Archive for November, 2011

November 30th, 2011

Chicken Cordon Bleu

 

Chicken Cordon Bleu is a long time favorite of mine.  This recipe is a little different from the traditional Chicken Cordon Bleu recipe; there is no swiss cheese as would be expected.  This chicken is filled with a savory cheddar cheese sauce.  I highly recommend stepping outside of the Chicken Cordon Bleu box and giving your taste buds a new taste.

Are you hosting a holiday dinner?  Do you love having meals in the freezer that you can throw in the oven without all the prep after a long busy day?  If you answered yes to either of these then you will love this one.  You can do all the prep work days or weeks in advance.  You can freeze the uncooked chicken after browning it and then the day of you just need to thaw and bake.  Gotta love that!!  I love serving this with wild rice and some roasted vegetables.  And I especially love that I don’t have to do all the messy work the day of.

Chicken Cordon Bleu

Ingredients:

6-7 Skinless/boneless chicken breasts
6-7 thin slices of ham
2 eggs, beaten
¼ tsp salt
Flour
3-4 cups bread crumbs

 Cheese Filling:

¾ cup light cream
1 ½ c. shredded cheddar
2 T. butter
2 T. flour
Salt, pepper, white pepper, poultry seasoning to taste

Directions:

To make cheese sauce – Melt butter in small saucepan and stir in flour.  Slowly stir in cream and seasonings to taste.  Cook until thickened, stirring constantly.  Add cheese; stir until melted.  Pour into a bowl and chill in fridge.  Set aside.

Place seasoned chicken breast between plastic wrap and pound to flatten.  {At this point the chicken may be quite large.  I sometimes cut the chicken in half after pounding.}  Place a piece of ham and a slice of cheese mixture on chicken and roll up.  Secure with toothpicks.

Roll chicken in flour, dip in egg and roll in bread crumbs.  Chill in fridge.

Heat skillet with oil. Brown chicken on all sides-drain on paper towel.  Remove toothpicks.

Place in baking dish and bake @ 350 for 35-40 minutes.  Heat remaining cheese sauce and use to pour over individual servings.

**You can make these ahead of time.  After browning the chicken cool and wrap each in plastic wrap and freeze.  Then the day of just thaw and bake!

 

Posted under Chicken | 2 Comments
November 29th, 2011

Christmas Caramel Cooked in the Can with Printable Label


If you’re thinking this can of caramel looks familiar – you’re right!  We first posted the directions for turning sweetened condensed milk into caramel back in September; but we’ve had several requests for a Christmas label, so here you go!  This caramel really is great for fun gifts!  Just add of apples and you have a wonderful Christmas Treat!

Christmas Caramel

Remember  it’s so easy –   Only one ingredientSweetened Condensed Milk you just boil in the can!  You can find the complete instructions here.

Download the Christmas Caramel Label here

 

 

 BONUS:  Matching Bag Tag  – download here

Graphics from Summertime Designs



 

 

 

November 28th, 2011

Sparkling Cranberry Cups

Well, Thanksgiving is over and it is full steam ahead towards Christmas.  This next month is sure to be filled with, friends, family, gatherings, shopping, good food and just plain craziness.  I love this time of year and all the happiness it can bring to our homes!

Dressed to impress.  These surprisingly easy appetizers will make an impression.  And there is more than meets the eye….not only are they gorgeous, but they are delicious.  The Fillo shells give a nice flaky texture, complimenting the rich and creamy brie cheese.  The fresh cranberry orange sauce is sweet and tangy to compliment the fresh sparkling cranberries on top.  The sparkling cranberries still maintain their true tartness, but are just the right amount of sweet to balance it all out.  There are so many textures and flavors that work in perfect harmony, that you can’t go wrong with this one.

Don’t worry though, because no one has to know how simple these really are.  There really isn’t much to these.  Just a few simple steps and your done.  The hardest part about them is remembering you do need to soak the cranberries in a simple syrup over night.

I just love these sparkling cranberries.  The recipe makes a lot, so you can cut it in half in you are only making a few appetizers.  I think that the cranberries themselves are great to have on hand.  They make great snacks.  My kids and husband couldn’t get enough.  They were just eating them for an afternoon snack.  Also, I am seeing these as decoration.  They make a beautiful {and yummy} garnish to any holiday table.  Really, though everyone needs to make these at least once and enjoy the beauty of their food.

 

Sparkling Cranberry Cups

Ingredients:

Sparkling Cranberries; recipe below
Mini Fillo Shells
Brie Cheese
Fresh Cranberry Orange Sauce
Fresh Mint for Garnish

Directions:

Preheat oven to 350.

Place about 1 teaspoon of Brie in each of the fillo shells.  Bake for 5 minutes or just until the cheese melts and fills the bottom of shell.  Allow to cool slightly.

Place a small spoonful of the cranberry-orange sauce on top of the Brie.  Arrange 3 sparkling cranberries on top with a mint leaf to garnish.

Serve immediately.

 

Sparkling Cranberries

Ingredients:

2 cups cranberries, picked over
2 cups water
2 cups sugar
More sugar for coating: I do a pure grained organic sugar for the first coating, and then a second toss with regular granulated white sugar. You don’t want a huge grain for that first toss, just something larger than standard sugar.  The standard sugar will then just fill in any empty spots.

Directions:

Place the cranberries in a medium bowl and set aside.

Make a simple syrup by bringing the water and 2 cups sugar just to a simmer in a medium saucepan. Let the syrup cool for a few minutes and then pour it over the cranberries. If the syrup is too hot the cranberries will burst. Cover and refrigerate overnight.

The next day, drain the cranberries and toss them with pure grained organic sugar until they are well coated. I only use a scoop of sugar at a time, and small batches of cranberries, so the sugar doesn’t get too damp and start clumping. Place the coated cranberries on a baking sheet to dry for a few hours.

Do a second toss with the regular granulated sugar, this typically takes care of any sticky spots on the cranberries. Let dry another hour.

 

*Recipe adapted from yummymummykitchen.com

 

 

November 23rd, 2011

May Your Blessings Basket Overflow

Blessing Basket

“Let me share a sweet story with you. A family was going through a difficult time. It was hard for them not to focus on their challenges. The mother wrote: “Our world had completely crumpled, so we turned to Heavenly Father for guidance. Almost immediately we realized that we were surrounded by goodness and were being cheered on from every side. We began as a family to express our gratitude to each other as well as to the Lord daily. A close friend pointed out to me that our family’s ‘blessing basket’ was overflowing. From that conversation came a sort of game, which my children and I grew to love. Before family prayer each night we would talk about how our day had gone and then share with each other all of the many blessings that had been added to our ‘blessing basket.’ The more we expressed gratitude, the more there was to be grateful for. We felt the love of the Lord in a significant way as opportunities for growth presented themselves.”*

May your “blessings basket” overflow!

  Happy Thanksgiving from Caramel Potatoes! (Kyra&Jocelyn)

* quote by Bonnie D. Parkin.  You can read the full text here.

 

November 22nd, 2011

Acorn Dough Nuts

Aren’t these adorable!  The kids would have such a blast making these.  I am thinking it is a great “job” to keep kids busy Thursday morning while you are busy making Thanksgiving dinner.  I don’t know what goes on at your house, but my kids are always wanting to help in the kitchen.  I love when they want to help, but there are days when I just need to get into the zone and do it myself.  Thanksgiving is usually one of those days.  There is so much going on that I need to pay attention to.  So this is the perfect solution.  Allow them their own creations.  And these really are simple enough that the kids could do them on their own.  These would be cute set on the table, one on each place setting or just saved for dessert.

Acorn Dough Nuts

 Ingredients:

Nutella, Chocolate Frosting or Peanut Butter
Donut Holes
Sprinkles, Chopped Nuts or Crumbled Toffee
Pretzel

Directions:
 
Frost a third or so of a plain or glazed doughnut hole with Nutella, chocolate frosting or peanut butter.

Roll the frosted top in sprinkles, chopped nuts or crumbled toffee, then add a small piece of a pretzel for the stem.

Recipe from Family Fun.

 

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