Sunday, February 28, 2010

Quick Chicken Cordon Bleu

Quick Chicken Cordon Bleu

  • 1 box (6 oz) dry Stove Top stuffing mix
  • 1 1/2 cups boiling water
  • 2 tablespoons butter
  • 3/4 pound lean low-sodium ham slices
  • 1-2 cups shredded Swiss cheese
  • 2 cups sliced, diced or shredded cooked chicken/turkey
  • 2 cups Sauce, optional (see below)
  • Cranberry sauce, cherry tomatoes, parsley etc, optional garnish

  1. Pre-heat oven to 425 degrees.
  2. Bring 1 1/2 cups water to a boil; stir in butter and stuffing mix; remove from heat, cover and allow stuffing to stand 5 minutes.
  3. Spray 9x13 pan with non-stick spray. Layer ham slices in bottom of pan; sprinkle with shredded cheese; arrange chicken over cheese. 
  4. Spread prepared stuffing over chicken slices. Bake 20-30 minutes or until heated through and stuffing is browned on top. Cut in squares and serve with optional Sauce (see below) and optional garnish. Feeds 6-8.

This was good! I do recommend going for maybe low-sodium ham, especially with the stuffing and sauce. But either way, it's a good meal. I also recommend the addition of cranberry sauce! But I am a fan of that, what can I say. Next time I think I would just pour the sauce over top before putting the pan in the oven, covering it with tinfoil. Save some time and taste just as good.

Delicious oatmeal chochip pb cookies!

Peanut Butter-Oatmeal Chocolate Chip Cookies


Makes about 16 cookies

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes (mine were 8-9 minutes), or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

These are so tasty! Just like my fave pb/chocolate chip recipe already posted but these have a nice chewy addition thanks to the oatmeal. Make sure not to overcook! They set up nicely even if they look a little less than done.

Ice cream recipe

Blueberry Cheesecake Ice Cream


  • 2-3 c. fresh blueberries (or frozen works too)
  • 1/4 c. powdered sugar
  • 1/4 c. water
  • 2 c. sugar
  • 6 oz. light cream cheese, softened
  • 4 egg yolks
  • 3 c. 2% milk
  • 1 c. half and half
  • Optional: 1 prepared graham cracker crust
  1. In a small saucepan, combine blueberries, powdered sugar, and water. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes and then remove from heat and allow to cool completely.
  2. In a large saucepan, combine milk and half and half (or cream and whole milk if you're taking that route). Bring to a boil and then remove from heat.

    While milk is heating, combine cream cheese, egg yolks, and sugar in a bowl and mix well.
  3. After you have removed milk mixture from heat, very slowly pour half of the milk mixture into the egg yolk mixture while the beater is running. This is called tempering the eggs, meaning that you're slowly acclimating them to heat so you can cook them without them curdling. Mix the egg mixture well and then add the tempered egg mixture back into the hot milk mixture. Over medium-low heat and stirring very often, cook to 160 degrees (use a candy thermometer; 160 degrees is considered safe for most animal products, eggs included). Remove from heat.
  4. Allow to cool to a touchable temperature and then add those gorgeous blueberries and all of the liquid with them.
  5. Combine completely and put in the fridge for several hours until well chilled. Because this ice cream is a little more labor intensive that most, I make it up to this step one or even 2 days ahead of time. That way when you're ready to freeze it, it's well chilled and will be ready faster!

    Freeze according to manufacturer's instructions. After churning it will be like soft-serve. Place in an air-tight container in the freezer to let it set up.
We enjoyed this ice cream, and it froze well even though the kitchen-aid ice cream maker we use couldn't get it very frozen so I was worried when I put the smoothie-like consistency into the freezer, it all turned out well. That could have been due to not letting the mixture get cold enough in the fridge before freezing it. Anyway, next time I would add the graham crust or cheesecake pieces, but the taste was very decadent!