Parmesan Ranch Chicken by iheartnaptime

 

(This recipe turned out so well, that I made it again the next week!  I was surprised how moist the chicken was and very flavorful! This one will be on a repeat rotation for my family !)

4 boneless, skinless chicken breasts, use rolling pin or meat tenderizer, pound them to even thickness , slice chicken in half if the breasts are too thick( I marinated them overnight in Italian dressing )

1/2 c. panko bread crumbs

1/3 c. grated parmesan cheese

2 Tbsp. dry ranch dressing

1/4 c. unsalted butter, melted

fresh parsley, optional

**Preheat oven to 375 F.

**In shallow bowl, stir 1/2 c. bread crumbs, 1/3 c. parmesan, and 2 Tbsp. ranch seasoning.

**Dip each piece chicken in 1/4 c. melted butter, and then roll in crumb mixture to coat.  Place on baking sheet lined with parchment paper.

**Bake 25 to 30 min or until cooked through the center, sprinkle with parsley

**For extra crispy crust, broil for a minute or so after baking, make sure you keep an eye on it so it doesn't burn!

**Let chicken rest for about 5 minutes, which keeps the meat nice and juicy

 

Banana Nut Bread by Kelly Weikum

 This Bread! So far this is my favorite Banana bread which comes from my sister's friend Kelly - moist with the perfect balance of sugar and bananas!  

1 c. sugar

1 c. brown sugar

1/2 c. butter, softened - mix together until creamy

Add:

2 eggs

1 tsp. salt

1 tsp. vanilla

6  medium mashed bananas 

1 c. buttermilk

3 c. all purpose flour

1 1/2 c. chopped nuts (optional but I love walnuts in this)

2 tsp. baking soda mix until combined. 

** Preheat oven to 350 F. pour into 2 greased and floured bread loaf pans and bake for about 1 hour, or until toothpick comes out clean.  

The Chewy Chocolate Cookie

 

This recipe I made in my single days, I had forgotten about it until I was going through my old recipes and found this.  I also made these in my young married years and we loved them as something different from the usual and these mix up in 5 minutes !

Ingredients:  

* 1 1/4 c. butter, softened

* 2 c. sugar

* 2 eggs

* 2 tsp. vanilla

* 2 c. all purpose flour (I had to add 1/4 c. to this as they flattened too much with only 2c. flour)

*  3/4 c. unsweetened cocoa

*  1 tsp baking soda

*  1/2 tsp. salt

*  1 c. finely chopped nuts (optional, I always leave this out)

Instructions: 

Preheat oven to 350 F. 

Cream butter and sugar in large mixing bowl.  Add eggs and vanilla; blend well.  combine flour, cocoa, and baking soda and salt; blend into creamed mixture.  Stir in nuts (if using).  Drop by teaspoonfuls onto ungreased cookie sheet or parchment lined sheet.  Bake at 350 F. for 8 to 9 min.  DO NOT OVERBAKE!  cookies puff up during baking and flatten when cooling.  Cool on cookie sheet until set, about 1 minute; remove to wire rack to cool completely.  Makes about 4 1/2 doz. 

Instant Pot Mississippi Pot Roast by Simply Happy Foodie

 

I haven't used my Instant Pot for this roast, but wow what a game changer!  This cooked up so fast, flavorful and so tender!  My whole house smelled a little like heaven!

Ingredients:

* 3-6 lbs. Chuck Roast, cut into 1 lb. chunks for even thickness ( like to use a rub on my roast before it's sauteed and this time I used Kinder's buttery steakhouse rub and I put it on before I cut the roast)

* 3 Tbsp. oil

* 1 small onion, chopped (optional, I didn't use it)

* 9 pepperoncini's, whole or chopped (I omitted these)

*1/2 c. pepperoncini juice from jar(I also omitted this)

* 3/4 c. beef broth (can use water)

* 1 (1oz.) packet dry Ranch dressing mix

* 1 (1oz.) packet Au jus ( or packet of brown gravy mix)

* 4 Tbsp. butter

For Gravy:

* 3 Tbsp. flour

* 3 Tbsp. butter, unsalted

( I just did 1/3 c. flour and added water to make a paste and then whisked it in the liquid to thicken it after the roast is cooked and removed)

Instructions:

1. Turn pot on sauté mode (normal). When display reads, "HOT", add the oil

2. When oil heats up, place meat in one layer into the pot and don't move it for 5 full minutes each side (don't brown for less than that - I made sure it had a light brown crusty topping all over)

3. Remove the meat to a dish and cover, wrap it to keep it warm

4. DEGLAZE THE POT: Add onion (if using) to pot and stir, add a bit of the beef broth or a small amount of water if there isn't enough moisture to loosen the brown bits from the bottom of the pot.  Stir, scaping the bottom of the pot until the bottom is free of the stuck on brown bits.

5. Add the pepperoncini's and their juice, beef broth, au jus and ranch packets, and butter.  Stir to combine.

6. Turn off sauté mode

7. Add the meat back into the pot.

-- the above steps are optional.  You can just add everything to the pot (except oil) and start pressure cooking it.  Browning the meat first gives an added depth of flavor.--

A.  Close lid and set the steam release knob to the sealing position.

B.  Press the pressure cook or manual button (or use dial) then the +/- button to select 60 minutes.  High Pressure.  It will take several minutes to build pressure.

C.  When the cooking cycle ends, let the pot sit undisturbed and count up to 15 min. (15 min. natural pressure release, or NPR)

D.  After the 15 min. NPR, turn off the pot and manually release the remaining pressure by turning the steam release knob to the venting position.

E.  When the pin in the lid drops back down, open the lid.

Make the Gravy:

1. remove the pot roast to a plate and cover

2. turn the sauté function back on

3. mix the flour and butter together until well combined (I used water instead of the butter)

4. when the liquid is starting to simmer, add the mixture to the pot, stirring well until thickened, if too thick, add water until desired thickness.  Then turn off the pot and add the roast back in. or serve separately.

BEST Potato Wedges Recipe by Creme De La Crumb

 

I just made these to go with our Sunday dinner and they were spectacular!  I had to make them again these are sooo good!

* 2 lbs. red potatoes, I used yellow potatoes **

* 2 Tbsp. oil

* 1 tsp. salt

* 1 tsp. smoked paprika, I only had regular on hand

* 1 tsp. garlic powder

* 1/2 tsp. onion powder

* pinch black pepper

---- I doubled the seasonings 

Dipping Sauce:

* 1/3 c. mayonnaise

* 1/3 c. barbeque sauce (your choice)

Instructions:

1. preheat oven to 450 F. Line large cookie sheet with parchment paper.

2.** cut potatoes into wedges less than 1/2 inch thick on wide edge (I also peeled my potatoes, cut them and then soaked them in salt water for about 2 to 4 hours, then drained them)

3. In a large bowl, combine potato wedges and oil, toss to coat

( I just put everything including seasonings in a gallon bag, then put the potatoes in and just shake until thoroughly coated.

4. Stir together all the seasonings (if not putting them in a gallon bag) and sprinkle over the potato wedges and toss to coat.

5. Put on prepared cookie sheet making sure they are in a single layer and not overlapping, it's ok if some of them are touching

6. Bake 15 minutes.  Remove from oven, turn the wedges over with fork or tongs, and put back in oven for 15 minutes.  Potatoes should be browned and crispy on edge and fork tender.

7. Make dipping sauce and serve with them.

The Best Chicken Marinade by momontimeout

 

Honestly I have lots of marinades that I love and it takes a lot for me to find one better than what I have, but this one won me over!  It is one of the best I've used.  I've made it 3 times in one week! The flavors go so good together.  It doesn't disappoint! Enjoy!

6 chicken breasts or 3.5 lbs. cut up in serving size pieces ( I used chicken tenders in these pictures- it was faster )

For the marinade:

1/2 c. extra virgin olive oil

1/2 c. balsamic vinegar

1/4 c. soy sauce

1/4 c. Worcestershire sauce

1/8 c. lemon juice, fresh or from a bottle

3/4 c. brown sugar

2 tsp. dried rosemary

2 Tbsp. Dijon mustard or spicy brown mustard

1 1/2 tsp. salt

1 tsp. black pepper

2 tsp. garlic powder ( I love garlic so I did 3)

**I put all the ingredients in a gallon size Ziplock bag, but you can use a deep dish, add chicken.

**Marinate 4 to 6 hours or up to 24 hours ( I did two days, I wouldn't do longer because it can be too strong)

**Remove chicken and put on barbeque and base with the leftover marinade a few times to give it a nice outside color and flavor, internal temp. should be 165 F. when they test done.  Chicken tenders don't take very long if you are using them. 

**comments in the section said they have used this marinade on steak or porkchops with good results, I haven't tried those yet

**also she said you can bake this at 400 F. for 18 - 22 minutes (Internal temp. 165 F.) baste as often as you can.

Swiss Chocolate Brownies

 

This recipe came from a recipe card subscription I got in the mail quite a few years back, I made them and they became a staple Sunday dessert or to surprise my guests.  I store them in the refrigerator --

Brownies:

1 c. water

1/2 c. butter

2 oz. squares of unsweetened chocolate, I like Bakers or Ghirardelli unsweetened chocolate bar

2 c. flour

2 c. sugar

1 tsp. baking soda

1/2 tsp. salt

2 eggs, slightly beaten

1/2 c. sour cream

1/2 tsp. vanilla

1 c. chopped walnuts, optional ( I don't use them)

Icing:

1/2 c. butter

2 oz. squares unsweetened chocolate

5 Tbsp. milk

1 tsp. vanilla

3 c. powdered sugar, DIVIDED

BROWNIES:

**In a saucepan, stirring with a whisk, bring water, butter and chocolate to a boil.  Boil 1 minute. Remove from heat; cool

**In a mixing bowl, combine flour, sugar, baking soda, and salt.

**Add chocolate mixture and mix until combined.  Add eggs, sour cream and vanilla; mix again just until combined.

**Pour into a greased 15x1 inch pan ( I use my jelly roll pan).  

**Bake at 350 F. for 20 - 25 minutes, or until it tests done I use a toothpick to check, although you need to make sure it isn't over baked or it will be dry!

** Cool for 10 minutes.

ICING:

**Melt butter and chocolate together in saucepan stirring with a whisk,  then put in a mixing bowl;

**Mix in 1 1/2 c. of the powder sugar

**Add milk and vanilla

**Add the rest of the 1 1/2 c. powder sugar

**Beat until smooth.  Spread over warm brownies. 

**Makes about 3 dozen brownies.