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What You'll Need
Nugget Ingredients
- 2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
- 3/4 cup milk
- 1/4 cup pickle juice
- 1 egg
- 1-1/4 cups flour
- 2 Tablespoons powdered sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 cup peanut oil, divided (or canola or vegetable oil)
- Chick-fil-A Sauce
- 1/2 cup Mayo
- 2 tsp Prepared Mustard
- 1 tsp lemon juice
- 2 Tbsp Honey
- 1 Tbsp Smokey BBQ sauce
How to Make It
- Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl.
- Add chicken pieces and marinate in the refrigerator for 2-4 hours.
- Combine flour, powdered sugar, salt and pepper in a large ziplock bag.
- Shake to combine.
- Remove chicken from the marinade and add into the bag.
- Shake to coat the chicken completely.
- Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture.
- If it sizzles, the oil is ready, if it pops, lower the temperature a bit.
- Gently place chicken pieces into the oil with tongs.
- Do this in 2 batches, as you don’t want to overcrowd the pan.
- Cook the chicken for 3-4 minutes, or until golden brown on one side.
- Turn the chicken over and allow to cook for 3-4 more minutes.
- Remove to a paper-towel lined plate.
- Heat the remaining oil and continue with the other half of the chicken pieces.
- Stir together the Chick-fil-A dipping sauce ingredients, and serve with the hot chicken bites.
What You'll Need
- one pound ground lean turkey meat
- tow cans or 1 big can of diced tomatoes (I used the fire roasted)
- one package low sodium taco seasoning (I used 2)
- one can tomato soup
- one can dark kidney beans
- three small cans diced olives
- one can corn
How to Make It
- Brown the ground turkey meat.
- Add all of the cans into the pot.
- Bring to a boil and then reduce heat to low.
- Let simmer for about 20 minutes.
- That’s it! So easy! Enjoy
- Serves 8.5
What You'll Need
- 8 oz cream cheese, softened
- 15 oz can Hormel chili
- 2 cups shredded cheddar cheese
How to Make It
- Evenly spread the softened cream cheese into the bottom of an ungreased glass pie pan or other round baking dish.
- Spread chili over the cream cheese.
- Top with shredded cheddar cheese.
- Microwave on high for 4 minutes.
- Check the dip to see if cheese is melted and microwave 1-2 minutes more until cheese is completely melted.
- Serve with tortilla chips.
What You'll Need
- 2 2/3 cups flour
- tow tsp baking powder
- one tsp salt
- tow cups packed brown sugar
- one cup butter, room temperature
- tow eggs, at room temperature
- one Tbsp vanilla
Cinnamon topping
- tow Tbsp white sugar
- tow tsp ground cinnamon
How to Make It
- In a mixing bowl, combine flour, baking powder and salt set aside.
- Combine the butter, eggs, brown sugar, and vanilla.
- I used my mixer and it worked great!
- Add in the dry ingredients. (Flour, baking powder, and salt.)
- Spread in a greased 9×13 dish.
- The batter will be thick almost like a cookie mixture.
- Combine the cinnamon topping ingredients and sprinkle over the top.
- Bake at 350 degrees for 25-30 minutes or until top springs back when pressed.
What You'll Need
- 1 6oz Tillamook yogurt
- 2 tsp-2 Tbls honey
- 2-3 Tbls granola
- ¼ cup frozen or fresh berries
- jar
How to Make It
- Depending on the size of your jar, you will make 2-3 layers.
- Start by spooning ⅓ of the yogurt into a wide-mouth jar.
- Follow with 1 tsp-1 Tbls honey {depends on your preference for sweetness - we do 1 Tbls ;) }
- Then add 1 - 2 Tbls berries.
- Layer 1-2 more times until the jar is almost filled.
- You want to leave a little room to add the granola later.
- Close up the jars and put them in the fridge.
- If you are using a mason jar, place the lid on the jar, fill a small plastic bag with the granola, place the bag over the lid and then screw on the band over the plastic bag.
- When you're ready to eat, add the granola, grab a spoon and dig in!
What You'll Need
For rolls
- 4½ tsp OR 2 packages of active dry yeast
- ½ cup warm milk
- 3 eggs
- 2 teaspoons + ½ c sugar, divided
- 1½ tsp salt
- 4½ c AP flour
- ½ c unsalted butter, melted
Filling
- ¾ c brown sugar
- ½ c sugar
- 1 Tbls ground cinnamon
- ⅓ c chopped pecans
- ½ c raisins
- 1 c butter, melted
Caramel Icing
- ½ cup butter
- 1 cup brown sugar
- ½ tsp salt
- ⅓ cup heavy whipping cream
- 2 tsp vanilla
- 1⅓ cups powdered sugar
How to Make It
For the rolls
- Mix together 2 tsp sugar, warm milk, and yeast in a mixer bowl. Let stand for five minutes.
- Beat eggs, sugar, and salt until well combined.
- Add egg mixture to yeast mixture and whisk to combine.
- Add 1 cup of flour and continue mixing until smooth.
- Pour in the melted butter and mix well.
- Continue adding the remaining 3½ cups of flour, ½ cup at a time until dough is stiff.
- Move the dough to a greased bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until doubled in size. Approximately 1 hour.
- Meanwhile, combine the sugar and cinnamon for the filling. Chop the pecans and melt the butter.
- Once dough has risen, lightly flour a large cutting board. Punch down down and roll out to approximately 12 x 16 inches.
- Spread on the melted butter and sprinkle the sugar and cinnamon mixture. Next sprinkle on the pecans and raisins.
- Starting on a long side, roll up the dough up into a cylinder and pinch the edge to close. Cut the cylinder in half and then cut each half into five rolls for a total of ten rolls.
- Butter a 9 x 13 baking dish and place rolls in dish leaving a little room around each roll to allow for rising. Let the rolls rise for another hour or so and place in the refrigerator.
- {If baking now - do NOT put in refrigerator.}
- Remove from refrigerator and let rolls come to room temperature in a warm area.
- Preheat oven to 375 degrees. Bake rolls for 20-25 minutes until golden brown in color.
- While rolls are baking, prepare the caramel icing:
- Melt butter in a saucepan over low heat. Add the brown sugar and salt and stir until combined. Continue cooking over low heat for another 5 minutes or until sugar is dissolved, stirring constantly. Add the heavy whipping cream and stir to combine.
- Remove from heat and add vanilla.
- Whisk in the powdered sugar until nice and smooth.
- Remove rolls from oven and pour on icing immediately. Let cool slightly and serve.
What You'll Need
- one tablespoon chili sauce
- tow teaspoons dijon mustard
- one teaspoon pepper
- one (8 oz package) Soba Noodles
- tow Tablespoons sesame seeds
- 3-4 Boneless, skinless chicken breasts
- 1 1/4 cup low sodium soy sauce
- 1/3 cup honey
- 1/4 cup rice vinegar
- three cloves garlic, minced
How to Make It
- Lightly spray your slow cooker with cooking spray and lay the chicken inside.
- In a bowl whisk together soy sauce, honey, rice vinegar, garlic, chili sauce, mustard and pepper.
- Pour over the chicken.
- Cook on high 3-4 hours and low 5-6 hours.
- Shred the chicken and return to the slow cooker.
- Cook the noodles according to the package directions and drain.
- Add in the cooked noodles to the slow cooker with the chicken and sauce and stir to combine.
- Garnish with sesame seeds and serve.
