Cranberry Chicken

Here’s a delicious recipe from the new Zion Cookbook, courtesy Diane Downing. Tami Frese contributed a crockpot version which I’ll have to try soon. The ingredients seemed an odd combination, but coming from these accomplished chefs, I knew the end results would be great. And they were! Pair this dish with brown rice and green vegetables for a complete meal.

6 boneless, skinless chicken breasts

Garlic salt and pepper, to taste

1 can whole cranberry sauce

1 C Dorothy Lynch salad dressing

1 packet dry onion soup mix

Grease a 9×13″ pan. Place chicken on the bottom of the pan and season with s&p. Combine cranberry sauce, Dorothy Lynch and onion soup mix; pour over chicken. Cover and bake at 350 for 1 to 1.5 hours. Remove foil halfway through cooking time.

Ham, Egg & Cheese Bake

Thank you, Every Day with Rachael Ray, for a delicious new breakfast casserole. I attend a mom’s group at Zion Church every month and love to try new dishes for the ladies. Tomatoes and chives in an egg dish? Yum-o.

4 to 6 slices white bread, crust trimmed and discarded, cut into 1-inch pieces (about 4 cups)
8 ounces sliced deli ham, coarsely chopped
2 1/2 cups shredded monterey jack cheese
3 tablespoons finely chopped fresh chives
6 large eggs
1/2 cups milk
Salt and pepper
2 plum tomatoes, thinly sliced

1. Preheat the oven to 350°. Grease a 2-quart baking dish. Layer the bread, ham, 2 cups cheese and 2 tablespoons chives in the dish. In a medium bowl, whisk together the eggs, milk, 1/4 teaspoon salt and 1/2 teaspoon pepper. Pour into the dish and top with the tomato slices in an even layer.

2. Bake the eggs until nearly set, about 30 minutes. Sprinkle the remaining 1/2 cup cheese and 1 tablespoon chives on top and bake until golden.