CRISPY CHEDDAR CHICKEN

I made this the other night for the first time and it was delicious!!  It was just as good reheated.

Preheat oven to 400° 

4 large chicken breasts
2 sleeves Ritz crackers
1/4 tsp salt
1/8 tsp pepper
1/2 cup milk
3 cups cheddar cheese, finely shredded
1 tsp dried parsley

Sauce
1-14 oz. can cream of chicken soup
2 tbsp sour cream
2 tbsp butter

Cut each chicken breast into three large chunks.

In a large food processor grind up Ritz crackers.  Pour the milk, cheese and cracker crumbs into three separate bowls.  Toss the salt and pepper into the cracker crumbs and stir to combine.  Dip each piece of chicken into the milk, then the cheese, and finally the cracker crumbs.  Place chicken on parchment lined baking sheet.  Sprinkle dried parsley over top.  

Cover the pan with foil and back for 35 minutes.  Remove the foil, and back for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan, whisk together the cream of chicken soup, sour cream and butter.  Stir over medium heat until the sauce is nice and hot.  Serve over chicken.

APPLE SPICE DROPS

If you love apple turnovers, you have to try these cookies.

Preheat oven to 375°

1/2 cup butter, softened

2/3 cup white sugar

2/3 cup brown sugar, packed

1 egg

1/4 cup apple juice

2 cups flour

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp ground nutmeg

1 cup tart apple, peeled and finely chopped

1 cup walnuts, chopped

Frosting

1/4 cup butter

3 cups icing sugar

1 tsp vanilla
3-4 tbsp apple juice

Cream together butter and sugars.  Beat in egg and apple juice.  Combine the dry ingredients; gradually add to the creamed mixture.  Fold in apple and walnuts.

Drop by teaspoonfuls onto greased baking sheets.  Bake for 12 to 14 minutes or until golden brown.  Cool on wire racks.

For frosting, cream butter, icing sugar, vanilla and enough apple juice to achieve spreading consistency.  Frost cooled cookies.  Store in an airtight container.

SCHWARTZIE'S HASHBROWNS

This is a great side dish that goes with just about anything.  Great for breakfast or dinner!

Preheat oven to 350°F

2 lbs frozen hashbrowns
2 cups sour cream
2 (14 oz) cans of cream of mushroom soup
1/2 cup cheddar cheese, shredded
1 small onion, grated
1/4 cup Parmesan cheese, grated

Thaw potatoes slightly for easier mixing. Mix first five ingredients and spread in a 9" x 13" baking dish.  Sprinkle top with Parmesan cheese.

Bake for 1 to 1-1/2 hours.

CHICKEN PARMESAN

Preheat oven to 350ºF

4 boneless chicken breasts, skinned and halved

1 cup soft italian bread crumbs

1/2 cup Parmesan cheese, grated

1/2 tsp each salt and pepper

3/4 cup butter, melted

1-1/2 tsp Dijon mustard

3/4 tsp Worcestershire sauce

1/3 tsp garlic salt

Combine bread crumbs, Parmesan cheese, salt, and pepper.  Combine melted butter, mustard, Worcestershire sauce, and garlic salt in separate bowl.  Dip chicken breasts in butter mixture, then dip in bread mixture until covered.  Place in baking dish.

Bake until tender, about 35-45 minutes.

SPINACH & ARTICHOKE DIP

Preheat oven to 375ºF

1 pkg of frozen spinach, thawed

1 large can plain artichoke hearts, chopped

2/3 cup sour cream

2/3 cup Parmesan cheese

1 cup cream cheese

1/3 cup mayonnaise

2 tsp minced garlic

Mix together Parmesan cheese, spinach, and artichoke hearts.  Combine remaining ingredients and mix with spinach mixture.  Place in a small baking dish.

Bake for 20 to 30 minutes.

Serve with crackers, tortilla chips or toasted bread.

CRACK

This recipe comes from my amazing friend Fiona.  Thanks Fi ♥

Preheat oven to 250ºF

2 bags popcorn twists
1 cup butter
2 cups brown sugar
1 cup corn syrup
1-1/2 tsp baking soda

Place entire bag of popcorn twists into a large roaster. (Since this process is messy, I like to use the foil, disposable type.)

In a large saucepan, cook together butter, brown sugar and corn syrup.  Bring to a boil.  Gently simmer for 2 minutes.  Remove from heat and add baking soda to mixture. This will cause mixture to foam.  Stir down foam for a minute or two.

Pour caramel mixture over popcorn twists and stir until mixed.

Place in oven for 45 minutes stirring every 15 minutes.  Remove from oven and pour on wax paper.  Allow to cool slightly and break apart.  Store in an airtight container.

OUR FAVORITE BROCCOLI SALAD

1/2 cup Miracle Whip

1/2 cup sugar

2 tbsp white vinegar

12 cups broccoli florets

1 small red onion, finely chopped

1/2 cup raisins
1/4 cup sunflower kernels

5 slices bacon, cooked, crumbled

Mix Miracle Whip, sugar and vinegar.  Combine broccoli, onions, raisins and sunflower kernels in a large bowl.  Add dressing mixture; toss to coat.

Refrigerate several hours (max. 24 hours).  Sprinkle with bacon before serving.

I love to improvise with this salad.  It also tastes great with mushrooms, cheddar cheese or mandarin orange slices mixed in!