Ranch Crispy Chicken

This one's a keeper!  Richie says it may be his new favorite way to eat chicken.  It is delicious served with mashed potatoes and gravy!

Ranch Crispy Chicken

 4 TB Coconut oil (or oil of your choice)

8 skinless, boneless chicken breast halves 

2 eggs, beaten

2 (1 ounce) packages ranch dressing mix (2 TB mix)

salt and pepper to taste

1 cup dry bread crumbs

Directions:

Heat oil in a large skillet.

Combine dressing mix and bread crumbs in a plastic bag, beat eggs in a bowl. Dip chicken breasts in eggs and then shake in plastic bag, one at a time until coated with breadcrumbs.

Drop immediately into skillet, cook over medium heat until done.  

OR, try this Oven Version:

8 skinless, boneless chicken breast halves

2 (1 ounce) packages ranch dressing mix

1/4 cup dry bread crumbs

Directions

Preheat oven to 375 degrees F (190 degrees C).

Combine dressing mix and bread crumbs in a plastic bag. Add chicken and shake until coated.

Place coated chicken pieces on an ungreased cookie sheet and bake in preheated oven for 25 to 30 minutes, or until chicken is cooked through and juices run clear.

Adapted from Allrecipes.com 

To Die For Blueberry Muffins ~ by Valerie

Disclaimer:

These are truly delicious, prize-winning muffins!

It has been our family's favorite muffin recipe for a while now!

Daddy and our pastor especially love them as they love blueberries,

and we are blessed to live in a land flowing with this sweet little fruit.

HOWEVER, I'm not sure I would go so far as to agree that they are worth dying for!

So, no need to take their title literally! : -)  



 

For Brielle's birthday party, we substituted raspberries for the blueberries,

and some folks thought they were even more delicious that way!

 

Ingredients:

1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg

1/3 cup milk 1 cup fresh blueberries (we use frozen, and roll in flour) 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.	Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.	To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.	Bake for 20 to 25 minutes in the preheated oven, or until done.

Source:  Allrecipes.com

Whole Wheat Ravioli

 These were really good!  The recipe was adapted from Taste Of Home, but I actually use completely different cheeses for my filling...my own sheep milk ricotta and soft sheep cheese!  Since most people don't have sheep cheese on hand, the recipe below is the original.  

Ravioli:

PASTA:

3 1/2 to 4 cups whole-wheat flour (3 to 3 1/2 all-purpose)

3 eggs

1/3 cup water

1 teaspoons olive oil

SAUCE:

1lb ground beef

3 cans tomato sauce

1/2 cup grated Parmesan cheese

3 tablespoons sugar

3 tablespoons minced fresh basil

3 tablespoon minced fresh parsley

3 tablespoon minced fresh oregano

3 garlic clove, minced

1 teaspoon salt

1/2 teaspoon pepper

FILLING:

2 1/2 c Ricotta cheese

2 c Mozzarella cheese

1 egg, lightly beaten

1/4 c Parmesan cheese

1 egg, lightly beaten

2 teaspoons minced fresh basil

1 teaspoon minced fresh parsley

1 teaspoon minced fresh oregano

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

1.       Place flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.

2.       Meanwhile, in a large saucepan, cook ground beef until no longer pink.  Add all sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

3.       In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.

4.       Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.

5.       Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Toss cooked ravioli into pot of sauce. Yield: 6 servings.

 Note:  You can make really big ravioli rather than filling a bunch of littler squares, that will make it go much faster!

Also, I use this sauce recipe (minus the beef) for everything from pizza to spaghetti!  If you like, you can add a can of crushed tomatoes or stewed tomatoes for more texture, my husband just doesn't love tomato chunks ;-)

 Adapted from Taste Of Home Recipes