Parmesan Crusted Chicken

This is so easy and incredibly delicious!

Ingredients:

1/2 cup Mayonnaise

1/4 cup grated Parmesan cheese

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

4 tsp. Italian seasoned dry bread crumbs

Directions:

Preheat oven to 425°.

Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.

Bake 20 minutes or until chicken is thoroughly cooked.

*Recipe courtesy Hellmanns.us

 

Strawberry Shortcake Sushi Roll

Cake Ingredients:

2/3 cup all-purpose flour

1 t baking powder

1/4 t salt

1/2 cup sugar

3 eggs + 2 more egg whites

1 t vanilla

2 T powdered sugar, for the towel when wrapping the cake

Filling Ingredients:

2 cups whipping cream

1/2 cup powdered sugar

1 t vanilla or 1/2 a vanilla bean

1 cup diced strawberries + more for topping

Directions:

Preheat the oven to 400º. Coat a 15 x 10-inch jelly roll cookie sheet with cooking spray; line the bottom with parchment paper, and coat with cooking spray. Set aside.

In a small bowl whisk together the flour, baking powder and salt. In a medium bowl using an electric mixer or in the bowl of a stand mixer beat together the eggs and sugar at high speed until pale and fluffy (about 5 minutes). Stir in vanilla.

Add the flour mixture half at a time mixing on low until each portion is mixed in completely.

Pour batter into prepared pan; spread evenly. Bake for 8-10 minutes or until cake springs back when touched.

While the cake is baking sprinkle a clean dish towel with powdered sugar.

Remove the cake from the oven. Cut the cake in half long ways so that you have 2 long rectangles. Invert onto the powdered sugared towel. Peel off the parchment and on each side of the towel roll the cakes from the long side toward the center. Flip the towel wrapped cakes over seem-side down on the counter for 30 minutes to an hour to cool.

Make filling. Beat together the whipping cream, powdered sugar and vanilla until fluffy and thick. Stir in the strawberries.

Unroll the cakes from the towel and either pipe or spread the filling into the center. Roll up so the ends touch and wrap tightly in plastic wrap. Refrigerate for a couple hours or over night.

Slice, using a serrated knife into sushi-sized pieces. I ended up with about 18 pieces. Top with a strawberry slice

 

Chicken Enchillada Hot Dish

Ingredients:

1lb Chicken Breast (Or 2 10oz Canned Chicken Breast)

1 Can Cream of Chicken Soup

8 oz Sour Cream

1 Small Can Chopped Green Chilies

1 Can sliced Black Olives

1 Cup Shredded Cheddar Cheese, divided

8-10 Large Tortilla Shells

 

Directions

Cook and Shred Chicken Breast (unless using canned)

Mix all ingredients together, only use 1/2 cup of cheese

Fill tortilla shells and roll them (using half of the mixture)

Place them in a 9×13 baking dish

Cover with the remaining mixture and sprinkle with the rest of the cheese

Back at 350 until cheese is melted

 

 

Reese’s Krispie Treats

Reese’s Krispies

1 Cup Sugar
1 Cup Corn Syrup
1 1/3 Creamy Peanut Butter
4 1/4 Cup Rice Krispes
1 Pinch of Salt
4 Reese’s Peanut Butter Cups, chopped
1 Handful Chocolate Chips

In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.

Remove from heat.

Quickly add the salt and cereal and stir to combine thoroughly.

Add the chocolate chips and stir again.

Wait about 1 min and add the candy, quickly folding the mixture together so as to not smash up the candy.

Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet. Let cool

*Recipe courtesy ohsweetbasil.com

 

Cheeseburger Pie

Ingredients

1 can crescent rolls

1 pound ground beef

1 teaspoon onion powder

1/3 cup chopped dill pickle slices

2 tablespoons ketchup

1 teaspoon prepared mustard

2 tablespoons flour

2 tablespoons dill pickle juice

2 tablespoons milk

2 cups shredded cheddar cheese

*I don’t actually measure on most of the ingredients. I usually use a lot of pickles and ketchup, and not a lot of mustard. You also can never have too much cheese*

Directions

Preheat oven to 375°.

Unroll crescent rolls and press into the bottom and up the sides of an 8 inch pie pan.

Cook ground beef in a skillet until browned. Drain well. (Leave in skillet)

Mix in onion, chopped pickle, ketchup and mustard.

Sprinkle with flour and add pickle juice and milk. Cook and stir until thickened and bubbly.

Remove from heat and add 1 cup of shredded cheese.

Pour into the prepared crust and bake for 15 minutes, or until edges of crust are golden brown.

Remove from oven and top with remaining cup of cheese. Let stand until cheese melts.

Garnish with extra ketchup, mustard and pickle slices.

*Recipe courtesy Anne Coleman