Outback Steakhouse Alice Springs Chicken

1/2 c. Grey Poupon Mustard
1/2 c. Honey
1 1/2 tsp. oil
1/2 tsp lemon juice
4 skinless, boneless chicken breast halves
1 T. oil
2 c. sliced mushrooms- 10 to 12
2 T. butter
salt
pepper
paprika
8 slices bacon, cooked
1 c. Monterey Jack cheese,
shredded
2 tsp. fresh parsley, finely chopped

To make Honey Mustard Marinade, use an electric mixer
to combine Grey Poupon Mustard, honey, oil and lemon
juice in a small bowl. Whip for 30 seconds. Pour about
2/3 of marinade over chicken and marinate, covered in
refrigerator for about two hours. Chill remaining
marinade for later. After Chicken has marinated, preheat
oven to 3750 and heat up an oven proof frying pan- I use a
cast iron skillet- large enough to hold all the chicken and
the oil, over medium heat. Sear chicken 3-4 minutes per
side or until golden brown. Remove pan from heat, but
keep chicken in the pan. While the chicken is cooking,
saute mushrooms with butter in a small frying pan.
Brush seared chicken with some of the reserved marinade,
save some to serve on the side. Season chicken with salt,
pepper, and paprika. Stack two pieces of bacon on top of
each breast- make an X. Spoon mushrooms evenly over
each breast. Spread 1;4 cup of each cheese evenly over
each breast. Bake the pan of prepared chicken breasts for
7 to 10 minutes or until the cheese is thoroughly melted
and starting to bubble. Sprinkle each breast with parsley
before serving. Put extra honey mustard sauce in a small
bowl and serve on the side.

Scezhuan Shrimp

I got this recipe from blogchef. Blogchef is my new favorite food blog. This recipe was super easy, I even made it on a Monday night after work!

Ingredients:
12 ounces cooked large shrimp (with tails removed)
4 tablespoons water
2 tablespoon ketchup
1 tablespoon soy sauce
2 teaspoon cornstarch
1 teaspoon honey
½ teaspoon crushed red pepper flakes
¼ teaspoon ground ginger
1 tablespoon vegetable oil
¼ cup green onions (sliced)

4 garlic cloves (minced)

Step 1: In a small bowl mix together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper flakes and ginger.
Step 2: Heat oil in a wok over medium-high heat. Add green onions and garlic. Stir fry for 30 seconds. Add shrimp and toss to coat with oil. Pour in sauce. Heat while sitting until sauce is thick and bubbly.
(Makes 2 servings)

I served the shrimp over jasmine rice and had Asian vegetable mix on the side. I like the kind you can buy in the steamer bags.

This is my attempt at a picture, but my camera was dying, so this was the only shot I could get.
Now, doesn't the shrimp look was better then this.....

Poor Jack, he doesn't know what he is missing out on!

Shannon's Jello Salad

1 Lg pkg Orange Jello (or whatever flavor you want)
1 Lg pkg Vanilla Pudding
2 1/2 C water
1 pint whipping cream
1 T sugar
1-2 bananas (optional)

Mix pudding, Jello and water in pot and boil for 3 min.
Put in fridge to cool until rubbery (about 2 hours)
Then in mix master whip cream and sugar until it is whipped
Add Jello mix to the whipped cream until well mixed (smooth)
You can add bananas if you want
Let is set for 3-4 hours

Pineapple Pretzel Salad

1/3 C sugar
1/4 C margarine
1 C crushed pretzels
28 oz. Crushed pineapple, well drained
8 oz. Cream cheese (soft)
16 oz. Cool whip

Spread pretzels on cookie sheet. Then sprinkle the sugar on top of
pretzel. Cut up margarine into cubes and place on pretzels as well. Bake
at 400 degrees for 7-8 min. Stir every 1 1/2 min. Let mix cool and set a
side.

Mix:
Sugar, pineapple, cream cheese, and cool whip

Add pretzels at last min. before serving.

Pumpkin Cookies

1/2 c. shortening

1 1/4 c. sugar

2 eggs, beaten

1/3 c. sour cream

1/2 c. pumpkin

1/2 c. sweet potato

1 very ripe banana

2 1/2 c. flour

2 t. baking powder

1 t. salt

3 t. pumpkin pie spice

1 c. chocolate chips (or 1/2 c. chocolate chips and 1/2 c. butterscotch chips)

Preheat the oven to 350.

Cream shortening and gradually add sugar. Add eggs and sour cream and mix thoroughly. Add pumpkin, potato and banana.

Sift together dry ingredients and add to wet mix. Mix well. Add chocolate and mix.

Drop onto lightly greased cookie sheet and bake for 15 minutes. It's ok if they're a little soft when removed; they will continue to cook until they cool.

These are very moist; keep in fridge. Probably won't last this long, but they'll only keep for one week.

Enjoy.

Chicken Tortilla Soup

1 tbsp. garlic (minced)

1/2 med. onion (diced)

16 oz. Jar picante sauce

14 oz can diced tomatoes w/ chilies

2 cans chicken broth

1/4 C. chopped cilantro

1 tsp. oregano

2 chicken brests, boiled and shredded

Saute onions and garlic (use pam), add picante sauce, tomatoes, chicken broth, cilantro, and oregano. Bring to a boil. Add shredded chicken and simmer for 20 min.

Serve with shredded cheese, tortilla chips, and soup cream to garnish.

Cafe Rio Dressing

3 Tomatillos (quartered)

1 pkg. ranch mix

1 C. mayo

1 C. Cilantro

2 cloves garlic (minced)

1/2 tsp. cayenne pepper

1/2 C. buttermilk

Blend together in blender.

Cafe Rio Chicken

Sm. Kraft Zesty Italian dressing

1Tbsp. Chili Powder

1Tbsp. Cumin

3 Garlic (minced)

5 lb. chicken

Cook in crock pot (not sure of the time)

Creamy Crockpot Chicken

1 lb chicken
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
Milk
8 oz. Cream Cheese
1 pkg. Good Seasonings Italian Salad Dressing

In a sauce pan combine both soups, 1 can of milk, and cream cheese, heat and stir until most the lumps are melted. Add dressing packet. Place chicken in the bottom of crock pot and the pour soup mixture over it. Cook on low for 7 hrs.