Chicken Pesto Clubs

I wasn't crazy about this, but that probably has something to do with the fact that I didn't like any of the ingredients. Rommel said that they were good, though, so if you like the ingredients, you'll probably like them.

Chicken Pesto Clubs

1 slices ready-to-serve fully cooked bacon

4 slices sourdough bread

2 Tbsp. prepared pesto

1 cup ready-to-use grilled chicken breast strips

2 slices cheddar cheese

1 medium tomato, sliced

1 cup fresh arugula or baby spinach

1 tbsp olive oil

Heat bacon according to package directions. meanwhile, spread bread slices with pesto. Layer two slices with chicken, cheese, tomato, arugula and bacon; top with remaining bread slice.

Brush outsides of sandwiches with oil. Cook on an indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

No indoor grill? A skillet will give you the sam results minus the grill marks. (I used a panini grill)

Bacon Jack Chicken

This is perfect for a couple's night in. I don't really like chicken, but I liked these. The only thing is, don't use too much seasoning salt...I ignored what the recipe said and just started throwing it on, not realizing how strong it was...but it was actually no big deal. The picture doesn't look great (how do they get theirs to look so dang good?) but it taste better than it looks.

Bacon Jack Chicken

2 boneless skinless chicken breast halves (4 oz. each)

1/4 tsp. seasoned salt

2 Tbsp butter

3 bacon strips, halved

1/4 cup sliced onion (I left this out, I hate onions)

1/4 cup sliced fresh mushrooms

3 oz. pepper Jack cheese, shredded

1 Tbsp. grated Parmesan cheese

Sprinkle chicken with seasoned salt. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until juices run clear; drain. Remove and keep warm.

In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute onion and mushrooms in drippings. Return chicken to the pan. top with bacon, onion, mushrooms and pepper Jack cheese. Cover and let stand for 2-3 minutes or until cheese is melted. Sprinkle with Parmesan cheese. Yield: 2 servings.

Frosted Molasses Cookies

Well, these were an adventure. The dough comes out with the consistency of mousse, or meringue, or something. My first batch came out pretty well (Those are the ones pictured), but then I made the mistake of stirring it, and the rest of the batter fell. It might also be the altitude, but more likely it's my fault. They taste a lot like gooey gingerbread cookies. The frosting is pretty good.

Frosted Molasses Cookies

1 cup butter, softened

1 cup packed brown sugar

2 eggs

1 cup dark molasses

1 teaspoon vanilla extract

4-1/2 cups all-purpose flour

1 tablespoon ground ginger

1 tablespoon ground cinnamon

2 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon ground allspice

1 cup buttermilk

Frosting: (note- I had to double this to cover all the cookies. The measurements here are the original recipe. Also, the frosting isn't optional. The cookies have a slightly bitter taste that needs to be complemented by the frosting)

1/4 cup shortening

1/4 cup butter, softened

1/2 teaspoon vanilla extract

2 cups confectioner's sugar

1/4 teaspoon ground ginger

4 teaspoons milk

Colored sprinkles, optional

In a large mixing bowl, cream the butter and brown sugar. Beat in eggs, molasses and vanilla. Combine the flour, ginger, cinnamon, baking soda, salt and allspice; add to creamed mixture alternately with buttermilk. (Learn from my mistakes- do all your mixing now. There's a ton of dough to work with, mix it all as well as you possibly can, then leave it alone while you're scooping it out onto the baking sheets. Once you're done mixing, don't touch it. Like I said, it'll be the consistency of frosting, or mousse.)

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees for 7-9 minutes or until set. Remove to wire racks to cool.

For frosting, in a small mixing bowl, cream shortening and butter. Beat in vanilla. Gradually beat in confectioners' sugar and ginger. Add milk: beat until light and fluffy. (Keep beating. It took almost three minutes for me to get it the right consistency. It should be almost like cream cheese.) Spread over cookies. Decorate with sprinkles if desired. Store in an airtight container.

Yield: 7-1/2 dozen (I only got about 6 dozen, but I'm known for making big cookies.)

These cookies are worth a try, I think. I like super sweet things, so they're not really for me, but if you really like gingerbread cookies, you will probably love these.