M&M Chicken

Preheat your oven to 450.

Mix together: 

1/2 cup of dijon mustard 

1/4 cup of maple syrup 

1 tablespoon of rice wine vinegar

1 onion, sliced

3 dashes frank's hot sauce

2 dashes red pepper flakes

5 chicken breasts, boneless and skinless

Mix together the above ingredients in a bowl until well blended.  Place chicken into a sprayed 9x13 pan.  Salt and pepper the top of the chicken.  Pour sauce over each chicken, so it's all coated.    Place sliced onion evenly over the top, separated into rings.  Bake for 45-50 min.  Let sit for 5 min then serve with sauce over top.

I served mine with wild rice pilaf.  It was good :)

Banana Pudding Cheesecake

1 premade large graham cracker crust (2 extra servings)
2 (8 oz.) blocks cream cheese, softened to room temperature
1 (3.4 oz) box banana cream instant pudding
2 eggs
1/2 cup sugar
2 ripe bananas, mashed
1/2 tbsp. fresh lemon juice
15 vanilla wafers

Preheat oven to 300.

In a mixer bowl combine the cream cheese and the sugar.  Beat well, remember to scrap down sides.  Add eggs, beating well after you add them.  Then mash bananas with lemon juice and add the mixture to the cream cheese, along with the pudding mix.   Crush the wafers in a plastic bag and fold them into the cream cheese mixture.  Scoop mixture into pie crust and spread out.  Mixture will be thick.  

Bake for 50-55 mins.  Let cool then chill.  Serve with whipped cream if desired.

Yellow Squash

• 1 tablespoon vegetable oil
• 6 medium yellow summer squash, thinly sliced
• 1 large Vidalia onion, thinly sliced
• 1 tablespoon butter
• 1/2 cup grated Parmesan
• 1 cup shredded sharp Cheddar
• 1/2 cup sour cream
• Salt and freshly ground black pepper
• 1 sleeve ritz crackers, crushed 

Preheat the oven to 350 degrees . Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

Stuffed Red Velvet Cookies

1 (18.25 ounce) box red velvet cake mix 
2 eggs, lightly beaten 
1/2 cup vegetable oil 
1 tablespoon vanilla 


Filling:
1 (8 ounce) package cream cheese, softened 
1/4 cup butter, softened 
2 teaspoons evaporated milk 
1 teaspoon vanilla 
1/2 cup flaked coconut 
4 cups confectioners' sugar 
1/2 cup chopped pecans 


Directions 


Preheat the oven to 375 degrees. Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets. Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. 


In a large bowl combine cream cheese, butter, evaporated milk, vanilla, and coconut. Add the confectioners' sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk. Place the chopped pecans in a bowl. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Roll the edges of the sandwich cookies in the chopped pecans. Repeat with the remaining cookies.

I used my pampered chef small scoop to make sure they were all the same size.

See, nice and uniform

Mmmmm, frosting!  Who needs the cookie?

Put the frosting on one half....

 Then top it with the other half...instant stuffed cookie

Ohhhh me oh my........