Buttery Cracker Chicken

Every  once in awhile I fix this chicken dish for my family.  Every once in awhile only  because I can never seem to keep butter crackers in the house! My  kids see a box in the cabinet and can eat them in one sitting , half with peanut butter, half with cheese wedges. So I have found that in order to prepare this dish for dinner I have to either hide a box of crackers or bring a box straight home from the store and cook dinner! It is a fast dinner and the flavor is rich and crunchy. I have added garlic powder , italian spice and lemon pepper on different occasions and every spice mix works well. You can substitute chicken tenders or pork chops for the chicken breasts. So next time you are planning dinner, plan on  cracker chicken!

Buttery Cracker Chicken

2 eggs, beaten

1 cup crushed butter cracker crumbs

1/2 teaspoon garlic salt

ground black pepper to taste

4 skinless, boneless chicken breast halves

1/2 cup butter, cut into pieces

DIRECTIONS

Preheat oven to 375 degrees F.

Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.

Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.

Bake in the preheated oven for 40 minutes, or until chicken is no longer pink.

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Wild Rice Casserole with Sausage and Pecans

One of my favorite go-to meals. For those days when you haven't really made any real plans for dinner. I always try to keep sage pork sausage in the freezer. It is quick to put together and cooks , for the most part, in the oven.Serve with a side salad and bread and you have dinner. try not to skip the pecans . It makes the dish.

Wild Rice Casserole with Sausage and Pecans

Ingredients

* 1/2 cup chopped pecans
* 1 (1-lb.) package sage ground pork sausage
* 1 tablespoon butter
* 1 large onion, chopped
* 1 cup chopped celery
* 2 (6-oz.) packages long-grain and wild rice mix (I use Uncle Ben's brand)
* 2 tablespoons chopped flat-leaf parsley
* 1 tablespoon chopped fresh or 1 tsp. dried rubbed sage
* 1/2 teaspoon freshly ground pepper
* 3 1/2 cups low-sodium chicken broth

Preparation

1. Heat 1/2 cup chopped pecans in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted. Remove toasted pecans from skillet.

2. Brown sausage in same skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon; reserve drippings in skillet.

3. Melt butter in hot drippings over medium heat. Add onion and celery, and sauté 10 to 15 minutes or until celery is tender.

4. Remove 1 seasoning packet from rice mixes; reserve for another use. Combine sausage, vegetable mixture, remaining seasoning packet, rice, and next 3 ingredients in a lightly greased 13- x 9-inch baking dish. Stir in chicken broth until well blended.


5. Bake, covered, at 325° for 1 hour or until liquid is almost absorbed. Let stand 5 minutes. Sprinkle chopped pecans on top.




For those of you who are interested in great recipes, every Tuesday you can find me guest posting  over at Our Krazy Kitchen . Great ladies and great  ideas!

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Homemade Cinnamon Rolls

Cinnamon rolls are the favorite breakfast meal of my husband and my sons. I have been making them from scratch for years with yeast. Well, I found a recipe over at Southern Plate that uses frozen bread dough. And since I always have a few frozen Rhodes breads in the freezer, I decided to try it . I have to say  that I love this new method. It is easy , and the outcome is a tasty, sweet cinnamon-y bread with yummy cream cheese icing. This will be my method of making them from now on! As you can see from the pictures, there are already a few gone. My husband grabbed three the moment they came out of the oven . 

Homemade Cinnamon Buns

from Christy Jordan of Southern Plate

• 1 loaf frozen white bread dough (such as Rhode’s)

Filling:

• 1/4 C butter or margarine, softened
• 1 C brown sugar, packed
• 3 T ground cinnamon

Icing:

• 3 ounce cream cheese, softened
• 1/4 C butter or margarine, softened
• 1 1/2 C confectioner’s sugar
• 1/2 tsp vanilla (optional, I usually just leave it out)

Place loaf of dough on plate and let sit at room temperature until thawed. Once thawed, roll out onto floured surface to a size of about nine inches by sixteen inches. Spread 1/4 C margarine over dough.

In small bowl mix together brown sugar and 3 T cinnamon. Sprinkle over top of cinnamon roll, stopping about 1/2 an inch away from the sides so it will seal (see photos).  Carefully roll up cinnamon roll into a log and press lightly to seal. Slice into one inch slices with serrated knife. Place in greased 9×13 inch pan and cover with cling wrap. Place in warm spot and allow to rise until doubled in size. Remove cling wrap and bake at 400 for about 15 minutes, or until done.

Icing: Mix all ingredients together and beat with electric mixer until creamy. Spread over cinnamon rolls.