Spinach Ricotta Stuffed Chicken

____ Ingredients:_____

- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese (can use whole milk cottage cheese if desired)
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth

_____Directions:_____

1. Preheat your oven to 375°F.
2. In a bowl, mix together the ricotta cheese, spinach, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
3. Cut a pocket into the side of each chicken breast. Stuff the ricotta mixture evenly into each pocket.
4. Secure the pockets with toothpicks if necessary.
5. Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken and sear each side until golden, about 3-4 minutes per side.
6. Pour chicken broth into the skillet around the chicken breasts. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
7. Let the chicken rest for a few minutes before serving.

Cherry Cheesecake Lush

 Ingredients:

• 1 c. Vanilla Wafer Crumbs
• 1 c. Pecans, Finely Chopped
• 1 Stick Butter (1/2 cup), Melted
• 8 oz. Cream Cheese, Softened
• 1 c. Powdered Sugar
• 16 oz. Whipped Topping, Divided
• 2 Boxes Cheesecake Flavored Pudding, Small
• 3 c. Milk
• 1 Can Lucky Leaf Cherry Pie Filling
• 1/2 c. Pecans, Chopped

Instructions:

1. Start by preheating your oven to 350°. In a medium-sized mixing bowl, blend the vanilla wafer crumbs, finely chopped pecans, and melted butter until combined.
2. Transfer this mixture to a 9×13 inch baking pan, pressing it evenly to form the crust. Bake for 15 minutes, then allow it to cool.
3. In another bowl, mix the softened cream cheese, powdered sugar, and 1 1/2 cups of whipped topping. Stir until the mixture is smooth and creamy. Spread this evenly over your cooled crust.
4. Next, whisk together the cheesecake pudding mix, milk, and 1 cup of whipped topping until it’s smooth. Layer this over the cream cheese mix in your pan.
5. For the cherry layer, gently spread 1 can of Lucky Leaf Cherry Pie Filling over the pudding layer. Top this with the remaining whipped topping and sprinkle with 1/2 cup of chopped pecans.
6. Refrigerate your Cherry Cheesecake Lush Dessert for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set  
     

Olive Oil Cake

 1 3/4 flour, 1 t. baking powder, 1/2 t. salt, 1 1/4 cups sugar + 2 T. sugar, 3 large eggs, 1/4 - 1/2 t. lemon juice, 3/4 cup extra virgin olive oil, 3/4 cup milk.

Using a stand  or hand mixer, whisk dry ingredients. Add wet ingredients and mix well but do not over mix. You will know you have over mixed if batter starts becoming lumpy.

Preheat oven 325 Spray a 9-inch glass baking dish and pour batter in. (Note: metal non-stick pans only causes the cake to crack and/or split in the center.)  Bake for 40 - 45 minutes. 

Let cool and enjoy with whipped cream or fresh fruit on top.

This recipe came from a friend I went to high school with years ago: Cheryl Chilson.  She noted for those that want to use a sugarfree version to use Splenda: 1/2 cup + 3 T.

Bran Muffins

1 cup boiling water, 1 3/4 cups All Bran cereal (Bran Buds), 1 t. cinnamon, 1 t. vanilla extract, 1 cup raisins, 1 cup granulated maple sugar, 1/2 cup sunflower seed oil, 2 1/2 cups whole wheat flour, 1 1/4 t.baking soda, 3/4 t. baking powder, 1 1/2 t. salt, 1 large egg, 1 cup buttermilk, 3/4 cup orange juice.

Place All Bran cereal in a large mixing bowl and pour boiling water over and stir. Add raisins and continue to stir.  Add granulated maple sugar and sunflower seed oil and  vanilla extract, stir to combine. Add cinnamon, baking soda, baking powder and salt. Stir to combine. Set aside.  In another smaller bowl beat the egg and add both buttermilk and orange juice beating together. Empty into the large bowl with cereal mixture and blend.  Add the whole wheat flour and stir to combine.  Once combined empty into a glass bowl that has a rubber sealing lid.  Place in fridge and leave overnight (24 hours).  The next day you can make the muffins.  The batter will be thick. Grease either regular muffin pans or a mini muffin pan. Fill full to top (can be mounded) and bake @ 375 degrees. See below for times to bake.

Regular muffins about (12 - 14) take about 35 - 40 minutes to bake. Makes about 36 - 38 Mini muffins and takes about 16 minutes to bake.  Cool and refrigerate in a air tight container. Kept refrigerated they stay fresh a couple weeks. Can also be frozen in freezer bags.  Enjoy!  Note: for those that do not want sugar a good substitute is 1 T. Munkfruit.

Easy Apple Crisp

 2 cups sugar, 5 t. lemon juice, 1/2 cup water, 1 t. cinnamon, 8 - 10 medium apples (peeled and sliced) 1 1/2 cups flour, 1 1/2 cups oatmeal, 1/2 t. salt, 8 T. melted butter.

Combine 1 cup sugar, lemon juice, water and cinnamon and pour into the bottom of a 13" x 9" butter baking dish.  Empty sliced apples into baking dish and stir to coat apple slices.  In a separate bowl stir together remaining 1 cup sugar, flour, oatmeal, and salt.  Add melted butter and stir to a crumble mixture. Sprinkle crumbly mixture over top of apples in baking dish. Lightly pat down top and bake in a preheated 350 degree oven for 45 - 55 minutes or until apples are tender and crusted crisp top is browned.

Serve hot with ice cream or whipped cream.

Yulekaka "Christmas" Bread

 Note:  This recipe must be started first thing in the morning since it takes hours to prepare.

 4 cups whole milk, 1 cup sugar, 1 stick butter, 1 beaten egg, 2.5 - 3 lbs four (+extra), 2 t. salt, 2pkgs dry yeast, 2 T cardamom,

2 cups chopped walnuts, 8 oz green cherries, 8 oz red cherries, 1 cup golden (white) raisins. *cherries need to be cut in half* Note: Paradise brand Holiday fruit is what is used for the cherries.

Use an extra large pot thick bottom pot like a dutch oven (kettle). Scald milk slowly til scum forms on top. Remove from heat, skim off scum (discard scum) then add butter, sugar & salt  stir til melted - set aside to cool.

Pot /kettle need to be cooled to the touch, then prepare the yeast per pkg instructions , add cardamon to milk mixture. Stir well, add beaten egg to yeast mixture. Stir well combine milk & yeast, mix, begin to add flour, fruit & nuts slowly - mixing well. Get all fruit & nuts added before dough forms. Once dough forms & gets stiff, turn out onto well floured surface and kneed into flour til dough doesn't stick. Return to extra large kettle & let rise 2 - 3 hours and cover in a warm spot.  - Return to floured surface, Divide into equal portions, kneed each one and then place in prepared loaf pans. Spread softened butter over tops of each, let rise again another (2 - 3 hours). 2 large bead loaf pans bake at 350 degree 1 hour or 4 mini loaf pans just 30 minutes depending on size.

Pumpkin Bars with Cream Cheese frosting

*Ingredients

° 2 eggs

° 1 cup sugar

° ½ can of pumpkin puree

° ½ cup oil

° 1 cup all-purpose flour

° 1 teaspoon baking powder

° 1 teaspoon of cinnamon

° ½ teaspoon baking soda

° ¼ tsp salt

° ¼ teaspoon ground ginger

° ¼ teaspoon cloves

* Frosting:

° 1 package cream cheese, softened

° ½ cup unsalted, softened butter

° 1 teaspoon vanilla

° Whole pecans to garnish

*Instructions

FIRST STEP:

Preheat the oven to 350*

Grease the baking dish

SECOND STEP:

In a large bowl, combine the eggs, oil, pumpkin and sugar

Stir in flour, baking powder, baking soda, salt, ginger, cinnamon and cloves

THIRD STEP:

Pour batter to  buttered mold

Place on the center rack of the oven and bake for 25 to 27 minutes. Test with a toothpick, if it comes out clean, the bars are cooked.

FOURTH STEP:

In a medium sized bowl, combine butter and cream cheese and cream together.

Add a teaspoon of vanilla extract

FIFTH STEP:

Sift the icing sugar and mix it thoroughly until it's frothy, just the way you like it.

Enjoy!