Chicken Fingers

These chicken "fingers" are as good to eat as they are easy to make. They are great for finger foods at a party or for a family dinner.  Even the pickiest eater will love them!

1 1/2 lbs boneless skinless chicken breasts (6)
2 eggs
2 tablespoons melted butter or 2 tablespoons margarine, cooled
2 cups Italian seasoned breadcrumbs
1/3 cup grated Parmesan cheese

1. Preheat oven to 375°F.
2. Cut chicken into strips. (I highly recommend using kitchen scissors.).
3. In a bowl mix eggs and melted butter.
4. Combine breadcrumbs and Parmesan cheese in another bowl.
5. Dip chicken thoroughly in the egg mixture; coat evenly with the breadcrumb mixture.
6. Spray 15x10x1-inch baking pan. Place chicken onto sprayed pan.
7. Bake 25-30 minutes or until chicken is no longer pink, turning once.
8. Serve with you favorite dipping sauces. (ketchup, barbecue sauce, honey mustard, etc.).

Not Your Momma's Meatloaf!

This is NOT supposed to be like the dry, meat blobs we all grew up with that were called meatloaf.  This is different, moist, delicious, flavorful, blah, blah, blah.  Just try it!  If you don't like it, go back to your boring, dry meat blobs.  

 When my BFF asks about meatloaf, she says, "Is it YOUR meatloaf or that other crap?"  HA!
This is the recipe to MY meatloaf.

Here is what you need...

2 lbs lean ground beef
1 (6 ounce) package chicken flavor stuffing mix
1 cup water
2 eggs, beaten
1/2 cup kraft original barbecue sauce, divided

1. Preheat the oven to 375°F
2. Mix all ingredients except for 1/4 cup of the barbecue sauce.  (You can do this in a bowl or in a big baggie.  I love that with a baggie, there is no clean-up mess!)
3. Shape meat mixture in a 13x9-inch baking dish; top with remaining 1/4 cup barbecue sauce.
4. BAKE 1 hour or until cooked through (160ºF).

This yummy meatloaf goes great with garlic-cheddar mashed potatoes!  (That recipe is coming soon!)

Egg Rolls Made Easy

Homemade Egg Rolls That Will Spoil All Other Egg Rolls Forever!

This recipe cuts the prep time for homemade egg rolls in half! They taste great and everyone will wonder, "What's the secret?

2 lbs ground meat (turkey, beef, or pork -not sausage)
1 lb of shredded coleslaw mix
2 (1 lb) packages egg roll wraps (I find them in the cooler section near the tofu.)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon sugar
3 tablespoons soy sauce
1 beaten egg (for wrapping)
1 small onion, chopped (optional)

Directions:

1. Thoroughly cook ground meat and drain.
2. Combine coleslaw mix, salt, garlic powder, sugar, soy sauce, and cooked meat in a large bowl. Mix well.
3. Lay an egg roll wrap in front of you so it is turned like a diamond.
4. Put 2 tablespoons of the filling in the center. (Spread the filling out, but do not get it too close to the edges.).
5. Fold bottom point up over filling and roll once.
6. Fold the left and right points over.
7. Brush beaten egg on the top point.
8. Roll the wrap the rest of the way, tightly.
9. Repeat with remaining wraps and filling.
10. ***Heat 2-3 inches oil in large frying pan on a med. low heat. (350 °F).
11. Place a few egg rolls in the pan and cook for 2-3 minutes on each side.
12. Drain finished egg rolls on paper towels.

***Optional: Cook these in a deep fryer!  We have switched to the deep fryer and are very pleased with the results.
We serve ours with our favorite dipping sauces.

To reheat, we throw some in the oven on a baking sheet.  Just a few minutes on 350 °F, until they are hot to the touch.

Strawberry Pizza

Strawberry Pizza

This recipe is a favorite in my husband's family.  So, I thought it deserves a post on here.  We have been eating on this one for a couple of days and IT IS STILL YUMMY!

Here's what you need...

Crust
1 1/2 c. all-purpose flour
3/4 c. powdered sugar
1 stick of butter, melted

1. Mix the two dry ingredients together.
2. Mix in the butter and make the crust.
3. Press onto pizza pan and bake for 10 minutes at 350°F.
4. Set out and cool.

Filling

8 oz cream cheese

1 can sweetened condensed milk

1/3 c. lemon juice

1. Combine all ingredients for filling in a small bowl.
2. Set aside.
3. After crust has cooled, spread mixture on the crust.

Topping

1 quart of strawberries (we used frozen, sliced strawberries)

1/2 c. water (more or less)

4 tbsp. corn starch

1. Heat all ingredients in a sauce pan.
2. Mix (using a whisk) until the mixture is hot and starts to thicken.
3. Pour strawberry mixture over the top of the cream cheese filling.
4. Place in the refrigerator and chill 3-4 hours or overnight.

This easy recipe is delicious and is great at parties!  We just cut ours with a pizza cutter.  It is very rich so don't make the slices too big!

Cheese Ball

Cheese Ball Recipe

I decided to post the recipe for my cheese ball for a few reasons.  1.  I forget what I do and I made my own recipe.  2.  I thought someone else might like the recipe.  (I know my adorable nephew would eat his weight in these, if Liz would let him!)  3.  I was making a cheese ball when I got the idea to blog recipes.  

So here it goes...

2 8 oz.packages of cream cheese (just any 2, full fat blocks of yummy cream cheese)
1 lb of bacon (it looks like a lot, but trust me you will want every little piece)
3 Tbsp. mayonnaise (this is one of the only times I will say do not use Miracle Whip)
2 green onions (more or less, to taste)
something to roll it in: shredded cheddar cheese, crushed pecans, whatever

1. Set the cream cheese on the counter to soften it.
2. Cook the bacon. The microwave works just fine and is way less messy.
3. Crumble the bacon into a medium/large bowl.  (I say crumble, but I seriously just go to town with the kitchen scissors and it is plenty simple that way.)
4. Chop up the green onions.  (again use scissors)
5. Dump in the cream cheese and mayo.
6. Mix all ingredients thoroughly.
7. Put plastic wrap on the counter or on a flat pan.  Plop the cheese mixture into the center of the plastic wrap. Wrap the cheese while making the shape of a sphere/ball.
8. Refrigerate the cheese ball for 3-4 hours, or overnight.
9. When you are ready to serve the cheese ball, you can roll it in the cheese or pecans. Place it on a plate and surround by your favorite crackers.
10. What isn't eaten (as if that would happen) can be stored in the fridge for a few days.

The hardest part of this thing is "crumbling" the bacon.  

Questions, comments, or concerns?  Email me or comment below!