Honey Mustard Stuffed Chicken Breast

 stuffed chicken breasts is a good way to make  an ordinary dinner staple into something  fancy..without adding a lot of time preparing  it...

Ingredients

• 4 skinless, boneless chicken breast halves
• 4 slices deli ham
• 3/4 cup shredded mozzarella cheese
• 3/4 cup honey
• 1/4 cup spicy brown mustard
• 1/4 cup yellow mustard

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x12-inch baking dish with cooking spray.
2. Lay a chicken breast out on a work surface. With a sharp knife, cut from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Place a slice of ham and about 2 1/2 tablespoons of shredded mozzarella cheese onto one side of the chicken breast; close, and secure with toothpicks. Place into baking dish.
3. In a bowl, mix the honey, spicy brown mustard, and yellow mustard together; pour the mustard mixture over the chicken breasts. Cover the dish with foil.
4. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)

Crustless Lemony Cheesecake

Ingredients

•     Nonstick cooking spray
• 12  ounces  cream cheese, softened
• 1/2  cup  sugar
• 2  tablespoons  lemon juice
• 1  tablespoon  all-purpose flour
• 1/2  teaspoon  vanilla
• 1/2  cup  sour cream
• 3    eggs, lightly beaten
• 2  teaspoons  finely shredded lemon peel
• 1  cup  warm water
•     Fresh raspberries (optional)
•     Fresh mint (optional)

Directions

1. Lightly coat a 1-quart soufflé dish or casserole with cooking spray. Tear off an 18x12-inch piece of heavy foil; cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and place the dish in the center of the crisscross; set aside.
2. For filling, in a large bowl, combine cream cheese, sugar, lemon juice, flour, and vanilla. Beat with an electric mixer on medium speed until well mixed. Beat in sour cream until smooth. Add eggs, beating on low speed just until combined. Stir in lemon peel.
3. Pour mixture into the prepared soufflé dish; cover tightly with foil. Pour the warm water into a 3 1/2- to 5-quart slow cooker. Bringing up the foil strips, lift the ends of the strips to transfer the dish to the cooker. Leave foil strips under dish.
4. Cover and cook on high-heat setting for 2 1/4 to 2 3/4 hours or until center is set.
5. Carefully lift with foil strips to remove dish; discard foil strips. Cool completely on a wire rack. Cover and chill for 4 to 24 hours. To serve, spoon cheesecake into dessert dishes. If desired, garnish with raspberries.

Nutrition Facts

• Servings Per Recipe 8 servings
• Calories253,
• Total Fat (g)19,
• Saturated Fat (g)11,
• Cholesterol (mg)131,
• Sodium (mg)159,
• Carbohydrate (g)15,
• Protein (g)6,
• Percent Daily Values are based on a 2,000 calorie diet

Awesome Awesome Awesome Slow Cooker pot roast!

To be any easier, the meat would have to put itself in the crock pot !!


Prep time:       5 minutes                                                                             
Cook time:      10 hours
Total time:       10 hours & 5 minutes

Ingredients:

3 to 5 pound pot roast
Baby red potatoes (about 10 potatoes or whatever you can fit)
3 carrots, cut in chunks
1 or 2 onions cut into large pieces
1 packet brown gravy mix
1 packet italian seasoning
1 packet ranch dressing mix
1 cup water
1 cup red wine

Directions:
1. Put the roast in the crock pot and sprinkle the three packets of seasonings over the top of roast. Then pour in the water and the wine.

2. Arrange the potatoes and carrots on top of the roast. Wait until the last couple of hours or so to put in the onions.

3. Cook on low for 10 or so hours.

4. The flavor is awesome ... take some of the broth it makes and thicken it with flour to make a gravy.

DARK CHOCOLATE BROWNIES

Ingredients

• 7  ounces unsweetened chocolate, coarsely chopped
• 3/4  cup butter
• 1/4  cup water
• 1  cup granulated sugar
• 3/4  cup packed brown sugar
• 2  eggs
• 1  teaspoon vanilla
• 1-1/3  cups all-purpose flour
• 1/8  teaspoon salt
• 1/8  teaspoon ground cinnamon
•   Unsweetened cocoa powder and/or powdered sugar

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9-inch square by 2-inch deep baking pan; set aside. In a medium saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted. Transfer to a large bowl.
2. Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter in prepared pan.
3. Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Cut into bars. Sprinkle with cocoa powder and/or powdered sugar.
Makes: 20 to 25 brownies
To Bake Ahead: Prepare brownies as directed; do not cut into bars. Cover pan. Store at room temperature for up to 3 days. For longer storage, cut brownies into bars and layer between waxed paper in an airtight container; cover. Freeze for up to 3 months. Thaw brownies; sprinkle with cocoa powder and/or powdered sugar.

CARAMALIZED BAKED ONIONS

slice a  large  onion  into  half  inch  thick  slices....
spread  olive  oil on both  sides..
sprinkle  lightly  with  salt...
put  on  cookie  sheet  making  sure  not to  overlap  and bake in  oven at 350 until   golden  brown  on top
ENJOY!!!!