Chicken Marsala

Ingredients *Double the sauce... its that good*
1/2 cup flour
1 tbs Essence (recipe follows)
2 skinless chicken breasts cut in halve and pounded thin
1 tbsp olive oil
4 tbsp butter
3 cups sliced mushrooms
3/4 cup Marsala
1 cup chicken broth
Salt and Freshly Ground Pepper

Directions:
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium heat until very hot but not smoking. Add 1 tbsp of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tbsp of the remaining butter to the pan and add the mushrooms. Cook stirring frequently, until the mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove the browned bits from the pan. When the wine has reduced by half add the chicken stock and cook for 3 minutes, or until the sauce has thicken slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, 5-6 minutes. Swirl in the remaining tbsp of butter add salt and pepper to taste.

Essence Seasoning:
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
-Combine all ingredients thoroughly and store in an air tight jar or container

Notes:
*Be sure to make double the gravy serve over mashed potatoes*

Old Fashioned Cinnamon Rolls

Dough:
1 3/4 c. warm milk (heat in microwave until hot just BEFORE boiling)
2 tbps. instant yeast
2 eggs
1 1/2 tsp. salt
1/4 c. sugar
1/2 c. oil
6 c. flour

-Mix milk, salt, sugar and oil. Let cool until just warm. Not more 110 degrees
-Then add flour, yeast and egg.
-Put in big bowl and let rise until double.
-Roll out in rectangle for rolls.

Filling:
1 1/2 c butter; melted
1 1/2 c. granulated sugar
1 c. brown sugar
1/2 c cinnamon

Instructions:
-Mix butter sugars a cinnamon
-Spread on rolled out dough
-Roll the dough up tight
-Cut in 1 1/2" length
-Put 12 roll in per pan in 9¨ẍ 13"pans
-Let rise until double
-Bake at 350 for 20 minutes
-Let cool and spread Glaze on top.

Caramel Pecan Rolls

Ingredients:
2 c butterscotch chips
1 c. corn syrup
1/3 c. butter
1 c. pecans; chopped

Directions:
-Melt chips, syrup & butter together. Add Pecans.
-Spread evenly in 2 9¨x 13¨ pans.
-Make Cinnamon Rolls
-Put on top of Caramel Pecan Mixture.
-Bake at 350 for 25 - 30 minutes
-When baked, remove from oven and turn upsde down.
-Remove from pan while hot.
-Let cool

Makes 24 Rolls

Link for Rolls Recipie

Notes:
These are Jakobs Favorites!

Homemade Soft Pretzels

Soft pretzels are so much easier than you thought. This recipe will take you little time and effort. Top them with salt, cinnamon-sugar, and dunk in your favorite pretzel dips.

Yield: makes 8 - 10 (or more) depending on size

Ingredients:

• 1 and 1/2 cups (360ml) warm water (lukewarm, no need to take temperature)
• 1 packet active dry or instant yeast (2 and 1/4 teaspoons)
• 1 teaspoon salt
• 1 Tablespoon (8g) granulated sugar
• 3.75 - 4.25 cups (480-530g) all-purpose flour + more for the counter surface to knead (or mix of whole wheat flour and all-purpose flour)
• 1 large egg, beaten
• coarse sea salt for sprinkling

Directions:

1. Preheat oven to 425F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.
2. Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
3. Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With a sharp knife, cut ball of dough into 1/3 cup sections. This measurement does not have to be exact - use as much or little dough for each pretzel as you wish - the size of the pretzel is completely up to you.
4. Roll the dough into a rope with an even diameter. My ropes were twenty inches long. This measurement will depend how large you want the pretzels. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. See above for link to visual instructions.
5. This fifth step is optional: Whisk 9 cups of water and 1/2 cup baking soda together in a large pot. Bring to a boil. Place a pretzel onto a large slotted spatula and dip into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. The pretzel will float. Lift the pretzel out of the water and allow as much of the excess water to drip off.  Place pretzel onto prepared baking sheet. Repeat with the rest of the pretzels. Read why this is a good option here. But again, it's not necessary and I did not do it for these pretzels.
6. In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt.
7. Bake for 10 minutes at 425F degrees. Turn the oven to broil and bake for 5 more minutes to brown the tops. Watch closely to avoid burning. I do the 5 minute broil no matter if I do step 5 or not.
8. Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (will lose softness). Pretzels freeze well.

Additional Notes:

*Make ahead instructions for dough: the prepared pretzel dough may be refrigerated for up to one day or frozen in an airtight container for three months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time for the pretzels to puff up before the baking soda bath and baking.
** When broiling turn to low and watch closely.... they burn FAST. 
*This dough is pretty heavy, in the furture I may try to let them rise a bit to get them a bit more fluffy. 
*Very good recipe!

Applebee's Copy Cat Chinese Chicken Sald

• Oriental Dressing

• 3 tablespoons honey
• 1 ¹⁄₂ tablespoons rice wine vinegar
• ¹⁄₄ cup mayonnaise
• 1 teaspoon Grey Poupon Dijon Mustard
• ¹⁄₈ teaspoon sesame oil

• Salad

• 1 egg
• ¹⁄₂ cup milk
• ¹⁄₂ cup flour
• ¹⁄₂ cup corn flake crumbs
• 1 teaspoon salt
• ¹⁄₄ teaspoon pepper
• 1 skinless chicken breast half
• 2 cups vegetable oil (for frying)
• 3 cups chopped romaine lettuce
• 1 cup red cabbage
• 1 cup napa cabbage
• ¹⁄₂ carrot, julienned or shredded
• 1 green onion, chopped
• 1 tablespoon sliced almonds
• ¹⁄₃ cup chow mein noodles

Directions

1. Preheat oil in deep fryer or deep pan over medium heat.
2. You want the temperature of the oil to be around 350 degrees.
3. Blend together all ingredients for dressing in a small bowl with an electric mixer.
4. Put dressing in refrigerator to chill while you prepare the salad.
5. In a small, shallow bowl beat egg, add milk, and mix well.
6. In another bowl, combine flour with corn flake crumbs, salt and pepper.
7. Cut chicken breast into 4 or 5 long strips.
8. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
9. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
10. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
11. Sprinkle sliced green onion on top of the lettuce.
12. Sprinkle almonds over the salad, then the chow mein noodles.
13. Cut the chicken into small bite-size chunks.
14. Place the chicken onto the salad forming a pile in the middle.
15. Serve with salad dressing drizzled over it or on the side.

 Notes:
- I didn't bread my chicken I simply pan fried it in a little chicken broth. Cut it into chunks and served with the salad.
- The dressing seemed to be lacking something. Not enough flavor. Perhaps more sesame seed oil or add soy sauce??
-All in all, very yummy, quick and a do again with some tweaking.

Rice Krispie Treats

Ingredients

• 3 tablespoons butter
• 1 package (10 oz., about 40) JET-PUFFED Marshmallows
• OR
• 4 cups JET-PUFFED Miniature Marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.


Note

-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-Store no more than two days at room temperature in airtight container.
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Chicken Salad

Ingredients

Nutrition

Servings 5 Units US

• 2 ¹⁄₂ cups diced cooked chicken
• 1 cup finely chopped celery
• 1 cup seedless grapes, halved
• 1 cup chopped walnuts or 1 cup pecans (optional)
• 1 small minced onion
• ¹⁄₂ teaspoon salt
• 1 teaspoon Worcestershire sauce
• ¹⁄₂ cup Miracle Whip

Directions

1. Combine all ingredients; chill.
2. Serve with just about anything- crackers, chips, rolls, bread or bagel.