Honey Baked Chicken

I am ALL about EASY recipes...not only is this simple, but really yummy!

about 2 lbs. boneless skinless chicken breast

1/2 cup butter, melted

1/2 cup honey

1/4 cup yellow mustard

1 tsp curry (LOVE curry!!)

In a medium bowl, combine butter, honey, mustard, and curry. Mix well to blend.

Pour over chicken* in an ungreased baking dish.

Bake at 350 degrees for about 40 minutes, until chicken is done, turning chicken halfway through.

*I found this recipe at momswhothink.com but changed slightly---> original recipe called for "chicken parts" Also, I like to cut the width of my chicken breasts in half, then flatten them (cover with wax paper and pound until about 1/4 inch in thickness). Then, I dredged them in flour and pan seared before adding to the baking dish.*

Lemon Zucchini Bread

I found this on Pinterest


1½ cups sugar
½ cup butter
½ cup coconut oil(you can use regular oil)
3 eggs
1 tablespoon vanilla
¼ cup lemon juice
3 cups raw grated zucchini
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2½ cups white whole wheat flour (I used white flour but had to add more)
¾ cup chopped nuts (optional)
Lemon Glaze
2 tablespoons lemon juice
1 cup powdered sugar, sifted
Blend sugar, butter, and oil. Add eggs, beat well. Stir in vanilla, lemon juice, and zucchini. Add cinnamon, baking powder, baking soda, and salt. Stir until well combined. Stir in white whole wheat flour and nuts.
Grease and flour 2 loaf pans. Pour mixture into pans. Bake at 350° for 45-50 minutes.
Mix lemon juice and powdered sugar. Pour and spread over warm bread.

We made this today and it is really yummy! A fun twist on zucchini bread!

Pizza Rolls

These are a fun new twist to eating pizza. My kids ate them so fast after I fried them I never got a picture of one finished. We dip these in pizza sauce and spaghetti sauce.

PIZZA ROLLS
By: Home Run Recipes

1 package of Egg roll wrappers
1 package of cheese sticks (cut in half)
1 package of pepperoni
pizza sauce
oil (heated)



1. Take an egg roll wrapper and cut in in half.
2. Put 2 pepperoni's on one side and half of a cheese stick.
3. Fold in the sides.
4. Roll it up. Egg roll wrappers stay sealed if you get them wet on the last edge you are rolling. Read the back of the egg roll wrapper package for a better understanding of this.
5. Heat oil and once it's ready just drop them in and cook until the egg roll wrapper is browned. Takes less then 5 minutes per one.
6. Once they have cooled off dip in your favorite pizza sauce.

Ice Cream Cake

We summer wives recently had a potluck and I wanted to share a couple of the recipes. They were all very yummy!! Enjoy!!

*Ice cream cake

20 ice cream sandwiches
1 tub cool whip
1 jar hot fudge sundae sauce
1 jar carmel sauce
2 heath bars

Place 10 ice cream sandwiches in bottom of 9x13 pan. Layer cool whip(1/2 tub) and then hot fudge and carmel sauce. Sprinkle 1 heath bar over top. Layer each step one more time until finished. Freeze for at least one hour before serving.

*Cheese bread

1/2 c. butter
1 bottle old english cheese
1 egg
1/2 teaspoon dry mustard
Loaf of french bread

Soften butter and mix cheese, mustard and egg. Slice loaf in slices nearly through bottom and then one slice down the center lengthwise. Cover exposed parts of bread including down inside slices with cheese mixture. Bake @ 350 until light brown or wrap in foil til warm.

*Tortelllini Salad

6 T. extra virgin olive oil
1/2 c. chopped fresh basil
3 T. fresh lemon juice
1 shallot minced
1 lb asparagus
2 9oz. packages of tortellini
1/4 c. pine nuts
1 pint grape tomatoes
1 oz. parmasan cheese

Whisk olive oil, basil, lemon juice, shallot, garlic, 1/2 tsp. salt and pepper. Cook asparagus, boil for 3 min., transfer asparagus (don't discard water) cut and mix with vinagerette. Cook tortellini according to package, drain and mix with everything. Chill for 30 min. Toast pinenuts in a small skillit over medium heat until golden, about 5 min. Just before serving add pinenuts, tomatoes and cheese.

Evil Chicken

Serves 6

1 pound bacon, cut into bite-sized pieces

1 pound boneless, skinless chicken breast, chopped into bite-sized pieces

3 tablespoons chili powder (we usually use 2 T.)

1 cup brown sugar

Up to 1/2 cup water, as needed

Cooked rice

In a large pan, cook bacon over medium-high heat until nearly done. Do not drain. Stir in chicken and chili powder.

Continue cooking, stirring occasionally, until bacon and chicken are fully cooked. Add brown sugar and cook until sugar

is dissolved and sauce begins to thicken, about 4 to 5 minutes. (Be careful once the sugar is added not to let the

sauce turn into toffee.) Add water if necessary to thin the sauce, but keep in mind the sauce is more of a coating.

Serve mixture over hot rice.

* Bacon is easier to cut if it’s partially frozen

Garlic Lover's Rub

Recipe from Eating Well

Use on: shrimp, scallops, salmon, chicken, pork, beef, lamb, or vegetables

Combine 8 cloves minced garlic, 1 tablespoon extra-virgin olive oil, 2 teaspoons ground mustard, 1 1/2 teaspoons salt, 1/2 teaspoon freshly ground pepper, and 1/2 teaspoon freshly grated lemon zest in a small bowl. Using your hands, spread the rub evenly onto 1 1/2 pounds (6 servings) of your chosen protein before grilling.

Baked Creamy Chicken Taquitos

recipe from Our Best Bites

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese

Uncooked tortillas
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.


Then roll it up as tight as you can.


Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray.


Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.


Dip ‘em in salsa, sour cream, guacamole, or this dressing.

1 pack (1oz) Hidden Valley Ranch Dressing Mix, ignore directions on the packet
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend ‘er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.