Baked Panko Parmesan Garlic Fries

Ingredients:
3 russet potatoes
2-3 tablespoons light olive oil
1/4 cup panko bread crumbs
1/4 cup parmesan, freshly grated
garlic salt
pepper
chopped parsley (for garnish)

Directions:
Clean the potatoes. Roughly peel strips of the skin from each potato, leaving a few strips of the skin intact. Slice the potatoes into 1/4″ pieces.

Place all of the sliced potatoes in a large bowl. Drizzle the olive oil over the potatoes, then stir to evenly coat. Add the panko, parmesan, garlic salt, and pepper. Stir again, making sure each of the potato slices is coated.

Spread the potatoes onto a large parchment covered baking sheet. Bake in an oven preheated to 450 degrees for 18-25 minutes.

Sprinkle with a pinch of fresh parmesan and chopped parsley.

Made with Brian January 2011.

Jen Wozniak's Chocolate Chip Cookies

Cream Together:
1 cup softened butter (2 sticks)
1/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla extract

Then Add:
1 packet vanilla instant pudding mix (add the dry packet - don’t make the actual pudding)
1 tsp. baking soda
2 1/2 cups flour

Then:
Mix well then add 1 bag chocolate chips. Bake at 350 degrees for 8-10 minutes or until slightly brown on bottom. I take them out when they still look a touch wet - it keeps them moist.

Recipe from Jen Wozniak who suprised me with after lunch cookie time!

Thai Chicken Salad

Ingredients:
1/4 cup vegetable oil
1 tablespoon chili garlic sauce
1 tablespoon fresh lime juice
1 teaspoon sugar
1 teaspoon grated fresh ginger
2 cups finely shredded cooked chicken breast
1/4 cup finely chopped roasted peanuts
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped cilantro

Directions:
Stir together the oil, chili sauce, lime juice, sugar and ginger until the sugar is dissolved.

Stir in the chicken to coat.

Stir in peanuts, the mint and cilantro.

From Every Day with Rachel Ray

Mom's Vinaigrette

1 part water
1 part vegetable oil
1 part sugar
1/2 part red wine vinegar
paprika, salt and pepper to taste

Mom's famous salad dressing. She recommends trying on cucumber, tomato, and red onion salad.

Famous Party Meatballs

Ingredients
Big jar of grape jelly
Regular sized bottle of barbeque sauce (doesn't have to be fancy)
96 ct. Cooked Perfect frozen meatballs

Directions
Put in the crock pot on low for about 2 hours.

Made for Ellen and Christo's New Year's Eve Party December 2010.
Made for Christmas Eve December 2010.
Made a gazillion other times.

Pasta Milano

Ingredients

Chicken
2 chicken breasts or some tenders
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Pasta
Bowtie pasta
2 tablespoons butter
Sun-dried tomatoes
sliced mushrooms

Cream Sauce
1/2 quart heavy cream
2 tablespoons minced garlic
1/4 teaspoon pepper
1 teaspoon salt
1/2 cup parmesan cheese

Garnish
Parsley
Parmesan cheese

Directions
Mix garlic powder, salt, and pepper and sprinkle on washed and dried chicken.

Grill chicken until it is done all the way through. Set aside.

Cook and drain pasta.

Meanwhile, saute the mushrooms and tomatoes in butter until soft.

Puree heavy cream, garlic, pepper, salt, and parmesan cheese.

Place cream mixture in a sauce pan and bring to a boil. Turn down heat and simmer for 15 minutes or until sauce has thickened.

Mix in mushrooms and tomatoes and add to the cooked pasta.

Slice the grilled chicken and place on top of the pasta.

Garnish with fresh parsley and grated parmesan cheese.

Made for Brian and Randy December 2010.

Artichoke Gratinata

Ingredients

3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan

Directions

Preheat the oven to 450 degrees F.

Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.

Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

From Heather Mistretta.

Chicken Piccata with Pasta & Mushrooms

Ingredients

6 ounces angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
 4 chicken cutlets, (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced - I would use more than this.
 3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed - I would leave these out.
2 teaspoons butter

Directions

Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss
the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

From eatingwell.com

Made for Brian November 2010.

Impossibly Easy Toffee Bar Cheesecake

Ingredients:
1/4 cup milk

2 teaspoons vanilla
2 eggs
3/4 cup packed brown sugar
1/4 cup Original Bisquick® mix
2 packages (8 oz each) cream cheese, cut into 16 pieces, softened
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
1/2 cup caramel topping

Directions:
1. Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray.

2. In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.

3. Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.

4. Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly. Cool completely, about 1 hour.

from BettyCrocker.com

Coconut Creamed Corn

Ingredients:
4 ears corn, kernels cut from cob
1 cup light coconut milk
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon crushed red pepper

Directions:
Combine corn kernels, coconut milk and salt in a medium saucepan.
Bring to a boil, then adjust the heat to maintain an active simmer.
Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes.
Stir in cilantro, lime juice and crushed red pepper.

From EatingWell.com

Tomato-Less Salsa

Ingredients:
1 can pinto beans (drained)
1 can black beans (drained)
1 can white and yellow corn (drained)
1 green bell pepper (diced)
1 yellow bell pepper (diced)
1 red bell pepper (diced)
1 vidalilo onion, diced
4  celery stalks, diced
1/3 cup vinegar
1/2 cup sugar
1/2 cup vegetable oil
Fresh cilantro to taste

Directions:
Mix vinegar with sugar and heat until sugar dissolves.
Add vegetable oil and refrigerate until cool.
Pour vinegar mixture over bean mixture.
Add fresh cilantro.
Refrigerate.
Before serving, pour out 1/4 to 1/2 cup cup of liquidto keep it from getting too soupy.

From Mom.

Thai Pork with Peanut Sauce

Ingredients
Nonstick cooking spray
1 pork tenderloin (2+lbs), cut into large chunks
2 large red bell peppers, cored, seeded, cut into strips
1/3 cup prepared teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon red pepper flake
2 cloves garlic, minced
1/4 cup creamy peanut butter
Crushed peanuts
Scallions

Directions
Place pork, bell peppers, teriyaki sauce, rice vinegar, curry paste (if using) and garlic in cooker. Cook on low for 8 hours.

Remove pork from the crockpot and shred. Add peanut butter to liquid in cooker, stir to combine, then return pork to the cooker and toss so the sauce coats the meat.

Top with crushed peanuts and scallions. Serve over rice with broccoli.

Made for Olds & Polochock Meeting August 2011.
Made for Parents Spring 2011.
Made for Brian October 2010.
Made for Brian, Randy, Matt & Veronica December 2010.
Made for Parents and Brian January 2011.

Baked Artichoke Dip

1 cup miracle whip
1 cup mayonnaise
2 cans artichoke hearts, drained and roughly chopped
1 cup parmesan cheese
16 oz. shredded mozzarella cheese
A couple tablespoons of minced garlic
Salt/Pepper

Mix all ingredients until well blended. Put a little of the mozzarella cheese on the top Spoon into a casserole dish. Bake at 350 for 30-35 minutes 'til lightly browned. If desired, sprinkle chopped fresh tomatoes over the top during the last 15 minutes of baking.

from mom.

Made for Emily's Birthday Party March 2010
Made for My Party April 2010

Chocolate Chip Ice Cream Dessert

Ingredients:

1 pouch (1 lb 1.5 oz)chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 bottle (7.25 oz) chocolate topping that forms hard shell
1 container (1.5 quart) chocolate chip-cookie dough ice cream (6 cups)
Directions:
1. Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.

2. On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.

3. Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.

4. Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set.

5. Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust.
6. Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.
NOTE: To cut cake easily, line bottom and sides of pan with foil, leaving foil overhanging at opposite sides of pan. Spray bottom only of foil-lined pan with cooking spray. Use foil to lift cake out of pan. Pull foil from sides of cake before cutting into serving pieces.

from Betty Crocker.com

Pecan Tassies

Ingredients:
1/2 cup butter/margarine, softened
3 oz. package cream cheese, softened
1 cup flour
1.5 cups brown sugar, packed
2 eggs, lightly beaten
2 T. vanilla extract
2/3 cup chopped pecans

Directions:
1. Beat softened butter and cream cheese until creamy. Gradually add flour, beating well. Cover and chill 2 hours.

2. Shape dough into 1" balls. Press balls into lightly greased miniature muffin pans.

3. Combine brown sugar, eggs, vanilla extract and pecans. (Some variations call for a pinch of salt, and 2 T. melted butter...) Spoon 1 T of mixture into each ball.

4. Bake at 350 degrees for 25 minutes. Remove from pans immediately and cool completly.

Makes 2.5 dozen.

Recipe from Grandma Kittle

Cheesy Apple-Bacon Brunch

1 lb sliced bacon
1 medium apple (such as Braeburn, Gala or Honeycrisp), peeled, chopped (1 cup)
2 tablespoons sugar
1 1/2 cups Original Bisquick® mix
1 1/2 cups milk
4 eggs
2 cups shredded Cheddar cheese (8 oz)

1. Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside.

2. In small bowl, mix apple and sugar; spread in baking dish. In medium bowl, stir Bisquick mix, milk and eggs until blended; pour over apple. Sprinkle with cheese and bacon.

3. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.

from bettycrocker.com

Three Beans Baked

2 – 28 oz. cans baked or pork & beans (any brand)
1 -15 oz. (soup size) cans kidney beans - drained
1 – 15 oz. cans butter beans - drained
1 lb. ground beef/sausage or ½ and ½
1 lb. bacon
1 cup chopped onion
¾ cup ketchup
¾ cup brown sugar
1 Tbsp. liquid smoke


Cook bacon crisp and crumble, reserving a few slices for garnish. Brown ground beef and/or sausage with onion in bacon drippings. Mix the ketchup, brown sugar and liquid smoke with all the beans then add meats. Pour into casserole dish (9x13) and garnish with bacon slices. Bake 1½ hrs. @ 350º → 1 hr. covered then uncovered 30 minutes.

From Coworker Anne Erskine, The Pike Company

Aunt Lori's Broccoli Salad

Salad
1 lb. bacon, cooked & crumbled

1 big bunch of fresh broccoli

1/4 cup chopped sweet onion

1/2 cup raisins

Dressing
1 cup mayo

1/2 cup sugar

2 T. red wine vinegar

Directions
Mix salad ingredients. Mix dressing ingredients. Dress salad 10-15 minutes before serving.

Yum Yum!


Recipe from Aunt Lori via Mom
Made for Pike's United Way Picnic, April 2009
Made for Emily and Adam's Cook-Out May 2010

Chicken Divan

Ingredients:
5 chicken breasts (cooked, boned, broken into pieces)
3 pkgs. broccoli spears, cooked (or use fresh, cooked al dente)
2 cans cream of chicken soup
1 cup mayonnaise
1 envelope instant beef broth
1 T. lemon juice
½ t. curry powder
8 oz. sharp cheddar cheese, grated (I use more!)
Bread crumbs, buttered

Directions:
Grease large casserole dish. Layer pan – cooked broccoli on bottom, then sauce, chicken, and the rest of the sauce. Top w/grated cheese and buttered bread crumbs.

Bake at 350 degrees for 1 hour. (45 min. if using 2 small dishes).

Original recipe from Uncle Sonny
Given to me by Mom.
Made for Bielewicz Dinner February 2008
Made for Parents, Olds' & Grandparents December 2011

stuffed mushrooms

ingredients:
20 medium mushrooms
3 tablespoons butter
2 tablespoons finely chopped onions
2 tablespoons finely chopped red peppers
14 RITZ Crackers, finely crushed
2 tablespoons KRAFT 100% Grated Parmesan Cheese
1/2 teaspoon Italian seasoning

Preheat oven to 400 degrees F.

Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside.

Melt butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender.

Stir in cracker crumbs, cheese and Italian seasoning.

Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet.
Bake 15 min. or until heated through.
Yield: 20 servings

food.yahoo.com