Parmesan Chicken Bake

6 chicken breasts
1 C light mayonaise or greek yogurt (I have done 1/2 of each as well)
1/2 c fresh parmesan cheese, plus more for the top
1 1/2 tsp seasoning salt
1/2 tsp pepper
1 tsp garlic powder

1.  Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan.  Lay the chicken inside the pan.
2.  Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.)  Sprinkle on a bit more fresh parmesan over all the chicken.
3.  Bake uncovered for 45 minutes.  This dish is even better the next day, so just reheat in the microwave!

Honey Dijon Chicken

1/2 cup Dijon mustard
1/2 cup honey
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, cut and cooked
2 TBL sliced green onions

In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour  into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. 

Drain and discard marinade from chicken. In a large skillet over medium heat, cook chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika, top with bacon then cheeses and green onions. 
Cook over low heat, covered for 15-20 minutes until juices run clear.

Creative Crepes (Chase's Recipe)

1 cup flour
1 1/2 cup milk
2 eggs
2 T sugar
1 T oil
1/8 tsp salt

Mix all together and cook on a heated skillet.  Top with powdered sugar, bananas, whip cream, etc.

Slow Cooker Buffalo Chicken

Ingredients

• 3 large frozen Boneless, Skinless Chicken Breasts
• 1 (12 oz) bottle Buffalo Wing Sauce
• 1 packet Ranch Dip Mix
• 2 tablespoons Butter

Instructions

1. Put frozen chicken in slow cooker, pour buffalo wing sauce over chicken, sprinkle ranch dip mix on top, add butter.
2. Cook on low for 9 hours.
3. Use spaghetti spoon or fork to stir chicken, it should fall apart and shred with very little effort.
4. Serve on hoagies or fresh bread with a side of ranch.

Can also be used for burritos, enchiladas, salads, etc...

Crockpot Turkey Breast

1 (5-6 pound) turkey breast

1/2 C orange juice

1 (14 ounce) can whole cranberry sauce

1 (1 ounce) package Lipton Onion Soup Mix

salt and pepper

Put bird in the crockpot and cover with a mixture of the juice, cranberry sauce and soup mix.  Sprinkle salt and pepper on top.  Cover and cook on low for 8-9 hours or until a meat thermometer reads 180*.

Chicken Tikka Masala

3 chicken breasts cut into 1 inch cubes

(Marinade)

1 cup plain yogurt

2 T lemon juice

2 Tsp cumin

2 Tsp red pepper

2 tsp black pepper

1 tsp cinnamon

1 tsp salt

1 tsp ground ginger

(sauce)

1/4 cup cilantro

1 T butter

2 garlic cloves minced

1/2 jalepeno minced (if you like it more spicy do more)

2 tsp ground coriander

1 tsp cumin

1 tsp paprika

1 tsp garam masala

1/2 tsp salt

8 oz. tomato sauce

1 cup heavy whipping cream

Directions:

Put the chicken in a large ziploc bag and add all of the marinade ingredients. Put in fridge for 2 hours, then discard marinade

Cook chicken until no longer pink.

For the sauce, melt the butter and add garlic and jalapeno and cook for 1 minute. Add coriander, cumin, paprika, garam masala and salt. Stir in tomato sauce and simmer for 15 min.

Stir in the cream: 1 cup for hot-medium, 2 cups for medium mild. Serve with white rice garnished with cilantro.

Snow Cocoa

2 cups whipping cream
6 cups milk
1 tsp vanilla extract
12 oz white chocolate chips

Put all together in crock pot and cook on low for 2-3 hours.

Baked Ravioli

• 1 bag (25 Oz. Bag) Frozen Ravioli
• 1 jar (26 Oz. Jar) Marinara Sauce
• 2 cups Shredded Mozzarella Cheese
• Parmesan Cheese, For Sprinkling

Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.

Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.

Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.

Slow Cooker Cheesy Potato Soup

1

bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

1/2

cup chopped onion

1

medium stalk celery, diced (1/2 cup)

1

carton (32-oz) chicken broth

1

cup water

3

tablespoons all-purpose flour

1

cup milk

1

bag (8 oz) shredded American-Cheddar cheese blend (2 cups)

1/4

cup real bacon pieces (from 2.8-oz package)

4

medium green onions, sliced (1/4 cup)

• In slow cooker, mix potatoes, onion, celery, broth and water.
• Cover; cook on Low heat setting 6 to 8 hours.
• In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

Soft Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies…small recipe (makes about 26)

• 1 1/2 c sugar
• 3/4 c oil
• 1 egg
• 1 c pumpkin 
• 2 1/2 c flour
• 1 t baking powder
• 1 t baking soda
• 1/2 t salt
• 1 t cinnamon
• 1 t vanilla
• 1 c choco chips

Bake at 400 degrees for 13 minutes

Pumpkin Chocolate Chip Cookies …large recipe

• 4 1/2 c sugar
• 2 1/4 c oil 
• 3 eggs
• 3 c canned pumpkin
• 7 1/2 c flour
• 3 t baking powder
• 3 t baking soda
• 1 1/2 t salt
• 3 t cinnamon
• 3 t vanilla
• 2 bags of milk chocolate chips 

Bake at 400 degrees for 13 minutes

Pumpkin Cake

16 oz. pumpkin
yellow cake mix
small vanilla instant pudding mix
1 cup water
2 eggs
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg

Mix all ingredients together and pour into greased jelly roll pan.  Bake at 350* for 25-30 minutes

1 pint heavy whipping cream
1/2 cup brown sugar
8 oz. cool whip

Beat the whipping cream and brown sugar until stiff.  Add in thawed cool whip and mix.

Let the cake cool completely before frosting.  Keep refrigerated.

Glazed Poppyseed Bread

Makes 2 loaves (8 X 4 1/2-inch loaf pans), about 4-5 mini loaves or lots of muffins (sorry don't know exactly how many!)

Bread:

3 eggs

1 cup vegetable oil

2 1/4 cups sugar

3 cups flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1 1/2 cups milk

1 1/2 teaspoons pure almond extract

1 1/2 teaspoons butter extract or 1 tablespoon melted butter

1 1/2 teaspoons pure vanilla extract

3 tablespoons poppy seeds

Glaze:

1/4 cup orange juice

3/4 cup sugar

3/4 teaspoon pure vanilla extract

3/4 teaspoon pure almond extract

3/4 teaspoon butter extract or 1/2 tablespoon melted butter

Line the bottom of the loaf pans with waxed or parchment paper and then grease and flour the entire loaf pan well.

In a large bowl whisk together the eggs and oil. In a medium-size bowl, whisk together the sugar, flour, salt and baking powder. Add 1/3 of the dry ingredients to the egg/oil mixture and whisk to combine. Add 1/2 of the milk and stir together. Add another 1/3 of the dry ingredients and mix well. Add the last half of the milk and stir. Finally add the last 1/3 of the dry ingredients and mix. Add the extracts and poppy seeds and mix well.

Pour the batter into the prepared loaf pans, filling about 2/3 to 3/4 full. Bake at 350 degrees for approximately 60 minutes checking often the last 10 minutes of baking to ensure the bread doesn't overbake. When completely baked, a toothpick inserted in the middle should pull out moist crumbs but not wet batter.

While the bread is baking, combine the glaze and ingredients and mix well. Set aside.

Let the bread sit in the pan for five minutes. Run a thin-edged knife around the edges of the bread and carefully remove the bread from the pans onto a wire rack set atop a layer of paper towels. Brush the tops of the bread with the glaze while the bread is still warm. Continue brushing and/or gently pouring until all the glaze is on the bread. Cool completely before slicing.

Bisquick Style Pancakes

1 3/4 cup plain flour
1 tablespoon baking powder
1 tbs sugar
pinch of salt
2 large eggs, slightly beaten
1 1/2 cup milk
3 T butter, melted

 Mix all together and cook on griddle.

Sour Cream Chicken

2 pounds chicken breasts or tenders
1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes
 kosher salt
freshly ground pepper
garlic powder
1/2 cup unsalted butter, cubed

 Preheat oven to 375 degrees F. This is classic Oma in that it is less about the recipe and more about the process. Lay the chicken close together on a foil lined baking sheet. Sprinkle with salt, pepper and garlic powder. Coat with a thick layer of sour cream. Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter. Bake in a 375 degree F oven for 35 minutes for chicken tenders or up to an hour for chicken breasts. Its ready when the chicken is cooked through and the breadcrumbs are nicely browned.

Balsamic Honey Pulled Pork Sliders

1 2 1/2 - 3 pound boneless pork shoulder roast
 1 cup chopped onion (1 large)
3/4 cup chopped green sweet pepper (1 medium)
1 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 cup chicken broth
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon salt 2
0 cocktail-size hamburger buns or small round dinner rolls, split and toasted
Deli coleslaw
Sweet or dill pickles, coarsely chopped

 Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker, combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours. Meanwhile, for barbecue sauce, in a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally. Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. If using high-heat setting, turn to low-heat setting Cover and cook for 1 hour. To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Add bun tops.

Creamy Potato Soup

3 slices bacon, cooked and crumbled
4 red potatoes, peeled and cut into 1/2 inch chunks
1/4 cup butter
1/2 onion, chopped
3 cloves garlic, coarsely chopped
1/2 cup milk
1/4 cup all-purpose flour
3 cups milk
1 cup sour cream
1/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons seasoned salt
1 tablespoon chopped fresh parsley
1 tablespoon crushed red pepper flakes
1/2 teaspoon celery salt
1/2 teaspoon dried basil chives for garnish (optional)

 Preheat a large slow cooker by turning it to the High setting and covering with the lid. Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot. While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken. Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.

Baked Cheesy Chicken Penne

6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
 1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone
 1 1/2 cup freshly grated Parmesan (about 6 ounces)

 Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving. To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.

Brown Sugar & Balsamic Glazed Pork

1 (2 pound) boneless pork tenderloin (or regular pork loin)
1 teaspoon ground sage
 1/2 teaspoon salt
1/4 teaspoon pepper
 1 clove garlic, crushed
1/2 cup water

 Glaze:
1/2 cup brown sugar
1 tablespoon cornstarch
 1/4 cup balsamic vinegar
 1/2 cup water
 2 tablespoons soy sauce

 Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Sour Cream Pancakes

7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream
 2 large eggs
1/2 teaspoon vanilla extract
Butter
Maple syrup

 Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot. Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to overmix. Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface [See Pancakes 101 for this and other tips], flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter. Serve in a stack, topped with a pat of butter and a cascade of maple syrup.

French Fries

5 pounds Russet Potatoes
Vegetable Or Peanut Oil For Frying
Sea Salt

 In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!

 Peel and rinse the potatoes, then cut them into sticks by cutting the potato in four or five vertical pieces, then cutting each piece into sticks. Place them in a large bowl and cover with cold water, then allow them to soak for two or three hours. (You can also stick them in the fridge and let them soak for several hours or overnight.) When you're ready to make the fries, drain off the water and lay them on two baking sheet lined with paper towels. Blot them with paper towels to dry them. Heat a few inches of oil in a heavy pot to 300 degrees. In 3 or 4 batches, cook the potatoes for about 4 to 5 minutes per batch, or until the potatoes are soft. They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels. Once all the potatoes have been fried at 300, turn up the heat until the oil reaches 400 degrees. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove from the oil and drain on paper towels. Sprinkle fries with sea salt and dive in!

Banana Bread Pancakes

2 cups flour
 2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
1 tablespoon vanilla extract
3 large ripe bananas, mashed
2 tablespoons butter, melted

 In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth. Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more.

Sour Cream Waffles

1 cup whole milk
 1 cup sour cream
 2 eggs
 3 tablespoons butter, melted
 1 teaspoon vanilla
 2 teaspoons baking powder
 1 ½ cups all purpose flour
 1 teaspoon baking soda
 ½ teaspoon cinnamon
 Pinch kosher salt

 Heat waffle iron. Combine wet ingredients and whisk well to combine. Sift dry ingredients into a large bowl and form a well in the center. Add the wet mixture to the well and fold in with the dry. Don't worry if there are a few lumps. When iron is hot, spray lightly with non-stick spray. Spoon ½ to ¾ cup of batter onto the center of the iron and cook until a golden brown crust forms, about 3 to 5 minutes.

Sunday Waffles

2 cups All-purpose Flour
½ cups Sugar
1 tsp Baking Powder
½ tsp Baking Soda
 ½ tsp Salt
Pinch Of Cinnamon
2 cups Whole Milk
½ cups Butter, Melted
1-½ tsp Vanilla Extract
2 Large Eggs, Beaten

 In a large batter bowl, mix flour, sugar, baking powder, baking soda, salt and cinnamon. Make a well in the flour mixture and add in milk, butter, vanilla and eggs. Stir all ingredients together until smooth. Pour into waffle maker.

Blueberry Muffins

Muffins:
2 cups (or less if you are me!) fresh blueberries, picked over
1 1/8 cups plus 1 teaspoon sugar
1 tablespoon water
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
 ¼ cup vegetable oil
1 cup buttermilk
 2 teaspoons vanilla extract

 If topping with lemon sugar (below), stir together sugar and lemon zest in small bowl until combined; set aside.

 If topping the muffins with streusel (below), combine ingredients until it is the size of peas and set aside.

 Adjust oven rack to middle position and heat oven to 425 degrees. If your oven cooks on the hot side normally, reduce the heat. Some people have commented that 425 was too hot. I would recommend getting a thermometer for your oven if you aren't sure. Prepare standard muffin tins with nonstick cooking spray or liners. Bring 1 cup blueberries, water, and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing the berries with your potato masher or fork several times and stirring frequently, until berries have broken down and mixture is thickened and reduced by about half. This will take about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.) Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar or streusel evenly over muffins. Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

 Toppings:

Sugar Topping
 1/3 cup (21/3 ounces) sugar
 1½ teaspoons finely grated zest from 1 lemon

 Streusel Topping:
 3 T white sugar
3 T brown sugar
1/3 cup flour
 melted butter

No Bake Cookies

1/2 cup butter
 2 cups white sugar
 1/2 cup milk
 3 T cocoa
 3 cups quick cooking oats
 2/3 cup creamy peanut butter
 1 tsp vanilla

 Bring butter, sugar, milk, and cocoa to a boil for one minute. To make sure cookies set up properly wait until mixture comes to a complete FULL boil and then start the timer for one minute. Remove from heat. Add peanut butter, vanilla, and oats. Stir well and drop spoonfuls onto waxed paper or parchment paper. Let them set up and cool.

Egg-Free French Toast

1 banana
1/2 cup of light coconut milk from can
1 cup of almond milk
 2 T evaporated cane sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp pure vanilla extract
 6 slices bread

 In a blender or food processor add banana, coconut milk, almond milk, sugar, cinnamon, nutmeg and vanilla. Puree until the ingredients are mixed well and smooth. Pour into a shallow bowl and dip both sides of bread into batter. Fry & enjoy.