Bklynmommy's profile page
Recipes
Baked Potato Wedges
By bklynmommy
Scrub potatoes well, slice into wedges and place in a large plastic bag
- 4 to 5 small potatoes
- olive oil
- Johnny's Seasoning Salt (or any kind of seasoning salt)
- Parmesan cheese
FRENCH'S® CRUNCHY ONION CHICKEN
By bklynmommy
Place French Fried Onions and flour into plastic bag
- 2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
- 2 tbsp. all-purpose flour
- 1 tsp seasoning salt
- 4 (5 oz.) boneless skinless chicken breasts
- 1 egg, beaten
Chicken Pillows
By bklynmommy
Preheat oven to 350 degrees
- GRAVY:
- 2 cups Chicken, cooked and shredded
- 4 ounces Cream Cheese, softened
- 1 Tablespoon Butter, softened
- 1/2 Tablespoon dried Chives
- 1/2 Tablespoon dried, minced Onion
- Salt and Pepper, to taste
- 1 - (8 oz) can Pillsbury Crescent Roll dough
- 1/4 cup Butter, melted
- 1 cup Italian Breadcrumbs
- 1 can Cream of Chicken soup
- 1 packet Chicken Gravy mix
- 3/4 cup Water
Crockpot Buffalo Chicken
By bklynmommy
I let it cook on low for 6 hours, then I shredded it with 2 forks in the pot and threw in 2 tablespoons of butter
- 4 frozen chicken breasts,
- 1 bottle 16 oz Moores Buffalo Wing Sauce,
- 3/4 packet of Hidden Valley Ranch Buttermilk Dressing Mix.
Slow Cooker Sloppy Joes
By bklynmommy
In a large pan, brown ground beef with chopped onion
- 2 pounds ground beef
- 1 small onion, chopped
- 1 (8 oz.) can tomato sauce
- 1/2 cup ketchup
- 1/2 cup water
- 1/4 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1 tbsp. chili powder
- 1/4 tsp. garlic powder
- 1 tbsp. cider vinegar
- 2 tbsp. yellow mustard
- 1 tbsp. Worcestershire sauce
- salt & pepper, to taste
- 8 slices Kraft Singles
- 8 Hamburger Buns, toasted
- Chances are you already have lots of these ingredients already in your pantry.
- (garlic powder not pictured)
root beer bbq chicken
By bklynmommy
In a small saucepan, boil one can (or 1 1/2 cups) root beer until thick and syrupy, about 30 minutes
- 2 cans root beer or 3 cups, divided use
- 1/2 cup smoky barbecue sauce
- 1/2 cup Dijon mustard, plus 1/4 cup more for marinade
- brown sugar, if needed
- 1 lb. boneless, skinless chicken breasts
- 1/2 tsp salt
- 1 tsp pepper
- 1 TBSP paprika
- 1 TBSP garlic powder
- 2 tablespoons olive oil
Chili Dog Casserole
By bklynmommy
Preheat oven to 425 degrees Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish
- 2 (15 oz) cans chili with beans (I like Hormel Hot & Spicy)
- 1 (16 oz) package beef frankfurters (I prefer Ball Park)
- 10 (8 inch) flour tortillas (the fajita sized ones)
- 1 (8 oz) package Cheddar cheese, shredded
SHRIMP AND GRITS
By bklynmommy
In a medium sauce pan, bring chicken broth and water to a boil over medium heat
- For the grits you will need:
- 2 cups chicken broth
- 1/2 cup water
- 3 tablespoons butter
- 3/4 cup quick cook grits
- 4 ounces sharp cheddar cheese, cut into cubes (about 1 cup)
- For the grits you will need:
- 2 cups chicken broth
- 1/2 cup water
- 3 tablespoons butter
- 3/4 cup quick cook grits
- 4 ounces sharp cheddar cheese, cut into cubes (about 1 cup)
- For Shrimp Broth
- This is super basic and you can add whatever kind of veggie scraps that you want like onion, or garlic.
- Reserved shells from shrimp
- 2 cups of water
- salt
- few peppercorns
CARAMEL CAKE
By bklynmommy
Mix cake mix, 3/4 cup melted butter, and 3/4 cup of the evaporated milk
- 1 Milk Chocolate or German Chocolate Cake mix
- 40 (14 oz bag) Kraft caramels (no off brands, but Brachs brand works well, too, they just take longer to melt down)
- 1 cup chopped pecans, optional
- 1 can evaporated milk
- 3/4 cup melted butter
- 6 oz mini chocolate chips
BBQ Chicken Pasta Salad with Lime and Sour Cream
By bklynmommy
Bring a pot of salted water to a boil
- 1 lb. bow tie or spiral pasta
- 2 cups frozen peas
- 1 cup frozen corn kernels
- 2 1/2 lbs. chicken, cooked and cut into bite sized pieces (Rotisserie chicken works great!)
- 1 1/2 cups BBQ sauce (I used Sweet Baby Ray's)
- 1 tsp. hot sauce
- 2 Tbs. Fresh lime juice (Did I mention is NEEDS to be fresh?)
- 1/2 cup sour cream
- 2 stalks celery, diced
- 1 medium red onion, diced
- 1 medium carrot, peeled and coarsely shredded
- 4 tomatillos, chopped
- 1/4 cup fresh cilantro
- Salt and fresh ground pepper to taste