Preheat the oven to 325 degrees. Lightly grease and flour one loaf pan.
1/2 cup unsalted butter, room temperature
3/4 cup sugar
3 eggs, room temperature
1 cup cake flour
2 Tbsp dry powdered milk
1/4 tsp baking powder
1 Tbsp light corn syrup
1 Tbsp lemon juice
1/4 tsp salt
1 tsp vanilla
In bowl of mixer cream butter and sugar together until light and fluffy. Add eggs one at a time and beat until combined. Add in flour, powdered milk, baking powder and corn syrup, beat until combined well. Add lemon juice, salt, vanilla and nutmeg, beat making sure everything is blended well. Pour into already prepared loaf pan and bake at 325 degrees for 40-45 minutes or until toothpick removes clean from center of pound cake.
ENJOY by it self , with a cup of coffee or tea or with fresh berries and whipped cream on top! 🙂
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!