Ice cream cupcakes Recipe

Ingredients

• 1 box cake mix (or homemade) for 6 cupcakes--I used half of the recipe for simple 'n' delicious chocolate cake on this site
• 1 small container of your favorite ice cream (about 1.5 quarts), thawed
• 1-16 oz container of frosting (or homemade)

Directions

1. Preheat oven to 350 degrees F. Grease or line 12 cupcake molds.
2. Make cake mix according to directions. Drop 1 1/2-2 T of batter into each cup. Bake for 8-10 minutes. (You can pre-bake another batch of cupcakes or a regular small cake with any leftover batter. The recipe I used made a small 5" cake as well.) When a toothpick comes out clean, remove cupcakes from oven and allow to come to room temp. Cover and freeze for 4 hours, or until hard.
3. Scoop 1/2 c of ice cream (more or less to fill each cupcake full) into each cup and evenly spread out. Cover and return to freezer for 4 more hours, until frozen.
4. Frost and decorate the cupcakes anyway you wish. Refreeze or serve fresh. Enjoy!

Creamy Au Gratin Potatoes Recipe

Ingredients

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, sliced into rings
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.

Parmesan-Coated Italian Chicken Breasts

 

Ingredients

• 2 eggs, beaten
• 1 cup grated Parmesan cheese
• 7 ounces seasoned bread crumbs
• 6 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 12 ounces Classico® Tomato and Basil Sauce
• 6 slices Monterey Jack cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
4. Pour pasta sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

Shepherd Pie Recipe

Ingredients

• 1 pound ground beef
• 1 (14.5 ounce) can green beans, drained
• 1 (10.5 ounce) can cream of mushroom soup
• 1/2 onion, diced
• 1 cup shredded Cheddar cheese
• 2 cups mashed potatoes

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Cook and stir ground beef in a skillet over medium-high heat until beef is browned, about 10 minutes. Drain fat. Mix in green beans, cream of mushroom soup, and onion.
3. Pour beef mixture into a 2 quart casserole dish and top with Cheddar cheese. Spread mashed potato on top.
4. Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown, about 30 minutes.

Grandmas Chicken Chardon

Ingredients

• 8 skinless, boneless chicken breast halves
• 1 egg
• salt and pepper to taste
• 2 teaspoons garlic powder, divided
• 1 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 pound sliced fresh mushrooms
• 1/4 cup butter, melted
• 1 tablespoon fresh lemon juice
• 1 teaspoon chopped fresh parsley

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.
3. Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.
4. Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

Sunny Pepper Parmesan Rice with Spinach

Ingredients

• 2 cups uncooked instant rice
• 2 cups water
• 1 tablespoon vegetable oil
• 1 large orange bell pepper, finely chopped
• 1 cup red bell pepper, finely chopped
• 1 cup yellow bell pepper, finely chopped
• 3 tablespoons chopped sweet onion
• 2 cups torn baby spinach leaves
• 1 teaspoon garlic salt
• 1 tablespoon seasoned salt
• vinaigrette salad dressing to taste
• 1/2 cup grated Parmesan cheese

Directions

1. Place rice and water in a pot, and bring to a boil. Let sit five minutes. Fluff with a fork.
2. Heat the oil in a wok over medium heat. Stir in the orange bell pepper, red bell pepper, yellow bell pepper, onion, and spinach. Season with garlic salt and seasoned salt. Cook 5 minutes. Mix in cooked rice, vinaigrette and Parmesan cheese. Continue cooking until heated through.

Oh-So-Good Chicken Recipe

An easy chicken casserole with lots of flavor.

Ingredients

• 4 teaspoons olive oil
• 6 tablespoons sour cream
• 4 ounces shredded Cheddar cheese
• 2 cups fresh sliced mushrooms
• 1 (16 ounce) jar salsa
• 2 cups cooked white rice
• 8 ounces boneless chicken breast halves, cooked and diced

Directions

1. In a skillet, heat oil over medium heat. Saute mushrooms.
2. Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.
3. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.

Garlic Cheddar Chicken

Chicken breasts dipped in garlic butter and Cheddar bread crumbs. NEVER have any leftovers!

Ingredients

• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 cups shredded Cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 skinless, boneless chicken breast halves - pounded thin

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Breakfast Treat recipe

 

This recipe is put together the night before and then baked in the morning.

Ingredients

• 6 slices bread
• 1 (8 ounce) package processed cheese slices
• 1 1/2 cups diced cooked ham
• 1/4 cup butter, melted
• 4 eggs, beaten
• 1/4 teaspoon salt
• 1/2 teaspoon ground dry mustard
• 2 cups milk

Directions

1. Lightly grease a 9x13 inch baking pan. Line pan with slices of bread.
2. Place slices of cheese over bread. Sprinkle diced ham over cheese. Pour melted butter over ham, cheese and bread. Beat together eggs, salt, mustard and milk; pour over bread slices.
3. Cover pan and refrigerate overnight. Bake in preheat oven at 350 degrees F (175 degrees C) for one hour or until set. Serve warm

Apricot Brown Sugar Ham

 

This succulent ham is a family favorite that I've adapted for my own tastes. This makes an amazing Easter dinner ham that complements many side dishes.

Ingredients

• 1 (10 pound) fully-cooked spiral cut ham
• 2/3 cup brown sugar
• 1/3 cup apricot jam
• 1 teaspoon dry mustard powder

Directions

1. Preheat the oven to 275 degrees F (135 degrees C).
2. Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
3. Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

Candied Bacon

Ingredients

• 1/4 cup packed brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• ground black pepper to taste
• 1 pound thick-cut bacon

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
3. Place bacon slices on cooling rack set over a baking sheet.
4. Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
5. Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

Slow Cooker Enchiladas

"An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef."

Ingredients

1 pound lean ground beef

10 (6 inch) corn tortillas, quartered

1 (1 ounce) package taco seasoning mix

1 1/4 cups water

1 (12 ounce) jar chunky salsa

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

4 cups shredded Mexican cheese blend

Directions

1. Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
2. In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3. Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
4. Cover, and cook on High for 45 minutes to 1 hour.