Easy Cinnamon Bread

I got this recipe from Elizabeth off of www.kingarthurflour.com

3 cups King Arthur Unbleached All-Purpose Flour OR Mellow Pastry Blend. (I just used regular white flour.)
1/2 cup sugar
2 teaspoons instant yeast
1 teaspoon cinnamon
1 teaspoon salt
1 cup warm milk
1/4 cup (1/2 stick) butter, melted
1 large egg
1 teaspoon baking powder
1 cup cinnamon chips
cinnamon-sugar, for topping

In a large bowl, mix together the flour, sugar, yeast, cinnamon and salt. In a separate bowl, whisk together the milk, butter, and egg. Combine the wet and dry ingredients, beating till smooth. Let the batter rest at room temperature for 1 hour, covered, then stir in the baking powder and cinnamon chips.

Spoon the batter into a greased 8 1/2 x 4 1/2-inch loaf pan. Sprinkle the top with the cinnamon-sugar.

Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until it tests done; a cake tester inserted into the center will come out clean. Remove the bread from the oven, let it rest in the pan for 5 minutes, then transfer it from the pan to a wire rack to cool completely. Note: Don't slice the bread while it's hot! It'll slice much better when it's completely cool. Yield: 1 loaf.

Chicken Parmesan

1 jar; favorite spaghetti sauce
1 large egg
3/4 cup plain dry bread crumbs
1/2 cup grated fresh Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
12 chicken tenders
3 tbl. olive oil
8 ounces fresh mozzarella cheese shredded

Preheat broiler. Spread spaghetti sauce evenly in 13x9 inch pan. Pour egg into a shallow dish. Combine bread crumbs, Parmesan , salt and pepper in another shallow dish. Heat oil in large non-stick skillet over medium heat. Dip chicken tenders into egg, turning to coat. Dip tenders into crumb mixture, turning to coat. I use one hand for the egg mixture and the other for the crumb mixture. Place in skillet. Cook the breaded chicken on each side till golden brown, turning once. Arrange chicken in a single layer on the spaghetti sauce. Top with mozzarella chesse. Broil 6 inches from heat till hot and cheese is melted and beginning to brown.

Note: This dish is good alone or with spaghetti noodles with more spaghetti sauce.

Sweet & Sour Meatballs

This is such a yummy dish! Got it out of the Worldwide Ward Cookbook from Becky Clayton in Sandy, Utah. It has lots of fun recipe's from all over the world.

2lb. ground beef
1 cup rolled oats
2 eggs, slightly beaten
2/3 cup onion, finely chopped (or 1/4 cup. dehydrated onion)
1 1/4 tsp. salt
Few grains pepper
1 1/2 tsp. Worcestershire sauce
2/3 cup milk

1 cup brown sugar
1/2 cup vinegar
2 tsp. prepared mustard
1/2 cup barbecue sauce
2 tsp. Worcestershire sauce

Comnined ground beef, oats, eggs, onion, salt, pepper, 1 1/2 tsp. Worcestershire sauce, and milk. Form into balls about 1 1/2 inches in diameter. Place in casserole dish in a single layer (a 9 x 13 inch pan will hold 54 meatballs). In a bowl, combined brown sugar, vinegar, mustard, barbecue sauce, and 2 tsp. Worcestershire sauce; pur over meatballs. Bake at 350 degrees for 30 minutes. Serve over rice.

Note: I like to 1 1/2 times the amount of sauce.

Olive Garden's Chicken Carbonara

This recipe I found on recipezarr.com. It's a real keeper because not only is it good, but Evan ate 4 helpings! Of course they were small but he almost ate an adult portion and that's a lot for the little guy. He doesn't eat much so it was so nice seeing him eat this. He kept saying yummy!
This recipe takes a while to make but it's so worth it! You have to at least try it once. You could always go to Olive Garden and pay $16 for it, or you can spend a little time in the kitchen and maybe spend about $7 for it, give or take. I fell in love with this meal while eating it a few weeks ago at Olive Garden with friends but when you have a husband that doesn't care much for pasta, I have a hard time asking to go to Olive Garden when it's so expensive. This really tastes like the real deal so this makes me very happy! Add shrimp if you love sea food. I'm not a fan so I stick to just chicken.

Ingredients
Chicken Mixture
1 cup extra virgin olive oil
1 cup hot water
1 tablespoon italian seasoning
1 tablespoon garlic, chopped
3 lbs chicken strips or 1 large shrimp
Sauce
1 cup butter
1 1/2 teaspoons garlic, chopped
3 tablespoons bacon bits
3 tablespoons all-purpose flour
1 cup parmesan cheese, grated
4 cups heavy cream
4 cups milk
1/2 teaspoon black pepper
1/4 teaspoon salt
Pasta
2 (14 ounce) boxes pasta (spaghetti, linguine, etc.)
Topping
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 3/4 cups mozzarella cheese, shredded
1/2 cup panko (bread crumbs)
1 1/2 teaspoons garlic, chopped
1 1/2 tablespoons butter, melted
2 tablespoons parsley, chopped
Add to Chicken Mixture
1 1/2 cups roasted red peppers, cut into small strips
1/4 cup bacon bit

Directions
1.Preheat oven to 350ºF.
Chicken Mixture
2.Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes.
Sauce
3.Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Sauté for 5 minutes, stirring frequently.
4.Add flour, Parmesan cheese, heavy cream, milk bacon base pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.
Topping
5.Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
Chicken Mixture
6.Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp.
7.Add sauce. Stir until well blended.
Assemble
8.Place hot, precooked pasta in a lager baking dish. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in broiler until top is golden brown.
9.Serve immediately and enjoy.

3 Envelope Pot Roast

I got this rescipe from our good friend Stephanie. She got it from a blog called realmomkitchen.com. Matt and I love pot roast but I was getting tired of the same old recipe I was making even though it's good. This one is just as easy and even more tastier. I wont make pot roast any other way now. Matt will make sure of that! He loves it and has no problem eating it all the time. I made it the past two Sunday's.

3 pound beef roast (such as chuck roast)
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Before you place the roast in the crock pot, pour the water and packets and stir but leave just enough of each packet to sprinkle on the roast after you place it in. Cook on high 4-8 hours.