Classic Potato Salad -

6 medium potatoes (2 lbs)
1 1/4 c. mayo
1 tbsp. mustard
1/2 tsp salt
1/4 tsp black pepper
1 c. sliced celery
1/3 c. chopped onion (I used red onion)
1/2 c. chopped sweet or dill pickles/relish (I used sweet relish)
6 hard-cooked eggs, coarsely chopped

In a medium pan place potatoes and a small amount of water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20-25 minutes or until just tender. Drain well; cool slightly. Peel and cube the potatoes. ( I peeled them before I cooked them)

Meanwhile, for dressing, in a large bowl combine the mayo, mustard the 1/2 tsp salt and pepper.

Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6-24 hours.

I got this recipe out of my Better Homes and Gardens cookbook.

Avocado- Mango Chicken

1/4 c. Worcestershire sauce
1 tablespoon soy sauce
2 tsp. adobo sauce (from canned chipotle chiles)
2 limes
1 avocado
4 boneless chicken breasts
1 large mango
1 tbsp. finely chopped cilantro
1 tbsp. finely chopped onion
2 tbsp. sea salt

Mix Worcestershire, soy and adobo sauces with juice from 1 of the limes in a bowl. Place chicken in a sealable plastic bag and pour in marinade. Refrigerate 30 minutes. Heat oven to 350 degrees. Combine mango, avocado, cilantro, onion, salt and juice from remaining lime in a bowl and refrigerate. Transfer chicken and marinade to a baking dish and cook until tender and no longer pink, approximately 30 minutes. Remove chicken from the oven, place breast on a plate and top with salsa.

I got this recipe from the Self magazine email newsletter and decided to try. Really yummy..hubby prefers I don't use onion next time. Still a great flavor!

Hawaiian Chicken

Tried this recipe last night! It was so easy and delicious! Can be served over rice.


4-5 skinless chicken breast
1/4 c. honey
1 can crushed pineapple
2 tbsp. butter
1/4 c. mustard
1/4 c. sherry/rum

Preheat oven to 450 degrees. In a greased 9X13 pan, place the chicken breasts. Combine all remaining ingredients and cover chicken breasts with the mixture. Bake in oven for 45-60 minutes.

Buttery Garlic Chicken

2 eggs, beaten
1 c. round buttery crackers, crushed
1/2 tsp. garlic salt
4 boneless, skinless chicken breasts
1/2 c. butter, sliced

Place eggs in a shallow bowl; set aside. Mix cracker crumbs and garlic salt in a separate bowl; set aside. Dip chicken in eggs and then coat in crumb mixture. Arrange in an ungreased 13X9 baking pan; dot with butter.

Bake at 375 degrees for 40 minutes or until juices run clear when chicken is pierced with fork.

Hamburger-Corn Casserole

1 lb. hamburger, cooked & drained
1 c. cubed raw potatoes
3/4 c. milk
1/2 c. chopped onion
salt and pepper
1 1/2 c. corn drained (1 can)
1/2 c. cubed velveeta cheese

Combine all ingredients and place in greased 9X9 baking dish.

Bake at 350 degrees for 1 hour.

One of my favorite recipes my Mom always made for us when we were kids.

Chocolate Peanut Butter Eggs

I got this recipe from www.allrecipes.com. I doubled the recipe and made them into small eggs. I also substituted the 8 squares of chocolate with 1 1/2 packages of semi-sweet chocolate chips and melted them and dipped the eggs into it and let cool on wax paper.

Enjoy!

1 (16 ounce) package confectioners' sugar
1 cup creamy peanut butter
1/4 cup butter
1 tablespoon milk
8 (1 ounce) squares semi-sweet chocolate
1 tablespoon shortening

DIRECTIONS
In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.

While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

Parmesan Chicken Bites

So I decided to try a new recipe tonight.....Parmesan Chicken Bites...

Don't they look yummy?

With some homemade sauce....

And some whole wheat pasta...

Voila! Dinner is served!

Ok...so now that you have checked the pictures out..do you want the recipe?? Here it is!

Parmesan Chicken Bites

1 clove garlic, minced

1 stick unsalted butter, melted

1 c. dried bread crumbs

1/3 c. grated Parmesan cheese

2 Tbsp. chopped fresh parsley

1/4 tsp salt ( I didn't use)

1/4 tsp garlic salt

A large pinch of Italian Seasoning

1/8 tsp black pepper

2 lbs skinless chicken breasts cut into pieces

Preheat oven to 450 degrees. In a bowl, combine minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

Placed coated chicken pieces on a 9X13 pan. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Homemade Tomato Sauce (from www.kevinandamanda.com)

2 Tbsp. butter

3-4 cloves minced garlic

1 (28 oz) can crushed tomatoes

1/4 tsp sugar

1/4 c. heavy cream

salt and pepper to taste

6-8 basil leaves, chiffonaded

fresh flat leaf parsley

Melt 2 tbsp butter in saucepan over medium heat. Stir in garlic and cook about 2 minutes. Pour in tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heart to medium-low, cover and continue simmering for 10 minutes,stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm. Add in basil and 1 tbsp parsley and stir well before serving.