Garlic Roast Chicken with Rosemary and Lemon

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks

6 cloves garlic, crushed

3 tablespoons fresh rosemary leaves, stripped from stems (I used dried)

3 tablespoons extra virgin olive oil

1 lemon, zested and juiced

1 tablespoon grill seasoning blend, such as McCormick brand Montreal Chicken Seasoning or coarse salt and black pepper

1/2 cup chicken stock

Pre-heat the oven to 450°F.
Arrange the chicken in a 9-inch x 13-inch baking dish. Add the garlic, rosemary, olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all the ingredients, then place in the oven.
Roast the chicken for 20 minutes. Add the chicken stock and lemon juice to the dish and combine with the pan juices. Return to the oven and turn the oven off. Let stand for 5 minutes longer. then remove the chicken from the oven. Place the baking dish on trivet and serve, spooning the pan juices over the chicken pieces.

Gak

Mix: 2 cups Elmer's Glue All

1 1/2 cups warm water

Mix: 1 cup warm water

1 T. Borax (mix these two together before adding)

Add Borax mixture to glue mixture. Mix it up with hands. Keep in a closed baggie. If it dries out, add a little water.

This is fun for kids to play with, and adults too!!

*Borax can be found with the laundry detergent.

Spinach Artichoke Dip

1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1 1/2 teaspoon Italian seasoning (mix of dried basil, oregano, thyme, rosemary, sage) use any or all that you have in the pantry
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese


DIRECTIONS
Preheat oven to 350. Lightly grease a small baking dish.
Mix everything together except mozzarella cheese.
Transfer the mixture to a baking dish. Top with mozzarella cheese. Bake in oven 25 minutes, until bubbly and lightly browned. Serve with baguette, crackers or chips.

Pesto Parmesan Crisps

24 (1/4" thick) sweet baguette slices

1/2 cup Christopher Ranch Basil Pesto

1 cup shredded Parmesan cheese

Preheat oven to 450 degrees. Line a large baking sheet with foil. Spread each baguette slice with about 1 tsp. of basil pesto & lay very close together on baking sheet. Sprinkle with cheese. Bake for 10 minutes or until cheese is golden brown. Let cool, then store in an airtight container. (I usually serve them warm from the oven.)

Pesto Cheese Ball

16 oz cream cheese, softened

2 1/2 to 3 cups of shredded cheddar cheese

2 T. basil pesto

1 T. grated onion

1/4 tsp. ground mustard

2 or 3 drops of red pepper sauce (optional)

Mix all ingredients together really well & then divide into 2 balls. Wrap each ball in plastic wrap & put in the refrigerator for at least 12 hours. The flavor gets better if it sits in the refrigerator for a while. Take out of the fridge 1 hour before serving so it softens.

Serve with favorite kind of crackers.

Pumpkin Bread

3 1/2 cups flour

2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

3 cups sugar

1 cup oil

4 eggs

2 cups canned pumpkin

Preheat oven to 350 degrees. Mix all ingredients. Pour into 2 greased bread pans. Bake for one hour.

You can serve it with cream cheese frosting; recipe below.

Cream Cheese Frosting

2/3 cup cream cheese, softened

1 tsp. vanilla

3 cups powdered sugar

Beat cream cheese & vanilla until fluffy. Add sugar. Beat until smooth.

Summer Corn Chowder

4 oz bacon (or 2 T. olive oil)

1/2 medium onion, diced

1 can diced green chili

2 ribs celery, diced

1/2 tsp. thyme

salt & fresh ground pepper

3-4 cups chicken stock (less stock if you want thicker soup)

2 1/2 cups yellow summer corn (or 1 medium bag of frozen corn)

5 oz. red potatoes, diced (about 4-5 medium sized potatoes)

1-2 pieces grilled chicken, diced

1 1/2 cups half and half

Cook bacon in stockpot until browned; remove & transfer to a paper towel, set aside. Discard all but 2 T. of the drippings. (or in stockpot, heat up 2 T. olive oil). Add onions, celery, thyme, salt & pepper & green chili; cook until onions are translucent. Add stock, bring to a boil. Reduce heat & simmer about 15 minutes.

Add corn & potatoes; cook until potatoes are tender, about 10 minutes. Remove from heat. Add half & half, as well as the chicken, & simmer until soup is hot. Taste & adjust seasoning with salt.

Ladle soup into bowls & garnish by crumbling bacon on top.