Miller Recipes

Crack Chicken Tenders

Crack Chicken Tenders 😋 Ingredients: 1 lb chicken tenders ½ cup mayonnaise ½ cup grated Parmesan cheese 1 packet Ranch seasoning mix ½ tsp garlic powder ½ tsp onion powder 1 cup crushed Ritz crackers Instructions: Preheat oven to 375°F (190°C). Combine mayonnaise, Parmesan, Ranch seasoning, garlic powder, and onion powder. Coat chicken tenders in the mayo mixture, then dredge in crushed Ritz crackers. Arrange on a baking sheet and bake for 20-25 minutes until golden and cooked through

Mac and Cheese Box Split

Measurements to “split” a box of Mac and Cheese. Perfect portions for our kids at the moment. Ingredients 4 cups of water 85g of noodles 19g of cheese powder 2tbp of butter 1 oz milk Instructions Prep per box instructions

Spice Blends

Spice Blends that are helpful in a lot of recipes Southwest Spice Blend Serving: 1 tablespoon for 2 servings 4 parts Garlic Powder 2 parts Cumin 2 parts Chili Powder Mexican Spice Blend Serving: 1 tablespoon for 2 servings 2 Parts Chili Powder 1 Part Oregano 1 Part Smoked Paprika 1 Part Cumin Italian Seasoning Blend Serving: 1 Tbsp 1 part garlic powder 1 part oregano 1 part basil 1 part black pepper 1 part parsley Smoky Red Pepper Crema Ingredients 2 Large Red Bell Peppers 3 cloves Garlic 1/2 cup Mayo 1/2 cup Sour Cream 1/2 Lemon (Juice of) 1 teaspoon Smoked Paprika 1/2 teaspoon papriika 2 tablespoons sundried tomatoes

No Bake Peanut Butter Bars

Ingredients ??? Instructions Smoked cream cheese on a Weber pellet grill at 225 for two hours. Topped with cherry pie filling and drizzled with with sweetened condensed milk. Source From Sarah, Facebook Link https://www.facebook.com/story.php?story_fbid=850416693730501&id=283944823711027&_rdr

No Bake Peanut Butter Bars

Ingredients 8 tablespoons (1 stick) salted butter 1 cup plus 2 tablespoons creamy peanut butter, divided 9 graham crackers sheets (about 4 ounces) 2 cups powdered sugar 1 cup semi-sweet chocolate chips Flaky salt, such as Maldon (optional) Instructions Line the bottom and two opposite sides of an 8x8-inch or 9x9-inch baking pan with a sheet of parchment paper long enough so that it hangs off the sides to form a sling.
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