Wednesday, June 23, 2010

Chicken Puffs


4 chicken breasts, cooked and cubed
1 stick butter
8 oz. cream cheese
1-2 packages crescent rolls
melted butter
1 can cream of chicken soup
¼ cup sour cream

Prepare filling:
4 chicken breasts, cooked and cubed
1 stick butter
8 oz. cream cheese
Mix these together, and depending on size of chicken breasts, adjust amount of butter and cream cheese to make a thick paste with chicken
Make chicken puffs:
With rolling pin, roll a crescent roll until very thin. Place as large an amount of chicken mixture on roll as possible, pull the sides up and seal. Discard any extra crescent roll. Repeat until all chicken mixture is used.

Roll each chicken puff in melted butter and then crushed cornflakes (it is best to use one hand for each of these so the butter and cornflakes don’t mix and make your hands too messy!)

Bake chicken puffs on cookie sheet at 350 for 30 mins. Spray tops with Pam to avoid over-browning. Serve with sauce if desired

1 can cream of chicken soup
¼ C sour cream

Mix these and add milk until desired consistency is reached. Heat in microwave.

Thursday, June 17, 2010

Lightly Lemon Pie

Mix together:

8 oz light cream cheese (Neufchatel) - softened to room temperature
1 can low-fat or fat-free sweetened condensed milk
1/2 C fresh squeezed lemon juice (2 large lemons)

Pour into shortbread crust (Keebler Ready-crust). Refrigerate until served and top with Light Cool Whip.

Wednesday, June 9, 2010

Super Easy Homemade Vanilla Ice Cream


4 cups half-and-half or light cream or whole milk
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 tablespoons vanilla extract
**You can add fruit to this, cocoa and cinnamon, ect.

In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions.

Refrigerator-Freezer Method: Omit half-and-half. In large bowl, combine sweetened condensed milk and vanilla; mix well. Fold in 2 cups whipping cream. Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.

Tuesday, June 1, 2010

Cream Cheese Pesto Chicken (for 2 people):

Large chicken breasts -
2 Pesto - 1.5-3 TB.
Cream Cheese - about 1/2 pkg.
Italian bread crumbs
1 egg white
Extra Virgin Olive Oil

Directions: Heat oven to 350 degrees. Slice chicken breasts in half horizontally, leaving them still attached on one side (like a pizza box?) so that you can stuff them but not have the filling ooze out all sides when cooking. Mix in a bowl the cream cheese and pesto (just add enough pesto so the 2 ingredients are well blended and seem balanced...not too much pesto or it will be overpowering). Stuff cream cheese/pesto mix into the chicken breasts....if you don't have enough mix just make more. (like I said, I'm really unsure on the amounts you need). Brush egg white onto chicken breasts so the bread crumbs stick well. Roll stuffed chicken breasts in bread crumbs (I like to put the crumbs in a shallow pie tin, works well). Heat a frying pan to medium heat, cover bottom of pan with extra virgin olive oil, about 1-2 TB. When pan is hot, add chicken breasts (or 1 at a time if necessary depending on size of pan), brown each side just so it gives it a nice rich, golden brown color - don't cook all the way through....just brown them, about 3-5 minutes. Once they're browned, put the chicken breasts in a baking dish and bake in oven about 30 minutes, until cooked through :)