Chicken Dijon

About 4 boneless skinless chicken breasts

Marinade:
5 tsp. Dijon mustard
1 cube butter
2 cloves minced garlic

Melt butter. Add garlic. Blend in mustard.  Let cool a bit but not to solidify. Whip until mixture thickens (can use blender).

Breading:
2 Tb. Parsley minced
5 Tb. Parmesan cheese, shredded
1 ½ C. Panko (Japanese bread crumbs)

Dip chicken in butter mixture, then in breading mixture.

Place chicken in pan. Cover & refrigerate several hours (up to a couple of days) to set breading.

Bake at 350 degrees for 15-20 minutes until lightly brown. I usually find it takes a little longer when I use chicken breasts rather than chicken tenders. Cook until it is lightly brown.

Dip:
1 part Dijon
2 parts mayonnaise
(this is the original dip but I like 1 part Dijon, 1 part mayo, 1 part honey)

Texas Cowboy Cookies

Ingredients:
• 3 cups all-purpose flour
• 1 tablespoon. baking powder
• 1 tablespoon baking soda baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups (3 sticks) butter, at room temperature
• 1 1/2 cups granulated sugar
• 1 1/2 cups packed light-brown sugar
• 3 eggs
• 1 tablespoon vanilla
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups sweetened flake coconut
• 2 cups chopped pecans (8 ounces)

Prep Time: 25 minutes
Bake Time: 15 to 17 minutes for ice cream size scoop (8-10 minutes for normal size scoop).
Yield: About 3 dozen cookies (see note below)

Directions:
1. Heat oven to 350 F.
2. Mix flour, baking soda, cinnamon and salt in bowl.
3. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes.
4. Add eggs, one at a time, beating after each. Beat in vanilla.
5. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
6. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. (I usually freeze half the batch in balls of dough and store in a ziplock bag in the freezer).

Bake in 350 F oven 17 to 29 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

Note: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350 F for 9 to 11 minutes.

Sweet Chex Mix

Mix in a large bowl:
4 cups corn chex
1-2 cups wheat chex
4 cups rice chex
1 cup shredded coconut
1/2 cup slivered almonds

In a heavy saucepan:
1 cup Karo syrup
3/4 cup butter
1 cup sugar

Boil for 2 mins and pour over cereal, coconut and almonds.

Cool on wax paper

Put the Lime in the Coconut Cake

Ingredients:
• 1 cup butter
• 2 cups sugar
• 1 teaspoon coconut oil (extract)
• 4 eggs
• 2 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup coconut milk

Glaze:
• 1 cup sour cream or yogurt
• 1 cup sugar
• 2 limes, zested and juicd
• 1/4 cup coconut milk
• 1 cup shredded coconut

Frosting:
• 1/2 cup butter
• 1/2 cup shortening
• 4 ounces cream cheese
• 1 pound box plus 1 cup powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla
• 2 cups shredded coconut

Directions:
Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans. In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.

For Glaze:

In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.

With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.

In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla.Frost cake. Coat top and sides with shredded coconut.

Pumpkin Bars
¾ cup oil
4 eggs
16 oz canned pumpkin
2 tsp baking powder
1 tsp baking soda
1 2/3 cup sugar
2c flour
2 tsp cinnamon
1 tsp salt

Combine: wet ingredients, sift dry ingredients, add to wet ingredients, stir thoroughly. Bake in an ungreased jelly roll pan @ 350 for 25 minute. Let cool, and frost with cream cheese cinnamon frosting.

Cinnamon Cream Cheese Frosting
6oz cream cheese (softened)
½ cup butter (softened)
2 tsp vanilla
3-5 cups Powdered sugar (to taste)
1 tsp cinnamon

Combine: cheese, and butter. Beat until smooth. Add powdered sugar gradually until combined.

Fried Ice Cream
6 crushed nature valley granola bars
½ cup butter
2 TBSP sugar
1-2 tsp cinnamon
Coconut (toasted)
Half gallon vanilla ice cream.

Toast coconut in broiler in oven. Place coconut on foil lined baking tray. Cut in three – four TBSP butter and a few drops of coconut flavoring. Broil, stirring often, until golden brown. (Watch closely). Set aside.

Place butter in pan. Cook on medium heat until melted. Add crushed granola, sugar and cinnamon. Cook until granola is tender. Add coconut to granola mixture.

Scoop large ball of ice cream into the granola mixture. Roll until thoroughly covered. Place ball on plastic wrap. Place immediately in freezer. Repeat until ice cream and/or granola is gone.

Deep Fry Flour tortillas in hot oil, using a ladle to create a divot in the middle of each tortilla. Sprinkle with cinnamon and sugar. Place ice cream ball in center of each fried tortilla. Top with hot fudge, carmel, and whipped cream.

Fresh Peach Dessert
1 Box Nilla Wafers crushed (I use about ¾ of a box)

Spread on the bottom of a 9X13 pan reserving some crumbs for the top.
Combine the following 3 ingredients to make a creamy mixture.

1 cube butter, softened
2 ½ cups powdered sugar

Milk as needed to thin enough to pour over crumbs.

Peel and slice peaches (about 8) and arrange on top of creamy mixture.
Top with 1 pint whipped whipping cream. Sprinkle some crumbs on top