Ritz and Cheese Chicken

This is from my cousin Chelsea's recipe blog. For more of her great recipes, visit http://mmmcafe.blogspot.com/


2 large chicken breasts
1/2 tsp salt
1/4 tsp pepper
2 Tbs milk
1 egg
1 cup colby jack cheese, grated
¼ cup fresh grated parmesan
½ sleeve Ritz crackers, crushed
¼ tsp garlic powder
1 tsp dried parsley
5 ounces cream of chicken soup
1 Tbs sour cream
1 Tbs milk

Preheat oven to 375. To make the sauce, in a saucepan, stir together cream of chicken soup, milk and sour cream. Heat to a light simmer and set aside.

Season the chicken breasts with salt and pepper. In one bowl, whip the milk and egg. In a second bow, combine the cheese of your choice and parmesan. In the third bowl, mix ritz crackers, garlic powder and parsley. Dredge chicken in eggs, then cheese, then ritz crumbs. Place in a baking dish. Bake for 25 minutes.

Remove from oven, top with preheated sauce, and serve.

Lemon Chicken

1st:

- Chicken tenders or breasts
- 1 or 2 egg yokes depending on amount of chicken used
- 1/4 cup soy sauce
- Black pepper (taste)

Soak chicken in above mixture for a minimum of 30 minutes or longer if desired.

2nd:

-zip lock bag
-flour
-corn starch
-oil
(equal amounts)
(enough to fry chicken pieces from 1st step)

Heat oil. In a zip lock bag, place equal amounts of flour and cornstarch. Coat each piece of chicken in the zip lock bag and fry in oil. After all the chicken has been fried, drain the remaining oil from skillet and place chicken back into the skillet with the following sauce:

3rd:

-1/2 c. sugar (white)
-1/2 c. water
-1/2 c. lemon juice
- 2 tsp. corn starch

Heat the chicken and the sauce together until the sauce thickens!

4th:

Serve over white rice.

Raspberry Cream Cheese Pretzel Salad

www.jamiecooksitup.blogspot.com
Time: 40 minutes hands on + 4 hours to chill
Yield: One 9x13 pan
Recipe adapted from Bless Your Heart

2 1/2 C pretzels
3/4 C butter, melted
3 T sugar
1 8 oz package cream cheese, softened
1 C sugar
1 8 oz container cool whip
1 6 oz package raspberry jello
2 C boiling water
3 C frozen raspberries

1. Throw those pretzels in a small food processor and grind them into coarse crumbs.
2. Add your melted butter and 3 T sugar. Mix until combined.
3. Press the pretzel mixture into a 9x13 pan and bake at 400 degrees for 13 minutes,
or until golden brown. Remove from the oven and let it cool completely.
4. In your stand mixer, or in a medium sized mixing bowl beat the cream cheese until
smooth. Add your sugar and mix for about 4 minutes.
5. Add the cool whip and mix for one minute, or until everything is well combined.
6. Heat your water up in the microwave until it is boiling. Add the jello and stir until it
is all nice and dissolved.
7. Pour in your raspberries and stir to combine. Place the bowl in your fridge until the
mixture has thickened up a bit. (Like syrup, at least. If it has set up more that that...
no worries. The recipe will still be wonderful.)
8. Spread the cream cheese mixture over the top of the crust.
9. Pour the beautiful raspberry jello on top, cover and chill for at least 4 hours.

Kristy's Avocado Black Bean Salsa

Combine the following ingredients in order:

2 cans black beans, drained and rinsed
1 large can diced tomatoes, drained
1 can white shoepeg corn, drained (green giant brand)
1/2 red onion, finely chopped
1 bunch fresh cilantro, finely chopped
Juice from 2-3 limes
4-5 ripe avocados, diced
1 clove garlic, minced
1 package good seasons italian dressing made according to the package directions
1/2 cup sugar

Best served with lime or jalapeño flavored tortilla chips