Buffalo Chicken Tenders
1 pound chicken tenderloins
2 tablespoons all-purpose flour
1/4 teaspoon pepper
2 tablespoons butter, divided
1/3 cup Louisiana-style hot sauce
1 teaspoon minced fresh oregano
1/2 teaspoon garlic powder
1 1/4 teaspoons Worcestershire sauce
Blue cheese salad dressing, optional
Toss chicken with flour and pepper. In a large skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan.
Mix hot sauce, Worcestershire sauce, oregano and garlic powder. In same skillet, melt the remaining butter; stir in the sauce mixture. Add the chicken; heat it through turning to coat. Serve with blue cheese dressing. 4 servings.
Ranch Potatoes
6 bacon strips, chopped
2 1/2 pound small red potatoes, cubed
1 package (8 ounces) cream cheese, softened
1 can (10 3/4 ounces) condensed cream of potato soup, undiluted
1/4 cup 2% milk
1 envelope buttermilk ranch salad dressing mix
3 tablespoons thinly sliced green onions
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Drain drippings, reserving 1 tablespoon.
Place potatoes in a 3-quart slow cooker. In a bowl, beat cream cheese, soup, milk, dressing mix and reserved drippings until blended; stir into potatoes. Sprinkle with bacon. Cook, covered, on low 7-8 hours or until potatoes are tender. Top with green onions. Makes 10 servings.
Chewy Chocolate Peanut Butter Cookies
1 cup chunky peanut butter
1/4 cup canola oil
3/4 cup packed brown sugar
1/2 cup white sugar
1 tablespoons vanilla extract
2 large eggs
1 cup all purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature chocolate chips
Preheat oven to 350º. Beat the peanut butter, oil, brown sugar and white sugar until blended. Beat in vanilla and eggs, one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in the chocolate chips.
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Flatten slightly with a glass.
Bake cookies until tops are cracked and cookies are set, 8-10 minutes.
Cool 2 minutes before removing to wire racks to cool. Makes about 4 dozen.
Happy Cooking!
