Chili's Monterey Chicken Recipe

1 boneless skinless chicken breast

2 teaspoons barbeque sauce (Bull's Eye is best)

2 slices of well cooked bacon, drained

1/4 c.. mixture of Monterey Jack and Sharp Cheddar Cheese

Pound chicken breast until it is flattened; season with salt and pepper. Spray a nonstick skillet with cooking spray; cook chicken until done. Transfer to a serving plate. Top chicken breast with barbeque sauce, bacon and cheese. Broil in oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.

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Red Lobster Lobster Fondue

1 lb. processed cheese food - cubed

1/2 cup milk - low-fat okay

1/2 tsp. cayenne pepper

1/2 tsp. paprika

1 lobster tail - broiled

1/4 lb. crawfish tail meat - broiled

1/2 cup chopped red bell pepper

2 Tbsp. fresh minced parsley

Combine all ingredients except red pepper and parsley in a saucepan.

Heat on medium-low heat, stirring constantly, until cheese has melted.

When ready to serve, garnish with red bell pepper and parsley.

Dip torn pieces of French or Italian bread in fondue.

Red Lobster Creamy Caesar Dressing

3/4 cup any bottled Italian dressing

1 tablespoon Parmesan, grated

1 tablespoon sugar

1/3 cup mayonnaise

1 teaspoon anchovy paste or soy sauce.

Combine all ingredients. Refrigerate overnight before using

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KFC Fried Chicken

1-3 lb. chicken parts

1 egg, beaten

2/3 cup Club Soda

1 envelope Italian Good Seasonings Mix

Mix all together and dip the chicken in the mixture.

2 cups Bisquick

1 envelope Italian Good Seasonings Mix

Mix together and roll the dipped pieces in the mixture.

Deep fry the chicken pieces for 3 minutes (use 350F if you have a thermostat on your deep fryer). Place the chicken pieces on a baking sheet and bake at 350F for 30 minutes.

Hardees Biscuits

5 cups self-rising flour

1 tsp. soda

2 cups buttermilk

1 cup crisco oil

Mix these 4 ingriedents together.

1 package yeast

1/4 cup warm water.

2 tsp.sugar

Mix these 3 ingriedents together.

Blend all together,put in refrigerator

in tupperware bowl.

Use as needed.Will keep in refrigerator for 2 weeks.

RED LOBSTER CHEESEY BISQUITS

2 cups buttermilk baking mix

2/3 cup milk

1/2 cup shredded Cheddar cheese

1/4 cup butter or margarine, melted

1/2 teaspoon garlic powder

Heat oven to 450 degrees.

In a mixing bowl, combine baking mix, milk and shredded cheese with a wooden spoon until a soft dough forms. Beat vigorously 30 seconds. Drop dough by heaping tablespoons onto an ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.

In a separate bowl, combine melted butter or margarine and garlic powder. Brush over warm biscuits before removing from cookie sheet. Serve warm.