Oil, for greasing pan
8 boneless, skinless chicken breast halves
8 oz package cream cheese
8 oz package cheddar cheese
1 cup milk
1 ½ cups Italian seasoned bread crumbs
½ cup grated Romano cheese
1 Tbsp minced garlic
¾ cup butter, melted
2 Tbsp lemon juice
½ tsp garlic salt
½ tsp paprika
Preheat oven to 350 degrees. Lightly coat a large, shallow baking dish with oil. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place ½” thick slice of cream and cheddar cheese in the center of each breast. Close and set aside.
Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano. Carefully dip each breast first in milk, then in breadcrumbs, patting lightly to firmly coat. Place breasts in baking dish.
Melt butter. Stir in lemon juice and garlic and drizzle evenly over chicken. Season with garlic salt and paprika. Bake in oven for 30 minutes.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Monday, January 2, 2012
Easy Lasagna
8oz. lasagna noodles
1lb lean ground beef
1/2c. chopped onion
8oz mushrooms
1 jar (16oz) spaghetti sauce
1tsp garlic powder
½ tsp salt
1 tsp dried leaf oregano, crumbled
½ tsp dried leaf basil, crumbled
1 ½ c. ricotta cheese
2 c. shredded Monterey jack cheese
¾ c. grated Parmesan cheese
Cook lasagna noodles according to package directions; drain and set aside. In a large skillet,, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (11x7), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey jack cheese, and parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8-10minutes before cutting and serving.
1lb lean ground beef
1/2c. chopped onion
8oz mushrooms
1 jar (16oz) spaghetti sauce
1tsp garlic powder
½ tsp salt
1 tsp dried leaf oregano, crumbled
½ tsp dried leaf basil, crumbled
1 ½ c. ricotta cheese
2 c. shredded Monterey jack cheese
¾ c. grated Parmesan cheese
Cook lasagna noodles according to package directions; drain and set aside. In a large skillet,, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (11x7), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey jack cheese, and parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8-10minutes before cutting and serving.
Grilled Salmon with Herb Sauce
2 Tbsp Kraft Greek vinaigrette dressing, divided
2 Salmon fillets (4oz each)
1/4c. Breakstone’s or Knudesn sour cream
3 Tbsp. finely chopped fresh cilantro
1 small clove garlic, minced
Preheat grill to medium heat. Place 1 Tbsp. of the dressing in shallow plate. Place salmon, skin side up, in dressing to coat. Meanwhile, mix remaining dressing and the remaining ingredients until well blended, refrigerate until ready to serve. Place salmon, skin side down, on grill. Cover grill. Grill 10 min. or until salmon flakes easily with fork. Serve topped with sour cream mixture.
2 Salmon fillets (4oz each)
1/4c. Breakstone’s or Knudesn sour cream
3 Tbsp. finely chopped fresh cilantro
1 small clove garlic, minced
Preheat grill to medium heat. Place 1 Tbsp. of the dressing in shallow plate. Place salmon, skin side up, in dressing to coat. Meanwhile, mix remaining dressing and the remaining ingredients until well blended, refrigerate until ready to serve. Place salmon, skin side down, on grill. Cover grill. Grill 10 min. or until salmon flakes easily with fork. Serve topped with sour cream mixture.
20 Minute chicken Parmesan Recipe
4 skinned and boned chicken breast halves
1 large egg, lightly beaten
1/2 c. Italian-seasoned breadcrumbs
2 Tbsp butter –melted
1 3/4c. spaghetti sauce
½ c. shredded mozzarella cheese
¼ c. chopped fresh parsley
Place chicken between two sheets of heavy-duty plastic wrap; flatten to ¼ inch thickness, using a meat mallet. Dip chicken in egg, and dredge in breadcrumbs. Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. Spoons spaghetti sauce over chicken; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Sprinkle with cheese and parsley; cover and simmer 5 additional minutes or until cheese melt.
1 large egg, lightly beaten
1/2 c. Italian-seasoned breadcrumbs
2 Tbsp butter –melted
1 3/4c. spaghetti sauce
½ c. shredded mozzarella cheese
¼ c. chopped fresh parsley
Place chicken between two sheets of heavy-duty plastic wrap; flatten to ¼ inch thickness, using a meat mallet. Dip chicken in egg, and dredge in breadcrumbs. Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. Spoons spaghetti sauce over chicken; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Sprinkle with cheese and parsley; cover and simmer 5 additional minutes or until cheese melt.
Spaghettini with Lemon Zest and Chives
Spaghettini with Lemon Zest and Chives
1lb spagettini
Zest and juice of 1 lemon
1 stick butter, cut into small pieces
1c. ricotta salata cheese or Parmesan, coarsely grated
2 Tbsp. fresh chives or scallion greens, thinly chopped
Salt and pepper
In a large pot of boiling salted water, cook 1 pound of spaghettini, until al dente according to package instructions. Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salate cheese or Parmesan. Add drained pasta to lemon sauce, and sprinkle in 2 Tbsp thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve
1lb spagettini
Zest and juice of 1 lemon
1 stick butter, cut into small pieces
1c. ricotta salata cheese or Parmesan, coarsely grated
2 Tbsp. fresh chives or scallion greens, thinly chopped
Salt and pepper
In a large pot of boiling salted water, cook 1 pound of spaghettini, until al dente according to package instructions. Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salate cheese or Parmesan. Add drained pasta to lemon sauce, and sprinkle in 2 Tbsp thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve
Debbie’s Chicken
1lb. Chicken or pork chops
1 can cream of mushroom soup
1c. ketchup
1 Tbsp Worcestershire sauce
1/2c. chopped onion
Put meat in bottom of baking pan. Mix remaining ingredients to make a sauce; pour over meat. Cover, bake at 350 degrees for 1 hour. Serve over rice or noodles.
1 can cream of mushroom soup
1c. ketchup
1 Tbsp Worcestershire sauce
1/2c. chopped onion
Put meat in bottom of baking pan. Mix remaining ingredients to make a sauce; pour over meat. Cover, bake at 350 degrees for 1 hour. Serve over rice or noodles.
Wednesday, December 7, 2011
Chocolate Cheesecake Candy Cane Bars
Chocolate Cheesecake Candy Cane Bars
http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-cheesecake-candy-cane-bars-recipe2/index.html?mid=5488831
Ingredients
Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt
Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature
Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Cooks Note)
Directions
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.
For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.
Cut into small bars or squares. Serve chilled or room temperature.
Store cookies covered in the refrigerator for up to 5 days.
Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.
http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-cheesecake-candy-cane-bars-recipe2/index.html?mid=5488831
Ingredients
Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt
Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature
Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Cooks Note)
Directions
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.
For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.
Cut into small bars or squares. Serve chilled or room temperature.
Store cookies covered in the refrigerator for up to 5 days.
Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.
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