Cook of the Week: April Haynes recipes

Adam Robison | Buy at photos.djournal.com Butterfinger Cake

Adam Robison | Buy at photos.djournal.com
Butterfinger Cake

Mexican Chicken Soup

1 small onion, chopped

2 tablespoons olive oil

11⁄2 to 2 pounds chicken tenders, cut in pieces

4 to 5 cups chicken stock, divided

1 can Ro-tel tomatoes, drained

1 can yellow corn, drained

1 can black beans, drained and rinsed

1 can petite-diced tomatoes, drained

6 to 8 shakes hot sauce

2 teaspoons cumin

2 teaspoons chili powder

2 teaspoons garlic powder

1⁄2 tablespoon dried parsley

Salt and pepper

In a soup pot, cook onion in olive oil until soft, 5 to 7 minutes. Add chicken to onions and brown chicken. Deglaze pot with about 1⁄2 cup chicken stock. Add remaining ingredients and enough of the remaining chicken stock to reach desired consistency. Bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Serve with quesadillas.

Quesadillas

Flour tortillas

Shredded Cheddar or Colby Jack cheese

Chopped jalapeños and hot sauce (optional)

Oil

Place cheese on half of tortilla. Top with jalapeños and sprinkle with hot sauce. Fold tortilla over. Heat oil over medium heat (about 1⁄4 inch deep in your pan). Place quesadilla in hot oil and cook until cheese is melted and the outside is golden brown. Cut in wedges to serve.

Butterfinger Cake

1 box yellow cake mix

16 ounces whipped topping

2 cups powdered sugar

1 stick melted butter

3 Butterfinger candy bars, crushed

Bake cake according to package directions. Allow to cool.

Combine whipped topping, powdered sugar and melted butter.

Tear cake into pieces.

In a serving dish, layer cake, whipped mixture and crushed candy bars. Repeat layers. Refrigerate.

Barbecue Chicken Pizza

1 small onion, chopped

2 tablespoons olive oil

11⁄2 pounds chicken tenders, cut in small pieces

Salt and pepper

2 small cans tomato sauce

5 tablespoons barbecue sauce

1 teaspoon Worcestershire sauce

Several shakes hot sauce

2 teaspoons garlic powder

1⁄2 teaspoon dried basil

3⁄4 teaspoon dried parsley

Pizza dough

2 cups shredded Mozzarella cheese

Cook onion in olive oil for 5 minutes. Sprinkle chicken with salt and pepper and cook with onions until done.

To make sauce, combine tomato sauce, barbecue sauce, Worcestershire, hot sauce and herbs in a small saucepan. Heat to a bubble, then reduce heat and simmer 10 to 15 minutes.

Cook pizza dough according to package directions.

To assemble, place a layer of sauce on the crust, top with chicken and onion mixture and finish with remaining sauce. Cover with cheese. Bake according to pizza dough package instructions.

Chicken Nuggets with Dipping Sauce

2 cups crushed sour cream and onion potato chips

1 egg

2 tablespoons milk

6 chicken breast halves, cut into bite-size pieces

1⁄3 cup melted butter

Honey Mustard Dipping Sauce

3⁄4 cup mayonnaise

3 tablespoons honey

2 tablespoons yellow mustard

1 tablespoon lemon juice

Horseradish (optional)

Preheat oven to 350 degrees.

Spread crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. Serve with dipping sauce.

To make the sauce, combine mayonnaise, honey, mustard, lemon juice and horseradish, if using. Stir well.