Traditional Chicken Parmesan

Ingredients:

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
1 cup all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups italian bread crumbs
1 cup vegetable oil or pure olive oil
1 jar tomato sauce
1/4 cup freshly grated Parmesan

Directions:

1. Preheat oven to 400 degrees F.

2. Season chicken breasts on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

3. Heat oil in skillet and once hot, add chicken breasts to each pan and cook until golden brown on both sides, about 3 minutes per side.

4. Transfer to a baking sheet and top each breast with some tomato sauce, parmesan cheese, and salt and pepper.

5. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves

6. Serve with spaghetti or pasta of choice.

Ashley's Easy Mac and Cheese

Ingredients:

3 tbsp margarine
2 1/2 cups macaroni, cooked
1 tsp salt
1 tsp black pepper
1 (8 ounce) package Cheddar cheese, shredded
4 cups milk

Directions:

1. Preheat oven to 350 degrees F.

2. Place margarine in 9x13 inch baking dish and put in oven to melt. When margarine is completely melted, pour in macaroni, salt and pepper.

3. Stir until macaroni is coated with butter. Sprinkle cheese over macaroni and then pour milk over all. Do not stir and do not cover dish.

4. Bake in preheated oven for 60 minutes. Do not stir while baking. Enjoy!

Strawberry Topped Chocolate Chip Pancakes

Ingredients:

1 1/2 cup flour
1 tbsp baking powder
1 tsp salt
1 tbs sugar
1 2/3 cup milk
2 tbsp butter, melted and cooled
2 eggs, separated
1 tsp cinnamon
1 cup chocolate chips
Strawberries
Powdered sugar

Directions:

1. Sift flour, baking powder, salt, and sugar together in a large bowl.

2. Whisk in milk, butter, and egg yolks. Beat egg whites to soft peaks and fold into batter.

3. Heat a griddle or skillet over medium heat and melt 1 teaspoon butter until it begins to foam.

4. Spoon heaping tablespoons batter onto griddle. Flip when a few bubbles form; when pancakes are golden brown, serve immediately.

5. Top with strawberries and powdered sugar. Enjoy!

Egyptian Eyeballs

Ingredients:

1 egg
1 slice of whole wheat bread
butter or margarine
Tony Chachere's Creole Seasoning

Directions:

1. Butter a slice of bread on both sides and cut a medium sized hole in the middle on it with the top of a cup.

2. Place the slice of buttered bread on a hot frying pan.

3. Crack the egg into the hole and sprinkle some Tony Chachare's on the egg.

4. Wait until the egg sets, flip it over and cook the other side. Enjoy!

Nannie's Crawfish Etouffee

Ingredients:

6 tbsp butter
2 tbsp flour
1 1/4 cups chopped onion
2 green onions, chopped
1/2 cup chopped celery
1 tsp tomato paste
1 cup water
1 lb crawfish
1/4 cup parsley
1 1/2 tsp salt
1/4 tsp black pepper

Directions:

1. Melt butter, remove from heat, stir in flour until smooth.

2. Return to heat, cook until dark brown, stirring constantly (10 minutes).

3. Lower heat, stir in onions and celery. Cook until soft, stirring often (10-15 minutes).

4. Lower heat to simmer. Dissolve tomato poaste in 1/4 cup water, stir into roux.

5. Add remaining water, crawfish, and parsley, stir to blend.

6. Season to taste, cover and simmer 20 minutes.

7. Served with cooked, hot white rice.

The Best Shabbat Challah

Ingredients:

1 egg
3 tbsp butter or 1/4 cup oil
3/4 cup warm water
1/4 cup orange juice
1 1/2 tsp salt
3 tbsp sugar
3 cups bread flour
2 tsp active dry yeast or 25 grams fresh yeast

Directions:

1. Mix wet ingredients in one bowl.

2. Mix dry ingredients in another bowl.

3. Add the wet ingredients to the dry ingredients in small batches, knead as you go.

4. When combined, place dough in a greased bowl and cover with a towel.

5. Let rise for 1 hour in a warm place.

6. Remove from the bowl and punch down the dough.

7. Place on a floured baking sheet and braid into challah shape.

8. Let rise 1 more hour in a warm place.

9. Bake for 40 minutes at 325 degrees.

Abba's Cinnamon Oatmeal

Ingredients:

1/2 cup milk, soy or regular
2 tbsp applesauce (unsweetened)
1/2 cup Quaker quick cooking oats
1 tsp cinnamon
1/4 cup granola, cranberries, walnuts
1/4 cup fresh fruit like apples, bananas, blueberries
1 tsp ground flaxseed

Directions:

1. In a small bowl, add the milk to the quick cooking oats.

2. Slowly, stir the oats and place in the microwave for 90 seconds.

3. Stir in the cinnamon, flax seed and apple sauce.

4. Add the cranberries, walnuts, fresh fruit, and granola to the oatmeal and stir until oats and ingredients reach your desired consistency.

Italian Pasta Bake

Ingredients:

1/2 zucchini, cut in 1 inch slices
1 cup button mushrooms, cut lengthwise
1 cup carrots, cut in 1 inch slices
1 onion, sliced
1 cup spinach leaves
1 cup pasta like penne or rigatoni
2 cups marinara sauce
1/2 cup bread crumbs
1/2 cup parmesan cheese

Directions:

1. Preheat oven to 400 degrees. Saute all the vegetables together until soft and cooked through.

2. In a separate pot, boil the pasta.

3. In a large mixing bowl, mix the cooked vegetables with the cooked pasta. Add the marinara sauce and mix thoroughly.

4. Place the entire mixture in an 8 x 8 baking pan and top with breadcrumbs and parmesan cheese.

5. Bake for 30 minutes or until browned.

Oatmeal Peanut Butter Chocolate Chip Cookies

Ingredients:

1 cup whole wheat flour
1 1/4 cups quick cooking oats
1 tsp baking soda
1/2 tsp salt
1/2 cup peanut butter
1/2 cup olive or canola oil
3/8 cup granulated sugar
3/8 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2/3 cup semi-sweet chocolate chips
1 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees. Combine flour, oats, baking soda and salt in small bowl. Beat oil, peanut butter, sugars and vanilla extract in large mixing bowl until creamy.

2. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoon onto ungreased baking sheet.

3. Bake for 8 – 10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks.

Mexican Fiesta Bowl

Ingredients:

1 can corn kernels
1 can black beans
1 lb ground meat
1 cup brown rice
2 medium onions, finely chopped
2 cloves garlic, finely chopped
1/2 cup chedder or monterey jack cheese
1/2 cup tomatoes, chopped
1/4 cup sour cream
1 avocado, sliced
Chili powder to taste
Salt and pepper to taste

Directions:

1. Sauté ground meat, onions and garlic together in a skillet.

2. Add salt, pepper, and chili powder to taste

3. Boil brown rice in separate pot.

4. Add corn and beans to cooked rice and mix until warmed throughout.

5. Add ground meat mixture to rice and bean mixture.

5. Serve and garnish with cheese, chopped tomatoes, avocado, and sour cream.

Ema's Crustless Quiche

Ingredients:

2 large onions, minced
1 cup cooked vegetable, (Ex. mushrooms, spinach, leeks, broccoli)
1/2 cup flour
1/2 tsp baking powder
1/8 cup vegetable oil
1/4 cup skim milk
1 egg
1/2 cup cottage cheese
Salt and pepper to taste
Parmesan cheese

Directions:

1. Preheat oven to 350 degrees.

2. In a bowl mix together all of the dry ingredients. In a separate bowl, mix the wet ingredients including the cooked vegetable and the raw onions.

3. Mix everything together and pour into a greased baking dish. Season with salt and pepper.

3. Sprinkle the parmesan cheese on top.

4. Bake for 40-45 min or until nicely browned.

Ema's Famous Banana Bread

Ingredients:

1/2 cup brown sugar
1/4 cup canola oil
1 smashed medium banana
1/4 cup plain yogurt
1/8 cup applesauce
1/2 cup chocolate chips
1 tsp vanilla
1 tsp cinnamon
1 egg
1 cup flour
1/2 tsp baking soda
1/4 tsp salt

Directions:

1. Mix the dry ingredients separately and mix well.

2. Mix together sugar and oil in a separate bowl and then add the rest of the wet ingredients and blend well.

3. Add dry ingredients to wet ingredients and stir just until moistened.

4. Add chocolate chips and bake for about 35-40 minutes in a 350 degree oven.

Chocolate Apple Spice Cake

Ingredients:

1/2 cup butter, softened
3/4 cup sugar
2 eggs
2 cups all-purpose flour
5 tablespoons baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups unsweetened applesauce
5 tablespoons powdered sugar

Directions:

1. In a mixing bowl, cream butter and sugar until fluffy.

2. Add the eggs, one at a time, beating well after each addition.

3. Combine dry ingredients; add to the creamed mixture alternately with applesauce.

4. Pour into a greased baking pan and bake at 350 degrees for 22-30 minutes or until a toothpick inserted near the center comes out clean.

5. Let cool and sift powdered sugar on top.

Baked Sweet Potato and Leek Gratin

Ingredients:

4 medium leeks, cleaned and chopped
1 medium onion, finely chopped
1 1/2 tbsp olive oil
3 cloves garlic, minced
2 medium sweet potatoes, peeled and cut into 1/8-inch-thick slices
1/3 cup chicken broth
1/3 cup Italian seasoned dry breadcrumbs
1/3 cup grated Romano or Parmesan cheese
salt and pepper, to taste

Directions:

1. Preheat oven to 450°F. Coat 10-inch round pan with cooking spray.

2. Heat 1 tbsp oil in nonstick skillet over medium-high heat. Add leeks, onion, garlic, and spices; sauté until softened. Season with salt and pepper, if desired.

3. Arrange sweet potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes.

4. Stir together breadcrumbs, remaining 1 1/2 tsp oil, and cheese in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp.

5. Let gratin cool slightly before cutting and serving.