Amy P's stuffed mushrooms

12 Medium to Large mushrooms

1/4-1/2 C. Panko Italian breadcrumbs

1/4 C.  Italian sausage, browned

1/4 C. Parmesean Cheese

1/2 C. Melted butter

1/2 tsp. salt

chopped green onion

Mozzarella cheese

Brown sausage and green onion.  Pop out mushroom stems and chop up the half of the stem that was inside the mushroom.  Mix all ingredients together with half of the melted butter.  Use the other half of the butter to dip the mushroom caps in.  Place mushrooms in a baking dish and fill with mixture.

Bake at 400 for 20 min.  Last 5 minutes, top with mozzarella cheese.

PW Twice Baked Potatoes

Stolen directly from http://thepioneerwoman.com - I just wanted it on my own blog. 

Ingredients: 8 Potatoes, 2 sticks Butter, 1 cup Sour Cream, 1 cup Cheddar/Jack Cheese,1 cup Bacon Bits, 1/4 tsp. Lawry’s Seasoned Salt, Black Pepper, milk (if necessary) and Green Onion (optional).

FIRST THINGS FIRST: Wash, then place eight baking potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through.

Now begin slicing two sticks of butter into pats.

Until they’re all sliced. Place them into a large mixing bowl. 

One cup crumbled bacon added to butter.

Measure one cup of sour cream.

…And dump it into the mixing bowl with the other evildoers.

Now, the potatoes are all done. The reason you bake them "naked" is so the skin will be nice and firm—and strong enough to hold the filling later. Within a few minutes after you remove the baked potatoes from the oven, you need to begin scraping them out.

…Cut each potato in half lengthwise.

Now, with a large spoon, begin scraping out the insides into the bowl.

Keep scraping, being careful not to tear the shell. (Though if you do tear one, please don’t wig out and flog yourself.) You should leave just a little bit in there for support, but try to remove most of it.

Lay the hollowed out potato shells on a cookie sheet.

Begin smashing the potatoes with the other ingredients.

Now fetch that trusty Lawry’s Seasoned Salt from your spice cabinet. Anyone have a count of how many of my recipes call for Lawry’s? It’s an epidemic. Measure about 1/4 teaspoon and add it to the bowl. You can always adjust the seasonings later.

Now add about 1 cup of grated cheddar/jack cheese and mix it in well.

Go ahead and spice it up, baby.

Now, at this point, you could go ahead and stuff the potato shells. Or, if you like a little more flavor…

Add one green onion or more. 

Throw ‘em into the bowl…

Scoop out some of the yummy potato filling and begin filling the shells.

Keep going until the filling’s all gone. You might have a shell or two left over, and that’s okay. I like to fill the shells so they look abundant and heaping.

Now top each potato with more grated cheddar/jack cheese and pop ‘em in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through.

Or, you could refrigerate them for up to three days until you wanted to serve, OR you could freeze them in Ziploc bags, just as long as you skipped the green onion step.

Baked Italian Chicken

Everyone loved this...even the picky eaters. 

Ingredients:

1 cup sour cream

2 tablespoons Dijon mustard

2 cloves garlic

1/2 tsp black pepper

4 skinless, bonesless chicken breasts

1 cup crushed corn flakes or frosted flakes

1 (1 ou.) packaged dry onion soup mix

3 tbs melted butter

1. Preheat oven to 400 degrees

2. butter baking dish

3. whisk sour cream, mustard, garlic & pepper together in large bowl. 

Add chicken and turn to assure both sides are well coated. 

Refrigerate 30 min. 

4. Combine cereal and onion soup mix in a bowl. 

Gently press the chicken into the mixture to coat. 

Shake off excess. 

Lie the coated breasts in the baking dish

Drizzle melted butter over the chicken.

5. Bake until golden brown about 30 min.