1. Preheat broiler. Place bread on 11x17x1 baking sheet, broil 5 minutes or until slightly brown.; check frequently to prevent burning.
2. In a small nonstick skillet over medium heat, sauté onion with butter until onion is tender. In saucepan, bring water and seasoning to a boil.
3. Pour hot mixture into six oven-proof soup bowls or mugs. Divide sautéed onion among each bowl, place a slice of toast on top, and sprinkle with cheese. Place bowls on 11x17x1 baking sheet to catch spill-over.
4. Broil 1 minute or until cheese begins to brown and bubble.
French Onion Soup
2. Banana Nut Muffins Servings Per Recipe: 18 servings
Ingredients
2 cups all bran cereal or bran flakes 1 cup milk 3 eggs 1 smashed banana 1 Homemade Gourmet® Basic Sweet Bread Mix 1/2 cup dried cranberries, optional 1/2 cup pecans, optional
Directions
1. Soak the cereal in the milk for about 5 minutes. Combine and whisk the eggs, banana, and bran mixture together. 2. Add the sweetbread mix and fold together, fold in cranberries and pecans (optional). 3. Pour mixture into sprayed muffins tins. 4. Bake at 350 degrees. For 20-22 minutes
Banana Nut Muffins
3. Chicken Medley Soup Servings Per Recipe: 12 servings
Ingredients
1 pound boneless, skinless chicken breasts, chopped 1 Homemade Gourmet® Taco Soup Mix or 5 tablespoons of the pantry staple, divided 2 tablespoons olive oil, divided 1 large carrot, chopped, or 1 cup shredded 1 cup chopped celery 1/2 small onion, minced 1 zucchini, chopped 1 yellow squash, chopped 1 14.5 ounce can low sodium chicken broth 1 14.5 ounce can salt free diced tomatoes 1 4 -ounce can chopped green chilies 1 10-ounce bag frozen corn kernels
Directions 1. On medium high heat, in saucepan, sauté chicken with 2 tablespoons seasoning in oil, remove chicken to a plate and keep warm.
2. In same saucepan sauté carrot, celery, onion, zucchini and squash in remaining tablespoons oil about 5 minutes, add chicken, broth, tomatoes, green chilies, corn and remaining seasoning; reduce heat to medium low.
3. Simmer 20 minutes, or until all veggies are tender and soup is thoroughly heated. Serve hot with bread or crackers.
Chicken Medley Soup
4. Mini Apple Pies
Servings Per Recipe: 12 servings
Ingredients 1 stick butter/margarine, softened 1 Homemade Gourmet® Old Fashioned Apple Crisp Mix 1 21-ounce can apple pie filling 1 8-ounce container whipped topping, optional candy decorations of your choice, optional
Directions 1. Preheat oven to 350 degrees. In a bowl, cut butter into crisp mix using a fork or pastry cutter, mixture will be crumbly. Press 1 spoonful of mixture into the bottom of each of 12 foil muffin cup liners. Set aside remaining crumb mixture.
2. Spoon one tablespoon of pie filling into each cup liner. Do not use all the pie filling; mix remaining pie filling with remaining crumb mixture. Spoon this mixture onto the top of other ingredients in muffin cup liners. Bake for 30 minutes.
3. Allow mini pies to cool to room temperature. Spoon cool whip onto pies and decorate, serve immediately or chill until ready to serve.
Directions 1. Preheat broiler. In large zip top bag, combine chicken with juice, soy sauce and 2 tablespoons seasoning, set aside.
2. Combine remaining seasoning with mayonnaise, cheese and black pepper, set aside. Broil or grill chicken for 3-4 minutes on each side or until no longer pink in center, cool; dice or shred chicken with 2 forks.
3. Combine chicken and mayonnaise mixture. Divide chicken mixture evenly over each of 6 slices of bread. Top each with 1 lettuce leaf and 2 tomato slices, and remaining slices of bread. Slice sandwiches in half if desired.
4. Serve immediately or store sandwiches in small zip top bags in the refrigerator for a picnic or brown bag lunch.
Chicken Salad Sandwiches
6. Cajun Chicken Kabobs Servings Per Recipe: 8 servings
Ingredients 3 pounds boneless, skinless chicken breasts, cut into 1 inch cubes 3 large bell peppers, color of your choice, cut in pieces 2 large onions, cut in pieces 16 skewers (10 inches long) 1 Homemade Gourmet® Louisiana Gumbo Mix 1/2 cup water 1/2 cup oil
Directions 1. Thread chicken, bell pepper, and onion alternately on skewers and place in a shallow dish. Set aside.
2. Combine mix, water, and oil in small bowl, stir until well blended. Pour marinade over kabobs. Cover and marinade in refrigerator for at least 2 hours.
3. Prepare grill and lightly brush grate with oil. Drain and discard marinade. Grill 8 to 10 minutes or until chicken is cooked thoroughly; turning occasionally to cook evenly.
TIP: If using skewers made from wood or bamboo, soak them in water for 30 minutes before use. This will keep them from catching on fire during grilling.
Cajun Chicken Kabobs
7. Chicken BLT Salad
Servings Per Recipe: 8 servings
Ingredients 1 Homemade Gourmet® BLT Dip Mix 1/2 cup light sour cream 1/2 cup light mayonnaise 1 12-ounce package romaine & iceberg lettuce blend 2 cups cherry tomatoes, halved 1/2 cup sliced red onions 1 cup crumbled cheddar cheese, divided 3 cups sliced cooked chicken breast
Directions 1. In a small bowl, mix dip, sour cream and mayonnaise until well blended.
2. In a large bowl, toss together lettuce, tomatoes, onions, and ½ cup cheese.
3. Transfer salad to individual plates, add chicken slices and remaining cheese. Top with dressing and serve immediately.
Chicken BLT Salad
8. Chicken Cacciatore
Servings Per Recipe: 8 servings
Ingredients 1 4.5-ounce can mushrooms, drained 1 12-ounce package, your choice of pasta, cooked according to package directions 4 cups chicken, cooked and chopped (2 pounds uncooked) 2 cups or more Homemade Gourmet® Homestyle Spaghetti Sauce, prepared according to label instructions 1/4 cup red cooking wine 1 cup onion-green pepper medley, chopped
Directions 1. In skillet, combine cooked chicken pieces and sauce; turn to medium heat.
2. Add wine, vegetable medley and mushrooms. Bring to a boil.
3. Reduce heat and simmer for about 10 minutes, stirring occasionally.
4. Pour hot mixture over pasta and serve.
Chicken Cacciatore
9. Easy Chicken Cordon Bleu
Servings Per Recipe: 6 servings
Ingredients 8 tablespoons Homemade Gourmet® Italian Mozzarella Meatloaf Seasoning 1/3 cup grated Parmesan cheese 2 egg whites 2 tablespoons water 3 pounds boneless, skinless chicken breasts 12 very thin slices smoked ham, divided 6 slices Swiss cheese, divided honey mustard dressing (optional)
Directions 1. Preheat oven to 450 degrees. Spray a 13x9x2 baking dish with nonstick cooking spray; set aside.
2. In a gallon sized zip top bag, combine seasoning with Parmesan cheese. In shallow bowl, whisk together egg whites and water.
3. Brush chicken with egg mixture. Place moistened chicken, 1 to 2 pieces at a time in bag with coating mixture and shake to coat. Place coated chicken in prepared baking dish. Repeat until all chicken is coated.
4. Bake, uncovered, 30 minutes or until chicken is no longer pink in center. Remove from oven and top each with 2 slices of ham and 1 slice of Swiss cheese. Return to oven and bake additional 5 minutes or until cheese is melted. Serve with honey mustard dressing, if desired.
Easy Chicken Cordon Bleu
10. Kansas City Apple Smoked Chicken
Servings Per Recipe: 8 servings
Ingredients 2 tablespoons Homemade Gourmet® Kansas City Rub Mix 1/3 cup apple juice 6 slices bacon, crisply cooked and crumbled ( about ¼ cup) 3 pounds chicken pieces, your choice of breasts, legs, thighs or wings vegetable oil
Directions 1. Mix Kansas City Rub, apple juice and bacon. Reserve ½ cup mixture for dipping at the table.
2. Lightly brush chicken with oil. Grill over medium heat with lid closed, 30 to 40 minutes or until chicken is cooked through, turning occasionally. Brush chicken with remaining sauce mixture during last 5 minutes of grilling.
