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

Russian Chicken

4-8 Boneless Chicken Breasts
1 18 oz. Bottle of Russian salad dressing
1 cup apricot jam
2 tsp. Curry powder (optional)
1 pkg. Dry onion soup mix

Wash chicken and pat dry. Mix dressing, jam, curry powder, and onion soup mix. Pour over chicken. Bake at 350 degrees for 1 hour and 15 minutes.

Honey Djon Chicken

• 6 boneless skinless chicken

· 4 garlic cloves, minced

· 2 teaspoons dried thyme

· Salt and pepper to taste

· 1 Tablespoon vegetable oil

· 2 Tablespoons cornstarch

· 1 ½ cups pineapple juice

· ½ cup water

· ½ cup Dijon mustard

· 1/3 cup honey

· Hot Cooked Rice (prepare rice according to package directions)

In a small bowl, combine minced garlic cloves and thyme. Rub chicken with mixture and salt and pepper as desired. In a skillet, heat oil over medium heat and cook chicken until no longer pink. In a bowl, combine pineapple juice and water. When smooth, stir in mustard and honey. Pour mixture into skillet and bring to a boil. Cook and additional 2 minutes or until sauce is thickened. Serve with hot cooked rice

Bowtie Festival

1 ounce melted butter
1 teaspoon chopped fresh garlic
1/8 cup diced red onion
1/4 cup diced cooked bacon
1/4 cup diced Roma tomatoes
1 cup sliced cooked chicken
1 ounce heavy (whipping) cream
1 jar Ragu Alfredo sauce (I got the Cheesy kind)
1/8 cup Asiago cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
10 ounces precooked bowtie noodles

In a heated sauté pan combine butter, garlic, onions, bacon, tomatoes, chicken, and spice mixture. When onions begin to turn translucent, add heavy cream and Asiago cheese. Once cheese and cream have reduced by half, add Alfredo sauce and bowtie pasta. Toss until well combined and remove from fire. Allow to cool for a few minutes so the cheese and sauce thicken.

chicken broccoli casserole

Broccoli (as much as you want)
2 -4 Chicken Breast or Tenders (cooked)
1 cup Mayo/Miracle Whip
2 cans Cream of Chicken Soup
2 Tbsp. Lemon Juice
Bread Crumbs
Grated Cheddar Cheese

combine cans of soup with the mayo/miracle whip. (You can use one or the other. I just use a little of both) Then add the lemon juice. Put small amount on bottom of pan, (16x8) put in broccoli and cut up chicken, pour in rest of sauce, if desired top with breadcrumbs. Bake at 350 for 30.45 min. or until crispy, if desired add grated cheese. Serve over rice or noodles

Creamy Chicken Noodle Soup

32 oz box of chicken broth*
1 chicken bouillon cube
1.5 cups chopped carrots
1 cup chopped celery
1/2 onion, chopped
2 cups cooked, shredded chicken
1 can cream of chicken soup
1 can evaporated milk
8-10 oz egg noodles

Combine chicken broth, bouillon cube, carrots, celery, and onion into large pot. Bring to boil and boil for about 20 min. While boiling, cook your noodles in a separate pan, add a bouillon cube for flavoring, if desired. Add noodles to the veggies. Let cook about 10 min together. Add shredded chicken, cream of chicken, and canned milk. Stir all together, add salt and pepper to taste, and let it simmer until ready to serve.

This is a thick, creamy chicken noodle soup. *You can add more broth if you want it thinner. I also use the rotisserie chicken from Costco for this. It is cheap, and has great flavor, and mostly it is easy. This soup is delicious!

Heidi's Amazing Cheesecake

Cheesecake

8 oz. cream cheese

8 oz. cool whip

½ c. Sugar

Add a little lemon juice to taste

Mix sugar and cream cheese, mix in cool whip

Crust

Graham crackers (20-22 squares) crushed until fine, about 1 1/4 c.
2 tbsp. sugar
1/2 tsp. salt
3/4 stick butter, melted

Mix crumbs and sugar. Stir into melted butter. Mix well. Press firmly on bottom and sides of 9 inch pie pan. Chill 1 hour before filling or bake crust in oven 375 degrees about 7 minutes. Cool before filling.

Honey Lime Chicken Enchiladas

• 1/3 cup honey
• 1/4 cup lime juice (about 2 large limes)
• 2 teaspoons to 1 Tablespoon chili powder
• 2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
• 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
• 12 corn tortillas
• 2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
• 1 14-oz can of green enchilada sauce (mild or medium, to your taste)
• 1/2 to 3/4 cup of heavy cream
• nonstick cooking spray
• 1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Serves 4 to 6