Parmesean Chicken

Ingredients:

Chicken
Italian Bread Crumbs
Swiss Cheese (if desired)
Pasta
1 Jar of Prego (I like meat flavored)
1-2 egg (depending on how much chicken you have) Scrambled well but uncooked
Olive Oil


Directions:

Cook Pasta according to directions (I like to put olive oil on top when done)
Dip Chicken in egg batter, roll in Italian Bread crumbs, and fry in 1 tbl spoon of olive oil until done.

Dump as much prego sauce as you like into pan, and heat gently until warm. If using cheese melt ontop of chicken.

Serve over the pasta!

Butter herb sauce with pasta

Really easy recipe.

1 stick of un-salted butter

Garlic Salt ( I like California style)

Parsely

Oregano

Black Pepper

Pasta

Chicken

vegtables ( I like to use either peas or mixed Vegies)

Sauce:

Melt stick of butter in pan over med. heat. Add garlic salt to desire, a couple of shakes of parsely, two shakes of oregano and black pepper ( I also like to add red pepper flakes for a little bit of a kick!) mix together.

Chicken:

sprinkle garlic salt on chicken fry or grill

Vegtables:

Steam the vegies, sprinkle with black pepper, and oregano.

Cook the pasta, mix in vegies, and stir in sauce. Serve.

Candy Chicken

Chicken breasts, cut into strips, enough to fill a 9x13 pan
1 1/2 c brown sugar
1/4 c mustard
1/2 c ketchup
1 tbsp worchestire sauce (I didn't halve this)
1 tbsp soy sauce (I didn't halve this either)
1/4 c minced onion (I didn't have this, so didn't use)
1 tsp salt
bread crumbs (I used panko)
2 beaten eggs

Bread the chicken by dipping it first in eggs, then in bread crumbs. Lay the breaded chickens in a 9x13 dish. In a saucepan over medium heat mix the rest of the ingredients and bring to a boil. Pour the sauce over the breaded chickens. Stick in a 350 oven for about 30 minutes or until chicken is cooked through. Serve over rice!

Corn Beef Glaze

2 tbs veg. oil

1 tbs mustard

5 tbs ketchup

3 tbs vinegar

1/3 cup brown sugar

Place corned beef in pot and cover with water. Bring water to boil then simmer several hours until tender. Drain water and score beef. Mix above ingrediants in a bowl then pour on beef. Bake at 350 for 30 min.

Chicken Crecents

1 can crescent rolls
1 c. cooked, shredded chicken
4 oz. cream cheese, softened
1 tbsp. butter, softened
½ tsp. lemon pepper

Bread crumbs, or crushed up stuffing mix (from a box) is super yummy!

Combine above ingredients. Separate crescent rolls (8 pieces) and place large spoonful of chicken mixture on each roll (the small side). Roll up and tuck edges in to form a sealed ball. Roll in melted butter, then in bread crumbs. Rolling them in crushed Pepperidge Farm Herb Seasoning is the best! Bake 15-20 minutes at 375. Makes 3-4 servings.

Gravy:
1 can cream of chicken soup
½ c. sour cream
1 tsp. lemon juice
Milk

Combine in small sauce pan and warm through. Thin with milk. Pour over crescents when done.

Breaded Ranch Chicken

¾ cup crushed cornflakes
¾ cup parmesan cheese
½ cup melted butter
1 envelope ranch salad dressing mix
8 boneless chicken breasts

Combine cornflakes, cheese, and ranch mix. Dip chicken in butter (or egg works, or I have done it with neither when I am being careful about what I eat and it still works great) then roll in cornflake mixture. Place in a greased 13 x 9 baking dish. Bake uncovered at 350 degrees for 45 minutes or until juices are clear.

magic brownies

Mix:
6 T cocoa
2 sticks of butter, melted

In separate bowl cream:
2 C sugar
4 eggs

Add:
Butter and cocoa

Blend in:
1 3/4 C flour
1 t vanilla
1/8 t salt

Bake at 350 degrees for 30 minutes
While still warm, glaze.

Glaze:
1 t vanilla
4 C powdered sugar
1 stick melted butter
4 T cocoa
4 T milk

Blend and drizzle over brownies