Spinach and Mushroom Chicken

I found this recipt at "Poop on Jelly" blog. Sounded so good i think i will make it tonight......

4-6 chicken breastsfresh spinach
16 oz. WHOLE mushrooms
Kraft sundried tomato dressing

Place chicken in a 13x9 pan and cover with dressing. Top with as much spinach as you like. (Remember that it will cook down, so be generous.) Top with mushrooms. Top with some more dressing. Bake (covered with foil) at 350 degrees for 30-40 minutes, until chicken is cooked through.

Doesn't it look yummy!!??

Note To Self.......

Ok...i have found plenty of recipes i like today. And as you can see i have posted them all. HA! Well my blog serves as a "Note to Self". I found this cute recipe that i have to remember come next valentines day. :)

Lots of Lovin' Cinnamon Rolls

Dough Ingredients:(or use a loaf of frozen bread dough, let is rise, and join us at assembly directions)

Dry ingredients2 cups unsifted unbleached floured

¼ c sugar

1 Tbs salt

2 packages of active dry yeastIn sauce pan heat up (until just warm, not boiling):

2 ¼ c. milk

¼ c. cooking oil

Dough Directions:Mix dry ingredients together in a large mixing bowl. Add 1 egg to flour mixture along with warmed liquid from sauce pan.Beat it for 30 sec. on low speed, followed by 3 minutes on medium speed.By hand, gradually stir in 4-5 cups of flour to make a soft dough.Kneed it on a floured surface until smooth and elastic, about 1 minute.After kneeding let it rise covered in a warm place until doubled (45-60 minutes).

Assembly Directions:Punch down dough. Separate dough into two equal portions. Roll out to form two large squares (about 9 x 11 inches). Spread ¼ c. melted butter on top of dough. Sprinkle cinnamon and sugar to heart’s desire (be generous with cinnamon and sugar).

Slice rolls with dental floss about 1 ½ inches thick. Pinch bottom to form heart shape. Place on greased cookie sheets. Cover and let rise for another 45-60 minutes.

Bake for 13-18 minutes at 350 degrees. Frost with your favorite icing tinted with just a drop of red food coloring. We used buttercream icing, but cream cheese is good, too! (click on the frosting names for recipes). Enjoy!

Yummy New Snack.....

While surfing other blogs i found this on Gourmet Mom on-the-Go!

Banana Nut Cheerio Bars (from Cheerios)

Ingredients:3 tablespoons margarine or butter (do not use spread or tub products)

1 bag (10.5 oz) miniature marshmallows

(5 1/2 cups)6 cups Banana Nut Cheerios cereal

1/3 cup roasted sunflower nuts

1/4 cup semisweet chocolate chips

1 teaspoon canola oil

Directions:1. Spray 13x9-inch pan with cooking spray. In large microwavable bowl, microwave margarine uncovered on High 30 to 45 seconds or until melted. Add marshmallows; toss until coated. Microwave uncovered on High 1 minute 15 seconds to 1 minute 45 seconds, stirring every 30 seconds, until mixture can be stirred smooth.2. Stir in cereal and sunflower nuts until well blended. Press evenly in pan.3. In small microwavable bowl, microwave chocolate chips and oil uncovered on High 45 to 60 seconds, stirring very 15 seconds, until melted and smooth. Drizzle over bars.4. Cool 1 hour or until glaze is set. For bars, cut into 6 rows by 4 rows. Store loosely covered.

Optional: Melt a few peanut butter chips and drizzle those on as well. Yum!

Happy Monday.....

Busy weekend. Saturday we worked on the yard and got the patio all cleaned up. Just in time to grill out. It was an absolute beautiful day...75 degrees! Got little Bit a new pair of shoes to stomp around the yard in. She loves being outside. Sunday the hubby went and got her a swing. Her new favorite thing to do. It is only in the 40's today so we will bundle up and go out for a little while today. Last night we had Breakfast for dinner. So yummy. Pancakes, sausage, eggs. I enjoy food way to much. But i'm pregnant....so it is ok right? :)

Baked Felafel Pita Sandwich.....

Found this recipe that i'm going to have to try....

Doesn't it look yummy?

• Here are the ingredients:
  For the falafel:1 15-ounce can chickpeas, drained and rinsed1/4 cup minced onion2 cloves garlic, minced2 teaspoons ground cumin1/2 teaspoon ground coriander1/2 teaspoon salt1/4 cup cilantro leaves (tightly packed)1/4 cup parsley leaves (tightly packed)2 tablespoons olive oilPlain, dried breadcrumbs for forming balls (optional)
• 
  For the salad:1 cup chopped romaine lettuce2 small tomatoes, seeded and chopped (about 1 cup)
  4 whole-wheat pita pocket breads
  

Tzatziki

• Ingredients
  Makes 4 cups
  3 medium cucumbers, peeled, seeded, and cut into 1/2-inch chunks
  2 teaspoons salt
  2 cups Homemade Yogurt, or prepared
  2 teaspoons minced garlic
  2 tablespoons finely chopped fresh dill
  1 tablespoon chopped fresh mint
  1 tablespoon extra-virgin olive oil

In a colander, toss together cucumbers and 1 teaspoon salt. Place colander in sink, and let cucumbers drain for 20 to 30 minutes.
Press cucumbers to extract excess liquid. Transfer to a bowl; mix in yogurt, garlic, dill, mint, oil, lemon juice, and remaining teaspoon salt. Refrigerate about 1 hour to allow flavors to blend; serve at room temperature.

First, combine all of the falafel ingredients except 1 tablespoon of olive oil and the breadcrumbs in the bowl of my food processor. Processe the mixture for 10 seconds, stop the motor, scrape down the sides of the bowl, and process for 10 more seconds. The ingredients should be well incorporated but the mixture should still be slightly coarse; go through 1 or 2 more processing cycles to achieve this consistency, if necessary.
Divided the mixture by level tablespoons and formed each tablespoonful into a ball. Taking a tip from Vicarious Foodie, lightly roll the falafel balls in plain dried breadcrumbs to help hold them together during baking and placed them on a unlined baking sheet.

Brushe the falafel balls with the remaining tablespoon of olive oil and place them in a 425F oven. Bake the falafel in 4 stages. After 10 minutes, rotate baking sheet front to back. After 20 minutes, use a spatula to flip the balls. After 30 minutes, rotate baking sheet front to back again. After 40 minutes, remove the falafel from the oven.
Serve the falafel in pita pockets with the chopped romaine, tomatoes, and tzatziki sauce.

Friday Love......

I absolutly LOVE fridays. My husband comes home and the whole family gets a few days to relax and enjoy the time together. Tonight is Taco night. Yippie!! I'm also going to make "Monkey Munch"....yum! Whoever made up that recipe...Thank You. It is still raining outside today so no going out for a walk today...but me and Little one are going to make it a fun inside "rainy friday". I still have a few things i would like to sew up so who knows what i will end up sewing this weekend. Last night i made a lovely pillow/bed for my Yorkie. It is black and white toile. He enjoyed sleeping on it last night. :) Well i'm off to enjoy the day........

Everyone have a wonderful weekend!!!!