Basic Oven Baked Chicken

1-5 frozen boneless, skinless chicken breasts
seasoning blend (my fave: chicken boullion & Trader Joe's 21 Seasoning Salute)

Step 1.  Preheat your oven to 325 degrees.

Step 2.  Quickly run your chicken under the faucet just to get them wet.

Step 3.  Place the chicken in a baking dish and sprinkle with seasonings on both sides of the chicken.

Step 4.  Cover with foil. THIS IS WHAT MAKES IT AWESOME.

Step 5.  Put it in the oven and let it cook for 90 minutes or so.

Step 6.  Remove from oven and VOILA!  You now have some baked chicken that is ready to go in just about anything.

from: Trainer Momma

Creamy Tuscan Pasta

4 tablespoons butter
4 cloves garlic, finely minced or pressed through a garlic press
1/2 tablespoon dried basil
8 ounces cream cheese, softened and cut into 8 pieces
8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
2 cups milk
6 ounces Parmesan cheese, grated (about 2 cups)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed
Diced fresh tomatoes, fresh basil for topping (optional)

1.In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.

2.Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.

from: Mel's Kitchen Cafe

Banana Bread Brownies

For the brownies:
1 1/2 C sugar
1 C sour cream
1/2 C unsalted butter, softened
2 eggs
3 1/2 - 4 ripe bananas, mashed (4 only if they're on the small side)
2 tsp vanilla extract
2 C all purpose flour
1 tsp baking powder
3/4 tsp salt
3/4 C chopped walnuts

For the frosting:
3/4 C unsalted butter
6 C powdered sugar
2 1/4 tsp vanilla extract
4 1/2 Tbsp milk, plus more if needed

Preheat oven to 375 degrees.  Grease 11x17 inch pan and set aside.

For the bars:
Beat together sugar, sour cream, butter and eggs in large bowl until creamy.  Blend in bananas and vanilla.  Add flour, baking powder, and salt and mix until just combined.  Fold in walnuts until evenly distributed.

Pour into prepared pan and bake 25-30 minutes or until knife inserted comes out clean. 

For the frosting:
When the bars only have about 15 minutes left, begin the frosting.  Place butter in large saucepan (pan needs to be big enough to hold all frosting ingredients), melt over medium heat and bring to a boil.  Allow butter to gently boil, scraping the bottom with a whisk every so often, until it turns a delicate brown color.  Remove from heat immediately.

*Keep an eye on the butter.  It will turn a light brown color after boiling for a few minutes, but will go from brown to burned fast if you're not careful. 

Add powdered sugar, vanilla and milk.  Whisk together.  If frosting is too thick add additional milk.
Spread frosting over warm bars.  Allow bars at least two hours to set before cutting and serving.

from: the Cody Kitchen

Blueberry French Toast Casserole

{French Toast}
1 loaf french bread
1 8 oz pkg cream cheese, room temperature
1 c blueberries, fresh or frozen
9 large eggs
1 c milk or half & half
1/3 c maple syrup or honey

{Blueberry Sauce}
1 c sugar
2 Tbsp cornstarch
1 c water
1 c blueberries, fresh or frozen
1 Tbsp butter

Spray 9 X 13 inch dish with cooking spray. Cut or tear bread into cubes and arrange in the bottom of dish. Cut cream cheese into 1" cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.

In mixing bowl, combine eggs, milk, & maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but isn't soggy. Cover with foil and refrigerate overnight.

In the morning, preheat oven to 350. Place covered casserole in oven & bake for 30 minutes. Remove foil & bake for another 25-30 minutes or until top is golden brown & the center is set.

While the casserole is baking, make the blueberry sauce, serve over top of casserole.

Blueberry Sauce: (You can make this while casserole is baking or make ahead of time and refrigerate, then warm up before serving.)

Stir together sugar and cornstarch in a medium sauce pan. Add water & stir until smooth. Heat to boiling and stir 2-3 minutes until thickened.

Add blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst...it's good to keep some of the blueberries whole. Remove from heat & stir in butter. Store in plastic or glass container and refrigerate until ready to use.

adapted from: Just a Pinch

Chicken Enchilada Casserole

1 can Cream of Mushroom
1 can Tomato Soup
1 can Cream of Chicken
1 can enchilada sauce (or 1/3 of this recipe)
1 small can green chiles (chopped)
1 chopped onion
2+ c. medium cheddar, shredded
1 1/2 c. cooked chicken, shredded
Season with garlic, cumin, salt, pepper
1 bag corn chips

Mix all ingredients together except for chips and 1 c. cheddar. Once ingredients are combined, stir in the bag of corn chips. (No need to break them up, they will break up as you stir.) Sprinkle the last cup of cheese on the top and cook. Serves approximately 8.

Good in a dutch oven!

from: Paul Burt, at Wood Badge