Hearty Chicken Pasta

Ingredients:

• 6 boneless chicken breast halves
• 1/4 cup butter
• 1 package dry Italian salad dressing mix
• 1/2 cup white wine
• 1 can condensed mushroom soup
• 4 ounces cream cheese with chives
• 1 pound angel hair pasta
• 1 package diced mushroom
• 1 red bell pepper, coarsely chopped
• Sea salt and fresh ground black pepper

Directions:

1. Preheat oven to 325º.
2. In a large saucepan, melt butter then add in red bell pepper and mushrooms. Add in dry salad dressing mixture and stir. Add in white wine and mushroom soup. Blend for 2 minutes and mix in cream cheese. Stir until smooth. Heat through but do not let boil. 
3. Arrange chicken breasts in a baking dish. Pour sauce mixture over the chicken. Bake for 1 hour.
4. Cook pasta in a large pot of salted water about 5 minutes until it is al dente. Drain pasta and serve sauce over pasta. Season with salt and pepper. Enjoy!

Candied Walnuts

Ingredients:

• 1 pound walnut halves
• 1 cup sugar
• 2 teaspoons ground cinnamon
• 1/4 sea salt
• 6 tablespoons milk
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350º. Spread walnuts over a baking sheet. Roast for approximately 8 to 10 minutes or until walnuts start to turn brown.
2. Stir sugar, cinnamon, sea salt, and milk together in a medium saucepan. Cook over medium-high heat for 8 minutes.  Remove from heat and stir in vanilla immediately.
3. Combine walnuts with the syrup mixture. Stir and coat very well. Spoon nuts onto a sheet of waxed paper and separate nuts with a fork. Store in an airtight container after walnuts are completely cool.

White Chocolate Coconut Cookies

Ingredients: • 1 teaspoon baking powder • 1 teaspoon baking soda • 2 1/4 cups all-purpose flour • 1/2 teaspoon salt • 2 sticks butter, softened • 1/2 cup packed light brown sugar • 1 egg • 1 teaspoon vanilla extract • 1 cup quick cooking oats • 3/4 cup shredded coconut flakes For garnish: • 8 ounces white chocolate, melted • 3/4 cup toasted, shredded coconut flakes Directions: 1.Preheat oven to 350º. 2.In a small mixing bowl, whisk together the baking powder, baking soda, flour and salt. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Beat in the egg. Add the dry ingredients and beat until just combined. Fold in the oats, vanilla extract and shredded coconut flakes. 3.Form walnut-sized balls of the mixture and drop 2 inches apart onto parchment paper-lined sheet pans. Bake for about 10 minutes or until the bottoms of the cookies are golden brown.  4.When the cookies are cool, dip them halfway into the melted white chocolate and then into the toasted shredded coconut flakes. Set them down onto parchment paper-lined sheet pans to dry completely.

Belgi Galettes

Ingredients: • 2 pounds dark brown sugar • 1 pound butter • 7 eggs • 1 tablespoon vanilla extract • 6 1/2 cups all-purpose flour Directions: 1. In a large bowl, stir together the brown sugar and butter until smooth and creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water bath, and stir to blend ingredients. Cover, and refrigerate overnight. 2. Preheat the galette iron. 3. Shape dough into 1 inch balls and place in the galette iron. Close the iron and cook the cookies. This should take about 30 seconds in an electric galette iron or 2 to 4 minutes in a handheld iron over a medium flame. Carefully remove cookies and cool on wire racks.

Madeleines

Ingredients: • 2 eggs • 1 teaspoon vanilla extract • 1/2 teaspoon lemon zest • 1 cup confectioners' sugar • 3/4 cup all-purpose flour • 1/4 teaspoon baking powder • 1/2 cup butter, melted Directions: 1. Preheat oven to 375º. Grease twenty-four 3-inch Madeleine molds. 2. In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 minutes or until thick. 3. Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the cooled butter. Spoon batter into the prepared molds, filling 3/4 full. 4. Bake for 10 to 12 minutes or until the edges are golden. Cool in molds and loosen cookies with a knife. Invert cookies onto a rack and cool.