Homemade Baked Mac and Cheese

Prep Time: 30 minutes Cook Time: 30 Minutes Total Time: 1 hour

Servings: 12

16 oz elbow macaroni, cooked (of other tubular pasta)

1 Tbsp extra virgin olive oil

6 Tbsp unsalted butter

1/3 cup all purpose flour

3 cups whole milk

1 cup heavy whipping cream

4 cups sharp cheddar cheese, shredded

2 cups Gruyere cheese, shredded

salt and pepper , to taste

1 ½ cups panko crumbs

4 Tbsp butter, melted

½ cup Parmesan cheese, shredded

¼ tsp smoked paprika (or regular paprika)

1. Preheat oven to 350 degrees. Lightly grease a large 3qt or 4qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
2. Cook the pasta one minute shy of al dente according to the package instructions., Remove from heat, drain, and place in a large bowl.
3. Drizzle pasta with olive oil and stir to coat pasta, Set aside to cool while preparing cheese sauce.
4. Melt butter in a deep saucepan, dutch oven, or stock pot.
5. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
6. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
7. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
8. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
9. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
10. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Easy Fried Rice

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

3 cups cooked rice

2 Tbsp sesame oil

1 small white onion, chopped

1 cup frozen peas and carrots, thawed

2-3 Tbsp soy sauce (more or less to taste)

2 eggs, lightly beaten

2 tbsp chopped green onions, optional

1. Preheat large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
2. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
3. Add the rice to the veggie and egg mixture. Pour the soy sauce on top Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Recipe Notes:

Day old cold rice works best and prevents the rice from being mushy.

Sunday Pork Roast

3 to 5 lb pork shoulder or butt roast

2 Tbsp vegetable oil

2 tsp salt

2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Vegetables:

2 large white onions, cut into 2 inch chunks

1 lb baby carrots

1 lb baby red potatoes

2 cups apple juice

1 sprig fresh rosemary

salt and pepper to taste

1. Preheat oven to 450 degrees.
2. Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
3. Roast, uncovered, in the 450 degree oven for 30 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
4. Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
5. Cook an additional 1 to 1 ½ hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

Recipe from: The stay at home chef

Tuna Casserole

Tuna Casserole

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

12 oz egg noodles

3 Tbsp buttermilk

1/2 white onion, diced

3 cloves garlic, minced

3 Tbsp flour

2 cups chicken broth

1 cup milk

2 cups frozen peas

1 6oz cans solid white albacore tuna

2 cups shredded cheddar cheese

1 cup panko bread crumbs

¼ cup grate Parmesan cheese

2-3 tsp olive oil

1. Preheat oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and add pasta to prepared pan.
2. Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly.
3. Once mixture has thickened, stir in peas, and tuna. Pour over pasta in the 9x13 pan. Add in cheddar cheese and toss to coat.
4. In a small bowl, use a fork to mix together bread crumbs, Parmesan, and olive oil. Sprinkle over the pasta.
5. Bake in the preheated oven, uncovered, for 15 to 20 minutes, until brad crumbs are lightly browned. Serve hot.
   
   
   Recipe from: the Stay at home chef

Steakhouse Style Garlic Mashed Potatoes

Prep Time: 10 minutes Cook Time: 15 Minutes Total Time: 25 minutes

6 cups chicken broth

5 pounds red potatoes, unpeeled

5 cloves garlic, whole

½ cup salted butter

4 oz cream cheese

½ cup buttermilk

1 tsp salt

1 -2 sprigs of rosemary

1. Bring the chicken broth to a boil in a large pot over high heat.
2. Meanwhile, cut the unpeeled potatoes into 1 inch cubes or chunks. Place the potatoes chunks and garlic cloves into the boiling chicken broth and boil until potatoes are tender, about 15 minutes.
3. Strain the potatoes from the broth and put the cooked potatoes into a large mixing bowl.
4. Add in the butter, cream cheese, buttermilk, and salt and rosemary. Use a masher to mash the potatoes and other ingredients until everything is melted, combined, and completely mashed.

Recipe from: Nicole Schellhous

Cheesy Spinach and Artichoke Dip

Prep Time: 10 minutes Cook Time: 20 minute Total Time: 30 minutes 6 serving

10 oz frozen shopped spinach, thawed and drained

14 oz canned artichoke, well drained and finely chopped

1 cup shredded Parmesan cheese

1 cup shredded mozzarella cheese

½ cup mayonnaise

½ cup sour cream

½ tsp garlic powder

salt and pepper, to taste

1. Using a kitchen towel or paper towels, squeeze the thawed spinach dry to rid of excess liquid.
2. In a bowl, combine artichoke hearts, spinach, Parmesan cheese, mozzarella cheese, mayonnaise, sour cream, garlic powder, and salt and pepper to taste. Stir until well- distributed.
3. Transfer to a baking dish and bake in a 350 degrees oven for 20 to25 minutes or until heated through and top is lightly browned. Serve immediately.

Tortilla Roll Ups

Prep Time: 10 minutes Total Time: 2 hours, 10 minutes Yields: 35-40

8 oz cream cheese, whipped

1 cup mayonnaise

2 cups cheddar cheese, shredded

3 oz package real bacon bits or ½ cup cooked bacon, crumbled

½ cup slivered almonds

5 green onions, chopped

4 (6 inch) large flour tortillas

1. In a large bowl, combine all ingredients except tortillas until well mixed.
2. Lay a tortilla out on a plate and spread an even layer of the almond, bacon and cheese mixture all the way to the edges (about 2 to 3 Tbsp).
3. Roll up tortilla tightly and place on a plate and then repeat until all the ingredients have been used.
4. Pop into the fridge to chill for 2 hours.
5. Slice each rolled tortillas off the ends and set aside.
6. Garnish with remaining sliced green onions
7. Make sure your tortillas are at room temperature before you roll them so they are nice and flexible.
8. Smaller tortilla may be used, however you will need to adjust the amount of bacon and cheese mixture you add to each tortilla.
9. If time is an issue, you can skip the refrigeration before slicing or refrigerate for less time. However, for best results, refrigeration is recommended.

Hot Turkey and Cheese Party Rolls

1 8oz tube of crescent roll dough

12-16 slices of turkey (deli sliced)

12 slices of Colby Jack cheese

1 stick of butter, melted (½ cup)

¼ tsp garlic powder

2 Tbsp chopped parsley

1 tsp poppy seed

Roll our crescent roll dough into 4 rectangle shapes and press together the diagonal seam. On each rectangle place 3-4 slices of turkey and cheese.

Roll up each rectangle (roll from one short side to the next short side) and press together seam gently. (you will have 4 rolls at this point)

Slice each roll into 3 pieces for a total of 12 rolls.

Spray a 9x13 baking dish with cooking spray. Place rolls into a 9x13 baking pan. In a small bowl combine butter, garlic powder & parsley. Brush over crescent rolls and sprinkle with poppy seed. Bake at 350 degrees for 12-15 minutes, until just starting to turn brown.

Potato Skin Bites

3 russet potatoes, scrubbed clean

2 Tbsp olive oil

Kosher salt

Freshly ground black pepper

Pinch cayenne pepper

1 tsp garlic powder

1 ½ cup shredded cheddar

6 slices bacon, cooked and crumbled

sour cream, for serving

3 green onions, thinly sliced

1. Preheat oven to 400 degrees. Slice potato into ½ inch coins.
2. In a large bowl, toss the potato rounds in olive oil. Season with salt, pepper, cayenne, and garlic powder, and toss until evenly coated. Place in a single layer on a large baking sheet. Bake for 30 to 40 minutes, until lightly browned and tender, flipping halfway through.
3. Top each potato round with cheese and bacon. Broil until melty, about 2 minutes.
4. Dollop sour cream onto each potato and garnish with green onions.

Bacon Crackers

Makes about 30 crackers

Prep Time: 5 minutes Total Time: 25 minutes

1 package butter crackers (like Townhouse or Club crackers, either rectangular or oval in shape)

8-10 slices of bacon

1 cup brown sugar

1 pinch cayenne pepper

1 pinch ground black pepper

1. Heat the oven to 350 degrees.
2. Line a baking sheet with parchment paper or aluminum foil.
3. Align crackers on a wire rack set into a lined baking sheet. (Leave a little space in between the crackers for the bacon, as it will hang over the edges of the crackers.)
4. Slice the bacon into thirds or fourths (depending on the length and shape of your crackers). Place a piece of cut bacon lengthwise o each cracker.
5. Sprinkle a generous amount of brown sugar on top of the bacon-topped crackers (about 1 heaping teaspoon per cracker). Then lightly sprinkle with cayenne and black pepper.
6. Bake 15-20 minutes or until brown sugar begins to melt and bacon becomes crisp. Allow crackers to cool on wire rack before eating.

Easy Taco Salad Cups

Prep Time: 10 minutes Cook Time: 20 Minutes Yield: 12 cups

12 wonton wrappers

cooking spray

1 Tbsp vegetable oil

1/3 cup ground beef or turkey

2 tsp taco seasoning

½ cup shredded Mexican cheese blend

1 cup finely shredded iceberg or romaine lettuce

½ cup homemade or store-bought guacamole

½ cup homemade or store-bought salsa

¼ cup sour cream

1. Preheat the oven to 350 degrees
2. Arrange the wonton wrappers in a 12-cup muffin pan then spray them lightly with cooking spray.
3. Bake the wonton cups for 5 minute then remove them from the oven and set them aside.
4. Add the vegetable oil to a medium saute pan set over medium-low heat. Add the ground meat and cook it, breaking it apart with a spatula, until it is browned and cooked through. Add the taco seasoning and stir to combine then remove the pan from the heat.
5. Assemble the taco cups by dividing the ground meat evenly among the wonton cups. Top the ground beef with the shredded cheese, shredded lettuce, and a dollop of guacamole, salsa and sour cream then serve.

Note: I know 1/3 cup ground meat may not seem like enough to fill 12 muffin tin cups, I promise it's the perfect quantity!

Cream Cheese Fruit Dip

1 tub of whipped cream cheese (8oz)

1 small jar of Jet Puffed Marshmallow cream (7oz)

1. In a large bowl, add both containers of Whipped cream cheese and marshmallow cream in a large bowl. I just use a large serving spoon to empty the containers.
2. Whip until fully combined. I have used a wooden spoon to do this (it will be difficult, but it can be done. Consider it your arm workout for the day), but I have found that it makes a smoother dip when you use an electric hand mixer.
3. Serve with your favorite fruits! (strawberries, pineapple, cantaloupe, watermelon, blackberries, grapes, apple slices, banana slices, clementines)

Note: You can use regular cream cheese, but I like how light and fluffy this version is using the whipped cream cheese. Warning...the marshmallow cream is going to be very sticky. But I promise it will turn out in the end!

Slow Cooker Ritz Chicken

Prep Time: 5 minutes Cook Time: 7 hours Total Time: 7 hours 5 minutes

1 (10.5 oz) can cream of chicken soup

2 cups sour cream

1 ½ cups crushed Ritz crackers

½ cup butter, melted

6 boneless skinless chicken breasts

1 Tbsp parsley, for garnish

Combine the soup and sour cream in a bowl and set aside. In another bowl mix together cracker crumbs and melted butter. Place chicken in slow cooker that has been sprayed lightly with non stick cooking spray. Spoon the soup mixture over the chicken and sprinkle cracker crumbs on top. Cover and cook on low for 6-7 hours or high for 4-5 hours. Garnish with parsley before serving.

Biscuit Balls

2 lbs breakfast sausage (Jimmy Dean)

4 cups freshly shredded cheddar cheese, sharp or medium

1 ½ cups baking mix, Bisquick

Preheat oven to 375 degrees.

Break up sausage in a bowl, add the cheese. This has to be freshly grated or it will not work (no bag shred here) Mix well. Add baking mix carefully to incorporate abut not over worked. Form into balls and bake on a lined cookie sheet. Bake 20-30 minutes depending on the size of the ball.

Panera Broccoli Cheese Soup

1 Tbsp melted butter

½ medium chopped onion

¼ cup melted butter

¼ cup flour

2 cups half and half cream

2 cups chicken stock

½ lb fresh broccoli (chopped into bite size pieces)

1 cup carrot, julienned, grated

¼ tsp nutmeg

8 oz grated sharp cheddar cheese

salt and pepper

crusty bread or bread bowl

Saute onion in butter. Set aside.

Cook melted butte and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.

Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.

Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.

Add salt, pepper & nutmeg. Note: you can puree half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat and serve immediately. Suggestion: serve with crusty bread or in bread bowl.

Refrigerate leftovers after they have cooled and store in an airtight container up to 5 days in the refrigerator.

Rachel's Chocolate Chip Cookies

Prep Time: 10 minutes Bake Time: 10 minutes Total Time: 20 minutes

1 cup salted butter, softened

1 cup brown sugar, tightly packed

½ cup white sugar

2 large eggs

2 tsp vanilla extract

1 tsp baking soda

½ tsp salt

2 ½ cups all-purpose flour

2 cups chocolate chips

1. Preheat oven to 350 degrees. Lightly grease two baking sheets with nonstick cooking spray or line with parchment-lined paper.
2. In a large bowl, use a hand mixer to cream together butter, brown sugar, and white sugar.
3. Add in eggs and vanilla and beat until smooth.
4. Store in baking soda, salt, and flour and mix until it forms a nice dough. Stir in chocolate chips with a spoon.
5. Take two table spoons of dough an use your hands to quickly shape into a dough ball and place on the prepared cookie sheets, twelve cookie per pan. This recipe makes 24 cookies.
6. Bake in the preheated oven for 10-12 minutes, until just kissed with brown. Do not over bake.
7. Remove pan from oven and let the cookies cool on the pan for 3 to 5 minutes, then transfer to a wire rack to cool completely. Once cooled store in an airtight container.

Recipe from: Rachel at the stay at home chef

Marry Me Chicken

2 Tbsp olive oil

4 boneless skinless chicken breasts

2 clove garlic, minced

1/2 tsp dried thyme

½ tsp red pepper flakes

¾ cup chicken broth

½ cup heavy cream

½ cup sun-dried tomatoes, chopped

½ cup Parmesan cheese, grated

Fresh basil, for serving

Kosher salt and freshly ground black pepper, to taste

1. Preheat oven to 375 degrees.
2. Add oil to a large cast iron or oven-proof skillet, and place over medium-high heat.
3. Season chicken liberally with salt and pepper and sear until golden brown, 4-5 minutes per side. Remove to a plate and set aside.
4. Lower heat to medium, and garlic and cook 1 minute. Add thyme, red pepper flakes, chicken broth and heavy cram, and simmer for 5 minutes, stirring frequently.
5. Stir in sun-dried tomatoes, and Parmesan and return chicken to skillet. Spoon sauce over chicken and bake until chicken is cooked through, about 15 minutes.
6. Top with basil and more Parmesan cheese, if desired.

Lauren's Holiday Cheese Ball

2 8oz Philly cream cheese
1/2 cup mayonnaise
1/3 cup Parmesan cheese
1/4 cup green onions
8 slices bacon

Let cream cheese soften to room temperature.  Cook bacon, save the bacon grease and set aside.  Mix cream cheese, mayo, Parmesan cheese.  Mix in green onions and bacon.

I add more bacon plus 2 Tbsp bacon grease.

Roll into a ball shape, wrap with saran wrap, refrigerate several hours.  Serve with pretzels, Ritz crackers, etc.

Recipe from:  Lauren Whiting

Breakfast Casserole

Ingredients

• 1 pound ground turkey breakfast sausage
• 1 (8 ounce) can refrigerated reduced-fat crescent roll dough
• 5 eggs, lightly beaten
• 1 cup shredded Cheddar cheese
• 1 cup shredded mozzarella cheese
• 2/3 cup milk

• 2/3 red bell pepper, chopped
• 1/2 cup chopped fresh spinach
• 1 scallion, chopped
• 1 tablespoon minced parsley
• salt and ground black pepper to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. Unroll crescent roll dough and spread evenly over the bottom of the prepared baking dish.
4. Bake in the preheated oven for 10 minutes.
5. Mix sausage and eggs together in a bowl. Add Cheddar cheese, mozzarella cheese, milk, red bell pepper, spinach, scallion, parsley, salt, and pepper, stirring well after each addition. Pour egg mixture over the baked crescent rolls.
6. Bake in the oven until eggs are set, 25 to 30 minutes.

Bisquick Sausage Balls

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

Serves: 28 Sausage Balls

3 cups Bisquick

1 lb pork sausage

16 oz sharp cheddar cheese, grated

½ cup milk

1 ½ tsp Italian seasoning

1. Preheat oven to 350 degrees. Spray a rimmed baking dish with nonstick cooking spray.
2. In a mixing bowl, combine all ingredients. Using a cookie scoop shape into 1-inch balls, squeezing sausage balls so they hold their forms. Place on baking sheet.
3. Bake until brown, about 20 to 25 minutes. Best served warm.

Roasted Green Beans with Parmesan and Basil

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes

¾ to 1 lb of fresh green beans (stem end snipped off), trimmed

1 Tbsp extra virgin olive oil

¾ tsp dried basil

1/4 tsp salt

¼ tsp freshly cracked pepper

2 Tbsp grate Parmesan

1. Preheat oven to 425 degrees.
2. Dry green beans well and spread on a rimmed baking sheet. Toss with olive oil (use your hands), so that all the beans are coated. Sprinkle with salt, pepper,basil. Toss again to coat.
3. Roast for 10 minutes, toss, and continue to roast for 5 more minutes. Immediately sprinkle with Parmesan and serve.

Note: These would be amazing with fresh basil instead of dried (but they're amazing as is, too) If you have it, leave off the basil before roasting. Wait until after they are cooked and then toss with the finely minced basil leaves.

Cheesy Root Vegetable Gratin

1 – 2 long sweet potatoes (about 2 inches thick), peeled

4 large parsnips, ends trimmed and peeled

5 medium beets peeled

2 ½ cups heavy cream, divided (whole milk is fine, but mixture won't thicken as much or be as creamy)

4 oz grated Parmesan, divided

1 Tbsp fresh minced thyme, divided, plus more for garnish

1 garlic clove, minced

2 oz shredded Gruyere

salt and pepper to taste

1. Preheat oven to 400 degrees
2. Slice sweet potato, parsnips and beets into very thin rounds (using a mandolin is easiest) and transfer each vegetable into its own bowl.
3. Pour 2/3 cup cream over each bowl of vegetables and top each with ½ oz grated Parmesan and 1 tsp minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
4. Pour remaining cream into the bottom of a 2 quart (oval) baking dish and sprinkle with1/2 oz of Parmesan and minced garlic.
5. Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish.
6. Follow the sweet potato with a row of parsnips, followed by a row of beets.
7. Repeat with the remaining sweet potato, parsnips and beets, creating 6 rows of root vegetables.
8. Season top of gratin with salt, pepper and sprinkle of remaining oz of Parmesan.
9. Cover with foil and bake for 25 to 30 minutes or until vegetables are soft.
10. Remove from oven, uncover gratin and top with shredded Gruyere.
11. Set oven to broil and broil gratin for 3 to 5 minutes or until browned and bubbling on top.
12. Finish with a sprinkle of fresh thyme leaves. Serve.

Garlic Parmesan Roasted Potatoes

3 lb red potatoes, halved

2 Tbsp olive oil

5 cloves garlic, minced

1 tsp dried thyme

½ tsp dried oregano

½ tsp dried basil

1/3 cup freshly grated Parmesan

Kosher salt and freshly ground black pepper, to taste

2 Tbsp unsalted butter

2 Tbsp chopped parsley leaves

1. Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray.
2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
3. Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute. Serve immediately, garnished with parsley, if desired.

Santa Sugar Cookies

Serves: 40 Prep Time: 50 minutes Cook Time: 9 minutes

Cookies:

1 cup butter (softened)

1 ¼ cups sugar

2 eggs

1 tsp baking powder

1 ½ tsp vanilla

1 tsp baking soda

½ tsp salt

½ sour cream

4 cups flour

Frosting:

1/2 cup butter (softened)

3 Tbsp shortening

1 tsp vanilla

2 ½ – 3 cups powdered sugar (depending on how thick you like it)

1 Tbsp milk

Santa Decorations:

½ cup red sugar crystals (for hat)

½ cup chocolate chips (eyes)

48 cinnamon red hots candies (nose)

48 mini marshmallows (for hat)

1 cup shredded coconut (beard)

Cookies:

1. Mix butter, sugar, and eggs until well blended.
2. Add baking powder, vanilla, baking soda, salt, and sour cream and stir well.
3. Add flour and gently combine. If too sticky, add just a little more flour and refrigerate for about 30 minutes.
4. Roll out dough on a floured surface and cut with a circle cookie cutter ( I used a 2 ¾ – 3 inch diameter circle cookie cutter).
5. Bake at 350 degrees for about 9 minutes (you don't want to overcook them!)

Frosting:

6. Combine all ingredients and mix well. If it's too thin, add more powdered sugar and if it's too thick, add a little more milk.

Assembly Instructions:

7. Frost the cookie and immediately after add the sprinkles to the top third of the cookie with red sugar crystals (we held the edge of a little bowl to cover the rest of the cookie while we sprinkled the crystals on and it gave the hat a rounded edge).
8. Next, sprinkle the bottom third of the cookie with coconut (and come a little up each edge too meet the hat to make Santa's beard. If your frosting dried quickly, you can put a drop of water on your finger and spread it on the frosting- the coconut should stick perfectly after that.
9. Place a marshmallow on the end of the hat, the chocolate ships for the eyes, and the red hot for Santa's nose.

Light Chicken Parmesan

1 jar of marinara sauce, low sugar

2 tsp balsamic vinegar

8 chicken tenders

3 egg whites

½ cup panko bread crumbs

1 tsp parsley

salt and pepper, to taste

½ cup mozzarella cheese, grated

½ cup Parmesan cheese

olive oil, just a little bite-sized

whole wheat angel hair pasta noodles

Combine marinara sauce and balsamic vinegar and simmer in a pot. In two separate plates add the eggs and panko bread crumbs. To the bread crumbs also add some grated Parmesan cheese, parsley, salt and pepper. Dip the chicken tenders first in the egg whites and then into the bread crumb mixture. Add oil to pan and fry the chicken tenders. Cook for 3 minutes per side.

Pour marinara sauce over chicken and top with mozzarella cheese and more Parmesan cheese. Put into a warm oven to melt the top layer of cheese. Serve with whole wheat angel hair pasta noodles.

Recipe from: Pioneer Woman