Baked Chicken Breasts
This is my go to recipe now when I need cooked chicken for another recipe. Although you can make and serve these in a short time as your main entree. They are so juicy, tender and flavorful!!
- 4 boneless skinless chicken breasts, pounded thinner or not, brined
- 1 tablespoon melted butter or olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
To brine your chicken breasts, fill a large bowl with 1 quart water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also cover the bowl and refrigerate for up to 6 hours. No longer than that. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.
Preheat oven to 450 degrees.
Place the chicken breasts in a single layer in a large baking dish. Brush on both sides (turning once) evenly with the melted butter or olive oil.
In a separate small bowl, whisk salt, pepper, garlic powder and paprika until combined. Then sprinkle mixture evenly over chicken on both sides.
Bake 15 to 18 minutes, or until chicken is cooked through and no longer pink. Chicken should read 165 degrees on your thermometer. Check temperature in the thickest part of the breast.
If you want the chicken to be a little bit more browned and crispier on top, you can turn the broiler on high for the final 3 – 5 minutes and broil until golden. Keep a close eye on it. Do not overcook it!
Once cooked, remove pan from oven and transfer chicken to a clean plate and loosely tent plate with foil and let it rest for 5 to 10 minutes.
“Trials can be God’s road to triumph.”
Butterscotch Cream Pie
My husband was hungry for butterscotch pie so I made this really quick and easy pie for him. I didn’t have a lot of time with all the holiday activities or I would have made a good old fashioned butterscotch pie. This was really good, but we thought it was a bit too sweet. Next time I make it, I will use a regular pie crust and will not put the butterscotch topping on it.
- 2 cups cold milk
- 3 packages (4-serving size) butterscotch flavor instant pudding & pie filling
- 1 tub (12 oz.) Cool Whip
- 1 Graham cracker pie crust (2 extra servings)
In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in half of the Cool Whip. Carefully spread in crust.
Spread remaining Cool Whip over top.
Drizzle with butterscotch topping, if desired.
Enjoy immediately or refrigerate until ready to serve.
Makes 8 servings.
“Kind words smooth, and quiet, and comfort the hearer.”
Spanish Olive Spread
My daughter fell in love with this spread. This is very good cold served on crackers, or if you would like to serve it with soup, spread it on some French bread and melt under the broiler. Yum!
- 1 1/2 cups (6-oz.) finely shredded Swiss cheese
- 1 (3-oz.) jar pimiento-stuffed green olives, drained and chopped
- 1/2 cup mayonnaise
- Assorted crackers
In a medium mixing bowl, stir together the shredded Swiss cheese and the chopped olives. Stir in mayonnaise. Cover and refrigerate spread for at least 4 hours or up to 24 hours.
Before serving, gently stir mixture. Serve with crackers.
Makes about 20 servings.
“Christ gave everything to make something beautiful of His church.”
Quick Banana Milkshake (Ice Cream Free)
This milkshake is so refreshing and a wonderful pick-me-up when you need one. Also, good to have before going to bed. Makes you sleep like a baby.
I have used frozen bananas also and left out the sugar depending on how ripe your banana is. The riper it is, the sweeter it is.
- 1 banana
- 1 cup whole milk
- 3 ice cubes
- 1 tablespoon sugar
- Pinch of cinnamon
Put all in a blender and puree until smooth.
Makes 2 servings. 130 calories per serving
“It is fitting for a great God to forgive great sinners.”
Quick Kielbasa Skillet
I love skillet meals. They are so quick and easy when you need a meal on the table in a hurry. This is also a pantry meal. You just need to keep canned potatoes and green beans in it. We loved it!
- 1 lb. kielbasa, sliced 1/2-inch thick
- 1 tablespoon oil
- 2 (15-oz.) cans sliced potatoes, drained
- 2 (14.5-oz.) cans French-style green beans, drained
Brown kielbasa in oil in a skillet over medium heat. Add potatoes and beans; cook over low heat until heated through.
“The secret of peace is to give every anxious care to God.”
Strawberry Jell-O Pie
This is the most refreshing, creamy and easy pie to make! Summer is coming and will be the perfect dessert. You can use any flavor Jell-O you like. This makes 8 servings, but I cut mine in 12. Just the right amount for a treat.
- 2/3 cup boiling water
- 1 (3-oz.) pkg. strawberry Jell-O
- 1/2 cup cold water and enough ice to make 1 cup
- 1 (8-oz.) tub Cool Whip, thawed
- 1 ready-to-use graham cracker crumb crust (6 oz.)
Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in Cool Whip until blended.
Refrigerate in bowl for 15 to 20 minutes or until mixture is thick enough to mound.
Spoon gelatin mixture into crust. Refrigerate 4 hours or until firm.
Makes 8 servings.
“What worries do you need to give to God today?”
Pineapple Coconut Fruit Dip
This is the most scrumptious fruit dip I have ever eaten! It is totally addictive. And so easy to make. I used strawberries, pineapple and grapes but you can use any fruit you like.
- 1 can (8-oz.) crushed unsweetened pineapple, undrained
- 3/4 cup milk
- 1/2 cup sour cream
- 3/4 teaspoon coconut extract
- 1 package (3.4-oz.) instant vanilla pudding mix
- Fruit of your choice
In a blender, combine all ingredients except fruit; cover and process for 1 minute or until smooth.
Serve dip with fresh fruit. Store in the refrigerator.
Yield: 2 cups
“What are some practical ways you can remind yourself or others that God is in control and He is able?”