HomeMade Cinnamon Rolls with SOY milk! -----GOOD!!

Yes! I Did it , for the first time EVER! I made homemade from scratch cinnamon
rolls. I was a little worried because I used Soy milk instead of real milk. But in the end they were a HUGE success!

Had to SHARE! ---Easy Weeknight Chicken Pot Pie Turnovers

Easy Weeknight Chicken Pot Pie Turnovers

Baked Pillsbury® pie crusts stuffed with Green Giant® veggies, Betty Crocker® potatoes and Progresso™ Recipe Starters™ creamy roasted garlic cooking sauce gives you delicious pot pie – perfect for dinner. 4 servings

Prep Time
15Minutes

Total Time
35Minutes

Makes

4servings

1

can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce

1 1/2

cups Green Giant® Valley Fresh Steamers® frozen mixed vegetables (from 12-oz bag)

1 1/2

cups chopped deli rotisserie chicken

1/2

cup Betty Crocker® Potato Buds® mashed potatoes (dry)

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

1

egg, beaten, if desired

1. Heat oven to 425°F. In 2-quart saucepan, heat cooking sauce and frozen vegetables over medium heat until warm. Stir in chicken, dry potatoes, 1/2 teaspoon salt and 1/8 teaspoon pepper; stir until thickened.
2. Remove pie crusts from pouches; unroll on work surface. Cut each crust in half; place halves on ungreased cookie sheet. Top 1 side of each crust half with 1 cup of the chicken mixture. Fold dough over filling; press all outside edges with fork to seal. Cut several slits in top of each to allow steam to escape. Brush with egg.
3. Bake 15 to 25 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

© 2012 ®/TM General Mills All Rights Reserved

Glittery Pumpkin Cupcake

Hey guys! Are you having a Halloween party for this years celebrations? Check out this Recipe for simple Pumpkin Cupcakes! 

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Serves 1| Hands-On Time: 05m| Total Time: 05m

Ingredients

• 1  teaspoon  coarse orange sanding sugar or orange sprinkles
• 1  vanilla cupcake with vanilla frosting
• 1  1-inch piece green licorice twist or gummy worm

Directions

1. Place the sugar in a small bowl. Dip the cupcake in the sugar to coat. Top with the licorice to make the stem.

Levi Brown

By Sue Li , October, 2012

Chops

Found this , made it and well my family LOVED it, the chops were so moist and tender its just a  great recipe! i did substitute the saltines for off brand Ritz but it worked out just as good.

Cracker Pork Chops

Rated: Submitted By: LMAHONEY Photo By: Wilemon Prep Time: 10 Minutes Cook Time: 15 Minutes Ready In: 25 Minutes Servings: 4

"Some day I want to own a truck stop and cook this for some truck drivers that are looking for a little home cookin'. This is my recipe for juicy pork chops, you can deep fry or pan fry them, and they are delicious! It may sound strange but trust me they are GOOD!"

INGREDIENTS:

2 eggs 1/4 cup milk 4 lean boneless pork chops 1/2 (16 ounce) package saltine crackers,

crushed 1 cup oil for frying 2 cups water 1 cube chicken bouillon

DIRECTIONS:

1.	In a medium bowl, whisk together the eggs and milk until well blended. Run the pork chops under water then roll in the cracker crumbs. Dip into the egg mixture, then back into the cracker crumbs. Make sure the chops are thickly coated.
2.	Heat the oil in a large skillet over medium-high heat. Fry chops until golden brown on both sides. Add water to the skillet, just enough to almost come to the top of the pork chops. Dissolve the chicken bouillon cube in the water. Reduce heat to medium-low, cover, and simmer until the pork chops absorb most of the water, about 15 to 20 minutes.
3.	To deep fry, skip the water and bouillon cube. Heat frying oil to 350 degrees F (175 degrees C). Fry coated chops for about 10 minutes or until golden brown. Season with salt and pepper immediately after. They come out moist and delicious.

ALL RIGHTS RESERVED © 2011 Allrecipes.com

Printed from Allrecipes.com 4/21/2011

Busy-Day Pork Chops

Busy-Day Pork Chops Recipe

• 4 Servings
• Prep/Total Time: 25 min.

Ingredients

• 1/4 cup fat-free milk
• 1/4 cup grated Parmesan cheese
• 1/4 cup seasoned bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 4 boneless pork loin chops (4 ounces each)
• Cooking spray

Directions

• Place milk in a shallow bowl. In another shallow bowl, combine the cheese, bread crumbs, salt, garlic powder and pepper. Dip pork chops in milk, then coat with crumb mixture.
• Place on a baking sheet coated with cooking spray; spritz chops with cooking spray. Bake at 375° for 9-11 minutes on each side or until a meat thermometer reads 160°. Yield: 4 servings.

Nutrition Facts: 1 pork chop equals 178 calories, 7 g fat (3 g saturated fat), 57 mg cholesterol, 207 mg sodium, 3 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchange: 3 lean meat.

Busy-Day Pork Chops published in Healthy Cooking April/May 2008, p23

Spicy Roasted Chicken Legs

Recipe: Spicy Roasted Chicken Legs

Prep Time: 20 Minutes  |  Cook Time: 30 Minutes  |  Difficulty: Easy  |  Servings: 12

Ingredients

• 24 whole Chicken Legs
• 2 sticks Butter
• 1 Tablespoon Hot Salt (or You Favorite Seasonings)
• ½ cups Lemon Juice (or To Taste)

Preparation Instructions

Melt 2 sticks of butter in a saucepan. Pour ½ cup of lemon juice (fresh or bottled). Now add your seasonings. In this case, 1 tablespoon of Morton’s Hot Salt. You can use whatever seasonings makes your skirt fly up, be it minced garlic, salt and Cayenne pepper … let your imagination run wild. Stir it together until combined.
Rinse and pat your chicken legs dry. With metal tongs, transfer them one by one into the butter mixture and place on a baking sheet. Once all of the chicken legs are coated and on the baking rack, take a pastry brush and give them one last coating of the butter mixture. Sprinkle them with some more of your seasonings.
Place them into a 400-degree oven for 30 minutes. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely. Remove them when they are nice and golden brown.

Source for this lovely recipe : click here

Chicken Florentine Casserole

Ingredients

• 4 skinless, boneless chicken breast halves
• 1/4 cup butter
• 3 teaspoons minced garlic
• 1 tablespoon lemon juice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 tablespoon Italian seasoning
• 1/2 cup half-and-half
• 1/2 cup grated Parmesan cheese
• 2 (13.5 ounce) cans spinach, drained
• 4 ounces fresh mushrooms, sliced
• 2/3 cup bacon bits
• 2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
2. Increase the oven temperature to 400 degrees F (200 degrees C).
3. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Nutritional Information

Amount Per Serving  Calories: 657 | Total Fat: 38.7g | Cholesterol: 171mg

Berry Shortcakes

Serves 8 Hands-On Time: 20m Total Time: 20m

Ingredients

• 2 pounds berries (such as raspberries, blueberries, or sliced strawberries)
• 1/3 cup plus 2 tablespoons granulated sugar
• 1 cup heavy cream
• 8 biscuits, store-bought or made from a mix

Directions

1. In a large bowl, toss the berries and 1/3 cup of the sugar. Let sit for at least 15 minutes (and up to 4 hours, refrigerated).
2. In a medium bowl, beat the cream and the remaining 2 tablespoons of sugar until soft peaks form.
3. Split the biscuits in half. Spoon the berries and whipped cream on the bottom halves and sandwich with the tops.

Beef Fajitas

Beef Fajitas

Marinade:

1/2 cup oil
1/2 cup red wine vinegar
1tsp sugar
1/2 tsp salt
1 tsp oregano
1 tsp cumin
1 tsp garlic powder

1/2 to 1 pound sliced beef (round steak, flank steak, tri-tip, whatever)

1 onion, sliced
1 green pepper,sliced
1 red or orange or yellow pepper, sliced

sour cream
grated cheddar cheese
salsa
black beans

Slice the meat into thin strips. This is easiest if you get to it before it's totally defrosted or if you throw it in the freezer for 20 minutes and then slice it. Marinate the meat for a few hours in the refrigerator.

Heat a tsp of oil in the frying pan and start the vegetables. After a minute or two, drain the meat and add it to the same pan. Cook over medium heat until the meat is done and the vegetables are the way you like them. (I prefer mine a bit crispy.) Put in a serving dish.

Serve with side dishes of sour cream, cheese, salsa, and beans. You can heat up a can of refried beans or dress up a can of black beans. Make some Spanish Rice to go on the side. Heat up some tortillas and let everyone make their own fajitas.

If you want to expand the menu, serve with some lemon-lime chicken and people can choose their meat of choice. Alternately, if you have some vegetarians at the meal, keep the onions and peppers distinct rather than cooking them with the steak. This is an easy meal to entertain with, as people with different dietary concerns can leave out the meat, carbs, dairy fat, whatever they're trying to avoid. Low-carbers can just skip the tortilla and make a melange on their plate!

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