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The Kitchen Table

Tuesdays Recipe of the Day, August 12

18 years ago

I haven't tried this but it sounds quite delicious!

Easy Honey Mustard Mozzarella Chicken

4 skinless, boneless chicken breasts halves

Â¾ cup honey

Â½ cup prepared mustard

Lemon pepper to taste

4 slices bacon, cut in half

1 cup shredded mozzarella cheese

Preheat oven to 375 degrees.

Place the chicken breasts halves in a baking dish, and drizzle evenly with the honey and mustard mixture. Sprinkle with lemon pepper.

Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, the bacon is crisp and the cheese bubbly.

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Comment (1)

glenda_al
17 years ago
Made this for my MOnday potluck lunch and dish was empty when I went home. Delicious!

Lemon Cream Salad

10 ounces lemon-lime carbonated beverage
1 cup miniature marshmallows
6 ounces cream cheese
1 (6-ounce) package lemon flavored gelatin
20 ounces frozen red raspberries in syrup, drained ***I used canned blueberries, drained
1 (20-ounce) can crushed pineapple, drained
3/4 cup chopped pecans
1 cup whipped topping (recommended: Cool Whip brand)

In a saucepan over low heat, combine lemon-lime beverage, marshmallows and cream cheese and stir until smooth. Remove mixture from heat and add lemon-flavored gelatin until dissolved. Stir in thr raspberries, pineapple and pecans and chill until mixture is the consistency of unbeaten egg whites. Fold in whipped topping and pour into a lightly oiled 5 cup gelatin mold. Chill until firm and serve.
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The bestest: well, my opinion :o) Sour Cream Banana Bread 1 cup sugar 1/2 cup oil 2 eggs 1 cup mashed bananas (2 medium) 1/2 cup sour cream 1 teaspoon vanilla 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt nuts optional Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.
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Fridays Recipe of the Day August 22
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Here's a veggie to go with the chicken! BROCCOLI SOUFFLE 20 oz. pkg. frozen chopped broccoli, thawed 1 can cream of mushroom soup 1 c. mayonnaise 1 sm. onion, minced 1 c. grated cheddar cheese 16 Ritz crackers 1 egg, beaten Butter Mix soup, mayonnaise, onion, cheese and egg with broccoli. Place in buttered 2 quart casserole. Crush crackers and sprinkle crumbs on top. Dot with butter. Bake at 350 degrees for 45 minutes.
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Wednesdays Recipe of the day August 20
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Brie with Green Chili Soup 1 c Chopped onions Â½ c Chopped celery 4 tb Butter 2 tb Flour 1 cn (16-oz) chicken broth 1 ct (16-oz) Half-and-Half (milk is okay too) Â½ lb Brie 2 cn (4-oz) chopped green chiles (or preferably fresh roasted chiles) Salt and pepper to taste Saute onions, celery in butter for 5 minutes. Wisk in flour. Then add in half-and-half and broth. Stir throughly. Add brie to soup in small pieces. Stir until brie is melted (about 10 minutes). Add green chiles, simmer for another 2 minutes and serve
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Mondays Recipe of the day August 25
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Chocolate gravy------family favorite 3/4 cup sugar 1/3 cup flour 3 tbsp. cocoa dash salt Mix dry ingredients well and add: 2 cups milk Cook until thick like gravy Add: 2 tbsp butter About cap full of vanilla Mix well until butter is melted. Serve over hot buttered biscuits. This recipe makes about enough for 10 biscuits.
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