Test

 Asparagus stuffed chicken breast   Ingredients : 4 Skinless boneless chicken breasts about 1 1/2 lb. 1 Tsp Italian seasoning mix  1 Tsp Garlic Powder 1 Tsp Smoked Paprika Sea salt and pepper 12 Asparagus stalks end trimmed 1 oz Sun-dried Tomatoes chopped 4 slices Mozzarella Cheese 1 Tbsp Olive Oil Instructions : 1.  Preheat your oven to 400 F. 2.  Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper. 3.  Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through. 4.  Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it. 5.  Close the pocket with a toothpick. Heat oil in a large and cast iron skillet over medium-high heat. 6.  Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side. 7.  Bake the...

Ingredients : 1/2 cup butter, softened 1/2 cup shortening… 2 cups sugar 5 eggs, separated 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 1-1/2 cups flaked coconut 1 cup chopped pecans CREAM CHEESE FROSTING : 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened 3/4 cup butter, softened 6 cups confectioners’ sugar 1-1/2 teaspoons vanilla extract 3/4 cup chopped pecans Directions : In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans. In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before ...