New Creation

I was in a store one day with my Mom and I saw these really yummy looking cookies...at least that's what I thought they were. So I walked closer, and to my surprise, I had a yummy food with my name. They were "Brookies."

"They're not just a brownie...They're not just a cookie...They're a brookie!"

So I decided to try and make them at home. So here they are...Brooke's Brookies! They are really yummy. And you can tell the difference between the brownie and the cookie.

Yummy Fruit Salad

1 lg box cook n' serve vanilla pudding
1 lg box strawberry Jell-o
4 c. water
1 medium container of heavy whipping cream
3 cups fruit

Bring to boil (low) pudding and water. Add jello to pudding, continue at low boil until thickens. Chill in fridge for 2-3 hours. Whip heavy whipping cream on highest setting until thick. Add to chilled jello, mix well. Add fruit.

Beef Taco Skillet

1 lb. ground beef

1 can tomato soup

1/2 cup favorite salsa

1/2 cup water

6 flour tortillas, cut into 1-inch pieces

1/2 cup shredded cheese

Cook the beef until well browned, stirring to break up the meat. Pour off any fat.

Stir in the soup, salsa, water and tortillas. Heat to a boil. Reduce the heat to low and cook for 5 minutes. Stir. Top with cheese.

This is a quick meal and it's very tasty. I don't use as many flour tortillas as it calls for because we like to crush tortilla chips into ours. But that's just us. You can do as you please. This goes great with an ice cold pepsi. 

Enjoy.

Crispy Chicken Parmesan

This is one of our favorite dishes. Hope you try it!

Serves 4

Start to Finish - 30 minutes

1 cup all-purpose flour

2 large eggs

3 cups breadcrumbs (Italian)

1 cup Parmesan Cheese

1 cup tomato sauce

2 cups Mozzarella cheese (shredded)

4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed

salt and pepper

3/4 cup vegetable oil

1. Adjust an oven rack to the middle position and heat the oven to 450*. Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Spread the breadcrumbs and parmesan cheese in a third shallow dish.

2. Pound the chicken to a uniform 1/2-inch thickness . Pat dry with paper towels, then season with salt and pepper. Working with one piece of chicken at a time, dredge through the flour, then dip into the egg, and finally coat with the breadcrumbs. Press on the breadcrumbs to make sure the adhere. Lay the breaded chicken on a plate.

3. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add two pieces of the chicken and cook until light golden brown on both sides, 4 to 6 minutes.

4. Drain the fried chicken briefly on paper towels. Spread the chicken over a rimmed baking sheet. Spread 1/4 cup tomato sauce over the center of each breast, then sprinkle each with 3 tablespoons shredded mozzarella (more or less to your liking) and 1 tablespoon grated parmesan cheese. Bake the chicken until the cheese has melted and browned, 5 to 10 minutes.

Serve with side of spaghetti, green salad, and/or french bread.

Dude Ranch Chicken

Pam® No stick cooking spray

2 1/2 cups cooked cubed chicken

2 cups shredded cheddar cheese

1 can (10.75 oz) cream of mushroom soup

1 can 10.75 oz) cream of celery soup

1 can (10 oz) Ro*tel® Diced tomatoes & green chiles

1 can (8 oz) diced green chillies

3/4 cup plus 1 tblsp. sliced green onions

1 dozen flour tortillas (8 inch) each cut into 6 triangular wedges

Preheat oven to 375. Spray a 2 1/2 quart or an 11x7x2 inch baking dish with Pam cooking spray; set aside. In a large bowl, combine chicken, 1 cup cheese, soups, Ro*tel tomatoes, green chilies, and 3/4 cup green onions; blend well. Set aside 12 tortilla wedges. Mix remaining tortilla wedges into chicken mixture; spoon mixture into baking dish. Bake uncovered, for 30 minutes or until heated through. Carfully remove from oven. Tuck remaining 12 wedges around the inside edge of the baked dish; top with remaining 1 cup cheese. Bake 5 minutes longer. Garnish with 1 tablespoon green onions. Makes 8 servings.

With this recipe you can eat it as a casserole or you can eat it as a dip. We ate it as a dip with tostitos chips. It was so yummy. We didn't add the green onions, cause we didn't have them and didn't really want them in there and it was really good. So if you don't want something in there, don't put it in. 

Enjoy!!

Fourth of July Salad

6 lg. jellos - already set (cherry, strawberry, berry blue)
2 - 8 oz. cool whip
Angel food cake
1 qt. strawberries sliced
star marshmallows

Cut jello into cubes. Put 1/2 of jello in a large glass bowl. Spread 1 carton of cool whip on top. Break up angel food cake on top of cool whip. Next layer the sliced strawberries. Put the rest of the jello on berries, then the other carton of cool whip and put star marshmallows on last.

Monster Cookies

1/2 cup margarine
1 cup sugar
1 cup + 2 TBSP brown sugar
2 cups peanut butter
3 eggs
1 tsp corn syrup
1/4 tsp vanilla
4 1/2 cups quick oats
2 tsp baking soda
1/4 tsp salt
1 cup m&m's
1 cup chocolate chips


Combine all ingredients. Mix well. Drop onto cookie sheet. (notice the name, monster cookies, so make them kinda big - small ones are good also.) Bake at 350 degrees for 12-15 minutes.