Baked Sweet Potatoes w/ Marshmellows

10 large Sweet Potatoes - Peeled

3 Tbs Sugar Free Syrup
1 Tbs Splenda Brown Sugar Blend
1/2 tsp Ground Cinnamon
1/2 Stick Butter
1/2  Small Bag Miniature Marshmellows

• Slice Sweet Potatoes into chunks.  
• Bring large pot of water to boil with 1Tbs of salt.
• Add Sweet Potatoes and cook until fork goes threw.              Should not be mushy.
• Strain Potatoes and let sit for a minute to get all the water out. Then place in Baking Pan.
• Mash up Sweet Potatoes but leave some into chunks.
• Mix in melted butter, Syrup, and Brown Sugar.
• Taste.  If not sweet enough add more butter, syrup and Brown sugar.
• Spread out evenly in pan.  On top add thinly sliced pats of Butter and Brown Sugar.
• Add small marshmellows on top.
• If cooking them for the next day then put aluminium foil over pan and refrigate.  When ready to cook,  bake covered at 400 until hot. Approx 10 - 15 min. 
• OR
•  If making them the same day then bake covered for about 5 minutes. 

Take cover off and bake until golden brown. or to your liking.           2 minutes.  Watch closely because marshmellows burn quickly.  I always almost burn them! lol

Chicken Marsala





 8 slices Chicken Cutlet cut into 3 x 3 pcs
3 Eggs - beat and add a dash of salt, pepper and garlic
2 cups Flour add a dash of Salt and Pepper
Med. Onion thinly sliced
1 large pkg of fresh mushrooms
1 pkg of  Wide Egg Noodles
1 stick of Butter.
2 - 3 Small Cans of Beef Broth 14 oz.
6 Tbs + to your liking of Marsala Wine
Heavy Cream 1 cup for each frying pan

Cook Noodles and Strain.  Place in deep serving pan.  In a small pot mix 1/4 cup beef broth,  1Tbs butter,
and 1 Tbs Grated Cheese. Bring to boil and mix into noodles. (Just enough to have noodles moist and not dry out)

• Batter:  Dip Chicken in Eggs then pat in flour

•  Heat Olive oil then Place chicken in frying pan under Medium heat.         

•   Sprinkle a dash  of Salt, pepper and garlic powder.                                                                  

• Cook until golden Brown

• Place in baking dish.

If Chicken starts to burn replace oil and add new oil.

• Saute Onions with a little bit of Olive Oil until lightly golden

Add mushrooms, 2 Tbs butter

• Saute Until Mushrooms are cooked. About 2 minutes add 2 Tbs Marsala Wine and Saute for another minute.   Place in a bowl.

•  (Chicken and Mushrooms mix need to be sauteed together while adding ingredients below to have flavorful taste.)   
•  Divide chicken and mushroom mix into 3 parts or whatever is needed to have enough room in the frying pan to stir and flip.              
•  Place one part Chicken and Mushroom Mix in a large deep frying pan on med high heat.
• Add 2 Tbs Butter 2 -3  Tbs or more of Marsala wine.
• Swirl and Flip the mix in the pan to coat for 1 minute.
•  Repeat this procedure until finished.

Next Step is the Marsala cream sauce.

In frying pan add 2 TBS of butter and 1/2 can beef broth and 2 Tbs Marsala wine. Cook until butter is melted

Add in 8 oz of  Heavy cream. Bring to boil. if too thick add more beef broth.

Then add in 1 Tbs of grated cheese

Add in Mushroom and Onion mix

Add in Chicken and cook for about 2 minutes. 

Place Chicken Marsala on top of  Egg Noodles