Sweet Chicken Bacon Wraps

 

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts
• 1 (1 lb) packagesliced bacon
• 3⁄4 cup firmly packed brown sugar
• 2 tablespoons chili powder

Directions

Preheat oven to 350°F.
Cut chicken breasts into 1-inch cubes.
Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.
Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.
Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
Bake at 350°F for 30 to 35 minutes, or until bacon is crisp.

ROMANO CHICKEN WITH LEMON GARLIC PASTA

 

What You’ll Need

ROMANO CHICKEN:

• ½ lb chicken breasts (butterflied or thinly cut into cutlets)
• salt and pepper
• ½ cup finely grated parmesan cheese
• 1 egg
• dry parsley
• ½ cup panko bread crumbs (homemade or store-bought)
• oil for frying (I used combination of olive oil and sunflower oil)s

LEMON GARLIC PASTA:

• 1/2 lb linguine or spaghetti or other pasta
• juice from 1 lemon, or to taste
• 3 garlic cloves, minced
• zest from ¼ lemon
• 2 Tbsp butter, cold
• 2-3 Tbsp whipping cream, or to taste
• salt, pepper

How to Make It
ROMANO CHICKEN:
Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs.
Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess.
Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through.
LEMON GARLIC PASTA:
Cook pasta according to package direction; drain (reserve about ½ cup pasta water).
Add lemon juice to a pan; add garlic, lemon zest, a pinch of salt and pepper, and cook until liquid is reduced to about half.
Add 1 Tbsp butter and slowly melt into your sauce, while swirling the pan; add another 1 Tbsp butter and repeat; stir in whipping cream and about 2 Tbsp pasta water.
Add cooked pasta and toss to combine. Serve romano chicken over lemon garlic pasta.

TEXAS SHEET CAKE RECIPE

 

What You’ll Need

• 1 cup butter
• 1 cup water
• ¼ cup cocoa
• 2 cups sugar
• 2 cups flour
• ⅛ teaspoon salt
• 2 eggs
• 1 teaspoon baking soda
• ½ cup sour cream
• 1 teaspoon vanilla
• Icing (recipe below)

Icing:

• ½ cup butter
• ¼ cup cocoa
• ¼ cup plus 2 tablespoons milk
• 1 box (1 pound) confectioners’ sugar (sift it first to remove lumps – otherwise icing remains lumpy)
• ½ teaspoon vanilla
• Chopped Pecans (optional)

How to Make It
For the cake:
In a saucepan, combine the butter, water and cocoa over med. heat until the butter melts. Don’t let it cook too long.
In a separate bowl, combine the sugar, flour, salt, eggs, and baking soda.
Add the butter mixture to the dry ingredients. Careful, it’s hot.
Add the sour cream and vanilla and mix well.
Pour into a sheet cake pan or jelly roll pan.
Bake at 350 degrees for 20 minutes.
For the icing:
In a saucepan, combine the butter, cocoa and milk over medium heat and bring to a boil.
Immediately remove from heat and combine with confectioners sugar and vanilla.
Mix well with a mixer to remove lumps.
Spread over the sheet cake while it is STILL hot. You can either mix the chopped pecans into the icing before pouring it over the hot sheet cake, or sprinkle them over the top after you put the icing on (or omit all together)

Made-Over Lasagna

 

Ingredients

•     1 lb Italian sausage (ground)
•     15 ounces ricotta cheese
•     1⁄4 cup parmesan cheese
•     4 cups mozzarella cheese (shredded)
•     2 eggs (beaten)
•     3 teaspoons garlic powder
•     1 teaspoon oregano
•     1 (16 ounce) box elbow macaroni
•     1 1⁄2 cups fresh mushrooms (sliced)
•     2 (26 ounce) jars spaghetti sauce (I use Ragu meat)

Directions

In small bowl whisk together your beaten egg, ricotta, 2 cups mozzarella, parmesan cheese and 2 tsp garlic powder.
Meanwhile cook macaroni according to package for 8-11mins.
Brown sausage and drain; add 1 jar spaghetti sauce.
In 13×9-inch baking dish layer noodles, ricotta mixture, meat sauce, mushrooms.
Repeat layers.
Heat other jar of sauce adding oregano, and 1tsp garlic powder, and pour over top of dish — careful not to overfill, but fully saturate.
Cover with foil and cook 40 minutes. Remove foil and top with 1.5-2 cups mozzarella and continue to cook for 5-7 minutes or until cheese is melted and bubbling.
**Serve with garlic bread and watch it disappear!**.

Sausage Breakfast Rolls

 

Ingredients

• 1 lb sausage
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) can crescent rolls

Directions

Cook sausage and drain. Let cool and mix with cream cheese. Put 3-4 tablespoons full of sausage and cream cheese mixture into each cresent roll. Roll cresent roll as usual and bake for 15 minutes or until golden brown on top. Any leftover mixture will store in frige or freezer for next batch

PEACH COBBLER RECIPE

 

What You’ll Need

• 1 1/2 cup self-rising flour
• 8 tablespoon (1 stick) butter
• 1/2 cup water
• 2 cup sugar, divided
• 4 cup peeled, sliced peaches
• 1 1/2 cup milk
• ground cinnamon, optional

How to Make It
Preheat oven to 350 degrees.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
My post recipe notes
Next time I would probably use more peaches. To me, the fruit is the star of the dessert and there’s no such thing as too much.
I also ended up with a lot of syrup and didn’t use it all as I felt that it would end up too wet. In general this is a very sweet dessert, so be aware