Monday, January 21, 2013

Bacon-Cheese Topped Chicken

1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley

Heat oven to 375. In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.

Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in. baking dish.

In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.

Bake, uncovered, for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley.

Sunday, January 13, 2013

Cookies and Cream Frosting

1/2 cup butter, softened
2 cups powdered sugar
1/3 cup cream
1/2 teaspoon vanilla extract
pinch salt

5 Oreos, crushed (if you're piping the frosting, you'll want them crushed pretty fine, if not, feel free to leave some chunks)

Place softened butter in a medium sized bowl and beat until smooth.  Add salt and powdered sugar and mix until well combined.  Add vanilla extract and cream and mix until smooth.  Mix in crushed cookies

Sunday, January 6, 2013

Chiccken Noodle Casserole

  • 1/2 package (8 ounces) egg noodles
  • 1/2 - 1 medium sweet red pepper, chopped
  • 1/2 large onion, chopped
  • 1 celery rib, chopped
  • 1/8 cup butter, cubed
  • 1 garlic cloves, minced
  • 3/4 cups sliced fresh mushrooms
  • 1 1/2 T all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups half-and-half cream
  • 1 package (8 ounces) cream cheese, cubed
  • 6 cups cubed cooked chicken
  • 3/4 teaspoons salt
  • 1/2 cup finely crushed cornflakes
  • 1 tablespoons butter, melted
  • 1/2 tablespoon canola oil
  • 1 1/2 tablespoons minced fresh parsley
  • 1/4 teaspoon paprika


  • Cook noodles according to package directions; drain. In a large skillet, saute the red pepper, onion and celery in butter until tender. Add garlic; cook 1 minute longer. Add mushrooms; cook 2-3 minutes or until tender. Remove vegetables with a slotted spoon; set aside.
  • Add flour to the skillet; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Gradually stir in cream. Add the cream cheese; cook and stir until cheese is melted. Remove from the heat.
  • In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to an un-greased shallow 3-qt. baking dish.
  • Combine topping ingredients. Sprinkle over top. Cover and bake at 350° for 20 minutes. Uncover; bake 15-20 minutes longer or until bubbly.