Parmesan Encrusted Chicken

-4-6 boneless, skinless chicken breasts
-2 cups crushed corn flakes
-3/4 cup grated parmesan
-1 stick of butter, melted
-1 envelop buttermilk ranch dressing

In a bowl, mix together dry ingredients. Dip chicken breasts in butter and then coat in the dry ingredients mixture. Spoon a little of the butter over each chicken breast. Bake on a greased cookie sheet at 350 degrees for 30-35 minutes or until chicken is cooked through.

From the kitchen of Jenny Iverson (page 129 in the Bolar Cookbook).

Breaded Pork Tenderloin in Wine Sauce

I could have eaten the entire pork tenderloin myself.

-1-2 pound pork tenderloin
-1 stick of butter
-1 cup bread crumbs
-2 T Parmesan cheese (I used freshly shaved)
-1 t basil
-1 t garlic salt
-4-5 green onions, chopped
-white wine (I used red)

Melt butter and set aside. Combine bread crumbs, cheese, basil, and garlic salt. Roll pork in butter and then bread crumb mixture. Bake at 375 defrees for 45 minutes. Chop green onions and saute in butter and a little wine. Pour over pork and bake for another 5 mintues or so.


This recipe works well for chicken as well.


From the kitchen of Lisa Stone.

Crockpot Enchiladas

Super simple and tasty. Scott downed 3 servings tonight. This recipe is a keeper!

-1 pound ground beef (I used ground turkey)
-1 small onion, chopped
-1 clove garlic, minced
-1 can cream of mushroom soup
-1 (4 ounce) can of chopped green chiles
-1 (10 ounce) can enchilada sauce
-10 corn tortillas
-3 cups shredded Monterey Jack cheese
-paprika
-chopped fresh cilantro

In a large skillet, cook beef, onion, and garlic until browned. Stir in soup and chiles. Spray 4 quart crockpot with nonstick spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 3 tortillas over sauce, overlapping, and breaking in half to make an even layer. Top with 1/3 of the beef mixture, spreading evenly. Drizzle about 1/4 cup enchilada sauce over beef mixture. Sprinkle with 1 cup of cheese. Repeat layering twice, using 3 tortillas and half of the remaining beef mixture, enchilada sauce, and cheese in each layer. End by layer 3 more tortillas over your creation. And pour remaining enchilada sauce on top. Sprinkle with just a little cheese and paprika over top. Cover and cook on low for 4 1/2 - 5 1/2 hours. Spoon our helpings with a spatula and sprinkle individual servings with cilantro.

From the kitchen of Steffanee Masten (p. 110 in the Bolar Cookbook)

Pork Chops with Baked Apples and Stuffing

-6 boneless pork loin chops, 1 inch thick
-1 (6 ounce) pkg. stuffing mix (I used Stovetop for Pork)
-1 (21 ounce) can apple pie filling with cinnamon
-1 T vegetable oil

In a skillet, brown pork chops in oil over medium-high heat (do not cook through). Set pork aside, keep warm. Prepare stuffing according to package directions, set aside. Spread pie filling into a greased 9"X13" baking dish. Place pork chops over pie filling and spoon stuffing on top. Cover and bake at 350 degrees for about 35 minutes or until pork is cooked through.

From the kitchen of Jessica Kabel.