Quick Homemade Recipes

Butter Pecan Cookies.😍😍
Butter, soft and chewy cookies that explode with toasted pecans and a brown sugar taste.
Ingredients
1 cup pecans, chopped
7 tbsp. unsalted butter
1/3 cup granulated sugar
1 cup brown sugar
2 eggs
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
a pinch of salt
Pecan halves for the top of each cookie
How To Make Butter Pecan Cookies
Make sure to preheat your oven to 350º and cover 2 baking sheets with parchment paper.
Next, beat the butter, granulated sugar and brown sugar with an electric mixer until the mixture is light and creamy.
Then add the eggs, vanilla extract and beat again for another 2 minutes. Immediately add the flour, baking soda, salt and mix until well blended.
When finished, place the balls, using a medium cookie spoon, on the prepared baking sheets and add half a pecan on top of each cookie. Bake until golden brown, about 10 to 15 minutes. Finally, cool the cookies on a wire rack.

Baked Garlic Parmesan Chicken

Instructions
Preheat oven to 180C
In a small bowl combine mayo, garlic powder, and parmesan cheese.
I add a dash of paprika.

Moisten chicken breasts with water and lay on baking sheet (I line my baking sheet with parchment paper to make clean up easy)
Divide the mayonnaise mixture evenly among the chicken, just spreading it across the top of each piece, and sprinkle with salt and pepper to taste.

Bake for 15-20 minutes, remove from oven and sprinkle seasoned bread crumbs on each piece of chicken. Return to oven and bake for additional 20 to 25 minutes or until chicken is cooked thoroughly and juices run clear.
I prefer to cook chicken a bit longer.

Tops will be browned and chicken will be incredibly juicy.
You can also finish them off under the grill for a minute or two to get them extra browned on top. Serve with a veggie of your choice.
Enjoy😋

Adapted from Jen Champkin

Outback Steakhouse Alice Springs Chicken I am so making this for supper
INGREDIENTS :
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry’s Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
2 cup shredded Colby/Jack cheese
INSTRUCTIONS :
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. *Do not discard grease.*
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done

Mexican Casserole - Don't Lose This
Ingredients
1 pound lean ground beef
15 ounce can ranch-style beans
1 can diced tomatoes and green chilies, drained
1 can condensed cream of mushroom or chicken soup
12 ounce package corn tortillas
4 cups shredded cheese
3 tablespoons Taco Seasoning
1 bag Tortilla Chips on the side if desired
Instructions
Preheat oven to 350 F.
Brown ground beef in a large skillet over medium high heat. Drain excess fat if desired.
After beef is browned, add taco seasoning, beans, diced tomatoes/green chilies, and soup. Mix well and heat.
In a 13x9 baking dish, cover bottom of the dish with about a cup of meat mixture.
Top this mixture with a single layer of corn tortillas.
Put 1/2 of the remaining meat mixture on top of the tortilla layer and then cover with cheese.
Repeat a layer of corn tortillas.
Place remaining meat mixture on top and finish off with the remaining cheese.
Bake in a preheated oven for 30 minutes, uncovered.
Serve with tortilla chips if desired.