Un-fried Chicken, Loaded Mashed Potatoes, & Spaghetti Squash

 

Dinner by Sydney

Bean Dip

• 2 16 oz cans refried beans    
• 8 oz sour cream
• 1 8oz pkg cream cheese
• 1 package taco seasoning
• 20 (or more) drops Cholula hot sauce
• 2 cup Mexican blend cheese divided

Thoroughly combine all ingredients except 1 cup of Mexican cheese

Bake at 350° for 15 min.

Sprinkle remaining cheeses on top, and bake for 5 more min until bubbly around the edges.

Hint: this can also be made in a crock pot to keep warm during parties 
-Lauren

Un-Fried Chicken Tenders

 

Recipe from Skinny Mom

Loaded Mashed Potatoes

• 5 large potatoes 
• 4 tablespoons butter
• 16 oz sour cream
• 4 oz cheddar cheese
• 1 package of Hormel bacon bits
• 4 tablespoons fresh chives

In a large pot, bring water to a boil.
Add the potatoes and cook until fork-tender.
Remove from heat and drain well.
Return potatoes to pot and mash with butter and sour cream
Add cheddar, bacon bits, and chives and mix until well incorporated.

Spaghetti Squash

 

• 1 large spaghetti squash
• 4 tablespoons butter cut into small pats
• salt & pepper

preheat oven to 375º
Cut the squash in half lengthwise; remove and discard seeds. 
Place squash on a baking sheet. Bake until tender, about 1 hour. 
Remove from oven and let cool until manageable
Separate the strands of squash with a fork and place in a baking dish
sprinkle with salt and pepper and cover with pats of butter
Bake for 15 min

Vanilla Cupcakes

 

• 1 cup cake flour
• 1-½ teaspoon baking powder
• ½ cups flour
• 1 cup sugar
• ¼ teaspoons salt
• ½ cups butter, cut into pieces, softened
• 2  eggs
• ½ cups milk
• 2 teaspoons vanilla 

Preheat oven to 350°, and line a 12-count muffin tin with cupcake liners.
Using a stand mixer with a paddle attachment, pour dry ingredients (flour through salt on the above list) into the bowl and mix on low for 2-3 minutes, until well combined.
Add the cubed softened butter, and mix on low speed until the butter is well-coated and pieces are small and crumb-like, about 20-30 seconds.
Add eggs, one at a time, until combined. (Before adding the second one, make sure the first egg yolk is completely mixed in).
Slowly add the milk and vanilla and scrape down bowl as you go, to get all ingredients combined.
Fill cupcake liners (in tins) about 2/3 full, and bake 17-20 minutes, or until tops are golden brown and toothpick inserted into the center of the cupcakes comes out clean.
Take cupcakes out of muffin tin and transfer to a cooling rack. Cool before frosting. 

Vanilla Buttercream

• 1 cup butter, softened 
• 1/8 teaspoon salt
• 3 1/2 cups powdered sugar, sifted
• 1 teaspoon milk 
• 1 teaspoon vanilla extract 

In a stand mixer with paddle attachment add butter and salt
Beat until light and fluffy
Slowly add in the powdered sugar a little at a time
Stir in milk and vanilla
Put icing in a pastry bag with desired tip attachment and pipe onto cupcakes