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  1. Cheesy Honey Mustard Chicken

    July 11, 2014 by AmazinglyWonderful

    4 boneless chicken breast
    3/4 cup honey
    1/2 cup Dijon mustard
    1 tsp lemon juice
    1/2 tsp paprika
    lemon pepper to taste
    4 Tbsp bacon, cooked and chopped (I used Oscar Meyer bacon bits in the yellow bag)
    1 cup shredded mozzarella cheese

    Preheat oven to 375.

    Season chicken breasts with lemon pepper.  Place in 9×13 baking dish.

    Combine honey, mustard, lemon juice and paprika.  Pour over chicken.  Bake for 20-25 minutes.

    Top each chicken breast with 1 Tablespoon of bacon and 1/4 cup mozzarella cheese.  Continue to bake until cheese is starting to brown (about 10 minutes).

    Recipe found here –

  2. King Ranch Mac & Cheese

    July 11, 2014 by AmazinglyWonderful

    • 8-oz corkscrew pasta
    • 1 Tbsp dried minced onion flakes
    • 1 (10-oz.) can Rotel tomatoes (undrained)
    • 8 oz Velveeta cheese
    • 3 cups chopped cooked chicken (about one rotisserie chicken)
    • 1 (10 3/4-oz.) can cream of chicken soup
    • 1/2 cup sour cream
    • 1 tsp chili powder
    • 1/2 tsp ground cumin
    • 1 1/2 cups shredded Cheddar cheese

    Preheat oven to 350°.

    Prepare pasta according to package directions. Drain, set aside.

    In a large Dutch oven over medium-high heat, combine dried minced onion flakes, Rotel tomatoes, and Velveeta. Stir constantly for 2 minutes, or until cheese is melted. Stir in chicken, cream of chicken soup, sour cream, chili powder and cumin. Add cooked pasta and stir to combine. Spoon mixture into a lightly greased 10-in iron skillet or 9×13-inch pan. Top with shredded cheddar cheese.

    Bake for 25-30 minutes or until bubbly.

    Recipe found here –

  3. Honey Ham Biscuit Sliders

    July 11, 2014 by AmazinglyWonderful

    1 can Grands Jr Butter Tasting Biscuits (10 count)
    1/2 lb deli ham, shaved
    1 cup shredded swiss cheese
    1/4 cup honey mustard dressing
    1 Tbsp butter, melted
    2 Tbsp honey

    Preheat oven to 400.

    Lightly spray a 9-inch pan with cooking spray.  Set aside.

    Separate each biscuits into two layers.  Spread each layer with honey mustard and top with swiss cheese.  Place half of the biscuits, cheese side up, in the bottom of prepared pan.  Top with ham.  Top ham with remaining biscuits, cheese side down.  Brush biscuit tops with melted butter.

    Bake 12-15 minutes, until golden brown.  Heat honey in microwave for 20 seconds.  Brush biscuit tops with warm honey.  Serve immediately.

    Recipe found here –

  4. Chicken Crescent Squares

    July 11, 2014 by AmazinglyWonderful

    1 (3 oz) package cream cheese, softened
    3 Tbsp butter, melted and divided
    2 cup chopped cooked chicken
    2 Tbsp milk
    1/8 tsp pepper
    1 can refrigerated crescent rolls
    3/4 cup seasoned croutons, crushed

    Preheat oven to 350.

    Combine cream cheese and 2 Tbsp butter; stir in chicken and next 3 ingredients.  Set aside.

    Unroll crescent dough, separating into 4 rectangles; press perforations to seal.  Spoon 1/4 of chicken mixture into center of each rectangle; bring corners of each rectangle together over chicken mixture, and twist gently to seal.

    Brush packets with remaining 1 tablespoon of melted butter; dredge in crushed croutons and place on an ungreased baking sheet.  Bake uncovered for 20-25 minutes or until golden brown.

    Recipe found here –

  5. BBQ Chicken Cornbread Bake

    July 11, 2014 by AmazinglyWonderful

    1 cup frozen corn kernels, thawed
    1 can creamed corn
    1 cup sour cream
    1 box Glory or Jiffy cornbread mix
    2 eggs

    3 cups cooked chopped chicken
    1 cup BBQ sauce
    1 cup cheddar cheese, shredded

    Preheat oven to 350.  Lightly spray a 9×13-inch pan with cooking spray.

    Mix together corn, creamed corn, sour cream, cornbread mix and eggs.  Pour into prepared pan.  Bake 30 minutes.

    Toss chicken with BBQ sauce.

    Remove cornbread casserole from oven.  Top with chicken mixture and top with 1 cup cheese.  Bake an additional 10-15 minutes, until cheese is melted and cornbread is done.

    Recipe found here –


  6. Cream of Mushroom Italian Sausage Pasta

    October 11, 2011 by AmazinglyWonderful


    Italian sausage (cut out of the casing)

    1/2 teaspoon red pepper flakes

    1 tablespoon olive oil


    an onion

    3 cloves garlic, minced

    1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped

    can of cream of mushroom soup

    half can of milk


    The Doing

    In a large skillet heat oil over medium heat.

    Add sausage, stirring occasionally to break up large clumps. Cook until completely browned.

    Stir in onion, garlic and red pepper, cooking until tender.

    Stir in tomatoes, soup and milk. Simmer until mixture thickens, 5 minutes.

    Stir cooked pasta into sauce and heat through.


    Other ways to try it:

    Add some chopped carrots or zucchini with the onions.

    Add kale or spinach with the tomatoes.

    Substitute Bulgar wheat, barley, potatoes or roasted vegetables in place of the pasta.

  7. Peanut Chicken

    October 11, 2011 by AmazinglyWonderful


    boneless skinless chicken

    bottle of peanut sauce (found it in the Publix ethnic aisle)

    salt, pepper, garlic (or whatever your go-to seasoning is)

    cooking oil


    The Doing

    Heat pan on stove top, add a few tblsp oil

    Cut the chicken into strips

    add chicken to hot pan, season chicken ( I guess you could do this before you add to pan)

    Cook, stirring as necessary, until done.

    At the same time, put some peanut sauce to the bottom of a mixing bowl.

    When chicken is done, add to bowl and mix up. Add more peanut sauce if necessary.

    Serve over rice.

  8. Italian Sausage Meatballs (the lazy way to make balls of meat)

    August 18, 2011 by AmazinglyWonderful

    See title to figure out why this recipe exists 🙂



    uncooked Italian Sausage links

    olive oil


    The Doing

    Keeping the shape of the link intact, remove from casing. (I do it by carefully cutting down the length of the link with a sharp knife)

    cut links into chuncks so that the length is proportional to the width

    pan fry

    add to your fave dish!




  9. “Cream of” Soup Pork Chops

    August 18, 2011 by AmazinglyWonderful

    Had something similar when I was growing up.



    bone-in pork chops

    the “cream of” soup of your choice

    salt, pepper, garlic

    olive oil


    The Doing

    Season the chops

    Heat the olive oil in a skillet

    Brown the chops

    Add soup to skillet, cover and simmer for 15 minutes


    “Serve With” ideas

    a rice or a potato side (anything that would appreciate yummy gravy)





  10. Onion BBQ Chicken

    August 18, 2011 by AmazinglyWonderful

    I came up with this recipe on the drive to the store, and “refined” it while I was cooking it.



    – bone-in skin-on chicken thighs

    – BBQ sauce of choice (we used Sweet Baby Ray’s Raspberry Chipotle)

    – onion, chopped

    – Worcestershire sauce

    – jam/jelly of choice

    – butter/olive oil

    – salt & pepper


    The Doing

    Ina pot, heat the butter and/or olive oil.  Season the rinsed chicken and add, skin side down to the heated pan.

    Brown both sides of the chicken.

    remove chicken to plate, dump most of the grease

    Add onions to pot, when almost translucent, put chicken back in pot.

    Pour BBQ sause over each thigh.

    Add a few dashes of Worcestershire to each thigh

    Add around a tp of the jam to each thigh.

    Cover pot and cook for 10 minutes, moving the ot around every so often to move the chicken around.

    Once chicken is fully cooked, remove to plate (and be sure to use all that yummy sauce!!!)


    “Serve With” ideas

    a rice or a potato side (anything that would appreciate THAT SAUCE!)

    a salad (like the yummy Publix True Blu)