Post by Becky on Jun 13, 2013 16:11:53 GMT -6
Easy oven fried chicken(so easy a caveman or a certain glitter loving character could do it!)
INGREDIENTS/ Supplies:
-Corn flakes or rice Chex( both work. My family uses Rice Chex because my step dad is allergic to corn.) About 3 cups. I’ve never measured.
-Chicken Tenderloins(skinless and thawed). The number required varies based on how much your family eats. My mom usually does around 8-10, about 2 per person. But, if you have a lot of boys in the family, or some piggish teenage girls…YOU WILL NEED MORE CHICKEN.
-9x13” cake pan.
-2 TSBP butter
- Large Bowl. Not so large as a mixing bowl, but you need enough room in the bottom of it to manipulate chicken pieces. Width is more important than depth here. A cereal bowl will NOT suffice.
-Enough milk to fill aforementioned bowl about an inch from the bottom.
-Fork
- Foil
-Sandwich bag.
-Garlic salt or salt and pepper. Garlic salt gives it a bit more kick.
-Rolling pin. (optional)
Directions:
Preheat oven to 350. While preheating, put butter in pan and place in oven. Meanwhile, crush as much cereal as will fit into the sandwich bag. Crush it into crumbs. You can use your hands, or a rolling pin.
For larger quantities, you may need to repeat the process.
After crushing cereal, check on butter in pan. If the butter has melted, pull it back out and place aside where the pan won’t melt anything. If the butter hasn’t melted yet, your oven is slow and needs some cheerleading. Butter can burn easy, so keep a close eye on it.
Pour milk into bowl and turn your attention to the chicken. Stab chicken piece with a fork and dunk into milk. Cover all sides well. Place chicken into pan. Sprinkle crushed cereal pieces over chicken, coat well. Shake garlic salt over chicken. Cover pan with foil. Place in oven for 20 minutes. After 20 minutes, pull foil off and bake for another 12-15 so the cereal can brown up nice and pretty. Remove from oven and enjoy.
Chocolate no bake cookies.
Ingredients
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal( Becky uses gluten free oats for obvious reasons.
)
Waxed paper
Directions
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.
INGREDIENTS/ Supplies:
-Corn flakes or rice Chex( both work. My family uses Rice Chex because my step dad is allergic to corn.) About 3 cups. I’ve never measured.
-Chicken Tenderloins(skinless and thawed). The number required varies based on how much your family eats. My mom usually does around 8-10, about 2 per person. But, if you have a lot of boys in the family, or some piggish teenage girls…YOU WILL NEED MORE CHICKEN.
-9x13” cake pan.
-2 TSBP butter
- Large Bowl. Not so large as a mixing bowl, but you need enough room in the bottom of it to manipulate chicken pieces. Width is more important than depth here. A cereal bowl will NOT suffice.
-Enough milk to fill aforementioned bowl about an inch from the bottom.
-Fork
- Foil
-Sandwich bag.
-Garlic salt or salt and pepper. Garlic salt gives it a bit more kick.
-Rolling pin. (optional)
Directions:
Preheat oven to 350. While preheating, put butter in pan and place in oven. Meanwhile, crush as much cereal as will fit into the sandwich bag. Crush it into crumbs. You can use your hands, or a rolling pin.
For larger quantities, you may need to repeat the process.
After crushing cereal, check on butter in pan. If the butter has melted, pull it back out and place aside where the pan won’t melt anything. If the butter hasn’t melted yet, your oven is slow and needs some cheerleading. Butter can burn easy, so keep a close eye on it.
Pour milk into bowl and turn your attention to the chicken. Stab chicken piece with a fork and dunk into milk. Cover all sides well. Place chicken into pan. Sprinkle crushed cereal pieces over chicken, coat well. Shake garlic salt over chicken. Cover pan with foil. Place in oven for 20 minutes. After 20 minutes, pull foil off and bake for another 12-15 so the cereal can brown up nice and pretty. Remove from oven and enjoy.
Chocolate no bake cookies.
Ingredients
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal( Becky uses gluten free oats for obvious reasons.
)Waxed paper
Directions
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.
