Crunchy Barbecue Onion Chicken

Saw this at RecipeShoebox.com and thought it looked like something I would like. Enjoy!

1/2 bottle BBQ sauce (plus more for dipping)
1 can (6-oz.) french-fried onions, crushed
1/2 cup grated Parmesan cheese
1/2 tsp. pepper
4 boneless skinless chicken breast halves, cut into 3 or 4 strips each


Directions: Place barbecue sauce in a shallow bowl. In another shallow bowl, combine the onions, cheese, and pepper


Dip both sides of the chicken into the BBQ sauce, then into the onion mixture.

Place chicken on a foil lined baking sheet coated with cooking spray

Bake at 400 degrees for 22-27 minutes (check at 22 minutes) or until chicken tests done. Serve warm with more BBQ sauce (or ranch dressing) for dipping. Serves 4.

Butterscotch Shortbread

Ingredients
1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 cup butterscotch chips, finely chopped
1/2 cup milk chocolate English toffee bits
Directions
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks. Yield: 4-1/2 dozen.

French loaves

I found this in a Taste of Home Magazine. It could easily be made into mini-loaves.

2 T. active dry yeast
2 c. warm water
1 t. sugar
2 t. salt
4 1/2 -5 c. flour
1 t. cornmeal

In a lage bowl, dissolve the yeast in warm water. Add salt, sugar, and 2 c. flour. Beat until smooth. Stir in remaining fou to form a soft dough.

Turn onto a floursed surface and knead until smooth and elastic, about 6-8 min. ( i did this in my kitchen aid mixer) Place ina greased bowl. Cover and le rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly foured surface. Divide in half. Shape ino 12 in. loaves.

Place on a greased baking sheet. Cover and let rise until doubled. Sprinkle with cornmeal. With a sharp knife, make four shallow slashes across the top of each loaf.

Bake at 450 for 15-20 minutes or until golden brown.

Italian Potato Wedges

I was looking for a copykat recipe for some potatoes I had from a local restaurant and ended up making my own recipe. You could add whatever herbs and spices sound good.

6 potatoes scrubbed and cut into long wedges
3 T. olive oil(more if needed)
3 T bread crumbs
2t. basil, oregano, parsley
minced garlic
salt and pepper
grated parmesean cheese (about 1/4 cup)

Lay potato wedges in a large baking dish. Toss with oil, herbs, spices,bread crumbs, and cheese. Best way is to mix it all up with your hands and get messy. Bake in a 375 for 30-45 minutes. I turned them about 20 minutes into cooking. Very easy and tasty.

Apple Streusel Bars

Found this on ourbestbites.com and decided to make it since I have an abundance of apple pie slices in the freezer. This is much easier than another recipe. No need to roll out a top crust. I did add about 1/2 c. of crushed cornflakes to the top of the crust before adding apples.

SWEET PASTRY:


2 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 c. real butter, softened (no substitutions!)
1 egg, beaten



APPLE FILLING:

1/2 c. white sugar
1/4 c. flour
1 tsp. cinnamon
4 c. (about 3 medium) sliced, peeled baking apples (I've used Granny Smith in the past, although this time around I used Gala and they were fabulous)



GLAZE:
2 c. powdered sugar
About 3 Tbsp. milk (whole milk is best)
1 tsp. almond extract
To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.

Spray a 9x13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 and set aside.

When finished, allow to cool completely.

To prepare glaze, whisk together powdered sugar, almond extract, and enough milk to achieve desired consistency.

Place glaze in a Ziploc bag and cut off a very small portion of one of the corners. (Or just use a fork(Drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer to hurry things along). Cut into bars and serve.

Cream Cheese Coffee Cake

I have this in the oven baking right now. Taking it to Easter breakfast at church Looks good. I added brown sugar to the topping!

Ingredients

CAKE
1 cup butter (no substitutes)
1 cup sugar
2 eggs
1/4 cup sour cream
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
FILLING
2 (8 ounce) packages cream cheese, softened

1 egg yolk
1 cup sugar
1 teaspoon vanilla

TOPPING
1/4 cup sugar
1/2 cup flour
1/4 cup butter (semi-soft)


Directions

1Set oven to 350 degrees (oven rack set to second-lowest position).
2Grease a 13 x 9-inch (or an 11 x 7-inch, baking time will need to be increased slightly).
3Cream butter with sugar (about 3-4 minutes), add in eggs and sour cream; beat well (about another 3 minutes).
4In a bowl, sift together flour, baking powder and salt.
5Add the flour mixture to the creamed mixture; beat well until combined (batter will be thick).
6Spread more than half of the batter in the prepared baking pan.
7In another bowl, cream together all filling ingredients, then carefully spread over the cake batter.
8Spoon the remaining cake batter over the top of the cheese mixture (it doesn't have to cover the cake batter completely, I just dot tablespoonfuls over the batter).
9For the topping (I most always double the ingredients) mix all ingredients, and sprinkle over cake.
10Bake for about 50-55 minutes or until middle feels set and not jiggly.