Creamy Mushrom Chicken with Bacon

This is one of those delicious meals that everyone (who loves mushrooms at least) will love.  I served it over mashed potatoes and the meal was so stinking good.  As intimidating as it sounds too, the meal took me 30 minutes from start to finish...no marinating, not a ton of chopping veggies, and comes together in a pinch.  I like to get the Costco mushrooms too which are way cheap, and will do this meal with plenty left over for a second mushroom extravaganza.  And homemade cream of mushroom soup...what's not to love!!

6 boneless skinless chicken thigh - you can use breast, but I promise you the depth of flavor you will get from the thigh is oh so worth it!!
2 Tbsp Olive Oil
3 tsp Italian seasonings
1 tsp garlic powder
12 oz sliced white mushrooms
3 Tbsp de-stemmed and chopped thyme
12 slices cooked and crumbled bacon
2 cups heavy cream
salt and pepper to taste

Trim your chicken of excess fat and season on both sides with salt, pepper, and Italian seasonings.  In a skillet (or BBQ if it's nice out) heat pan to medium high, add olive oil and cook chicken on both sides until chicken is no longer pink and juiced run clear.  Chicken should be nice and browned on both sides.  Remove chicken from pan and add in your mushrooms.  Cook mushrooms down until they are nicely browned, add in bacon, thyme, and heavy cream.  Reduce pan to a simmer and cook until the cream is nice and thick...think gravy.  Season with salt, pepper, and garlic powder to taste.  Add chicken back in pan and give everything a whirl.  Top with extra thyme and serve immediately.  Enjoy over quinoa, mashed potatoes, or even just along side some steamed veggies or a salad...Any way you do it...just enjoy!!

Payday Bars

This recipe is a long time family tradition. We make on our holiday goodie plates...it has been requested at family celebrations...and most importantly the recipe is a recipe the whole family can get in on. The kids love squishing the cake layer into the bottom of the pan, sprinkling the marshmallows onto the cooked cake layer...and then watching the marshmallows fluff up in the oven. I loved making this with my mom and I love making it with my kids. The recipe alone would be worth it just for the memories...but the bars are absolutely delicious. They aren't too rich so you can eat lots of them and not feel guilty...hahaha. Is that ever the case for dessert?! In any case, this recipe is delicious and definitely worth keeping!!

1 Yellow cake mix
1 Egg
3/4 cup butter

 3 cups mini marshmallows

2/3 cup light Karo syrup
1 pkg Reese's peanut butter chips
1/4 cup butter
2 tsp vanilla

 2 cups salted peanuts

Melt 3/4 cup butter in microwave, mix melted butter with egg and cake mix. Pat into the bottom of a 9x13 pan. Bake for 10 minutes at 325 degrees. When cake comes out of the oven, immediately sprinkle marshmallows over the top and then bake for another 5-7 minutes, or until the marshmallows are puffed up and toasty.

 While the marshmallows are toasting, mix together the remaining ingredients - with the exception of the peanuts. Melt in the microwave until completely melted and smooth.

When the cake comes out of the oven with the marshmallows nice and toasty, spread the melted mixture over the top and spread to evenly coat the entire cake. Sprinkle the peanuts over the top and lightly press into the mixture to make sure they stick. Cool completely and then cut into bars and serve!