Lay chicken in a 9*13 baking dish and season both sides with salt and pepper. Mix remaining ingredients in a bowl and pour over the top of the chicken, turning the chicken to make sure some of the sauce gets on the bottom. Make sure chicken is covered with the sauce and bake at 350* for 1 hour and serve over rice.
Preheat oven to 350*. In a large bowl add your soft butter and sugars. Cream on medium speed for 3 minutes or until light in color. Add your egg and vanilla and mix on medium for 2 minutes.
Once your wet ingredients are completely combined add in your dry. Mix on low speed until all dry bits are incorporated and your dough is formed.
Using a 2 Tbls. cookie scoop, scoop 16 cookie's onto a lined baking sheet. Using a 1 tsp. measuring spoon press a small hole into your cookie centers. Make your crumble by adding the flour, brown sugar, cinnamon and cold butter into a bowl, mixing with hand until a sand like texture forms. Add your crumble to each cookie. Bake for 11-13 minutes. Allow to cool slightly and then drizzle with icing.
Preheat oven to 350*. In a round glass pie pan drizzle heavy whipping cream. Cut the cinnamon rolls into 4 pieces each and lay over the bottom of the pan. With a knife I chop up the apple pie filling while it's in the can, then scoop evenly over cinnamon roll pieces. Melt butter and stir in flour and brown sugar til crumbly. Sprinkle over the top and bake for 30 minutes. Once baked, drizzle the cinnamon roll frosting over the top.
Warm milk and butter for about 2 minutes in the microwave, let cool slightly. In a mixing bowl combine warm milk, sugar, yeast, egg, and pumpkin. Mix well. Add flour and salt. Using a Kitchen aid with dough hood knead 5-8 minutes until dough becomes smooth and elastic. Place dough in a large, buttered bowl, cover with plastic and a towel and let rise at room temperature until doubled. Preheat oven to 350*. Butter a 9*13 pan, on a lightly floured surface roll dough into a 14*12-inch rectangle. Brush with melted butter. Mix cinnamon, sugar, sprinkle evenly over dough. Roll tightly from the long side, then cut into 9 even rolls. Place rolls in buttered dish. Cover with plastic wrap and let double again. Pour the heavy cream around the rolls right before baking. Bake for 35 minutes, or until golden. Remove from oven and let cool slightly. Make frosting by whisking together maple syrup, powdered sugar, cream cheese and milk until smooth. Spread on top and enjoy.
Preheat oven to 400*. Add olive oil to the bottom of a glass baking dish, or preline the dish with aluminum foil and spray with cooking spray. Prepare salmon by removing bones, and pat dry. Add honey, mustard, spices and parsley to a small bowl, and whisk until well blended. Place salmon in the dish and brush with honey mustard sauce. Bake for 15-20 minutes or until flesh is opaque and flakes easily. Allow to rest for 5 minutes
Put sugar in stockpot with cut up rhubarb. Let sit one hour. Turn heat to medium high and add cherry pie filling, and gelatin. bring to boil and reduce heat to medium, cook for about 10 minutes. Add in orange Jello and almond extract. Immediately add to washed jars and put lids on, after cooling keep in refrigerator. Makes 3 pints.
Preheat oven to 350°F. In a mixing bowl, combine flour, sugar and butter. Mix until crumbly, then press firmly into the bottom of a greased and parchment lined 9×13″ pan. Bake for 20 minutes, until the crust is lightly golden. While baking make the filling.
In a separate bowl with a hand whisk, stir together the filling ingredients (all but rhubarb) and than fold in the chopped fruit. Pour mixture over the pre-baked shortbread crust. Bake again for 35 minutes. Remove from oven and dust with powdered sugar . Allow to cool completely before cutting.
Preheat oven to 375*. Grease a 9*13 pan, Mix the first 8 ingredients, place into pan. Melt butter and mix with crushed ritz and place on top. Bake for 40-45 minutes. SERVE OVER RICE OR NOODLES.
Beat the cream until stiff peaks form, set aside In a large bowl using a hand mixer beat the cream cheese powdered sugar, and vanilla until smooth, gently fold in the whipped cream using a spatula.
Preheat oven to 325. Line 9*13 pan with foil and spray the foil. Set aside. In a saucepan warm the chocolate and butter over low heat, stirring regularly until both are melted. Set aside. Whisk together in a bowl the sugar, eggs and vanilla til smooth. Pour in the melted chocolate and butter and whisk again until smooth. Fold in the flour, salt and walnuts. Pour into prepared pan and bake for 45 minutes, until there are moist crumbs attached to the toothpick. Let cool.
Brown the butter by adding to a skillet over medium heat and stir constantly. The butter will start to foam and then turn brown quickly after with a nutty aroma. Once brown, immediately remove from heat and pour in a bowl. Set the butter aside to cool. Line a baking sheet with parchment paper. Once the butter has cooled down, mix in the brown sugar and white sugar. Then mix in the egg yolk and vanilla. Stir in the flour, salt, and baking soda, then fold in chocolate chips. Scoop the dough into 2 large dough balls (you can add a few extra chocolate chips on top). Bake in Preheated oven for 11-13 minutes. Allow to cool on cookie sheet
