Yummy Corn Bread

Look no further....this will be your best, most favorite corn bread recipe ever!  It is moist, light and fluffy and sweet.  Seriously you must try it NOW!

2 cups bisquick
6 TB cornmeal
1 cup sugar
2 eggs
1 cup milk
1/2 cup melted butter

Mix dry ingredients together.  Add eggs and milk and stir.  Then add the melted butter and stir again.  Bake at 350 degrees for 35-40 minutes.  (If making it in a 13x9 pan, check after 30 minutes.  If making it in a smaller 9x9 pan, it will take longer)

ENJOY the butter and honey or other favorite toppings.  Great for breakfast or as a side dish!

Cinnamon Crinkle Cookies (aka Snickerdoodles)

1/2 cup butter
1/2 cup shortening
1 1/2 sugar
2 eggs
3 cups flour
1 tsp soda
1/3 tsp salt
1 tsp cream of tarter

Mixture to roll cookie dough in:
3 TBS sugar
1 TBS cinnamon

Mix butter, shortening, sugar and eggs until creamy.  Add flour, soda, salt and cream of tarter until thoroughly mixed.  Roll dough into balls the size of a walnut.  Roll in mixture and pace on an ungreased baking sheet.  Bake at 400 for 8-10 minutes or until edges start to brown.

One Skillet Chicken and Spinach Gnocchi

Another yummy one pan meal!  Hurray for not dirtying all the dishes in the kitchen to make dinner!  I made this last month and is was delicious!  I found this recipe HERE on Chelsea's Messy Apron recipe website.

INGREDIENTS

• 1 tablespoon olive oil
• 2 cups sliced mushrooms
• 1 small yellow onion
• 1 and 1/2 teaspoons minced garlic
• 4 tablespoons butter
• 1/4 cup white flour
• 2 teaspoons chicken seasoning
• 1/4 teaspoon ground cayenne pepper, optional
• 1 and 1/4 cups chicken broth
• 2 cups milk, 2% or whole, 1% works as a lighter but less creamy meal
• 1 package (16 ounces) gnocchi
• 2 cups (about 1/2) prepared rotisserie chicken
• 2 cups spinach
• 1/2 cup parmesan cheese
• Optional: fresh parsley, salt and pepper

INSTRUCTIONS

1. Move a rack in your oven to the upper third of the oven and then preheat to 425 degrees F.
2. In a large oven-safe skillet (I use a 12 inch lodge skillet), over medium-high heat, pour in the olive oil.
3. Add in the mushrooms and chopped onion and stir until the onion is transparent and mushrooms lightly browned about 5-6 minutes. Add in the garlic and stir for another 30 seconds. Remove to a small bowl or plate and quickly wipe out the skillet.
4. Place the butter in the skillet and melt. Gradually whisk in the flour until smooth and then and cook whisking constantly for about 3 minutes. Add in the chicken seasoning, about 1/2 teaspoon salt, 1/4 teaspoon pepper, and cayenne pepper if desired.
5. Very gradually whisk in the milk and chicken broth until the mixture is smooth. While whisking constantly allow the mixture to thicken (about 5 minutes).
6. Add in the prepared chicken (remove skin and bones and shred or cut into small pieces OR use prepared rotisserie chicken that has already been cut into pieces), gnocchi (uncooked), cooked mushrooms and onions mixture, and spinach. Stir until all is coated.
7. Top with Parmesan cheese and place in the oven.
8. Bake for 17-22 minutes. If desired, turn on the broiler and then broil for another 2-3 minutes for a delicious crispy gnocchi.
9. Remove from the heat, top with additional salt, pepper, and some chopped fresh parsley if desired. Enjoy immediately.

Sunscreen Salad

Spring Mix

1 orange, cut up

sliced strawberries

feta cheese

craisins

candied almonds – basically cook sliced almonds in butter and brown sugar on the stovetop

Poppy Seed Dressing:

½ cup vegetable oil

¼ cup red wine vinegar

¼ cup sugar

½ Tbsp poppy seeds

¼ tsp. dry mustard

½ Tbsp dry minced onion

½ tsp. salt

Twix Caramel Popcorn

A friend made this the other day and it was DELICIOUS!!  The recipe comes from Six Sisters Stuff cookbook.  It is pretty rich...so a little bit is enough for me!

Ingredients:
5 quarts plain air popped popcorn (equals about 1 cup popcorn kernels)
1 cup butter
2 cups light brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
24 “fun size” Twix candy bars, chopped into bite-size pieces
2 cups milk chocolate chips, melted

Directions:
Preheat oven to 250 degrees and place the popped corn in a bowl. Set bowl aside.
In a saucepan melt butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Let mixture oil for about 4 minutes (without stirring it). Remove saucepan from heat and mix in baking soda and vanilla extract. Pour caramel over popcorn in the bowl and gently stir until all of the popcorn is covered.
Spread popcorn on two large cookie sheets and bake in preheated oven, stirring every 15 minutes, for about an hour. Remove popcorn from oven and let cool completely.
Break popcorn into pieces and mix in chopped Twix candy bars. Drizzle melted chocolate chips all over the popcorn. Let the popcorn cool until the chocolate hardens (which takes about 30 minutes- if you can wait that long!). Store at room temperature in an airtight container.

Makes about 15 servings.

Slow Cooker Sloppy Joes

This is a yummy and easy recipe to make ahead!

Ingredients:
1 pound ground turkey or ground beef
1 onion, diced
3 ribs celery, diced
1 green pepper, diced
1 (10.76 ounce) can condensed tomato soup
1/2 cup ketchup
2 TB mustard
1 TB light brown sugar
salt & pepper to taste
6 to 8 hamburger buns, toasted

In a large skillet, add ground meat, onion, celery, and green pepper and cook over medium-high heat until meat is no long pink.  Place in a slow cooker coated with cooking spray.  Add tomato soup, ketchup, mustard, and brown sugar to ingredients in slow cooker and stir together.  Cook on low 4 hours; keep warm until serving.  Serve on hamburger buns. Makes 6 to 8 servings

Slow Cooker Creamy Ranch Pork Chops and Potatoes

We tried this recipe on Sunday.  It was a hit!  I found this recipe in my recipe book from Six Sisters Stuff...but it can also be found on their website

Ingredients

• 4-6 pork chops
• 6-8 medium potatoes, chopped into large pieces
• 2 cans fat-free cream of chicken soup*
• 2 packages dry Ranch dressing mix*
• 1 cup milk
• Dried parsley to sprinkle on top (optional)

Instructions

1. Spray your slow cooker with non-stick cooking spray and put potatoes on the bottom. Place the pork chops on top of the potatoes. Mix together the condensed soups, Ranch dressing mix and milk. Pour on top of the pork chops and cook on LOW for 6-7 hours or on HIGH for 4 hours.
2. Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley if you want.

Cream Puffs

I loved making these as a kid!  Fill them with pudding and yummy!

1/2 cup water
1/3 cup butter or margarin
1/2 cup flour
dash of salt
2 large eggs

Combine water and butter in a medium saucepan; bring to a boil  Add flour and salt, all at once, stirring vigorously over medium high heat until mixture leaves sides of pan and forms a smooth ball.  Remove from heat, and cool 4-5 minutes.

Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth.  Drop batter by slightly rounded teaspoonfuls onto lightly greased baking sheets.

Bake at 425 degrees for 12 minutes.  Reduce temperature for 350 degrees and bake an additional 10 minutes.  Remove cream puffs from oven; pierce side of each with a small sharp knife.  Turn oven off.  Return cream puffs to oven, leaving door open, and let stand 10 minutes.  Remove from oven; cool  Cut open and put desired ingredient.  I love to put pudding in them!

Peanut Butter Chocolate Chip Cookies

INGREDIENTS:

8 TBS unsalted butter
1/3 heaping cup creamy peanut butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/ cup chocolate chips

INSTRUCTIONS:
Preheat oven to 325 degrees.  Met the butter and peanut butter in a microwave safe bowl until mostly melted.  Remove from microwave and stir until the butter in completely melted and smooth.  Then set aside to let cool.

In a mixing bowl, mix the cooled peanut butter and butter mixture with the sugars until fully incorporated.  Beat in the egg, yolk and vanilla until combined.  In a separate bowl, whisk together the flour, baking soda and salt.  Gradually add the sugar/butter mix until a dough forms.  Fold the chocolate chips.

Roll just under golf ball sized portions of dough and place on cookie sheets two inches apart.  Bake for 10 - 12 minutes, or until the edges are golden, rotating halfway during baking.  Do not over bake.  Remove from oven and cool for 10 minutes on the cookie sheets, then transfer to wire racks to cool completely.

Queso Blanco Dip

Best. Dip. EVER.  A must try!  I got this from Seeded At The Table website.  It is a definite crowd pleaser!

• 1 1/4 (1.25) lb block White American Cheese (Land O'Lakes brand preferred), cut into 1-inch cubes
• 2/3 cup whole milk
• 1/2 cup cold water
• 1/4 cup diced green chiles, from a can
• 2 pickled jalapenos, chopped
• 1 ounce pickled jalapeno juice
• pinch of cumin (optional)

Stir together the cheese cubes, milk and water into a large microwave safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted. Remove from the microwave and stir in the rest of the ingredients.

Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish. If using for a party dip, transfer to a small Crock Pot on the warm setting.

*Recipe Note: White American cheese is found at most deli counters in your local grocery store. Land o' Lakes is my preferred brand, however, I have had great results with Boar's Head, too.

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

Tuscan Chicken Skillet

Yeah, yum! i FOUND THIS RECIPE ON THE WANDERLUSK KITCHEN WEBSITE.  mY HUSBAND MADE IT FOR MOTHER'S DAY ONE YEAR.  iT WAS SO DIVINE!

INGREDIENTS

• 2 Tbsp. olive oil, divided

• 1 lb. chicken breast tenderloins
• 1 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 tsp. oregano
• ½ tsp. thyme
• ½ yellow onion, diced
• 3 cloves garlic, minced
• 12 oz. mushrooms, sliced
• ⅔ c. sundried tomatoes, chopped
• 1 (15 oz) can Cannelini Beans, drained and rinsed
• 2 (15 oz) cans fire roasted diced tomatoes
• 1 Tbsp. sugar
• Salt and pepper, to taste
• Parsley for garnisH

INSTRUCTIONS

1. Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large sauté pan or cast iron skillet over medium-high heat, then add the chicken and brown for 3 minutes on each side.
2. Remove chicken and set aside on a plate. Add the remaining tablespoon olive oil to the pan. Add the sliced mushrooms in a single layer and brown, working in batches, a few minutes per side. Remove from the pan and set aside.
3. Add the onion and sauté for 3 minutes. Add the garlic, and sundried tomatoes. Sauté for 2 minutes. Stir in the diced tomatoes, spices, beans, and sugar.
4. Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken. Cook, covered, on the stove top until the chicken is cooked through and the sauce is bubbling, about ten minutes. Return the mushrooms to the pan. Taste and add salt and pepper as needed. Serve hot, garnished with parsley.

Cafe Rio Pork Burritos

Here is yet another recipe for sweet pork.  Our friend made this and had us over for dinner.  It was SO YUMMY I just had to have the recipe!

Burritos:
4 lb pork
5 - 8oz cans tomato sauce
1 TBS pressed garlic
1 1/2-3 cups brown sugar  (2 cups is pretty sweet)
4 tsp cumin
4 cups Dr. Pepper
2-4 TBS molasses
1/2 tsp salt
pepper to taste

Mix all together in crock pot.  Cook for 5-6 hours.  Shred pork and put back in juice until ready to put it on a tortilla with other ingredients to your liking (i.e. lime rice, beans, cheese, enchilada sauce, etc)

Cheddar and Herb biscuits

This is a yummy biscuit recipe!  We alter it sometimes and add Italian cheese and Italian seasoning.  They turn out great! I found this recipe on Mel's Kitchen Cafe website.

NGREDIENTS

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 tablespoons shortening
• 3 tablespoons butter, cold
• 1 cup buttermilk
• 1 1/4 cups grated sharp cheddar cheese

DIRECTIONS

1. Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed).
2. Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
3. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

Cream Cheese frosting

I'm always looking for a cream cheese frosting recipe for my cinnamon rolls.  We don't like the powdered sugar frosting as much.  Here is the one I use!  I found it on the Food Network website.



INGREDIENTS:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

DIRECTIONS:
In a large bowl, beat together the butter and cream cheese with an electric mixer.  With the mixer on low speed, add the powered sugar a cup at a time until smooth and creamy.  Beat in the vanilla extract.

Don't have time to make some rolls for dinner?  These are super fast and easy made out of biscuits from a can.  My kids LOVE them!!  I found the recipe on Damn Delicious HERE.

Ingredients

• 1/4 cup unsalted butter, melted
• 2 tablespoons freshly grated Parmesan
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1 (16-ounce) tube refrigerated buttermilk biscuits

Instructions

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
• Halve each of the 8 biscuits, making 16 pieces. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
• Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.
• Serve immediately, brushed with remaining butter mixture.

Fry Bread

My kids love Navajo tacos!  Here is the recipe we use for the bottom...fry bread is like scones.  We eat honey on the fry bread too after we have a taco.  I found this recipe HERE on Simply Gloria.



Ingredients

• 1 tablespoon yeast
• 1½ tablespoon granulated sugar
• ½ teaspoon salt
• 1⅔ cup milk (I used whole milk.), scalded. Then cooled to the touch.
• 1½ tablespoons butter flavored shortening
• 1 egg, beaten
• 4 to 4½ cups bread flour (you may use all-purpose flour, but the measuring and texture will be slightly different.)
• 1½ cups of vegetable oil (or oil of your choice.)

Instructions

1. Combine sugar, salt, and yeast.
2. Scald milk and shortening.
3. Put milk mixture into a large mixing bowl when cooled until warm to the touch.
4. Add the sugar, salt, and yeast to the milk and melted shortening.
5. Add the beaten egg and 1 and a half cup of the flour. Stir with a wooden spoon or with the hook attachment. (I used my Kitchen Aid.)
6. While it is still mixing (on low), add one more cup of flour. (You are at 2 and ½ cups of flour at this point.)
7. Continue to slowly add the rest of the flour until the dough is not sticking to the sides and the bottom of the bowl.
8. It is ready to form a ball and put into a large greased bowl. Cover with a greased piece of plastic wrap. Put into a warm spot with no cold drafts to rise to double in size.
9. When the dough has doubled in size, begin heating your oil on medium heat in a large skillet.
10. Carefully lay a piece of dough into the heated oil. (You may do more than one at the same time. But do not over crowd the oil.)
11. Cook for about 1 minute on the first side and 30-45 seconds on the second side. (It also depends on the temperature of your oil with the time you have on each side.)
12. Have a large plate (I use a baking dish) to set the paper towels in for the fry bread to drain all the excess oil off.
13. Serve immediately, or put in the oven on warm.
14. Enjoy!

Cake Mix Caramel Brownies

INGREDIENTS

CARAMEL SAUCE:
1 (14 ounce) pkg. caramels
1/2 cup evaporated milk

BROWNIES:
1 (18.25 ounce) package German chocolate cake mix
1/3 cup evaporated milk 3/4 cup butter
melted 1/4 cup chopped pecans (optional)
2 cups milk chocolate chips

DIRECTIONS:
Unwrap caramels and place in a microwave-safe bowl. Add 1/2 cup evaporated milk. Microwave for 1-2 minutes, and stir until caramel is melted.

Preheat oven to 350 degrees F. Grease a 9×13- inch pan with nonstick cooking spray.

In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. The dough will be VERY thick and kind of hard to stir. Place 1/2 of the batter in prepared baking pan. I sprayed my fingers with nonstick cooking spray and pressed it in the bottom of the pan using my hands. Bake for 8 minutes.

Place the remaining batter in the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Roll brownie batter into make small balls and flatted into thin circles. Very carefully, place flattened brownie batter on top of the caramel sauce until the top is completely covered.

Bake for an additional 15-20 minutes. Remove and let cool.  I thought they tasted the best the NEXT day when they were all cooled and not so gooey.

Orange Chicken

I've taken several recipes and combined them, changed them and came up with this recipe.  I think it is so yummy!!  My kids like it too!

Ingredients:
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup all-purpose flour
1/4 tsp salt
1/4 tsp pepper
3 TBS olive oil

For the sauce:
1 cup chicken broth
1/2 cup freshly squeezed orange juice (I just use concentrate...make due!)
1/2 cup sugar
1/4 cup distilled white vinegar
2 cloves garlic, minced
1 TBS orange zest (if I have it I use it...else its still great without)
1 tsp Sriracha (I leave this out)
1/4 tsp ground ginger
1/4 tsp white pepper

To thicken sauce:
3 TBS cornstarch
2 TBS water

1. In a resealable plastic bag, mix the flour, salt and pepper.  Add the chicken pieces, seal the bag and shake to coat.

2.  Heat the olive oil in a large skillet over medium heat.  Place chicken into the skillet, and brown on both sides.  Place them in a dish and keep warm in the oven (I turn oven on at 200 degrees) until all chicken is cooked in the skillet and done.

3.  Meanwhile, place all the sauce ingredients in a pot, bring to a boil oven medium-high heat.  Mix together the cornstarch and 2 TBS of water; stir into the sauce.  Reduce heat to a medium low.  Add the sauce to the chicken.  Serve over rice.

Peanut Butter Cookie Cups

This recipe comes from Six Sister Stuff!  These cookies are a definite crowd pleaser.  I've posted a recipe similar to this earlier...but I've tried this recipe and like it better!

Ingredients

1 3/4 cups flour 
1/2 teaspoon salt 
1 teaspoon Baking soda 
1/2 cup butter ( softened ) 
1/2 cup Sugar 
1/2 cup creamy peanut butter 
1/2 cup Sugar, brown, packed 
1 egg ( beaten ) 
1 teaspoon Vanilla extract 
2 tablespoons whole milk 
40 REESE'S Peanut Butter Cups ( minis ) 

Directions

Preheat oven to 375 degrees. Sift together the flour, salt and baking soda; set aside. 
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. 
Bake at 375 degrees for about 7-8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Read more at http://myrecipemagic.com/recipe/recipedetail/peanut-butter-cookie-cups#BA3IqHIBp6ZLUOdu.99

Slow Cooker Country Style Ribs

We had this yesterday and it was DELICIOUS!!!  It is a must try.  Six Sisters does it again with a great recipe!

Ingredients

• 1.5-2 lbs of country style boneless spareribs (I have also used bone-in)
• 1½ cups ketchup
• 1½ tablespoons Old Bay Seasoning (or seasoned salt works great too)
• ½ teaspoons liquid smoke
• ½ cup brown sugar
• ½ cup vinegar

Instructions

1. Spray slow cooker with non-stick cooking spray.
2. Place pork in crockpot.
3. Mix remaining ingredients together in a bowl and pour over pork.
4. Cook on HIGH for 3 hours or LOW for 6 hours.

Notes

To make this a quick and easy freezer meal, place ribs in resealable gallon-sized freezer bag. Mix remaining ingredients together in a bowl and pour over pork. Mix together in bag and zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Spray slow cooker with non-stick cooking spray and pour contents of bag inside slow cooker. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

Impossibly Easy Breakfast Bake

My husband and I love breakfast casseroles...especially my husband!  I found this recipe from Betty Crocker one day and have loved it since.  The original recipe can be found HERE.  I alter it slightly.  I use 1/2 or less of the sausage it calls for.  Sometimes I add bacon in it too...Whatever I have on hand.  And when I have mushrooms....I saute those too with the onions and green peppers.  Yum!!  I especially like that is doesn't call for 12 eggs like most breakfast casseroles do.  I prefer using the bisquick mix in breakfast casseroles.  This is easy and yummy!  Gotta try it!

INGREDIENTS:

2

packages (12 oz each) bulk pork sausage

1 medium bell pepper, chopped (1 cup)

1 medium onion, chopped (1/2 cup) 

3 cups frozen hash brown potatoes

2 cups shredded Cheddar cheese (8 oz)

1 cup Original Bisquick™ mix 

2 cups milk

1/4 teaspoon pepper 

4 eggs

Watch Video

DIRECTIONS 

1 Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.

• 2 Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
• 3 Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Guiltless Alfredo Sauce

This is by far the BEST alfredo recipe I have come across yet!  My kids are ADDICTED to it!  I found the recipe in my cookbook from Our Best Bites.  HERE is a link to the recipe and picture by picture of how to make it.  I just cook up some pasta and chicken...and put the sauce over it.  Simple and kids love it.

Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Instructions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Chicken Cordon Bleu

This is my go-to recipe for Chicken Cordon Bleu.  I can't find a link to it on Our Best Bites website...but it is from them!  I got this recipe in my cookbook.  It is delicious!

Ingredients:
3 boneless, skinless chicken breasts
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon seasoned salt
1/3 teaspoon black pepper
1 cup shredded mozzarella, provolone or swiss cheese
6-12 slices thinly sliced ham
1/2 cup all-purpose flour
2 eggs, lightly beaten
1 cup panko bread crumbs
1/2 cup freshly shredded Parmesan cheese
1 1/2 tablespoons butter, melted

Directions:
1.  Preheat oven to 350 degrees.  Spray a baking sheet with nonstick cooking spray,

2.  Place a breast on a cutting board and place your non-dominant hand on top of it.  Using a sharp knife, cut each breast completely in half horizontally.  Place each piece between two pieces of plastic wrap and using a meat mallet, pound until the piece is about 1/4 to 1/2 inch thick.  Repeat with remaining breast halves; you should have 6 pieces of chicken.

3.  Combine seasonings and sprinkle evenly over one side of each chicken piece.  Divide shredded cheese among all pieces, layering on top of the spices.  On top o the cheese, layer 1-2 pieces of ham.  Roll each chicken piece up and secure with toothpicks.

4.  Place flour in a shallow bowl, eggs in another bowl, and both panko bread crumbs and Parmesan cheese in a third, stirring to combine.

5.  Working with one pieced of chicken at a time, dredge in flour, rolling the chicken around to cover the whole pieced, then in eggs, and finally in bread crumb mixture.  Use your fingers to press bread crumb mixture in on all side of chicken.

6.  Place chicken on prepared baking sheet.  Drizzle melted butter evenly over chicken.  Bake for about 25-35 minutes or until internal temperature reaches 164 degrees.  If desired, place pan under the broiler to lightly brown the tops of the chicken.

7.  Cook for 10 minutes before serving.  Remove toothpicks.

**I like to combine one can of condensed cream of chicken soup with 1/2 can of milk.  Stir until combined and heat through.  Use this as a sauce on top of the Chicken Cordon Bleu**