Root Beer Can Chicken

Melissa's Notes: We had this tonight and it was sooooo good! James wanted to try a barbecue recipe that was more of a slow-cooked meat, so we tried this one out. The whole family loved it and we can't wait to try it again. We served it with coleslaw and mashed red potatoes, it would be good with roasted red potatoes, but I left it too late, so I didn't have time to roast them in the oven.

Recipe courtesy of Cooking Light

Root Beer Can Chicken

Chocolate Bread Pudding

Melissa's Notes: I kind of tried this recipe on a whim. That day, I received a loaf of homemade bread from some cute girls in my ward, and as I was perusing a new recipe book I had checked out from the library I came across this. I haven't had a lot of bread pudding in my life, but I have had a couple dishes at restaurants that were so yummy. This was easy and so satisfying as a dessert. Especially with vanilla ice cream on top!

courtesy of Sara's Secrets for Weeknight Meals

Ingredients

3 cups milk (I used non-fat, but I'm sure you can use anything from skim to heavy whipping cream)
8 ounces bittersweet chocolate, coarsely chopped (I used chocolate chips)
one 13-14 inch loaf soft crust supermarket Italian bread, cut into small cubes
3 large eggs
3/4 c. sugar
2 tsp. vanilla extract
1/4 tsp. salt
whipped cream or ice cream, to top

1. Heat 1 cup milk in a small saucepan over low heat until bubbles begin to form at the edge. Remove the pan from the heat and add the chocolate. Let stand 2 to 3 minutes or until the chocolate has melted; stir to combine.
2. Arrange the bread cubes in a buttered 9x13 inch glass baking dish. Whisk the eggs in a medium bowl until frothy; whisk in the remaining 2 cups milk, the sugar, vanilla, and salt until combined; stir in the chocolate mixture. Reserve 1 cup of the mixture; pour the rest evenly over the bread. Set aside, covered, for 30 minutes.
3. Preheat oven to 425. Uncover the baking dish and pour the reserved chocolate mixture evenly over the bread. Bake in the center of the oven until the bread has puffed and is set throughout, about 20 minutes. Serve with whipped cream or ice cream.

Breakfast Parfaits

Melissa's Notes: Natalie picked out a picture from a cookbook we got from the library and told me she wanted to make these. They were fun for the girls to make themselves, and they looked so good, I had to try one for myself. It was really good, and I'm not even a big yogurt fan. Try making these with your little ones!

recipe courtesy of Rachael Ray's Yum-O

yogurt
cereal
fruit

Layer the yogurt, cereal, and fruit in glasses. Enjoy! Can't get any simpler than this. =)

Tangy Garlic and Sour Cream Marinated Chicken

Melissa's Notes: This is a great marinade to make chicken a little more interesting when you're getting sick of the same old. I just used chicken tenders, and halved the recipe. I also left out the celery salt, because I didn't have any, and it was still very tasty!

recipe courtesy of The Mormon Family Cookbook

Ingredients

1 c. sour cream
1 Tbsp. lemon juice
2 cloves garlic, crushed
3/4 tsp. lemon pepper
3/4 tsp. celery salt
1/2 tsp. salt
1/2 tsp. paprika
1 Tbsp. Worcestershire sauce
1 fryer, cut up, or 6 chicken breasts

Combine all ingredients but chicken. Pour over chicken pieces, covering all surfaces. Cover tightly, and refrigerate overnight or for several hours. Remove chicken from marinade, and broil on grill or bake in oven set at 350 until tender. (I just pan-fried the chicken).