Chicken Scallopini

4-8 skinless, boneless chicken breast halves or can use skinless thighs
6 teaspoons fresh lemon juice
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cup Italian-seasoned breadcrumbs
Cooking spray/olive oil
1 cup fat-free, less-sodium chicken broth
1 cup dry white wine

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
Heat a large nonstick skillet coated with cooking spray or olive oil over medium-high heat. Add chicken to pan; cook on each side or until chicken is done. Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat.
Serve with rice.

Pineapple ice cream sandwiches

This was sent to me this morning from my stepmom and it sounded so good, we made it this afternoon. Simple, great way to get the kids to help out and easy ingredients to have on hand pretty much all the time. We made a double batch and used 1 1/2 boxes of graham crackers. Great thing to make ahead for summer snack times!

1- 16 oz container whipped topping, thawed
1- 20 oz can crushed pineapple, drained
1- 3.4 oz package instant vanilla pudding
36 graham cracker squares

In a large bowl, beat together the thawed whipped topping, crushed pineapple and vanilla pudding mix for 2 minutes. Spread pineapple mixture 1/2 inch think between two graham crackers. Wrap gently in plastic and freeze for 2 hours.

French Toast

3/4 cup flour
3 cups milk
9 eggs
2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp vanilla
3 tbsp sugar
french bread, cut into medium thick slices

Mix all ingredients, except for the french bread, very well in large bowl. Dip sliced bread into mixture, then place on hot griddle or hot pan, coated with cooking spray. Cook until browned on both sides. HELPFUL HINT: between cooking each phase, mix egg mixture well, to prevent cinnamon and nutmeg from collecting on top.

Peanut butter surprises

1 cup butter, soft
1 cup crunchy peanut butter
3/4 cup brown sugar
3/4 sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup peanut butter cups, chopped

Preheat oven to 350 degrees. Cream all ingredients together, saving peanut butter cups for last. Stir those in with a scraper. Drop by spoonful on baking sheets. Bake for 15ish minutes, or until LIGHTLY browned.

Strawberry preserves

8 cups fresh strawberries, hulled and halved
1 tbsp lemon juice
3/4 cup sugar

Place strawberries in crockpot. Pour lemon juice and sugar over top. Cook on low for 8-10 hours, stirring occassionally. Can immediately.

Apple butter

about 30ish apples, cored, peeled, and sliced thin
5 cups water
1 cup sugar
1 1/2 cups brown sugar
1 cup honey
1 tbsp cinnamon
1 tbsp cloves

Throw everything in a crockpot on low for 24 hours. (Can't get any easier than that!) If the liquid needs it, add a little more water (keeping in mind most of it will need to boil out). If there's too much liquid, uncover and continue cooking on low for the last 4 hours.
Can immediately.

Pear coffeecake

2 1/2 cups brown sugar
2/3 cup applesauce
1 tsp vanilla
4 eggs
4 cups flour
1 tbsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp cloves
2 1/2 cups diced pears
cooking spray

Preheat oven to 350°.
Combine first 5 ingredients in a bowl; beat at low speed of a mixer until well-blended. Combine flour and next 5 ingredients (flour through cloves); stir well. Gradually add flour mixture to brown sugar mixture; beat just until blended. Stir in pears.
Pour batter into a 9x13-inch square baking pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack.