Spinach Stuffed Chicken Breasts

The chicken is cooked to perfection and has a wonderful spicy 'kick' from the Cajun seasoning and creamy pepper-jack cheese filling.

Spinach Stuffed Chicken Breasts

Ingredients:

• 1 lb    Boneless, skinless chicken breasts
• 4 oz    Pepper-jack Cheese, shredded (you can use up to 6 oz
• 1 cup    Frozen Spinach, thawed and well-drained
• Sea Salt, to taste
• Freshly Ground Black Pepper, to taste
• 2 Tbsp    Cajun Seasoning
• 1 Tbsp    Italian-style Dry Breadcrumbs
• Lots of Toothpicks
• 2 Tbsp    Olive Oil

DIRECTIONS:

Preheat oven to 350 degrees.

Pound to flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper-jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl; set aside.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill, and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used so you can remove that same number!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions.

HELPFUL TIPS:
If you have little ones eating this or your spice tolerance is fairly low, halve the amount of Cajun seasoning and double the breadcrumbs.

Fully Loaded Baked Potato Salad

Made this for my last camping trip ans it was a hit! Even my picky 3yr old & 5yrold loved it. I have to admit I ate most of it myself. …cooking about another batch as I’m typing for another weekend camping trip..

Fully Loaded Baked Potato Salad

Ingredients:

• 8 medium Russet Potatoes
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 package of bacon, cooked and crumbled
• 1 small onion, chopped
• Chives, to taste
• 1 1/2 cups shredded cheddar cheese
• Salt and Pepper to taste

Directions:

1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook!

2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2!

3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives,  and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.

4. Top with extra shredded cheese and bacon and serve!

I think next time I will add chives and we may try serving this warm once as well. It’s a simple and inexpensive side dish for any meal but especially great to take to a barbecue. My favorite part is that this is one of the regular ole recipes that anyone would make without realizing that it happens to be gluten free naturally. Those are my favorite! No special ingredients or expensive grocery stores, just regular food that I can eat along with everybody else. And I did it myself. :D

Mom's Texas Delight

You've never had a pudding dessert this good! It is elegant and delicious. Everyone will want the recipe. This is NOT your ordinary pudding dessert! It is well worth your efforts.


Mom's Texas Delight

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup finely chopped pecans
• 1/2 cup butter or margarine, melted
• 1 (8 ounce) package cream cheese, room temperature
• 1 cup confectioners' sugar
• 1 cup frozen whipped topping, thawed
• 2 (3.5 ounce) packages instant coconut cream pudding mix
• 2 cups milk
• 3 cups frozen whipped topping, thawed
• 1/2 cup chopped pecans

Directions:

1. Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
2.     In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
3.     In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
4.     Spread remaining whipped topping over the top, and garnish with chopped pecans.

Chocolate Chip Cookie Dough Brownie Bombs

I am DYING for this Chocolate Chip Cookie Dough Brownie Bomb recipe from The Domestic Rebel, which is a delightful delicious destination packed full with recipes and inspiration...

If you love raw cookie dough, which I do, and chocolate (who doesn’t?), then this recipe is for you.

These lil nuggets have a lot going on, but it all works well together and the flavors don't overpower each other. The cookie dough remains soft and gooey, while the chewy brownie provides the perfect blanket of rich chocolate.

All aside, these would be easy, tasty treats for parties or holidays. Feel free to yell "BANZAI!" like my friends do just before popping them in your mouth!

"Hands down incredible, its the best candy or cookie Ive ever ate. Really hits the mark for my sugar cravings. Took to a picnic and there was none left to bring back, they were that good. Def a favorite."

Recipe >> Chocolate Chip Cookie Dough Brownie Bombs @ thedomesticrebel.com

German Apple Cake

Don't you love a moist, comforting dessert that tastes better the second and third day? Especially when the dessert makes enough for 12 people? A dessert that comes from years and years of tried and true baking with love in a Mother's kitchen?

I adore my German apple cake with a light cream cheese frosting recipe just for all those reasons. Stuffed with apple slices, the cake tastes amazing. Cinnamon floats throughout as a mild but definitely present flavor and the cream cheese is not thick; just a thin coating, adding a delicious end touch.

The recipe came from my baking friend Janeen's 90 year old mother and ever since the recipe has reached my kitchen (I have no idea how long ago that has been now), has continued in the tradition of being baked with love.

German Apple Cake
 

Ingredients:

• 2 large eggs
• 1 cup veg oil (beat with eggs until foamy), add
• 1-3/4 cup white sugar
• 1 tsp vanilla (mix together), then add:
• 2 cups flour
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda (mix all together) add:
• 4 cups thinly peeled and sliced apples (about 4 – I use Granny Smith)

Frosting:

• 1 - 8oz pkg cream cheese, softened
• 3 TBL melted butter
• 1 tsp vanilla
• 1-1/2 cups powdered sugar

Directions:

1. Preheat oven to 350 degrees; grease and flour a 9 x 13 baking dish.
2. Add vegetable oil to eggs in mixer and beat until foamy. Add the sugar and vanilla and mix. Now, add the flour, cinnamon, salt and baking soda. Mix together. Add thinly sliced apples by folding in with a spatula. The batter will be very thick but this is normal and there will seem to be more apple then batter. Again, this is what you want.
3. Bake for 50-60 minutes.
4. Frosting:
5. Mix ingredients til smooth. Add a little milk if too thick.

Nutella Mini Pancake Kabobs

Soft and pillowy pancakes slathered with Nutella and layered on skewers with fresh strawberries and banana.

Nutella Mini Pancake Kabobs

Servings: 8

Ingredients:

• 1 small bottle Bisquick™ Shake 'n Pour™ pancake mix
• 1 small jar Nutella®
• 1 pound fresh strawberries, washed, stems removed, sliced into 1/2 inch thick slices
• 2 large firm bananas, peeled and sliced into 1/2 inch thick rounds
• 4 wooden skewers broken in half to make 8 small kabobs

Directions:

1. Prepare the pancake batter according to package directions and pour small dabs of batter onto a hot, lightly greased griddle for 1 -1/2 inch diameter pancakes (about 3/4 tablespoon of batter per mini pancake).
2. Cook the mini pancakes for about a minute on each side or until lightly browned.
3. Spread some Nutella on each of the pancake bites and layer the ingredients onto the kabob sticks. Serve immediately and enjoy!

Big, Fat, Moist Brownies

Alright, so there's two camps when it comes to brownies: those who like theirs rich and fudgey, and those who like it more cake-like. I personally love a fudgier brownie, but these here fall somewhere in between, which makes them a good go-to brownie.

These have a frosting, although you certainly don't need to use it. Actually, next time I make these I'll omit that part. They're so dense and rich, the frosting doesn't really add anything.


Big, Fat, Moist Brownies

Ingredients:

• 1 c butter (melted)
• 1 c flour
• 2 c sugar
• 3/4 c dutch-process cocoa powder
• 1/2 tsp salt
• 4 eggs
• 1 tsp vanilla extract

For the frosting :

• 1/2 c butter
• 3 1/2 c confectioner's sugar
• 1/4 c cocoa powder
• 1 egg
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp lemon juice

Preheat your oven to 350 degrees (f) and grease a 9"x13" baking pan (I couldn't find mine, so used a 9"x9" and increased the baking time by 10 minutes).

Sift together the dry ingredients. Add the butter and vanilla, then add the eggs one at a time, mixing well after each addition. Pour into the prepared pan and bake for about 30 minutes. Set on a wire rack (pan and all) to cool.

Make the frosting: Melt the butter over medium heat, then add the remaining ingredients, whisking until smooth and thickened. Pour over still-warm brownies. Allow the frosting to set before slicing.


Tips: For easy removal and slicing, line your pan with foil (before greasing). When the brownies have cooled, simply lift them from the pan using the foil. This makes slicing and serving a breeze. To cut the brownies cleanly, heat your knife under hot running water, wipe off the moisture, and then cut. Repeat as necessary.

Cinnamon Pumpkin Bread

I made this last Sunday and my son and husband said it was the BEST thing I had EVER made. They begged me to make again soon, and double it, one loaf for each. So that's what I'm doing today, even got my son (age 7) to help since he's so excited for it.. :)

Cinnamon Pumpkin Bread

Ingredients:

Bread:

•     2 Tbsp unsalted butter
•     1/2 cup milk
•     2 1/4 teaspoons (1 envelope) active dry yeast
•     3/4 cup pumpkin puree
•     1/4 cup white sugar
•     1 tsp salt
•     2 1/2 cups bread flour
•     1 cup granulated sugar
•     2 tsp ground cinnamon
•     1/2 tsp fresh ground nutmeg
•     2 Tbsp unsalted butter

Buttered Rum Glaze:

•     2 Tbsp unsalted butter
•     1/8 cup brown sugar
•     1 1/2 Tbsp milk
•     3/4 cup powdered sugar
•     1 Tbsp rum

Directions :

1. In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black).
2. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.
3.  Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy).
4. Then add the the pumpkin, salt, and 1 cup of flour.
5.  Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky.
6.  If the dough is too moist, add extra flour 1 tablespoon at a time.
7.  Move dough to a lightly oiled bowl and cover with a clean towel.
8.  Allow to rise in a warm place for 60-90 minutes or until doubled in size.
9.  While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.
10.  Making sure sugar evenly absorbs the butter.
11.  Set aside.
12.  Next, grease and flour a 9×5 loaf pan and set aside.
13.  When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes.
14.  Roll dough into a 20×12 inch rectangle.
15.  Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds).
16.  Stack strips vertically into the loaf pan.
17.  Cover the pan with a clean towel and let rise for 30-45 minutes.
18.  In the meantime preheat an oven to 350 degrees.
19.  After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.
20.  To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan.
21.   Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

Moist Pineapple Banana Bread

I made this yesterday using Domata gluten free flour, fresh pineapple and 1/2 butter + 1/2 coconut oil. Wonderful! It was a little dry as gf flour tends to absorb more liquid. I'll add some liquid next time (if using canned pineapple, use some of the juice.) Husband and teen daughters loved it fresh and also broiled for breakfast.

Recipe >> Moist Pineapple Banana Bread @ jamhands.net

Crock-Pot Chicken Teriyaki

Crock-Pot Chicken Teriyaki

Ingredients:

• 1 pound(s) diced chicken
• 1/2 cup(s) teriyaki sauce
• 1 cup(s) chicken broth
• 1/3 cup(s) brown sugar
• 3 clove(s) garlic minced

Directions:

    1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

    2. Add chicken to sauce, and toss to combine.

    3. Pour chicken mixture into crock-pot.

    4. Cook on low 4-6 hours, or until chicken is cooked through.

    5. Serve over hot cooked rice and spoon extra sauce if desi

Brownie Ice Cream Sandwich

Dreyer's Vanilla ice cream sandwiched between fresh-baked, ooey-gooey brownie goodness. Fire up the oven, spread on the ice cream, add your second layer of brownie and enjoy this fun, easy dessert!

Brownie Ice Cream Sandwich

Ingredients:

• DREYER'S GRAND Vanilla ice cream or SLOW CHURNED® Vanilla light ice cream or your favorite flavor
• Brownie mix (1 box split or 2 full boxes)

Directions:

1. Bake two pans of brownies and let cool completely. While the brownies are cooling, set the vanilla ice cream out to soften.
2. After the brownies have cooled, spread a thick layer of ice cream over one pan of brownies.
3. Top off the layer of ice cream with the second pan of brownies, and place in the freezer until you're ready to slice and serve!