Garlic Cheddar Chicken Bake

Chicken and rice meals are among my favorites and I love the twist of cheddar cheese in this recipe that comes from Pillsbury.

It looks delicious and I can't wait to make it!

Ingredients

2 tablespoons butter, melted

1/2 cup Progresso™ plain panko crispy bread crumbs

1 package (14 oz) chicken tenders (not breaded), cut into bite-size pieces

1 cup uncooked regular long-grain white rice

1 teaspoon salt

1/4 teaspoon pepper 

1/4 teaspoon garlic powder 

2 1/2 cups Progresso™ chicken stock (from 32-oz carton)

2 cups shredded Cheddar cheese (8 oz)

Chopped fresh Italian (flat-leaf) parsley, if desired

Directions

Heat oven to 375°F. 

Spray 8-inch square (2-quart) baking dish with cooking spray. 

Mix melted butter and bread crumbs until well mixed in small bowl. Set aside.

Mix chicken, rice, salt, pepper, garlic powder, chicken stock and 1 1/2 cups of the cheese in the baking dish until well mixed.

Bake 45 to 50 minutes until most of the liquid is absorbed and the rice is tender.

Sprinkle remaining 1/2 cup cheese and the bread crumb mixture evenly over rice mixture. Bake about 5 minutes or until crumbs are light golden brown.

Sprinkle with chopped parsley.

Source

Raspberry-Lemonade Cake

This cake looks and sounds delicious and uses the best of convenience foods to make it quick and easy to prepare.

Love the idea of a poke cake and the addition of frosting and Cool Whip . . . can't wait to try this!

This recipe and photo comes from Betty Crocker.

Ingredients

1 cup very hot water

1 box (4-serving size) Jell-O™ raspberry-flavored gelatin

1 box Betty Crocker™ SuperMoist™ white cake mix

1/2 cup frozen (thawed) lemonade concentrate

1/4 cup water 

1/3 cup vegetable oil

4 egg whites

1 container Betty Crocker™ Whipped vanilla frosting

1 cup Cool Whip™ frozen whipped topping, thawed

1 1/2 cups fresh raspberries, if desired

Lemon peel strips, if desired



Directions

Heat oven to 350°F (325°F for dark or nonstick pan). 

Spray bottom only of 13x9-inch pan with baking spray with flour. 

Mix hot water and gelatin until gelatin is completely dissolved.  Cool slightly.

Beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. 

Reserve remaining gelatin mixture and lemonade concentrate.

Bake 25 to 31 minutes or until toothpick inserted in center comes out clean. 

Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable small bowl.  In another bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate and pour slowly over cake. 

Cool completely, about 1 hour.

Fold together frosting and whipped topping.  Frost cake. 

Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. 

Garnish each piece with raspberries and lemon peel strips. 

Store covered in refrigerator.

Source:  Betty Crocker.com

Pork Chop Basics

Pork chops are one of my favorite meals to cook, so versatile and delicious.

If you are interested in everything you ever wanted to know about pork chops, click here for an excellent article from Pillsbury . . . click here for "Skillet Pork Chops 7 Ways" from Betty Crocker.

In addition to the basics of pork chops, the article includes some yummy recipes.

Cheesy Bacon Ranch Potato Foil Pack

Talk about a loaded potato!  The possibilities are endless with these foil pack potatoes.  Add the ingredients you love.

This recipe is meant for the grill, but of course it will work nicely in the oven. Simple and convenient made wonderful!

This recipe and photo comes from Betty Crocker.com!

Ingredients

1 1/2 lb small (two-bite) Yukon gold potatoes, halved

4 teaspoons oil

2 tablespoons ranch dip mix (from 1-oz package)

1 jalapeño chile, seeded, finely chopped

4 slices cooked bacon, coarsely chopped 

1 cup shredded Cheddar cheese (4 oz)

Directions

Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

Drizzle cut potatoes with oil and sprinkle with ranch dip mix. Add jalapeño chile; stir until evenly coated. Place equal amount of mixture on center of each sheet of foil. Evenly sprinkle with bacon.

Bring up 2 sides of foil so edges meet and seal edges, making tight 1/2-inch fold.  Fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packs on grill over medium heat. Cover grill and cook 12 minutes. Rotate packs 1/2 turn and cook 12 to 14 minutes longer or until potatoes are tender. 

Remove packs from grill, cut large X across top of each pack. Carefully fold back foil, and sprinkle potatoes with cheese. If desired, garnish with sliced jalapeño chile.

To make in oven, place packets on cookie sheet and bake at 375 degrees 40 to 45 minutes.