Monday, July 27, 2009
Simply sandwich one mini marshmallow and one chocolate chip (pressed gently into the marshmallow) inbetween 2 Golden Grahams Cereal pieces. Microwave for approximately 20 seconds (all depends on your microwave). You may have to replace a top or two, due to the marshmallows expanding in the heat. Enjoy.
4 chicken breasts
1 bullion cube
2 tbsp olive oil
1-4 oz can green chilies
1 jalapeno pepper diced (do as much or as little depending on desired spiciness)
1/4 cup diced onion
1-8 oz package cream cheese
2 1/2 cups monterey jack cheese
1 cup heavy cream
1 cup enchilada sauce
1) Poach your chicken breasts in enough water to cover them with the bullion cube. (I usually put mine in a pan and when it starts boiling, turn it to low and cover for 20 minutes)
2) Saute green chilies, jalapeno pepper, and onion in olive oil.
3) Add cream cheese to sauteed ingredients over medium heat until melted. Then add 1 1/2 cups monterey jack cheese and heat until melted. Add shredded chicken.
4) Stuff the tortillas with your mixture and place them in a 9 x 13 pan. Top with heavy cream, enchilada sauce and remaining cheese.
5) Preheat oven to 350 and bake for 15-30 minutes, depending on preference of cheese crispiness.
6) Serve with whatever mexican toppings you like...sour cream, olives, green peppers, tomatoes, salsa, rice, etc....
Sunday, July 26, 2009
Friday, July 17, 2009
1/2 cup KRAFT Classic Caesar Dressing, divided
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
4 thick slices Italian bread
1 clove garlic, peeled, cut in half
1 Tbsp. olive oil
6 cups torn romaine lettuce
3 Tbsp. KRAFT Grated Parmesan Cheese
POUR 2 Tbsp. dressing over chicken in resealable plastic bag. Seal bag; turn to coat chicken with dressing. Refrigerate 30 min. to marinate.
MEANWHILE, heat grill to medium heat. Thread chicken onto 4 skewers. Grill 6 to 8 min. or until done, turning occasionally. Add bread to grill; cook 1 min. on each side or until toasted on both sides. Rub toast with garlic; brush with oil.
ARRANGE toast and lettuce on platter; drizzle with remaining dressing. Top with chicken skewers and Parmesan.
Thursday, July 16, 2009
Tuesday, July 14, 2009
Monday, July 13, 2009
1 C. Luke Warm Water2 T. Olive Oil or Canola Oil
1 t. Sugar
1/2 t. Salt
3 C. Flour (I usually do Half all-purpose and half whole wheat or all whole wheat flour)
1 1/2 t. Yeast
Dough in Bread Machine: (this is my favorite because you can throw all the ingredients in and set the dough cycle and get some other things done while it’s doing the work for you!)
Add ingredients in order your bread machine specifys (for example: for mine I need to add the liquid first, then dry ingredients, and then form a well and pour my yeast in). You don’t want your dough to raise for more than one hour. Most bread machine dough cycles will “beat” down the dough and you’ll want to take the dough out before it does that. Consult your users manual for timing and instructions on how to put the ingredients in.
1. Pre-heat oven to 375
2. When dough is ready, separate it in to 6 portions. If you want to be really exact, you can weigh the dough. I usually just eye ball it.
3. Using a rolling pin, roll out dough to 1/8 inch thick circles.
4. Let dough rest for 5 minutes.
5. Put 1/4-1/2 cup worth of filling. If you’re making all the same kind of hot pockets mix all your filling items together and use a scoop to fill the pockets. (pizza pockets, ham and cheese, chicken and other various pizza and hot sandwich fillings)
6. Fold dough in half over the filling and clamp edges with fork.
7. You can brush the tops with an egg white wash (1 egg white beaten with 1-2 T. water) if you want them to look really professional! (I usually don’t because I think they look delicious with out the hassle. Besides I can’t ever figure out anything to use that one egg yolk in and I hate to waste it!)
8. Bake for 15-20 minutes at 375.