Maryland Recipes: 2015

Crab Pie

Ingredients:

2- 9" deep pie crusts (baked 3 minutes and cooled)

1 lb. jumbo lump crab meat, cleaned

4 eggs

2 Tbsp. flour

1 cup mayonnaise

1 cup whole milk

8 oz. shredded Swiss cheese

8 oz. shredded Cheddar cheese

2 tsp. Old Bay seasoning

1- Tbsp. finely chopped onion

1- Tbsp. finely chopped green pepper

Directions:

Pre-heat oven to 350º - par bake your crust for 3 minutes. We used Pillsbury pie dough and it worked out great. We did spray the pie pans with Pam spray to keep the crust from sticking.

Combine eggs, flour, mayonnaise and milk, mix well. Add remainder of the ingredients (except crab meat) and mix well.

Fold in crab meat and try not to separate the lumps of crab meat too much. Pour into 2 separate pie crusts, sprinkle with additional Old Bay Seasoning.

Bake at 350º for 50 minutes or until knife comes out clean. (Check at about 40 minutes to avoid burning, since ovens vary).

Country Apple Fritter Bread

Ingredients:

1/3 cup brown sugar

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon

Old-Fashioned Creme Glaze

1/2 cup of powdered sugar

1-3 tablespoons of milk or cream

Directions:

Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

Mix brown sugar and cinnamon together in a bowl. Set aside.

In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

Beat in eggs, 1 at a time, until blended in; add in vanilla extract.

Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.

Mix milk into batter until smooth.

Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar/cinnamon mixture.

Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer and top with remaining apples and brown sugar/cinnamon mixture.

Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.

To make glaze, mix powdered sugar and milk or cream together until well mixed.

Let cool for about 15 minutes before drizzling with glaze.

Bacon Cheeseburger Bombs

Ingredients:

1 package Pillsbury Grands - Flaky Layers refrigerated original or buttermilk biscuits

1 lb lean Ground Beef, cooked

8oz Cheddar Cheese, cut into 16 cubes

16 slices of Bacon

Toothpicks

Oil for Frying

Directions:

Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.

In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.

Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350?F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired.

Chicken & Dumpling Casserole

Ingredients:

2 C. chicken broth

2 lbs. of chicken

1 10.5 oz. can cream of chicken soup

2 T. unsalted butter, melted

1/2 tsp. black pepper

1 C. all purpose flour

1/4 tsp. salt

1 C. milk

Directions:

Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool.

Shred the chicken and place in the bottom of a 11x7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, do not stir.

Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

Taco casserole

Ingredients:

2 C. crushed tortilla chips, plus more for topping

2 C. shredded Mexican cheese blend

1 16 oz. can refried beans

4 green onions, chopped

1 large tomato chopped

1 pkg. taco seasoning

1 1lb. ground beef

1 C. chunky salsa

shredded lettuce

Directions:

Brown ground beef in a skillet and drain the grease off. Add in the refried beans, taco seasoning and salsa. Cook for 5 minutes and remove from heat. In a 9 x 13 casserole dish spread 2 C. tortilla chips around the bottom.

Evenly spread the meat mixture over the top. Top that with 1 1/2 C. cheese, 1/2 the green onions and 1/2 of the chopped tomatoes.

Bake at 350 degrees for 20 minutes. Remove from oven and top with shredded lettuce, remaining green onions, tomatoes, a few more chips and then the remaining cheese.

Black Forest Torte

Ingredients:

4 cups mini-marshmallows

1 chocolate cake mix

1 can cherry pie filling

1 large container of Cool Whip

Directions:

Pour four cups of mini-marshmallows into a greased 9x13 inch cake pan.

Prepare chocolate cake mix according to directions on package. Pour over marshmallows.

Spoon cherry pie filling evenly over cake.

Bake at 350?F for about 50 minutes...or until toothpick inserted comes out clean.

Top with whipped topping.

Crock Pot Chicken & Dumplings

Ingredients:

1 lb of Boneless Skinless Chicken Breasts

2 Tablespoons Butter

2 cans (10.5oz) Condensed Cream of Chicken Soup

1 can (14oz) Chicken Broth

1 medium White Onion, diced

4 Large Flaky Refrigerator Biscuits

Directions:

Place thawed chicken in crock pot. Top with butter add cream of chicken soup, chicken broth and onions. Cook on high 4-6 hours or on low for 8 hours.

After the chicken has cooked for the proper amount of time cut each biscuit into small pieces(appox. 9 each). Add biscuits and continue to cook 30 mins to an hour longer, or until the biscuits are done. It took an hour in my crock pot.

Remove chicken and shred. After shredded place chicken back into crockpot and mix. Serve hot.

Fried Bacon Hashbrowns

Ingredients:

3 medium potatoes

1 small onion

bacon, chopped

1 tbsp self-raising flour

1/2 tbsp milk

1 egg

freshly ground black pepper

vegetable oil

sea salt

Directions:

Peel and coarsely grate the potatoes and onions and place in a large mixing bowl. Finely chop the bacon and add to the same bowl, together with the flour, milk, egg and a good grinding of black pepper. Mix well to combine.

Heat 3 inches of your oil in a deep pan and place heaped tablespoonfuls of the potato mixture in to fry – you will need to do them in two batches. Deep fry for 2 minutes until the edges start to turn golden then flip over and cook for another 2-3 minutes.

Drain on kitchen towels and season liberally with salt.

Banana Bread Bars with Brown Butter Frosting

Ingredients:

Banana Bread Bars:

1-1/2 c. sugar

1 c. sour cream

1/2 c. butter, softened

2 eggs

1-3/4 (3 or 4) ripe bananas, mashed

2 tsp. vanilla extract

2 c. all purpose flour

1 tsp. baking soda

3/4 tsp. salt

1/2 c. chopped walnuts

Brown Butter Frosting:

1/2 c. butter

4 c. powdered sugar

1-1/2 tsp. vanilla extract

3 tbsp. milk

Directions:

Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat

Add powdered sugar, vanilla extract and milk. Whisk together until smooth. Using a spatula, spread the brown butter frosting over the warm bars.

Ham & Cheese Pretzel Pinwheels

Ingredients:

2 cans refrigerated breadstick dough

4 cups hot water

1/2 cup baking soda

1 lb deli ham

1 lb cheddar cheese slices

3 tablespoons butter, melted

Coarse salt, such as kosher salt, pretzel salt, or sea salt, to top

Dijon or honey mustard

Directions:

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.

Separate the bread sticks and set aside. Using a pizza cutter, slice the cheddar cheese and ham to be the same width as the bread sticks. Set aside.

In a large bowl, whisk 1/2 cup baking soda into 4 cups hot water until it dissolves. The baking solution should be just slightly cloudy. Place a kitchen rag next to the bowl.

Dip a bread stick into the baking solution for 30 seconds. Make sure the entire bread stick has been dipped. Transfer to the kitchen towel to let any excess water drip off.

Layer the cheese and ham on top of the bread stick. Roll one end of the bread stick inward to create a spiral or pinwheel. Pinch the end of the bread stick to the side to seal. Place on the baking sheet and repeat until the baking sheet is full.

Bake until golden brown and puffed up, about 15 minutes. Tent the finished pretzels with foil to keep them warm. Repeat for the next batch.

Using a pastry brush, brush the butter onto the pretzels and sprinkle with salt.

Serve immediately with mustard to dip.

Peanut Butter Cup Rice Krispy Treats

Ingredients:

7 cups mini marshmallows

7 Tablespoons butter, divided

1/2 cup peanut butter

7 cups plain Rice Krispie cereal

24 Reese's Peanut Butter Cups, unwrapped

1 1/2 cups chocolate chips

Directions:

Melt 4 Tablespoons butter over low heat in a saucepan. Add the marshmallows and stir until completely melted.

Stir in the peanut butter.

Pour the cereal into the marshmallow mixture and stir until completely combined.

Press half the cereal mixture into a buttered 9x13 pan.

Place the 24 peanut butter cups over the top of the rice krispies in the pan.

Spoon the rest of the rice krispies over the top and press down.

Let cool completely.

Place the chocolate chips and remaining 3 Tablespoons of butter in a microwave safe bowl.

Heat for 1 minute.

Stir until creamy.(Heat additional 10-15 extra seconds, if needed)

Spread over the top of the rice krispie treats.

Let set.

Cut into squares and store in a sealed container.

Mashed Potato Poppers

Ingredients:

4 cups mashed potatoes

2 tablespoons sour cream

2 tablespoons butter

1 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

Pepper to taste

3 eggs + 2 yolks

3 tablespoons all-purpose flour

1 ½ cups seasoned breadcrumbs

5oz sharp aged cheddar or gruyere cut into 12 pieces

3-4 cups vegetable oil

1 cup marinara sauce

Directions:

Mix potatoes with sour cream, butter, salt, garlic powder, onion powder, pepper, 2 egg yolks and flour. At this point refrigerate for 1 hour to harden the mixture.

Roll potato mixture into round 12 oblong cylinders and place a ½oz piece of cheese in the center by molding the potato around it. Refrigerate again for 15 min.

Lightly beat remaining eggs in a bowl and place breadcrumbs in a second bowl. Dip each cylinder in eggs and then breadcrumbs.

Pour oil into a deep heavy pot. Heat to 365 degrees; monitor with a thermometer or check by using the handle end of a wooden spoon. It will bubble around the handle when it hits about 350 degrees.

Carefully place 2 potato croquettes at a time into oil and fry until deeply golden. Be careful not to crowd foods when frying.

Immediately remove drain on a paper towel and season with salt. Can be kept warm in a 325 degree oven until all croquettes are ready. Serve hot with marinara sauce.

French Onion Soup Sticks

Ingredients:

6 slices sandwich bread

6 slices swiss cheese, cut in half diagonally

6 slices provolone cheese, cut in half

½ stick unsalted butter, divided

1 teaspoon olive oil

2 large onions, sliced

1 can beef broth

2 tablespoons white wine

¼ teaspoon dried thyme

salt and pepper, to taste

Directions:

Melt 2 tablespoons butter with the olive oil in a medium-sized pot over medium heat. Add the onions and stir regularly until they are caramel in color and sweet.

Add the beef broth, white wine and thyme. Season with salt and pepper, and simmer for 30 minutes.

Remove the onion soup from the heat. Strain out the caramelized onions and reserve the liquid to use for dipping.
Cut the crusts off of each slice of bread and discard the crusts. Flatten each piece of bread with a rolling pin.

Layer 1 slice of the provolone cheese on top of the bread. Line up the straight edge of each half-circle piece with the edge of the bread to cover the most area. Then, layer the swiss cheese on top.

Scoop anywhere from a half to full tablespoon of the caramelized onions on top of the cheese.

Tightly roll up the bread and fillings. Use a knife to cut any cheese that is pushed out at the seam. Rest the rolled sticks seam-side down.

Refrigerate the leftover onions in a tupperware container. You can use them on sandwiches, in more soup sticks, or in french onion dip.

Heat 2 tablespoons butter in a medium sized pan over medium heat. Once the butter has melted, add the sticks, seam-side down. Let the bottoms become golden brown and turn every few minutes until the entire sticks are browned and the cheese is melted.

Butterscotch Blondies

Ingredients:

1 box Yellow Cake Mix with Pudding

1/3 cup Margarine, softened

3 Eggs, divided

1 cup chopped Pecans

1 cup Butterscotch Chips

1 (14 ounce) Sweetened Condensed Milk

1 teaspoon Vanilla Extract

Directions:

Preheat Your oven to 350 degrees. In large bowl, beat Cake Mix, Margarine & 1 Egg at medium speed just until crumbly. Then press evenly into greased 13x9 inch baking pan. Bake 15 minutes. Remove from oven; sprinkle with Pecans & Butterscotch Chips. In small bowl, beat Sweetened Condensed Milk, remaining 2 Eggs & Vanilla. Pour evenly over chips. Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars.

Roasted Red Pepper & Sausage Alfredo

Ingredients:

¾ lb Italian sausage

4 cloves garlic, finely chopped

1 tablespoon olive oil

1½ cups milk, plus ¼ cup for the sauce

1½ cups chicken broth, plus ¼ cup for the sauce

1 (16 oz) jar roasted red peppers, drained and pureed

8 oz goat cheese

½ cup grated parmesan

Salt and pepper, to taste

3 handfuls fresh spinach

Kosher salt and freshly ground black pepper, to taste

12 oz pasta of your choice

Directions:

Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.

In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.

Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.

Stir in spinach, 1 handful at a time, and cook until wilted and hot.

Stir in the goat cheese and parmesan. Continue to stir until melted. Remove from heat and serve.

Chipotle Avocado Mayonnaise

Ingredients:

1 avocado, pitted and diced

1/2 cup mayonnaise

1 chipotle pepper

Juice of 1 lime

1/4 teaspoon kosher salt

Directions:

Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth

Sicilian Meat Roll

Ingredients:

2 eggs, beaten

1/2 cup tomato juice

3/4 cup soft bread crumbs

2 tablespoons snipped fresh parsley

1/2 teaspoon dried oregano, crushed

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper

1 clove garlic, minced

2 pounds lean ground beef

1 (6 ounce) package thinly sliced ham

1 (6 ounce) package sliced mozzarella cheese

Directions:

In a large bowl, combine eggs and tomato juice. Stir in the bread crumbs, parsley, oregano, salt, pepper, garlic and ground beef. Mix thoroughly. Preheat oven to 350 degrees F.

On a piece of foil or waxed paper, pat and shape meat into a 10x8 inch rectangle. Arrange ham slices on top of meat, leaving a small margin around edges. Tear up the cheese slices, reserving 1 slice whole, and sprinkle over the ham.

Starting from the short end, carefully roll up meat, using the foil or waxed paper to lift. Seal the edges and ends of the meat. Place roll, seam side down, in a 9x13 inch baking dish.

Bake in a preheated oven for about 75 minutes. Cut the reserved slice of cheese into 4 triangles. Overlap the triangles on top of loaf

Peanut Butter Eggs

Ingredients:

1 (16 ounce) package confectioners sugar

1 cup creamy peanut butter

1/4 cup butter

1 tablespoon milk

8 (1 ounce) squares semi-sweet chocolate

1 tablespoon shortening

Directions:

In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.

While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth.

Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

German Cucumber Salad

Ingredients:

Salad:

2 large cucumbers, peeled and thily sliced

1 small onion, peeled and thinly sliced

3 small roma tomatoes, thinly sliced

Dressing:

1/3 cup low-fat sour cream

1/4 teaspoon Dijon mustard

1 tablespoon white vinegar

2 tablespoons low-fat milk

1/2-3/4 teaspoon sugar

1 tablespoon chopped fresh parsley

2 tablespoons chopped fresh dill

1/4 teaspoon pepper

1/4 teaspoon salt, to taste

Directions:

Place the cucumbers, onions and tomatoes in a large bowl. Set aside.

In a small bowl, whisk together all dressing ingredients. Pour over salad mixture.

Toss to coat well.

Chill at least 2 hours before serving.

Chicken & Spinach Pasta Bake

Ingredients:

8 oz uncooked rigatoni

1 T olive oil

1 c chopped onion

1 (10 oz) pack frozen spinach, thawed

3 c cubed, cooked chicken breasts

1 (14 oz) can Italian-style diced tomatoes, un-drained

1 (8 oz) container Philadelphia chive & onion cream cheese

½ t salt

½ t pepper

1½ c shredded mozzarella cheese

Directions:

Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

Baked Sweet and Sour Chicken

Ingredients:

Coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

Sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

Directions:

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste.

Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.

Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Baked Chicken Enchilada Casserole

Ingredients:

4 cups precooked chicken, shredded

2 cans (15 oz.) mild or medium green chile enchilada sauce

2 dozen corn tortillas

2 T. olive oil

1 red pepper, diced

1 medium onion, diced

1 lb. butternut squash, diced

1 jalapeño, finely chopped

1 can Bush’s black beans, drained

1 (13 oz:) jar Corn and Chili Salsa

1 T. cumin

1 tsp. chili powder

salt and pepper

2 cups grated mozzarella cheese

2 cups grated Cheddar cheese

2 cups grated Jack cheese

Directions:

Preheat oven to 375F. Spray a 9-inch x 13-inch casserole dish with non-stick spray.

Heat oil and sauté onion and red pepper for about 5 minutes. Add the butternut squash and sauté for another 5 minutes, until tender. Mix in the jar of corn salsa, spices, and salt and pepper to taste. Add the finely chopped jalapeño.

Wrap a dozen corn tortillas in a moist paper towel and microwave for 1 minute to soften. Repeat again with the other 12 tortillas.

Shred the chicken into bite-sized pieces; set aside.
Layer 6 tortillas into the bottom of the casserole dish, arranging them so the whole surface is covered as much as you can. Over that make a layer of the vegetable mixture, 1/3 of the chicken, and 1/3 of the cheese.

Drizzle with green enchilada sauce. Repeat the process 2 more times, ending with the rest of the sauce and cheese on top.

Bake uncovered until the casserole is bubbling and cheese is melted and browning on top, about 40 minutes. Let sit about 5 minutes before serving hot.

Lemon Delight

Ingredients:

1 stick butter - melted

1 cup flour

1 1/2 cup pecans - chopped (reserve 3/4 cup for topping)

1 16 oz. container Cool Whip

8 oz. cream cheese - softened

1 cup sugar

2 boxes Lemon Instant Pudding - regular size

Directions:

Making 4 layers in a 9 x 13 glass dish

1st layer - butter, flour and 3/4 cup pecans mixed together and pressed into the bottom of glass dish.

Bake at 350 degrees for 10 - 15 min until light brown. COOL completely.

2nd layer - cream cheese, sugar and 1 cup Cool Whip. Blend until creamy and spread over 1st layer.

3rd layer - Lemon pudding (made to box directions) spread evenly over 2nd layer.

4th layer - extra Cool Whip spread evenly over 3rd layer and topped with remaining pecans.

Oven Baked fajita

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips

2 Tbsp vegetable oil

2 tsp chili powder

1 1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp seasoned salt

1 (15 oz) can diced tomatoes with green chilies (Rotel)

1 medium onion, sliced

1/2 red bell pepper, cut into strips

1/2 green bell pepper, cut into strips

Directions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.

In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.

Next add the tomatoes, peppers, and onions to the dish and stir to combine.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Cheesecake Crescent Rolls

Ingredients:

2 cans of Pillsbury Crescent rolls

2 8oz packages cream cheese, softened

1 1/2 tsp vanilla

1/4 cup butter, melted

Cinnamon

1 cup Sugar

Directions:

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

Taco Pie

Ingredients:

1 pound lean ground beef

1 medium onion, chopped

1 package taco seasoning mix

1 can chopped green chiles, drained

1 cup milk

2 eggs

1/2 cup Original Bisquick mix

3/4 cup shredded Monterey Jack or Cheddar cheese

salsa

Sour cream

Directions:

Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.

Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

Slow Cooker Bolognese Sauce

Ingredients:

1 tablespoon olive oil

1 medium yellow onion, finely chopped

2 celery stalks, finely chopped

1 medium carrot, finely chopped

2 to 3 cloves of garlic, minced

2 tablespoons tomato paste

1 1/2 to 2 pounds ground beef

2 teaspoons kosher salt

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon pepper

1/8 teaspoon nutmeg

1 cup milk

1 cup white or red wine

2 (28-ounce) cans of whole peeled tomatoes

1 bay leaf

Directions:

Heat the olive oil in a Dutch oven or large skillet over medium heat. Add the onion, celery, and carrot, and cook until the onion is translucent and all the vegetables have softened, 6 to 8 minutes. Add the garlic and the tomato paste, and cook until the garlic is fragrant, about 30 seconds.

Add the beef, breaking it apart with your spoon and cooking until it is just browned. Stir in 1 teaspoon salt along with the thyme, oregano, pepper, and nutmeg.

Stir in the milk and bring it to a rapid simmer. Continue simmering until the milk has reduced completely and very little liquid remains, about 10 minutes. Stir in the wine and simmer again until reduced completely, about 10 minutes. Using a slotted spoon, transfer the beef mixture to the bowl of a 6-quart slow cooker.

Open the cans of tomatoes and strain through a strainer, reserving the juices. Transfer the tomatoes to the slow cooker, squishing them in your fist or mashing them against the side of the slow cooker to break them down into small pieces.

Add the bay leaf to the slow cooker and stir everything together.

Cover the slow cooker and cook on LOW for 6 to 8 hours.

The last half hour of cooking, check the sauce. If it looks soupy, remove the lid to allow any excess liquid to evaporate and reduce the sauce. If it looks a little dry, stir in some of the reserved tomato juices. The finished sauce should be thick and creamy.

Stuffed French Bread

Ingredients:

1 loaf french bread

1 pound lean ground beef

2 Tablespoons finely chopped onion

1/2 cup chopped celery

1 teaspoon minced garlic

1 can cream of mushroom soup

2 Tablespoons milk

2 teaspoons Worcestershire sauce

salt and pepper, to taste

1 1/2 cups shredded cheddar cheese

1/2 Tablespoon chopped parsley

Directions:

Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece.

Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.

Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender.

Add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.

Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly.

Top the mixture with the shredded cheese. Top with the other half of bread. Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving.

Swiss Chicken Bake

Ingredients:

4-6 Boneless Skinless Chicken Breast

6-8 Slices Swiss Cheese

½ cup mayonnaise

½ cup sour cream

¾ cup grated Parmesan Cheese (divided)

½ tsp. salt

½ tsp. pepper

1 tsp. garlic powder

Directions:

Preheat oven to 375.

Pat chicken dry and place in a greased 9x13 pan.

Add sliced cheese on top of chicken breasts.

In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.

Bake for 1 hour.

Cheesy Bread Sticks

Ingredients:

1 (10 ounce) can Pillsbury pizza crust dough

1 tablespoon butter, melted

1/2 cup provolone cheese, shredded

1 tablespoon Parmesan cheese

1 tablespoon dried basil

1/4 teaspoon garlic salt

Directions:

Preheat oven to 425. Unroll pizza dough onto a greased cookie sheet and brush with butter. Sprinkle cheeses and spices evenly over the dough.

With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips. Do not seperate strips.

Bake for 10-12 minutes or until light golden brown. Recut along each strip and remove from cooking sheet. Serve sticks warm with marinara sauce.

Homemade Salisbury Steaks

Ingredients:

2 lbs ground beef

3 tablespoons Worcestershire sauce

1 teaspoon garlic powder

1 dash salt and pepper

2 cups beef gravy

Directions:

Take a cookie sheet and cover it with foil, pre heat oven to 350-375°F.

Get your hands dirty! In a large mixing bowl add ground beef, Worcestershire sauce, garlic powder, salt and pepper to taste. Mix well with your hands. Make patties according to the size you want. Place patties on foiled cookie sheet.

Bake until done to your preference.

When patties are done, make gravy according to package instructions. Pour brown gravy on top and enjoy with some mashed potatoes!

Spicy Garlic Lime Chicken

Ingredients:

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon paprika

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1/4 teaspoon dried thyme

1/4 teaspoon dried parsley

4 boneless, skinless chicken breast halves

2 tablespoons butter

1 tablespoon olive oil

2 teaspoons garlic powder

3 tablespoons lime juice

Directions:

In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Chicken Kiev

Ingredients:

2 cloves garlic, minced

1 pinch salt

2 tablespoons chopped fresh flat-leaf parsley

6 tablespoons unsalted butter

4 (8 ounce) skinless, boneless chicken
breast halves, pounded to 1/4-inch thickness
salt and pepper to taste

1 cup all-purpose flour

2 teaspoons salt

2 eggs, beaten

2 cups panko bread crumbs

1 pinch cayenne pepper

2 cups vegetable oil for frying, or as needed

Directions:

Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completely incorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes.

Season chicken breasts with salt and pepper. Place 1/4 the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth and the bottom will be gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.

Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into another bowl.

Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Working in batches, cook chicken, gathered-side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.

Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving.

Chocolate Eclair Cake

Ingredients:

2 (3 ounce) packages instant vanilla pudding mix

3 cups milk

1 (8 ounce) container frozen whipped topping, thawed

1 (16 ounce) package chocolate graham crackers

1/4 cup milk

1/3 cup unsweetened cocoa powder

1 cup white sugar

2 tablespoons butter

1 teaspoon vanilla extract

Directions:

In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.

In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.

Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.

To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.

Pour sauce over graham cracker layer and refrigerate until set; serve.

Sopapilla Cheesecake

Ingredients:

1/4 cup butter (melted)

2 (8oz) packages cream cheese (softened)

2 cans Pillsbury crescent rolls

1 teaspoon vanilla

Cinnamon & sugar (1 tablespoon cinnamon to 4 tablespoons sugar)

1 cup sugar

Directions:

Unroll and spread 1 can crescent rolls on bottom of un-greased 9×13 pan. Press all the seams together.

Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.
Unroll and spread remaining crescent rolls over mixture. I found that rolling it out on a piece of parchment paper and then flipping it over onto the cream cheese mixture worked well.

Spread melted butter over the top and sprinkle with cinnamon and sugar.

Bake at 350 degrees for 20-30 minutes

Ranch Beef Casserole

Ingredients:

2 lbs. lean ground beef

1 medium onion, diced

1 cup bell pepper, diced

dash of salt

1 10 3/4 oz. can cream of mushroom

1 10 3/4 oz. can cream of chicken

1 10 oz. can mild rotel tomatoes, drained

1/4 tsp garlic powder

1/2 tsp chili powder

2 1/2 cups cheddar cheese, grated

10 corn tortillas

Directions:

Preheat oven to 350 degrees.

Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan.

Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat.

Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce.

Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese.

Cook for 40 minutes

Ricotta & Cheddar Noodle Bake

Ingredients:

2 lbs boneless, skinless chicken breasts

1 16 oz. bag of Extra Wide Egg Noodles

1 15 oz. of Ricotta Cheese

1 16 oz. of Sour Cream

1 8 oz. can of Hunts Tomato Sauce Basil, Garlic & Oregano

1 15 oz. can of Hunts Tomato Sauce original flavor

2 Cups of Shredded cheddar cheese

Directions:

Cook the chicken breasts and cube. Then add the sauce's and let simmer. Cook noodles as directed on package. Why noodles cook mix the sour cream and ricotta cheese in a bowl. Once noodles are done drain add to the cheese mixture and combine well. Take a 13 x 9 pan put some of the sauce on bottom layer noodles, the meat sauce and repeat. Top with shredded cheese. Bake in pre~heated oven at 375 for 25-30 mins. Remove let set 5 minutes.

Loaded Baked Potato Salad

Ingredients:

8 medium Russet Potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives, to taste

1 1/2 cups shredded cheddar cheese

Salt and Pepper to taste

Directions:

Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 mins. Drain and cool the potatoes. Once they're cool, mix the mayo and sour cream. Add the onions, chives, and cheese. Salt and pepper to taste. Top with extra shredded cheese and bacon and serve.

Chicken Roll Ups

Ingredients:

2 large chicken breast

1 can crescent rolls

1 10.5 oz. can cream of chicken soup

1/2 soup can of broth

1/2 soup can milk

1 T. all purpose flour

6 oz. shredded sharp cheddar cheese

pinch of salt and pepper

Directions:

Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth). When cooled enough to handle remove the chicken from the bone and shred, set aside.

Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13 casserole dish. Repeat with remaining.

Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.

Creamy Burrito Casserole

Ingredients:

1 lb ground beef

1/2 onion, chopped

1 package taco seasoning

6 large flour tortillas

1 can refried beans

2 -3 cups shredded taco cheese or cheddar cheese

1 can cream of mushroom soup

4 ounces sour cream

Directions:

Brown beef and onion; drain.

Add taco seasoning and stir in refried beans.

Mix soup and sour cream in a separate bowl.

Spread 1/2 sour cream mixture in the bottom of a casserole dish.

Tear up 3 tortillas and spread over sour cream mixture.

Put 1/2 the meat bean mixture over that.

Add a layer of cheese.

Repeat the layers.

Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Frito Pie

Ingredients:

1 pack of taco seasoning

1 can (16 oz) chili peppers

1can (16 oz)refried beans

1 can (15 oz) diced tomatoes

3 1/2 cups Fritos corn chips

1 can (8 oz) tomato sauce

1 cup shredded cheddar cheese

1/4 cup sour cream

1 lb. lean ground beef

Directions:

Cook ground beef until meat is cooked; drain. Mix in tomato sauce, diced tomatoes, beans, taco blend and 1/4 c. of cheese

Sprinkle 1 container corn chips in bottom of 8x8 preparing dish. Spread with bean mixture
Prepare at 350 for 20 minutes. Spread sour cream over beans Top with remaining corn chips and cheese

Cook 4-5 minutes longer

Mexican Stuffed Shells

Ingredients:

2 pounds ground beef

2 envelopes taco seasoning

1-1/2 cups water

1 package (8 ounces) cream cheese, cubed

24 uncooked jumbo pasta shells

1/4 cup butter, melted

1 cup salsa

1 cup taco sauce

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1-1/2 cups crushed tortilla chips

1 cup sour cream

3 green onions, chopped

Directions:

In a Dutch oven, cook beef over medium heat until no longer pink; drain.Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour.

Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.

To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.

To use frozen shells: Thaw in the refrigerator for 24 hours. Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Sprinkle with cheeses and chips.

Mexican Meatloaf

Ingredients:

1 pound ground beef

2 slices of cheddar cheese

1/2 cup shredded cheddar cheese

1/2 cup canned sweet corn kernels

1/4 cup chopped green bell peppers

1/4 cup chopped onions

1/2 cup salsa

1 packet of taco seasoning mix, dry

Directions:

Preheat oven to 375 degrees

Cook peppers and onions for three minutes over medium heat in a pan sprayed with non-stick spray

In a large bowl, combine onions and peppers with turkey, corn and seasoning mix. Spread half of the mixture evenly into the bottom of the loaf pan sprayed with nonstick spray.

Layer the two slices of cheese on top of the mixture. Evenly top with the remaining meat mixture.

Pour the salsa over the top of the loaf. Cook in the oven for 30 minutes.

Top loaf with shredded cheese. Return loaf to the oven and cook for another 15 minutes.

Classic Country Biscuits

Ingredients:

2 1/4 cups Bisquick

2/3 cup buttermilk

1 teaspoon sugar

1 tablespoon butter, melted

melted butter, for brushing

Directions:

Preheat oven to 450°F.

Mix the Bisquick, buttermilk and sugar together in a bowl.

Add the melted butter into the batter.Stir until a soft dough forms.

Turn out onto a well floured work surface. Knead 20 times, and don't be afraid to get additional flour into the dough.

Roll 1/2 thick, or thicker if you prefer towering biscuits. Cut out into 2" rounds

Place close together on an ungreased baking sheet.

Brush tops with melted butter.

Bake for 8 to 10 minutes; I usually find 8 minutes is enough.

Cajun Seafood Pasta

Ingredients:

2 cups heavy whipping cream

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh thyme

2 teaspoons salt

2 teaspoons ground black pepper

1 1/2 teaspoons crushed red pepper flakes

1 teaspoon ground white pepper

1 cup chopped green onions

1 cup chopped parsley

1/2 pound shrimp, peeled and deveined

1/2 pound scallops

1/2 cup shredded Swiss cheese

1/2 cup grated Parmesan cheese

1 pound dry fettuccine pasta

Directions:

Cook pasta in a large pot of boiling salted water until al dente.

Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.

Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.

Drain pasta. Serve sauce over noodles.

Brown Sugar Meatloaf

Ingredients:

½ cup brown sugar

½ cup ketchup

1½ pounds ground beef

2 eggs, beaten

¾ cup milk

½ cup chopped onion

¾ cup bread crumbs

Directions:

Preheat oven to 375.

Pour the brown sugar into a 9x5 loaf pan and press it into the bottom. Spread the ketchup on top of the sugar.

Mix all remaining ingredients together and press into the loaf pan on top of the ketchup.

Bake for one hour. Remove from oven and pour juices into a bowl. Discard juice and let meatloaf rest for 10 minutes.

Balsamic Glazed Chicken

Ingredients:

Four boneless, skinless chicken breasts

1 1/2 teaspoons dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

2 teaspoons extra-virgin olive oil

1/3 cup water

1/4 cup balsamic vinegar

2 teaspoons honey

2 tablespoons butter

Directions:

Mix thyme, salt and pepper in a small bowl. Pat both sides of the chicken breasts with the spice mixture. Heat a large skillet with the olive oil over medium heat. Add the chicken, cook for 2 to 3 minutes. Turn and cook the other side until browned. Transfer to a plate and cover with foil.

Add water, vinegar, and honey to the skillet. Bring to a boil, stirring constantly. Boil for 2 minutes or until slightly syrupy and reduced by half. Add the butter and stir until melted. Reduce the heat to medium-low and return the chicken to the pan. Cook for about 3 minutes in the glaze, then turn the chicken over and cook for an additional 3 minutes. Serve drizzled with glaze.

Baked Pasta Casserole

Ingredients:

extra-virgin olive oil

3/4 pound whole wheat pasta shells

sea salt

1 large yellow onion, chopped

2 cloves garlic, chopped

4 cups well-chopped fresh spinach

1 1/2 cups sliced almonds, lightly toasted

zest of 2 lemons

8 ounces mozzarella, shredded or torn into small pieces

Directions:

Preheat the oven to 375 degrees. Butter/oil a large casserole dish or baking pan - something roughly equivalent to 13x9-inch pan.

Boil the pasta in salted water per package instructions. Drain pasta, toss with a glug of olive oil. Set aside.

In the meantime, heat a bit of olive oil in a skillet over medium-high. Saute the onions with a couple pinches of salt for a few minutes . Stir in garlic. Stir in spinach. Cook for just about 20 seconds, until the spinach collapses a bit. Remove from heat and stir in 1 cup of the almonds and 1/2 of the zest. Add to pasta and stir and stir - mixing extremely well, a minute or so.

Now sprinkle the bottom of baking dish with the rest of the zest. Add a layer of the pasta to the bottom of the baking pan, now sprinkle with some of the cheese, add more pasta, then more cheese. Finish with a layer of cheese. Cover with foil and bake for 30 minutes or until cheese on top is bubbly and melty. Serve sprinkled with the remaining almonds.

Avocado Egg Rolls

Ingredients:

1 cup vegetable oil

3 avocados, halved, peeled and seeded

1 roma tomato, diced

1/4 cup diced red onion

2 tablespoons chopped fresh cilantro leaves

Juice of 1 lime

Kosher salt and freshly ground black pepper, to taste

8 egg roll wrappers

Cilantro Dipping Sauce:

3/4 cup fresh cilantro leaves, loosely packed

1/3 cup sour cream

1 jalapeno, seeded and deveined, optional

2 tablespoons mayonnaise

1 clove garlic

Juice of 1 lime

Kosher salt and freshly ground black pepper, to taste

Directions:

Cilantro dipping sauce; combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
Heat vegetable oil in a large skillet or Dutch oven over medium high heat.

In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.

Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.

Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

Parmesan Marinara Mussels

Ingredients:

2 dozen large mussels

1 cup marinara Sauce

⅓ cup butter, melted

3 cloves minced garlic

1½ cups crusty bread crumbs

1 tsp chopped fresh thyme

pinch coarsely ground black pepper

⅓ cup Parmesan cheese, finely grated

Directions:

Wash the mussels and pull off any beards that may still be attached to the shell. A pair of needle-nose pliers works well for this. Discard any mussels with cracked or broken shells and those that do not remain closed after a minute when you pinch them together. Also discard any mussels that do not open during the cooking time.

Bring 1 inch of water to a boil in a large covered pot. Add the mussels, cover the pot and let them steam for only 3 minutes to open the shells.

Remove the top shell and loosen the mussels from the half of the shells that they are attached to before laying them in a baking dish.

Spoon about a teaspoonful of marinara sauce over each mussel in their shells.
Over medium heat melt the butter in a small saucepan and add the the garlic. Cook for just a minute to soften it.

Add the bread crumbs, chopped thyme and black pepper. Stir to combine well, then toss in the Parmesan cheese.

Spoon the crumbs evenly over the marinara sauce covered mussels. Press the crumbs down gently and bake at 375 degrees F for 15 minutes.

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