Chicken Parmesan

One of our favorite dishes! Easy to make and delicious!  There are two versions here, a quick pan-fried version and a baked version. They taste pretty similar and are both simple and yummy!

Chicken Parmesan - Baked

Ingredients:
4 large chicken breasts, sliced in half to make 8 thin breasts
1/4 cup Italian bread crumbs
1/2 cup panko bread crumbs
1/4 cup grated parmesan
4 tablespoons butter, melted
Spaghetti Sauce (1 cup)
3/4 cup shredded mozzarella cheese

Directions:
Preheat oven to 450*F.  Combine bread crumbs, panko, salt and pepper, and parmesan cheese in a shallow bowl.  Melt butter in another bowl.  Dip chicken breast in butter, then dredge in bread crumb mixture.  Place chicken on greased baking sheet.  Spray tops of chicken with cooking spray.  Cook for 10 minutes in oven, then flip, bake another 5 minutes.  Add 1-2 tablespoons of spaghetti sauce to top of chicken and add mozzarella cheese.  Return to oven for 5 more minutes.  Serve with salad or pasta. 

By: Real Housemoms


Chicken Parmesan - Pan Fried

Ingredients:
2 Boneless, Skinless, Chicken breasts
1/2 cups flour
1 egg
1/2 cup panko
2 Tablespoons Italian bread crumbs
1/4 cups parmesan cheese
Salt and pepper
Spaghetti sauce
Italian Cheese

Directions:
Pound chicken breasts to 1/4" thick. Combine bread crumbs, parmesan cheese, salt and pepper. Dip chicken breasts in flour, egg, then bread crumbs. Heat olive oil in skillet over medium low heat. Cook chicken breasts on medium low heat for 4 minutes on each side or until cooked thru. Spoon sauce on chicken, sprinkle with Italian cheese.
Serve with spaghetti and/or salad.

Oreo Truffles

Oreo Truffles

These are such an awesome little treat!  And there are so many variations!  They are super simple to make and taste so decadent!  I love making these at the holidays.

Ingredients:
1 package (8 oz.) cream cheese, softened
1 package (16.6 oz.) Oreo cookies, finely crushed (I use my mini food processor)
1 package chocolate or vanilla candy coating, melted

Directions:
Mix cream cheese and 3 cups cookie crumbs until blended.  Shape into 48 (1 inch) balls.  Chill for 30 minutes to 1 hour or place in freezer for 10-15 minutes.  Dip in melted chocolate, place on wax paper-covered baking sheet.  Sprinkle with remaining cookie crumbs.  Refrigerate 1 hour or until firm.  Store in tightly covered container in refrigerator.

How to melt chocolate:  Place chocolate in microwaveable bowl, microwave on high 2.5 minutes or until chocolate is completely melted, stirring every 30 seconds.  Or melt in glass bowl over boiling water on stove. 

To easily coat truffles with the melted chocolate, add truffles in batches to bowl of melted chocolate.  Use 2 forks to roll truffles in chocolate until evenly coated.  Remove truffles with forks, letting excess chocolate drip back into bowl.  Place on wax paper. 

Variations:
Mint Oreo Truffles:  use package mint Oreo cookies, can add peppermint extract to chocolate coating or dip in melted Andes Mints
Peppermint Oreo Truffles: add 1 teaspoon peppermint extract to crushed oreo/cream cheese mixture; top with crushed candy canes immediately after dipping in melted chocolate
Use Vanilla Almond Bark and tint with food coloring, decorate with sprinkles
Nutter Butters and Cream Cheese, dipped in chocolate
Vanilla Wafers or Golden Oreos and Strawberry Cream Cheese, dipped in vanilla almond bark
Gingerbread Oreos, dipped in milk chocolate

 

By: Kraft Recipes

Mushroom Asiago Chicken

Mushroom Asiago Chicken

I love mushrooms and they are so good with this chicken!  They are in a rich, creamy, flavorful sauce, accented with the Asiago cheese.  This is delicious!

Ingredients:
1 lb boneless skinless chicken breast
2 cups mushrooms, cut in half
1 clove garlic, minced
3 sprigs fresh thyme
1 1/2 cups dry white wine
1/2 cup seasoned flour (add 1 teaspoon salt, 1/2 teaspoon black pepper)
2 tablespoons butter
2 tablespoons olive oil
1/2 cup heavy cream
1/4-1/2 cup shredded Asiago cheese
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste

Directions:
Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness, about 1/4 inch.  Cut into serving sized pieces.  Heat the butter with 1 tablespoon of olive oil in deep, heavy skillet.  Dredge chicken in seasoned flour.  Add to hot oil/butter in skillet.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.  Add remaining oil to hot skillet.  Saute mushrooms and garlic until mushrooms begin to brown.  Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing").  Add thyme to mushroom/wine mixture in pan.  Add the chicken back to the pan.  Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.  Remove chicken from pan again.  Add the cream and heat through.  Add the Asiago cheese (Asiago has a strong flavor so use 1/2 cup if you want it strong, use 1/4 cup if you want less of that flavor).  Cook, stirring constantly, over low heat until cheese melts.  Continue cooking until sauce is reduced by about 1/2.  Add the chicken back to pan and heat through.  May be served over any pasta.


By:  Best Healthy Recipes

Chicken Saag

Chicken Saag

I love Indian food and my favorite thing to order is Saag, an Indian spinach dish.  I decided to make homemade Indian food one day and made this delicious Chicken Saag recipe.  It is rich and creamy and flavorful.  Definitely a keeper for when those Indian food cravings strike!

Ingredients:
2 tablespoons oil
1.5 lbs of boneless, skinless chicken breast cut into chunks
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon ground ginger
3/4 teaspoon cayenne pepper
1/2 teaspoon turmeric powder
1 teaspoon ground cloves
1 15 ounce can tomato sauce
1/4 cup heavy cream
16 ounces fresh spinach
1 teaspoon garam masala
10 ounces frozen spinach
2 tablespoons butter
1/2 teaspoon salt

Directions:
Steam the spinach in a large pan on medium heat with 1/4 cup water.  When wilted, remove from the heat and allow to cool.  When cool, drain the pooling water and puree the spinach in a blender or mini food processor set aside. 
Fry the chicken in a small amount of oil until cooked through.  Drain the juices, put the chicken back in and add the spices.  Cook for 1 minute.  Add the tomato sauce and simmer for 15-20 minutes.  Add the heavy cream, garam masala and the spinach puree.  Simmer for an additional 5 minutes.  Add the frozen spinach and butter and cook for at least 10 more minutes.  Salt to taste.
Serve with rice and naan bread. 


By: Simple, Clean, & Homemade

Naan Bread

Naan Bread

I love Indian food, particularly Naan bread.  I'm not very impressed with store-bought Naan so when I decided to make homemade Chicken Saag, I had to try homemade naan to go with it.  It's delicious!  Tender and buttery. 

Ingredients:
3-4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon active dry yeast
1 1/2 cups milk
1 teaspoon sugar
3-4 tablespoons, melted butter

Directions:
Pour the milk into a liquid measuring cup and heat in the microwave until warm to the touch, about 110*F on an instant-read thermometer.  Mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated.  Once the yeast/milk mixture is foamy, pour the mixture into the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour.  Mix well to combine.  Continue adding flour gradually until a soft dough is formed that cleans the sides of the bowl.  Knead the dough until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand. 
Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.  After the dough has rested, turn in onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape.  Cover the pieces with a towel and let them rest for 30 minutes.  While the dough rests, preheat your oven to 500*F and place a pizza stone on the bottom rack of the oven (If you don't have a pizza stone, try grilling the dough on a lightly oiled outdoor grill or use a hot griddle to bake the naan, or use a baking pan turned upside down in the oven; you will need to experiment with cooking times if you use another method).
Once the dough has rested 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thick you want it.  Lay the circle of dough on the hot pizza stone and spritz lightly with water.  Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed and brown spots begin to appear on the top.  Remove the naan from the baking stone and place on a cooling rack.  Brush lightly with melted butter.  Stack the hot naan on top of each other as it comes out of the oven.  Serve warm. 


By:  MelsKitchenCafe

Lasagna Soup

Lasagna Soup

This is a great Italian soup.  Pretty easy to put together and delicious.  Serve with yummy garlic bread.

Ingredients:
2 teaspoons olive oil
1 pound Italian turkey sausage
1 32 ounce container chicken broth
1 15 ounce can tomato sauce
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese

Directions:
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven.  Add the sausage and cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8-10 minutes.  Add the broth, tomato sauce, salt, and crushed red pepper.  I like to add some garlic powder and 1 teaspoon of Italian seasoning as well.  Bring to a boil, reduce the heat and simmer, stirring occasionally for about 20 minutes, until flavors are blended.  Add the noodles, bring to a boil, reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10-12 minutes.  Remove from the heat, stir in mozzarella, basil, and parmesan.


By: theDeenBros

Loaded Chicken and Potatoes

Loaded Chicken and Potatoes

I think I've mentioned that we love potatoes, bacon, and cheese.  Add chicken to the casserole and you've got a simple, delicious meal!

Ingredients:
1 pound boneless chicken breasts, cubed
2 russet potatoes, cut in 1" chunks
1/3 cup olive oil
1 1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon paprika
2 tablespoons garlic powder
2 cups Colby jack cheese, shredded
1 cup crumbled bacon
Optional: hot sauce and green onion

Directions:
Preheat oven to 400*F.  Spray a 9x13 baking dish with cooking spray.  Mix together chicken, potatoes, olive oil, salt, pepper, paprika, and garlic powder.  Stir to coat.  Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside.  While the potatoes are cooking, cook the bacon (we cook it in the oven at 375*F for 25 minutes).  Once the potatoes and chicken are fully cooked, remove from the oven.  Top with cheese and bacon.  Return the casserole to the oven and bake for 5 minutes or until cheese is melted.
Serve with hot sauce, ranch dressing and/or sour cream


By: Singing Through the Rain

Crockpot Italian Chicken

Crockpot Italian Chicken

This meal is super simple to put together and really tasty!  Comfort food at it's best!

Ingredients:
2-4 boneless, skinless chicken breasts
1 package cream cheese, softened (I actually use 1/2 a package as hubby doesn't love cream cheese)
1 can cream of chicken soup
1 package Italian dressing seasoning (in a packet, I actually made my own, will add link later)
rice or noodles

Directions:
Stir the cream cheese, cream of chicken and seasoning together in the crockpot.  Put the chicken in and cover with the mix.  Cook on high for 4-6 hours or until the chicken is cooked and fall apart tender.  Shred chicken and mix in sauce.  Cook rice or noodles and serve with chicken mixture.


By:  ForkInIt

Sesame Chicken

Sesame Chicken

This sesame chicken is delicious!  It is really easy and very flavorful! 

Ingredients:
1.5 pounds boneless, skinless chicken breasts, cut into pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon whole wheat flour
1 tablespoon toasted sesame oil
1/2 tablespoon olive oil
2 teaspoons garlic powder
1 tablespoon low sodium soy sauce
1 tablespoon brown sugar
1 tablespoon white vinegar
1/2 cup low sodium chicken broth
1 tablespoon sesame seeds

Directions:
Preheat oven to 400*F.  In a small bowl, whisk the chicken stock, brown sugar, sesame oil, garlic, soy sauce, and white vinegar together.  Set aside.  In another bowl, toss the chicken with salt, pepper, and flour.  In a large pan (make sure it's oven safe), heat the olive oil over medium heat.  Once hot, add the chicken in one layer.  Cook for three minutes on one side until seared and then flip and cook for another three minutes on the other side.  Turn off the heat and pour the chicken stock mixture over the chicken, stirring to combine.  Place the entire pan in the oven and cook for 20 minutes.  Then toss the chicken with sesame seeds and serve. 


By: Slender Kitchen

Crunchy Oven Fried Cheese Ravioli

Crunchy Oven Fried Cheese Ravioli

These are a great appetizer for an Italian night.  They are easy and delicious!  And healthier than the fried version!

Ingredients:
1 lb cheese ravioli
3 egg whites, slightly beaten
1/4 cup whole wheat flour
1 3/4 cups panko breadcrumbs
1/2 cup Italian seasoned bread crumbs
3 tablespoons grated parmesan cheese
pinch of salt and pepper
marinara sauce for dipping

Directions:
Preheat oven to 450*F.  Line a baking sheet with aluminum foil and place a wire rack on top.  Spray the rack with nonstick spray.  Place egg whites in one bowl and in another bowl, combine flour, bread crumbs, panko, parmesan cheese, salt, and pepper.  Bring water to a boil and cook ravioli for half of the recommended time.  Drain them and quickly spray with cooking spray to help them not stick together.  Once cool to the touch, dip each ravioli in egg whites, then coat thoroughly with the breadcrumb mixture, pressing to adhere.  Place on the wire rack and repeat until finished.  Spray each quickly with cooking spray.  Bake for 15-18 minutes, or until crispy and golden.  Serve hot with marinara for dipping. 


By:  How Sweet It Is

Spaghetti with Garlicky Bread Crumbs

Spaghetti with Garlicky Bread Crumbs

This is a super simple but flavorful spaghetti recipe.  I make it when hubby isn't eating with us (like lunch).  It is lighter than a creamy pasta dish but just as delicious!

Ingredients:
Italian style bread crumbs
2 tablespoons olive oil
Garlic powder (or garlic cloves)
Spaghetti
1 tablespoon dried parsley
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
Cook pasta according to package directions, drain.  Toss pasta with oil, breadcrumbs, garlic powder, parsley, lemon juice, salt and pepper until gently combined.  Serve immediately. 

*The original recipe calls for garlic cloves and fresh chopped parsley, I just used what I had on hand which is the dry ingredients, it still tasted great!

By:  Cooking Light

Baked Brown Sugar Chicken Drumsticks

Baked Brown Sugar Chicken Drumsticks

I love this sweet and savory drumstick recipe.  It is delicious!  And super simple. 

Ingredients:
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons smoked paprika
1 teaspoon black pepper
2 tablespoons olive oil
6 chicken drumsticks
*you can add 1 teaspoon chili powder too, I don't because hubby doesn't like things too spicy :)

Directions:
Preheat oven to 425*F.  In a plastic bag or bowl, combine the seasonings.  Drizzle the chicken with olive oil and rub to coat.  Add the chicken to the bag or bowl and toss or shake bag until well coated.  Place on a baking sheet and bake for 12 minutes, turn the chicken over, and continue to bake until cooked through, about 10-15 additional minutes. 


By: DomesticFits

Pumpkin Muffins with Streusel Topping

Pumpkin Muffins with Streusel Topping

I love these muffins!  They are moist and have a perfect pumpkin flavor, with that crumbly, crunchy goodness on top!  They are my new go-to muffin recipe for Fall!

Ingredients:
Muffin:
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1 cup pumpkin puree
1 1/4 cup sugar
1/3 cup oil
2 eggs

Streusel Topping:
1/2 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon
3 tablespoons butter, cut into small pieces

Directions:
Muffin:
Whisk together dry ingredients, except the sugar, in a medium bowl.  In another medium sized bowl, whisk together the pumpkin, sugar, oil, and eggs.  Gradually whisk the flour mixture into the pumpkin mixture.  Mix until just combined.  Let rest while you make the streusel. 

Streusel:
Combine all ingredients in a small bowl with your fingers.  Try to work the flour and sugar into the butter.  It will eventually all combine and you'll have a crumble topping.

Spray a 12 cup muffin tin with non stick spray or line with cupcake liners.  Pour 1/4 cup muffin mix into each muffin tin.  Top each with a small handful of the streusel topping. Be sure to use all the streusel topping :)  Bake at 350*F for 20-25 minutes or until a toothpick inserted in the middle comes out clean.  Let cool in muffin tins for 5 minutes before removing to finish cooling on wire rack. 


By: Sweet Hersey Living

Baked Fried Chicken Tenders

Baked Fried Chicken Tenders

I love fried chicken but I don't like to fry foods at home. I don't like the mess and I like to make them a little healthier.  These are fantastic!  Pretty simple, they make a great crunchy chicken strip. 

Ingredients:
boneless, skinless chicken tenders
milk
1/2 teaspoon salt
1 tablespoon seasoning salt
3/4 teaspoon pepper
1 cup flour
2 teaspoons paprika
1/4 cup butter (1/2 stick)

Directions:
Place thawed chicken tenders in a bowl of milk.  Let soak for 20-30 minutes.  Preheat oven to 400*F.  Cut butter into chunks and place in a 9x13 pan.  Melt butter in preheated oven (DO NOT skip this step!).  Spread melted butter around the bottom of the pan.  Lightly spray the pan if needed to make sure there are no dry spots.  Mix seasonings and flour in a large Ziploc bag or large bowl.  Shake excess milk off of chicken and completely coat each piece with the seasoning mix.  Shake the chicken in the bag until coated or dip each piece in the bowl until coated.  Place each piece of chicken in the pan.  Cook for 20 minutes.  Turn each piece of chicken over and continue cooking for 20 more minutes or until cooked through. 


By:  Our Life Uncommon

Mint Oreo Pudding Pie

Mint Oreo Pudding Pie

My sweet husband loves most combos of mint and chocolate.  I just had to try this Mint Oreo Pudding Pie.  We had friends over for an early celebration of Thanksgiving so we decided to try it out.  It tasted delicious.  I love crushed Oreos and pudding (remember dirt cups!  I loved cups of dirt as a kid: chocolate pudding, crushed Oreos, and topped with a gummy worm!).  I do think a different crust would be better with this pie, maybe a graham cracker crust or crushed chocolate wafer cookies.  But it was very good!  And super easy!

Ingredients:
9 inch pie crust
2 packages instant chocolate pudding mix
2 3/4 cup milk
2 cups crushed mint Oreos (leave some chunks in there too)
whipped cream

Directions:
Prebake pie crust as directed on packaging.  Cool pie crust.  In a medium bowl, beat pudding mix and milk for 2 minutes.  Stir in crushed Oreos.  Pour into cooled pie crust.  Refrigerate 3 hours or overnight.  Serve with whipped cream. 


By:  Mostly Homemade Mom

Chocolate Chunk Oatmeal Cookie Bars

Chocolate Chunk Oatmeal Cookie Bars

These are a wonderful, healthy cookie bar!  They are super simple to make and taste great! 

Ingredients:
2 1/2 cups old fashioned oats
1 cup all-purpose flour
1 cup white whole wheat flour
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut oil, melted
2 eggs
1 tablespoon vanilla
8 ounces chocolate, chopped into chunks (about 1 1/2 cups; use dark chocolate to make it healthier)

Directions:
Preheat the oven to 350*F.  Grease a 9x13 inch baking dish or line with foil or parchment paper.  In a large mixing bowl, combine the oatmeal, flours, brown sugar, baking soda, salt, melted coconut oil, eggs, and vanilla and beat until well combined and the dough holds together.  Mix in about 1 cup of the chocolate.  Turn half the batter out into prepared pan, pushing the dough into pan.  Sprinkle on remaining chocolate and then place the remaining half of the dough over the chunks.  I like to add a little more chocolate to the top.  Bake for about 20-25 minutes, do not overbake.  Allow bars to cool in pan for at least 30 minutes before slicing and serving.


By:  Half Baked Harvest

Zucchini Pizza Bites

Zucchini Pizza Bites

Well, I love zucchini and I love new ways to try it for a side dish.  These are great!  Little healthy side dish or snack.  Zucchini with pizza sauce and cheese.  You could even add some other toppings! 

Ingredients:
4 slices large zucchini 1/4 inch thick (or 1 medium zucchini cut on diagonal, you could also do small zucchini pizza bites with a medium zucchini)
cooking spray
salt and pepper
pasta sauce
1/4 cup shredded mozzarella

Directions: 
Cut zucchini about 1/4" thick.  Spray both sides lightly with cooking spray and season with salt and pepper.  Broil or grill the zucchini for about 2 minutes on each side. Top with sauce and cheese and broil for an additional minute or two, careful not to burn cheese. 


By:  Skinnytaste

Twice Baked Potato Casserole

Twice Baked Potato Casserole

We had twice baked potatoes at a friends several years ago for Thanksgiving.  My husband seemed to like them and I was excited for a new potato side for our meals.  I made them a few times and realized my husband was just eating the inside, not the potato skins.  Turns out, he just likes cheesy mashed potatoes!  So, I started making cheesy mashed potatoes for a side dish.  This is just a nice casserole version of it, perfect for the holidays since it can be prepared in advance and then popped in the oven!  It's delicious!

Ingredients:
6 russet potatoes
5 slices bacon
1/4 cup unsalted butter, melted
1/2 cup milk
1/2 cup sour cream
2 1/2 cups cheese, grated (we use Colby jack)
salt and pepper to taste

Directions:
Preheat oven to 350*F.   Peel potatoes and cut into 1 inch chunks.  Place in a large saucepan and add enough cold water to cover by about 2 inches.  Bring to a boil over medium-high heat and reduce to a simmer.  Cook until tender and easily pierced with a fork, about 20 minutes.  Drain, return to pan and set aside.  Meanwhile, cook bacon until crisp (we like to bake it in the oven at 375* for about 25 minutes, turns out perfect every time!).  Let cool and then crumble.  Mash the potatoes (we use a potato ricer) and add butter, milk, sour cream, 2 cups of cheese, salt, and pepper.  Stir until well combined.  Transfer to a greased casserole dish.  Top with remaining cheese and bacon.  Bake until top is slightly golden and potatoes are heated through, about 30 minutes.  Serve immediately.


By: SippitySup

Crunchy Black Bean Tacos

Crunchy Black Bean Tacos

I love these black bean tacos!  They are easy to make and so flavorful! 

Ingredients:
2 cups black beans, cooked
1 teaspoon cumin
1 teaspoon paprika
2 teaspoons dried cilantro (or 2 tablespoons fresh chopped cilantro)
4-6 ounces pepper jack cheese, grated
2 tablespoons olive oil
8 corn tortillas

Directions:
Lightly puree or mash black beans, mix with cilantro and spices.  Grate cheese and have it ready.  In a large non-stick skillet add a few tablespoons of oil and heat over medium-high heat.  Add one corn tortilla at a time and let each get hot in the oil for a few seconds.  Then add about 1/4 cup of the bean filling to one half of the tortilla.  Top with a sprinkle of grated cheese.  Using a spatula, carefully fold the tortilla over so it forms a shell.  Press down lightly on the tortilla so it holds its shape.  As the first tortilla cooks, move it to the side and do a second.  Repeat.  Cook each taco for about 3 minutes per side until they are nicely browned and crispy.  Serve tacos with toppings such as hot sauce, salsa, avocados, and sour cream.
*Note: corn tortillas are resilient to heat, don't worry about burning them.  Just cook them on each side long enough to get them really crispy!


By: Endless Summer

Green Beans, Potatoes & Chicken

Green Beans, Potatoes, & Chicken

This dinner is super simple and quite tasty!  It is also a great dinner to take to new moms. 

Ingredients:
green beans
chicken breast
potatoes
butter
Italian seasoning

Directions:
Preheat oven to 350*F.  Spray 9x13 casserole dish with cooking spray.  Place green beans, chicken breast and potatoes in dish.  Put pats of butter on top.  Sprinkle with Italian seasoning.  Bake for 1 hour. 


By:  FoodPinsNow

Double Chocolate Peppermint Crunch Cookies

Double Chocolate Peppermint Crunch Cookies

I love the chocolate on chocolate.  Plus the crushed peppermint makes it so tasty!  And it looks nice!  These are a great treat for the holidays and cookie exchanges. 

Ingredients:
2 1/2 cups bittersweet chocolate chips, divided
1 1/2 cups all purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
4 candy canes, coarsely crushed

Directions:
Preheat oven to 375*F.  Line 2 large rimmed baking sheets with parchment paper.  Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth.  Measure 2/3 cup melted chocolate, transfer to small metal bowl and reserve for drizzling.
Whisk flour, cocoa powder, baking powder and salt in medium bowl.  Using electric mixer, beat butter in large bowl until creamy.  Add sugar and both extracts, beat until smooth.  Add eggs, beat to blend.  Beat in melted chocolate from medium bowl.  Add dry ingredients, beat just to blend.  Stir in remaining 1/2 cup chocolate chips. 
Roll dough into balls, about 1 inch diameter, and place on prepared baking sheet.  Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8-9 minutes.  Cool cookies on baking sheet 5 minutes, transfer cookies on parchment paper to racks to cool completely. 
Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water.  Using fork, drizzle chocolate over cookies.  Sprinkle crushed candy canes over.  Chill just until chocolate sets, about 20 minutes.
DO AHEAD: can be made 3 weeks ahead, store airtight in freezer.  Bring to room temperature before serving.


By:  Bon Appetit

Rolo Pretzel Bites

Rolo Pretzel Bites

These are such a great little treat!  Perfect combination of salty and sweet!  I love the chocolate and caramel with the pretzels.  I do admit that we usually don't add the nuts (we don't really like nuts).  They are great either way!  These are easy and delicious!  They also make a great homemade gift or treat for the holidays or cookie exchanges.

Ingredients:
Rolos
Pretzels
Pecan halves (optional)

Directions:
Lay the pretzels on a baking sheet.  Top each pretzel with an unwrapped Rolo candy.  Bake in the oven at 250*F for 4-5 minutes.  When you remove them from the oven, press down on the top of each Rolo to flatten a bit (top with pecan halves if using).  Place the baking sheet in the freezer for about 5-7 minutes to allow the Rolo to cool.  Remove from freezer and enjoy! 


By: Glorious Eats

Buttermilk Pancakes

Buttermilk Pancakes

These pancakes are awesome!  Perfectly light and fluffy!  We love having them for breakfast for dinner! 

Ingredients:
1 1/2 cups flour
3 tablespoons sugar
1 3/4 teaspoon baking powder
1 teaspoon salt
3 eggs
3 tablespoons unsalted butter, melted and cooled slightly
1 1/2 cups buttermilk
about 1/2 cup whole milk
maple syrup

Directions:
Combine flour, sugar, baking powder and salt in a bowl.  Whisk eggs, melted butter and buttermilk in another bowl.  Whisk wet ingredients into dry ingredients until just combined (small lumps are fine).  Cover batter and let rest overnight in the refrigerator.  Heat a large greased griddle or large nonstick skillet over medium heat.  Add milk to batter until it reaches desired consistency; the more milk, the thinner and more delicate the pancakes.  Working in batches of three pancakes, spoon batter onto griddle or skillet.  Cook until surface of pancake is covered with bubbles, 2 to 3 minutes.  Flip and cook the other side until golden, 2 to 3 minutes.  Serve with maple syrup. 


By: Self Magazine

Philly Cheesesteak Sandwiches

Crockpot Philly Cheesesteak Sandwiches

There is a great little restaurant near my husband's work that has awesome Philly Cheesesteak Sandwiches.  We love to go there for lunch when we visit him at work.  These are pretty good, not quite the same, but they satisfy that craving!

Ingredients:
2-3lb oven roast
2 can beef broth (about 4 cups)
White Italian sub rolls
White American Cheese slices

Directions:
Put oven roast in crock pot.  Add beef broth and season with salt and pepper.  Cook on low 7-8 hours.  Shred roast with a fork and return shredded beef to crock pot for a few minutes.  Slice open bread rolls and place a good amount of beef on one side, top beef with cheese slice.  Broil open sandwich in oven for a few minutes, until the cheese gets melted and bubbly. 

*Serve with a little au jus from the crockpot to make great French Dip Sandwiches!


By: The Whicker Basket

Hashbrown Casserole

Hash brown Casserole

This is one of my favorite comfort foods.  Creamy, cheesy potatoes with a crunchy topping!  They are also super easy!  I love to add diced ham to make it a meal.  Or it makes a great potato side dish (I like it at Easter!).  It's also a good breakfast side, serve with eggs, pancakes, etc.  Below are two other delicious versions of it.

Ingredients:
1 can cream of chicken soup
1 1/2 cups sour cream
4 tablespoons butter, softened
salt and pepper to taste
6 ounces shredded cheese (we like Colby jack)
1 large bag frozen hash brown potatoes
1/2 cup crushed corn flakes cereal

Directions:
Preheat oven to 350*F.  Combine soup, sour cream, butter, and 4 ounces cheese.  Stir in the hash browns.  Pour into greased baking 9x13 baking dish. Sprinkle with a little more cheese and top with crushed cornflakes.  Bake 45-60 minutes, or until cheese is melted and bubbly. 

By:  Mom

Crack Potatoes

This version is great!  How can you go wrong with potatoes, bacon, cheese and ranch!!  Yum!

Ingredients:
32 ounces sour cream
2 cups shredded cheddar cheese
6 ounces real bacon bits
2 packages Ranch Dip mix
1 large bag frozen hash brown potatoes

Directions:
Combine first 4 ingredients, mix in hash browns.  Spread into a 9x13 pan.  Bake at 400*F for 45-60 minutes. 

By:  Never Trust a Skinny Cook

Slim Potato Casserole

This is the healthy version of hash brown casserole, no cream of _______ soups, reduced fat, etc.  It's actually pretty tasty!

Ingredients:
1 large bag frozen shredded hash browns
1 1/2 cups plain Greek yogurt (I actually still use low fat sour cream, I just don't like Greek yogurt)
1/2 cup chicken broth
1/2 cup milk (at least 2%)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoning salt
1/2 teaspoon Italian seasoning
1/2 teaspoon black pepper
1 cup shredded cheese
salt and pepper to taste

*Although this recipe is much lower in fat/calories than the traditional version, it still needs some fat to make sure the ingredients bind while cooking. if you use low fat versions of everything, it will turn out watery. 

Directions:
Preheat oven to 350*F.  Combine all ingredients into a large bowl.  Grease a 9x13 glass or ceramic (no metal) baking pan with cooking spray.  Pour mixture into baking pan and spread evenly.  Bake for 45-60 minutes. 

By: The Spotted Lamb

Peanut Butter Bars

Peanut Butter Bars

I love pretty much any combination of peanut butter and chocolate.  I had something similar to this at a MOPS meeting and had to come home and search for the recipe.  It's delicious!

Ingredients:
1 cup sugar
1 cup brown sugar
1 cup butter
1 teaspoon vanilla
2 eggs
2 1/2 cups peanut butter, divided
2 cups oatmeal (not quick)
2 cups flour
1 teaspoon baking soda
1 teaspoon salt

Directions:
Preheat oven to 350*F.  Cream first 3 ingredients together.  Add the vanilla, eggs, and 1 cup peanut butter and combine.  Add the remaining ingredients and mix together.  Spread dough on a greased jelly roll pan (18x13x1").  Bake at 350*F for 15 minutes, until golden brown.  While hot, spread the other 1 1/2 cups peanut butter on top.  Drop all over top by little spoonfuls, it will soften and make it easier to spread.  Then let cool so that the peanut butter has become solid again (you can set them in the fridge so that it sets up faster).  Spread your favorite chocolate frosting on top and cut into bars. 
 
Chocolate Frosting:
1 stick (1/2 cup) margarine, softened
1/4 cup milk
1-2 teaspoons vanilla
3 tablespoons cocoa
2-3 cups of powdered sugar

Mix all ingredients until smooth and spread on top of bars.


By:  Six Sisters Stuff

Tasty Drinks

Sparkling Punch

I served this sparkling punch for a friend's bridal shower.  It's a tasty combination of tangy pink lemonade and tart cranberry juice.

Ingredients:
1 (12 oz.) can frozen pink lemonade concentrate, thawed
4 cups white cranberry juice cocktail
1 quart club soda, chilled

Directions:
Stir together lemonade concentrate and cranberry juice cocktail in a large pitcher.  Cover and chill at least one hour and up to 24 hours.  Stir in club soda just before serving. 

By: Southern Living

Asparagus Phyllo Appetizers

Asparagus Phyllo Appetizers

These are such a tasty appetizer!  They can be a little time consuming to make and messy with the phyllo dough and melted butter.  But they are worth it! 

Ingredients:
1 package phyllo dough, defrosted (you will not use it all)
1 stick unsalted butter, melted
1 bunch green asparagus, trimmed
1/2 cup grated Parmesan cheese
coarse ground black pepper

Directions:
Preheat oven to 350*F.  Bring a large pot of heavily salted water to a boil.  Toss in the trimmed asparagus and blanch for 2 minutes, or until bright green.  Drain into a colander and shock in a large bowl of ice water.  Pat with paper towels and set aside. 
Remove phyllo from package.  Lay one sheet out on work surface.  Brush with a thin layer of melted butter, then sprinkle on some parmesan and pepper.  Place another layer on top and repeat with the butter and cheese, until you have 3 layers.  Divide the phyllo into 5 equal strips and then down the center so you have 10 rectangles.  Position a stalk of the asparagus on the bottom edge of a rectangle and roll it up.  Brush the tips and outside with more butter and place on a lined sheet pan, seam side down.  Repeat with remaining asparagus. 
When ready, bake until golden brown, approx. 15 minutes.


By:  Fresh Approach Cooking

Oatmeal Muffins

Oatmeal Muffins

These muffins are super easy and pretty healthy (very little sugar, replace the all purpose flour with wheat flour if you want it even healthier).  They are pretty tasty too.  I love adding mini chocolate chips (I love chocolate chip muffins!) but you could do any combo of add-ins with this basic recipe. 

Ingredients:
1 cup milk
1 cup quick cooking oats
1 egg
1/4 cup vegetable oil
1 cup all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt

Directions:
Preheat oven to 425*F.  Grease muffin cups or line with paper muffin liners.  In a small bowl, combine milk and oats, let soak for 15 minutes.  In a separate bowl, beat together egg and oil.  Stir in oatmeal mixture.  In a third bowl, sift together flour, sugar, baking powder, and salt.  Stir flour mixture into wet ingredients, just until combined.  Spoon batter into prepared muffin cups until cups are 2/3 full.  Bake in preheated oven for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean. 


By:  Allrecipes

Cheese and Bacon Potato Rounds

Cheese and Bacon Potato Rounds

Jim and I love pretty much everything cheese, bacon and potatoes!  These make a great side dish or appetizer.

Ingredients:
4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon, cooked and crumbled
8 ounces cheddar cheese
green onions, optional

Directions:
Preheat oven to 400*F.  Brush both sides of potato slices with butter and place on an ungreased cookie sheet.  Bake in the preheated oven for 30-40 minutes or until lightly browned on both sides, turning once.  When potatoes are ready, top with bacon and cheese.  Continue baking until the cheese is melted.  Serve with sour cream or ranch dressing. 


By:  Allrecipes

Funfetti Cupcakes

Funfetti Cupcakes

Funfetti cupcakes have always been my favorite!  I always choose that for my birthday cake!  And then eat it for breakfast the next day too  :)  I love this simple, homemade version! 

Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
1/3 cup sprinkles

Directions:
Preheat oven to 350*F.  Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes.  Add eggs and vanilla and beat until combined.  Combine dry ingredients in a bowl.  Add half of the dry ingredients, mixing until just combined.  Add the milk.  Once mixed, add remaining dry ingredients.  Fold in sprinkles.  Pour into cupcake tin lined with muffin liners and fill 2/3 of the way full.  Bake for 18-20 minutes.  Let cool, then frost.

Vanilla Buttercream:
Ingredients:
2 sticks of butter, softened
2 1/2 cups powdered sugar
1 tablespoon vanilla extract
1 tablespoon milk

Directions:
Cream butter in the bowl of an electric mixer until completely smooth and creamy.  With the mixer on low speed, add in powdered sugar slowly.  Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl.  If frosting is too thick, add milk until desired consistency is reached.  If it's too thin, add sugar gradually until it thickens.  Frost cupcakes and top with sprinkles. 


By:  How Sweet It Is

Oven Fried Chicken

Oven Fried Chicken

I love this recipe!  I try not to fry anything at home for health reasons and because of the mess it creates!  But I still love the flavor of fried foods!  This chicken is perfect!  So crunchy outside, nice and moist inside. 

Ingredients:
1/2 cup buttermilk
1/4 cup lemon juice
1/4 cup olive oil
sprinkle of dried thyme
1 1/2 teaspoons salt, divided
1/8 teaspoon paprika
4 skinless, boneless chicken breasts (around 2 pounds)
1/2 cup cornmeal
1/2 cup fine dry bread crumbs
1/4 cup freshly grated parmesan
1/2 teaspoon paprika
1 large egg beaten with 1 tablespoon cold water
3 tablespoons unsalted butter, melted

Directions:
In a large Ziploc bag, mix together the buttermilk, lemon juice, olive oil, thyme, 1/8 teaspoon paprika, and 1 teaspoon of the salt.  Then add the chicken and let it marinate in the refrigerator for 3-12 hours.
Heat the oven to 350*F.  In a pie plate, combine the cornmeal, bread crumbs, parmesan, remaining paprika, and remaining salt.  Remove the chicken from the marinade, dip it in the egg, and dredge it in the cornmeal mixture, shaking off the excess.
Arrange the chicken on a lightly oiled baking pan, drizzle the butter over it and bake it in the middle of the oven for 35 minutes, or until it is crisp and golden. 


By:  Spoonful

Homemade Pizza Crust

Homemade Pizza Crust

This dough is great for homemade pizza nights!  It freezes well too so it makes it so convenient to have on hand for busy nights! 

Ingredients:
1/2 cup warm water
2 1/4 teaspoons instant yeast
4 cups bread flour
1 1/2 teaspoons salt
1 1/4 cup water, at room temperature
2 tablespoons extra virgin olive oil

Directions:
Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle the yeast over the top.  In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend.  Measure the room temperature water and combine with the warm water-yeast mixture.  With the mixer on low speed, pour in the yeast-water mixture, as well as the olive oil.  Mix until a cohesive dough is formed.  Switch to the dough hook.  Knead on low speed until smooth and elastic, about 5 minutes.  Transfer to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap and let rise until doubled in size, 1 1/2-2 hours. 
Press down the dough to deflate it.  Transfer the dough to a lightly floured work surface.  Divide the dough into two equal pieces.  Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.)  Cover with a damp cloth.  Let the dough relax for at least 10 minutes, but no longer than 30 minutes.
To bake, preheat the oven and your pizza stone to 500*F for at least 30 minutes.  Transfer the dough to your shaping surface, lightly sprinkled with cornmeal.  Shape the dough with lightly floured hands.  Brush the outer edge lightly with olive oil.  Top as desired.  Bake until the crust is golden brown and cheese is bubbling, 8-12 minutes. 

**Tips:
If you don't plan on using your dough immediately, freeze it.  To do this, mix up the dough as usual and let it rise as normal.  After dividing the dough into two equal portions, wrap each tightly in plastic wrap and store in a freezer safe bag and transfer to the freezer immediately.  The double layer is important here!
The day you plan to use the dough, transfer it to the refrigerator in the morning to thaw in time for dinner that evening. 
Use a pizza stone!
Before making the pizza, take the dough out of the refrigerator and let stand at room temperature for about 30 minutes to take off the chill.  Preheat oven and pizza stone at 500*F for 30 minutes as well.  While waiting, get toppings ready. 
Place dough on parchment paper sprinkled lightly with cornmeal and shape the dough using lightly floured hands. 
If the dough springs back a lot while you are trying to shape it, let it rest for 15 minutes and try again.  This allows the gluten in the dough to relax and should make shaping easier.
You can also use this dough for calzones or pizza bites!


By: Annie's Eats

Dinner Rolls

Dinner Rolls

These rolls are awesome!  Warm and buttery!  They are pretty easy to make and they are delicious!  They are my new go-to recipe for holiday dinners! 

Ingredients:
1/4 cup warm water
2 packets active dry yeast (1/4 ounce each)
1 1/2 cups warm whole milk
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
2 1/4 teaspoons salt
3 large eggs
6-6 1/2 cups flour (spooned and leveled)

Directions:
Place water in a small bowl, sprinkle with yeast and let stand until foamy, about 5 minutes.  In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs.  Whisk in yeast mixture. 
Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough.  Add 1/2 cup more flour if necessary.  Turn dough out onto a floured work surface and knead until smooth and elastic, about 5-10 minutes. (I use the dough hook on my mixer to mix in the flour and knead it, using speed 2 for 5-7 minutes).  Butter or spray with cooking spray the inside of a large bowl, place dough in bowl, turning to coat.  Cover bowl with plastic wrap and let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
Butter two 9x13 baking pans.  Divide dough in half.  Roll each half into a 15 inch rope, cut each rope into 15 1-inch pieces.  Press each piece into a disk, then shape into a ball.  Arrange dough balls in prepared pans.  Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours.
Preheat oven to 375*F, with racks in upper and lower thirds.  In a small bowl, beat remaining egg until blended, brush onto rolls.  Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through.  Let rolls cool 15 minutes before serving. 

*To make ahead: Wrap pans well once they are in dough balls in the pans, freeze up to 2 months.  When you are making them, let them rise in pans 3 hours from frozen and then bake. 


By: Martha Stewart

Zucchini Squash Casserole

Zucchini Squash Casserole

This is a great side dish!  We had it for Thanksgiving last year and I think it's wonderful for the holidays. 

Ingredients:
2 medium-sized zucchini, cut in half moon slices
2 medium-sized yellow squash, cut in half moon slices
2-4 Tablespoons chopped fresh basil
1/2 teaspoon dried thyme
3/4 teaspoon garlic powder
1 cup white cheese (We like the Italian blend)
1/2 cup grated parmesan
salt and pepper to taste

Directions:
Preheat oven to 350*F.  Spray an 8"x8" baking dish with cooking spray.  Wash the squash and cut into slices.  Wash basil and dry with paper towels, then finely chop.
Combine the squash, basil, thyme, garlic, salt, pepper, and Italian cheese until the veggies are coated with cheese and the herbs are well distributed.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes. 
When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle with the parmesan cheese.  Bake 10-15 minutes more or until cheese is melted and nicely browned.  Serve hot. 


By:  Kalyn's Kitchen

Chocolate Cream Pie

Chocolate Cream Pie

This is a delicious chocolate pudding-like pie!  Perfect for the holidays!

Ingredients:
Crust:
6 ounces chocolate wafer cookies, finely ground
4 1/2 tablespoons unsalted butter, melted
2 tablespoons sugar
pinch of salt

Filling:
2 cups whole milk
1/2 cup sugar, plus 2 tablespoons sugar
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
4 ounces semi-sweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
3/4 cup heavy cream
1 teaspoon vanilla extract
chocolate shavings for garnish, optional

Directions:
For the crust: Preheat oven to 350*F.  In a medium bowl, mix the cookie crumbs with the butter, sugar, and salt until the crumbs are evenly moistened.  Pour the mixture into a 9 inch glass pie dish and press evenly over the bottom and up the side of the dish to form a crust.  Bake for 8 minutes, until the crust is fragrant.  Remove from the oven, and using the bottom of a drinking glass, immediately press the crumbs again to compact the crust.  Let cool completely.

For the filling: In a medium saucepan, heat the milk with 1/4 cup of the sugar until bubbles form around the edge.  In a large bowl, whisk the egg yolks with 1/4 cup of the sugar, the cornstarch, and salt.  Gradually whisk in the hot milk mixture.  Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes.  Remove from heat and whisk in the chocolate until smooth.  Strain the chocolate filling into the pie crust through a coarse sieve and smooth the surface with a rubber spatula.  Press a piece of plastic wrap directly on the surface of the pie filling and refrigerate for 3 hours, until chilled.

Let the pie stand at room temperature for 10 minutes.  Meanwhile, in a medium bowl, beat the cream with the remaining 2 tablespoons of sugar and the vanilla until firm.  Spread the whipped cream over the pie, cut into wedges, and serve, garnished with chocolate shavings. 
Can be made a day ahead.


By: recipe.com

Spinach and Feta Swirls

Spinach Feta Swirls

These are a yummy appetizer!  I love spinach appetizers and the combination with feta cheese and puff pastry is delicious!

Ingredients:
1 lb spinach
6-8 oz. feta, crumbled
garlic powder & onion powder to taste
1 egg
salt and pepper
2 sheets frozen puff pastry, thawed for 40 minutes at room temperature; or 2 packages of crescent rolls
butter
2 tablespoons fresh parsley, finely chopped

Directions:
Preheat oven to 375*F.  In a sauce pan, melt just enough butter to coat the pan, add spinach and cook until it's all wilted and cooked through.  Season with garlic and onion powder.  Pour spinach in a colander in sink and allow to drain, pushing excess water out.  Pat spinach with paper towel to make sure it's fairly dry.  Place the spinach in a bowl with the beaten egg, feta, and parsley.  Unroll the pastry sheets and brush with melted butter.  Spread the spinach mixture on the pastry, leaving a 1/2 inch border.  Roll the pastry up like a jelly roll and slice evenly into 12 slices.  Place on cookie sheet and brush the top with melted butter.  Bake for 30-35 minutes until golden brown.


By: Do You Know the Muffin Pan