Chicken Bacon Ranch Pizza Bake

1 lb. bacon, fried and crumbled, grease saved
2 lb. boneless, skinless chicken thighs
2 tablespoons of ranch seasoning
1 bell pepper, diced
2 clove garlic, minced
1 lb. bow tie pasta, cooked al dente
2 jars of Alfredo sauce
1/3 cup of evaporated milk or regular milk
3 roma tomatoes, diced
4 cups shredded Italian cheese blend



Cut chicken into bite sized pieces, coat with 1 - 1.5 tablespoons of ranch seasoning. Saute in a skillet with 1 tablespoon of bacon grease along with bell peppers and garlic.
When chicken is cooked completely, drain grease and liquid from skillet. Return chicken and veggies to skillet.
Pour one jar of Alfredo sauce and milk into skillet with chicken. Stir in one teaspoon of ranch seasoning. Simmer for five minutes.
Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan or two 8 x 8 pans. The layer 1/3 of each of the following pasta, chicken sauce, and tomatoes. Use 1/4 of the fried bacon. Spread 1 cup of cheese over top and repeat two more times.
After the cheese the third time, cover with Alfredo sauce, 1 cup of cheese and remaining bacon.
Bake for 30 minutes on 350.

Maple Bacon Skewers

10 pieces of thick-cut bacon

1/2 cup maple syrup

3 tablespoons heavy cream

3 ounces milk or semi-sweet chocolate, chopped fine

 

 

1. Preheat the oven to 425 and line a rimmed baking sheet with foil. Place a metal cooling rack on the baking sheet.

2. Thread one piece of bacon onto each of 10 wooden skewers, ribbon-candy style.

3. Place skewers on the rack and paint each side liberally with maple syrup.

4. Bake for 10 minutes, turn the skewers over and bake for another 10 minutes or until crispy. Remove from oven and cool to room temperature.

5. Heat the cream to boiling, then pour over the chopped chocolate. Let it stand for 5 minutes, then stir until you have a smooth chocolate sauce.

6. Drizzle the chocolate over one side of the bacon skewers, either with a spoon or by putting the chocolate sauce in a plastic zippered bag, cutting off one corner and squeezing the sauce out through the corner. Pop the skewers in the fridge until the chocolate is set, then enjoy!

Ham and Cheese Pretzel Bites

http://www.pipandebby.com/pip-ebby/2012/2/27/ham-cheese-pretzel-bites.html

Chicken Enchilladas

8 flour tortillas
2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
 black olives and/or jalapeno slices optional.\

Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.

In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

Chicken Bombs~Jalapeno Stuffed Chicken

Going to have to try this recipes soon.

http://dishingwithleslie.blogspot.com/2012/09/chicken-bombs.html

Spicy Orange Beef

2 tablespoons vegetable oil
1 pound round steak, cut into thin strips on the diagonal
3 cloves garlic, minced
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1 cup beef broth
1/4 cup soy sauce
1/2 cup orange marmalade
1/2 teaspoon crushed red pepper flakes, optional



In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.
Return all the beef to the wok. Stir in garlic and ginger; stir-fry 1 minute.
In a medium bowl, combine cornstarch, broth, soy sauce, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot.

Deer Stew

3 pounds small Yukon gold potatoes, peeled
2 medium onions, (about 1 pound), halved lengthwise and cut into thin half-moons
2 1/2 pounds deer shoulder, cut into 1-inch cubes
5-6 strips of bacon, chopped and crispy
1-2T bacon fat
2 1/2 teaspoons coarse salt
Freshly ground pepper
2 teaspoons coarsely chopped fresh thyme
3 cups homemade stock, or low-sodium store-bought chicken stock
2 tablespoons finely chopped fresh curly- or flat-leaf parsley

Directions

Preheat oven to 325 degrees. Warm the bacon grease on the bottom of pot. Cut 1 pound of the potatoes into 1/4-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven. Layer half the onions on top of the potatoes.

Place deer cubes on top of onions. Sprinkle with 1 1/2 teaspoons salt; season with pepper. Add the thyme. Place remaining onions and the bacon on top of deer. Add the stock and 1 cup water.

Place whole potatoes on top of onions. Sprinkle with remaining teaspoon salt; season with pepper. Cover with a tight-fitting lid; bring to a boil over medium-high heat. Transfer to oven; cook, without stirring, 2 hours. Sprinkle with parsley.

Cream of Chicken Soup

2 TBSP Butter
2 TBSP Flour
1/2 cup Chicken Stock
1 rotisserie chicken, shredded
1/2 cup Milk
salt and pepper to taste


1. Make a roux with the butter and flour. (Melt the butter in a saucepan and add flour. Let the two incorporate, stirring pretty well constantly and let cook for a minute or two to cook the flour.)
2. Slowly incorporate the stock.  Once smooth add the chicken.  Then slowly stir in the heavy cream. Continue mixing as you add everything allowing the roux to do it’s job keeping the soup thick.
3. Season the soup with salt and pepper to taste. Make sure you taste and tweak it as need be – if you are using a homemade chicken stock, you may need to be a little more aggressive with the salt to get the flavor you’re looking for.
4. Enjoy!

Crab Bisque

 

• 1 T butter
• 1 Tbs. olive oil
• 3 large shallots, minced
• 5 cups chicken stock
• 2 cups heavy cream
• Kosher salt and freshly ground white pepper,
  to taste
• 3⁄4 to 1 lb. fresh or thawed frozen lump
  crabmeat, picked over for shell fragments
  (3 to 4 cups)
• Minced fresh tarragon or flat-leaf parsley
  for garnish , optional

Directions:

In a large soup pot over medium heat, melt the butter with the oil. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the stock and cream, and season with kosher salt and white pepper. Bring to a simmer.

Reduce the heat to low and stir in the crabmeat. Cook until heated through, about 5 minutes. Taste and adjust the seasonings. Ladle the soup into warmed shallow bowls and garnish with tarragon. Serve immediately.

Serves 8.

Triple Orange Cake

Chilling Time: 2 hr

Ingredients

• 1 box orange flavored cake mix
• 1 (4-ounce) package of orange flavored gelatin
• For the Orange Buttercream:
• 6 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 teaspoon orange extract
• 5 cups powdered sugar, sifted
• 1/4 teaspoon orange paste food coloring

Instructions

1. Prepare cake mix according to directions the box. Bake cake in two round cake pans. Allow to cool in pan on wire racks. DO not remove the cakes from the pans.
2. Use a wooden skewer to poke holes in each cake round, about 1-inch apart.
3. Prepare gelatin as directed on box with water. Pour half of the liquid gelatin mixture over one of the cake layers, pouring it all over to cover the holes.
4. Repeat with the other half of the gelatin mixture and other cake layer.
5. Refrigerate cakes for at least 2 hours.
6. Prepare the buttercream by beating the cream cheese and butter together in a large mixing bowl until creamy. Beat in orange extract. Reduce speed to low and add in one cup of powdered sugar at a time, beating until incorporated.
7. Add the food coloring and beat on medium until frosting is smooth and fluffy.
8. Place one cake layer onto a cake plate and spread 1/4 of the butter cream on top to about 1/2-inch from the edge.
9. Place second cake layer on top and press down gently. Frost sides and top of cake with remaining frosting. Keep cake refrigerated until serving.

Triple Orange Cake

Chilling Time: 2 hr

Ingredients

• 1 box orange flavored cake mix
• 1 (4-ounce) package of orange flavored gelatin
• For the Orange Buttercream:
• 6 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 teaspoon orange extract
• 5 cups powdered sugar, sifted
• 1/4 teaspoon orange paste food coloring

Instructions

1. Prepare cake mix according to directions the box. Bake cake in two round cake pans. Allow to cool in pan on wire racks. DO not remove the cakes from the pans.
2. Use a wooden skewer to poke holes in each cake round, about 1-inch apart.
3. Prepare gelatin as directed on box with water. Pour half of the liquid gelatin mixture over one of the cake layers, pouring it all over to cover the holes.
4. Repeat with the other half of the gelatin mixture and other cake layer.
5. Refrigerate cakes for at least 2 hours.
6. Prepare the buttercream by beating the cream cheese and butter together in a large mixing bowl until creamy. Beat in orange extract. Reduce speed to low and add in one cup of powdered sugar at a time, beating until incorporated.
7. Add the food coloring and beat on medium until frosting is smooth and fluffy.
8. Place one cake layer onto a cake plate and spread 1/4 of the butter cream on top to about 1/2-inch from the edge.
9. Place second cake layer on top and press down gently. Frost sides and top of cake with remaining frosting. Keep cake refrigerated until serving.

Read more at http://www.recipelion.com/Cake-Recipes/Triple-Orange-Poke-Cake/#0Jy3cvdxwyQkfJq4.99