Parmesan Rice

Parmesan Rice

2 c. Minute rice

4 tbsp. Butter

1/3 c. Parmesan cheese, grated

¼ c. fresh parsley chopped (optional, because if you add to much it can taste like hay)

Cook rice according to directions. Then add butter and parmesan cheese and fluff with a plastic utensil until all ingredients are combined. I do not use a fork to fluff due to the cheese sticking really badly and it makes it hard to clean the fork.

Grown Up Chicken Nuggets

Grown Up Chicken Nuggets



3 skinless, boneless, chicken breasts, cut up into nugget sized pieces

1c. panko bread crumbs

1/2 c. parmesan grated cheese

2tbsp seasme seeds

2tbsp oil



Mix in a bowl the panko, parmesan and seasme seeds. Take the chicken pieces and press into the panko mixture til well coated. Heat the 2tbsp oil in a large skillet. Brown chicken on both sides. Thats it. Serve with bbq sauce or cut them up for a salad.

Smothered Pork Chops

Smothered Pork Chops

Recipe from Tyler Florence on the food network

• 1 cup all-purpose flour
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 teaspoon cayenne
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 pork chops, 3/4-inch thick, bone-in
• 1/4 cup olive oil
• 1 cup chicken broth
• 1/2 cup buttermilk
• Chopped fresh flat-leaf parsley, for garnish

Directions

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pandrippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Note: you can make this gluten free by using gf all purpose flour and make your own gf chicken broth by using herbox bouillon. Also if you don't have buttermilk, take one cup regular milk and add 1tbsp lemon juice and let it sit for a few minutes.

Grown up Meatloaf

Grown Up Meatloaf

2 tbsp butter

1- 8oz pkg sliced fresh mushrooms

1 shallot, finely chopped

1 garlic clove, minced

1 1/2 lb ground round

1/2 c. italian seasoned bread crumbs

1/2 c. grated parmesan cheese

1/4 c. milk

1 large egg beaten

1 tsp salt

1/4 tsp freshly ground pepper

Wax Paper

1 1/2 c. (6 oz) shredded italian cheese

Preheat oven to 350 degrees. Melt butter in a nonstick skillet over medium heat; add mushrooms, shallot, and garlic, and saute for 5 minutes or until tender.Gently stir together ground round and the next 6 ingredients in a large bowl just until combined. Shape mixture into a 14x 10 inch rectangle on a sheet of wax paper. Top with mushroom mixture, and cheese, leaving a 1 1/2 inch border on all sides. Roll up, jelly roll fashion, starting at 1 long side and using wax paper as a guide, it will be a pain but in the end its worth it. Place meatloaf roll seam side down carefully, in a lightly greased 15x 10 inch jelly roll pan. Bake for 1 hour or until temp reads 160 degrees. Note* I tried this with topping it with spaghetti sauce when done, another option is to serve with spaghetti or a plain cooked noodle.

Sage Chicken

Sage Chicken

1 pkg of skinless boneless chicken breasts
salt and pepper
2 tbsp olive oil
1 tbsp butter
1 medium shallot minced, if you don’t have a mincer then chop the shallot fine.
1 tsp chopped fresh sage or ¼ tsp dried sage
¼ tsp dried thyme leaves
½ c. white cooking wine (usually it’s located in the vinegar aisle of a store, near fancy vinegar’s)

Preheat oven to 350 degrees. In a large skillet heat the oil and butter. Salt and pepper both sides of chicken breasts then place in the large skillet and sear both sides. Place the chicken in a greased baking dish then put in the oven for 1 hour or until meat thermometer reads 160 degrees. Meanwhile during this time you can make a side dish, this goes good with a Parmesan rice dish. During the last 10 minutes of the chicken baking, reheat the left over oil in the pan then add the shallots, cook until browned. Add the cooking wine, sage and thyme. Reduce the heat to medium, stirring frequently, until sauce has been reduced a little. Pull out the chicken and either serve them whole breast on the plate with sauce on the side or chop up the chicken and serve with the sauce on it. Tip: this recipe goes well with pork chops.

Holly's Famous Chocolate Chip Cookies

Holly's famous Chocolate Chip Cookies

2 1/2 C. all purpose flour

1/2 tsp. baking soda

1/4 tsp salt ( optional because I do not put salt in any of my cookies)

1 C. packed light brown sugar

1/2 C. granulated sugar

2 sticks ( 1 cup ) butter or margarine

(I use I can't believe it's not butter)

2 large eggs

2 tsp. vanilla extract

12 oz hershey's semi sweet chocolate chips (about 2 cups)

Yield: about 3 1/2 dozen

Preheat oven to 300 degrees.

In a medium bowl combine flour,soda,and salt. Mix well with wire whisk. Set aside.

In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla and mix at medium speed until just blended. DO NOT OVERMIX. Add the flour mixture and blend at low speed until just mixed. Do not over mix. Add chocolate chips and mix by hand until chips are evenly distributed throughout. Drop the dough by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake for 18-22 min or until golden brown. Transfer cookies to a cool surface or rack immediately with a spatula.

*sorry i do not have a picture of these, but wanted to post

it to go with the chocolate chip cheesecake bars.

Chocolate Chip Cheescake Bars

Chocolate Chip Cheesecake Bars



1 Recipe of Holly’s Famous Chocolate Chip Cookies or a tub of Nestle toll house cookie dough
2 pkg’s 8oz each of cream cheese or a tub of pre-made cheesecake batter located by the cream cheese if you use this skip the last two ingredients.
2 eggs
1c. sugar

Grease a 13x9 pan or 2 -8in pans. Press cookie dough into the bottom of the pans (reserve some for topping). Thickness should be around an inch. Beat cream cheese, eggs, and sugar until smooth. Pour batter into pans. Crumble cookie dough on top. Bake at 350 degrees for 35-40 minutes or until tooth pick inserted in center comes clean.

S'mores cupcakes

S'mores Cupcakes

1 box betty crocker super moist yellow cake mix
water,eggs, vegetable oil that the cake mix calls for
1c.crushed graham crackers
4 bars (1.55 oz ea) milk chocolate candy, finely chopped

Frosting:
1 jar (7oz) marshmellow creme ( family fare keeps this by the sundae toppings, meijers keeps it by the marshmellows, thank you Jennifer DeRuiter Cisler for helping me find it)
1/2 c. butter or margarine softened
2c. powdered sugar
1 to 2 tsp milk ( make frosting first, if its not spreadable, then add 1/2 tsp at a time to make it spreadable)
1 bar (1.55oz) milk chocolate
26 teddy grahams

Heat oven to 350 degrees or 325 for dark or nonstick pans. Place paper baking cups in each of the 26 regular size muffin cups. Make cake mix as directed on the box. Fold in graham cracker crumbs and chopped chocolate bars. Divide batter among the 26 muffin cups.
Bake at 18-24 minutes or until toothpick comes clean. Cool in pans 10 minutes, remove from pans to cooling rack. Cool completely.
In a large bowl, beat marshmellow creme, butter, and powdered sugar on low speed until blended. If it does not look like its spreadable add 1/2 tsp a milk, mix it in, keep doing it until its spreadable, If it runs off a spoon, it is too thin, it should be some what stiff but spreadable. Spread over tops of cupcakes. Divide chocolate bars into rectangles. Cut each rectangle diagonally in half and place on top of each cupcake, ( i just stuck each cup cake with a rectangle and pushed it into the cupcake.) Top each cupcake with a teddy graham. Store loosely covered after the frosting has set.

Lemon Raspberry Tart

Lemon Raspberry Tart

1 refrigerated 16 oz tube of sugar cookie dough
3tsp grated lemon zest
1 box of Lemon Pudding, prepared.
2 c. raspberries

Preheat oven to 350 degrees. In a large bowl combine sugar cookie dough with the grated lemon zest, blend well. In a 9 inch lightly greased springform pan press the cookie dough evenly across the bottom and 1/2 way up the sides. Bake for 20 minutes or until golden brown. Using a knife carefully go around the sides to release from the sides of the pan. Remove the springform part leaving the bottom. Cool on a rack completely. Using a thin metal spatula, separate the bottom pan from the crust. Kinda have to spin the bottom around and work your way around. Place the crust on a round plate or platter. Pour the lemon pudding on top and spread it carefully to the edges. Place the 2c. raspberries on top. Garnish with mint leaves. I would keep this refrigerated if you are not going to serve it right away.


this is a really easy fresh recipe. You can also try different fruit and different pudding and yes, even a different cookie crust for something different. This is an easy recipe to experiment with. This recipe

also is inexpensive.

This original recipe came from Southern Living, but I revamped it

to make it easier.

Chocolate Banana Toffee Cupcakes

Chocolate Banana Toffee Cupcakes

1 box of Betty Crocker Devil's food Cake mix
1 C. Mashed very ripe banana's
1/3 c. water
1/3 c. vegetable oil
1/2 tsp almond extract
3 eggs
1/2 c. toffee bits or more if you would like

Preheat oven to 350

Mix all ingredients, do not over mix. Fill paper lined muffin tins to 2/3rd full. Bake 18-25 minutes or until inserted tooth pick comes clean. 

Add ins- chocolate chips
Subsitiutions-Yellow cake mix

Cookie Dough Dip

Cookie Dough Dip

Ingredients



• 1 8-ounce package cream cheese, softened
• 1/2 cup butter, softened
• 1 cup powdered sugar
• 2 tablespoons brown sugar
• 1 1/2 teaspoons vanilla
• 1 cup chocolate chips
• 1 cup toffee bits

Instructions

1. Cream together cream cheese and butter.
2. Add all remaining ingredients and mix until well-combined.

Serve with graham crackers or apple wedges.

Cheddar-Crusted Apple Pie

Cheddar-crusted apple pie
From everyday food



2 tbsp. fresh lemon juice
4 lbs granny smith apples, peeled, cored and thinly sliced
¾ c. sugar
1 tsp. ground cinnamon
½ tsp. salt (optional)
1 recipe of cheddar double pie crust

Cheddar-crust pie crust:

2 ½ c. all purpose flour, plus more for rolling
1 tsp salt
1 tbsp sugar
¾ c. butter
1 ½ c. shredded sharp cheddar cheese
½ c. ice water

In a large bowl sift flour, sugar, and salt. Add butter, with a fork or a pastry knife cut butter into flour until flour and butter are crumbly. Add cheese and mix. Add ice water to form a sticky dough. Don’t overmix. Place dough onto a floured surface and form 2 disks inch thick each. Refrigerate until firm at least 1 hour or upto 3 days.

Preheat oven to 425 degrees

Grease a 9 inch pie plate. In a large bowl combine apples, lemon juice, sugar, cinnamon and salt. Set aside. On a floured surface roll each disk into a 14 inch round with a floured rolling pin. Wrap one round around the rolling pin, unroll over a 9 inch pie plate. Gently fit into bottom and up sides of plate. Pour apple mixture into pie plate.  Wrap the other round the rolling pin and unroll over the top of the apples. Brush sides of dough with water and pinch the top and bottom dough together. Cut 5 slits into the top of the pie. Place pie in the lowest position in the oven on a cookie sheet. Bake for 20 minutes at 425 degrees then turn down the oven to 375 degrees and bake for another 35-40 minutes. Or until the crust is golden brown and juices are bubbling. Let cool completely on a wire rack.



This recipe is from everyday food and i tried and loved it. I know you are probably thinking eewww....cheddar crust right? I thought the same thing but you know what, it works for this pie, it is very good, tastes like a cheesy ritz cracker.