Smothered Chicken

Smothred Chicken
Recipe from www.cucinafamiglia.blogspot.com

4 chicken breasts
Montreal steak seasoning
BBQ sauce
6 slices of bacon
4 slices of cheddar cheese
1/2 c. chopped green onions

Sprinkle chicken breasts with Montreal Steak Seasoning on both sides.
Bake in skillet for about 6 minutes on each side.
While chicken is cooking, fry up bacon.  When crisp, break into pieces.

On top of cooked chicken, spread a layer of BBQ sauce, about 1 Tbsp. per breast.
Layer bacon on top of sauce, and top with cheese.
Cover with lid and cook for another 10-15 minutes.
Layer with chopped green onions and serve with Honey Mustard Sauce (optional).

Cinnamon Cream Syrup

We have pancakes and waffles a lot at our house, but I myself am not a huge maple syrup fan... or maybe we just have it so much that I like to mix it up a bit.  Either way, I found this from a ward cookbook and gave it a try, (with some minor changes)... it was delicious... very sweet... but again, delicious.

Cinnamon Cream Syrup
Recipe (modified) from Joslyn Rappleye

1/2 c. sugar
2 Tbsp. cornstarch
1/2 c. corn syrup
1/4 c. water
1 5oz. can evaporated milk
1 tsp. vanilla
1/2 tsp. cinnamon

Combine the sugar and cornstarch in a saucepan and mix.  Add the corn syrup and water and bring to a boil over medium heat.
Cook and stir for 2 minutes or until thickened.  Remove from heat.
Stir in the evaporated milk, vanilla and cinnamon.

Cornmeal Pan Rolls

These are a good alternative to everyday dinner rolls.  The cornmeal makes them a little... grainy... is that the right word?  Yes, grainy, but in a good way.

Cornmeal Pan Rolls
Recipe from Taste of Home

2 1/2 c. all-purpose flour
1/2 c. cornmeal
2 Tbsp. sugar
1 pkg. active dry yeast
1 tsp. salt
1 c. water
3 Tbsp. butter, divided
1 egg, beaten

In a large bowl, combine the flour, cornmeal, sugar, yeast and salt.
In a saucepan, heat water and 2 Tbsp. butter to 120-130 degrees.  Add to dry ingredients; beat until moistened.
Add egg; beat on medium speed for 3 minutes. 
Knead for 6-8 minutes (or just use your kneading blade in your mixer).
Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 1 hour.
Punch douh down.  Turn onto floured surface; divide into 18 pieces.
Shape into balls, and place in a greased 9x13" baking pan.  Cover and let rise until doubled, about 30 minutes.
Bake at 400 for 15-20 minutes, or until golden brown. 
Melt remaining butter and brush over rolls. 
Cool on wire racks.

Chocolate Covered Pretzels

I absolutely love these!  For our ward Christmas party we had a competition for the best dessert, so I thought I'd give it a try.  Desserts were judged on display, holiday revelance, and of course taste.  These babies took first place!  Be sure to make extra... I came home with an empty bowl.

Chocolate Covered Pretzels
3 10oz. bags pretzel rods
24oz. pkg. chocolate (brown or white)
6 oz. chocolate (alternate color) for drizzling

Melt 24 oz. of chocolate according to package directions.  Once melted, pour into a tall skinny drinking glass.
One at a time, dip pretzel rods into the cup.  You will want to leave about 25% of the pretzel uncovered for a handle.Shake excess chocolate off into the pan or bowl that chocolate was melted in.  Lay pretzels on waxed paper to harden.  Refill cup as needed or lay it on its side and roll pretzels.  24 oz. should cover about 2 1/2 bags of pretzel rods. 

 Melt alternate colored chocolate.  Using a spoon, drizzle melted chocolate over chocolate covered pretzel rods.

Allow to cool and harden completely before removing from waxed paper.  Store in airtight container (these will last for a while).

Pasta Cooking Tip

Hate all the bubbles and foam that comes with cooking pasta?  Or trying to find the perfect temperature to keep it from boiling up and over the pan?  Try this...
Next time you cook pasta, before adding it to your boiling water, drop 1-2 tsp. of oil or butter into the pot.  Not only will it prevent everything from foaming all over the place, it will lightly coat the noodles and prevent them from sticking together.

Stuffed Bell Peppers

I got this recipe from a Men's Health Magazine (don't ask me why I was reading it).  Anyway, I think they are sooo good!  It's like mini meatloafs stuffed into peppers.  mmmmmm

Stuffed Bell Peppers
5 bell peppers
oil
1 lb. LEAN ground beef
1 egg
½ c. chopped onion
½ can corn
1 Tbsp. fresh parsley
salt and pepper to taste
¾ c. spaghetti sauce
½ c. shredded cheese

Cut peppers in half from top to bottom, and remove insides.
Coat outsides of peppers with oil.
Combine beef, egg, onion, corn, parsley, salt, pepper, and ½ c. sauce.
Stuff mixture evenly into peppers.
Pour ¼” of water into a baking pan and add the peppers cut side up.
Bake at 375 for 50 minutes.
Add remaining sauce to tops and sprinkle with cheese.
Bake an additional 10 minutes.

Egg Melt Bagel Bites

I came up with this a few days ago, trying to find something new for breakfast.  It was fast, easy and satisfying.

Egg Melt Bagel Bites
2 mini bagels
2 eggs
salt and pepper
4 slices cheddar cheese
chili sauce
chives

Cut bagels in half and toast under broiler.
Whisk eggs and scramble.  Season with salt and pepper.
Divide eggs among bagels.
Top with cheese.  Return to broiler until melted.
Top each with chili sauce (or ketchup, or whatever else you like on your eggs)
Sprinkle with chives.
Serve warm.