1/2 cup butter, softened, 1/3 cup sugar, 3/4 cup four, 1/4 t. vanilla extract, 2/3 cup chopped macadamia nuts.
Filling/Topping: 1 (8 oz.) package cream cheese, softened, 1/2 cup sugar, 1 egg, 1/2 t. vanilla extract, 1 can (15 1/4 oz.) pear halves, drained, 1/2 t. sugar, 1/2 t. ground cinnamon.
In a mixing bow, cream butter and sugar. Beat in the flour and vanilla until combined. Stir in the nuts. Press into a greased 8" square baking pan. Bake at 350 degrees for 20 minutes or until lightly browned. Cool on a wire rack.
Increase heat to 375 degrees. In a mixing bow, beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined. Pour over crust. Cut pears into 1/8" slices; arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears.
Bake at 375 degrees for 28 - 30 minutes (center will be soft set and will become firmer upon cooling). Cool on a wire rack for 45 minutes. Cover and refrigerate for at least 2 hours before cutting. Store in the refrigerator. Yield: 16 bars.
Saturday, August 21, 2010
Stuffed Chicken Rolls
6 large boneless skinless chicken breast halves, 6 slices fully cooked ham, 6 slices Swiss cheese, 1/4 cup flour, 1/4 cup grated Parmesan cheese, 1/2 t. rubbed sage, 1/4 t. paprika, 1/4 t. pepper, 1/4 cup oil, 1 can (10 3/4 oz) condensed cream of chicken soup, undiluted, 1/2 cup chicken broth, Chopped fresh parsley, optional.
Flatten chicken to 1/8" thickness. Place a slice each of ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick. Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour.
In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4 - 5 hours. Remove toothpicks. Garnish with parsley if desired. Yield: 6 servings.
Flatten chicken to 1/8" thickness. Place a slice each of ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick. Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour.
In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4 - 5 hours. Remove toothpicks. Garnish with parsley if desired. Yield: 6 servings.
Sour Cream Swiss Steak
1/3 cup flour, 1 1/2 t. each salt, pepper, paprika and ground mustard, 3 pounds boneless round steak, cut into serving-size pieces, 3 T. oil, 3 T. butter, 1 1/2 cups water, 1 1/2 cups (12 oz.) sour cream, 1 cup finely chopped onion, 2 garlic cloves, minced, 1/3 cup soy sauce, 1/4 - 1/3 cup packed brown sugar, 3 T. flour, Additional paprika, optional.
In a shallow bowl, combine flour, salt, pepper, paprika and mustard; dredge the steak. In a large skillet, heat oil and butter. Cook steak on both sides until browned. Carefully add water; cover and simmer for 30 minutes.
In a bowl, combine the sour cream, onion, garlic, soy sauce, brown sugar and flour; stir until smooth. Transfer steak to a greased 2 1/2 qt. baking dish; add sour cream mixture. Cover and bake at 325 degrees for 1 1/2 hours or until tender. Sprinkle with paprika if desired. Yield: 6 - 8 servings.
In a shallow bowl, combine flour, salt, pepper, paprika and mustard; dredge the steak. In a large skillet, heat oil and butter. Cook steak on both sides until browned. Carefully add water; cover and simmer for 30 minutes.
In a bowl, combine the sour cream, onion, garlic, soy sauce, brown sugar and flour; stir until smooth. Transfer steak to a greased 2 1/2 qt. baking dish; add sour cream mixture. Cover and bake at 325 degrees for 1 1/2 hours or until tender. Sprinkle with paprika if desired. Yield: 6 - 8 servings.
Nutty Oven-Fried Chicken
1 cup biscuit/baking mix, 1/3 cup finely chopped pecans, 2 t. paprika, 1/2 t. salt, 1/2 t. poultry seasoning, 1/2 t. rubbed sage, 1 broiler-fryer chicken (2 - 3 pounds), cut up, 1/2 cup evaporated milk, 1/3 cup butter, melted.
In a shallow dish, combine biscuit mix, finely chopped pecans and seasonings; mix well. Dip chicken pieces in milk, coat generously with pecan biscuit/mixture.
Place in a lightly greased 13" x 9" x 2" baking dish. Drizzle butter over chicken. Bake, uncovered at 350 degrees for 1 hour or until juices run clear.
In a shallow dish, combine biscuit mix, finely chopped pecans and seasonings; mix well. Dip chicken pieces in milk, coat generously with pecan biscuit/mixture.
Place in a lightly greased 13" x 9" x 2" baking dish. Drizzle butter over chicken. Bake, uncovered at 350 degrees for 1 hour or until juices run clear.
Sunday, August 15, 2010
Turkey Meatballs
2 lbs ground turkey (not all white meat, makes it too dry), 2 cubes of my homemade pesto (can be found in my blog),thawed, 2 large eggs, 1 T. parsley flakes, 1/2 t. ground black pepper, 1/2 cup grated Parmesan cheese, 1 cup quick oats, 1 cup Italian seasoned bread crumbs.
In a large bowl blend ground turkey with pesto, parsley flakes, black pepper and Parmesan cheese, add eggs and continue mixing. Once eggs are combined add oats and bread crumbs and continue mixing until thoroughly combined. Let set for about 10 minutes so flavors of seasonings can blend together into meat. On a large platter scoop out turkey mixture by heaping Tablespoonfuls and roll in hands into meatballs. Place rolled meatballs on platter. Once all the meat mixture is rolled, heat a large non-stick skillet on high to get hot and then reduce to medium. Place meatballs close together and let cook about 3 minutes turning all meatballs 1/4 turn and continue cooking until all sides are lightly browned. Pour 2 jars of your favorite sauce over top and reduce to low and cover with lid and continue to cook on low for 1/2 hour more. Lastly, leave covered and shut off burner. Let cool about 1 1/2 hours to absorb sauce. Not removing cover and allowing to cool some helps meatballs to stay moist and delicious once ready to serve. Meatballs stay hot for about 2 hours. Serve with any favorite pasta dish of your choice.
Hint: I will also add another pesto cube to the jar sauce which makes the sauce taste freshly homemade. Friends and family that try my meatballs are surprised that it is ground turkey. It is a healthier choice and you'd never miss the beef!
In a large bowl blend ground turkey with pesto, parsley flakes, black pepper and Parmesan cheese, add eggs and continue mixing. Once eggs are combined add oats and bread crumbs and continue mixing until thoroughly combined. Let set for about 10 minutes so flavors of seasonings can blend together into meat. On a large platter scoop out turkey mixture by heaping Tablespoonfuls and roll in hands into meatballs. Place rolled meatballs on platter. Once all the meat mixture is rolled, heat a large non-stick skillet on high to get hot and then reduce to medium. Place meatballs close together and let cook about 3 minutes turning all meatballs 1/4 turn and continue cooking until all sides are lightly browned. Pour 2 jars of your favorite sauce over top and reduce to low and cover with lid and continue to cook on low for 1/2 hour more. Lastly, leave covered and shut off burner. Let cool about 1 1/2 hours to absorb sauce. Not removing cover and allowing to cool some helps meatballs to stay moist and delicious once ready to serve. Meatballs stay hot for about 2 hours. Serve with any favorite pasta dish of your choice.
Hint: I will also add another pesto cube to the jar sauce which makes the sauce taste freshly homemade. Friends and family that try my meatballs are surprised that it is ground turkey. It is a healthier choice and you'd never miss the beef!
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