Parmesan Chicken

Chicken Parmesan:
1 1/2 lbs chicken breasts
1 cup flour
1 tsp salt
1/2 tsp black pepper
2 extra large eggs
1 cup seasoned bread crumbs (I like garlic & herb)
1/2 cup grated parmesan cheese
butter
olive oil

Cut chicken breasts into large strips.  Combine flour, salt and pepper in a shallow bowl.  Beat the eggs with 1 TBS water and pour into another shallow bowl.  Combine the breadcrumbs and parmesan in another bowl.  Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the breadcrumb mixture, pressing lightly to coat.

Heat 1 TBS butter and 1 TBS olive oil in large saute pan and cook the ckicken strips on medium low heat for about 3 minutes on each side, until cooked through.  Serve topped with marinara sauce and white sauce. 

White Sauce:
2 TBS butter
2 TBS flour
1 1/2 cups heavy whipping cream
1/3 cup parmesan cheese
Dash garlic powder
Dash nutmeg

Melt butter, stir in flour then gradually stir in cream.  Cook until slightly thickened.  Stir in  parmesan cheese, garlc and nutmeg.  Serve over Chicken Parmesan.

Peanut Butter Chocolate Butterscotch Bars

Ingredients:
1 cup Sugar
1 cup Karo Syrup
1 cup Peanut Butter
6 cups Rice Krispies
1 cup Chocolate Chips
1 cup Butterscotch Chips

Mix sugar and Karo syrup in a saucepan and bring to a boil, then take off heat immediately.  Stir in peanut butter until well combined, then add Rice Krispies.  Pour into greased 9x13 pan.  Melt chocolate and butterscotch chips in the microwave, stirring ever 30 seconds until smooth.  Spread melted chips over Rice Krispie mixture and let the chocolate set up before cutting & serving.

Macaroni & Cheese

Topping:
4 slices bread, torn into pieces
2 tbs. butter
salt to taste

Macaroni & Cheese:
1 lb. elbow macaroni
6 TBS butter
1 garlic clove
1 tsp dry mustard
1/4 tsp. cayanne
6 TBS flour
1 3/4 cups chicken broth
3 1/2 cups whole milk
16 oz. colby cheese
8 oz. extra sharp cheddar cheese

Boil the macaroni according to package directions. Melt butter in a large pan.  Add garlic, mustard & cayanne.  Simmer 30 seconds.  Add flour and cook until golden while stirring (under 1 minute).  Slowly whisk in broth & milk and cook for 8 minutes.  Remove from heat and whisk in cheese.  Add cooked pasta and put in a 9 x 13 pan.

To make topping: place bread pieces on a baking sheet.  Baste with melted butter and sprinkle with salt.  Place under the broiler until golden brown (watch carefully).

Top macaroni & cheese with bread crumbs and bake at 400 degrees for 25-30 minutes.  Rest 10 minutes before serving.  Enjoy!

Classic Cheesecake

Crust:
1 3/4 cups graham cracker crumbs
1/4 cup finely chopped walnuts
1/2 tsp. cinnamon
1/2 cup butter, melted

Filling:
3 (8oz) packages cream cheese
1 cup sugar
2 TBS flour
1 tsp vanilla
1/2 tsp lemon peel (optional)
2 eggs
1 egg yolk
1/4 cup milk

For crust, combine crackers, nuts and cinnamon.  Stir in butter.  Reserve 1/4 cup of crumb mixture for tipping if desired.  Press remaining into 8-9" springform pan. 

For filling combine cream cheese, sugar, flour, vanilla & lemon peel in mixer.  Beat until fluffy.  Add eggs & yolk all at once, beating on low just until combined.  Stir in milk.  Pour into pan over crust.  Sprinkle with reserved crumbs.  Place on shallow baking pan in 375 degree oven for 45-50 minutes.  (the center should be nearly set when shaken)  Cool 15 minutes and loosen sides.  Cool another 30 minutes and remove sides from pan.  Cool completely.  Chill 4 hours in the refrigerator. Enjoy!

Chicken Bacon Kabobs

Ingredients:
1/4 cup soy sauce
1/4 cup cider vinegar
2 TB honey
2 TB canola oil
1 pkg. large mushrooms
2 green onions
3 skinless chicken breasts cut into chunks
1 lb. sliced bacon cut in thirds
1 can pineapple chunks

In large bowl mix soy sauce, vinegar, honey. oil, and green onions.  Place mushrooms and chicken in a gallon ziploc bag and marinate for 1 hour.  Remove mushrooms & chicken from marinade and pour sauce into a small sauce pan over high  heat for 10 minutes.Wrap chicken chunks with bacon and thread on scewer alternating pineapple and mushrooms.  Cook on grill 15-29 minutes while basting with remaining sauce.