What are the best chicken recipes you have used?

i'm tired of the same old thing as far as chicken. I have also used chicken in my pork recipes. any new ideas?What are the best chicken recipes you have used?
SJ-SC-CA Incredible Chicken Salad





3 cups chicken breast (cooked and cubed)


1 cup pineapple (diced)


1/2 cup celery (diced)


1/2 cup mayonnaise


1/4 cup raisins


1/4 cup walnuts


1/8 cup dried cranberries


2 Tablespoons sweet onion (minced)


2 Tablespoons apple juice





Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.





***You can use the chicken salad as a sandwich filling.***What are the best chicken recipes you have used?
I like plain old lemon chicken the best, to be honest. Just marinade some skinless boneless chicken breasts in lemon juice and EVOO (3:1), sprinkle some lemon pepper and paprika on top, and broil for ten mins on each side. You can also make an oven fried version of this by breading the chicken breasts with some italian bread crumbs and baking in a casserole dish drizzled with melted butter (oven at 475, 20-25 mins, turn halfway).





Chicken fajitas are also very good. Just marinade in 2 Tbsp lime juice, 1/2 Tbsp chili powder, 1/2 tsp ground cumin, 1/4 cup EVOO, 1/4 cup fresh snipped cilantro, and salt and pepper to taste. Then you grill them along with some slices of red onion. Serve on warm tortillas with lettuce, shredded cheese, chopped tomato, grilled red onion, sour cream, etc.
Yakitori Chicken





2 pounds chicken breast fillets, cut into 1 inch cubes


8 scallions, cut into 1 inch lengths


soaked bamboo skewers





Yakitori Sauce (makes 2 cups):





6 tablespoons sake, or sherry


3/4 cup soy sauce


3 tablespoons Mirin


2 tablespoons granulated sugar





Combine the sauce ingredients in a saucepan and bring to the boil.





Thread the five pieces of chicken and four pieces of scallion, alternatively onto soaked skewers and brush with the yakitori sauce. Grill, basting regularly, until thoroughly cooked to an internal temperature of 160 degrees.
If you like Thai food, this is a great recipe. I';ve made it before and it's quick, easy, and yummy. Serve it over some jasmine rice...





***Red Curry Chicken***





2 skinless boneless chicken breast halves, sliced into bite-sized pieces.


1 tablespoon vegetable oil


1 tablespoon Red Curry Paste


1-13.5 oz can Coconut Milk, original or Lite


1 red bell pepper, cored and sliced


1 tablespoon Fish Sauce


1/2 cup loosely packed fresh basil leaves








DIRECTIONS





Heat the oil in a large skillet on medium-high heat.


Add the curry paste and stir until bubbling.


Add the chicken and brown on both sides.


Add the Coconut Milk, bell pepper, Fish Sauce, and basil.


Simmer until the chicken is cooked.


Serve with rice.





I haven't tried this but it's the Editor's Pick of chicken recipes this week...





**Chicken Scallopine with Sage and Fontina**





6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin


Salt and freshly ground black pepper


6 sage leaves


3 ounces grated fontina cheese


3 tablespoons olive oil


1 garlic clove, halved


1/2 cup white wine


1 (28-ounce) can whole San Marzano tomatoes


1/2 teaspoon red pepper flakes


1 teaspoon salt


1/2 teaspoon freshly ground black pepper


Special Equipment: toothpicks





Directions


Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks.





Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.





Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.





Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes.





Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.





Check out this link...10 new ways to cook chicken for dinner..


http://www.foodnetwork.com/recipes-and-c鈥?/a>
Bake chicken in this mixture (works in crockpot too):


1 c. brown sugar; 2/3 c vinegar; 1/4 c. Sprite or other lemon/lime soda; 3 T minced garlic; 2 T soy sauce; 1 tsp black pepper





Best rub for whole chicken or pcs with skin (oven or grill);


2 tsp salt; 1 tsp paprika; 1/2 tsp onion powder; 1/2 tsp dried thyme; 1 tsp black pepper; 1/4 to 1/2 tsp cayenne pepper; 1/2 tsp garlic powder.





Marinate %26amp; bake or grill in this sauce:


1/2 c buttermilk; 2 cloves garlic, crushed; 1 tsp cumin; 1/4 to 1/2 tsp cayenne pepper; 1/4 tsp black pepper; 1/4 tsp salt.





Bake chicken pcs or wings in a mix of half soy sauce and half water, sounds too simple, but it's really good.
EASY AND PERFECT CRISPY SALT AND PEPPER CHICKEN WINGS LIKE THE ONES YOU GET AT THE CHINESE TAKEAWAY - SO CHEAP DELICIOUS AND IMPRESSIVE!





15 chicken wings - boil til cooked then drain.





mix 4 tablespoons of self raising flour with 4 tsp salt and 4 tsp black pepper, powder the wings and deep fry til golden and crisp, the chickens already cooked so cook to the colour you like...





dipping sauce - mix some light soy sauce with some lemon juice - add chopped red chilli and some shallot.





ENJOY ENJOY ENJOY!!!





you can also serve with some salad and some egg fried rice (just used leftover rice, mix in scrambled eggs-sometimes green peas if you like), you can finish of with sesame oil for a lovely aroma....



for an appitzer or snack-type thing the best was the little bites of white meat, wrapped with bacon, dredged in a cinnamon/chili powder/brown sugar 'rub', pierced w/ toothpicks to hold bacon then baked. Big YUM. Paula Deene, Food Network I believe. Kids love them of course.





The other was a surprise--marinated overnight in a southwest flavor packet of spice (designed for beef) w/ a little vinegar %26amp; oil. Grilled on the Foreman in 8 minutes per breast--but you could fry or bake too. REALLY nice flavor! Not too hot, it was 'hearty' %26amp; nice. Cut up the leftovers into 'fingers' for the boys %26amp; they ate every one of them in car on the way to the mall.
chicken shiraz with porcini and whole shallots


Bon App茅tit | October 2004











A rustic one-pot meal that's similar to the classic French coq au vin. Two kinds of wild mushrooms add earthy flavor.





Makes 6 servings.








1 14-o
I make this one frequently. Parmesan Chicken recipe from The Barefoot Contessa. I have her cookbook.


http://www.foodnetwork.com/recipes/ina-g鈥?/a>
Stir fry, it's healthy. Or you could buy a large can of chicken chow mein and add more chicken to it, then serve over rice or chow mein noodles.

Fish

Cooking rabbit for Easter dinner...what is your best recipes?

My mother and wife say I am deplorable for feeding this to my kids...but hey, what are dads for?I think this will become a Great family tradition...anyways, potpie is a no-brainer...how else could I cook it without worrying about rejection?Cooking rabbit for Easter dinner...what is your best recipes?
The good old Irish way, remove the meat then brown off the bones with some garlic and onions then ad some fresh herbs and a drizzle of white wine and boiling water and soaked barley then simmer and reduce by half then ad some spuds and carrots till nice and creamy texture. yummy yummy yummy. Happy EasterCooking rabbit for Easter dinner...what is your best recipes?
wow **** ya, rotisserie style. for Christmas can u get ur hands on a fat old guy and put an apple in his mouth. delectable!
Braised with red wine and shallots.





Don't forget the little Easter chicks. Simply boil them briefly to help remove the feathers, then a fry in a light tempura batter.





Serve with a peach dipping sauce. Happy Easter!
I'm with Alvin on this one.
LOL why would you cook rabbit for easter, your kids are gonna be like ';NO, NOT THE EASTER BUNNY';
OMG!!! dont eat rabbit on easter day!! U'll just ruin the whole thing!!! Thts cruel....eats sumthing other thn rabbits..
I love rabbit with a dijon cream sauce and capers. However, for the sake of your little ones and the quality of you marriage, I might stick with chicken instead and tease the kids that its really the Easter Bunny. Then you can all have a good laugh and your wife can roll her eyes at you, but all will be well.
mmm


Put it in a roasting bag with a few onions and vegies.


Let it cook in its own juices turning it over half way. mmm!


Do it with a nice home made gravy and it will be delicious!
I'm with you dad
Oh my gosh, is it legal to cook a rabbit??
Wow... I don't have any suggestions for you but I love the irony..
prepare like coq au vin...plenty of recipes online

I need a recipe for the Ultimate Chocolate Cake. It has to be Super Moist and not dry. Only the best Recipes!

I want the HOLY GRAIL of all Chocolate Cake Recipes! Can you help? Please list your recipe...ThanksI need a recipe for the Ultimate Chocolate Cake. It has to be Super Moist and not dry. Only the best Recipes!
LOL well, I Hope you like this one!!





PERFECT CHOCOLATE CAKE





4 ounces unsweetened chocolate


1/2 c. milk


1 c. brown sugar, packed


1/4 tsp. Jamaican allspice


1 egg yolk


2 c. cake flour


1 tsp. baking soda


1/2 tsp. salt


1/2 c. butter


1 c. superfine sugar


2 egg yolks


3 T. water


1/2 c. milk


1 tsp. vanilla


1 Tbsp. dark rum


2 egg whites, whipped





Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.


Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.





In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.





In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.





Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.





In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.





Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.





Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.





Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.I need a recipe for the Ultimate Chocolate Cake. It has to be Super Moist and not dry. Only the best Recipes!
add a package of chocolate pudding (dry not prepared as pudding) this is guaranteed to keep the cake moist and firm.
Candy Bar Poke Cake


1pkg choc cake mix


10 or more ';fun size Milky Way Bars'; chopped


14 oz sweetened condensed milk


12 oz jar choc-Carmel ice cream topping


12 oz container cool whip, thawed





Make cake as directed in 9 x 13 pan..remove from oven %26amp; immediately sprinkle 1/2 candy bars over hot cake..cool on wire rack 10 min..poke 20 or so holes in cake {with wooden spoon handle} pour condensed milk over cake..let set 10 min..pour ice cream topping over cake..cool completely. Spread cool whip over cake, sprimkle with remaining chopped candy bars..cover and refrigerate until ready to serve.


This is the cake to indulge in after the big breakup, auto repair bill, pink slip from work, F on your report card etc. Enjoy
CHOCOLATE PUDDING CAKE





1 scant cup semi-sweet chocolate chips


2/3 cup milk


1/3 cup sugar


1 large egg yolk


2 sticks unsalted butter, at room temperature


1 teaspoon vanilla extract





Grind or grate the chocolate chips in a food processor or blender to a fine consistency. In a small bowl, whisk together the egg yolk with 2 tablespoons of the sugar until light and lemony colored. Combine the remaining sugar and milk in a small saucepan and heat until tiny bubbles appear along the edges of the pan. Remove from heat, and pour small amount of the hot mixture into the egg, stir and pour the egg and milk mixture back into the pan. Cook over low heat until the mixture begins to thicken or reaches 185 degrees F. Remove from heat and add the hot mixture to the chocolate in the blender or food processor. Add the softened butter and vanilla (do not use cold butter), and process 1 minute or until smooth. Pour into cake pan and freeze overnight. Allow to sit at room temperature 45 minutes before serving.
try this and explore the site











http://vegweb.com/index.php?topic=6686.0
You can go visit http://recipe-collections.info


That site lists almost all Recipes.


Not only the recipe you are looking for but also other popular recipes.

Your best recipes for cooked collard greens,?

yes collard greens,they have been featured on the food network show ';good eats';,so let's hear themYour best recipes for cooked collard greens,?
slow-cooked collard greens





Cooking collards slowly is the traditional approach in the South, producing tender greens and the bonus of pot likker, the pale green pork-flavored broth left in the pot after the collards are served up. Many people sip a small cup of the pot likker as a cure for the common cold, while others dunk their corn muffins in it.





Active time: 15 min Start to finish: 2 hr





Servings: Makes 12 servings.





ingredients:


4 qt water


1 smoked ham hock (3/4 lb), rinsed


4 lb collard greens (preferably small)


1/2 teaspoon dried hot red pepper flakes





preparations:


Bring water with ham hock to a boil in an 8-quart pot, uncovered, skimming any froth, then reduce heat and simmer, covered, 1 hour.


While hock simmers, discard coarse stems and center ribs from collards, then wash leaves and drain. Coarsely chop collards.





Add collards and red pepper flakes to ham hock broth, then simmer, partially covered, stirring occasionally, until greens are very tender, about 45 minutes. Remove hock from cooking liquid and let stand until cool enough to handle, about 15 minutes. Discard skin and bones and coarsely chop meat. Stir meat and salt to taste into collards.





Cooks' note:


Collards can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered.Your best recipes for cooked collard greens,?
Collard Green with Tomatoes





2 pounds collard greens, washed thoroughly, tough stems cut out of leaves, cut or torn in bite-size pieces





2 tablespoons Italian seasoning, or combination of basil, oregano, and rosemary





1 can (14.5 oz) tomatoes, chopped and drained, reserve liquid








Preparation:





Rinse torn leaves well; do not dry. Put wet leaves in a large pan and let wilt over medium-low heat, stirring constantly. Add Italian herb seasoning and chopped tomatoes; continue to heat for about 5 minutes longer. Add liquid from the tomatoes. Heat for about 4 to 5 minutes longer, or until hot.


Serves 4.


___________________





Collard Green Soup





1 large bunch collard greens, about 1 to 1 1/2 pounds


1 large bunch kale, about 1 to 1 1/2 pounds


3 tablespoons olive oil


6 cloves garlic, minced


1/2 teaspoon salt


1/2 teaspoon freshly ground pepper


4 teaspoons fresh lemon juice


a few dashes hot pepper sauce, optional





Rinse collard greens and kale well in a large bowl of cold water. Drain and cut off tough stems. Cut leaves into 1/4-inch strips. You should have about 8 packed cups.


In a well-seasoned heavy skillet or wok, heat the olive oil over medium-high heat. Add the garlic and cook, stirring, 30 seconds. Add half of the collard greens and cook, stirring, for about 30 seconds. Add half of the kale and cook stirring, for about 1 minute, until they begin to soften. Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.


Season with the salt, pepper, and lemon juice, and a few drops of hot pepper sauce, if desired


Serves 4.








Preparation:
This is sooo delicious!!!





saute 1 clove garlic, 1 half chopped onion in 2 tbs. olive oil in your largest frying pan, (I add cooked, flavored turkey sausage chopped, but you dont have to) once the onions have browned add one bag of greens (mixed greens and chard is great too) let the leaves wilt, gently tossing occasionally then add 1 cup of veggie or chicken broth, cover, let simmer for 20-35 minutes or until the leaves are tender, season to taste and enjoy! This recipe is surprisingly delicious, my husband and kids who are anti anything green LOVE this dish...great for a side or a whole meal, and very easy to prepare!!! Oh yeah, chopped mushrooms are a great addition if you like them too, makes it even better! p.s. Dont add much salt for seasoning cus the broth does that, low sodium broth is better.
Leave the collard greens to sit in the fridge while making a steak on the bbq.





Tastes great!
store.can.pot.stove.bowl thats mine lolz

Can I have your best Steak recipes? Which is the best way to cook it?

Give me a knife and fork, walk the cow on by, I'll cut what I want *lol*





Seriously....





The best way to do a steak, IMHO, is over a grill or a broiler. My favourite prep is:





-Low-salt worcestshire sauce


-EVOO (extra-virgin olive oil, for those who don't watch food-network)


-Garlic


-Ginger





about an hour before you want to cook your steak, tenderize w/ a fork or a meat tenderizer. Mince the garlic and grate the ginger, and put it in a ziploc bag along w/ the worcestshire sauce and a lil bit of the EVOO. Add the steak, close it, shake a lil to mix, and chill.





When you're ready to grill, take the steak out and rub a lil sea salt or kosher salt and some black pepper over it, then grill to desired consistency. Take the marinade and heat it in a small pot, so you can use it as a sauce for the steak. Best served w/ baked potatoes. :-DCan I have your best Steak recipes? Which is the best way to cook it?
i don't know if you should try this, but my mom once said that she marniated the steak in pespi 1. it was really good, but i wouldn't suggest doing it because i really don't know how she did it...Can I have your best Steak recipes? Which is the best way to cook it?
In a pan...Sear it then pan fry it turning it frequently until it is done to your taste. My family likes their steaks well done-I'm vegetarian now so all I can do is smell it. I use the Montreal Steak seasoning on both sides. Sirloin is usually the cut I get for pan frying. I think it beats grilling because it cooks evenly and is not as dry..comes out very tender in the pan.
I agree, on the grill definitely. Soak a couple of steaks in a pan or ziploc that has beer in it. if you want to you can add spices or garlic in to the marinade. I just like the straight steak. let it soak overnight if possible but an hour or so will do. when the grill is ready slap them on. the meat will be very tender.
Start with the best meat, which is porterhouse or filet mignon. Put some salt and pepper on it, garlic salt if you like, and cook on a grill, charcoal is best, or under the broiler, about 5 to 10 minutes per side. Take it out and cut it to check if it's just a little pink inside. Its really easy, and good!
set them in the oven fill the pan with water about half way up the steaks..cook for 2 hours 350 degrees covered with aluminum foil..take out pour out water add steak sauce and bake uncovered 15 minutes its like eating a hamburger its so tender
my dad just takes ribeyes, cooks them on the george foreman with worch. sauce on them....pretty good
marinate in peppercorn seasoning and some red wine, then grill and sear the ends, then dump some blue cheese on it. it tastes like the one that is served at the outback restrants,
on the grill!


bring some steaks over and ill show you!
GREAT MARINADE:





1 cup BBQ Sauce


1/2 teaspoon onion powder


1/2 teaspoon garlic powder


2 teaspoons crushed garlic (Jar)


2 tablespoons white vinegar


2 tablespoons soft brown sugar


2 tablespoons worcestershire sauce


1 bunch (medium size) of red seedless grapes.





mix every thing together except the grapes, you'll need to squeeze them through a siv (or something similar) so that only their juice can go straight into the marinade. let the steak marinate all day ensuring that you flip it over at least once in the marinade and recoat the marinade over it. when your ready to cook it put a generous splash of olive oil in the frying pan, (ensure the pan is hot before you put steak in so it doesnt stew). the oil will mean that the steak will not stick to the pan and burn because of the marinade. enjoy!
If a grill's not available or the weather outside is saying no to grilling. Pan fry in a 1/4 inch of melted butter. For a marinade before cooking vegetarian Worchestershire sauce(it tastes better) and a sprinkling of sugar, leave 10 min in fridge, then turn over, sprinkle sugar on other side and leave out in kitchen(out of dogs and pets range lol!) and use the leftover sauce to marinate when cooking. Toss any remaining sauce it's now had raw meat in it.
Best steaks I have had at home were sprinkled well with garlic powder, salt (optional) and pepper. Cooked on the grill at a high temperature. Make sure not to overcook. Medium is recommended. Simple and awesome!
The absolute best and easiest way to cook a steak is the way the Brazilians do it-----put some coarse sea salt on it while it's raw, make sure it's good and covered. Put it on a medium heated grill, cook one side, then scrape the salt off. Turn over and cook the other side, and scrape the salt off and continue cooking till it's as well done as you'd like it. Before serving scrape off as much of the remaining salt as possible. Excellent recipe! You should try it...
Montreal Steak Seasoning by McCormick. INSANE!! Sprinkle on liberally, wait 30 minutes, cook on grill. To die for!
I like to use whatever I have in the cupboard. Marinade and spices. For something quick and simple... Use butter instead of oil in a frying pan (better taste)... pour a little teriyaki marinade over the cooking steaks, sprinkle on some crushed garlic, pepper, oregano, basil, and lots of paprika (you can choose mild or hot). Cook both sides to your liking and that's it!
on a barbecue
The most important thing to a good steak is DO NOT FREEZE your meat. 45 minutes prior to putting your steaks on the grill ';fork them'; on both sides adding lawry's season salt, onion salt, and garlic salt (or ground garlic if that is too much salt) on each side of your steak. After 45 minutes throw those baby's on the grill and cook as desired. I am a medium to medium rare fan because that is where you get the most flavor.





Enjoy!!!

Where can I find the best bread recipes anywhere?

http://www.bettycrocker.com


http://www.pillsbury.com


http://www.kraftfoodservice.com


http://www.foodnetwork.com


http://www.bhg.comWhere can I find the best bread recipes anywhere?
You can buy the Professional Pastry Chef book by Bo Frieberg, this is a professional Pastry Cookbook that will teach you everything from breads to pastries. It is one of the ';Bibles'; for Pastry chefs and bakers around the world.





Hope this helpsWhere can I find the best bread recipes anywhere?
find a local thrift store and look for old cook books-the older the better

What are the best recipes for cookies?

im making a cookie store for tourist





i live in a place in australia and i would like to make cookies for the tourist who normally come, anyone have a good website for making cookies?What are the best recipes for cookies?
This site has a lot of recipes for cookies.


I like the cookies in best of the best section.





http://allrecipes.com/Recipes/Desserts/C…What are the best recipes for cookies?
Here's some of my favorites you might try:








CAKE MIX COOKIES


(I make these at Christmastime for gift giving)





White Cake Mix


2 Tablespoons water


2 eggs


1/2 cup cooking oil


1 teaspoon almond extract


1/2 cup chopped nuts


powdered sugar





Mix all ingredients, except powdered sugar.





Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.





Roll in sugar until it is an approximate shape of a ball.





Place on a lightly greased cookie sheet.





Bake at 350 degrees about 18 minutes, until lightly browned.





Cool on wire racks. Makes about 4 dozen cookies.





(Use any flavoring or cake mix you desire……..substitute regular sugar for powdered)








Monster Cookies


(Makes a ‘monster amount)


I found this recipe…but as yet have not tried it.





Cream together: *(use a ‘large’ pan for this)


12 eggs


1 lb soft butter


2 lb brown sugar


4 c. sugar


1 T vanilla


½ tsp salt


3 lb creamy peanut butter


Then add:


18 c. rolled oats


8 tsp baking soda


1 lb M%26amp;M’s plain


1 lb chocolate chips (or butterscotch)


Spoon out and Bake at 325 til done!








Ritzy/Chocolate/Peanut Butter Sandwich Cookies





Ritz crackers


Creamy peanut butter


Chocolate chips





1.) Cover cookie sheet with waxed paper.


2.) Melt the chocolate chips in the double boiler.


3.) Spread peanut butter on a Ritz and top with another cracker.


4.) Dip the sandwich in the melted chocolate use tongs carefully so you don't break the cracker and dip in chocolate…cover completely.


5.) Place the chocolate-covered sandwich on the cookie sheet…and let chocolate set.


Store in air tight container in refrigerator.





I’ve used…graham crackers (break at perforations)….various crackers.





Hint: Might try vanilla wafers…..and maybe fill with some store bought frostings….. or small amount of jam…..or marshmallow crème.





No-Bake Peanut Butter Squares





Ingredients::


1/2cup (1 stick) butter or margarine


2 cups (sifted) powdered sugar


1 1/2 cups graham cracker crumbs


1 cup peanut butter


1 1/2 pkg. (12 squares) Semi-Sweet Baking Chocolate


1/2cup milk (optional)





Directions:


Line 13” x 9” baking pan with foil, with ends of foil extending over sides of pan. Set aside.


Melt butter in large microwavable bowl on HIGH 1.5 - 2½ minutes or until melted.


ADD sugar, graham cracker crumbs %26amp; peanut butter……and milk if needed. Mix well spread into prepared pan.


Microwave chocolate 1.5 – 2 minutes or until melted stirring after each minute. Cool slightly; pour %26amp; spread over peanut butter mixture in pan. Cool. Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until set.


LIFT from pan, using foil handles. Cut all the way through dessert into squares.





(I used the milk…was easier to spread in pan….I’ve made this also…not bothering to line pan with foil…or not scoring before refrigerating…….served from pan…..let it sit at room temperature before cutting…about 15 – 20 minutes..…easier to cut into serving pieces).








Or try:





Mock Ice Cream Sandwiches





2 whole graham crackers


Cool Whip





Spread a thin layer of Cool Whip on 1 whole cracker….top with remaining cracker….freeze.


Can't get any simpler that that!!


You'll want to make several at a time.....can't eat just one!





HINT: Melt some chocolate and drizzle over top before freezing.








Find more quick – simple – E-Z – few ingredient….recipes…at E-Z Cookin’ group:





http://groups.yahoo.com/group/e-zcookin/





Lots of interesting ‘stuff’ in files %26amp; links…come join %26amp; check it out.





Pat in Indiana….pmsbar2@att.net
Do you really want it???????


























If yes then scrolll down............................


.


.


.


.


.


.


.


.


.


.


.








Then just go to your nearest BAKERY shop give him some pounds and u will get the Readymade Cookies.








What was the need of recipes...........
chocolates!!!
Nestle Toll House Cookies are the best on the planet

Fish