Yup. You read it correctly. Chicken and Waffle Cupcakes! I recently tried chicken and waffles and now “get” the allure of this Southern treat and wanted to play around with it a bit.
You will need:
- 3/4 cup room temperature unsalted sweet cream butter
- 3 Eggs room temperature
- 2 1/2 cup all-purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 cup granulated Sugar
- 1 tsp Pure Vanilla Extract
- 1 tsp maple syrup
- 1 box of mini waffles
- 1 package of popcorn chicken
- 1 cup room temperature Butter
- 3 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1 tsp maple extract
- 3-5 TBSP heavy whipping cream
Preheat oven to 350.
Stir together flour, salt and baking powder.
Set to the side.
In another large bowl add your butter and sugar and mix until creamy and fluffy.
Add your maple and vanilla and mix until well incorporated.
Add in flour mixture slowly and mix until just combined.
Set to the side.
Take your muffin pan and add your cupcake liners.
Fill each cup about 2/3 full.
Bake for 15-20 minutes.
Remove from the oven and let sit till cool.
In a large bowl or your stand mixer add your butter, powder sugar, maple extract, vanilla extract and heavy whipping cream
Mix until fluffy.
Frost each cupcake and set aside
Toast your waffles until they are a light crisp
Make a waffle and chicken sandwich by taking two waffle pieces and putting a piece of the popcorn chicken in between and holding them together using a toothpick
Place on top of the cupcake and drizzle with maple syrup.
If you loved the fun and silliness of the Elf on a Shelf at Christmas you will enjoy the sweet springtime antics of the Crazy Chick. Crazy Chick is just simply a silly way to welcome in Spring and Easter time!
At night, set your chick up in all kinds of crazy scenario’s for the kiddo’s to find in the morning. I found mine at Dollar Tree but this time of year you can pick up a cute stuffed, plastic, or ceramic duck just about anywhere. Sometimes Crazy Chick leaves treats for the kids to find, a rainy day is the perfect time for him to deliver a movie and a snack, sometimes a game, new movie, or may just leave out an “invitation to create” with all sorts of new craft supplies for a fun craft session for the kids. He likes to play silly pranks- so watch out! He can sometimes be found outdoors in play areas so keep an eye out… Don’t forget to take pictures for keepsakes, and let me know if you try any of these out or share your own ideas!
Here is a note for you to use:
Here are a few ideas for your Crazy Chick
- seeds or other garden supplies for the kids
- sidewalk chalk or bubbles
- Easter Basket on Easter
- paint and paintbrushes
- toothbrush and floss
- play school with your child’s dolls/stuffed animals
- drive the remote control car
- watch Chicken Little on T.V
- make chick pancakes
- hang out with their “ Peeps”
- Pink glitter in the potty
- your child’s name spelled in jelly beans
- Hide underwear in plastic eggs strewn around the house
- T.P their toys
Enjoy these fun pictures for ideas …..
Time for Chicken Freezer Meals!
I mentioned that this was on our schedule for dinners this week and had a lot of people ask for the recipe. This is easy and yummy – a perfect combination!
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted OR chicken broth
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Use the rest of the soup mix and butter to moisten the stuffing mix. Sprinkle the stuffing on top. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.
**You can dice the chicken first or slice the breasts to stuff the chicken with the ham and cheese before putting it into the crock pot.
Enjoy! It smells yummy is easy and tastes good!
Checking out all the sales fliers this week, chicken looks like the big deal. Hyvee has split breasts for $.88 a pound which hands down, beats the other stores!
What to do with chicken? I plan on getting about 20 pounds of it and doing the following:
Make a light breading of flour and seasoning salt. Rinse off 5 pounds of chicken breasts, pat dry, roll in breading and place on baking sheet. Bake at 350 for about an hour. You now have plenty of baked chicken for lunches, picnics or a nice Sunday dinner! Keep in mind, depending on the size, this could be 4-6 breasts as they are bone in. We aren’t talking about 20 breasts cooked and staring at you in the fridge
Bake five pounds of chicken breasts on a jelly roll pan with a little water in the bottom. Cover with foil and bake at 300 degrees for about 2 hours. Remove from oven and let chicken cool. Pull off skin and take a fork, shred chicken off the bone, and put into a Thatsa Bowl. Package in Medium Shallow Vent ‘n Serve container for a meal that feeds 4. Repeat this with another pan of chicken…
Four to five pounds can go in the crock pot/slow cooker and rip on low for 8 hours. Do the same as with the oven, cool and shred! Keep in mind you can do this overnight – so you are prepping family meals while you sleep!
Now, what are you going to do with all that shredded chicken? I already had chicken chili and chicken enchilada recipes on here for you in previous posts…here are a few more ideas:
-For fajita chicken -> 1PKG.taco seasoning to two cups water in a Quick Shake and shake well. Pour ½ cup of liquid over each of four containers of chicken from previous recipe (in vent N Serves). Freeze containers. Pull one container out & zap in a 1½QT. Tupperwave container with one sliced onion and one sliced pepper until meat is warmed up and pepper is tender.
-For chicken taco salad, warm taco chicken and pour over chips, lettuce, tomatoes, olives, sour cream, etc.
-For chicken stroganoff, add chicken to cream of chicken soup and 1 cup of sour cream. Heat in Vent ‘n Serve. Pour over noodles or rice. Add can of mixed vegetables for variety.
-For Chicken Noodle Soup, add a quart of chicken broth, bag of frozen veggies and bag or Reames frozen egg noodles to about 2 cups of meat in a large pot. Add a pinch of marjoram and simmer for about 10 minutes then dig in!
-Biscuit roll-up. Take meat/cheese, egg/cheese, vegetable/cheese or whatever your prefer. Place 1½ TB of mixture between 2 halves of a biscuit. Pinch edges together & bake per biscuit instructions.
-Shredded Chicken w/ BBQ sauce – 1 C ketchup, 1 C BBQ sauce, 1 TB brown sugar, 1 tsp mustard. Pour over shredded chicken.
And one of our favorites…CRANAPPLE CHICKEN
1 can (8 oz.)whole berry cranberry sauce
1 1/2 tsp. butter
2 tbsp. brown sugar
1 can (13 1/2 oz.) pineapple tidbits, well drained
2 cups Chicken Mix
Combine cranberry sauce, butter, brown sugar and pineapple. Arrange chicken quarters in 1¾ Tupperwave Casserole. Pour cranberry pineapple sauce over chicken. Place dish in microwave oven and cook 4-6 minutes, Makes 4 servings. Great with Rice!
Any favorite chicken recipes? Please share!