Chicken Parmigiana

1 large jar of spaghetti sauce (I like the original prego)
6 chicken tenderloin strips
(the following are approximates)
1 cup flour
2 tsp salt
1 tsp pepper
1 tsp garlic
1/2 cup milk
1 cup panko bread crumbs
oil for frying
fresh mozzarella
optional: parmesan cheese
1/2 package thick spaghetti noodles

Preheat the oven to 350.  Pour the oil in a large frying pan and turn to medium heat.  Place the flour and seasonings in a large ziplock back, put the chicken in and toss.  Once the chicken is well coated, take it out of the bag and dip the pieces into a bowl of milk.  Pour the remaining flour mixture away and put the panko bread crumbs in the bag, then return the chicken to the bag and toss until coated with the panko breading.  Once they are well coated and the oil is hot, fry the chicken on both sides.  when it is done, put it on a plate with paper towels to soak up the oil.  Then put the chicken in a casserole dish and pour the sauce over it.  Top with the mozzarella and put it in the oven, bake for approximately 15 minutes. 
While the chicken is baking, cook the noodles.  If desired, top the chicken with parmesan cheese then cook for a few more minutes.

Grandma Hintz's biscuits and gravy

1 pound package thick cut bacon
(the following are approximate measurements)
2 tbsp flour
1/2 tsp salt
1/2 tsp pepper
1 cup milk
biscuits (what ever kind you like!)

Cook the bacon in a large frying pan. Set the bacon to the side.  Add about 2 tbsp. flour to the drippings and whisk together over medium heat.  Add in salt and pepper, continue to whisk until light brown.  Do not over cook or it will have a burned flavor.  Decrease the temperature to low then slowly add in the milk.  It will start boiling and thickening up, add milk until it reaches the consistency of gravy that you like.  Add in more salt and pepper to taste.  Crumble the bacon and add it back to the gravy or just let everyone add their own.  Poor the gravy over the biscuits and enjoy.

Linda's Pork chops and rice

Prep time about 20 minutes
Total time 1 1/2- 2 hrs


1 box beef rice a roni
butter (follow directions on box)
water (follow directions on box)

(the following are approximates, if you need more flour just add more.  Same with the milk)
4 pork chop
1 cup flour
salt to taste
pepper to taste
garlic powder to taste
1/2 cup milk
oil for frying

Preheat your oven to 250.  Start the rice per direction on the box using a large oven safe frying pan.  While that is cooking, pour oil into a frying pan and turn it up to medium high.  In a large zip lock back mix the flour and seasonings.  Put the chops in the bag and shake it until each is well coated.  Put the milk in a bowl and dip each chop then return it to the bag with the flour mixture for one last coating.  Next place in the hot oil.  You just want to brown the pork chops and give them a nice crust, don't worry about cooking them through.  After each pork chop has a nice crust on it, put them in the frying pan with the rice (the rice should be close to finished cooking.  It's preferable if it isn't completely done, it will have plenty of time to finish in the oven).  You can move the rice around so that the chops are covered by rice, then put a lid on it and put it in the oven for about an 1 to 1 1/2 hours.  The low temperature with a long cook time will make the pork chops more tender and the seasoning from the rice a roni flavors them.

If your frying pan can't go in the oven, just transfer everything to a casserole dish and use aluminum foil, I've done it that way before and it works just fine.

Grilled Pork Loin Chops

Save original recipe from allrecipes.com

 recipe makes 2 servings  (I doubled it and had plenty for 8 thin chops)

• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons Worcestershire sauce  (I used teriyaki sauce)
• 2 teaspoons ketchup

• 1/2 teaspoon ground ginger  (I used half what the recipe called for)
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground cinnamon  (I used half what the recipe called for)
• 1/8 teaspoon cayenne pepper
• 2 (6 ounce) thick-cut boneless pork loin chops
  
  
   

  Directions

• Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
• Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.
•  

Banana Crumb Muffins

 (Original recipe from http://allrecipes.com/Recipe/Banana-Crumb-Muffins/ )

Makes servings USMetricAdjust Recipe (Help)

1/2 cups all-purpose flour                                                    

           
1 teaspoon baking soda                                                    
                       

1 teaspoon baking powder

                       

1/2 teaspoon salt

                       

3 bananas, mashed ( I only had 2 and just added about 1/2 c. applesauce)                                                   

3/4 cup white sugar

               

1 egg, lightly beaten                                                                     

                       

1/3 cup butter, melted                                                    

 

Crumb Topping:

  

2/3 cup packed brown sugar

4 tablespoons all-purpose flour                                                                     

                       

1/4 teaspoon ground cinnamon

2 tablespoon butter

 

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers (I got more).
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 4 tablespoons flour and cinnamon. Cut in 2 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Iced Lemon Pound Cake

Starbuck’s Iced Lemon Pound Cake Copycat Recipe

1 box yellow cake mix
4.3 ounce cook and serve Lemon OR 3.4 ounce instant Lemon pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice
Icing:
2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice
1. Preheat oven to 350 degrees F. and spray 2 loaf pans (9×5) generously with cooking spray.
2. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Divide cake batter between two prepared 9×5 loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.
3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes after they are completely cooled, and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.
Makes about 24 slices
Note: You can make this same recipe into cupcakes, small loaves and even a layered cake. Adjust baking time accordingly.

Original site: http://picky-palate.com/2012/03/22/starbucks-iced-lemon-pound-cake-copycat-recipe/

REESE'S Chewy Chocolate Cookies Recipe

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Ingredients

• 2 eggs
• 2 teaspoons vanilla extract
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
• 1-1/4 cups (2-1/2 sticks) butter or margarine, softened

• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa

Directions

1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.

2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 54 cookies.

PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.

ICE CREAM SANDWICHES: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.

HIGH ALTITUDE DIRECTIONS:

-- Increase flour to 2 cups plus 2 tablespoons.

-- Decrease baking soda to 3/4 teaspoon.

-- Decrease sugar to 1-2/3 cups.

-- Add 2 teaspoons water with flour mixture.

-- Bake at 350°F, 7 to 8 minutes. Yield increases to about 6 dozen.

Here is the link to the recipe:https://www.hersheys.com/recipes/recipe-details.aspx?id=5366

Banana Bread

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Recipe from allrecipes.com

Original recipe makes 1 loaf Change Servings

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter

• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Kitchen-Friendly View

• PREP 15 mins
• COOK 1 hr 5 mins
• READY IN 1 hr 20 mins