The Yum's Honey Dijon Garlic Chicken Breasts
6 ingredients, 40 minutes, 4 servings

Ingredients
    4 boneless, skinless chicken breasts (large, about 6 ounces each)
    3 tablespoons butter
    6 cloves minced garlic
    1 pinch salt (and pepper)
    1/3 cup honey
    2 tablespoons whole grain dijon mustard

Instructions

    Line an 8x8 inch baking pan with aluminum foil. Use a baking pan that is large enough to have a half inch of space around each chicken breast but no more. Using too large a baking dish can cause the glaze to be too shallow in the pan and burn easily. Place the empty pan in a 425 degree oven to heat up while you prepare the glaze.

To prepare the glaze

    Melt the butter in a small saute pan. Add the garlic and cook for only 30-60 seconds to soften it. Do not brown the garlic.
    Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.
    Lightly season the chicken breasts with salt and pepper. Remove the hot pan from the oven and place the chicken breasts an equal distance apart in the pan. Pour the hot glaze evenly over the chicken.
    Return the pan to the 425 degree F oven and bake for 15 minutes. Remove from oven and baste the breasts with the glaze in the bottom of the pan. return to the oven for an additional 15-20 minutes or until a neat thermometer inserted into the center of the thickest part of the breast reads 170 degrees F.
    Allow the chicken to rest for 5 minutes before serving.

* I have used the slow cooker and just prepared the glaze and spooned it over the chicken before slow cooking.*

The Yum's Baked Apple Pie Roll Ups


"Baked Apple Pie Roll Ups are oven baked and take just minutes to prep.  Warm crispy cinnamon sugar rolls with a sweet apple pie filling will become a family favorite.  Top them with ice cream and caramel for a perfect weeknight treat! 

Baked Apple Pie Roll Ups are super simple to put together with just a few ingredients you likely already have on hand. I love that these are oven baked and not fried and take just minutes to make!

While I used apple pie filling, you can fill them with whatever you’d like including cream cheese & sugar or cherry pie filling."

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins


Ingredients

    10 slices white  (I used wheat.)
    1 can apple pie filling or homemade pie filling
    1/3 cup melted butter
    1/2 cup sugar
    1 teaspoon cinnamon


Instructions

    Preheat oven to 350 degrees F.
    Cut the crusts off your bread and roll each slice flat with a rolling pin. Combine cinnamon and sugar on a small plate.
    Pour the apple pie filling onto a plate and chop it so the pieces are smaller. Place 2 tablespoons apple pie filling on each slice of bread and roll up.
    Dip each roll into melted butter (I poured a tiny bit of butter into a “butter dish” and just rolled in there) and then roll in the cinnamon sugar.
    Place seam side down on a parchment lined pan and bake 15 minutes or until browned and crispy. Serve warm.

I like that recipe.  Sounds easy.

Its basically sweet version of the sausage rolled up in french toast.

That sounds good too.

Larry has it somewhere in the index. You could basically use your imagination with the filling and the cover, either sweet or savory. For example cheese inside of meat, Or ice cream inside of waffles, possibilities abound.

From Southern Kitchen via MaryAnn; Black Bottom Pie

Serves: 2 (9-inch) pies, 6 to 8 slices each
Hands On Time: 30 minutes
Total Time: 1 hour and 30 minutes

Ingredients
1 cup granulated sugar, divided
1/4 teaspoon fine-grain salt
2 tablespoons cornstarch
3 large eggs, separated (see note)
2 cups whole milk
5 ounces unsweetened chocolate, finely chopped
1 1/2 teaspoons pure vanilla extract
2 prebaked pie crusts or chocolate cookie crusts
1/4 cup cold water
1 1/2 envelopes (about 3 3/4 teaspoons) unflavored gelatin
1/2 teaspoon dark rum or rum-flavored extract
1/4 teaspoon cream of tartar
1 cup heavy cream, well-chilled
Sifted cocoa, grated chocolate or cacao nibs, for garnish

Instructions
Combine 1/2 cup sugar, salt and cornstarch in a medium saucepan. Add yolks and whisk well to combine. Slowly whisk in milk and stir to combine. Place over medium-high heat and cook, whisking constantly, until mixture comes to a rolling boil and thickens, about 5 minutes.

Place the chocolate in the top of a double boiler and cook, stirring occasionally with a dry wooden spoon, until melted and smooth, about 5 minutes.

Once the cornstarch mixture thickens, pour half into the melted chocolate. Stir to combine and add vanilla. Divide mixture between the 2 prepared pie crusts; set aside. This forms the black bottom layer.

Place the water in a liquid measuring cup. Add the gelatin and stir to combine. Add this mixture to the remaining cornstarch mixture and stir to combine. Add rum or rum extract and stir to combine. Set aside for 8 to 10 minutes until the mixture just starts to set, or congeal.

Place the egg whites and cream of tartar in the bowl of a mixer fitted with the whisk attachment. With the machine on medium-high speed, whip the egg whites until foamy. Increase the speed to high, and continue beating until soft peaks form. Slowly, steadily add the remaining 1/2 cup sugar and beat until stiff peaks form.

Take about 1/3 of the beaten whites and add to the rum-flavored mixture and stir well to combine. Pour that lightened mixture over the whites and fold to combine. Once the mixture is smooth, pour the rum-flavored mixture over the chocolate bottoms in the pie crusts. Refrigerate to set, at least 1 hour.

While the pies are chilling, place a clean mixing bowl and whisk attachment in the refrigerator. When ready to serve, making sure the cream and equipment are well-chilled, place the bowl on a mixer fitted with the chilled whisk attachment. Whip the heavy cream to soft peaks. Top the set pies with the whipped cream and serve. Garnish with cocoa, chocolate or cacao nibs, as desired.

Nutrition
Per serving (based on 6): 332 calories (percent of calories from fat, 51), 5 grams protein, 38 grams carbohydrates, 2 grams fiber, 20 grams fat (7 grams saturated), 71 milligrams cholesterol, 234 milligrams sodium.

Allrecipes's Peanut Butter Pie

    1 (9 inch) prepared graham cracker crust
    1 (8 ounce) package cream cheese, softened
    1/2 cup creamy peanut butter
    1/2 cup confectioners' sugar
    1 (16 ounce) container frozen whipped topping, thawed
    15 miniature chocolate covered peanut butter cups, unwrapped
 
Directions

  Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups.

Chill for at least 2 hours or overnight before serving.

Taste of Home's Peanut Butter Cheesecake


Total Time
Prep: 20 min. + cooling
Bake: 55 min. + chilling
Makes
12-14 servings

Ingredients
    Crust:
    1-1/2 cups crushed pretzels
    1/3 cup butter, melted

    FILLING:
    5 packages (8 ounces each) cream cheese, softened
    1-1/2 cups sugar
    3/4 cup creamy peanut butter
    2 teaspoons vanilla extract
    3 large Eggs, lightly beaten
    1 cup peanut butter chips
    1 cup (6 ounces) semisweet chocolate chips

    TOPPING:
    1 cup sour cream
    3 tablespoons creamy peanut butter
    1/2 cup sugar
    1/2 cup finely chopped unsalted peanuts


Directions

    In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.

    In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet.

    Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).

    For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer.

    Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

The Reluctant Gourmet's Basic Mustard Vinaigrette Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1/2 cup

Ingredients

1 glove of garlic, smashed

2 tablespoons of balsamic vinegar

1 teaspoon Dijon mustard

5-6 tablespoons oil (vegetable, corn, canola, olive or some combination)

pinch of dried parsley

pinch of dried thyme

salt and freshly ground pepper to taste

How To Prepare At Home

In a clean jar or small bowl, add the vinegar, garlic, mustard and mix well. Slowly add the olive oil while either whisking or stirring rapidly with your fork. Add the parsley and thyme, salt and pepper, taste and adjust seasonings.

Simple, you bet, but this straightforward recipe will blow away any store bought salad dressing on the market. Start experimenting with your own ingredients and you will have Paul Newman getting nervous. Enjoy.

H.E.B.'s Lemon Thyme Vinaigrette Recipe

Prep Time  20 minutes  Total Time  20 minutes  Serves  6  People

Ingredients

1 medium shallot, chopped

1 Tbsp Dijon mustard

1 Tbsp fresh thyme leaves, chopped roughly

1 Tsp lemon zest

1/3 cup(s) fresh lemon juice

1 Tsp honey

1 Tsp cracked black pepper

3/4 cup(s) grapeseed oil



Instructions
1
Combine shallots, Dijon mustard, chopped thyme, lemon zest and juice, honey, and cracked pepper together in a blender. Blend on low speed then slowly add grapeseed oil.
2
Once an emulsion is formed and all oil is incorporated turn up speed on blender and season with salt to taste. Dress over any salad or use as a marinade for chicken or fish.

Patricia, thanks for the Peanut Butter pie recipes.  The pie I had while rich, was quite light.  Except that I wonder if a restaurant would use whipped topping, I feel whipped cream would be too heavy.  All I can say is that it was delicious.

Mary Ann

You're welcome MaryAnn, I might look about and see if I can find a lighter, still delicious version.

I made "Jane's Old Time Pumpkin Pie" this afternoon and that's what was for supper in this house.

SkinnyTaste's Skinny No-Bake Peanut Butter Pie

7 Freestyle Points 217 calories
Total Time:20 minutes plus chill time

"This Skinny No-Bake Peanut Butter Pie is light and creamy and ever so addicting! Whip this up in minutes for a dessert everyone will love! To keep it light I used Better n’ Peanut Butter which is available at Target, Trader Joe’s, health food stores and online."

Ingredients:

    5 oz reduced fat cream cheese, softened
    1/2 cups confectioners’ sugar
    1/3 cup Better n Peanut Butter
    8 oz fat free frozen whipped topping, thawed (or truwhip for healthier option*)
    reduced-fat graham cracker pie crusts
    3 tbsp Hershey’s chocolate syrup

Directions:

    Beat cream cheese and confectioners’ sugar together in a medium bowl.
    Mix in Better ‘n Peanut Butter and beat until smooth. Fold in whipped topping.
    Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours.
    Drizzle with chocolate syrup before serving.

Sorry but I thought this was going to be a place for sharing our own tried and true recipes.  I already subscribe to a bunch of recipe websites and cope recipes that I have to try to find out if they're really as good as the site thinks they are.  I'll still keep coming by to see if anyone has posted a favorite recipe or their own but I have enough book and website recipes to last me for about 20 years and I keep getting more.

Thanks for....

Jane, I can't speak for other recipes, but the Peanut Butter Pie thing got started because I had Peanut Butter Pie for dessert when eating out Saturday night.  Some thought they'd like it, others would not.  It was delicious.

Mary Ann

JaneS.  Yes, I was thinking that also. Looks like a lot of work for Larry putting in all Recipes from Magazines etc. I know when we had seniornet doing it it had to be family Recipes or ones only after having been tried out by someone.

Since I was helping Rae with indexing on that SeniorNet recipe board in the early years, and also provided many of those recipes shown on SeniorNet, along with Bunny, I beg to differ! While some of the recipes I've shown I haven't tried, many I have and many are either from other members or situations such as MaryAnn's.

If you wish to stop posting recipes, that is your choice but don't simply make assumptions.

I don't mind the work involved in keeping the index up, usually on a daily basis.  The only problem I have is trying to decide where to put some of them.  Some are obvious but some probably end up in miscellaneous that could probably fit in one of the other categories. 

Patricia, thanks for the peanut butter recipes.  I’m going to try that first one soon.  I enjoy looking at all the recipes.

Thanks, Larry and Jean. I was intrigued by the B&T's discussion of those and the Black Bottom Pie.

Here is a recipe I've made many times albeit with a few personal modifications. This was my mother's favorite, peach cobbler. I use the basic method for apple and some other fruits as well.

Southern Living's Peach Cobbler


Ingredients

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

How to Make It
Step 1

Melt butter in a 13- x 9-inch baking dish.
Step 2

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Step 3

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Step 4

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

The Spruce Eats's Easy 3-ingredient Coconut Macaroons;

"To vary the flavor, add 1/4 teaspoon of almond extract along with 2 teaspoons of vanilla extract. Feel free to add more almond extract if you like that flavor in your macaroons, or experiment with other flavors.

While the basic coconut macaroons are easy and taste great, they can be gussied up in many ways. Add some chopped toasted pecans or walnuts to the mixture or add hazelnuts. For holidays, you could give them festive color with about 1/2 cup of chopped candied red and green cherries along with 1/2 teaspoon of almond extract and 1 1/2 teaspoons of vanilla. Or stir in 1/2 cup of mini chocolate chips and some well-drained chopped maraschino cherries. Peanut butter chips, butterscotch chips, and brickle chips are some other good possibilities for add-ins. Or add 1/4 to 1/2 cup of multicolored sprinkles to match the season or occasion. Add a few drops of food coloring if you'd like."


Ingredients

    5 1/2 cups sweetened flaked coconut (gently packed)
    1 (14-ounce) can sweetened ​condensed milk
    2 to 3 teaspoons vanilla extract

Steps to Make It

#1)  Gather the ingredients.
#2)  Heat the oven to 325 F (165 C/Gas 3).
#3)  Line the baking sheets with parchment paper or nonstick foil. Spray the paper or foil with nonstick cooking spray.
#4)  In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well.
#5)  Grease a teaspoon or cookie scoop or spray it with nonstick cooking spray.
#6)  Using the teaspoon or cookie scoop, drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between ​the cookies.
#7)   Bake for 10 to 12 minutes, or until lightly browned around the edges.
#8)    Immediately remove the cookies to a rack to cool.
#9)   Enjoy!

https://www.thespruceeats.com/easy-3-ingredient-coconut-macaroons-3053844?utm_campaign=househomesl&utm_medium=email&utm_source=cn_nl&utm_content=14933807&utm_term=petsbanner

Patricia, I love macaroons.  I copied the recipe but I'm not sure I'll make them because I'd eat them in a hurry - you know - one tastes good, take two, then a third, etc.

I used to make a cobbler and I'm not sure what fruit, but cherry comes to mind.  I have a recipe in mind to post and I'll look for the cobbler recipe.  I think it was quite simple but I remember making it in a 9x13 pan - too much for two people.

Mary Ann

I know what you mean, I tend to halve even the "for two," recipes I have. I look forward to seeing your post.

I found the recipe I was looking for.  I got the recipe from somewhere but it has been so long since I made it that I have no idea where it came from.  I do remember that I made it several times for family and we all liked it.  I only made it with cherries, no other fruit.

Hot Cherry Cobbler

1 1/4 cup sugar
1 cup drained sour cherries (or fresh pitted sour cherries) - save juice
1 cup biscuit mix
1/3 cup (approx) milk
1 1/4 cup cherry juice - with water to make the amount
2 Tbsp butter or margarine

Preheat oven to 375 degrees.

Add 1/4 cup sugar and drained cherries to biscuit mix.  Stir in just enough milk to make a stiff dough.  Spread roughly in greased 10x6 or 8x8 pan.  Heat cherry juice with butter and remaining sugar and pour boiling hot over dough. 

Bake at 375 degrees for 30 minutes.  Serve hot or warm with milk or light cream.

Any fruit may be used instead of cherries; adjust sugar accordingly.

Serves 6.

Mary Ann

Hmmm...and Saturday is my hunting and gathering day. I will try it and let you know how it went. I do have Bisquick on hand now. I'll probably make it on Sunday or Monday and thanks so much, and I appreciate the recipe!

I love cobblers.  Mary Ann, that sounds good.  Cherry pie or cobbler is a favorite with Larry.  He eats very few sweets and think he would like that.  Definitely saving that recipe.

I have another recipe and this was my mother's recipe.  I think I used Bisquick or Jiffy for the dough, but I'm not sure.  I found my mother's recipe and she got it from someone else.  I did make it several times and the family liked it.    Mary Ann

Apple Roll - a dessert

Make a syrup of 1/2 cup sugar and 2 cups of water in 10" x 14" pan.  Cook 5 minutes. 

Biscuit dough
2 cups flour
4 tsp baking powder
1 tsp salt
6 Tbsp lard (I'm sure I did not use lard)
3/4 cup milk
4 medium size apples

Mix ingredients and form a square 1/4 inch thick.  Chop apples finely and spread on square.  Dot with sugar, butter and cinnamon.  Roll like a jelly roll.  Slice roll in 1 1/2 inch pieces and put the pieces in the syrup cut side down.

Bake at 425 degrees 25-30 minutes or until done.

This is a large recipe and can be halved.  I also think the 1 tsp salt is too much according to today's cooking standards.  So, salt to taste.

I'm saving both! While it's the second of November, what little snow we had is melting! However, the highs and lows hovering in the teens and all that freezing rain and ice out there are making me hungry for hot fruit cobblers, pies, and tarts!