Lemon Chicken

recipe from Sue Salmon

6 - 8 half chicken breast, skinless, boneless (pound out to flatten a bit)

1 cup butter

¼ cup fresh lemon juice

4 tsp. grated lemon rind

¼ cup chicken broth

2 cup cream

parmesan cheese to top

In a frying pan, sauté chicken in melted butter over medium heat until cooked through, about 6 minutes per side. Remove chicken and place in a 9x13 casserole dish. To the frying pan add lemon juice, rind and chicken broth; stir and heat through. Add cream and blend – it may curdle, but its suppose to. When the mixture is hot, pour over chicken, sprinkle with parmesan cheese to your liking and place in a 350 degree oven for 45 minutes. It will hold for a few hours in a warm oven if necessary. Very good over rice. Great reheated the next day……if you can manage to save any!

Almond Sheet Cake with Butter Frosting

2 cups flour

2 cups sugar

1 tsp salt

1 tsp baking powder

1 cup butter

1 cup water

1/2 cup sour cream

2 eggs, lightly beaten

1 tsp almond extract

sliced almonds, for sprinkling on top

Preheat oven to 350.  Grease and flour a 15 x 11 jelly roll pan.

In a large bowl, whisk together dry ingredients and set aside.

In a small saucepan, combine butter and water--bring to a boil, stirring occasionally.  Add to flour mixture and stir to combine.

Stir in sour cream, beaten eggs, and almond extract.

Pour into prepared pan and bake 22-25 minutes, or until a toothpick comes out clean.

Spread warm (not hot) cake with butter frosting (recipe below).  Sprinkle with sliced almonds.  Cut into squares and serve.

*Notes:  I don't make the frosting until I'm ready to frost the cake (it will start to harden if it sits).  I also sprinkle the almonds on top while the frosting is still warm so they'll stay in place.

Butter Frosting

1/2 cup butter

1/4 cup milk (the higher the fat content, the richer it will taste)

1/2 tsp almond extract

3 cups powdered sugar

In medium saucepan, combine butter and milk.  Bring to a boil over medium heat, stirring occasionally.  Remove from heat; whisk in almond extract, and gradually whisk in powdered sugar until smooth.  Frost warm almond cake.

*To Freeze:  Wrap cooled, un-frosted cake (still in the pan) in two layers of plastic wrap, then a layer of foil.  Will keep for up to 3 months!  Allow to thaw and frost before serving.

Crock-Pot Mac n' Cheese

Crock Pot Macaroni and Cheese

1- 16oz. box of cooked pasta (Al Dente)

2 cans evaporated milk

5 eggs

1 tsp. Salt

1 package powdered cheese from box of mac & cheese

6 cups shredded cheddar cheese, you can mix & match your favorite cheeses

1 stick butter (melted)

½ tsp. pepper

Mix all ingredients together and cook in crock pot on low for 2 ½ to 3 hours. Don't forget to spray your crock pot with cooking spray or line it with a crock pot liner or this will be a mess to clean up!!

Will serve about 12 as a side-dish or 6 as a main-dish.

Quick Blender Jell-o

(Picture from "Real Mom Kitchen")

2/3 c. boiling water

1 (3 oz) package Jell-o

8-10 ice cubes

1 (8 oz) container of Cool-whip

1. Place the boiling water in the blender and add the package of Jell-o. Place the lid loosely on your blender. Since you are using boiling water, if you put the lid on tight you could end up with an explosion. Blend for 1 to 2 minutes until the jello is dissolved.

2. Add the ice cubes to the blender ONE at a time.

Blend after each addition until the ice is well blended.

3. Add half of the container and cool whip. Blend until combined. Pour Jell-o into desired dish/dishes. Chill to set for at least 30 minutes.

4.Top each serving with a dollop of the remaining cool whip.

Serves 6.

Creamy Tomatillo Dressing

* Cafe Rio style

3 tomatillos, peeled and quartered

juice of 1/2 lime

1/2 c buttermilk

1/2 c mayonnaise

1/2 c sour cream

1 pkg dry buttermilk ranch dressing

1 c fresh chopped cilantro

6 green onions with ends, chopped

2 cloves garlic, minced (1 tsp)

3 tsp sugar

1 jalapeno, sliced thin – add to taste

Place all ingredients in food processor or blender and mix well. Refrigerate for 1 hour before serving.

Glass Block Holiday Jello

*Picture from Our Best Bites

4 3-oz. packages assorted Jello (in coordinating colors)
2 packets unflavored gelatin
1 14-oz. can sweetened condensed milk

Spray 4 small food storage containers (like Tupperware/Gladware/Rubbermaid) with non-stick cooking spray. Set aside.

Bring 5+ cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.

When the Jello has set, bring another 1 1/2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

Lightly spray a 9×13″ pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9×13″ pan. Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.

Place the 9×13″ pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.

Super Moist Chocolate Bundt Cake

1 devils food cake mix (Dry--don't make it according to directions on the box)

1 -4 serving instant chocolate pudding mix

4 large eggs

1 cup sour cream

½ cup warm water

½ cup vegetable oil

1 ½ cups semi sweet chocolate chips

Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.

Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan.

Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.

Frosting:

8 Tbsp butter (not margarine)

4 Tbsp cocoa powder

1/3 cup evaporated milk (I used 2%-it worked great)

4 cups sifted powdered sugar

Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just barely to boil, stirring constantly. Remove from heat. Beat in 2 or 3 cups of powdered sugar with electric mixer until smooth. Add more a little at a time until thickened and a good 'pourable' consistency. Pour warm frosting over warm cake. This recipe makes a lot of frosting.