ONION ROASTED POTATOES

1 envelope Lipton Onion Soup Mix
2 lbs all-purpose potatoes, cut into large chunks
1/3 cup olive oil

Pre-heat oven to 450°
In a large plastic bag or bowl, add all ingredients. Close bag and shake or toss in bowl until evenly coated.
In a 13 x 9 baking dish, arrange potatoes;discard bag
Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown
Makes 4 servings

French Toast Bake

Ingredients
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup

Lasagnette

1 lb ground beef
1 (16 oz) can tomatoes, undrained
1 (8 oz) can tomato sauce
1 teaspoon salt
3 teaspoons sugar
2 garlic cloves, crushed
5 oz egg noddles
1 cup sour cream
1 (3 oz) package cream cheese
1 cup grated mozzarella cheese

Cook ground beef until browned, drain excess fat. Stir tomatoes and tomato sauce into meat. Add salt, sugar, and garlic. Simmer 5 - 10 minutes. Cook noodles; drain well and blend in sour cream and cream cheese. Pour half of meat sauce into 3 quart casserole dish. Cover with half the noodle mixture then 1/2 cup of mozzarella. Repeat layers. Bake at 350* for 35 minutes.

Copy Cat Chick Fil A Sandwich

1 egg
1 cup milk
2 skinless, boneless chicken breast, halved
1 cup flour
2 tablespoons salt
2 1/2 teaspoons powder sugar
1/2 teaspoon pepper
3 cups peanut oil (I often use canola oil or vegetable oil)
4 plain hamburger buns
2 tablespoons melted butter
8 dill pickle slices

Mix together the egg and milk. Place the chicken fillets in this mixture and let sit for at least an hour.

While the breasts are sitting, mix together the flour, sugar, salt and pepper.

Once the sitting is done, dredge in the flour. After first dredging, put back in milk bath for a few seconds and re-dredge.

Place the oil in a deep fat fryer and bring up to a high heat.

Once up to 375* gently drop into the oil and let cook until golden brown.

Lightly butter the buns and grill until heated through.

Place two pickles on each bun and place a piece of chicken on each.

Chicken Casserole

1 large can of white chunk chicken, drained
2 cans cream of chicken soup
1 cup sour cream
8 oz medium size egg noodles
shredded cheddar cheese
Ritz crackers

Boil your egg noodles according to package directions. Drain well; Add chicken, soup and sour cream and mix well. Pour into 8 x 8 casserole dish. Crush Ritz crackers (I used about 1 sleeve) and toss with shredded cheddar cheese (1 cup or more). Put on top of your noodle mixture. Place in 350* oven for 30 minutes or until cheese is melted and dish is heated through and bubbly.

Apple Butter Pork Loin

2 (1 1/2 lb) pork tender loin
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon cinnamon

Pre-heat oven to 350* ~ season pork with seasoning salt and place in 9x13 baking dish ~ pour apple juice over the pork and cover dish with foil ~ bake 1 hour ~ mix together apple butter, brown sugar, water, and cinnamon ~ after the hour remove the pork from the oven and spread apple butter mixture over them ~ Cover and return to oven for 2 hours or until fork tender.

Cheesy Potato Casserole

2 1/2 lbs potatoes, diced and cooked (can use frozen hash browns, thawed)
1 can cream of chicken soup
1 cup (or more!) shredded cheddar cheese
1 1/2 cups sour cream
1/4 cup chopped onion
1/2 cup butter, melted
salt and pepper to taste

Mix ingredients all together - spread in a 9 x 13 dish - baked at 350* for 1 hour