Chicken Parmesan

Here's my take on the dish.
Pan 1: I take a couple of packages of saltines and blend in the blender with some parmesan cheese and black pepper.
Pan 2: 1 egg with a little bit of milk/cream or buttermilk (use choose).

Flatten your unthawed chicken breasts (I use boneless, skinless cause I'm lazy) by placing one in between some plastic wrap or parchment paper (this will avoid splattering chicken juice all over the kitchen) then pound with a mallet or rolling pin if you have one until fairly flat (helps to avoid over cooking in one spot and under cooking in another). Dip in egg wash then cracker mixture and place into a frying pan (use vegetable or olive oil - sometimes I do a mixture of butter and olive oil) Now fry until crusty on both sides and place in a greased baking dish, place a dollop of red pasta sauce on top and spread liberally some shredded mozarella cheese all over the top. Bake in a 350 degree oven for about 20 minutes (not too long or it will be mushy). Just until cheese is melted.
Assembly: Serve on a dinner plate with your favorite pasta - angel hair, spaghetti, linguine or fettucine and red sauce. Sprinkle your pasta and chicken with parmesan. Black cracked pepper and a green salad. Garlic bread/toast is a yummy addition.

Fiddly but worth it!

Submitted by: Cheryl Leavitt

Cabbage Rolls -

Take a cabbage and separate the leaves - can be tricky but you'll get it - steam long enough to be able to roll without cracking. Brown some hamburger, onions, salt and pepper in a frying pan and add a small amount of rice (if you like it alot add more). We're cooking here - use your discretion. Now scoop some into each of your steamed cabbage leaves, roll up and place on top of a saurkraut lined casserole dish. After all are in the dish - pour a can of chopped/diced tomatoes on top and top up with some tomatoe juice (you can use V8 if you have it on hand). Bake in a 350 degree oven and serve with buttery mashed potatoes. A hearty meal for a cold night. You can use your slow cooker but don't overcook them . My Dad's family called these Holubstsi which is the Ukranian name for stuffed cabbage and they always served them at Christmas along with the turkey, my ex sister in laws family always served them Christmas Eve with Perogies (neither family was Ukranian - go figure). If you don't like saurkraut - don't use it. Can be frozen for a quick meal another night. Enjoy

Submitted by: Cheryl Leavitt

Stuffed Peppers - Dad style

Dad/Uncle Dan doesn't like too much rice in them so sometimes I make them without rice. Brown some hamburger in a pan with 1/2 a chopped onion, salt and pepper to season. Add your favorite red pasta sauce to make a thick sauce. If desired throw some cooked rice into the mix. Wash, slice off the tops and remove the seeds and inner membranes of your favorite pepper (red or green or orange - you get the picture). Spoon mixture into cavity until filled sprinkle some mozarrela and paremsan cheese on top and microwave or bake in oven until pepper tender, cheese melted. Serve with your favorite salad - or bread/rolls. We often sprinkle dried hot pepper flakes on top cause we like it spicy! Hope you like it - makes a quick, healthy meal.

Submitted by: Cheryl Leavitt

Chcolate Chip Treasure Cookies

These are my fav - I love the coconut in them
INGREDIENTS
1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can Eagle Brand® sweetened condensed milk
1/2 cup butter softened
1 1/3 cups flaked coconut
1 (12 ounce) package semi-sweet chocolate chips
·
DIRECTIONS
1. Preheat oven to 375 degrees F. In small bowl, combine graham cracker crumbs, flour and baking powder.
2. In large mixing bowl, beat EAGLE BRAND® and butter until smooth. Add crumb mixture; mix well. Stir in coconut, chocolate chips
3. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 8 to 10 minutes or until lightly browned. Store loosely covered at room temperature.

My suggestions:
I always use butter when I bake (you can substitute if you want but I like butter better)
Sometimes I heat the butter and eagle brand milk, then the chocolate chips melt and make it a chocolate cookie.
I also use milk chocolate chips - cause that is what Dad/Uncle Dan prefers
You can add nuts if you like them but we don't so hence I left them off the recipe

This recipe is from Eagle Brand if you didn't guess Hope you try it - it's yummy!

Submitted by Cheryl Leavitt

Rollo Cookies

1 bag rollo candies - (foil removed - ha!) preheat oven to 350 degrees and grease your cookie sheets. Now the good stuff!

Cream together the following:
1/2 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla

In a separate bowl whisk together:
2-1/2 cups white flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt

Then add the dry ingrediants into the previous mixture until well blended. Take a spoonful of the chocolate dough mixture and form a flat disk in your palm - place a rollo candy in the middle and form around the rollo.

You can add nuts if you like or pour some white sugar into a flat pan or dish and roll your cookie in the sugar mixture and place on your baking sheet. Bake for 10 minutes until done or... use some white chocolate and a little bit of milk and melted together and put into either a ziploc baggie and snip the corner to decorate the tops. Good without the white chocolate too! Guaranteed to please everyone - the candy melts in the center and makes for a caramelly center. Yummm

Cheryl Leavitt (Grandma Leavitt makes these too not sure if her recipe is the same but they are a hit)

A new favorite in my house Hold

Hot Chocolate - Crock Pot style

4 cups skim milk powder
3/4 cup of cocoa
1 cup icing sugar
10 cups water

combine in crock pot and cook on low for three hours. Top with grated chocolate and real whipped cream.

I LOVE coming home to this on a cold day. We sit and watch a Christmas movie and sip this yummy drink.

submitted by Laura

It is that time of year again..

The time where I become obssesed with cooking and I read recipe books from from front to back. Maybe we will use the site more now that it is cooler weather. When I get a chance I will start sorting the recipes into groups so it is easier to find what you are looking for.

by Laura

Creamy Chicken

2- 3 chicken breats
1/4 cup of melted butter
salt/pepper/thyme
2 cloves minced garlic
cream chicken soup
8 ounce cream cheese
1/2 cup chicken broth 1 cup onion
celery or green beans


Layer in crock pot in exact order listed. I use green beans on mine. Use how ever much your family likes. Cook on low 6-8 hours. Stir when done to shred chicken. Serve on rice. This is so good. I love crock pot recipes and get so excited when I find a really good one. This one is yummy. All you have to do is throw some rice and veggies in a steamer to go with it and add a bag of buns and yummy dinner made easy.