Chicken Cordon Bleu Pasta

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This may seem like a pretty hearty meal for the end of April.  But as I said in one of my last posts, it’s been fall/winter here still (with the exception of last weekend).  So when you see something coming from the kitchen that would normally be made in fall or winter, well we’re still sort of stuck in that season here in MN!!

When I find new things to make and it looks good, I am willing to give it a try.  Within my picky people pallet eaters here in the house!  This didn’t have anything that was green or orange or too spicy, so it was a go.  But I do love hearing the question:  “Is this something new you’re trying here?  And what’s the back up plan if it doesn’t turn out?”  Which really means, what if I don’t like it!!!

Well I don’t usually have a back up plan.  Not that I haven’t messed up a meal or two, but I just don’t usually have a back up plan.  And this was a meal the picky people eaters happened to like.

I loved the way the chicken turned out with the panko crust.  One of my favorite ways to bread chicken!!!  I get nervous frying chicken in a pan because I always feel like I’m going to under cook it, but it turned out great!!!   This was easy to make and had tons of great flavor!!!

Enjoy the rest of your week.

Two Girls Cooking – Patricia 😉

Source

Chef in Training

Chicken Cordon Bleu Pasta
Cuisine: Italian
Author: Patricia
Ingredients
  • 10-12 oz. penne or ziti pasta
  • 2 cups heavy cream
  • 1 (8 oz) block cream cheese
  • 1/2 tsp. onion powder more or less to taste
  • 1/2 tsp. garlic salt more or less to taste
  • 1 1/2 cup shredded swiss cheese separated
  • 2 chicken breasts cooked and cut into strips
  • 3/4 cup bacon cooked and chopped
  • 3/4 cup diced ham
  • bread crumbs
Instructions
  1. Cook pasta according to its package’s directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don’t stick together or the pot.
  2. Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir 1 cup of cheese until smooth consistency.
  3. In a 9×13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with 1/2 cup cheese and bread crumbs.
  4. Bake at 350 degrees F for 15 minutes or until heated through.

Oreo Cheesecake Bars

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Last week I made Brown Eyed Bakers Snickers Rice Krispies Bars and they were soooo good.  I had gone out of town a couple of days after making these and I hoped that there would be at least one bar left for me (yay there was)!!

Then I saw these Oreo Cheesecake Bars on Michelle’s site and I so had to try these too!  My family likes (okay I like) the yellow Oreo cookies more than the chocolate ones, so I thought I’d change it up a bit and use those instead!

I’m thinking I should have doubled the recipe so that  I would have enough of these to feed all of the sweet tooth eaters in the house.  Once I tend to get my picture down for the blog, these types of treats seem to disappear.

INGREDIENTS:

For the Crust:
23 Oreo cookies (store-bought or homemade)
2 tablespoons unsalted butter, melted

For the Cheesecake:
12 ounces cream cheese, at room temperature
1 cup granulated sugar
3 eggs, at room temperature
6 tablespoons sour cream
1½ teaspoons vanilla extract
12 Oreo cookies (store-bought or homemade), coarsely chopped

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DIRECTIONS:

1. Preheat oven to 325 degrees F. Line an 8×8-inch square baking pan with foil or parchment paper, allowing it to hang over two of the sides.

2. Make the Crust: Process the Oreo cookies in a food processor until they are turned into fine crumbs. Drizzle the melted butter over top and pulse a handful of times until the butter is evenly distributed and all of the crumbs are moist. Dump the crumbs into the prepared baking dish and press into an even layer. Bake for 10 minutes (leave the oven on).

3. Make the Cheesecake: Beat the cream cheese on medium-high speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.

4. Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until incorporated.

5. Gently fold in the chopped Oreos, then pour the batter over the prepared crust, smoothing it into an even layer. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.

6. Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.

7. To serve, lift the cheesecake out of the pan using the parchment or foil handles. Slice into bars and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week. (I can’t believe I have to wait this long.  This is not a good thing for me!!)

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(Recipe adapted from Table for Two)

I’m so thankful that there are so many great bloggers out there to share their fun with us!  Not only do I learn from them but I get to share their great recipes.

Have a great week and enjoy the treat coming from your kitchen

Two Girls Cooking – Patricia 😉

Source:

Brown Eyed Baker

Strawberry Stuffed French Toast

Breakfast for dinner in our house guarantees a clean plate!  Figuring my meal plan for last week this one just came in to mind and could not pass on it.  As I said, I was trying to cut my food budget by following my friend, Heidi’s meals for that week.  She had french toast for breakfast one day.  That made me think of stuffing it with strawberries!  And here we are!!
This would be good with any type of fruit added or just plain cream cheese mixed with your favorite jam.
What you need:
  • 1 loaf French Bread
  • 3 Tablespoons Any Flavor Fruit Spread (You Can Also Use Jelly, Jam, Or Fresh Fruit)
  • ½ packages Cream Cheese (4 Oz), At Room Temperature (I used strawberry cream cheese)
  • 2 whole Eggs (I used just egg yolks due to a little one in the house)
  • 1 Tablespoon Cinnamon (I used more!!!)
  • ½ cups Skim Milk
  • 2 Tablespoons Butter

Heat skillet or electric griddle to 325 to 350 degrees.

Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.

In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. Combine well.

In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.

Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.

When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.

Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.

When done cooking, serve immediately with butter or powder sugar.

Craig asked if we used syrup on our french toast!!!  With the powder sugar on top, it wasn’t needed.  Though I think he would have rather had syrup on his.  This was really good.  The look on the kids’ eyes when I put this on the table was awesome!!

Always make time to have breakfast for dinner!

Patricia – Two Girls Cooking 😉

Source:

Tasty Kitchen

Apple Cheesecake

I have always admitted that baking is my weak spot.  I am getting better and braver as time goes on, and I will usually go to one of my favorite blogs to find something to make.  But I decided to make something very simple on my own.  Everyone loves cheesecake in our house, so I thought that would be the easiest thing to try.

I’m going to say that this was one of the worst looking pies we’ve seen in our house.  BUT it was one of the best tasting too!!!!!  I was afraid to blog it at first because my pictures were a bit scary to me, but I thought I have to share the good with the bad.  And Craig said so himself, it looks so gross, but it tastes super good!!  So here it is.  My first super easy pie that I put together.

What I used:

1 pre-made graham cracker pie crust

1 80z cream cheese (I used 1/3 less fat)

1 egg – 1 egg white

1/2 cup sugar

1 tsp almond extract

1 can apple pie filling

1/2 cup brown sugar

1/2 cup flour

4 tbs unsalted butter

1 tsp cinnamon

1 tsp ground cloves

What to do:

Heat oven to 350 degrees.  In a mixing bowl, add the cream cheese and sugar until mixed together.  Add one egg at a time until blended well.   Add the Almond Extract and mix.  Add cream cheese filling to a pie pan.

In a medium sized bowl add the apple pie filling, the cinnamon and ground cloves and combine together.  Pour over the cream cheese filling.

In a small bowl combine the brown sugar, flour and butter until you get a crumble.  Put pieces of the crumble over the top of the pie and bake for 30-35 minutes or until cream cheese is set.

I think I should have baked the cream cheese filling for a bit before adding the apple filling and the crumble to the top.  The cream cheese started to rise a bit too much and I took it out before the center was firm.  I did set it in the fridge over night and it did firm up.  The cloves added such a good flavor to the apples.

I’m glad I gave this a try.  I was so nervous as first trying to come up with something that wasn’t in a cook book or from another blog.  And I’m sure there is something similar out there to this, but I can actually say I sure made this up and it was good.

Patricia – Two Girls Cooking 🙂

Strawberry Marshmallow Pie

I do believe I found my favorite pie!  I always say I’m not much of a “sweets” eater, and I’m not for the most part.  I can take it or leave it.  But I’ve also said I don’t have to worry so much about what to make with desserts or treats because it’ll get eaten (usually).

This will so not even come close to be a “good for you” sort of pie.  I did use fat free cream cheese and there are fresh strawberries.  But the marshmallow cream is what does it.  It added THE best flavor to this pie by far.

INGREDIENTS

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 packages (8 oz each) cream cheese, softened
1 jar (13 oz) marshmallow creme
4 cups sliced fresh strawberries
1 container (12 to 14 oz) strawberry pie glaze

DIRECTIONS

1 Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
2 Unroll remaining pie crust on work surface. With desired cookie cutters, cut shapes from crust. Place on ungreased cookie sheet; bake 6 to 8 minutes or until light brown. Cool.
3 In medium bowl, beat cream cheese with electric mixer on high speed until light and fluffy. Stir in marshmallow creme. In large bowl, mix strawberries and pie glaze. Reserve 1 cup strawberry mixture; set aside. Spoon about 1/3 of the marshmallow mixture into pie crust; top with remaining strawberry mixture, and the remaining 2/3 marshmallow mixture. Top with 1 cup reserved strawbery mixture. Arrange cut outs over filling. Cover; refrigerate at least 8 hours or until set but not firm. Store covered in refrigerator.
**This strawberry pie recipe by Joyce Gaddie of Clinton, Tennessee, won 1st Place at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Tennessee Valley Fair.
Garnish with three miniature marshmallows on top of each slice, if desired.
So the waiting part.  Yeah, not so good with that.  I let it sit for….oh two hours.  I had to take my pictures first and then cut a piece.  When the directions say wait for 8 hours, it does need to wait for 8 hours.  However, I didn’t mind one bit that it wasn’t set when I ate it.   I decided then that this was my favorite pie!!!
Loved, loved, loved it.
Patricia – Two Girls Cooking  😉
Source:

 

Chicken Parmesan Bundles

I do try my best to get the veggies in our meal the best I can.  If it’s not corn or beans, they don’t want it.  So when I see something that calls for spinach, I know I have to find a way to incorporate it in such a way that they won’t either notice or what’s on top or mixed with it adds flavor to it.

Fortunately for me, we had soccer that night and Craig and Caleb were left to eat this without me being here and being able to ask what the green stuff is.  Not sure if Caleb asked Craig and Craig knew or not.  I do know that when I got home, Caleb asked what that green stuff was in the chicken.  When I asked if he liked it, he said it was ok.  I chose not to ask Craig.  He typically eats it!!!

What you need:

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp. KRAFT Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1 egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups spaghetti sauce, heated
Make it:

1. Heat oven to 375ºF. Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

2. Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13×9-inch baking dish sprayed with cooking spray.

3. Bake 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.

Brooklyn and I loved it.  I put some spaghetti under the chicken and it filled us right up.  Of course we hadn’t eaten since lunch and it was after 7pm and we were hungry.  I did not get any complaints from Brooklyn about it.  She wanted more!

I guess the boys in our house just can’t appreciate good chicken with hidden spinach!!!  Ok so it wasn’t hidden very well..

Have an awesome day.

Patricia – Two Girls Cooking 😉

Source

Big Fork Little Fork

Sugar Cookie Cheesecake Bars

So after a semi success of the Strawberry Cheesecake, I found this one online and gave it a try to see if my son would be satisfied.  Goodness sakes the things we do for our kids when they are grown and come home for the week…

How pretty are these bars!!  After getting this one started I was more excited to try them myself than making Mr. Joe happy with his cheesecake hunger.  Sugar cookies, cream cheese and best of all, the heath topping.  That’s what I was looking forward to!  AND Mr. Joe was happy with these too!

The hardest part in making these types of desserts for me is the waiting process.  Putting it in the fridge and letting portions of it set, baking it for 25 minutes or so and then letting it cool before moving on is very hard for me.  (So now I know where Mr. Joe gets his impatience from).

The kids were playing outside while the cookie dough was baking!!

Ingredients

  • 1 (17.5 oz) pouch sugar cookie mix
  • 1 (4 serving size) box French Vanilla Instant Pudding
  • 2 Tbsp packed light brown sugar
  • 1/2 cup butter, melted (1 stick)
  • 3 tsp vanilla
  • 2 whole eggs + 3 egg yolks
  • 2 (8 oz) packages cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/2 cup granulated sugar
  • *optional ~ 2/3 cup toffee bits, pulverized in blender or food processor

How to Make

  1. Preheat oven to 350°
  2. Spray a 9×13 baking pan with cooking spray.
  3. In a medium bowl mix cookie mix, pudding mix, brown sugar, melted butter, 1 tsp vanilla and 1 whole egg with a spoon…when dough started coming together I used my hands to knead it.
  4. Press the cookie dough into the bottom and slightly up the sides of the prepared pan.
  5. In a large bowl, using hand or stand mixer, beat cream cheese, granulated sugar, sour cream, the remaining whole egg and three yolks and 2 tsp vanilla until smooth and creamy.
  6. Spread the cream cheese mixture over top the cookie base.
  7. Bake for 25-30 minutes until center is set.
  8. While bars are baking pulverize your toffee bits in blender or food processor.
  9. Sprinkle on bars immediately upon removing from oven.
  10. Let cool on wire rack 30-45 minutes and then cover and transfer to refrigerator to continue cooling for at least 3 hours or overnight.
And with this we enjoyed a nice smoothie!!

Grape Smoothie (if you want the recipe – let me know)  We’ve really been into making smoothie’s lately.  They are so good.

The bars were great.  And what Mr. Joe was looking for.

Happy baking.

Patricia – Two Girls Cooking 🙂

Notes

Store in refrigerator. recipe adapted from All Recipes

Source

Cookies and Cups