My husband found this recipe a while back when I was still prego, and I thought it tasted so good.  I didn't know if it was because I was pregnant and starving or if it was because it actually was good.  Well, we have had it twice since I have had our baby and yes, it is just a good recipe!

Found on DisneyFamily.com

Recipe Ingredients
	4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
	1 teaspoon kosher salt , divided
	1/4 cup plus 1 tablespoon all-purpose flour , divided
	3 teaspoons extra-virgin olive oil , divided
	2 large shallots , finely chopped (I never have these so I just use white or yellow onions)
	1/2 cup dry white wine (I don't like a strong white wine flavor, so I substitute some of this with more chicken broth)
	1 14-ounce can reduced-sodium chicken broth
	1/3 cup reduced-fat sour cream
	1 tablespoon Dijon mustard
	1/2 cup chopped chives (about 1 bunch)

Recipe Directions

1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

I have tried a couple of different recipes for Chicken Tortilla Soup, and didn't really like any of them... until I found this one.  I love it because it has a fresh flavor and is very easy!  I have made it a couple different times and like it still.  Hope you do too!

Found on Food Network

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 medium white onions, diced
• 2 garlic cloves, minced
• 2 jalapenos, seeded and minced
• 3 ripe medium tomatoes, chopped (you can use canned tomatoes in a pinch, but fresh is best!)
• 1 quart chicken stock
• Salt and freshly ground black pepper
• Canola oil, for pan-frying
• 8 corn tortillas, cut into 1/8-inch-thick strips (I just use store bought torilla chips to save time!)
• 1 1/2 cups shredded cooked chicken
• 2 avocados, halved, pitted, peeled, and diced
• 1 cup shredded Jack cheese, optional
• 1/2 cup coarsely chopped fresh cilantro leaves, for garnish
• 1 lime, cut in wedges, for serving

Directions

Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.

Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.

Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.

This is a great recipe to take to parties and gatherings.  If you have ever been to a Corner Bakery store, you will know what this tastes like.  Theirs is better of course, partly because I didn't have to make it.  But alas, there are no Corner Bakery stores here in Boise for me to enjoy a nice slice of this stick- to- your-hips sweet cake.  Yes, you may choke when you see the amount of butter and sugar, but that is why I take it to get togethers... my secret plan is to make my friends fat, so I don't have to eat it all and get fat myself! :)

Found on Hersheys.com

• 3 cups plus 2 tablespoons all-purpose flour, divided
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 container (8 oz.) dairy sour cream
• 4 eggs
• 2 teaspoons vanilla extract
• 1-1/4 cups (2-1/2 sticks) butter or margarine, softened
• 1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
• Powdered sugar(optional)

Directions:

1. Heat oven to 350°F. Generously grease and flour 12-cup fluted tube pan.

2. Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat sour cream, eggs and vanilla with fork or whisk in medium bowl until smooth.

3. Add butter and 1 cup sour cream mixture to flour mixture. Beat on low speed until thoroughly combined; beat 1 minute on high speed. Add remaining sour cream mixture; beat on medium speed until fluffy. Stir together cinnamon chips and remaining 2 tablespoons flour until chips are coated; gently stir into batter. Pour batter into prepared pan.

4. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. 12 to 16 servings.

I honestly can't remember where I got this recipe.  I just know it has been in my recipe box for quite a while and it is a good meal and something a little different.  Hope you enjoy it too!

3/4 lb. skinless, boneless chicken breasts
freshly ground pepper
1/2 lb. fresh snow peas
3 garlic cloves
3 T. olive oil or coconut oil (divided)
1/2 C. salted roasted cashews
1/2 C. chicken broth

Cut chicken into thin strips and season with pepper.  Remove stems and strings from snow peas and cut in half diagonally if very large.  Finely chop garlic.

Heat 2 Tbs. oil in a wok or large skillet.  Add chicken and stir fry over high heat until just cooked through, 2-3 min.  Remove to a plate.  Add remaining 1 Tbs. oil to wok and stir fry snow peas over high heat 1 min.  Reduce heat to medium.  Add garlic and cashews and cook, stirring, 1 min.

Return chicken to pan, add 1/2 C. chicken broth and simmer until heated through, about 1 min.

Makes 4 servings.  Serve over hot brown rice.

This is the recipe my Mom and Grandma use for our Thanksgiving rolls.  They are delicious and are always eaten up.  They are terrific for leftover turkey sandwiches too.  After a couple days, pop them in the microwave and they soften right up.

Mix together and let sit until bubbly: 2 pkg yeast (or a little under 2 Tbs.)
                                                          1/2 C. warm water

Melt together on stove or in microwave: 1 1/2 C. milk
                                                                1/2 C. shortening (I did 1/4 C. shortening, 1/4 C. salted butter)
(Make sure this is lukewarm when you add the other ingredients to it so that it doesn't kill the yeast when that step is added.)

To the above milk mixture, add 1/2 C. sugar, 3 tsp. salt and 3 C. flour (I added 1 C. wheat flour, 2 C. white flour).

Then add 3 beaten eggs.

Add 1 C. flour and yeast mixture to the above.

Keep adding flour until you have a sticky dough (not too sticky though).

Let raise until double.

Roll out dough and cut into circles.  Then dip half of the middle in butter and fold over onto itself.  Then put on pan (greased) and pinch ends together.

Let raise until double in pan.

Cook at 350 8-10 min until golden brown.  Spread butter on top of warm rolls.  Enjoy!

This is a recipe my family uses for Thanksgiving.  It is really yummy and more of a dessert than anything.  I cut this in half and made it this Thanksgiving and it turned out great!  Hope you enjoy it!


               Bake and then mash 5 medium sized sweet potatoes
               Add the following and beat with a mixer - 
                   1/4 tsp. salt                      1 tsp. vanilla
                   1/4 c. butter                     1/2 tsp. cinnamon
                   2 eggs                               2/3 c. sugar
              Place in casserole dish.

             Mix together the following and sprinkle on top.
                   1/4 c. melted butter
                   3 Tbl. flour
                   3/4 c. brown sugar
                   1/2 c. chopped pecans
             Bake about 45 min. at 350

I got this recipe in an email, and didn't believe it would work.  But, of course, it was chocolate and I decided to try it!  The first time I made it, I was not all that impressed.  I tweaked it a bit and it is much better now!  It is really rich though and what I add to it make it more so.  But, my husband and I split it and it is a great treat for when you want something chocolatey fast!

5 MINUTE CHOCOLATE MUG CAKE 4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) A small splash of vanilla extract 1 large coffee mug (MicroSafe) -Add dry ingredients to mug, and mix well. (I got smart and just mix everything together, in the correct order, in a bowl and then pour it into the mug.  It is much easier that way!)  -Add the egg and mix thoroughly. -Pour in the milk and oil and mix well. -Add the chocolate chips (if using) and vanilla extract, and mix again. (I actually mix 2 Tbs chocolate chips and 2 Tbs Peanut Butter chips.  The peanut Butter chips make it so much better!!) -Put your mug in the microwave and cook for 3 minutes at 1000 watts. -The cake will rise over the top of the mug, but don't be alarmed! -Tip upside down on a plate. I then top with whip cream and sometimes hot fudge!