Parmesan Sunflower Yums Food

PARMESAN SUNFLOWER YUMS

Steps:

• Pre heat oven to 350 and 2 line cookie sheets with baking paper.
• Beat butter until light and creamy, add 3/4 cup of parmesan and all cheddar, continue beating until combined.
• Fold in sifted flour, lemon pepper and sunflower seeds with a metal spoon or fork then get your floured hands in there and work it into a ball.
• Place on floured bench or board and knead for a few minutes until it feels smooth.
• Roll out to about 1/4 inch thick, cut into 1 and 1/2 inch squares and place on cookie sheets allowing room for spreading (about 15 per sheet).
• Sprinkle with remaining parmesan and bake for 10 to 15 minutes (watch 'em toward the end; they should be golden). Let cool on sheets before lifting off with spatula.

CLASSIC CHICKEN PARMIGIANA

Steps:

• Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
• Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. Will keep frozen for three months.
• To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.
• Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. Grill the fillets for 3-4 mins, or 1-2 mins more if they're from the freezer, until the mozzarella is melted and bubbling, then serve.

CHOCOLATE YUM YUMS

Steps:

• Melt chocolate chips and butter in double boiler.
• Add nuts and remove from heat.
• Add sugar, flour, and 1 egg at a time.
• Stir in vanilla extract.
• Fill mini-muffin tins about 2/3 full.
• Bake@ 350 degrees Farenheit for 20-25 minutes.
• Tops will be crackly.
• Cool on wire racks.
• Dust with powdered sugar.

COCONUT YUM YUMS

Steps:

• Melt butter in saucepan.
• Remove from heat.
• Add coconut and sugar.
• Shape into balls.
• Place on cookie sheet.
• Make a slight indentation in each one.
• Melt chocolate, fill indentations.
• Chill until firm.