PARMESAN-GARLIC CRUSTED CHICKEN

I got this recipe from The Fuller's recipe blog and we tried it last night. First of all, it was SUPER easy and fast. Second, we LOVED it.

Ingredients

• 1 c bread crumbs
• 1/2 c grated Parmesan cheese (I used shredded)
• 3 garlic cloves, minced 
• 2 Tbsp. olive oil
• 1/2 tsp. salt and pepper (or Mrs. Dash - I used this)
• 4 chicken breasts
• 1/4 c basil (I will not use quite this much next time)
• 1/4 c mayonnaise

 - Combine bread crumbs, Parmesan, garlic, oil, and Mrs. Dash in a large bowl

 - Combine basil and mayonnaise in a small bowl

 - Pat chicken dry with paper towels

 - Cover chicken with mayo mixture then cover in bread crumb mixture and place on a baking sheet

 - Bake at 425 F for about 20 mins

Sweet and Sour Chicken

This is the sweet and sour chicken recipe that I used to make at Gord and Jenn's house all the time back when we lived there. It was one of the few recipes I made that everyone loved and would actually eat. It is delicious!! Also- I always double the sauce recipe so we have extra to pour over our rice. Hope you enjoy- Love Nae

Sweet and Sour Chicken

from melskitchencafe.com

*Note: if you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

*Serves 4-6

INGREDIENTS:

Chicken:

3-4 boneless, skinless chicken breasts

Salt and pepper

1 cup cornstarch

2 large eggs, beaten

1/4 cup canola oil

Sauce:

3/4 cup granulated sugar

4 tablespoons ketchup

1/2 cup apple cider vinegar

1 tablespoon soy sauce

1 teaspoon garlic salt

DIRECTIONS:

Preheat the oven to 325 degrees F.

Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.

Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

CREAMY GREEN CHICKEN ENCHILADAS

I got this recipe from my old roommate, Jeni Rawlins, way back at BYU. It is a crowd pleaser every time.

Ingredients

• 2 chicken breasts, cooked and shredded
• 1 small can green chilis
• 1 pkg of tortillas
• sour cream
• 1 big can green enchilada sauce 
• block of pepper jack cheese
• black olive (optional)

Mix shredded chicken, chilis and 1/4 can of sauce together in a mixing bowl. Pour enchilada sauce over bottom of pan. Put chicken mixture in a tortilla. Put 1 Tbsp sour cream and sprinkle cheese on top of chicken mixture in tortilla. Roll tortilla up and place seam side down in pan. You can fit anywhere from 6-12 enchiladas in a 9x13 cake pan. When finished, pour the enchilada sauce on top, making sure to get in between each one. Sprinkle cheese generously over top. Bake at 350 F for 45 mins. 

** I mix the cheese and sour cream in with the chicken mixture and then scoop it all into the tortilla at once. It seems a lot easier to me that was and the everything is mixed up well. 

mini APPLE PIES

Topping Ingredients

• 1/2 c firm butter
• 1/2 c brown sugar
• 1 c flour

Filling Ingredients

• 6-7 peeled and chopped (very small) Granny Smith apples
• 3/4 c sugar
• 2 Tbsp flour
• 1 tsp cinamon ( I am very generous with this)

Crust Ingredients

• 1 Pillsbury pie crust box (2 crusts are in a box)

With the lid to a mason jar cut out the bottom of the pies and put them in a greased muffin tin. Put all of the topping ingredients into a small bowl and cut with a knife until crumbly. Set aside. Make the filling last as you do not want it to sit. Mix gently all of the filling ingredients. Fill your pies (makes about 17-18) and sprinkle the topping on last. Bake at 350 F for 18-20 mins. 

CHEESE FILLED JUMBO SHELLS

1 pkg. (12 oz.) jumbo shells, uncooked
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
¾ cup grated parmesan cheese
2 eggs
1 tbsp. chopped fresh parsley (I use dried)
¾ tsp. dried oregano leaves
½ tsp. salt
¼ tsp. ground black pepper
3 cups (about 28-oz. jar) spaghetti sauce (I prefer marinara in this recipe)

Heat oven to 375 degrees.  Cook pasta according to package directions; drain.  Meanwhile in large bowl, stir together cheeses, eggs, parsley, oregano, salt, and pepper.  In 13x9x2-inch baking dish, spread ½ cup spaghetti sauce.  Fill each cooked shell with about 2 tablespoons cheese mixture.  Layer one-half filled shells in prepared baking dish; spread one-half remaining sauce over shells.  Layer remaining filled shell over sauce; spread remaining sauce over shells.  Sprinkle with additional parmesan cheese, if desired.  Cover with foil.  Bake 35 minutes or until hot and bubbly.  Makes 8 to 10 servings.

ANGEL HAIR PASTA with CHICKEN

2 Tbs. Olive Oil, divided
2 skinless, boneless chicken breast halves, cut into 1 inch cubes
1 carrot, sliced diagonally into ¼ inch pieces
1 (10-ounce) package frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces angel hair pasta
2/3 cup chicken broth
1 tsp. dried basil
¼ cup grated (or shredded) parmesan cheese

1.        Heat 1 Tbs. oil in a medium skillet over medium heat; add chicken.  Cook, stirring until chicken is cooked through, about 5 minutes.  Remove from skillet and drain on paper towels.

2.       Heat remaining oil in the same skillet. Begin heating water for pasta.  Add carrot to skillet; cook, stirring for 4 minutes.  Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer.

3.       Cook pasta according to package directions.  While pasta is cooking, add chicken broth, basil, and parmesan to skillet.  Stir to combine.  Return chicken to skillet.  Reduce heat and simmer for 4 minutes.

4.       Drain pasta.  Place in a large serving bowl.  Top with chicken and vegetable mixture.  Serve right away.

 **I use more carrots than this recipe calls for.  I also let people mix their own pasta and vegetables.  I make extra chicken broth to put on top and also have extra parmesan cheese to top it with if anyone wants.  I use either angel hair pasta or spaghetti noodles.

PUMPKIN BREAD

This is Dan's mom's recipe. It's a Fuller family favorite and made all year long. It's super easy and super yummy.

Ingredients:

• 4 1/2 c sugar
• 3 c pumpkin (1 Lg can)
• 1 1/2 c oil
• 1 1/2 tsp salt
• 1 1/2 tsp nutmeg
• 5 1/4 c flour
• 6 eggs
• 3/4 tsp baking powder
• 3 tsp baking soda
• 1 1/2 tsp cloves
• 1 1/2 tsp cinnamon

Mix together all ingredients in a Bosch/Kitchen Aide. Bake at 350 degrees for 1 hr and 10 mins. 

Makes 3 large loaves

BROWN BUTTER SNICKERDOODLES

WARNING: these need time to chill in the fridge (3 hrs). WORTH IT.

Okay, normally snickerdoodles seem kind of like a boring cookie to me. This recipe changed my whole opinion. They were super yummy. The recipe actually ended up making 4 dozen and every one of them were gone...super fast. 

Ingredients

• 2 1/2 c all purpose flour
• 1 tsp baking soda
• 2 tsp cream of tartar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 stick (1c) unsalted butter (I used salted and it was fine)
• 1 1/4 c packed dark brown sugar
• 1/2 c granulated sugar
• 1 large egg plus 1 egg yolk
• 1 tsp vanilla extract
• 1 Tbsp plain greek yogurt

For rolling mixture

• 1/4 c sugar
• 2 tsp cinnamon

Instructions

• Whisk together the flour, baking soda, cream of tartar, 1/2 tsp cinnamon, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cook for a few mins. 
• With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined, Add the dry ingredients slowly and beat on low speed just until combined. 
• Chill your dough for 3 hrs or as long as possible in the refrigerator (important!), or place in freezer for 30 mins if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! You want the dough VERY cold. If you desire a "puffy" cookie, place them in the fridge overnight. 
• Preheat oven to 350 F. Once dough is chilled measure about 2 Tbsp of dough and roll into a ball. Meanwhile, mix 1/4 c sugar and the 2 tsp cinnamon in a bowl. Roll balls in cinnamon-sugar mix. Place dough balls on cookie sheet, 2 inches apart
• Bake cookies 8-11 mins or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies. Cool the cookies on the sheets at least 2 mins. Remove the cooled cookies from the baking sheets after a few mins and transfer to wire rack to cool completely.

FRESH APPLE CAKE with brown sugar glaze

I made this for a small group of people over general conference weekend. It went really well with a scoop of vanilla ice cream. Delish. Pinterest does it again.

Cake Ingredients

• 1 1/2 c all purpose flour
• 1 c sugar
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 2 eggs 
• 1/2 c canola oil
• 1 tsp vanilla
• 1 1/2 c finely chopped apples
• 1/2 c pecans or walnuts, chopped (optional)

Brown Sugar Glaze Ingredients

• 1/2 c packed light brown sugar
• 3 Tbs butter
• 1/2 tsp vanilla
• 1 Tbs heavy cream

Directions for cake

• Heat oven to 350 degrees F. Grease an 8-inch pan (round or square) and set aside. In a medium bowl, combine the flour, sugar baking soda, salt and cinnamon. Stir with a whisk to mix everything together. 
• In a large bow mix the eggs with a hand mixer until light in color and foamy. Add the oil and vanilla and beat well. 
• Stir in the flour mixture with a spoon and continue stirring the batter til the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter. 
• Scrape batter into prepared pan and bake for 40-45 mins, or until a toothpick inserted in the center comes out clean. 
• White its still hot prepare the glaze. 

Directions for glaze

• Combine all ingredients into a saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Cook for 3-5 mins. 
• Spoon the hot glaze over the still hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan. 

BANANA BREAD BARS with brown butter frosting

This is maybe the best thing I have EVER made. Seriously. Everyone loved it. It tastes a lot like banana bread but more like cake with delicious frosting and SUPER moist.This is another Pinterest find.

Banana Bread Bars Ingredients

• 1-1/2 c. sugar
• 1 c. sour cream
• 1/2 c. butter, softened
• 2 eggs
• 1-3/4 (3 or 4) ripe bananas, mashed
• 2 tsp vanilla extract
• 2 c. all purpose flour
• 1 tsp. baking soda
• 3/4 tsp salt 
• 1/2 c chopped walnuts (optional)

Brown Butter Frosting Ingredients

• 1/2 c. butter
• 4 c. powdered sugar
• 1-1/2 tsp. vanilla extract
• 3 tbsp. milk

Heat over to 375 degrees. Grease a cake pan. I a large bow, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and bled for 1 minute. Stir in walnuts. 

Spread batter evenly into pan. Bake 20-25 minute or until golden brown. 

Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately. 

Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm). 

Lemon Blueberry Crunch Muffins

Ever since Dan suggested we start something called "Muffin Monday" which means I get to make muffins every Monday morning for him and ever since I had a lemon tree overflowing in my backyard with lemons this seemed like the perfect recipe....and it is to DIE FOR. Seriously. They are super moist and yummy.
Ps. I stole this recipe from Pinterest.

Ingredients for the Muffins

• 2 cups Cake Flour (if you don't have cake flour you can use regular flour. 1 cup reg. flour minus 2 Tbsp. equals 1 cup cake flour)
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 whole Lemon, Zested
• 3/4 cups Milk
• 1 Tbsp Lemon Juice
• 1/3 cups Oil
• 3/4 cups Sugar
• 1 whole Egg
• 1 tsp Vanilla Extract
• 2 cups Blueberries (I like a lot of blueberries but this was a few too many for me 1 1/2 c is plenty)

Ingredients for the Topping

• 1/2 cups Melted Butter
• 1/2 cups Lemon Juice
• 1/2 cups Sugar

 - Preheat oven to 375 degrees and prepare muffin tin

 - Sift together the flour, baking soda, salt and lemon zest and set aside

 - In a separate bowl, mix together the milk and 1 Tbsp lemon juice; set aside

 - In one more bowl, whisk together the oil, sugar, egg and vanilla. Add the milk/lemon mixture and the add the wet ingredients to the dry ingredients. Mix until almost combined and then add the blueberries and finish stirring. 

 - Divide batter between the 12 muffin cups and bake for 18-20 mins. Remove to cool on a wire rack

 - While muffins are cooling, prepare the topping. Mix together melted butter and lemon juice in a small bowl. In a separate bowl, add the sugar. Dip the slightly cooled muffins first into the butter mixture and then into the sugar to coat the top of the muffin. Allow the dipped muffins to cool completely on wire racks. 

*Do not put these in an airtight container. The topping will become soft and mushy instead of crunchy. 

CHICKEN TETRAZINNI

This is a recipe I got from Dan's Grandma Hislop. She says its an easy Sunday casserole that everyone likes.

Ingredients

• 4 chicken breasts (or I shred a rotisserie chicken from Costco)
• 1 pkg Spaghetti noodles
• 4 Tbsp. margarine
• 1 can cream of chicken soup
• 1 can evaporated milk
• Grated cheddar cheese (there was no amount on the cheese - I use maybe 2-3 big handfuls in the mixture and another on top). Do whatever looks good to you. 
• Parmesan cheese - again, no measurement. Just enough to sprinkle on top.

 - Break spaghetti noodles into 2 inch pieces; cook, drain, rinse

 - Cook chicken and cut up into small bite-sized pieces 

 - In a skillet: melt margarine, blend in cream of chicken soup and evaporated milk

 - Mix together in the chicken soup mix, noodles , and cheddar cheese 

 - Top with cheddar and Parmesan cheese

 - Bake uncovered at 350 degrees for 30 min

*I added some pepper to mine while on the stove. 

*Grandma Hislop also told me that she often makes it on Saturday night and leaves it covered int he fridge until ready to cook on Sunday.