
ICE CREAM TACOS |
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CREAM CHEESE CHICKEN WITH BROCCOLI
4 lbs. Boneless, Skinless Chicken Breasts (cut into 1⁄2" pieces)
1 Tbsp. Olive Oil
1 pkg. (1 oz.) Italian Salad Dressing Mix
2 Cups Mushrooms (sliced)
1 Cup Onion (chopped)
1 Can (103⁄4 oz.) Condensed Low-fat Cream of Chicken Soup (undiluted)
1 Bag (10 oz.) Frozen Broccoli Florets (thawed)
1 pkg. (8 oz.) Low-fat Cream Cheese (cubed)
1⁄4 Cup Dry Sherry (or chicken broth)
Hot Cooked Pasta
Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart crock pot slow cooker. Cover; cook on low for 3 hours.Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.
Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. Transfer to crock pot for the last 1 hour of cooking. Cover. Serve chicken and sauce over pasta. Yield: 10-12 servings.
HAM & CHEESE STUFFED CHICKEN BREASTS
1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tbsp. ham (chopped)
2 tsp. Dijon mustard
Freshly ground pepper to taste
4 boneless, skinless chicken breast halves (1 to 1 1/4 lbs. total)
1 egg white
1/2 cup plain dry breadcrumbs
2 tsp. extra-virgin olive oil
Preheat oven to 400°. Use a baking sheet with sides and lightly coat it with cooking spray.
Mix cheese, ham, mustard and pepper in a small bowl. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Making a pocket in the chicken breast to hold the stuffing is easy with a good, sharp, thin-bladed knife. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
Lightly beat egg white with a fork in a medium bowl. Place bread crumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in bread crumbs. (Discard leftovers.)
Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°, about 20 minutes. Yield: 4 servings
APPLE CRUMB BARS
1 cup quick or old-fashioned (rolled) oats
1 1/4 cups all-purpose flour (divided)
1/2 cup packed brown sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) butter or margarine (softened)
1 large egg (beaten)
4 Golden Delicious apples (peeled, cored and sliced)
1/2 cup granulated sugar
1/4 tsp. nutmeg
Crumb Topping:
1/3 cup all-purpose flour
1/3 cup quick rolled oats
1/3 cup sugar
1/4 cup (1/2 stick) butter or margarine
Heat oven to 350° F. Lightly grease a 15x10x1" baking pan.
Prepare Crumb Topping;
In a medium bowl, combine flour, oats, and sugar. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.
In medium bowl, combine oats, 1 cup flour, the brown sugar, baking powder, and salt; cut in butter until crumbly. Stir in beaten egg. Spread mixture evenly in pan.
Toss apples with sugar, remaining 1/4 cup flour, and the nutmeg. Spread apples over oatmeal layer. Sprinkle Crumb Topping in a diagonal pattern over apples. Bake 30 to 35 minutes or until apples are tender. To yield 40 bars, divide the 15" long side into 8 sections. Divide the perpendicular 10" long side into 5 sections.
SOUR CREAM APPLE PIE
2 Tbsp. All-purpose Flour
1/4 tsp. Salt
3/4 Cup White Sugar
1/4 tsp. Ground Nutmeg
1 Egg
1 Cup Sour Cream
1 tsp. Vanilla Extract
3 Cups Apples (peeled, cored and chopped)
1 Pastry for a 9" Single Crust Pie
1/3 Cup White Sugar
1/3 Cup All-purpose Flour
1 tsp. Ground Cinnamon
2 Tbsp. Butter
Stir together 2 tablespoons flour, salt, 3/4 cup sugar and nutmeg in bowl. Combine egg, sour cream and vanilla in another bowl; mix well. Add egg mixture to dry ingredients; mix well. Stir in apples and spoon mixture into unbaked pie shell.
Bake in a preheated 400 degree F oven for 15 minutes. Reduce temperature to 350 degrees F and bake 30 minutes more. Remove pie from oven. Increase temperature to 400 degree F.
Prepare cinnamon topping and sprinkle over pie. Return to oven and bake 10 minutes more. Cool on rack.
To Make Cinnamon Topping: Combine 1/3 cup sugar, 1/3 cup flour and 1 teaspoon ground cinnamon in bowl. Cut in 2 tablespoons butter or regular margarine until crumbly, using a pastry blender. Recipe yields 1 - 9 inch pie.
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APPLE PIE ICE CREAM
"This cinnamon ice cream is loaded with fried apples, cookie crust, caramel, and walnuts! You won't believe this ice cream, it's elegant taste is rich and unique. It's sure to be everyone's favorite!"
8 Oatmeal Cookies (crushed)
2 Tbsp. Melted Butter (divided)
2 Large Apples (peeled, cored and sliced)
3 Tbsp. White Sugar
1 tsp. Ground Cinnamon
3 Cups Whipping Cream
1 1/2 Cups Half and Half
1 Cup White Sugar
3 Eggs (beaten)
1 tsp. Vanilla Extract
2 tsp. Ground Cinnamon
1/4 Cup Toasted Walnuts (chopped)
1/4 Cup Dulce de Leche or Caramel Ice Cream Topping
Preheat oven to 375 degrees F. Mix the crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.
Melt the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.
Combine cream, half and half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to manufacturer's instructions.
When the ice cream has finished, stir in the crumbled cookie, caramelized apples, and walnuts. Add the dulce de leche by the teaspoon while stirring to evenly distribute. Servings: 8
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