Blueberry Delight

Blueberry Delight

Crust:

1               Cup of Graham Cracker crumbs

1               Cup of Chopped Pecans

1/4            Cup of Sugar

1/3            Cup of melted Butter

1 - 1 1/2   Cups of Self-Rising Flour

Filling: 

1                8 ounce packaged of Cream Cheese, softened

3/4            Cups of Sugar

1                Teaspoon of Vanilla Extract

1                Cup of Whipping Cream

Topping: 

1-2            Cans of Blueberry Pie Filling (most of the time one can will work but sometimes if you want more blueberries you can use two)

Directions:

The first things you need to do is combine all the ingredients needed to make the crust. Place in a 13 x 9 inch pan and press down firmly to cover the bottom and sides (sides are optional). Then bake the crust at 300 degree for 10-12 minutes. 

While crust is baking, in a medium sized bowl beat the cream cheese, gradually adding in the sugar and the vanilla extract. Once those ingredients have been combined, in another bow beat the whipping cream until it stiffens. Then slowly fold into the cream cheese mixture. 

After your crust has cooled. Add the Filling onto the crust and top with your pie filling. And your all done! Enjoy!! :) 

Teriyaki Pineapple Chicken

Pineapple Chicken

Ingredients Needed: 

5    Boneless, Skinless Chicken Breast

2    Packages of Dry Onion Soup Mix

2    Cups of Water

2    (15 ounce) Cans of Pineapple

1    Large Orange, sliced in rounds (optional)

1    Tablespoon of Vegetable Oil

1    (16 ounce) bottle of K. C. Masterpiece Ginger or Honey Teriyaki Marinade

2-4 Cups of Mushrooms (optional) 

First you need to mix up your marinade which consist of 1 of the Cans of Pineapple, orange rounds(optional), 6-8 ounces of the K. C. Masterpiece Marinade and the boneless, skinlesss chicken breast(make small slits in the breast so that the marinade soaks in the chicken throughout). The chicken should marinate for a minimum of 4-6 hours and maximum of about 12 for the most desired taste. 

After the chicken has been marinating for the amount of time expressed above, remove the chicken and place on a baking sheet and throw away the marinade. Some people will try and use the marinade that the chicken has been sitting in for hours but I wouldn't suggest it. I know the recipe for the sauce is relatively similar but still I wouldn't suggest using the same. Cook the chicken at 425 degrees for approximately 30-40 minutes, or until cooked throughout. When the chicken has been completely cooked, removed from the over and let cool while you prepare the sauce to sautee the chicken and mushrooms(optional) in. After cooled cube the chicken up. 

For the sauce you will need a sautee' pan or a wok, I find it easier to use a wok only because they tend to be bigger and can hold more. In the sautee pan or wok add the dry onion soup mix, water, 2nd can of pineapple, vegetable oil, and 6-8 ounces(to taste) of K. C. Masterpiece Marinade. After you have mixed up the sauce and got it bubbling, add in the in the mushroom slices, and the cubes of chicken. Let it bubble and simmer for about 15 minutes. 

*You do have the option of sautéing the chicken and mushrooms seperately. I have done it before many of times. I'll just cube up the chicken and then simmer it in the sauce for about 10-15 minutes then removed using a draining spoon and set aside on a platter, then add the mushrooms in after removing the chicken and serve as chicken with a side of mushrooms. 

Also, really good with rice or with steamed vegetables. Hope you all enjoy!!! :) 

Cajun Chicken Pasta

Cajun Chicken Pasta

This is a wonderful and relatively easy meal to cook if you enjoy food with a little bit of a kick!! However I am sure if you do not like spicy meals then you could do with out the Cajun spices and it would turn out just fine. 

Ingredients you will need are as follows: 

For the Chicken: 

  4    Boneless, Skinless Chicken Breast

1/2   Cup of Olive Oil

1/2   Cup of Ranch Dressing (I prefer to use the Buttermilk Ranch, but any Ranch will work!)

  3    Tablespoons of Worcestershire sauce

  2    Tablespoons of Cajun Seasoning (Tony Chachere's is what I use)

  2    Teaspoons of Salt

  1    Teaspoon of Lemon Juice

  1    Teaspoon of White Vinegar

1/4   Teaspoon of Ground Black Pepper

  1    Tablespoon of Sugar

For the Pasta: 
16      ounces of pasta (I have found that penne or bow tie work best)
2 1/2  Cups of Heavy Whipping Cream
  3       cloves of Garlic, crushed
  1       Tablespoon of Ground Black Pepper 
  2       Teaspoons of Cajun Seasoning (again I use Tony Chachere's)
1/4     Cup of Butter
1/2     Cup of Parmesan cheese (you can use fresh Parmesan that you grate or the Kraft kind)

Instructions: 

Mix up the FOR THE CHICKEN ingredients first minus the chicken to make sure that it is good and mixed together. Take your chicken breast and with a knife make small slits throughout the chicken, this is to help make sure that the marinade will absorb throughout the chicken breast. Then take either a gallon bag, a big bowl, or a marinating container and add the chicken and the marinade. You should stir, shake, or turn over the chicken every few hours. It is best if you leave the Chicken to marinate for 4-6 hours turning, shaking, or stirring it about every two or three hours, but I've made this before with only having the chicken marinate for about 2 flipping only once and it did just fine. I would not let the chicken marinate for over about 12 hours though just as my personal preference.

After the Chicken has marinated and you are getting ready to cook everything. Preheat your over to 375 degrees. The Chicken should be baked for about 25-45 minutes depending on the size of the chicken, just cook thoroughly.

While the Chicken is baking, go ahead and get your water boiling for the pasta in a big boiler and then you will need a smaller boiler to mix up the sauce. In the smaller boiler mix all the ingredients under FOR THE PASTA minus the pasta obviously, which will be added together in the end. I usually start by mixing the butter and the heavy whipping cream first. After the butter has completely melted into the cream then you can add all the other ingredients. It will start out kind of thin but just keep slowly cooking and stirring it and it will thicken up a bit.

When you have your noodles cooked and drained, and your sauce cooked to the consistency that you would like..just add the two together. Now when finishing this dish there are a few ways to serve it. You can add your chicken in with the pasta and sauce and just serve it all together, or you can serve it as pasta and sauce and chicken on the side to each separately. Whichever you choose will be delicious, I have done it both ways.

This recipe usually serves 4-6 people depending on portions. I hope you enjoy!!!!  :)