Skinny Baked Mozzerella Sticks

**This is NOT my own recipe. I got it off of Pinterest but now I can't find it to give you the original author's name and credit.**

12 Sargento's part skim reduced sodium mozzerella string cheese
1 lg egg
2 Tbls flour
5 Tbls Italian Seasoned Breadcrumbs
2 tsp Panko crumbs
1 Tbls dried parsley
Olive Oil Cooking Spray

Cut cheese sticks in half. Place cheese in the freezer until cheese is frozen.
In small bowl, whisk the egg. Place flour in another small dish. In separate bowl combine bread crumbs, panko, parmesan cheese and dried parsley.

Dip the frozen sticks in flour, shaking off excess then into egg, then coat with the crumbs.

Place on tray covered with wax paper. Place cheese back into freezer until ready to bake. Line a baking sheet with aluminum foil. Spray with oil. Place frozen cheese sticks on baking sheet. Spray the tops of the cheese with oil. Bake until crisp, about 4-5 min. Turn and bake additional 4-5 mins. BAKE 425F degrees.

Quick Casserole

 

 

 

 

 

 

 

 

 

 

 

 

Mix together in 2 qt baking dish:

     1 Polska Kielbasa -sliced

     4-5 Potatoes- large diced

     2-3 Carrots- large diced/sliced. Or mini carrots

Pour approx 2 Tbls Olive Oil over mixture, sprinkle with Italian Seasoning or Parsley*

Stir, bake uncovered 350 degrees for 1 hour.

 

*I prefer Parsley, my mum makes her's with Italian Seasoning.

 

Great Sides:  Applesauce, buttered Wasa Light Rye crackers.

BBQ Meatballs

Mix all together:

3 lbs hamburger
2 c Oatmeal
1/2 c dry Onion
2 Tbls Chili Pwd
1 c Milk
2 Eggs- beaten

Form into 2" Medium sized balls, line up in 9x13 greased glass pan.

Sauce:
2 c Ketchup
1/2 tsp dry Onion
1 1/2 c Brown Sugar
2 Tbls Liquid Smoke
1/2 tsp Garlic

Mix and pour over meatballs. Bake 375 for 1 hour

Pictures coming soon for the new recipe posts!

Swedish Pancakes

Single Serving (really makes 2 servings)
2/3 c Milk
1 Egg
1 tsp Sugar
1/4 tsp Salt
1/4 c Flour
1 Tbls Oil






4 Servings
2 2/3 c Milk
4 Eggs
4 tsp Sugar
1 tsp Salt
1 c Flour
4 Tbls Oil

6 Servings
3-4 c Milk
6 Eggs
2 Tbls Sugar
1 1/2 tsp Salt
1 1/2 c Flour
1/3 c Oil

Cook over a medium heat on a buttered pan.

These pancakes are surprisingly filling for being so thin.
Traditionally served with Lingonberry Jam/Syrup or with Powdered Sugar.

Grandma's Apple Crisp

This is my grandmother's recipe, still one of my favorites!

Grease an 8x8 with butter (or I like to use 1.5 qt corning wear)

1/4 c apple juice or water in pan (I prefer apple juice)

Cook down 5-7 sliced apples (slice 1/8 inch thick) in a saucepan over low heat.

Pull out apples, move to baking dish leaving juice in pan.

Thicken juice over low heat with 1 tbls cornstarch or flour then pour over apples.

Mix together:

1/2 c Brown sugar

1/4 c Sugar

2 Tbls Flour

1/2 c Oatmeal

After mixed together, pour evenly over apples to make the crisp 'crust'

1/4 c melted butter over entire top.

Bake 350 degrees for 30 mins.

Pizza Dough

Makes 1 deep dish or 2 regular, or 3 thin crusts. I prefer the thin with very little sauce personally.

Mix and let sit:
      1 3/4 c Warm Water
      1 packet Yeast (or 1 Tbls)
      1/8 c Sugar

Mix together:
      4 c Flour
      1/2 tsp Salt
      1 tsp Pepper
      1 Tbls Garlic Pwd
      1 Tbls Onion Pwd
      1 Tbls Italian Seasoning
then add the risen yeast until dough is workable.

Top and bake on the middle rack.  425 degrees, 10-15 mins.

Chocolate Chip Cookies

Mum's Recipe

Cream together 1cup Butter, 3/4 c Sugar, and 1 c Brown Sugar. 

Beat in 1 tsp Vanilla, 2 Eggs.

Mix in 3/4 tsp Salt, 3/4 tsp Baking Soda, 3 c Flour.

Fold in 2 c Chocolate Chips, 1/2 c Walnuts -finely chopped (OPTIONAL)

 

Bake 350 degrees.

Soft: 11 mins

Crisper: 13-15 mins

 

My notes: Set the butter out for an hour or two before making the cookies so that it is soft. Use real butter, not margarine. Milk Chocolate Chips are the best. I dont like Walnuts, so the picture is walnut free cookies. :)

Broccoli and Chicken Casserole

1 pkg Broccoli (chopped and cooked)

1 c instant Rice (cooked)
1-2 c Chicken (diced and cooked) *
1 can Cream of Mushroom Soup or Cream of Chicken Soup
1 c Milk
1 c Cheddar Cheese (or more)
1 med Onion (chopped - or use powdered/minced)

Assemble together. Bake 45 mins at 350 degrees.

*I cook mine with just a wee bit of oil so that it doesn't stick to the pan. And a little Lawry's Seasoning Salt.

Stroganoff

Great with any red meat. My preferences are venison, elk and beef. Cuts to use: Round, sirloin, backstrap or stew.

1-2 lbs Beef, diced
1 sm Onion (or onion powder)
2-3 cloves Garlic (or garlic powder)
2 Tbls Butter
2 10oz cans Cream of Mushroom Soup
1/2 cup Sour Cream


Brown meat with butter, onions and garlic over medium- medium/high heat. Pressure cook meat 10 mins to tenderize. Stir in mushroom soup and sour cream. Reduce to simmer for 15-20 mins.
Serve over rotini noodles or rice. Makes 6-8 servings.

Cheddar Ranch Chicken

This is one of my favorite ways to make chicken, one my husband asks for frequently.  And this one is my very own recipe.
The best thing about this recipe is that its "to taste". I've included pictures because I dont measure. Its all up to you! You can also season your chicken with onion and garlic for a slightly different twist.


Ingredients:
Chicken breast or tenderloins (boneless, skinless)
Cheddar Cheese (I prefer Tillamook Extra Sharp, but any can do)
Ranch Dressing
Panko Bread Crumbs (optional)


Lay chicken side by side in a glass baking dish.
Drizzle ranch dressing over chicken.



 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shred Cheese over Chicken and dressing. I like lots, but this is a "to taste" recipe.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle Panko Bread Crumbs for a little crunch and breading.



 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake for 15-20 mins at 375 degrees

 



Peppermint Fudge

**Adapted from Pillsbury 'Double-Layer Mint Fudge' Recipe**

Fudge Layer:
    1 bag (12oz) Milk Chocolate Chips
    1 can (16oz) Creamy Chocolate Ready-to-Spread Frosting

Peppermint Layer:
    1 bag (12oz) White Vanilla Baking Chips
    1 can (16oz) Creamy Vanilla Ready-to-Spread Frosting
    Red Food Coloring
    1 cup Andes Peppermint baking chips
     1/2 cup Milk Chocolate Chips

Line 9x13inch pan with foil so foil extends over sides of pan. Lightly butter foil. TIP: butter the foil before putting it in the pan!   In sauce pan, melt chocolate chips over low heat, stirring constantly, until smooth. Stir in chocolate frosting, remove from heat, spread in pan. Refrigerate 20 minutes.

Melt White Vanilla Baking Chips over low heat, stirring constantly while chocolate is in Fridge. Stir in Vanilla frosting when chips are smooth. Add red food coloring to desired level of color. Fold in half the Andes Peppermint baking chips.

Spread over chocolate layer. Sprinkle remaining Peppermint baking chips over the top along with the 1/2 cup Milk chocolate chips. Press in lightly. TIP: You can add chocolate sprinkles too if you wish.
Refrigerate for an hour or until set. Once set, use foil to lift out of pan. Peel foil off. Cut into 1" squares.

Enjoy!

Stove Top Kielbasa Casserole

1 Polska Kielbasa (diced)
1c Frozen Peas and Carrots
1 Box Rice-A-Roni


Cook Rice-A-Roni as directed on the box. Once the water is added, add the diced kielbasa and frozen peas and carrots. Cook until rice is finished.

Cook Time: 20 mins
Serves 4

** It is that easy!**  There were no leftovers and my toddler LOVED it which is always a huge plus!