4 whole chicken breasts, halved
8 thin slices cooked ham (baked or boiled ham slices may be used)
4 slices Swiss cheese, cut into fingers about 1 1/2 inches long and 1/2 inch thick
salt
pepper
thyme or rosemary
1/4c melted butter or margarine
1/2c cornflake crumbs
Skin and bone chicken breast halves. Place each half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about 1/8-inch thickness.
On each ham slice place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and with cheese inside. Tuck in ends and seal well. (Tie rolls if necessary, or fasten edges with toothpicks.) Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll.
Place rolls in a 9x13x2-inch baking dish. Bake, uncovered, in a 400-degree F. oven for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired.
*makes 6 to 8 servings
Cordon Bleu Sauce
1can (10 1/2 oz) cream of chicken soup
1/2c sour cream
1 tsp lemon juice
Blend ingredients and heat. Serve over chicken rolls, if desired. Makes about 2 cups, 8 servings of 1/4c each.
Thursday, October 8, 2009
Tuesday, October 6, 2009
Chewy Chocolate Chip Cookies
2 1/4 cup Flour
1 tsp baking soda
1/2 tsp salt
1 cup butter
1/2 cup granulated sugar
3/4 cup brown sugar, packed
2 tsp vanilla
1 egg
1 11.5 oz milk chocolate chips
Preheat oven to 375.
1. In a small mixing bowl, combine first three ingredients. Set aside.
2. In a large mixing bowl, cream butter and sugars together until fluffy.
3. Add vanilla and egg. Beat well.
4. Add dry ingredients to creamed mixture. Mix well.
5. Add milk chocolate chips. Mix well.
6. Drop by rounded tablespoonfuls, 2" apart onto ungreased cookie sheet.
7. Bake 10-15 minutes at 375.
8. Remove cookies from oven, place on cooling rack.
*makes approximately 3 dozen cookies
1 tsp baking soda
1/2 tsp salt
1 cup butter
1/2 cup granulated sugar
3/4 cup brown sugar, packed
2 tsp vanilla
1 egg
1 11.5 oz milk chocolate chips
Preheat oven to 375.
1. In a small mixing bowl, combine first three ingredients. Set aside.
2. In a large mixing bowl, cream butter and sugars together until fluffy.
3. Add vanilla and egg. Beat well.
4. Add dry ingredients to creamed mixture. Mix well.
5. Add milk chocolate chips. Mix well.
6. Drop by rounded tablespoonfuls, 2" apart onto ungreased cookie sheet.
7. Bake 10-15 minutes at 375.
8. Remove cookies from oven, place on cooling rack.
*makes approximately 3 dozen cookies
Friday, October 2, 2009
Pumpking Chocolate Chip Cookies
1 cup shortening
2 eggs
1 1/2 cups sugar
1 cup pumpkin
2 1/2/ cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 cup mini-semisweet chocolate chips
1 cup chopped nuts (optional)
1 cup raisins (optional)
Cream sugar and shortening; add eggs and mix well. Sift flour, baking powder, cinnamon, soda and salt and add to creamed mixture alternately with pumpkin. Add vanilla. Beat until smooth. Fold in chocolate chips, raisins and nuts. Drop onto greased cookie sheet and bake at 375 for 10 minutes.
2 eggs
1 1/2 cups sugar
1 cup pumpkin
2 1/2/ cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 cup mini-semisweet chocolate chips
1 cup chopped nuts (optional)
1 cup raisins (optional)
Cream sugar and shortening; add eggs and mix well. Sift flour, baking powder, cinnamon, soda and salt and add to creamed mixture alternately with pumpkin. Add vanilla. Beat until smooth. Fold in chocolate chips, raisins and nuts. Drop onto greased cookie sheet and bake at 375 for 10 minutes.
Thursday, October 1, 2009
Classic Beef and Noodles - Slow Cooker Recipe
2 pounds beef stew meat, trimmed and cut into cubes
1/4 pound mushrooms, sliced into halves
2 tablespoons chopped onion
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried oregano leaves
1/2 teaspoon black pepper
1/4 teaspoon dried marjoram leaves
1 bay leaf
1 1/2 cups beef broth
1/3 cup dry sherry
1 (8-oz) container sour cream
1/2 cup all-purpose flour
1/4 cup water
4 cups hot cooked noodles
Combine beef, mushrooms, onion, garlic, salt, oregano, pepper, marjoram and bay leaf in slow cooker. Pour in beef broth and sherry. Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours. Remove and discard bay leaf.
If cooking on LOW, turn on HIGH. Stir together sour cream, flour and water in small bowl. Stir about 1 cup liquid from slow cooker into sour cream mixture. Stir mixture back into slow cooker. Cover and cook on HIGH 30 minutes or until thickened and bubbly. Serve over noodles.
*makes 8 servings
1/4 pound mushrooms, sliced into halves
2 tablespoons chopped onion
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried oregano leaves
1/2 teaspoon black pepper
1/4 teaspoon dried marjoram leaves
1 bay leaf
1 1/2 cups beef broth
1/3 cup dry sherry
1 (8-oz) container sour cream
1/2 cup all-purpose flour
1/4 cup water
4 cups hot cooked noodles
Combine beef, mushrooms, onion, garlic, salt, oregano, pepper, marjoram and bay leaf in slow cooker. Pour in beef broth and sherry. Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours. Remove and discard bay leaf.
If cooking on LOW, turn on HIGH. Stir together sour cream, flour and water in small bowl. Stir about 1 cup liquid from slow cooker into sour cream mixture. Stir mixture back into slow cooker. Cover and cook on HIGH 30 minutes or until thickened and bubbly. Serve over noodles.
*makes 8 servings
The Best Beef Stew - Slow Cooker Recipe
1/2 cup plus 2 tablespoon all-purpose flour, divided
2 teaspoons salt
1 teaspoon black pepper
3 pounds beef stew meat, trimmed and cut into cubes
1 can (16oz) diced tomatoes in juice, undrained
1/2 pound smoked sausage, sliced
3 potatoes, peeled and diced
1 cup chopped leek
1 cup chopped onion
4 ribs celery, sliced
1/2 cup chicked broth
3 cloves garlic, minced
1 teaspoon dried thyme leaves
3 tablespoons water
Combine 1/2 cup flour, salt and pepper in resealable plastic food storage bag. Add beef; shake bag to coat beef. Place beef in slow cooker. Add remaining ingredients except remaining 2 tablespoons flour and water; stir well. Cover and cook on LOW 8 to 12 hours or on HIGH 4 to 6 hours. One hour before serving, turn slow cooker to HIGH. Combine remaining 2 tablespoons flour and water in small bowl. Stir mixture into slow cooker; mix well. Cover and cook until thickened.
*makes 8 servings
2 teaspoons salt
1 teaspoon black pepper
3 pounds beef stew meat, trimmed and cut into cubes
1 can (16oz) diced tomatoes in juice, undrained
1/2 pound smoked sausage, sliced
3 potatoes, peeled and diced
1 cup chopped leek
1 cup chopped onion
4 ribs celery, sliced
1/2 cup chicked broth
3 cloves garlic, minced
1 teaspoon dried thyme leaves
3 tablespoons water
Combine 1/2 cup flour, salt and pepper in resealable plastic food storage bag. Add beef; shake bag to coat beef. Place beef in slow cooker. Add remaining ingredients except remaining 2 tablespoons flour and water; stir well. Cover and cook on LOW 8 to 12 hours or on HIGH 4 to 6 hours. One hour before serving, turn slow cooker to HIGH. Combine remaining 2 tablespoons flour and water in small bowl. Stir mixture into slow cooker; mix well. Cover and cook until thickened.
*makes 8 servings
Broccoli and Beef Pasta - Slow Cooker Recipe
2 cups broccoli florets or 1 pkg (10oz) frozen broccoli, thawed
1 medium onion, thinly sliced
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
1 can (14 1/2oz) Italian-style diced tomatoes, undrained
3/4 cup beef broth
1 pound lean ground beef
2 cloves garlic, minced
2 tablespoos tomato paste
2 cups cooked rotini pasta
3 oz shredded Cheddar cheese or grated Parmesan cheese
Layer broccoli, onion, basil, oregano, thyme, tomatoes and beef broth in slow cooker. Cover and cook on LOW 2 1/2 hours.
Combine beef and garlic in large nonstick skillet; cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon. Pour off drippings. Add beef mixture to slow cooker. Cover and cook 2 hours.
Stir in tomato paste. Add pasta and cheese. Cover and cook 30 minutes or until cheese melts and mixture is heated through.
*makes 4 servings
1 medium onion, thinly sliced
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
1 can (14 1/2oz) Italian-style diced tomatoes, undrained
3/4 cup beef broth
1 pound lean ground beef
2 cloves garlic, minced
2 tablespoos tomato paste
2 cups cooked rotini pasta
3 oz shredded Cheddar cheese or grated Parmesan cheese
Layer broccoli, onion, basil, oregano, thyme, tomatoes and beef broth in slow cooker. Cover and cook on LOW 2 1/2 hours.
Combine beef and garlic in large nonstick skillet; cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon. Pour off drippings. Add beef mixture to slow cooker. Cover and cook 2 hours.
Stir in tomato paste. Add pasta and cheese. Cover and cook 30 minutes or until cheese melts and mixture is heated through.
*makes 4 servings
Chunky Chili - Slow Cooker Recipe
1 lbs lean ground beef
1 medium onion, chopped
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
2 cans (16 oz each) diced tomatoes, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1/2 cup prepared salsa
Salt and pepper
1/2 cup (2 oz) shredded Cheddar cheese
3 tablespoons sour cream
4 teaspoons sliced black olives
Heat large skillet over medium heat. Add beef and onion; cook until beef is browned and onion is tender. Drain fat. Place beef mixture, chili powder, cumin, tomatoes, beans and salsa in slow cooker; stir. Cover and cook on LOW 5 to 6 hours or until flavors are blended and chili is bubbly. Season with salt and pepper to taste. Serve with cheese, sour cream and olives.
*makes 4 (1 1/2-cup) servings
1 medium onion, chopped
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
2 cans (16 oz each) diced tomatoes, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1/2 cup prepared salsa
Salt and pepper
1/2 cup (2 oz) shredded Cheddar cheese
3 tablespoons sour cream
4 teaspoons sliced black olives
Heat large skillet over medium heat. Add beef and onion; cook until beef is browned and onion is tender. Drain fat. Place beef mixture, chili powder, cumin, tomatoes, beans and salsa in slow cooker; stir. Cover and cook on LOW 5 to 6 hours or until flavors are blended and chili is bubbly. Season with salt and pepper to taste. Serve with cheese, sour cream and olives.
*makes 4 (1 1/2-cup) servings
Cinnamon Rolls
(Make dough the day before)
1 cup water
1 cup butter
3/4 cup sugar
2 teaspoons salt
1 cup cold water
4 eggs, sightly beaten
2 (.25 oz) packages yeast
1/2 cup warm water
7 1/2 cup flour
1/2 cup butter, softened
1 cup brown sugar
1/4 cup cinnamon
1 recipe Powdered Sugar Glaze
In large pot bring 1 cup water to a boil. Add the 1 cup butter, sugar, and salt. Remove from heat. Add the 1 cup cold water. When mixture is lukewarm, add beaten eggs. In a separate bowl, dissolve yeast in the 1/2 cup warm water. Allow yeast to rise about 5 minutes, until foamy. Stir into mixture. Add flour and stir together. Cover pan with lid and refrigerate overnight.
When ready to roll out, divide dough into thirds. Lightly flour surface of bread board. Roll dough out into a 12x6 - inch rectangle about 1/2 - inch thick. Spread each rectangle with one-third of the softened butter. In a bowl combine brown sugar and cinnamon. Sprinkle one-third of brown sugar and cinnamon mixture over surface of dough.
Roll up jelly-roll-style and cut into about 12 rounds. Place on greased baking sheet. Follow same procedure with other two portions of dough. Let raise 2 to 3 hours. Bake one sheet at a time at 375 degrees F. for about 15 minutes or until lightly browned. Spread with Powedered Sugar Glaze while still warm. Makes 3 to 4 dozen cinnamon rolls.
Powedered Sugar Glaze
1/2 cup butter, softened
2 cups powdered sugar
2 tablespoons milk
2 tablespoons vanilla
Cream above ingredients together. Spread over warm cinnamon rolls.
1 cup water
1 cup butter
3/4 cup sugar
2 teaspoons salt
1 cup cold water
4 eggs, sightly beaten
2 (.25 oz) packages yeast
1/2 cup warm water
7 1/2 cup flour
1/2 cup butter, softened
1 cup brown sugar
1/4 cup cinnamon
1 recipe Powdered Sugar Glaze
In large pot bring 1 cup water to a boil. Add the 1 cup butter, sugar, and salt. Remove from heat. Add the 1 cup cold water. When mixture is lukewarm, add beaten eggs. In a separate bowl, dissolve yeast in the 1/2 cup warm water. Allow yeast to rise about 5 minutes, until foamy. Stir into mixture. Add flour and stir together. Cover pan with lid and refrigerate overnight.
When ready to roll out, divide dough into thirds. Lightly flour surface of bread board. Roll dough out into a 12x6 - inch rectangle about 1/2 - inch thick. Spread each rectangle with one-third of the softened butter. In a bowl combine brown sugar and cinnamon. Sprinkle one-third of brown sugar and cinnamon mixture over surface of dough.
Roll up jelly-roll-style and cut into about 12 rounds. Place on greased baking sheet. Follow same procedure with other two portions of dough. Let raise 2 to 3 hours. Bake one sheet at a time at 375 degrees F. for about 15 minutes or until lightly browned. Spread with Powedered Sugar Glaze while still warm. Makes 3 to 4 dozen cinnamon rolls.
Powedered Sugar Glaze
1/2 cup butter, softened
2 cups powdered sugar
2 tablespoons milk
2 tablespoons vanilla
Cream above ingredients together. Spread over warm cinnamon rolls.
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