PT Cooking Magazine *SUPPERTIME*

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I have now tried Kay's potato soup and mruffruff's Cuban pork roast - and both were just fantastic The carrots in the potato soup sure do add eye appeal and that recipe is buttery rich and yummy. The roast will also be a regular as I love the flavor of the cumin.

It really is fun to read and see what other folks have been making - gives me ideas I love this thread and the other "what is for dinner?" threads.

Soooo I am hoping to see more pictures to give me inspiration.

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I tried a new recipe for supper last night and it was soooo yummy that I had to share it. This came from my Simple & Delicious magazine

Pretzel-Crusted Chicken for 2

2 boneless chicken breasts
2 T honey mustard
2 thin slices of honey ham
1 1/2 tsp melted butter
1/4 cup crushed pretzels

Slice a pocket into the side of chicken breasts to form a pocket. Put 1 T of honey mustard into each. tuck in the slice of ham. Brush the top with the melted butter. sprinkle the crushed pretzels over the top and press in to stick better. Bake at 350 for 45 minutes.

These were so, so good and very pretty also. The honey mustard comes from the regular condiment section - mine is made by Kraft. I love this stuff as it is not as sharp as yellow mustard - just tastes lighter. This recipe is also light and healthy - I used light margarine. The pretzels give it a nice crumbly crust. I hope you try it - it will be a new regular at our house