O'Leary Family Vodka Sauce

1 Tbsp olive oil
2 tsp garlic, chopped
1/4 cup white wine
6 oz canned plum tomatoes
1 Tbsp fresh basil, chopped
1 tsp sugar
1/2 cup heavy cream
salt and pepper to taste
2 Tbsp butter
2 Tbsp vodka

Heat oil in large saute pan; add garlic and cook until golden. Add wine and simmer until liquid reduces by half; add tomatoes, basil, sugar, salt and pepper. Bring to simmer. Add cream and bring back to simmer. Taste and adjust seasoning with salt and pepper. Add butter, vodka and additional basil. Bring to simmer.

Basil Chicken Bake

1 ½ lbs. boneless chicken
½ cup mayonnaise
¼ cup chopped fresh basil
1 cup plain bread crumbs
½ cup parmesan cheese
2 Tbls. olive oil
3 cloves garlic, minced or pressed

1. Place chicken in casserole dish
2. Chop basil and add to mayonnaise, mix, then spread onto the chicken.
3. Combine bread crumbs, parmesan cheese, garlic, oil, and salt & pepper
4. Spread on top of the mayonaissed chicken and press lightly
5. Bake at 425 degrees for 18 to 22 minutes.

Brown Sugar & Honey Pecan Bars

Taken from Cookie Madness

Crust
2 cups all purpose flour
1/2 cup brown sugar, packed (light)
1/2 teaspoon salt
6 ounces cold butter, cut up

Filling
1/2 cup butter, melted
1 cup brown sugar, packed (light)
1/3 cup honey
2 tablespoons whipping cream
1 teaspoon vanilla
2 cups coarsely chopped pecans (see note)

Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with non-stick foil or parchment paper. These are very sticky bars, so line the pan with something.

Prepare crust. Combine flour, brown sugar and salt in food processor and pulse 3 times to mix. Add butter and process until mixture is crumbly – it will be really dry. Pour over bottom of pan and press tightly. Bake for 20 minutes.

Prepare the filling. In a heavy saucepan melt the butter. When the butter is completely melted, stir in brown sugar and honey. Simmer mixture for 1 minute, stirring occasionally. Remove from heat and stir in cream, vanilla and pecans.

Pour the pecan mixture over crust and spread evenly. Bake on center rack for 18-20 minutes. Remove from oven and let cool on a rack for at least an hour. To quick-cool, let them cool down as much as possible then shove them in the refrigerator. I had to do this.

Makes 1 (13×9 inch) pan.

Maple Rosemary Marinade

1/3 cup balsamic vinegar
1/3 cup maple syrup
1/4 cup olive oil
2 tsp salt
3 Tbsp fresh rosemary
1/2 tsp fresh ground pepper
3 garlic cloves, crushed

Combine ingredients for marinade in large ziplock. Add meat. Marinate for 1 hour- 24 hours.

Dijon-Thyme Chicken

Taken from Lauren's Kitchen

Ingredients

• 1/2 cup butter or margarine, melted (substituted Smart Balance 50/50 spread)
• 3 tablespoons Dijon mustard
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon minced fresh thyme (used 1 teaspoon dried thyme)
• 1/2 teaspoon crushed red pepper flakes
• 4 boneless, skinless chicken breast halves, cut into bite-size pieces
• bread crumbs, enough to cover all pieces

Preheat oven to 350 degrees.

In a bowl, combine the butter, mustard, onion, garlic, thyme and pepper flakes.

Dip chicken in butter mixture, then coat with bread crumbs.

Place in a greased baking dish.

Bake, uncovered for 30-35 minutes or until chicken juices run clear.

Irish Soda Bread with Raisins and Caraway

Taken from Good Things Catered

1 1/2 cups all purpose flour
2 cups cake flour
1 1/2 tsp baking soda
1 tsp salt
1 tsp cream of tartar
1 1/2 - 2 tsp caraway seeds
1/2 cup raisins
1 1/2 - 2 cups buttermilk
1 Tbsp butter, melted

• Preheat oven to 400 degrees and line a heavy baking sheet with parchment.
• In large bowl combine dry ingredients, caraway and raisins.
• Whisk to combine.
• Add buttermilk and slowly fold in with a spoon until it starts to come together.
• Turn dough out onto floured surface and with floured hands, divide into two and knead one half until just coming together.
• Form dough ball into 6 by 2 inch disk and place on prepared baking sheet.
• Repeat with other half of dough, placing the two disks as far apart as you can on the baking sheet.
• Cut cross in top of dough and place in oven.
• Bake for about 30-40 minutes or until middle of loaf is set and outside has started to brown to a light golden color.
• Remove from oven and brush tops with melted butter.
• Let cool on pan for 10 minutes.
• Transfer to a wire rack to cool completely or let cool for 10 more minutes and serve warm.

Chicken and Stuffing Casserole

Taken from Telly's Tasty Tidbits

4 b/s chicken breasts, cubed
1 can cream of celery soup
8 oz sour cream
1 package Stove-Top Chicken and Herb stuffing, cooked per instructions on the box
1/2 cup shredded cheddar cheese
1 cup frozen green beans

Directions

• Preheat oven to 350 and spray baking dish with non-stick cooking spray
• Place chicken in bottom of prepared dish
• In a bowl mix soup and sour cream and top on chicken
  
• Add cheese
• Top with prepared Stuffing mixture
• Bake in 350 degree oven for 30-40 minutes or until chicken is done and casserole is bubbling and golden!