Quick Chicken Cordon Bleu

I really enjoy chicken cordon bleu...never would have thought to make in the microwave. Thanks, Shawn!

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 4 thin slices deli ham
• 2 slices Swiss cheese, halved
• 1/4 cup butter, melted
• 1 envelope seasoned coating mix

Directions

• Flatten chicken to 1/4-in. thickness. Place ham and cheese down the center of each; roll up and secure with a toothpick. Place butter and coating mix in separate shallow bowls. Dip chicken in butter, then roll in coating mix.
• Place in a greased 2-qt. microwave-safe dish. Cover loosely and microwave on high for 5-7 minutes on each side or until no longer pink. Let stand for 5 minutes. Discard toothpicks. Yield: 4 servings.

Recipe courtesy of Taste of Home.

Spaghetti Del Monico

Here's a recipe from Bonnie. Looks like it would be quite easy to make. Thanks, Bonnie!

Spaghetti Del Monico

1 lb. bacon
1 green pepper
1 small onion
1 family size can Campbell's tomato soup
1 lb. spaghetti

Cut bacon into small pieces, brown until brown & crispy. Drain off grease
except for just a little. Set bacon aside.

Chop pepper and onions in small pieces and cook saute until soft in reserved
bacon drippings. Add bacon and tomato soup. Turn to low and simmer until
heated thoroughly. Serve over cooked spaghetti.

This is a whole new spin on spaghetti. It is great heated up the next day too!

Classic Cranberry Nut Bread

I used to teach with Alice before I got married and moved away. She has always made the yummiest quick breads. I'm guessing this one will be just as yummy. Sure wish you could make it for me, Alice...

Classic Cranberry Nut Bread

Ingredients:
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts

Directions:
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg.

Harvest Pumpkin Scones

My friend and former co-worker, Alice, sent me this link for Harvest Pumpkin Scones. Sound yummy...and appropriate for this time of year.

Sausage and Penne Marinara

Thanks, Shawn, for submitting this recipe from Taste of Home.

Ingredients

• 2-1/2 cups uncooked penne pasta
• 1 pound Italian sausage links, cut into 1-inch pieces
• 1 large onion, halved and sliced
• 1 medium green pepper, sliced
• 1 tablespoon canola oil
• 1 can (14-1/2 ounces) stewed tomatoes, cut up
• 1 can (8 ounces) tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• Grated Parmesan cheese, optional

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through.
• Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired. Yield: 6 servings.