Crispy Baked chicken strips

crushed corn flakes
garlic salt
pepper
parsley
milk
Chicken breasts cut into strips

Combine corn flake crumbs, garlic salt, pepper and parsley. Dip each piece of chicken in milk shake off excess and then coat with crumb mixture. Place on a baking sheet lined with foil and sprayed with cooking oil. Bake at 400 for 35 minutes or until cooked through.
These were easy and the kids loved them.

Broccoli and Ham Casserole

6 T butter
6 T flour
2 C milk
2 C shredded cheddar cheese
1/2 C sour cream
3 C chopped cooked ham
2 C broccoli, cut into bite sized pieces, nuked in the micorwave for like 5 minutes
6 C prepared rice (3 Cups water, 3 Cups Minute Rice)
Salt and pepper

Over medium heat melt butter and whisk in flour. Add milk and whisk till smooth. Simmer for about 2 minutes until thickened. Add salt and pepper if you want. Remove from heat and stir in cheese.
In a 13 x 9 mix together rice, broccoli, ham, sour cream and cheese sauce.
bake at 350 for 35-40 minutes

Caramel Sauce (for ice cream or apples)

1 1/2C Sugar
1/2C brown sugar
1/2C butter
2C heavy whipping cream
1C corn syrup

In a saucepan combine everything and bring to a rolling boil stirring constantly. Reduce heat to med/low and continue to simmer for 30 minutes stirring frequently. It will thicken slightly and turn a darker caramel color.
store in the refrigerator.

I let this cool a little and poured it in small jars for Christmas gifts. Looked cute wrapped in cellophane with a big bow and a tag along with a bag of apples.

makes 5 cups.

Veggie Pot Pie

1 pkg refrigerated pie crusts (top and bottom)
2 T oil
1 garlic clove
1/4 C chopped onion
4 C fresh veggies cut into bite sized pieces
    carrots, beans, broccoli, cauliflower
3 C chicken broth (divided)
2 tsp soy sauce
3 heaping T cornstarch
salt and pepper

Place one pie crust in the bottom of a 9" deep dish pie plate ( I bet a regular old pie plate would work too)
Heat oil in skillet, saute onion and garlic for about 2 minutes, then add vegetables and 2 1/2 C chicken broth. Boil for 5-6 minutes. Combine remaining broth, soy sauce and cornstarch and stir till smooth, add to skillet and continue cooking for about 2-3 minutes till sauce thickens. Salt and pepper to taste.
Pour into pie crust. Lay the second crust over the top and pinch the sides together to seal the pie shut.
Cut 5 slits in the top. Bake at 425 for 30 minutes. Let sit for 10 before you cut it.

Chocolate Chip Cookies (From Mom's old orange Betty Crocker Cookbook)

Cream together:
2/3 C Butter
2/3C Shortening
1 C Sugar
1C Brown Sugar
2 Eggs
2 tsp vanilla
Then add:
3C Flour
1 tsp Baking Soda
1 tsp Salt
almost a whole bag of Chocolate Chips
Bake for 8-10 min at 375

Lemon Bars

Find the original recipe HERE on Greaves Recipe blog

-- excuse the picture, I couldn't wait for them to cool --

Crust:

1 cup butter

1/2 cup powdered sugar

2 cups flour

1/2 tsp salt

Mix with a hand mixer. Press into 13x9. Bake at 350 for 15 min.

Filling:

4 eggs

1/4 cup flour

2 cups sugar

6 T lemon juice

Mix with a hand mixture and pour over warm crust. Bake 25 minutes longer

Sprinkle with powdered sugar


**In my opinion, these are the best lemon bars I've ever tasted. The crust is perfect and the filling sort of crisps on the top.

Banana bread

2-3 ripe bananas
2 1/2 C flour
1/2 C sugar
1/2 C brown sugar
3 1/2 tsp baking powder
1 tsp salt
3 T oil
1 egg
1/3 C milk

Mash bananas. Add all other ingredients. Mix just until combined.
Grease bottoms of loaf pans. Bake at 350 for 50 minutes

Makes 4 mini loaves (pampered chef mini loaf pans)

Greek Chicken & Spinach Rice

This recipe could be a main or a side dish, depending on how much chicken you use.  I used less chicken and more mushrooms. Delicious!  Skip the chicken completely for a vegetarian dish.

2 teaspoons olive oil, divided
1/2 onion, chopped
2 cloves garlic, minced
1  8 oz pkg fresh mushrooms, sliced (original called for only 1 cup)
1 cup frozen, chopped spinach
1 cup quick-cooking brown rice, uncooked
1 teaspoon dried oregano
1/4 teaspoon pepper
1 chicken breast, cut into 3/4 inch cubes (original called for 1 lb chicken)
1 cup plus 2 TB chicken broth, low sodium
1 TB lemon juice
2 TB Feta cheese
2 TB slivered almonds

Preheat oven to 350. Spray a 2 qt casserole dish with cooking spray.
Heat 1 teaspoon oil in medium skillet. Add onion and garlic. Cook and stir for 3 minutes. Stir in mushrooms and cook until tender, 3-5 more minutes.

Stir in frozen spinach. Cook until thawed and moisture evaporates. Pour into prepared casserole dish. Stir in dry rice, oregano and pepper.

Return skillet to medium heat and add remaining teaspoon of oil. Add chicken and cook 5-6 minutes, stirring frequently until chicken is done.  Add chicken to casserole and stir. Pour chicken broth over top.

Cover and bake 30 minutes.  Sprinkle with lemon juice, feta cheese and almonds.  Bake uncovered 10 minutes more.  Serves 4-6 as a side dish.

Potato Salad

2 lbs Potatoes (6 medium)
1/4 cup chopped onion
3 eggs, hard boiled and sliced
1 tsp salt
dash pepper
1/4 cup Italian Dressing
1/2 cup Miracle Whip salad dressing
1/2 cup celery


Wash Potatoes, peel and cut in half. Put in salted water.  Cover and boil until you can easily stab them with a fork, but not mushy.  Cool completely and cut into chunks.  Combine with onion, salt, pepper and Italian Dressing.  Refrigerate for 2 hours. (I've skipped this and done it all at once.) Stir in miracle whip, celery and eggs.  Refrigerate.

White Bread

 5 C warm water
2 T instant yeast (not active)
3/4 C sugar
1 rounded T salt
3/4 C oil
12-14 C flour

Put all ingredients in your mixer's bowl as listed with only six cups of flour. Mix for 1 minute. Then add another 6 cups flour and begin mixing. Slowly add additional flour 1/2 cup at a time until dough cleans the side of the bowl. Cut dough into 4 or 5 equal pieces depending on your pan size. Roll out onto floured surface into rectangle. Start on one end and roll up to form loaf and place in greased pan. Cover with towel and let rise for 1 hour. Bake at 350 for 30 minutes. Cool on wire rack.
Makes 4 or 5 loaves depending on pan size.

This is my neighbor, Heidi's, recipe. She makes this bread instead of buying bread from the store. It's so good!