Quick and Easy Parmesan Tilapia

• Thanks to Phoebe for the recipe!
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• 1/2 cup grated parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayo
• 2 tablespoons lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Preheat your oven's broiler. Grease  line broiler pan with foil.

In a bowl, mix together the Parmesan cheese, butter, mayo and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the broiler pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Stovetop Breakfast Cups

Can never go wrong with stuffing at any meal!

1 box stuffing mix
12 eggs
shredded cheese
bacon bits or crumbled sausage (cooked)

Preheat oven to 350.

1.  Prepare stuffing according to directions on box.
2.  Grease a 12 cup muffin pan.
3.  Press stuffing into each cup.  Press it up the sides to make a deep cup in the center.
4.  Crack an egg in each cup.
5.  Sprinkle bacon bits or crumbled cooked sausage on top of each egg.
6.  Cover the top of each with cheese.

Bake 20-25 minutes or until cheese is golden brown.  Let cool about 5 minutes and serve.  (I find running my Pampered Chef citrus peeler around the edges to loosen them is helpful.  A knife would work equally well, just be careful of scratching your pan!)

Great reheated for a portable breakfast!

Parmesan Crusted Chicken

1/4 cup Italian seasoned bread crumbs

1/2 cup grated parmesan cheese

1/4 tsp paprika

1 tsp garlic powder

1/2 tsp black pepper

2 tsp parsley flakes

8 boneless, skinless chicken breasts (about 2 lbs)

Preheat oven to 400.

Mix cheese, crumbs and seasoning together in a bowl.  Roll chicken in crumb mixture, coating each piece thoroughly.  Place chicken on a nonstick baking sheet.  Bake 20-25 minutes.

Shredded Chicken

Thanks to Marianne5 at www.food.com for this amazing recipe... my new favorite shredded chicken recipe!

1 (50 ounce) can of chicken (Do not drain)

2 (10 1/2 ounce) cans cream of chicken soup

1/2 sleeve of Ritz cracker 

1 (6 ounce) box chicken flavored stuffing mix 

salt and pepper to taste

Mix all of the ingredients and cook on low in crockpot until heated through.  Then set crockpot to warm.

Makes 10-12 servings.

Buffalo chicken dip

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• 20 oz. canned chunk chicken, drained
• 16oz  cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup hot pepper sauce
• 1 1/2 cups shredded Cheddar cheese
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• Celery and/or chicken-flavored crackers

Heat chicken and hot sauce in a skillet over medium heat. Stir in cream cheese and ranch dressing. Cook, stirring until completely mixed together and warm. Stir in half of the shredded cheese, and transfer the mixture to a crockpot. Sprinkle the remaining cheese over the top, cover, and cook on low until desired temperature. Serve with celery and crackers.

Reese Dessert Bars

Ingredients

• 3/4 cup butter, melted
• 1-1/2 cups graham cracker crumbs (about 1 1/2 whole packages or 1/2 a box)
• 1-1/2 cups powdered sugar
• 3/4 cup peanut butter
• 1 cup and 2 tablespoons semisweet chocolate chips
• 3 tablespoons peanut butter

1. In a bowl, mix together the butter, graham cracker crumbs, powdered sugar, and 3/4 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 8x8 inch pan.
2. Melt the chocolate chips with the remaining peanut butter (can be done in microwave or using a double boiler) stirring occasionally until smooth. Spread over the peanut butter mixture. Refrigerate for at least one hour before serving.

**If using the microwave to melt, use caution not to burn the chocolate chips.  If you don't have a double boiler, you can put a glass bowl in a pot of boiling water on the stove.

Liver and Onions (Have I mentioned I really love Jason!)

Jason LOVES Liver and Onions... it's so gross to make... frozen pizza for me :)

Ingredients

• 2 pounds beef liver, sliced
• 1 1/2 cups of milk, give or take
• 1/4 cup butter, divided
• 2 large Vidalia onions, sliced 
• 2 cups all-purpose flour, give or take
• salt and pepper to taste

Directions

1. Rinse liver slices with cold water, and place in a medium bowl. Pour in enough milk to cover and let sit in the fridge for over an hour.) 
2. While your liver soaks, melt 2 tablespoons of butter in a large skillet on medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
3. When the butter has melted, turn the heat up to medium-high, and place liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Jason likes sliced potatoes with this.