Chicken in Creamy Sun Dried Tomato Sauce

Ingredients

4 boneless, skinless chicken breasts
2 T. butter
3 t. minced garlic
2 t. Italian seasoning
3/4 c. juliened sun dried tomatoes  (they come in a jar packed with oil, be sure to drain oil)
1 c. chicken broth
1/2 c. heavy cream
2/3 c. shaved or shredded parmesan cheese (or more to taste) + 1/4 cup grated parmesan cheese for topping
1 T. basil paste
salt and pepper to taste

Instructions

In large frying pan over med. heat, melt butter.  Add chicken and cook for 5 - 7 min. on each side until browned and cooked through.  Transfer to a plate and cover to keep warm while you make the sauce.
Add garlic, Italian seasoning, basil paste, sundried tom., chicken broth, cream and 2/3 c. shredded parm cheese to pan and stir to combine.  Bring to a boil, and continue to stir until thickened and creamy (5 - 7 min.)
Return chicken to pan and spoon the sauce over the chicken.  Top with salt, pepper, grated parm cheese, fresh thyme or basil, and serve.  Serve over cooked pasta noodles  - Tricia

Butterscotch Oatmeal Cookies

2 cup flour
1 tsp baking soda
1/4 tsp salt
3/4 cup butter
3/4 cup brown sugar (packed)
3/4 cup white sugar
2 eggs
1 Tbs. hot water
1/2 cup butterscotch chips
1 tsp vanilla
2 cup oatmeal
1/2 cup chopped nuts

cream butter and sugars, add eggs one at a time, water, vanilla, blend, add in flour, baking soda, salt, blend, add oatmeal, chips, and nuts, blend.
Bake @ 350 for 10 min. on greased cookie sheet.  Makes 40 cookies.

Chocolate Chocolate Chip M&M Cookies

Ingredients

• 2 sticks  butter, softened, not melted
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 tablespoon vanilla extract
• 2 large eggs cold
• 2 1/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt 
•  1 cupsemi-sweet chocolate chips
• 1 cup M&Ms

Instructions

1. Preheat oven to 375° 
2. Cut butter into pieces ( about 2 tablespoons each) and place in mixing bowl. I use a Kitchen Aid and power it on low (never on high)
3. After a few seconds, add granulated sugar, brown sugar and vanilla extract. Mix on low speed until creamy. The butter and the sugars should be mixed enough so no chunks of butter are visible.
4. Add eggs, beating just until incorporated and smooth. Never turn the beaters on high.
5. Using a spatula, scrape down the sides of the bowl and bottom of the bowl to insure all ingredients are incorporated.
6. Dump in 1 1/2 cups of the flour, coca, soda, salt and chocolate chips all together into bowl with butter mixture.
7. Add the remaining flour to the top of this mixture. Slowly mix the dry ingredients and the chocolate chips together. You may want to try PULSING the mixer at this point. Do not over mix. Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will insure the flour is mixed in properly and the chips are distributed evenly.
8. If the dough is sticky, add an additional 2-3 tablespoons of flour to the dough. Remove the bowl from the stand if using a stand mixer, and fold in the flour. This is only necessary if the dough is sticky.
9. Using a cookie scoop, drop onto un-greasedbaking sheets
10. Flatten slightly with the palm of your hand.
11. bake at 375 for 10-12 minutes.
12. cookie should not be wet on top.
13. Cool on baking sheets completely.

- Tricia (adapted from aboutifulkitchen tried and true chocolate chip cookies

Grilled Lemon Herb Mediterranean Chicken Salad

INGREDIENTS

Marinade/Dressing:

• 2 tablespoons olive oil
• juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh chopped parsley or 2 tsp. dried
• 2 teaspoons dried basil
• 2 teaspoons garlic , minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• cracked pepper , to taste
• 1 pound  skinless, boneless chicken tenders

Salad:

• 4 cups Romaine  lettuce leaves, washed and chopped
• 1/2 large cucumber diced and peeled
• 2 Roma tomatoes diced
• 1/4 red onion sliced
• 1 avocado sliced
• 1/3 cup pitted Kalamata olives 
• Lemon wedges to serve
• 1/3 cup crumbled feta (for topping)

INSTRUCTIONS

• Whisk together all of the marinade/dressing ingredients. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
• Add the chicken to the marinade in the bowl; marinade chicken for  2 - 3 hours in the refrigerator.
• Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through. Meanwhile put together salad. (I mix the cucumbers and lettuce, then line the rest of the ingredients in stripes over that.)
• Allow chicken to rest for 5 minutes; slice and arrange over salad with the vegies. Drizzle salad with the remaining UNTOUCHED dressing. Top with feta. Serve with lemon wedges.  Tricia

Donna's Brownies

1 c. butter (2 sticks)
1/3 c. cocoa
2 c. sugar
4 eggs
1 1/2 c. flour
2 t. vanilla
1/4 t. salt

Mix all ingredients together. Pour into a greased 9x13 pan.  Bake at 350 for 25 minutes.

- Adrian Parkinson

Beatty's Chocolate Cake

Ingredients

Butter, for greasing the pans

1 3/4 cups all-purpose flour, plus more for pans

2 cups sugar

3/4 cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee or Pero

Chocolate Buttercream Frosting, recipe follows

 

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)

1/2 pound (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tablespoon instant coffee powder

1. Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
3. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

1. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake. 

Recipe courtesy of Ina Garten

- Adrian