Corn Casserole

(8 ounce) container sour cream
1/2 cup unsalted butter, softened
1 (15 ounce) can creamed corn
1(15 ounce) can whole kernel corn
1(8.5 ounce) package corn bread mix

Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, stir together the sour cream, butter, creamed corn, corn nibblets and corn muffin mix. Pour into a 1 quart casserole dish and bake for 40 minutes.

Cranberry Sauce

12 ounces cranberries
1 cup white sugar
1 cup orange juice

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes) then continue stirring until the cranberries have cooked down somewhat.  Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Oatmeal Pancakes

1 1/2 cups flour
1 cup quick oats
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 1/2 cups milk
3 tablespoons butter, melted

Mix all dry ingredients together in a bowl. Stir in milk and melted butter. Add eggs, 1 at a time. Bake on a hot griddle until bubbly. Flip and bake until done.

Chili

1 can Black Beans
1 can Chili Beans (I use the ones in medium sauce)
1 can Dark Red Kidney Beans
2 pounds ground beef
1 can diced tomatoes
1 pack McCormick Chili Seasoning
1 Can Tomato Sauce (13 oz)
Chili Pepper
Garlic Powder

First drain the liquid off of the Black Beans, Kidney Beans and Diced Tomatoes and put into the crock pot on low and add the Chili beans with the sauce. Brown Meat, drain off grease, and add to crock pot. Stir in Chili Seasoning and Add Tomato sauce. Let heat for an hour then add chili powder and garlic powder if needed, let heat on low for another hour then serve. (you can leave it in the crock pot as long as you want to develop flavors.

Rosemary Salmon

2 Salmon Fillets
1 Tablespoon Olive Oil
1 Teaspoon Lemon Juice
1 Bunch of Rosemary
Sea Salt
Fresh Ground Pepper

Combine the Olive Oil and Lemon Juice, mix together so they "combine".
Remove the Rosemary Leaves from the branches.
Brush the Salmon with the Olive Oil Lemon Juice mixture.
Season to taste with Sea Salt and Pepper.
Spread Rosemary over the Salmon.
Grill or Broil until desired temperature.

Pretzel Encrusted Chicken Fingers

1 (12 ounce) bag whole grain pretzels
2 teaspoons dried thyme
4 large eggs
1 1/2 lbs chicken tenders
3/4 cup extra-virgin olive oil

Preheat oven to 250
Using a food processor, finely grind the pretzels.
Transfer to a shallow bowl and add the thyme.
In another shallow bowl, beat the eggs.
Coat the chicken strips with the pretzel crumbs, then the egg, then the pretzel crumbs again.
In large skillet, heat 1/2 cup olive oil over medium heat.
Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side.
Drain on paper towels; keep warm on a baking sheet in the oven.

Cheddar Ranch Dip

This is a favorite dip in our family! My mom has been making it for as long as I can remember!

1 (16 oz) container sour cream
1 (1 oz) package dry Ranch-style dressing mix
1 (3 oz) package bacon bits
2 cups shredded Cheddar cheese

In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving.

Ravioli Lasagna

1 lb lean ground beef
1 (28 ounce) jar any kind spaghetti sauce
1 (25 ounce) package frozen cheese ravioli
6 ounces shredded mozzarella cheese

In a large skillet, cook beef over medium heat until no longer pink; drain.
In a greased 2 1/2-quart baking dish (a 13x9-inch glass baking dish works very well also), layer a third of the spaghetti sauce, half of the ravioli, beef, and 1/2 cup of cheese.
Repeat layers.
Top with remaining sauce and cheese.
Cover and bake at 400°F for 40-45 minutes or until heated through.

I added a teaspoon of dried basil and a teaspoon of garlic powder to my spaghetti sauce but I always do that. So So easy! And as always you could sub ground turkey for ground beef!

Chocolate Chip Cheese Ball

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4-1 cup miniature semisweet chocolate chips

In a medium bowl, beat together cream cheese and butter until smooth.
Mix in confectioners' sugar, brown sugar, and vanilla.
Stir in chocolate chips.
Cover and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball.
Wrap with plastic and chill in the refrigerator for 1 hour

The Best Coconut Pie

This is an old pie recipe that we adore!!!! It's one of our absolute favorite recipes.

5 eggs
2 cups white sugar
3/4 cup buttermilk
1/2 cup melted butter
1 (10 ounce) package flaked coconut
1 teaspoon vanilla extract
2 (9 inch) unbaked pie crusts


Preheat oven to 350 degrees.  In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into  pie shells.  Bake in the preheated oven for 45 to 50 minutes, or until golden brown. Cover with foil if they start browning too quickly. 

Brownie Pie

My mom has been making this since I was little and it is hands down one of my most favorite things in the entire world.

1 Stick Butter (Melted)
1 Heaping tbsp Cocoa Powder
1 Cup Sugar
3/4 Cup Flour
2 Eggs
1 1/2 tsp Vanilla Extract


Heat oven to 325. Mix together the melted butter and cocoa powder. Add in the sugar and flour and mix together.  Add the eggs then stir in the vanilla.  Bake for 25 to 35 minutes. 

Triple Berry Muffins

2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
1/2 cup strawberries (sliced)
1/2 cup blueberries
1/2 cup raspberries

Position a rack in the center of the oven and preheat to 400°F.
Lightly butter twelve 2 1/2-inch muffin cups or place paper muffin cups in the muffin tin.
In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center.
In another medium bowl, whisk the milk, oil and eggs.
Mix well and pour into the well.
Stir just until blended.
Fold in the berries.
Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.
Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
Cool in the pan for 5 minutes.
Remove the muffins and serve warm or cool on a wire rack.

Taco Pie

This recipe comes straight from my mom. We ate this a lot growing up! It was so easy, she could put it together earlier in the day and throw it in the oven to reheat it! Because we ate it growing up it's one of my favorite comfort foods.

1 Package of Crescent Rolls
1 pound of Lean Ground Beef or Ground Turkey

8oz Tomato Sauce
1 oz of Taco Seasoning
1 Cup of Mexican Blend Cheese

Grease a 8x8 pyrex or round pyrex dish. Preheat oven as directed on the Crescent Rolls. Make a pie crust style bottom in the pyrex out of the crescent rolls and bake in the oven until done. While baking the crust brown the meat then drain. Mix in the tomato sauce and the taco seasoning When the crust is done add the meat on top and top with cheese. Put back in the oven until the cheese is melted. Top with Salsa, Sour Cream, Gauc, Lettuce, Tomato, Avocado...whatever you like.

This recipe was linked to an Ingredient Spotlight on the Eat at Home blog.

Baked Havarti Chicken

4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
salt


Preheat oven to 400 degrees F (200 degrees C).
Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes. Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear. Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed. Remove chicken from the oven. Top with Cheese. Return to the oven until cheese has melted. Remove chicken from the oven, top with mushrooms and their pan juices, and serve.

Cucumber Dill Salad

2 Cucumbers
8 oz Plain Yogurt
1 Tablespoon Fresh Dill

Slice the cucumbers. Mix dill and yogurt together then mix in the cucumbers. Refrigerate for 2 hours and serve.

* Crazy easy. Super Refreshing. Perfect for the summer.

Apple Oatmeal Muffins

1 1/3 cups all-purpose flour
1 cup oats, uncooked (old fashioned or quick)
1/3 cup brown sugar, packed
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
2/3 cup 1% low-fat milk
1/3 cup apple juice
1/4 cup canola oil
1 egg, beaten
1 cup apple, peeled, & chopped (about 1 medium sized apple)

Heat oven to 400F and grease or line 12 muffin cups. Combine dry ingredients in a medium bowl. Add the remaining ingredients EXCEPT the chopped apple, mixing just until moistened (do not over mix!). Gently fold in the apples. Fill cups 2/3 full. Bake 20-22 minutes or until golden brown

***I left the peel on because it gives the muffins an extra crunch and I used Granny Smith Apples.

California Turkey Burgers

1 1/4 lbs lean ground turkey
1 (1 ounce) package dry onion soup mix
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 1/2 tablespoons soy sauce
monterey jack cheese or monterey jack pepper cheese

In a large bowl combine ground turkey, soup mix, pepper, garlic powder, soy sauce and egg.
Put mixture in the refrigerator for 5 to 10 minutes, then take it out and shape into patties.
Cook until the inside of the burger is whitish in color.
Top with Salsa, Avocado, Onion, and Lettuce.

***Because of the soy sauce it is hard to tell if the burgers are whitish in color but you can tell when they are done.

Banana Pancakes

I am not sure where I originally got this recipe.  I started making them back in college with my roommate and it ended up being something we ate often.  They are so yummy and filling!

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed


Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot

Lemon Pie Bars

INGREDIENTS
2 1/4 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup butter, softened
4 eggs
1 1/2 cups white sugar
1/2 cup lemon juice
1 tablespoon lemon zest

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
Bake 15 to 20 minutes or until golden brown.
Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.

California Chicken

4 skinless, boneless chicken breasts
1 teaspoon olive oil
1/2 teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced
2 ripe tomatoes, sliced
1 (8 ounce) package Monterey Jack cheese, cut into 10 slices


Preheat oven to 350 degrees F (175 degrees C).
Warm oil in skillet and add chicken and onion powder. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.***
Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

***I hate sauteing chicken, I hate how it pops and the time it takes and see it as pointless in a lot of recipes so instead of sauteing it I baked the chicken at 350 for 30 minutes(cut open to see if it is done) and then went from there following the recipe. It was easier and less of a mess.

Veggie Scramble

This recipe was created one night when I didn't know what else to make! We had lots of leftover vegetables in the refrigerator and so this meal was dreamed up!  We love to have it with some homemade biscuits!

1 tbsp butter
1 1/2 cups of veggies***

8 eggs 

1/4 milk

1/4 cup of cheese (whatever cheese you would like)

Heat up saute pan to a low heat.  Melt butter and saute until the veggies are tender, remove from the pan and set to the side. Beat eggs and add milk. Add eggs to the saute pan. Turn heat up to a medium low heat. Stir and scrap the cooked egg off the bottom until the eggs are done. Turn the heat off Add the veggies back and stir in the cheese.  Serve hot. 

***You can do any combination of veggies, some that we like are onion, peppers, tomato, and  mushrooms.  Just have 1 1/2 cups worth total. 

Italian Meatballs

1 1/3 lbs lean ground beef
1/2 cup dry breadcrumbs
1/4 cup ground parmesan cheese
1/2 teaspoon italian seasoning
1/4 cup milk
1 1/2 teaspoons dried onion flakes
1 teaspoon salt
1/2 teaspoon worcestershire sauce
1 egg, beaten
1/4 teaspoon garlic powder
pepper

In large bowl, mix all dry ingredients. Add rest of ingredients and lightly mix, but mix well, with hands. Form into meatballs. Place them on lightly oiled cookie sheet. Sprinkle tops lightly with coarse ground pepper. Bake in 400º over for 20-25 minutes.

Stuffed Border Burgers

Ingredients
1 1/2 pounds lean ground beef
1/2 cup finely chopped onion
1 (4.25-ounce) can chopped ripe olives, drained
2 tablespoons ketchup
1 teaspoon chili powder
1 teaspoon fajita seasoning
6 (1-ounce) slices Monterey Jack cheese with peppers
6 onion rolls, split and toasted

Combine first 6 ingredients. Shape mixture into 12 (4-inch) patties. Fold cheese slices into quarters; place cheese on each of 6 patties. Top with remaining 6 patties, pressing to seal edges.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done. Serve on rolls with Tex-Mex Secret Sauce and desired toppings.

Easy Chicken Roll-Ups

Ingredients
2 cups cooked chicken, cubed
1 onion, diced
1/2 cup sour cream
1 cup cream cheese, softened
1/4 teaspoon salt
2 tablespoons milk
2 tablespoons butter
1 can cream of chicken soup
8 crescent rolls

Directions
Mix together the chicken, onion, cream cheese, salt, milk, and butter.
Spoon onto crescent rolls and roll up.
Bake 20 minutes at 350*.
Mix together and heat the sour cream and soup.
Spoon over roll-ups and enjoy!

And of course I switched it up a bit, instead of plain cream cheese and an onion I used low-fat chive and onion cream cheese. They were super yummy.

Bacon Wrapped Stuffed Chicken Breast

I got this recipe from one of my cousins who got it from another one of our cousins! Both of them swear by it and this is one of our favorite ways to cook chicken! I never eat the bacon but it gives it amazing flavor. It's so easy but sure to impress a guest!

4 Boneless Skinless Chicken Breast
1 Container of Low-Fat Chive and Onion Cream Cheese
12 Slices of Bacon

Preheat oven to 375. Place 1 Chicken Breast at a time into a zip lock bag and pound out until it is 1/4 inch thick. Repeat with each chicken breast. Divide the container of Chive and Onion Cream Cheese evenly onto the 4 chicken breast. Roll up and wrap 3 slices of bacon around each piece of chicken. Bake in oven for 45 minutes.

Fudgy Pecan Tartlets

CRUSTS
1/4 cup butter, softened
3 tablespoons cream cheese, softened
1/2 cup flour
FILLING
1 egg yolk
3 tablespoons sugar
1 1/2 teaspoons butter, melted
1 1/2 teaspoons milk
1/2 teaspoon vanilla
1/2 cup semi-sweet chocolate chips, melted and cooled
12 pecan halves

In a small mixing bowl, cream butter and cream cheese until light. Gradually add flour beating until blended. Roll into 1 inch balls. Press into the bottom and up the sides of 12 mini muffin cups that have been coated in cooking spray. For filling, in a bowl, combine the egg yolk, sugar, butter, milk and vanilla; gradually stir in melted chocolate. Fill shells 3/4 full. Place a pecan half on top of the filling. Bake at 375 for 18-22*** minutes or until shell is lightly browned and the filling is set. Cool for 10 minutes before removing to a wire rack to cool completely.

***The last time I made these I only cooked them for 15 minutes and I think they turned out much better. The filling was way more fudge like which everyone seemed to enjoy more.

Baked Chicken and Zucchini

1 egg
1 tablespoon water
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 cup dry bread crumbs***
4 boneless, skinless chicken breast halves
4 tablespoons olive oil, divided
5 medium zucchini, sliced
4 medium tomatoes, sliced
1 cup shredded mozzarella cheese, divided
2 teaspoons minced fresh basil


In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
In a skillet, cook chicken in 2 tablespoons oil for 2-3 minutes on each side or until golden brown; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400 degrees F for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.

***I always use Italian Seasoned Panko Crumbs. It gives it more flavor and a better crunch.

Fruit Crisp

4 Cups - Fruit (Any berries, apples, pears, peaches or any combo, my favorite winter combo is apple cranberry my favorite summer combo is raspberry blackberry)
1/2 cup to 1 1/2 cups - sugar (depends on the tartness of the fruit and how sweet you want it)
1 tablespoon - AP flour

Directions: Set oven to 375. Wash fruit. Spread in the bottom of a square Pyrex dish (double the recipe for a bigger pan). sift flour over the top of fruit (this helps to thicken the juice). Sprinkle sugar over the fruit.

1 Cup - Oatmeal
2/3 Cup - Brown Sugar
2/3 Cup - AP Flour
3/4 Cup - Softened/Melted Butter

Put Dry Ingredients in a bowl. Add Butter. Mix until crumbly. Top the fruit with the crumble. Bake in oven for 25 to 40 minutes depending on the fruit. (berries take less time than apples but just use a fork to see if the apples or pears are done)

Double Layer Pumpkin Cheesecake

I got this recipes from Allrecipes.com It's soooo good!

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 (9 inch) prepared graham cracker crust

Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight.
I actually just put in the freezer for about 1 1/2 hours and it was nice and cool when it was time to cut.

Baked Onion Dip

INGREDIENTS
1 cup mayonnaise
1 cup chopped sweet onion
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic salt
1 cup shredded Swiss cheese
Minced fresh parsley
Assorted crackers

1. In a bowl, combine mayonnaise, onion, Parmesan cheese and garlic salt; stir in Swiss cheese. Spoon into a 1-qt. baking dish. Bake, uncovered, at 325 degrees F for 40 minutes. Sprinkle with parsley if desired. Serve with crackers.

Apple Stuffed Chicken Breast

INGREDIENTS
2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
DIRECTIONS
Combine apple, cheese, and bread crumbs. Set aside.Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken. Serve.

Taco Soup

This recipe came from allrecipes.com

1 pound ground beef
1 onion (chopped)
1 can chili beans  with liquid
1 can kidney beans with liquid
1 can whole kernel corn with liquid
1 can black beans with liquid 
1 8oz can tomato sauce
2 cups water
2 14oz cans peeled and diced tomatoes
1 4oz can diced green chile peppers
1 package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.I added a can of black beans and instead of the diced green peppers I just used a can of rotel tomatoes. I also put it on high for 2 hours then let it cook on low for 2 and it was perfect. Also a great soup to freeze and pull out when you don't have time to cook or just don't feel like it. Hope you like it as much as we did!

Chicken and Bow Tie Pasta

4 boneless skinless chicken breast
1 (12 ounce) package farfalle (bow tie) pasta
1 (14 ounce) can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
2 (8 ounce) containers chive and onion cream cheese
1/4 cup freshly grated Parmesan cheese

Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese. Here is what I changed, I added mushrooms because Gray and I love them. Really it was delicious and Gray hates cream cheese with a passion (I know, what a weirdo) but he loved it and said he wants it to be regular. Hope you enjoy!

Mozzarella Mushroom Chicken

Added almost 5 years later:  So this is the first recipe every on my recipe blog, it was placed on here with no picture and I wasn't so sure how many more recipes would be posted or what would come of this little space on the internet.  Ahhhh and here we are...years later... :) The original recipe is from allrecipes.com but has been adapted.
3 tbsp olive oil
2 skinless, boneless chicken breast halves
1 tablespoon garlic powder
1 clove garlic, minced
6 fresh mushrooms, sliced
1tsp italian seasoning
2 cups shredded mozzarella cheese

Heat the olive oil in a skillet over medium heat. Place chicken in the skillet, and season with garlic powder and garlic. Cook 12 minutes on each side, or until juices run clear. Set chicken aside, and keep warm.Stir mushrooms into the skillet, add the italian seasoning and cook until tender. Return chicken to skillet, layer with mushrooms, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.