White Chocolate Cranberry Shortbread

White Chocolate Cranberry Shortbread

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Ingredients:
1 cup unsalted butter, room temperature
1/2 cup powdered sugar + 2 tbsps.
1/4 cup cornstarch
1 1/2 cups all purpose flour
1/2 tsp. salt
1 tsp. vanilla extract
1 cup chopped dried cranberries
1/2 cup white chocolate chips

Instructions:
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
In the bowl of a stand mixer, beat butter until light and fluffy, with a paddle attachment. Slowly add in the powdered sugar until batter is light and fluffy.
Sift in the cornstarch and mix through. Sift in flour & salt and mix.
Add in vanilla and mix. Add in cranberries and white chocolate and mix slowly, until well combined. Using a small cookie scoop, place balls of dough onto the cookie sheet. Gently press down each ball to make a disc shape. Bake for 15-18 minutes or until the bottom of the cookie is lightly browned. Remove cookies from the oven and let cool on a cooling rack. Enjoy.

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Slow Cooker Italian Chicken

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Slow Cooker Italian Chicken- Serve over pasta or eat just the way it is !! Save the leftovers to use in wraps, YUM!

Ingredients:
1 pound boneless skinless chicken
1 yellow pepper, cut into chunks
1 red pepper, cut into chunks
1 onion, chopped
3 garlic cloves, minced
2 tsps. dried basil
1 tsp. oregano
1/2 tsp. thyme
1 tsp. sea salt (optional)
1 14.5 ounce can of stewed tomatoes

Directions:
Place chicken in bottom of the slow cooker. Place peppers and onions and garlic on top. Sprinkle the basil, oregano, thyme and sea salt over it. Pour stewed tomatoes with juice over all. Cook on low heat for 6 hours. Enjoy.

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Tender Stuffed Chicken Breast Filled With Mushrooms &Spinach

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Tender Stuffed Chicken Breast Filled With Mushrooms &Spinach - Yields 2 servings

Ingredients:

2 tablespoons olive oil, divided
3 ounces portabella mushrooms, sliced
4 ounces onions, diced
2 -4 garlic cloves, minced
2 ounces fresh spinach
1⁄4 cup white wine
1⁄4 teaspoon dried thyme
1⁄4 teaspoon rosemary
salt and pepper

2 3/4 pounds of chicken breasts, butterflied

1 egg, lightly beaten

1 tablespoon butter

1⁄4 cup flour

Procedure:
Preheat oven to 350 degrees F.Heat 1 tablespoon of the olive oil. Saute mushrooms, onions, and garlic for 4 minutes. Add spinach and wine & cook until wine is evaporated. Season with thyme, rosemary, salt, and pepper and allow to cool. Place chicken between plastic wrap and pound thin. Season both sides of breast with salt and pepper. Add egg to stuffing and place half the stuffing in each breast. Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place. Dredge each of the chicken breast with the flour. Heat butter and the last tablespoon of oil in a pan. Brown chicken on all sides 5-10 minutes. Place into a hot oven for 15 minutes. Remove string before serving.

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