Chicken Parmesan

3 T. Canola Oil
1/2 c. Dixie Fry (original)
3 T. parmesan cheese
3/4 tsp Italian seasoning
1/2 tsp. garlic powder
1/2 tsp salt
1 egg
4-6 boneless skinless chicken breasts
1 jar (26 oz) meatless spaghetti sauce
3/4 c. shredded mozzarella cheese
1/4 c. shredded parmesan cheese
3 c. cooked pasta (we like angel hair)

In shallow bowl, combine Dixie Fry, 3 T parmesan cheese and spices. In another bowl, beat the egg. Cut chicken breasts in butterfly fashion but cut all the way through so you end up with double portions of breast. Dip chicken in egg, then roll in other mixture. Fry until juices run clear. In saucepan, warm up sauce. Cook noodles according to package directions. Put noodles on plate, top with chicken, sauce and cheeses.

Parmesan Rolls (Magleby's)

I got this recipe off my friend Kara's cooking blog. They are so yummy! They are the favorite of my boys.

18-24 frozen Rhodes rolls
1/4 cup mayonnaise
1/4 cup melted butter
1/4 cup Parmesan cheese
Garlic salt
Dried parsley

Combine the mayo and the melted butter. Dip the tops of the rolls in the butter mixture, then in the parmesan cheese. Place in greased muffin tins, cheese side up. Let rise according to package directions (usually about 5 hours). Sprinkle rolls with garlic salt and parsley. Bake at 350° for about 18 minutes.
Notes:
-You can dip the rolls while they are still frozen, or after they have thawed. Just make sure they end up doubled in size before you bake them.

Ramen chicken salad

I'm sure you have all had variations of this salad, but every time I make this one for others, they say it is the best variation they have every had. It is Tyrel's favorite. It is pretty too because it has green and purple cabbage in it. I'm so glad it is almost Spring and we can have salads more often now.

42 oz. chopped chicken - broiled or BBQ’d
1/2 head purple cabbage - shredded
1/2 head green cabbage - shredded
2 bunches green onions - chopped
3 pkgs oriental or chicken ramen noodles
Dressing
1 1/2 c. oil (i usually use only 1 c.)
9 T. rice vinegar
6 T sugar
1 T pepper
seasoning packets from noodles

Mix dressing. Mix everything else together while dressing is dissolving. Break up the noodles. Pour dressing over salad. Add 1 pkg sliced almonds. Refrigerate overnight. Right before serving add 4 T toasted sesame seeds.

Strawberry Spinach Salad

This is one of our favorite spring time salads, we have it a ton, some of us that is. Travis thinks it is wrong to combine fruit with vegetables.

Fresh Spinach leaves
mandarin oranges - drained
fresh strawbeerries - sliced
sunflower seeds
feta cheese
raspberry vinagrette

Grandma's Homemade Bread

This recipe is from Sean's mom. My kids love it. Good thing it makes 5 loaves because 2 of them always disappear immediately out of the oven.

1/2 c. warm water
1/2 tsp. sugar
2 T yeast
Soften yeast in warm water. Sprinkle sugar on top.
2/3 c. sugar
5 c. hot water
1 c. dry milk
2/3 c. oil
5 tsp salt
14-16 c. flour
Mix water, salt, sugar, oil and millk. Add 8 c. flour. Mix well. Add yeast mixture. Mix well. Let set 10 minutes. Add remaining flour and knead until not sticky and sides of bowl are clean. Let rise for 1 hour. Form into 5 loaves. Spray pans with cooking spray. Let rise in pans for 20 minutes. Bake at 350 degrees for 35-40 minutes. Remove from pans and rub tops with butter.

Spaghetti Sauce

1/2 medium chopped onion
2 lbs ground beef
6 links italian sausage
1/2 tsp oregano
1/2 tsp sage
1 tsp garlic powder
3 whole bay leaves
1/2 tsp black pepper
1/4 tsp cayenne pepper
3 T parsley flakes
1 gallon tomato sauce

Cut sausage into 1 “ pieces. Brown in large pan along with onion and ground beef. Drain. Add all other ingredients. Stir. Bring to a boil. Turn heat down and simmer for at least 3 hours. The longer it simmers, the better it tastes. Stir occasionally. Serve over your favorite pasta or use for lasagna. Freezes well. Makes a large batch.

Chocolate Trifle

I had to take dessert to a meeting the other night. This is what I made and it was DIVINE!

Chocolate Trifle

1 chocolate cake mix
1 small pkg instant chocolate pudding mix
1/2 c. water
1 (14 oz.) can sweetened condensed milk
2 (8 oz.) containers of Cool Whip
1 bar chocolate candy
Prepare cake mix according to package directions and bake in a sheet cake pan. Cool completely and cut into 1 inch squares.In a large bowl combine pudding mix, water, and sweetened condensed milk, mix until smooth then fold in 4 oz whipped until no streaks remain.In a trifle bowl or glass serving dish, place half of the cake cubes, half of the pudding mixture and 1/2 of the remaining Cool Whip. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate a couple hours before serving. You can use brownies instad of cake also.