Baked Parmesan Garlic Chicken

Ingredients:

This easy chicken recipe only uses four ingredients but is packed with taste. Boneless chicken breasts are coated in a flavorful blend of cheese and spices for a wonderful main dish that goes with anything from spaghetti to baked beans.

1/2 cup grated Parmesan cheese 

1 package Good Seasons Italian Dressing mix*
1/2 teaspoon garlic powder
6 boneless skinless chicken breast halves

Directions:

1. Preheat oven to 400 degrees F.

2. Mix cheese, dressing mix and garlic powder.

3. Moisten chicken breasts with water; coat with cheese mixture. Place in shallow baking dish.

4. Bake 20 to 25 min. or until chicken is no longer pink in the center.

 * See homemade Italian dressing mix.

Original recipe & picture from: http://www.momswhothink.com/chicken-recipes/baked-parmesan-garlic-chicken.html

Baking Powder Biscuits

⅔ C shortening
3 ¼ C flour
5 tsp baking powder
1 ½ tsp salt
1 ½ c milk

Heat oven to 450°.  Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs.  Stir in just enough milk so dough leaves side of bowl and rounds up into a ball.  (Too much milk makes dough sticky, not enough makes biscuits dry.)

Turn dough onto lightly floured surface.  Knead lightly 10 times.  Roll ½-inch thick.  Cut with floured 2-inch biscuit cutter.  Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for softer sides.  Bake until golden brown, 10 to 12 minutes.  Immediately remove from cookie sheet.

About 2 dozen biscuits.

(This recipe is double of the recipe from Betty Crocker’s Cookbook.)

Baked chicken with rosemary & soup

Sometimes I end up throwing something together really quickly when I'm in a hurry, but in the mood for something tasty. This was one of those meals. Everybody said, "Mom, write this one down!" So here it is:

Four chicken breasts, thawed, and each sliced into three pieces, laid in the bottom of a 9x13 casserole dish.

Salt & pepper to taste

Sprinkle some rosemary over the top (maybe a tsp?)

Smear one can cream of mushroom soup over the top

Drain and spread on can green beans around

Put some tinfoil over it, and bake at 375 while you go pick up your daughter from her after school activities on the other side of town. Come back, prepare a box of pasta to put the chicken and gravy over, and these veges on the side, and serve!  Mmmm! That was effective. And I'm going to enjoy the leftovers for lunch today!

Apple Crisp 1

(My husband prefers crisps to every other kind of pie!) 

4 cups sliced apples
2/3 -  3/4 C packed brown sugar (for low/no sugar, use brown sugar substitute)
1/2 C flour
1/2 - 1 C oats
3/4 tsp cinnamon
1/4 - 1/2 tsp nutmeg
1/3 C butter

Preheat oven to 375 degrees. In a square 8x8x2 inch pan arrange apple slices.  Mix remaining ingredients and sprinkle over apples.  Bake until topping is golden brown and the apples are tender, about 30 minutes. 

(Microwave for about 12 minutes, or until apples are tender.)

For variety, use other fruits, apricots, peaches, pinneaple...

Serves 6.

Syklaa-Palloja aka "Ski Poles"

From the Jan 1972 LDS magazine "Children's Friend", a no-bake cookie from Finland, known in our family as “Ski Poles” (I found the recipe when I was a kid!)

1 C oatmeal
1 stick butter or margarine (½ C)
3/4 C white sugar
1 t vanilla
3 T cocoa

Mix all the ingredients together.  Roll into little balls.  Roll the balls in powdered sugar.  Freeze.  (Best when frozen, but they don’t always make it that long!)  Makes 18-19 small balls.

(We formerly spelled this "Sklaa Polja")

Mom Howlett's Peanut Brittle

2 C sugar

1/2 C water

1 C white corn syrup

2 C raw peanuts

Measure & set aside:

1 T butter

1 t salt

2 t vanilla

2 level t baking soda

Mix together sugar, water and syrup. Bring to a boil in a heavy aluminum pan (pressure cooker great). Boil until it threads when dropped from a spoon, (abt. 265 degrees F). Add uncooked or raw peanuts. Let cook until syrup begins to turn light brown, (300 degrees F). Remove from the heat and quickly add butter, soda, salt & vanilla. (Don't accidently brush the syrup spoon on your fingers!) Stir and pour on a large buttered cookie sheet or marble slab. Spread thin and cool. When cooled well, crack with the back of a knife handle.

Enjoy!

Mom Howlett's Cranberry Jello Salad

2-6 oz pkgs Raspberry Jello (we so prefer sugar free!)

1 lb pkg whole cranberries

1 lb crushed pineapple

1 whole orange, cut in quarters (with rind)

½ C crushed walnuts

3 single sticks celery

4 C boiling water

1 C cold water

Put cold water and food ingredients in a blender. Blend slowly so as to leave a little crunchy. Place in 9X13 pan and set aside. Mix jello with hot water until dissolved. Carefully pour over blended ingredients; stir gently to combine ingredients. Chill overnight or until well set.