4 to 6 boneless chicken breast halves
seasoned salt and pepper
1 can cream of mushroom soup
3 tablespoons dry white wine
grated Parmesan cheese
hot cooked rice
Rinse chicken breasts and pat dry. Season with lemon juice, seasoned salt and pepper. Place in lightly sprayed crockpot. In a bowl, combine soup with wine; pour over chicken breasts. Sprinkle with Parmesan cheese. Cover and cook on LOW setting for 6 to 8 hours. Serve with hot cooked rice.
Serves 4 to 6.
a.. 1 pound spaghetti
b.. 1 tablespoon olive oil
c.. 8 slices bacon, diced
d.. 1 tablespoon olive oil
e.. 1 onion, chopped
f.. 1 clove garlic, minced
g.. 1/4 cup dry white wine (optional)
h.. 4 eggs
i.. 1/2 cup grated Parmesan cheese
j.. 1 pinch salt and black pepper to taste
k.. 2 tablespoons chopped fresh parsley
l.. 2 tablespoons grated Parmesan cheese
1.. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2.. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3.. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4.. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Amount Per Serving Calories: 449 | Total Fat: 21.5g | Cholesterol: 131mg
2 boxes of any kind of chocolate chunk brownie mix
1 column of chocolate covered mint cookies (If there are 2 in a box)
water, oil, and eggs (as directed on the packages)
1 cup of chopped nuts (optional)
1. Crush mint cookies.
2. Follow directions on the brownie packages.
3. Add crushed cookies and nuts.
4. Bake as directed on the packages.
12 oz Semisweet chocolate pieces
1 T Butter
1 c Chopped Brazil nuts
1/2 c Seedless raisins
Melt chocolate and butter over hot water. Remove from heat, and stir in Brazil
nuts and raisins. Spread on cookie sheet lined with waxed paper. Chill until
firm. Break into pieces. Store in refrigerator.
1 cup water
2-3/4 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1-1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water
Measure carefully, placing all ingredients EXCEPT egg yolk and 1 tablespoon
of water into the bread machine pan in the order recommended by the
manufacturer. Select Dough/Manual cycle. Grease the OUTSIDES of six
10-ounce pyrex custard cups. Place the cups upside down on an ungreased
cookie sheet. Divide the dough into 6 equal pieces. Pat or roll each piece
into a 7-inch circle on a lightly floured surface. Shape the dough circles
over the outsides of the prepared custard cups. Do not allow the dough to
curl under the edges of the custard cups. Cover and let rise in a warm
place for 15 to 20 minutes or until slightly puffy.
Heat the oven to 375 degrees. Mix the egg yolk and 1 tablespoon of water;
brush gently over the bread bowls. Bake for 18 to 22 minutes, or until the
bread bowls are golden brown. Carefully lift the bread bowls off the
custard cups. Be VERY careful -- both the bread and the custard cups will
be very hot. Cool the bread bowls upright on a wire rack. This recipe
yields 6 bowls.
"Still round the corner there may wait, A new road or a secret gate
And though I oft have passed them by, A day will come at last when I
Shall take the hidden paths that run West of the Moon, East of the Sun."
- J.R.R. Tolkien