Fresh recipes with an added favorite

A big happy 19th birthday to both our daughter Lexie and my father-in-law, Jerry McClanahan. Yes, that's right, our daughter just turned 19 and my father-in-law is a Leap Year baby and is turning 19 tomorrow. Through the years, especially while our children were growing up, we have had a lot of fun with the birthday. One year our son was in a Spanish class at school, and the teacher marked his paper wrong when he put that his grandfather was 17. He was quick to explain the situation, but she did not give him the points.

I am passing along recipes today that are not particularly Lexie's nor Pop's favorite recipes, just a few I am excited to pass along to you. However, I had to include Italian Cream Cake, as that is Lexie's favorite cake. Whether made from scratch or starting with a box mix, it is her favorite cake.

Chicken Delight Casserole

This is a very tasty yet quick-to-prepare chicken dish. Give this a try and surprise your family with a great new recipe.

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• Lawry's Seasoned Salt
• 6 bacon slices
• 1/4 cup yellow mustard
• 1/3 cup honey
• 2 tablespoons mayonnaise
• 2 teaspoons dried onion flakes
• 1 cup sliced fresh mushrooms
• 2 cups shredded Colby Jack cheese

Sprinkle and rub the chicken breasts with seasoned salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. Do not discard grease. Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9x13-inch casserole dish or pan.

To make the honey mustard sauce: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the honey mustard sauce over each piece of chicken, then layer with mushrooms, crumbled bacon and shredded cheese. Bake in a 350-degree oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the leftover honey mustard sauce.

Chicken Cordon Bleu Lasagna Rolls

For the lasagna rolls:

• 12 lasagna noodles
• 12 slices Swiss cheese
• 12 slices deli ham
• 1/2 pound ground chicken
• 1/4 teaspoon cayenne pepper

water to boil for the noodles. In a large skillet, combine the ground chicken, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika and 1/2 teaspoon salt. Cook on medium to medium-high heat until done (10 to 15 minutes). Remove from heat.

While waiting for the ground chicken to brown and the water in the pot is boiling, boil the lasagna noodles for 6 to 8 minutes or according to directions on the box. Drain and spray with nonstick spray or olive oil so they won't stick together or to the counters.

While the noodles are cooling, start the sauce.

Melt 4 tablespoons butter in a skillet on medium-low heat. Once the butter is melted, sprinkle the flour evenly over while whisking it quickly. After 30 seconds (before the flour burns), slowly whisk in the chicken broth. Continue with the whisk until the cooked flour is incorporated into the broth, without lumps. Bring to a simmer. Add to the sauce 1/8 teaspoon cayenne powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon garlic powder and lemon juice. Allow the sauce to boil until slightly thickened, about 2 minutes. Once the sauce is thickened, remove from heat and add the pieces of Swiss cheese, stirring slowly as they melt.

On a large, flat surface, place a lasagna noodle on the bottom, with layers of ham, cheese and ground chicken on top. Slowly roll up the lasagna noodle and place in a l 13x9-inch dish with the seam side down. Continue until all noodles are rolled. Drizzle the sauce on top of the rolls in the dish.

Combine the breading ingredients. Sprinkle on top of the lasagna rolls and sauce.

Bake uncovered in a preheated oven for 10 to 15 minutes, or until the cheese is thoroughly melted inside.

If preparing these ahead of time and rolls are chilled and unbaked, bake in the oven for 30 minutes.

Impossible Cherry Pie

• 1 cup milk
• 2 tablespoons butter, softened
• 1/4 teaspoons almond extract
• 2 eggs
• 1/2 cup buttermilk baking mix
• 1/4 cup sugar
• 21 ounces cherry pie filling

For the streusel:

• 2 tablespoons butter, solid
• 1/2 cup buttermilk baking mix
• 1/2 cup brown sugar, packed
• 1/2 teaspoon cinnamon

Heat oven to 400 degrees. Grease a 10x1 1/2-inch pie plate. Beat all ingredients except pie filling and streusel until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Spoon pie filling evenly over top. Bake 25 minutes. Prepare the streusel by cutting the butter into buttermilk baking mix, brown sugar and cinnamon until crumbly. Top the pie with streusel. Bake until streusel is brown, about 10 minutes longer. Cool; refrigerate any remaining pie.

Quick Italian Cream Cake

I don't often promote or prefer brand-name ingredients, and I don't use many packaged or prepared food items, but I do like a specific brand of cake mix for this quick and easy-to-put-together cake recipe. When I am in a hurry, starting with a good boxed cake mix just speeds things up and truly is a convenience item.

• 1 package (16.25 ounces) white Duncan Hines Moist Deluxe cake mix
• 3 large eggs
• 1 1/4 cups buttermilk
• 2 teaspoons vanilla
• 1/4 cup vegetable oil
• 1 can (3 1/2 ounces) flaked coconut
• 2/3 cup chopped pecans, toasted
• Cream cheese frosting (below)

Beat first five ingredients at medium speed with an electric mixer for 2 minutes. Stir in coconut and pecans. Pour and divide evenly into three greased and floured 9-inch round cake pans.

Bake at 350 degrees for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.

Spread cream cheese frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

Cream Cheese Frosting

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter or margarine, softened
• 1 package (16 ounces) powdered sugar
• 2 teaspoons vanilla extract
• 1 cup chopped pecans, toasted

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.

Have a great week and, until next time, happy birthday and happy Leap Year birthday to two very special people -- and, of course, happy cooking.