Crispy Ritz Chicken

Ritz crackers are one of my nephew’s favorite snacks. I used leftover crackers from his visit to make this delicious looking recipe from Pinterest. If you like the flavors, I would suggest trying this breakfast recipe for Creamy Swiss Eggs on Biscuits.

Crispy Ritz ChickenCrispy Ritz Chicken
4 chicken breast
2 sleeves Ritz crackers, crushed
1/2 c. buttermilk (or milk)
2 c. shredded mozzarella cheese (or cheddar cheese)
1 tsp. dried parsley

1 can cream of chicken
3 T. sour cream
2 T. butter

Dip chicken in milk, then cheese, and finally crackers. Sprinkle with parsley. Cover and bake for 35 minutes at 400 degrees. Remove foil and bake an additional 10-15 minutes. In a small saucepan, melt cream of chicken, sour cream, and butter. Pour over baked chicken and sprinkle with parsley.

Notes:

  • I used reduced fat Ritz crackers, skim milk, and fat free cheddar cheese. Just remember that skim milk doesn’t stick as well to the chicken.
  • I used 98% fat free cream of chicken and fat free sour cream. You could also substitute Greek yogurt.
  • I served it with mashed potatoes. Chicken gravy also tastes good on them. I would suggest maybe a green side dish like spinach or asparagus as well. One of the Pinterest recipes suggests making cilantro lime rice to go with the chicken. I liked the home cooked meal approach.
  • Another suggestion is to use the veggie flavored Ritz crackers.

Cherry Crisp

Fall is officially in the air. The low temperature last night was is in the upper 40s with a high in 70s. This is my kind of weather.

Craving cherry crisp, I went to my blog to search for the recipe. I was shocked that I hadn’t posted it for all of you yet. This recipe comes from my mother. Super easy and very tasty. It’s one of my favorite recipes. It serves up delicious warm or cold, with ice cream or fat free Cool Whip. Enjoy!

Cherry CrispCherry Crisp by Kathy Bourek
1 c. brown sugar
1 c. flour
1/2 c. oleo (I used butter/margarine)
1/2 c. oatmeal
1 can cherry pie mix

Crumble flour, oleo, and brown sugar with a fork. Add oatmeal and mix. Pour 1/2 into a 8 inch square pan. Pour cherry pie filling over crust. Sprinkle with remaining mix. Bake at 350 degrees for 30-40 minutes.

Cinnamon Smell

Cinnamon is such a wonderful smell and taste. Today I’m sharing a recipe featuring refrigerated cinnamon rolls. It tastes just as good as the aroma smells.

Cinnamon French Toast BakeCinnamon French Toast Bake from Pinterest
1/4 c. melted butter
2 cans (12.4 oz. each) refrigerated cinnamon rolls
5 eggs
1/2 c. heavy whipping cream
2 tsp. cinnamon
2 tsp. vanilla
1 c. chopped pecans
3/4 c. maple syrup

Garnish
Icing
powdered sugar
maple syrup

Melt butter and pour into 13 x 9 pan. Separate cans into 16 rolls. Cut each into 8 pieces and add to buttered baking dish. Beat eggs. Add cream, cinnamon, and vanilla. Pour over cinnamon rolls. Sprinkle with nuts. Drizzle with 3/4 c. syrup. Bake at 375 degrees for 20-28 minutes. Cool for 15 minutes. Microwave icing on 50% for 10-15 seconds. Drizzle over cinnamon rolls. Sprinkle with powdered sugar. Serve with syrup.

Notes:

  • I used two small cans of reduced fat cinnamon rolls (5 rolls each) cut everything by a third. I baked for 20 minutes in my Bubble and Brown baking dish.
  • I used¬†2 eggs and 2 T. egg substitute.
  • I substituted fat free half and half for heavy whipping cream. It tastes pretty much the same but much better for you.
  • I omitted the nuts.
  • I used light maple syrup in the recipe and didn’t use any after it was baked.

Fall Changes

I know it’s been a few weeks since I wrote a blog post. Although the temperatures may be hovering around three digit heat, everything is changing as we approach fall. I dog sat for the first time in my life and just started a new job. After a quick afternoon nap, I’m back in the kitchen cooking up new recipes to share with you.

Today’s post is inspired by Starbucks. Last week, the fall specialty drinks reappeared on the menu. My personal favorite is Salted Caramel Mocha but I also love Pumpkin Spice Latte. For those of you who love the winter holiday drinks, today’s copy cat recipe is for you. Although this isn’t one of my usuals, it is one of my sister’s favorites. I think it taste pretty close to the Starbucks drink.

Caramel Brulee LatteCaramel Brulee Latte from Pinterest
2 T. caramel sauce
1-2 oz. vanilla syrup
4 oz. espresso
8-10 oz. steamed milk
whipped cream
toffee bits and caramel sauce

Place caramel sauce in cup. Add vanilla syrup. Top with coffee and milk. Garnish with whipped cream and toffee bits.

Notes:

  • I used half a shot glass of sugar free French vanilla syrup (1 oz.)
  • I don’t have an espresso maker so I made the Starbuck Blonde K-cup with 6 oz. of water.
  • I used 10 oz. of steamed skim milk.
  • I make froth from skim milk and skipped the whipped cream, toffee bits, and extra caramel sauce.