Chicken and Bacon Bake

Chicken breasts, thin are better

1/2 c. BBQ sauce

1/3 c. Honey Mustard

1/4 c. Honey

1/2 tsp garlic powder

Mozzarella cheese, cut into pieces at least 1 cm thick

Bacon

Mix all the sauces together, add a little water and stir. Marinade chicken at least an hour (all day is best). Cook chicken in sauce for @ 15-20 min at 350 or until almost done. Drain sauce. Cover chicken with cheese and top with bacon. Bake for another 10 min until cheese is melted. (My friend copied this from Cheesecake Factory, this dish is served mashed potatoes and asparagus) For lunch the next day I had this chicken between two pieces of bread for a great sandwich.

Pasta with Roasted Red Pepper Sauce

This recipe is from thepioneerwoman.com. I've made it a couple of times and liked it better the second time. For more detailed instructions on how to make it click HERE.

3 red bell peppers
2 tablespoons pine nuts (optional)
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.

Roast red peppers, then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
Lightly toast pine nuts in a skillet. Set aside.
Puree peppers with pine nuts. Set aside.
Cook pasta according to package directions.

In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.

Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together.

Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

Apple Spice Cake

Every year our ward has a cake auction to raise money for the young woman's program. We bought this cake for $10 and it was worth much more considering a lot of the cakes go for over $50.

Preheat the over to 350 degrees. Grease the pan you wish to use- I recommend either an 8 x 8 inch pan or a Bundt pan. I like "sugaring" the pan once I have greased it- it leaves a wonderful sugar crust, which I like much better than having the extra flour on the cake that happens when you flour the pan.

Wisk the following in a large bowl:

1 1/2 c. all purpose flour
1 c. brown sugar
1 t. baking soda
1 t. ground cinnamon
1/2 t. ground cloves
1/2 t. ground nutmeg
1/2 t. salt

Then add and stir together until smooth:

1 c. buttermilk
1/2 c. vegetable oil
1 t. vanilla

Stir in:

1 c. chopped apples (I prefer Granny Smith with the skin on)
1/2 c. chopped walnuts or pecans (optional)

Scrape the batter into the pan and bake until a toothpick comes out clean, about 40-45 minutes. Let cool on a rack and then invert the pan.

I like to frost this cake with Butterscotch icing:

Heat, stirring, in the top of a double boiler until the mixture is smooth:

4 T. unsalted butter
1/2 c. packed light or dark brown sugar
1/8 t. salt
1/3 c. light cream or evaporated milk

Remove from heat and let cool for about five minutes. Gradually add, beating until spreadable:

2 c. powdered sugar (sifted if lumpy)
1/2 t. vanilla

I then just dump it over the top of the cake and let it set. Yum, yum, yum!

The cake is also great plain and served warm with vanilla ice cream.

Posted by Tiffany

Pepper-Lime Chicken

2-3 Chicken Breasts
1 tsp finely shredded lime peel
1/4 c lime juice
1 Tb cooking oil
2 cloves garlic, minced
1 tsp dried thyme or basil, crushed
1/2 to 1 tsp black pepper
1/2 tsp salt

Place chicken on unheated rack of broiler. Broil 4-5 in from the heat about 20 min or until chicken is light brown. Meanwhile, stir together lime peel, lime juice, oil, garlic, thyme, pepper, and salt. Brush chicken w/ glaze. Turn chicken and glaze. Broil for 5- 15 min until chicken is no longer pink. Brushing often w/ glaze.

I just made this for dinner with some roasted brussel sprouts, carrots and a baked potato. It was good enough to make again.

Posted by Tiffany