Baked Mozzarella Sticks

 

Ingredients

·         1 (12 ounce) package reduced-fat mozzarella string cheese

·         1 egg

·         1 teaspoon Italian seasoning

·         8 tablespoons panko (Japanese) bread crumbs

·         1/2 cup prepared marinara sauce, warmed

 

Original recipe makes 6 servings

 

Directions 

 

1. Position rack in upper third of oven and preheat oven to 350 degrees Fahrenheit.

2. Line a baking sheet with foil and spray lightly with cooking spray.

   

3...Remove cheese from packaging and set aside.

4. In a small bowl, whisk egg until foamy.

5. In small non-stick skillet, mix Italian seasoning with bread crumbs and place over medium heat. Cook and stir bread crumbs until lightly browned, about 5 minutes.

  

6. Dip one piece of string cheese in egg until coated and then into toasted bread crumbs, coating completely.

7. Re-dip the string cheese in egg and again into the bread crumbs, if desired.

8. Place on baking sheet. Repeat with remaining string cheese and place on baking sheet 1 1/2 inches apart. Spray string cheese lightly with cooking spray.

  

9.  Bake 5-6 minutes or until heated through. (Cheese may melt slightly and loose shape. Simply press it back into place.)

From allrecipes.com

Nana's Banana Cream Pie

Ingredients:
1 Pie Crust (regular or gramcracker)
1 pk banana cream jello cook & serve pudding and pie filling(6 1/2 cups)
2 bananas 
1 pk cool whip

Directions:
1. Cook pie crust for 10 min
2. Mix pudding mix and milk in medium saucepan.
3. Bring to full boil on medium heat, stir constantly
4. Cut up bananas and cover bottom of pie crust
5. Pour pudding over bananas 
6. Put pie in fridge to cool
7. When completely put package of cool whip on top. (i didnt use whole package depend on preference) 



Price Break Down 
Pie Crust (off brand)      1.50
Banana Pudding            1.18
1 pk cool whip (on sale)  .99
2 bananas                     1.00
                                      4.67/8 servings=0.58 per serving

Nana's Tuna Noodle Casserole

Ingredients:

1 bag egg noodles

3 can cream of mushrooms

3 cups milk

3 cans of tuna

1 to 11/2 cup original lays chips

Directions:

1. Spray cake pan with pam

2. Cook bag of noodles, drain

3. Place noodles in the bottom of pan

4. Mix in bowl cream of mushrooms soups, milk, and tuna

5. Pour mix on top of noodles

6. Crunch potato chips on top of everything

7. Bake 375' F for 30min or until bubbly


Price break down (aprox.)
1 bag egg noodles                                  1.78
3 cans cream of mushroom    1.00e X 3=3.00
3 cans of tuna                          .74e X 3=2.22
Lays original chips                                   1.98
                                                                 8.98total/6 servings=1.49 per serving

Nana's Potato Soup

Ingredients:

6 medium potatoes 

3/4 stick butter

2 cans evaporated milk

Salt and Pepper

Directions:

1. Peel and cut potatoes

2. Boil in pan until done

3. Add butter, salt, pepper, and evaporated milk

4. Sitr all together 

5. Place on low heat until served

Nana's Cheese Spread

Ingredients:

1 pk cream cheese

1 bunch of green onions

1 pk of ham chipped meat

Directions:

1. Let cream cheese sit on counter at room temp unitl soft

2. Wash and chop green onion, sit aside

3. Take pack of chipped meat and cut in to small pieces

4. Put it all in a bowl and mix well. 

5. Place in refrigerator until ready to serve,

6. Serve with Ritz crackers.   

Whole Cooked Chicken

*Easiest way to cook a whole chicken *

*Also the cheapest way to buy chicken*

Ingredients:

whole chicken

1 onion

5 stalks of celery

Directions:
1. Place whole chicken in a large soup pot, chop one onion and 5 stalks celery and add to pot

2.  Fill with water about 3/4 way full cover and cook on med heat about 1 1/2 hr to 2 hrs 

3. If it starts to boil over just lower the heat. 

-Keep the liquid as homemade chicken broth for soups. you can then shred the chicken when it cools for LOTS of other recipes (freeze what you don't use in ziplock bags of 1 cup chicken-

Pop Cones

Ingredients:

• 4 tablespoons unsalted butter, plus more, softened, for bowl
• 8 cups popped popcorn
• 3/4 cup slivered almonds, toasted
• 40 large marshmallows
• 6 sugar cones

Directions:

1. Butter a large bowl; add popcorn and nuts. 

2. Melt butter in a medium saucepan over medium heat. 

3. Add marshmallows; cook, stirring, until melted. 

4. Pour over popcorn mixture; stir to coat evenly. 

5. Using buttered hands, fill cones with mixture, shaping top into a ball. 

6. Stand cones in a cardboard box with holes cut out of top; let cool.

Cheesecake Stuffed Strawberries

Ingredients:

1 lb large strawberries

1 (8 ounce) package cream cheese, softened

1/4 - 1/2 cup powdered sugar (depending on how sweet you want it)

1 teaspoon vanilla extract

1/4 - 1/2 cup graham cracker crumbs

Directions:
1. Rinse strawberries and cut around the top of the strawberry. 

2. Remove the top and clean out with a paring knife

3. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. 

4. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.

5. Once strawberries are filled, sprinkle or dip the tops with graham cracker crumbs. If not serving immediately, refrigerate until serving.

Barbecue Meatball Hoagie

Ingredients:
1 can Pillsbury refrigerated crusty french loaf
3/4 cup barbecue sauce
16 frozen cooked meatballs (about 8oz), thawed
Shredded cheese (optional)

Directions:

1. Heat oven to 350°F. Lightly spray cookie sheet with cooking spray

2. Cut loaf of dough crosswise into 4 pieces to make buns. Place dough pieces seam sides down and 2 inches apart on cookie sheet.

3. With hands, stretch each dough piece until 4 inches long. With sharp knife, cut 2 diagonal slashes, 1/2 inch deep, on top of each.

4.  Bake 21 to 24 minutes or until golden brown. Cool 2 minutes.

5.  Meanwhile, in 2-quart saucepan, heat barbecue sauce and meatballs over medium-low heat 6 to 8 minutes, stirring occasionally, until hot.

6. With serrated knife, cut buns in half horizontally, cutting to but not completely through one long side. Spoon 4 meatballs with sauce into each bun.

7. Sprinkle with cheese if desired

Mexican Grilled Corn With Cilantro

I made this and forgot to take a picture. But this is honestly what it looked like and was delicious.

Ingredients:

• 2 ears of corn, shucked and cut into 6 pieces
• 1  tablespoon olive oil
• kosher salt and black pepper
• 1/4  cup Chopped fresh cilantro 
• 1  teaspoon fresh lime juice, plus lime wedges for serving

Directions:

1. Heat grill to medium. In a medium bowl, toss the corn with the oil and ¼ teaspoon each salt and pepper. 

2. Grill, uncovered, turning occasionally, until tender, 10 to 12 minutes (reserve the bowl).

3. Transfer the cooked corn to the reserved bowl and toss with the cilantro and lime juice.  Serve with lime wedges.

       

Nutritional Information

1. • Per Serving
   • Calories 70
   • Fat 4g
   • Sat Fat 1g
   • Cholesterol 0mg
   • Sodium 127mg
   • Protein 1g
   • Carbohydrate 9g
   • Sugar 1g
   • Fiber 1g
   • Iron 0mg
   • Calcium 2mg

Cream Cheese Frosting

Ingredients:

2 (8 oz.) blocks of cream cheese (softened)

1 stick of butter, softened (1/2 cup)

2 lbs. confectioners sugar

2 tsp. vanilla

Directions:

1. Cream the cream cheese and the butter together with an electric mixer,  until fluffy.  

2 . Slowly add in the sugar until well incorporated.  
3. Add the vanilla.

Hazelnut-Apricot Chocolate Bark

-Chocolate bark is a good way to try your hand at tempering, the technique of heating and cooling chocolate so that it solidifies quickly and remains firm and shiny. A simplified version of tempering involves melting two-thirds of the chocolate, then cooling it by adding the remaining one-third and stirring until smooth. For best results, use a candy or instant-read thermometer to check chocolate temperature.-

• Ingredients:
• 1 cup chopped dried apricots
• 1 lb. dark or bittersweet chocolate, chopped, divided
• 1 ½ cups toasted skinned whole hazelnuts

Directions:
1. Place apricots on double layer of paper towels. 

2. Top with double layer of paper towels, and press to remove moisture.

3. Set aside. Line rimmed baking sheet with silicone baking mat or wax paper, and have large spatula ready.

4. Heat 2/3 lb. chocolate in double boiler or heat-proof bowl set over saucepan of barely simmering water until chocolate has melted and is no warmer than 105°–110°F (41°–43°C). (Check with candy thermometer.) 

5. Remove top of double boiler from heat.

6. Stir remaining 1/3 lb. chocolate into melted chocolate, and continue stirring until chocolate cools to 88°–90°F (31°–32°C).

7. Spread melted chocolate in 1/4-inch layer on prepared baking sheet. 

8. Sprinkle with hazelnuts and apricots. 

9.Cool until firm and shiny. Break into pieces.

Blackberry Vinaigrette

Ingredients:
3 Tbsp fresh blackberry puree
fresh lemon juice (to taste)
1 Tbsp Dijon mustard
3 Tbsp extra virgin olive oil (to taste)
Salt and freshly ground pepper

Directions:
1. If your blackberries are very ripe, sweet, and potent, you can get away using just two tablespoons of puree and add some lemon juice for tartness. My blackberries were not picked at their absolute ripest so they were still on the slightly tart side and I didn't need to add any lemon juice at all. Don't add any acid in the the beginning and just taste as you go.

2. Whisk the blackberry puree and Dijon together to mix, slowly whisk in some extra virgin olive oil until you get the consistency you like. 

3. Add lemon juice for additional tartness. 

4. Season with some salt and pepper.