Chicken Club Ring (Pampered Chef)

Ingredients:

3 cups coarsely chopped cooked chicken
4 slices bacon, crisply cooked, drained and chopped
3/4 cup shredded Swiss cheese
1/3 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons snipped fresh parsley
1 garlic clove, pressed
2 plum tomatoes, sliced
2 cans of Crescent rolls (8 count)
1 egg white, lightly beaten
1/4 cup shredded Swiss cheese

Directions:
 
1. Preheat oven to 375 degrees. In Classic Batter Bowl, combine chicken, bacon, 3/4 cup of the Swiss cheese, mayonnaise, Dijon mustard, parsley and garlic. Mix Well.

2. Arrange the crescent rolls around the stoneware in alternating directions. If your first crescent roll points to the outside of the stone, then have the next one point to the inside of the stone. 
 






3. Using the large scoop, scoop filling evenly over desired shape. Top with tomato slices and finish by folding shape together (I took the corners of each piece of dough and folded them into the middle). Brush with egg white and sprinkle with remaining 1/4 cup cheese.

4. Bake at 375 degrees for 11- 13 minutes or until the crescent rolls are cooked through.

Yield: 8 servings

Chicken and Broccoli Ring (Pampered Chef)

 

Ingredients:

 

1 package (8 ounces) refrigerated crescent rolls
1 cup cooked chicken
3/4 cup coarsely chopped broccoli
1/2 cup (2 ounces) shredded cheddar cheese
1/4 cup diced red bell pepper
2 tbsp mayonnaise
1 tsp Pampered Chef Pantry All-Purpose Dill Mix (or dried dill)
1 small garlic clove, pressed (minced)
1/8 tsp salt
1/8 tsp pepper
1 egg white, lightly beaten
2 tbsp slivered almonds

1. Preheat oven to 375 degrees F.  Unroll crescent rolls; separate into 8 triangles.  Arrange triangles, slightly overlapping, in a circle on a PC Small Round Baking Stone with wide ends 3 inches from edge of baking stone (points will extend off the edge of the baking stone).  Roll (or use fingers to press) wide ends of dough toward center to create a 3-inch opening.  This part sounds kinda tricky the first time you do it, but it's not so bad.  Take a look at the photos above for some help, if you need it.
2. In a medium bowl, combine chicken, broccoli, cheese, bell pepper, mayo, seasoning mix, garlic, salt, and pepper and mix well.
3. Using a ice cream scoop, scoop filling evenly over dough in a continuous circle.  Make sure filling is evenly spaced/spread.  Bring points of triangles up over filling and tuck under dough at center to form a ring.  (filling will show)  Lightly brush dough with egg white; sprinkle with almonds.  Bake 25-30 minutes or until deep golden brown.

Taco Ring (Pampered Chef)

Ingredients

• 1/2 lb (.2 kg). ground beef, cooked and drained
• 1 1.25 oz (35 grm) package taco seasoning mix
• 1 cup (225 ml) shredded cheddar cheese
• 2 tbsp (30 ml) water
• 2 8 oz (224 grm). pkgs. refrigerated crescent roll dough
• 1 med. green bell pepper
• 1/2 head lettuce, shredded
• 1 med. tomato, cubed
• 1 small onion, chopped
• 1/2 cup (125 ml) whole pitted black olives, sliced
• 1 cup (225 ml) salsa
• sour cream

Preparation

• Preheat oven to 375 degrees (200 C.).
• Combine meat, seasoning mix, cheese and water in 2 qt. batter bowl.
• Arrange crescent triangles in a circle on a 13" round baking stone, with bases overlapping in center and points to outside (there should be a five inch diameter circle in center).
• Using medium stainless steel scoop (approx. 2 T) spoon meat mixture over rolls.
• Fold points of triangles over filling and tuck under base at center (filling will not be completely covered).
• Bake 20 to 25 minutes or until golden brown.
• Using V-shaped cutter, cut off top of bell pepper.
• Place bell pepper in center of ring; fill with salsa.
• Mound lettuce, onion, tomato and olives around pepper.
• Using easy accent decorator, garnish with sour cream.
• Cut and serve.

The Best Chocolate Sheet Cake Ever (Pioneer Woman)

 

 

Ingredients

• FOR THE CAKE:
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• 1/2 cup Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• _____
• FOR FROSTING:
• 1/2 cup Finely Chopped Pecans
• 1-3/4 stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Chocolate-Coconut Bars (Martha Stewart)

 I am not a big Martha Stewart fan but these look good. Let me know if you make these.

Ingredients

• 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
• 1/4 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1 cup pecan pieces
• 1 cup semisweet chocolate chips or chunks
• 1 can (14 ounces) sweetened condensed milk
• 1 1/2 cups sweetened shredded coconut

Directions

1. Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
2. In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
3. Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
4. Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

Stovetop Christmas Potpourri (Make it Do it)

• one whole orange or just the orange peel
  
• 1/2 cup cranberries
• 1 Tbsp. whole cloves
• 3 sticks of cinnamon or a small handful of small pieces of cinnamon
• a bit of grated nutmeg if desired

Quarter the orange.  Put all the ingredients into a saucepan.  Fill pan with water.  Place on the stove on the smallest burner, on the lowest setting.  Refill water as needed.

Herb Crusted Pork Tenderloin (Paula Deen)

This is a family favorite!

 

Ingredients

• 1 (4-pound) boneless pork loin, with fat left on
• 1 tablespoon salt
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
• 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
• 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Directions

Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Baked Dijon Salmon (All Recipes)

Made this last week and it was very good! Jer requested that we have it again this week. :)

Ingredients

• 1/4 cup butter, melted
• 3 tablespoons Dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

11/14/11 - 11/23/11 Menu Plan

Breakfast:

Chocolate Chip Muffins

Bagels

Cereal

Waffles

Lunch:

PB and J

Mac and Cheese

Nuggets

Tuna Sandwiches

leftovers

Dinner:

11/14 - Mom's Meatloaf, rice/broccoli

11/15 - Tomato Soup http://lovetocookagain.blogspot.com/2011/09/tomato-basil-soup-everyday-occasions.html/Mozzarella and Pesto Panini's http://lovetocookagain.blogspot.com/2011/08/tomato-mozzarella-pesto-paninis.html

11/16 - Hudson's Tilapia http://lovetocookagain.blogspot.com/2011/03/hudsons-baked-tilapia.html/rice/cauliflower

11/17 - Spaghetti/bread/salad

11/18 - Ranchiladashttp://lovetocookagain.blogspot.com/2011/03/creamy-chicken-ranchiladas-aimees.html/mexican rice/refried beans

11/19 - Steakums/fruit/veg

11/20 - Stoffers :)/Pizza

11/21 - Paula Deen's Porkloin/rolls/peas

11/22 - Dijon Salmon http://lovetocookagain.blogspot.com/2011/11/baked-dijon-salmon-all-recipes.html/rolls/rice/veg

11/23 - leftovers

11/24 - THANKSGIVING!!!!!