Chicken Parm and Spaghetti

Chicken Parm and Spaghetti

Having never made chicken parmesan I searched through Pintrest looking at a handful of recipes but couldn't settle on one that really did it for me. However, I got the gist of what it was meant to be and set about making my own. I was pleased with how it turned out, and it looked awesome as you can see. I will certainly be adding this as a regular meal now.  I served it atop spaghetti and made my own fresh garlic cheesy bread to go with it.

My ingredients:

6 thin cut boneless/skinless chicken breasts.
Spaghetti sauce (I use the Hunts in the can. About a can(24 oz) and a half is what I ended up using.)
1 package Marcum Chicken seasoning. (You can use your favorite chicken breading/bread crumbs. I prefer the Marcum seasoning. I love the taste and it's simple.)
about 1/2 cup milk (for coating)
Grated Parmesan cheese
Shredded Mozzarella Cheese
Italian seasoning
vegetable/canola oil for frying
(I'm not using measurements as it's mostly eyeballing and preference.)

Pre heat oven to 350 degrees.
In one pan, pour the milk, in a second pan spread the seasoning/coating of your choice. Place the chicken breasts in the milk to coat them making sure you get both sides, then place them in the coating/seasoning making sure the breading coats the chicken evenly and set aside.

In a skillet heat the oil, you need enough oil to cover half the thickness of the chicken breast. Once the oil is hot, cook each breast browning both sides and set on a paper towel covered plate.

In a casserole dish (9x13) empty one can of the spaghetti sauce. (Or enough sauce to cover to the dish.) Place the chicken spaced out in the dish and spoon sauce over the tops. Sprinkle the grated parmesan over the chicken covering the entire length of each breast. Cover that with the shredded mozzarella. Sprinkle Italian seasoning over the mozzarella. Bake 25-30 minutes until sauce is bubbling and cheese in nicely melted.

Serve overtop cooked spaghetti or your favorite pasta!!

Cinnamon Honey Puffs

                    Cinnamon Honey Puffs

These are inspired by a recipe I saw on Pintrest and a recipe I already used for Loukemathes. Combining the two I came up with this sweet and easy concoction.

Ingredients:

1 can of Grands Homestyle biscuits
1/2 cup of honey
1/2 cup of water
1 cup of sugar
A deep fryer or a medium pot and corn/canola oil for frying
Cinnamon and sugar mixture

Directions:

Get the oil heating up in your deep fryer/pan.
Cut your biscuits in quarters place them in the hot oil.  They will float so you'll have to turn them once one side is nice and golden brown. Transfer them to a paper towel lined plate.
As I'm frying my dough I like to get my honey syrup started: Heat the honey, water and sugar together till well blended and sugar is dissolved. Remove from heat, but don't let the syrup get too cool. Place the cooked dough quarters in the honey syrup and roll to cover entire ball. (I let mine sit for a few seconds on both sides to absorb a little of the syrup.) Remove and roll in cinnamon/sugar mixture and store in an airtight container. I find that these are best warm, but they also do well being reheated in the microwave for a few seconds.

Cheesey baked potato disks

               Cheesey Baked Potato Disks

I don't think anything goes together better than potatoes and Cheddar cheese. Topped with shredded soft bacon bits, these are a perfect side to any meal.  Easy to make- there's no excuse not to try them!

Ingredients:

Peeled and cut potatoes (enough to cover the bottom of the baking dish of your choice. For cheesier potatoes it's better to not double layer them.

A stick of butter (it will depend on how many potato slices you are making as to how much you'll use.

A can of chicken broth

1 tsp garlic powder

shredded Cheddar cheese

soft bacon bits (I usually use Hormel) or cooked bacon shredded

Directions:

Preheat oven to 350 degrees.

Warm the chicken broth on the stove adding the teaspoon of garlic so the garlic mixes evenly. Peel and slice your potatoes layering them into the baking pan  Pour enough broth into the baking sheet to cover the bottom and surround the potatoes. Add a small tab of butter on each potato disk. (I know it sounds time consuming, but it really isn't and it makes them so good!) Bake for 20-30 minutes (depending on thickness of your potatoes) until they are tender in the middle. Remove from oven and drain out the broth.

Level the potatoes back out in the pan and sprinkle (or in my case 'load') the top of the potatoes with shredded cheddar cheese and top it with the shredded bacon/soft bacon bits.  Place back in oven until the cheese melts evenly. Let cool for a few minutes and serve.

Oatmeal Cream Pie Cookies

              Oatmeal Cream Pie Cookies

Now, I honestly can't say that these taste exactly like your mass produced store bought version but they are awesome on their own merit. The cookieis a great recipe by itself, and when you add the cream filling...mmmm, even better.

Preheat oven to 350 degrees

For The Cookie: (look ahead for the cream filling ingredients)

1 cup butter (brought to room temperature)
3/4 cup dark brown sugar (I used light brown and just packed it more firmly)
1/2 cup sugar
2 eggs
1 tsp vanilla
1 TBLS honey
1 3/4 cup flour
1 tsp baking soda
1/8 teaspoon cinnamon
1/2 tsp salt
1 1/2 cup (quick) oat meal

Cream together butter, brown sugar and sugar until light and fluffy. Add eggs, honey and vanilla beat until fully mixed.

In a separate mixing bowl whisk together flour, baking soda, cinnamon and salt. Slowly add into the butter mixture until just mixed then stir in oats until evenly distributed. Chill in the refrigerator for 15 minutes.

I rolled the dough into small balls to try to get more equally shaped cookies and pressed them down slightly when I put them on the cookie sheet. Make sure they are not placed to close together to avoid too much blending together and get that nice round shape. Bake for 8-10 minutes until the edges are just starting to brown. (The middle may still seem to doughy-don't worry, they will finish firming up.) Let cookies cool on baking sheet so they set before transferring them to a cooling rack.

While your cookies cool you can make the cream filling-

Cream Filling Ingredients:

2 egg WHITES
1/2 cup sugar
1/4 tsp cream of tarter
1/2 tsp vanilla

In a double boiler add egg whites, sugar and cream of tarter heating over simmering water. Whisk frequently heating until egg whites become very frothy and sugar is all dissolved.

(If you have a stand mixture you can transfer to bowl and use whisk attachment on high.)  Beat on high until egg mixture is stiff and forms peaks. Should be light in texture. Carefully fold vanilla into the mixture until fully mixed.

Now the fun part. Cream those cookies!!! I don't think any direction is needed here. Try to get the closest sized cookies paired up for 'pies' and enjoy!!

Make sure that you store them in an air tight container.

Rye Boat Dip

                              Rye Boat Dip

What's Rye Bread without a little (or a lot) of rye dip???  Either filling a boat or bowl or spread on the bread, this is a delicious addition to any party or gathering. Easy too!!

6 oz dried beef chopped
1 1/3 cup sour cream
1 1/2 cup mayonaise
2 TBLS (one small) onion finely chopped
2 TBLS parslsey
4 tsp dried dill (you can regulate it to your preference- I use just over 2 tsp)
2 tsp garlic powder


Now- mix it all together....how easy is that?  Enjoy!

Apple Crisp

                                Apple Crisp

I have been using this apple crisp recipe for quite some time now and it has never failed me. Crisp and delicious best served warm and also a good topping for ice cream. I have tried different kinds of apples and while some are more favorable than others they have all tasted great!

Ingredients:

Sliced/peeled apples (enough to cover the bottom of a 9x13" baking pan or smaller)

1 cup white sugar
1 TBLS flour
1 tsp cinnamon

1 cup (quick) oat meal
1 cup flour
1 cup packed brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup melted butter
1/4 tsp nutmeg (optional)

Preheat oven to 350 degrees

Cover a 9x13" baking pan or smaller with peeled and sliced apples. (The thicker they are sliced the firmer they remain through cooking. For softer easier to chew bites,  cut thinner slices.)

Mix the first three ingredients together in a bowl. (Sugar, flour & cinnamon) Sprinkle this evenly over the apples.

Mix together remaining ingredients, (oats, flour, brown sugar, baking powder, baking soda, nut meg and your melted butter) in bowl until thoroughly blended and crumbly. Crumble over the top.

Bake at 350 degrees until crust is golden brown and apples are tender. (About 30-45 minutes)

Mississippi Mud & Red Velvet Mud

          Mississippi Mud & Red Velvet Mud

Ohhhhhhhh goodnesssss!!!! Mississippi Mud is an old family recipe. It is pure sweetness. With a brownie base, a layer of marshmallow fluff and a chocolate fudge icing...it doesn't get better than that. I'm going to give you the basic recipe that's been in our family forever and you can also try this recipe using the red velvet brownie that I will post the recipe to at the end.

You can use your favorite brownie recipe for the base or just pick up a box brownie mix and make according to box directions. (I use the boxed mix these days...shsh!!!)

Ingredients:

Your brownies, fresh out of the oven and hot!!
7 oz jar marshmallow fluff
FOR THE ICING:
1/3 cup butter
1/2 cup cocoa
1/3 cup milk
1 tsp vanilla
2 1/2 cups powdered sugar

Once your brownies are out of the oven, microwave your fluff for a few seconds. Just enough to make it more easily spreadable. Spread the fluff over the entire brownie base. Now you need to wait at least an hour to put on the icing. Until the fluff rests and everything cools. I didn't do this once and the texture was sugar grainy (yes that's an Amyism), so I definitely give it at least that hour before icing.

To mix Icing:

Melt the butter in a saucepan and stir in cocoa cooking for one minute. Remove from heat and add remaining ingredients until smooth. Spread over fluff covered brownies and let cool.

Now, just recently I had found a recipe on pintrest for red velvet brownies and I just had to try our family favorite with the red velvet brownies. Of course, it was just as heavenly. Here is the red velvet brownie recipe:

Ingredients:

3 TBSP cocoa
2 TBSP red food coloring
2 tsp vanilla (divided)
1/2 cup butter @ room temperature
1 1/2 cup sugar
2 large eggs @ room temperature
1 1/4 cup flour
1/4 tsp salt

Directions:

Stir together the cocoa powder, food coloring and 1 tsp of vanilla into a thick paste with no lumps and set aside.

Beat together butter and sugar on medium speed until light and fluffy-abt 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in remaining 1 tsp of vanilla. Add in the cocoa mixture and beat until color is smooth and uniform. Slowly add in flour and salt mixing on low just until combined. Do not over mix.


Spread mix into a greased/floured 8x8" pan and cook on 350 degrees until toothpick comes out clean (abt 30 min).

Italian Meatloaf

                           Italian Meatloaf

I have to say that I have never liked meatloaf. Not as a kid, not as a young adult. It was just so blah and dryish. Not anymore. I found this recipe a couple years back when I was trying to find new foods to try with my VERY picky son and it was definitely a keeper!! So flavorful and moist! I don't follow a strict recipe and just eyeball the ingredients these days, but it's this recipe that got me hooked on meatloaf.

Ingredients:

1 1/2-2lbs ground beef
2 eggs (beaten)
3/4 cups seasoned bread crumbs
1/4 cup spaghetti sauce (I have also used pizza sauce and it's just as good.)
1 tsp Italian seasoning
1 tsp garlic salt
1 1/2 cup shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees

Easy Peasy- mix the ingredients together, just make sure that everything is mixed evenly through the meat. Form your loaf, and bake in a loaf pan loosely covered with foil for about 45 minutes. Take out of oven and drain the greases (the cheese does make quite a bit of grease but makes it so moist) from the corner of the loaf pan. Spoon extra spaghetti sauce over the top of loaf, sprinkle extra cheese over it and place it back in the oven long enough to melt the cheese.

Even if you're not a lover of meatloaf, give this recipe a try. What do you have to loose? If you don't like it (can't happen) then someone you know will gladly eat it for you!!

Eclair Cake

                                Eclair Cake

Another recipe with cream cheese that passes (and surprisingly, there's more I want to try!) This is a delicious dessert you've got to taste! I want to give it a try with chocolate pudding instead of vanilla, but have yet to do that.

Ingredients:

1 cup AP Flour
1/2 cup salted butter
1 cup water
4 lg eggs
2 (3.4 oz) pkgs vanilla instant pudding
2 1/2 cups milk
8 oz cream cheese softened
1 (8oz) container of cool whip
chocolate fudge ice cream topping for drizzling (I used regular chocolate syrup)

Prep: Bring cream cheese to room temperature before you start.
          If cool whip is frozen, let thaw.

Directions:

Preheat oven to 400 degrees. Bring water and butter to a boil and remove from heat. With a wooden spoon, stir in flour to form a ball. Stir in eggs one at a time stirring quickly to avoid eggs cooking. Spread into a 9x13 ish inch pan. Bake abt 35 minutes then allow to cool.

Using a mixer, in a bowl, whip the cream cheese, add milk and pudding mix, mix well and spread over the cooled crust.

Spread the cool whip over the filling and drizzle chocolate over top.

Don't forget to share with your friends so that they can enjoy this awesome dessert too!!!
(Refrigerate if you don't eat it all...lol)

Chicken Pillows (Crescent Chicken Squares)

   Cresent Chicken Squares (Chicken Pillows)

Now first and foremost I have to tell you. I DO NOT generally like cream cheese. Other than brownies with cream cheese filling (that has a lot of sugar in the cream cheese) I'm usually adverse to cream cheese. (I'm quickly finding that I'm not quite as adverse as long as it's an ingredient in a recipe and not on its own.) When I first found this recipe I had intended to change out the cream cheese for ricotta and mozzarella, however the little store I go to was out of ricotta and I didn't want to run to town so I decided to go with the cream cheese that it called for. I am soooooooooo glad that I did!!
I urge anyone who might be adverse to cream cheese to give it a try. I promise you don't taste cream cheese!!  I pinned this one from pinterest and soooo glad I did!

Ingredients:

1 8oz pkg Cream Cheese
3-4 cups cooked and shredded chicken
1/4 cup milk
1/2 tsp salt
1/4 tsp pepper
2 cans refrigerated crescent rolls
4 TBSP melted butter
seasoned bread crumbs
1 TBSP melted butter

1 can cream of chicken soup
1/3 of a soup can of milk

Directions:

Preheat oven to 350 degrees.
In a bowl mix the cream cheese, chicken, 4TBLSP melted butter, milk, salt and pepper.

On an ungreased cookie sheet unroll the crescent rolls and pair them by placing two triangles together to form a rectangle, and press the seems together firmly. Fill center with the chicken filling and pull the sides up wrapping it and securing it shut. Using the other 1TBLSP of melted butter, brush the tops of the 'pillows'. Sprinkle the tops with the seasoned bread crumbs and they are ready to go into the oven. Cook time is about 20-30 minutes.

Heat the soup and 1/3 soup can of milk together and spoon over the top of each 'pillow' before serving. Enjoy the delicious little chicken pillows!!!!

Introduction to my new blog

Hi!! My name is Amy and recently I've broadened my scope on cooking and baking. Trying new foods and exploring new recipes. I've decided to start this blog as a place to record some of those recipes that pass with flying colors. Like many, I joined the Pintrest world and have accumulated quite a few 'recipes to try' and have began to try them out. I also already have a few of my all time favorites that I will be adding in here and there. So, if you're taking a look at my new blog I hope you enjoy it and be patient while I get it up and going and get my recipes added.