Honey Lemon Chicken

6-8 pieces of chicken

2 Tbls. butter, melted

1/3 C. honey

1/4 C. lemon juice

1 Tbls. soy sauce

*Note, I double the last three ingredients that make the sauce. I like to have extra for the rice.

Wash chicken and roll in flour, place on baking pan. Drizzle with melted butter. Bake chicken at 400 degrees for 30 minutes. (I like to brown my chicken first, so I skip this first bake time altogether and jump to the next step): Mix together honey, lemon juice, and soy sauce. Pour over chicken and bake for another 30 minutes. (Again, adjust the cooking time depending on size of chicken pieces and if you browned them first).

This is delicious with hot cooked rice.

-Steph

Brecken's Chocolate Shake

1 carton Dreyer's vanilla ice cream
3/4 c. malted milk powder (I found the Carnation brand by the hot chocolate at our grocery store)
3/4 c.milk
1 t.vanilla
chocolate sprinkles
Blend and serve. Shake will be thick, but add more milk if desired, and top with chocolate sprinkles.

-Erin

Cheryl's Pasta Salad

1 box of bowtie pasta cooked and cooled ( I toss with a small amount of Olive Oil to keep it from sticking together)
Roasted Red Pepper cut into small pieces (approx 1/2 from the jar)
Black olives sliced (1 small can)
1 cup of frozen peas
1 bunch of scallions thinly sliced white and green parts
1/2 inch chunks of diced diced Monterey Jack cheese- 1 block
1/2 inch chunks of diced Cheddar cheese
2 cups of 1/2 inch chunks of ham from a 1/2 inch thick slice (I have this cut into a 1/2 inch piece from the deli).

I always use the items listed above and sometimes add the items listed below:
Thin strips of salami
1 can of marinated artichokes sliced

Mix all ingredients together and serve tossed with Tuscan Italian Salad Dressing and Parmesan cheese. Note: I only mix the dressing with the amount we are eating then the rest can be refrigerated and served later. Serve with garlic bread for a Summer meal.

-Cheryl

Chicken Kelley

This is a family favorite


3 chicken breasts, skinned, boned and cut into bite-sized pieces
Canola Oil
Shredded mozzarella cheese
1 C. hot Water
2 Chicken bouillon cubes
2 eggs, beaten
1 C. Italian bread crumbs
1Tbl. butter
3/4 lb fresh mushrooms, sliced


Coat chicken pieces with egg. Put bread crumbs into a sealable gallon size plastic bag and add pieces of chicken in batches. Shake until coated. Brown chicken in oil and drain on paper towels. Melt Butter in 9 x 13 pan, place chicken in the bottom of pan, then layer with mushrooms and cover with cheese. Dissolve bouillon in water and pour over casserole. Cover with foil and bake in oven pre-heated to 350 degrees for 45 mins.


-Cheryl

Roasted Rosemary Butternut Squash

From: Fine Cooking

3 cups 3/4 “ diced peeled butternut squash
(2lbs) 4 medium shallots
2 Tbl Extra Virgin Olive Oil
1 Tbl chopped fresh Rosemary
1 tsp Kosher salt
1/2 tsp Sugar
1/2 tsp pepper

Place rack in the center of your oven and pre-heat to 450 degrees. Place squash on sheet cake pan with raised sides.Peel and quarter shallots, add to squash then drizzle with Olive Oil. Toss to coat. Mix together chopped Rosemary, sugar, salt and pepper then sprinkle over squash. Toss to coat then spread to an even layer on pan. Place in oven and roast for 20 mins. Remove from oven and turn with a spatula. Return to oven and roast for an additional 10-15 mins or until vegetables are tender and lightly browned. Season to taste with additional salt and pepper.

-Cheryl