Sunkist Cupcakes

Ingredients
1 Package of Vanilla Cake Mix
12 Ounces of Sunkist Soda
1 Container of Vanilla Frosting

 

 

Instructions

1. Preheat oven to 350 degrees. Grease your muffin tin or line with baking cups (I used my mini muffin tin)
2. In a large bowl, mix together the cake mix and soda on medium speed for about 2 minutes (start out on slow until it is well combined) You may get some bubbles in your mix
3. Fill the baking cups halfway full with batter.
4. Bake for 15 minutes or until a toothpick inserted in the middle comes out clean.
5. Let cool for about 10 minutes before removing to a wire rack to cool completely.
6. Once cool, ice with the vanilla frosting.

Notes
*These also can be made with Diet Sunkist for less calories

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THIS RECIPE PROUDLY LINKED TO: Gooseberry Patch



Honey Baked Chicken

Honey Baked Chicken
~Printer Friendly Version

Ingredients
1/2 cup vegetable oil
2/3 cup honey
2/3 cup soy sauce
1/2 teaspoon black pepper
2 teaspoon Dijon mustard
4 boneless, skinless chicken breasts

Instructions
1. Mix together the vegetable oil, honey, soy sauce, pepper and mustard in a gallon Ziploc bag.
2. Add the chicken to the bag and toss to coat the chicken.
3. Let the chicken marinate in the refrigerator as long as possible, preferably overnight.
4. Heat oven to 400 degrees.
5. Place chicken and marinade in a 9x13 baking dish.
6. Bake chicken for 15 minutes.
7. Flip chicken over and spoon marinade over chicken.
8. Bake for additional 15 minutes or until chicken is no longer pink and juices run clear.



~Recipe inspired by Allrecipes


*THIS POST PROUDLY LINKED TO: Strut Your Stuff, It's a Keeper Thursday, Friday Favorites, Mouthwatering Mondays, Delicious Dishes, Made By You Monday, Mingle Monday, Tuesdays At The Table, Totally Tasty Tuesdays, Show Me What You Got, Beyer Beware, Eat At Home

Onion Rings W/ Dipping Sauce

Ingredients For Onion Rings
1/2 cup flour
1/2 cup plain bread crumbs
1 egg
1/2 cup milk
1 tablespoon apple cider vinegar
1 tablespoon seasoning salt
1 large cooking onion, sliced into thick rings
1/2 teaspoon pepper
oil for frying

Ingredients for Dipping Sauce
1/2 cup mayo
1 tablespoon ketchup
2 tablespoons creamy horseradish sauce
1/2 teaspoon paprika
1/2 teaspoon oregano
1 clove garlic, minced
salt & pepper to season

Instructions for Dipping Sauce
1. Mix together all ingredients.  Cover and refrigerate for at least an hour.

Instructions for Onion Rings:
1. Heat the oil in a large skillet over medium high heat.
2. Combine the flour, bread crumbs, seasoning salt & pepper in a shallow bowl.
3. Combine the egg, milk and vinegar into another shallow bowl.
4. Dip the onion rings into the wet ingredients and then into the dry ingredients until well coated.
5. Dip the rings into the wet ingredients and then into the dry again.
6. Fry the onion rings in the hot oil a few at a time until golden brown.
7. Drain on a paper towel.
8. Serve immediately with the Dipping Sauce.

Notes
*I served this with the Roasted Veggie Sandwich


~Dipping Sauce Recipe inspired by Allrecipes

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THIS RECIPE PROUDLY LINKED TO: Michelle's Tasty Creations & Crafty Ideas, Real Housewives of Riverton, A Little Nosh

Roasted Veggie Sandwich

Roasted Veggie Sandwich
~Printable Version

Ingredients
1/4 cup mayo
3 cloves garlic, minced
juice from 1 small  lemon
2 tomatoes, sliced
1 bell pepper, sliced
1/2 red onion, sliced
1 medium sweet potato, peeled and sliced
3 mushrooms, sliced
1 cup Italian dressing
bread of choice
cheese of choice

Instructions
1. Mix together the mayo, minced garlic and lemon juice.  Chill until ready to serve - at least an hour.
2. Mix together all of the vegetables and the Italian dressing.  Toss to coat.  Marinate in the fridge for at least an hour.
3. Preheat oven to 450 degrees.
4. Spread the vegetables out in a single layer on a foil lined baking sheet.
5. Roast vegetables for 25-30 minutes.
6. Spread the mayo mixture onto your bread.
7. Add cheese on top of mayo.
8. Place bread under broiler for 2-3 minutes, just until warmed and cheese has started to melt.
9. Remove the bread from the oven and layer with vegetables.

Notes
*Bread - I used Round White Mountain
*Cheese - I used shredded mozzarella
*I served this with the Onion Rings with Dipping Sauce
* The garlic mayo was good, but we enjoyed the Onion Ring Dipping Sauce on the sandwich more

~Recipe inspired by AllRecipes

Chocolate Chip Banana Pancakes - Freezer Friendly

Chocolate Chip Banana Pancakes
~Printable Version

Ingredients
1 package (5.5 ozs) Bisquick Mix
1 medium banana, mashed
1 egg
3/4 cup milk
1 teaspoon vanilla
1 tablespoon sugar
3/4 cup semi-sweet chocolate chips

Instructions
1. Heat a greased skillet over medium-high heat.
2. In a large bowl, combine all of your ingredients until well blended.
3. Spoon batter by 1/4 cupfuls onto hot skillet.
4. Cook until the edges are dry.
5. Flip and cook until browned.

To Freeze
Cool pancakes completely. Separate pancakes with wax paper. Place in a gallon size freezer bag.
To Serve Frozen
Heat pancakes in toaster

7-Up Biscuits

INGREDIENTS:
1 cup Bisquick mix
1/4 cup sour cream
1/4 cup 7-Up soda
1 tablespoon sugar
1&1/2 tablespoons butter

LETS COOK:
1. Preheat oven to 450 degrees.
2. In a medium size bowl, mix together the Bisquick mix, sour cream, 7-Up and sugar ~ the dough will be very soft
3. Melt the butter in a 9 inch round pan.
4. Drop the dough by the spoonful on top of the melted butter.
5. Bake for 10 minutes or until golden brown.

NOTES:
*Makes 7 large biscuits
*I served this with the Chicken Fried Chicken W/ Gravy


RECIPE INSPIRED BY:  Plain Chicken

Roasted Rosemary & Garlic Potatoes

Roasted Rosemary & Garlic Potatoes
~Printable Version

Ingredients
7 red potatoes
2 tablespoons oil
2 teaspoons dried rosemary
2 cloves garlic, minced
salt & pepper to season

Instructions
1. Heat oven to 450 degrees.
2. Line a baking sheet with aluminum foil.
3. Cut potatoes into 1 inch chunks.
4. Mix remaining ingredients in a large bowl.
5. Add potatoes and toss to coat.
6. Spread potatoes in a single layer on the baking sheet.
7. Bake uncovered 25 - 35 minutes, turning halfway through.



Notes
I served this as a side dish with the Chicken Fried Chicken W/ Gravy

~Recipe inspired by Betty Crocker

Chicken Fried Chicken W/ Gravy

Ingredients For Chicken
4 chicken breasts, sliced thin or pounded thin
1 sleeve Saltine crackers, crushed
1 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon baking powder
1 egg
1 cup milk
Canola Oil
Salt & Pepper to season

Ingredients For Gravy
1/2 cup flour
3 cups milk
Salt & Pepper to season

Instructions
1. Pour oil in a large skillet - about 1/2 inch deep.  Heat oil to 360 degrees.
2. Combine cracker crumbs, 1 cup flour, garlic powder, paprika, baking powder and salt & pepper in a container.
3. Whisk together the egg and 1 cup milk in another container.
4. Dredge the chicken in the cracker crumb mix; dip in the milk mix, and then dredge in the cracker crumb mix again.
5. Fry the chicken in batches, 10-15 minutes, flipping chicken halfway through, until golden brown.
6. Remove to a wire rack in a baking sheet.
7. Carefully drain the hot oil, reserving the cooking bits and about 2 tablespoons of the drippings in the skillet.
8. Whisk together the 1/2 cup flour and 3 cups milk and season with salt & pepper.
9. Add mixture to the reserved drippings in the skillet.
10. Cook over medium-high heat, stirring constantly, until thickened.

Notes
*I served this with the Roasted Rosemary Garlic Potatoes and 7-Up Biscuits

RECIPE INSPIRED BY: MyRecipes

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THIS RECIPE PROUDLY LINKED TO: Mom's Crazy Cooking

Fritos Corn Salad

INGREDIENTS:
4 cans (11 oz) or 3 cans (15 oz) corn & peppers/fiesta corn/southwest corn (however its called at your store), drained
1 bunch green onions
3/4 cup mayo
3 tablespoons vegetable oil
1 bag Fritos corn chips, crushed

LETS COOK:
1. Empty the can of corn into a medium size bowl with a lid.
2. Chop the green onions and combine with the corn and peppers {use as much or as little of the bunch based on your own taste preference}.
3. Add the mayo & oil to the corn and stir to coat well.
4. Cover with the lid and refrigerate for at least 4 hours but preferably overnight.
5. Sprinkle with the crushed Fritos just before serving.  {Again, you can use as much or as little of the bag of chips as you would like - I use ALOT because I like the crunch in every bite:) }

 

 

 

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THIS RECIPE PROUDLY LINKED TO: Gooseberry Patch

Sweet & Sour Sauce

Sweet & Sour Sauce
~Printable Version

Ingredients
1/4 cup packed brown sugar
1 tablespoon cornstarch
2/3 cup apple juice
1/4 cup apple cider vinegar
2 tablespoons orange juice

Instructions
1. In a small saucepan, combine all ingredients.
2. Cook over medium heat until the sauce boils and thickens.

~Recipe inspired by Betty Crocker's Sweet & Sour Sauce