Eggplant Parmigiana

1 Small Eggplant (12 oz.)

1 Egg, slightly beaten

1 Tbls. water

1/2 Cup Italian Style Bread Crumbs

2 Tbls. Cooking Oil

1/3 Cup Parmesan Cheese, grated

1 Cup meatless Spaghetti Sauce

3/4 Cup Mozzarella Cheese, shredded

~

~

1. Wash and peel eggplant; cut crosswise into 1/2 inch slices. Combine egg and water; dip

eggplant slices into egg mixture, then into bread crumbs, turning to coat both sides.

In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden, turning onece. (If necessary, add more oil.) Drain on paper towels.

~

2. Place eggplant slices in a single layer in an ungreased 9x13 in pan. Sprinkle with Parmesan cheese. Top with spaghetti sauce, and mozzarella cheese. Bake, uncovered, at 400 for 10 to 12 minutes.
(getting nice and golden)

~this is a new favorite at our house. Eggplant was on sale, so I thought I'd try this out. It was nice and yummy! You can also just dip the eggplant in flour, but I thought the breadcrumbs would taste better.

Easy & So Yummy!!

Angel Chicken

6 skinless, boneless chicken breasts, halved

1/4 Cup Butter

1 pkg. Italian Salad Dressing Mix

1 Can Golden Mushroom Soup

1/2 Cup White Grape Juice

1/2 of a 8oz. tub of Chive & Onion Cream Cheese

Angel Hair Pasta, cooked & drained

Place chicken in a 3 1/2 or 4 quart electric crockery cooker. In saucepan, melt butter, stir in dressing mix. Stir in soup, juice, and cream cheese until combined. Pour over chicken; cover and cook on low heat setting for 4 to 5 hours. Serve over hot angel hair pasta; sprinkle with chives if desired.

**So easy and so yummy! Even my kids will eat it, and it's nice enough to serve to company! My favorite qualities in a dish!

Cookies!

Favorite Chocolate Chip Cookies


4 Cubes Butter
1 1/2 Cup Brown Sugar
1/2 Cup Sugar
4 Eggs
3 tsp. Vanilla
2 boxes of Vanilla instant Pudding (4 serving size)
4 1/2 Cups Flour
1 1/2 tsp Baking Soda
1 pkg White Chocolate chips (optional)
1 pkg. Chocolate Chips (I use Milk Chocolate)

Blend together butter and sugars until smooth. Add, eggs, vanilla, and pudding; mix well. Add Flour and chips. Bake for 8 minutes at 375!

YUM and enjoy!!

Halloween Tradition!

Spicy Chicken Tortilla Soup


1 Cup Onion, chopped
2 Garlic Cloves, minced
2 Tbls. Oil
4 oz. Green Chilies, chopped
15 oz. Can of Italian Stewed Tomatoes, chopped with juice
4 Cups Chicken Broth
1 tsp. Lemon Pepper
2 tsp. Worcestershire Sauce
1 tsp. Chili Powder
1 tsp. Cumin
1/2 tsp. Hot Sauce
1 lb. Boneless Skinless Chicken, cooked & shredded (or cubed- your taste)
4 Tbls. Flour
1/2 Cup Water
1/3 Cup Sour Cream (non-fat)
Salt & Pepper to taste
4 Corn Tortillas, cut into 1/2" strips


In a large saucepan, saute onion in oil... add garlic. Cook about 5 minutes. Add green chilies, tomatoes, chicken broth, lemon pepper, worcestershire sauce, chili powder, cumin, & hot sauce. Simmer 20 minutes. In a small bowl, combine flour & water - whisk into soup. Bring back to a boil, cook for 5 minutes. Stir in sour cream, cooked chicken, salt & pepper.

Tortilla chips: Cut tortillas into strips, lay on baking sheet. Spray with vegetable oil spray. Bake in 400* oven for 10 minutes or until they are golden brown & crispy. Use to top soup. Can also add cilantro.


**I make this every Halloween! I got this lovely recipe from my Mother in Law! It's a huge favorite & it can so easily be doubled when you're assigned to take a dish to an event! YUM! ENJOY & happy haunting!

Easiest Apricot Chicken...

4-6 Chicken Breasts
1 packet Onion Soup Mix
1/2 jar Apricot preserves/jam
1/2 bottle Russian Dressing



Place chicken in 9x13 baking dish. Mix onion soup mix, jam, and Russian dressing together. Pour over chicken. Bake at 350 for 1 hour.


** I don't remember if this is from my sister in law Kim, or if it's from HotMama, but we loved it! So easy & super yummy! My kids even LOVED it! YUM, Enjoy!!!

Yum! Dinner & Dessert!

Homemade Mac & Cheese
2 Cups dried Elbow Macaroni ( 8 oz.)
1/2 Cup Onion, chopped ( 1 medium)
2 Tbls. Butter or Margarine
2 Tbls. Flour
1/8 tsp. Black Pepper
2 1/2 Cups Milk
1 1/2 Cups Cheddar Cheese, shredded (6 oz.)
1 1/2 Cups Velveeta Cheese, cubed (6 oz.)

1:) Cook macaroni according to package directions; drain and set aside.

2:) For Cheese Sauce~ In a medium saucepan, cook onion in hot butter until tender. Stir in flour and pepper. Add milk. Cook & stir over medium heat until it starts to thicken. Add cheeses, stirring until melted. Stir in cooked macaroni. Pour into a 2 quart baking dish.

3:) Bake uncovered at 350 for 25 minutes or until it's bubbly. Let stand for an additional 10 minutes.

**It's a new favorite at our house. My sister in law turned me onto this & it's great! It's almost as fast as the stupid blue box and SO much yummier!!! I always double it and put it in a 9x13 inch pan.

Mississippi Mud Brownies

Brownie:

2 sticks margarine

1/2 Cup Cocoa

2 Cup Sugar

4 Eggs

1 1/2 Cup Flour

Pinch of Salt

Mix ingredients together and put in greased 9x13 pan. Bake at 350 for 30 minutes. Take out of oven and put 3/4 bag of mini marshmallows on top, let cool, then frost.

Frosting:

1/2 Stick of Margarine

3 Cups Powdered Sugar

1/4 Cup of Cocoa

1 tsp. Vanilla

1/4 Cup Milk

Mix together and frost brownies! YUM!

**These are another classic from Aunt Jan! We love them and I make them WAY too often! YUM!!

FAVORITE CHIMICHANGAS!!

Beef Chimi's

Cheap Roast in crock pot on low for 6 hours (sprinkle with taco seasoning), until it shreds easily. Shred with fork and dump in some salsa. Mix up!

Put shredded beef down tortilla, top with shredded cheese. Roll up & secure with a toothpick.
Put in hot oil. Fry it up real nice & healthy!
YUM!!

Freshly fried homemade shredded beef Chimichangas!

**This is just a by the way... This is my favorite store bought salsa! it's yummy and goes great in the shredded beef too!

YUMM ~ Enjoy!!