This is another great recipe I found on getoffyourbuttandbake.blogspot.com
This calls for 6 chicken breasts, but I only used 2 thick chicken breasts. I didn't cut down on the seasonings and thought that they were barely enough for the 2 chicken breasts I had. I would suggest doubling it if you are adding more chicken breasts. I also only marinated the chicken for about 5 hours. I think I will marinate it for closer to the 8 hours recommended next time. But so yummy!! Sorry about the picture!

Ingredients:

6 boneless skinless chicken breast halves (4 ounces each) 1 cup fat-free Italian salad dressing 1 tablespoon all-purpose flour 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder 1/4 teaspoon paprika 1/4 teaspoon pepper 2 tablespoon Olive Oil, divided 1 tablespoon butter 1/2 cup reduced-sodium chicken broth 1/2 cup Marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth 1 pound sliced fresh mushrooms (opt) 1/2 cup minced fresh parsley

Directions:

Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Gradually add broth and wine or apple juice mixture to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear. Yield: 6 servings.

An old coworker used to make these and I got hooked. I haven't had them for a long time and don't usually have pecans on hand. But tonight was my lucky night when I realized I did have some pecans in my fridge. I was afraid I had the recipe wrong because there are no spices and only a 1/2 cup flour. But, when you eat these, you realize that those ingredients are all you need. (These are more of a dessert than a breakfast muffin.)


Pecan Pie Muffins (Makes approx. 9 muffins)

1 Cup chopped pecans
1 cup firmly packed brown sugar (I used 3/4 cup)
1/2 cup all purpose flour
2 large eggs
1/2 cup butter melted

COMBINE first 3 ingredients in a large bowl; make a well in center of mixture.

BEAT eggs until foamy. Stir together eggs and butter; add to dry ingredients; stirring just until moistened.

COAT muffin tin with cooking spray and spoon batter into cups.

BAKE at 350 for 20-25 min. or until done. Remove from pans immediately and cool on wire racks. Makes approx. 9 muffins

OOPS! I posted this a while ago but just realized when I was going to make these this morning that I didn't post the measurements! Sorry! Here they are now.

This is another family Christmas recipe. I always love these and they are so much better when my Mom makes them! I didn't have peppermint extract so I used mint extract. It makes a difference. They were still good, but are much better with peppermint.

Mint Sticks (makes 1 cake pan)

1 C. melted butter

2 C sugar

4 eggs

3 ½ squares melted baking chocolate

¼ tsp peppermint flavor

1 C flour

1 C nuts (optional)

1. Combine butter, sugar, eggs and beat well. Add chocolate and flavoring. Add flour and nuts. Put in greased pan. Bake 350 for 20-25 min.

2. When cool, add 5 Tbs melted butter, 2 ½ Tbs cream, 2 ½ C pwd sugar, ¼ tsp peppermint; (Blend butter and cream, then add sugar and flavoring). Spread over cooled baked layer.

3. 8 -10 oz. semi sweet chocolate chips and 4 Tbs butter and melt together. Spread or drizzle on top.

I have used one recipe for alfredo for a long time. My Mom used a new recipe while I was visiting home in September and it was really good. The thing I like about this recipe is that I don't feel like I am consuming all of my daily intake of calories on this one meal. It is not as greasy as my old recipe and has more flavor. To get some veggies in, I added steamed broccoli, for flavor, added bacon pieces, and for more substance, added sliced chicken to the sauce as well. YUM! It is even good the second day.

Melt in a small saucepan on the stove:
2 Tbs butter
2 1/2 Tbs flour
Cook until thick about 1 min.

Add :
1 C. cream
1 C. milk
1/4 tsp salt
1/4 tsp garlic powder
1/2 Tbs. chicken bouillion cube crushed (mine was actually a little less than this)
1/8 tsp onion powder
1/2 Tbs. parsley

Stir until thick. Add about 1/3 cup shredded or grated parmesean cheese (if you want this really cheesy, add more!).

Pour over noodles and stir.

I found this recipe online on Target's website a couple years ago. It is quick and easy and tastes great with a baked potato and steamed broccoli.

Ingredients:
4 skinless, boneless chicken breast halves - pounded to 1/4 in. thick (mine don't ever get this thin, and I usually only use about 2 thick chicken breasts cut in half)
4 slices of swiss cheese
4 slices of ham (deli sandwich ham, or ham steaks cut thin)
2 Tbs. grated Parmesean cheese
1 1/2 tsp paprika
1/2 tsp garlic salt/powder
1/2 tsp dried tarragon (I don't have this, and it still turns out great!)
1/2 tsp dried basil leaves
1 Tbs butter melted
1/3 cup dry bread crumbs (I do a fresh piece of bread toasted and crumbled. I am sure you could use italian bread crumbs too though)

Directions:
Place chicken breasts on a plate. Place swiss cheese and ham slices on top and roll up, securing with a toothpick. In a pie plate, or bowl, combine the Parm. cheese, paprika, garlic salt, tarragon, basil and bread crumbs. Mix together and dip rollups in mixture to coat.
Drizzle with melted butter and cook on high in microwave for 4 -5 minutes or until chicken is cooked through and juices run clear.

I have been tempted to try this in the oven, on the stove in a pan with a lid, or in the crock pot. I like the microwave idea though for nights I am in a pinch.

This has become one of my Christmas goodies. They are delicious! But, I make them only once a year because they require a lot of butter and cream, etc... Things we really don't need, but are sometimes nice on occasion. I haven't made these with half white/half wheat flour, but I am sure you could, and just add a little more water to make sure they stay moist. Enjoy!

Dissolve in a big bowl:
3 C. warm water
2 pkg yeast (or 4 1/2 tsp yeast)

Add to yeast mixture and mix with an electric beater:
1 pkg white/yellow cake mix
3 eggs

Add in 5 1/2-7 C flour (add a little at a time and make sure dough is still a little bit sticky)

Grease a big bowl, put dough in it and cover with a towel. Let rise until double (approx. 30-45 min.)

After raised, I pull the dough in half. For each half, roll into a rectangle, spread with 1/2 cube butter (melted), and sprinkle with cinnamon and sugar.

Now this is where it really gets good (and fattening!!) Have 2 9x13 cake pans out. In each pan, melt 1/2 C. butter, and mix it with 1 C. brown sugar and 1/2 C. milk or cream.

Roll up your dough (start at your stomach and roll up). Cut with a bread knife, slices about 3/4-1 inch thick. Turn those upside down in the brown sugar mix in the cake pans.

When both cake pans are full, cover with towels and let rise until double.

Bake at 350 for about 30 min.

Cool slightly and tip upside down onto cookie sheets.

YUM!

This is a great dish full of flavor and color. It has a nice crunch and is even good the second day.

Found on Better Homes & Garden

• 12 ounces boneless, skinless chicken breast halves
• 1/2 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons rice wine or dry white wine
• 4 teaspoons cornstarch
• 1/2 teaspoon sugar
• 1 tablespoon cooking oil (I use olive oil)
  
• 3 cloves garlic, minced (this was too much; I use about 1 1/2 cloves)
  
• 2 medium carrots, thinly bias sliced (1 cup)
• 8 ounces whole small fresh mushrooms (3 cups) or large fresh mushrooms, halved (3 cups)
• 2 cups fresh pea pods or one 6-ounce package frozen pea pods, thawed
• 1/2 of an 8-ounce can sliced water chestnuts, drained
• 3 cups hot cooked rice (brown rice is great with this & healthy too!)
  

Directions

1. Cut chicken into thin bite-size strips. For sauce, in a small bowl stir together the chicken broth, soy sauce, rice wine or white wine, cornstarch, and sugar. Set aside.

2. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add carrots; stir-fry for 3 minutes. Add mushrooms and, if using, fresh pea pods; stir-fry about 1 minute more or until carrots and pea pods are crisp-tender. Remove the vegetables from the wok.

3. Add the chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push the chicken from the center of the wok. Stir sauce. Add the sauce to the center of the wok. Cook and stir until thickened and bubbly.

4. Return the cooked vegetables to the wok. Add water chestnuts and, if using, thawed pea pods. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through. Serve immediately over hot cooked rice. Makes 4 servings.