Potato Soup

Ingredients:
4 C diced Potatoes
1/2 c diced onions
1 1/2 C chicken broth
1 - 2 chicken bouillon cubes
2 c milk
1 c sour cream
1 Tbsp choppped parsley
2 - 3 Tbsp butter

Directions:
Combine all ingredients in large saucepan. Cook until tender. Puree a little less than half of the potatoes in the blender, then add to thicken. Add 1 1/2 c grated cheese and 1/2 to 1 can of corn. Heat till boiling and cheese is melted.

From Holt cookbook

Black Bean and Corn Salsa

Ingredients:
5 - 6 Roma tomatoes; diced
2 avocadoes; cubed (added last)
1 can corn; drained
1 can black beans; drained and rinsed
1/4 - 1/3 C chopped fresh cilantro
1 Italian Dressing packet
1/4 C lime juice (replace for amount of vinegar on back of dressing packet)

Directions:
Mix everything together. Add avocadoes last so they dont get all mushed.
Serve with chips. Tostitos Scoops work the best

Chicken Cordon Bleu Casserole

Ingredients:
2 cups cooked cubed chicken (boil it or used canned chicken)
2 cups ham (I buy it already cubed from the store or cut up lunch meat)
2 cups uncooked instant rice
2 cups sour cream
2 cups grated cheese
2 cans Cream of chicken soup
Crushed Ritz crackers
Onion salt

Directions:
PREHEAT oven to 350
MIX all ingredients except for Ritz. Put in a 9x13 baking dish.
SPRINKLE Ritz and onion salt on top.
COVER and bake for 45 minutes to 1 hour until crackers are well toasted.

*From Chiara Yeates recipes

Chicken Salad Sandwiches

Ingredients:
Chicken breast, cooked and shredded/chopped (about one per person)
Green Grapes, cut in half
Cashews
Gala apples, cut into one inch pieces.
Mayo
Croissants

Directions:
COOK and chop chicken
CHOP apples and grapes
COMBINE all ingredients except mayo in a bowl
MIX in enough Mayo so that mixture sticks together
SPREAD on croissants

Chocolate Crinkles

Kathleen Larson brought these to my in-laws farewell before they left for Saudi Arabia and I LOVED them!!

Ingredients:
1 c cocoa powder
2 c sugar
4 eggs
2 c flour
1/2 tsp salt
1/2 c vegetable oil
2 tsp vanilla
2 tsp baking powder
1/2 c powdered sugar

Directions:
IN medium bowl combine cocoa, sugar, and oil.
BEAT in eggs one at a time, then add vanilla
COMBINE flour, baking powder, and salt
STIR into cocoa mixture, COVER and CHILL 4 hours
PREHEAT oven to 350*
COVER cookie sheets with parchment paper. Plop teaspoons of dough in powdered sugar.
ROLL into balls
BAKE 10-12 minutes. LET stand one minute before transferring to cooling racks

TIPS
* Keep dough cold between batches
* Use 2nd to top rack in oven to achieve a good crinkle
* Can put in freezer for an hour instead of fridge for four hours
* Try replacing 1 tsp vanilla with 1 tsp mint extract
* Reuse parchment paper for each batch

Jerusalem Chicken

6 chicken breasts
1/2 lb fresh mushrooms (optional)
1 can marinated artichoke hearts (I use 2 cans)
2 c fresh tomatoes or 1 - 2 cans diced tomatoes, drained
2 cloves garlic
1/2 tsp pepper
1/2 tsp oregano

Place chicken in 9 x 13 pan.
Drain artichokes, cut in small pieces and sprinkle evenly over chicken
Do the same with the mushrooms
In small bowl combine tomatoes, garlic, pepper, and oregano
Pour over chicken
Bake at 350 for approximately 45 minutes
Optional: Add 1/2 c chicken broth and cook additonal 5 minutes

1 clove garlic = 1/2 tsp minced garlic

Chicken Roll-Ups

Ingredients:
4 chicken breasts, cooked and cubed
1/8 tsp pepper
2 pkg crescent rolls
1 1/2 C bread crumbs
8 oz cream cheese
onion salt to taste
1/4 C melted butter
1 can cream of chicken soup, thinned with milk

MIX cream cheese and seasonings, add cubed chicken
PUT a small amount of mixture in each roll; roll up and seal.
ROLL in margarine and bread crumbs
PLACE on cookie sheet
BAKE @ 400* for 15 - 20 minutes
USE soup as gravy

Chicken and Broccoli Braid

Ingredients:
1 C cooked chicken (chopped)
1 C broccoli florets, blanched in microwave 1 minute
1/2 - 1 C grated cheese
1/4 c chopped pepper
1 tsp garlic salt
1/4 c sour cream
1/2 c cream of chicken soup
2 tsp dill

MIX all ingredients together in a bowl
ON a cookie sheet spread 2 pkgs of crescent rolls out, wide sides in so there is a solid column in the middle
SPREAD chicken mixture down the center, braid outer edges over the top
BAKE @ 375* for 20 - 25 minutes until dough is golden brown

Other ideas:
Make a dessert braid by using a pie filling
Use Tuna or ham instead of chicken
Do a pizza filling

Bisquick Coffee Cake

Ingredients:
Dough
2 c bisquick
2/3 c milk or water
1 egg
2 Tbsp sugar

Topping
1/3 c Bisquick
1/3 c brown sugar
1/4 tsp cinnamon
2 Tbsp butter


Directions:
Preheat oven to 400 degrees.
Grease a deep pie plate, 8"x8" square pan, or 9"x9" square pan.
Mix dough incredients and put in baking dish.
Mix topping ingredients with a fork or pastry mixer until crumbly.
Spread topping mix over dough and drag a butter knife across like you were making a tic-tac-toe board several times.
Bake for 25 minutes.

Spring Orzotto with Peas and Bacon

I found this recipe blog from my sister Laura's blog and I have found a couple recipes off there that look really good. This is one of them. I cant wait to try it. I am just adding ones that I think look really good.

Ingredients:
3-4 strips of bacon, diced
1/2 sweet onion, diced
1 clove garlic, minced
1c orzo
2-3c chicken broth or stock
salt and pepper to taste
1/2c frozen peas (don't thaw)
1/4c milk (you can use something thicker if desired)
about 1/2c parmesan cheese (more or less to taste)

Directions:In a large saucepan, cook diced bacon until crisp. Set aside bacon and drain fat from the pan, but leave any drippings. Add onion to pan and stir well to coat, cooking over medium heat till tender.
Add garlic and cook 1-2 minutes more. Stir in orzo to coat well.
Add 1c chicken broth and cook over medium heat, stirring constantly. When broth is almost entirely absorbed, stir in an additional 1/2c. When broth is almost entirely absorbed, check orzo for done-ness. If it still has some bite, stir in a bit more chicken broth.

When orzo is tender, and broth is almost entirely absorbed, stir in bacon, peas, parmesan, and milk. Stir until mixture comes together. Season to taste and top with additional parmesan if desired.

Spice Rubbed Chicken with Tropical Salsa and Coconut Rice

I havent tried this yet but I plan to. I just did all my gorcery shopping for the next little while and didnt have the ingredients for this one. I will be trying it very soon, but it looks so good I'm almost positive I will love it. Another from Laura's blog. I even stole the picture because I think it looks so yummy!

For the chicken:

2lbs chicken breasts, pounded to 3/4" thickness

1/4c sugar

scant Tbsp salt

1/2 tsp chili powder

1 1/2 tsp paprika
1/8tsp garlic powder

1/8tsp onion powder

1/8tsp dry mustard

For the Salsa:

5 roma tomatoes, diced

2 mangoes, diced

1 avocado, diced

juice of 2 limes

1/4c cilantro

4 scallions, diced

1 tsp vinegar

pinch salt and pepper

For the Rice:

2c white rice (or Jasmine rice)

2cans light coconut milk

optional:peel of the two limes used for salsa

Directions:

For Chicken:

In a bowl, combine sugar, salt, and all spices. Rub mixture onto both sides of chicken breasts. Allow to rest 30 minutes to absorb flavors. Grill or pan-fry till done. (Yesterday, I pan-fried them for about 10 minutes on medium heat). Chicken will develop a crust from the rub. Don't panic. It's delicious. Let chicken rest 1-2 minutes to allow juices to redistribute, then slice into strips right before serving.

For Rice:

Cook rice according to package directions, substituting coconut milk for water. If using lime peels, add them to the water while rice cooks. Pull them out after rice is done.

For Salsa:

Combine tomatoes, mango, avocado, cilantro, onion, jalapeno, lime juice, vinegar, salt and pepper.Makes about 8 servings.

Crescent-Topped Ratatouille Casserole

I got this from my sister, Laura's blog! It is so good and Jonny actually loved it even if it is mostly veggies.


1 Tbsp. olive oil or vegetable oil
1 small eggplant, cut into 3/4-inch cubes (4 cups)
1 medium zucchini, sliced
1 medium onion, sliced
1 medium green pepper, cut into 1-inch pieces
1 clove garlic, finely chopped
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce (careful most cans are 15oz...learned that the hard way)
1/2 tsp. dried basil leaves
1/4 tsp. Italian seasoning
1/8 tsp. ground black pepper
1 can (15.5 oz) dark red kidney beans, drained, rinsed (I use half the can)
1 can refrigerated crescent dinner rolls
2 Tbsp. grated Parmesan cheese
1 Tbsp. chopped fresh parsley, if desired

In large skillet, heat oil over medium-high heat until hot. Add eggplant, zucchini, onion, bell pepper and garlic; cook and stir 4-6 minture or until veggies are lightly browned.
Reduce heat to medium-low. Stir in tomatoes, tomato sauce, basil, Italian seasoning and pepper. Cover; simmer about 10 minutes or until veggies are crisp-tender. Stir in beans; cook 5 minutes longer.

Meanwhile, remove dough from can in 2 rolled sections; do not unroll dough. Cut each roll into 4 slices; cut each slice into quarters. Place cheese in 1-quart resealable plastic bag; add crescent pieces, seal and shake to coat.

Heat oven to 375 degrees. Spray 2-quart baking dish with cooking spray. Spoon eggplant mixture into baking dish. Arrange crescent pieces on top.

Bake 17-20 minutes or until crescents are golden brown. Sprinkle with parsley.

Barbeque Beef Casserole

Ingredients:
2 pounds ground beef
1 large onion, diced
1 (10 ounce) can whole kernel corn, drained
1+ cup barbeque sauce
1-2 (14.5 ounce) can diced tomatoes, drained (if using 2, drain one can)
2 packages corn bread mix (Jiffy mixes)

DIRECTIONS
PREHEAT the oven to 400 degrees F (200 degrees C).
CRUMBLE the ground beef into a large skillet over medium-high heat. Cook until evenly browned.
ADD the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish.
PREPARE the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture.
BAKE for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean.

SO GOOD!

Chocolate Eclaire Cake

Ingredients:
2 3.4 oz pkgs vanilla instant pudding
1 8 oz cool whip (light or fat free will not work)
3 cups milk (skim does not work)
1 box graham crackers - use at least 3 pkgs
1 16 oz container of milk chocolate icing

GREASE bottom of 9x13 pan with butter.
LAYER bottome with graham crackers whole (do not crush)
POUR 1/2 pudding mix on top of crackers, layer more crackers, then pour rest of pudding on top.
LAYER top with crackers
MICROWAVE icing for 30 seconds and mix, then pour over the top layer of crackers
REFRIGERATE covered overnight (or at least 4 hours)
CUT and serve

Manicotti

Ingredients:
1 tsp olive oil
3 garlic cloves, minced
1 (14oz) can tomato puree
2 tsp dried oregano
2 tsp chopped basil or 1/2 tsp dried
1/4 tsp ground pepper
1 1/2 c part-skim ricotta cheese
1 1/4 c shredded part-skim mozz cheese
3/4 c grated parmesan cheese
1 egg beaten
1/4 c chopped parsley
12 manicotti shells, cooked

HEAT oil over med heat in large skillet. Sautee garlic till golden (2 min)
STIR in tomato puree, oregano, basil, and pepper; bring to boil
REDUCE heat and simmer, covered, stir occassionally (15 minutes)
PREHEAT oven to 350*, spray 9x13 pan
COMBINE ricotta, mozz, parmesan, egg, and parsley.
FILL shells w/cheese mixture place in baking sheet
POUR sauce over shells.
BAKE until browned and bubbling 30 - 45 minutes

2 stuffed shells = 9 pts

Orange-Crumb Baked Chicken

Ingredients:
2 tbsp orange juice
2 tbsp dijon mustard
1/4 tsp salt
3/4 c whole wheat cracker crumbs
1 tbsp grated orange zest
1 shallot, finely chopped
1/4 tsp ground pepper
4 chicken breasts

PREAHEAT oven to 350*; spray nonstick baking sheet.
COMBINE orange juice, mustard, and salt
COMBINE cracker crumbs, orange zest, shallot, and pepper
BRUSH chicken on both sides w/mustard mixture, then dredge in crumbs, pressing firmly on both sides
PLACE on baking sheet, bake 15 minutes, turn over and bake 15 - 20 min.

1 breast = 3 pts

Sweet and Sour Chicken

Ingredients:
4 chicken breasts cubed
1 egg
2 c flour
2 tbs cornstarch
olive oil

CUBE chicken, dip in egg and a little water.
MIX flour and corn starch and coat chicken pieces.
COOK in 1 inch olive oil.

Sauce:
2 cans pineapple chunks
1 c sugar
1/2 c ketchup
2 tbsp. corn startch w/ a little water
1+ tbsp lemon juice

COOK together, then add chicken

SERVE over rice.

Creamy Chicken & Pasta Bake

Ingredients:
1 1/2 c mulit-grain rotini
1 small bunch of broccoli, cut into florets (3 cups)
1 lb boneless chicken breasts, cut into bite-size pieces
1/2 c fat-free chicken broth
2 oz Philadelphia Neufchatel Cheese cubed
1 c mozzarella cheese (divided)
2+ tbsp grated parmesan cheese

HEAT oven to 375*. Cook Pasta and add broccoli for last 3 minutes
COOK chicken on med heat for 3 minutes, or until no longer pink
STIR in broth, simmer 5 minutes or till chicken is done.
ADD Neufchatel cheese; cook on low heat and stir till melted
STIR in 1/2 c mozzarella
DRAIN Pasta and broccoli and add to chicken mixture
POUR into 8 in/2 qt baking dish; cover

BAKE 15 minutes; Sprinkle remaining cheese on top and bake uncovered 3 minutes. Let stand 5 minutes.

This amount only fed Jonny and I with a little left over, but we didnt have any other side dishes with it either.

Streusel Cake and Variations

Cake Mix (Basic Recipe)
8½ cups flour, lightly spooned into cup
2 lbs. sugar (4½ cups)
3 tablespoons baking powder
1 lb. butter or margarine, cut into chunks, then softened
1 tablespoon salt

Put flour, baking powder, salt and sugar in very large bowl and mix well with large spoon. Cut in butter with pastry blender until very thoroughly blended (small lumps will reaming). Put in airtight containers or cover bowl with plastic. Will keep several days at room temperature, or refrigerate or freeze. Warm to room temperature before using. Stir mix before measuring. Makes 3 9-inch square cakes, six 8-inch or 9-inch layers or 48 cupcakes.

STREUSEL CAKES
Batter
Measure 4 cups mix, packing lightly in cup, and put in bowl. Add 2 large eggs, ¾ cup milk (all preferably at room temperature) and 1 teaspoon vanilla. Stir until dry ingredients are moistened, then beat about 50 strokes with spoon (do not over beat; batter remains lumpy). Turn into greased and floured 9-inch square pan. Add preferred topping and bake on rack in center of 350˚ oven 40-45 minutes. Serve warm or cool.

Toppings
Almond:Mix ¼ cup each slivered almonds and sugar and ½ teaspoon cinnamon. Sprinkle on batter.

Butterscotch-Nut:Work together with fingers ¼ cup softened butter or margarine, 2 tablespoons flour, ½ cup packed brown sugar and ½ teaspoon cinnamon. Mix in ½ cup chopped nuts. Drop by spoonfuls on batter.

Cranberry:Mix 1 can (8 oz) whole-cranberry sauce, ¼ cup packed brown sugar and ½ teaspoon cinnamon. Spoon in mounds on batter.

Crumb: Mix ¼ cup flour and ½ teaspoon cinnamon. Work in 3 tablespoons each sugar and softened butter or margarine. Mix in ½ cup dry cake or bread crumbs. Sprinkle on batter.

Orange-Coconut: Mix ½ cup each flaked coconut and orange marmalade. Spoon on batter.

Preserves: Drop 1/3 cup raspberry, strawberry, apricot or other preserves in spoonfuls on batter. If desired, drizzle Lemon Glaze (at end of these recipe sheets) over warm cake.

Wheat-Germ or Cereal:Work together with fingers ¼ cup wheat germ (or crushed dry cereal), ¼ cup softened butter or margarine, ¼ cup packed brown sugar and ½ teaspoon cinnamon. Sprinkle on batter.


Other cakes

Coffee Cake with Broiled Coconut Topping:Prepare Streusel Cake as directed and bake in 350˚ oven 45 minutes. Spread at once with mixture of 1 cup flaked coconut, ¼ cup chopped nuts, 2/3 cup packed brown sugar, ¼ cup softened butter or margarine and ½ cup well-drained crushed pineapple. Broil 8-10 inches from source of heat 5 minutes or until golden brown (watch closely; topping burns easily). Cut in squares and serve warm or cool.

Double-Chocolate Dessert Cake:Melt ½ cup semisweet chocolate pieces and stir in ¼ cup canned chocolate syrup. Cool slightly, then spoon over batter in 9-inch square pan. Bake as directed. (Chocolate goes through batter making a moist cake.)

Pineapple Upside-Down Cake:Drain 1 can (8 oz) chunk pineapple. Line 8-inch layer-cake pan with waxed paper. Put 2 tablespoons butter or margarine in pan and melt in 350˚ oven. Brush evenly over waxed paper. Sprinkle with ¼ cup packed brown sugar and arrange pineapple chunks on sugar. Prepare batter with 2 cups mix, 1 large egg, ¼ cup plus 2 tablespoons milk and ½ teaspoon vanilla. Turn into pan over pineapple and bake in 350˚ oven 30-35 minutes. Turn onto serving plate and peel off paper. Cut in wedges and serve warm with whipped cream or topping, if desired. Makes 4-6 servings.

Baking variations

Plain Square Cake: Prepare batter and turn into greased and floured 9-inch square pan. Bake in 350˚ oven 40-45 minutes. Serve warm as cottage pudding with lemon, vanilla or chocolate sauce. Or cool and frost as desired.

Layer:Prepare batter and turn into 2 greased and floured 8- or 9-inch layer cake pans. Bake in 350˚ oven 30-35 minutes. Turn out, Cool and front as desired. Or use for Boston Cream Pie.

Cupcakes:Prepare batter with 1 egg as for Pineapple Upside-Down Cake, above. Spoon into 8 greased medium cupcake pans cups. Bake in 375˚ oven about 20 minutes. Cool and frost as desired.

Three-Egg Almost Pound Cake: Prepared batter with 3 eggs, 6 cups mix, 1 cups milk and 1½ teaspoons vanilla (or 1 teaspoon vanilla and ½ teaspoon almond extract or other flavoring.) Turn into greased and floured 10-inch tube pan and bake in 350˚ oven about 1 hour. Cool in pan on rack about 10 minutes, then turn out on rack and cool completely. If desired, drizzle Lemon Glaze, below, over top of cake while still warm. Or cool and sprinkle with confectioners’ sugar.

Four-Egg Almost Pound Cake: Prepare batter with 4 eggs, 8 cups mix, 1 1/3 cups milk and 2 teaspoons vanilla. Turn into greased and floured 12-cup tube pan and bake in 350˚ oven about 1 hour. Proceed as for 3-egg cake, above.

Lemon Glaze:Mix ¼ to ½ cup confectioners’ sugar with enough lemon juice to make a glaze of drizzling consistency.

Brownies to Die For

Watch out! You will be hooked I promise.

Ingredients:
4Tbsp. butter
1/4c. milk
8oz (1 1/3c) semi-sweet chocolate chips (or chocolate, coarsely chopped)
1c. sugar
3 eggs
1/2tsp vanilla
1c. flour
1/4c. cocoa powder
1/2 tsp. salt

Directions:
In a double boiler, melt chocolate, butter, and milk together. Let chocolate cool slightly as you whisk together sugar and eggs in a large bowl. Whisk in vanilla. In another bowl, whisk together flour, cocoa, and salt. Stir the chocolate mixture into the eggs and sugar. Fold in the dry ingredients until just barely combined.

Pour in lightly greased 9x13 pan and pake at 350* for 15 minutes.
Remove from oven and add in this order: (I only use the first three, and sometimes coconut if I'm in the mood for it)
1/2 to 3/4 pkg toffee Heath pieces milk chocolate chips
1/2 to 1 can sweetened and condensed milk
couple more sprinkles of toffee pieces
1pkg milk chocolate chips
coconut (if desired)
chopped nuts (if desired)

Place back in oven another 5 - 10 minutes until the condensed milk starts to golden. You have to kinda watch this one towards the end.

Broccoli Chicken Bake

Ingredients:
5 - 6 chicken breasts
1 pkg. frozen broccoli

Sauce:
2 cans cream of chicken soup
1 c milk
1 c sour cream
2 - 3 tsp lemon juice
1 c parmesan cheese
2 c shredded cheese

PLACE broccoli in bottom of greased 9x13 dish. Cut chicken into small pieces and lay on top of broccoli.
COVER with sauce and then cover with foil.
BAKE 350* for one hour
Serve over rice (could try noodles or potatoes also I'm told)

Optional: Add pkg of prepared stove top on top of casserole half way through cook time

Mimi Nelson's Crescent Rolls

2 pkgs. or 4 1/2 tsp fast rising yeast
1/2 C warm water
1 Tbs Sugar
2 C scalded milk

1/2 - 1 C sugar (I like 1 C of sugar)
1/2 C maragarine
2 tsp salt
2 eggs
7 C flour

Soften yeast in 1/2 C warm water and sprinkle with sugar; Set aside. Mix milk, sugar, margarine, (drop margarine in hot milk to melt), and salt. Cool to lukewarm. Add eggs and 3 C flour. Beat well. Stir in yeast mixture and gradually add approximately3 1/2 - 4 C flour to form soft dough. Let rise in bowl until double (1 1/2 hours). Knead in lightly floured surface until no longer feels sticky. Divide dough into 4 balls. Roll each into a flat surface. Brush with melted butter and cut into 12 pizza slices with a pizza cutter. Roll into crescent. Place on grease baking sheet, let rise 30 -45 minutes. Bake at 400* for 12 to 15 minutes. (Optional: brush with melted butter after taken out of the oven.)

Quick Chicken

Ingredients:
1 package chicken tenders or 1 chicken breast per person
Dijon mustard
1/4 cup Teriyaki sauce
1/4 cup bacon bits
1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees. Place chicken in glass dish. Slather dijon mustard, evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle bacon bits over chicken. Bake on 400 for about 30 minutes. About 3-5 minutes before chicken is done, add cheese to top. Let it bake and melt on chicken.

Chewy Brownie Cookies

Ingredients:
2/3 cup shortening
1 1/2 cups packed brown sugar
1 tablespoon water
1 tablespoon vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups semisweet chocolate chips
1/2 cup chopped walnuts or pecans (optional)


In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks.

Tater-Tot Caserole

Brown 1 - 2 lbs hamburger meat with minced onion, garlic salt, onion salt, salt and pepper. Drain. Mix meat with 1 can cream of mushroom and 1 can cream of chicken soup. (I like the cream of mushroom and chicken soup in one you can get these days) Generously line the bottomof a 9x13 greased baking dish with frozen tater-tots. Pour the hamburger mixture over top and top with shredded cheddar cheese. Bake at 350* for 30 minutes

Taken from Holt Cookbook

Parmesan Chicken

Ingredients:
2 eggs
2 c crushed corn flakes
pinch of salt
1 tsp onion powder
3/4 c parmesan cheese
1 tsp. garlic powder
2 tsp parsley
4 - 6 chicken breasts
1 jar of spaghetti sauce
angel hair or spaghetti noodles

MIX and dip chicken in eggs and a little water
MIX remaining ingredients in large enough bowl to dip chicken in
COAT chicken in dry mixture
BAKE 350* for 20 - 25 minutes

Serve over pasta with spaghetti sauce

I like to put spaghetti sauce over the top and sprinkle with mozzarella or parmesan cheese for the last 5 minutes

Crock Pot Italian Chicken

Ingredients:
3 - 4 chicken breasts, cubed
1/2 C - 1 C chicken broth
1 pkg. Italian Seasoning
1 pkg. cream cheese

Combine in crock pot on low at least 4 hours. Stir Occaionally. One hour before serving a cream cheese and stir once or twice. Serve over rice.

We love this one and its SO easy

Cauliflower Casserole

Ingredients:
1 head cauliflower, separated into florets
1 cup sour cream
1 cup shredded Cheddar cheese
1/2 cup crushed cornflakes cereal
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1 teaspoon salt
1/4 cup grated Parmesan cheese


Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart baking dish.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, and steam until crisp-tender, about 5 minutes. Drain, and set aside.
Combine sour cream, Cheddar cheese, cornflakes, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese and paprika over the top of the dish.
Bake uncovered until heated through, 30 to 35 minutes.

To make this a dinner dish I browned 1lb of ground beef with onions and put it on bottom. Beef was a little "dry" maybe should be mixed in with the whole thing with a little extra sour cream and cheese.


Servings Per Recipe: 8
Amount Per Serving
Calories: 168
Total Fat: 12.6g
Cholesterol: 33mg
Sodium: 486mg
Total Carbs: 7.4g
Dietary Fiber: 2g
Protein: 7.8g

Taco Bake

Ingredients:
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa


HEAT oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.
STIR sour cream into prepared Dinner; spoon 1/2 into 8-inch square baking dish. Top with layers of meat mixture, 1 cup cheese and remaining Dinner mixture; cover with foil.
BAKE 15 min.; top with salsa and remaining cheese. Bake, uncovered, 5 min. or until cheese is melted.


Nutrition Information
Calories 550
Total fat 30 g
Saturated fat 17 g
Cholesterol 115 mg
Sodium 1560 mg
Carbohydrate 39 g
Dietary fiber 2 g
Sugars 7 g
Protein 31 g

One Pan Chicken and Potato Bake

Ingredients:
4 bone-in chicken pieces (1-1/2 lb.)
1-1/2 lb. potatoes (about 3 med. potatoes), cut into thin wedges
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. Italian seasoning


PREHEAT oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish.
TOP with dressing; sprinkle with cheese and Italian seasoning. Cover with foil.
BAKE 1 hour or until chicken is cooked through (180ºF), removing foil after 30 min. Sprinkle with chopped fresh parsley, if desired.

Make sure pan is big enough that everything is on the bottom or close to it or it gets a little dry


Nutrition Information
Calories 430
Total fat 18 g
Saturated fat 5 g
Cholesterol 100 mg
Sodium 510 mg
Carbohydrate 31 g
Dietary fiber 4 g
Sugars 2 g
Protein 36 g

Veggie and Beef Rice Dinner

Ingredients:
1 lb. ground beef
1 small onion, chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10-1/2 oz.) condensed beef broth
1 cup frozen mixed vegetables, thawed
2 cups instant white rice, uncooked
1/4 cup KRAFT Grated Parmesan Cheese


BROWN meat with onion in large skillet on medium-high heat; drain.
ADD tomatoes with liquid, broth and vegetables; stir. Bring to boil.
STIR in rice and cheese; cover. Remove from heat. Let stand 5 minutes.

Doesnt look great but is pretty tastey.


Nutrition Information
Calories 460
Total fat 16 g
Saturated fat 7 g
Cholesterol 75 mg
Sodium 750 mg
Carbohydrate 47 g
Dietary fiber 4 g
Sugars 6 g
Protein 32 g