Homemade Ice Cream

You'll need:
• 1 large Ziploc bag

• 1 small Ziploc bag

• 1 tablespoon sugar

• 1/2 cup cream

• 1/4 teaspoon vanilla

• 6 tablespoons rock salt

(regular salt is OK if you can't find rock salt)• Ice
Fill the large Ziploc bag halfway with ice and rock salt. In the small Ziploc bag, mix cream, sugar and vanilla. Place the small sealed bag into the larger bag and shake for 15 minutes. When finished, add toppings like cookie crumbs or M&Ms and enjoy!

Chicken-Club Stuffed Potatoes

Ingredients
4 (8 ounce) baking potatoes (2 lbs)
1 1/2 teaspoons olive oil
2 teaspoons kosher salt
1/2 cup chopped cooked bacon (I buy the Hormel bags of already cooked bacon at Sam's Club)
1 (5 ounce) can chicken breasts or turkey (I use Hormel)
1 cup shredded cheddar cheese, divided
1 cup shredded swiss cheese, divided
1/2 cup mayonnaise
1/2 cup chopped tomato
1 teaspoon onion powder
1 tablespoon Dijon mustard
Directions
1Rub potatoes all over with olive oil; sprinkle with salt. Bake at 425° directly on top oven rack for 55 minutes or until potatoes are tender and skin is crisp.
2Cut potatoes in half lengthwise; hollow out the potatoes leaving shells intact. Stir together potato pulp, bacon, chicken, 3/4 cup each Cheddar and Swiss cheese, and next 4 ingredients.
3Spoon mixture back into shells; sprinkle with remaining cheeses.
4Bake on a foil-lined baking sheet at 400° for 25 to 30 minutes or until thoroughly heated.

Chicken Club Brunch Ring

Ingredients
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onion, finely chopped
1 (10 ounce) can white chicken meat, drained and flaked
4 slices bacon, crisply cooked, chopped
1 cup finely shredded swiss cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1-2 large plum tomatoes, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce
Directions
1Preheat oven to 375°F.
2In a bowl, combine mayonnaise and mustard.
3Snip parsley.
4Chop onion.
5Add parsley and onion to mayonnaise mixture; mix well.
6In a 2 quart bowl, flake chicken with a fork.
7Chop bacon.
8Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
9Unroll crescent dough, separate into 16 triangles.
10Arrange triangles in a circle on a 13-inch baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone).
11Scoop the chicken mixture evenly onto widest end of each triangle.
12Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
13Slice tomatoes, cut slices in half.
14Place 1 tomato half over filling between openings of ring.
15Bake 20 to 25 minutes or until deep golden brown.
16Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese.
17Using a v-shaped cutter, cut around bell pepper.
18Separate halves; remove membrane and seeds.
19Fill with remaining mayonnaise mixture; place in center of ring.
20Arrange lettuce around the pepper.

Cold Macaroni Tuna Salad

Ingredients
3 hard-boiled eggs, diced
3 cups macaroni, uncooked
1 (10 ounce) package frozen green peas, thawed and drained
2 (6 ounce) cans tuna, drained and flaked
1/2-1 cup mayonnaise (the amount depends on how moist or dry you like your salad)
1/4 teaspoon salt ("or" to taste)
1/8 teaspoon pepper ("or" to taste)
Directions
1Cook macaroni according to package directions, drain in collander and rinse with cold water.
2In a large bowl, place the macaroni and peas.
3Add the eggs and tuna; mix well.
4Mix together mayo, salt, and pepper.
5Add to tuna mixture a little at a time; mix well.
6Cover and refrigerate for at least 1 hour or overnight.
Questions about this recipe

Potato Salad

Ingredients
5 lbs red potatoes, peeled, cubed, cooked
1 dozen hard-boiled egg, peeled and chopped
1 onion, chopped
1/2 cup dill pickles, chopped (or to your taste)
4 ounces sour cream
1 quart mayonnaise

1 small can of Olives
salt & pepper
Directions
1Peel, cube, and boil potatoes in large pot of salted water.
2In another pan, boil eggs.
3When both have been cooked through, drain and let cool.
4Peel eggs and chop.
5In large mixing bowl add cooled potatoes, chopped egg, onion, pickles, and Olives, salt and pepper.
6Add sour cream and mayonnaise and stir gently to combine being careful not to mash potatoes.
7Refrigerate until completely cooled before serving or overnight.

Ranch Style Chicken

Boneless, Skinless Chicken BreastsT

hick cut baconBacon grease

HoneyDijon Mustard

Lemon juicePaprikaCrushed

Red Pepper (optional)

Sharp Cheddar CheeseCanola oil

To begin, mix together 1/2 cup Dijon or country/grainy mustard with 1/2 cup honey. Add juice of 1/2 lemon, 1/2 teaspoon paprika, and 1/2 teaspoon salt. And have some fun here! Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy.

Whisk it together until smooth.
Next, rinse the chicken breasts under cool water and pat them dry

Place one chicken breast between two sheets of waxed paper

With a mallet or a rolling pin (you can also use a heavy can!) lightly pound the chicken breast so that the thickness is uniform. By the time it all evens up, it’s usually around 1/2 to 3/4″ thick.

Next, just add all the chicken to the bowl with the marinade. You’ll want to cover this with plastic wrap and let it marinate in the fridge for at least an hour—usually I let it go about 2 to 3 hours, but that’s only because I’m always running behind.
While the chicken is marinating, go ahead and fry up some bacon

Next, and this is important, reserve 1/4 cup of the bacon grease, and go ahead and clean out the skillet. Otherwise, it’ll get too smoky.
When you’re ready to prepare the chicken, preheat the oven to 400 degrees

Remove the chicken from the fridge and pour off excess marinade into the sink. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high to high heat. (We want to sear the chicken, not cook it completely.) When the grease is sufficiently heated, add a batch of chicken to the skillet. Don’t overcrowd the skillet—just 3 pieces is usually enough.

Flip it to the other side. Cook just until brown/blackish areas appear. Each side should cook for a maximum of 1 to 1 1/2 minutes

Repeat with all the chicken breasts, then set them on a large baking sheet. Go ahead and throw the pan pan of chicken into the hot oven for about ten minutes to continue cooking. Then remove the pan from the oven

And lay a couple of bacon slices over each chicken breast

Next, grab some grated sharp cheddar and sprinkle it over the top as generously as you’d like.

Just return the pan to the oven for an additional five minutes, or until cheese is melted and bacon is sizzling.
Then serve immediately

Apricot Chicken

Ingredients
400 ml apricot nectar
4 chicken breast fillets
1 (2 ounce) packet French onion soup mix
1/2 cup flour
Directions
1Preheat oven to around 180 degrees celsius.
2Lightly coat fillets with flour.
3Mix french onion soup mix with apricot nectar.
4Pour into casserole dish.
5Place chicken fillets into dish.
6Turn them over to make sure they're coated with nectar/soup mix.
7Bake for around 35 - 45 minutes.
8Serve with rice and steamed veg.
9Dinner's done!