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.

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.


  • 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.