Monday, February 28, 2011

Mayonnaise Lovers Chicken

Mayonnaise Lovers Chicken
6 servings

1/2 c. Italian salad dressing
1 1/4 c. mayonnaise, divided (light and fat free are okay)
6 boneless skinless chicken breast halves
6 slices deli ham
6 slices Swiss cheese
1 1/2 tsp. prepared yellow mustard
1 1/2 tsp. honey

In a small bowl, combine salad dressing and 1/2 c. mayonnaise. Pour 3/4 c. into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting.

Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 inches from the heat for 4-6 minutes on each side or until juices run clear, basting frequently with reserved marinade. Top each piece of chicken with a slice of ham and cheese. Grill, covered 1-2 minutes longer or until cheese is melted.

In a small bowl, combine the mustard, honey and remaining mayonnaise. Serve with chicken.

Recipe source: Taste of Home magazine

Sunday, February 27, 2011

Low Fat Chocolate Pudding Cake

This cake is surprisingly really good. It is very light and full of flavor. I would almost prefer this cake to regular cake with thick heavy frosting. I guess less guilt has something to do with that.

Low Fat Chocolate Pudding Cake

16 Servings 

1 package (18-1/4 ounces) chocolate cake mix 
1 package (2.1 ounces) sugar-free instant chocolate pudding mix 
1-3/4 cups water 
3 egg whites 

1-1/4 cups cold fat-free milk 
1/4 teaspoon almond extract 
1 package (2.1 ounces) sugar-free instant chocolate pudding mix 
1 carton (8 ounces) frozen fat free whipped topping, thawed 
Crushed Reduced-Fat Oreo's or 100 calorie Oreo crisps, optional

In a large bowl, combine the cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes. 

Pour into a 9-in x -13-in baking pan coated with cooking spray. Bake at 350° for suggested time on box or until a toothpick inserted near the center comes out clean. Cool on a wire rack. 

For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. Refrigerate any leftovers

Nutrition Facts: 1 piece (calculated without chocolate Oreo) equals 197 calories, 5 g fat (3 g saturated fat), trace cholesterol, 409 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Wednesday, February 23, 2011

Wicked Brownies

Wicked Brownies

1 box brownie mix
Water, oil and eggs called for on brownie mix
16 miniature peanut butter cups, unwrapped
3 Tbsp. butter or margarine, softened
2 c. powdered sugar
3 Tbsp. milk
3 Tbsp. peanut butter
1 tsp. vanilla
1/3 c. miniature marshmallows
1/3 c. cocktail peanuts, chopped
1/4 c. candy coated chocolate (M&Ms)

Heat oven to 325. Line an 8-inch square pan with foil, extending foil over sides for easy removal from pan. Bake brownies as directed on box for basic recipe in 8-inch pan. Top hot brownies evenly with peanut butter cups. Press down slightly. Cool completely.

In large bowl, beat butter and powdered sugar with electric mixer on medium speed until smooth and creamy.  Gradually beat in milk. Add peanut butter and vanilla; beat until spreading consistency, adding more milk if necessary. Spread evenly over brownies.

Top with marshmallows, peanuts and M&M's; press down slightly. Refrigerate 30 minutes. Remove from pan by foil edges. Cut into 6 rows by 6 rows. Cover and refrigerate any remaining brownies.

Recipe source: Pillsbury Halloween 2007

Tuesday, February 22, 2011

Boneless Buffalo Chicken

Use a relatively mild cayenne based hot sauce like Frank's, avoid using hotter sauces like Tabasco.

Boneless Buffalo Chicken

4 boneless, skinless chicken breast cut into 1 1/2 inch pieces
1/2 c. buttermilk
1 tsp. salt
3/4 c. hot sauce (like Frank's hot sauce)
1/4 c. water
1/4 tsp. sugar
1 Tbsp. unsalted butter
1 1/2 c. cornstarch
4 lg. egg whites
1/2 c. all purpose flour
1/2 tsp. baking soda
4 c. vegetable oil

Combine chicken, buttermilk and salt in large zipper-lock bag and refrigerate 30 minutes or up to 2 hours. Combine hot sauce, water, sugar, butter and 2 tsp. cornstarch in saucepan. Whisk over medium heat until thickened, about 5 minutes.

Whisk egg whites in shallow dish until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tablespoons hot sauce mixture in second shallow dish until mixture resembles coarse meal. Remove chicken from marinade and pat dry with paper towels. Toss half of chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate and repeat with remaining chicken.

Heat oil in Dutch oven over medium-high heat until oil registers 350. Fry half of chicken until golden brown, about 4 minutes, turning each piece halfway through cooking. Transfer chicken to paper towel lined plate. Return oil to 350 and repeat with remaining chicken.

Warm remaining hot sauce mixture over medium low heat until simmering. Combine chicken and hot sauce mixture in large bowl and toss to coat. Serve.

*These are great with Blue Cheese Dressing

Recipe source: Cook's Country Feb/Mar 2009

Wednesday, February 16, 2011


These are so incredibly simple and so good! The only trouble I had was waiting the 5 minutes for the cookie to cool before putting on the ice cream.


Chocolate chip cookie dough (make your own or store bought. I used this cookie dough recipe.
Vanilla ice cream
Chocolate sauce and/or Caramel Sauce 

Preheat oven to 350. Fill ramekins about 1/2 full of cookie dough.

Bake in preheated oven for about 12-14 minutes or until golden around the edges but still soft in the middle.

Remove from oven and allow to cool about 5 minutes. Top with a scoop of vanilla ice cream and drizzle with caramel and chocolate sauces. 

Recipe Source: Our Best Bites

Tuesday, February 15, 2011

Parmesan Crusted Chicken in Cream Sauce

This is a very quick yet impressive meal. It took less than 30 minutes to make. Although, I don't really care for minute rice, so the next time I make this I think I will take the time to cook real brown rice.

Parmesan Crusted Chicken in Cream Sauce

2 c. minute brown rice, uncooked
1 can (14 oz.) chicken broth, divided
6 Ritz crackers (I used about 10 crackers), finely crushed
2 Tbsp. Parmesan cheese
4 small boneless skinless chicken breast halves
2 tsp. vegetable oil
1/3 c. light chive and onion cream cheese spread

Cook rice as directed on package, using 1 1/4 c. of the broth and 1/2 c. water. Meanwhile, mix cracker crumbs and Parmesan cheese on a plate. Rinse chicken with cold water, shake off excess water. Dip chicken in cracker mixture, turning to coat.

Heat oil in a large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm. Add remaining 1/2 c. broth and cream cheese to same skillet.

Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve over rice.

Recipe and picture source: Kraft Food and Family Magazine

Sunday, February 13, 2011

Valentine's Day Sugar Cookies and Frosting

It wouldn't be Valentine's Day with out sugar cookies. I am always on the search for a great sugar cookie recipe. I like to try all different ones and I have found that the recipes that call for sour cream are the best. They come out soft and moist. I had great success with this recipe. It made just the right amount of cookies, about 2 1/2 dozen.

Sugar Cookies

1/2 c. butter, softened
1 c. granulated sugar
1/2 c. sour cream
2 eggs
1/2 tsp. vanilla
3 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Beat together butter and sugar. Add sour cream, eggs, and vanilla; beat well. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture and mix well. Cover and refrigerate at least one hour.

*Tip: flatten out your dough to about 1/2 - 1 inch. Wrap in plastic wrap and place in the fridge. When it is time to take the dough out it is much easier to roll out and cut since it is already pretty much flat.

Roll dough out on a lightly floured surface to 1/4 in thickness. Dip cookie cutters in flour then cut dough into desired shapes. Place cookies 1 inch apart on ungreased baking sheets. Bake for 8-10 minutes (cookie will be very light tan on bottom - tops will still be pale. If you let them get brown on top they will be dry and crunchy). Remove to wire cooling rack. Frost when cooled completely.

I personally like to use butter in my frosting rather than shortening but if you are looking to make a pure white frosting then use shortening and clear vanilla. This recipe calls for butter but you can switch it out equally with shortening.

1/3 c. butter, softened (or shortening)
2 c. confectioners sugar
2-3 Tbsp. milk
1 1/2 tsp. vanilla (clear for white frosting)
1/4 tsp. salt

Combine butter, powdered sugar and salt. Mix until combined then add milk and vanilla.

Friday, February 11, 2011

Chicken Roll Ups

A simple quick meal for a busy night.

Chicken Roll Ups

3-4 boneless skinless chicken breasts, cooked and shredded.
1 (8 oz.) pkg. chive and onion cream cheese, softened (you can use reduced fat)
1 small can mushroom stems and pieces, drained (optional)
1 pkg. refrigerated crescent rolls
Bread crumbs
Melted butter

Cook chicken and shred. I usually just boil frozen chicken breasts for about 20 minutes. Mix chicken with cream cheese and mushrooms in small bowl. Roll out he crescent rolls, put a spoonful of chicken mixture a the wide end of roll, fold over sides and roll to seal mixture in. Roll in melted butter and then in bread crumbs. Put in a muffin pan and cook at 350 for 20-25 minutes. 

*You can top with any kind of chicken gravy.

Tuesday, February 8, 2011

Cake Balls

 Cake Balls

1 box cake mix
1 (16 oz) can of ready made frosting
Wax paper
Baking sheet
White or chocolate candy coating / bark coating

You can use any flavor cake mix and frosting. I used cherry chip mix and cherry icing for the picture.
Bake cake as directed on box for 13x9 inch cake.

After cake is cooked and cooled completely, crumble into a large bowl.

With a large spoon, mix thoroughly with about 3/4 of the can of frosting. You won't need the rest.

Roll mixture into quarter size cake balls and place on a wax paper covered baking sheet.

Place cake balls in the freezer for about 15 minutes to firm up. Then transfer to the refrigerator to keep chilled and avoid freezing. They tend to be easier to work with the colder they are.

Melt chocolate candy coating in a heat-proof plastic bowl so that the coating is at least four inches deep for easier dipping. Melt in the microwave in 30 second intervals on low, stirring in between. Repeat until melted and smooth.

Remove a couple of cake balls from the refrigerator at a time to work with.

Roll balls in chocolate candy coating and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Keep in refrigerator until ready to serve.

If you have never heard of Bakerella you should check out the website. It is amazing what she can do. Here is the link.

Thursday, February 3, 2011

Candy Bar Chocolate Chip Cookie Sandwiches

The possibilities are endless with these cookies. I used Twix, Snickers, Caramel Milky way, 3 Musketeers, Peanut Butter Twix and Butterfinger. I wouldn't recommend the Butterfinger though. They were okay but definitely wait for them to cool before trying to eat one. They are super hard when they are still hot.

Candy Bar Chocolate Chip Cookie Sandwiches 
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup brown sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
10 oz bag chocolate chips
 Variety of snack size candy bars such as, Reese's Peanut Butter Cups, Snickers and Kit Kat, Twix, Milky Way, etc.

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer, cream butter and sugars until well combined.  Add eggs and vanilla until well combined.

2.  Place flour, baking soda and salt in large bowl; mix then slowly add to wet ingredients.  Add chocolate chips to combine.  Using a cookie scoop take one scoop of cookie dough and place on top of snack size candy bar.  Take another scoop of dough and place on bottom of candy bar.  Seal edges together by pressing and cupping in hand until candy bar is enclosed with dough. Place onto a parchment or silpat lined baking sheet. 

3. Bake cookies 9-13 minutes or until cookies are baked to your liking.  Let cool for 5 minutes before transferring to cooling rack.  

Makes about 24 LARGE Cookies
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