Parmesan Chicken

This is a recipe from a friend of mine. It’s not the norm marinara version I always think of when I think of parmesan chicken. One of my fav meals!

Thanks for the recipe Jen!

get 4-5 thawed/fresh chicken breasts (more depending on size of chicken)

1/2 cup butter melted

2 teaspoons dijon mustard

1 teaspoon worshire sauce

1/2 teaspoon salt

*dip chicken in above mix

in a gallon sized ziploc bag combine:

1 cup dried breadcrumbs

1/2 cup parmesan cheese

*once chicken is dipped in sauce shake it in the breadcrumb mix, place in pan, once all chicken is done pour remaining sauce over chicken and then sprinkle a little more of the breadcrumb mix and then bake in oven at 350 for 40-45 minutes.

YUMMY!

Mini Cheddar Meatloaf

I never liked meatloaf until I had this. Another recipe from my wonderful sis-in-law Jill! Thanks again Jill!!

Ingredients:

1 lb ground beef

1 cup shredded cheddar cheese

1/2 cup oatmeal

1 egg

3/4 cup milk

1 tsp. salt

1 tsp pepper

1/2 cup chopped onion

Sauce:

2/3 cup ketchup

1/2 cup brown sugar

1 1/2 tsp mustard

Directions:

on a greased pan (i cover the pan in foil then spray it, makes for less clean up) combine all ingredients and then form individual loafs/balls (usually makes about 5)

spoon sauce on

Bake at 350 for 40-45 minutes

enjoy!

Ginger Ale Meatballs

Yummy as Meatball subs/sandwiches

I got this from my wonderful sis-in-law Jill, Thanks Jill!!

Ingredients:

1 2lb bag of meatballs (i use the home style from Walmart)

3 cups ginger ale (or two cans)

3 cups ketchup

1 1/2 tsp minced garlic

Directions:

1. Put frozen meatballs in a slow cooker sprayed with non-stick cooking spray.

2. in a separate bowl combine ginger ale, ketchup and garlic

3. Pour sauce over meatballs.

4. cook on low for 6-8 hrs or on high for about 3 hrs

Brunswick Stew

YUM!

combine in a large pot or large crockpot

1 can BBQ pork

1 can BBQ beef

1 can chicken

1 can lima beans (do not drain water)

1 can white potatoes (whole or diced, your choice, DRAIN WATER)

1 can corn (do not drain water)

1 can creamed corn

1 can sweet peas (do not drain water)

1 can stewed tomatoes (fire roasted gives it a better flavor)

minced onion (to your liking)

worshshire sauce (to taste)

ground pepper to taste

cook in crock pot or on stove for several hours)

enjoy with corn bread, crackers or anything you want, yum yum and easy!

Low calorie Choc. Chip cookies.

I found this recipe and it has been a great snack when craving cookies.

The way I make it they turn out to be about 25 calories per cookie.

Ingredients:

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons margarine (I use I can’t Believe it’s not butter, fat free)

5 tablespoons plain non-fat yogurt

1/2 cup sugar (I use Splenda)

1/4 cup light brown sugar (i just use regular brown sugar)

2 table spoons cornstarch

1/4 cup unsweetened applesauce

2 table spoons skim milk

1/2 teaspoon vanilla extract

1/2 cup chocolate chips

Directions:

1. Beat margarine, yogurt, sugars, cornstarch, applesauce, milk, and vanilla until well mixed

2. Then add flour and baking soda/powder, and salt, beat until smooth- then add choc. chips.

3. Drop by teaspoonfuls onto greased cookie sheet.

4. Bake at 350 for 6-10 minutes until lightly golden brown.

Pineapple Sidedish

Trust me it's GOOD! Doesn't sound like these ingredients should go together but they do!


2 (20-oz) cans chunk pineapple
1 cup sugar
6 tablespoons all-purpose flour
2 cups sharp cheddar cheese, grated
1 stick butter
1 sleeve Ritz crackers

Drain pineapple and save 6 tablespoons of juice; combine with sugar and flour. Add cheese, pineapple and 1/2 stick melted butter. Top with crackers; drizzle remainder of melted butter over crackers. Bake for 30 minutes at 350 deprees. this is especially good with pork.

Chicken Rolls

I got this recipe from the Thomasville Ward Relief Society Cookbook. It was a hit. Danny wanted more!

2c. cooked chicken, cubed
6ounces cream cheese with chives and onions
1(4oz.) can mushrooms,drained (stems and pieces) ...I didn't add...yuck fungus!
1/8 tsp. pepper
3/4 c. margarine
2 pkg. crescent rolls (I'd suggest the jumbo size crescent rolls)
1/2c. finely chopped walnuts (optional) ...of course I didn't add
2/3 c. seasoned stuffing mix (I suggest you mash them into crumbs or use a food processor)
1 can cream of mushroom soup

Mix together cream cheese and 1/4 cup margarine; add pepper, chicken and mushrooms. Roll out crescent rolls. Scoop 1/4 cup of mixture on each triangle and roll up dough and seal edges. Dip in 1/2 cup melted margarine. Combine nuts and stuffing mix and roll chicken roll around in it to coat. Place on cookie sheets
Bake at 325° for 20-25 minutes. Serve with rice and cream of mushroom soup as gravy (dilute soup with 1 can of water and heat).
Makes 16 rolls.
Can freeze rolls before you cook them. Thaw and cook.

Chex Mix

This is something my dad always made Christmas morning to enjoy while opening presents.

1/2 cup butter
1 1/4 tsp. seasoned salt
4 1/2tsp Worcestershire sauce
2 2/3c. corn chex cereal
2 2/3 c. rice chex cereal
2 2/3 wheat chex cereal (although I tend to leave off and add extra of the other stuff when I make it because I just end up picking them out anyhoo!)
1 c. salted mixed nuts

Preheat oven to 250°, heat butter in large roasting pan until well melted. Stir in seasoned salt and Worcestershire sauce. Add chex cereal and nuts, mix till well coated.
Heat in oven for 1 hour, stirring every 15 minutes
Spread on absorbent paper towels until cool.

Cheesy Chicken & Rice Casserole

This is a big add for Campbell's soup but it's actually pretty good!

1 can (10 3/4 oz) cream of chicken soup
1 1/3 c. water
3/4 cup uncooked long grain white rice (I tend to substitute with a package of rice-a-roni chicken flavor rice)
2 cups fresh or frozen veggies (I tend to add a bit more but do it to your liking)
1/2 tsp onion powder
4 skinless, boneless chicken breast halves
1/2 cup shredded cheddar cheese (or to taste)

1. Stir soup, water, rice, veggies and onion powder in a 12x8 baking dish.
2. Top with chicken. Seasoned chicken as desired. Cover.
3. Bake at 375° for 45 minutes or until done. Top with cheese.
Makes 4 Servings

Peanutbutter Rice Krispie Treats

Danny found this recipe online and it's good! But if your on a diet probably not a good idea! :)

1c. sugar
1c. Karo syrup
1c. peanut butter
4c. rice krispies

Bring sugar and Karo syrup to a boil then remove from stove and add peanut butter and rice krispies blend well. Place in a 13x9 in pan and let cool.

Rice Krispie Treats

You can get this off the box but just added it anyhoo!

3 Tbsp margarine or butter
1 package (10oz about 40) regular marshmallows or 4 cups mini marshmallows
6 cups rice krispies cereal

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add rice krispies cereal. Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into a 13/9/2 inch pan coated with cooking spray. Let cool. Cut and served. (best served the same day)

Orange Julius

I use to have these all the time in Jr. high and high school.

1 - 6 oz can frozen orange juice
1 cup milk
1 cup water
1/4 cup sugar (or less to taste)
1 tsp. vanilla
5-6 ice cubes (to taste)

Place all ingredients in blender, blend 30 seconds. Serve.

Wassel Drink

This is a recipe from Danny's co-worker Robbi. We haven't made it because she does for us. But it's good!

2 Gallons Apple Juice
1 c. firmly packed brown sugar
1 small package frozen lemonade
1 orange sliced
4-6 Cinnamon sticks
8-10 whole cloves

In a large pot mix all ingredients, bring to a boil then turn down and simmer for 30 minutes. Keep warm while serving.

Peach Cobbler

I got this recipe from Thomasville Ward Relief Society Cookbook. YUM YUM....did I mention YUM! (You can also make this with cherry pie filling instead of peaches(do not drain off any liquid if you use the cherry pie filling). 2 Cans. Or do what I've done and make 1/2 and 1/2 . 1 can of peaches and 1 can of cherries and then put cherries on one half and peaches on another. I'm sure it could be used with blueberries or blackberries I've just never tried it!)

2 sticks of butter (melted)
2 c. self rising flour
2 c. granulated sugar
2 c. milk
2 big cans of peaches(liquid drained off)

Pour the melted butter on the bottom of a 13x9 inch pan (the deeper the better).
Mix together flour, sugar, and milk.
Pour batter over butter (do not stir!)
Pour peaches on top of batter (again don't stir they will settle on their own).
Bake at 350° for one hour.
ENJOY.

Spinach Stuffed Shells

I got this recipe from Thomasville Ward Relief Society Cookbook thought it sounded good and tried it.

10 ounces of frozen spinach (cooked and drained)
8 oz jumbo shell pasta (I found it was about 16-18 shells, cooked and drained)
2c. cottage cheese
2 egg whites
4 ounces of shredded Mozzarella
2 Tbsp Parmesan cheese
1/4 tsp garlic
1 pt. spaghetti sauce

Combine spinach, cottage cheese, egg whites, mozzarella, Parmesan, and garlic powder. Stuff into shells. Pour sauce over shells. Bake at 350° for about 45 minutes.

For a little extra I sprinkled shredded cheese on top before baking.

Corn Casserole

This we had at Danny's mom's house for a side dish at Christmas dinner last year. It was a hit with everyone. YUM!

8 oz sour cream
1 can sweet corn (drain off water)
1 can creamed corn
1 box jiffy cornbread mix
1 stick of butter(softened or melted either way works)

combine all ingredients.
place in a large casserole dish (you don't want it to be too thick or it wont cook fully)
bake at 350° for 30-45 minutes (or until done) it will still be soft but as long as it's turned golden brown it should be done!

Chocolate Chip Cookies

3 c. Flour

1 tsp. baking powder

1 tsp. salt

1 cup butter

3/4 cup brown sugar

3/4 cup granulated sugar

1 tsp. vanilla

2 large eggs

2 c. chocolate chips



Combine flour, salt, and baking powder in a bowl; set aside.

In a larger bowl combine butter, brown sugar, granulated sugar, and vanilla. using a mixer/beater add eggs; one at a time blending slowly. Once done slowly add dry ingredients. Then add chocolate chips, try not to eat too many! Place any remaining dough (that didn't get eaten) on a baking sheet and cook in the oven for 9-11 minutes at 375°. Enjoy with nice cold glas of milk!

Biscuts On Creamy Chicken

We got this recipe from the Thomasville Ward Relief Society Cookbook.



2 c. cut up cooked chicken

1 can cream of chicken soup (we found it needed more juice so you could try 2 cans if you prefer a little more creamy sauce)

1/2 cup milk

2 c. Bisquick baking mix

1 1/2 c. shedded cheese

1 can English peas (we actually couldn't find any so they were left out but it was still good!)

1/2 c. sour cream

salt and pepper to taste

2/3 cup milk.



Heat oven to 425°. Heat peas, chicken, soup, sourcream, 1/2 cup milk, salt and pepper just to boiling in a large pot, stirring grequently. Reduce heat and keep warm while preparing biscuts. Mix baking mix and 2/3 cup milk until soft dough forms. Pour chicken mixture into a 9x13x2 inch baking dish. sprinkle with cheese. Place biscuts on top of cheese and bake until biscuts are brown, about 15-20 minutes.

Sweet-Sour Burger Crepes

We got this Recipe from "Congers Comfort Cooking" cookbook. Yum!



12 Maindish Crepes (see main dish crepe post)

1 15 1/2-ounce can pineapple chunks (we used tidbits so take a pick!)

1/3 c. packed brown sugar

2 Tbsp cornstarch

1/4 tsp salt

1/8 tsp ground ginger

1/3 cup vinegar

1 Tbsp soy sauce

1 medium green pepper, cut into 1/2 inch cubes

3/4 lb groundbeef (we use ground turkey to replace groundbeef, it's cheaper and healthier!)

1/2 cut chopped onion(I use dried onion...saves the tears, if you use dried onions only use about half as much or to your taste.)

1/2 tsp salt

1/8 tsp pepper



Prepare Main Dish Crepes; set aside.

For sauce:

Drain pineapple, reserving syrup(or juice). Add enough water to syrup to make 1 cup liquid. In saucepan combine brown sugar, cornstarch, 1/4 tsp salt, and ginger. Stir in reserved 1 cup pineapple liquid; add vinegar and soy sauce. Cook and stir till thickened and bubbly. Reserve 1/3 cup of the sauce, stir pineapple and green pepper into remaining sauce; set aside.



In skillet cook groundbeef and onion till meat is brown and onion is tender. Drain off fat. Stir in the reserved 1/3 cup of suace, 1/2 tsp salt and pepper. Spoon about 3 Tbsp meat mixture along center of unbrowned side of each crepe. Fold two opposite edges so they overlap atop meat mixture. Place seam side down in 13x9x2 inch baking dish. Cover; bake in 375° oven for about 20 minutes. Reheat pineapple-green pepper sauce; spoon over crepes.

Makes 6 servings

Main Dish Crepes

I got this recipe from the Congers Comfort Cooking book.



1 cup all-purpose flour

1 1/2 cups milk

2 eggs

1 Tbsp cooking oil

1/4 tsp salt



In bowl combine flour, milk, eggs, oil and salt; beat with rotary beater until blended. Heat a lightly greesed 6-inch skillet; remove from heat. Spoon in about 2 Tbsp batter; lift and tilt skillet to spread batter evenly. Return to heat; brown one side only. Invert pan over paper towel; remove crepe. Repeat with remaining batter to make 16-18 crepes, greasing skillet as needed.