Friday, April 24, 2009

Cornflake Chicken

I like to use this recipe for chicken strips.

6 boneless skinless chicken pieces
1/2 evaporated milk
1 cup cornflakes crushed
garlic salt, pepper, any seasoning you like here is good

Spray baking sheet with non stick spray. Place 6 pats of butter on baking sheet. Dip chicken pieces first in evaporated milk, then in corn flake crumbs mixed with seasonings. Place each on a butter pat. Place another pat of butter on top of each peice. Bake for 30 minutes at 350. Enjoy! Dip into your favorite sauce.

Taco Plate

Yummy, easy layered bean dip

Layer #1
1 can refried beans (or reconstituted dried refried beans)
Place in the bottom of a 9x13-inch pan.

Layer #2
3 mashed avocados
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Mix together and place over layer #1

Layer #3
1 cup sour cream
1/2 cup taco seasoning
Mix together and spread over layer #2.

Layer #4
chopped olives
chopped green onions
chopped tomatoes
shredded cheddar cheese
Spread over layer #3.

Chill and serve with your favorite tortilla chips.

Jello Cake

Jello Cake- One of our favorites!

1 yellow or white cake mix
1 small Jello (any flavor)-I like strawberry
1/2 cup instant vanilla pudding mix
1 cup water
1 (8 oz.) Cool Whip

Make cake and let it cool. Make Jello using only 3/4 cup of water to dissolve and 3/4 cup cold water. Poke holes in the cake using a straw or fork (about every 2 inches). Pour Jello on cake and refrigerate for 2 hours. Mix pudding with water and refrigerate 1/2 hour. Mix Cool Whip into pudding and spread on top of cake. Serve or store in fridge in covered container until ready to serve.

*you can also make this without the pudding mix and just top with cool whip and strawberries. It's good both ways