Chicken Picatta

Chicken Picatta

4 chicken breasts (sliced in half horizontally to make thinner and pound out between plastic wrap to make thin.)
4 T olive oil                          
1 C white wine
2 t garlic                          
1 1/2 C Chicken broth
4 T fresh lemon juice                     
5 T unsalted butter
fresh lemon slices                      
chopped fresh parsley

Season chicken with salt and pepper then dredge in flour.  Shake off excess and place in hot pan and oil (only use 2 T for first 4 pieces, then add 2T more).  Cook chicken for approx 2 minutes per side.  Transfer chicken to a warm serving platter in oven.  Deglaze pan with wine and add minced garlic.  Cook until boils for 1 minute.  Add broth and lemon juice.  Return chicken to pan and cook each piece for 1 minute.  Return chicken to oven.  Add butter and lemon slices to pan and cook until butter is melted and mixed well.  Pour sauce over chicken.

*Best served with thin spaghetti.  Cook spaghetti and place on platter, put chicken on top and then pour sauce over chicken and spaghetti.

Nutter Butter Banana Cake

Nutter Butter Banana Cake

3 C cake flour
1 t baking soda
3/4 t salt
1/2 t baking powder
1 C unsalted butter, room temp
2 C sugar
3 large eggs, room temp
2 C mashed very ripe bananas
6 T buttermilk
2 t vanilla

Grease two 9x12 round cake pans, then line with parchment and grease parchment.

Sift together flour, baking soda, salt and baking powder. Set aside.

On medium speed, cream butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.  Add eggs one at a time, beating well after each addition.  Add the bananas.  Add half of the dry ingredients, mixing until well incorporated, then add the buttermilk and vanilla, and then the second half of the dry ingredients, mixing well.  Divide the batter between the prepared pans.  Bake at 325 for 40-50 minutes, or until toothpick comes out clean.

Let pans cool for 10 minutes then remove and cool completely on wire racks. Frost with Peanut Butter Frosting.

Peanut Butter Frosting

1 C Peanut Butter
1/2 C butter, soft
1 t vanilla
2 C powdered sugar
cream

Cream together butter, peanut butter and vanilla.  Add powdered sugar and cream, whipping until smooth, fluffy and desired consistency.

** I think I used about 6 T cream.
** I took this cake to Chloe at girl's camp for her 13th birthday...at her request of course! It luckily survived the 3 hour drive to Bear Lake!

Knot Rolls

Knot Rolls

Mix:
2 Cups warm milk           
2 C warm water
2/3 C oil               
2/3 C sugar
2 T salt                   

Mix in:
8-9 C flour & 2 T instant yeast

Let raise until double.
Punch down and put in knots 5 across on greased cookie sheet. Usually 5 or 6 rows, depending on size.
This recipe makes enough for two cookie sheets.
Raise again for an hour.
Bake at 365 for 20-22 minutes.

**This recipe is used for cinnamon twist rolls and cinnamon rolls.

Danish Dessert Cake

Danish Dessert Cake

1 White Cake Mix (plus eggs & oil)  
1 ½ C Whipping Cream
1 8oz cream cheese          
1 C sugar
1 pkg Danish Dessert

Grease and flour cookie sheet (approx. 12in x 17 in) or jelly roll pan.  Mix and bake cake mix in cookie sheet or pan.  Let cool.  Mix sugar and cream cheese, set aside.  Whip whipping cream until soft peaks form and add cream cheese and sugar mixture.  Spread on cooked cake and place in refrigerator.  Make Danish Dessert according to package directions for pie glaze and let cool.  Before it is too set up, spread Danish dessert on top of cake and whip cream.  Chill and cover with saran wrap until ready to serve. (Yummy to add fruit to the Danish dessert, like sliced strawberries or raspberries.)

Chicken Elizabeth

Chicken Elizabeth (serves 4)

8oz soft Cream cheese
1/2 c soft butter
1 t pepper
1 t fresh basil
1 t fresh thyme
1 t fresh oregano
1 t fresh tarragon
1 t fresh parsley
1 t minced garlic
Mix all of the above items to make a borsin cheese.  If you are using dry spices, use about 1/2 t of each.
4 chicken breasts
12 cherry size tomatoes - halved
4  oz prosciutto ham (deli sliced)
white cooking wine
Pound breasts out to uniform thickness.  Place one slice of ham on chicken breast, then 1/4 C borsin cheese mixture, 6 tomato halves in the middle and roll up chicken breast.  It gets kind of messy.  Place seam side down in baking dish sprayed with Pam. Place a dollop of borsin cheese on top of each breast and sprinkle the entire dish with white wine (generously).  Bake @ 375 for 30 min uncovered.

**I sometimes slice the chicken breasts in half horizontally before pounding them out, just to reduce the serving size.  I have also used store bought "borsin" cheese, but added 1/4 C butter, 3 oz cream cheese and some dry spices.