Tuesday, November 29, 2011

Cheese Stuffed Chicken Breasts

Printable Recipe

Cheese Stuffed Chicken Breasts
6 boneless skinless chicken breasts (about 2 lbs), pounded to 1/4" thickness
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/3 cup parmesan cheese
2 tsp fresh basil or 1/2 tsp dried
1 tsp fresh oregano or 1/4 tsp dried
1/4 tsp lemon pepper seasoning
salt and pepper to taste
1 cup ritz cracker crumbs (about 20 crackers)
3 Tbsp parmesan cheese
1 egg, slightly beaten

Preheat oven to 375. Mix together cracker crumbs and parmesan cheese and place on a shallow dish or pie plate. Set aside. Combine ricotta cheese, mozzarella, parmesan, basil, oregano, and lemon pepper. Lay chicken breasts flat and sprinkle with salt and pepper. Place cheese mixture in the center of each chicken breast. Roll each chicken breast tightly; dip in egg, then in cracker mixture. Place seam-side down in a greased 9x13 baking dish. Bake 30-35 minutes or until cooked through.

Recipe adapted from Better Homes and Gardens

Wednesday, November 23, 2011

Pumpkin Cake Bars with Cream Cheese Frosting

Printable Recipe

Pumpkin Cake Bars with Cream Cheese Frosting
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 Tbsp pumpkin pie spice
1 cup vegetable oil
1 cup brown sugar
1/2 cup sugar
4 large eggs
1 cup pumpkin puree

Cream cheese frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 Tbsp maple syrup
2 cups powdered sugar

Preheat oven to 350. Grease and flour a 13x18 sheet pan. Whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

In a separate bowl, beat together vegetable oil and sugars until well blended. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree. Stir dry ingredients into wet ingredients. Pour into prepared pan. Bake for 25 minutes or until toothpick come out clean. Cool completely.

To make frosting, beat together cream cheese and butter. Add syrup and powdered sugar. Mix well. Spread over cooled cake.

Makes 36 bars

Recipe adapted from Norah's Menus and Recipes

Monday, November 21, 2011

Creamy Chicken and Noodles

Creamy Chicken and Noodles
8 cups chicken broth
1/2 tsp poultry seasoning
1 tsp onion salt
1 (16 oz) pkg egg noodles
4 cups cooked shredded chicken
2 cans cream of chicken soup
1 cup sour cream

Bring chicken broth to a boil. Add poultry seasoning, onion salt, and egg noodles. Cook for 6-8 minutes until tender. Add chicken. Stir in soup and sour cream. Heat through.

Serves 8

Recipe adapted from Real Mom Kitchen

Wednesday, November 16, 2011

Thanksgiving Ideas

Wow! I can't believe Thanksgiving is coming up in a week. I wanted to re-post some of my favorite Thanksgiving recipes for anyone who needs some ideas. 

This turkey was so delicious! It's the most tender and moist turkey I've ever had. We're going with my husband's family this year which means we're not cooking the turkey. But I think we're still going to have turkey another day because it's so good!

This is my mother-in-law's recipe for homemade stuffing. My husband cannot have Thanksgiving without it!

Pretzel jello salad is always a hit at Thanksgiving, although it's more like a dessert than a salad. Maybe that's why everyone likes it so much!

 You can't forget the pie! It just wouldn't be Thanksgiving without many different pies!

Vanilla Pie Filling (you can add any topping to this!)

Thursday, November 3, 2011

Tomatillo Chicken Soup

Printable Recipe

Tomatillo Chicken Soup
6 medium tomatillos, husks removed and rinsed
2 lbs boneless skinless breast halves
4 cups chicken broth
1 green bell pepper, chopped
1/2 cup red onion, diced
1 (4 oz) can diced green chiles
2 Tbsp fresh cilantro, chopped
1 jalapeno pepper, seeded and diced
1 Tbsp ground cumin
1 Tbsp lime juice
2 tsp chili powder
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper

Chop 3 of the tomatillos. Place remaining tomatillos in blender and blend until smooth. Place pureed and chopped tomatillos in a crock pot. Add remaining ingredients. Cover and cook on low for 5-6 hours. Remove chicken; shred and return to soup. Top with cilantro, avocado, tomatoes, sour cream, and tortilla chips.

Serves 6

Recipe adapted from Better Homes and Gardens

Wednesday, November 2, 2011

Mummy Meatloaf

I made this for Halloween and served it with Mac & Cheese Zombies. It was such a fun dinner and a huge hit with the kids.

Mummy Meatloaf
meatloaf (recipe here)
Monterey jack cheese slices
olive slices

Make meatloaf as directed and shape to resemble a mummy's body with arms crossed. Bake until cooked through.

Lay 1-inch wide slices of cheese across mummy's body, leaving space on the head for the olive eyes. Return to oven for a few minutes to slightly melt the cheese.

Recipe adapted from Family Fun

Tuesday, November 1, 2011

Mac & Cheese Zombies

We had a Halloween themed dinner a few nights ago. It was a lot of fun! It definitely makes dinners so much fun for the kids.

Printable Recipe

Mac & Cheese Zombies
2 cups milk
2 Tbsp butter
2 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups shredded cheddar cheese
1/4 tsp ground red pepper
3 cups elbow macaroni, cooked

Preheat oven to 400. Heat milk in the microwave for 1 1/2 minutes.

Melt butter in a medium saucepan over medium heat. Whisk in flour and stir for 1 minute. Whisk in warm milk. Bring to a boil, stirring constantly; reduce heat and stir until it starts to thicken. Whisk in cheese, salt, pepper, and red pepper. Stir until smooth. Remove from heat and stir in cooked macaroni.

Place macaroni in greased muffin tins. Bake for 20 minutes. Let stand for 5 minutes. Remove from pans, turn upside down, and place olives for the eyes.

Makes about 15-18 zombies

Recipe adapted from Family Fun and Southern Living


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