A Cookie Cutter Diva's Life

No one in my family will eat this but I still love it!





Ingredients

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Directions

Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

Ingredients

1 (8 ounce) package light cream cheese, softened
1 (15 ounce) can turkey chili without beans
4 green onions, thinly sliced
3 tablespoons chopped green chilies
1/4 cup sliced ripe olives (optional)
1 cup shredded reduced-fat Cheddar cheese
Baked tortilla chips
Directions

Spread cream cheese into a 9-in. pie plate or quiche dish that has been coated with nonstick cooking spray. Top with chili, onions, chilies and olives if desired. Sprinkle with cheese.
Bake, uncovered, at 350 degrees for 15-20 minutes or until the cheese is melted. Serve with tortilla chips.

INGREDIENTS:
4 boneless, skinless chicken breast halves
1 large egg, lightly beaten
1/2 cup Italian-seasoned breadcrumbs
2 tablespoons butter or margarine, melted
1 3/4 cup spaghetti sauce
1/2 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
1/4 cup chopped fresh parsley


PREPARATION:
Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dip chicken in egg, and dredge in breadcrumbs.

Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. Spoon spaghetti sauce over chicken; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt.

a favorite recipe I got from my grandmother!

1 small tub of whip cream
1-2 cups mini marshmallows
1 can cherry pie filling
1 cup crushed pecans
1 small can of eagle brand sweet milk
1 can crushed pineapple (drained)

Mix all ingredients together and refrigerate!

Ingredients

6 cloves garlic, crushed
1 onion, chopped
4 habanero peppers, seeded and minced
2 (15 ounce) cans chili beans in spicy sauce
1 (15 ounce) can dark red kidney beans
1 (15 ounce) can black beans
4 (10 ounce) cans diced tomatoes with green chile peppers
1 (16 ounce) jar hot salsa
1 can corn
1/8 cup chili powder
1/8 cup coarsely ground black pepper
1/8 cup red pepper flakes
1/8 cup ground cumin
1 (1.25 ounce) package taco seasoning mix
2 pounds ground beef
Directions

In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.
While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
3/4 cup Pace® Picante Sauce
3/4 cup sour cream
1 tablespoon chili powder
2 medium tomatoes, chopped (about 2 cups)
3 cups cubed cooked chicken or turkey
12 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)
Sliced green onion
Stir the soup, picante sauce, sour cream, chili powder, tomatoes and chicken in a medium bowl.
Place half the tortillas in a 2-quart shallow baking dish. Top with half the chicken mixture. Repeat the layers. Sprinkle with the cheese.
Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Sprinkle with the green onion. Serve with additional picante sauce and sour cream.

Last night started our Christmas adventures!!! We spent the day baking cookies for Santa, making reindeer chow, went to our church candle light service, off to a friends for a Christmas Eve party and then ended the night watching Elf on A Shelf!

we woke up this morning and had a special Christmas breakfast! Santa pancakes!

A pancake covered in whip cream for the beard and hat, the hat is filled with cherries, bananas for the eyes and nose and chocolate chips!


The kids had a wonderful Christmas and got everything they wanted from Santa! Probably a little to much but they have been super good this year!










after we got done opening all of our gifts we went to church and then came home and started the day of cooking! I wound up making our day extra special by getting to big of a turkey in to little of a pan apparently and it dripped down to much in the oven and started smoking then had flames coming out of the oven! We got it cooled off and cleaned it up and tried again but still to much so my husband had to rush off to Golden Corral and pay out the butt to get some pre done turkey to feed our family and the 4 families coming over for dinner! It was well worth it to enjoy our wonderful Christmas here with our Army family!

Great night visiting with friends and laughing and having a good time! I will surely miss these years spent here with our Army Family in Texas and sad to think this is our last Christmas spent here!