Baked Chicken Pamesan

I found this recipe in a magazine sometime after I had my first baby. It's been a family favorite ever since.

1/2 cup bread crumbs
2 eggs
4 boneless skinless chicken breast halves
1/4-1/2 cups  Parmesan cheese depending on your taste.
2 teaspoons olive oil

1. Preheat oven to 375 degree.
2. Lightly grease an 8x11 inch baking dish.
3. Combine bread crumbs, and Parmesan cheese in a shallow dish. In another shollow dish mix the eggs. Dip the chicken in the eggs then cover with the bread crumb mixture. Arrange in the prepared pan. Drizzle with the oil.
4. Bake for 30 minutes or until chicken is tender and no longer pink in the center. Servers 4..

This goes great with either baked potatoes or seasoned rice and side salad. Enjoy.

Chocolate Peanut Butter Pie

This Pie is so good you'll be going back for another serving. It can also be made into cupcake servings which is what is pictured. Hope you enjoy.


Crust
1 1/4 cups crushed chocolate gram cracker crumbs.
1/4 cup sugar
1/4 cup butter, melted

Combine crust ingredients; press into a 9 inch pie plate. Bake at 375 for 10 minutes. Or you can also spread half the crumbs evenly among 20 cupcake tins in a muffin pan.

Filling
8 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter softened
1 teaspoon vanilla
1 cup heavy whipping cream that has been whipped until stiff peaks form.

In a mixing bowl, beat cream cheese, peanut butter, sugar, butter, and vanilla until smooth. Fold in the whipped cream. Gently spoon filling into crust.
Granich with more cookie crumbs or chocolate shavings if desired. It is so yummy.

After Church Dinner Rolls

These rolls have been in my family for years. My Grandma Robbins taught this recipe to my mom and she taught it to me. It is my favorite roll recipe because it only takes a little more then an hour from start to finish to make. From mixer to out of the oven to table. I love them. I hope you enjoy them too.

1/2 cup really warm water(bath water temperature)
3 tablespoons yeast
1 12 ounce can evaporated milk
1/2 cup sugar
1 tablespoon salt
1 cup boiling water
1/2 melted shortening
4 eggs
6-8 cups flour

1. Mix the yeast with the really warm water in a bowl and set aside for later. 
2. In a Bosch or other type mixer mix together the evaporated milk, sugar, and salt.
3. Heat the 1 cup of water in the microwave for 2 minutes or until it has reached a boil. Add it to the mixture.
4. Melt the shortening and mix it in.
5. Add the eggs one at a time. 
6. Mix it the yeast that was set aside. 
7. Mix in 6-8 cups of flour. Add flour until the dough pulls away from the side of the bowl.
8. Roll out on a floured surface until about 1/3 of an inch thick.
9. Cut with a biscuit cutter and fold in half and place on a cookies sheet 4 across 9 down. 
10. Let in raise in the pan for 20-30 minutes or until double in size.
11. Bake in a preheated oven at 375 degrees for 20 minutes. Makes about 45 rolls. 

Pudding Cookies

These Cookies were amazing! You can't go wrong with this recipe. The possibilities are endless for the add ins too. You and your family will fall in love with this recipe. Hands down a A +
I adapted it from sundaybaker

 

4 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups unsalted butter softened
1 1/2 cups brown sugar
1/2 cup white sugar
2-3.4 ounce packages instant vanilla pudding
4 eggs
2 teaspoons vanilla
4 cups of add ins (The add ins can be anything from chocolate chips, chopped nuts, mint chocolate chips, peanut butter chips, butterscotch chips, white chocolate chips, m&ms, chopped up candy bars ect...)

1. Preheat the oven to 350 degrees.
2. Sift together the flour, salt, and baking soda in a bowl and set aside.
3. In a large bowl cream together the butter brown sugar and white sugar.
4. Beat the pudding mix into the butter sugar mixture.
5. Stir in the eggs and vanilla.
6. Slowing add in the flour mixture alternated by the add ins. It may take awhile to mix.
7. Roll into 1 inch balls and place in baking sheet lined with parchment paper or a silicone baking mat..
8. Bake for 10-12 minutes. Let cool for 5-10 minutes. Store in and airtight container. 

Tip: This recipe makes about 9 dozen cookies. I froze the other 8 dozen cookies on a cookie sheet; and then after they were frozen I took them and put them in Ziploc bags to enjoy later. 

Rich-N-Creamy Banana Pudding

I made this pudding for a family dinner. It was a big hit. So rich and creamy. It was hard to stop at just one serving. I adapted it from just a pinch

2 small boxes vanilla instant pudding mix
3 cups milk
1 14 ounce can sweetened condensed milk
1-16 ounce container whipped topping
1-12 ounce box vanilla wafers
6 bananas

1. Combine the pudding and the milk  for about 2 minutes.
2. Gradually fold in the sweetened condensed milk.
3. Gradually fold in the whipped topped.
4. Slice the bananas about 1/4 inch thick.
5. Crush the vanilla wafers and layer in the bottom of a 9x13 inch pan.
6. Layer about half the pudding mixture over the top of the vanilla wafers.
7. Layer half of the sliced bananas over the pudding. 
8. Repent with a layer of bananas and then another layer of pudding ending with the rest of the crushed wafers. 
9. Cover with a lid tin foil or plastic wrap and refrigerate for at least 4 hours or overnight. It is so good. 

Apple French Toast Bake

This breakfast casserole looked so good I just had to try it. I adapted it from Deals to Meals
8 cups bread cut into 1 inch cubes
4 cups apples chopped with skins left on v
1 cup milk
8 eggs
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
Dash nutmeg
2 teaspoons vanilla
dash of salt

Topping
3/4 stick butter
3/4 cup oats
3/4 cup brown sugar

1. Cut up bread and apples and  place in a 9x13 inch greased baking pan. 
2. In a bowl combine the milk, eggs, sugar, vanilla, and spices. 
3. Pour the egg mixture over the pieces of bread and apples.
4. Make the topping and place over the bread and apple pieces.
5. You can cover this with tin foil and keep it over night or bake it right away.
6. Bake casserole at 350 degrees for 40 minutes with the tin foil on, remove the tinfoil and bake uncovered for another 10-15 minutes, or until the center is cooked through, and no longer moist with egg. 

Peanut Butter Chocolate Chip Muffins

These muffins were a big hit with my kids. Angela made them on her own for breakfast this morning for her siblings. And who doesn't love peanut butter and chocolate chips together? A perfect marriage of favors. I hope you like them as much as we do. We adapted it from Kaitlin in the kitchen. 

2 1/4 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup brown sugar
6 tablespoons butter melted
1/2 cup chunky or smooth peanut butter
2 eggs
1 cup milk
3/4 cup mini chocolate chips

1. Preheat the oven to 375 degrees.
2. In a large bowl, whisk together the flour, baking powder, salt and brown sugar.
3. In another mixing bowl, mix together the butter, peanut butter, eggs and milk until smooth. 
4. Mix in the flour mixture just until combined. 
5. Fold in mini chocolate chips.
6. In paper lined muffins tins, scoop in the dough with a medium cookie scoop. 
7. Bake for about 17-20 minutes of until a toothpick inserted comes out clean. 
8. Makes about 24 regular size muffins. Enjoy.