Toffee Crusted Baked Chicken

Ingredients:

1 egg (beaten)
1/2 cup syrup
1/2 tsp. cajun seasoning

1 cup bread crumbs
1/4 cup chopped pecans
1/4 chopped heath bar

Dip chicken breasts into egg mixture and then into bread crumb mixture. Bake at 350 for 45 minutes.

Note:
I only did this with one large chicken breast. I used 1 egg, 1/4 cup syrup and 1/4 tsp. cajun seasoning. I used 1/2 cup Italian bread crumbs and 1 whole heath bar (no pecans). We had it with steamed carrots and mashed potatoes. It turned out really yummy! THANKS Kimberly!

Toffee Apple Dip

This one is definitely a fall favorite and guaranteed to be a hit at any gathering.  A friend brought this to my house a few years ago for a fall picnic and she couldn't keep the apples cut fast enough! 

Ingredients:
1 - 8 oz package cream cheese, softened (1/3 less fat works fine)
1 - 8oz package toffee bits (I love the Heath ones)
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract (optional, but I use it)

Stir together all ingredients until well blended. It may seem a bit lumpy or not working at first.  But just. keep. stirring.  Trust me.  It will begin to come together just fine.

Serve immediately with apple slices or store in an airtight container in refrigerator up to 5 days. 

Note:
You can smash up 4 Heath bars for the toffee bits.

If you are taking this somewhere, don't cut the apples until you get there.  Better yet, bring along a small cutting board and apple slicer that you can keep right there with the dip.  Slice a few at a time to keep the apples from browning.  If you are like me, any tiny bit of lemon juice may help the browning, but just kills all flavor...bleh!

Breakfast Sausage and Egg Casserole

Baking dish - medium Pyrex

- Cook about half a pound of sausage (or more) in a frying pan, set aside

- Use 5 - 7 slices of white bread, the crust removed, place in the dish

- Add a layer of cheese ( I prefer sharp cheddar) on top

- Add the sausage in a layer

- Add a mixture of six eggs and a cup of milk

- Lightly salt and pepper

- Add another layer of cheese

- Let it sit in the refrigerator overnight, take it out 20 minutes before baking

- Bake uncovered at 350 for 50 minutes

I have also used cooked ham on one half and sausage on the other.

Layer after Layer Lemon Pie

This is a great spring/Easter dessert. I think I got it out of the Kraft Foods Magazine.

1/3 cup strawberry jam
1 prepared graham cracker crust (9-inch)
4 oz. cream cheese, softened
1 tbsp. sugar
2 tubs (8 oz. each) cool whip
1 ½ cups cold milk
2 packages (4-serving size each) Jell-O Lemon flavor instant pudding

Spread jam on bottom of crust.

Mix cream cheese and sugar in bowl with wire whisk until smooth. Gently stir ½ tub of cool whip into cream cheese mixture.

Spread over jam.

Pour milk into large bowl. Add pudding mixes; beat with wire whisk 1 minute or until blended. Gently stir in remaining ½ tub cool whip.

Spread over cream cheese layer.

Refrigerate 4 hours or until set. Top with cool whip.

Pumpkin Bread

This is from my friend Amy. Her recipe is awesome!

Also, this recipe makes a LOT - 24 big muffins or 4 loaves in 7-1/2x3-1/2 inch pans. It's great to stock up the freezer.

1 cup softened butter
3 cups sugar
3 eggs
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1 (16 oz.) can pumpkin
1 teaspoon vanilla
1 cup raisins (optional)
1 cup chopped pecans (optional)

Cream butter and sugar. Add eggs, one at a time, beating well. Combine dry ingredients. Add alternately with pumpkin to the creamed mixture. Stir in vanilla, raisins and pecans. Pour into lined muffin tins or greased and floured bread pans. Bake at 350 degrees (about 25 minutes for muffins, about 45 minutes for breads).

Perfect Hard-Boiled Eggs

So many people have trouble with this one that I just had to share the "recipe" I use. Andy has a cookbook called "Dad's Own Cook Book". I highly recommend it. Search for it on Amazon.

Place cold eggs in a saucepan or pot and cover with cold water. Bring the water to a boil, then reduce the heat to a simmer. Simmer for 12 minutes. Plunge the eggs immediately into cold water to stop the cooking process and to make them easy to peel.

I even put the eggs immediately under a cold faucet and add ice over them. Perfect eggs every time!

Crock Pot Ham

No real recipe for this one. This is NOT the good southern way. This is quick and easy. Cut up potatoes and put in bottom of crock pot. Place already cooked boneless ham on top. Pour 2 cans of green bean juice over top (save green beans until later). Heat until potatoes are soft and ham is hot. Time will vary depending on size of ham. If ham is pre-sliced, it will overcook and get crispy...beware!! Dump green beans from the can on top close to serving time (if you add them too early, they will turn to mush). Leave until warmed. YUMMY.