Natalie Groeb's Baked Chicken

4 chicken breasts
   mayo
1/2 cup shredded parmesan cheese
1/2 pkg. dry ranch dip mix
1 cup crushed ritz crackers
 
      Preheat oven to 350 degrees.  Spread mayo on chicken breasts.  Place them in a baking dish.  In bowl combine dip mix, cheese, and crackers then pour over chicken breasts.  Bake covered with foil for 45 minutes.  If a crispier topping is desired, remove foil for the last 20 minutes.  Delish!


Sometimes to make it easier I only spread mayo on top of the chicken breasts but I think they are more tender if it is spread on both sides--maybe that's my imagination.

Thank you to Natalie from the River 3rd ward--she brought this to us for dinner after our miscarriage in January 2009.

White Chocolate Snickerdoodles

http://picky-palate.com/2013/05/30/snickerdoodle-like-cinnamon-and-white-chip-cookies/

Snickerdoodle-like Cinnamon and White Chip Cookies

Ingredients

• 1 stick unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 1/4 cups all purpose flour
• 3 tablespoons instant vanilla pudding mix (dry)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 cup cinnamon chips
• 1 cup white chips

Directions

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. In a stand mixer, cream your butter and sugars until light and fluffy, about 2 minutes. Add egg and vanilla beating to combine. Slowly add your flour, pudding mix, salt baking soda and cinnamon. Add chips and mix until just combined.
3. Using a medium cookie scoop, place dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 10-12 minutes, until baked through. Remove from oven and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve and enjoy.

Makes about 2 dozen cookies

I made these and even Kev who doesn't like white chocolate because it's not really chocolate, enjoyed them.

Spiced Pumpkin Waffles

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled
Directions:


Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.

In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.

Gently fold in the flour mixture.

Cook according to your waffle iron directions.

They come out a nice deep, golden brown.

These are great with a little bit of syrup, but would also be great with honey butter.

My whole family enjoys these.  And we eat them often as a fall dinner.  They really taste best warm off the waffle iron so I try to only make a batch for as many as we can eat in one sitting.

Recipe taken from: www.food.com

Hawaiian Grilled Chicken with Lime Coconut Rice

Hawaiin Grilled Chicken with Lime Coconut Rice
3 pounds of boneless skinless chicken thighs (I have only ever used chicken breasts)
2 cups soy sauce  (low sodium, the best is Aloha Shoyu)
2 cups water
1 1/2 cups brown sugar
1 bunch of green onions, chopped
1/4 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk

Trim chicken thighs of any visible fat and bone fragments. Mix all ingredients (minus the chicken) in a large bowl. Add chicken and marinate for at least 4 hours or overnight to make sure the flavor gets infused.

Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.

Tip: This recipe fed 4 adults and 3 kids with a few leftovers. I buy the thighs at Costco. They come in a six pack. For this recipe use 3 packages or double the recipe if you want to use all six packages.

this recipe is from The Girl Who Ate Everything



Lime Coconut Rice:

1 1/2 cups of Thai Jasmine Rice
1 can (13.5 oz) coconut milk
1 3/4 cup water
1 tsp salt
grated peel of one lime

In 3 quart saucepan, bring rice, milk, water and salt to a boil over medium high heat. Stir, reduce heat to lowest setting and simmer the rice, stirring occasionally, for 15 minutes or until all the liquid is absorbed. Stir in the lime peel and serve immediately.

 We have made this chicken a couple times at the lake house and it has been a big hit!  I have sliced the onions that I used in the marinade and had Kev grill them and they turn out so yummy too.

Recipes copied from emilysoven.blogspot.com

Chocolate Chip Cookies

• Conversation started June 26, 2011
• 

  10:31pm

  Caroline Hinckley Benzley
  

  Cookies!!
  

  Nicole, I hope you are enjoying all your cookies!! Here is a great recipe. I usually cut out a little of the butter (maybe 3 Tbsp. less than it calls for). I love this recipe because it so easy to remember . . .
  Chocolate Chip Cookies
  1 cup Butter
  1 cup Sugar
  1 cup Brown Sugar
  2 eggs
  1 tsp. vanilla
  3 cups flour
  1 tsp. salt
  1 tsp. baking powder
  1 tsp. baking soda 
  chocolate chips
  Mix like normal and bake at 375 degrees (they do better if it has been preheating for a little bit before), for 7 minutes.
  I hope you are doing well!! Your kids are adorable! enjoy!
  love, carrie
• 

  10:35pm

  Caroline Hinckley Benzley
  

  
  

  ps. I don't cut out the butter just for health reasons (although that would be a perfectly good reason to do it). . . really the cookies just work out better that way
• October 2, 2012
• 

  8:54am

  Nicole Newman Taylor
  

  
  

  Dear Carrie, I couldn't remember if I ever told you that this recipe is now my favorite. Thank you so much for sharing it! We made some last night to take to some friends. I have to bake them quickly before I eat all the dough. I hope you and your darling family are doing well. Love, Nicole

Rollin' Chicken Alfredo

1 15 ounce jar Alfredo sauce, divided
1 1/2 cups Italian-blend cheese, divided
1 1/4 cups ricotta cheese
1/2 tsp. Italian seasoning
1 egg
Salt and pepper
1-2 cups chopped rotisserie chicken or 1 12 ounce can of chicken
10 lasagna noodles, cooked according to recipe and cooled

Spray a 9 x 13 inch pan with nonstick cooking spray.  Spread about 1/2 cup of the Alfredo Sauce on the bottom of the pan; set aside.

In a bowl, mix 1/2 cup of the Italian-blend cheese with the ricotta cheese, Italian seasoning, egg, and salt and pepper.  Spread 2 heaping Tablespoons of the cheese mixture over each noodle just more than halfway across.  Top with 2 Tablespoons chicken.  Roll up the noodle, starting with the filling side.

Place each noodle roll seam side down in the prepared pan.  Top each roll with a couple spoonfuls of the remaining sauce and cheese. Preheat oven to 350 degrees F and bake, covered with foil, for 25 minutes.  Carefully remove hot foil and bake for 5 minutes more.  Makes 4-6 servings.


I used a can of Costco chicken and added it to the cheese mixture before spreading it on the lasagna noodle.  These were yummy and made for a pretty presentation.  It would be fun to do these for a dinner party sometime.

Taken from: NOODLEMANIA! by Melissa Barlow, Quirk Books, 2013, www.quirkbooks.com/noodlemania