Tuscan Garlic Chicken

Ingredients
4 boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon use later
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups FRESH parmesan cheese, grated

Procedures
Pre-heat oven to 350
1. Mix 1 1/2 cup flour, salt pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

2. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min) Add more oil for each batch as necessary.

3. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10 -15 minutes or until intermal temperature reaches 165F.

4. Heat 2 Tbsp oil in a sauce pan. 1 by 1 slowly Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.

5. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra parmesan cheese.

Zesty Beef Roast

Ingredients
1 boneless sirloin tip or rump roast
2 tablespoons vegetable oil
1 cup beef broth
1 onion
1/4 teaspoon pepper
1/3 cup flour
2/3 cup cold water

Directions
In a dutch oven, brown roast in oil. Spread horseradish over roast; sprinkle with onion, and pepper. Cover and bake at 350 for approx. 2 hours or tender, basting frequently. Remove roast from pan; let stand for 10 minutes.

Meanwhile, measure the pan juices; add water to equal 2 cups. Return to pan. Combine flour and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Add additional water it a thinner gravy is desired.

Apple Dumplings

2 whole Granny Smith Apples

2 (8 oz. cans) crescent rolls

2 stick butter

1-1/2 cup sugar

1 tsp vanilla

Cinnamon to taste

1 can (12 oz) Mountain Dew

Peel and core apples. Cut each apple into 8 slices ea. Roll each apple slice in a crescent roll. Place in a 8 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

It is so easy and ENJOY! I usually just make 1/2 in a 9x9 and only use about 1/4 of the can of Dew.

Witch Hat Cookies

Fudge Stripe Cookie

Carmel Kiss

Orange frosting

Margarita Chicken

1 can (10 ounces) frozen non-alcoholic margarita mix, thawed (I used Bacardi)
3 tablespoons lime juice
3 garlic cloves, minced
5 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
In a small bowl, combine the margarita mix, lime juice and garlic. Pour 1 1/4 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 hours. Rotate half way through marinating. Cover and refrigerate remaining marinade.
Drain and discard marinade. Sprinkle chicken with salt and pepper. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade. Yield: 5 servings.

Creamy Scrambled Eggs with Ham

8 eggs
1/3 cup heavy whipping cream
2/3 cup cubed fully cooked ham
1 green onion, chopped
Dash salt
Dash pepper
4 teaspoons butter
4 ounces cream cheese, cubed
In a large bowl, whisk eggs and cream; stir in the ham, onion, salt and pepper.
In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.
Stir in cream cheese. Cook and stir until completely set. Yield: 4 servings.

Cinnamon Crescent Twists

1 package (8 ounces) refrigerated crescent rolls
1/4 cup packed brown sugar
2 tablespoons butter, softened
1 teaspoons ground cinnamon
Glaze:

1/4 cup confectioners’ sugar
1 tablespoon butter, melted
1 to 1-1/2 teaspoons hot water
Separate crescent roll dough into four rectangles; press seams to seal.
In a small bowl, combine the brown sugar, butter and cinnamon; spread over two rectangles. Top with remaining two rectangles.
Starting from a long side, cut each rectangle into three strips (I use my pizza cutter to do this). Twist each strip several times; seal ends together.
Place on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown.
Immediately remove to wire racks. Combine glaze ingredients; brush over warm twists.