Baked Parmesan Chicken Tenderloins

1 cup panko breadcrumbs

1/2 cup shredded parmesan

1 tsp kosher salt

1/2 cup mayo

1 Tbsp dijon mustard

1 1/2 tsp parsley

1 tsp black pepper

1/4 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp onion powder

Pam

1 pound boneless skinless chicken tenderloins

Preheat oven to 425°. Stir together panko, parmesan and salt in shallow dish. In separate dish, combine mayo, dijon, parsley, pepper, paprika, garlic and onion powders.

Insert a rack in a large rimmed baking sheet; spray with pam.

Coat tenders with mayo mixture; gently roll in panko mixture, press to adhere. Spray tops lightly with pam.

Bake chicken until cooked through and golden, about 15 minutes.

Crispy Chocolate Chip Cookies

1 and 2/3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

10 Tablespoons unsalted butter, melted + slightly cooled

1/2 cup granulated sugar

1/4 cup packed dark brown sugar

2 Tablespoons light corn syrup

1 large egg yolk

2 Tablespoons milk

2 teaspoons pure vanilla extract

1 and 1/4 cups semi-sweet chocolate chips

Instructions:

Preheat oven to 375°F. Line baking sheets with parchment paper. Set aside. 

Whisk the flour, baking soda, and salt together in a large bowl. Set aside. 

Mix the melted butter, granulated sugar, brown sugar, honey, egg yolk, milk, and vanilla extract together until combined - mixing well. Pour dry ingredients in and mix everything together until completely combined. Fold in the chocolate chips. (You can use a mixer for this step if needed.) Dough will be soft. 

For thin and crisp cookies, do not chill the cookie dough. For slightly thicker and crisp cookies, cover and chill the cookie dough in the refrigerator for 1 hour then preheat the oven. For slightly thicker cookies with soft centers and crisp edges, cover and chill the cookie dough in the refrigerator for 2 hours then preheat the oven. 

Roll cookie dough into balls, 1 scant Tablespoon of dough per cookie, and arrange 2 inches apart on the baking sheets. Bake for 10-11 minutes or until browned on top and around the sides. 

Remove from the oven and allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely. Cookies crisp up as they cool.

SLOW COOKER ITALIAN PORK CHOPS

6-8 boneless/bone in pork loin chops (or boneless chicken breasts)

pepper to taste

1 envelope dry Italian dressing mix

1  (7 oz.) can sliced mushrooms, drained (optional)

1 (10  3/4 oz.) can of cream of chicken soup

1 (10  3/4 oz.) can of cream of mushroom soup

1 (8 oz.) pkg. cream cheese, softened

1 cup water

parsley for garnish (optional)

Spray a large slow cooker (5 to 6 quarts) with nonstick spray.  Lay the pork chops (or chicken in the bottom).  Sprinkle with black pepper to taste.    Sprinkle with the dry Italian seasoning mix.  Place the mushroom slices even over the top of the meat.

In a bowl mix the soups and cream cheese.  If you are watching your sodium, use the low sodium soups and it will work fine.  Pour evenly over the meat and mushrooms.  Pour the cup of water around the edges of the meat. 

Cook on low for 7-8 hours or on high for 4 hours.  When done, stir the gravy around to mix it well.  You can break the meat into smaller bite size servings or serve as they are.    If I am serving this over pasta, I will usually cut the meat smaller, but if I am serving with mashed potatoes or rice on the side, I leave it as is. (I served over egg noodles)   Its' so tender it will just about fall part.   

Oatmeal Cookies

• 4 tablespoons (1/4 cup) unsalted butter
• 1/4 cup vegetable shortening
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 1/4 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon cider or white vinegar
• 1 large egg
• 1/2 teaspoon baking soda
• 3/4 cup all purpose flour
• 1 1/2 cups rolled oats, quick cooking or old-fashioned
• 1 cup golden raisins, optional; I used craisans
1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets, light-colored preferred.
2. Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth; a few tiny bits of butter may still show.
3. Beat in the egg, again beating until smooth.
4. Add the baking soda and flour, beating until well incorporated.
5. Add the oats (and raisins or craisins), stirring to combine.
6. Drop the dough in 1 1/4" balls onto the prepared baking sheets; a tablespoon cookie scoop works well here. If you're measuring, this is about 2 level tablespoons (using a tablespoon measure, not a dinner spoon). Space the cookies 2" apart; they'll spread.
7. Bake the cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). For softer cookies, bake the lesser amount of time; for crunchier, the longer amount. At 12 minutes, especially if you're baking on a dark pan without parchment, a few of the cookies on the edge should just barely be showing a pale brown around their edges. At 14 minutes, they should be starting to color all over.
8. Remove the cookies from the oven, and let them cool right on the pan.
9. Yield: 20 cookies.
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Anita's Cheddar Cheese Pecan Crackers

8 ounces extra sharp cheddar cheese
½ cup salted butter, VERY COLD
1/4 tsp kosher salt

1/4 tsp cayenne pepper

1/2 teaspoon garlic powder
1 cup all-purpose flour
pecan halves

Using a food processor with grater blade, grate log of extra sharp cheddar cheese and then grate COLD butter on top of it.  Change to plane blade and mix in other ingredients.  Add a tsp of water (up to 3) and it should all come together in a ball.   

Turn the dough out onto a piece of parchment paper or plastic wrap and shape it into a 1-inch-diameter log. Twist the ends of the parchment or plastic wrap to seal. Refrigerate for at least 30 minutes - I do overnight.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Remove the dough from the refrigerator, unwrap, and place on a cutting board. Cut the log into ⅛-inch-thick slices and place ¼ inch apart on the prepared baking sheet. Put a pecan half in center of each cracker.

Bake until light golden brown, about 8 minutes. Transfer the pan to a wire rack and allow the crackers to cool completely.  The crackers can be stored in an airtight container at room temperature for up to 1 week.

Garlic Asparagus Orzo

• 1 cup dry orzo
• 1- pound fresh asparagus, tips only (cut the asparagus about 2 to 3-inches from the top)
• 4 tablespoons butter
• 3 garlic cloves, minced
• 1/4- cup grated parmesan cheese
• 2 tablespoons milk
• 1 tablespoon fresh parsley (optional)
• salt and fresh ground pepper, to taste
• shredded parmesan cheese for garnish, optional