Pizza Chicken

Pizza Chicken

1/2 cup Italian-seasoned bread crumbs
1 teaspoon salt
1/2 cup all-purpose flour
1 tablespoon lemon juice 1/4 cup grated Parmesan cheese Or Mozzarella Cheese 1 teaspoon ground black pepper 1 egg 2 skinless, boneless chicken breast Preheat oven to 400 degrees F (200 degrees C). Combine bread crumbs, Parmesan cheese, salt, and black pepper in a shallow bowl; place flour into a second bowl. Whisk egg and lemon juice together in a third bowl. Dip each chicken breast in egg mixture and dredge in flour; dip again in egg mixture and dredge chicken in crumb mixture until coated. Place coated chicken breasts into a baking dish.

Italian Pepperoni Pasta Salad

Italian Pepperoni Pasta Salad



1 (3.5 oz.) package Pepperoni(Halved or Quartered)
1 1/2 c. Uncooked Rotini Spiral Pasta
1 c. Italian Salad Dressing
1/3 c. Cherry Tomatoes, Halved

Cook pasta in saucepan. Following package instructions, Drain and rinse with cold water. Drain well. Combine chilled pasta, pepperoni, tomatoes and dressing. Toss gently and Refrigerate until ready to eat.
  *Hormel Pepperoni(Original) Is what I use for my pasta salad

Applesauce Muffins

 Applesauce Muffins

1 cup butter, softened

2 cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups applesauce(Homemade Applesauce)

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/4 teaspoon ground cloves

1 cup chopped walnuts, optional

Cinnamon-sugar, optional

In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Stir in applesauce. Combine the flour, baking soda and spices; stir into creamed mixture. Fold in nuts.

Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Sprinkle with cinnamon-sugar if desired

 

 

Make 24 Muffins

Pineapple Cookies

Pineapple Cookies

2 Egg
1-1/3 c. Sugar
2/3 c. Butter
3 1/2c. Flour
1 tsp. Baking Soda
1/2 tsp. salt
1 c. Crushed Pineapple
1 tsp. Vanilla
1/2 c. Walnuts

Combine all ingredients together, Drop by spoonful's on cookie sheet. Bake at 350 for 12-15mins.

Cheeseburger Sloppy Joes Recipe

Cheeseburger Sloppy Joes Recipe

1 pound ground beef or ground turkey

1/2 onion, chopped (about 1/2 cup)

1 can Condensed Cheddar Cheese Soup

1/2 cup water

1 tablespoon prepared mustard

pepper to taste

1 Tablespoon Worcestershire sauce

6 hamburger buns toasted

1. In medium skillet over medium-high heat, cook beef until browned. Add onion and cook until soft.
2. Add soup, water, mustard, Worcestershire sauce, and pepper.
3. Reduce heat to low and heat through for 5 to 10 minutes.
4. Divide meat mixture the hamburger buns

Recipe Notes:

This recipe will freeze great! Just double your recipe and freeze the left overs. All you have to do is re-heat and you have an even easier dinner in the future.

Bacon I used Bacon Bits in the mixer

My Broccoli Slaw Recipe

My Broccoli Slaw Recipe

2 (12 ounce) package shredded broccoli slaw mix (found w/ the Packaged salads in produce section)
³⁄₄ cup white vinegar
1 teaspoon seasoning salt (or use white salt to taste)
1 tablespoon brown sugar (or to taste)
1 ¹⁄₂ teaspoons celery seeds
2 -3 tablespoons prepared mustard (Dijon Mustard)
¹⁄₂-1 teaspoon garlic powder (optional)
²⁄₃ cup vegetable oil
¹⁄₂ cup white sugar (can add up to 3/4 cup)
black pepper (optional)

Combine all ingredients in medium bowl, cover and refrigerate for at least an hour.

Slow Cooker Beef Stew

Slow Cooker Beef Stew!

 

Ingredients

• 2 pounds beef stew meat, (cut into bite-sized pieces)
• 1 tsp Salt
• 2 tsp pepper
• 1/2 tsp paprika
• 1 cup ketchup
• 1 can of cream of celery soup
• 1 tsp Adobo (found in the Spanish isle)
• 1 large onion, finely chopped
• 2-3 cloves of garlic, minced
• 6 oz can garlic tomato paste
• 32 oz beef broth
• 2 Tablespoons Worcestershire sauce
• 2 cups baby carrots carrots
• 4-5 small potatoes, cut into bite-sized pieces
• 1 tablespoon dried parsley
• 1 teaspoon oregano
• 1 cup Corn
• 1/4- 1/2 cup of cornstarch

 

        1. Place your all ingredients in the slow cooker -EXCEPT the corn

        2.Stir to make sure everything is mixed well with the seasonings.

        3.Cook on LOW for 10 hours or on HIGH for 6-7 hours.

        4.Once cooked (About 30 minutes before you plan to serve) add in the 1/4- 1/2 cup of cornstarch depending on how much you would like to thicken the stew, start with the 1/4 mix well, add more to thicken further.

     5.Lastly, add in your corn. Continue cooking covered for 30 or so minutes.

 

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Chocolate Peanut Butter Poke Cake

Happy World Baking Day!

Chocolate Peanut Butter Poke Cake

• 1 box yellow cake mix, plus ingredients to make cake
• 2/3 cup peanut butter
• 1 1/2 cup chocolate syrup (Hershey’s)
• 1 can sweetened condensed milk
• 8 regular Reese’s peanut butter cups, divided
• 8 oz cool whip, thawed
  Coupons
  
  
• 1 (16oz) can chocolate frosting

Prepare cake according to package directions, adding in 2/3 cup peanut butter before mixing. Bake cake in a 9×13-inch pan.
While cake is baking, mix milk and chocolate syrup until well blended.
When the cake is done and while it’s still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
Chop Reese’s cups into small pieces. Sprinkle half of the Reese’s cups over cake.

Pesto Ranch Crock Pot Chicken

Pesto Ranch Crock Pot Chicken

I've made this recipe tons of times.

Ingredients

• 8 boneless skinless chicken thighs (I used Boneless Skinless Chicken Breasts)
• 6 ounce jar of pesto
• 1 package Ranch Dressing
• 1/2 cup of Chicken Broth

Place chicken breasts in a single layer in the bottom of your slow cooker.

• Sprinkle ranch seasoning over chicken.
• In a small bowl whisk together pesto and ½ cup water and pour over chicken. (Water isn’t in the ingredient list because, well, it’s water…)
• Cover and cook for 2-3 hours on high or 4-5 hours on low.