Pesto Chicken Meatballs

Ingredients

• 1 lb ground chicken
• 1 shallot, minced
• 1/2 c panko breadcrumbs
• 1/4 c grated parmesan
• 1/4 c basil pesto fresh or store-bought
• 1 egg
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat, set aside.
2. In medium mixing bowl, combine ground chicken, shallot, breadcrumbs, parmesan, pesto, egg, salt and pepper. Using a spatula or your hands, mix until combined.
3. Roll mixture into balls about 1 1/2 inches in diameter. Place onto prepared baking sheet and lightly spray with oil (I prefer using pure avocado oil). 
4. Place into oven and bake for 20-25 minutes or until they reach an internal temperature of 165 degrees. Remove from the oven and serve with your favorite pasta dish or steamed veggies.
   
   Source: Liluna

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

Juicy Hamburger Patties

Ingredients:
1lb ground beef
1 beaten egg
3/8 cup bread crumbs
1 1/2 TBS milk
1 TBS Worcestershire sauce
1 garlic clove
seasoning salt to taste
Montreal steak seasoning

Directions:
Combine all ingredients in a bowl then separate into desired patties. Grill on the BBQ. Butter and garlic salt the hamburger buns and toast them on the grill.

My family would rate this 4 out of 5 stars

Homemade Fish Sticks

Ingredients

• 1/2 cup dry bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 3/4 pound cod fillets, cut into 1-inch strips
• Butter-flavored cooking spray

Directions

• Preheat oven to 400°. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere.
• Place on a baking sheet coated with cooking spray; spritz with butter-flavored cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork, turning once or until 145 degrees.

Quick and Easy Tarter Sauce:
1/2 cup mayonnaise
1 teaspoon sweet pickle relish
1/2 teaspoon prepared yellow mustard
1/2 teaspoon lemon juice 

My kids don't eat fish but my husband would rate this 5 out of 5 stars
 
 

Pesto Chicken Florentine

Ingredients

• 2 TB olive oil
• 2 tsp garlic
• 4 boneless skinless chicken breast halved and cut into strips
• 2 c fresh spinach leaves
• 16 oz pkg dry penne pasta
• 1 TB grated Romano cheese

Homemade Pesto Alfredo Sauce

• 1 c chicken broth
• 1 c half and half
• 1/2 c whipping cream
• 1 c parmesan cheese
• 1/2 tsp garlic
• 2 TB pesto
• salt and pepper to taste

Instructions

1. In a large skillet, sauté garlic in hot oil for 1 minute. Add chicken and cook for 7 to 8 minutes on each side. Once chicken is cooked through, put on a plate to cool then add your spinach and sauté for 3-4 minutes then add to chicken plate.
2. Meanwhile, cook pasta according to package directions. Rinse under cool water and let drain.
3. Prepare Alfredo sauce by adding garlic to a separate pan and sauté for 1 minute. Add broth, let bubble. Then add half&half, whipping cream, salt and pepper and parmesan cheese. Whisk constantly until combined. Allow liquid to heat up and thicken for a few minutes. Once your sauce has reached your desired thickness, you'll then add 2 tablespoons of pesto sauce; set aside.
4. Add chicken/spinach mixture to your pasta and stir in the Pesto/Alfredo sauce. Mix well, top with Romano cheese. Serve.
   
   Source: Liluna
   
   My family would rate this 3 or 4 out of 5 stars 

Knotted Sweet Rolls

Ingredients and Instructions: 

2 c milk—Scald in a pot on the stove until tiny bubble form then add:

½ c sugar

½ c butter

½ c water 

Place in kitchen aid mixer and let cool until around 130 degrees. (If using regular yeast then proof the yeast in 110 degree water with sugar and cool the milk mixture to not kill the yeast)

In the meantime

In a small bowl combine…

4 c. flour (additional 3-4 c. Later)

2 tsp salt

1 T sugar

2 T Instant Dry Active yeast

Add to the mixer then add…

2 eggs

Continue adding another 3-4 cups flour, until dough pulls away from sides and bottom of bowl. Knead for about ten minutes. 

Place in bowl and rise until double about 1hr. 

Punch down.

I divide the dough into 4 equal parts, then each 4th into 8 balls. Then roll (like rolling play dough into a snake) and knot each rolled ball with a single knot. Let rise until double, about 20-30 minutes or put in oven under warm setting for half the time. Bake at 350° for about 15 minutes. 

Brush tops with butter.

Enjoy!

Pumpkin Cheesecake Bars

Ingredients:

1 1/2 cups graham crackers crumbs
1/4 cup melted butter
Filling
4 (8 oz.) packages cream cheese , softened
1 1/2 cups granulated sugar
4 eggs
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
Garnish
whipped cream
pumpkin pie spice

Instructions:

1. Heat oven to 300°F. Line a 9x13 inch baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
2. In a medium size bowl, combine the graham cracker crumbs with the melted butter.
3. Press the crust on the bottom of the prepared pan. Set aside while making the filling.
4. In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
5. Beat in eggs, one at a time, just until blended.
6. Spoon half of the mixture over the crust and spread evenly.
7. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
8. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
9. Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
10. Refrigerate for at least 3 hours before cutting into bars.
11. Top each bar with whipped cream and a dust of pumpkin pie spice.

HALVED RECIPE

Ingredients:

Crust

3/4 cups graham crackers crumbs
1/8 cup melted butter

Filling

2 (8 oz.) packages cream cheese , softened
3/4 cups granulated sugar

2 eggs
1/2 cup canned pumpkin

1 teaspoons pumpkin pie spice

Garnish
whipped cream
pumpkin pie spice

Instructions:

1. Heat oven to 300°F. Line a 8x8 inch baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
2. In a medium size bowl, combine the graham cracker crumbs with the melted butter.
3. Press the crust on the bottom of the prepared pan. Set aside while making the filling.
4. In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
5. Beat in eggs, one at a time, just until blended.
6. Spoon half of the mixture over the crust and spread evenly.
7. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
8. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
9. Bake the cheesecake in the preheated oven for 40-50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
10. Refrigerate for at least 3 hours before cutting into bars.
11. Top each bar with whipped cream and a dust of pumpkin pie spice.

Source: Life in the Lofthouse