Tuesday, Sept. 22, 2015

Here you will always find the American flag

waving and the American eagle flying.

Home of the
 
2015 National Champion
 
Football Team

 

 


Oh, another talented artist here!






































Perhaps a old military tank. Wow,

just left here?
















A chocolate fix.




And I think I am ready for the

bathtub, any thoughts?




All of God's creatures ....

 

Fresh Summer's goodness coming to a end.






This little light of mine,

I'm gonna let it shine.

2 tablespoons butter

1/2 cup chopped onion

1 cup chopped fresh mushrooms

2 teaspoons chopped fresh thyme leaves

4 boneless skinless chicken breasts (about 20 oz)

1 cup shredded Gruyère cheese

1 package (2.5 oz) precooked bacon slices (12 slices)

 

• 1Heat oven to 350°F. In 8-inch skillet, melt butter over medium-high heat.
•  Add onion, mushrooms and thyme; cook 2 to 3 minutes, stirring
•  occasionally, until tender. Set aside.
• 2Between pieces of plastic wrap or waxed paper, place each chicken breast;
•  gently pound with flat side of meat mallet or rolling pin until about 1/4 inch
•  thick.
• 3In medium bowl, mix mushroom mixture and Gruyère cheese until well
•  blended. Place heaping 1/4 cup mushroom mixture on center of each
  
•  chicken breast. Roll chicken over filling, tucking ends to enclose filling;
  
• secure with toothpick, if necessary. Carefully wrap each chicken breast with
•  3 bacon slices. Place in ungreased 8-inch square (2-quart) baking dish.
• 4Bake 40 to 45 minutes or until chicken is no longer pink in center.

   

When the link comes up,
just send the email that pops up

You took the time, thank you!

It is hard to believe that Fall is

almost upon us and I hope September

has been good to you. Just 9

more days till October! As the ole

saying goes, "time waits on no one."

Have a good Tuesday!

Now, till another time, be safe in

all you do. Be aware of everything and

everyone around you at all times. A

very good habit .... take care!







Happy Trails to You