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!

EASY CANNELLONI

I've been craving pasta for days and this is the recipe that keeps popping into my head.  It might have to be a Weight Watchers splurge soon.

Preheat oven to 350ºF

12 oven-ready cannelloni

2 cups spaghetti sauce

2 cups water
1/2 lb. lean ground beef
1 small onion, finely chopped
1 clove garlic, minced
1 egg, beaten
1/4 cup dry Italian bread crumbs
2 tbsp Parmesan cheese

1/4 tsp dried oregano leaves

salt and pepper

1 cup mozzarella cheese, grated

Combine sauce and water; set aside.  In skillet, brown beef with onion and garlic.  Remove from heat.  Add egg, bread crumbs, Parmesan cheese and oregano.  Season to taste with salt and pepper.  Stir in 1/2 cup of sauce mixture.  Fill cannelloni with meat mixture.  Spread 1 cup of sauce mixture in 8" square baking dish.  Place stuffed cannelloni in single layer on sauce, spacing evenly.  Cover with remaining sauce.  Cover dish with foil and cook immediately.  Bake 60 to 70 minutes or until cannelloni are done.  Top with grated cheese.  Let stand, covered, 5 minutes before serving.

MEXICAN LASAGNA

If you love Mexican food, you have to try this recipe!

Preheat oven to 350ºF

2 cups onion, chopped

2 cloves garlic, minced
1-1/2 cups green peppers, chopped
1 (28 oz) can tomatoes, undrained, cut up
1 cup salsa

2 tsp ground cumin

1 (19 oz) can black beans, drained and rinsed

1 (19 oz) can red kidney beans, drained and rinsed
9 flour tortillas

1-1/2 cups cheddar cheese, shredded

1/3 cup green onions, chopped
sour cream

Spray large saucepan with non-stick spray. Add onions, garlic and green pepper.  Cook and stir over medium heat until vegetables are softened, about 5 minutes.  Add tomatoes, salsa and cumin.  Bring to a boil.  Reduce heat to low and simmer, uncovered, for 10 minutes.  Stir in black beans and kidney beans.  Remove from heat. 

Spray a 9" x 13" baking dish with non-stick spray.  Spread 1/3 cup of bean mixture over bottom.  Cover with 3 tortillas (overlapping as needed), and 1/3 of cheese.  Repeat the step two more times. 

Cover and bake for 35 minutes.  Let cool for 10 minutes before serving.  Garnish with green onions.  Serve with a dollop of sour cream on top.

PEANUT BUTTER MARSHMALLOW SQUARES

1/2 cup butter

1 package butterscotch chips

1 cup peanut butter

1 cup flaked unsweetened coconut

3 1/2 cups miniature colored marshmallows

In the lower part of a double boiler, add water halfway to the top and bring to a boil.  Reduce heat to simmer.  In the top of the double boiler, heat butter, butterscotch chips, and peanut butter until melted.  Remove from heat.  Stir in coconut and marshmallows.

Pour mixture in buttered 9" x 9" pan.  Refrigerate and cut into squares.  Store in the refrigerator.