You know that title just made you have to stop in huh :). Some favorites with a twist, today!
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First we start with a mix of Rick's two favorites cube steak and Parmesan chicken. You make the cube steak like a Parmesan Chicken dish and it was super yummy!
Ingredients
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 eggs
- 2 tablespoons water
- 1/3 cup crushed saltine crackers
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 3 tablespoons vegetable oil
- 4 (4 ounce) beef cube steaks
- 1 1/4 cups canned tomato sauce
- 2 1/4 teaspoons white sugar
- 1/2 teaspoon dried oregano, divided
- 1/4 teaspoon garlic powder
- 4 slices mozzarella cheese
- 1/3 cup grated Parmesan cheese
Directions
- Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.
- Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.
- Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.
ALEXIS NOTES: I used whole wheat flour, non salted crackers and sugar substitute :).
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Next on Rick's request list was Au Gratin Potatoes, of course I was running late so I need a quick version that wouldn't' take hours to cook and I came across this!
Ingredients
- 1 (2 pound) package frozen hash browns
- 1 (10.75 ounce) can condensed cream of potato soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (8 ounce) container sour cream
- 1 small finely diced onion
- 1 green bell pepper, minced
- 1 1/2 cups shredded Cheddar cheese
Directions
- Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan.
- Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.
- Bake in the preheated 300 degrees F (150 degrees C) oven for 60 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.
I only had cream of cream of celery and cream of chicken, I'm sure it would have been better with potato soup. I didn't have cream cheese, I added a little heavy cream and butter, yes I know it's not the same but it worked :).
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Next was a emergency for Cole our little neighbor boy who moved but aunt now watches him at the same house had a birthday. Cole came running in, in a complete panic that I needed to make cupcakes NOW. So whipped these up real quick, of course missing some things so a quick trip to the grocery store and tada :) My inspiration mom brought over Ovaltin for boys and I couldn't get them to drink it so into a cupcake it goes!
Chocolate Malt Cupcakes found on Razzledazzlerecipes.com
ALEXIS NOTES: Now if I was making these for the boys I would have used whole wheat flour but it wasn't. I didn't have mini chocolate chips so I used regular. The frosting since it was made with whipped cream was a little goopy as you all know I'm a buttercream girl :), if I'm going to have a cupcake I better be having the real thing.
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