GARLIC CHEDDAR CHICKEN STRIPS:

ingredients

1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves
How to make it :
Preheat oven to 350 degrees F.
Melt the butter in a saucepan over low heat, and saute the garlic until tender.
In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
Cut Chicken Breast into strips (optional).
Dip each chicken strip in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink.

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Mama's Cornbread Dressing!

2 cups chopped onions
2 cups chopped celery
1/2 cup butter
4 cups finely crumbled toasted bread
4 cups finely crumbled cornbread
1 tablespoon salt
2 teaspoons freshly ground black pepper
1 tablespoon dried sage
2 teaspoons poultry seasoning
turkey broth
4 large eggs, beaten
how to make it:
Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.
Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix thoroughly.
Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

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Taco Casserole

1 lb ground beef

1 (1 1/4 ounce) envelopes taco seasoning

1 (10 1/2 ounce) cans mushroom soup

1 (8 ounce) cans beef broth

1 (14 ounce) cans rotel

6 slices cheddar cheese

1 (8 ounce) bags tortilla chips

How to Make It

1.Brown ground beef.

2.Add taco seasoning, mushroom soup, beef broth, and Rotel tomatoes.

3.Bring to a simmer. Simmer for about 5-10 minutes.

4.Pour chips into bottom of casserole dish (leave whole).

5.Pour beef mixture over chips.

6.Place sliced cheese on top.

7.Bake at 375° for about 10 minutes or until cheese looks melted,Serve and Enjoy!

Mac and Cheese

1 Box Elbow Macaroni

1 stick salted butter

1 large can Evaporated milk

16 oz Velvetta Shredded Cheese

How to Make It

Boil macaroni about 6-7 minutes, drain keeping about 1 cup of pasta water in pan.

Add butter and let it melt, add evaporated milk and cheese, stir til melted, it will be soupy.

Put in casserole dish 8 X 11 and bake at 350 for 20-30 minutes, barely bubbly and serve

(pasta continues to cook while in oven so don't over cook)

Cinnamon French Toast Bake

1/4 cup melted butter

2 cans refrigerated cinnamon rolls with icing

5 eggs

1/2 cup heavy whipping cream

2 teaspoons ground cinnamon

2 teaspoons vanilla

1 cup chopped pecans

3/4 cup maple syrup

How to Make It

1. Preheat the oven to 375 degrees.

2. Pour the melted butter into an ungreased 13×9 glass baking dish. Separate both cans of refrigerated cinnamon buns into 16 cinnamon buns, setting the icing aside. Then cut each cinnamon bun into 8 pieces and place the pieces on top of the butter in the baking dish.

3. In a medium bowl beat the eggs. Then beat in the heavy whipping cream, cinnamon, and vanilla until they are well blended. Then gently pour over the cinnamon bun pieces. Sprinkle the top with the pecans and then drizzle with the maple syrup.

4. Bake for 20 to 28 minutes or until golden brown. Cool for 15 minutes.

5. Microwave the icing on medium (50%) for 10-15 seconds or until it is thin enough to drizzle. Drizzle the icing over the top of the French Toast Bake. Serve with additional syrup if desired

Brown Sugar and Cola Glazed Ham

1 10-12 pound bone-in, fully cooked ham

1 extra large oven bag (for 10 to 25 lbs)

1/2 cup brown sugar

1/3 cup Dijon mustard

1 (16 ounce) bottle of Coke or Pepsi

How to Make It

Trim any excess skin and/or fat from the ham. Using a sharp knife, score the ham in a diamond

pattern. Place the ham (on its side – not face down) in the large oven bag and put it in alarge roasting pan. Mix the brown sugar and mustard in a bowl and rub all over the ham. Place orange wedges in the bottom of the bag around the ham. Pour the coke into the bag all around the bottom of the ham.

Gather the bag up so that the bag isn't touching the ham. You want an air pocket all around the ham. You want a very loose fit. Then close the bag with a tie. It should look like a nearly deflated baloon with some air still inside. Using a small, sharp knife, make three tiny slits in the top of the bag for ventilation (don’t skip this step or the bag will burst wide open and the ham won’t be able to self-baste).

Move your oven rack just low enough that the bag won’t touch the upper elements in your oven then bake at 350 degrees for 2 hours or until ham is nicely browned and caramelized. Remove ham from oven and rest, inside the bag, for 30 minutes before serving.

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