Garlic Cheese Grits

Garlic Cheese Grits
(this recipe is only 2 servings---adjust recipe as needed)

Ingredients

* 1 cup water
* 1/4 cup quick-cooking grits
* 1/2 cup cubed process cheese (Velveeta)
* 1/4 teaspoon garlic powder
* 1/4 cup cornflakes, coarsely crushed
* 1 to 1-1/2 teaspoons butter, melted

Directions

* In a saucepan, bring water to a boil. Slowly stir in grits. Reduce
* heat; cook and stir for 4-5 minutes or until thickened. Add cheese
* and garlic powder; stir until cheese is melted. Pour into greased
* 2-cup baking dish.
*
* In a bowl, combine cornflakes and butter; sprinkle over grits. Bake,
* uncovered, at 350° for 10-15 minutes or until firm and top is
* lightly toasted. Yield: 2 servings.
*

Nutrition Facts: One 3/4-cup serving (prepared with reduced-fat process cheese and 1 teaspoon butter) equals 170 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 499 mg sodium, 23 g carbohydrate, trace fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

chad's chicken casserole attempt

6 cooked chicken breast
1 can cheddar broccoli soup
1 can cream of chicken soup
1 cup rice
1 cup water
1 bag frozen peas carrots & gr beans
1/2 bag frozen brocolli

top with 1 roll crushed ritz crackers
1 stick melted butter
bake

Parmesan Chicken

I made this yesterday, with 2 lb. chicken breast cut into tender-size pieces. Served it with spaghetti sauce. Served 5 people with 2 pieces left over for lunch today. Definitely will make again. -amy

Parmesan Chicken
Taste of Home
http://www.tasteofhome.com/Recipes/Parmesan-Chicken/

The savory coating on this chicken has the satisfying flavor of Parmesan cheese. It's easy enough to be a family weekday meal yet impressive enough to serve to guests. When I make this chicken for dinner, we never have leftovers. -Schelby Thompson, Winter Haven, Florida

Prep: 10 min.
Bake: 40 min.

Ingredients
1/2 cup butter, melted
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
6 to 8 boneless skinless chicken breast halves

Directions
In a pie plate or shallow bowl, combine butter, mustard,
Worcestershire sauce and salt. In a plastic bag, combine crumbs and
Parmesan cheese. Dip chicken in butter mixture, then shake in crumb
mixture. Place in an ungreased 13-in. x 9-in. baking pan. Drizzle
with any remaining butter mixture. Bake at 350° for 40-45
minutes or until chicken is no longer pink and juices run clear.

Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 270 calories, 16 g fat (9 g saturated fat), 82 mg cholesterol, 552 mg sodium, 10 g carbohydrate, trace fiber, 21 g protein.

Eye of Newt

INGREDIENTS (Nutrition)
12 eggs
2 drops green food coloring, or as needed
1 tablespoon sweet pickle relish
1 tablespoon mayonnaise
1 pinch celery salt
1 (6 ounce) can sliced black olives, drained
1 tablespoon prepared yellow mustard


DIRECTIONS
Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

http://allrecipes.com/Recipe/Halloween-Eye-of-Newt/Detail.aspx

Mississippi Mud Cake

Prep: 15 min., Bake: 40 min.

Yield
Makes 15 servings

Ingredients
1 cup chopped pecans
1 cup butter
4 ounces semisweet chocolate, chopped
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
1 (10.5-oz.) bag miniature marshmallows
Chocolate Frosting
Preparation
1. Place pecans in a single layer on a baking sheet.

2. Bake at 350° for 8 to 10 minutes or until toasted.

3. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.

4. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan.

5. Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.

Kitchen Express Mississippi Mud Cake: Prepare pecans as directed. Substitute 2 (17.6-oz.) packages fudge brownie mix for batter. Prepare mix according to package directions; pour batter into a greased 15- x 10- x 1-inch jelly-roll pan. Bake at 350° for 25 minutes. Remove from oven, and top with marshmallows; bake 8 to 10 more minutes. Proceed with recipe as directed. Note: For testing purposes only, we used Duncan Hines Chocolate Lover's Double Fudge Brownie Mix.

Caramel-Peanut Mississippi Mud Cake: Omit pecans. Prepare and bake Mississippi Mud Cake as directed. Microwave 1/2 cup bottled caramel sauce at HIGH 15 seconds. Drizzle over browned marshmallows. Drizzle with Chocolate Frosting, and sprinkle with 1 cup dry-roasted peanuts.

Mississippi Mud Cupcakes: Prepare pecans and Mississippi Mud Cake batter as directed. Spoon batter evenly into 24 paper-lined muffin cups. Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use. Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.

Pig Eatin' Cake

Cake:
1 box yellow cake mix
1 stick butter
3 eggs
1/4 cup oil
1 jar mandarin orange (juice & all)
Mix with beaters bake at 350 until done

topping:
1 container coolwhip
1 lrg can drained crushed pineapple
1 box lemon pudding mix

Zucchini Beef Bake

INGREDIENTS
6 cups water
4 cups sliced zucchini
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
2 cups cooked rice
1 (8 ounce) can tomato sauce
1 cup small curd cottage cheese
1 egg, lightly beaten
1 1/2 teaspoons minced fresh oregano
1 teaspoon minced fresh basil
1/2 teaspoon salt
1 cup shredded Cheddar cheese


DIRECTIONS
In a large saucepan, bring water to a boil. Add the zucchini. Return to a boil. Reduce heat; cover and simmer for 3 minutes or just until tender. Drain and immediately place zucchini in ice water. Drain and pat dry.
In a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the rice, tomato sauce, cottage cheese, egg, oregano, basil and salt.
Arrange half of the zucchini in a greased 13-in. x 9-in. x 2-in. baking dish. Top with meat mixture. Arrange remaining zucchini over top; sprinkle with cheddar cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly and cheese is melted.