Alice Springs Chicken

4-5 skinless boneless chicken breast, pounded to 1/2 inch thick
Seasoning salt
10 pieces bacon, cooked crispy and cut in half
1/4 cup yellow mustard
1/3 cup honey
2 Tbsp mayonnaise
2 cups Colby jack cheese, shredded
1 bunch green onions chopped

Place chicken breasts and sprinkle with seasoning salt. Cover and refrigerate while you make your honey sauce or for about a half an hour.
In a small bowl whip together mustard, honey and mayo. Cover and set in fridge.
Cook bacon to crispy and set aside.
In a large fry pan heat up 1 Tbsp of oil and brown chicken breast about 3 minutes on each side. Place in a 9×13 baking dish.
Cover each chicken breast with the honey mustard sauce. Add bacon on top of honey mustard sauce. Sprinkle with cheese and then green onions.
Bake uncovered at 350 degrees about 30-35 minutes until chicken is cooked through and cheese is melted!
ENJOY!:)

Chocolate Strawberry Rice Krispy Treats

3 Tbsp butter
10 ounces chocolate strawberry marshmallows. If you can’t find chocolate strawberry just strawberry will work also.
6 cups cocoa Rice Krispies

In a large pot….
Melt butter on low. Stir in marshmallows until melted. Add in cereal and stir till coated.
Pour into a 13×9 baking dish covered with parchment paper and press down with the back of a buttered spoon. Cut into squares.
ENJOY!! 🙂

Mizithra Browned Butter Chicken and Veggie Pasta

Preheat oven to 375 degrees.

1 lb package chicken breast tenders

1 zucchini, sliced

1 yellow zucchini, sliced

salt and pepper to taste

garlic powder to taste

olive oil

In a small baking dish place chicken breast tenders, salt and pepper and cover with foil. In a separate baking dish place sliced zucchini drizzle with olive and toss to coat. sprinkle with garlic powder to taste. Place both baking dishes in the oven and bake at 375 degrees 35-45 minutes until chicken is cooked through and veggie is soft. Set aside

1/2 cappelini pasta, cooked al dente

1/2 cup butter

1 container grape tomatoes, sliced in halves

Mizithra cheese for grating on top. If you can’t find mizithra cheese fresh parmesan will work too.

Boil pasta and drain. In a sauce pan a medium heat melt butter and continue to cook till a caramel brown color. Slice chicken into chinks while butter is browning. Once butter is browned add cooked pasta and toss. Add chicken and zucchini and toss, Add grape tomatoes and toss lightly. Grate cheese over pasta and veggies, toss lightly. Serve with a little add grated cheese on top if you like and with a nice crusty bread.

ENJOY 🙂

White Cake with Milk Chocolate Frosting

So, a couple nights ago I decided to watch the movie “Pollyanna” . In the bizarre scene Pollyanna has a large slice of white cake with milk chocolate frosting and then I had to have one!

Preheat oven to 350 degrees. Grease and flour three 9-inch round pans and set aside.

1 cup butter, softened

1/2 cup veggie shortening

3 cups sugar

5 eggs, room temperature

3 cups flour

1/2 tsp baking powder

1/4 tsp salt

1 cup buttermilk, room temperature

1 Tbsp vanilla

In bowl of mixer with paddle attachment..

Mix butter and shortening together till fluffy. Add sugar mixing until smooth and sugar is fully blended. Add eggs one at a time until each egg is incorporated.

Mix together flour, baking powder and salt in a separate bowl. Add to butter mixture alternating with buttermilk, starting with dry ingredients and ending with dry ingredients. Add in vanilla. Beat until mixture is fluffy. Pour into prepared pans and bake at 350 degrees for 25-30 minutes. Until toothpick inserted in center comes out clean. Remove to racks. Cool in pans 10 minutes. Tip out of pans and let cool completely on racks.

Milk Chocolate Frosting

1  cup butter, softened

1/2 cup unsweetened cocoa powder

4 cups powdered sugar

6 Tbsp whipping cream, more if needed

Place butter in mixing bowl. Add cocoa powder, powdered sugar and whipping cream. Beat until creamy and smooth with paddle attachment adding more whipping cream if need to create desired consistency and texture.

Assembly:

Place 1 layer of cake on board and top with frosting. Add second layer of cake on top and top with frosting. Add third layer of cake and frost entire cake! Serve with a tall glass of milk or vanilla ice cream.

Enjoy 🙂

Spicy Bacon Mac and Cheese

Preheat oven to 350 degrees

2 cups elbow pasta, cooked al dente

8 ounces Cheddar Cheese, 1/2 cubed, 1/2 shredded

8 ounces Colby Jack Cheese, Cubed

8 ounces Spicy Cheese, Cubed (I used a spicy buffalo cheddar cheese)

2 tsp Flour

1/2 tsp Salt

1/2 tsp Pepper

1/2 tsp Dry Mustard

4 Tbsp Sour Cream

1 Egg, beaten

1 cup Heavy Cream

1 cup Half and Half

6 pieces Bacon, cooked and Crumbled

In a bowl toss pasta with cheese cubes and pour into a baking dish. Set Aside.

In another bowl mix together flour, salt, pepper and mustard. Add sour Cream, egg, heavy cream and half and half. Pour over pasta cheese mixture. Cover with shredded cheese. Bake uncovered 35-45 minutes. Add bacon on top and continue to bake another 10 minutes. Original recipe Adapted from Sunny Andersons Spicy Mac and Cheese! 🙂

Enjoy! 🙂

This recipe has been linked to simple supper Tuesday 01/21

Maple Cinnamon Butternut Squash

 

Preheat oven to 425 degrees. Line a baking sheet with foil

1 butternut squash, peeled and cut into chunks

2 Tbsp olive oil

2 Tbsp maple syrup

1/2 tsp cinnamon

In a bowl place squash. Add olive oil, maple syrup and cinnamon, Toss. Place on prepared baking sheet and roast at 425 degrees for 30 minutes.

I have also placed the squash around a pork and roasted all together. I am a fan of 1 baking dish meals and the squash was excellent!

ENJOY!! 🙂

 

Faux Chocolate Mousse Cake Filling

 

 

2 cups Heaving Whipping Cream

1 (3ounce) box of instant Chocolate Pudding

In Chilled bowl of mixer with paddle attachment add whipping cream. Whip on Medium-high till cream begins to thicken. Slowly add pudding powder and continue to whip till fluffy. Fill cake.

ENJOY 🙂

Shredded Beef Verde Enchilada

The Day Before:

In a slow cooker add

1 beef roast ( I bought a shredded beef roast at our local Mexican market)

1 can of Sliced Jalapenos

1/2 cup of beef broth

Set slow cooker on low and let cook for 12 hours. When time is up turn off and let cool. Drain slow cooker and shred beef. Place in fridge till ready to use.

Make a batch of chile verde https://crumbsinmymustachio.wordpress.com/2012/12/Chile-Verde/

You can also use a can of Green enchilada sauce if you like. 🙂

In a 13×9 pan place a little bit of your sauce to coat the bottom.

Enchilada Filling

In a sauce pan place

Shredded beef and warm till heated through.

To the warm shredded beef add

1/2 cup sour cream

1/2 to 3/4 cup shredded cheese

Stir till combined and remove from heat. Set aside.

In another pan place the rest of your sauce and heat to almost a boil. Dip Corn tortillas in sauce one at a time, filling and rolling then placing in prepared pan as you go.

Topping

1/2 to 3/4 shredded Jack cheese

1 can sliced olives

4 green onions diced

sprinkle cheese, olives and green onions on top of enchiladas

Preheat oven to 400 degrees. Bake at 400 for 20-25 minutes uncovered until bubbling and cheese is mellted.

ENJOY

Prosciutto Artichoke Spinach Dip

Happy January! After doing the 12 cakes of December many of us were not ready for the fun to end. We decided to keep the gang together and pick a different theme for each month. With the Superbowl right around the corner we thought you could use some new dip ideas so “Dipping through January” was born. LOL 🙂

In my house we are Indianapolis Colts fans! I decided to make my dip a play off of Reggie Wayne’s name and call it “Reggiano Wayne” dip but I figure some would not know who Reggie Wayne is (gasp) . I used the play on his name for my inspiration. GO COLTS!

Preheat oven to 350 degrees.

1 cup cubed Fontina Cheese

1/2 cup chopped fresh spinach

1/2 cup chopped artichokes (packed in water)

1/2 cup diced prosciutto

1/2 cup mayonnaise

1/4 cup Fresh shredded Parmesan Reggiano for the top

1 bag of blue corn tortilla chips

In a medium bowl combine fontina,spinach, artichoke hearts and prosciutto. Add Mayonnaise and fold until incorporated.

Transfer to a 2 cup oven safe ramekin, top with Parmesan Reggiano and bake at 350 degrees for 20-25 minutes until bubbling and cheese is melted. Turn oven to broil for about 2 minutes to lightly brown the top. Remove from oven. Serve warm with blue corn tortilla chips. Enjoy and GO COLTS!! 🙂

1/13 Nettie Moore or Less Cooking Blog

1/14 Cydnee Tampa Cake Girl

1/15 Cindy Hun, What’s For Dinner

1/16 Amy Crumbs in my Mustachio

1/17 Libby Lemony Thyme

1/20 Lysska Cooking From a SAHM

1/21 Karen Baking in a Tornado

1/22 Lorinda The Rowdy Baker

1/23 Abby Manila Spoon

1/24 Recap of Dipping through January

 

 

 

Baked Chicken Fajita

Preheat oven to 400 degrees.

2 pounds chicken breast tenders sliced into strips
2 Tbsp oil
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
2 red bell peppers sliced into strips
2 green bell peppers sliced into strips
1 white onion sliced into strips
1-3/4 cup fresh salsa

In a 13×9 baking dish
Place chicken in dish. In a small bowl add oil, chili powder, cumin and garlic powder, stir till combined. Pour Over.chicken, toss till coated. Add salsa and veggies and toss till mixed up. Bake at 400 degrees for 30-45 minutes until chicken is cooked and veggies are soft. Serve in tortilla’s or over a salad. ENJOY!!:)