Kids Favorite Cracker Chicken

Oh so easy and a favorite for the youngsters too.

What You Need

    3/4 cup coarsely crushed saltines crackers

    1/3 cup grated Parmesan cheese

    1/2 teaspoon salt

   1/2 teaspoon celery salt

    1/2 teaspoon paprika

    1/4 teaspoon onion salt

    3 tablespoons evaporated milk

    3 tablespoons vegetable oil

    1 broiler/fryer chicken (about 3-1/2 pounds), cut up

   Meat thermometer

Before You Start preheat oven to 350®

Lets Make It! Combine crackers, parmesan cheese, salt, celery salt, paprika, onion and salt in a shallow dish. In another dish, combine milk and oil. Dip chicken pieces into milk mixture, then roll in the cracker mixture. Place chicken, skin side up, in a shallow baking pan. Bake, uncovered, at 375° for about 1 hour insert a meat thermometer to determine doneness.

Enough to coat 4-6

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Apple Cider Ice Cream Sundaes

    Try this twist on your next sundae, Yummy

    What You Need

     1-1/2 cups apple cider

     1/3 cup sugar

     2 tablespoons cornstarch

     1/2 teaspoon ground cinnamon

     1/2 teaspoon lemon juice

     1-1/2 cups finely chopped peeled tart apples

     Vanilla ice cream

Let’s make it! In a saucepan, combine cider, sugar, cornstarch, cinnamon and lemon juice; stir until smooth. Add apples. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; cool slightly. Serve over ice cream.

Makes about  2 cups of topping.

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Creamy Broccoli Soup

Getting them to eat their vegetables just got easier with this comfort food.

What You Need

     4 cups chicken broth

     2 to 2-1/2 pounds fresh broccoli spears, cut into florets

     1/2 cup chopped green onions

     1 tablespoon canola oil

     1/4 cup all-purpose flour

     1 teaspoon salt

     1/4 teaspoon ground nutmeg

     1/8 teaspoon pepper

     1 cup half-and-half cream

    Blender or food processor

Lets Make It!     In a large saucepan, bring broth to a boil; add broccoli. Reduce heat; cover and simmer until tender, about 10 minutes. In a small skillet, sauté onions in oil until tender; stir into broth. Remove from heat; cool 10-15 minutes. Puree in small batches in a blender or food processor until smooth. Return all to the saucepan; set aside. In a small bowl, combine flour, salt, nutmeg and pepper. Slowly add cream, stirring constantly. Gradually stir in broccoli mixture. Return to the heat; cook over medium until heated through, stirring occasionally.

Serves 4

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Lasagna Rolls

What You Need

1 (16 ounce) package uncooked lasagna noodles
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 pound firm tofu
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce

Before You Start preheat over to 350 degrees

Lets Make It!

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
Bake in  for 30 min, or until hot and bubbly.

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