Pizza Bake

3 1/3 cups Original Bisquick® mix
1 cup milk
2 cans (8 oz each) pizza sauce (2 cups)
1 package (8 oz) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls evenly over bottom of baking dish (dough will not completely cover bottom of dish). Drizzle 1 can pizza sauce over dough. Scatter half of the pepperoni over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.

Bake 20 to 25 minutes or until golden brown.

Variation
Add your favorite pizza toppings to the layers. Try cooked sausage crumbles, green bell pepper, onion, olives or cooked chicken.

Sausage Balls

3 cups all-purpose baking mix (bisquick)
4 cups Shredded Cheddar Cheese
1 pkg. (16 oz.) frozen sausage, thawed
1/2 cup milk



PREHEAT oven to 350°F. Mix all ingredients in large bowl until well blended. Form mixture into 1-inch balls.
PLACE on lightly greased 15x10x1-inch baking pan.
BAKE 23 to 25 minutes or until browned and cooked through. Serve warm.

White Christmas Loaf

125 grams butter
1/2 cup of caster sugar
2 eggs
1 1/2 cups sifted self-rising flour
6 Tablespoons of North Pole snow (or coconut if you live else where)
2 Tablespoons milk

1. Cream butter and sugar. 2. Beat eggs. 3. Add flour a little at a time. 4. Add milk and 4 Tablespoons of snow (coconut) 5. Turn into lined and greased loaf tin and top with more coconut. 6. Bake in 180 degree oven for 1 hour 7. Turn out and cool on wire rack.

Jewish Apple Cake

6-8 apples, peeled, cored, and sliced
2 teaspoons cinnamon
5 tablespoons sugar
3 cups flour
1 cup vegetable oil
1/4 cup orange juice
2.5 teaspoons vanilla
4 eggs
3 teaspoons baking powder
1 teaspoon salt
1/2 cup water (or less)

Preheat oven to 350. Place apple slices in a large bowl. Sprinkle with cinnamon and sugar and toss apples until evenly coated with mixture. Set aside. In a large bowl put remaining ingredients and beat these together until smooth. Pour half of the batter into a greased tube pan. Arrange half of the apple mixture over it. Pour remaining batter and top with the rest of the apple mixture. Bake for 1.5hrs or until an inserted wooden toothpick comes out clean.

Holiday Rum Cake

18 ounce commercial yellow cake mix
1 small package instant vanilla pudding mix
1/2 cup water
1/2 cup rum
1/2 cup oil
4 eggs
1 cup sugar
1/4 cup water
1/4 cup rum
1 stick oleo (butter)
/2 cup raisins

Blend dry cake mix, dry pudding mix, 1/2 cup water, 1/2 cup rum, oil and eggs for 2 minutes. Spray a bundt or tube pan with a non stick cooking spray. Bake in preheated 325 degree oven for an hour. Prepare hot sauce just before the cake is finished baking. In heavy frying pan heat 1 cup sugar, 1/4 cup water, 1/4 cup rum, oleo, and raisins. While stirring, boil mixture for 2 - 3 minutes. Remove cake from oven. While in pan, slowly pour hot sauce over cake and let the cake cool in the pan for 30 minutes before flipping onto cake plate.

Holiday Pumpkin Cake

1 large egg
reserve one cup, use the rest yellow cake mix
1 stick butter
2/3 cup brown sugar
2/3 cup sweetened condensed milk
large can Libby's pumpkin pie mix
1 tablespoon cinnamon
2 large eggs
half a stick butter

In a medium sized bowl, mix together 1 egg, 1 melted butter stick, and yellow cake mix. Before you mix in the cake mix, reserve one cup and put it aside.(You will use it later)Then mix all these ingredients together. You should have a yellow-colored mix. Press this into a 9x13 glass pan. Then in a seperate bowl, pour in the can of pumpkin, the sweetened condensed milk, the brown sugar, the 2 eggs, and the cinnamon. Mix these together-you should have a large amount of thick liquidy orange mix. Pour this on top of the bottom layer of cake. Now take the cake mix you set aside. Pour it in a small bowl and take half a stick of butter. Heat the butter for about 10 seconds so it gets soft-but don't melt it!Then mix these ingredients with a spoon or with your hands. When it is weel-mixed together, spread it evenly on top of the pumpkin. Then set your oven to BAKE-350 degrees for about 20+ minutes. Be sure to check up on your cake from time to time so it doesn't burn. When it looks done(the top will look baked) take it out and let it cool.

Holiday Cake

1 (8 ounce) package of cream cheese
1 1/2 cups sugar
1 1/2 sticks real butter
4 eggs
1 1/2 teaspoons of almond extract
2 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 cups of walnuts or almonds (chopped)
1 jar of maraschino cherries

Cream together 1-1/2 sticks of butter (softened), 1-1/2 cups of sugar, cream cheese, and 1-1/2 teaspoons of almond extract (mix well). Add eggs one at a time and mix well. Add baking powder and flour, mixing well. Drain the cherries and chop the entire jar in half and set aside 8 halves to decorate the top of the cake. In a separate bowl mix a small amount of flour with the cherries and fold into the cake mixture being careful not to crush. Add the nuts and pour the entire mixture into a bundt pan and bake at 350 degrees for 45 minutes to 1 hour. Take the cake out of the oven and immediately turn upside down on a dish. After the cake has cooled, glaze the top with a mixture of confectioners sugar and water. Drizzle over the top of the cake allowing it to drip down the sides. Decorate with cherries and walnuts along the top.

Festive Pumpkin Gingerbread

2 cups flour
1 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 cup sugar
3/4 cup margarine or butter(save 2/3 cup for topping)
1/2 teaspoon baking soda
1 pound canned pumpkin
1/2 cup light molasses
1/4 cup milk
2 eggs

In one bowl, mix flour, whole wheat flour, cinnamon, ginger, nutmeg and sugar. Set aside. In a separate bowl, blend baking soda, canned pumpkin, light molasses, milk and eggs. Combine dry and wet ingredients. Spread into a greased 9 x 12 inch pan. Spread reserved topping on batter and bake at 350 degrees for 50 minutes.

Eggnog Cake

2 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup shortening (half soft butter, if desired)
1 cup milk
1 teaspoon rum flavoring or vanilla
3 eggs
Cream Fluff Frosting :
1 package Fluffy White Frosting mix (dry mix)
1 teaspoon rum flavoring
1 1/2 cups whipping cream

Heat oven to 350 degrees. Grease and flour 2 round layer pans, 8 or 9 x 1-1/2". Combine all ingredients except Cream Fluff Frosting in large mixer bowl. Blend on low speed for 30 seconds, scraping side and bottom of bowl. Beat 3 minutes on medium speed, scraping bowl frequently. Pour into prepared pans. Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Cool. Fill and frost with Cream Fluff frosting. If desired, sprinkle top with nutmeg. Refrigerate. Cream Fluff Frosting: In small mixer bowl, chill frosting mix (dry), rum flavoring, and whipping cream for at least 1 hour. Blend; beat until soft peaks form.

Christmas-Comes-But-Once-A-Year-Cake

Rum Butter Cream Frosting:
1/2 cup Rum
3/4 cup sugar
1 1/2 teaspoons corn syrup
6 egg yolks
1 teaspoon vanilla extract
1 1/2 cups butter
Cake:
3/4 cup flour
1/4 cup cocoa powder
1/4 teaspoon salt
6 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sugar- superfine
6 Tablespoons butter-clarified
1/2 cup almonds, toasted and chopped
4 vanilla wafers
30 almonds, chocolate covered
Almond Chocolate Mousse:
1/2 cup heavy cream
7 teaspoons sugar
8 ounces semi-sweet chocolate, chopped
1 1/4 cups heavy cream
3/4 teaspoon almond extract

Rum Butter Cream Frosting: heat rum, sugar, and corn syrup in saucepan over low heat, stirring gently, until sugar dissolves. Wash down sides of pan with pastry brush dipped in ice water. Clip candy thermometer to side of pan, raise heat to medium, and boil without stirring until syrup registers 240 degrees (softball stage). Remove syrup from heat and let cool slightly. In a large bowl, beat egg yolks and vanilla until mixture is pale and thick and falls in ribbon when you lift beaters. Add hot syrup to yolks by pouring down side of bowl a little at a time, beating in after each addition. Let yolk mixture cool. Add softened butter 1 Tablespoon at a time, beating well after each addition. Frosting should be thick and perfectly smooth. Use butter cream as soon as possible, or refrigerate up to three days. When ready to use, bring to room temperature and beat until smooth. Cake: preheat oven to 350 degrees. Prepare two 9 inch cake pans by greasing them, lining bottoms with wax paper circle, greasing wax paper, and dusting bottoms and sides with flour. Mix together flour, cocoa, and salt; set aside. Bring eggs to room temperature. Eggs achieve greater volume if they are warm when you beat them, so combine eggs, vanilla, and almond extract in large deep bowl placed in shallow bowl of hot tap water. Beat with electric mixer until light and thick and quadrupled in volume. Add sugar 1 Tablespoon at a time, beating continuously. Keep beating until mixture is thick and airy, like soft whipped cream, and thick rope of batter falls and sits on top of mixture for a few seconds when you lift beaters. Gently fold in 1/4 flour mixture; repeat with remainder, 1/4 at a time. Remove 1 cups batter to separate bowl and whisk in clarified butter. Stir in chopped almonds. Return mixture to remaining batter, 1/4 cup at a time, folding in gently but thoroughly. Divide batter equally between prepared pans. Bake 25-30 minutes; when cake is done, center will spring back if lightly pressed, and cake will be pulling away from pans sides. Let layers cool in pan on wire racks for 10 minutes, then run a knife around each layer. Turn out, peel off waxed paper, and turn right side up on racks to finish cooling. When cool, wrap individually in plastic and freeze for 1 hour. Almond Chocolate Mouse: finely chop chocolate. Scald 1/2 cup heavy cream with sugar, stirring to dissolve. Pour hot cream over chopped chocolate and stir until chocolate is melted and mixture is smooth. Set aside to cool completely. When cool, whip 1 1/4 cups heavy cream with almond extract just until stiff; do not over beat. Fold whipped cream into chocolate mixture. Use as soon as possible. To assemble cake: split each cake layer in half horizontally to make a total of four thin layers. Put one layer cut side up on cake plate and tuck strips of waxed paper under cake to keep plate neat while you assemble and decorate cake. Spread first layer with 3/4 cup frosting and then with 3/4 cup mousse. Repeat with remaining layers, cut sides down, making a stack that ends with frosting. Use remaining mousse to cover top and sides of cake. Process vanilla wafers to fine crumbs; sprinkle some over top and sides of cake. Use generous amount, since first layer of crumbs will darken as crumbs absorb moisture from cake. Press chocolate almonds around top edge to complete decorations. Serve immediately, or put cake in freezer uncovered for 1 hour, until very firm, then cover with plastic wrap and return to freezer until one hour before serving.

Christmas Chocolate Cake

4 OZ. package sweet chocolate
1/2 cup boiling water
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter
2 cups sugar
4 eggs separate whites and yolks
1 tsp. vanilla
1 cup buttermilk
1 can coconut-pecan frosting

1. Preheat oven to 350 degrees. Grease bottom of three 9" layer pans with wax paper. 2. In saucepan, melt chocolate over boiling water (in double boiler). Let cool. 3. In small bowl, mix flour, baking soda and salt. Set side. 4. In large bowl (with electric mixer), cream butter and sugar until light and fluffy. Beat egg yolks and vanilla. Stir in chocolate. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture, beating well. 5. In separate bowl, beat egg whites until stiff peaks form. Fold into batter gently and thoroughy. 6. Divide batter among the 3 pans- smoothing tops. Bake in pre-heated oven for 30 minutes or until cake springs back when touched in center. Cool cake pans on racks for 15 minutes. Remove cakes from pans and peel off wax paper. Cool cakes complety on racks before frosting

Christmas Cake

1 small package red Jello (Cherry, Strawberry etc)
1 small package green Jello (Lime)
1 package white cake mix (enough for 2 layer cake)
1 16oz container Cool Whip


Make white cake mix per box instructions, using two 9 inch round cake pans. After baking, let cakes cool for 10 minutes - then pop out of pans, clean out cake pans and return cakes back to pans. Using a fork, poke holes into cakes at various points to receive jello. Make up the red jello with hot water only and pour evenly as possible over one of the cakes. Then make up the green jello with just hot water and pour over the other round cake. Put both cakes into the frig for several hours. Place the bottom of the cake pans in hot water to help in removing the cakes from their pans. Spread the top of one cake with CoolWhip. Place the other cake on top and spread the remaining CoolWhip on top and sides. Cover and refrigerate until ready to serve.

Christmas Blondies

2 cups Bisquick
1 box light brown sugar
1 teaspoon vanilla
1 stick soft butter
4 eggs
1 cup coconut
1 cup chopped pecans
1 small jar red cherries chopped
1 small jar green cherries chopped

Christmas Blondies Preheat oven to 350 degree Beat butter till very soft, add eggs and sugar, beat again. Add bisquick and vanilla stiring well. Then and add chopped red and green cherries and 1 cup pecans plus 1 cup coconut until all is mixed well. Bake for 45 min. at 350 degrees.

A Cake That's Fit for a Queen (or a MOM)

3 cups flour
3 teaspoons baking powder
1 cup butter
1 cup sugar
1/2 cup molasses
2 eggs
1 teaspoon allspice
1 teaspoon mace
1 teaspoon cinnamon
1 teaspoon cloves
1 cup fresh milk
Frosting: 2-1/2 cups icing sugar
1/2 teaspoon almond flavoring
2 teaspoons butter
1/2 cup fresh milk

Mix all ingredients together. Spoon into large, covered baking pot. Bake in 300 degree oven for 3 hours. After 2-1/2 hours take the cover off. Frosting: Next day. Combine icing sugar, almond flavoring, butter and milk. Mix well.

"Night Before Christmas" Cake

1/2 cup sugar
1/4 cup butter
2 beaten eggs
1/2 cup warm milk
1 pkg yeast (2 teaspoons bulk yeast) dissolved in 3 tablespoons warm water
3 cups flour
1 teaspoon salt
1/2 teaspoon vanilla
Topping: 2/3 cup sugar
1 tablespoon cinnamon
4 tablespoons melted butter or margarine
1/2 cup nuts or maraschino cherries, candied red or green cherries

Cream together sugar and butter. Then add eggs, milk, 1 package of yeast (2 tablespoons bulk yeast) dissolved in 3 tablespoons of warm water, flour, salt and vanilla. Beat all of these ingredients together. Then set dough aside and let it rise, until double in size. When your coffee cake dough has risen to double the size (this may take about 2 hours) put it in a 9x13" greased pan and spread with topping; Combine sugar, cinnamon, melted butter and nuts (you can use maraschino cherries or candied red and green cherries if you don't like nuts) Now place in a cold oven and leave it in there overnight to rise. The next morning turn oven to 350 degrees and bake for 1/2 hour. Take out and serve warm. This makes a large coffee cake or you can put the dough in two round pans instead.

Chocolate, Chocolate, Chocolate Chip Cake

does triple Chocoate in a title get any better!

1 package devil's food chocolate cake mix
1 small box instant chocolate pudding mix
1 carton (8 oz) sour cream
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 package (12 ounce) chocolate chips

Preheat oven to 350 degrees. In large mixing bowl, combine cake mix, pudding mix, sour cream, eggs, water, and oil; beat until blended, about 2 minutes. Stir in chocolate chips. Pour batter into a greased bundt pan or greased 13x9x2 pan. Bake 1 hour. Remove from oven; cool. Sprinkle with powdered sugar.

Bacon Cheeseburger Roll Up

1 lb. lean ground beef
4 slices bacon, chopped
1/2 cup chopped onions (about 1 small)
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust

HEAT oven to 400°F. Cook ground beef, bacon and onions in large skillet on medium-high heat until ground beef is browned, stirring occasionally. Drain; return meat mixture to skillet. Add VELVEETA; cook until completely melted, stirring frequently. Cool 10 min.

UNROLL pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary, so roll is seam-side down on baking sheet.

BAKE 20 to 25 min. or until golden brown. Cut diagonally into 6 slices to serve.

Nilla Apple Crisp

4 large Granny Smith apples (2 lb.), peeled, thinly sliced
1/2 cup packed brown sugar, divided
2 tsp. ground cinnamon, divided
1/3 cup old-fashioned or quick-cooking oats
1/4 cup (1/2 stick) cold margarine
25 Reduced Fat NILLA Wafers, crushed (about 1 cup crumbs)
1-1/2 cups thawed COOL WHIP LITE Whipped Topping

HEAT oven to 350°F. Toss apples with 1/4 cup brown sugar and 1 tsp. cinnamon. Spoon into 8- or 9-inch sq. baking dish.
COMBINE oats, remaining brown sugar and cinnamon in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in wafer crumbs; sprinkle over apples.
BAKE 30 to 35 min. or until apples are tender. Serve topped with COOL WHIP.

Chicken-Vegetable Quesadillas by Amber Hjemstad

8 flour tortillas
1 cup cooked and diced chicken
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
1 cup corn kernels
2 cups mexican tomatoes and jalapenos, drained
1 (12oz) jar roasted peppers, drained

Preheat oven to 450 degrees
Line baking sheet with foil and spray lightly
Place tortilla in single layer on baking sheet. Sprinkle each tortilla with 1/4 cup chicken, 1/4 cup cheeses, 1/4 cup corn, 1/2 cup tomatoes and several peppers. top with remaining cheese and remaining tortillas. Bake in preheated oven 8-10 minutes until cheese is melted and tortillas are browned.

Quick & Easy Burritos

1 pound ground beef, cooked & drained
1 cup salsa
5- 8 inch tortillas
1/2 cup cheese

in each tortilla, place beef, salsa & some cheese, roll up and place in an 8x8 baking dish. Cover with extra salsa & cheese, make at 350 for 10 minutes.

Pizza Bake

Very easy and quick!

1 pkg spaghetti noodles

1 jar of pizza sauce

1 pkg pepperoni (or you can use hamburger or sausage)

1 pkg Italian Shredded Cheese

Preheat oven to 350

Boil noodles, drain, combine noodles w/ pizza sauce

Spray bottom of 9x13 pan

Put a layer of noodles, pepperoni, chz

Next layer noodles, chz, and pepperoni

Bake for about 30 minutes or until top is golden brown.

Enjoy! =}

Frozen Snickers Ice Cream Cake

I made this for BUNCO once...

2 pints of choc. ice cream

1 cup of chunky peanut butter

32 choc. wafers (I used the long skinny chocolate sugar wafers)

1 1/2 cups caramel sauce

line a 9x5 inch loaf pan with plastic wrap, letting the ends of the plastic wrap over hang the pan by 6".  Scoop the ice cream into a large bowl, then work to soften.  Fold the peanut butter into the ice cream until uniformly mixed.

working quickly, arrange 8 choc. wafers to cover the bottom of the pan. spread one third of the ice cream/peanut butter mixture evenly over the wafers and smooth the top. Spread 1/2 cup of the caramel sauce over the ice cream. Repeat this layering process two more times. Finish by laying the 8 remaining wafers over the top and press them lightly. Wrap the pan tightly with plastic wrap and freeze until firm, about 6 hours.

 

to serve, unwrap and gently tug at the overhanging plastic wrap to remove the loaf from the pan.  using the plastic wrap to handle the loaf, invert it onto a serving platter. peel away and discard the plastic wrap. Allow the cake to sit at room temp for a few minutes before slicing.

 

Creamed Chicken & Biscuits

Ingredients:
1/2 large onion
1 1/2 tsp. butter
4 cups chopped cooked chicken
1 can cream of chicken soup
1 c. sour cream
1/2 c. milk
1/2 c. chopped pimiento
1 c. shredded mild cheddar cheese, divided
6 - 8 frozen or refrigerated biscuits, thawed

1. preheat oven to 350. Grease sides and bottom of 11 x 7 in. baking dish.
2. Chop the onion. Heat butter in non-stick skillet until melted. Stir in onion and saute until tender.
3. Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.
4. Sprinkle baked layer with 3/4 c. cheddar. Arrange biscuits in a single layer over the top. Sprinkle with remaining cheddar.
5. Bake until biscuits are golden brown and the sauce is bubbly. About 20 min. longer. Serve immediately.

( I omitted the pimiento and onion in this recipe).

Beef Stroganoff

Beef Stroganoff 

Ingredients

• 1 lb. beef tenderloin tips
  
  
• 1 1/2 cups whole wheat bow tie pasta
  
  
• 1/2 lb. mushrooms, sliced
  
  
• 1/3 cup chopped onion
  
  
• 2 teaspoons olive oil
  
  
• 2 tablespoons whole wheat flour
  
  
• 1 10.5 oz. can beef broth
  
  

1. Cook pasta according to package directions.



2. While pasta is cooking, trim fat from meat and cut into 1 x 1/2" pieces. Spray a large skillet with vegetable cooking spray. Heat skillet over medium-high heat until hot. Add beef and stir-fry 3-5 minutes until outside surface is no longer pink. Remove from skillet.



3. In the same skillet, add the olive oil and heat until hot. Add the onions and mushrooms and cook until tender, about 2-3 minutes.



4. Stir in the flour. Gradually add 1 cup beef broth, stirring until blended. Bring to boil. Cook and stir 2 minutes. Return beef to skillet and heat through. If stroganoff appears too thick, add more beef broth to thin as desired.



Salt and pepper to taste.



Serve beef mixture over pasta. Add dollop of sour cream, if desired.





Makes 4 servings (approx 4 oz beef and 3/8 cups pasta)

"Healthy" Banana Bread

12 servings
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup applesauce
2 tbsp vegetable oil
1 tsp pure vanilla extract
2 large eggs, beaten
1 1/2 cups mashed ripe bananas (about 3)

Heat oven to 350. Grease & flour 9x5 loaf pan. In a medium bowl, whisk flour, baking soda & powder, and salt. In another bowl, whisk sugar, applesauce, oil and vanilla. Whisk in eggs until combined. Using a large spoon, stir in bananas. Gradually add in flour mixture until just combined. Evenly pour batter into prepared pan. Bake until a toothpick comes out clean, about 50 minutes. Transfer to a wire rack let cool 5 minutes then remove from pan. Cool completely.
Per serving: 200 calories, 4 g total fat, .5 g saturated fat, 35 mg cholesterol, 233 mg sodium, 38 g carbs, 4 g protein, 21 mg calcium, 1 g fiber

honey Mustard Roasted Chicken

Honey Mustard Roasted Chicken

	Introduction:
	Rich, flavorful honey mustard chicken with carrots and potatoes.
	Ingredients: 1 lb. potatoes cut into wedges 2 lbs. chicken 6 medium carrots, sliced 2 tablespoons olive oil 1 1/2 tablespoons honey 3 tablespoons mustard 1 teaspoon rosemary 2 heads garlic salt and pepper to taste 1. Preheat oven to 425° F. In a shallow pan, toss potatoes and carrots with oil, salt and pepper. Peel the garlic heads and remove the cloves, and nestle the garlic amongst the vegetables and scatter the rosemary on top. Arrange the chicken pieces among the vegetables and bake uncovered for 30 minutes. 2. Stir together the mustard and honey, and spread over chicken. Stir vegetables, return chicken to pan, place back into the oven and bake 10-20 minutes, until chicken is cooked and vegetables are tender. Scatter the remaining garlic (or to taste) over the remaining contents of the pan. Makes 4 servings.