Microwave Crispy Rice Cereal Treats

3/4 cube butter (6 T.)

16 oz mini marshmallows

1/2 c. peanut butter (optional)

8 c. crispy rice cereal

Place butter in a 3-quart microwave safe bowl. Melt on high for 1 minute. Add marshmallows and cover with paper towel. Cook on high for 2 1/2 minutes. Add peanut butter and stir until smooth. Stir in cereal and mix well. Press into 9 x 13 buttered or sprayed pan. Cool before cutting. I like to press the mixture into molds or cookie cutters and shake them out on parchment paper. I added melted almond bark to these and sprinkled with chocolate.

Apple Pie Bread

• Apple Pie Filling:

• 2 apples diced small

• 1/4 c. brown sugar

• 1/4 c. white Sugar

• 1 t. cinnamon

• 1/2 to 1 t. nutmeg

• 1 T. cornstarch
• 2 T. melted butter
• 
  

• Bread:

• 1 c. room temperature butter

• 1/4 c. sugar

• 1/4 c. brown sugar

• 2 eggs

• 1 T. vanilla

• 2 c. flour

• 1 t. baking soda

• 1 t. cinnamon

• 1/2 t. salt
• 
  

For Filling : Combine all ingredients except, butter and cornstarch, in a sauce pan. Bring to a boil then add butter and cornstarch, which have been combined, and stir until thick. Let cool.

Bread:

Cream butter and sugar together until fluffy. Scrape bowl at least twice. Add eggs one at a time and vanilla. Next add pie filling. Sift together all dry ingredients. Add to wet mixture and only mix until incorporated. Do not over-mix or bread will be tough. Spray a loaf pan very well.

Bake at 325 for 45-55 minutes. Try not to open the oven.

The apple pie filling makes a great pie also.

This recipe is from Lacie Berry.

Chicken Cordon Bleu

My son, Cory, made this for dinner one night.

Ingredients

• 4 chicken breasts skinless and boneless
• 4 thin slices Canadian bacon
• 4 slices provolone cheese
• 1 to 1 1/2 cup panko bread crumbs
• 1 tablespoon Italian seasoning
• 1 clove garlic, peeled and finely minced
• 2 tablespoons unsalted butter, melted
• 2 eggs

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove from the plastic and lay 1 slices of Canadian bacon and 1 slice of cheese over the top to cover the breast. Roll up tight like a jellyroll. Repeat with remaining chicken. Season the bread crumbs with garlic, salt, pepper and Italian seasoning. Mix in the melted butter. In a separate bowl, beat together the eggs. Dip each roll in egg mixture and then in the crumb mixture to evenly coat. Spray a baking pan with non stick spray. Place chicken on the pan and bake for 25 to 35 minutes until browned and cooked through.