Olive Garden Chicken Marsala Recipe

INGREDIENTS

• 4 chicken breasts, boneless & skinless
• Salt 1/2 tsp
• Pepper ground black 1/4 tsp
• 4 Tbsp oil
• 4 Tbsp butter or margarine
• 2 cups fresh mushrooms, sliced
• 1 cup Dry Marsala wine

PROCEDURES

1. POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
2. SEASON with salt and pepper.
3. HEAT oil in a skillet over medium heat. Cook chicken breasts on medium heat for about 3 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 3 more minutes or until they reach 165F internal temperature and both sides are lightly browned. Continue to stir mushrooms. Add DRY Marsala wine around chicken pieces.
4. COVER and simmer for about 5 minutes.
5. REMOVE chicken breasts from pan and place in a serving plate. Add butter in the remaining sauce. Turn off heat, stir butter until it is melted and an emulsion is made.
6. DISTRIBUTE sauce over chicken breasts and serve immediately.
7. Note: Marsala wine is a fortified wine from Sicily and can be either dry or sweet; it’s used to create a rich caramelized flavor to the sauce. The wine is added to the chicken and mushrooms with butter to create the rich brown sauce for that authentic Italian taste. Chicken Marsala is best served with a starch like potato or over pasta.

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Christmas Rocky Road Recipe

Packed with marshmallows, nuts and white chocolate, this might be the most addictive holiday treat ever.

INGREDIENTS

• 4 cups white chocolate (32 ounces)
• 1 cup unsalted butter (8 ounces / 2 sticks)
• 1/2 cup corn syrup
• 3 teaspoons pure peppermint extract
• 2 cups mini marshmallows (16 ounces)
• 1 1/4 cups Christmas-colored candies (+ extra for topping)
• 1/2 cup macadamia nuts
• Candy cane and gingerbread man icing decorations

INSTRUCTIONS

1. Place the white chocolate, butter and corn syrup in a pot over medium-low heat. 
2. Stir consistently until completely melted. Don't worry if the chocolate and butter have separated.
3. Remove from the heat, and stir the mixture with a spatula or a whisk until the chocolate and butter have fully combined. 
4. Add the peppermint extract and allow to cool slightly. 
5. Add the macadamia nuts, Christmas-colored candies and marshmallows and mix until just combined. 
6. Pour the mixture into a square aluminum container, and sprinkle some extra candies and cute icing decorations (mine look like candy canes and gingerbread men) on top. 
7. Cover with aluminum foil and place this in the freezer until set.
8. Slice the rocky road into bite-sized squares, and you're done! 

Note: Beware, you will eat this so quickly without realizing it - this is probably the most addictive dessert I've ever made! It's SO good!

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Apple Pie Bread Pudding Recipe

Ingredients:

• 6 slices bread
• 3 eggs
• ½ cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 3 granny smith apples, peeled and chopped
• 1 cup brown sugar
• 3 tablespoons cornstarch
• Vanilla ice cream
• Caramel sauce

Preparation:

1. Preheat oven to 350°F/175°C.

2. Slice the bread into ½ inch cubes.

3. In a large bowl, combine the eggs, milk, vanilla, and cinnamon, stirring until smooth.

4. Add the bread and stir until the bread cubes have evenly absorbed the milk mixture.

5. Spread the bread evenly in a 9-inch round baking pan.

6. In a large bowl, combine the apples, brown sugar, and cornstarch, mixing until evenly combined.

7. Spread the apples evenly on top of the bread.

8. Bake for 40 minutes, until edges are brown.

9. Cool, slice, then serve with vanilla ice cream and caramel sauce!

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BRICK STREET CHOCOLATE CAKE

Ingredients

Cake:

• 2 cups sugar
• 1 cup unsalted butter, softened
• 1 1/2 teaspoons pure vanilla extract
• 3 large eggs
• 2 1/2 cups cake flour
• 1 cup baking cocoa, sifted
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup instant chocolate pudding mix (small box)
• 2 1/4 cups buttermilk
• 1 cup semi-sweet chocolate chips

Chocolate Icing:

• 1/2 cup water
• 1/2 cup butter
• 1 teaspoon vanilla
• 1 cup baking cocoa, sifted
• 3 1/2 cups powdered sugar, sifted

Instructions

Cake:

1. Preheat regular, conventional oven to 350°.
2. Beat sugar, butter & vanilla in large bowl.
3. Beat in eggs.
4. Mix in cake flour, baking cocoa, soda, salt, chocolate pudding and buttermilk.
5. Stir in semi-sweet chocolate chips.
6. Pour into greased tube pan.
7. Bake in regular, conventional oven at 350° for 30 minutes.
8. Adjust baking temperature down to 325° and continue baking 30-40 minutes more, until cake tester comes out clean.
9. (Check with cake tester at the one hour mark.)
10. Cool cake completely before icing.

Chocolate Icing:

1. Heat water, butter and vanilla together in sauce pan on stove top until melted.
2. Remove from heat.
3. Stir in one cup cocoa.
4. Stir in powdered sugar, sifted.
5. Stir in heavy cream, up to 3 tablespoons (or more) until you get the desired consistency.
6. Ice cake by filling the hole in the middle of the cake first, then spread icing over cake top and pour over the sides. Icing will harden as it cools.

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