Bacon Wrapped Cream Cheese Stuffed Chicken Breast

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1 lb. Boneless skinless chicken breast cut into 4 - 4 ounce pieces
4 tablespoons cream cheese
¼ cup Pepperjack cheese, shredded
2 tablespoons green onion, chopped
4 to 8 pieces of bacon

How to make it :



Cut chicken into 4 equal size pieces. Pound breast so it is about ¼" thick.
Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put ¼ of this mixture into the middle of each piece of chicken.
Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.
Place on baking sheet and back for 30 minutes at 375 degrees F.
Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.
Serve immediately.

Notes
One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding as well.
this recipe is very adaptable to being basted with your favorite grilling sauce, marinade, chili sauce, or sweet and sour sauce during baking.
1 lb. of chicken usually equals one large chicken breast cut in half. Cut each half in half again and you will have four 4 ounce pieces.

TEXAS SHEET CAKE RECIPE

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 Cake:
1 cup butter
1 cup water
¼ cup cocoa
2 cups sugar
2 cups flour
? teaspoon salt
2 eggs
1 teaspoon baking soda
½ cup sour cream
1 teaspoon vanilla
Icing (recipe below)
Icing:
½ cup butter
¼ cup cocoa
¼ cup plus 2 tablespoons milk
1 box (1 pound) confectioners’ sugar (sift it first to remove lumps - otherwise icing remains lumpy)
½ teaspoon vanilla
Chopped Pecans (optional)

How to make it :



 For the cake:
In a saucepan, combine the butter, water and cocoa over med. heat until the butter melts. Don’t let it cook too long.
In a separate bowl, combine the sugar, flour, salt, eggs, and baking soda.
Add the butter mixture to the dry ingredients. Careful, it’s hot.
Add the sour cream and vanilla and mix well.
Pour into a sheet cake pan or jelly roll pan.
Bake at 350 degrees for 20 minutes.
For the icing:
In a saucepan, combine the butter, cocoa and milk over medium heat and bring to a boil.
Immediately remove from heat and combine with confectioners sugar and vanilla.
Mix well with a mixer to remove lumps.
Spread over the sheet cake while it is STILL hot. You can either mix the chopped pecans into the icing before pouring it over the hot sheet cake, or sprinkle them over the top after you put the icing on (or omit all together)

Salted Caramel Sour Cream Cake

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1 box of White Cake Mix
1-12 oz.  jar of Caramel Sauce/Topping
1-16oz. container of White Frosting
1/2 cup of Sour Cream
Salt for sprinkling

How to make it :



Mix the batter according to the box instructions, and then stir in the Sour Cream.  In a parchment lined pan, pour the batter and bake the cake according to the box directions…
Let it cool and gently poke some holes in it with a fork…
Pour half the jar of Caramel Sauce over the poked cake…
Spread it around and let it sit for 5 minutes…
While it’s soaking up that goodness, grab a medium bowl and make the Frosting.  Mix the rest of the Caramel Sauce with the While frosting…
Now frost that cake, and frost it good…
Don’t forget the Salt finish…that’s what makes this cake POP!
Now serve up a nice little piece.

Layered Lemon Delight

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1 cup flour (I used light spelt)
2 tbsp powdered sugar
½ cup (1 stick) butter (add a dash of sea salt if using unsalted butter)
½ cup diced pecans

½ cup sugar
2 tsp unflavored gelatin
4 egg yolks
2/3 cup water
1/3 cup lemon juice (feel free to do ½ cup lemon and water each for a little more tartness for the lemon lovers)
1 tsp finely grated lemon zest

1 8oz pkg cream cheese, softened
½ cup sugar
½ cup whipping cream
1 tsp finely grated lemon zest

1 cup heavy whipping cream
¼ cup sifted powdered sugar
3 tsp lemon juice
1 tsp unflavored gelatin
2 tbsp finely diced pecans

How to make it :



Preheat oven to 375?F.  In a mixing bowl, cream butter and 2 tbsp powdered sugar.  Thoroughly mix in the flour and chopped pecans.  Press into the bottom of a 9" square pan.  Bake for 15 minutes or until lightly browned.  Cool completely.
Stir together ½ cup sugar and gelatin in a small saucepan.  Blend egg yolks, water and lemon juice together with a fork.  Pour the mixture into the sugar through a fine mesh strainer.  (Takes care of any curdled egg whites in your custard.)  Cook over medium heat, stirring constantly until mixture boils.  Remove from heat and stir in lemon zest.  Set aside to cool to room temperature
In a medium mixing bowl, blend the cream cheese and the ½ cup sugar until fully blended and no sugar crystals are left, about 2-3 minutes.  Stir in the lemon zest.  Whip the ½ cup cream until soft peaks form.  Lighten the cream cheese mixture with one dollop, then fold in the rest.  Spread on top of the pecan crust with an offset spatula as flat and even as you can get it.
Pour the cooled lemon custard on top and chill in the refrigerator for at least 30 minutes.
In a small pan combine gelatin and lemon juice; let stand until bloomed (thick).  Place over low heat, stirring constantly, just until the gelatin dissolves.  (You can also do this in a custard cup for 10 seconds in the microwave.)  Remove from heat and cool but do not allow it to set.  In a medium bowl, whip the 1 cup cream and ¼ cup powdered sugar until slightly thickened.  While beating on low speed, gradually add in the gelatin mixture.  Whip at high speed until thick.  Don't get it too stiff or it will be difficult to spread.  Pour/spread out the cream onto the lemon layer and sprinkle with the 2 tbsp finely chopped pecans.
 Chill for at least an hour before attempting to cut into it.