Chicken and Dressing Casserole

10 slices of bread- toasted and broken into pieces
1 cup chopped celery
3 cups chicken broth
1 small onion, chopped
3 eggs, beaten
1 can cream of mushroom soup
Chicken, cooked
1/4 cup butter

Sauté onion and celery in butter until tender
Pour over bread cubes
Add chicken, eggs, and soup.
Mix
Sprinkle Salt, Pepper, and Sage

Bake at 350 for 30-45min.

Chicken Pot Pie

Click Here  for the recipe I used. Below is some things I did differently.

In step #2 I added a couple diced up potatoes and added a couple chicken bouillon cubes .

In step #3 I doubled all the ingredients because people stated that the pot pie was dry. I added a teaspoon of poultry seasoning and a teaspoon of garlic powder and one can of cream of mushroom soup.

In step #4 I brushed the pie crust with egg white and baked it for 5 minutes before adding the mixture and I also brushed the top crust with egg white and covered the rim with foil until the last 15 minutes.

The Home Version of Cheesecake Factory's Chicken Marsala

HERE is the original recipe I found on Allrecipes.com  they called it Chicken, Asparagus, and Mushroom Skillet Below is how I made it.

Ingredients:

3 tablespoons butter 2 tablespoons olive oil 1/2 teaspoon dried parsley 1/2 teaspoon dried basil 1/8 teaspoon dried oregano 1 1/2 cloves garlic, minced 1/4 teaspoon salt

1 1/2 teaspoons lemon juice 1 1/2 teaspoons Apple Juice  1/2 Red Wine Vinegar 2 skinless, boneless chicken breast halves, pounded thinly 1/2 pound fresh asparagus, trimmed and cut into thirds 1 cup sliced fresh mushrooms Shredded Mozzarella Cheese

Directions:

1.	Melt butter in skillet over low-medium heat. Add oil, parsley, basil, oregano, garlic, salt, lemon juice, apple juice and red wine vinegar to skillet.
2.	Turn heat to medium- high heat. Add the chicken  asparagus; cook until chicken is mostly cooked and the asparagus is bright green and just starting to become tender, about 4-5 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice.Add Mozzarella cheese to the top of the chicken pieces and place lid over skillet until melted.  Serve hot.

ALL RIGHTS RESERVED © 2011 Allrecipes.com

Printed from Allrecipes.com 8/4/2011

Garlic Butter Roasted Mushrooms

HERE  is where I found this recipe. I followed it completely EXCEPT I omitted the Capers....we aren't fans.

1 pound mushrooms such as cremini or white, halved lengthwise if large
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley

Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.

The Most Amazing Chocolate Chip Bran Muffins

The following is a single recipe for them. I ALWAYS double it though. I've tripled it before but it was so much batter. I had a hard time mixing it.

PREHEAT OVEN to 350

 I've tried generic bran cereals and Fiber One and they just aren't as good in this recipe.

2 cups Kellogg's All Bran ORIGINAL. (NOT Flakes)
1 cup Kellogg's Bran Buds
1 cup boiling water
Mix boiling water with both cereals. Let soak for 5 minutes or so.

Mean while, mix the following ingredients together in a mixing bowl:
1 1/2 cups sugar
2 1/2 cups flour
1/2 tsp. salt
2 1/2 tsp baking soda
1/2 cup oil
2 cups buttermilk

Add the soaked cereals to the mixing bowl and mix well.
Add chocolate chips to batter. I've never measured. Jed likes his with more chocolate than me. I like it when each muffin has 3 or 4 chips.

Spray your muffin pans with Pam (or whatever non stick spray you use) and fill the cups about 2/3 full.
Bake for 20 minutes.

Here is my HUGE secret to making them taste the best:
When they come right out of the oven and are cooled, I don't really love them. They aren't nearly as moist.

Here is what I've found. When they are still a little warm place the in Ziplock bags. (make sure they are freezer bags). Give them an hour or more in the baggie. The warmth softens the outer part of the muffins.
Also these freeze AMAZINGLY well. When we are finished with one baggie, I pull out another and leave on the counter. You can also warm them in the microwave at 50%.
ENJOY

Crepes Filling

FILLING:

1 8 oz. pkg. cream cheese, softened
1 8 oz. container Cool Whip
2 packages of Sugar Free White Chocolate

The powder at the bottom of my Thrive Freeze Dried Strawberries can. It give it a slight strawberry taste and a pretty light pink color

A couple dashes of Vanilla extract and Almond extract

A couple tablespoons of powdered sugar to help with the tartness from the strawberries

3 c. milk
Rehydrated  Thrive Strawberries and sprinkled it lightly with powdered sugar

Cream cream cheese and strawberry powder until smooth. Mix pudding as directed using 3 cups milk. Mix together cream cheese, pudding, and the extracts. Fold in Cool Whip.

Sand & Sisal: Grilled Focaccia

Sand & Sisal: Grilled Focaccia: "Summertime is grill time! The Grill Master is my designated title, and I wear it proudly! Whether it be steak, chicken, seafood, ham, or v..."