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 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.
- 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.
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 Latte from Pinterest
2 T. caramel sauce
1-2 oz. vanilla syrup
4 oz. espresso
8-10 oz. steamed milk
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.
- 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.
I first saw this recipe on Facebook. It got buried in my Facebook timeline and I had to go search the internet to find it. As a single person, it make way more than I can eat to decided to share it with my co-workers. They loved it and I hope you will too. It’s a good balance of chocolate and peanut butter.
Chocolate Peanut Butter Bars
2 c. instant oatmeal
1 1/2 c. flour
1 3/4 c. brown sugar
1/2 tsp. baking soda
1 tsp. baking powder
1 c. of butter (2 sticks)
1/2 c. chopped peanuts
1 c. chocolate chips
1 egg, slightly beaten
1 can sweet and condensed milk (14 oz.)
1/2 c. creamy peanut butter
Mix together oats, brown sugar, flour, baking soda, and baking powder. Cut in butter. Save 1 1/2 cups. Stir in egg to bowl and press in the bottom of a 13 x 9 pan. Bake for 15 minutes at 350 degrees. In a separate bowl, stir together sweet and condensed milk and peanut butter. Pour over crust. Sprinkle crumble, chocolate chips, and nuts. Bake 15 minutes more.
- I omitted the peanuts.
- I used Fat Free sweet and condensed milk and reduced fat peanut butter.
I saw a recipe on Pinterest encouraging people to save money on McDonald’s breakfast sandwiches by cooking them yourself. To be honest, I really don’t like McDonald’s breakfast. I know, you probably are in complete and total shock. I’ve always been more of a fan of Burger King’s Croissan’wich. Although I haven’t had one in years, I also really liked the Hardee’s Sourdough breakfast sandwich. I suddenly have a craving to see if they still carry this item. Perhaps I should check on my way to work one morning. But I’m getting a little off track now.
As a kid, my sister and I used to spend a lot of time at our Grandma and Grandpa Fletcher’s house. When my mother had to work on Saturdays or a day off from school, we would ride up to Wayne and hang out with Grandma. My Grandma had a routine that included mass, breakfast at Popo’s, Bible Study, lunch out (usually Popo’s but sometimes for piz-za), and an afternoon project. Sometimes we would clean. Other times we would be doing one of my grandma’s many hobbies – ceramics, puffy paint sweatshirts, sewing baptismal bibs, making Barbie clothing, oil painting, etc. But sometimes Grandma would get it in her head that she could make something even better food wise at home. My Grandma loved “The Snackmaster” – she would put anything between two slices of bread (pre-low carb diet days). Another one of Grandma’s creations was the breakfast sandwich. Grandma would make them in the microwave usually with bacon (one of her favorites).
Although I think I can make a better tasting fresh breakfast sandwich pretty quickly, I did like the use of the muffin tin to cook eggs. It’s a great way to prepare eggs to everyone’s liking. I just wish I had used my silicone muffin cups because baked on egg is a mess to clean up. I also liked the crunch of the English Muffin.
Crack each egg into it’s own muffin cup. Bake at 350 degrees for 10-15 minutes. Undo English Muffins and place on a baking sheet. Cook at the same time for 10 minutes on the lower rack. Remove from oven and place eggs on muffins. Top with cheese and bake for 5 additional minutes to melt.
If frozen, reheat for 25 minutes at 350 degrees.
- I made a scrambled egg with ham. I think the add-ins (spinach, tomato, turkey bacon, etc.) are endless.
- I made an over hard egg.
- I also made an egg white with fat free cheese.