Swiss Chicken Parmesan

Here's a delicious, easy chicken main dish that you and your family will enjoy.  I added Parmesan cheese to the stuffing mix so I call it Swiss Chicken Parmesan. Really good.  Really good!  It does take 2 hours to bake, so plan ahead.

Swiss Chicken Parmesan 

6 - 8 boneless, skinless chicken breasts
Salt, pepper, garlic powder, to taste
6 - 8 slices Swiss cheese
1 can (10 3/4 oz.) cream of chicken soup
1 can (10 3/4 oz.) water
1 1/2 cups Pepperidge Farm herb stuffing mix
1/4 cup grated Parmesan cheese
2 Tablespoons butter

Place chicken breasts in a greased baking dish.  Sprinkle with salt, pepper, and garlic powder to taste.  Top each piece of chicken with a slice of Swiss cheese. Mix soup and water together.  Be sure to mix well.  Pour over chicken.  Combine stuffing mix and Parmesan cheese and toss with the butter.  Sprinkle over the chicken.  Bake for 2 hours at 300 degrees.

Rocky Road Squares

When I came across this recipe I thought it not only sounded delicious, but it looked easy to make.  Right on both counts--delicious and easy!

Rocky Road Squares

1/2 cup butter
1/2 cup brown sugar
1 cup all purpose flour
1/2 cup graham cracker crumbs
2 cups miniature marshmallows
1 (6 oz.) package semi-sweet chocolate chips
1/2 cup nuts, chopped

Combine butter and sugar and beat until light and fluffy.  Mix flour and graham cracker crumbs together and add to creamed mixture.  Pat into greased 9 x 9 or 11 x 7 x 1.5 inch pan.  Sprinkle marshmallows, chocolate chips, and nuts on top of crust.  Bake at 375 degrees for 15 - 20 minutes.  Cool and cut into squares.

Lemon Lush

As I have mentioned in past "lemon" posts, my mother-in -law loves lemon.  When I saw this recipe I knew I had to make it for her.  If you're a lemon person too, you'll love this delicious dessert.

Lemon Lush

1 stick butter
1 cup flour
1/2 cup nuts
1 cup powdered sugar
1 small carton Cool Whip, divided
1 (8 oz.) cream cheese
2 packages instant lemon pudding mix
3 cups milk

Mix butter, flour and nuts and press in bottom of a greased 9 x 13 pan.  Bake for 15 - 20 minutes at 350 degrees then let cool.  Mix powdered sugar, 1 cup Cool Whip and cream cheese.  Spread on baked crust.

Mix lemon pudding and milk until set.  Spread on cream cheese mixture.  Put the remaining Cool Whip on top and keep refrigerated.

**Can be made with chocolate puddding.

Eggplant Parmesan Casserole

Eggplant?  Yuck!  No, you won't think that after you try this Eggplant Parmesan Casserole. Personally, I don't like eggplant, but I loved this dish and my family loved it too.  You'll become an eggplant lover with this casserole as well.

Eggplant Parmesan Casserole

1 large eggplant, peeled and sliced
1/2 cup milk
1 egg, beaten
1/2 cup flour
1 pound ground beef or ground turkey
1 onion, chopped
1 green pepper, chopped
Salt, pepper, garlic powder to taste
2 (15 oz.) cans of tomato sauce
2 cups Mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Vegetable oil

In a bowl mix together the flour, salt and pepper.  In another bowl mix the egg and milk.  Then dip the peeled and sliced eggplant in egg and milk and dredge in the flour mixture. In a large skillet, heat oil and brown eggplant slices on both sides.  Drain on a brown paper bag. (I'm sure you can use paper towels instead.)  Rinse skillet and saute ground beef or turkey and season with salt, pepper and garlic salt to taste.  Add onion and green pepper  and cook until meat is done and onion and peppers are tender.  Drain.  Add tomato sauce, salt and pepper to taste, and Italian seasoning.  (I also added a packet of Stevia.)  In a greased 9 x 11 baking dish place alternating layers of meat mixture, eggplant and Mozzarella cheese.  Top with Parmesan cheese and bake uncovered at 350 degrees for 45 minutes until bubbly.

Hamburger Noodle Delight

Here's a hamburger noodle casserole that is different and delicious.  It will definitely delight your taste buds.

Hamburger Noodle Delight

1 (8 oz.) package medium egg noodles

1 1/2 pounds ground round
1 medium onion, chopped fine
2 small (8 oz.) cans tomato sauce
1 (8 oz. ) package cream cheese
1 (8 oz.) carton sour cream
2 cups grated Cheddar cheese

Cook noodles and set aside.  Combine tomato sauce, sour cream and softened cream cheese.  Mix until creamy and set aside.   Brown meat (I sprinkled salt, pepper and garlic powder on the meat) and onion together and drain the juices.

Spray a 2-quart baking dish with Pam.  Layer half the noodles in the bottom of the dish.  Then put the creamed mixture on top of the noodles (do not stir) and the rest of the noodles on top of the creamed mixture.  Finally place the meat mixture on top of the noodles and sprinkle with the grated cheese (remember, don't stir).  Bake at 375 degrees for 30 minutes until bubbly and cheese is melted and browned.

Pecan Pie Squares

Have a taste for pecan pie?  Try these Pecan Pie Squares.  They are more like a cookie than a pie.  Cookie?  Pie?  It doesn't matter because they are absolutely delicious!

Pecan Pie Squares

Crust:
3 cups flour
1/4 cup plus 2 tablespoons sugar
3/4 cup butter, softened
3/4 teaspoon salt

Grease 15 1/2 x 10 1/2 x 1 inch jelly roll pan.  Beat on medium speed until crumbly.  Press firmly in pan and bake for 20 minutes at 350 degrees.

Filling:
4 eggs, slightly beaten
1 1/2 cups sugar
1 1/2 cups Karo light or dark syrup (I used light)
1 1/2 teaspoon vanilla
2 1/2 cups pecans, chopped
3 tablespoons butter, melted

Mix all ingredients, except nuts, until well blended.  Add nuts and pour over baked layer.  Bake until set, about 25 to 30 minutes.  Cut into squares. 

HINT:  Cut into squares while still warm with a plastic knife.  After they cool, cut again.  I found that doing it this way the squares don't crumble and are easier to remove from pan.  I also took the knife around the edges while the squares were still warm.  The end pieces didn't seem to stick as bad to the pan since I did this.

South of the Border Dinner



Top

Bottom/Inverted

I tried this recipe because I knew my husband would like it.  My husband kept saying, "This has a real nice taste to it!", as he went back for seconds and thirds and . . .  Yep, I knew he'd like it.

South of the Border Dinner

1 - 1/2 pounds ground beef or turkey (I made mine with turkey)

1 medium onion, chopped

1 small bell pepper, chopped

1 (15 oz.) can tomato sauce

4 tablespoons chili powder

1 1/2 teaspoon salt

1 box cornbread mix (I used Jiffy)

In a skillet cook meat until browned, stirring so it will be broken up.(I seasoned meat with salt, pepper, and garlic powder.)  Add onion and bell pepper and cook until soft.  Add tomato sauce, chili powder and salt.  Cook until mixture is heated.  Pour mixture into a 9 x 9 baking dish ( I used a 11 x 7 dish).  Mix cornbread according to package directions.  Spread cornbread on top on mixture.  Bake at 400 degrees for 15 - 20 minutes until lightly browned.  Loosen side of pan with knife and invert onto platter.  Serve hot.

Parmesan Chicken Breasts

Now this is a delicious chicken breast recipe!  We eat a lot of chicken so I'm always looking for new recipes.  This is definitely one I will put at the top of my list.  My husband even said he was looking forward to me making this again.

Parmesan Chicken Breasts

6 - 8 boneless, skinless chicken breasts
1 stick butter, melted
1 1/2 - 2 cups Pepperidge Farm herb seasoned stuffing mix
1/2 - 3/4  cup grated Parmesan cheese
Salt, pepper, garlic powder to taste

In a bowl crush dressing mix and add Parmesan cheese and mix together.  Season chicken with salt pepper and garlic powder.  Dip chicken breasts in melted butter, then coat with dressing mix.  Place in a shallow baking pan (I covered my pan with aluminum foil and sprayed with Pam).  Sprinkle a little more salt and pepper on top.  Bake at 375 degrees for 1 hour.

Yummies

As I was looking through my old cookbooks for recipes to try, I came across this recipe called "Yummies".  I guess the name intrigued me so I had to make them to see if they really were "yummy".  And yes, they smelled yummy while baking and tasted oh so yummy--plus they were so easy to make!  Man, these are some yummy "Yummies"!  You gotta try 'em!

Yummies

1 yellow cake mix
1 stick butter, melted
1 egg
1 (8 oz.) package cream cheese
2 eggs
1 pound box powdered sugar
1 teaspoon vanilla

Mix first three ingredients together and put in the bottom if a 9 x 13 pan. (I sprayed my baking dish with Baker's Joy first.)  Next, beat together cream cheese, eggs, powdered sugar and vanilla.  (I used my mixer.)  Pour over above mixture.  Bake at 350 for 35 - 40 minutes.  Cool, cut into squares and refrigerate. 

Comfort Meatballs

I wanted to find a recipe where I had everything I needed and didn't have to make a run to the store to buy an ingredient.  So I was browsing some cookbooks and I found it--Comfort Meatballs.  You can find the recipe in The Pioneer Woman Cooks, page 172.  The author, Ree Drummond, says "These delicious meatballs are not in the same category of regular Italian meatballs that would go in spaghetti. . . These are more in the comfort food/meatloaf category."  Whatever category, these are absolutely delicious!

Comfort Meatballs                     

Meatballs:
1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoons salt
Plenty of ground black pepper

4 tablespoons canola oil
1/2 cup flour


Sauce:
1 cup ketchup
2 tablespoons sugar
3 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
4 to 6 tablespoons minced onion
Dash of Tabasco

1.  In a bowl, combine the ground beef and oats.
2.  Pour in the milk, then add the diced onion and salt.
3.  Add the black pepper, then stir to combine.
4.  Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
5.  Preheat the oven to 350 degrees.  Heat the canola oil in a large skillet over medium heat.
6.  Dredge the meatballs in the flour.
7.  Brown the meatballs in batches until light brown.
8.  As they brown, place them into a rectangular baking dish.
9.  Stir together the sauce ingredients and drizzle the sauce evenly on the meatballs.
10.  Bake for about 45 minutes, or until bubbly and hot.