Author Archives: patty

Maple Mustard Crispy Chicken

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Ingredients

  • about a cup or so of your favorite Italian-style breadcrumbs (we use g-free!)
  • 3/4 cup Dijon mustard
  • 1/3 cup maple syrup
  • 4 boneless, skinless chicken breast halves, not frozen

Instructions

  1. Spray the basket of your air fryer with Pam. Or preheat oven to 400 degrees.
  2. In one shallow dish (like a pie plate!), add in your breadcrumbs.  In a second shallow dish, stir together your mustard and maple syrup.
  3. Next, take each chicken breast and first, dredge each piece in the mustard maple dish and then the breadcrumbs.  After that, place it in your air fryer, or in oven
  4. Close the air fryer drawer, set the temp to 325 degrees and the timer to 22 minutes.
  5. When the timer goes off, your chicken is ready to go!

Oatmeal Raisin Cookie Caramel Corn

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16 cups popped popcorn (unsalted)

1 cup unsalted butter

1 cup granulated sugar

1 ½ cups brown sugar

½ cup Lyle’s Golden Syrup (if can’t find use corn syrup)

1 tsp. lemon juice

1 tsp. salt

1/2 cup oatmeal cookie mix

½ tsp. baking soda

1 ½ cups pecan (chopped or not)

1 cup raisins, divided

1/4 cup cinnamon sugar

DIRECTIONS

Preheat oven to 250F. NOTE: Keep popcorn mixture in the bowl, mix it with the caramel mixture and THEN divide onto sheets!!!!!

Spray two baking sheets with nonstick baking spray and set aside.

In a large bowl (the largest heat safe bowl you have in the house) put popcorn and 1/2 cup raisins in it. Set aside.

In a large saucepan over medium-high heat, combine the butter, sugars, golden syrup, lemon juice and salt.

Cook, stirring occasionally, until the butter and sugars melt together.

Increase the heat to high and bring the mixture to a boil.

Boil gently until the mixture reaches the hard crack stage (300F on a candy thermometer) 6-9 minutes.

Remove from the heat and stir in oatmeal cookie mix and the baking soda.

The syrup with bubbles and foam with the baking soda is added, simply stir until it subsides. Immediately pour the caramel over the popcorn mixture and stir with a large wooden spoon until a caramel glaze completely coat all the popped corn and mix until all the popcorn is covered.

Divide the caramel corn between the prepared baking sheets and sprinkle caramel corn with 1/8 cup cinnamon sugar per baking sheet. 

Bake for 20 minutes.

Remove from oven and stir and flip (I use a heat proof spatula) the caramel corn.

Bake for another 20 minutes. Do the same again.

Let caramel corn cool completely.

Store in a tightly covered container for up to a week.

Cowboy Casserole

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Ingredients:

  • 32 ounces Tater Tots
  • 1 pound ground beef
  • 1 cup onions and peppers mix, from the frozen section
  • 10 ounces Ro*Tel tomatoes
  • 2 cups corn kernels
  • 10.5 ounces cream of mushroom soup, undiluted
  • 2 cups Cheddar, shredded
  • 1 cup sour cream

Instructions

  • Place Tater Tots in a greased pan and put them in a 425F oven for about 5 minutes. Remove from the oven and set aside.
  • Add the ground beef and onions & peppers mix to a skillet. Cook until the meat is no longer pink.
  • Add the Ro*Tel and simmer for 5 minutes to let the extra liquid evaporate.
  • Remove from heat and stir in sour cream, cream of mushroom soup, corn, and ½ cup of cheese.
  • Stir until blended.
  • Spoon into the bottom of a greased 13×9 inch baking dish.
  • Sprinkle with 3/4 cup of the remaining cheese.
  • Top with the Tater Tots, arranging them in a single layer.
  • Cover with the remaining cheese.
  • Cover the pan with aluminum foil.
  • You can stop at this point and put the casserole in the refrigerator for up to 3 days.
  • Bake at 425F for 20 minutes. Remove aluminum foil.
  • Bake 10 more minutes, or until the top is golden brown.
  • Serve hot.

Notes

  • You can make cowboy casserole in your slow cooker. Just spray the inside with non-stick spray, layer the ingredients like you would for the casserole dish, cover and cook on low for 6 hours.
  • Put this together this up to 3 days ahead of time and refrigerate until ready to bake and serve.
  • You can also freeze the baked casserole, tightly covered, for up to 3 months. Thaw overnight in your refrigerator and bake as directed.
  • Make this even more budget friendly by stretching it with a can of Ranch style, pinto or black beans. Just add with the corn. Drain the black or pinto beans but leave the sauce on the Ranch style if you’re using those.
  • No Tater Tots? Use mashed potatoes, au gratin potatoes, or cornbread batter over the top!
  • Make this is small, foil tart pans or mini-loaf pans and freeze for individual sized servings. Perfect for those times when everyone in the entire family is going in different directions.