This recipe is for a loaded potato and buffalo chicken casserole. It includes diced chicken breast, diced potatoes, hot sauce, cheese, bacon and green onions. The potatoes are baked in the oven until crispy, then the chicken is added which has been marinated in hot sauce. The casserole is then topped with a mixture of cheese, bacon and green onions and baked until the chicken is cooked through and the topping is bubbly. It is served with extra hot sauce or ranch dressing.

1. 16 christmas
food recipes

2. Loaded Potato & Buffalo Chicken Casserole
2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes 1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder 6 Tbsp. hot sauce
Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion
Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix
together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed
potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving
behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50
minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the
outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over
olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from
the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the
raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw
chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or
until chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce
and/or ranch dressing.
Loaded Potato & Buffalo Chicken
Casserole

3. Ingredients
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
11⁄2 tsp salt
Pinch of white pepper
2 tbsp oil, divided, plus more oil for frying
1⁄2 cup + 1 tbsp cornstarch, divided 1/4 cup flour
1 tbsp ginger, minced
1 tsp garlic, minced
1⁄2 tsp crushed hot red chili pepper 1/4 cup green onion, chopped 1 tbsp rice wine
1/4 cup water
Zest of 1⁄2 an orange (optional)
For the "Orange" Sauce
3 tbsp soy sauce
3 tbsp water
1⁄2 cup sugar
1⁄2 cup white vinegar
In a large bowl, mix together the egg, salt, pepper, and 1 tbsp of oil. Mix well. Stir in the chicken pieces.
In medium bowl, stir together the flour and 1⁄2 cup cornstarch. Add the chicken pieces, stirring to coat.
Heat oil for deep frying in a wok or deep fryer to 375°F.
Add the chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done
remove the chicken from the oil with tongs and drain on
paper towels.
Clean the wok if you used it and heat for 15 seconds over high heat. Lower to medium high and add 1 tbsp of oil. Add the ginger and
garlic and stir try until fragrant, about 10 seconds. Add the crushed chiles and green onions, then the rice wine, stirring for a few
seconds.
Add the orange sauce and bring to a boil.
Stir the remaining 1 tbsp of cornstarch into the water, add this mix to the chicken and heat until the sauce has thickened.
Add the cooked chicken, stirring until well incorporated
Turn off the heat and stir in the cranca zest if using.
Serve over white rice.
Panda's orange chicken

4. Ingredients
1 (9-oz.) pkg. frozen southwestern-flavored
cooked chicken breast strips, thawed
6 cups tortilla chips
8 oz. (2 cups) finely shredded Cheddar cheese
Steps
1 Heat gas or charcoal grill. Cut 18x18-inch sheet of heavy-duty foil. Spray foil
with cooking spray. With 2 forks, shred thawed chicken.
2 Spread about half of chips evenly in center of sprayed foil. Top with half of the chicken
and half of the cheese. Repeat layers. Wrap packet securely using double-fold seals,
allowing room for heat expansion
3 When grill is heated, place packet, seam side up, on gas grill over medium heat or on
charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until thoroughly
heated and cheese is melted.
4 To serve, open packet carefully to allow steam to escape. If desired, top with chunky-style
salsa, chopped tomato, diced avocado, chopped cilantro, sliced green onions, sour cream and/of
guacamole.

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6. BAKED EGGS WITH SHREDDED
CHICKEN AND SALSA
Ingredients
1 cup of shredded
chicken
4 eggs
1 cup chunky salsa
Instructions
1.Preparation: Heat oven to 400 degrees. Lightly butter inside of
ramekins.
2.Evenly divide the shredded chicken between the four ramekin.
Evenly divide 3/4 cup of salsa between the ramekins. Gently
crack an egg in each ramekin (optional: add 1 tablespoon heavy
cream over the egg to prevent the possibility of the egg drying
out). Place ramekin in a baking dish. Pour tap hot water into the
baking dish until it reaches half way up the ramekins.
3.Bake until the egg whites and yolk is just set, about 15-18
minutes. Remove from oven and spoon remaining salsa on
top.Serve immediately.

7. Bacon Wrapped, Cream Cheese Stuffed
Chicken Breast
1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped 2 pieces bacon, Partially
Cooked Directions:
*Pound out Chicken breast so it is about 1/4" thick.
*Mix together cream cheese and green onions and spread
cheese mixture
over 1 side of chicken breast.
*Roll chicken breast up to conceal cream cheese.
*Wrap partially cooked bacon around chicken breast and
secure with
toothpick.
*Place on baking sheet and back for about 30 minutes at 375.
*Broil for about 5 minute to crisp bacon.

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9. Ingredients
3 eggs
• 1/3 cup water
• 1 cup hot red pepper sauce
• 4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk (optional)
Salt, pepper, and garlic powder (to taste)
1 (1 to 2 1/2-pound) chicken, cut into pieces
• Peanut oil, for frying
Preparation
1. Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an
optional (but recommended) step.
2. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
3. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
4. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
6. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour.
After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces
again.
7. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for
15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in
that d
chicken takes longer to cook than white meat. Watch your wing segments, as well, these will finish cooking first.
fried chicken

10. 1 bag Oreos, crushed
8oz cream cheese, softened
1/4 cup butter
1 cup powdered sugar
3 cups milk
2 small boxes instant vanilla pudding
1/2 tsp vanilla
12 oz Cool Whip, thawed
Cream together cream cheese, butter powered sugar vanilla.
In separate bowl mix milk pudding chill until set.
Fold in cool whip after pudding has set.
Add cream cheese mixture.
Layer with Oreos.
Chill until ready to serve!
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12. Ingredients:
1 package Devil's Food Chocolate cake or German Choc. cake mix
1 14oz can sweetened condensed milk
1 jar caramel topping
1 8oz tub cool whip
4-5 Snickers bars (my preference) you can use Skor, Heath bar, or mini Reeses
Directions:
Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes.
Using the handle of a wooden spoon poke holes into cake, then let cake cool for a bit
about a 1/2 hour till warm.
Slowly pour sweetened mik over cake, letting it soak into holes, then drizzle caramel over
the cake.
Let cake cool completely (you may refrigerate it to cool faster - just cover well).
Top cake with cool whip, decorate with candy & drizzle with caramel!!
HEAVEN CAKE

13. 4 cups (8 slices) cubed white bread
1/2 cup raisins
2 cups milk
1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla
1/2 teaspoon ground nutmeg
Sauce Ingredients:
1/2 cup butter
1/2 cup sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla
How to make it :
Pudding:
Heat oven to 350°F.
Bread Pudding
Combine bread and raisins in large bowl.
Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7
minutes). Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients.
Pour into greased 1 1/2-quart casserole.
Bake for 40 to 50 minutes or until set in center.
Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally,
until mixture thickens and comes to a full boil (5 to 8 minutes).
Take off the heat and stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated 1/2 cup firmly
packed brown sugar
Bread pudding

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15. Ingredients 1 tsp salt 2 cups oil
3 cups sugar
4 cups flour
2 tbsp cocoa powder
Instructions
1.Combine ingredients and mix
until batter is smooth.
2. Poor into greased and floured 9x13 baking pan.
3. Bake at 350
for 35 minutes.
The cake is done when an inserted toothpick
comes out clean.
Velvety
Chocolate Cake

16. Ingredients:
2 cups self-rising flour
2 cups sugar
4 eggs
1 cup canola oil
1 cup milk
1/4 cup sweetened strawberries, mashed
1 small box dry strawberry jello
Strawberry Icing:
1⁄2 stick butter or margarine, softened
3-4 cups powdered sugar
1/4 cup sweetened strawberries, mashed
Instructions:
1. Mix all ingredients and pour into greased 9x13 pan.
2. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
3. While the cake is baking, make the icing.
4. Mix together all icing ingredients until smooth - may need to add more powdered sugar or
strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.
5. Once the cake is cool, spread the icing on the cake.
6. Store the cake in refrigerator; it's best when it's chilled for at least 2 hours.
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18. Ingredients:
-3 cups all-purpose flour
- 1 teaspoon baking powder - 1/4 teaspoon salt
-1 cup unsalted butter, softened
-2 cups sugar
- 3 eggs
- 1/2 cup buttermilk
- 1/2 cup of sour cream
- 4 tablespoons lemon juice
- Zest of 2 lemons (about 2 tbsps.)
- 1 teaspoon of vanilla
Directions:
1. Pre-heat oven to 300 degrees
Italian Lemon Pound Cake
2. Sift flour, baking powder, and salt and set aside.
3. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream,
lemon juice, vanilla, and lemon zest.
4. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour
mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously
sprayed with baking spray.
5. Bake for 60 to 70 minutes or until a knife inserted in the center of the cake comes out clean move oven allow
to cool 5 minutes. Turn the
of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and
drizzle the remaining glaze over the cake.
Italian Lemon Pound
Cake

19. 3 eggs, lightly beaten
with fork or whisk 3/4 cup dark corn syrup 3/4 cup sugar
1/4 teaspoon salt 2/2 teaspoons vanilla 1 cup pecan halves 1
unbaked 9-inch pie shell
3 tablespoons melted butter or margarine Combine eggs and
corn syrup; mix well. Add sugar; mix thoroughly. Stir in salt and
vanilla. Let stand about 5 minutes. Meanwhile spread pecans
evenly on bottom of pie shell. Stir melted butter into rup
mixture; pour over pecans. Be sure all the (a) rise to the top. Bake
at 375° for 40 to 45 min or until center is firm.
Georgia Pecan Pie

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Stuffed Dates
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21. 6 eggs
1 cup butter (2 sticks)
3 cups sugar
15%
8:23 AM
67%
Randy
3 cups all purpose flour
1 cup whipping cream (also known as Heavy Cream)
1 teaspoon vanilla
Instructions
Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room
temperature.
In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, beating for one
minute after each addition. Sift the flour and add it to the creamed mixture alternately with the
whipping cream. Mix until fully incorporated.
Stir in the vanilla.
Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes,
until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.
Crunchy Top Pound
Cake

22. 1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
1 1/2 cups white wine
1/2 fresh lemon, Juice only
1 teaspoon italian seasoning 1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated parmesan cheese
Heat cast iron skillet and add olive oil. 2 Add shrimp and cook until tender and no
longer translucent, reduce heat. Remove Shrimp and set aside. 3 Add garlic and
cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter. 4 Add white
wine, and lemon juice. 5 Cook until wine is reduced by half. After it is reduced, add
Italian seasoning. 6 Reduce heat to low, and add butter. If pan is too hot, the
butter will separ 7 Add shrimp back into sauce, add parsley, and season toute with
salt and pepper. 8 Sprinkle with grated Parmesan Cheese.
Red Lobster'S
Shrimp Scampi

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