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1 cup Dijon mustard
1 cup honey
1 tablespoon canola oil
1 teaspoon lemon juice
4 -6 boneless skinless chicken breasts
1 tablespoon vegetable oil
2 cups sliced mushrooms
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
12 slices bacon, cooked
3 cups shredded Mexican blend cheese
2 teaspoons chopped fresh parsley

Directions:

1
With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
2
Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
3
Chill remaining marinade to serve with chicken.
4
After marinating chicken, preheat oven to 375°F Put remaining oil in frying pan. Heat and sear chicken on both sides.
5
Transfer chicken to oven safe pan and brush with marinade.
6
Meanwhile in frying pan add butter and saute mushrooms.
7
Season chicken breasts with salt and peppers.
8
Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/3- 1/2 cup cheese on each.
9
Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.

Read more: http://www.food.com/recipe/now-this-is-alice-springs-chicken-123522#ixzz1ViquIN3z

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Banana Split
Banana Split
Ingredients

8 tablespoons strawberry topping
4 bananas, peeled and halved crosswise
1-1/2 cups strawberry ice cream, softened
8 tablespoons pineapple topping
1-1/2 cups vanilla ice cream, softened
1/3 cup chocolate-fudge topping
1-1/2 cups chocolate ice cream, softened
Whipped cream
1/4 cup chopped walnuts
8 maraschino cherries (drained and patted dry)

Directions

1. Divide strawberry topping among eight 6-ounce plastic or paper cups. Insert a wooden stick into each banana half; place one in each cup, stick side up. Cover and freeze for an hour.

2. Divide strawberry ice cream among cups, spooning it in around bananas; repeat with pineapple topping. Freeze for 15 minutes. Spoon vanilla ice cream, fudge topping, and chocolate ice cream into cups until full. Place a square of aluminum foil with a slit in the center over each cup. Freeze overnight or until firm.

3. When ready to eat, peel off the cups. Top each pop with whipped cream, walnuts, and a cherry.

Recipe adapted from Pops! Icy Treats for Everyone copyright © 2008 by Krystina Castella. Photographs copyright © 2008 by Emily Brooke Sandor. Reprinted with permission of Quirk Books; quirkbooks.com.

Peanut Butter Brownies

Yield: 24 brownies

Prep Time: 35 minutes | Bake Time: 30 minutes

For the Brownies:
1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

For the Peanut Butter Swirl:
½ cup (8 tablespoons) unsalted butter, melted
1 cup powdered sugar
1½ cups creamy peanut butter
½ teaspoon salt
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top.

7. In a medium bowl, whisk together all of the peanut butter swirl ingredients. Using a spoon, place dollops of the peanut butter mixture all over the top of the brownie batter. Using a butter knife, swirl the chocolate and peanut butter, running the knife crosswise and lengthwise through the batters.

8. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

9. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

King Ranch Chicken Casserole III
By: Ede
“A spicy, savory baked chicken treat. Food fit for kings!”

This Kitchen Approved Recipe has an average star rating of 4.2 Rate/Review | Read Reviews (202)

8,573 people have saved this | 6 custom versions

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What to Drink?
Wine Chardonnay
Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings (Help)
US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
1 (12 ounce) package corn tortillas
3 cups cooked, diced chicken breast meat
1 onion, chopped
1 green bell pepper, chopped
8 ounces shredded Cheddar cheese
1 1/2 teaspoons chili powder
1 teaspoon garlic salt

Directions

Preheat oven to 350 degrees F (175 degrees C).
Combine the chicken soup, mushroom soup, broth and tomatoes with chiles. Set aside.
Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.

Angel Chicken – Crockpot Recipe
Written by Thankfully Thrifty on July 27, 2011 · Leave a Comment

I posted a meal plan late last week without a link to one recipe. Well, here it is! Angel Chicken! Crockpot style!

Up to 6 boneless skinless chicken breasts
Two cans of cream of mushrooms soup (I prefer cream of chicken, and I made my own.)
Good Seasons Italian Salad Dressing Mix (Again, I made my own… an effort to eat less processed foods.)
One tub of cream cheese (I tried to make my own, but it wasn’t finished in time.)
1/2 c. butter
One cup white wine (optional)
Salt and pepper to taste
Angel hair pasta or rice, to serve the angel chicken goodness on top

In a heated sauce pan, mix together the cream of mushroom/chicken soup, cream cheese, butter, Good Seasons salad dressing mix, and white wine together. Let simmer a minute or two. Then pour it on top of the chicken breasts in the crockpot. Turn the crockpot on low and let it sit 3-4 hours.

Then, make your angel hair pasta or rice. Place the now cooked chicken breasts on top of the pasta and pour the remaining sauce on top. Yum!

heat oven to 350

stir together:

1 cup stick butter (butter preferred) softened
1 cup of packed brown sugar
1 tsp vanilla
1 lg egg yolk

stir in:

2 cup flour
1/4 tsp salt

press dough in 13 x 9 pan (ungreased)

bake 20-25 minutes, until very light brown, crust will be soft (it looks barely done)

immediately sprinkle chips (2/3 cups milk chocolate chips or 3 bars milk choc. candy) on bars
let stand for 5 min. or until soft. Spread like frosting.

top with 1/2 cup chopped nuts if desired or if you remember

cool 30 minutes if you can wait that long.

Ingredients

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

ngredients:
1 Box Yellow Cake Mix
2 sticks of Butter Room Temperature
3 Eggs
16 oz. Powdered Sugar
1 tsp vanilla
8 oz. Cream Cheese (let it sit out for about a half an hour before preparing.)

Directions:

Crust:

Begin by mixing 1 egg, cake mix, and a stick of butter.

Beat well, until the consistency is like cookie dough.

Next spread in a greased pan to create the crust. Use a glass of water to help spread the dough, it is very sticky!

Keep spreading! Once you get the dough spread out, start to make a lip around the edges. This is important so that the filling has a place to rest and doesn’t touch the edges of the pan.

Filling:

Next, beat 2 eggs, powdered sugar and cream cheese together. Make sure to save some powdered sugar to sprinkle on the top of the cooked cake!

Beat until smooth.

Next, pour filling into the crust.

Bake at 350 degrees for 30 minutes.

Allow an hour for cooling.

Once cooled, sprinkle with powdered sugar and ENJOY!

Magnolia Bakery Chocolate Cupcakes

By ratherbeswimmin’ on August 25, 2005
Photo

Photo by Marg (CaymanDesigns)
7 Reviews

timer
Prep Time: 1 hr
Total Time: 1 1/2 hrs
Yield: 24 cupcakes

About This Recipe

“Goes well with vanilla or chocolate buttercream icing.”
Ingredients

Cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted
1 cup buttermilk
1 teaspoon vanilla extract
Icing
vanilla buttercream frosting ( #133675)
chocolate buttercream frosting ( #134704)

Directions

To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
Line two 12-cup muffin tins with cupcake papers; set aside.
In a bowl, sift the flour and baking soda together; set aside.
In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
Add the sugars and beat for about 3 minutes or until fluffy.
Add the eggs, one at a time, beat well after each addition.
Add the chocolate, mixing until well incorporated.
Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.

Page 2 of 2Magnolia Bakery Chocolate Cupcakes (cont.)
Directions (cont.)

With each addition, beat until ingredients are incorporated but do not overmix.
Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.
Carefully spoon batter into cupcake liners; fill 3/4 full.
Bake in a 350° oven for 20-25 minutes or until pick comes out clean.
Cool in tins for 15 minutes.
Remove from tins and cool completely on a wire rack.
Ice when completely cool.

Ingredients:

Yield:

2

9-inch cakes

1 1/2 cups unsalted butter, softened
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla extract
2 1/4 cups sifted powdered sugar

Change Measurements: US | Metric

Directions:

Prep Time: 15 mins

Total Time: 40 mins

1 Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
2 To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
3 Add the milk carefully and beat until smooth.
4 Add the melted chocolate and beat well for 2 minutes.
5 Add the vanilla and beat for 3 minutes.
6 Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.
7 **For icing a 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.

Read more: http://www.food.com/recipe/chocolate-buttercream-134704#ixzz1SNcwFA9i