Parmesan Breaded Chicken with White Sauce Pasta

Breaded Chicken

chicken breasts or tenders

1/2 cup floursalt and pepper

paprika (optional)

basil (optional)

Stove Top Stuffing crushed in plastic bag

fresh grated parmesan cheese

For breaded chicken the key is to season every step of the process. First you'll need 3 pans for breading process. 1 pan for flour, seasoned with desired seasoning. 1 pan for egg splash-beaten egg with splash of milk, add salt and pepper. 1 pan for bread pan. This pan is equal parts of bread crumbs (stove top stuffing) and cheese. So for first timers here is a crash course. Place chicken in flour, shake excess off. Then dip it in the egg splash. Final step is bread crumbs. Place chicken in baking casserole dish. Bake chicken at 350 until digital thermometer says 165.

White Sauce

1 pint heavy cream

1/2 cube butter

dash of kosher salt

dash of garlic

dash of basil

Basic Roux

Heat cream and butter in large frying pan with kosher salt, garlic, and basil. (I sprinkle garlic powder in it when I don't have garlic on hand; and sprinkle basil in to add dimension to its taste). Whisk over medium low heat. Add rue in to thicken it up. Add cooked pasta to the pan and heat until pasta is hot. Serve with breaded chicken.

Basic Roux

1 TBSP melted butter

1 TBSP flour

Mix together.

Parker's Pancakes

2 eggs separated
2 cups milk
2 cups flour
1 TBSP baking powder
1 tsp salt
1/4 cup oil
1/4 cup sugar

Separate egg whites and set aside. Add yolks to the rest of the ingredients. Mix well. Beat egg whites and fold into batter. Cook on a medium hot griddle.

Chicken Enchiladas

Uncooked tortillas (Costco kind)

4 chicken breasts

1/2 cup salsa

1 pint sour cream

1 1/2 cup mexican blend cheese or more if you want them cheesy

1 4 oz can green chilies

extra mexican blend cheese

Sauce

1 can green enchilada sauce (I use 3/4 can because I don't like mine too spicy)

1 can cream of chicken soup

Cook tortillas and set aside. Cook chicken and salsa in a crock pot until done. Cool and then shred chicken into a big bowl. Add sour cream, cheese, and chilies. Mix together. Roll into tortillas and place in 9x13 pan. In separate bowl make sauce. Pour over enchiladas. Top with cheese. Bake 30-40 minutes uncovered at 350. Serve with Green Rice.

*I like to make extra and freeze some for later.

Peach Cobbler

1 yellow cake mix

1 can sprite

1 egg

1 cube of butter

1-2 big cans of peaches, use 1/2 a can of juice

handful of blueberries (optional)

Vanilla Ice Cream

Line Dutch Oven with foil (because no one likes to clean a Dutch Oven). Pour peaches and 1/2 can juice in the bottom. Sprinkle with blueberries. In separate bowl mix remaining ingredients. Pour over fruit. Bake in oven at 350 for 45 minutes or until golden brown. Serve warm with vanilla ice cream.

Sticky Buns

18 rhodes rolls, thawed and cut in half

2 TBSP butterscotch dry pudding mix

1/2 cup brown sugar

1 cube butter

cinnamon

Once dough is thawed enough to cut, cut in half. Grease a bundt pan and place dough in it. Cut butter into slices and place spaced out on top of dough. Sprinkle the rest of ingredients over the top. Cover and let it rise over night. In the morning bake at 350 for 25 minutes. To turn out place serving plate on top of bundt. Grab sides and plate and flip over. Great served with fruit and a tall glass of milk.

Meat Loaf Muffins with Barbecue Sauce-Rachael Ray

Meat Loaf Muffins:

oil for pan
1 1/2 lbs ground beef
1 small yellow onion, cut or through food processor
1 small green bell pepper, cut or through food processor
splash of milk
1 large egg, beaten
1 cup bread crumbs (I used Stove Top Stuffing)
2 TBSP Montreal Steak Seasoning
1 cup smoky BBQ sauce
1/2 cup tomato salsa
1 TBSP Worcestershire sauce

Preheat oven to 450. Brush muffin tins with oil.

Put beef, onion, and pepper into a big bowl. Whisk milk into the beaten egg and add to meat. Add bread crumbs and MS seasoning.

In a small bowl, mix together the barbecue sauce, salsa, and Worcestershire sauce. Pour half the sauce mixture into the bowl with the meat mixture. Mix the meat together with your hands.

Use a large ice cream scoop to put the meat into muffin tins. Top each meat loaf with a spoonful of reserved sauce. Bake about 15 minutes.

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Smashed Cream Cheese Potatoes:

2 1/2 lbs small red potatoes

1 8oz cream cheese, softened

1/2 c half and half

chives to add color and depth

salt and pepper to taste

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Wash potatoes. Skin half of them. Cut into quarters. Place in a pot with water 1 inch below potatoes. Boil at high heat for 15 minutes or until tender to touch with fork. Drain them and return potatoes to pot. Add cream cheese and half and half. Smash together. Add seasonings before serving.

Make Ahead Pancake Mix

8 1/2 cups flour (6 1/2 white and 2 wheat)
1 Tablespoon baking powder
1 Tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups powdered milk
2 1/4 cups shortening

Mix all ingredients minus shortening together. Cut in shortening. Then store in a container for later.

To make pancakes:

2 cups pancake mix
1 egg
1 cup water (or more depending on how thick you like your pancakes)