Susan's Chicken Parmasean

shared by Patty H. (This recipe is from a very good friend of mine. I took the liberty to adapt it a little when cooking for my "bunch." Easy, moist and tender!)

Ingredients:

1 ½ cups Italian Progresso bread crumbs

½ c. Parmesan cheese
1 tsp. pepper
6 chicken breasts, skinned and boned
½ to 1 stick butter

 Directions:

1. Combine bread crumbs, cheese, and pepper. 
2. Dip the chicken breasts in the melted butter and then in the bread crumbs, being careful to coat the breasts heavily. 
3. Place in dish uncovered and bake at 350 degrees until chicken is tender. (45 min. to 1 hr. depending on size of meat)

Here is my adaptation when preparing for the Hallam bunch:

1 ½ cups bread crumbs (I make my own by toasting the leftover heels and bread slices from the loaf and turning them into crumbs using the blender.)

½ cup Parmesan cheese
1 tsp. paprika
½ tsp. salt
½ tsp. pepper
1 stick of butter, melted

1. Spray a 9 x 13 pan with no-stick spray.
2. Dump a 3 lb. pkg. of frozen chicken tenders in the pan (It’s OK if they overlap a little)
3. Pour the melted butter over the chicken tenders.
4. Sprinkle the crumb/seasoning mixture over the chicken.
5. Pop pan uncovered in a 350 degree oven and set the timer for 1 hour.

Pumpkin Pie Sheet Cake

shared by Patty H. (This was a new recipe for this year's (2011) family Thanksgiving. Thanks to Nancy for accepting her "assignment" to bring it.  It was very tasty and easier than separate pies. Sorry about that spill, Nancy.)

Crust:
1 yellow cake mix
1/2 cup butter, melted
1 egg

Filling:
1 - 29 ounce can pumpkin
1 1/2 cups sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
4 eggs
2 - 12 ounce cans evaporated milk

Directions:

1. To make the crust, pour the cake mix into your stand mixer, or medium sized mixing bowl.
2. Pour the melted butter over the cake mix and stir it in for about 30 seconds.
3. Add one egg and mix until all ingredients are well combined.
4. Spray a large jelly roll pan with cooking spray. Press the crust into the pan.
5. Combine the sugar, salt, cinnamon, ginger and cloves.
6. Crack 4 eggs into your stand mixer and beat for about 1 minute, or until frothy.
7. Add the sugar mixture and the pumpkin and mix until combined.
8. Pour in the canned milk and mix until combined.
9. CAREFULLY pour the filling over the crust.  The pan will be very full so you may want to set the pan with the crust as close to the oven as possible so you don't have very far to walk.
10. Bake at 350 degrees for 1 hour, or until a knife inserted into the middle comes out clean.
11. Cool completely, then cut into squares and serve with Cool Whip.

Roasted Root Vegetables

shared by Patty H.

Ingredients:

1 medium sized sweet potato
4 red potatoes
1 medium onion, sliced in thin wedges
3-4 T olive oil
salt and pepper
Montreal Steak Seasoning (made by McCormick; find it with the spices in the baking aisle)

Directions:

1. Peel and chop all of your vegetables into small cubes.
2. Place in a large bowl. Add the olive oil and toss to coat.
3. Sprinkle with salt, pepper and Montreal Steak Seasoning to taste.  Toss again making sure everything is coated evenly with olive oil and seasonings.
4. Spread them out evenly on a large cookie sheet, or jelly roll pan. (I line the pan with foil to make clean up easier.)
5. Bake at 350 degrees until the vegetables are crisp tender, 40-45 minutes, depending on the size of the vegetable cubes.

Hot German Potatoes

shared by Patty H.

Ingredients:
4 potatoes
4 slices bacon, optional
1 tablespoon all-purpose flour
2 tablespoons white sugar
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped onions
salt and pepper to taste

Directions:

1. Cook potatoes in pot of boiling water until tender but still firm. Drain, cool and chop. (If you have left-over baked potatoes, you can use these instead.) 
2. Place bacon in a large skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat. (I usually don’t have bacon so I just use a couple of Tablespoons of butter.) Saute the onions. 
3. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon grease or butter over medium heat until dressing is thick. 
4. Add bacon, potatoes and onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

Corn and Pasta Casserole

shared by Patty H.

Ingredients:

1 (15.25 ounce) can whole kernel corn, with liquid
1 (14.75 ounce) can cream style corn
1 cup small uncooked seashell pasta
1/2 cup butter, cut into pieces
1 cup shredded  cheese (flavor of your choice)
pinch of salt, pinch of pepper, pinch of garlic powder to taste

Directions: 

1. Preheat oven to 350 degrees F (175 degrees C).  
2. In a medium baking dish, mix the whole kernel corn, cream style corn, uncooked pasta, butter, and cheese. 
3. Bake, covered, for 30 minutes in the preheated oven. Remove cover, stir, and continue baking 30 minutes, or until the pasta is tender but firm.

 Note: can also precook pasta and bake uncovered for 35-40 minutes uncovered

Cheesy Chicken Vermicelli

shared by Patty H. (this one has passed the Hallam "taste-test")

Ingredients:

8 oz. – 16 oz. vermicelli or angel hair pasta, depending on # of servings desired
(cook following directions)

3 cups cubed cooked chicken

8 ounces shredded cheese

Italian seasoning (use generously, this is what gives it the flavor)

salt and pepper, to taste

1 cup milk

Directions:

1.      Grease a 9 x 13 casserole dish.

2.      Layer alternate layers of cooked pasta, chicken, seasonings and cheese, ending with cheese on top. (I don’t really do this.  I just put all the pasta in, top it with all the chicken, then the seasonings and top with the cheese.)

3.      Just before baking, pour milk over top.

4.      Cover with foil.

5.      Bake at 350 degrees for 40 minutes.

Crockpot Pizza

shared by Patty H. (a favorite of the Hallam clan)

 Ingredients:

1 ½ lb. hamburger, browned and drained

1 onion, chopped

2 cups shredded Mozzarella cheese

½ pkg. sliced pepperoni (I used turkey pepperoni for a little healthier version.)

2/3  box rigatoni noodles, cooked (I use the smaller mini penne noodles, Barilla brand)

1 can cream of mushroom soup

1 can mushrooms, drained, optional  (I don’t use this)

2 cans pizza sauce (I use the 24 oz. Bertolli Tomato & Basil Sauce, very yummy!)
(can also use 1-15 oz. can tomato sauce + 3-4 tsp. Italian Seasoning + ½ - 1 tsp.  garlic powder)

 Directions:

1.      Alternate layers in crock pot as follows:  hamburger, noodles, cheese, soup, mushrooms, onions, sauce and pepperoni. 

2.      Heat 4 hours on low in crock pot. 

Ham and Bean Parmesan Soup

shared by Patty H. (This is different than the traditional ham and white bean soup. It is tasty and easy!)

Ingredients:

2 tablespoons oil
1 cup cubed cooked ham
1/2 cup sliced onion
1/4 tsp. dried minced garlic (or 2 cloves minced garlic)
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
3 cups water
1 (14 oz) can undrained diced tomatoes
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup egg noodles, uncooked
1 (15 oz.) can red or kidney beans, undrained
grated Parmesan cheese, optional

Directions:

1. In large saucepan over medium heat, heat oil; add ham, onion, garlic, oregano and thyme.
2. Cook, stirring frequently until onion is tender.
3. Add water, tomatoes with juice, Worcestershire sauce, salt and pepper; heat to boiling.
4. Stir in noodles and beans; return to boiling. Reduce heat and simmer, covered, stirring occasionally, 7 minutes or until noodles are tender.
5. Top with cheese before serving, if desired. 6 servings.

Sweet Potato Casserole with Mandarin Oranges

shared by Patty H.  (I came across this and was immediately attracted to the recipe because it called for canned sweet potatoes.  This has been "taste tested" and others have asked for the recipe so I think you will enjoy it. )

Ingredients:

2 – 16 oz. cans sweet potatoes, drained
4 Tablespoons brown sugar
1 /4  tsp. salt
1/8 tsp. black pepper
4 Tablespoons butter, melted
1 – 11 oz. can mandarin oranges, drained
1/3 cup chopped pecans
mini marshmallows

Directions:

1. Mash sweet potatoes with a masher or an electric hand mixer.
2. Blend 3 (of the 4) Tablespoons of brown sugar, salt, pepper and 3 (of the 4) Tablespoons of butter into the mashed sweet potatoes.
3. Gently fold the drained mandarin oranges into the mixture.
4. Spoon into a 1-quart casserole dish that has been sprayed with no-stick cooking spray.
5. For the topping, combine the remaining 1 Tablespoon of brown sugar, the remaining 1 Tablespoon of melted butter and the chopped pecans.  Sprinkle over the top of the sweet potatoes.
6. Bake at 375 degrees for 30 minutes.
7. When you take the dish out of the oven, sprinkle desired amount of mini marshmallows  over the top and just let them melt from the heat of the casserole.
8. Enjoy!

Butternut Squash Risotto

shared by Cori H. (This was a dish brought to us after Ruth was born. It was served with baked chicken and a spinach salad. Very delicious!)

Ingredients:
1 tablespoon butter
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
coarse salt and ground pepper
1 cup Arborio rice

1/2 cup dry white wine

2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated

1/3 cup grated Parmesan cheese, plus more for garnish

1 tablespoon chopped fresh sage, plus more for garnish

Directions:

1. In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
2. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
3. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
4. Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.

Note: This was a Martha Stewart recipe.

Coca-Cola Chicken

shared by Patty H. (OK, to those of you who know my weakness, this is not just another way to get around my one-per-day habit!)
Ingredients:
4 skinless, boneless chicken breasts (I used 8 chicken tenders)
1 12 oz. can of Coke
1/2 cup ketchup
1/4 cup honey BBQ sauce
salt and pepper to taste

Directions:

1. Place all ingredients in a medium saucepan.
2. Bring to a boil.
3. Cover and turn the heat to medium.
4. Cook 30 minutes, stirring occasionally.
5. Uncover and cook an additional 10 minutes until done and tender.