Rosie's Lemon Mustard Chicken

ROSIE'S' LEMON-MUSTARD CHICKEN:

4 Skinned, boneless chicken breasts, halves
1/4 cup Butter
3 T. Dijon Mustard
3 T. Lemon Juice
1 tsp. dried tarragon
1/2 tsp. salt

Preheat oven to 375 degrees. In a small saucepan melt butter. stir in mustard, lemon juice, tarragon and salt. Place chicken in an 11x7-inch baking dish. Pour lemon, mustard mixture over chicken. Bake 40 - 45 minutes. Spoon sauce over chicken and serve...Very Easy and Very Tasty!

Easy CHICKEN IN THE WOODS

This is a great recipe for camping...all in one pan, so easy!!!

EASY CHICKEN IN THE WOODS:

1 sm. box instant rice
2 C. Cooked chicken, bite-size
2 sm. Cans Cream of chicken soup
2 Cans Water
Salt & Pepper
Your favorite shredded cheese for topping when served (optional)

Combine chicken, soup and water in pan. Bring to boil. Cover over low heat aprox. 20-minutes until rice is done. Season to taste. Serve as is or with shredded cheese of your choice on top.

Tomatoes Rockefeller Style

An easy way to peel tomatoes is to drop them in boiling water for 1-minute and then in ice water for 3-minutes. The skin will peel right off!!!

TOMATOES ROCKEFELLER STYLE:

2 Lg. tomatoes
1 pkg. Frozen spinach
1 minced green onion
Dash of red pepper
2 T. Melted margarine
1/4 tsp. salt
1/4 C. Bread crumbs
2 T. Parmesan cheese
1 Egg
Dash of garlic powder
1/4 tsp. thyme (optional)
1/4 tsp. pepper

Peel tomatoes. Cook spinach 5 minutes without adding water. Drain well. Mix all ingredients (except tomatoes) and add to spinach. Arrange tomato halves on baking dish and top with spinach mixture. Bake at 350 degrees for 15 mins.

Orange Glazed Chicken Tenders

ORANGE GLAZED CHICKEN TENDERS:

2 Tablespoons vegetable oil
1 pound chicken tenders
2 tablespoons all-purpose flour

2 green onions, sliced
1 clove garlic, minced
3/4 cup orange juice
2 tablespoons soy sauce

Heat in a large skillet over high heat until hot. While skillet heats, dredge chicken tenders in flour. Add chicken to hot skillet, and cook 4 minutes or until browned, turning once. Remove chicken from skillet.

Reduce heat to medium-high; add green onions and garlic; cook, stirring constantly, 30 seconds. Add orange juice and soy sauce to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until mixture thickens slightly.

Return chicken to skillet; simmer 2 minutes or until chicken is thoroughly heated. Transfer to a serving platter.

I have also enjoyed this dish by adding just a little red pepper flakes to add a sweet/hot effect. also good served over some fork tender steamed broccoli florets, and some fried Chinese noodles sprinkle over top for crunch!!!!

Broccoli And Orange Salad

The combination of these ingredients makes a nice break from boring salad. This colorful salad works for potlucks and celebrations any time of the year.

BROCCOLI AND ORANGE SALAD:

3/4 C. Mayonnaise
1/4 C. Sugar
2 Tablespoons White Vinegar
1 (16 oz.) Package Broccoli Florets
1/2 C. Golden Raisins

1/2 small onion, thinly sliced and separated into rings
6 Bacon slices, cooked and crumbled
1 (11-oz.) can mandarin oranges. drained

Stir together mayonnaise, sugar, and vinegar in a large bowl. Add broccoli and raisins; toss well. Cover and chill thoroughly.

Top with onion, crumbles bacon, and mandarin oranges.

Easy Moist German Chocolate Muffins

Doesn't get easier than this for great muffins....

Easy Moist German Chocolate Muffins:

1 (15oz.) can pumpkin
1/2 can (pumpkin can) water
1 box German chocolate Cake mix

With mixer; combine pumpkin and water. then add cake mix and blend. Pour into muffin tins lined with paper liners. Bake at 350 degrees for 18-24 minutes. Spice cake mix or carrot cake mix may be substituted for the chocolate cake mix...Makes 24 muffins

Rose Victoria's Spoon-Easy Rolls

This recipe for my spoon-easy hot rolls will be one of your favorites!!!

SPOON EASY HOT ROLLS:

2 C. Warm Water
1 pkg. dry yeast
1 egg
1/3 cup sugar
1 1/2 sticks butter, melted
1/4 c. cornmeal
4 c. self-rising flour (don't sift)

Dissolve yeast in warm water. Add remaining ingredients in order given. Dough should be fairly stiff. Drop into well-greased muffin pans. Bake in 400 degree oven for 8 - 10 minutes. Makes aprx. 3 dozen. This dough will keep for 3 days in refrigerator!!! Enjoy!

SIMPLY GOOD SPINACH & RICOTTA PIZZA

Ricotta cheese blended with spinach and herbs replaces the usual tomato sauce and the peppers and onions gives this delicious pizza some crunch. Easily made with a prebaked pizza crust, you are going to really like this pizza and make it often.

SIMPLY GOOD SPINACH AND RICOTTA PIZZA

1 (9-oz) pkg frozen spinach, thawed
1 (15-oz.) container light ricotta cheese
2 garlic cloves, minced
1 egg white
2 T. chopped fresh basil
1 T. chopped fresh oregano
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1 (10-oz.) pre-baked Italian pizza crust
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
3 slices red onion, separated into rings
1 cup shredded provolone cheese

Heat oven to 375 degrees. Squeeze thawed spinach until most of moisture is gone in large bowl; stir together spinach, ricotta, garlic, egg white, basil, oregano, salt and pepper.

Place pizza crust on round pizza pan. Spread crust with spinach mixture. Top with bell peppers and onion.

Bake 15-minutes. sprinkle with cheese, bake an additional 10 minutes or until cheese is melted. Let stand 5 minutes before serving.