Balsamic Chicken

Balsamic Chicken
1 T balsamic vinegar
5 garlic cloves, minced
1 c fresh basil
2 T olive oil, separated
1/4 c water
4 boneless, skinless chicken breasts
1/2 red onion, sliced
1 pkg cherry or grape tomatoes, halved
1 c sliced mushrooms (opt)

1. Place vinegar, garlic, basil, 1 tablespoon olive oil, and water in a blender and blend well. Set aside. (You can do this up to several hours early and let it meld.)
2. Preheat oven to 375*. Score the chicken breasts deeply a few times on one side.
3. Sear chicken in remaining tablespoon of oil, over medium-high heat, until light brown (the middle will still be pink), about 3-5 minutes each side.
4. Place chicken in a 9x9 pan, cut sides up, and cover with vinegar mixture, making sure to get it deep in the slits; sprinkle onions, tomatoes, and mushrooms on top.
5. Bake, uncovered, for about 40 minutes, until chicken is cooked through.

Chocolate-Covered Pretzels

Chocolate-Covered Pretzels
12 oz almond bark
2 T shortening
pretzels (I used rods, but you can use any shape/size)
toppings like sprinkles or nuts (opt)

1. Line a baking sheet (or two or three, depending on how many pretzels you're making) with parchment paper.
2. Place almond bark and shortening in a microwave-safe bowl and microwave in 30-second intervals, stirring every 30 seconds, until melted and smooth.
3. Dip pretzels in melted chocolate, making sure to coat evenly, and lay on baking sheet(s). If using sprinkles, do so immediately.
4. Allow to cool completely before transferring.

Easy Picadillo

Easy Picadillo
1 lb ground beef
1 green bell pepper, chopped
1- 14.5 oz can salsa-style chunky tomatoes
1 c canned black beans, drained and rinsed
1/2 c golden raisins

1. In a medium pan, cook beef and pepper over medium heat until beef is browned, about 8-10 minutes; drain.
2. Stir in remaining ingredients and reduce heat to low. Cover and simmer for 5-7 minutes, stirring occasionally, until heated through.

Mug Brownie

Mug Brownie
1/4 c flour
1/4 c sugar
2 T cocoa powder
pinch of salt
2 T vegetable oil
2 T water

1. In a mug, stir together flour, sugar, cocoa powder, and salt. Stir in oil and water.
2. Microwave until desired consistency (about one minute or so).

Soft Pretzels

Soft Pretzels
1 1/2 c warm water
2 T brown sugar
2 t yeast
3 T vegetable or canola oil, plus more for greasing
2 t salt
4-5 c flour
8 c water
1/2 c baking soda
1 egg
1 T cold water
coarse salt
1/4 c butter, melted

1. In a stand mixer bowl, combine warm water, brown sugar, and yeast; cover with a towel and let stand until bubbles form, about 5-10 minutes.

2. Add oil and salt, and, using the dough hook, add the first four cups of flour a cup at a time; knead dough at medium speed until it is smooth and pulls away from the side of the bowl, about 4 minutes. If it is still sticky, add more flour.

3. Spread some oil on the dough and bowl, turn to coat. Cover with a towel and place in a warm spot for an hour, or until doubled in size.

4. Preheat oven to 425*, line a baking sheet with parchment paper, and divide the dough into 8 equal pieces.
5. In a large pot, bring water and baking soda to boil.
6. Roll each piece of dough into a long rope and twist into a pretzel; pinch the ends in to the pretzel.
7. Boil the pretzels, two at a time, in the water for about 45 seconds; drain with a slotted spoon and place on the baking sheet.
8. Once all of the pretzels have been boiled, beat together egg and cold water; brush over pretzels. Generously sprinkle with salt.
9. Bake for 15-20 minutes, until golden brown. Remove from oven and immediately brush with melted butter. Serve warm.

Tuesday Night Dinner

Tuesday Night Dinner
1 lb ground beef
1 lb frozen mixed vegetables
1- 15 oz can Italian-style tomato sauce
1 1/2 c uncooked macaroni or small pasta shells
3/4 t garlic salt
1/4 t pepper
1/2 c Parmesan cheese

1. Preheat oven to 400*.
2. In a small pan, cook beef over medium heat until cooked through, about 8-10 minutes; drain.
3. Stir in vegetables, tomato sauce, pasta, garlic salt, and pepper; spoon into a 2-qt casserole dish.
4. Cover and bake for 30 minutes, or until pasta is cooked and vegetables are tender. Stir in cheese.

Blueberry Stuffed French Toast Bake

Blueberry Stuffed French Toast Bake
10 slices white bread, cut into 1" pieces
1- 8 oz pkg [light] cream cheese, cut into small pieces
1 c fresh blueberries
8 eggs
1 1/2 c milk
1 t vanilla

1. Grease a 9x13 pan and cover the bottom with half of the bread pieces.
2. Layer the cream cheese, blueberries, and then the rest of the bread.
3. In a medium bowl, whisk together eggs, milk, and vanilla; pour over the pan.
4. Cover tightly with foil and refrigerate overnight.

5. Preheat oven to 350* and bake, covered, for 30 minutes. Uncover and bake for an additional 25-30 minutes, until center is set.
Serve with [blueberry] syrup.