Strawberry Rhubarb Crisp

Top this dessert with a scoop of vanilla ice cream and you'll have a perfect dessert.  

STRAWBERRY RHUBARB CRISP

(serves 10)

Filling Ingredients:

*4 1/2 cups, sliced 1/2 inch thick

*4 cups strawberries, hulled and sliced

*1 1/4 cups granulated sugar 

*3 tablespoons corn starch 

*3 teaspoons freshly squeezed lemon juice

*1 teaspoon vanilla extract or 1/4 teaspoon almond extract 

Topping Ingredients:

*1/2 cup butter, softened 

*1 1/4 cups light brown sugar

*1 1/4 cups all-purpose flour

*1 1/4 cups old fashioned oatmeal

*2 teaspoons cinnamon

*1/2 teaspoon salt

*3 tablespoons vegetable oil

Directions:

~In a large bowl, mix granulated sugar, rhubarb, and strawberries.

~Allow to sit for 15 minutes, stirring every 5 minutes.

~Preheat oven to 350 degrees.

~Place rhubarb strawberry mixture into a colander to drain most of liquid out.

~Place mixture back into bowl, and mix in cornstarch, lemon juice and extract.

~Pour into a  9x13 inch baking dish.

~Place butter, brown sugar, flour, oatmeal, cinnamon, salt, and vegetable oil into a large bowl.

~Using aa pastry blender or fork cut all the ingredients together until large crumbs form.

~Sprinkle topping evenly over the filling.

~Bake for 55-60 minutes or until filling is bubbling and topping is a golden brown.

~Remove from oven and allow to cool for 15-20 minutes before serving.

Celery Salad

 Good summer side dish.   Great way to use up celery.  

CELERY SALAD

(serves 6)

Ingredients:

*1/4 cup olive oil

*1/4 cup freshly squeezed lemon or lime juice

*1 tablespoon Dijon mustard

*1 teaspoon celery seed

*1/2 teaspoon kosher salt

*1/8 teaspoon ground black pepper

*4 cups celery, sliced thin

*1 tart apple, peeled, cored, and diced

*1/2 cup mozzarella cheese, cut into small bite size chunks

*1/2 cup pecans, chopped

Directions:

~In a small bowl, whisk olive oil, Dijon mustard, celery seed, kosher salt, and pepper until well mixed.

~In a large bowl, toss celery, apples, and cheese together.

~Drizzle olive oil mixture over carrot mixture and toss until well coated.

~Cover and refrigerate for at least 2 hours.

~Mix in pecans just before serving.

Carrot Slaw.

 Great summer side dish.   Also works well on a burger, Italian sausage, brats, or hot dogs.

CARROT SLAW

(serves 6-8)

Ingredients:

*6 cups carrots, peeled and shredded (about 2 pounds)

*1 medium red onion, diced

*1 garlic clove, mined fine 

*1/4 cup Dijon mustard

*1/4 cup olive oil

*2 tablespoons freshly squeezed lemon juice

*1 1/2 teaspoons kosher salt

*1 teaspoon ground black pepper

Directions:

~In a small bowl, whisk Dijon mustard, olive oil, lemon juice, salt and pepper until mixed well.

~In a large bow, mix carrots and red onions together.

~Drizzle olive oil mixture over carrots and onions and mix completely coated.

~Cover and refrigerate for at least 2 hours.

Creamy Cucumbers

 Great summer side dish.   I like to pair this with potato salad and bbq chicken.   You can use greek yogurt in the place of mayo if you would like.

CREAMY CUCUMBERS 

(serves 8)

Ingredients:

*2 large cucumbers, peeled and sliced thin

*1 medium sweet onion, sliced thin

*2 garlic cloves, minced fine (I use a microplane)

*1 cup mayonnaise 

*1/2 cup sour cream

*2 tablespoons white vinegar

*1 heaping teaspoon dried dill weed

*1 1/2 teaspoons granulated sugar

*1 teaspoon garlic powder 

*1 1/2 teaspoon ground black pepper

Directions:

~In a medium bowl, mix cucumbers, onion, minced garlic, and salt together.

~Cover bowl with plastic wrap and allow to sit for 30 minutes.

~Dump cucumber mixer into a colander and allow moisture to drain for 30 minutes, stirring every 10 minutes.  

~In a large bowl, whisk mayonnaise, sour cream, vinegar, dill weed, sugar, garlic powder and pepper together.

~Add cucumber mixture and stir until well mixed.

~Cover and refrigerate for at least 3 hours. 

Chili Mac Casserole

 Super easy meal to make.   Good comfort food.

CHILI MAC CASSEROLE 

(serves 6-8)

Ingredients:

*1 cup elbow macaroni,  uncooked

*1 1/2 pounds ground beef

*1 medium yellow onion, chopped

*1 green bell pepper, deseeded and chopped

*3 garlic cloves, minced

*1 quart stewed tomatoes (about 4 cups)

*1 (16 ounce) can kidney beans, rinsed and drained

*1 (6 ounce) can tomato paste

*1/2 teaspoon chili powder

*1/2 teaspoon ground cumin

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 ( ounce) bag shredded sharp cheese (about 2 cups)

Directions:

~Cook macaroni according to directions on package.

~Spray a 9x13 inch baking dish with cooking spray.

~Preheat oven to 375 degrees.

~In a large skillet, cook ground beef, onion, and green pepper over medium heat, until beef is no longer pink.

~Drain any grease from pan.

~Add stewed tomatoes, tomato paste,  salt, pepper, chili powder, and cumin and stir until well mixed.

~Drain pasta, and mix into beef mixture.

~Pour into prepared pan and cover with aluminum foil.

~Bake for 30 minutes.

~Uncover and sprinkle cheese over hot mixture.

~Bake another 5-10 minutes or until cheese is melted.

BBQ Sauce

 This is good on chicken, ribs, burgers, pork, and even hotdogs.   Great to dip french fries in too.  

BBQ Sauce

(makes about 2 cups)

Ingredients:

*1 (20 ounce) bottle ketchup (around 2 cups)

*1 cup water

*1/2 cup apple cider vinegar

*1/2 cup light brown sugar (not packed)

*1 tablespoon Worcestershire sauce

*1 tablespoon fresh squeezed lemon juice

*1/3 cup honey

*2 teaspoons onion powder

*1/2 tablespoon ground mustard 

*2 teaspoons ground black pepper

*1/4 teaspoon salt

*dash -1/4 teaspoon cayenne pepper (depending on how hot you want it) (optional)

Directions:

~In a medium saucepan whisk all the ingredients together, over medium heat.

~Once mixture starts to boil, reduce heat to low.

~Simmer for 90 minutes.

**This is a thinner sauce.  If you want it thicker, decrease the water by a 1/2 cup.

Buffalo Chicken Salad

Love buffalo chicken and I love bleu cheese, so what's not to love about this salad?  I make my own bleu cheese dressing, but you can use store bought or a different type if you prefer.

BUFFALO CHICKEN SALAD

(serves 2)

Ingredients:

*1 pound boneless, skinless chicken breast, cut into bite size pieces

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 tablespoon butter

*1 tablespoon olive oil

*1/4 -1/3 cup hot sauce 

*1 ( ounce) bag mixed greens

*2 stalks celery, chopped

*1/2 cucumber, chopped

*1/2 red onion, sliced thin

*1/4 red bell pepper, sliced thin

*1/4 cup shredded carrots

*1/4 cup bleu cheese crumbles

*bleu cheese dressing or salad dressing of choice

Directions:

~Cut chicken breast into bite size pieces

 ~Season both sides of chicken with salt and pepper.

~In a medium sized skillet, heat up butter and olive oil over medium high heat.

~Put chicken in skillet and cook on one side until golden brown (about 3-4 minutes).

~Flip chicken and cook chicken until it is a golden brown and cooked through (internal temperature 165 degrees).

~Turn off burner.

~Pour hot sauce over chicken, simmer for about 5 minutes, flipping chicken half way through.

~Remove from pan.

~Divide mixed greens into two bowls.

~Add celery, onions, red peppers, carrots, and cucumbers to mixed greens.

~Divide chicken evenly between the two bowls.

~Sprinkle blue cheese crumbles over salad.

~Drizzle desired amount of salad dressing over salad.

Grilled Apple and Walnut Salad

 Great for lunch or dinner.   Sometimes I add grilled chicken to this salad.  I like to pair it with cilantro orange balsamic vinaigrette, poppy sesame-seed dressing, or fresh raspberry vinaigrette.

GRILLED APPLE AND WALNUT SALAD

(serves 2-4)

Ingredients:

*2 large apples, cut into 1/2 slices

*1/4 cup fruit basted vinaigrette salad dressing (I use one of the dressings listed above)

*1 (5 ounce) package mixed greens or your favorite greens

*1 cup walnut halves, toasted

*1-2 celery stalks,  chopped small

*1/2 cucumber, sliced

*1 small carrot, diced small

*1/4 red onion, sliced

*1/4 cup bleu cheese crumbles

Directions:

~Preheat oven to 350 degrees.

~Bake walnuts for 5-8 minutes, being careful not to burn them.

~Remove from oven, and allow to cool.

~Brush your favorite vinaigrette dressing on both sides of apple slices.

~Grill apples over medium heat, covering them while they cook (about 4 minutes per side).

~Place mixed greens in a large bowl.

~Add celery,  cucumber, carrots, red onion, apples, walnuts, and bleu cheese crumbles.

~Drizzle desired amount of your favorite salad dressing on top.

~Toss and serve immediately. 

Roast Beef Pot Pie

 Great way to use up left over roast.   You can leave the flour out, if you don't want the extra starch.  It will still thicken up because of the tomato paste, but just not quick as thick.  

ROAST BEEF POT PIE

(serves 8)

Ingredients:

*1/2 cup butter 

*2 carrots, chopped

*2 celery stalks, sliced

*1 yellow onion, chopped

*2 russet potatoes, chopped

*2 garlic cloves, minced

*1 (8 ounce) container mushrooms, sliced (optional)

*2 pounds cooked roast beef, sliced or chopped

*1 cup frozen peas

*1 cup frozen corn

*2 garlic cloves, minced

*2 teaspoons soy sauce

*1 tablespoon Worcestershire sauce 

*1/2 teaspoon dried thyme

*1 teaspoon ground black pepper

*1/4 cup all-purpose flour

*1 (6 ounce) can tomato paste

*2 1/2 cups beef stock

*1 (2 crust) package refrigerated pie crusts or make your own.

Directions:

~Preheat oven to 350 degrees.

~In a large skillet, melt butter over medium-high heat.

~Add in carrots, celery, onions, and potatoes and sauté for about 5-7 minutes.

~Stir in garlic mushrooms, thyme, and pepper, cook for another 2-3 minutes, stirring often.

~Stir in flour and cook for 1 minute,  stirring continuously.

~Stir in tomato paste.

~Slowly stir in chicken stock, soy sauce, and Worcestershire sauce.

~Cook until sauce thickens (4-5 minutes).

~Remove from heat and stir in roast beef, peas, and corn.

~Line a pie plate with pie crust dough.

~Fill with roast beef filling.

~Place remaining pie crust dough over top of filling and seal crust.

~Make 5 or 6 slits in top crust.

~Place pie plate on a cookie sheet and bake for 40-50 minutes, or until crust is a golden brown.

~Allow to cool for 15 minutes before cutting.

Cilantro Orange Vinaigrette

I really like this dressing for any salad, that I'm putting fruit in.  I also like to marinade chicken in this dressing.  

CILANTRO ORANGE VINAIGRETTE

(makes about 1 cup)

Ingredients:

*1/2 cup olive oil

*1/4 cup balsamic vinegar

*1/4 cup fresh cilantro, chopped very fine

*1/4 cup freshly squeezed orange juice (about 2 large oranges)

*2 tablespoons honey

*2 garlic cloves, minced fine

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2-1 teaspoon hot sauce

Directions:

~Whisk all of the ingredients together (i sometimes use a immersion blender)

~Refrigerate for at least 1 hour before using. 

Baked Tortellini

 Yummy!   This recipe can be super easy or a little time consuming.  If you make everything from scratch, it takes more time, but it tastes amazing.   If you want a quick meal, buy the ricotta cheese, tortellini, and marinara sauce.  

BAKED TORTELLINI

(serves 8)

Ingredients:

*1 pound ground beef (optional)

*1 teaspoon salt

*1 teaspoon ground black pepper 

*1 (16 ounce) bag cheese tortellini or make your own.

*1 (8 ounce) package fresh mozzarella cheese, cut into cubes (or 2 cups shredded mozzarella cheese)

*1 (25.5 ounce) jar marinara sauce 

*1 quart stewed tomatoes (i make my own or buy San Marzano tomatoes)

*1 tablespoon Italian seasoning

*1/2 cup freshly grated parmesan cheese. 

Directions:

~Preheat oven to 375 degrees.

~Spray a 9x13 inch baking pan with cooing spray.

~Season ground beef with salt & pepper.

~In a large skillet, brown ground beef until no longer pink.

~Drain any excess grease.

~Add marinara sauce, and  stewed tomatoes, and Italian seasoning, and simmer for 20-30 minutes.

~Bring a large pot of salted water to a boil.

~Cook tortellini according to directions on package (if making homemade cook for 1- 2 minutes after the tortilla floats to the top of pan).

~Drain, and spread evenly in prepared baking dish.

~Pour marinara sauce over the tortellini and mix.

~Sprinkle with parmesan cheese.

~Place mozzarella cheese evenly over the top to the tortellini.

~Bake for 25-30 minutes.

Chicken Tortellini Soup

I make this with homemade cheese tortellini's, but you can use store-bought.  You can also substitute with cheese ravioli if you want.   It's also good without the chicken.

CHICKEN TORTELLINI SOUP

(serves 10-12 )

Ingredients:

*1 pound boneless, skinless chicken breasts, cooked and shredded

*3 tablespoons olive oil

*3 large carrots, peeled and diced

*3 stalks celery,  diced

*1 large onion, chopped

*6 garlic cloves, minced

*2 (32 ounce) containers chicken stock

*1 bay leaf

*1/2 teaspoon dried oregano 

*1 teaspoon salt

*1 teaspoon ground black pepper 

*1/4 teaspoon dried thyme 

*dash of cayenne pepper

*3 cups cheese tortellini

*1 cup freshly grated parmesan cheese,  grated fine

*juice from 1 lemon

*2 cups fresh spinach, chopped

*1/4 cup fresh basil, chopped (or 1 1/2 teaspoons dried)

*1/2 cup fresh flat leaf parsley, chopped (or 1 tablespoon dried)

Directions:

~Heat olive oil in a large stock pot over medium heat.

~Add carrots, celery and onions, cook until softened, stirring occasionally (7-9 minutes).

~Add garlic, salt, pepper, thyme, and cayenne pepper, cooking for another minute, stirring constantly. 

~Add bay leaf and chicken stock.

~Increase heat to high, and bring soup to a boil.

~Reduce heat to medium-low and simmer for 30-40 minutes.

~Stir in tortellini and simmer for 4-5 minutes.

~Stir in chicken, parmesan cheese, lemon juice, spinach, basil and parsley.

Variation:

~add 1 small zucchini, diced

~add 1(14.5 ounce) can petite diced tomatoes, not drained.

Cheese Tortellini

These are great with just a little parmesan cheese over them, with some marinara sauce, with spaghetti sauce on it, or in a soup.  You can freeze this, by laying them single layer on a cookie sheet and placing them in the freezer for a couple hours.   Once frozen, remove and place in a large zip-loc bag.  Remove air and seal.  Place in freezer until ready to use.

CHEESE TORTELLINI 

(makes about 120-140)

Pasta Ingredients:

*4  cup all-purpose flour

*4-5 large eggs

*1 teaspoon salt

*1 tablespoon olive oil

Filling Ingredients:

*16 ounces whole milk ricotta cheese

*1/4 cup freshly grated parmesan cheese

*1/4 cup shredded mozzarella cheese (optional)

*1/2 teaspoon lemon zest

*1/2 teaspoon salt

*1/8 teaspoon ground black pepper

*pinch of nutmeg (I grate my own, but dried will work too)

*1/4 cup fresh parsley, chopped

Directions:

~In a large bowl or on a clean counter mix salt and flour together.

~Make a well in the center of the flour mixture.

~Crack eggs into center and drizzle olive oil in it (start with 4 eggs.  Only add the last egg if it's to dry).

~Mix eggs and olive oil into flour with your fingers or paddle if using mixer.

~Mix until dough comes together.

~Knead until dough is smooth.

~Wrap dough in plastic wrap and allow to rest for 30 minutes.

~Cut dough into quarters.

~Take out one section of the dough and cover the remaining three with the plastic wrap.

~Press dough out into a rectangle with your hands.

~Run through pasta machine starting at 1 and ending at 5 or 6 (you want the dough thin, but not so thin that it rips when folding it).   You can roll the dough out by hand if you don't have a pasta maker.

~Put some water into a small container.

~Using a 2-inch round cookie cutter, cut out circles and lay them on a floured surface.

~Spoon about 1/4 teaspoon in  to circle.

~Dip your fingers into the water and rub the water on half of the outer edge of circle.

~Fold the dough over the filling to meet the other side of the dough, press to seal.

~Take the two corners and fold them to meet each other, stick them together using a dab of water on one side.

Cooking Tortellini:

~Place in boiling water.

~When the tortellini's float to the top of the water, they are done (this only takes a few minutes).

Caprese Chicken

Easy and quick to make.    I leave off the balsamic vinegar for my husbands, but the rest of us love it.

CAPRESE CHICKEN

(serves 4)

Ingredients:

*4 skinless, boneless, chicken breast halves (pound to about 1 inch thick)

*1 cup of your favorite Italian salad dressing 

*1 tablespoon Italian seasoning

*1 tablespoon chicken seasoning 

*1 tablespoons olive oil

*1 tablespoon butter

*4 slices fresh mozzarella cheese (about 1/2 thick)

*4 slices tomato (about 1/2 inch thick)

*4 fresh basil leaves

*1 tablespoon balsamic vinegar

Directions:

~In a large zip loc bag marinate chicken breasts in Italian dressing for 4-8 hours.

~Preheat oven to 500 degrees.

~In a large oven proof skillet, melt olive oil and butter.

~Once oil in hot, remove chicken from marinade and place in the skillet (discard marinade).

~Fry for 2-3 minutes and flip chicken or until chicken starts to get brown.

~Place chicken in oven and bake until it is no longer pink inside about 10-12 minutes (internal temperature is 165).

~Top each piece of chicken with fresh mozzarella cheese and a slice of tomato.

~Bake another 2-4 minutes, or until cheese is melted.

~Transfer chicken to serving plate and top with a basil leaf and drizzle with balsamic vinegar.

Italian Skillet Potatoes

 I like to pair these with Caprese Chicken and a toss salad.

ITALIAN SKILLET POTATOES

(serves 4)

Ingredients:

*4 medium-large russet potatoes, cut into 1-inch wedges

*1/4 teaspoon salt

*1/4 cup olive oil

*2-4 garlic cloves

*1 rosemary sprig fresh rosemary 

*1 teaspoon ground black pepper

*1/2  teaspoon kosher salt

Directions:

~Ina large pot, place potatoes, 1/4 teaspoon salt and enough water to cover potatoes.

~Bring to a boil, and cook for 5-6 minutes.

~In a large skillet, heat up the olive oil.

~Add garlic, rosemary sprig and stir for 2-3 minutes (don't let garlic burn).

~Remove garlic and rosemary.

~Add potatoes to the skillet.

~Season potatoes with salt and pepper.

~Cook for about 5 minutes and then flip potatoes and cook for another 5 minutes (or until brown and crispy).

~Remove from skillet and sprinkle with parmesan cheese.

Bread Dipping Oil

 Love to dip warm Italian or French bread into this.   

BREAD DIPPING OIL

Ingredients:

*1/4 cup olive oil

*1 tablespoon dried basil

*1 tablespoon dried parsley 

*1 tablespoon minced garlic

*2 teaspoons balsamic vinegar

*1/4 teaspoon dried thyme

*1 teaspoon dried oregano 

*1/2 teaspoon ground black pepper

*1/4 teaspoon ground dried rosemary

*1/4 teaspoon salt

*1/2 teaspoon fresh squeezed lemon juice

*2 tablespoon freshly grated parmesan cheese

Directions:

~In a small bowl, whisk all the ingredients together expect the parmesan.

~Sprinkle parmesan cheese on top.

~Dip bread in and enjoy.

Pepper Steak

This is normally served with rice, but it's great with pasta or potatoes.  Quick meal to make.

PEPPER STEAK

(serves 4)

Marinade Ingredients:

*1 pound sirloin steak or strip steak, sliced against the grain thinly

*2 tablespoons rice wine vinegar

*1 tablespoons soy sauce

*1 teaspoon Worcestershire sauce

*2 teaspoons ground ginger

*2 tablespoons corn starch 

Pepper Steak Ingredients:

*2 tablespoons olive oil 

*1 tablespoon olive oil

*2 red bell peppers, sliced thin

*2 green bell peppers, sliced thin

*1 large onion, sliced thin

*4 garlic cloves, minced

*2  medium tomatoes, chopped (optional)

*1/2 cup beef stock

*1 tablespoon soy sauce

*1/2 tablespoon rice wine vinegar

*1 tablespoon Worcestershire sauce

*1 teaspoon ground black pepper

*white rice, cooked

Marinade Directions:

~Place steak, rice wine vinegar, soy sauce, Worcestershire sauce, and corn starch into a large zip-loc bag and seal.

~Refrigerate for 3-4 hours.

Pepper Steak Directions:

~In a small bowl, whisk chicken stock, soy sauce, rice wine vinegar, Worcestershire sauce and 1/2 tablespoon  sesame oil/olive oil together.

~Remove steak from marinade and discard marinade

~Heat 2 tablespoons sesame oil in a wok or large sauté pan.

~Once oil is hot (starts to smoke a little) add steak.

~Cook steak until no pink on the outside.

~Remove steak and set aside.

~Add 1 tablespoon peanut oil

~Add in red bell peppers, green bell peppers, and onions.

~Cook and stir until veggies start to soften (3-4 minutes).

~Stir in minced garlic and cook for 1 minute.

~Add in tomatoes and cook for another minute (optional).

~Add steak,  beef stock mixture, pepper and stir.

~Turn heat down to low.

~Cover and simmer for 5-10 minutes, or until sauce thickens up.

~Remove and serve over rice.

Hint:

`if you don't have rice vine vinegar, use apple cider vinegar.

Hush Puppies

 Quick and easy to make.  Great for a side dish or for a snack.  I like to dip mine in ranch dressing or tarter sauce. 

HUSH PUPPIES

(makes 18-20)

Ingredients:

*1 1/2 cups fine grind cornmeal

*1/2 cup all-purpose flour

*1 1/2 teaspoons kosher salt

*1 1/2 teaspoons baking powder 

*1/2 teaspoon baking soda

*1/4 teaspoon garlic powder

*1/2 teaspoon granulated sugar

*1/2 small yellow onion

*4 tops of green onion

*1 large egg

*1 cup buttermilk

*4 tablespoons cold butter, cut into small cubes

*vegetable oil for frying (around 4 cups)

Directions:

~Chop onion and green onions, fine (I use a food processor).

~Preheat oil in a large heavy bottom skillet over medium-high heat  '365 degrees' (I use a cast iron pan).

~In a medium mixing bowl,  whisk cornmeal, flour, salt, baking powder, baking soda, garlic powder, and sugar.

~Stir in onion, green onion, egg and buttermilk to until mixed well.

~Stir in butter.

~Drop batter by cookie scoop in hot oil (do not over crowd pan).

~Cook until they are a golden brown (2-3 minutes), turning hush puppies often to brown all sides.

~Remove from oil and place on a paper towel lined plate.

~Sprinkle a little salt on them while they are still hot.

~Eat as is or dip in your favorite dipping sauce.

Variations:
`add 1 cup shredded cheddar cheese into batter.
`add chopped jalapeño peppers to batter.
`add 1 cup corn  (drained) to batter.

Italian Oven Fried Chicken

 So moist and tender.   Sometimes I like to serve this over pasta with a little marinara sauce.

ITALIAN OVEN FRIED CHICKEN

(serves 4)

Ingredients:

*4 boneless, skinless chicken  halves

*3/4 cup mayonnaise

*1/2 cup freshly grated Parmesan cheese

*1 teaspoon garlic powder

*1 cup Italian bread crumbs

*1 teaspoon oregano 

*1 teaspoon dried parsley

*1 teaspoon dried basil

*1 teaspoon salt

*1 teaspoon ground black pepper

Directions:

~Preheat oven to 425 degrees.

~Spray a baking sheet with cooking spray.

~Place a cooling rack on cooking sheet and spray with cooking spray (optional)

~In a medium bowl, mix mayonnaise, parmesan cheese, garlic powder, oregano, parsley, basil, salt, and pepper together.

~Place bread crumbs into another bowl.

~Dip chicken into mayo mixture.

~Dip coated chicken into bread crumbs.

~Place chicken on prepared pan.

~Bake for 20-25, or until coating is brown and the internal temperature of the chicken is 165 degrees. 

Ingredient Chec

Mini Corn Dog Muffins

 A little healthier, because it's not deep fried.   Great size for toddlers.   Great to bring to a party. 

MINI CORN DOG MUFFINS

(makes 24)

Ingredients:

*4 hot dogs (regular size)

*1/4 cup granulated sugar

*1 cup all-purpose flour

*1 cup corn meal

*2 teaspoons baking powder

*1/4 teaspoon baking soda

*1/2 teaspoon salt

*1 large egg, beaten

*2 tablespoon vegetable oil

*1 1/2 cups milk

*1 teaspoon white vinegar

*1 tablespoon butter, melted

*1 tablespoon vegetable oil

Directions:

~Cut each hot dog into 6 equal pieces.

~In a large mixing bowl, sift sugar, flour, corn meal, baking soda, and salt.

~Mix in egg, milk, 2 tablespoons vegetable oil, and vinegar.

~Beat unit all the lumps are out and the batter is smooth  (batter should not be thick. If it is add a little more milk).

~Allow batter to rest for 15 minutes.

~Preheat oven to 450 degrees while batter is resting.

~In a small bowl, mix 1 teaspoon vegetable oil and butter together.

~Using a pastry brush,  brush the butter mixture in the mini muffin pans, making sure you coat the bottom and sides.

~Ladle corn bread mixture into each muffin about 1/8 inch from the top (I use my cookie scoop and it's just the right amount).

~Gently push a piece of hot dog into the center of each one.

~Bake for 14-18 minutes, or until a golden brown.

~Allow to cool for 4-5 minutes before removing from pan (you may need to take a knife around the edges to remove some of the muffins).