Panko/Parmesan Encrusted Tilapia

A couple of years ago we had our living room, kitchen, and dining room painted.  I was pregnant with our daughter at the time so I decided to stay at my mom's until the paint fumes had gone.  While I was there, my mom made this dish for us.  She served it with roasted asparagus- yum!  I probably don't make it exactly like she does but fairly close.  This is such a tasty way to have tilapia and extremely easy!



 You will need some Panko crumbs, Parmesan cheese and some olive oil spray.  Mix about 1 cup Panko to about 1/4 cup grated Parmesan cheese.  Add salt and pepper to taste.  I  made two filets tonight so you will need to adjust the breading mixture if you're making a larger quantity.  You could certainly add more cheese if you like. 

 I lined my pan with parchment.  Because I didn't dip my fish in egg or milk, I sprinkled a little of the breading where my fish will go.  If you prefer, you can dip your fish in egg or milk.  I just figure I'm saving a few calories and it's really not needed.

 Dip the fish in crumbs.  It will not stick well and that's okay.  Place fish on crumbs. 

 Sprinkle more crumbs on the top of fish to coat.  Spray with olive oil spray.  This will help it brown in the oven.  Bake at 400 degrees for 15-20 minutes.  Fish should flake with a fork when done.

 You can find an olive oil mister at most kitchen stores.  I use this when I roast veggies as well. 

Dinner is served!!

Bacon Cheddar Cheese Ball

A friend of mine gave me this recipe several years ago.  I was looking for a cheeseball recipe the other night and didn't have a lot of ingredients on hand.  When I stumbled across this one in my recipe box, I knew I had what I needed to make this one (with a few substitutions).  It's been a while since I made this and I forgot how good it is and so easy!  Below, you will find the original recipe along with my substitutions.



 Mix 2 8 oz. pkgs. of cream cheese with 1/2 cup mayo, 1 T. sugar, and a few dashes of onion flakes.

 Add in crumbled bacon and cheddar cheese and mix well!

Bacon Cheddar Cheese Ball

2 8 oz. pkgs. cream cheese, softened

1/2 c. Miracle Whip  (I used real mayonnaise.)

1 T. sugar

2-3 T. thinly sliced green onions (I used a few shakes of onion flakes.)

1 jar (2.8 oz).  Hormel real bacon pieces (I used 6 slices of bacon, cooked and crumbled.)

1 cup cheddar cheese



Veggie Pizza Squares

I originally found this recipe in the Pampered Chef Classics cookbook.  I've made it many times, but have adapted it over to time to my tastes and also to make it a little simpler to make.  I use the Big & Flaky crescent rolls to give it more of a deep dish style.  So yummy!  I don't really measure out the veggies and cheese.  Use what works for you!  Enjoy!

 You will need to 2 8 oz. pkgs. of cream cheese, 2 containers of crescent rolls, 1 clove of garlic,  2 tsp. of dill weed, 1 T. mayonnaise, salt and pepper to taste, about 4 cups of chopped veggies and some cheddar cheese.  I like to use a bag of mixed veggies from the produce.  The mix I use contains broccoli, cauliflower, and carrots.  They are already chopped, but I do chop them a bit further as I like smaller pieces.  You will only use about half the bag. I also chop a bit of red pepper (about a 1/4 cup).

 Place crescent rolls in a prepared jelly roll pan and bake at 350 degrees for about 15-20 minutes or golden brown.

 Allow crust to cool.

 Mix softened cream cheese, mayo, dill, minced garlic, and salt and pepper in medium bowl until well-blended.

 Spread mixture over cooled crust.

 Add broccoli and cauliflower.

 Sprinkle on a little diced red pepper.

 Add some sliced carrots.  I only sliced about 3-4 baby carrots.  It doesn't take much!

 I love how festive this looks!  Perfect for those holiday parties!!  Oh and don't forget to sprinkle on some cheddar cheese (see below)!

Refrigerate until ready serve!  Cut into squares!

Veggie Pizza Squares

Adapted from:  Pampered Chef Classics Cookbook

2 pkgs. crescent rolls (I use the Big & Flaky ones.)
2 8 oz. pkgs. cream cheese, softened
1 T. mayonnaise
1 clove of garlic, minced
2 teaspoons dried dill weed
salt and pepper to taste
4 cups chopped veggies ( I use a bag of mixed veggies and a little red pepper)
shredded cheddar cheese

Place crescent rolls in prepared jelly roll pan to form crust.  Bake at 350 degrees for about 15-20 minutes or until golden brown.  Allow to cool.  Mix cream cheese, mayo, garlic, dill weed, and salt and pepper in medium bowl.  Spread mixture over cooled crust.  Place chopped veggies over mixture and sprinkle on shredded cheddar cheese.  Refrigerate until ready to serve.  Cut into squares.

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Crockpot Peanut Clusters

This recipe was in our local newspaper a couple of years ago and I knew I had to try it.  The recipe called for Spanish peanuts but I prefer dry roasted so I did make that change.  This recipe is so simple and makes over 100 peanut clusters!  More importantly, it only takes about an hour and most of that time you're just waiting for the chocolate to melt!! 



 You'll need a 24 oz. package of almond bark, 12 oz. pkg. of semi-sweet chips, 12 oz. pkg. of milk chocolate chips, and 2 jars of dry roasted peanuts (one regular, one unsalted).

 Chop the almond bark into smaller pieces and place in crockpot.

 Add remaining ingredients and stir well.  Turn crockpot on low and cover.  Stir mixture every 15 minutes to allow everything to melt a little faster.

 Have plenty of pans lined with wax paper.  You will need them.  This recipe makes a ton of clusters!!!!

 Again, stir occasionally!

 When chocolate is melted, give one last stir to make sure almond bark is completely blended with the other chocolate- no white streaks.

 Use a teaspoon to spoon onto wax paper! 

Candy making at its best!!!

Crockpot Peanut Clusters

24 oz. package almond bark, chopped

12 oz. package semi-sweet chocolate chips

12 oz. package milk chocolate chips

2 16 oz. jars of dry roasted peanuts ( one regular, one unsalted)

Place all ingredients in crockpot and stir well.  Turn crockpot on low and stir mixture occasionally.  Melting will take about 45 minutes.  When chocolate is melted, stir well.  Spoon mixture using a teaspoon onto pans lined with waxed paper.

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Restaurante Style Salsa

Several weeks ago, I spotted a salsa on Pinterest that looked delicious.  Unfortunately, I could never find the link to the recipe.  Then, a few days later, someone had commented on the photo as to the recipe ingredients.  I don't know if it was accurate or not but I decided to try it.  The first batch I tried was too garlicky and needed some sweetness so I've finally tweaked it to my liking!  This is so easy too and it makes a pretty large quantity!  Enjoy!!

 You will need a 28 oz. can of CRUSHED tomatoes, a 4 oz. can of chopped green chiles, 3 green onions (white & green parts), a 1/4-1/2 bunch of cilantro, 1 clove of garlic, 1 tsp. salt, 1/4 tsp. sugar, 3-4 shakes of red pepper flakes, and juice of 1/2 of a small lime.

 I pulsed the green onions, cilantro, and green chiles in the food chopper.  (You can chop these by hand if you want!)  My chopper didn't want to cooperate.  I don't think I had enough ingredients in it to work properly.  So I ended up adding a 1/4 cup of my tomatoes.  Then everything chopped up very fine!

 Add onion mixture, 1 clove of minced garlic, salt, sugar, and lime juice to tomatoes.  Stir well.

 Just like my favorite Mexican restaurant!!

Enjoy!!!

Restaurante Style Salsa

28 oz. can CRUSHED (not diced) tomatoes

4 oz. can chopped green chiles

3 green onions (both white & green parts)

1/4-1/2 bunch of cilantro

1 clove of garlic, minced

1 tsp. salt

1/4 tsp. sugar

3-4 shakes of red pepper flakes

juice of 1/2 of a small lime.

Pulse onions, chiles, and cilantro in food chopper. Add to remaining ingredients and stir well!

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3-2-1 Cookies!

A friend of mine gave me this recipe several years ago.  I love recipes with just a few ingredients!!  Don't you??  The great thing about this recipe is that you can use whatever flavor cake mix you like to suit the occasion.  I first made these in the spring and chose lemon cake mixes.  The cookies turned out so yummy.  This time I decided to try chocolate.  The possibilities are endless!



 You will need 3 eggs, 2 cake mixes, and 1 container cool whip - 3-2-1!!!  You will also need some powdered sugar to roll the cookies in.

 This is a VERY stiff batter.  Next time I make these, I will use my stand mixer.  Mix until dough is well moistened.  The picture above shows the batter not quite mixed well enough.  It takes some time.  It should be well-moistened and will be very sticky!

 Use a cookie scoop to drop balls of dough into powdered sugar.  Coat completely and place on lined cookie sheet.  I HIGHLY recommend using parchment to line your pan for these.  Less mess!  Bake @ 375 degrees for 12-15 minutes.  Remove from pan to cooling rack.

 Feel free to try another flavor of cake mix.  So delicious!!!

3-2-1 Cookies!

3 eggs

2 cakes mixes (you choose the flavor)

1 8oz. container Cool Whip

powdered sugar

Mix first three ingredients in large bowl.  Use a medium cookie scoop to create balls of dough.  Roll in powdered sugar and place on baking sheet.  Bake @ 375 degrees for 12-15 minutes.

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Chocolate Eclair Cake

I love all kinds of sweets, but I don't think there's anything better than a great icebox dessert!  I LOVE THIS RECIPE and have been making it for years!  It always gets rave reviews and I get lots of requests for the recipe!  You won't believe how easy this one is!  Plan to make this one the night before you'll be serving it to allow the graham crackers to soften and the filling to set up!!!



Here's what you'll need! (. . . and only 5 ingredients!!!)

Whisk both packages of pudding with 3 cups milk until well blended and it begins to thicken a little.

Fold in an 8 oz. container of Cool Whip.

Lay graham crackers in a single layer in 9x13 pan.

Spread 1/2 of pudding mixture over graham crackers.  (Look at that yummy filling!!!!!!!!!)

Add another layer of whole graham crackers.  (It doesn't have to be perfect- USE THE BROKEN PIECES- IT WON'T MATTER!!)

Pour remainder of mixture over graham crackers.

Add a third layer of graham crackers on top.

Remove lid and aluminum seal from frosting can and soften frosting in microwave for 20-25 seconds.  (Note:  Be sure to remove all traces of the aluminum seal before microwaving!!)  Pour icing on graham crackers and spread evenly with a spatula.

IT'S THAT EASY!!!!!!!!  Refrigerate overnight!!!

This was the lonely piece leftover from today's family get together!  Look at all those yummy layers!!

Chocolate Eclair Cake

2 small packages French Vanilla pudding

3 cups milk

8 oz. Cool Whip

1 box graham crackers

1 container chocolate frosting

Whisk together milk and pudding until well-blended and slightly thickened.  Fold in container of Cool Whip.  Place enough whole graham crackers to cover bottom of 9x13 pan.  Do not overlap graham crackers. Spread 1/2 of pudding mixture over crackers.  Add a 2nd layer of graham crackers.  Then spread the remaining pudding mixture over crackers.  Add a final layer of whole graham crackers.  Soften chocolate frosting in the microwave for about 20-25 seconds.  Be sure to remove lid and aluminum seal.  Spread frosting over entire cake.  Refrigerate overnight!

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Tortellini Salad

Thankfully, this year for Thanksgiving, all I have to make is a salad!!  Yay!!!  So I decided a pasta salad with lots of veggies sounded good!  I remembered the salad cookbook from our church and located this yummy recipe.  I made only a few minor changes.  It does take a little time to prepare the veggies, but this is fairly simple to put together!!!

 Doesn't this look yummy????  MMMMM!

 Here's what you'll need!!  Omit what you don't like and add another veggie that's more appealing to you.  Next time, I will be trying this one with artichokes!!  Yum!

 Prepare all your veggies!  I sliced my mushrooms and chopped the broccoli into small pieces.  You may even wish to slice the tomatoes in half if they are too large.  Once that is done, prepare your tortellinis according to package directions.  Drain and rinse. 

Toss tortellini into veggie mixture and add dressing and parmesan cheese!

Enjoy!

Tortellini Salad

2 pkgs. cheese tortellini

1 can black olives

1 bunch of broccoli- florets only

1 small container grape tomatoes

6-8 oz. fresh mushrooms

red onion, chopped (I only used half)

3/4 c. grated Parmesan

Italian dressing (I used about 12 oz.)

Prepare (slice/chop) veggies and add to large bowl.  Cook tortellini according to package directions.  Drain and rinse.  Add to veggie mixture.  Add Italian dressing and Parmesan cheese.  Toss well to coat and refrigerator for several hours or overnight.

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