Chicken Lomardy

Just like Chicken Marsala only better!!!!

8 oz sliced fresh mushrooms
2 tablespoon butter – melted
6 skinned and boned chicken breasts
1/2 cup all-purpose flour
1/3 cup butter
3/4 cup Marsala Wine
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese

2 green onions chopped

 
Preparation:

• Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium heat – stirring constantly for 3 to 5 minutes or until tender. Remove from heat – set aside.
• Cut each chicken breast in half lengthwise – Place chicken between 2 sheets of heavy-duty plastic wrap – flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
• Dredge chicken pieces in flour – Cook chicken in batches in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden.
• Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges – Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
• Add wine and broth to skillet – Bring to a boil – reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
• Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts – Enjoy

This is the Marsala Wine we like....

Cinnamon Honey Butter

 

Ingredients

• 2 sticks of butter (room temperature)
• 1 Cup powdered sugar
• 1 Cup honey
• 2 teaspoons cinnamon

Instructions

1. Mix all ingredients together to a smooth consistency and enjoy!

 

1/2 cup Salted Butter

1 1/2 cups Brown Sugar

3/4 cup Light Corn Syrup

1 can (14oz) Sweetened Condensed Milk

1 teaspoon Vanilla

 

In a medium saucepan, melt butter over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk, stirring to combine. Stir constantly until mixture comes to a light bubbly boil.  Remove from heat right away and add the vanilla. Stir to combine. Serve warm or at room temperature with apple slices and pretzels or drizzle over ice cream.

Notes

Don't let the caramel come to a full, rolling boil. Just let it get nice and bubbly and then take it off the heat. It will get too hard and thick to scoop if you cook it too long

 

2 cups warm water

2 1/2 tsp active dry yeast

1/2 TB sugar

1/4 cup melted butter

1 TB salt

1/4 cup sugar

1/2 cup evaporated milk

5-7 cups of bread flour, white or wheat will work too (can use more if needed)

1 TB shortening

1 TB butter (to top bread)

Directions:

1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for 15-20 minutes, or until nice and bubbly.
2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.
4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it to rise (approx 1.5 hours). When it has risen over the bowl punch it down and place on a floured service.
5. Kneed the dough for 2-3 minutes.
6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and place into 2 greased bread pans.
7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, coat the top with butter and remove onto cooling rack.

Rustic Chicken Stew

 

• 1.5 lbs boneless, skinless chicken breasts
• 1 medium onion, wedged
• 2 cups baby carrots
• 1/2 cup water
• 1 T. Lawry's Seasoned Salt
• 2 t parsley flakes
• 1/2 t ground black pepper
• 1.5 lbs red skinned potatoes, halved
• 3 T cornstarch
• 1/2 cup milk

Instructions

1. Place chicken, seasonings & all vegetables into slow cooker. Cook on low 6 hours.
2. Whisk cornstarch into milk, stir into slow cooker and cook 15 additional minutes on high

Everything Brownies

1 package of German Chocolate Cake mix
1 (5 3/4 oz) can of Evaporated Milk
1 (14oz) bag of Caramels
3/4 cup melted Butter
1 bag of Milk Chocolate Chips
1 (8oz) Bag Heath Toffee Chips

Mix together cake mix, melted butter and 1/3 cup of evaporated milk. Press half of the mixture in a greased 9x13 pan. Bake at 350 for 6 minutes. Remove brownies from oven and sprinkle on 1/2 bag of toffee chips. Melt the caramels and the rest of the evaporated milk and pour over the toffee chips. Sprinkle of half the bag of chocolate chips. Spread the rest of the brownie mixture on top. (easiest way to do this is flatten brownie mix in your hand and place on top of caramel.) Sprinkle the remaining chocolate chips and toffee bits on top. Bake at 350 for 20 minutes. Refrigerate for 3 hours before serving.

Korean Beef

1 pound lean ground beef
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.
 * This would be amazing as a filling for lettuce wraps or topped with crunchy Chinese Noodles*

Country Chicken

4 – 5 Boneless Skinless Chicken Breasts, thawed

1 can Campbell’s Chicken Gravy {14.5 oz.}

1 packet Lipton’s Onion Soup Mix {dry}

1/8 tsp. Pepper

Instructions:

1. Cook chicken in crockpot on high for 3 hours {covered}
2. After 3 hours, drain juices from crockpot
3. Mix together gravy, dry onion soup mix, and pepepr.
4. Pour mixture over chicken, and cook on high for 30 more minutes {covered}, or until done.
5. ENJOY!

**Serve over rice of mashed potatoes.**

Poolside Dip

8 ounces cream cheese, room temperature
1 red bell pepper, finely diced
1 jalapeno, seeded, finely diced (double it up or leave in seeds if you want more spice)
1 small can black olives, finely diced
15 ounce can corn, drained
1 packet ranch seasoning

Directions:

Dump everything into a bowl and start stirring it together. As the vegetables start to release a little of their water, the mixture will come together much easier. Continue stirring until well combined.
Serve immediately or store in the fridge, covered, for up to 24 hours. The longer the dip sets, the more water the vegetables will release.
Serve with crackers or chips.

Brown Sugar Apple Dip

 

~8 oz. cream cheese, softened

~1 cup brown sugar

~1 tablespoon vanilla

~ Heath Toffee Bits

~ Caramel

 

 

Instructions

Beat it all together and continue to beat until fluffy!! Place in dish and sprinkle with Toffee Chips and drizzle with caramel sauce.

Super Bowl Dip

• 16 oz pork hot sausage (found in the roll form, like Jimmy Dean)
• 12 oz cream cheese, softened
• 1 can Ro*tel tomatoes (Original), undrained
  

1. Brown sausage in a non-stick skillet, breaking it up into crumbles with a spatula until no longer pink.  Drain the grease.
2. In a medium saucepan, heat the tomatoes and cream cheese over medium heat, stirring occasionally.  Heat until the cream cheese is completely melted.
3. Add the browned sausage to the cream cheese mixture and stir to combine.  A splash or two of milk can be mixed in if you like a slightly looser dip.  We like it thick and hearty!  Serve with tortilla chips or your favorite dipping chip.