KFC Grilled Chicken

This is a copy-cat recipe of the popular grilled chicken they serve now at KFC. Jared really likes it and the brine makes a flavorful juicy chicken, just as it does turkey at Thanksgiving. We found it on the top secret recipes website. Their recipe bakes the chicken in the oven, but we just grill it outside. I also take off the skin for even lower calorie count.

Marinade 8 cups water 1/4 cup salt 2 teaspoons MSG (see Tidbits)   1 small whole chicken, cut up (8 pieces)   Brush with 1/4 cup vegetable oil 1/4 teaspoon liquid smoke 1/4 teaspoon soy sauce   Seasoning 2 teaspoons all-purpose flour 1/4 teaspoon salt 3/4 teaspoon chicken bouillon powder (Knorr brand is best) 1/4 teaspoon beef bouillon powder (Knorr brand is best) 1/4 teaspoon coarse grind black pepper 1/4 teaspoon crushed dried rosemary 1/4 teaspoon dried basil 1/8 teaspoon dried oregano 1/8 teaspoon garlic powder
	1. Dissolve the salt and MSG in the water to make the marinade (brine). Add the chicken, cover and chill for exactly 2 hours. 2. When the chicken has marinated, rinse each piece of chicken with water and blot dry. Whisk together the oil, liquid smoke, and soy sauce in a small bowl. Brush oil over one side of each piece of chicken. 3. Combine all of the ingredients for the seasoning in a small bowl. Sprinkle the seasoning over the oiled side of each piece of chicken, then flip each piece, brush with oil again and sprinkle on more seasoning. 4. Preheat your oven to 350 degrees F, or 325 degrees F if you have a convection oven. Brush some of the leftover oil solution onto an oven-safe grill pan or grill plate. Set the pan over medium heat, and when the oil begins to smoke, place the chicken skin-side-down on the pan. Cook the chicken for 2 to 3 minutes or until the skin begins to brown and grill marks form on the chicken, then flip the chicken and cook it for another 1 to 2 minutes. Pop the grill pan into the oven for 20 minutes, then flip each piece of chicken and bake for another 20 minutes, or until the surface of the chicken is golden brown, and the chicken is cooked through. Serves 4. Tidbits: MSG is monosodium glutamate, a natural amino salt. It can usually be found where herbs and spices are stocked in your market. Accent Flavor Enhancer is one popular brand.       If you can't find the chicken and beef bouillon powder for this recipe, you can use bouillon cubes. Just crush the cubes into fine powder before measuring.

Fruit Tarts

I made these little tarts for Easter. I just adapted this recipe- I baked the puff pastry in the muffin cups and let them cool. Then I did 12 with sugar free fat free chocolate pudding and 12 with sugar free fat free white chocolate pudding. I topped them with fresh cut up strawberries, kiwi, and blue berries. It was a nice light treat that would be perfect for a shower or any party buffet. Here is the original recipe:

Ingredients

Serves: pieces

• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets , thawed
• 1 egg , beaten
• 1 package (3 1/2 ounces) vanilla instant pudding and pie filling mix
• 1 3/4 cup milk
• 1/2 cup cut-up fresh fruit
• drained canned fruit
• confectioners' sugar

Directions

Heat the oven to 375°F.  Lightly grease 24 (2 1/2-inch) muffin-pan cups.

Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 9x12-inch rectangle.  Cut into 12 (3-inch) squares.  Repeat with the remaining pastry sheet, making 24 in all.  Press the pastry squares into the muffin-pan cups. Brush with the egg.

Bake for 10 minutes or until the pastries are golden brown.  Remove the pastry cups from the pan and let cool completely on wire racks.

Mix the pudding mix and milk in a medium bowl according to the package directions.  Cover and refrigerate for 15 minutes.

Spoon about 1 tablespoon pudding mixture into each pastry cup.  Top with the fruit.  Sprinkle with the confectioners’ sugar.

To make 12 larger pastries: Substitute 2 packages (10 ounces each) Pepperidge Farm® Puff Pastry Shells for the pastry sheets. Prepare the pastry shells according to the package directions.  Spoon about 2 tablespoons pudding mixture into each pastry shell.  Top with the fruit. Sprinkle with the confectioners' sugar.

Read more: http://www.kitchendaily.com/recipe/vanilla-fruit-tarts-78358/#ixzz1rZ8AlDq3

This recipe tastes like lasagna, but not anywhere near the work. Gabrielle even likes this and stirs it together to make "pink sauce"- It is from Better Homes & Gardens (iphone app, but also on their website). You can add as more ravioli if you want - I use frozen mini cheese ravioli.

Ravioli Skillet Lasagna

Makes: 4 servings

Start to Finish: 25 mins

Ingredients

• 2 cups purchased pasta sauce (or just use 1 jar)
• 1/3 cup water (I put the water in the sauce jar and shake it, then pour it out to get all the sauce)
• 1 9 ounce package refrigerated or frozen cheese- or meat-filled ravioli
• 1 egg, lightly beaten
• 115 ounce carton ricotta cheese
• 1/4 cup grated Romano or Parmesan cheese
• 1 10 ounce package frozen chopped spinach, thawed and well drained
• Grated Romano or Parmesan cheese

Directions

1. In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli. Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking.

2. Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 cup Romano cheese. I add in about a teaspoon of kosher salt to this mixture. Top ravioli with spinach. Spoon ricotta mixture on top of spinach. Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese. Makes 4 main-dish servings.

Philadelphia Oreo Cheesecake

I made this for a special treat for our Oscar watching party. It was yummy! We baked it in the 9x13 pan and cut it into squares.

1 pkg. (15.5 oz.) OREO Cookies, divided

1/4 cup butter or margarine, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

4 eggs

Make It

HEAT oven to 325ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of pan.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Kraft Kitchens Tips

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

How to Bake in Springform Pan

Substitute 9-inch springform pan for the 13x9-inch pan. Do not line pan with foil. Prepare cheesecake as directed, increasing the baking time to 1 hour or until center is almost set. Run small knife around rim of pan to loosen cake; cool completely. Remove rim. Refrigerate as directed. (Note: If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.)

Best Brownies

The girls have been making these brownies for a while now. They are chewy and tasty. They don't wait for them to cool and just pour the frosting right on- I really don't think it matters! The recipe comes from the Hershey website.

Ingredients

• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped nuts (optional)
• CREAMY BROWNIE FROSTING (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease 9-inch square baking pan.
   
2. 2 Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
   
3. 3 Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.
   
   
   CREAMY BROWNIE FROSTING
   
   3 tablespoons butter or margarine, softened
   3 tablespoons HERSHEY'S Cocoa
   1 tablespoon light corn syrup or honey
   1/2 teaspoon vanilla extract
   1 cup powdered sugar
   1 to 2 tablespoons milk
   
   Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk;
   beat to spreading consistency. About 1 cup frosting.

Crockpot Chicken Tacos (With leftovers for Tortilla Soup)

This is the easiest way that I know to do flavorful shredded chicken for tacos, enchiladas, nachos, and quesadillas. You can drain the liquid off for serving to picky children!
Ingredients:
1 envelope taco seasoning
6 boneless frozen chicken breasts
1 16oz jar of salsa (I like to use Pace Salsa Verde)


Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.
For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time). It is fun to put the ingredients for the soup in a basket and take it as a "soup kit" to give to a friend.

Tortilla Soup Ingredients:
approximately 1 cup of leftover chicken taco meat
1 32. oz box of chicken broth
1 can of Milder Ro-Tel (tomatoes with chilies)
1 can of corn
2 tablespoons fresh chopped cilantro
1 tablespoon lime juice
Dump everything in a pot and simmer for about 30 minutes. Garnish with crumbled tortilla chips and shredded cheese (Mexican blend).

Ham-and-Bean Soup

Making this recipe was a real victory for me! Jared loved it and that was my main goal. I had a leftover ham bone from a Honeybake Ham from our dinner group the week before. For super bowl weekend I made 5 different kinds of soups ("souper bowl") and had a bunch of people for dinner. I made this one and it was a big hit. I ended up simmering it longer, because I needed it to- then put it in the crock pot on warm to serve. You can freeze a ham bone and leftover ham until you are ready to make the soup. It is great to serve this with corn bread of corn muffins.

Ingredients

• 1 (16-ounce) package dried great Northern beans
• 3 cups chopped cooked ham
• 1 large sweet onion, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 ham bone
• 2 (32-ounce) containers chicken broth
• 1/2 teaspoon dried crushed red pepper

Preparation

Sort and wash beans. Place beans in a 6-quart Dutch oven; add water 2 inches above beans, and soak 8 hours. Drain.
Sauté ham, onion, and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender.
Add beans, ham bone, chicken broth, and red pepper. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 1 1/2 hours or until beans are tender and soup has thickened.