Roasted Pumpkin Seeds

(Carter LOVES these!!!!)

1 1/2 cups raw whole pumpkin seeds
2 teaspoons olive oil (or butter, melted)
1 pinch of salt (I like to use Lawry's Seasoned Salt)

Directions

1. Preheat oven to 300 degrees F
2. Toss seeds in a bowl with the olive oil (or melted butter) and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Saucy Baked Chops

4 bone-in pork chops
1/2 cup BBQ sauce
1 Tbsp. honey
1 tsp. ground ginger
1 tsp. garlic powder

Preheat oven to 400 degrees.  Place chops in 8-inch square baking dish.
Combine sauce, honey, ginger and garlic powder; spoon evenly over chops.
Bake 45 minutes or until chops are cooked through.

* Sometimes I like to use chicken thighs instead of pork chops.  I also like to lower the cooking temperature to 250 or 300 degrees and slow cook for a few hours.

Bunny Blondies

8 medium carrots (about 1 pound)
2 1/2 cups flour
1/2 teaspoon baking soda
2 1/2 teaspoons cinnamon
1 teaspoon salt
1 1/2 sticks butter, softened
1 cup packed light brown sugar
1/3 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup butterscotch chips
1 cup finely chopped walnuts (optional)

* Adjust the oven rack so that it's in the center and heat the oven to 350 degrees.  Coat a 9x13 inch baking dish with cooking spray.
* Peel and trim the carrots.  Use a box grater to finely shred each carrot on a sheet of waxed paper (you should end up with about 3 cups)
* In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.  Set the mixture aside.
* With a hand or stand mixer set on medium speed, blend the butter and both sugars until pale and fluffy, about 3 minutes.  Add the eggs and the vanilla and continue beating on medium speed until well blended.  Reduce the mixer's speed to low and add the carrots (use the waxed paper to dump them into the bowl)  Mix in the butterscotch chips and, if desired, the walnuts.
* Use a wooden spoon to blend the flour mixture into the wet ingredients, scraping down the sides of the bowl as you work.  Pour the batter into the prepared dish and use a large spoon or spatula to spread it evenly. 
* Bake the batter, rotating the pan halfway through, until it has risen slightly and the top has formed a thin, brittle crust, about 30 to 35 minutes.  Be careful not to overbake.  To test for doneness, insert toothpicks 1 inch from the edge, 2 inches from the edge, and in the center.  The first toothpick should come out clean, the second with a little batter, and the third with a little more batter. 
* Place the pan on a wire rack and let it completely.  Run a knife around the rim of the pan, then divide the contents into 24 bars.

Chex Mix (Sweet-n-Chewy)

(Veronica's yummy recipe!!!!)

1 1/3 C. White corn syrup
1 1/3 C. White sugar
2 Squares of Butter(not margarine)
Bring to a boil and boil 4 minutes

Corn chex
Rice chex
Golden grahams
Mixed nuts of choice

I don't have measurements on the cereal, but I usually use half of each chex and the full box of Golden Grahams. I seem to just use cashew halves and slivered almonds but any nut you like is good. Mix all cereals and nuts pour boiling mixture over. You stir a lot. I stir it throughout the following hour or so cause it likes to settle to the bottom:-)

Peaches & Cream Cake

Coat cake pan with shortening and flour; make 1 box of Yellow/White Cake Mix and bake as directed.

Once cooled slightly (5 minutes) remove from pan onto tray; split the cake into two layers using sewing thread and separate each cake layer.

Let cool (about 10-15 minutes).

Add pureed peaches to bottom cake layer (I used about 1 qt of canned peaches).

Place top cake layer on peach layer.


Frost with icing:

2 cups Whipping Cream

2 ½ Tbsp Powdered Sugar

Romano Chicken (aka Chicken Cordon Bleu)

INGREDIENTS
2 skinless, boneless chicken breasts (cut into halves) - pounded to 1/4 inch thickness
1/4 pound Swiss Cheese
1/4 pound Ham, sliced thin
2 tbsp. grated Parmesan cheese
1 1/2 tsp. paprika
1/2 tsp. garlic salt
1/2 tsp. dried tarragon
1/2 tsp. dried basil leaves
1/3 c. dry bread crumbs
2 tbsp. butter, melted


DIRECTIONS
1. Cut chicken breasts into halves and pound to approx. 1/4 inch thickness.
2. Place chicken breasts on a plate.  Place Swiss cheese and ham slices on top and roll up, securing with toothpicks if necessary.
3. In a small bowl, combine the Parmesan cheese, paprika, garlic salt, tarragon, basil, and bread crumbs.  Melt butter and add to mixture.
4. Dip rollups in mixture to coat.
5. Cooking can be done in two difference ways: in the microwave or in the oven.
- Microwave directions: Place chicken in microwave safe pan.  Cook on High in microwave for 4 minutes, or until chicken is cooked through and juices run clear.
- Oven directions:  Place chicken in oven safe pan.  Bake at 350 degrees for 35-45 minutes, until chicken is cooked through.

Lemon Cake

1 1/4 cup sugar
2 cups flour
2 tsps baking powder
1 tsp salt
1 3-oz pkg. lemon Jell-O
3/4 cup vegetable oil
3/4 cup water
4 eggs

Sift together sugar, flour, baking powder, salt, and Jell-O.  Add remaining ingredients; mix well.  Pour into greased and floured 13x9 pan.  Bake at 350 degree for 35-40 minutes.  While baking, make glaze of: juice and rind from 2 lemons (or 5 tbsps of concentrate) and 2 cups powdered sugar.  While cake is still hot, poke holes with a fork and pour glaze on.