Saturday, October 16, 2010

Ranch Chicken Strips

This is super easy and way delicious. My kids love this!!

Ranch Chicken Strips
  • 2 cups of crushed cornflakes
  • 1 tsp of dry basil
  • 3/4 cup of buttermilk ranch dressing
  • 1 pound of skinless, boneless chicken breast cut into thin strips
Lightly grease a cookie sheet or pan. In a shallow dish combine the cornflakes and basil. Place the salad dressing in a medium bowl. Dip chicken strips in dressing and coat both sides. Roll in cornflakes and set on baking sheet. Bake in a 425 degree oven for 12-15 minutes. Serve with your favorite dipping sauce.

Chilled Orange Cider

I made this up for my daughter's baby blessing a couple years ago. It's the perfect Fall drink. It's sparkling, refreshing and is always a hit!

Chilled Orange Cider
  • 1 jug (56 oz) of Simply Apple Juice
  • 1/2 can frozen OJ concentrate
  • 2 liter bottle of Gingerale (or Sprite)
  • 1 tsp cinnamon
Mix together and serve chilled.

Cream Filled Apple Cider Cupcakes

I created this recipe for a Halloween party. I love apple cider and I love cupcakes!

Cream Filled Apple Cider Cupcakes


  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners' sugar
  • 2 (1 serving) pkgs of instant apple cider (on hot chocolate isle)
  • 1 box of spice cake mix
  • 2 (1 serving) pkgs of instant apple cider (on hot chocolate isle)
  • 1 small tub of cool whip
  • 1 small pkg instant vanilla pudding
Make cake mix according to directions on box. Add apple cider to mix. Bake cup cakes according to directions. Meanwhile beat butter and softened cream cheese together. Add powder sugar and apple cider mix. Set aside. Mix filling ingredients together and set aside. Allow cupcakes to cool. With a spoon scoop out 1 - 1/2 inches of cupcake from the tops. Fill with cream filling. Frost with topping and refrigerate. (Tip - if you want to substitute the cream cheese frosting with the filling you can. Take your filling and add the apple cider mix to it and it will stiffen and make a nice topping as well.)

Tortellini Soup

I love this because it is light and filling - and so easy to make. If you don't have a lot of time, then this meal is for you. We make it all the time.

Tortellini Soup
  • 1 pkg stuffed tortellini (I use 4 cheese)
  • 2 boxes of beef broth
  • 1 cup shredded Parmesan cheese
Bring broth to a boil. Add tortellini and boil according to directions on package. You can add mushrooms or green onions if you like. It tastes great without them too. Top with shredded Parmesan cheese. Enjoy!

Thursday, October 7, 2010

Virgin Pina Colada

The Pina Colada is my absolute most favorite drink. I have created my very own recipe for it that I am told is better than any restaurant version. I have to agree. Drink your heart out!!

Virgin Pina Colada

  • 1 cup ice
  • 1 1/4 cup pineapple juice
  • 1/2 cup coconut milk (sold on the Asian food isle - do not mistake for coconut juice)
  • 1/2 cup heavy cream
  • 2 Tbsp white sugar
  • Maraschino cherries
  • Fresh pineapple cored and sliced
Blend together all ingredients but cherries and pineapple. Serve topped with whipped cream, cherries and fresh pineapple on rim of glass. Fun to serve in hollowed out pineapple or coconut halves. (Tip: I have made a variation where I added fresh coconut and pineapple blended into the drink. My guests liked it better that way because it added even more flavor, but the coconut leaves a texture and I like mine to feel smooth. Your choice!)

Eclair Cake

This is so yummy!
I love eclairs but have never had the patience to make them (someday) this recipe is just as good. It tastes exactly like an eclair and you get more mouthfuls of filling than you would a typical eclair. I love it better than eclairs.

Eclair Cake

Cake Bottom
  • 1 cup water
  • 1 stick margarine
  • 1 cup flour
  • 4 eggs
  • 3 cups milk
  • 11 oz cream cheese
  • 2 pkgs (3 1/2 oz size)instant vanilla pudding
  • 1 carton (12 oz) whipped topping
  • chocolate syrup
Bring water and margarine to a boil in a small saucepan. Remove from heat and add flour. Stir until it forms a ball. Add eggs one at a time. Spread dough into a greased 9 X 13 inch pan. Bake at 375 degrees for 30 minutes. Cool.

To make filling, blend milk with softened cream cheese. Mix in the dry pudding, stirring until thick. Spread over crust. (You will want to poke holes with a fork into the bubbles on your crust so that the crust is smooth).

Spread whipped topping over the pudding mixture and drizzle with chocolate syrup. Refrigerate for 4 hours before serving.