased 9x9 pan.  Mix brown sugar, and ¼ C. cocoa.  Sprinkle over batter.  Pour hot water over.  Bake 45 min. on 350º.  Serve hot and upside down with ice cream.

From Mom

Fudge Ribbon Cake

1 chocolate cake mix

8 oz. cream cheese

2 Tbsp. butter

1 Tbsp. cornstarch

1 can sweetened condensed milk

1 egg

1 tsp. vanilla

Chocolate frosting

Mix cake mix as package directs, pour into greased pan.  Beat cream cheese, butter and cornstarch, until smooth.  Add milk, egg, and vanilla, stir until combined.  Pour over cake batter.  Bake at 350º for

                                                            30-35 min. for three 8 in. rounds

                                                            20 min. for 10x15 or 36 cupcakes

                                                            50-55 min. for bunt pan

Cool and frost.

Mint Fudge Ribbon Cake

            Omit vanilla, add 2 Tbsp. each green crème de menthe and green food coloring to cream cheese mixture.

From Stephanie