Ranch Glazed Chicken Breasts
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
3 tablespoons ranch dressing
8 frozen chicken breast (4 -1/2 to 5 oz. each)
Cooking spray or vegetable oil
Chopped fresh chives
Heat grill. In small bowl, mix cheese, mayonnaise and dressing; set aside. Spray or brush frozen chicken breast with cooking spray or oil.
When grill is heated, place chicken over medium heat. Cover grill; cook 10-12 minutes turning once, until juice of chicken is clear when thickest part is cut. Spoon and spread 2 tablespoons cheese mixture over entire top of each chicken breast; cook covered 3 minutes longer or until topping is light golden brown and slightly puffy. Sprinkle with chives before serving. 8 servings.
Root Beer Apple Baked Beans
6 thick-sliced bacon strips, chopped
4 cans (16 oz. each) baked beans
1 can (21 oz.) apple pie filling
1 can (12 oz,) root beer
1 teaspoon ground ancho chili pepper, optional
1 cup shredded smoked cheddar cheese, optional
Prepare campfire or grill for medium heat. In a Dutch oven, cook bacon until crisp. Remove; discard drippings, Return bacon to pan; stir in baked beans, pie filling, root beer and if desired, ancho chili pepper. Cover Dutch oven. Set on briquettes and place several briquettes on pan cover. Cook 30-40 minutes to allow flavors to blend. Sprinkle servings with cheddar cheese. Makes: 12 servings
Almond-Avocado Tossed Salad
3 cups torn iceberg lettuce
3 cups torn leaf lettuce
2 1/2 cups fresh baby spinach
2 medium ripe avocados, peeled and chopped
1 can (11 ounces) mandarin oranges, drained
1 small cucumber, halved lengthwise, seeded and sliced
1 small sweet red pepper, chopped
1/2 cup honey roasted almonds
1/2 cup red vinaigrette of your choice
Combine the first seven ingredients. Sprinkle with almonds. Drizzle with vinaigrette and toss to coat. Serve immediately.
Yield: 14 servings.
No-bake Chocolate-Peanut Butter Candy Bars
24 creme-filled chocolate sandwich cookies
4 cups miniature marshmallows
1/4 cup butter or margarine
1 cup semisweet chocolate chops
1 can sweetened condensed milk (not evaporated)
1 bag (10 oz.) peanut butter chips (1- 2/3 cups)
1/4 cup creamy peanut butter
1 cup coarsely chopped honey roasted peanuts
4 Nature Valley® peanut butter crunchy granola bars crushed
1 teaspoon vegetable oil
Place cookies in food processor and process until cookies are finely chopped. In 2 quart saucepan, cook marshmallows and butter over low heat, stirring constantly, until melted. Stir in chopped cookies and 3/4 cup of the chocolate chips until well mixed. Press in bottom of 13×9 inch baking pan.
Microwave milk and peanut butter chips uncovered on HIGH until smooth and creamy. Stir in peanut butter until smooth. Stir in peanuts and crushed granola bars. Spread over chocolate layer.
In small bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered until chips are melted and can be stirred smooth. Drizzle chocolate diagonally over peanut butter layer. Refrigerate 30 minutes or until set. Cut into bars 8 rows by 4 rows. Store covered in cool place.
