Wednesday, March 17, 2010

Chicken Cordon Bleu

Last night I made up this recipe for Chicken Cordon Bleu and it turned out great. Unfortunately I didn't take a picture of it so I can't show you but it is really simple and easy to do and since I fed only 2 people it can be doubled or tripled, etc.

2 cups crushed Corn Flakes
2 chicken breasts
2 slices swiss cheese
2 slices ham
Pam

Preheat oven to 400 degrees. Spray small 9x9 pan with cooking spray. Put chicken breasts in a quart size freezer bag and roll them flat, one at a time. Place a slice of ham and then swiss cheese on top of the chicken breast after you take it out of the bag. Roll it up and secure with toothpicks. Roll the chicken breast in the Corn Flakes crumbs and place them in the pan. Bake for 40 minutes. You can serve them with Cream of Chicken soup mixed with 1/2 cup sour cream which has been heated in a saucepan.

Thursday, March 04, 2010

Choco Mint Picnic Brownies




I ran across this recipe in the Lion House Bakery Cookbook and I had this craving for mint brownies. This isn't the exact recipe in the cookbook because I did my mint variation. I thought they turned out great and wanted to share my success with everyone. I hope you enjoy them.

4 ounces unsweetened baking chocolate
1 cup butter
2 cups granulated sugar
2 teaspoons vanilla
1/4 teaspoon mint flavoring
1 teaspoon salt
4 eggs
1 3/4 cups all-purpose flour
2/3 cup chopped walnuts
1 cup chocolate and mint chips

Preheat oven to 350 and grease 2 9-inch round pans.

In top of a double boiler or a microwave-safe bowl, melt chocolate and butter. In a medium bowl, mix sugar, vanilla, mint flavor, and salt; add to melted chocolate mixture and blend well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Divide batter equally into prepared pans. Spread evenly and sprinkle top of each with chopped nuts and chocolate/mint chips. Bake 20 to 25 minutes. Brownies are done when a toothpick inserted an inch from center comes out clean. Allow to cool completely before cutting. Run a thin knife between pan and brownies and turn upside down. With knife that is longer than brownies are wide, cut brownies by pressing knife straight down through brownines; cut each round into 8 wedges. Makes 16 brownies. These brownies store and stack well, for easy portability.

Extra Flaky Gluten Free Pie Crust

 This comes from Gluten Free on a Shoestring. 1 1/2 cups All Purpose Gluten Free Flour  3/4 tsp Xanthan Gum  1/4 tsp Baking Powder 1/2 tsp K...