6 whole chicken breasts- boneless and skinless
1 lb thinly sliced ham
1 pkg. of swiss cheese
1 8oz pkg. cream cheese-can use light
2 c. hot water or chicken broth
3 tbs. chicken bouillon (if using broth omit this)
1/2 cup white cooking wine
salt and pepper
1 cube butter melted-can use less if you want
2-3 c. seasoned dry bread crumbs
toothpicks
Slice each chicken breast in half, cutting down the middle. Divide each half cutting through diagonally from side to side into 2 pieces. Between two sheets of wax paper or plastic wrap tenderize and thin out the pieces using a meat mallet. Lay the chicken flat, place a slice of ham and cheese on the chicken. Roll it up with ham and cheese, pierce with a toothpick through the middle to hold its shape. Place each chicken roll side by side in a 9 x 13 pan. Sprinkle salt and pepper over the chicken.
In blender combine cream cheese, water, bouillon and cooking wine, puree. Pour the sauce over the chicken rolls. Toss bread crumbs in melted butter and spread over chicken and sauce Cover with aluminum foil. Bake for 55 minutes at 350 degrees.
1 c. plus 1 tbs. wheat-whole not ground
1 c. milk
2 eggs
4 tbs oil
2 tbs honey or sugar
2 tsp baking powder
1/2 tsp salt
Blend wheat and milk on high for 4-5 minutes, until batter is smooth.
Add remaining ingredients and blend on low for a minute, or until incorporated. Cook on hot waffle iron.
Hint: Stir batter before pouring into waffle iron, because the heavier wheat particles will settle at the bottom. Makes about 10 waffles.
To make pancakes instead of waffles, use 1 c. wheat and 2 Tb oil.
Put butter and cream in a saucepan and heat over medium-low heat until cream is hot. DO NOT BOIL. Remove from heat and add chocolate. Let it melt then whisk until smooth and add vanilla. You may also make this in microwave. Just don't over cook.
1/3 c. (3 oz) cream cheese
1/4 c. green salsa
1 Tbs. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
3 Tbs. chopped cilantro
2 sliced green onions
2 c. shredded cooked chicken
1 c. grated pepperjack cheese
about 12 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray
Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepper jack cheese and combine well.
Place 3 Tbs of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Roll, place seam side down and spray with cooking oil and sprinkle some salt on top.
Bake 10-15 mins. Makes about 12.
1 onion, chopped
1 clove of garlic, minced
1/4 c. flour
3 tbs. butter
1 c. half and half
2 c. milk
2 c. of chicken broth
3 cans white beans (navy, great northern) drained and rinsed
2 (4 oz) cans chopped green chilies
2 boneless skinless chicken breasts cooked and sliced into small pieces
1 c. grated Monterrey Jack cheese
2 tsp. Tabasco sauce or El pato
1-2 tsp. of chili powder (depending how spicy you want it)
1 tsp. cumin
1 cup sour cream
Cook onion and garlic in olive oil. Make a roux by adding butter and whisking the 1/4 cup of flour in.
Add the liquid ingredients. Simmer 3 minutes or until thick.
Pour mixture into a crockpot or leave in your big pot then add the white beans, chilies, chicken, el pato sauce, chili powder, and cumin.
Simmer 20 minutes. Right before serving add salt and pepper to taste, cheese and sour cream. Garnish with cilantro.
1 Devils food cake mix
1 egg
1 stick softened butter
8 oz softened cream cheese
1 egg
1/3 c. sugar
10 regular size Reeses Peanut Butter Cups, cut into little pieces
1 c. semi sweet chocolate chips
4 Tablespoons heavy cream
1. Preheat oven to 350. Line a 9×13 inch baking dish with tin foil. Spray with non stick cooking spray. Mix cake mix, egg and butter together then press into baking dish.
2. Mix cream cheese and sugar until smooth. Stir in egg until well combined then stir in peanut butter cups. Pour over cake layer and bake for 30-40 minutes or until cheesecake is cooked through (it only took 30 minutes in my oven). Remove and let cool completely.
3. Carefully lift bars out of dish using ends of foil. Melt chocolate chips in a microwave safe bowl in 30 second intervals until melted through. Stir in heavy cream and stir until glossy smooth. Spread chocolate over cheesecake layer, cut into squares and serve.
