Creamy Garlic Chicken

 Here's a delicious recipe to serve your family this week. 

4 boneless, skinless chicken breast, pounded thin
4 tablespoons flour
4 tablespoons finely grated Parmesan cheese
2 teaspoons seasoned salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper

Cream Sauce:
6 tablespoons olive oil
2 tablespoons butter
1 medium onion, thinly sliced
6-8 cloves garlic, sliced
1 1/4 cups chicken stock
3/4 cups heavy cream
salt and pepper
1/2 cup finely grated Parmesan cheese
1 tablespoon dried parsley

In a large shallow bowl, mix together flour, Parmesan cheese, seasoned salt, garlic powder, and black pepper. Dredge chicken in the flour mixture. Heat a large skillet over medium-high heat with olive oil and butter. Cook chicken until golden on each side, about 5-7 minutes on each side. Transfer to a platter and keep warm. 

Reduce heat to medium, and saute the onion and garlic until tender, 2-3 minutes. Add the broth to deglaze the pan. Heat and simmer until reduced in half, 5-7 minutes. Lower heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer, stirring to combine. Season with salt and pepper. Add chicken to sauce and continue simmering for 3-4 minutes until sauce is desired thickness. Garnish with fresh Parmesan and parsley. Serve with pasta or mashed potatoes, Serves 4.
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Pecan Sandies

My mom loves Keebler Pecan Sandies. I wanted to test some recipes to find one that was similar to her brand and surprise her with it. Here is one I tried, and while it was quite tasty, it's not like the kind you buy. Try, try again...

1/3 cup butter, softened
1/3 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups flour
2 1/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans

Preheat oven to 375 degrees. In large mixing bowl, cream together butter, shortening, and sugars. Add egg and vanilla. Mix well. In small bowl, combine flour, baking powder, baking soda, and salt. Add to creamed mixture in two parts. Stir in pecans. Drop by teaspoonfuls on ungreased baking sheet. Bake for 9-11 minutes until golden brown. Yum!
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Spinach Hummus

Here's a delicious appetizer for your next gathering.

15 oz. chickpeas, drained
2 cups fresh baby spinach
1 cup fresh basil
2 tablespoons extra-virgin olive oil
2 tablespoons water
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon paprika

In a food processor fitted with a blade attachment, add chickpeas, spinach, basil, olive oil, water, lemon juice, and salt and pepper. Process until smooth, about 2 minutes.
Scrape down the sides of the bowl. If the hummus seems too thick, add additional water as necessary. Process again and taste for seasoning. Transfer to a bowl and garnish with paprika. Serve with fresh vegetables, pita chips, or crackers. Makes 1 1/2 cups. 

Swedish Sugar Cookies

Here's another recipe from my Grandma Swiler for sugar cookies. I've added an extra ingredient that gives It a light fruity taste.

2 cups butter
1 cup powdered sugar
1 cup sugar
2 eggs
4 1/2 cups flour
3 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon Fiori Di Sicilia (King Author Flours)
Decorating sugar

Preheat oven to 350 degrees. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, then add vanilla and Fiori Di Sicilia. In small bowl, combine flour, cream of tartar, and baking soda. Gradually add to creamed mixture. Drop by teaspoons onto greased cookie sheets. Flatten with glass dipped in sugar, making sure to flatten well. Bake for 8-10 minutes.
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