Recipe(tried): Baked Vidalia Chicken, Beer Bread, Gingered Carrots, Garlic Green Beans, Indian Rice, Quick Cake

BAKED VIDALIA CHICKEN

2 pounds chicken breast halves (about 4)
1/2 bottle Vidalia onion dressing (Most Wal-Marts carry this)
2 tubes Ritz crackers
1/2 stick (1/4 cup) melted butter

Marinate chicken 4 hours or overnight in dressing. Crush crackers and roll chicken breasts until covered. Dribble melted butter over top of chicken. Bake uncovered 35-40 minutes or until chicken is cooked through.

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BEER BREAD

3 cups flour
1/4 cup sugar
1 cup beer

Mix flour and sugar, add beer. Pour into greased loaf pan and bake 45 minutes to 1 hour. You can also add 3 T mixed dried herbs to make this a savory bread. I like rosemary, tarragon and thyme!

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GINGERED CARROTS

2 cans sliced carrots
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp gound nutmeg
1/4 cup brown sugar
1 tsp vanilla
1 Tbsp butter

Mix all in a medium stock pot and heat through.

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GARLIC GREEN BEANS

1 pound fresh green beans, trimmed
5 cloves garlic minced
2 Tbsp olive oil
2 Tbsp butter

Heat oil and butter in pan saute green beans 3-4 minutes. Add garlic continue to saute 3-4 minutes. Serve hot.

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INDIAN RICE

1/4 cp olive oil
1/2 cup onion, chopped
1/4 cup green pepper, chopped
3 cloves garlic, minced
1 inch chopped fresh ginger
1/2 cup dahl (a type of split dried peas), soaked
3 dried crushed red peppers
2 tbsp garam masala
1 tbsp turmeric
1/2 cup pistachios
1/2 cup cashew pieces
2 cups cooked basmati rice
salt to taste

Heat olive oil. Add onion, green peppers, garlic, and ginger; saute 2-3 minutes.

Drain dahl and add. Add crushed red pepper, garam masala, and turmeric.

Remove from heat and add nuts. Mix with rice. Add salt to taste.

This gets even spicier in the fridge if you make it ahead or have leftovers!!

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QUICK CAKE

1 box spice cake mix
1 can pumpkin or apple pie filling
3 eggs

Mix all well put into greased bunt pan.

Bake in 350F oven 35 minutes or until toothpick comes out clean.