Cinnamon & Apples

Swiss Chicken by Carolyn Harris Preheat Oven to 350* 14 Boneless Skinless Chicken Breast or Thighs (trim chicken pieces and if using breast pound them and cut in half) 1 Large Can Cream of Chicken Soup ½ Cup water Swiss Cheese (slices, grated, or a block and you slice yourself) 1 Box of Stove Top Stuffing 1 Stick of Butter (melted) Step 1. Using seven large chicken breast, trim, pound and cut in half giving you 14 pieces of Chicken. Step 2. On a greased bakers sheet lay each piece of Chicken evenly throughout the pan. Step 3. Lay a slice of Swiss Cheese on top of each piece of Chicken Step 4. In a bowl combined water and chicken soup (mix well) Step 5. Scoop chicken soup mixture over the Swiss Cheese and spread evenly Step 6. In a bowl melt a stick of butter Step 7. Mix melted butters and dry Stove Top Stuffing getting butter mixed evenly Step 8. Sprinkle Stuffing mixture over the top of the chicken soup Step 9. Place in oven on the middle ra...

Onion & Herb Roasted Red Potatoes By Amy Taylor Pre-Heat Oven 450* 6lb Bag of Red Potatoes 1 Stick of Soft Unsalted Butter 2 TBSP Olive Oil Salt and Pepper to Taste 2 Onions Chopped Small 1 ½ TBSP Dried Chives 1 ½ TBSP Dried Parsley 1 ½ TBSP Basil 1 TBSP Onion Powder 4 Cups. Of Grated Parmigiano-Reggiano Step 1. Wash and Cut Potatoes. Dice potatoes into small squares rinse again once diced then dry with paper towels. Step 2. Transfer clean dry potatoes into a large bowel, and mix in soft butter and oil blending it into every square of potato. Step 3. Add onion, salt & pepper, onion powder, and herbs and mix well covering all the potatoes. Step 4. Spray a half sheet bakers sheet then lay potatoes onto the bakers sheet. Step 5.  Place on middle rack of oven cooking for 45 minutes Step 6. Pull from oven and taste make sure potatoes are cook through add more salt if needed. If your potatoes need more time put them back in the ov...