Eggless Apple Choco-Raisin Oatmeal Cookies

Little T (the boy I nanny) and I decided to bake some cookies on this Fun Friday. We didn't have any eggs so I did some research on egg-less cookies. I found this recipe on http://www.eggless.com/. We added chocolate chips and a little less raisins than the recipe called for - so I renamed it:

Eggless Apple Choco-Raisin Oatmeal Cookies

(Sorry the pic is so blurry - my iphone is being a brat)

1/4 cup brown sugar
1/4 cup sugar
3/4 cup unsweetened applesauce, canned or fresh
1 cup sifted plain/all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup rolled oats
1/4 cup seedless raisins

1/4 cup chocolate chips
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Preheat the oven to 375°F

Stir the sugars into the applesauce. Sift together the flour, baking power, salt and spices. Stir in to the applesauce misture. Add the oats, choco chips, and raisins. Mix well.

Drop by tablespoonfuls onto lightly greased cookie sheet. Bake for about 11 minutes. Cool on a wire rack. Makes about 15 cookies.

NOTE: They definitley have a weird texture - probably because of the lack of butter and eggs (a.k.a. fat), but I would recommend these cookies for anyone with lactose problems - or as a healthy treat for the kiddies!

Grown-Up Grilled Cheese

Cooking Light is one of my favorite magazines and I always find recipes that I want to try and alter a little more to my liking. I have yet to experiment with this recipe but I will surely document my final product =0)

Grown-Up Grilled Cheese
(Yield: four servings - one sandwich)

Ingredients
Cooking spray
1 cup vertically sliced red onion
1 large garlic clove, minced
1 cup (4 ounces) shredded reduced-fat sharp white cheddar cheese (such as Cracker Barrel)
8 (1 1/2-ounce) slices hearty white bread (such as Pepperidge Farm)
2 cups fresh spinach leaves
8 (1/4-inch-thick) slices tomato
6 slices center-cut bacon, cooked

Preparation
1. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add 1 cup onion and garlic; cook for 10 minutes or until tender and golden brown, stirring occasionally.
2. Sprinkle 2 tablespoons cheese over each of 4 bread slices. Top each slice with 1/2 cup spinach, 2 tomato slices, 2 tablespoons onion mixture, and 1 1/2 bacon slices. Sprinkle each with 2 tablespoons cheese; top with the remaining 4 bread slices.
3. Heat skillet over medium heat. Coat pan with cooking spray. Place sandwiches in pan, and cook for 3 minutes on each side or until golden brown and cheese melts.

Nutritional Information
Calories:376
Fat:11g (sat 5.3g,mono 4.8g,poly 0.6g)
Protein:20.2g
Carbohydrate:50.3g
Fiber:3.3g
Cholesterol:24mg
Iron:2.9mg
Sodium:876mg
Calcium:308mg

Paula Deen's Cheese Noodles

1 cup cottage cheese
1 cup sour cream
One 6-ounce package egg noodles, cooked and drained
2 tablespoons grated onion
1 teaspoon Worchestershire sauce
1/2-3/4 teaspoons garlic salt
1/2 cup grated Parmesan cheese
Plus: 1 cup steamed broccoli, 2 pieces leftover cooked chicken breast (olive oil, salt, pepper, parsley), 1/2 cup shredded mozzarella cheese

Stir together the cottage cheese, broccoli, chicken, and sour cream, and add this to the cooked noodles. Add the onion, Worchestershire sauce, and garlic salt to taste, and place in a greased casserole. Sprinkle the Parmesan over the casserole and bake at 350 degrees for 45 minutes.

Orzo and Three Cheese "Risotto"

from Vegetarian Dinner in Minutes by Linda Gassenheimer

I haven't made this yet but it is on my list of "Must Try Soon"...I included my probable changes
and additions to the recipe =0)
(source)

4 cups vegetable broth
1 teaspoon saffron strands (prob won't include this)
1/2 medium red onion, diced (prob will use white onion)
4 oz crumbled feta cheese (sundried tomato)
2 cups uncooked orzo
1/2 cup nonfat ricotta cheese
1/4 cup skim milk
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon cayenne pepper
Salt and Pepper to taste
Parsley

1. Bring broth and saffron to a boil in a large nonstick saucepan. Add onion, feta cheese, and orzo. Return to a boil and cook, uncovered, 5 minutes, sirring occasionally.
2. Meanwhile, in a medium-sized bowl, mix ricotta cheese, milk, Parmesan cheese, and cayenne together.
3. Test orzo to make sure it is cooked thoroughly and cook another minute or two if necessary. Stir in the ricotta mixture and adjust with seasoning (salt and pepper) to taste.

Tip: Orzo tends to stick to the bottom of the pan. Use a nonstick pan, or scrape the bottom several times while cooking.

Pillsbury Bacon Cheese Pull-Aparts

Ingredients
2 eggs
4 tablespoons milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
4 pieces cooked bacon - crumbled
8 oz. shredded Cheddar cheese
Salt & Pepper

Directions
1. Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat eggs, salt, pepper, and milk with wire whisk until smooth.
2. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon and cheese. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
3. Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

I modified this recipe by adding more egg and milk, omitting onion, and adding salt and pepper. Mr. Bear's coworkers said that these little breakfast snacks were to die for and I will surely be making them again for their next in office breakfast!

Original Recipe found here.

Quick Post for Sausage, Pepper, Broccoli Stuffed Crust Pizza

Note: I included this recipe with 2 others in one blog post so I'd thought I would post it alone so it would be easier to follow.

*Pre-made Pizza Dough (I always use Trader Joe's white pizza dough)
*8-9 mozzarella sticks (string cheese)
*1/2 cup pizza sauce (we like Sweet onion & garlic Ragu)
*1 1/2 cups shredded Mozzarella cheese
*1 green pepper - sliced into small slivers
*3 Spicy Italian Sausages
*1/2 cup black olives
*1/2 cup broccoli - rinsed and chopped into small pieces
*Extra Virgin Olive Oil
*Flour
*Pizza Stone - or cookie sheet

1. Take the pizza dough out of its packaging, form it into a big ball, put it on a floured surface, and walk away. The dough needs to rest for atleast an hour.
2. Preheat your oven for 500 degrees F. The best pizza is cooked in a HOT oven.
3. In a medium skillet over med-low heat, coat the bottom with olive oil. Remove the casings from the sausage and add to the skillet. Crumble it as it cooks for 10-15 minutes or until no longer pink.
4. When the dough has risen, sprinkle some flour over the top of the dough ball and onto the counter top. Make sure that you use a well-floured surface that is large enough to roll out your dough to the size of your pizza stone or cookie sheet. Use a well floured rolling pin to flatten your dough to a shape that is a little larger than the pizza stone you are using.
5. Carefully transfer your dough onto its baking stone - make sure that there is about an inch of dough draping over the side of the stone. Place mozzarella sticks along the edge of the stone, all the way around, and fold dough over the stick. Pinch dough to make sure the cheese is sealed in. Bake for 5 minutes.
6. Assemble the pizza - spread the sauce around, sprinkle the sausage, peppers, olives, and broccoli on top of the sauce, cover with cheese. Bake for 30-40 minutes. ENJOY!!

Broccoli Ricotta Pizza

Are you getting sick of me talking about pizza all the time?

Hope not because I have another recipe!!!!

Trader Joe's Garlic Herb Dough

8 oz Ricotta Cheese

1 large tomato - thinly sliced

1 cup frozen broccoli - cooked in microwave

8 oz mozzarella

1 cup black olives

2 tsp dried basil

1 tsp garlic salt
Nonstick aluminum foil

1. Take the pizza dough out of its packaging, put some flour on your hands, sprinkle some flour on the dough, form it into a big ball, put it on a floured surface, and walk away. The dough needs to rest for atleast an hour.
2. Preheat your oven for 500 degrees F. The best pizza is cooked in a HOT oven.
3. After the dough has risen place it on a flour surface. Using a well floured rolling pin, roll the dough out so it is a little bit larger than your pizza stone. Transfer it to the stone and fold over the egdes to make a crust. Drizzle olive oil over the dough and bake for 10 minutes.
4. Remove the pizza from the oven. Using a spatula, spread the ricotta cheese over the dough, making a thin layer. Add the broccoli first, then the olives, and finally the tomatoes. Season with dried basil and garlic salt. Sprinkle half of the cheese over the top of the pizza and bake for 15 minutes.
5. Carefully add the rest of the mozzarella to the top pizza. Use a piece of non-stick aluminum foil to cover the pizza so that the cheese does not start to burn. If you do not have non-stick, spray the size that will cover the pizza with non-stick cooking spray. Bake for another 15 minutes. Remove and allow to cool for 5 minutes uncovered and then enjoy!

Apple Bread

Recipe from Better Homes and Gardens Breast Cancer Awareness Cookbook 2007

Apple Bread

1 1/4 cups all purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp baking soda

1/4 tsp nutmeg

1 1/2 c peeled, shredded apple (roughly one apple)

1 egg, beaten

1 c sugar

1/4 c baking oil

1. Grease the bottom and 1/2 inch up sides of an 8x4x2 inch loaf pan, set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of the flour mixture, set aside.

2. In another medium bowl combin egg, sugar, apple, and oil. Add apple mixture all at once to the well in the center of the flour mixture. Stir just until moistened (batter should be lumpy). Spread into prepared pan.

3. Bake in a 350 degree oven for 50-55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

My husband and I were so surprised at how easy and tasty this bread is! I drizzled a little bit of caramel sauce from a packet I had leftover after bringing the boys I nanny to McDonalds. I also sampled a few pieces slathered with a thin layer of Trader Joe's Pumkin Butter or Peanut Butter. Both shmears were pretty tasty - but the bread is really the best when eaten by itself!

Pizza Party

So we didn't end up having a three course meal due to some unexpected events I cannot discuss. We did however enjoy THREE amazing pizzas on Valentine's Day. I spent a few hours making my signature Chicken Pesto Pizza, a Four Cheese Spinach Pizza, and .... are you ready for this... a STUFFED CRUST PIZZA!!!

First up: CHICKEN PESTO PIZZA

*Pre-made Pizza Dough (I always use Trader Joe's white pizza dough)

*Homemade Basil Pesto

*Pesto Marinated Chicken Breast - boneless skinless from Trader Joe's

(you can always use plain chicken breast- seasoned with salt, pepper, basil, and garlic salt)

*1 cup shredded Fontina cheese

*1 cup shredded Mozzarella cheese

*Extra Virgin Olive Oil

*1/2 cup black pitted olives (sliced)

*1/2 diced Vidalia Onion (Optional, cooked with the chicken)

*Flour

*Pizza Stone - or cookie sheet

1. Take the pizza dough out of its packaging, form it into a big ball, put it on a floured surface, and walk away. The dough needs to rest for atleast an hour.

2. Preheat your oven for 500 degrees F. The best pizza is cooked in a HOT oven.

2. While the dough is rising, you can cook your chicken in a skillet over medium heat. After the pan is heated, coat the bottom of the skillet with olive oil. If you are using the onions, you can add them now and cook until they are soft. Add the chicken.

3. As the chicken begins to cook I start to cut it up, right in the skillet, into bite sized pieces. (I hate cutting raw chicken so I always wait until the outside is tough and white.) Once I do the cut test to see the inside of the chicken is no longer pink, I take it off of the burner and allow it to cool in a covered bowl.

4. When the dough has risen, sprinkle some flour over the top of the dough ball and onto the counter top. Make sure that you use a well-floured surface that is large enough to roll out your dough to the size of your pizza stone or cookie sheet. Use a well floured rolling pin to flatten your dough in the necessary shape.

5. Carefully transfer your dough onto its baking sheet and roll the edges up so you have a nice crust. Spoon on the basil pesto. This is another time when you can use as much or as little as you wish. If you go with a little bit of pesto, make sure to add some olive oil, so the pizza remains moist.

6. Bake your pizza for 5-10 min so that the crust begins to form.

7. Remove the pizza and immediately add the toppings in this order: chicken, olives, cheese.

6. Put your pizza in the oven and cook for 30 minutes. If you have never made pizza in your oven I recommend that you constantly check on it to make sure nothing is burning.

Second: Four Cheese Spinach Pizza

*Pre-made Pizza Dough (I always use Trader Joe's white pizza dough)

*Extra Virgin Olive Oil

*1/2 cup shredded Fontina cheese

*1 cup shredded Mozzarella cheese

*1 cup low-fat Ricotta cheese

*1/2 cup shredded Asiago cheese

*1 cup rinsed fresh spinach

*Salt & Pepper

*Garlic Salt

*Flour

*Pizza Stone - or cookie sheet

1. Take the pizza dough out of its packaging, form it into a big ball, put it on a floured surface, and walk away. The dough needs to rest for atleast an hour.

2. Preheat your oven for 500 degrees F. The best pizza is cooked in a HOT oven.

3. When the dough has risen, sprinkle some flour over the top of the dough ball and onto the counter top. Make sure that you use a well-floured surface that is large enough to roll out your dough to the size of your pizza stone or cookie sheet. Use a well floured rolling pin to flatten your dough in the necessary shape.

4. Carefully transfer your dough onto its baking sheet and roll the edges up so you have a nice crust. Bake for 5-10 minutes.

5. Place the spinach in a bowl and coat with olive oil. Sprinkle 1/4 teaspoon each of salt, pepper, and garlic salt.

6. Drizzle a capful of olive oil onto the pizza dough and spread with a spatula. Drop the ricotta cheese around the dough - it does not need to be spread. Add the spinach. Add the other cheeses.

7. Bake for 25-30 minutes or until the cheese is bubbly.

Finale: Sausage, Pepper, Broccoli Stuffed Crust Pizza

*Pre-made Pizza Dough (I always use Trader Joe's white pizza dough)

*8-9 mozzarella sticks (string cheese)

*1/2 cup pizza sauce (we like Sweet onion & garlic Ragu)

*1 1/2 cups shredded Mozzarella cheese

*1 green pepper - sliced into small slivers

*3 Spicy Italian Sausages

*1/2 cup black olives

*1/2 cup broccoli - rinsed and chopped into small pieces

*Extra Virgin Olive Oil

*Flour

*Pizza Stone - or cookie sheet

1. Take the pizza dough out of its packaging, form it into a big ball, put it on a floured surface, and walk away. The dough needs to rest for atleast an hour.

2. Preheat your oven for 500 degrees F. The best pizza is cooked in a HOT oven.

3. In a medium skillet over med-low heat, coat the bottom with olive oil. Remove the casings from the sausage and add to the skillet. Crumble it as it cooks for 10-15 minutes or until no longer pink.

4. When the dough has risen, sprinkle some flour over the top of the dough ball and onto the counter top. Make sure that you use a well-floured surface that is large enough to roll out your dough to the size of your pizza stone or cookie sheet. Use a well floured rolling pin to flatten your dough to a shape that is a little larger than the pizza stone you are using.

5. Carefully transfer your dough onto its baking stone - make sure that there is about an inch of dough draping over the side of the stone. Place mozzarella sticks along the edge of the stone, all the way around, and fold dough over the stick. Pinch dough to make sure the cheese is sealed in. Bake for 5 minutes.

6. Assemble the pizza - spread the sauce around, sprinkle the sausage, peppers, olives, and broccoli on top of the sauce, cover with cheese. Bake for 30-40 minutes. ENJOY!!

Valentine's Day Menu...Ideas??

This will be our first Valentine's Day as a married couple - and our sixth V-Day together. We've always gone out to dinner to celebrate, but restaurants are usually crowded and service is never up to par. This year I thought that maybe we could start a new tradition as newlyweds - cooking a meal together at home. We'll put on Frank Sinatra (a tradition since the beginning), light some candles, dress in nice clothing, and enjoy one another while we eat, instead of overhearing the convos of the couples around us.

I'd like to make something that I have never tried on my own before, so I have been browsing websites and cookbooks for the last few weeks. I have yet to finalize our menu (mainly b/c I can't decide what to make), but here are some of my ideas - most of the recipes are from the Food Network website.

Appetizers
Crab stuffed mushrooms
Artichoke Pesto on Ciabatta
Crab Cakes with Lemon-Dill Sauce

Salads
Arugula Salad with Pear, Blue Cheese and Apricot Vinaigrette
Grilled Romaine w/ Blue Cheese Bacon Vinaigrette
Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette

Main Course Options

Goat-Cheese Ravioli w/ Parsley Sauce - Martha Stewart
Spaghetti with Pinot Grigio and Seafood

Scallops Bonne Femme and Spinach w/ Crispy Proscuitto

Dessert

Grandmother Paula's Red Velvet Cake

Strawberries, Bananas, Marshmallows w/ Classic Chocolate Fondue

If you are staying in for Valentine's Day with a loved one, or even a friend, what will you be cooking in your kitchen??

Risotto al Funghi

from The North End Italian Cookbook by Marguerite DiMino Buonopane

"Risotto requires a little more effort than most of my recipes, but it makes a wonderful meal in itself or a side dish to accompany any meats or fishes. This risotto recipe is richer than most."


3 tablespoons finely chopped onion
1 garlic clove, minced
3 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped celery
salt and freshly ground pepper to taste
10 ounces fresh mushrooms, thinly sliced
1 cup milk
1 1/2 cups Italian Arborio rice
4 tablespoons cream
2 14 1/2 oz. cans chicken broth, heated in a saucepan
1 tablespoon butter
1 cup grated Parmesan cheese


1. In a deep saucepan, over medium high heat, saute the onion and garlic in oil.
2. Add the parsley, celery, salt and pepper.
3. Discard the garlic when it becomes pale brown.
4. After about 5 minutes, add the mushrooms and cook over low heat. Stir frequently and add the milk to keep the mushrooms tender.
5. Add rice and cream.
6. Cook the rice by adding the hot chicken broth, a ladelful at a time. Stir constantly and add more broth to rice mixture as liquid evaporates. Watch carefully to prevent rice from burning.
7. When rice is cooked (approximately 25 minutes), add the butter and cheese. Serve immediately.

Arugula White Pizza

Making homemade pizza is one of my most favorite things to do for Mr. Bear and myself. His favorite is my chicken pesto pizza and my favorite is... well, I am still searching for the perfect pie. One pizza that I really enjoyed creating was a White Arugula Pizza - inspired by Ina Garten's white pie I saw her make awhile back on the Food Network. For some reason I love eating pizza with greens on the side, or in this case, right on top.


Ingredients
1 roll Pizza Dough (Trader Joe's)
1 container Ricotta Cheese
1 container Basil Pesto (Trader Joe's)
Olive Oil
Flour
16 oz shredded Mozzarella
1 bag Arugula - rinsed
Ken's Balsamic & Onion marinade (or any balsamic bottle dressing)

Directions
1. Allow the pizza dough to rise...take it out of the bag, put it in a deep bowl, drizzle some olive oil over it so it stays moist, and then leave it alone for 30-40 minutes.
2. Preheat the oven to 450 degrees. When the dough has become big and bubbly - sprinkle some flour on your baking plate, your hands, and the dough. Then use your hands to form it into a flattened...well, whatever shape the dish is that you will be baking it on (either circular or rectanglular - I have both shape pizza stones).

NOTE: If you are using a pizza stone and it is brand new, make sure to sprinkle flour or cornmeal on the stone before baking. If you are using a cookie sheet, drizzle olive oil all over the sheet so that the dough does not stick while baking.
3. Carefully place the dough on the baking stone. Drizzle olive oil over the dough... then add one tablespoon of basil pesto. Use the back of the spoon to spread the pesto over the dough.
4. Spoon on some ricotta cheese... and spread it out with the back of the spoon so that there is a nice thin layer. (If you really love some ricotta, use as much as you'd like! I use the whole 8 oz.)
5. Sprinkle the pie with mozzarella cheese. Bake for 30 minutes.
6. Remove the pizza from the oven. While it is still hot, cover the pie with arugula - use a lot or a little depending on how much you like the spicy green leaf.
7. Drizzle the balsamic marinade over the top of the arugula. Cut yourself a BIG slice. Enjoy!!

Mrs. Bear's Take on Mr. Bear's Shrimp Pasta

Even though Mr. Bear will never have to cook now that he is married to me, it does not mean that he doesn't know how for the times when I am not around (or when I don't want to cook!). In college, when he finally moved into a clean place that had a kitchen he could actually cook in (think no roaches or mice, roommates who clean their dishes within 2 days of eating off of them), he would whip up a shrimp broccoli pasta dinner once a week and invite me over. I taught him how to make it - and he always did a great job! Now that we are living off of actual salaries, we can spice it up with different ingredients. Here is my take on Mr. Bear's dish:

Ingredients

1 box angel hair

2 heads broccoli - rinced and chopped

8 oz pre-sliced button mushrooms

Extra Virgin Olive Oil

2 teaspoons minced garlic

1 teaspoon garlic powder

1/2 - 1 teaspoon red pepper flakes

salt & pepper

1/2 lbs shrimp - deveined, shell removed - but tail left on

(make sure the shrimp are rinsed thoroughly)

1 tablespoon fresh or dried parsley flakes

2 tablespoons dry white wine
1 jar pitted kalamata olives - drained (optional)

Shredded parmesan cheese

Directions

1. Add angel hair to lightly salted boiling water. Cook until al dente (7-9 min). Drain, set aside in a large pasta bowl, drizzle with olive oil so it does not dry out.

2. While the pasta is cooking, over medium-low heat coat the bottom of a large skillet. Add 1 teaspoon garlic and cook for 1-2 minutes.

3. Add the mushrooms and broccoli. Season with garlic powder, salt, and pepper. Cook until broccoli is slightly tender and mushrooms are soft. Turn heat down to low. Transfer veggies into a bowl and cover with tinfoil.

4. In the same skillet, add enough olive oil to coat the bottom. Add the garlic and cook for 1-2 minutes. Add the shrimp and parsley. Cook 3 minutes, then add the wine. The shrimp will be done when they are pink and their tales are slightly curled in.

5. Combine the shrimp, veggies, kalamata olives, and 1 tablespoon of olive oil with the pasta. Mix with tongs and taste - you may need more seasoning (of your choice). Sprinkle with shredded parmesan cheese. Serve alongside a piece of hot garlic cheese bread and a big glass of the same white wine you cooked with. =0)

Chicken with Crab Stuffing

Mr. Bear told me he wanted something with crab for dinner... however I have yet to master anything that involves crab except for my dip. I know that he likes chicken pretty much any and every way it can be cooked, so crab stuffed chicken popped into my head. I researched recipes that included canned crab, chicken, and stuffing, and discovered more recipes than I could handle. I combined about five, plus some of my own ideas, and came up with something incredible!

Ingredients

3 tablespoons butter

1/2 cup finely diced onion

1/2 cup diced celery

4 chicken breasts - flattened and a deep pocket cut into the side

1/2 cup herb stuffing mix

1 can crabmeat - drained

1 teaspoon Old Bay Seasoning

1 teaspoon garlic salt

1/4 cup parmesan cheese

1 teaspoon each salt and pepper

8 toothpicks

2 tablespoons flour

1 tablespoon paprika

2 tablespoons melted butter

Directions
1. Melt butter over med-low heat in a skillet. Add onions and celery, cook until tender (about 3 minutes). Remove from heat.
2. Preheat oven to 350 degrees F. In a large bowl, mix together onions, celery, stuffing mix, crab, Old Bay, garlic salt, parmesan cheese, salt & pepper.
3. Coat a baking dish with a thin layer of non-stick spray. Stuff a chicken breast with the crab stuffing. Secure stuffing inside of the chicken breast with two toothpicks. Place in baking dish seam side to the left. Repeat for the other three chicken breasts.
4. Combine the flour and paprika in a small bowl. Sprinkle mixture over the chicken breasts. Drizzle melted butter over the flour. If it seems too dry - add more melted butter.
5. Bake at 350 degrees F for 45 minutes. Serve alongside rice and veggies!
(sadly this is the best picture I could take on my iphone)

Bruschetta BreadBowl

The Bears spent this past weekend visiting my (Mrs. Bear's) family in CT. One of my favorite parts about going home is visiting this Italian store in the town nextdoor and then making a HUGE Italian dinner with my family. When we went to the store I picked up fresh ingredients for a bruschetta and a circle loaf of bread. The end result was a Bruschetta Bread Bowl that was devoured in record time by everyone at my Dad's Birthday Dinner.

Ingredients

3 tomatoes - diced into small squares

2 tablespoons fresh basil

1 lb fresh mozzarella - cut into small squares

3 tablespoons olive oil

1 tablespoon garlic salt

1/2 cup kalamata olives - pitted and diced

1 loaf circular bread - top removed and hollowed out

1 loaf crusty Italian bread

Directions

Combine everyone but the bread in a large dish. Mix thoroughly. Spoon the mixture into the hollowed out bread bowl.

Serve alongside some more kalamata olives and sliced crusty Italian bread.

Here is my version... in travel mode so it didn't spill on the way to my brother's house.