Friday, January 25, 2013

Recipes you want!

Glad I didn't make a new years resolution to keep the blog updated. Now I don't feel like such a failure...

but I HAVE been back in the kitchen since the holidays and have been thoroughly enjoying expanding my horizons and getting a bit away from cupcakes.  Actually, since Jan 1, I've only made 4 dozen cupcakes, and I'm okay with that, because we've certainly had our share of busy lately.  But on to the desired recipes you all have been wanting.  Most are super easy and you can do them while holding both children, talking on the phone to the hubs, painting your nails and drinking a glass of wine all at the same time.  Enjoy!!

HELLO DOLLY Bars (top picture below)
1.5 c graham cracker crumbs
1/2 c butter, melted
1 cup chopped pecans or walnuts
1-2 cups of chocolate chips, white morsel, and/or butterscotch chips
1 cup sweetened shredded coconut
1 can sweetened condensed milk
1. Preheat oven to 350.  Stir together graham cracker crumbs and melted butter. Press firmly into an ungreased 9x13 dish.
2. Layer nuts, chips/morsels, and coconut over base. Pour condensed milk over to cover.
3. Bake for 20-25 minutes or until light brown. Cool on rack, then refrigerate before cutting into squares.
Photo: Menu tonight:Swiss chicken with steamed rice and hello dolly bars for dessert. Bestmeal in a while!
Swiss Chicken (bottom picture above)
6-8 chicken breasts(skinless/boneless)

6-8 slices swiss cheese
1 (10 3/4 oz.) can cream of chicken soup
1/4 cup dry white wine
1/2 cup butter melted
3 cups prepared Pepperidge Farm herb stuffing mix
Place chicken breasts in a greased 91/2x15 inch pan. Top each breast with a slice of cheese. Dilute soup with 103/4 oz. water and add wine. Mix well and pour over chicken. Toss butter with stuffing mix and sprinkle over chicken. Bake for 2 hours @ 300. (Or for 45 minutes at 425).

Fresh Crescent rolls (from my friend Pam at BSF)- Her's looked professionally crescented, AND tasted good, but mine just tasted good. and I'm okay with that!
Photo: 2nd night this week with homemade bread. From scratch gives me an excuse to eat more, right?

1 cup milk
3 T. butter
2 ¾ to 3 ¼ cups flour (I use half white,  half wheat)
¼ cup sugar (or honey)
1 t. salt
2 ½ tsp active dry yeast
1 egg
1.       In a small saucepan, heat milk and butter until very warm (120° to 130°). 
2.       In large bowl, blend warm liquid, 1 cup flour, sugar, salt, yeast and egg at low speed until moistened.  Beat 2 minutes at medium speed. By hand, stir in remaining flour to form a soft dough. 
3.       On floured surface, knead until smooth and elastic, about 2 minutes. 
4.       Place dough in greased bowl, turn greased-side-up.  Cover and let rise in warm place until about doubled in size, 45 to 60 minutes. 
5.       Punch dough down.  On floured surface, toss dough lightly until no longer sticky.  Make into rolls.
For crescent rolls:
Roll dough into 15 inch circle.  If you’d like you may brush dough circle with melted butter, but this is not necessary.  Cut into 16 wedges.  Starting with wide end, roll up each wedge toward point.  Place point underneath on greased cookie sheet, curving ends to form crescent shape.
6.       Bake in 400° oven 10-13 minutes or until golden brown and rolls sound hollow when lightly tapped.  Remove from pan and cool. and devour.

I can't wait to try these other recipes I found on Pinterest soon:

Chicken and Cheese lasagna roll ups
Chicken Crescent Roll Casserole
Buffalo Chicken Bites

What are you cooking/baking these days? Please share!!


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