Bacon chicken, broccoli cauliflower casserole and spumoni marshmallows

Ingredients

1)Bacon Chicken:

• * 6 slices bacon
• * 1 tablespoon butter
• * 1 tablespoon olive oil
• * 6 boneless, skinless chicken breasts
• * 1 onion, chopped
• * 3 cloves garlic, minced
• * 1/2 teaspoon . salt
• * 1/8 teaspoon . pepper
• * 1-1/2 cups shredded cheddar cheese

2)Carol:

• 1/2 cup fine dry bread crumbs
• 1/4 cup plus 2 tablespons grated Parmesan cheese, divided
• 2 tablespons butter, melted
• 1 1/2 teaspoon Italian seasoning, divided
• 1 (16 ounces) frozen broccoli florets, thawed
• 1 (16 ounces) pkg. frozen cauliflower florets, thawed
• 2 tablespoons butter
• 1 Large onion, chopped
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic salt
• 1/4 teaspoon black pepper, coarse ground
• 1 1/4 cup milk
• 4 ounces cream cheese, cut-up

3)Spumoni Marshmallows:

• 3 envelopes of unflavored Knox gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 2/3 cups corn syrup
• 1/4 cup water
• 1/4 teaspoon salt
• 1 Tablespoon vanilla extract
• Confectioners' sugar for dredging

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Preparation

• 1)Bacon Chicken:
  Cook bacon in 12" skillet until crisp, about 4-6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don't wash or wipe it. Add butter and olive oil to skillet. Saute chicken breasts in this mixture over medium heat, turning once, until chicken is cooked and no longer pink in center. Place chicken in ungreased 12x8-inch baking dish. Cook onion and garlic in drippings remaining in skillet; cook until onion is softened, then stir in salt, pepper and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes until cheese is melted.
• 2)Carol:
  Preheat oven to 350 degrees. Mix bread crumbs, 2 tablespoons. Parmesan cheese, 2 tablespoons. Melted butter and 1/2 teaspoon. Italian seasoning in small bowl; set aside. Cut up any large broccoli florets or cauliflower into bite-size pieces. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon. Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 c. Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture. Bake 40 minutes or until heated through and top is lightly browned.
• 3)Spumoni Marshmallows:
  In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes. Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into gelatin and mix at high speed (while drizzling in the hot sugar mixture). Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture. Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly. After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan. Let mixture sit for a few hours. Remove from pan, dredge the marshmallow slab with confectioners' sugar and cut into 12 equal pieces with scissors or a chef's knife. Dredge each piece of marshmallow in confectioners' sugar.

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