Monday, June 13, 2011

Back to Basics

Sometimes you just don't want to eat something that is really fancy. There's a conversation in
"My Best Friend's Wedding" when the despicable Julia Roberts character says to the sweet Cameron Diaz character that sometimes you don't want Creme Brulee; sometimes you just want Jello. Well, neither of these recipes are Jello. But you won't mistake either of them for Creme Brulee either!

Spicy Chicken Tenders


1 c. original Bisquick Mix
1 teaspoon onion powder
1/2 teaspoon red pepper (more if you want them really spicy, omit if desired)
1 teaspoon chili powder
2 teaspoons paprika
1 teaspoon celery salt
2 teaspoons sugar
1 egg
1/4 c. milk
14 - 16 oz. chicken tenders
2 to 3 tablespoons butter, melted
Ranch dressing for dipping, if desired
Barbecue sauce for dipping, if desired


Heat oven to 450 degrees F. Line cookie sheet with parchment paper.

In a pie plate, combine the Bisquick, onion powder, red pepper, chili powder, paprika, and celery salt. Stir together until well blended.

In medium bowl, mix egg and milk with whisk until well blended. Spoon 1 to 2 tablespoons egg mixture into the Bisquick mixture; stir until little clumps form.

Dip the chicken breast tenders into the egg mixture into the Bisquick mixture, then back into the egg mixture and finally back into the Bisquick mixture Place on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.

Bake 12 to 14 minutes, turning halfway through baking time, until no longer pink in the center. Serve tenders with ranch dressing if desired.

This recipe was from

It reheated really well.

Well, what could go better with chicken tenders than Banana Cream Pie. So here's an easy version with no rolling out pesky pastry!

Banana Cream Pie-in-a-Bowl


1 cup all-purpose flour
1/4 c. packed brown sugar
1/2 c. firm butter or margarine
1/2 c. peanuts
1 box (4 serving size) banana instant pudding and pie filling mix
2 c. cold milk
3 bananas, sliced
1 8 oz. container frozen whipped topping


Heat oven to 400 degrees F. In medium bowl, mix flour and brown sugar. Cut in butter, using pastry blender, until mixture is crumbly. Stir in peanuts. Press evenly on bottom of ungreased 9-inch square pan. Bake about 15 minutes or until light brown. Stir to break up. Cook completely, about 1 hour.

In large bowl, make pudding mix as directed on box, using 2 cups milk. In a 2 qt serving bowl, layer half of the crumb mixture, pudding, bananas and whipped topping; repeat layers. Cover and refrigerate at least 4 hours. Top with additional peanuts if desired. Store in refrigerator.

Notes: This may be made with almonds instead of bananas, but I think you would lose some of the uniqueness of the recipe. The peanuts gave it kind of a sweet/salty thing. This may be made in parfait glasses for a fancier touch.

This recipe was also from Gotta love them!


  1. The chicken tenders were very yummy...and I was happy that my son ate them!

    The trifle was to die for. I don't usually crave banana desserts, but this one was crave-able. The brown sugar/peanut mixture gave it such a nice sweet/salty crunch that was so good paired with the creaminess of the pudding, bananas, and whipped cream.

  2. I hate jello. I never want it. Blah! But I love the flavor it gives to other things (jello poke cake, cottage cheese salad, etc.).