Heat 3 tablespoons oil in large skillet over medium heat. Season chicken with salt and pepper.
Cook chicken 8 minutes on each side until golden brown and internal temperature reaches 165 degrees F remove to serving dish. Top with cheese. Cover and keep warm.
Add remaining 2 tablespoons oil, mushrooms ang garlic to warm skillet. Cook over medium heat 7 minutes or until tender. Remove from heat. Stir in arugula. Serve over chicken.
2 cups flour plus
2 Tablespoon flour
2 cups sugar
½ cup butter
1 cup water
½ cup shortening
½ cup buttermilk
½ teaspoon baking soda
1 teaspoon vanilla
1 teaspoon coconut extract
¼ cup shredded coconut
In a large mixing bowl, measure flour and sugar. Set aside.
In a medium sauce pan, combine butter, water, and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition. Stir in coconut.
Pour into a greased 18x13x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.
Bring combine butter and milk bring to a boil, stir in powdered sugar and coconut extract until smooth.
After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over the top.
Sprinkle top of cake with shredded coconut.
½ cup butter
2 cups heavy cream or half and half
2 cups grated Parmesan cheese
½ teaspoon garlic salt
On a flat work surface lay out lasagna noodles. In a large mixing bowl add cream cheese, Parmesan cheese, garlic, and mix well. Stir in chopped spinach. Divide mixture evenly over noodles, and spread over noodles. Sprinkle chicken evenly over the noodles. Sprinkle 1½ cups mozzarella over the noodles and roll each noodle up and place in 9×13 baking dish. Preheat oven to 350 degrees F.
In a skillet, heat oil over medium heat and add mushrooms, and garlic. Sauté until tender, set aside.
In a medium saucepan melt butter, and then add cream, and garlic salt. Stir until hot. Remove from heat and add Parmesan cheese, stir until smooth.
Pour Alfredo sauce over roll ups. Top with mushrooms and remaining mozzarella. Bake at 350 degrees F for 30 minutes or until cheese is melted.
3 tbsps. Olive Oil
1 cup fresh or frozen peas
5 cloves garlic, minced
3 tbsps. chopped fresh basil
1/4 cup grated Parmesan cheese
1/2 lb. farfalle pasta – cooked and drained
Heat oliv oil in large skillet over medium-high heat.
Add peas and garlic. Cook 1 minute, stirring constantly. Stir in pasta. Cook 2 minutes until heated through. Season wiht salt and pepper. Remove from heat.
Top with basil and Parmesan cheese.
5 mandarin oranges
1/2 cup semi-sweet chocolate or dark chocolate chips
2 tablespoons milk
1 teaspoon shredded coconut
In a microwave safe bowl, melt chocolate chips with milk.
Dip each slice halfway into the melted chocolate and place on prepared baking sheet. Sprinkled with shredded coconut. Refrigerate for 10 minutes or until chocolate has hardened. Enjoy! …Reny
1-2 boneless, skinless chicken breasts
1/4 chopped onion
juice of 1/2 a lime
2 Tbsp cilantro
3-4 Tbsp mayonnaise or plain yogurt
salt and pepper to taste.
Cook chicken breast until done, let cool, and then shred. Mix with all other ingredients. Enjoy! Reny
2 cups all-purpose flour
2 cups sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking power
1 teaspoon baking soda
1 teaspoon salt
1 can pumpkin
3/4 cup vegetable oil
2 cups bran cereal (not flakes)
1 cup chopped pecans
1 cup raisins
Confectioners’ sugar, optional
Combine flour, sugar, pumpkin pie spice, baking power, baking soda and salt – set aside. In a large bowl, beat eggs. Add pumpkin and oil- stir in cereal just until moistened. Add dry ingredients and stir just until combined. Fold in pecans and raisins. Pour into a greased 10-in. tube pan. Bake at 350 F for 65 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Dust with confectioners’ sugar before serving desired.
4 tablespoons of butter
5 leeks (wash well and cut into strips)
3 large potatoes
4 cans (15oz) of chicken broth
4 cans (15oz) of canned pears
1 cup of brine from the canned pears
Salt and pepper
1 cup of cream
blue cheese, sliced chives and leeks
Cook leeks in butter until golden brown over medium heat in a large saucepan. Add diced potatoes and mix everything. Then pour in chicken broth, brine from the canned pears, add salt, pepper and cook until the potatoes are soft. Then put aside. Add pears and blend everything thoroughly. After that, put the soup back on the stove over medium heat and stir in the cream. Season with salt and pepper as desired. Cook for one minute. Serve the soup warm, sprinkled with blue cheese, chives and sliced leeks. Enjoy!