Creamy Swiss Chicken Bake

Creamy Swiss Cheese Chicken Bake

(from melskitchencafe.com)

*Serves 4-6

INGREDIENTS:
2 pounds boneless, skinless chicken breasts (about 4-6 chicken pieces, excess moisture removed after thawing if frozen)
6-8 slices Swiss cheese (about 4-6 ounces)
1/2 cup light mayonnaise
1/2 cup plain Greek yogurt 
3/4 cup freshly grated Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder

Hot, cooked rice for serving

DIRECTIONS:
Preheat the oven to 375 degrees F and lightly spray a 9X13-inch baking pan with cooking spray.

Pat the chicken dry with paper towels and season on each side with salt and pepper. Lay the chicken breast pieces in a single layer on the bottom of the prepared baking pan. Layer the Swiss cheese slices over the chicken. In a medium bowl, whisk together the mayonnaise, yogurt, 1/2 cup Parmesan cheese, salt, pepper, and garlic powder. Spread this mixture over the chicken and cheese. Top with remaining 1/4 cup Parmesan cheese.

Bake for 45 minutes, until the chicken is cooked through and the sauce is hot and bubbly. Serve over hot, steamed rice.

Really good flavor, kid-friendly, easy...great to whip up quickly for dinner!  The sauce ends up tasting a little like alfredo sauce, which my kids love, so that was a bonus.

Healthified (mostly) Pumpkin Bars- still delicious!

Pumpkin Bars

(adapted from Paula Deen)

Bars:

• 4 eggs (I subbed ground flax seed for 2 of the eggs)
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil 
• 1/2 cup applesauce
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

Icing:

• 8-ounce package cream cheese, softened (1/3 less fat is great)
• 2 cups sifted confectioners’ sugar
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 9-inch baking pan for cake size or cookie sheet with sides for the bar cookies.  Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese, sugar and vanilla.  Mix at low speed until combined. Spread on cooled pumpkin bars. We like them refrigerated- better the next day and day after...if they last.

These are great! I really think since the icing is so rich and good it doesn't hurt anything to try to make the base healthier.  Especially when the taste is so good in the end!  

Monte Cristo Sandwich, healthier version

• Monte Cristo Sandwich

butter in pan for frying

2/3 cup water
1 egg
2/3 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
8 slices white bread
4 slices Swiss cheese
4 slices turkey
4 slices ham
1/8 teaspoon ground black pepper
1 tablespoon confectioners' sugar for dusting

berry preserves to dip (optional)

Directions

1. Make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
2. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
3. Dip each sandwich quarter in the batter so that all sides are coated.  Fry in a pan with enough butter to keep from sticking.  Cook until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving. Serve with favorite berry preserves. 

I haven't had one of these famed sandwiches served in Disneyland, but I have heard enough rave reviews that we had to try them.  Were they loved at my house for dinner?  No question- they had powdered sugar on them after all!   

Favorite Taco Salad

Favorite Taco Salad
(from sixsistersstuff.com)

Ingredients:

• 1 pound lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 (16 ounce) can chili beans or black beans
• 1 cup (about half a bottle) Catalina salad dressing (I used a lite dressing)
• 1/2 cup water
• 1 head iceberg lettuce
• Tortilla chips
• Your favorite taco toppings: cheese, tomato, avocado, olives, sour cream, salsa, etc

Directions: 
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and Catalina dressing. Add 1/2 cup of water. Bring to a boil, reduce heat and simmer for 15 minutes. 
Set out meat mixture, lettuce, chips, and all other taco toppings. Let everyone assemble their own salad. Top with salad dressing of choice.

We have made this several times over the summer and it hits the spot every time.  All the kids like it, it isn't as spicy as other Mexican dishes due to the more sweet Catalina dressing.  Our new taco salad of choice.

Cake Batter Puppy Chow

 Cake Batter Puppy Chow
Makes 6 cups

• 12 ounces white chocolate candy melts or white chocolate chips (though candy melts are more "melty" thus easier to work with, I think the chips taste better)
• 1/2 cup powdered sugar
• 1 1/2 cups white or yellow cake mix (powdered- funfetti is extra fun with the added sprinkles)
• 2 tablespoons colored sprinkles
• 6 cups rice chex cereal

1. In a double boiler (or the microwave on 50% power) melt the white chocolate until smooth and runny.
2. In a small bowl, combine cake mix, powdered sugar, and sprinkles and stir to combine. Set aside. 
3. Measure out the 6 cups of cereal into a large bowl, drizzle the chocolate all over and use 2 forks to gently toss the cereal to coat each piece. 
4. Once cereal is completely coated in white chocolate, dump the cake mix/sugar mixture on top and gently toss again with the forks to coat each piece. 
5. Spread out on parchment paper to cool completely then store in a gallon ziplock bag for later (if you have the self-control!) or enjoy right away!


I am not really a cake batter crazed fan- there are many out there, I know, but I was still interested in trying this recipe because I'm a fan of white chocolate and cereal- like these blizzard bars.  And hello- these were awesome!  Sugar overload, definitely, but a great snack treat that seems okay because it is made out of cereal!  Easy, easy to make, and addictive.  Not overbearing on the cake batter flavor at all.  

Twix Ice Cream Cake- Easy

       next time I'll post a real pic

TWIX ICE CREAM CAKE

Recipe By: Holly Lofthouse from life-as-a-lofthouse.com)

• 1 (1.5 quart) vanilla Ice cream, slightly softened
• 1 (16 oz) jar of caramel sauce
• 1 cup milk chocolate chips
• 1/2 cup butter, softened
• 2 tablespoons sugar
• 1/4 cup brown sugar
• 1 cup flour
• 1/2 teaspoon vanilla extract

Directions:  In a 9x13 glass dish spread out the ice cream evenly. 

Cover and place in freezer. Freeze to set for 2 hours.

While the ice cream is setting start making the cookie topping. 

Preheat oven to 350 degrees. Cream butter and sugars in a medium

 bowl. Stir in vanilla and flour until well mixed. Spread dough into a

 foil-lined 8x8 baking dish. Bake for 15 minutes or slightly golden.

 Remove from heat and let stand until completely cooled.

Once Ice cream is all set and cookie topping is completley cooled,  

take ice cream out of freezer. Pour the caramel sauce evenly over 

ice cream. Break apart the cookie topping into big chunks and 

sprinkle evenly over caramel.

Melt chocolate chips in a microwavable bowl. Heat at 30 second

 intervals until melted. Stir and then drizzle over the cookie 

topping. Re-cover and place back into freezer for 6 hours or 

overnight to completely re-freeze. 

Slice into squares and serve! 

Nothing to dislike about this ice cream cake!  It was so good with that 

cookie dough-twix layer on top of the ice cream with the hardened

 melted chocolate chips.  Divine!  I wonder if I  should double layer 

the cookie part- one on the bottom of the pan, one on the top of the 

ice cream.  Next time.  

Easy summer wrap/picnic idea

• 
  
• Party Pinwheels, or Turkey Cream Cheese Wraps
• (from allrecipes.com) 
• 
  
• 2 (8 ounce) packages cream cheese, softened
• 1 (1 ounce) package ranch dressing mix
• 2 green onions, minced
• 4 (12 inch) flour tortillas
• 1/2 cup red bell pepper, diced
• 1/2 cup diced celery
• 1 (2 ounce) can sliced black olives
• 1/2 cup shredded Cheddar cheese
• deli turkey (optional- if you want a meal, not appetizer)

Directions

1. In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
2. Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

These are addictive little snacks!  You can also make them an easy picnic/summer meal by not cutting them up and making individual wraps.  You can use chive and onion cream cheese too, to save time. Use whatever veggies you like or have on hand. Very versatile and easy!