Corn Light Bread

4 tbls. unsalted butter, melted
1/2 cups flour
3/4 cup sugar
2 cups yellow cornmeal
2 cups low fat buttermilk

Preheat oven to 350 degrees. Butter a 9 x 5 loaf pan and dust with flour (tap out excess). Stir sugar, flour, and cornmeal. Whisk in buttermilk. Fold in butter. Pour into pan and bake 40 minutes. Let cool 15 minutes. Cut and serve.

Swiss Chicken with Bacon and Mushrooms

3 slices bacon
6 boneless, skinless chicken breast halves
4.5 - oz. jar sliced mushrooms, drained
10 3/4 - oz. can cream of chicken soup
1/2 cup shredded Swiss cheese

Cook bacon and drain.
In a skillet, cook 3 chicken breast for 3 to 5 minutes or until lightly brown, turning once. Place chicken in slow cooker. Repeat with remaining 3 breasts. Top with mushrooms.
Pour soup over mushrooms and chicken. Cover and cook on high for 1 hour and then on low for 2 hours or until chicken is tender. (I cook mine on low for 6 to 8 hours.) Top chicken with shredded cheese and crumbled bacon. Cover and cook 10 to 15 minutes more or until cheese melts. Serve over wild rice.

Butter Pecan Fudge

1 cup granulated sugar
1/2 cup (1 stick) butter
1/2 cup heavy cream
1/8 tsp. salt
2 cups confectioner's sugar
1 tsp. vanilla extract
1 cup chopped pecans


Spray an 8 inch square dish with pam. Bring to boil the sugar, butter, heavy cream, and salt over medium heat, stirring frequently. Allow to boil for 5 minutes, stirring constantly.
Remove from heat and slowly add confectioner's sugar and vanilla extract, stirring until smooth and well combined. Stir in pecans. Spoon into baking dish and chill for 1 hour or until firm. Cut into squares.