Recipe Of The Week ~ Kickin' Chicken

This is one of my family's favorite recipes!! It is super easy to make and YUMMY!!

KICKIN' CHICKEN

Barbecue in the winter? Why not - it's all done in the oven. Juicy chicken drumsticks are coated with a slightly sweet barbecue sauce offering a taste of summer while the snow is still flying.

Ingredients

• Nonstick cooking spray
• 8 chicken drumsticks
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 cloves of garlic, minced or 1 tsp bottled minced garlic
• 2 tsp cooking oil (optional, I never use it)
• 3/4 c barbecue sauce
• 1/4 c ketchup
• 1/4 c orange juice or water (I have never tried it with OJ...just water)
• 2 tbsp brown sugar
• 2 tbsp light molasses or maple-flavored syrup (never tried the molasses...always us maple syrup)
• Several dashes of hot pepper sauce (optional ~ again never tried it because Tornado HATES spicy things)

Directions

1. Preheat oven to 375F
2. Lightly coat a 15x10x1 - inch baking pan with cooking spray. (I use what ever baking dish is close by) Arrange chicken in a prepared baking pan. Sprinkle with salt and pepper.
3. Meanwhile, for sauce, in a medium saucepan combine garlic, barbecue sauce, ketchup, water/OJ, brown sugar, molasses/syrup, and hot sauce; heat through.
4. Pour sauce over chicken. Cover with a lid and place in oven. Cook until done. About an hour!!
5. ENJOY

Colourful Chicken Casserole

Ingredients:

• 1 cup chopped celery
• 1 cup chopped green pepper
• 3/4 cup chopped onion
• 2 tbsp butter
• 1 cup chicken broth
• 1 cup frozen corn
• 1 cup frozen peas
• 1 tsp salt, optional
• 1/4 tsp pepper
• 3 cups cubed cooked chicken
• 1 package (7oz) ready-cut spaghetti or elbow macaroni, cooked and drained
• 1 can sliced mushrooms, drained
• 1 cup shredded cheddar cheese

Directions:

1. In a large skillet, saute celery, green pepper and onion in butter until tender. Add broth, corn, peas, salt and pepper; heat through.
2. Stir in chicken and spaghetti.
3. Divide between two 8-in. square baking dishes coated with cooking spray. Top with mushrooms and cheese.
4. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350F for 20 minutes. Uncover and bake 10 minutes longer or until heated through.

**Frozen Casserole: Bake at 350F for 35 minutes. Uncover and bake 15 minutes longer or until heated through. **

Banana Chocolate Chip Muffins

Ingredients for 12 muffins:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• Pinch of salt
• 1/2 cup softened butter
• 1 cup sugar
• 1 cup mashed ripe banana (approx. 2 banana's)
• 1 egg
• 1 tsp vanilla extract
• 1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350F
2. Combine flour, baking soda, nutmeg, cinnamon, and salt in a medium bowl and stir to mix. Set aside.
3. Combine the butter and sugar in a medium bowl and cream until smooth.
4. Add the banana, egg and vanilla and mix until well combined.
5. Slowly add the flower mixture to the butter mixture and mix until well combined.
6. Stir in the chocolate chips.
7. Spoon the batter into a greased or paper lined muffin tin.
8. Place in oven and bake for 20 minutes or until a toothpick comes out clean!!

*Don't want the chocolate!! Replace with a cup of chopped nuts!! Don't want the nuts replace with with a cup of raisins!!**

**For pumpkin-chocolate muffins, use a cup of canned pumpkin puree in place of the banana's.**

Toasted Pumpkin Seeds

After we carved the pumpkin it was time for me and Tornado to make pumpkin seeds!!

Stirring up all the spices!!

Laying the seeds out on the cookie sheet!!

Here is the recipe we used:

Ingredients
2 cups raw pumpkin seeds
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons butter, melted
1 1/4 teaspoons seasoned salt

Directions
Preheat the oven to 250 degrees F (120 degrees C).
Rinse the pumpkin seeds and pat dry.

Place them in a bowl.

Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated.

Spread out in an even layer on a baking sheet.
Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.

**I found this recipe on All Recipes**

Old Fashioned Turkey Soup

Old Fashioned Turkey Soup

Turkey Broth:

• 1 left over turkey carcass
• 5 quarts of water OR enough to cover everything
• 2 medium carrots, cut into chunks
• 1 medium onion, cut into chunks
• 1 bay leaf
• 2 or 3 celery stalks, cut into chunks
• 1 tsp chicken bouillon
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp marjoram
• 1/2 tsp dried thyme

Directions:

• Place all ingredients into a large stock pot and cover with water. Simmer for about 3-4 hours.
• Remove carcass and discard. Strain broth. Use immediately or refrigerate for 8 hours or overnight; remove fat from surface. Stock may be refrigerated for 3 days or frozen for 4-6 months.

Soup Time:

• 3 cups cubed turkey
• 1 28oz can stewed tomatoes
• 1 large onion, chopped
• 2 large carrots, shredded or sliced
• 1 cup chopped celery
• 1 10oz frozen chopped spinach, thawed
• 3/4 cup frozen or fresh peas
• 3/4 cup uncooked long grain rice
• 4tsp chicken bouillon granules
• 2tsp salt
• 1 tsp pepper
• 1/2 tsp dried marjoram
• 1/2 tsp dried thyme

Directions:

1. Add all ingredients into a large pot and cover with prepared broth.
2. Bring to a boil.
3. Reduce heat; cover and simmer for 30 minutes or until rice and veggies are tender.
4. ENJOY

You Be The Judge!!

What You Need

1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
1 lb. (450 g) boneless skinless chicken breasts, cut into strips
2 cups small broccoli florets
1-1/2 cups instant brown rice, uncooked
1-1/4 cups 25%-less-sodium chicken broth
3 tomatoes, chopped
1 cup shredded Cracker Barrel Cheddar Cheese Light
4 green onions, sliced

Make It

HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min.
STIR in broccoli, rice and broth. Bring to boil; cover. Simmer on heat 5 min. or until chicken is done and rice is tender. Let stand, covered, 5 min. or until liquid is absorbed.
ADD remaining ingredients; mix lightly.


Now that you all had a chance to read this recipe and look at the picture what are you thoughts?

Well my thoughts were that it sounded really good!! I cooked it up for dinner one Wednesday night and well the outcome was HORRIBLE!! I couldn't even swallow one bite of it. My hubby managed to get down a small bowl of it but that was all.

DON'T MAKE THIS AT HOME!!

So please be honest: If you came across this recipe how many of you would try it out?

Cheesy Beef Spirals

Picture of last weeks recipe has been added to Cheesy Sausage Penne Recipe

Cheesy Beef Spirals

2 cups uncooked spiral pasta
2 pounds ground beef
2 small onions, chopped
1 garlic clove, minced
1 26oz jar spaghetti sauce
1 can of sliced mushrooms, drained
1/2cup sour cream
1/2pound process cheese (Velveeta), cubed
2 cups shredded mozzarella cheese

DIRECTIONS:

1. Cook pasta according to directions. Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink, drain. Stir in spaghetti sauce and mushrooms; bring to boil. Reduce heat; cover and simmer for 20 minutes.
2. Mix pasta and sauce together. Place 1/2 pasta mixture into a greased 2-1/2 quart baking dish. Spread sour cream over the pasta mixture. Top with process cheese. Add remaining pasta mixture and sprinkle with shredded mozzarella cheese.
3. Cover and bake at 350 for 25-30 minutes. Uncover; bake 5-10minutes longer or until bubbly.
4. ENJOY
   
   

Cheesy Sausage Penne ~ YUMMY

1lb Italian sausage or turkey sausage
1 garlic clove, minced
1 jar (26oz) spaghetti sauce
1 16oz package uncooked penne pasta
4oz cream cheese softened
4oz sour cream
4 green onions, sliced
2 cups shredded cheese

Directions

1. In a large skillet cook the sausage and garlic over medium heat until meat is no longer pink: drain. Stir in spaghetti sauce, bring to a boil. Reduce heat; cover and simmer for 20 minutes.


2. Cook pasta according to package directions; drain. Meanwhile, in a small mixing bowl, combine the cream cheese, sour cream and onions.


3. Combine the pasta and sauce in a bowl or pot.


4. In a greased shallow 3qt baking dish, layer half of the pasta mixture. Dollop with half of the cream cheese mixture; sprinkle with half of the cheese. Repeat


5. Bake, uncovered, at 350 for 30-35 minutes or until bubbly.


6. ENJOY