Buffalo Chicken Tenders

This is another awesome recipe from Donna at My Tasty Treasures. One of my son's all time favorite food is hot wings, so this was right up his alley! He loved it. It was perfect served with the mac 'n cheese.

We do't like bleu cheese dressing, so we didn't make it.

Buffalo Chicken Tenders

Ingredients:

1 cup low fat buttermilk, divided

Coarse salt and ground pepper

1 cup all purpose flour

1 1/2 lbs chicken tenders

1/2 cup vegetable oil

1/3 cup hot sauce

2 T melted butter

Directions:

Preheat oven to 250 degrees. Place a wire rack on a rimmed baking sheet and transfer to oven.

In a medium bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with salt and pepper and set aside.

Place flour and remaining 1/2 cup buttermilk, in a separate medium bowls. Season flour with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.

In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden-brown and cooked through, 3-4 minutes per side. Transfer to rack in oven to keep warm.

In a large bowl, stir together hot sauce and melted butter. Add chicken and toss to coat. Serve tenders with blue cheese dip.

Easy Homemade Mac 'n Cheese

I found this recipe on Pennies on a Platter site. I LOVE her recipes and I love Mac 'n Cheese. This recipe was super easy and really good. I may use medium cheddar cheese next time. My son definitely gave it a thumbs up!

I've been sick off and now since before Christmas with a never ending cough. I ended up going to doctor on Wednesday. He is testing me for allergies on Friday and next Tuesday; did some other tests too. I got a flu and pneumonia shot but the flu shot made me sick...fever, achy. I must feel better today since I made new dishes! I just want to quit coughing for good. I ALWAYS have a slight tickle and a slightly stuffy nose.

Anyway....on to the recipe. I halved the recipe since it's just my son and I eating.

Easy Homemade Mac 'n Cheese

Ingredients:

12-16 ounces large elbow macaroni (or desired pasta)

1 lb sharp cheddar cheese, shredded

6 T butter, divided

2 eggs

1 (14 oz) can evaporated milk

Directions:

Preheat oven to 375 degrees.

Prepare the pasta according to the package directions; cook to al dente.

Meanwhile, melt 2 T butter and pour into the bottom of a 9x13 inch pan. Layer half of the pasta into the pan, then top with half of the cheese. Dot with 2 T of the remaining butter. Repeat layers, ending with dotted butter.

In a separate bowl, whisk together the 2 eggs and evaporated milk. Pour evenly over the pasta. Bake for 20 minutes.

Yield: 8-10 side dish servings.

Sausage, Peppers and Onions

I found this recipe on My Tasty Treasures. If you haven't checked her site out yet, you need to. Donna has a ton of delicious recipes.

This was a pretty easy recipe, just a little messy with the oil. And, then, cutting the veggies. But, it was so worth it. It came out do yummy. My son had two helpings. He's been pestering me for 2 weeks to make it, but one week he was too sick.

I have a ton of leftovers even though I did not make as much as the recipe calls for. Lunch tomorrow!

Sausage, Peppers and Onions

Ingredients

16 links sweet Italian sausages, with or without fennel seeds (I mixed hot and sweet)

1/4 cup extra virgin olive oil, or as noted

8 cloves garlic, peeled

1 pound white, sitake or cremini mushrooms (or mix of them)

3 large yellow onions, cut into 1 inch wedges

6 pickled cherry peppers, stemmed and seeded, but left whole (used jarred slices)

2 medium yellow and 2 medium red bell peppers, cored, seeded and cut into 1 inch strips

Directions

Poke the sausages all over with a fork. Divide 1/4 cup olive oil between two large, heavy skillets and heat them over medium heat. Divide the sausages between the skillets and cook, turning occasionally, until the sausages are well browned on all sides, about 8 minute. About halfway through the browning the sausages, whack the garlic with the flat side of a knife and toss half the cloves into each skillet. Transfer the browned sausages and garlic to a 13x9 inch baking dish, leaving the fat behind.

While the sausages are browning, prepare the mushrooms. Trim the stems. Cut any mushrooms with caps larger than 2 inches in half; leave smaller mushrooms whole. The mushrooms can be omitted.

Preheat the oven to 400 degrees. Scatter the onions and cherry peppers over the fat in one of the skillets, and the mushrooms over the fat in the other. Cook the onions, stirring often, until browned and wilted, but still quite crunchy, about 8 minutes. Cook the mushrooms until they have absorbed the fat in the skillet and have begun to brown, about 6 minutes.

Slide the rooms into the baking dish. Spoon the onions into the baking dish, leaving behind some of the fat in the skillet. (If there is not fat left to coat the bottom of the skillet, pour in enough olive oil to do so) Add the peppers to the skillet and cook, tossing frequently, just until wilted but still quite crunchy, about 6 minutes. Slide the peppers into the baking dish, toss all the ingredients together well, and place in the oven.

Bake uncovered, tossing occasionally, until the vegetables are tender but still firm and no trace of pink remains in the sausages, about 25 minutes. Serve hot.

Excellent over rice.

Key Lime Bread

Dayna with Better Than Burgers made this earlier this month. It looked so yummy! Living in South Florida, we are big on Key Lime Pie (Blond Giraffe anyone!). I got the ingredients at the grocery and since I was not doing much this evening, decided to make it.

I sprayed the bundt pan but the bottom stuck anyway, so I flipped it over so it looked nicer. It might not look pretty, but it tastes great!

Key Lime Bread

Ingredients:

2/3 cup butter- softened

2 cups sugar

4 eggs

2 Tbsp. grated lime peel

2 Tbsp. lime juice

1 tsp. vanilla extract

3 cups flour

3 tsp. baking powder

1 tsp. salt

1 cup milk

Glaze

2/3 cup powdered sugar

3 Tbsp. lime juice

Directions:

In large bowl cream butter and sugar. Add eggs, mix well. Add lime peel, juice and vanilla-- mix until combined. Combine flour, baking powder and salt- add to creamed mixture, alternating with milk.

Transfer to 2 greased bread pans or bundt pan. Bake at 350 for 50-55 minutes. Cool for 10 minutes before removing from pan. Combine glaze ingredients, drizzle over warm bread. Cool completely and serve.

Creamy Apple-Raisin Oatmeal

This recipe was sent to me in a Betty Crocker e-mail. I thought it looked delicious. I made it at work earlier this week. It was soooo simple. I liked it, but something was off for me. I'm not sure if it was the yogurt or the apple juice. I made oatmeal the next day and just did the oats, water and raisins, and brown sugar. Yummy!

Creamy Apple-Raisin Oatmeal

Ingredients:

1/3 cup quick-cooking oats

1 T raisins

2/3 cup apple juice

2 T Yoplait Original French vanilla yogurt

2 tsp packed brown sugar, if desired

Directions:

1. in 2 cup microwaveable cereal bowl, stir oats, raisins and apple juice until well blended.

2. Microwave on high 1 1/2 to 2 minutes, stirring every 30 seconds, until thickened. Top with yogurt; sprinkle with brown sugar.

Makes 1 serving (3/4 cup)

Awesome Pepperoni Pizza

I received this recipe in the mail from Great American Recipes. I've had it out to make for probably about a month. I decided to try it last night. I must say I liked it alot. It wasn't my favorite crust recipe, but it was pretty darn good. The one thing I would change, tho, is to use a larger cookie sheet. I like my crust thinner. Otherwise, I highly recommend it.

Awesome Pepperoni Pizza

Ingredients:

2 1/2 cups all-purpose flour

1/2 tsp salt

1 pkg (1/4 oz) dry yeast

1 T, plus 2 tsp olive oil

1 cup lukewarm water

3/4 cup pizza sauce

12 oz mozzarella, sliced

1 3/4 oz pepperoni slices (about 25)

1/2 tsp dried oregano

1/8 tsp black pepper

Directions:

1. Preheat oven to 400 degrees. Lightly grease 12x9 inch baking sheet. Sift the flour and salt into a large bowl. Stir in the yeast. Make a well in the center and add olive oil and water. Mix until a soft dough forms. Turn the dough out onto a lightly floured surface and knead gently for 5 minutes.

2. Roll out dough and press into prepared baking sheet. Cover and allow to rest for 10 minutes at room temperature, then bake for 5-7 minutes.

3. Remove the crust from the oven and spread pizza sauce on top, leaving 1/4 inch border. Arrange the mozzarella on top and then the pepperoni. Sprinkle with oregano and pepper. Drizzle with olive oil and bake until golden, 15-20 minutes.

4. Using a pizza cutter or sharp knife (I use scissors), slice the pizza into 6 square slices. Serve hot.

Easy Oreo Truffles

I found this recipe in an email from Kraft. I made them at Christmas time with my granddaughter, Samantha. She rolled each truffle into a ball, except for the first one. She did an awesome job! Of course, being five years old, they weren't exactly uniform in size. But who cares! They tasted FANTASTIC! Definitely one I want to make each holiday season.

The picture I took has the truffles, Magic Cookie Bars and the Never Fail Fudge. For a better picture go to the Kraft site here.

Easy Oreo Truffles

Ingredients:

1 pkg (8 oz) cream cheese, softened

1 pkg (1 lb 2 oz) Oreo cookies, finely crushed (about 4 1/4 cups), divided

2 pkgs (16 squares) semi-sweet chocolate, melted

Directions:

Mix cream cheese and 3 cups cookie crumbs until well blended.

Shape into 1 inch balls. Dip in melted chocolate; place on waxed paper covered baking sheet. Sprinkle with remaining cookie crumbs.

Refrigerate 1 hour or until firm. Store in tightly covered container in fridge.

Yield: 48 (or less)