This recipe makes about 30 cookies.
Thank you to Shirley Finelli for providing this delicious recipe!
Preheat oven to 350 F. Combine eggs, garlic, parsley, salt and cheese. Beat together until smooth. Dredge each chicken breast in flour, dip in batter to coat both sides. Saute in hot oil for approximately 3 to 4 minutes on each side. Finish cooking in oven until the temperature of chicken breast reaches 165 F.
When cool, add icing if desired. They take a little work but they usually taste so much better than the ones you’ll pick up at the super market.
This recipe makes approximately 5 to 6 dozen cookies. From Libby's website.
Cube potatoes and place in a casserole dish. Melt butter and stir in flour. Cook a few minutes, but do not brown. Scald milk and pour over butter mixture. Cook 5 minutes longer. Mix in sour cream then stir into potatoes. Sprinkle with thin layers of grated cheese and bread crumbs. Bake at 375 degrees until bubbly, about 20 minutes.
By Sherry D. Kane
Clean medium sized beets and coat with olive oil. Wrap in aluminum foil. Place on a baking sheet in a 350°F oven for about 75 minutes. You will know the beets are done when a pairing knife can easily go thru a beet. When cool enough to handle, slice off leaf end. Push skin off using thumbs. If skin doesn't strip away easily, the beets probably need more time in the oven. The roasted beets can be stored in an airtight container in a refrigerator for several days. Start with a bed of lettuce. Top with wedges or slices of the roasted beats. Add the hardboiled egg and olives. Use your favorite grater to add the goat cheese to your dish. Salt, pepper and dress to taste. As a starting point, plan on using one medium size beat and one hardboiled egg per person. Everything else is to added to taste. Makes a great, healthy side dish or a main course.
This is one of my favorite salads. The flavors delivered from roasting the beets is fantastic. I stay away from the beets in cans or jars. It’s easy to roast the beets although peeling this vegetable can be a little tricky. ~Diane
Pour chicken broth into crock pot. Score pork on top & bottom with knife. Sprinkle salt, pepper & garlic powder on all sides of the pork. Layer half of onion on bottom of crock pot. Place pork on top of onions. Add the other half of onions on top of the pork. Turn crock pot to HIGH. Let cook for about 6 to 7 hours, turning occasionally. Pork is done cooking once no pink color remains. Meat will literally just fall apart. Drain pork and place back into crock pot. Shred the pork. Most folks use 2 forks, some use a knife and a fork. Choose your own preference. Stir in BBQ sauce. Serve either by itself or on a hearty roll/bun! VOILA! ENJOY!
Our Perfect Pulled Pork recipe is great because it is low on preparation but high on flavor. Made in the crockpot, it is perfect for busy days or tailgate parties.
Bring stock to a simmer. Add the chicken breast and simmer until no hint of pink remains (it should take about 8 to 10 minutes). Remove chicken from stock and place on a cutting board for a few minutes to rest. Add onions, carrots and celery to the simmering stock. Simmer until the vegetables have softened slightly (about 10 minutes). While the vegetables are simmering, cut the chicken into 1" cubes. Add the noodles, 4 tablespoons of parsley, and the cubed chicken. Simmer about 3 minutes, until the noodles are tender. Salt and pepper to taste. Sprinkle remaining parsley on soup when serving.
Makes 8 servings
Nothing says "comfort food" more than chicken noodle soup. It makes you feel better when you are sick and serve as a main meal or accompaniment.