Parmesan Chicken

Here is a quick simple recipe.
This was one of my favorite things my mom made when I was in high school. She got the idea from a miracle whip jar but we use Hellmann's instead. I don't have a great picture of it but everyone we have made it for enjoys it. The chicken ends up so moist and full of flavor.

Here is the basic recipe:

mix together some mayo, Parmesan cheese, and oregano.

Spread over chicken breasts.

Bake 350 for about 30-40 minutes until chicken is done.

Chicken Stuffing in the Crockpot

I made homemade stuffing for the first time last week. It turned out pretty good. I love using the crockpot... esp during soccer season when I am so busy.
Ingredients:
5 skinless, boneless chicken breast
halves
1 (9x9 inch) pan cornbread, cooled and
crumbled
8 slices day-old bread, torn into small
pieces
4 eggs, beaten
1 onion, chopped

1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried sage
2 (14.5 ounce) cans chicken broth
2 (10.75 ounce) cans condensed cream
of chicken soup
2 tablespoons margarine
Directions:
1. Place chicken in a pot with water to cover, and bring to a boil over medium heat. Boil 20 minutes, or until cooked through. Cool, and cut into pieces.
2. In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt, pepper, sage, chicken broth, and chicken soup. Stir until well blended. Dot with margarine.
3. Cover, and cook on Low for 3 to 4 hours. Remove lid, and fluff with fork. Let rest 15 minutes before serving.

recipe from allrecipes.com

Fudge Puddles

I made these last week and they were a big hit. They were gone so fast. Usually I freeze some cookies for later, but I had none left. Make these!

Fudge Puddles
For the cookie shell:
1/2 c. butter, softened
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
1/2 t. vanilla extract
1-1/4 c. all-purpose flour
3/4 t. baking soda
1/2 t. salt

For the fudge filling:
1 c. semi-sweet chocolate chips
1 c. butterscotch chips
1-14 oz. can sweetened condensed milk
1 t. vanilla
chopped nuts or sprinkles(optional)


1. In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg and vanilla.

2. Next, in a separate bowl, mix the flour, baking soda, and salt. Gradually add flour mix. to the creamy mixture.

3. Chill in the fridge for at least one hour (or if you're impatient like me, in the freezer for about 15 minutes). Remove from fridge and form into 1" balls. Grease a mini-muffin pan and add 1 ball to each muffin cup.

4 .Bake in a 325 degree oven for about 15 minutes or until very lightly browned. Remove from oven and make an indentation in the center of each ball.

5.Let them cool in the pan for at least 5 minutes and then move to a cooling rack. Once all of the cookies are done baking, it's time to make the fudge filling.

6. In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 1 minutes. Stir well. If there are still unmelted chips, continue to melt in microwave for 15 second increments until all smooth. Immediately start filling the cookie cups with the filling. It will start to harden just a bit as you do it, so make sure to give it a good stir once in awhile. Sprinkle with the nuts or just leave plain. Let set for an hour or so.

recipe from sundaybaker.net

Sloppy Joes

Mike does not like sloppy joes too much. I had a ton of beef and didn't want tacos or hamburgers so I thought I would try this recipe out. I read about it on a message board. Verdict Mike liked them so they must be good. Maybe next time I will try them with ground turkey.

Rachel Ray Sloppy Joes
Ingredients

* 1 tablespoon extra-virgin olive oil, 1 turn of the pan
* 1 1/4 pounds ground beef sirloin
* 1/4 cup brown sugar
* 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
* 1 medium onion, chopped
* 1 small red bell pepper, chopped
* 1 tablespoon red wine vinegar
* 1 tablespoon Worcestershire sauce
* 2 cups tomato sauce
* 2 tablespoons tomato paste
* 4 crusty rolls, split, toasted, and lightly buttered
* Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows

Directions

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes

Lofthouse Cookie Clone Recipe

I have seen the recipe for these cookies on a bunch of blogs now so I thought I would try them out. Everyone seems to enjoy these cookies from the store. The husband liked these and he doesn't like sugar cookies. They are super soft and tasty. Mine really flattened even though I kept the dough chilled. So they didn't look like lofthouse cookies. And the icing wasn't really the same but still good. Mine was like a thick glaze which I actually prefer. I will definitely make these again.


Yield: about 2 dozen large cookies
Ingredients:
For the cookies:
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)

Directions:
To make the cookies, preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.

When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. (Do not overbake! The edges should be no more than very lightly browned if at all.) Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.

To frost the cookies, place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies. (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.) Top with sprinkles if desired. Store in an airtight container.

Pasta Carbonara

I have found myself watching Diners Drive Ins and Dives on the food network. I watch it a lot but never watch the hosts actual cooking show. It just never really appeals to me. I did catch it the other day and saw him make this pasta recipe. So we tried it out. It was a nice easy recipe and lighter then the pasta carbonara at restaurants.

Ingredients

* 1 1/2 cups 1/4-inch diced pancetta
* 5 organic large eggs
* 1/2 cup grated Parmigiano-Reggiano
* 1/2 teaspoon fresh cracked black pepper
* 1/8 teaspoon cayenne pepper
* 1 pound bucatini
* 1 cup frozen peas
* 1 tablespoon kosher salt
* 1 tablespoon chopped Italian parsley, for garnish

Directions

In a medium saute pan over medium heat, cook the pancetta until tender-crisp. Remove to a paper towel-lined plate and set aside. Reserve the pan with the drippings.

Separate 4 of the eggs and set the yolks aside. Discard the 4 whites. Crack the fifth egg and add it to the yolks.

In a large bowl, whisk together the egg yolks, 2/3 of the pancetta, the Parmigiano-Reggiano, black pepper and cayenne.

Cook the pasta until al dente. Add the peas when the pasta is just about finished and strain both into the reserved pancetta drippings. Reserve about 3/4 cup pasta water to fortify the sauce.

Add the egg mixture into the pasta and toss well with tongs for about 1 minute. Add the reserved pasta water to the bowl in 1/4 cup increments, combining and adding until desired sauce consistency is reached. Add the parsley and gently combine and place into a serving dish.

Garnish with the reserved pancetta.

Salad Dressing

We got this quick dressing recipe from Mike's family friend the Darbous family. She got it from one of her daughters (not sure which one to give credit to).

3 tbsp lemon juice
3 cloves garlic crushed
1 tsp salt
1/2 tsp salt
1/2 tsp pepper
3/4 veg oil.

It is better if it is mixed the night before. We put it on simple salads. It is Mike's favorite dressing right now.