Chicken Ranch Tacos

From: Pinterest...
3 chicken breasts cut up
1 pkg. of taco seasonings
1/2 cup ranch salad dressing
taco shells (soft are the best)
lettuce
cheese
salsa
olives cut up
sour creme
avocado's
Cook chicken in vegetable oil with the taco seasoning  Once it is cooked through add the ranch dressing, toss to coat and warm.  Serve with toppings.  The is so fast and so so good!

Satay Chicken

From: Pinterest/Real Simple...

• 1  cup  rice
• 2  tablespoons  peanut butter
• 2  tablespoons  soy sauce
• juice of 2 limes
• 1/3  cup  chicken broth
• 3  tablespoons  light brown sugar
• 1/2  cup  coconut milk
• 4  boneless, skinless chicken breasts (6 ounces each)
• 2  tablespoons  vegetable oil
• 1  long red chili, thinly sliced
• 1  1-inch piece fresh ginger
• 1  clove garlic, crushed
• 2  cups  snow peas
• 2  cups  broccoli florets
• 1/2  cup  fresh cilantro leaves

Directions

1. Cook the rice according to the package directions.
2. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, broth, sugar, and coconut milk; set aside.
3. Cut the chicken into 1-inch-wide strips. Heat the oil in a large skillet over medium-high heat.
4. Add the chicken, chili, ginger, and garlic to the skillet. Cook, stirring occasionally, until the chicken is golden, about 5 minutes.
5. Add the snow peas and broccoli and cook until the vegetables are just tender, about 1 minute.
6. Add the peanut sauce and cook until the mixture has thickened slightly and the chicken has cooked through, about 3 minutes. Serve over rice, sprinkled with cilantro.

This is so delish, I LOVE it!!!!

Molten chocolate cake

From: Thejoyofbaking.com...

1/2 cup (113 grams) unsalted butter, cut into pieces

6 ounces (170 grams )semi-sweet or bittersweet chocolate, finely chopped

3 large eggs, separated

1/3 cup (65 grams) granulated white sugar

1 teaspoon pure vanilla extract

1/8 teaspoon cream of tartar

1 tablespoon granulated white sugar

Molten Chocolate Cakes:Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter four - 6 to 8 ounce (180-240 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the cake batter.

In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks.

In the bowl of your electric mixer, or with a hand mixer, beat the egg yolks and 1/3 cup (65 grams) sugar untilthick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.

In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip just until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds. Bake for 10 to15 minutesor until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds or you can run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake. 

Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate.  Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.

Makes four Molten Chocolate Cakes.

Read more:http://www.joyofbaking.com/MoltenChocolateCakes.html#ixzz2LxTt8wkf

Best baked chicken

From: Allrecipes...
5-6 chicken breasts
1 cup sour creme
2 T fresh lemon juice
2 t. soy sauce
2 t. celery salt
2 t. garlic salt
pepper to taste
1 package of stuffing mix (6 oz.)
1/2 cup melted butter

Pound chicken till it's all about the same thickness, mix together sour creme, lemon juice, soy sauce and the seasonings.  Dip chicken in the sour creme batter to coat.  In a bag crush up the stuffing mix and place on a plate.  Cover the chicken with the stuffing, place on an oven safe cooling rack that is over a cookie sheet. Drizzle with the melted butter.  Place in a pre-heated oven at 375 degrees, bake for 40 minutes or until it finished (if the chicken is thinner it may only need 25-30 min) 

Thanksgiving layered jello

From: Andrea...

Cook a small package of jello with 1 cup of hot water, divide the the jello into 2 (1/2 cup in one bowl and 1/2 cup in the other) Add 3T ice cold water to one and stir.  Add 1/3 cup of sour creme to the other and stir.  Pour your "water" jello into a 9X13 baking dish and freeze for 10 min.  Then pour the sour creme layer on top carefully and freeze this for 6 more minutes.  Continue cooking and layering and freezing jello in this fashion.  As you get more layers frozen you may need to increase the freezing time to 12 minutes and 8 minutes.. Top with cool whip and enjoy!. This is best to do in the morning and kept in the freezer for several hours before freezing.  Use red and green for a festive and beautiful side dish.

Thanksgiving stuffing

.From: Carol..
2 cubes butter
1 onion chopped
3 celery stalks chopped
1 can of mushrooms
1 lb. sausage cooked and crumbled
1 loaf of bread (cut into cubes and let sit on the counter for at least 24 hours)
1/2 cup of sunflower seeds
sage to taste (fresh or ground)

In a pot melt butter, saute onions and celery until almost translucent add mushrooms.  Add your cooked and crumbled sausage, bread, sunflower seeds and sage, mix to combine.  Cover with foil and bake at 350 for 30 min.