Easing Back Into It - Garlic Cheddar Chicken

Garlic Cheddar Chicken - I've made this numerous times and have never taken a picture of it until a few weeks ago when it was last made. Since I haven't blogged in like 2 months I thought this was a good way to ease back in to it to prep for a bigger one I've got coming up within the next few hours or days, depending how life goes! Anyway, to be honest, the first few times I made this I was just utterly in love but now it's just such a staple every now-and-then that it's not as much of a novelty for me. However, with that being said, I must still love it deep down in my tummy because I keep coming back to it when I'm looking for something different to do with the chicken that's always a staple at my house. This always turns out really well and never disappoints...

Garlic Cheddar Chicken

Source: allrecipes

Ingredients

(4) ¼ thick chicken breasts
(½) stick butter
(4) Garlic cloves, chopped
(1/2c. – 1/3c.) Italian Breadcrumbs
(1/4c. – 1/3c.) Parmesan Cheese
(2/3c.) Shredded Cheddar Cheese
Salt and Pepper

Directions
Preheat over to 350 Degrees
Spray casserole dish with Pam or cooking Spray

Melt together butter and garlic, until garlic is cooked tender
Mix together Breadcrumbs, Cheeses and S&P in a shallow dish
Dip chicken breasts in to butter/garlic mixture
Coat with cheese and crumb mixture

Bake at 350 for 30 minutes or until cooked to 165 degrees

Comments

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion. I love the cake fillings at Costco and wanted to make a variation on that. This is really semi-homemade but oh so good! It's rich, creamy and decadent. Even my husband loved it, and he's not really a cake fan. It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get

Coffee and Cannolis

Search This Blog