Thursday, February 24, 2011

Microwave Crispy Rice Cereal Treats


3/4 cube butter (6 T.)
16 oz mini marshmallows
1/2 c. peanut butter (optional)
8 c. crispy rice cereal
Place butter in a 3-quart microwave safe bowl. Melt on high for 1 minute. Add marshmallows and cover with paper towel. Cook on high for 2 1/2 minutes. Add peanut butter and stir until smooth. Stir in cereal and mix well. Press into 9 x 13 buttered or sprayed pan. Cool before cutting. I like to press the mixture into molds or cookie cutters and shake them out on parchment paper. I added melted almond bark to these and sprinkled with chocolate.

Saturday, February 12, 2011

Apple Pie Bread



  • Apple Pie Filling:
  • 2 apples diced small
  • 1/4 c. brown sugar
  • 1/4 c. white Sugar
  • 1 t. cinnamon
  • 1/2 to 1 t. nutmeg
  • 1 T. cornstarch
  • 2 T. melted butter

  • Bread:
  • 1 c. room temperature butter
  • 1/4 c. sugar
  • 1/4 c. brown sugar
  • 2 eggs
  • 1 T. vanilla
  • 2 c. flour
  • 1 t. baking soda
  • 1 t. cinnamon
  • 1/2 t. salt

For Filling : Combine all ingredients except, butter and cornstarch, in a sauce pan. Bring to a boil then add butter and cornstarch, which have been combined, and stir until thick. Let cool.

Bread:
Cream butter and sugar together until fluffy. Scrape bowl at least twice. Add eggs one at a time and vanilla. Next add pie filling. Sift together all dry ingredients. Add to wet mixture and only mix until incorporated. Do not over-mix or bread will be tough. Spray a loaf pan very well.
Bake at 325 for 45-55 minutes. Try not to open the oven.
The apple pie filling makes a great pie also.
This recipe is from Lacie Berry.

Saturday, February 5, 2011

Chicken Cordon Bleu


My son, Cory, made this for dinner one night.

Ingredients

  • 4 chicken breasts skinless and boneless
  • 4 thin slices Canadian bacon
  • 4 slices provolone cheese
  • 1 to 1 1/2 cup panko bread crumbs
  • 1 tablespoon Italian seasoning
  • 1 clove garlic, peeled and finely minced
  • 2 tablespoons unsalted butter, melted
  • 2 eggs

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove from the plastic and lay 1 slices of Canadian bacon and 1 slice of cheese over the top to cover the breast. Roll up tight like a jellyroll. Repeat with remaining chicken. Season the bread crumbs with garlic, salt, pepper and Italian seasoning. Mix in the melted butter. In a separate bowl, beat together the eggs. Dip each roll in egg mixture and then in the crumb mixture to evenly coat. Spray a baking pan with non stick spray. Place chicken on the pan and bake for 25 to 35 minutes until browned and cooked through.