Friday, February 24, 2017

Cheese Stuffed Chicken

This recipe comes from an old church friend--she cooked for teen camps and then we went to church with her later.  She was an awesome cook!  These are easy to make and taste great.  I used chicken tenderloins since I found some in the freezer.  I just made smaller portions.

Cheese Stuffed Chicken
Dawn Baranek

4 chicken breasts
1 container cream cheese with chives Beth made her own
4 T butter
4 pieces bacon

Pound out chicken breasts.  Spread cream cheese over one side and add 1 T butter.  Roll up and wrap with bacon. 

Bake at 400 for 40 minutes.  Broil for 5 minutes to crisp up bacon

Thursday, February 23, 2017

Black Forest Texas Sheet Cake

I made this for a Bible study.  I took Spray whipped cream to top it, but didn't take the extra can of cherry pie filling.  This was a tender cake and very tasty.

Black Forest Texas Sheet Cake

For the Cake:

2 eggs

1 tsp almond extract

1 box Devil's Food cake mix

2 (21oz) can cherry pie filling, divided Beth only used 1 can

For the Frosting:

1/3 cup milk

1 cup sugar

5 tbsp butter

1 cup semi-sweet chocolate chips

For the Topping:

1 1/2 cups cold whipping cream

3 tbsp powdered sugar

1 chocolate bar for shaving

Preheat oven to 350 degrees F. Spray a half sheet baking sheet (15"x10"x1") with baking spray (the kind with flour in it) and set aside.

For the Cake:

Whisk together the eggs and almond extract in a large bowl. Add the cake mix and 1 (21oz) can cherry pie filling. Whisk until combined and then spread the mixture evenly into the prepared baking sheet.

Bake for 23 to 27 minutes, until toothpick inserted in center comes out clean.

For the Frosting:

Meanwhile, while the cake is baking, prepare the frosting. Combine the milk, sugar and butter in a small saucepan on medium high heat, stirring often, until melted. Bring mixture to a boil for just 1 minute then remove from heat and add the chocolate chips. Stir until mixture is smooth.

Pour the hot frosting over the warm cake and spread out to edges. Let cake and frosting cool completely (or serve warm with vanilla ice cream).

For the Topping:

Use a hand mixer or mixing bowl to beat the whipping cream in a medium bowl until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.

Decorate the top of the cake with the whipped cream and extra cherry pie filling.Beth didn't use the extra can of pie filling. Use a vegetable peeler to shave off bits of chocolate from the chocolate bar to garnish the top of the cake.


Wednesday, February 22, 2017

The Best Buttercream Frosting

I made this frosting to go with the Valentine's sugar cookie bars.  This is a delicious frosting.  I added red food coloring to make pink and sprinkled with Valentine's sprinkles.
The Best Buttercream Frosting

4 cups of powdered sugar (or 1 box)
1 Cup (2 sticks) of softened butter
2-3 teaspoons of vanilla
1-2 tablespoons of milk
food coloring(Beth used red to make pink)

1. Add powdered sugar to mixing bowl.

2. Add softened sticks of butter

3. Add vanilla.

4. Add 1 tbsp of milk and food coloring
5. Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.

6. Add more milk, a little bit at a time until frosting is the proper consistency.

Tuesday, February 21, 2017

Valentine's Day Frosted Sugar Cookie Bars

I made these to take to a Ladies Bible Study the Friday before Valentine's day.  The are delicious and very addicting!

Valentine's Day Frosted Sugar Cookie Bars

1 cup butter
2 cups sugar
4 eggs
2 tsp. vanilla
5 cups flour
½ teaspoon baking soda

1.  Grease a jelly roll pan.   Cream butter and sugar.

2. Add eggs and vanilla and mix.

3. Add dry ingredients and sprinkles, mix well.

4. Spread on cookie sheet covered with parchment paper.

5. Bake at 375 degrees for 10-15 min or until a toothpick comes out clean. Do not overbake!

6. Cool.

7. Frost with Buttercream Frosting.

Monday, February 20, 2017

Almond Flour Pancakes

Kathleen and Jenna made these.  Kathleen thought they were too 'eggy' but Jenna and I really like them. 

Almond Flour Pancakes

2 cups almond flour
4 eggs
1/2 cup water (for puffier pancakes you can use sparkling water)
1/4 cup oil (We used 1/4 cup butter)
1 teaspoons baking soda
1/2 teaspoon salt
3-4 packets stevia (We used 2 TBSP sugar)

Mix ingredients together in a blender.

Let batter sit for about 15 minutes.

Pour onto hot griddle or pan over medium high heat (about 325-350 degree F).

Flip them when the edges start to dry.

Sunday, February 19, 2017

Chickpea, Spinach & Sweet Potato Brown Rice Bowl

Kathleen made this a few weeks ago.  Her comments:  I didn't make the sauce. It was very good! Make sure to take the husks off of the chickpeas, it makes a difference!

Chickpea, Spinach & Sweet Potato Brown Rice Bowl

1 can of chickpeas
1 sweet potato
⅔ cups of brown rice
5 cups of tightly packed fresh spinach
1 tbsp garlic powder
1 tsp turmeric
½ tsp cayenne pepper
½ tsp cinnamon
2 cloves of garlic
2 tsp olive oil
2 tbsp tahini
lime, juice
1 tsp maple syrup
chili, salt, pepper

Start by cooking brown rice. Add rice and 2 cups of water to a pot, season with salt and cook for 30-40 minutes or until soft.

Preheat oven to 180°C/350°F. Line a baking tray with parchment paper.

Rinse, drain, then dry chickpeas. Remove skins for an extra crunchy finish. Mix chickpeas with 1 teaspoon of oil, garlic powder, turmeric, cayenne, salt and pepper. Arrange chickpeas on one side of the baking tray in a single layer.

Cut sweet potatoes into bite sized pieces and place them on the baking tray too. Sprinkle with cinnamon and chili. Bake chickpeas and sweet potato for 25-30 minutes.

Heat up 1 teaspoon of olive oil in a large pan, add crushed garlic and sauté for 2 minutes. Add spinach, salt and pepper and cook for 3-5 minutes.

For the tahini dressing mix together tahini, lime juice, maple syrup with a little water.
Add rice, sweet potatoes, chickpeas and spinach to a big bowl and top with the tahini dressing. Enjoy!

Saturday, February 18, 2017

Crockpot Buffalo Chicken Wings

I made these for the Superbowl.  While they tasted great, we have decided that we prefer crunchy, baked wings.

Crockpot Buffalo Chicken Wings

12 Chicken Wings, thawed Beth used about 3 #
1 bottle Frank’s Buffalo Red Hot Wings Sauce {12 oz.}
1 Hidden Valley Ranch Seasoning Mix packet (1 oz.)

Place Chicken Wings in Crockpot.  Cover with lid and cook on High for 2.5 hours.

After 2.5 hours, remove juices from crockpot.

In small mixing bowl, combine Ranch Packet and Buffalo Sauce and stir well. Pour mixture over chicken.

Cover, and cook for 30 minutes more, or until done.

Optional: Garnish with chopped Green Onions.