French Bread

5 cups all-purpose flour


2 1/2 (.25 ounce) packages active dry yeast

1 1/2 teaspoons salt

2 cups warm water (110 degrees F/45 degrees C)

1 tablespoon cornmeal

1 egg white

1 tablespoon water

2 tablespoon butter

1 tablespoon honey
Directions

1.In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.

2.On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled. (45 minutes)

3.Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

4.Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

5.With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
 
6. Melt together 2 tbsp butter and 1 tbsp honey. Pour onto hot bread and cover with foil and a damp towel for 15 minutes.

CHICKEN CASSEROLE

2 (10 oz.) pkg. frozen broccoli

2 c. cooked chicken

2 cans cream of chicken soup

1 c. mayo

1 t. lemon juice

1 t. curry powder

1/2 c. shredded cheese

1/2 c. bread crumbs

1 T. butter, melted

Steam broccoli; drain and combine with chicken in greased baking dish. Combine next 4 ingredients and pour over broccoli and chicken mixture. Sprinkle with cheese, bread crumbs and butter. Bake at 350 degrees for 25-30 minutes.

Cracker Jack

AKA Carmel Corn

2 sticks butter or margarine

1-3/4 c. brown sugar

1/2 c. light Karo syrup

Boil 5 minutes and remove from heat. Add 1 t. vanilla, 1/2 t. salt and 1/2 t. soda. Pour over 6 quarts popped corn and mix well. Put in large roasting pan. Bake at 250 degrees for 40 minutes, stirring every 10 minutes. Cool on waxed paper. Keeps well in a plastic bag.

I cook it in my big metal bowl or the roaster pan. I make 2 batches in my air popper

Homemade Cream Cheese Frosting

http://www.cooksrecipes.com/cake/cream_cheese_frosting_recipe.html

Cream Cheese Frosting
4 ounces (half of an 8-ounce package) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
In a small bowl, beat cream cheese, butter and vanilla until well blended. Gradually add powdered sugar, beating to spreading consistency.
Frost cooled cake.
Makes makes enough frostiing to frost a 13 x 9-inch cake. (Recipe can be doubled.)

Cook's Tip: If a sweeter frosting is desired, add more powdered sugar to taste

Pumpkin Bars!

Pumpkin Bars:
15 oz Pumpkin
4 eggs
1 2/3 c. white Sugar
1 c. Oil

Mix well. Mixture will look oily.

2 c flour
2tsp Cinnamon
2 tsp Baking Powder
1 tsp Baking Soda
1 Tsp Salt

Add to mixture. Mix well.
Pour onto cookie sheet.
Bake 350 degrees for 20-30 min

I used Homemade Cream Cheese Frosting that I found here: http://www.cooksrecipes.com/cake/cream_cheese_frosting_recipe.html
Also on this blog

Pumpkin Bread with Cream Cheese Filling

Cook Time: 70 minutes

Total Time: 70 minutesIngredients:

•Filling:

•1 package (8 ounce) cream cheese, at room temperature

•1/2 cup granulated sugar

•1 tablespoon all-purpose flour

•1 large egg

•1 tablespoon finely grated orange peel

•.

•Bread:

•1 2/3 cups all-purpose flour

•1 teaspoon baking soda

•1/2 teaspoon salt

•1/2 teaspoon ground cinnamon

•1/2 teaspoon ground cloves

•1/4 teaspoon ginger

•1/4 teaspoon nutmeg

•1 cup pumpkin puree, canned or homemade

•1/2 cup vegetable oil

•2 large eggs

•1 1/2 cups granulated sugar

•1 cup chopped pecans or walnuts, optional

Preparation:

Preheat oven to 325°. Lightly grease two 8x4x3-inch loaf pans. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and the orange peel; beat until smooth and creamy. Set aside.

Into another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans or walnuts, if using.



Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.



Bake in preheated 325° oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely.

Pumpkin bread recipe makes 2 loaves.

Russian Chicken

2 bottles Russian Dressing

1 packet of Onion Soup Mix

1/2 jar apricot jam

Mix together and pour over frozen chicken in a 9x13 pan

Cook at 350 for 45-60 min until chicken is no longer pink in the middle

Serve over rice.

Zucchini Bread

3 eggs

1c oil

2c white sugar

2c zucchini

1tsp vanilla

3c flour

1 tsp baking soda

1/4 tsp baking powder

1tsp salt

(and my husband would tell you chocolate chips but he loves chocolate chips in anything)

Preheat oven to 325 degrees

Beat eggs, oil and sugar together. Stir in zucchini and vanilla.

Mix in baking soda and podwer and salt. Then add flour one cup at a time.

Bake for 60-70min or until aknife poked in the middle comes out clean

Millionaire Shortbread Bars

SHORTBREAD:
3/4 cup (1 1/2 stick) (170 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups (210 grams) all purpose flour
1/8 teaspoon salt

CARAMEL FILLING:
1 - 14 ounce (396 grams) can Dulce de Leche or sweetened condensed milk

CHOCOLATE TOPPING:
6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into pieces
1 teaspoon unsalted butter


Preheat oven
to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan.

FOR SHORTBREAD: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in the vanilla extract. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color. Remove from oven and place on a wire rack to cool while you make the filling.

FOR CARAMEL FILLING: If using Dulce de Leche then simply warm the caramel in the microwave or in a heatproof bowl set over a saucepan of simmering water. If using sweetened condensed milk, pour the milk into a heatproof bowl and place the bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 60 to 90 minutes or until the milk has thickened and has turned a caramel color. Remove from heat and beat until smooth. Pour the caramel over the baked shortbread and leave to set.

Note: You can also do this step in a microwave oven. Place the sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the powder to medium-low and continue to cook for another 8 to 12 minutes, or until the milk has thicken and has turned a light caramel color. Remove from microwave and beat until smooth.

FOR TOPPING: Melt the chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread into pieces using a sharp knife.
Store the shortbread in the refrigerator to keep the chocolate nice and firm.
Yield: 16 - 2 inch (5 cm) squares

Panko Mozarella Sticks

16 pieces String Cheese, Removed From Wrappers
½ cups All-purpose Flour
2 whole Eggs
3 Tablespoons Milk
2 cups Panko Bread Crumbs (I Used Kikkomans)
1 Tablespoon Dried Parsley Flakes
Canola Oil, For Frying
Marinara Sauce, For Dipping

Preparation Instructions

Slice string cheese pieces in half, for a total of 32 pieces.
Place flour in a small bowl.
In a separate bowl, whisk eggs and milk.
In another separate bowl, combine panko bread crumbs with parsley flakes.
TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.
***Place tray in freezer for 20 to 30 minutes to flash freeze.***
TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.
Remove to a paper towel-lined plate.
Serve immediately with warm marinara sauce.

Mac & Cheese by the Pioneer Women

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Difficulty: Easy

Servings: 6

Ingredients
4 cups Dried Macaroni
1 whole Egg Beaten
¼ cups (1/2 Stick Or 4 Tablespoons) Butter
¼ cups All-purpose Flour
2-½ cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated
½ teaspoons Salt, More To Taste
½ teaspoons Seasoned Salt, More To Taste
½ teaspoons Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Wilton ButterCream Icing

(This is for stiff consistency)
1 cup solid white vegetable shortening
1 teaspoon Wilton flavor (vanilla, almond, or butter)
2 tabelspoons milk or water
1 lb. pure can confectioners' sugar (approximately 4 cups)

Cream shortening, flavoring, and water. Add dry ingredients and mxi on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.

Chocolate Buttcream...

Add 3/4 cup cocoa or three 1 oz unsweetened chocolate squares, melted, and an addtional 1 or 2 tablespoons water to recipe. Mix well until blended.

If you are frosting a cake you want to add 1 extra teaspoon to each cup of stiff consistency frosting (1 tablespoon if you are using the full recipe).

Easy Dinner Rolls

1 tbsp dry yeast (1 package)
1 c water
2 tbsp sugar

1tsp salt
1 egg
2tbsp shortening
2 1/4 c flour

Dissolve yeast in warm-hot water with sugar. Leave for 5 min or until bubbling. Add salt, egg shortening and 1 c of the flour. Beat until smooth. Stir in remaining flour and continue beating until smooth. Scrape batter from the sides of the bowl. Cover and let rise in a warm place until double (30 min). Stir batter down and sppon into greased muffin pan. Let rise until double (30 min). Heat oven to 400 degrees and bake for 10-15 mins.

Shredded Beef Tacos

5 lb. roast (cross rib or sirloin tip)

2 medium yellow onions, Sliced

1 (4oz.) can chopped green chilies

1/4 tsp garlic powder

2 tsp. salt

1/2 tsp. cumin

Juices from roast

Place roast in crock-pot the evening before your meal. Put onions on meat. Cover and set on medium and cook all night. (My crock-pot doesn’t have a medium – it’s old, a wedding gift, so I put it on low)
Remove roast the next morning. Put meat and juices in the fridge. The inside of my crock-pot is removable so I just put it in the refrigerator leaving the meat and juices inside.
Before dinner remove the fat and shred the meat and put back into the crock pot with juices and all other remaining ingredients, stirring occasionally over low heat

Would be great in burritos and enchiladas too!

Lemon Crumb Cake

Cake:
2 1/4 cups cake flour

1 tablespoon baking powder

½ teaspoon salt

1 ¼ cups buttermilk

4 large egg whites (save the yolks for the lemon curd)

1 ½ cups sugar

2 teaspoons grated lemon zest

1 stick (8 tablespoons) unsalted butter, at room temperature

1 tsp. vanilla

To Make the CakeSift together the flour, baking powder and salt.Whisk together the milk and egg whites in a medium bowl.Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.Beat in the extract, then add one third of the flour mixture, still beating on medium speed.Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.Divide the batter between the two pans and smooth the tops with a rubber spatula.Bake for 30-35 minutes at 350 degrees or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out cleanTransfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

Filling
1/3 cup simple syrup (you will need more simple syrup to brush on the cake) Simple syrup is one part sugar to one part water. Mix together in a sauce pan and heat until sugar is dissolved.

1 package unflavored powdered gelatin

1 batch of lemon curd (recipe follows)

1 pkg. (8oz) cream cheese, softened

3/4 cup whipping cream

1. Bloom the gelatin in a few Tbs. of water for about 5 minutes. Heat the simple syrup over medium heat and add the gelatin, bring the mixture to a simmer, stirring constantly, until the gelatin is completely dissolved. Set aside to cool.
2. In a chilled mixing bowl, beat the whipping cream until it forms stiff peaks. Transfer to another bowl and set aside.
3. In the mixing bowl, beat the cream cheese and the lemon curd until it is well mixed. Slowly drizzle in the cooled simple syrup, scraping down sides as needed. Add the whipping cream and beat with the whisk attachment until incorporated.
4. Chill the mixture until slightly thickened.

Lemon Curd
2 large lemons

4 large egg yolks

2/3 cup sugar

4 tablespoons butter, cold

1. Zest the lemons and set aside. Juice the zested lemons and strain the juice. In a small mixing bowl, whisk the egg yolks and sugar until smooth. Stir in the zest and lemon juice.
2. Pour the mixture into a non-reactive saucepan. Over medium heat, bring to a simmer. Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon. Remove from the heat and pour through a strainer into a glass bowl. Stir in the butter, 1 tablespoon at a time. Cool to room temperature then press a piece of plastic wrap onto the surface and chill in the fridge until completely chilled and set.

Vanilla Crumb Topping

1/2 cup flour
1/2 cup plus 2 Tbs. powdered sugar
5 Tbs. chilled butter cut into small pieces
1 tsp. vanilla

1. In a bowl mix the flour and powdered sugar. Cut in the chilled butter until small pea sized balls form. Drizzle the vanilla over and mix to combine. Chill the mixture until needed.

Assembling the cake.
When the cake cooled, brush the tops of the cake with the remaining simple syrup. Spread 2/3 of the filling on the bottom half of the cake. Top with the other layer of cake. Frost the top and the outside of the cake with the remaining filling and then press the crumb mixture onto the sides and top of the cake. Dust with powdered sugar. Chill for several hours or freeze to firm up the filling. Dust extra with powdered sugar before serving.

Red Velvet Cupcakes

2 1/2 Cs cake flour
1 tsp baking powder
1 tsp salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (2-3 bottles depending on size)
1/2 C butter, softened
1 1/2 C sugar
2 eggs, at room temperature
1 tsp vanilla extract
1 C buttermilk, at room temperature
1 tsp white vinegar
1 tsp baking soda

Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
Mix together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
In a large bowl, mix butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

In a small bowl, mix vinegar and baking soda. Watch it fizz! Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full). It will make about 20 cupcakes. Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.

Check early and don’t overbake!

Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. Frost cupcakes with cream cheese icing

Lemon Butter Cream Frosting

1 cup (2 sticks) butter, very soft
6-8 C powdered sugar
1/2 C fresh lemon juice
1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)

Perfect Lemon Cupcakes

1 package lemon cake mix

1 C sour cream

3/4 C water

3/4 C oil

4 eggs

1 small package lemon instant pudding

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick. For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe). For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t over bake or the cake will be too dry!)

Top with Lemon Buttercream Frosting and Sliced Berries

Basic Buttercream Frosting

3 sticks butter, softened
2 lbs. powdered sugar
1 tsp pure vanilla extract
whipping cream or 1/2 and 1/2 – enough to thin frosting to desired consistency

Beat butter in mixer on medium high for 2-3 minutes or until pale and creamy. Reduce speed to medium and add sugar, 1/2 cup at a time. Beat well after each addition increasing speed to high after all sugar is added.

Add vanilla and food coloring if desired. Beat until buttercream is smooth. Can be refrigerated for several days if covered. If refrigerating, bring to room temperature before using and beat on low until smooth.

Really Good Chicken and Noodles

3 boneless, skinless chicken breasts
coarse salt and freshly ground pepper
1 T. fresh rosemary, minced
1 lemon, zested and juiced
3 T. honey
8 ounces thin spaghetti (I prefer Barilla Plus)
2 T. butter
2 cloves garlic, minced
1/4 cup real bacon bits
1/2 cup cream
1/2 cup shredded parmesan cheese
3 roma tomatoes, seeds and core removed, diced
2 T. capers (optional)

Start a pot of water boiling to cook the pasta. Spray your BBQ grill rack with nonstick spray and fire it up. Sprinkle salt, pepper and rosemary on each chicken breast and grill for 7-8 minutes on the first side. In a small bowl, mix 2 T. of freshly squeezed lemon juice and the honey together, then brush it on the tops of the chicken breasts before flipping them over. Brush the underside as well, and grill for a few more minutes until they are cooked through (actual cooking time will depend on how thick the breast is, and you could certainly pound them thinner to start with to make it go faster). Remove to a plate and cover to keep warm.

Toss your noodles into the boiling salted water if you haven’t already. Once they are nearly done cooking, begin making the sauce. It comes together quickly. In a large skillet, melt 2 T. butter then add the garlic. Saute and stir for 2-3 minutes, then add the bacon bits and cook for another minute. Stir in the remaining lemon juice and all of the zest, then the cream. Stir in the cooked and drained noodles, adding a tablespoon or two of the pasta water if needed to thin the sauce. Slice the chicken breasts thinly. Stir in the roma tomatoes and parmesan cheese (and capers if you so desire – I’m the only one that likes them around here, so I tossed a few on my own plate), and serve immediately with a portion of chicken breast strips on top of the pile of pasta.

Cinnamon Swirl Bread

1/3 cup white sugar
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 egg, beaten
1 cup milk
1/3 cup vegetable oil


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

Swedish Meatballs With Sour Cream Sauce

Meatballs:
1 lb. ground turkey
1/2 c. dry bread crumbs
1/4 c. egg substitute
2/3 c. skim milk
1 tsp. minced onion
1/8 tsp. pepper
1/8 tsp. nutmeg
1 tbsp. sugar

Sour Cream Sauce:
1 can low fat cream of mushroom soup, undiluted
1 (4 oz.) can mushrooms with liquid
1/2 pt. nonfat sour cream

Combine all ingredients for meatballs and mix. Let it set for 3 to 4 minutes. Make into small balls. Brown meatballs in electric frying pan at 300 degrees. Reduce heat to 220 degrees and simmer for 20 minutes. Combine ingredients for sour cream sauce in a pan and heat through. Pour sauce over meatballs and serve.

Easy (and yummy) Honey Curry Chicken

6 boneless skinless chicken breasts

1/4 cup melted butter

1/2 cup honey

1/4 cup prepared mustard

1 tsp curry powder

2 Tbsp soy sauce (optional)

Split Chicken breasts and place in a 9" by 13" baking pan. Combine remaining ingredients and whisk until smooth. Pour over the chicken and bake at 375 degrees for 40-50 minutes or until tests done.

Broccoli and Noodle Parmesan

- serves 8

1 1/2 pounds broccoli
2 tbsp margarine
1/2 cup chopped onion
1 clove garlic minced
10 3/4 ounce can cream of mushroom soup
1/4 tsp cayenne pepper
1 cup Cheddar cheese, shredded
1/2 cup Parmesan cheese
1 cup sour cream

8 ounces noodles cooked and drained

Preheat the oven to 350 degrees. Cut broccoli into bite-sized pieces. In a covered 4-quart saucepan, over medium heat, cook broccoli in 1-inch of boiling water. Cook for 6 minutes or until tender. Drain in colander and set aside. In the same saucepan, melt the margarine and cook the onion and garlic until tender, stirring occasionally. Stir in the soup and cayenne pepper; mixing well. Add the Cheddar cheese and Parmesan cheese, stirring until melted. Stir in the sour cream, broccoli and cooked noodles. Pour into a 2-quart casserole dish and bake, covered, for 20 minutes or until hot and bubbly.

Oreo Truffles

1 package of chocolate oreo cookies
1 package of cream cheese (8 oz).

Chocolate Almond Bark
White Chocolate Almond Bark

Crush up oreos in a food processor, mix with cream cheese until they become a smooth mixture. Spoon into small 1" balls onto a cookie sheet and place in the fridge for about an hour or until firm.

Melt Chocolate Almond Bark according to the directions on the package. Roll oreo balls in chocolate and place on wax paper to harden. Top with white chocolate drizzle for prettiness. Delicious!

Thai Chicken Fettucini

1 cup salsa
1/4 cup creamy peanut butter
2 tablespoons orange juice
2 tablespoons honey
1 teaspoon soy sauce
8 ounces uncooked fettuccine
3/4 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 medium sweet red pepper, julienned
1/4 cup minced fresh cilantro

For sauce, in a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 1 minute; stir. Set aside.

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 3-5 minutes or until chicken juices run clear. Add red pepper; cook and
stir until crisp-tender.

Drain fettuccine; top with chicken mixture and sauce. Sprinkle with cilantro. Yield: 4 servings.