RITZ PARMESAN CHICKEN

4 Boneless and skinless Chicken Breasts
1 Sleeve of Ritz Crackers, crushed
1 Stick of Butter
1/2 Cup Grated Parmesan Cheese, powdered kind

Wash the chicken and cut into 6 tenders. Pat dry. Crush the crackers and put in a medium plate. Add the cheese to these and mix good. Melt the butter in another bowl and then dip the chicken in the butter and then into the ritz mixture. Coat good. Press some into the chicken so it is well coated. Spray a cookie sheet or stone and put chicken on it. Bake in the oven on 350 for 20 minutes or until done. Do not let scorch. As these will scorch easy.

OLD TIME WAY TO POP CORN IN THE MICROWAVE

Remember when we used to pop regular popcorn in a skillet. If you are out of microwave popcorn and have a white or brown lunch paper bag you can make microwave popcorn in it. Just take around a 1/2 cup or less of regular popcorn. 1 tablespoon oil or can just leave oil out. Put in the bag and let it cover the bottom. If using oil in it shake it to coat all of it. Fold over the top 2 times. Lay it on it's side like you do microwave popcorn and let it pop. Use the popcorn setting on the mircowave. Or pop around 2 1/2 minutes. Watch or it will burn easy. You can add butter and salt and whatever after it has poped. Wach the steam and do not get burned.

CRESCENT ROLL MINI SANDWICHES

1 Roll of Crescent Rolls
Deli Ham, Roast Beef, or any type Deli Meats
Shredded or Sliced Cheese
Spaghetti Sauce
Pizza Sauce, BBQ Sauce
Pepperonis
Grilled Chicken
Taco Flavored Meat
Onions, Peppers
Peppers

You can use any of the above ings. in these. Take a roll of crescent rolls and make sure they are cold or they will get hard to handle. Take apart and lay one on a sprayed plate. Put whatever of the above ings. on it. About 2 Tablespoons. If using ham or roast beef dice it up first. Grilled chicken pull it apart. Fold over. Can fold from side to side or make them round as long as they are sealed. Crimp with a fork to hold in the ings. Bake on 350 for 15 minutes or until golden brown. Do not use any raw meat or fish or chicken in these. Can also have a dip to dip these in. These are so handy for snacks for the kids. They can be frozen in ziplock bags.
Can use:  Deli Ham and Mozzzarella Cheese
Roast Beef and peppers, onion and Mozzarella Sauce.
Cooked Ground Beef, Mozzarella and a small amount of spaghetti sauce.
Grilled chicken and BBQ Sauce.
Cooked Ground Beef, Pizza Sauce, Cheddar Cheese
Can also make them sweet by using canned fruit pie fillings.

WHEN TO SEASON CHICKEN

If you are like me you wash your chicken then dip it in a beaten egg and then in flour or some type of flour base. Then you season your chicken. But the best way to season chicken is to wash it ,then put your seasonings on it, then do the dipping. Always go light on the salt tho as you are putting it on before the breading.
Another thing about getting a good crust on chicken is not to fry it to high and not to put a lid on it when frying.
Sure it splashes grease all over the stove but don't you end up cleaning your stove anyway. When not putting a lid on the chicken it will let it get good and crispy. If you want a more softer steamed flavor then put a lid on it and fry on medium. The lid collects steam and then the steam drops down on the chicken and makes a more soft batter and not crispy.
I like to use Lawry's seasoned salt, but go very light and some black pepper to season my chicken or  just some chicken seasoning with some black pepper.
 Chicken is good to marinate it overnight. I always throw the marinate out and do not use it when I fry my chicken, as it is raw chicken that has been in it.

ITALIAN BISCUITS

2 Cups of Bisquick Mix
11/2 Cups Mozarella or Italian cheese, shredded
1-2 Tablespoon Italian Seasonings
1/2 Cup Milk
Melted Butter


Combine bisquick mix, cheese and the seasoning. Very slowly add the milk just until combined. Drop by teaspoons full on a sprayed baking sheet. Bake at 350 for 8-10 minutes or until light brown. Melt butter and put on top. Sprinkle cheese and some more italian seasoning on top of biscuits.

QUICK AND EASY GOULASH

1 Box of Elbow Macaroni
1Lb. Ground Chuck
1 Jar Spaghetti Sauce
1 Cup Frozen or Canned Corn
1 Bag of Shredded Mozzarella or Italian Cheese


Cook and drain the macaroni. Fry the ground chuck and drain off the fat. Leave in the skillet. In the skillet that you fried the ground chuck add the spaghetti sauce and frozen or canned corn(drained).  Add the macaroni. Let simmer. Serve with the cheese sprinkled over the top. Can be put in a crockpot and cook for 3 hours or until done.

MEATLOAF BURGERS

1lb. ground chuck
1/4 Medium Onion, grated or chopped fine
1/4 Cup Fresh Parsley, chopped or 2 Tablespoons dried
1/2 Cup Plain Breadcrumbs
1/4 Cup grated Parmesan Cheese
1 Large Egg, lightly beaten
3 Tablespoons Ketchup
11/2 Teaspoons Dijon Mustard
11/2 Teaspoons Worcestershire Sauce
Salt and Pepper
Hamburger Buns

Preheat the oven to 350. Spray a baking dish and set aside. In a medium bowl mix all ings. Mix until they are just combined. Do not overmix. Divide the mixute into 4 portions. Form each portion into a 4 inch patty. Place in baking dish and bake for 15 minutes flipping them over once. Put alium. foil over top of the dish. Bake until done and put on hamburger buns with lettuce, onion and mayo or can add a slice of cheese also.