4-5 skinless boneless chicken breast, pounded to 1/2 inch thick
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!
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.
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
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.
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.
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.
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! 🙂
This recipe has been linked to simple supper Tuesday 01/21
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!
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.