Saturday, December 18, 2010

Stuffed Chicken Breast by Ruth's Chris

I think it would just be selfish to not share that I came across the real recipe for this... I am so excited to try it.

To Cook Chicken

½ oz. Canola Oil

1 Chicken Breast

½ tsp. Shaken Salt

½ tsp. Shaken Black Pepper

1 tsp. Fresh Thyme Chopped

1 Tbsp. Lemon Butter

Sprinkle Fresh Parsley Chopped

Place 1/2 ounce of the oil into pie pan, spreading the oil evenly in the pan.

Season the stuffed chicken with salt and pepper and place into the hot oiled pie tin skin

side up.

Place in the oven. Cook for 30 minutes 450 degrees, internal temperature must

reach 165 degrees F.

Chicken Stuffing

1 Lb. Cream Cheese

1 oz Ranch Dressing

¼ tsp. Worcestershire Sauce

¼ tsp. Tabasco Sauce

1 Egg Yolk

2 oz. Shredded Cheddar Cheese
Mix all ingredients

Saturday, November 20, 2010

Individual Lime Cheesecakes

This is one of my favs - I always get requests to bring to parties. So easy too. Not so healthy though. :)
Recipe from Sandra Lee (love that lady!)

-1 block (8 ounces) cream cheese (recommended: Philadelphia), softened
-1/2 cup sugar
-3 tablespoons lime curd (recommended: Dickensons) *I always have a harder time finding this - it is in a -jar and I have had the best luck finding it at Target in the past.
-6 mini graham cracker crusts (recommended: Keebler)
-Whipped topping (recommended: Cool Whip)
-Sugared lime slices, for garnish

In a medium mixing bowl, beat the cream cheese and sugar with an electric mixer until creamy. Beat in the lime curd on low speed until just combined.
Spoon the mixture into the graham cracker crusts. Place on a small baking sheet in the freezer for 10 minutes. Serve with a dollop of whipped topping and 1/4 of a slice of lime that has been sprinkled with sugar.

Sunday, October 17, 2010

Tuxedo Brownies

Picture cheesecake, on a brownie. You get the idea.
Tuxedo Brownie Cups (from Pampered Chef)
Nonstick cooking spray with flour
1 pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make cake-like brownies)
2 square (1 oz/30 g) white chocolate for baking
2 tbsp (30 mL) milk
8 oz (250 g) cream cheese, softened
1/4 cup (50 mL) powdered sugar
1 cup (250 mL) thawed, frozen whipped topping
1 pint small strawberries, sliced
1. Preheat oven to 325°F (160°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan two-thirds full. Bake 14 minutes or until edges are set. (Do not overbake.) Remove pan from oven; immediately press tops of brownies to make indentations. Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter.
2. Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
3. Pipe cream cheese mixture into brownie cups; top with strawberries. Refrigerate 1-3 hours before serving.
Yield: 4 dozen brownie cups

Nutrients per serving: (1 brownie cup): Calories 100, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 11 g, Protein 1 g, Sodium 50 mg, Fiber 0 g  (Really, are you honestly reading this?? Amy, I know you are. Trust me, all you need to know is they are bad for you and you can't make them every week. Nothing else matters. haha.)