Creamy Baked Chicken

Once upon an October night, this master chef made some delicious chicken. Her husband cleared his plate and ate it all up! Now I'm sure you all have lots of questions. What did you make? How did you make it? How did you become the greatest known chef there ever was? Oh, well, I may be getting a little ahead of myself now. We've had a pretty lazy Sunday, ya know, the usual video games, television, movie, and of course a few rounds of UNO! I swear my husband cheats. He magically always has all the 'draw 4' cards! Though, I'd rather have him cheating at UNO than screaming at the television because the Huskers are loosing! We had chili yesterday and not to toot my own horn but, it was pretty delicious... then again, what have I made that isn't?!

We used the yummy chicken gravy for our mashed potatoes! Just an idea!

Ingredients:
4 boneless skinless chicken breasts
2 cans cream of chicken soup
1/2 c. milk
1 tbsp. chicken bouillon
1/2 tsp. garlic powder
1/2 tsp. ground black pepper

Directions:
Combine all ingredients in a glass baking dish. Place chicken breasts into the mixture and bake for 60-80 minutes at 400F.

M&M Cookies

Mmm. These cookies are amazing! I made these for the first time right when we moved to Georgia. Now, I made these for the second time today, and they turned out just perfect! Since I'm so terribly distracted right now, I'm not going to go into a long drawn out post. Here it is, short and sweet.

Ingredients:
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 c. sugar
1 c. packed brown sugar
2 tsp. vanilla
2 eggs
1/2 c. unsalted butter
1/2 c. shortening
1 c. M&Ms

Directions:
Mix flour, salt, and baking soda. Set aside. Combine white and brown sugar with melted butter and shortening in a seperate bowl. Beat eggs and vanilla into sugar mix. Blend sugar and flour mixes together. Once combined well, add M&Ms and mix again. Using a cookie dropper, place scooped cookies on ungreased cookie sheet and bake for 7-9 minutes at 350F. Allow to cool on a cookie rack for a few minutes and whaaaaa-la!

Stuffed Chicken Breasts

Ah, blogger babies, I know you've been more than disappointed with the lack of posts lately. I'm attempting to mega-multi-task here. I'm currently attempting to catch up on Dexter, stay tuned into my husband and I's new video game world. That's right I said it. We're healthy addicted to the new Final Fantasy. Anyway, after a lovely trip back home, I had the two weeks of the husband at WLC and now he's off to two more schools. Since he'll be gone for about a month I'm going to spend the month back home for various reasons. I probably won't do much cooking at all while I'm there, so it's just fair warning. I'll try to get you a few posts before then. I got the first steps of this idea from the chicken enchilada recipe from the hub's grandma.

Ingredients:
2 boneless skinless chicken breasts
4 slices bacon
1/2 okg. cream cheese
1/2 c. shredded cheddar cheese
1/2 large onion (sliced)

Directions:
Cook bacon until crispy. Set aside on paper towels to remove excess grease. Allow about 2 tbsp. bacon drippings to remain in pan. Place sliced onion in pan and cook down on medium heat. Place cream cheese in pan and cook down until melted. Once combined, add cheddar cheese until stirred together and melted. Slice open the top of the chicken breast and create a pocket. Spoon a generous scoop of cheese mixture into the pocket. Bake at 375 for 35-45 minutes. If you're cooking large chicken breasts it will take longer. I used smaller breasts.