Chex® Pumpkin Pie Crunch

1/4

cup brown sugar

1

tablespoon pumpkin pie spice

1/4

cup butter

2

teaspoons vanilla

2

cups Cinnamon Chex® cereal

2

cups Wheat Chex® cereal

2

cups Honey Nut Chex® cereal

8

oz pecans

1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

Makes 16 servings (1/2 cup each)

Crock Pot Cream Cheese Chicken Chilli

 "Crock Pot Cream Cheese Chicken Chili (that's a mouthful!) 2 chicken breasts, still frozen 1 can Rotel tomatoes 1 can corn kernels, do not drain 1 can black beans, drained and rinsed 1 pkg. Ranch dressing mix 1 T cumin 1 t chili powder 1 t onion powder 1 8-oz pkg. cream cheese _________ Put the chicken in the crock pot. Top with the corn, drained and rinsed beans, ranch dressing, cumin, onion and chili powders, stir to combine then top with the cream cheese. Cook on low for 6-8..."

'via Blog this'

Thai Chicken Salad Spring Rolls

NGREDIENTS:

Serves 4 to 6 as main course and 6 to 8 as salad.

Dressing:
1/4 C Rice Wine Vinegar
1/3 C Olive Oil
2 t Sesame Oil
2 T Prepared Thai Peanut Sauce
2 T Sugar
1 T Black Sesame Seeds


Filling:
1 Whole Chicken Breast, 2 Half Breasts or 2 Pounds of Boneless, Skinless Chicken Breasts
1 T Olive Oil (if pan-searing)
½ Head Napa Cabbage (1 pound or 8 cups thinly sliced cabbage)
1 C Shredded Carrots (about 3 large carrots)
1 Package of Rice Paper Wraps
6 Scallions (thinly sliced)
Freshly Ground Black Pepper

DIRECTIONS:

Dressing:
In a medium bowl, whisk together all dressing ingredients, and set aside.

Filling:
We're cooking from the hip with the chicken and giving you some options for cooking it. You can grill it outdoors, pan-sear it on top your stove, and then pop it into the oven, roast it, or poach it. I think you get more flavor by grilling (the browner the bird, the more intense its flavor) but if you're not up for starting the grill, poaching is fast and easy.

For the pan-sear-and-roast method, preheat your oven to 375°F. Pour the olive oil into an oven-proof sauté pan set over medium-high heat. Sear the chicken breasts on either side, and then slide the pan into the hot oven and let the chicken continue roasting for 5 minutes. Lower the oven temperature to 350°F and cook for another 15 to 20 minutes. If you want to skip the pan-searing, rub the chicken with olive oil, sprinkle with a little salt, and roast in a preheated 375°F oven for 26 to 30 minutes, or until juices run clear and not pink.

While the chicken is cooling, thinly slice the cabbage and shred the carrots. If cutting by hand use a large chef's knife for the cabbage and an old-fashioned box grater for the carrots. If you have a food processor, use the shredder disk. If you're not assembling the salad immediately, cover the shredded vegetables and keep them in the refrigerator. Thinly slice four of the scallions, setting aside about 2 sliced scallions for garnish.

When it's cooled, shred the chicken meat. In a large salad bowl, toss together the cabbage, carrots, shredded chicken, and scallions. Pour the dressing over the salad and toss until all the ingredients are evenly coated. Sprinkle with pepper and the remaining scallions and wrap scooped spoonfuls of Thai Chicken salad into large rice paper wraps and to serve as "wraps/sandwiches."

Six Sisters' Stuff: Homemade Pan Pizza Crust & Pizza Night Tradition

Six Sisters' Stuff: Homemade Pan Pizza Crust & Pizza Night Tradition: "Ingredients
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour
1 Tablespoon Italian Seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup grated Parmesan cheese

Directions

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt, Italian seasoning, garlic powder, onion powder, Parmesan cheese and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky (sometimes I need more, sometimes I need less- it kind of depends on the weather and the humidity in the air). Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza sauce recipe (I just like to use Prego Traditional spaghetti sauce) and favorite toppings.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes. 

*In the picture, you can see that I just baked the pizza crust on a large 17x12x1" cookie sheet and it worked perfectly. We also cook it on a pizza stone (it makes about 2 12" pizzas) and in 8" cake pans for individual pizzas (it makes about 5 pizzas in the cake pans).

Crisp Carnitas Burritos | Better Recipes

Crisp Carnitas Burritos | Better Recipes: "NGREDIENTS:
Carnitas:
3-4 lb Pork Butt
2 Tbsp Vegetable Oil
½ tsp Cayenne Pepper or, to taste
1× 12-oz can Regular Cola
2 cups Orange Juice
2 Tbsp Brown Sugar
2 cups Salsa
Kosher or Sea Salt, to taste
Freshly Ground Black Pepper, to taste
Juice of 1 Lime
Thickening Slurry Composed of 2 Tbsp Cornstarch Mixed Into 2 Tbsp Cold Water
Burritos:
16 Medium Soft Flour Tortilla Shells
Oil, for frying
DIRECTIONS:"

DIRECTIONS:

Carnitas:

Heat the vegetable oil in a deep heavy frying pan over medium high heat. While heating, rub the pork with salt and pepper. Place the pork in the hot oil and sear on all sides until nicely browned. In a large bowl, combine the cola, orange juice, salsa, cayenne pepper, and the brown sugar and add it to a large slow cooker set to high. Remove the pork to the slow cooker, cover and cook until the pork is literally falling apart when poked with a fork, 2-3 hours. Remove the meat to a clean work surface and, when it is cool enough to handled, shred it in a similar manner to the way you would for pulled pork. Remove the liquid to a large sauce pan over high heat, stir in the lime juice and bring to a boil. Once boiling, stir in the thickening slurry and continue stirring until the sauce thickens. Correct seasoning with salt, black pepper and cayenne. Transfer 3/4 of the thickened sauce to a serving dish, lower the heat to low and return the saucepan containing the remaining sauce, to the heat. Add the meat and stir to thoroughly coat. Turn off the burner under the pan.

Constructing and frying the burritos:

Working with one tortilla shell at a time, spread 3-4 tablespoons of the carnitas evenly over the surface of the shell, and tightly roll the shell, jellyroll style, away from you until it is fully rolled up. Push one toothpick through the roll, pinning the loose end in place. Continue until all the shells and carnitas are used. Heat about 1/2 inch of vegetable oil in a frying pan, over medium heat, until it reaches the ripple stage. Add 1-2 burritos to the hot oil and fry for about a minute on each side until each burrito is golden and crispy. Remove the fried burritos to a paper towel lined dish to absorb excess oil. Serve the burritos immediately, accompanied by the thickened sauce and guacamole.

Granny Cake

Ingredients

1 1/2 c sugar
2 c flour
1/2 tsp salt
2 eggs
1 tsp baking soda
1 lg (18 oz. can), crushed pineapple in its own juice ( including juice)
1 c brown sugar
1 c chopped pecans
1 c evaporated milk
1/2 c sugar
1 stk margarine
1 tsp vanilla"

Directions

1

 Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13" pan. Sprinkle the top with one cup brown sugar and one cup chopped pecans. Bake at 350 degrees for 45 minutes.

2

 Cook the following ingredients until mixture comes to a rolling boil:

1 c. evaporated milk, 1/2 c. sugar, 1 stick margarine, and the tsp. of vanilla.

3

 AFTER THE CAKE HAS BAKED AND RIGHT OUT OF THE OVEN, pour the cooked milk mixture over the entire cake. This is so delicious!!!

Should be kept refrigerated.

- Chocolate Oatmeal No-Bake Cookies

"CHOCOLATE OATMEAL NO-BAKE COOKIES
2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup milk
1 tsp. vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter
Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute.
Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes."