Parmesan Chicken

2 c crushed snack crackers
2 c Parmesan Cheese
1/2 c parsley
1 cup melted butter
2 tsp garlic
1 lb chicken tenders

Mix the snack crackers, Parmesan cheese and parsley together in a large bowl. Mix the butter and the garlic. Dip each chicken tender into butter mixture, then coat with the snack cracker mixer. Put into baking dish. Cook at 350* for 30 minute

Slow Cooker Oatmeal

Throw 2 sliced apples, 1/3 cup brown sugar, 1 tsp cinnamon in the bottom of the crock pot. Pour 2 cups of oatmeal and 4 cups of water on top. Do NOT stir. Cook overnight for 8 – 9 hours on low.

Sweet and Sour Chicken

Chicken Breading:
3-5 chicken breast
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil

Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9x9 but 5 chicken breasts fits better in a 9x13.

Sauce:
3/4 cups white sugar
4 Tablespoons ketchup

1/2 cup white distilled vinegar

1 Tablespoon soy sauce
1 teaspoon garlic salt

Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.

Mircle White Bread

8-10 C BREAD flour
4 cups warm water
3 T yeast
1 T salt
½ C sugar
½ C oil

In a larger mixer combine about 8 c of the flour and all the other ingredients. Mix with a dough hook and slowly add the remaining flour until it starts to come together. Knead on a floured surface until it is elastic. Place in 4 prepared loaf pans. Rise until doubled which is about 25-35 minutes. Bake in a preheated 350* oven for 25 minutes.

Rolled Sugar Cookies

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough

Directions

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

White Chicken Enchiladas

8 flour tortillas, soft taco size
2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.

In a small sauce pan over medium heat, melt butter.  Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken.  Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

20 MINUTE TERIYAKI CHICKEN & RICE

Ingredients:

Pre-cooked Chicken  (I typically keep grilled chicken in the freezer for stuff like this)

Rice

1/4 cup Brown Sugar

1/4 cup Soy Sauce

3 Tbsp of Ketsup

1/4 cup water

Directions:

In a bowl, mix brown sugar, soy sauce, water and ketsup.  Stir until well blended.  Set aside.  Measure out enough rice to feed your family.  Pour it into a rice cooker.  If you don't have a rice cooker, you can still do this on the stove, it just takes a little more watchful eye.  Measure out the correct amount of liquid for your rice.  

For example, I do 2 cups of dry rice for my little family.  This means I will need 4 cups of liquid.  I should have almost a cup of teriyaki sauce mixed in my bowl.  I will then need approximately 3 more cups of water.  If you want a stronger teriyaki flavor simply increase the amount of sauce you prepare and decrease the extra waterm accordingly.  Pour the teriyaki sauce in the rice cooker.  Add the extra water.  Dice the chicken and dump it in the cooker as well.  Set the cooker to cook and walk away.  Serve when the switch flips from "cook" to "warm", at least that's what mine does.  I usually serve it with steamed veggies (that I cook in my Pampered Chef steamer) or mix the veggies right in..  Super simple and prep time is like ten minutes max.