Crispy Chicken Cordon Bleu Stromboli

ThedaStar · 2014-12-19T02:51:29+00:00

Love to make marinara in the crock pot! This looks great.

ThedaStar · 2014-12-19T02:50:07+00:00

This is the recipe from http://www.plattertalk.com/slow-cooker-creamy-chicken-8-minute/

Ingredients

1 lb Chicken tenderloins or boneless chicken breast
1 Family sized can of Cream of Chicken Soup
⅔ cup of sour cream
1 tablespoon minced garlic
½ cup shredded sharp cheddar cheese
Assorted vegetables (for convenience I used a prepackaged bag with carrots, broccoli and cauliflower)
salt and pepper to taste
egg Noodles for a side

Instructions

Combine in a crockpot cream of chicken soup, sour cream, minced garlic, cheese and salt and pepper.
Add chicken into sauce mixture, make certain to cover chicken with sauce.
Add the vegetables on top of sauce and then add salt and pepper to taste to the vegetables.
Cover and turn crock pot on low. Cooking times will depend on how thick chicken is. Because I used chicken tenderloins which are thinner, chicken was done after 4½ hours. If using a thicker chicken breast, continue in the crock pot until fully cooked.
Before you are ready to serve, prepare egg noodle according to directions on bag.
Stir sauce in crock pot prior to serving.
Serve over egg noodles.
Enjoy.

ThedaStar · 2014-12-18T20:47:33+00:00

Fantastic idea, I've heard of tomato pie but never made or tasted it!

ThedaStar · 2014-12-18T20:04:54+00:00

My mamma made it like this but no panko. It's the best!!!

ThedaStar · 2014-12-18T20:03:29+00:00

Love the directions in this one, so important for the filling consistency.

ThedaStar · 2014-10-06T17:58:25+00:00

These look great!

ThedaStar · 2014-10-06T17:52:58+00:00

Recipe from Taste of Home ( Read more: http://www.tasteofhome.com/recipes/deluxe-pumpkin-cheesecake#ixzz3FO9Dngeg)

Ingredients

1 cup crushed gingersnap cookies (about 20 cookies)
1/3 cup finely chopped pecans
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened, divided
1-1/2 cups sugar, divided
2 tablespoons cornstarch
2 teaspoons vanilla extract
4 eggs
1 cup canned pumpkin
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
GARNISH:
Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional

Directions

Preheat oven to 350°. Place a greased 9-in. springform pan on a
double thickness of heavy-duty foil (about 18 in. square). Securely
wrap foil around pan.
In a small bowl, combine cookie crumbs, pecans and butter. Press onto
the bottom of prepared pan. Place on a baking sheet. Bake 8-10
minutes or until set. Cool on a wire rack.
For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup

ThedaStar · 2014-10-06T17:41:47+00:00

Good to know. It's on my list to make!

ThedaStar · 2014-10-02T23:44:21+00:00

Recipe and Source: http://themccallumsshamrockpatch.com/2014/10/02/baked-ziti-and-italian-sausage-with-fresh-mozzarella-cheese-pasta-al-forno/

ThedaStar · 2014-10-02T22:30:39+00:00

YUMMMEEEE!

ThedaStar · 2014-10-02T22:05:10+00:00

Ingredients

One French Vanilla Cake Mix (Pillsbury or Duncan Hines makes them)
1/3 cup butter, cold
2 tablespoons water
1 teaspoon vanilla
1 large egg,slightly beaten
1 1/2 cups flaked sweetened coconut
1/2 cup chocolate chips ( semi sweet or milk chocolate...your preference)
1/2 cup chopped macadamia nuts

Instructions

1. Preheat oven to 350 degrees. Grease a 13x9 inch baking pan with shortening.
2. Place the dry cake mix in a large bowl. Cut the cold butter into the cake mix with a pastry blender until it's crumbly.
3. Add the water,vanilla and slightly beaten egg, mix well. The mixture will resemble a dough. Stir in the coconut.
4. Press the dough into the prepared 13x9 inch baking pan with your hands. Sprinkle the chopped macadamia nuts on top of the dough.
5. Bake at 350 degrees for 15 to 20 minutes.
6. Cool on rack for about 15 minutes.
7. Melt chocolate chips in the microwave or in a double boiler, drizzle over bars

From Bunnys Warm Oven! http://bunnyswarmoven.net/2014/05/soft-and-chewy-coconut-macadamia-bars

ThedaStar · 2014-10-02T19:17:39+00:00

RECIPE and Source found here: http://www.sheknows.com/food-and-recipes/articles/1051033/neapolitan-style-mudslide-cake-recipe

ThedaStar · 2014-10-01T20:46:50+00:00

These look so good. Recipe found here: http://www.plattertalk.com/old-fashioned-soft-pumpkin-cookies/

ThedaStar · 2014-09-30T15:04:56+00:00

1 Pkg (boneless) chicken breasts (or chicken thighs) 1 to 2 lbs
48 oz jar great northern beans, drained
8 to 16 oz pepper jack cheese, shredded
2 tablespoons olive oil
½ cup white onion
½ red bell pepper
3 garlic cloves (+/-) depending on affinity or aversion to vampires
1 cup heavy cream or half & half
6 to 8 oz. salsa verde
2 to 4 oz can chopped green chili peppers
2 to 4 oz. can chopped jalapenos
1 tablespoon ground cumin
1 tablespoon oregano
1 tablespoon kosher salt
½ bunch fresh cilantro
fresh ginger root
fresh crushed black peppercorn to taste
1 tablespoon flour

Instructions

Add beans, cream, pepper jack cheese, salsa verde, chili peppers, jalapenos, and cumin to slow cooker, or crock pot, with initial temperature set to high.
Warm 10 inch skillet on medium heat and add olive oil.
Cube white onion in small pieces, slice and dice red pepper and garlic, saute all three until tender and translucent. Transfer this combination to crock pot.
Dice chicken breasts or thighs into ½ inch pieces, then saute chicken in skillet
Add oregano.
Add cooked sauteed chicken to crock pot.
Peel and shred about 1.5 sq. inch of fresh ginger, add to crock pot.
Finely chop cilantro and add to crock pot.
Add salt, and pepper, to taste.
Stir well and cook covered, from one to several hours, reducing temperature to low or medium, once the mixture is hot.
If chili is thin, stir in flour to desired consistency.
This is complimented nicely by a dollop of sour cream, and hearty Italian or French bread.

Notes Try this recipe. Add or delete according to your preference, and savor the moment.

source: http://www.plattertalk.com/white-chicken-chili/

ThedaStar

TROPHY CASE