Let us begin with this lovely chicken dish, shall we?? Grab your bacon, chop it up and fry till crispy, set aside.Keep some bacon fat in pan. Pat your chicken breasts dry, season with salt and pepper, then dredge in flour. Melt the butter with the bacon drippings in the skillet over high heat.When the foaming subsides, lower to medium heat, and cook the chicken till browned on both sidesand registers 160 on an instant thermometer. Transfer chicken to a plate,leaving the fat in the pan, and tent with foil. Reduce your heat to medium and add your sliced garlic, rosemary, fresh from the bush, let's not go there today,and red pepper flakes. Cook till garlic is browned, 2 minutes. Stir in your broth and freshly squeezed lemon juice. Simmer, scraping up brown bits, till slightly thickened,about 4 minutes. Return the chicken and bacon to pan, and simmer, turning chicken once or twice, until sauce is thick and glossy, about 2 to 3 minutes. Season with salt and pepper to taste. Yummy meal. Delicious..Look at the bacon, garlic, brown sauce, oh yes..It speaks my languageOnto my favorite Mexican Wedding Cakes. This recipe is from Joy of Cooking and it is my most favorite version! I could eat a ton in one sitting. Yes, I could! Start by getting your pecans, toasting and grinding themNow, beat your butter, confectioners sugar, salt and vanilla in a large bowl till blended.Stir in your toasted, finely ground pecans.Next simply stir in your flour. Shape into 1 inch ballsand bake at 350 for 12 to 15 minutes till lightly browned. Let stand a few, then remove to wire racks to cool. Roll in confectioners sugarThese are wonderfulButtery, nutty, delicious!If you dont have a go to for these type cookies, try this!!