Good Lifestyle

If you are looking for the last place to getComfort Food Recipes who are guaranteed to make everyone smile, look no further than the named to peopleThe Happy Cookbook: a celebration of food that makes America smile.Fox and friendsHouse Steve Doocy, with his wife, Kathy, compiled all their favorite recipes, photos and anecdotal stories in a collection of delicious eating that range from hearty breakfasts to lunches, dinners and decadent desserts. Try your hand to our two favorite recipes from the cookbook below - you certainly smile at the results.

Made 4 servings

What you will need

Cooking aerosol
4 cups of frozen chopped brown, thawed at room temperature
Black pepper salt and freshly ground
4 big eggs
¼ cup cheese cheddar shredded
1 green onion, finely sliced, for filling
Ketchup, Frank's Redhot sauce, or Sriracha, to serve

How to do

1. Preheat the oven to 350 ° F. Coat a hob with a cooking vaporizer.
2. Place 4 equal mounds of the hash brown on the prepared pastry plate. To make each nest, use your fingers to form a classic round nest shape, leaving about 1 inch of empty space in the center, where the egg will go. Use the back of a spatula or cup to be measured to press the potatoes, merge together. Coat nests liberally with a cooking aerosol (it will make them rockets and crisp), then slightly salt and pepper them to taste.
3. Cook until nests are mainly golden around the edges, about 20 minutes.
4. Remode the nests if necessary, the spoon with a spoon of bulk hash browns in the nests. Break an egg in the middle of each nest, sprinkle with salt and pepper and cook about 15 minutes more for any yellow flowing.
5. Sprinkle a shredded cheddar tablespoon on top, followed by some green onions if you wish. Remove the nests on plates using a spatula and serve it or with a gall of Ketchup, the Redhot sauce of Frank or Sriracha.

Give 8 cursors

What you will need

For garlic cookies:
3 cloves of garlic, minced
2 tablespoons of butter
1 tablespoon of extra-virgin olive oil
2 teaspoons of parsley of fresh flat leaves, finely minced
1 box of pillsbury pillars large original flaky layers

For the parm chicken:
2 large eggs
½ cup of milk
½ teaspoon salt
¼ teaspoon black pepper freshly ground
1 cup of crumbs of dried to the Italian
4 thin sliced ​​chicken breasts
Cooking aerosol
1 cup of your favorite marinara sauce, warmed up
8 slices of packed mozzarella cheese

How to do:

1. Preheat the oven to 350 ° F.
2. Make garlic cookies: In a small microwave bowl, combine garlic, butter and olive oil and microwave until the butter is melted. Stir in parsley and set aside.
3. Make the cookies according to the instructions of the package, but before cooking, paint the top of each cookie with the garlic butter mixture. Cook until golden brown and set aside in a warm place. (Leave the oven on the chicken.)
4. Prepare the parum chicken: In two shallow bowls, make a basket assembly line. Whisk together egg, milk, salt and pepper in a bowl. Place bread crumbs in the second. Cut the chicken chops in half for them to be perfectly adapted inside the cookies (you do not want it too big or too small). Soak each chop in the egg, then covering it completely in crumbs of bread. Coat a pastry plate with cooking spray and put the cutters on it. Also coat the cutlets well.
5. Cook the cutters for 10 minutes, return them, coat on the other side with the cooking spray and cook to the golden brown and cooked through 10 to 12 minutes more.
6. Spoon 1 tablespoon of hot marinara sauce on each chop and up with a slice of mozzarella. Paste the knives into the oven for a few minutes to melt the cheese.
7. Slice the garlic cookies open and paint the top and bottom inner with warm marinara. Place a piece of chicken on each lower biscuit, pop on top and enjoy!

Interested in more recipes from The Happy Cookbook: a celebration of food that makes America smile ? You can buy the full recipe book on Amazon now.