Updated Parmesan Chicken

I combined about 3 different recipes (Judy Reed, Mary Brown and ME) to create my preferred current recipe.

Line cake pan with foil and spray with PAM.

4 boneless chicken breasts split in half

About 1 c. milk or buttermilk
1 egg beaten

Mix together equal parts of: 3/4 c. or 1 c.
Panko bread crumbs
Parmesan cheese

Add 1 TBS. of Ranch dressing mix, garlic powder, salt, pepper and paprika to taste

Soak chicken in buttermilk and egg for a couple of hours.  Then roll in bread crumb mixture and place in prepared pan.

Melt about 1/2 stick of butter. and pour over the top.

Bake at 375 for 30 min.

Aunt Melba's Easy Crock Pot Stew

Place 2 lbs. stew meat , sliced carrots and potatoes in a crockpot.

Stir together:
1 can cream of mushroom soup
1 can of minestrone soup
1 can tomato bisque soup
1 envelope of beefy onion soup mix

Pour over meat and vegetables in crock pot and cook on low for 6 hours. Grandma Shirley loved to make this!

Hawaiian Pineapple Coconut Cookies

Cream together:

1/2 c. shortening
1/2 c. sugar
1/2 c. brown sugar

Beat in 1 egg

Add: 1 teas. vanilla and 1/2 c. drained crushed pineapple (reserve juice for frosting)

Stir in: 2 c. flour
1/4 teas. salt
1/4 teas. baking soda
1 teas. baking powder

Bake at 350 for 10 min.

Cool and frost and sprinkle with coconut if desired.

Frosting:
2 c. powdered sugar
2 TBS. soft butter
1/2 teas. vanilla
1-2 TBS. pineapple juice
Beat together until smooth and desired consistency.

about 1 c. flaked coconut


I used to make these for Hawaii Day at school every year! I usually doubled the recipe then. The kids got to frost their own cookie and decide whether they wanted coconut on top. I also made these for the Munch and Mingle at Pageant one year along with Hawaiian Punch floats.

Hawaiian Hotdogs

2 pkg. of your favorite hotdogs cut in 1/4 inch slices or cocktail wieners, set aside
Combine and bring to boil:
2- 8 oz. cans of tomato sauce
1/2 tsp. Mexican seasoning
1/2 teas. salt
2 TBS. white vinegar
1 can pineapple chunks, drained
2 TBS. brown sugar
2 TBS. chopped onion

Stir in hotdogs and put in a crockpot on low for 2 hours or on high for 1 hour.

One of my students made this for her Feb. book report (cookbook or craft or hobby) and they were a big hit. She got the recipe from a National Life staff recipe book. We even made them for munch and mingle at Pageant one year.

Grandma Norma’s MAC and Cheese

 2 cups of macaroni cooked and drained

 Combine:
 2 cups of chicken broth
 1/3 cup sour cream
 1/3 cup mayo
 2 to 3 cups of  grated Colby Jack cheese
Seasoning salt or salt and pepper to taste.
 Heat stir  together  until melted. Stir in macaroni then  pour into a 13 x 9 pan that has been sprayed with Pam    Bake at 350 for 30 minutes then top with additional cheese and cook 15 more minutes.
This is a favorite of all of us!!!

Ken's Favorite Dutch Apple Pie #aisforapples #kristiesapluscooking

Dutch Apple Pie

Preheat oven to 375°

1 favorite pie crust for a nine 9 inch pie- crimp edges of pie

(I used Pillsbury ready crusts)

Apple filling:  Combine all ingredients and pour into prepared piecrust.

5 ½ c. Cortland apples peeled, cored and sliced

1 TBS. lemon juice

½ c. sugar

¼ c. brown sugar

3 TBS. flour

½ teaspoon cinnamon

¼  nutmeg

Topping: Combine with a pastry blender.

1 1/8 c. flour

¾ c. granulated sugar

1/2 c. unsalted butter, room temperature

When combined using a pastry blender  the  topping with crumbly. Spread out topping on top of the apples. Bake for  50 min. or until the piecrust is light  golden brown.

Gail Hall used to bring us a Dutch Apple pie from a farm  market in Cortland NY after Thanksgiving every year. Since her parents passed away she has Thanksgiving here so Ken wanted me to find a recipe similar to it. After several trials here is the recipe I created and it tastes almost as good as that farm market  pie!

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Sharon Pine's Chicken Salad

Sharon's Chicken Salad-one of my favorites

2 1/2 c. cooked chicken cubed (can use 2 cans canned Kirkland chicken)
3/4 c. celery diced
1/4 c. sliced almonds (optional)
2 TBS. each:
onion, green pepper and pimento
2 TBS. lemon juice
2/3 c. mayo