PARMESAN CHICKEN

I found this on Facebook from a friend, who got it from another friend....







 Combine:
        1/2 cup grated Parmesan cheese
        1 cup Greek yogurt - plain
        1 tsp. garlic powder
        1 1/2 tsp. seasoning salt
        1/4-1/2 tsp. pepper

Lay 4 Chicken breast halves (boneless, skinless), OR about 12-15 chicken tenders in lightly greased pan.

Spread Parmesan mixture over top.
Bake at 375^o F for about 35- 45 minutes (may take less time for the chicken tenders.) 


DO NOT OVER BAKE or chicken will be dry. 

PEANUT BUTTER BARS from KRAFT

This came via Facebook from my niece's daughter-in-law, Kristine.  They are easy and quick to make.

Yield: about 24 squares

Line 9x13 pan with foil, with ends of foil extending over sides of pan.

Melt: 1/2 cup butter or margarine (I prefer butter) in large microwaveable bowl on HIGH for about 45 seconds.

Add and mix well:

        2 cups powdered sugar

        1 1/2 cups graham cracker crumbs 
                     (about 1 packet of crackers: 10 crackers)

        1 cup Peanut Butter – creamy or chunky (I prefer chunky)

Spread mixture into prepared pan.

Cover with:

        1 ½ pkg. BAKER'S Semi-Sweet Chocolate* (12 squares) melted.**

Refrigerate until chocolate is set – about one hour.

Lift bars from the pan with the foil.

Cut into squares.

*Semi-sweet chocolate chips can be used, but I found the Baker's semi-sweet chocolate had a better flavor. Make sure it is SEMI-SWEET, not unsweetened!

**Easy melt method: place chocolate squares in microwaveable bowl and microwave on high about 30 seconds. Stir, then heat for another 30 seconds. May need to do this for another 30 seconds, but don't overcook – just melt.

 

Spread chocolate over peanut butter mixture

 Cut into squares

RUTH'S ORANGE ROLLS

This is my friend, Ruth Jack's recipe. Very yummy!    

Yield:  about 24 rolls

1 cup scalded milk
1/2 cup warm water
1 Tbsp. yeast
1/3 cup sugar
5 Tbsp. shortening or butter or oil (I use half oil and half butter)
1  tsp. salt
2 eggs
4-5 cups flour

Filling:
Mix together:

     Zest of one orange
     3/4 cup sugar
     1 cube softened butter

1. Proof yeast with water and 1 teas of the sugar. 
2. Let rise 15 min while milk cools. 
3. Add salt to flour. 
4. Mix all wet ingredients with dry ingredients. 
5. Add enough flour so dough forms into a tacky ball. 
6. Oil bowl and coat dough with oil. 
7. Cover.  Let rise until double. 
8. Roll out thinly – about 1/4"-1/2” - and cover with filling. 
9. Roll up in jellyroll style.
10. Slice at about 1"-1 1/2" thickness, and put onto cookie sheet.  
11. Bake 400 for 12-15 min. 

SUMMER SQUASH SKILLET MEAL

Brown on medium heat in fry pan,  then remove from pan:
     1 cup thinly sliced Polska Keilbasa  
    
Using the same pan, brown for 1-2 minutes:
     1 1/2 cups diced or thinly sliced crookneck 
      summer squash (scoop out seeds from large end)

Add and saute 2-3 minutes (use pan spray if needed):
     1/2 cup chopped green onions
     1 cup chopped bell peppers (any color)

Return sausage to pan and heat until sausage is warm. 
Salt and Pepper to taste. 

SERVES 2


OPTION:  Add any other veggies you may like, such as
green beans,thinly sliced carrots, peas,chopped celery,
tomatoes, etc. Chopped fresh tomatoes should be added
last and warmed just one minute.

SAUSAGE AND VEGETABLES

 Looking through my refrigerator, I found these ingredients and decided to see what I could make with them.  This turned out delicious.   SERVES 4

Don't do what I did, and get distracted and let the meat burn!  I already made this three times last week to get it just right, so it will be awhile before I make it again.  When I do, I will try to remember to take a better picture. P.S. it was still tasty, even with the burned meat.

In 10"-12" skillet, heat on medium high heat:

        2 Tbsp. olive oil

Add and brown (about 2 minutes):

        4 German Bratwurst sausages (about ¾ lb.) or your favorite 

        sausage, cut into about 1” pieces. If using ground sausage, 

        roll into about 1” balls.)

Add and cook until tender (about 3 minutes):

        1 1/3 cup chopped onions (medium pieces)

        2 cups chopped bell pepper

        1 cup frozen mixed vegetables

 

Stir in about 1 Tbsp. soy sauce and serve.

FRENCH SILK PIE

From my daughter, Jennifer.

Prepare Baked Pastry Shell and set aside.

For filling, in a large bowl beat with an electric mixer on medium speed about 4 minutes or until fluffy:

        3/4 cup butter

        3/4 cup sugar

Stir in:

        1 cup semisweet chocolate pieces, melted and cooled

        1 teaspoon vanilla

Gradually add:

        3/4 cup refrigerated or frozen egg product, thawed

Beat on high speed and scraping side of bowl constantly until light and fluffy.

Pour filling into pastry shell. Cover and chill in refrigerator for 5 hours. If desired, garnish with whipped cream and chocolate curls. Makes 10 servings.

SUSY'S BROWNIES

 This recipe came to me from my friend Susy Carter, from college days long ago.

Cream together:

         1 2/3 cups sugar

         1 1/2 sticks butter, softened

Add, just till mixed in:

         3 eggs

         2 1/4 teaspoons vanilla

Add sifted dry ingredients just till mixed - do not over mix!

         1 cup flour

         1/2 teaspoon baking powder

         3/4 teaspoon salt

         1/2 cup cocoa

Option:  add 1/2 - 1 cup chopped nuts (walnuts, pecans, etc.)

             

Bake 30-35 minutes at 350^o F in a 9x13 inch pan (toothpick should come out almost clean.)

Cool thoroughly before frosting.

Frosting – See Butter Cream Frosting (chocolate version) on this Blog.