1 1/2 pounds boneless skinless chicken breasts, cubed
1/3 cup Frank’s Red Hot sauce
6 cups frozen southern-style hash brown potatoes, thawed
1 cup ranch dressing
1 cup shredded cheddar cheese
1 (10 oz.) can cream of chicken soup
1/2 cup crushed Corn Flakes or Ritz cracker crumbs
2 tablespoons butter, melted
1/4 cup chopped green onions
Heat oven to 350 degrees. Spray 13 x 9-inch baking dish with cooking spray. In medium bowl, stir together cubed chicken and hot sauce. In large bowl, stir together potatoes, ranch dressing, cheese and soup. Spoon into baking dish. Place chicken over potato mixture. In small bowl, stir together crumbs and butter. Sprinkle on top of chicken strips. Cover with foil and bake for 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink. Sprinkle with green onions just before serving.
12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup paroven to 350 F degrees.
In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.
Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.
Lightly grease a 9x13” pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.
Bake for 30 minutes, until bubbly
Prep Time: 1 hour
Cook Time: 12 minutes
Total Time: 1 hour, 12 minutes
•1 .25-ounce package active dry yeast or 2 1/4 tsp
•1 cup warm water
•1/4 cup white granulated sugar
•2 1/2 cups all-purpose flour, plus more if needed
•1 t. salt
•7 cups water
•1/2 cup baking soda
•Coarse salt or Hawaiian sea salt, for sprinkling
1. In a large mixing bowl, combine the yeast, warm water and sugar, agitating until the yeast is dissolve. Let stand for 5 minutes, or until the mixture is bubbly. Add the flour gradually until forming a soft dough that is neither sticky nor dry, adding extra flour if necessary. Turn the dough out onto a clean work surface and knead until elastic and smooth, about 3-4 minutes. Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in bulk.
2. Preheat the oven to 400 F. Lightly oil a large baking sheet and set aside.
3. Bring the 7 cups of water and baking soda to a rolling boil in a medium-large saucepan over medium-high heat. Punch the dough down and turn out onto a clean work surface. Separate the dough into 8 pieces and roll each into a rope about 1/2” thick. Using a pizza cutter or sharp knife, cut the ropes into pieces about 1/2”-1” in length.
4. Drop about 3-4 pieces of dough at a time into the boiling water. Boil for about 30 seconds, remove using a slotted spoon, and transfer to the prepared baking sheet. Repeat this until all of your pieces of dough have been boiled. Sprinkle with coarse salt and bake until golden brown, about 10-12 minutes. Allow pretzel bites to cool slightly before serving. Serve warm
2 (9-oz) pkg. refrigerated cheese-filled ravioli
1 (28-oz) jar spaghetti sauce
1 (4.5-oz) jar green sliced mushrooms, drained (optional)
1 (3.5 oz) sliced pepperoni, haved about a cup worth
1). Cook ravioli to desired doneness as directed on package. Drain; cover to keep warm
2). Meanwhile, in large saucepan, combine spaghetti sauce, mushrooms and pepperoni; mix well. Bring to boil
3). carefully stir cooked ravioli into sauce mixture. spoon onto serving platter. sprinkle with cheese