Quick and easy,
Parmesan-Crusted Chicken Breasts
1/4 cup all-purpose flour
salt and pepper
1/2 teaspoon garlic powder
1 egg
1/2 cup shredded Parmesan cheese
2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
2 teaspoons lemon juice

In a shallow bowl, combine the flour, salt and garlic powder. In another bowl, beat the egg. Place the Parmesan cheese in a third bowl. Coat chicken in flour mixture, then dip in egg, and roll in cheese.

In a skillet, brown chicken in oil on both sides. Transfer to a shallow 1-qt. baking dish coat with nonstick cooking spray; drizzle with lemon juice. Bake, uncovered, at 350 degrees for 18-20 minutes or until juices run clear.

Yield: 2 servings

No theme today? Okay, this is on my must try list:

GLAZED DOUGHNUT MUFFINS (My Baking Addiction blog)

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
For the Glaze
3 tablespoons butter; melted
1 cup confectioners sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 15 to 17 minutes, or until theyÂre a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners sugar, vanilla and water. Whisk until smooth.
9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Thinking of trying this for lunch while the GB's are here.

Pizza Bubble Loaf
INGREDIENTS
6 to 8 tablespoons LAND O LAKES® Butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 cans (12 oz each) Pillsbury® Grands!® Jr. Golden Layers®
refrigerated flaky original biscuits
40 small slices pepperoni (about 3 oz)
8 oz mozzarella cheese, cut into 20 pieces
1/4 cup grated Parmesan cheese
1 1/4 cups pizza sauce, heated

DIRECTIONS

1. Heat oven to 350°F. Spray 12-cup fluted tube pan with CRISCO®
   Original No-Stick Cooking Spray. In small bowl, mix melted butter, Italian
   seasoning and garlic powder.
2. Separate 1 can of dough into 10 biscuits; press or roll each into
   3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top
   each with piece of mozzarella cheese. Bring dough up around filling; press
   edge to seal and shape each into ball. Roll in butter mixture; place 10
   balls in pan.
3. Sprinkle dough balls with Parmesan cheese. Repeat with remaining
   can of biscuits, placing balls over balls in pan. Pour remaining butter
   mixture over top.
4. Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes.
   Gently loosen bread from sides of pan. Place large heatproof plate upside
   down over pan; turn plate and pan over. Remove pan. Serve warm with warm
   pizza sauce for dipping.

I have that very same Pizza Bubble Loaf recipe in my computer to try. Sure sounds good. Please let us know how it turned out if you try it. Just reading it makes me hungry!

sooooo good t&t recipe

shrimp scampi

Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Directions
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Two Crust Lemon Pie

From The Lily Wallace New American Cook Book 1943

1 Tablespoon Corn Starch
1 cup sugar
Plain Pastry
Juice and crated rind of 1 lemon
1 egg, slightly beaten
1 cup water

Combine cornstarch and sugar. Add lemon juice and rind, 1 cup water, and egg. Cook few minutes and cool. Line a pie pan with plain pastry. Turn in mixture. Cover with a layer of pastry. Wet edges of pastry with water. Press together and trim. Gash top. Bake in a hot oven 425 degrees for 10 minutes. Reduce heat to 325 degrees and bake 20 to 25 minutes longer. This does not say what size of pie pan to use, but I don't think it would fill a 9 inch one.

Sue