TILAPIA PARMESAN

INGREDIENTS

• 2 lbs tilapia fillets ( orange roughy, cod or red snapper can be substituted)
• 2 tablespoons lemon juice
• 1/2 cup grated parmesan cheese
• 4 tablespoons butter, room temperature
• 3 tablespoons mayonnaise
• 3 tablespoons finely chopped green onions
• 1/4 teaspoon seasoning salt ( I like Old Bay seasoning here)
• 1/4 teaspoon dried basil
• black pepper
• 1 dash hot pepper sauce

DIRECTIONS

1. Preheat oven to 350 degrees.
2. In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.
3. Do not stack fillets.
4. Brush top with juice.
5. In bowl combine cheese, butter, mayonnaise, onions and seasonings.
6. Mix well with fork.
7. Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
8. Spread with cheese mixture and bake until golden brown, about 5 minutes.
9. Baking time will depend on the thickness of the fish you use.
10. Watch fish closely so that it does not overcook.
11. Makes 4 servings.
12. Note: This fish can also be made in a broiler.
13. Broil 3 to 4 minutes or until almost done.
14. Add cheese and broil another 2 to 3 minutes or until browned.

Grandma's Chicken and Dressing

Ingredients

1

deli rotisserie chicken (2 lb), skinned, boned and shredded (about 4 cups)

6

cups coarsely crumbled cornbread

8

slices (1 oz each) firm white bread, torn

3 1/2

cups  chicken broth (from 32-oz carton) or bouillon cubes

2

cans (10 3/4 oz each) condensed cream of chicken soup

1

medium onion, chopped (1/2 cup)

3

stalks celery, chopped

4

eggs, slightly beaten

2

teaspoons ground sage

1/2

teaspoon pepper

1/4

teaspoon salt

1/2

cup butter, cut into small pieces

Steps

• 1

  Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2

  In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
• 3

  Bake uncovered about 45 minutes or until bubbly and golden brown.

Chocolate Chip Cheesecake Brownie Bars

Ingredients

1 package of chocolate chip cookie mix

1 8oz package of cream cheese room temp

1/4 cup sugar ( I used a substitute)

1 box of brownie mix

1 egg

Preheat oven to 350. Mix up cookie mix according to package as your going to lay this down in the 13x9 pan first. Take cream cheese and add sugar and 1 egg and mix well. Can use a mixer if needed so its well blended. 

Once you have the cookie dough on bottom of pan then pour cream cheese mixture on top of that.

Mix up brownies according to package and add to top of cream cheese mixture. Bake in over for about an hour but may require a little longer depending on if the brownies are done or not.

These are super moist and very delicious!!  Enjoy!!!

Cheesy Herb Crackers with Pot Pie Soup

Ingredients

3/4

teaspoon Italian seasoning

2

tablespoons grated Parmesan cheese

1

 refrigerated pie crust, softened as directed on box

1

tablespoon butter, melted

2

cans (18.5 oz each)  Rich & Hearty chicken pot pie style soup

1. Heat oven to 450°F. In small bowl, mix 1/4 teaspoon of the Italian seasoning and the Parmesan cheese until well blended. Set aside.
2.  Unroll pie crust on large ungreased cookie sheet; brush with butter. Sprinkle evenly with herb mixture. With pizza cutter or knife, cut pie crust into 3/4x4-inch strips. Bake 6 to 8 minutes or until golden brown.
3. Meanwhile, in 3-quart saucepan, mix soup and remaining 1/2 teaspoon Italian seasoning. Cook over medium heat 6 to 8 minutes, stirring occasionally, until thoroughly heated. Serve with herb crackers.

STRAWBERRY HOLIDAY TREE

INGREDIENTS

• 12 ounces semi-sweet chocolate chips
• 2 teaspoons coconut oil
• 3 1/2-4 lbs strawberries, stems removed and berries well dried
• 25 -30 mint sprigs from 2 bunches of fresh mint
• 1/2 cup confectioners' sugar

DIRECTIONS

1. *Need 12x4-inch (or larger) Styrofoam cone and toothpicks.
2. To prepare cone, wrap completely with parchment paper, using toothpicks to hold parchment in place. Set cone on the center a festive serving platter.
3. In a medium bowl, place chocolate and coconut oil in a double boiler or heatproof bowl set over barely simmering water. Heat chocolate, stirring occasionally, until completely melted, then remove from heat.
4. Working one at a time and starting with the largest berries at the bottom, dip the cut stem side of the strawberry into the chocolate then place it onto the parchment wrapped cone. Repeat process, placing the berries in rows and stacking them on top of each other to reach the top of the tree.

3-Ingredient Secret-Center Cookie Cups

Ingredients

1

roll (16.5 oz)  refrigerated peanut butter cookies

28

miniature milk chocolate-covered nougat and caramel candy bars (about 1-inch square), unwrapped

3/4

cup chocolate creamy ready-to-spread frosting (from 16 oz container)

Steps

• 1

  Heat oven to 375°F. Place 28 (1 3/4-inch) miniature paper baking cups 1 inch apart on large ungreased cookie sheets.
• 2

  For each cookie cup, wrap rounded teaspoonful cookie dough around 1 candy bar, enclosing it completely and forming ball. Place in muffin cups.
• 3

  Bake 9 to 12 minutes or until golden brown. (Centers of cookies will sink slightly.) Cool 10 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• 4

  Spoon frosting into pastry bag with a star tip. Pipe frosting on top of each cookie cup.

2-Ingredient Peanut Butter-Chocolate Truffles

Ingredients

1

roll (16.5 oz)  refrigerated peanut butter cookies

1

bag (12 oz) semisweet chocolate chips (2 cups)

Steps

• 1

  Heat oven to 350°F. Shape cookie dough into 1 1/4-inch balls; place 2 inches apart on 2 ungreased cookie sheets.
• 2

  Bake 8 to 9 minutes or until light golden brown. Cool on cookie sheets 5 minutes. With buttered hands, shape each cookie into ball; refrigerate 10 to 15 minutes or until completely cooled. Meanwhile, line cookie sheet with waxed paper; set aside.
• 3

  In medium bowl, microwave chocolate chips uncovered on High 60 to 90 seconds, stirring until smooth.
• 4

  Dip cooled cookie balls, one at a time, into melted chocolate; place on cookie sheet. If necessary, reheat chocolate. Refrigerate truffles about 10 minutes or until coating is set.