LOW FAT HONEY GRANOLA BREAD

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For the BREAD MACHINE - LOW FAT HONEY GRANOLA BREAD


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INGREDIENTS:
1 cup water -- plus 2 tablespoons
4 tablespoons applesauce
1 teaspoon lemon juice
2 1/2 tablespoons honey
1 teaspoon salt
2 tablespoons dry milk
3 cups bread flour
3/4 cup granola -- cereal
1 3/4 teaspoons yeast

DIRECTIONS:
Add ingredients according to manufacturer's instructions and
use basic cycle. This will yield a 1 1/2 lb loaf.



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Feta Chicken

Feta Chicken
Submitted by: Debbie

Photo by: FAITHFUL96 "Chicken wrapped around tomato-basil feta cheese - simple, succulent, and sensational."
Original recipe yield: 6 servings.
Prep Time:15 MinutesCook Time:30 MinutesReady In:45 MinutesServings:6 (change)

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INGREDIENTS:
6 skinless, boneless chicken breast halves
6 ounces tomato basil feta cheese, crumbled
1/4 cup Italian-style dry bread crumbs, divided

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Chocolate Caramel mini cheesecakes

Prep Time: 15 minutes
Bake Time: 18 minutes
(Makes 12 individual cheesecakes)



Ingredients

3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
2 tablespoons butter or margarine, melted
1 1/4 cups (7 1/2 oz.) NESTLÉ® TOLL HOUSE® SWIRLED Milk Chocolate & Caramel Morsels, divided
12 oz. cream cheese, softened
2/3 cup NESTLÉ CARNATION Sweetened Condensed Milk
1 large egg
3 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teapoon vanilla extract
Caramel ice cream topping

PREHEAT oven to 300º F. Paper-line 12 muffin cups.

COMBINE crumbs, sugar and butter in small bowl. Press rounded tablespoon of crumb mixture onto bottom of each cup. Divide 1/2 cup morsels between all cups.

BEAT cream cheese in small mixer bowl until fluffy. Add sweetened condensed milk, egg, cocoa and vanilla extract; beat until smooth. Spoon 1/4 cup mixture into each cup.

BAKE for 18 to 20 minutes or until centers are set. Remove from oven to wire rack. While still warm, top cheesecakes with with remaining morsels. Morsels will soften but will retain shape. Cool completely. Refrigerate for at least 1 hour.

SERVE drizzled with caramel topping.

Courtesy of http://www.verybestbaking.com/recipes/

Enjoy!

Chicken Fried Chicken

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RECIPE: CHICKEN FRIED CHICKEN

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INGREDIENTS:
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves


DIRECTIONS:
1. Place crackers in a large resealable plastic bag; seal
bag and crush crackers until they are coarse crumbs. Add
flour, potato flakes, seasoned salt, and pepper to bag
and mix well.
2. Beat egg in a shallow dish or bowl; heat oil in a large
skillet over medium high heat.
3. One by one, dredge chicken pieces in egg beat, then
place in bag with crumb mixture, seal bag and shake to
coat.
4. Reduce heat to medium and cook coated chicken in skillet
for 15 to 20 minutes, turning frequently, until golden
brown and juices run clear.


Yield: 6 servings.

Courtesy of http://www.thedailyrecipe.com

Basic Cake Mix

Basic quick Cake mix
There's a really good basic mix that is a starting point for
almost any kind of simple cake.

BASIC QUICK CAKE MIX

5 cups flour
2 tablespoons and 2 teaspoons baking powder
2 1/2 teaspoons salt
2 1/2 cup sugar
1/2 cup and 2 tablespoons nonfat dry milk
1 1/4 cups oil

In a large mixing bowl, with a pastry blender, mix
ingredients until fine. Store in an airtight container or
plastic bag and use within 2 months. (Keep in refrigerator)

*VANILLA CAKE

4 cups Quick Mix for Cake
2 eggs, separated
1/3 cup water
2 teaspoons vanilla pinch salt 1/4 cup sugar

Heat oven to 350 degrees.

Grease and flour 2 round cake pans or a 9x13x2-inch pan.

Pour 4 cups of Cake Mix into a large mixing bowl. Mix yolks
with 1/3 cup water and vanilla; beat well and stir into dry
mix in bowl. Beat egg whites until foamy and add salt and
sugar; beat until meringue forms stiff peaks. Fold beaten
egg whites into the cake batter.

Pour into pan(s) and bake for 30 to 35 minutes.

This is courtesy of I'm Not Martha' blog
She has other homemade mixes there also.

Todays dessert Mmmmm Lemon Bars

INGREDIENTS:
crust
1 cup butter
1/2 cup confectioners sugar
2 cups all-purpose flour
1/2 teaspoon salt

Filling
4 eggs, beaten until fluffy
2 cups sugar
5 tablespoons lemon juice
2 tablespoons grated lemon rind
Confectioners sugar for topping

DIRECTIONS:
Preheat oven to 300.
In a large bowl, cream together
butter and confectioners sugar; then blend in flour
and salt.
Press mixture down in a flat buttered cookie
pan. Bake at 300 for 20 minutes.

While crust is baking,
in a medium bowl blend together eggs, sugar, lemon
juice and rind. Pour over crust.
Raise temperature to 350
and bake for an additional 15-20 minutes at 350.
Remove from oven and let cool. When cooled, sprinkle
generously with additional powdered sugar.