Honey Mustard Mozzarella Chicken

I have to admit I haven't been the best with meal planning lately. We're living with my parents while our house is being finished and I'm also 9 months pregnant. After chasing around my two year old all day, I don't really have the energy or desire to spend a lot of time on dinner. 

The other night my mom had taken chicken out for dinner. Everyone was on their way home from work and I wanted to have dinner ready when they got home. It was a rare day of extra energy and I took full advantage of it! Anyhow, I immediately turned to my Pinterest Recipe board and started searching for something quick that I could make with ingredients we already had. Did I mention grocery trips with a two year old who doesn't like to stay in the cart no matter how many cookies you bribe her with are no fun? 

My search ended with this recipe. I had all of the ingredients and not a lot of time to get dinner on the table. This recipe is exactly what I was looking for. The recipe took less than 10 minutes to prep and about 35 total to bake. The entire family was impressed with this chicken. My mom kept asking how I made it. We served it with baked red potatoes and broccoli. Enjoy! 

Honey Mustard Mozzarella Chicken

Adapted from All Recipes 

Ingredients: 

4 skinless chicken breasts

3/4 cup honey

1/2 cup dijon mustard

1/2 cup bacon bits (more if desired)

1 cup shredded mozzarella cheese 

lemon pepper to taste

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	Place the chicken breasts in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
3.	Bake chicken 25 minutes in the preheated oven. Top each breast with bacon bits and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly. *The original recipe said to use chicken breast halves. I used regular breasts and they turned out great. They were cooked through in the amount of time listed above and were unbelievably juicy*

Cranberry Brie

The Pillsbury Appetizers and Desserts magazine was one of the best purchases this holiday season.  I found so many terrific recipes that I can't wait to share with you! You can't go wrong with bringing brie to any party.  It's easy to make and always delish.  I enjoyed this variation & know you will too!


Cranberry Wrapped Brie 

INGREDIENTS

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1

round (8 oz) Brie cheese (do not use triple crème Brie)

3

tablespoons whole berry cranberry sauce

1

tablespoon apricot preserves

1/2

teaspoon dried rosemary leaves, crushed

2

ripe medium unpeeled pears, thinly sliced

DIRECTIONS

• 1Heat oven to 350°F. Unroll dough and separate crosswise into 2 sections. Press dough into 2 (7-inch) squares, firmly pressing perforations to seal.
• 2Cut cheese round horizontally to make 2 rounds. Place 1 cheese round, rind side down, on center of 1 dough square. (Do not remove rind from cheese.) In small bowl, mix cranberry sauce and preserves. Spread over top of cheese; sprinkle with rosemary. Top with remaining cheese round, rind side up.
• 3With small cookie or canapé cutter or sharp knife, make 1/2- to 1-inch cutouts to look like poinsettia petals from each corner of remaining dough square. Roll 3 small pieces of dough into 3 small balls; set cutouts and dough balls aside. Place remaining dough on top of cheese round. Press dough evenly around cheese, folding top edges over bottom edges; press to seal completely. Place on ungreased cookie sheet.
• 4On 7-inch square sheet of foil, arrange dough petals to look like a poinsettia. Place balls in center on top of arranged petals. Lift foil square with poinsettia and place on cookie sheet next to wrapped cheese.
• 5Bake poinsettia 8 to 11 minutes or until light golden brown around edges. Lift with foil from cookie sheet; cool. Continue baking wrapped cheese 25 to 30 minutes longer or until golden brown. Remove from cookie sheet; place on serving plate. Place poinsettia on top of wrapped cheese. Let stand 15 minutes before serving. Serve warm with pears

Chicken Spaghetti

WOW! Absolutely delicious! This is the first pioneer woman recipe I've attempted. Looks like I'm going to do a little searching through her website, because I'm hooked. I give this recipe 5 stars and can't wait to make it again. No changes necessary, the recipe is prefect just the way it is. It makes a good amount of food and will be feeding the Mister for lunch all week. This is a must try recipe!

Chicken Spaghetti
Ingredients
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Lemon Blossoms

This past weekend, I hosted a jewelry party at my house. I was so excited about this party for two reasons. 1. It was another reason to find some fabulous recipes to make and share with you! 2. People were going to be able to see our house!!! At the beginning of the week I started searching for recipes and making my list. I decided on 3 dips, 2 sandwiches, 2 desserts, and 2 drinks for about 15 people. This is one of the dessert recipes I made. It was given to me at my bridal shower and I thought it would be a light and fresh summer dessert. Also, I'm not a huge lemon fan, which meant I wouldn't eat all the leftovers!! I found these pretty easy to make and they were enjoyed by all! Now, I'm thinking about all the variations of blossoms I can make!

Lemon Blossoms

Ingredients:
1 pkg yellow cake mix
1 pkg instant lemon pudding mix
4 eggs
3/4 cup of vegetable oil

Glaze:
4 cups of powdered sugar
1/3 cup of fresh lemon juice
1 lemon (zest)
3 tbsp. vegetable oil
3 tbsp. water

Directions:
1. Preheat over to 350.
2. Spray mini muffin tins with cooking spray.
3. Combine first 4 ingredients with an electric mixer until smooth (about 2 min)
4. Fill each tin about 1/2 way.
5. Bake for 12 minutes. Turn out onto teal towel.

Glaze:
1. Sift sugar. Add juice, zest, oil & water.
2. mix with spoon until smooth.
3. With fingers or a fork in bottom of muffin, dip the glaze covering as much of cake as possible.
4. Dry on wire rack with waxed paper underneath to catch drips.
5. Dry for an hour.

Annie's Fruit Salsa

MUST TRY RECIPE!!! I found this recipe a few years ago on AllRecipes.com and it has become a must have for every party. The dip is simple to make and takes no time at all. Instead of making home made cinnamon chips (which I attempted once), I buy Stacy's Cinnamon Sugar Pita Chips. They are the perfect match for this delicious dip, and half the work. ENJOY!


Ingredients:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

Directions:
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves.
2. Cover and chill in the refrigerator at least 15 minutes.

Cinnamon Chips:

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Apple Pie Dip

First, sorry for the blurry picture (I will post a new one when I make it again). So, I was determined to find some new recipes for my holiday parties. I came across this one on Kraftfoods.com and it caught my eye. I prepared the dip a few hours before the party and made a few additions. I added a few more spices (cinnamon & pumpkin pie) to the top of the dip before I put it in the oven. I also served it with Stacy's Cinnamon & Sugar pita chips. Overall, a simple and delicious recipe.

1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 Tbsp. brown sugar
1/2 tsp. pumpkin pie spice
1 apple, chopped, divided
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 Tbsp. finely chopped PLANTERS Pecan Pieces
WHEAT THINS Original Crackers

Make It!
HEAT oven to 375°F.

MIX reduced-fat cream cheese, sugar and spice in medium bowl until well blended. Stir in half of the apples.

SPREAD into pie plate or small casserole dish. Top with remaining apples, Cheddar and nuts.

BAKE 10 to 12 min. or until heated through. Serve with crackers.