Chicken Picata

thin sliced boneless skinless chicken breast
bread crumbs
2 eggs
1/4c parm cheese
2 Tblsp flour
1/4c lemon juice
1 1/2c chicken broth
spaghetti

combine breadcrumbs and parm cheese and any herbs you would like (I prefer parsley, basil, oregano, salt and pepper) in a bowl.

dip chicken in egg and then in bread crumbs. Fry the chicken cutlets. While chicken is cooking start cooking pasta.

Pour in chicken broth and let simmer with the chicken for about 15 minutes.

in a small bowl mix flour and lemon juice, blend well and then add to the pan with chicken.
cook for 2 minutes

Recipe by Aja Marshall

Fiesta Pasta

1 box penne pasta
1/2 can black beans
1 can corn
1 block pepper jack cheese
1 jar marinara sauce

cook pasta according to box
In pan warm up sauce, corn and beans
shred cheese

spoon sauce over pasta and top with shredded cheese. The more shredded cheese
the better.

Garlic Pasta with Sausage and Spinach

1 box Pasta I like Rotina or Penne
1 Bag Sun Dried tomatoes
1 lb sausage sweet italian or spicy
1/4 Cup olive oil
1/4 cup parmasean cheese
1 box frozen spinach
2 Tbls garlic powder
1 Tbls salt

Cook sausage how ever you desire, I bake mine 375 for 30 minutes
Cook pasta according to directions
cook spinach according to directions
In bowl add pasta, olive oil, parmasean cheese, spinach, sausage cut in slices, garlic powder, salt and sundried tomatoes and toss together.

I like do everything in seperate bowls for example:
In one bowl I will add a cup of pasta, drizzle with olive oil, add 7-8 slices of sausgae, a spoonful of spinach, a bunch of sundried tomatoes, and a couple shakes of paramsean cheese, salt, and garlic powder. This also allows left overs to still be tasty.

Stuffed Pepper Soup

1 can diced tomatoes
6 cups beef stock
1 cup rice
3 chopped peppers
1 lb ground beef
onion powder
garlic powder
salt and pepper

brown ground beef until thoroughly cooked
add onion powder and garlic powder to beef
add all ingredients to pot including beef
bring to boil and simmer for 30 minutes
add salt and pepper to desired taste

Creme de Mint Brownies or Grasshopper Brownies

Brownies:

2 boxes brownie mix

Mint Frosting:

4 cups powdered sugar
1 cup butter, softened
2 Tbsp. water
1 1/2 tsp. peppermint extract
4 drops green food coloring

Chocolate Topping:

12 ounces semisweet chocolate chips


1) To make the Brownies follow the recipe for "cake-like" brownies. Pour into a large, greased cookie sheet, bake according to package directions, and let cool completely.

2) To make the mint frosting, combine powdered sugar, butter, water, peppermint extract and food coloring. Mix. Spread over cooled brownies and refrigerate until hard on top.

3) To make chocolate topping, microwave chocolate chips and butter for 1.5 minutes. Stir until all chocolate chips are melted and the mixture is smooth. Add 1-2 tsp. peppermint extract. As soon as this mixture thickens and is no longer hot, spread over mint topping on brownies. Put back into the refrigerator until hard.

Best to cut 20 minutes after put in fridge with chocolate topping then continue in fridge until chocolate is completely hard.

Recipe by Mombabe on Blissfully Domestic

Picnic Chicken

1 pack chicken drumsticks 1 pack Pillsbury croissants bbq sauce 1 stick butter take skin off of drum sticks ( I use a paper towel to pull it off and it works quite well) cover with bbq sauces Melt some butter in a skillet Put in skillet and brown Once browned remove and let cool down mean while lay out croissants and break apart into little triangles like directed on package butter one side of croissant with melted butter wrap croissant around drumstick, non buttered side should be touching the chicken bake according to croissant directions

or remove skin and wrap one triangle around each chicken leg.

I cooked on bottom shelf of bottom oven at 350 covered with tinfoil...i sprayed the top tinfoil so it would stick to crooisant.  I baked for an hour and 10 minutes and let it sit there for 20 minutes with oven turned off.  i even turned oven back on and baked an additional 10 minutes and let it sit in oven turned off for an addtional 5 minutes.  

Cornbeef Pie

1 can corn beef
3 potatoes
3-4 TBLS worchestor sauce
salt and pepper
1 TBLS mustard
2 piecrusts

peel and cut potatoes
boil potatoes until tender
in a bowl beat potatoes and cornbeef
add worchestor sauce, salt and pepper
Put in pie crust and top with pie crust

Bake 375 40 minutes in oven

Tomato Sauce

1 Can crushed tomatoes
1 Can tomato paste
salt
pepper
garlic powder
oregano
saute garlic
5 fresh basil leaves

Saute garlic
In a big pot add remaining ingredience and cook until boiling then reduce to a simmer
for about 15-20 minutes. Can add any kind of meat for additional flavoring!

Season with seasonings according to your taste! Usually 1/2 Tbls is what I like!

Onion Straws and Jalopenos

1 onion
2 Jalopeno peppers
flour
1 C milk
salt and pepper

Fill a pot or pan with enough oil to fry with
slice onion and jalopeno very thinly
coat with milk then coat with flour that is seasoned with salt and pepper

Fry until light brown
Cook with stove on a medium heat so that they cook and don't burn.

Tastes nice with a ranch dressing to dip it in.

Lemon Chicken

Chicken Breasts
3 Lemons
1 C flour
2 T butter

Melt butter in skillet
coat chicken with flour
cook in skillet
squeeze lemons over chicken and cook for 5 minutes

Salsa

1 Jar Salsa
1 can corn
1 can black beans
chopped onion
chopped green peppers
cayenne powder- season to desired taste

put all ingredients in a a bowl, mix and enjoy with tortilla chips

Supreme Burrito

1 lb Ground beef
1/4 tsp of the following:
paprika
salt
onion powder
garlic powder
cayenne pepper

tortilla
shred cheese
sour cream
bacon cooked
refried beans
salsa

Cook beef
add seasonings
Add refrined beans and heat through
put beef mix on tortilla
top with bacon
salsa
cheese
and sour cream
roll up and eat

Cheese and Bacon Stuffed Chicken

Chicken breasts
Bacon
Shred Cheddar Cheese
Bread Crumbs

Lay chicken breasts flat
top with bacon uncooked
then top with cheese
then roll up and hold together with toothpick
Dip in egg
then dip in bread crumbs

Bake 350 for 20 minutes

Cheesey Chicken and Caramelized Onions

Chicken breasts
Onions
Provolone Cheese

Cook chicken how ever you would like and season with salt and pepper
saute and caramelize onions in skillet
put onions over chicken
cover with slice of provolone cheese
bake on 350 until cheese is melted or under a broiler

Summer Chicken

Chicken breasts
1 cucumber
2 limes
1 tomato
1 red onion
1/4 cup banana peppers

Cook and season chicken with salt and pepper (oven bake or cook on skillet)
chop up cucumber, tomato, and onion
put chopped cucumber, tomato, onion, peppers in bowl
add garlic powder and squeeze fresh lime over veggies
top cooked chicken with the veggie mix

can serve over rice or mashed potatoes

Spinach Cheese Stuffed Chicken

Chicken Breasts

Cream Cheese

Frozen Spinach

Sun-dried Tomatoes

Flatten Chicken breast if not thin already

In a bowl mix room temperature cream cheese, unfrozen spinach, and sun-dried tomatoes

spoon into chicken

roll chicken and hold together with toothpick

Salisbury Steak

• 1 (10 ounce) can condensed cream of mushroom soup, undiluted
• 1 tablespoon prepared mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon prepared horseradish
• 1 egg
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped onion
• 1/2 teaspoon salt
• Dash pepper
• 1 1/2 pounds ground beef
• 1 tablespoon cooking oil
• 1/2 cup water
• 2 tablespoons chopped fresh parsley
• 
  

1. In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat the egg. Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Add beef and mix well. Shape into six patties.
2. In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes or until meat is done. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.

Recipe by allrecipes.com

Millionaire Shortbread

• 2/3 cup butter, softened
• 1/4 cup white sugar
• 1 1/4 cups all-purpose flour
• 1/2 cup butter
• 1/2 cup packed light brown sugar
• 2 tablespoons light corn syrup
• 1/2 cup sweetened condensed milk
• 1 1/4 cups milk chocolate chips

1. Preheat oven to 350 degrees F (175 C).
2. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
3. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
4. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

Recipe by allrecipes.com

Maple Chili Glazed Chicken Tenders

Frozen Chicken Tenders

Bleu Cheese Dressing

Maple Syrup

Crushed Red Pepper

Bake tenders according to directions

Heat up maple syrup and crushed red pepper

toss chicken in sauce

Add more crushed red pepper

Dip with bleu cheese dressing

Recipe by Aja Marshall