Stuffed Chicken Breasts

I tried a new recipe tonight and it received mixed reviews.  Tony and Claire liked it very much, Will and I were neutral, Madeline and Jenna did not like it.  I'm not sure if this will become a regular menu item, perhaps with some tweaking I can get everyone on board.

bs chicken breasts
8 oz package of cream cheese, softened
small onion
bacon

Preheat oven to 350.  Pound out chicken breasts to a uniform thickness.  Chop onion finely and mix with cream cheese (I used my mini food processor for this whole step).  Place a tablespoon or two of cheese mixture on top of chicken breast and roll it up.  Fasten with two slices of bacon, one going in each direction so they make a cross.  Bake for about an hour, maybe a little less.  I served this with white rice and sauteed broccoli with a dusting of parmesan cheese on it (the way my kids like their broccoli).

Raspberry Muffins

We took the children raspberry and apple picking at the beautiful Ontelaunee Orchards in Leesport, PA.  I knew they would enjoy picking apples but I was surprised at how much they liked picking (and eating) raspberries!  When we returned home to NJ, I made the following recipe.

Raspberry Muffins

6 oz raspberry yogurt (not the fruit on the bottom variety)
3 tablespoons vegetable oil
1 tablespoon lemon juice
1 egg
1.5 cups all purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon lemon zest
1 cup of raspberries (fresh or frozen)
sugar to dust on top

Preheat oven to 400 degrees.  Line or grease muffin tin.  Mix dry ingredients in one bowl and wet ingredients in another.  Gently mix together, careful to not overbeat.  Fold in raspberries.  Evenly fill each muffin cup with mix, then dust the top with some white sugar.  Bake for 15-17 minutes.  Yields one dozen muffins.