Leboos Buffalo Poppers Semi Homemaker Recipes

Steps:

• In a large sauce pot bring the chicken stock to a boil over medium heat. Add rice, cover, turn the heat down to low and cook for 20 minutes or until rice has absorbed all the liquid and is tender.
• Heat a large skillet over medium heat and spray with olive oil cooking spray. Add the garlic, onions, celery and mushrooms and saute until tender about 5 to 7 minutes.
• Add rice, cranberries, pecans, water chestnuts and orange zest. Mix to combine and cook until all ingredients are heated through. Transfer to a serving bowl and serve.

Steps:

• Preheat oven to 325°. Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves. , Place in a greased 15x10x1-in. baking pan. Bake, uncovered, for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.

Steps:

• Preheat oven to 350 degrees F.
• Slice the chicken tenders into cubes. Place the coating mix into a large bowl and add cubed chicken. Toss so that all of the chicken is evenly coated. Place the coated chicken onto a sheet pan and bake in the oven for about 20 minutes.
• Three minutes before the chicken comes out of the oven, combine hot sauce and honey in a large bowl. Microwave on high for 2 minutes.
• Add the chicken to the hot sauce and mix to ensure all the chicken is evenly coated with the sauce. Place on a platter with a small bowl of ranch and/or blue cheese dressing.

Steps:

• Preheat oven to 325°. In a large bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.