Crock Pot Chicken Parmesan

           This isn't quite as good as the real thing, but for not frying it and being able to do it a head of time it was close! For the afternoons I can't be at home to make dinner, this is a great crock pot meal. Also, this is a good meal to take someone, because it's easy to add a couple chicken breast in with it. 

Ingredients:

2-4 boneless, skinless chicken breast halves

1/2 cup bread crumbs

1/4 cup Parmesan cheese

1/2 t Italian Seasoning

1/4 t black pepper

1/4 t kosher salt

1 T olive oil

1 beaten egg

sliced mozzarella cheese

favorite jarred marinara sauce

Spread the 1 T of olive oil into the bottom of your crock pot stoneware insert. Whip the egg with a fork in a separate bowl and mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings. Place the chicken breast pieces in the bottom of the crock pot. Layer 1-2 slices of mozzarella cheese on top. Cover with entire jar of marinara sauce. Close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer. Serve with your favorite pasta. Enjoy!

Recipe Source: Brittany Long (here's the link) 

Easy Bread Sticks

Ingredients:
2 Tablespoons of sugar
1 T of yeast
1 1/2 cups warm water
1/2 t salt
3-4 cups flour

Directions:
Preheat oven to 375 degrees. Mix sugar, and yeast in 1 1/2 cups warm water. Let stand for 2-3 minutes. Add salt and flour until dough is soft and not sticky. Press it into a 9x13 that has been greased. Cut the dough into sticks with a knife or pizza cutter and pour 1/4 - 1/2 cups of melted butter over the top. Then sprinkle with Parmesan cheese, garlic powder, Italian seasoning, and seasoned salt to desired taste. Let raise for 10-15 min. Cook 20 minutes or until golden brown.

Recipe Source: Samantha Whitehead 

Honey-lime Enchiladas

       These were the easiest enchiladas I have ever made, and we all loved them! They also make great leftovers. Maybe next time I would add a little black beans to them, but they were great just they way the recipe says to make them. 

In a bowl, mix up the marinade:

6 tablespoons of honey
5 tablespoons of lime juice
1 tablespoon of chili powder

Mix in the marinade with the shredded cooked chicken, and let marinate at least 2 hours. Overnight would be ideal, if you remember. 

6-8 flour tortillas (I used costco's tortillas)
2-3 cups shredded cheese (I usually use a mixture of Monterey Jack and cheddar)
1 small can of green enchilada sauce

Fill 6-8 tortillas with shredded cheese and equal portions of the chicken mixture.

Spread a layer of green enchilada sauce in the bottom of a 9x13 pan (sprayed with cooking spray).  

Roll up those tortillas nice and tight and place them open-tortilla-flap down in the pan.

Spread another layer of enchilada sauce over the top.

Then sprinkle the remaining cheese over the top.

Bake at 350 for a half hour.

Serve with a little sour cream on top. Goes nicely with a fresh salad and Spanish rice. 

Recipe Source: 71 Toes (here's the link)

Green Beaned Casserole

Green Bean Casserole

2 pkgs. French cut green beans (sm.)

2 (10oz.) cans cream of mushroom soup

1 lb. bean sprouts, drained

1 lb french-fried onion rings

1 T. soy sauce

2 T. butter

Saute chopped onion and celery. Stir together all of the ingredients, except for 1/2 of the fried onion rings. Sprinkle rest of the onion rings on top. Bake at 350 for 30 minutes (without lid 20 minutes). 

Recipe from a Hale Family Classic

Prosciutto Feta Cheese Strata

A lovely Greek-style breakfast, lunch or brunch dish from the Rockledge
Inn in Colorado. While it is very easy to prepare, it does need to be
assembled.the night before, refrigerated overnight and then allowed to sit
at room temperature before baking for an hour, so prep time includes 8
hours in the fridge and half an hour sitting time.
by Chef Kate
8 servings
1/2 day 30 min prep
1 lb loaf sandwich bread, sliced and crusts removed and
reserved (good quality) .
8 ounces prosciutto, thinly sliced
4 ounces provolone cheese, grated
112 cup green onions, chopped
6 tablespoons fresh basil, thinly sliced
6 large eggs
2 cups whole milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
8 ounces feta cheese

1.  Line bottom of 13x9x2" glass baking dish completely with 1 layer of
bread, cutting some to fit.

2.  Arrange 1/2 of prosciutto evenly over bread. Sprinkle 1/2 Feta
cheese and 1/2 provolone over the ham.

3.  Sprinkle with 1/2 green onions and basil. Top with 2nd layer of
bread and repeat.

4. Cut crusts into cubes and sprinkle on top.

5.  Whisk eggs, milk, mustard, and salt in bowl and season with salt and pepper.

6.  Pour egg mixture over strata; press down on bread with spatula.

7.  Drizzle melted butter over strata. Cover and refrigerate overnight.

8.  Preheat oven to 350"F

9.  Uncover strata and let stand at room temperature 30 minutes.

10.  Bake until center is set, about 1 hour. Remove from oven.

11.  Preheat broiler and place strata under about 30 seconds, until top is golden.
Cut into large squares and serve.

Recipe from Maria

Karen's Yummy Oatmeal Waffles

Chocolate Ganache & Mint Brownies by Dad (Dan)

Here's the recipe. For the mint frosting:

1 package powdered sugar (16 ounces)
1/2 cup butter, softened (1 stick)
3 tablespoons milk
2 teaspoons mint flavoring

Beat sugar, butter, milk and mint flavoring with electric mixer at low speed until well blended and smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls until the frosting is of spreading consistency. 

You may want to check the flavoring after the first teaspoon just so the mint isn't too strong for you.

Then for the ganache:

8 ounces semi-sweet chocolate chips

1 cup heavy whipping cream

Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat.  Immediately pour the boiling cream over the chopped chocolate. Stir the cream and chips together for about 2 minutes (even if it looks done). Last time I added about a tablespoon of butter before I put the cream in and it tasted good. But I don't think you need it. 

So to go over it all: cook the brownies, put them in the freezer for about an hour. Make the frosting, spread it over the brownies, freezer for an hour. Next, ganache is spread over the frosting, freeze for about an hour. mmm...yummy!

Recipe from: Liz & Dan Donaldson