Wax Paper Cereal Bags

No, not a recipe, but a thrifty kitchen tip! 

Don't toss out those empty wax cereal bags with the boxes. Recycle the bags by shaking out the crumbs, pressing them flat, and saving them in an empty cereal box for many one-time disposable uses around the kitchen. Less dishwashing to do, and fewer rolls of wax paper to purchase.

Cut scones into wedges on them. 
Pound chicken breasts flat inside them. 
Toss shake-and-bake type foods in them to coat with seasonings.  
Pack sandwiches in them for lunches.

Cinnamon Scones

Oh, so good served fresh from the oven with a hot cup of coffee!

3 cups biscuit baking mix
1/4 cup sugar
1/2 cup vanilla yogurt
1/3 cup milk
1 T. vanilla extract
1 cup cinnamon chips
cinnamon-sugar

In a large bowl, combine biscuit baking mix, sugar, and chips. 
In a small bowl, whisk together yogurt, milk, and vanilla.
Stir liquid ingredients into dry ingredients just until moistened.
Shape dough into a ball, dusting with flour as needed.
Remove dough from bowl. 
Pat dough into a 9-inch circle on a floured cutting board.
Sprinkle generously with cinnamon-sugar.
Cut into 8 wedges. (I use a pizza cutter.)
Place wedges on an ungreased baking sheet. 
Bake at 375 degrees for 25 minutes, until golden.

8 scones

Italian Baked Pork Chops

Easy to prepare, super tender and moist, and absolutely mouth-watering. To cook a 2-4 lb. pork tenderloin instead of chops, increase baking time to 3 hours.

1-1/2" thick boneless pork chops
sage
rosemary
marjoram
garlic salt
onion salt

Place a large sheet of heavy duty foil on a large baking pan.
Place chops on foil.
Sprinkle chops generously with seasonings.
Wrap chops with foil; crimp edges to seal chops inside.
Without preheating oven, bake at 350 degrees for 1-1/2 hours.

Philly Chicken Subs

This warm sandwich is loaded with flavor.

4 whole wheat sub rolls
1 boneless, skinless chicken breast half, sliced into small, thin strips.
2 tsp. olive oil
half an onion, sliced
1 sweet red bell pepper, julienned
salt and freshly ground black pepper
4 slices provolone cheese
mayonnaise

Place split buns, cut sides up, on a large baking sheet.
(Line pan with foil for easy clean-up.)
In a large skillet, heat oil over medium-high heat.
Saute chicken, onion, and peppers in oil until nicely browned.
Salt and pepper to taste.
Spoon mixture onto bun bottoms.
Top mixture with cheese slices.
Place under broiler a minute or two, just until cheese melts.
Remove from oven.
Spread toasted bun tops with mayonnaise.
Place bun tops on sandwiches.
Serve warm.

4 servings