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Nutty Ranch Chicken Strips

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Nutty Ranch Chicken Strips

One of my favorite appetizers when I go out to eat is chicken strips. I also like to make them at home for the family. There are so many different and creative ways you can make chicken strips.

Below is a yummy recipe for some nutty chicken strips that are healthy and gluten free!

Nutty Ranch Chicken Strips
Ingredients
  • 1 (4.25-oz.) box Blue Diamond Almond Nut Thins
  • 1/4 cup Blue Diamond Smokehouse Almonds, finely chopped
  • 1 (1-oz.) packet dry Ranch Dressing Mix
  • 1/3 cup light ranch dressing
  • 1 tablespoon melted butter
  • 1 1/4 lbs. chicken tenders or 1 1/2-inch cubes boneless, skinless chicken breast
  • Olive oil cooking spray
Instructions
  1. Preheat oven to 400°F and spray a baking sheet with nonstick cooking spray.
  2. Place Blue Diamond Nut Thins in a gallon-size bag and fold over the top. Crush with a rolling pin until chips are in tiny pieces.
  3. Add Blue Diamond Almonds and dry ranch dressing mix to bag and shake well to mix.
  4. Stir together ranch dressing and butter in another medium bowl. Dip each chicken tender in ranch dressing and shake off excess.
  5. Roll in chip mixture, pressing into the surface to coat well; place on prepared baking sheet.
  6. Coat with nonstick cooking spray and bake for 10 minutes. Coat with cooking spray again and cook for 10 minutes more.
  7. Quick tip: Any of the coating mixture that falls off the chicken after cooking is great sprinkled over a tossed green salad or mashed potatoes.

 

 

Sweet Valentine’s Day Edible Bouquet

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I was provided with the supplies to make this bouquet. This is NOT a paid post and all opinions are 100% my own!

One thing that can make a table pretty is a bouquet of flowers. I love flowers but I hate when I have to throw them out. This month I am liking the bouquets that are pretty and sweet enough to EAT!

Edible Bouquet

Last weekend for the SuperBowl we went over to a friends. I thought I would be the cool one and bring an edible bouquet. I knew at least the kids would be excited.

Let’s just say this edible bouquet made with Entermann’s donuts was a hit. The arrangement was GONE before the Halftime show. Not only are these good to eat, they are also pretty easy to make! I saved time with my bouquet and used the Entermann’s Pop’ems and the Softee donuts instead of making my own cake.

Entermann's Donuts

Here is the other supplies that I used. A vase, candy melting wafers, lollipop sticks, Valentine’s Day candy and some white icing.

Edible Bouqet Supplies

You basically stick stick the lollipop sticks in the donuts, put them in the freezer for 15 minutes and dip them in melted candy. You can use sprinkles to make them pretty or even icing to decorate them like flowers.

Donut holes on sticks

I didn’t realize until I started writing this post that I did not take no pictures of me dipping the donuts in the melted candy. I guess I didn’t want to get my camera messy.

For those that have a good imagination, you could get really creative with these. I know mine don’t look that impressive but they tasted delicious. How does the bouquet look with Mr. Rich Frosted and Ms. Crumb?

Entenmann's Sweet Valentine's Edible Bouquet

For those that one to make one of these fun bouquets, here is the instructions:

Entermanns Sweet Valentine's Edible Bouquet

I am hosting a giveaway so that one of readers can try to make one of these yummy bouquets too! See below for more information on the prize and how to enter. …

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Stuffed Bell Peppers With Manwich Recipe

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This is a Sponsored post written by me on behalf of Manwich for SocialSpark. All opinions are 100% mine.

I have enjoyed sloppy joe sandwiches my whole life. I always keep a can or two of Manwich in my pantry because I never know when I am going to have a craving for sloppy joes.

I love that they have three different varieties.


I will normally use the “Original” variety for our sloppy joes. It happens to be something that my family enjoys that is quick and easy to make. I recently just tried the “Bold” variety for our sandwiches and thought it was pretty good.

When it comes to the “Thick & Chunky” variety, I have a different idea in mind. I like to get creative with the cans in my pantry. I recently made some…

Stuffed Bell Peppers With Manwich Recipe

Making stuffed bell peppers with Manwich makes my job a little easier. While I prefer to make homemade sauces and such, there are nights when I don’t have a couple hours to prepare some homemade sauce.

If you want to make some stuffed bell peppers, here is a quick and easy recipe.

Ingredients:

  • 4-6 bell peppers
  • 1 cup rice
  • 2 cups water
  • 1 pound ground beaf (lean)
  • 1 can Manwich
  • 1 cup shredded cheese

Directions:

  1. Cut the top off of each bell pepper, remove insides, wash and set aside.
  2. In a pan add 2 cups water and rice. Bring to boil, reduce to simmer and cook about 15 or until all water is absorbed.
  3. While rice is cooking, you will make your meat mixture. In a skillet, brown the ground beef and drain fat. Add can of Manwich and cheese, stir and cover. Set aside unti rice is done.
  4. Add rice to meat mixture.
  5. Fill eat bell pepper with meat mixture, almost to full but do not overfill.
  6. Place bell peppers in oven at 350° for 40-45 minutes.
  7. Remove from oven and enjoy!

If you like this recipe, be sure to check out all the other Manwich Recipes for more ideas

 

Lemon Zucchini Bread Recipe

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Glazed Lemon Zucchini Bread

When it comes to foods, I really like bread. There is just so many different things you can do to bread to give it different tastes and texture. I have been wanting to make zucchini bread lately but wanted to give it a little twist.

Yesterday I made Lemon Zucchini Bread. What I didn’t tell my family about the bread was there was zucchini in it. They would automatically stick up their noses. My kids enjoyed the bread, my husband really enjoyed it and two of our friends also said it was really good. There were no leftovers….

I only told our friends about the zucchini that was inside, not the hubby or kids. 🙂

Lemon Zucchini Bread Recipe
Author: Stefani Tolson – MommyEnterprises.com
Ingredients
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup coconut oil
  • 1/2 cup granulated sugar
  • 1/2 cup low fat buttermilk
  • 2 tbs lemon juice
  • zest from 1 lemon
  • 1 cup finely grated zucchini
  • 1 cup powdered sugar (for glaze)
  • 1 tbs lemon juice (for glaze)
  • 1 tbs milk (for glaze)
Instructions
  1. In a large bowl add the flour, baking powder and salt. Use a whisk to blend ingredients and set aside.
  2. In a medium bowl add the eggs, coconut oil and sugar. Mix well. Next add the buttermilk, lemon juice, lemon zest. Fold in the grated zucchini until it is evenly distributed in mixture.
  3. Add wet mixture to dry mixture and stir until you see no dry ingredients. Pour batter into non-stick 9×5 loaf pan. Cook at 350° for 40-45 minutes or until toothpick inserted into center of loaf comes out clean.
  4. Remove from oven and place on wire wrack to cool. While bread is cooling, you can make glaze. Add powdered sugar, milk and lemon juice in small bowl. Spoon glaze over cooled loaf and let glaze set.
  5. Cut and enjoy!

To make this bread a little more healthy, you can always leave out the glaze…

Lemon Zucchini Bread

This is just one of my creative ways to get my kids to eat their veggies.

 

 

New York Cheese Cake Recipe With Monk Fruit In The Raw

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“I participated in a campaign on behalf of Mom Central Consulting (#MC) for Monk Fruit In The Raw. I received a promotional item and product sample as a thank you for participating.”

I like to bake sweets often but I don’t always like adding all the necessary sugar to make it perfectly sweet. Years ago you wouldn’t catch me using anything but regular cane sugar. Now there are all sorts of other sweeteners that taste just as good.

Does this cheesecake look good to you?

New York Cheesecake

This yummy cheesecake contains the Monk Fruit In The Raw. This is a wholesome, zero-calorie sweetener, made from delicious vine-ripened monk fruit, native to South East Asia, and has the clean, sweet taste of sugar.

Now here is the recipe for the New York Cheesecake:

New York Cheese Cake Recipe With Monk Fruit In The Raw #MC
Recipe Type: Dessert
Author: Monk Fruit In The Raw
Cook time:
Total time:
Serves: 10-12
Ingredients
  • 1/2 cup graham cracker crumbs
  • 2 teaspoons Monk Fruit In The Raw® Bakers Bag
  • 1 teaspoon unsalted butter, chilled
  • 2 (8-ounce) packages cream cheese, at room temperature
  • 1/3 cup sugar
  • 1/3 cup Monk Fruit In The Raw Bakers Bag
  • 3 large eggs, at room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
Instructions
  1. Place a rack in the center of the oven. Preheat the oven to 375° F. Wrap the outside of an 8-inch springform pan with foil to make it waterproof.
  2. For the crust, combine the crumbs, Monk Fruit In The Raw® Bakers Bag, and butter in a small bowl, working them with your fingertips until the mixture resembles moist sand. Spread the crumb mixture over bottom of the prepared pan in an even layer.
  3. In a deep mixing bowl, use a hand mixer on medium-low to beat the cream cheese until fluffy, 2 minutes. Mix in the sugar and Monk Fruit In The Raw® Bakers Bag. One at a time, add the eggs, mixing well after each one. Mix in the sour cream and vanilla. Pour the filling into the prepared pan. Rap the pan sharply on the counter several times to knock out air bubbles.
  4. Set a deep baking pan large enough to hold the cheesecake pan onto the oven rack. Place the cheesecake pan in the center of the baking pan. Carefully fill the baking pan with boiling water to 1/2-inch below rim of the cheesecake pan.
  5. Bake the cheesecake for 40 minutes. Turn off the oven and let the cheesecake sit for 50 minutes without opening oven door. Cool the cheesecake completely on a wire rack. Cover the pan with foil and refrigerate the cheesecake for 24 hours before serving.
  6. To serve, using a knife dipped in hot water, cut the cake into 12 wedges. Wipe the knife blade after each cut.

 
Here is additional information about the Monk Fruit In The Raw:

  • The packets and Bakers Bags make for easy beverages or baking as they measures cup for cup like sugar and were created specifically for baking.
  • Provides a reduced sugar and calorie option with wholesome ingredients and great taste you can feel good about serving your family.
  • The main sweetening ingredient in Monk Fruit In The Raw is simply monk fruit, a taste that works in any recipe that calls for sugar. Monk Fruit In The Raw does not contain added table sugar, sugar alcohols (erythritol), or molasses.

What types of sugar do you use when baking sweets?

 

This Mom Can Cook