Parmesan Chicken

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parmesanchicken

Parmesan Chicken

This is a really quick and easy meal to make.  I got a lot of oohs and aahs on this one.  I served this with Amish Broccoli / Cauliflower Salad.  Simple and so delicious!!

  • 6 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1 1/4 cups seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Pound chicken breasts until they are 1/4 inch thick.

Combine flour, salt and pepper on a plate.  On a second plate, beat the eggs with 1 tablespoon water.  On a third plate, combine the bread crumbs and 1/2 cup Parmesan cheese.  Coat the chicken breast on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture; pressing lightly.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.  Add more butter and oil and cook the rest of the chicken breasts.

Keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200 degree oven while you are preparing the rest of the breasts.

Serves 6.

“We best pursue the wisdom of God when we pursue it together.”

Hearty Baked Beans

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Hearty Baked Beans

This is a meal in one and absolutely wonderful.  I served it with sweet corn and mashed potatoes.  Not that it needed all of that, but I was hungry for mashed potatoes and my husband was hungry for sweet corn, so I fixed it all and had a lot of leftovers.  All it really needed was some cornbread for a side.

  • 1 1/2 lbs. lean ground beef
  •  1 small onion, finely chopped
  • 1 bell pepper, cored, seeded, and finely chopped
  • 2 (16-oz.) cans pork and beans
  • 1/2 cup barbecue sauce (We like Bulls Eye)
  • 1/2 cup ketchup
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1/4 cup brown sugar
  • 6-8 slices bacon, cooked and crumbled

Preheat oven to 350 degrees.  Spray a 9 x 13 casserole dish (or anything comparable to that) with cooking spray.

In large saucepan, brown ground beef, onion and bell pepper.  Add rest of ingredients except bacon.  Simmer for 5 minutes.  Transfer mixture to the casserole dish.  Crumble bacon over the top.  Cover the dish with aluminum foil and bake for 45-60 minutes.  Remove the foil and continue for bake for an additional 10 minutes.  Let casserole sit for 10 minutes before serving.

Serves 12.

“The death of Christ is the measure of God’s love for you.”

Easy Orange Rolls

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Easy Orange Rolls

These rolls are sooo delicious!  My husband loves anything orange and this just made his day.  They are so quick and easy also.

You can layer them in your bundt pan any way you want.  Or you may want to separate the biscuits in half so you have exactly 30 biscuits.  I could only buy the tubes with 5 biscuits so I actually used more than I should have and it was too many.  If you can find the tubes with 10 biscuits, they are the best.

  • 1 cup sugar
  • 1 stick butter, cubed
  • 1/4 cup orange juice
  • 2 tablespoons grated orange zest
  • 3 tubes (10-oz. each) refrigerated biscuits

In a small saucepan, combine the sugar, butter, orange juice and zest.  Heat until sugar is dissolved and butter is melted.  Pour into a greased 10-inch fluted tube pan.

Place 12 biscuits on their sides along the perimeter of the pan, overlapping slightly.  Arrange remaining biscuits in the same manner, creating two concentric rings, using 10 biscuits for the middle ring and eight biscuits for the inside ring.

Bake at 350 degrees for 30-35 minutes or until golden brown.  Immediately turn upside down onto serving platter.  Serve warm.

“Christ sends us out to bring others in.”

Easy Italian Wedding Soup

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Easy Italian Wedding Soup

For me, soup is the ultimate comfort food.  And with the Covid-19 pandemic going on right now, we need some comfort.  Very easy to make and delicious!

  • 2 (14 1/2-oz.) cans chicken broth
  • 1 cup water
  • 1 cup medium shell pasta, uncooked
  • 16 frozen meatballs, cooked
  • 2 cups spinach leaves, finely shredded
  • 1 cup pizza sauce

Bring broth and water to boil in a large saucepan; add pasta and meatballs.  Return to a boil; cook 7 to 9 minutes or until pasta is done. Do not drain.  Reduce heat; stir in spinach and pizza sauce.  Cook one to 2 minutes or until thoroughly heated.

Serves 4.

“It is better to bite your tongue than to make a biting remark.”

 

Beanie Weenies

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Beanie Weenies

This is rather silly having a recipe for Beanie Weenies, when all you really need to do is open up a couple of cans of baked beans and add some hot dogs.  I thought everyone has heard of this, but talking to a friend about it, she said “What are Beanie Weenies”?  So, here goes.

When I can’t ever think of what to have for supper, this is what I do.  And I usually serve it with cornbread.  Awesome Sweet Cornbread

  • 2 tablespoons vegetable oil
  • 8 all-beef hot dogs
  • 2 (15-oz.) cans pork and beans, undrained
  • 1/3 cup molasses (you may use brown sugar)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper, opt.
  • 1/4 cup ketchup
  • 2 tablespoons yellow mustard
  • 1 teaspoon cider vinegar
  • Salt and pepper to taste

Put oil into a large frying pan or dutch oven and allow it to become hot over medium heat.  Cut hot dogs into disks and add to oil.  Heat over medium heat until hot dogs have crispy edges and caramelization.  Drain grease off.

Add rest of ingredients to pan and cook on medium heat until bubbly throughout, even when stirred.

Makes 6 servings.

“Great occasions for serving God come seldom, but little ones surround us daily.”

 

Quick & Easy Shepherd’s Pie

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Quick & Easy Shepherd’s Pie

This is the kind of meal I like when I’m short on time.  With purchased pre-made ingredients, you can get that “made from scratch taste”, and your supper will be on the table in less than 30 minutes.  “Delicious”!

  • 2 (17-oz) pkgs. fully cooked beef tips with gravy (found in the meat department)
  • 1 cup frozen corn, thawed
  • 1 cup frozen sweet peas, thawed
  • 24-oz. pkg. refrigerated mashed potatoes
  • 1/2 (8-oz.) pkg. cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 teaspoon garlic powder
  • 1 cup shredded sharp Cheddar cheese

Cook beef according to package directions.  Spoon beef into a lightly greased 11 x 7″ baking pan.  Top with corn and peas; set aside.

Cook potatoes according to package directions; spoon potatoes into a bowl.  Add cream cheese, butter and garlic powder; beat at medium speed with an electric mixer until smooth.  Spread potato mixture over vegetables; sprinkle with cheese.

Bake, uncovered at 350 degrees for 15 minutes or until thoroughly heated.

Serves 8.

“Love the Giver more than the gifts!”

 

Blueberry Delight

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Blueberry Delight 

This is absolutely delicious!  And so easy to make!  The crust is to die for!

Preheat oven to 350 degrees.

Crust (1st layer)

  • 1 1/4 cups all-purpose flour
  • 1 cup chopped pecans
  • 1 stick butter, melted

Mix all together well and press into a 9 x 13 casserole dish.  A smaller dish may work as well.  (I halved the recipe and put it into an 8 x 8 dish.)  Bake for 25 to 35 minutes.  (I baked mine until it was starting to brown on top about 30 minutes.)  Cool completely.

Filling (2nd layer)

  • 2 (8-oz.) packages cream cheese, softened
  • 2 cups granulated sugar
  • 1 (8-oz.) cartons Cool Whip

Whip cream cheese and sugar until sugar is dissolved and very creamy.  Add Cool Whip and mix well.  Put on top of cooled crust.

(3rd layer)

  • 2 (21-oz) cans Blueberry pie filling (strawberry or peach would be really good also)

Carefully spoon pie filling on top of cream cheese filling without getting the two mixed together.

(4th layer)

  • 1 (8-oz. carton) Cool Whip

Carefully spoon Cool Whip on top of the blueberry pie filling without getting the two mixed together.  Top with a few chopped nuts, if desired.

Serves 12 to 15 (depending on how you cut it)

“Character is the sum total of all our thoughts, words, and deeds.)

 

Bacon & Cheddar Chicken

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Bacon & Cheddar Chicken

This is so delicious and so easy to make.  Start to finish: 30 minutes.

  • 4 bacon strips, chopped
  • 4 boneless skinless chicken breast halves (6 oz. each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup barbecue sauce, divided (We like Bull’s Eye)
  • 1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.  In an ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally.  Using slotted spoon, remove bacon to paper towels; reserve drippings.

Sprinkle chicken with salt and pepper.  In same pan, brown chicken in drippings over medium heat, 3-4 minutes per side.

Put chicken into a 11 x 7 casserole dish and brush with 1/3 cup of barbecue sauce.  Transfer dish to oven and bake 8 minutes.  Take out of oven and spoon the remaining sauce over the chicken; sprinkle with cheese and bacon.  Bake until the cheese is melted and a thermometer reads 165 degrees, 4-6 minutes.

Makes 4 servings.

“Keep your eyes fixed on the prize.”

Bacon-Tomato Salad

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Bacon- Tomato Salad

I served this salad with our steak, and oven fried potatoes for our 4th of July celebration.  It is absolutely wonderful!  So easy and you can make it ahead of time and keep it in the fridge until serving time.

  • 12-oz. pkg. iceberg lettuce blend (or use anything you like)
  • 1 cup grape tomatoes, halved
  • 3/4 cup coleslaw salad dressing
  • 3/4 cup shredded cheddar cheese
  • 12 bacon strips, cooked and crumbled

In a large bowl, combine lettuce blend and tomatoes. Drizzle with dressing; sprinkle with cheese and bacon.

Makes 6 servings.

“God’s grace is infinite love expressing itself through infinite goodness.”

Sweet Macaroni Salad

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Sweet Macaroni Salad

A little different but very delicious!  Use any veggies that you like.  I even stuck in some cheese chunks.  When you make the dressing, you are going to say “this is too much”, but you definitely need it all.

  • 16-oz. box elbow macaroni (or any small pasta)

Veggies

  • 3 – 4 carrots, shredded or diced
  • 1 small sweet onion, diced (no onion for me)
  • 2 or 3 red, green or yellow bell pepper, seeded and diced
  • 3 stalks celery, diced

Dressing

  • 2 cups mayonnaise
  • 14-oz can sweetened condensed milk
  • 1/4 – 1/2 cup sugar (I used 1/2 cup)
  • 1/2 to 1 cup cider vinegar (I used 1 cup) (Use may use any kind of vinegar you like)
  • 1 teaspoon salt
  • 1/4 – 1/2 teaspoon pepper. opt.

Cook macaroni according to package directions.  Drain and rinse in cold water; drain well.  Combine your cooled macaroni and veggies in a large bowl.

In a separate bowl, whisk together mayonnaise, condensed milk, sugar and vinegar.  Make sure the sugar is dissolved and then pour over macaroni and veggies.  Season with salt and pepper.

Chill at least 8 hours or overnight to allow dressing to thicken.  Mix well before serving.

Serves 12.

“Come to Jesus for the refreshing power of His living water.”