Aussie Chicken

*Very similar to Outback's Alice Springs Chicken.

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms (I substituted green peppers)

2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

Directions:

1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Pumpkin Dump Cake

*This is a great fall recipe! It makes a great substitute for pumpkin pie if you like a little more substance. It's best hot!

1 large can pumpkin pie filling

4 tsp. pumpkin pie spice

1 can evaporated milk

3 eggs

1 c. sugar

Mix above ingredients together and pour in bottom of greased 9x13 pan.

Topping:

1 box yellow cake mix

3/4 c. (1 1/2 sticks) melted butter

Mix topping together and crumble on top.

Bake at 350 for 1 hour or until brown. Can top with whip cream.

Best Banana Pudding

*This is the best version of banana pudding that we have ever had, and that's saying a lot coming from a Southern girl...Contributed by the infamous Kimberlee Joy (my cooking inspiration).

2 bags Peppridge Farm Chessman Cookies
6-8 bananas, sliced
2 cups milk
15 oz box instant French vanilla pudding
1 8 oz package cream cheese, whipped
2 cans sweetened condensed milk
1 12 oz whipped topping (cool whip)

Line bottom of 9x13 dish with 1 bag of cookies and put bananas on top. Blend milk with pudding. Mix well with mixer. Beat cream cheese, then beat in condensed milk together in a bowl until smooth. Fold in cool whip. Add to pudding mixture, stirring until well blended. Pour mixture over cookies and bananas. Cover with remaining cookies. Refrigerate.

*Recipe from Paula Dean's Dessert Cookbook.

Easy Fettuccini

*You can add shrimp, grilled chicken, steak or whatever you like!

8 oz. fettuccine noodles
½ c. butter
½ c. heavy whipping cream
¾ c. grated parmesan cheese
½ t. salt & dash of pepper
Parsley for garnish

Heat butter and whipping cream over med. heat. Stir frequently until bubbles. Reduce to low and simmer 6 minutes. Stir frequently until thick. Remove from heat. Stir cheese, salt and pepper in. Garnish with parsley.

Ham & Tomato Pie

*Think Chicken Pot Pie remade...This is one of Clinton's favorites.

Prep Time: 20 min.

Servings: 4

1 (8-oz.) package diced cooked ham (I use ham steaks)

1/2 cup sliced green onions (about 4 onions)

1 (9-inch) frozen unbaked pie shell (There's no need to thaw the crust before assembling.)

1 tablespoon Dijon mustard

1 cup (4 oz.) shredded mozzarella cheese, divided

2 medium plum tomatoes, thinly sliced

1 large egg

1/3 cup half-and-half

1 tablespoon chopped fresh basil

1/8 teaspoon pepper

Garnishes: fresh basil sprigs, tomato slices

1. Sauté ham and green onions in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates.
2. Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.
3. Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 cup cheese.
4. Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired. Yield: Makes 4 to 6 servings

*From Southernliving.com

Oven Roasted Corn

Put corn on the cob in aluminum foil. Top with butter, little lime juice, cilantro, and a pinch of sugar. Cook for 45-60 minutes on 375. Open foil and broil corn for 2 minutes, turning corn half way in between broiling.

Potato Casserole

*I usually cut this in half. A whole recipe is about 6-8 servings.

2 lbs frozen hash browns (I buy the little square has browns)
2 cups sour cream
2 cans cream of mushroom soup
grated onion and salt to taste
1/2 cup melted butter
2 cups grated cheddar cheese
parmesan cheese

Thaw potatoes slightly.
Mix all except parmesan cheese in a 9 X 13 baking dish.
Sprinkle parmesan cheese on top.
Bake at 350 degrees for 1 to 1 and 1/2 hours
Freezes well if you want to make it ahead of time.....taste like FRESH!