famous butter chicken

Ingredients

• Servings: 4
• 2 eggs, beaten
• 1 cup crushed buttery round cracker crumbs
• 1/2 teaspoon garlic salt
• ground black pepper to taste
• 4 skinless, boneless chicken breast halves
• 1/2 cup butter, cut into pieces

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• place eggs and cracker crumbs in two separate shallow bowls. mix cracker crumbs with garlic salt and pepper. dip chicken in the eggs, then dredge in the crumb mixture to coat.
• arrange coated chicken in a 9x13 inch baking dish. place pieces of butter around the chicken.
• bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Chocolate-banana Enchiladas

Ingredients

• Servings: 12
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup butter or margarine, softened
• 1/2 cup white sugar
• 1 egg
• 3/4 cup mashed banana
• 1 tablespoon canola oil
• 1/2 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 12 (6 inch) flour tortillas
• 1/2 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking dish. in a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
• beat butter and sugar until creamy. beat in eggs one at a time, then add mashed banana, canola oil, and vanilla. fold in flour and 1 cup of chocolate chips. place a dollop of batter into each tortilla, then roll up in a cylinder to form an "enchilada"; place into prepared baking dish.
• bake "enchiladas" in preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. melt the remaining 1/2 cup of chocolate chips in a small bowl using the microwave. drizzle over the "enchiladas" as soon as they come out of the oven.

cream cheese penguins

Ingredients

• Servings: 18
• 18 jumbo black olives, pitted
• 1 (8 ounce) package cream cheese, softened
• 18 small black olives
• 1 carrot

Recipe

Preparation Time: 30 mins Ready Time: 35 mins


• cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. carefully insert about 1 teaspoon of cream cheese into each olive. slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. save the cut out piece and press into center of small olive to form the beak. if necessary cut a small slit into each olive before inserting the beak.
• set a big olive, large hole side down, a carrot slice. then, set a small olive the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. secure with a toothpick.

favorite old fashioned gingerbread

Ingredients

• Servings: 1
• 1/2 cup white sugar
• 1/2 cup butter
• 1 egg
• 1 cup molasses
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup hot water

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9-inch square pan.
• in a large bowl, cream together the sugar and butter. beat in the egg, and mix in the molasses.
• in a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. blend into the creamed mixture. stir in the hot water. pour into the prepared pan.
• bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. allow to cool in pan before serving.

Vegan Agave Cornbread Muffins

Ingredients

• Servings: 6
• 1/2 cup cornmeal
• 1/2 cup whole-wheat pastry flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup applesauce
• 1/2 cup soy milk
• 1/4 cup agave nectar
• 2 tablespoons canola oil

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease a muffin pan.
• combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. slowly add the oil while stirring. pour the mixture into the muffin pan.
• bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

Roast Sticky Chicken-rotisserie Style

Ingredients

• Servings: 2
• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 onions, quartered
• 2 (4 pound) whole chickens

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 9 hrs 10 mins


• in a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. remove and discard giblets from chicken. rinse chicken cavity, and pat dry with paper towel. rub each chicken inside and out with spice mixture. place 1 onion into the cavity of each chicken. place chickens in a resealable bag or double wrap with plastic wrap. refrigerate overnight, or at least 4 to 6 hours.
• preheat oven to 250 degrees f (120 degrees c).
• place chickens in a roasting pan. bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees f (85 degrees c). let the chickens stand for 10 minutes before carving.

no bake chocolate oat bars

Ingredients

• Servings: 1
• 1 cup butter
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 cups quick cooking oats
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter

Recipe

Preparation Time: 30 mins Ready Time: 3 hrs 30 mins


• grease a 9x9 inch square pan.
• melt butter in large saucepan over medium heat. stir in brown sugar and vanilla. mix in the oats. cook over low heat 2 to 3 minutes, or until ingredients are well blended. press half of mixture into the bottom of the prepared pan. reserve the other half for topping.
• meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
• crumble the remaining oat mixture over the chocolate layer, pressing in gently. cover, and refrigerate 2 to 3 hours or overnight. bring to room temperature before cutting into bars.