nancyonthehomefront.com

When you eventually get around to making the recipe you are reminded of the dear friend that shared the recipe to begin with! 4 small boneless, chicken breasts 12 large fresh basil leaves 4 pieces of roasted red pepper (available in jars) 4 ounces of mozzarella cheese (about 12 Tbsp.) Layer each piece with 3 basil leaves, 1 piece of roasted red pepper and 2 Tbsp. of shredded mozzarella. Pour 1 cup of the marinara sauce into a 9×12 nonaluminum-baking dish that’s at least two inches deep.

Each week we’ll feature the most-viewed post from last week’s hop. Please stop by to congratulate the featured bloggers this week. If you were featured be sure to pick up your Simple Homestead blog hop button below. Please note: By linking to this hop you are giving us permission to link back to your post and share one photo if you are featured; no additional permission is required.

, I decided to do a little online searching and see what other folks did with the left over crumbs. There is actually a middle eastern dessert called Kataife that uses loose shredded wheat rehydrated with sugar, walnuts, cinnamon and a few other ingredients. Normally this dish is made with a kind of dry baked noodles but apparently people use shredded wheat crumbs as well. However, the next time I have some left over shredded wheat crumbs, I’ll certainly have a few ideas now on how to use them up!

My goal for this year is to have my cookbook ready by November 2019. Much as I’d love to be visiting family on the west coast our focus is house hunting, an exhausting endeavor! I find it amazing trying to purchase a home in such a hot market, you can make a full price offer and be outbid by thousands of dollars! It’s become a full time job, checking the real estate every morning to see what came on the market over night.