Yogurt Parmesan Chicken

Tyler's mom makes this and we adapted it to fit what we had in our fridge/pantry- which wasn't a lot. It's SOOO good-

Chicken Breasts

Plain Yogurt (enough to coat the chicken breasts)

bread crumbs or crushed croutons

parmesan cheese fresh or the nasty kraft canned stuff- it still tastes good

ritz cracker if you have them

garlic pepper or other seasonings

Crush up all the dry ingredients and mix them together. Coat the chicken in the yogurt and then coat with dry ingredients. Bake at 350 for 40-45 min.

Try it with this salad: romaine, grated swiss cheese, bacon, craisons, and poppyseed dressing.

sundried tomato dip

You're going to love this. It's a Barefoot Contessa recipe, tweeked just a little. It's best on toasted artisan bread but is also good as a veggie dip:

• 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup good mayonnaise
• 10 dashes, hot red pepper sauce, taco sauce or tabasco sauce
• 1/2 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 scallions, thinly sliced (white and green parts)

Directions

mix all ingredients with a hand mixer and serve

Stuffed Peppers

6 bell peppers either cut in half hot dog style or cored with the tops off (you have to bake them longer this way)
1 cup ketchup
½ cup brown sugar
2 Tablespoon lemon juice
2 teaspoons mustard
a big squirt of BBQ sauce
2 pounds lean ground beef
about 5 slices white bread or leftover buns cubed really small OR a box of crutons
1/2 cup diced onion
1 egg, beaten
1 cube beef bouillon, crumbled-optional
3 tablespoons lemon juice

Preheat oven to 350 degrees. In a small bowl, combine ketchup, brown sugar, 2 Tablespoons lemon juice and mustard until smooth.

In a large bowl, combine ground beef, bread/crutons, onion, egg, bouillon, 3 tablespoons lemon juice and 1/3 cup of the ketchup mixture until well mixed. put the meat into your pepppers in a pyrex pan (or two)

Bake 1 hour.

Pour reserved ketchup mixture over the meat in the peppers. Bake 10 minutes more.

Carol

I was wondering if you could put on your recipe of the stuffed peppers?
I'm not expecting it anytime soon because I know you're busy, with a baby and all, and not just any baby a super cute one!

Hannah's Artichoke Dip

This recipe from Hannah is awesome. Her changes are listed first:

"I made a few tweaks--

First I doubled the recipe. I topped with Parmesan which I really liked to do-- the more cheese the better, right? I also used a jar of artichoke hearts and quartered them instead of frozen artichokes. Oh, and after I cooked the spinach I spent a while making sure it was COMPLETELY drained because otherwise I think it would make it kind of soupy and gross otherwise (other people in the reviews complained it was soupy and I think that is why). Also I skipped the red pepper flakes, and although I used the garlic powder I think it would be better with real garlic. Oh and then I baked it on 375 somewhere between 10 and 20 minutes, not exactly sure (keep an eye on it, but long enough for cheese to look all delicious)."

Ingredients

• 1 cup thawed, chopped frozen spinach
• 11/2 cups thawed, chopped frozen artichoke hearts
• 6 ounces cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/3 cup grated Parmesan
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder

Directions

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Not Yo' Mama's Banana Pudding

This is TO DIE FOR!!!!!

2 Bags Pepperidge Farm Chessmen Cookies
6 to 8 fresh bananas, sliced
2 C. Milk
1 (5 oz.) box instant French vanilla pudding
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions
Line the bottom of a 9x13 glass dish with one bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a hand-held electric mixer. using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and sir unitl well belended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate unitl ready to serve.

Taco Soup

Ingredients:
1 medium onion; diced
1 clove garlic, minced
2 1/2 cups chicken broth
1 1/2 cups water
1 lb. chicken; shredded
8 oz. tomato sauce
4 oz. chopped green chilis
1 can corn
1 can small red beans
1 can pinto beans
1 can black beans
1/2 to 1 package taco seasoning
1/2 or less bunch of cilantro; chopped

For topping:
fritos
shredded cheese
sour cream

Directions:
In a skillet, saute the onion and garlic until translucent.

In a large pot, combine the chicken broth, water, shredded chicken, tomato sauce, green chilies, corn, red beans, pinto beans, black beans, taco seasoning, and cilantro. Add the onions and garlic once sauted. Heat thoroughly.

Once soup is heated, serve topped with chips, sour cream, and cheese.

Number of Servings:
Serves 6-8