6 Comments

  1. Sheila
    November 21, 2016 @ 8:22 pm

    lol loved your debate. Sorry to say I don’t eat pecan pie, so I’m no help in the chocolate/no chocolate debate.

    • A. Catherine Noon
      November 21, 2016 @ 8:26 pm

      Thank you, Sheila! Glad you enjoyed. 🙂

      What pie do you like?

  2. Sheila
    November 21, 2016 @ 8:38 pm

    I like both pumpkin and apple pie. Another debate could go on about melted cheese and ice cream on apple pie. A lot of people I know like to eat it that way, not me. lol

    • A. Catherine Noon
      November 21, 2016 @ 11:00 pm

      Bleck! I’ve heard of that tradition, and you’re right. The people who like it, love it.

      I realized I forgot to give you the Bacon and Cheddar Chicken recipe, and the comments are closed for the Spookapalooza party. So here you go:

      Makes 4 servings

      4 slices bacon
      1/2C dry bread crumbs (I like the seasoned kind)
      1/2 t dried thyme and 1/4 teaspoon dried savory; or use 3/4 t of Italian Seasoning
      1/4 t salt
      1/4 t black pepper
      1 egg
      1 # skinless, boneless chicken parts (I like breast cutlets but you can use thighs if they’re what’s available; use what ever is on sale or most affordable)
      1 C shredded Cheddar cheese (I like the mild, but you can use sharp if you like the zip)

      Fry the bacon until crisp. Drain on paper towels, crumble, and set aside.

      Combine the bread crumbs and spices. In another dish, lightly beat the egg.

      Dip the chicken first into the egg, then the crumbs to coat. (I used to use mixing bowls, but I find that cereal bowls are actually a better size and make less of a mess.)

      You can use the bacon fat to sauté the chicken cutlets, or olive oil. I usually use a little of the bacon fat for taste, the rest olive oil. Use medium-high heat, turning once, for 2 to 3 minutes per side. About 1 minute before the chicken is done, top with the cheese and bacon, then cover the skillet so the cheese will melt and the bacon heats through.

      • Sheila
        November 21, 2016 @ 11:15 pm

        Writing this down and will be doing this after Thanksgiving. Thank you for posting the recipe. 🙂

        • A. Catherine Noon
          November 21, 2016 @ 11:22 pm

          Let me know how it turns out! a.catherine.noon AT gmail.

          Pro-tip – if you copy the text, you can paste it into a word document for yourself and then print it out, without having to rewrite it. 🙂 (Unless you do recipe cards, in which case I’m impressed.)

          🙂

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