Chicken with Rosemary Butter Sauce

4 boneless skinless chicken breast halves(4oz. each) 4 tbsp butter, divided. 1/2 cup white wine or chicken broth. 1/2 cup heavy cream 1 tbsp minced fresh rosemary. In a large skillet over medium heat. cook chicken in 1 tbsp butter for 4-5 min on each side or until juices run clear. Remove and keep warm. Add wine to the pan; cook over med-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken.

Fresh Peach Pie

4+ Cups sliced peaches 3 tbsps cornstarch 1 cup sugar 1 tbsp butter/margarine 1 tsp vanilla Baked pie shell. Place 1 cup of fruit in blender and add cornstarch and sugar. Liquefy. Put over medium heat and cook unti thick. Add margarine and vanilla. Pour over sliced fruit and add to baked pie shell. Chill well. Serve with whipped cream or Cool Whip.

Chocolate Carmel Layer Bars

1pkg german chocolate cake mix 1/3 Cup evaporated milk 3/4 cup softened margarine 1 cup nuts (optional) Mix cake mix, milk and margarine. Add nuts and press 1/2 of mixture into greased and floured 9-13 inch pan. Bake 6 min at 350. 14 oz pkg light caramels 1/3 cup evaporated milk 3/4 large pkg chocolate chips - Melt caramels with milk over low heat, stirring often. Spread over baked crust. Sprinkle chocolate chips over caramel layer. Top with remaining cake mix. Bake for 15-20 min. Cool slightly and then refrigerate 30 min to set caramel. Cut into bars. ENJOY!!!

Slow Cooker Lasagne

1lb ground beef 1 onion. Chopped 1/8 tsp garlic powder 2-15 oz cans tomato sauce 1-6oz. Tomato paste 1 1/2 tsp salt 1 tsp dried oregano 1-12 oz carton cottage cheese 1/2 cup grated parmesean cheese 12 oz lasagna noodles. uncooked 12 oz shredded mozarella cheese. Brown ground beef and onion in skillet. Add garlic powder, tomato sauce, tomato paste, salt and oregano. Cook long enough to get warm. Spoon a layer of meat sauce onto bottom of the crockpot. Add a double layer of uncooked noodles(break to fit) and top with the cheeses. Repeat with sauce,noodles, and cheeses until all are used up. Cover and cook on low for 6-8 hours. 10 servings.

Cream of Wheat Pancakes

The cream of wheat gives these pancakes the best flavor and texture. If you wish, serve with bacon strips or sausage links,and garnish with fresh fruit.3 1/2 cups plain nonfat yogurt, 1/4 cup honey, one 28- ounce box pancake mix,one 18-ounce box Cream of Wheat cereal, 2 teaspoonsbaking powder, 5 1/2 cups nonfat milk, 8 eggs, beaten, 1 cup vegetable oil,(1). Mix the yogurt and honey until smooth;cover and set aside in the refrigerator. (2). In a large bowl,combine the pancake mix, Cream of wheat, and baking powder; set aside. (3). In a seperate large bowl, combine the milk, eggs, and vegetable oil;stir into the dry ingredients and mix until the batteris smooth.(4).For each serving, ladle 3 scant 1/4-cup portions of batter onto a medium-hot lightly greased griddle. Cook until the pancake tops begin to bubble;flip the pancakes over. Cook until golden. (5). Serve each plate with 1/4 cup of the yogurt and honey mixture. Serves 12

Eah's Dark Chocolate Bread Pudding :)

Here's a recipe for the chocoholic in all of us!! A friend donated this recipe on my behalf. 3 cups dark chocolate chips,divided in two 4 eggs 1 cup firmly packed light brown sugar 1/2 tsp cinnamon 1/8 tsp nutmeg 3 tsps vanilla extract with water added to make a 1/4 cup 2 cups milk 4 cups cubed dried bread(I usually add a hand full or two more) Preheat oven to 350 degrees. Grease an 8 1/2 by 4 1/2-inch loaf pan(6-cup size- It can also be baked in a square 8"x8" baking pan ). Melt 1 cup of chocolate chips ( nuked in microwave ) and set aide to cool slightly. Whisk eggs, brown sugar, cinnamon, nutmeg, melted chocolate and vanilla water mixture in a large bowl. Stir in milk. Add bread cubes and let mixture rest for 30 minutes. Stir occasionally to make sure the bread is evenly soked. Ladle half of the mixture into loaf pan. Spread remaining 2 cups ( or a bit more of dark chocolate chips) on top and add remaining mixture. Bake in hot water bath on middle rack for about 55 minutes or until the center is set and inserted knife comes out clean. Cool on rack until warm and serve or refrigerate it and serve with whipped cream or a scoop of vanilla ice cream and drizzle dark chocolate syrup on top and/or a sprinkling of shaved chocolate. Serves 6-8 people or 1 very extreme CHOCOHOLIC!

Honey Ice Cream :)

This sounds yummy!!! 2 egg yolks,1 egg white,pinch of salt,1 1/2 cups milk,3/4 cup honey,1 cup light cream.Garnish with cookies if desired. In a stainless steel bowl or top of a double boiler beat egg yolks,egg white and salt until smooth. In a small saucepan,scald milk;blend in honey,pour over eggs.Place bowl or top of double boiler over a pan of simmering water.Stir slowly and continually until custard slightly thickens. Remove from heat,Stir in cream; cool. Pour into ice cream canister.Freeze in ice cream maker according to manufacturers directions. FREEZER METHOD:Pour prepared mixture into several undivided ice trays:cover.Place in freezer;freeze until firm,3~6 hours.Using a fork,beat 2 times,Store in covered container.BEFORE serving refrigerate 15 min.to soften.Serve over honey,if desired.Garnish with cookies.The flavor of honey will dominate this ice cream.