Prissy's Hot Chicken Salad

3 to 4 boneless/skinless chicken breasts (or you can use tenders if it is easier), cooked and chopped

1 white onion, chopped

1 1/2 cup celery, chopped

1/2 cup cheddar cheese (I use reduced fat), grated

1 1/4 cup Hellman's mayonnaise (I use reduced fat)

1 cup of Lay's potato chips, crushed up

salt & pepper to taste

Preheat oven to 350 degrees.

Mix all ingredients together and put in baking dish and top with 1 cup of crushed potato chips.

Bake for 20 minutes.

Enjoy!!!!!

Mixed Berry Pie With Crumble Topping

1 9-inch pie crust (you can either make your own or find it in the cold section at your local grocery store.

For Filling:

4 cups of frozen berries, thawed (I use the unsweetened mixed berries - strawberries, raspberries, blueberries and blackberries)

1/2 cup of sugar

1/4 cup of water

2 tablespoons of cornstarch

1 tablespoon of fresh lemon juice

1 teaspoon of pure Vanilla extract

pinch of salt

For Crumble Topping:

1/2 teaspoon of ground cinnamon

1/2 cup of light brown sugar

1/2 cup all-purpose flour

1/2 cup oats

1/4 cup butter, melted

Preheat oven to 375 degrees.

Mix the topping ingredients together and mix the melted butter in last, then set aside.

Cook all the filling ingredients with the EXCEPTION of the berries on a medium heat, whisking frequently, until it gets a little thicker and all ingredients are blended together, should take about 5 minutes.

Remove the filling from the hot stove and mix with the berries.

Pour filling mixture into the pie crust (do not poke holes in the crust)

Put the crumble mixture over the top of the pie and make sure there isn't any fruit showing through.

Place the pie on a cookie sheet and place in the hot oven on the middle rack and bake for 45 minutes.

Once pie is done let it cool for 10 to 15 minutes.

Serve warm and feel free to add a dollop of ice cream or whipped cream on top!

Enjoy!

Lemon Curd Pound Cake

1 cup butter, softened

1/2 cup vegetable shortening

3 cups sugar

6 large eggs (I used egg beaters to cut some of the fat)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1 cup milk (I used reduced fat)

1 tablespoon lemon zest

1 teaspoon pure Vanilla extract

1 teaspoon Lemon extract

Lemon Curd Glaze (I bought the already made lemon curd, it is found where the jellies are at the grocery store)

Preheat oven to 325 degrees. Beat first 2 ingredients at medium speed (I used an electric stand mixer) until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the "yellow" disappears.

Sift together flour and next 2 ingredients....add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest, lemon extract and vanilla extract.

Pour batter into a greased and floured 10 inch tube pan.

Bake at 325 degrees for 1 hour and 15 minutes....you might need to bake longer, but just make sure that you can insert a wooden toothpick and it comes out clean. Cool cake in pan on a wire rack for 10 to 15 minutes.

Remove cake from pan to wire rack, warm the glaze a little bit and then gently brush the warm glaze over top and sides of cake.

Cool completely on a wire rack, usually takes about an hour.

Traditional Lasagna

1 pound sweet Italian sausage

3/4 pound lean ground beef (I use the 93/7)

1/2 cup onion, chopped very finely

2 cloves garlic, minced

1 - 28 ounce can crushed tomatoes

2 - 6 ounce cans of tomato paste

1 - 15 ounce can of tomato sauce

1/2 cup water

2 tablespoons sugar

1 1/2 teaspoons dried basil

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon black pepper

12 lasagna noodles (I use the no boil noodles)

15 ounces of Ricotta cheese (I use reduced fat)

1 egg

1/2 teaspoon salt

1 1/2 cups Mozzarella cheese (I use reduced fat/part skim)

3/4 cup Parmesan cheese, grated

Cook sausage and ground beef until cooked through, then drain. Cook the onion and garlic in same pan until well browned and tender. Add meat back in. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with the sugar, basil, Italian seasoning, 1 tablespoon of the salt and pepper. Simmer, covered for about 1 1/2 hours....stirring occasionally.

In a mixing bowl combine Ricotta cheese with egg and 1/2 teaspoon of salt.

Preheat oven to 375 degrees.

To Assemble:

Spread 1 1/2 cups of meat sauce in the bottom of a 9 x 13 inch baking dish. Arrange 6 noodles lengthwise over the meat sauce. Spread with one half of the Ricotta cheese mixture. Top with a third of the Mozzarella cheese. Spoon 1 1/2 cups meat sauce over Mozzarella and sprinkle with 1/4 cup of Parmesan cheese...Repeat the layers and top with remaining Mozzarella and Parmesan cheese. Cover with foil.

Bake in preheated oven for 20 to 25 minutes with foil on. Then bake another 25 minutes without the foil. Let it cool for 10 to 15 minutes before serving.

Enjoy!

Lemon Bars

1 1/3 cups all-purpose flour

5 tablespoons packed light brown sugar

8 tablespoons regular butter, cold, cut into 1/2 inch pieces

4 large eggs

1/2 teaspoon vanilla extract

1 1/2 cups powdered sugar, divided

3/4 cups fresh lemon juice

2 teaspoons lemon zest

Preheat oven to 350 degrees.

To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea sized pieces and dough appears lumpy. Sprinkle curst mixture onto an ungreased 13x9x2 inch baking pan, as evenly as possible....I used my fingers and hands to pat it in there. Place the curst in the middle of oven and bake until golden brown, should be about 20 minutes.

Meanwhile to make the lemon topping, beat the eggs in a medium bowl with an electric mixer until well blended. Add the vanilla extract and 3/4 cup of the powdered sugar, mix well. Add the lemon juice and 2/4 of the remaining powdered sugar, mix very well, until powdered sugar is completely dissolved and then mix in the lemon zest.

As soon as the crust is finished, remove from the oven and turn the oven down to 300 degrees. Immediately pour the lemon filling onto the HOT crust. Put back in the oven and bake for another 30 minutes, just make sure it is baked completely. Then let them cool...I usually put in the fridge and let them cool.

Then sprinkle with remaining powdered sugar and cut into bars...should make about 24 bars.

Enjoy!!!

Twice Baked Potatoes

Twice Baked Potatoes are a great side dish that can be made in advanced and it looks like you spent a lot of time in the kitchen!

4 baking potatoes

6 green onions, chopped

6 slices of bacon

1/2 cup light sour cream

1/3 cup milk, I use reduced fat

1 cup shredded cheddar cheese, I use 2%

salt and pepper to taste

Preheat oven to 350 degrees and bake 2 of the baking potatoes.

Peel the other 2 potatoes and cube in 1 inch cubes, boil until tender.

Once baking potatoes are done in the oven pull them out and let them cool for 5 to 10 minutes, then cut in half (lengthwise) and hollow out...add potato that you hollow out to the potatoes that you have boiled and whip all the potatoes together. Adding milk, butter, salt, pepper, half of the green onions, half of the cheese and sour cream...whip all together. Meanwhile, place the bacon in a large deep skillet and cook over medium high heat until evenly brown. Drain, crumble and set aside. Top each with remaining cheese, green onions and bacon. Bake for another 15 to 20 minutes.

Spoon the potato mixture into the potato skins.

Top each with remaining cheese, green onions and bacon. Bake for another 15 to 20 minutes.