Best No Mess Cinnamon Bread In A Bag Recipes

PARMESAN CHICKEN FINGERS AND CHICKEN PICCATA

Steps:

• For the chicken: Preheat the oven to 400 degrees F. Coat a foil-lined baking sheet with nonstick cooking spray.
• Lightly sprinkle the chicken strips with salt and pepper. Add the strips, olive oil and egg to a large bowl and mix together.
• In a resealable bag, mix the breadcrumbs, Parmesan, flour, garlic powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. Place several chicken strips in the bag, shake to evenly coat each one and transfer to the prepared baking sheet. Repeat with the remaining strips.
• Bake for 10 minutes, then flip and bake until the chicken is golden brown and cooked throughout, an additional 12 to 15 minutes. Set aside.
• For the lemon piccata sauce: Heat the olive oil in a saute pan over medium heat. Add the garlic to pan and cook for 1 minute; do not let the garlic burn. Stir in the flour and cook until light golden, about 1 minute. Pour in the chicken broth and lemon zest and juice. Use a whisk to break up any lumps of flour and create a smooth sauce. Simmer the sauce until thickened, 2 to 3 minutes. Whisk in the butter and capers.
• Add half of the Parmesan chicken strips to the pan with the sauce and simmer for an additional 2 to 3 minutes. Garnish with parsley and a sprinkle of Parmesan and transfer to a serving dish. Transfer the remaining Parmesan chicken strips to a separate serving dish.

COOKIES AND SCREAM GRAVEYARD CRUNCH

Steps:

• Put the cereal in a large bowl and set aside.
• Melt the chocolate chips, peanut butter and butter together in a saucepan over low heat. Pour over the cereal and toss to coat thoroughly. Add 4 cups of the chocolate wafer cookies and toss to coat. Pour into a 9-by-13-inch casserole dish, then sprinkle the remaining 1 cup cookie crumbs over the top.
• Add the melted chocolate to a piping bag fitted with a fine round tip.
• To make gravestones, pull apart the sandwich cookies and remove the frosting. On the flat side of the cookies, add a border of chocolate around the edge and "RIP" at the top of each. Decorate the graveyard with marshmallow ghosts, gummy worms and gravestones.

BREAD IN A BAG

Steps:

• In a large resealable freezer bag, combine 1 cup of flour, sugar, yeast and warm water. Squeeze most of the air out of the bag, and seal. Squish with your hands until the well blended. Set aside to rest for 10 minutes at room temperature, or until bubbles appear.
• In a separate bowl, stir together 1 cup of flour, dry milk, oil and salt. Pour into the resealable bag and squeeze out most of the air. Seal, and squish until well blended. Add the last cup of flour to the bag, and continue mixing in the same manner until well blended.
• Remove the dough from the bag, and place on a floured surface. Knead for 5 to 8 minutes. Form into a small loaf, and place in a greased 8x4 inch loaf pan. Cover with a towel, and allow to rise for about 30 minutes, or until your finger leaves an impression when you poke the top of the loaf gently.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake the bread for 35 minutes in the preheated oven, until golden brown.

NO-MESS PIZZA BREAD IN A BAG

Steps:

• For the dough: Spray a loaf pan with cooking spray.
• Add the sugar, yeast, 1 cup of the flour and 1 cup warm water to a gallon-size resealable plastic bag. Press down to remove excess air from the bag. Close the bag tightly and squish the ingredients in the bag until well mixed. Let the bag sit for 10 minutes to activate the yeast.
• Add the butter, oil, salt and another cup of flour to the bag, close the bag and mix well. Add the last cup of flour and mix again until all the ingredients are well incorporated and the dough begins to pull away from the bag.
• For the topping: Mix together the pepperoni and Italian seasoning in a small bowl.
• Pour the dough out of the bag onto a lightly floured surface. Gently knead the dough until it comes together and is not sticking to the board. Using your fingers, flatten out the dough into a circle about an inch in thickness. Sprinkle the pepperoni mixture on top of the dough. Gently roll the dough (like a burrito) to make the shape of a loaf. Tuck the sides of the dough under to keep the pepperoni mixture inside. Place the dough seam-side down into the prepared loaf pan and cover with a kitchen towel. Let the dough rest and rise for 30 minutes.
• Preheat the oven to 375 degrees F.
• Once the dough has risen, remove the towel, top with the shredded cheese and bake until golden, 25 to 30 minutes. Let cool in the pan. Serve the bread with warm pizza sauce.