These are our absolute favorite oatmeal chocolate chip cookies. They came from our Mankato ward cookbook.
Oatmeal Chocolate Chip Cookies
by Rosemary Madsen
1½ cups shortening (Crisco)
2 cups firmly packed brown sugar
1 cup granulated sugar
2 eggs
1/3 cup water
2 tsp vanilla
2 cups flour
1½ tsp salt
1 tsp baking soda
6½ cups quick oats
2 cups semi-sweet chocolate chips -12 oz bag (They're also good with milk chocolate)
Beat shortening, sugars, egg, water and vanilla together until creamy. Add flour, salt and soda. Blend well. Stir in oats and chocolate chips. Form into balls, flatten a little, and place on slightly greased cookie sheet. Bake in preheated 350º oven for about 10 minutes or until they just barely begin to brown – don’t overbake!!! These cookies freeze really well. Just take a few out of the freezer and microwave for about three or four seconds and they taste “hot out of the oven” fresh. Yummy!
Wednesday, May 19, 2010
Fruit and Oat Squares
I made these mixes as Christmas gifts a couple of years ago. They were really pretty good! I had several people ask for the recipe.
Fruit & Oat Squares
(From "Gifts from a Jar: Cookies, Brownies and Bars" Cookbook)
Mix (makes a 1 1/2 qt jar):
2 cups all-purpose flour
2 cups uncooked quick oats
1½ cups packed light brown sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
Layer ingredients in any order into 1 1/2 quart food storage jar with tight-fitting lid. Pack ingredients down slightly before adding another layer. Cover top of jar with fabric; attach gift tag with raffia or ribbon.
Recipe:
1 jar Fruit & Oat Squares Mix
2/3 cup butter, softened
1½ cups apricot, cherry or other fruit flavor preserves
Preheat oven to 350 degrees F. Lightly grease 13x9 inch baking pan. Place bar cookie mix in large bowl; mix well. Add butter; stir with fork until mixture is crumbly. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture onto bottom of prepared pan. Bake 7 to 8 minutes or until lightly browned. Spread preserves over crust; sprinkle with reserved crumb mixture. Bake 23 to 25 minutes or until topping is golden brown. Cool completely in pan on wire rack. Makes 2 dozen bars.
Fruit & Oat Squares
(From "Gifts from a Jar: Cookies, Brownies and Bars" Cookbook)
Mix (makes a 1 1/2 qt jar):
2 cups all-purpose flour
2 cups uncooked quick oats
1½ cups packed light brown sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
Layer ingredients in any order into 1 1/2 quart food storage jar with tight-fitting lid. Pack ingredients down slightly before adding another layer. Cover top of jar with fabric; attach gift tag with raffia or ribbon.
Recipe:
1 jar Fruit & Oat Squares Mix
2/3 cup butter, softened
1½ cups apricot, cherry or other fruit flavor preserves
Preheat oven to 350 degrees F. Lightly grease 13x9 inch baking pan. Place bar cookie mix in large bowl; mix well. Add butter; stir with fork until mixture is crumbly. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture onto bottom of prepared pan. Bake 7 to 8 minutes or until lightly browned. Spread preserves over crust; sprinkle with reserved crumb mixture. Bake 23 to 25 minutes or until topping is golden brown. Cool completely in pan on wire rack. Makes 2 dozen bars.
Brown Sugar Muffins
These are the kids favorite muffins. I have to say I like them a lot, too!
Brown Sugar Muffins
½ cup margarine
¼ tsp vanilla
¼ tsp salt
1 egg
1 cup brown sugar
2 cups flour
1 tsp baking soda
1 cup milk
1 cup nuts (optional)
Mix together and bake at 375º for 15 minutes.
Brown Sugar Muffins
½ cup margarine
¼ tsp vanilla
¼ tsp salt
1 egg
1 cup brown sugar
2 cups flour
1 tsp baking soda
1 cup milk
1 cup nuts (optional)
Mix together and bake at 375º for 15 minutes.
Sunday, May 9, 2010
Banana Chocolate Chip Cookies
These are REALLY good right from the oven. They are still good the next day, but we definitely prefer them very fresh.
Banana Chocolate Chip Cookies
by Jessica Simonsen Howard from the Worldwide Ward Cookbook
2/3 cup shortening
1 cup sugar
2 eggs
3 ripe bananas, mashed
2 1/2 cups flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1 cup chocolate chips
1/2 teaspoon salt
1/2 teaspoon vanilla
Combine all of the wet ingredients, then add the dry ingredients. Mix well with a mixer. Spoon cookie dough onto cookie sheet. (I lightly grease the sheet.) Bake at 350 degrees for 10-12 minutes. Makes 2 dozen cookies.
Banana Chocolate Chip Cookies
by Jessica Simonsen Howard from the Worldwide Ward Cookbook
2/3 cup shortening
1 cup sugar
2 eggs
3 ripe bananas, mashed
2 1/2 cups flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1 cup chocolate chips
1/2 teaspoon salt
1/2 teaspoon vanilla
Combine all of the wet ingredients, then add the dry ingredients. Mix well with a mixer. Spoon cookie dough onto cookie sheet. (I lightly grease the sheet.) Bake at 350 degrees for 10-12 minutes. Makes 2 dozen cookies.
Chicken Pot Pie IX
This is a recipe I got off of Allrecipes.com.
Chicken Pot Pie IX
Allrecipes.com
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper (the kids and I would probably cut this down a little)
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
1.Preheat oven to 425 degrees F (220 degrees C.)
2.In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Chicken Pot Pie IX
Allrecipes.com
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper (the kids and I would probably cut this down a little)
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
1.Preheat oven to 425 degrees F (220 degrees C.)
2.In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Fast Homemade Bread Recipe for Rolls
These are yummy rolls! They require some advance thought in order to scald the milk and have it ready to put into the rolls. I always forget this step and end up putting the milk into the freezer to cool faster.
Fast Homemade Bread Recipe for Rolls
by Kelly Brown from the Worldwide Ward Cookbook
3 Tablespoons yeast
1 cup warm water
1 1/2 cups milk, scalded and cooled (scalded - heated up but not to boiling point)
2 eggs
1/2 cup sugar
1/2 cup butter or shortening
2 teaspoons salt
7 cups bread flour, divided
Sprinkle yeast on top of water; set aside. In a large mixing bowl, pour in milk, eggs, sugar, shortening, and salt. Blend together at high speed. Stir yeast and water mixture, then add to the other mixture. Blend in 3 cups of flour and mix at high speed for 5 minutes. Gradually add in 3 more cups of flour. Your mixer may not be able to handle this, so do it by hand if you need to. Dough will be sticky. Turn dough out on a floured surface and knead lightly until dough is no longer sticky to the touch. Place in a greased bowl and allow to rise until doubled. Shape as desired for rolls. Bake at 350 degrees until golden brown - about 15-20 minutes.
Makes two 9x13-inch pans of cinnamon rolls or approximately 24 rolls.
If you would like to use this recipe to make cinnamon rolls: (I haven't tried this part yet.)
Roll half of the dough out on a floured surface into a rectangle shape, about 1/4 inch thick. Melt 1/2 cup butter, 1 1/2 cups of packed brown sugar, and 2 Tablespoons cinnamon in the microwave for one minute. Pour over rolled-out dough. Drizzle 1/2 cup honey on top. Roll up lengthwise and cut into 1 1/2-2 inch slices. Place close together in a greased 9x13-inch pan. The rolls can be frozen at this point if you choose to do so. Cover with a warm, damp cloth until doubled, or let rise uncovered overnight. Bake at 350 degrees until golden brown, about 15-20 minutes. Glaze with a cream cheese frosting that has been thinned with milk.
Fast Homemade Bread Recipe for Rolls
by Kelly Brown from the Worldwide Ward Cookbook
3 Tablespoons yeast
1 cup warm water
1 1/2 cups milk, scalded and cooled (scalded - heated up but not to boiling point)
2 eggs
1/2 cup sugar
1/2 cup butter or shortening
2 teaspoons salt
7 cups bread flour, divided
Sprinkle yeast on top of water; set aside. In a large mixing bowl, pour in milk, eggs, sugar, shortening, and salt. Blend together at high speed. Stir yeast and water mixture, then add to the other mixture. Blend in 3 cups of flour and mix at high speed for 5 minutes. Gradually add in 3 more cups of flour. Your mixer may not be able to handle this, so do it by hand if you need to. Dough will be sticky. Turn dough out on a floured surface and knead lightly until dough is no longer sticky to the touch. Place in a greased bowl and allow to rise until doubled. Shape as desired for rolls. Bake at 350 degrees until golden brown - about 15-20 minutes.
Makes two 9x13-inch pans of cinnamon rolls or approximately 24 rolls.
If you would like to use this recipe to make cinnamon rolls: (I haven't tried this part yet.)
Roll half of the dough out on a floured surface into a rectangle shape, about 1/4 inch thick. Melt 1/2 cup butter, 1 1/2 cups of packed brown sugar, and 2 Tablespoons cinnamon in the microwave for one minute. Pour over rolled-out dough. Drizzle 1/2 cup honey on top. Roll up lengthwise and cut into 1 1/2-2 inch slices. Place close together in a greased 9x13-inch pan. The rolls can be frozen at this point if you choose to do so. Cover with a warm, damp cloth until doubled, or let rise uncovered overnight. Bake at 350 degrees until golden brown, about 15-20 minutes. Glaze with a cream cheese frosting that has been thinned with milk.
Cinnamon Rolls
I had a "hankering" for cinnamon rolls but I needed an excuse to make them, other than I wanted them. Some friends of ours won three dozen cookies from me (one dozen per week for three weeks) from a service auction a couple of weeks ago. I called them up and asked if they wanted cinnamon rolls this week instead. Luckily they said yes! I tried a different recipe from the one I usually use and according to this family and another one that got rolls, too, they seemed to turn out pretty well. I doubled the recipe and rolled them a little thinner than I normally would just so that I could extend the recipe a bit, since I was taking them to two families as well as our own. It ended up making two rolls short of four dozen cinnamon rolls! I used about three cups whole wheat flour in the rolls (remembering I doubled the recipe 3 whole wheat cups out of 13 cups of flour). I liked it but I think I might just use half of that next time.
Cinnamon Rolls
by Michelle Webb from the Worldwide Ward Cookbook
1/2 cup shortening
1/2 cup margarine
3/4 cup sugar
2 cups hot water
2 Tablespoons yeast
1 3/4 teaspoon salt
2 eggs, lightly beaten
1 teaspoon baking powder
6 1/2 cups flour -approximate
1/4 cup butter, softened - not margarine
1 cup sugar
3/4 cup brown sugar, packed
2-3 Tablespoons cinnamon
1/4 cup butter, softened
3-4 cups powdered sugar
1 teaspoon vanilla
Milk
Heat shortening, margarine, 3/4 cup sugar and water until shortening and margarine are melted. Cool to room temperature. When cool, add yeast, salt, eggs and baking powder. Allow yeast to activate (5-10 minutes). Add flour and knead for 5 minutes. Dough will be smooth and a little sticky. Allow to rest 15 minutes. Knead down again and roll out to a rectangle approximately 32x24 inches. (Mine wasn't quite that big and I only used half my dough at a time since I doubled the recipe.) It will seem thin. Smooth 1/4 cup very soft butter all over the dough. Mix 1 cup sugar and 3/4 cup brown sugar together and sprinkle over dough. Using a rolling pin, gently press sugars into the dough. Sprinkle cinnamon over the sugars. Roll dough up from the long side. Using a length of sewing thread (I use a pizza cutter or just a knife), cut each cinnamon roll approximately 1 inch thick by looping thread around the dough, then pulling it firmly to cut the dough. Place each roll into a greased baking pan with at least 2-inch sides. (I just use my jelly roll pan.) Cover and let rise until double. Bake at 350 degrees for 28-35 minutes, until tops and edges are lightly golden. While still hot, mix 1/4 cup softened butter, powdered sugar, vanilla, and a few drops of milk until you have the consistency of a glaze (I doubled the glaze recipe and had to use probably about 1/4-1/2 cup of milk before it finally reached the right consistency); drizzle onto the hot rolls. Serve warm and enjoy. Makes 14 cinnamon rolls.
My notes: My kitchen doesn't get warm. Not enough to make dough rise. I learned a long time ago that in my house we have to make dough raise in the oven or it won't raise at all. Unless it's August and then we can put it in the garage to raise. I turn the oven on to bake at the warm setting - about 150 to 200 degrees. Once it's warm I turn the oven off, wait a couple of minutes with the door open, and then stick the rolls/bread/etc into the oven. If the oven is still hot I'll leave the oven door open until it has cooled off a bit and then close the door. You want the oven a little warm, not hot. If it's too warm the dough will get too hard on top and not expand like it should.
Cinnamon Rolls
by Michelle Webb from the Worldwide Ward Cookbook
1/2 cup shortening
1/2 cup margarine
3/4 cup sugar
2 cups hot water
2 Tablespoons yeast
1 3/4 teaspoon salt
2 eggs, lightly beaten
1 teaspoon baking powder
6 1/2 cups flour -approximate
1/4 cup butter, softened - not margarine
1 cup sugar
3/4 cup brown sugar, packed
2-3 Tablespoons cinnamon
1/4 cup butter, softened
3-4 cups powdered sugar
1 teaspoon vanilla
Milk
Heat shortening, margarine, 3/4 cup sugar and water until shortening and margarine are melted. Cool to room temperature. When cool, add yeast, salt, eggs and baking powder. Allow yeast to activate (5-10 minutes). Add flour and knead for 5 minutes. Dough will be smooth and a little sticky. Allow to rest 15 minutes. Knead down again and roll out to a rectangle approximately 32x24 inches. (Mine wasn't quite that big and I only used half my dough at a time since I doubled the recipe.) It will seem thin. Smooth 1/4 cup very soft butter all over the dough. Mix 1 cup sugar and 3/4 cup brown sugar together and sprinkle over dough. Using a rolling pin, gently press sugars into the dough. Sprinkle cinnamon over the sugars. Roll dough up from the long side. Using a length of sewing thread (I use a pizza cutter or just a knife), cut each cinnamon roll approximately 1 inch thick by looping thread around the dough, then pulling it firmly to cut the dough. Place each roll into a greased baking pan with at least 2-inch sides. (I just use my jelly roll pan.) Cover and let rise until double. Bake at 350 degrees for 28-35 minutes, until tops and edges are lightly golden. While still hot, mix 1/4 cup softened butter, powdered sugar, vanilla, and a few drops of milk until you have the consistency of a glaze (I doubled the glaze recipe and had to use probably about 1/4-1/2 cup of milk before it finally reached the right consistency); drizzle onto the hot rolls. Serve warm and enjoy. Makes 14 cinnamon rolls.
My notes: My kitchen doesn't get warm. Not enough to make dough rise. I learned a long time ago that in my house we have to make dough raise in the oven or it won't raise at all. Unless it's August and then we can put it in the garage to raise. I turn the oven on to bake at the warm setting - about 150 to 200 degrees. Once it's warm I turn the oven off, wait a couple of minutes with the door open, and then stick the rolls/bread/etc into the oven. If the oven is still hot I'll leave the oven door open until it has cooled off a bit and then close the door. You want the oven a little warm, not hot. If it's too warm the dough will get too hard on top and not expand like it should.
Wednesday, May 5, 2010
Potato Bar
This is a simple meal that I seem to forget about most of the time. I guess I somehow assume that meals have to be more elaborate or something. I don't know, but we had a potato bar last night. Boy2 wouldn't eat a potato, he just ate cheese and bacon bits, but the other two children ate all of their potatoes, including the skins, and Sister asked for a second potato. Nice! Anyway, this is what we do for a potato bar.
Potato Bar
Baked potatoes - however many you need
Chili
Olives
Bacon Bits
Shredded Cheese
Chives
Sour Cream
Butter
Salt and Pepper
Bake your potatoes either in the oven or the microwave. We have a cool bag my MIL made for me a few years ago that lets you bake moist potatoes in the microwave. I love it! If you don't have one of these cool bags, here's how you can bake your potato.
Oven: Preheat oven to 350 degrees (you can also do 400 degrees if you want them to cook a little faster). Scrub each potato thoroughly before baking. Pierce each potato with a sharp knife or fork several times so that moisture can escape while baking. Place potatoes directly on the rack in the middle of the oven. You could place a cookie sheet on the rack under the potatoes to catch any drippings if there are any, or you could just keep aluminum foil on the bottom of your oven like I do. It makes cleaning the oven so much easier. Anyway, bake the potatoes for about one hour. The cooking time really depends on the size of the potato. The way I tell if the potato is done is by taking a pot holder and squeezing the potato a little in the middle. If it gives easily to pressure than it is done. If it still feels a little hard, then cook it for a little while longer.
Microwave: This varies between people so I'll give you a couple of different options. No matter which option you choose, wash the potatoes thoroughly. One method is to pierce each potato several times with a sharp knife or a fork and then place them on top of a paper towel in the microwave about one inch apart. Then cook on high power for 15-20 minutes or until tender when pierced with a fork. My method, when not using my cool microwave bag, is to wrap each potato in a damp paper towel, without piercing it first, and then cook them on high power for about 8-10 minutes. Again, that depends on the size of the potato and the power of your microwave. I still test my microwaved potatoes by using a pot holder to squeeze them in the middle.
Once the potatoes are baked, you can load them with whatever toppings you prefer. Sister likes it with only a little butter, salt, pepper, and a little cheese. Hubby likes to put some of everything on it. What you put on is each person's individual choice. Enjoy!
Potato Bar
Baked potatoes - however many you need
Chili
Olives
Bacon Bits
Shredded Cheese
Chives
Sour Cream
Butter
Salt and Pepper
Bake your potatoes either in the oven or the microwave. We have a cool bag my MIL made for me a few years ago that lets you bake moist potatoes in the microwave. I love it! If you don't have one of these cool bags, here's how you can bake your potato.
Oven: Preheat oven to 350 degrees (you can also do 400 degrees if you want them to cook a little faster). Scrub each potato thoroughly before baking. Pierce each potato with a sharp knife or fork several times so that moisture can escape while baking. Place potatoes directly on the rack in the middle of the oven. You could place a cookie sheet on the rack under the potatoes to catch any drippings if there are any, or you could just keep aluminum foil on the bottom of your oven like I do. It makes cleaning the oven so much easier. Anyway, bake the potatoes for about one hour. The cooking time really depends on the size of the potato. The way I tell if the potato is done is by taking a pot holder and squeezing the potato a little in the middle. If it gives easily to pressure than it is done. If it still feels a little hard, then cook it for a little while longer.
Microwave: This varies between people so I'll give you a couple of different options. No matter which option you choose, wash the potatoes thoroughly. One method is to pierce each potato several times with a sharp knife or a fork and then place them on top of a paper towel in the microwave about one inch apart. Then cook on high power for 15-20 minutes or until tender when pierced with a fork. My method, when not using my cool microwave bag, is to wrap each potato in a damp paper towel, without piercing it first, and then cook them on high power for about 8-10 minutes. Again, that depends on the size of the potato and the power of your microwave. I still test my microwaved potatoes by using a pot holder to squeeze them in the middle.
Once the potatoes are baked, you can load them with whatever toppings you prefer. Sister likes it with only a little butter, salt, pepper, and a little cheese. Hubby likes to put some of everything on it. What you put on is each person's individual choice. Enjoy!
Tuesday, May 4, 2010
Strawberry Flat Cake
I found this recipe back in December and made it for the first time a couple of weeks ago. It is REALLY good!
Strawberry Flat Cake
found on Sugardoodle.net
1 white cake mix
1 8 oz cream cheese
3/4 cup powdered sugar
1 8 oz cool whip
1 teaspoon lemon juice
1 box Danish Dessert, strawberry flavor
4 cups sliced or chopped strawberries
Cake:
Mix according to directions on the box. Pour batter into flat jellyroll pan and spread evenly. Bake at temperature indicated on box. Cake should be done after about 25 minutes. Check by inserting a toothpick in the middle. Let it cool.
White Topping:
Combine cream cheese, powdered sugar, cool whip, and lemon juice with electric mixer. Beat until well mixed and fluffy.
Strawberry Topping:
Cook Danish Dessert according to “pie glaze” directions on back of box.
When you are ready to eat, spread white topping on top of cake and then put Strawberry topping on top of white topping.
Strawberry Flat Cake
found on Sugardoodle.net
1 white cake mix
1 8 oz cream cheese
3/4 cup powdered sugar
1 8 oz cool whip
1 teaspoon lemon juice
1 box Danish Dessert, strawberry flavor
4 cups sliced or chopped strawberries
Cake:
Mix according to directions on the box. Pour batter into flat jellyroll pan and spread evenly. Bake at temperature indicated on box. Cake should be done after about 25 minutes. Check by inserting a toothpick in the middle. Let it cool.
White Topping:
Combine cream cheese, powdered sugar, cool whip, and lemon juice with electric mixer. Beat until well mixed and fluffy.
Strawberry Topping:
Cook Danish Dessert according to “pie glaze” directions on back of box.
When you are ready to eat, spread white topping on top of cake and then put Strawberry topping on top of white topping.
Perfect Grilled Chicken
This is absolutely one of our favorite summer recipes. We cook almost exclusively on the grill during the summer. I love it! Everyone, including all the kids, loves this chicken. So easy with so little cleanup.
Perfect Grilled Chicken
http://www.kraftrecipes.com/recipes/perfect-grilled-chicken-65941.aspx
1/2 cup Kraft Sun-Dried Tomato Dressing
4 small boneless, skinless chicken breasts - about 1 pound
Preheat grill to medium heat (or whatever works best for your grill). Pour dressing over chicken in resealable plastic bag. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 5 min. to marinate. Remove chicken from marinade; discard bag and marinade.
GRILL chicken 5 to 7 min. on each side or until cooked through -about 165°F.
****
Okay, now for our variation. We use however many chicken breasts we need. We usually do five or six, dependent on their size, and then I use about half a bottle of Sun-Dried Tomato dressing to cover the chicken in the gallon size Ziploc bag. I don't think they make the Sun-Dried Tomato dressing anymore (I stocked up whenever I could find it) but they do make Sun-Dried Tomato Vinaigrette which works just as well. For that matter you can do this same thing with Italian dressing and it's yummy, too. I prefer the Sun-Dried variation more, though.
I ALWAYS let the chicken marinate for more than 5 minutes and I "squish" the bag around during the marinade time to make sure all the chicken gets coated well. I do 15 minutes marinating as a bare minimum. One to two days (I've even done three days before) makes it even better! So juicy and good! Enjoy!
Perfect Grilled Chicken
http://www.kraftrecipes.com/recipes/perfect-grilled-chicken-65941.aspx
1/2 cup Kraft Sun-Dried Tomato Dressing
4 small boneless, skinless chicken breasts - about 1 pound
Preheat grill to medium heat (or whatever works best for your grill). Pour dressing over chicken in resealable plastic bag. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 5 min. to marinate. Remove chicken from marinade; discard bag and marinade.
GRILL chicken 5 to 7 min. on each side or until cooked through -about 165°F.
****
Okay, now for our variation. We use however many chicken breasts we need. We usually do five or six, dependent on their size, and then I use about half a bottle of Sun-Dried Tomato dressing to cover the chicken in the gallon size Ziploc bag. I don't think they make the Sun-Dried Tomato dressing anymore (I stocked up whenever I could find it) but they do make Sun-Dried Tomato Vinaigrette which works just as well. For that matter you can do this same thing with Italian dressing and it's yummy, too. I prefer the Sun-Dried variation more, though.
I ALWAYS let the chicken marinate for more than 5 minutes and I "squish" the bag around during the marinade time to make sure all the chicken gets coated well. I do 15 minutes marinating as a bare minimum. One to two days (I've even done three days before) makes it even better! So juicy and good! Enjoy!
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