Sweet and Spicy Bacon Chicken

This chicken dish is a new family favorite in our house. It's very similar to Paula Deen's appetizer recipe, but this one is a main dish with different seasoning. It's very flavorful with just a tiny hint of heat. You could easily double this and bake it in a 9x13 pan.

3 boneless, skinless chicken breasts, cut into thirds (9 pieces)
Zatarain's Creole Seasoning
5 slices of bacon, cut in half (you'll have an extra half so wrap two around one of the larger pieces of chicken)
Approx. 3/4 cup brown sugar
Olive oil

Preheat oven to 400 degrees. Grease 8x8 baking dish with a small amount of olive oil. Season chicken with Zatarain's Creole Seasoning. Wrap a half slice of bacon around each piece of chicken. Place brown sugar in a small bowl. Roll chicken wrapped bacon pieces in brown sugar and place into baking dish in a single layer (three rows of three). Bake for 30 minutes or until chicken is cooked through and bacon is nice and brown.

Old Fashioned Chocolate Pie

I have a lot of cookbooks. I guess you could say I collect them. About once a week I pluck one off the shelf hoping to discover a new recipe I'd like to make. Last week I found this pie recipe in one of my Taste of Home cookbooks. My husband claims it's the best dessert I've ever made. I don't quite agree, but it is tasty and definitely a keeper.

1 cup sugar
1/3 cup baking cocoa
1/4 cup all-purpose flour
Pinch salt
2-1/4 cups water
1 Tbsp butter
1 tsp vanilla extract
1 pastry shell (9 inches), baked (I'm a fan of Pillsbury pie crust in the refrigerated section that you roll out and bake in a glass pie plate.)
Whipped cream

In a large saucepan, combine sugar, cocoa, flour and salt; gradually add water. Cook and stir over medium heat until mixture comes to a boil. Continue cooking and stirring for several minutes until thickened. Remove from heat; stir in butter and vanilla.

Pour into pastry shell. Let pie cool for a bit, then cover and refrigerate for 2-3 hours before serving. Garnish each slice with whipped cream.