Butter Required
Stuffed Chicken Alfredo
What could be any better than homemade alfredo sauce you ask?? Well, how about chicken stuffed with cheese and bathing in that alfredo sauce....oh yea!!
6 boneless, skinless chicken breasts (pounded out to 1/4 inch thick)
1 cup shredded mozzarella
1 cup shredded parmesan
10 oz pkg frozen chopped spinach, defrosted and totally drained of all juice
1/2 ricotta cheese
1 recipe alfredo sauce (on this site)
Stir together the spinach, ricotta, 1/2 of the mozz and 1/2 the parmesan. Spoon this mixture down the center of your chicken breast and roll up. Place seam side down into a greased 9x13 pan. Continue with all the chicken. Now for the good part, pour the alfredo sauce over the top....yum. Sprinkle remaining parmesan and mozzarella cheeses on top. Bake at 350 for 50-60 minutes. Let it stand for 10 minutes before digging in. Serve with pasta or just on it's own, although you will need to good sopping up bread for the sauce!!
Note: If you like sausage, you can always brown 8 oz of mild Italian sausage and add that to the mixture before stuffing the chicken. Same goes for the spinach, if you're afraid of green things in your food like my husband, you can just leave it out! Enjoy!
6 boneless, skinless chicken breasts (pounded out to 1/4 inch thick)
1 cup shredded mozzarella
1 cup shredded parmesan
10 oz pkg frozen chopped spinach, defrosted and totally drained of all juice
1/2 ricotta cheese
1 recipe alfredo sauce (on this site)
Stir together the spinach, ricotta, 1/2 of the mozz and 1/2 the parmesan. Spoon this mixture down the center of your chicken breast and roll up. Place seam side down into a greased 9x13 pan. Continue with all the chicken. Now for the good part, pour the alfredo sauce over the top....yum. Sprinkle remaining parmesan and mozzarella cheeses on top. Bake at 350 for 50-60 minutes. Let it stand for 10 minutes before digging in. Serve with pasta or just on it's own, although you will need to good sopping up bread for the sauce!!
Note: If you like sausage, you can always brown 8 oz of mild Italian sausage and add that to the mixture before stuffing the chicken. Same goes for the spinach, if you're afraid of green things in your food like my husband, you can just leave it out! Enjoy!
Alfredo Sauce
Oh boy...I'm going to type this up and then have to make it! My family is addicted to this sauce and anytime anyone in the house mentions this sauce, I start to drool, which is not a pretty thing! It's main ingredients are.....butter and cream! Have I mentioned my love of butter?
1/2 cup butter (yes, salted)
8 oz cream cheese
melt these 2 in a med-large saucepan over med heat, add:
2 tsp garlic powder
2 cups of heavy cream
8 oz grated parmesan cheese
1/4 tsp black pepper
On low-med heat, whisk in the cream, garlic powder, cheese and pepper until silky smooth. This sauce will thicken as it cools. Serves up great with pasta, chicken and garlic bread. You could also possibly use a large ladle and pour into your mouth, just don't let anyone see you:)
1/2 cup butter (yes, salted)
8 oz cream cheese
melt these 2 in a med-large saucepan over med heat, add:
2 tsp garlic powder
2 cups of heavy cream
8 oz grated parmesan cheese
1/4 tsp black pepper
On low-med heat, whisk in the cream, garlic powder, cheese and pepper until silky smooth. This sauce will thicken as it cools. Serves up great with pasta, chicken and garlic bread. You could also possibly use a large ladle and pour into your mouth, just don't let anyone see you:)
Chicken Salad Sandwiches
I never understood why people put grapes in their chicken salad, it's a fruit, it should be on the plate next to my sandwich.....this is a favorite that I serve quite often, super fast to put together and yummy!!
3 cups of cooked diced chicken
1 1/2 cups celery, finely diced
2 TBSP chopped parsley
1 1/4 tsp garlic salt
3/4 tsp pepper
1 cup miracle whip....it has to be miracle whip....trust me!
2 TBSP lemon juice
1/2 cup sliced almonds
1/4 cup whipping cream, whipped stiff
Combine the first 8 ingredients and then gently fold in the whipping cream, serve on croissants.
3 cups of cooked diced chicken
1 1/2 cups celery, finely diced
2 TBSP chopped parsley
1 1/4 tsp garlic salt
3/4 tsp pepper
1 cup miracle whip....it has to be miracle whip....trust me!
2 TBSP lemon juice
1/2 cup sliced almonds
1/4 cup whipping cream, whipped stiff
Combine the first 8 ingredients and then gently fold in the whipping cream, serve on croissants.
Dr. Pepper Glazed Ham
My sister Tina sent me this recipe a few years back, I now throw that little packet of glaze mix that's attached to the spiral ham in the garbage....there is no need for it when this glaze is way more yummy! Cooking the ham in an oven bag creates a super-moist ham it's the only way to do it right!!
1 cup Dr.Pepper
1 1/2 cups brown sugar
4 TBSP orange juice
4 tsp dijon mustard
1 spiral sliced, bone-in half ham (7-10lbs)
Bring glaze ingredients to a boil over med heat. Reduce heat to low and simmer until mixture is syrupy, about 8 minutes. Place ham, cutside down in an oven bag, tie it closed and cut 4 slits in the top of the bag. Heat in a 250 degree oven, 14 min per pound. Take the ham out of the oven and roll the bag back to expose ham. Add 1/2 the glaze and brush the ham, put the ham back into the oven and bake another 10 minutes. Remove from the oven again, brush on the remaining glaze, let it rest 20-30 minutes before serving.
1 cup Dr.Pepper
1 1/2 cups brown sugar
4 TBSP orange juice
4 tsp dijon mustard
1 spiral sliced, bone-in half ham (7-10lbs)
Bring glaze ingredients to a boil over med heat. Reduce heat to low and simmer until mixture is syrupy, about 8 minutes. Place ham, cutside down in an oven bag, tie it closed and cut 4 slits in the top of the bag. Heat in a 250 degree oven, 14 min per pound. Take the ham out of the oven and roll the bag back to expose ham. Add 1/2 the glaze and brush the ham, put the ham back into the oven and bake another 10 minutes. Remove from the oven again, brush on the remaining glaze, let it rest 20-30 minutes before serving.
Vanilla Rich Cake
This is my husband's favorite dessert in the world...it's just cake, nothing elaborate, but he loves it!! If there is anything sneaky I need to get past him or maybe spent a little too much money during the day, this is my weapon of choice...just a little wave in front of his face and that's it. Even better...it's super-easy to make!
1 pkg yellow cake mix
1 large pkge instant vanilla pudding
1 cup sour cream
1/2 water
1/2 canola oil (or vegetable)
4 eggs
1 TBSP vanilla
1 cup mini-chocolate chips
Beat all the ingredients except chips in a mixing bowl on med speed for a full 2 minutes...(more air the better) Stir in the chips. Now I make this cake 2 ways in a bundt pan and in cupcakes. For the bundt version, grease and dust the pan with powdered sugar, pour batter in and bake at 350 for 50 minutes. Cool 10 minutes and then invert onto a platter. For cupcakes, fill cupcake liners with batter and bake at 350 for 18-20 minutes, until you can stick a toothpick in and it comes out clean. With the cupcakes, I frost them with the buttercream frosting recipe...as far as the bundt goes, it gets a vanilla butter glaze, recipe following.
Vanilla Butter Glaze:
Mix 3TBSP melted butter with 2 1/4 cups powdered sugar, 3 TBSP water and 1 1/2 tsp of vanilla. Mix until silky smooth, let it stand for 3 minutes and then drizzle on the bundt cake. Beyond rich!!
Here's the cupcakes:
1 pkg yellow cake mix
1 large pkge instant vanilla pudding
1 cup sour cream
1/2 water
1/2 canola oil (or vegetable)
4 eggs
1 TBSP vanilla
1 cup mini-chocolate chips
Beat all the ingredients except chips in a mixing bowl on med speed for a full 2 minutes...(more air the better) Stir in the chips. Now I make this cake 2 ways in a bundt pan and in cupcakes. For the bundt version, grease and dust the pan with powdered sugar, pour batter in and bake at 350 for 50 minutes. Cool 10 minutes and then invert onto a platter. For cupcakes, fill cupcake liners with batter and bake at 350 for 18-20 minutes, until you can stick a toothpick in and it comes out clean. With the cupcakes, I frost them with the buttercream frosting recipe...as far as the bundt goes, it gets a vanilla butter glaze, recipe following.
Vanilla Butter Glaze:
Mix 3TBSP melted butter with 2 1/4 cups powdered sugar, 3 TBSP water and 1 1/2 tsp of vanilla. Mix until silky smooth, let it stand for 3 minutes and then drizzle on the bundt cake. Beyond rich!!
Here's the cupcakes:
Eggs
My neighbors have chickens....thank heavens their rooster found a new home, he was very confused and liked to crow ALL day long. I never understood why people had chickens for pets until one day, my neighbors left town and my girls and I were in charge of taking care of the chickens. Don't get me wrong, I love animals, but chickens freak me out....the way they tilt their head in an unnatural position and stare into your soul, their creepy little dirty feet. I believe they can smell fear, so being a good mother I sent my children over to "deal" with the chickens. Chickens make a mess, they poop everywhere and they make a mess of their food, but they have one redeeming quality....eggs. My children would go "deal" with the chickens and everyday they would bring back the eggs. Everyday I would put the eggs into the fridge and stare at them....what am I going to do with these eggs? I have always bought my eggs in a gray cardboard box at the market and they were always white. These eggs were picked up out of a lavender bush and were brown. I was feeling particularly brave one day and decided this was the day the chicken eggs would be cooked and eaten... so I did, I cracked open 2 into my frying pan and was instantly amazed at the firmness of the egg-white. It didn't run all over the pan, they just fell into the pan in a pretty little oval shape and stayed there while cooking. They cooked up perfectly and the egg yolk was a brilliant yellow color, oh and the best part??? They tasted divine! So much so, that one Sunday morning my husband was making breakfast and actually fed the super-yummy-pretty-fresh eggs to my kids (who would never notice a difference) and I got upset with him and actually said....I can't believe you used MY EGGS...My husband replied "you have issues" I now guard my s-y-p-f eggs in a secret spot in the fridge so it doesn't happen again. Maybe he's right, maybe I do have issues.....I think often of getting my very own chicken, I would love to have those eggs for all of my baking, I just can't get over the freaky chicken issue.
Black and White Brownies
Made these little gems yesterday and sadly....ate the entire pan before I realized I hadn't taken a picture!! If you despise white chocolate, I would not go with this recipe, as these are made out of white chocolate:) They are a fun mix-up to your usual brownies....being they are white. These make a 9x9 pan size so only 16 brownies are coming out of a batch, however they are very rich so you can cut them even smaller!
1 1/2 cups chopped white chocolate (you can use white choc chips too)
2/3 cup butter (6 TBSP)
3/4 cup white sugar
2 1/2 tsp vanilla extract
pinch of ground nutmeg
1/4 tsp salt
2 large eggs
1 1/4 cups
1/2 tsp baking powder
1 1/2 cups semi-sweet chunks ( I used the Baker's brand 1 oz squares-about 7)
Place the white chocolate and butter in a heatproof bowl. Heat at low power in the microwave at 1-minute intervals until the chocolate is melted all the way through. Stir in the sugar. Stir in the vanilla, nutmeg, and salt. Let the mixture cool to lukewarm. Beat in the eggs. Whisk the flour and baking powder together, then add to the chocolate mixture, mix until well incorporated. Don't freak out, this has a different consistency so just trust me! Stir in 1 cup of the chocolate chunks. pour this into your greased 9x9 pan. Sprinkle the rest of the chunks on top. Bake at 350 for 22 minutes. Cool before cutting them, if you can wait that long!
I found this recipe on my all time favorite baking-goods online store King Arthur Flour. However I did change amount of a couple of ingredients...I'm just picky that way.
(The picture comes from their website, hence the professional picture)
Buttercream Frosting
I love butter.....I know this comes as a huge surprise to all of you that visit this blog! There is nothing better than a really good buttercream frosting, I hate going to a party where they serve grocery store cake with shortening slathered on it, who decided that slapping lard on a beautiful cake was a good idea? No one likes that thick coating all over your mouth, not even cold milk can cut through that junk!! Blahh! So here is the most simple of recipes.....you can now stop buying your frosting in a cute little tub:)
1 cup salted butter softened
4 cups powdered sugar
2 tsp vanilla
1/4 cup heavy whipping cream
Cream the butter until.....creamy, add the sugar, vanilla and whipping cream. Beat until ultra smooth. I only use a stand mixer to make frosting, there is just no way to get it smooth enough, unless you work out and have really strong arms....then by all means give it a whirl! You may need to add a touch more whipping cream to make it spreadable....Store in the fridge.
That's all there is too it!!
1 cup salted butter softened
4 cups powdered sugar
2 tsp vanilla
1/4 cup heavy whipping cream
Cream the butter until.....creamy, add the sugar, vanilla and whipping cream. Beat until ultra smooth. I only use a stand mixer to make frosting, there is just no way to get it smooth enough, unless you work out and have really strong arms....then by all means give it a whirl! You may need to add a touch more whipping cream to make it spreadable....Store in the fridge.
That's all there is too it!!
Strawberry Scones with Lemon Curd
I had a cranberry scone this morning at church and it reminded me of my strawberry ones...one of the benefits of living in California is strawberries year-round...sorry Tina and Caitlin, you'll just have to move here!
Scones:
2 cups flour
1 TBSP baking powder
1 tsp salt
1/3 cup sugar
1/4 cup salted butter, chilled and diced
3/4 cup buttermilk (for tangy scones) or heavy cream (for more creamy ones)
1 egg
1 pound (16 oz) fresh strawberries, diced
Preheat the oven to 400 degrees.
In a large bowl sift the dry ingredients together, cut in the butter using a pastry blender or 2 forks. Should be crumbly.
In another bowl, mix the egg with the liquid of your choice, then add to the dry mixture. Mix just to incorporate, do not over stir it.
Roll the strawberries in a smidge of flour, just to coat, this helps them not sink to the bottom during baking.
Now, I use an actual scone pan, if you don't have one, you can drop large tablespoons onto your cookie sheet.
Bake for 15-20 minutes until lightly browned.
Lemon Curd (yes, it's worth the work)
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup salted butter, cut into pats
You'll use a double-boiler for this, med size saucepan, water about 1-inch up the side. Bring it to a simmer. Meanwhile in a med size bowl (that can fit on your saucepan) Combine the yolks and sugar and whisk until smooth, add lemon juice and zest and whisk smooth. Once water reaches a simmer, place the bowl on top, whisk until thickened, about 8 minutes. Remove from heat and stir in butter, one pat at a time until incorporated, continue with the remaining butter. Remove into another storing container and lay plastic wrap on top of the curd. This will keep for about 2 weeks....it usually lasts about 3 days at my house...my girls like to dip their nilla wafers in it. Enjoy!
Scones:
2 cups flour
1 TBSP baking powder
1 tsp salt
1/3 cup sugar
1/4 cup salted butter, chilled and diced
3/4 cup buttermilk (for tangy scones) or heavy cream (for more creamy ones)
1 egg
1 pound (16 oz) fresh strawberries, diced
Preheat the oven to 400 degrees.
In a large bowl sift the dry ingredients together, cut in the butter using a pastry blender or 2 forks. Should be crumbly.
In another bowl, mix the egg with the liquid of your choice, then add to the dry mixture. Mix just to incorporate, do not over stir it.
Roll the strawberries in a smidge of flour, just to coat, this helps them not sink to the bottom during baking.
Now, I use an actual scone pan, if you don't have one, you can drop large tablespoons onto your cookie sheet.
Bake for 15-20 minutes until lightly browned.
Lemon Curd (yes, it's worth the work)
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup salted butter, cut into pats
You'll use a double-boiler for this, med size saucepan, water about 1-inch up the side. Bring it to a simmer. Meanwhile in a med size bowl (that can fit on your saucepan) Combine the yolks and sugar and whisk until smooth, add lemon juice and zest and whisk smooth. Once water reaches a simmer, place the bowl on top, whisk until thickened, about 8 minutes. Remove from heat and stir in butter, one pat at a time until incorporated, continue with the remaining butter. Remove into another storing container and lay plastic wrap on top of the curd. This will keep for about 2 weeks....it usually lasts about 3 days at my house...my girls like to dip their nilla wafers in it. Enjoy!
Lemon Water Punch
All right, I know what you're thinking....you know how to make lemon water...but not this kind. I had this recipe from a friend way back when I first got married and it's still a favorite. It's a total surprise to all who drink it, because they're expecting one thing and get a sweet tangy lemonade....See who you can fool!!
2 cups white sugar
1 TBSP lemon extract
1 TBSP citric acid (you can find this in the spice isle, or order online I buy mine at my favorite Cash&Carry Warehouse store)
1 gallon cold water
lemon slices (if so desired)
It's best to add the ingredients to the water, as this has cracked a couple of my plastic pitchers.... Mix well and store in the fridge until serving, you can add ice, but it takes away from the ZING.....try it, you'll love it!
2 cups white sugar
1 TBSP lemon extract
1 TBSP citric acid (you can find this in the spice isle, or order online I buy mine at my favorite Cash&Carry Warehouse store)
1 gallon cold water
lemon slices (if so desired)
It's best to add the ingredients to the water, as this has cracked a couple of my plastic pitchers.... Mix well and store in the fridge until serving, you can add ice, but it takes away from the ZING.....try it, you'll love it!