Saturday, May 25, 2013

Sweet Chicken Bacon Wraps

First & formost this weekend we celebrate Memorial Day and honor those who gave their lives so that we may be free. Memorial Day also kicks off BBQ & Grilling Season and here's a yummy recipe from Paula Deen! Even though this is for the oven, it adapts well for the grill. Prep Time:25 min Cook Time:30 min Level:Easy Serves:12 to 15 appetizer servings Ingredients • 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts) • 1 (1-pound) package sliced bacon • 2/3 cup firmly packed brown sugar • 2 tablespoons chili powder Directions Preheat oven to 350 degrees F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp. If you want to ensure that your bacon is crisp, cook it partially in th microwave before wrapping

Sunday, May 19, 2013

Peanut Butter "Cheese Ball"

Ingredients: 1 package (8 ounces) cream cheese, at room temperature 1 cup powdered sugar 3/4 cup creamy or chunky peanut butter (not all-natural) 3 tablespoons packed dark brown sugar 1 1/2 cups (9 ounces) NESTLÉ TOLL HOUSE Semi-Sweet or Milk Chocolate Morsels OR ¾ cup each chocolate & butterscotch morsels Graham cracker sticks and/or apple slices Directions: BEAT cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly (should form a ball shape). FREEZE for 1 hour 30 minutes or until firm enough to keep its shape. Place morsels in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover (you may find it necessary to press morsels into ball). PLACE ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks and apple slices for dipping or spreading.

Saturday, May 11, 2013

Cinnamon Baked French Toast

ingredients • 1 loaf stale bread • 8 whole eggs • 2 cups milk • 1/2 cup heavy whipping cream • 3/4 cups sugar • 2 tablespoons vanilla • 1/2 cup flour • 1/2 cup firmly packed brown sugar • 1 teaspoon cinnamon • 1/4 teaspoon salt • 1 stick cold butter, cubed • 1 cup chopped pecans or almonds directions 1. grease a 9 x 13 inch pan. 2. tear the bread into chunks and place them in the greased pan. 3. mix together eggs, milk, cream, sugar, nuts and vanilla. pour the mixture evenly over the bread. cover and refrigerate overnight. 4. in another bowl, mix together the flour, brown sugar, cinnamon, and salt. add the butter and mix until the batter comes somewhat together, like little pebbles. store in a plastic bag in the fridge. 5. preheat the oven to 350 degrees. 6. take your pan with the soaking bread inside and sprinkle crumb mixture on top. 7. if you like soggier French toast, bake for 45 minutes. for a firmer and less liquid-y French toast, bake for an hour. 8. serve warm with maple syrup and butter, if desired.

Saturday, May 4, 2013

Chicken Enchiladas with Creamy Green Chile Sauce

INGREDIENTS: 12 corn tortillas vegetable oil for pan-frying 3 cooked boneless skinless chicken breast halves, shredded 10 ounces shredded Monterey Jack cheese 3/4 cup minced onion 1/4 cup butter 1/4 cup all-purpose flour 2 cups chicken broth 1 cup sour cream 1 (4 ounce) can chopped green chiles, drained 2 ounces shredded Monterey Jack cheese 1/2 cup chopped green onions 1/2 cup chopped fresh cilantro DIRECTIONS: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm. 3. Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan. 4. Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas. 5. Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.