Mustard Chicken and acorn squash

4-6 chicken breasts

Ingredients

• 2 chicken breasts and 2 whole leg/thighs, bone in, skin on
• ½ cup Dijon mustard
• ½ cup buttermilk
• 4 peeled garlic cloves
• a small handful fresh thyme leaves
• zest of one lemon
• 1 1/2 tsp salt (more or less to taste)
• 1 tsp freshly cracked black pepper
• 2 cups fresh breadcrumbs *
• 1/4 cup olive oil

Instructions

1. Put the chicken pieces in a large zip lock baggie or other container. Mix the buttermilk and the mustard and pour over the chicken. Coat all the surfaces, and marinate, tightly covered, for a couple of hours or overnight.
2. Set oven to 400F
3. Set up a food processor fitted with the metal blade. With the machine going, drop in the garlic cloves to mince them. Turn off the machine and add the crumbs, thyme, lemon zest, salt and pepper to the bowl. Drizzle in the olive oil and pulse the machine to combine everything.
4. Put the crumbs into a pie plate, or other wide shallow bowl, and press each piece of chicken, skin side down, into the crumbs. The marinade will help the crumbs adhere to the meat. Press the crumbs in with your hands to completely coat the top. Set the chicken down --- crumb side up --- on a foil or parchment lined baking sheet. Press any remaining crumbs onto the bare spots on the chicken. Don't waste any!
5. Bake the chicken for about 40 minutes, until the topping is browned and the chicken is cooked through. I ran mine under the broiler at the very end to get a little more color.

Spinach pies

Phyllo dough

Pulled Chicken sandwiches and crockpot Mac

6-8 chicken breasts

Cheeseburger Soup...but for my husbands sake renamed cheesy potato turkey soup

1 lb of ground turkey
3/4 cup chopped onion
3/4 cup carrots sliced thin
3/4 cup celery
1 tsp dried basil
1 tsp dried parsley
4 tbs butter divided
3 cups chicken broth
4 potatoes peeled and chopped
1/4 cup flour
2 cups shredded cheddar
1.5 cups milk
3/4 tsp salt
1/2 tsp pepper
1/4 cup sour cream

INSTRUCTIONS

1. Brown the ground turkey in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and turkey and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Cranberry upside down cake

Tart and moist

Swiss cheese chicken

This recipe is very easy and great for a chilly winters night.

Good Morning Pumpkin Pancakes

2 cups bisquick

1 1/2 cups(12 ounce can)  evaporated milk

1/2 cup Libby's solid pack pumpkin

2 eggs

2 tablespoons firmly packed light brown sugar

2 teaspoons ground cinnamon

1 teaspoon vanilla

Combine all ingredients in a medium bowl. Beat until smooth. ( I just use my whisk)   Pour 1/4 to 1/2 cup depending on size onto heated and lightly greased griddle.( I use stick margarine to lightly grease) When edges begin to dry and pancake begins to have little bubbles, flip. Sometimes I sprinkle them with any chopped pecans or walnuts before I flip them. Serve with warm syrup.

Buttered pecan syrup recipe

2 tablespoons unsalted butter ( reg. margarine would be ok, just omit salt)

1 cup chopped pecans

1 cup pure maple syrup

1/4 teaspoon salt

Melt butter over medium heat. Add pecans. Cook till fragrant about 3 minutes. Add syrup and salt (if using unsalted butter only)

Cook stirring constantly for 2-3 minutes until thickened