Honey Nut Chicken

I didn't take a picture of this, but I have made it twice now and it always turns out really tasty! It is super easy and quick too. Enjoy!

Honey Nut Chicken
Recipe courtesy Rachael Ray

4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk
2 teaspoons hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast

Preheat oven to 350 degrees F.
Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.
Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
Pour flour out on a plastic board or plate.
Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.
Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes.

Creme Caramel French Toast

Crème Caramel French Toast
2 Tbls corn syrup

1 c brown sugar

½ c butterone loaf of uncut bakery white and cut it into Texas sized pieces

6 eggs

2 c milk

2 c light cream

1/3 c sugar

1 Tbls vanilla

½ tsp salt

Sour Cream
In a saucepan, combine the corn syrup, brown sugar and butter. Melt until smooth and bubbly. Spread in the bottom of a 9x13 inch glass baking dish. Overlap the bread like dominoes on the syrup. In a large bowl, combine the eggs, milk, light cream, sugar, vanilla and salt. Pour the mixture over the bread. Refrigerate the mixture overnight. (Don’t be concerned about the extra liquid in the dish: it bakes up like a custard) Bake COVERED in a 350 degree oven for 45 minutes, then add TOPPING and bake UNCOVERED for 15 minutes more. The toast should be puffed and golden. Cut into 8 pieces and invert to serve. Top each piece with 2 Tbls or less of sour cream and accompany with fresh berries or a raspberry or cranberry sauce.
TOPPING:
½ c. brown sugar,

½ c. chopped pecans,

1 c. cornflakes crushed,

¾ cube butter melted mixed together and add to top.

Simple and Creamy Tortellini Alfredo

This is a Kraft recipe that my friend Vanessa made and posted on her blog and it sounded good so I decided to try it out and it is a fast and easy winner!! Everyone loved it and it was so easy! I think it is in the new Kraft foods magazine if any of you get that, but if not you can get the recipe here or on kraftfoods.com. Enjoy!

By the way.....I am not very good at this recipe blog thing...I thought the idea was for EVERYONE to post recipes!!!haha:) feel free whenever you want!!

1 can 14.5 oz reduced-sodium chicken broth

1 cup water

2 pkg. refrigerated tortellini(9 oz. packages)

(I found a good tortellini in the frozen section at Wal-mart...I think it was only $2.87 whereas the well-known one in the refrigerated section is like $6 or $7.)

4 oz. cream cheese cubed

1 cup frozen peas

3/4 cup italian style shredded cheese

6 slices bacon, cooked, drained, and crumbled

Pour broth and water into saucepan and bring to a boil on medium high heat. Add tortellini. Reduce heat to medium-low;cover. Simmer for 8-9 minutes until tortellini is tender. Do not drain. Add cream cheese and peas; stir. Heat for 2-3 minutes or until cream cheese is completely melted stirring occassionally. Stir in shredded cheese and bacon.

I made homemade breadsticks and caesar salad to go with the alfredo and then you have a complete Italian feast! Yummy!

Easy Caramels!

This was the only picture...those pretzels are good too, but the caramels are just mixed in with them.

1/2 c. butter melted

1/2 c. corn syrup

1/2 c. sugar

1/2 c. brown sugar

1/2 c. sweetened condensed milk

Mix all ingredients together in a microwave safe bowl and microwave for 6 1/2-7 minutes. (My microwave cooks fast so I do 6 1/2 minutes...its just trial and error) As soon as it is done pour into a 8x8 pan that has been sprayed with cooking spray. It will be REALLY hot and boiling, but you have to pour it right away. Cool for 10 minutes at room temp. Then put in the refrigerator for another 30-35 minutes. Cut into dice size squares and then roll into wax paper!

Cowboy Caviar

I picked up this yummy salsa recipe from a girl in my ward and it is always a hit! So by popular demand, here is the recipe.

1 can black beans, drained and rinsed

1 can white "shoepeg" corn

1/4 c. parsley, chopped

1/3 c. cilantro, chopped

1/3 c. green onions, chopped

1/2 c. chopped tomatoes

2 avocados, chopped

2 T. salsa

Mix together in bowl and let sit.

1/4 c. olive oil

1/4 c. red wine vinegar

1 tsp. salt

2 cloves of garlic, chopped

1/8 tsp. pepper

Mix both parts together and toss. Chill and serve with chips.

Enjoy!