Garlic Herb Chicken con Broccoli (Olive Garden copy cat)

This is always my very favorite thing to eat when I go to Olive Garden!!  I found this recipe and thought I would share!  

2 lbs boneless, skinless chicken breasts (pounded to 1/2 inch thickness)
4 Tablespoons olive oil
16 oz dry orecchiette pasta **I have only been able to find these online
           (I used large shell pasta)
1 pint heavy whipping cream 
4 Tablespoons butter 
2 teaspoons minced garlic 
4 teaspoons cornstarch 
3 cups broccoli florets 
Salt and ground black pepper to taste
4 Tablespoons grated Parmesan cheese 

*Spice Mixture* 
2 teaspoons dried basil
2 teaspoons dried parsley 
2 teaspoons dried rosemary
2 teaspoons Mrs. Dash Garlic Herb seasoning
1 teaspoon Red pepper flakes
salt and pepper to taste 

Directions:

Combine ingredients from spice mixture. Rub onto the chicken breasts. Cook chicken in the olive oil until browned, set aside and keep warm. 

Cook orecchiette pasta in a large pot of boiling salted water until "almost" done. Drain, and return pasta to pot. 

Stir butter or margarine, and garlic into a sauté pan. Cook until garlic caramelizes, then add the cream and the cornstarch on medium heat until it thickens to a sauce. Add broccoli and allow to simmer for 3-4 minutes, before adding pasta. Add additional salt, if necessary.

Remove from heat. Place pasta and broccoli on plate and top with a chicken breast.
Sprinkle with Parmesan cheese, and season with salt and pepper to taste.

Monster Cookies

½ cup butter
4 eggs
1 ½ - 2 cups sugar OR honey
4 eggs
1 tsp. vanilla
2 ½ tsp. baking soda
18 oz. chunky peanut butter
6 cups oatmeal (quick or 3 min.      oats)  *if using old fashioned oats-put in blender
6 oz. chocolate chips (can use dark)

Mix in BIG bowl.

Make into balls and flatten with hand on cookie sheet.

Bake 8-10 min. at 350°.  Let sit on cookie sheet before removing.

Tippin's Cornbread

1 box Jiffy corn muffin mix
1 box Jiffy yellow cake mix
2 eggs
1/3 cup milk
1/3 cup water
¼  cup canola oil

Preheat oven to 400°.  Mix all ingredients.

Let stand for 5 minutes.  Pour into a greased 8” x 8” pan.  Bake at 400° for 10 minutes.

Lower the temperature to 350° and bake for an additional 20 minutes (or until the center is cooked), check with toothpick.


*Double the recipe for a 9" x 13" pan 

Buttercream Fondant

This recipe yields enough fondant to cover an 8” round (double layer) cake. 

1/3 cup light corn syrup
1/3 cup shortening
1/8 tsp. salt
¼ tsp. clear vanilla extract (you only need clear if you are making white fondant)
11 oz. powdered sugar

In a large bowl, stir together the shortening and corn syrup.  Mix in the salt and vanilla., then gradually mix in the powdered sugar until it is a stiff dough.  If you are using a stand mixer, use the dough hook attachment.  Otherwise, knead by hand.  If the dough is sticky, knead in more powdered sugar until it is smooth.  Store in an airtight container at room temperature or in the refrigerator.

To use, roll out on a clean surface that has been dusted with powdered sugar, until it is 1/8 inch thick (or thinner if you like).  Drape over frosted and chilled cakes and smooth the sides down; or cut strips to make bows and other decorations.