Chicken Cordon Bleu Roll-Ups

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Chicken Cordon Bleu Roll-Ups
2 eggs
2 Tbsp milk
1 Tbsp dijon mustard
salt and pepper to taste
1/2 cup Italian bread crumbs
1/2 cup panko bread crumbs
6 boneless skinless chicken breasts, pounded to 1/4 inch thick
6 slices deli ham (sliced on the thick side)
6 slices swiss cheese (sliced on the thick side)

Preheat oven to 400 degrees.

Whisk together eggs, milk, and dijon in a shallow dish. Season with salt and pepper. In a second shallow dish, combine Italian bread crumbs and panko bread crumbs.

Season chicken on both sides with salt and pepper. Place a slice of ham and swiss cheese on each chicken breast (trim to fit if needed) and roll up beginning from the smallest end of the chicken. Secure with two toothpicks. Repeat until all of the chicken breasts are rolled up.

Dredge each rolled chicken breast into the egg mixture and then into the crumb mixture, using your hands to pat the crumbs on. Place in a lightly greased 9x13 baking dish.

Bake for 25-30 minutes. Remove from oven and let sit for 5 minutes. Remove toothpicks and cut into slices or serve as is.

Recipe adapted from Cinnamon Spice and Everything Nice

Past Recipes:
One year ago: Cheese Stuffed Chicken Breasts
Two years ago: Roasted Turkey

Grasshopper Mint Chocolate Bark

Printable Recipe

Grasshopper Mint Chocolate Bark
16 oz (2 2/3 cup) white chocolate chips
1 tsp mint extract (not peppermint extract)
green food coloring
16 oz (2 2/3 cup) milk chocolate chips
2/3 cup Andes mints, coarsely chopped

Line a baking sheet with parchment paper. Melt white chocolate over a double boiler (or in the microwave for 30 second intervals). Stir in mint extract. Add a few drops of food coloring and stir to mix well. Spread evenly into pan. (I only used about half of the pan.) Refrigerate for 15 minutes.

Melt chocolate over a double boiler (or in the microwave for 30 second intervals.) Pour over white chocolate and spread evenly. Sprinkle Andes mints over chocolate layer. Lightly press down. Refrigerate for 30 minutes or until set. Break into uneven pieces. Store in an airtight container in the refrigerator.

Recipe adapted from Brown Eyed Baker

Past Recipes:
One year ago: Pumpkin Cake Bars with Cream Cheese Frosting
Two years ago: Za Zoom Meatballs

Chicken Pot Pie Cupcakes

My kids love chicken pot pie! When I found this recipe I knew it would be a hit with my kids. They liked it so much that I made it twice in two weeks and that never happens in our house.

Printable Recipe

Chicken Pot Pie Cupcakes
2 cans refrigerated biscuits (8 or 10 count)
2 Tbsp olive oil
1 lb boneless skinless chicken breasts, cubed
1 (10.5 oz) can cream of chicken soup
1/4 cup chicken broth
1 1/2 cup frozen mixed vegetables (any kind)
1 tsp dried parsley
1 tsp onion powder
1/4 tsp pepper
2/3 cup shredded cheese

Heat olive oil in a large skillet. Add chicken and season with salt and pepper to taste. Cook until chicken in cooked through. Stir in cream of chicken soup, chicken broth, vegetables, parsley, onion powder, and pepper. Heat through. Stir in cheese.

While chicken mixture is cooking, spray muffin tins with cooking spray. Place each biscuit in the muffin tin. Press dough up the sides to the edge of the cup. Spoon mixture into biscuit cups. Bake at 400 for 12-15 minutes or until golden.

Makes 16-20 cupcakes

Recipe adapted from Between 3 Sisters

Past Recipes:
One year ago: Creamy Chicken and Noodles
Two years ago: Double Layer Pumpkin Pie

Cinnamon Roll Cake

This cake was so good. You get the same great flavors as a cinnamon roll but it's so much easier to make!

Printable Recipe

Cinnamon Roll Cake

Cake:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cups milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

Topping:
1/2 cup butter, softened
1/2 cup brown sugar
1 Tbsp flour
1 Tbsp cinnamon

Glaze:
2 cups powdered sugar
5 Tbsp milk
1 tsp vanilla

Preheat oven to 350. Mix together flour, salt, sugar, baking powder, milk, eggs, and vanilla. Slowly stir in melted butter. Pour into a greased 9x13 pan.

Mix together topping ingredients until combined. Drop evenly over batter. Swirl with a knife to mix into the cake batter. Bake for 28-32 minutes.

Mix together ingredients for the glaze. Drizzle over warm cake. Serve immediately.

Recipe adapted from Cookin' Up North

Past Recipes:
One year ago: Thanksgiving Ideas
Two years ago: Chicken Corn Chowder

Slow Cooker Cream Cheese Chili

Printable Recipe

Slow Cooker Cream Cheese Chili
2 lb chicken breasts
2 (15 oz) cans black beans, rinsed and drained
1 (15 oz) can corn, drained
2 (10 oz) cans diced tomatoes with green chiles, undrained
1 cup water
1 pkg ranch dressing mix
2 tsp cumin
2 Tbsp chili powder
2 tsp onion powder
1 (8 oz) pkg cream cheese

Place chicken in the bottom of a slow cooker. Combine beans, corn, tomatoes, water, ranch dressing mix, and spices. Pour over chicken. Place cream cheese on top of mixture. Cover and cook on low heat for 6-8 hours. Stir cream cheese into chili and shred chicken. Serve over rice or serve by itself topped with cilantro and Frito chips.

Serves 6

Recipe adapted from Six Sisters' Stuff

Past Recipes:
One year ago: Tomatillo Chicken Soup
Two years ago: Nachos

Monster Meatballs

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Monster Meatballs