The Classic Honey Mustard Chicken with Roasted Asparagus

2 T. honey
1 T. dijon mustard
1 tsp. salt-free lemon and herb seasoning (we used lemon pepper)
4 four oz. boneless, skinless chicken breast halves
4 T. sliced almonds
cooking spray
salt and pepper
1 bunch asparagus, course end snapped
2 tsp. olive oil

Preheat oven to 400 degrees.  In a large, shallow baking dish,whisk together honey, dijon mustard and lemon and herb seasoning (we doubled the sauce, as you may recall).  Add chicken to the dish, and spoon sauce over top, until entire surface of chicken is covered.  Top each breast half with about one T. sliced almonds.  Lightly spray the surface of each piece of chicken with cooking spray and season with salt and pepper.

Arrange asparagus alongside chicken and drizzle olive oil all over asparagus, then season with salt and pepper. 

Bake for 35 minutes or until chicken is cooked through and almonds are golden brown.

Pretty Winter Salad

I haven't made this for you yet, but it's a good one. 

1/2 head each of romaine, ice berg and spinach (I never bother with the iceberg, just do the others)
1 red apple, sliced
1 pear, sliced
1/2-1 cup cashews
1/4 cup craisins
1 cup grated jack cheese

Dressing:
1/4 cup sugar
2 1/2 T. red wine vinegar
1 T. lemon juice
1 T. chopped onion
1/4 tsp. salt
1/3 cup oil

Blend together, then add 1 T. poppyseeds.

Pour dressing over salad just before serving.

Easy Beef Enchiladas

1 1/2 lb lean ground beef
1 can black beans
1 can red enchilada sauce, divided (the big can)
1/3 cup brown sugar
1/2 tsp. onion powder (or saute some onion in when you're cooking the beef)
2 cups grated cheddar cheese, divided
10-12 flour tortillas

Brown ground beef in a large pan.  Drain off the fat and add refried beans, 1/2 of the enchilada sauce, brown sugar and onion powder.  Mix well and bring to a simmer.  Remove from heat.

Fill one tortilla with about 1/4 cup filling and some cheese.  Roll up and place in a 9 x 13 pan.  Repeat process until pan is full.  Pour remaining enchilada sauce over prepared enchiladas.  Sprinkle with remaining cheese.  Bake at 350 for 30 minute.  Serve with your favorite toppings--tomatoes, sour cream, olives, green onion, cilantro, lettuce, avocado, gaucamole, etc.

Tomato Pesto Chicken Sandwiches

4 chicken breasts
Montreal Steak Seasoning/Salt & Pepper
1 t. olive oil
4 large hoagie or ciabatta rolls, or just plain old hangabur buns
1 c. mozarella cheese, shredded
3 red bell peppers, roasted
2 tomatoes, sliced
lettuce
1 avocado, sliced
mayo
1/3 cup pesto

Combine pesto and mayo in a small bowl, and blend (i did about a tablespoon of mayo).  Sprinkle chicken with Montreal seasoning.  Grill chicken breasts on medium high heat until chicken is cooked through.  Grill chicken breasts on a medium high heat until chicken is cooked through. 
Preheat broiler.  Cut rolls in half, bush with olive oil and place on a baking sheet.  Broil 3 minutes or until lightly browned.  Remove bread from pan.  Spread pesto mixture on rolls.  Arrange the chicken slices over bottom half, top with cheese.  Put bottom halves back in broiler for 2 minutes or until cheese melts.  Put the rest of your fixings on, and eat it up, yum.

Perfect Cinnamon Rolls

1 cup warm milk
1/3 cup melted butter
2 eggs
1/2 cup sugar
1 tsp. salt
4 cups flour
1 T. yeast

Put warm milk, sugar and yeast into mixer and mix for a minute until combined. Let the yeast grow until foamy and bubbly (about 5-10 minutes). Then add the eggs, butter, flour and salt and combine until smooth and mixed together. Let dough sit in the bowl until is has doubled in size (about 1 1/2 hours). When it has doubled, put a small amount of flour on the counter and pour out the dough onto the counter. Roll dough out until it measures 16 inches by 21 inches.

Filling:
1 cup brown sugar
1 1/2 T. cinnamon
1/3 cup melted butter
Melt butter and spread on dough rectangle. Mix brown sugar and cinnamon together and sprinkle all over buttered dough. Roll up and cut into 16 equal rolls.

Place rolls on greased cooke sheet 4 across and 4 down. Cover w/ greased plastic wrap. let rise until doubled in size (about 1 hour). Bake at 400 fro 10-12 minutes.

Frosting:
1/2 cup butter, softened
1 1/2 cup powdered sugar
1/4 cup cream cheese
1/2 tsp. vanilla
1/8 tsp. salt

Frost 1-2 minutes after finished baking.

Our Christmas Tradition Breakfast

Peanut Butter and Banana Stuffed French Toast

6 slices white or wheat bread
1 to 2 ripe bananas
3 T. creamy peanut butter
Honey, for drizzling
4 eggs
1/4 cup heavy cream
1 T. vanilla
1 T. dark rum, or imitation rum flavoring if you're home wet bar is a little lacking
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Dash salt
Powdered sugar, for topping
Maple syrup, for topping

Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread (you will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it (these are the tops). Place honey drizzled pieces of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.

In a shallow medium sized bowl, gently whip by hand the eggs, cream, vanilla, rum, cinnamon, nutmeg and salt.

Heat skillet to medium heat, around 350-375, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into batter and place on skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Top with powdered sugar, butter and maple syrup.

Syrup Recipe, Equally Cryptic as Pancake Recipe

Twice as much sugar as water.

(I think 3 cups sugar to 1 1/2 cups water makes a good amount.)

Some maple extract until it looks right. (I'm guessing about 1 tsp)

Bring it to a boil, let it boil for a minute or so.

If you don't want it to crystallize, then add corn syrup. You know, just add some. Sugar is sugar.

Again, good luck.