Lemon Mustard Chicken

Ingredients:
enough chicken breasts to feed your family
2 tbl lemon juice
2 tbl minced fresh parsley
2 tbl dijon mustard
1 garlic clove minced
1 tsp grated lemon peel
1/2 tsp dried rosemary, crushed
1/4 tsp salt
lemon wedges

Directions:
Drizzle chicken with lemon juice. Combine the parsley, mustard, garlic, lemon peel, rosemary and salt; brush over both sides of chicken. Place on a greased pan cook at 350 for about an hour. Serve with lemon wedges.

Almond Chicken with Apricot Sauce

Ingredients:
1 cup apricot perserves
3 tbl soy sauce
2 tbl chopped onion
4 tsp cider vinegar
1 tsp ground mustard
enough chicken breasts to feed your family
1/2 cup sliced almonds
1 tbl butter, melted

Directions:
In a bowl combine apricot, soy sauce, onion, vinegar, and ground mustard. Dip chicken in. Place chicken in baking dish. Spray with cooking spray before. Sprinkle sliced almonds on top of chicken and drizzle melted butter over top. Bake at 350 for about an hour. Serve chicken with remaining apricot sauce.

Simple Sloppy Joe and Peppered Corn Salad

Simple Sloppy Joe Ingredients:
Enough ground beef to feed your family, ( i use one roll )
1 Can ( 10 oz ) diced tomatoes, undrained
1 can tomatoe paste
1/4 cup ketchup
2 tbl brown sugar
1 tbl spicy brown mustard
1/4 tsp salt
6 sandwhich buns

Directions:
In a large skillet cook beef, drain. Stir in tomatoes, tomatoe paste, ketchup, brown sugar, mustard and salt. Bring to a boil. Simmer, uncovered for 5 mins. Serve on buns.

Peppered Corn Salad Ingredients:
1 pckg frozen corn
2 medium tomatoes, chopped
4 green onions, chopped
1/2 cup chopped red pepper
2 tbl oil
1 tbl white vinegar
2 tsp minced fresh parsley
1/2 tsp salt
1/2 tsp lemon juice
1/4 tsp sugar
1/4 tsp dried basil
1/8 tsp red pepper flakes

Directions:
Prepare corn according to pckg, drain and set aside. In a large bowl combine tomatoes, onions and pepper. Stir in corn. In a small bowl combine all remaining ingredients; pour over salad and toss to coat. Chill until serving.

Honey Garlic Ribs

Ingredients:
Enough pork baby back ribs for your family
2 cups water, divided
3/4 cup brown sugar
2 tbl corn starch
1 tsp garlic powder
1/4 tsp ground ginger
1/4 cup soy sauce
1/2 cup honey

Directions:
Place ribs bone side down in a large roasting pan; pour 1 cup of water over ribs. Cover tightly and bake at 350 for 1-1/2 hours. In a small bowl , combine sugar, cornstarch, garlic powder and ginger; stir in soy sauce, honey and remaining water until smooth. Drain fat from roasting pan; pour sauce over ribs. Bake uncovered for 45 mins or until meat is tender.

Creamy Macaroni and Cheese

Ingredients:
5 cups cooked macaroni
4 tbl butter
4 tbl flour
1/4 tsp salt
1/8 tsp pepper
2 cups milk
3/4 cup shredded cheddar cheese
*paprika is opt*

Directions:
In a sauce pan, melt butter over med-low heat, stir flour into the butter until smooth and bubbly. Stir in salt. Gradually add milk, stir constantly! Continue to cook, stir until thick. Add cheese and continue to cook and stir until melted. In an 8 x 10 baking dish alternate layers of mac and cheese sauce. SPrinkle with paprika, if desired. Bake in a preheated 350 oven for 20 mins, or until hot and bubbly.

Cranberry Meatballs

Ingredients:
2 lbs ground beef
1 cup corn flake crumbs
2 eggs
1/4 cup chopped fresh parsley
1/3 cup ketchup
1/4 cup minced onions
2 tbl soy sauce
1/4 tsp garlic powder
1/4 tsp pepper
1 can cranberry sauce, jellied or whole
2 tbl hot sauce
1 tbl brown sugar
2 tsp lemon juice

Directions:
In a large bowl, combine beef, corn flakes, parsley, eggs, ketchup, onion, soy sauce, garlic powder, and pepper. Blend and form into small balls. Place in casserole dish. Heat oven to 300. While meatballs are cooking, combine cranberry sauce, hot sauce, brown sugar, and lemon juice in a saucepan. Cook, stir, over med heat until mix is blended. Pour hot sauce over meatballs in casserole. Bake for about 45 mins.

Chicken Taco Casserole

Ingredients:
1 pckg small corn tortillas
3 tbl butter
1/2 cup chopped fresh mushrooms
3 tbl flour
1 cup milk
1 small jar green taco sauce, about 8 ounces
1 tbl chili powder
2 cups cooked, diced chicken
1 small can diced green chilis, 4 ounces
1 cup shredded cheddar cheese

Directions:
Cut or tear tortillas into bite size pieces, set aside. In sauce pan over low heat, melt butter and saute mushrooms. Remove shrooms, set aside. Add flour to melted butter and mix until smooth. Slowly add the milk, stir. Form a med-thick white sauce. Return shrooms to the sauce. Add taco sauce and chili powder to the mushroom sauce. In a large shallow casserole dish take a layer of tortilla peices. On top put a layer of the chicken top with diced chilis. Pour sauce evenely over the entire mix and top with cheese. Bake 350 for 1 hour.

Crunchy Ranch Chicken Breasts

Ingredients:
Enough boneless, skinless chicken breasts to feed your family
Cornflakes
about 2 cups ranch dressing
Italian Seasoning to sprinkle

Directions:
Preheat oven to 350. Pour ranch into seperate bowl, and in another crush up about 2 cups cornflakes. Dip breast into ranch, then into cornflakes. Both sides. Put on baking sheet. Sprinkle each breast once coated in mix's with Italian Seasoning. Cook about an hour.

Jenn's Baked Rigatoni

Ingredients:
a box of rigatoni noodles
1 can pasta sauce
bag of cheese shredded ( italian blend, mozzerella, cheddar, whichever you perfer )

Directions:
Boil and cook noodles according to box. Preheat oven to 350. Layer in a casserole dish noodles, cheese, and sauce. Top with more cheese and bake about 30-40 mins.

Serve with garlic bread.

Slow Cooker Ribs

Ingredients:
enough country style pork ribs, boneless to feed your family
1/3 cup flour
4 tsp paprika
1/2 tsp salt
dash pepper
2 tbl veg oil
1 large onion, halved and sliced
1/2 cup chicken broth
1/2 cup sour cream

Directions:
In bowl combine flour, paprika, salt and pepper. Toss pork in and coat. Heat oil in large skillet with onions, add the pork. Brown on each side for about 3 mins. Add to the slow cooker on low for about 8 hours. Pour chicken broth in skillet to scrape up browned bits and pour over the pork in cooker. After pork is done, remove and keep warm. Pour juices in the sauce pan and place over medium heat. Simmer for 8 mins until reduced by about 1/4. Remove from heat and stir in sour cream. Serve the sauce with the pork.

Tuna Casserole

Ingredients:
1 can tuna, drained
8 ounces elbow macaroni
4 tbl butter
3 tbl finely chopped onion
2 tbl flour
3/4 tsp salt
1/8 tsp pepper
1 cup milk
1/2 cup frozen peas
1 can cream of mushroom soup
1 cup shredded cheddar cheese
cornflakes crushed

Directions:
Cook macaroni in boiling water, drain and rinse. Melt butter in a large saucepan, add chopped onion and saute until tender. Add flour, salt, and pepper, cook stiring until smooth and bubbly. Add milk and mushroom soup and stir over low heat until smooth and thickened. Add cooked macaroni, tuna, peas, and about half the cheese to sauce mixture. Pour the mixture into a casserole dish, buttered. Top with remaining cheese and sprinkle crushed cornflakes. Bake at 350 for 30-40 minutes or until browned.

Cornish Hens

Ingredients:
as many cornish hens as you need for your family. I chose 2 for a family of 3 and a half lol
melted butter
season salt
pepper
paprika

Directions:
In a shallow roasting pan put hens breast side up. Brush with melted butter and sprinkle with seasonings. Bake at 350 for 1 and a half to 2 hours.

HOME COOKIN PLEDGE!

Me and my little family are going on a home-cookin pledge! I am sickened by how much fast food we eat! I have had alot of depression lately and I really believe all the bad stuff I'm eating is only contributing to this! Join me and my family.. for a month long pledge starting Sunday.. NO MORE fast food for a whole month! I have found some really cool recipes i'm going to try.. and i'll post up only the good ones here for you to try as well!

Pumpkin Spice Latte

Pumpkin Spice Latte


2 cups of milk
2 tbs canned pure pumpkin (NOT pumpkin pie mix)
2 tbs white sugar
2 tbs vanilla (not a typo, you really use that much)
1/2 tsp pumpkin pie spice
(OR 1/4 tsp cinnamon, 1/8 tsp cloves, teeny tiny pinch ground ginger)
1/2 cup brewed espresso or 3/4 strong brewed coffee
**use something like Folgers Dark Roast that they sell in the smaller cans, works much better then regular coffee

Add the coffee/espresso and milk to crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.
Cover and cook on high for 2 hours (if everything is cold.)
Whisk again.
Ladle into mugs and garnish with whip cream and additional cinnamon. Can add a cinnamon stick if ya want to get all fancy ;)

** Again, my own input - if you double or even quadruple the recipe, you can make enough to have one cup a morning for about a week ... if you can JUST have one cup! Also, cooking it on high for two hours is what the directions say, but when we first made it we just brought it all to a boil on the stove top and drank it right away - still just as yummy!! We had no patience to wait!!

*sent in by my awesome sister in law *

Cream Of Mushroom Chicken Thighs

Ingredients:
enuf chicken thighs to feed your family
1 can cream of mushroom *with roasted garlic*
1/4 cup sour cream

Directions:
Put all ingredients into crockpot on low for 8-9 hours or high 4-6 hours. serve with rice. and stir well.