8 boneless skinless chicken breast halves (4oz each), 1/2 t. pepper, 8 slices (1 oz each) lean deli ham, 1 1/2 cups (6 oz) shredded part skim mozzarella cheese, 2/3 cup fat-free milk or 1%, 1 cup crushed cornflakes, 1 t. paprika, 1/2 t. garlic powder, 1/4 t. salt.
Sauce: 1 can (10 3/4 oz) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted, 1/2 cup fat-free sour cream or low fat, 1 t. lemon juice.
Flatten chicken to 1/4" thickness. Sprinkle with pepper; place a ham slice and 3T. of cheese down the center of each piece. Roll up and tuck in ends; secure with toothpicks. Pour milk into a shallow bow. In another bowl, combine the cornflakes paprika, garlic powder and salt. Dip chicken in milk, then roll in crumbs.
Place in a 13"x9"x2" baking dish coated with cooking spray. Bake, uncovered, at 350 degrees for 25 - 30 minutes or until juices run clear.
Meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through. Discard toothpicks from chicken; service with sauce.
Saturday, July 31, 2010
Crescent-Wrapped Drumsticks
8 chicken drumsticks, 1/4 cup butter, 1/2 cup barbecue sauce, 1 tube (8oz.) refrigerated crescent rolls, 1 egg, lightly beaten, 2 t.Parmesan cheese, 2 t. Italian seasoning, 2 t. sesame seeds, toasted.
Remove and discard skin from drumsticks. In a large skillet, melt butter over medium heat; stir in the barbecue sauce. Add drumsticks. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until a meat thermometer reads 170 degrees, turning occasionally. Remove chicken from pan; cool slightly.
Separate crescent dough into eight triangles;place in a lightly greased 15"x10"x1" baking pan. Brush dough with some of the beaten egg; sprinkle with Parmesan cheese and Italian seasoning. Place meaty portion of each drumstick at the tip of each triangle, with bony portion extended beyond one long side of triangle. Wrap drumstick in dough; place seam side down. Brush with remaining egg; sprinkle with sesame seeds.
Bake at 375 degrees for 13 - 15 minutes or until golden brown and meat thermometer reads 180 degrees.
Remove and discard skin from drumsticks. In a large skillet, melt butter over medium heat; stir in the barbecue sauce. Add drumsticks. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until a meat thermometer reads 170 degrees, turning occasionally. Remove chicken from pan; cool slightly.
Separate crescent dough into eight triangles;place in a lightly greased 15"x10"x1" baking pan. Brush dough with some of the beaten egg; sprinkle with Parmesan cheese and Italian seasoning. Place meaty portion of each drumstick at the tip of each triangle, with bony portion extended beyond one long side of triangle. Wrap drumstick in dough; place seam side down. Brush with remaining egg; sprinkle with sesame seeds.
Bake at 375 degrees for 13 - 15 minutes or until golden brown and meat thermometer reads 180 degrees.
Thursday, July 15, 2010
Hidden Valley Torta
2 packages (8 oz) cream cheese, 1 packet (1 oz) Hidden Valley Original Ranch Salad Dressing Mix, 1 jar (6 oz) marinated artichoke hearts, drained and chopped, 1/3 cup roasted red peppers, drained and chopped, 3 T. fresh minced parsley.
Beat cream cheese and salad dressing packet together in a medium bowl. In a separate bowl, stir together artichokes, peppers and parsley. In a 3 cup bowl lined with plastic wrap, alternate layers of cream cheese and vegetable mixtures, beginning and ending with a cream cheese layer.
Chill 4 hours or overnight. Invert on plate; remove plastic wrap. Serve with crackers.
Beat cream cheese and salad dressing packet together in a medium bowl. In a separate bowl, stir together artichokes, peppers and parsley. In a 3 cup bowl lined with plastic wrap, alternate layers of cream cheese and vegetable mixtures, beginning and ending with a cream cheese layer.
Chill 4 hours or overnight. Invert on plate; remove plastic wrap. Serve with crackers.
Farmer's Casserole
3 cups frozen shredded hash brown potatoes, 3/4 cup shredded Monterey Jack cheese, 1 cup diced fully cooked ham, 1/4 cup chopped green onions, 4 eggs, 1 can (12 oz) evaporated milk or Half and Half, 1/4 t. pepper, 1/8 t. salt.
1. Place potatoes in an 8" square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight.
2. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees or until a knife inserted near the center comes out clean. Yield: 6 servings.
1. Place potatoes in an 8" square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight.
2. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees or until a knife inserted near the center comes out clean. Yield: 6 servings.
Pinwheels and Checkerboards (cookies)
1 1/4 cups butter, softened, 1 cup packed brown sugar, 1/2 cup sugar, 2 eggs, 3/4 t. vanilla extract, 4 cups flour, 1 t. baking powder, 1 t. salt, 1/3 t. baking soda, Red and Green food coloring, 1 square (1 oz) unsweetened chocolate melted and cooled.
In a large mixing bowl cream butter and sugars. Beat in eggs and vanilla. Combine flour, baking powder, salt, and baking soda; gradually add to creamed mixture. Divide dough into fourths. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic wrap; chill for 1 hour or until easy to handle.
For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9" x 6" rectangle. Refrigerate for 30 minutes. Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat. Chill for 2 hours or until firm.
For Checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into 6" x 4" rectangle. Cut each rectangle lengthwise into eight 1/2" strips. Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Chill for at least 2 hours.
Unwrap and cut pinwheel and checkerboard doughs into 1/4" slices. Place 1" apart on ungreased baking sheets. Bake at 375 degrees for 9 - 11 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen pinwheel and 4 dozen checkerboard cookies.
In a large mixing bowl cream butter and sugars. Beat in eggs and vanilla. Combine flour, baking powder, salt, and baking soda; gradually add to creamed mixture. Divide dough into fourths. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic wrap; chill for 1 hour or until easy to handle.
For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9" x 6" rectangle. Refrigerate for 30 minutes. Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat. Chill for 2 hours or until firm.
For Checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into 6" x 4" rectangle. Cut each rectangle lengthwise into eight 1/2" strips. Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Chill for at least 2 hours.
Unwrap and cut pinwheel and checkerboard doughs into 1/4" slices. Place 1" apart on ungreased baking sheets. Bake at 375 degrees for 9 - 11 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen pinwheel and 4 dozen checkerboard cookies.
Almond Eggnog Pound Cake
6 T. butter, divided, 2/3 cup sliced (slivered) almonds, 1 package yellow cake mix, 1 1/2 cups eggnog, 2 eggs, 1 t. rum extract, 1/8 t. nutmeg.
Grease a 10" fluted tube pan with 2 T. butter. Press almonds onto the bottom and up sides of pan; set aside. Melt remaining butter. In a large mixing bowl, beat the cake mix, eggnog, eggs, rum extract, nutmeg and melted butter on low speed for 30 seconds or just until moistened. Beat on medium for 2 minutes or until smooth. Pour into prepared pan.
Bake at 350 degrees for 40 - 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.
Note: this recipe is prepared with commercially prepared eggnog.
Grease a 10" fluted tube pan with 2 T. butter. Press almonds onto the bottom and up sides of pan; set aside. Melt remaining butter. In a large mixing bowl, beat the cake mix, eggnog, eggs, rum extract, nutmeg and melted butter on low speed for 30 seconds or just until moistened. Beat on medium for 2 minutes or until smooth. Pour into prepared pan.
Bake at 350 degrees for 40 - 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.
Note: this recipe is prepared with commercially prepared eggnog.
Lovely Cherry Layer Cake
1 package white cake mix
Cannoli Filling: 2 package (8 oz) each cream cheese, softened, 1 carton (15 oz) ricotta cheese, 1 cup confectioners' sugar, 1 t. vanilla extract, 1/2 t. almond extract, 1 jar (16 oz) maraschino cherries, 1 cup miniature chocolate chips.
Frosting: 1 cup shortening, 1 cup butter, softened, 1 package (2 pounds) confectioners' sugar, 3 t. vanilla extract, 4 to 5 T. water, pink and green gel food coloring.
Prepare and bake cake according to package directions, using two greased and floured 9" round baking pans. Cool for 10 minutes; remove cakes from pans to wire racks to cool completely.
In a large mixing bowl, beat cream cheese and ricotta until combined. Add confectioners' sugar and extracts. Drain cherries well, reserving 1 T. cherry juice. Chop cherries. Stir chopped cherries, chocolate chips and reserved cherry juice into ricotta mixture. Refrigerate for 1 hour or until spreadable.
In another mixing bowl, cream shortening and butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough water to achieve a spreadable consistency. Tint 3/4 cup frosting pink. Tint 1/2 cup frosting green. Set aside 1 1/2 cups white frosting.
To assemble, split each cake in half horizontally. Place one layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Frost cake top and sides with remaining white frosting.
To decorate, place round tip #5 and reserved white frosting in a pastry bag; pipe vines on cake. Change to shell tip #21 pipe shell border along bottom and top edges. Use petal tip #103 and pink frosting to pipe the rosebuds. Use leaf tip #67 and green frosting to pipe the leaves. Store in the refrigerator until ready to serve. Note: the use of a coupler will allow you to change tips easily for different designs.
Cannoli Filling: 2 package (8 oz) each cream cheese, softened, 1 carton (15 oz) ricotta cheese, 1 cup confectioners' sugar, 1 t. vanilla extract, 1/2 t. almond extract, 1 jar (16 oz) maraschino cherries, 1 cup miniature chocolate chips.
Frosting: 1 cup shortening, 1 cup butter, softened, 1 package (2 pounds) confectioners' sugar, 3 t. vanilla extract, 4 to 5 T. water, pink and green gel food coloring.
Prepare and bake cake according to package directions, using two greased and floured 9" round baking pans. Cool for 10 minutes; remove cakes from pans to wire racks to cool completely.
In a large mixing bowl, beat cream cheese and ricotta until combined. Add confectioners' sugar and extracts. Drain cherries well, reserving 1 T. cherry juice. Chop cherries. Stir chopped cherries, chocolate chips and reserved cherry juice into ricotta mixture. Refrigerate for 1 hour or until spreadable.
In another mixing bowl, cream shortening and butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough water to achieve a spreadable consistency. Tint 3/4 cup frosting pink. Tint 1/2 cup frosting green. Set aside 1 1/2 cups white frosting.
To assemble, split each cake in half horizontally. Place one layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Frost cake top and sides with remaining white frosting.
To decorate, place round tip #5 and reserved white frosting in a pastry bag; pipe vines on cake. Change to shell tip #21 pipe shell border along bottom and top edges. Use petal tip #103 and pink frosting to pipe the rosebuds. Use leaf tip #67 and green frosting to pipe the leaves. Store in the refrigerator until ready to serve. Note: the use of a coupler will allow you to change tips easily for different designs.
Subscribe to:
Posts (Atom)