1 tablespoon extra-virgin olive oil
3 tablespoons dry white wine
1 cup chicken broth
1 teaspoon fresh parsley
4 ounces herbed goat cheese
salt and pepper, to taste
1/2 teaspoon garlic herb seasoning, optional
Combine olive oil, wine, and chicken broth in a saucepan; simmer over medium heat until reduced by about 1/2. Add the parsley, goat cheese, salt and pepper, and garlic herb seasoning, if using. Continue simmering, stirring frequently, until sauce is thickened.
2 packages of crescent rolls
1 can of apple pie filling
1 egg white
Cinnamon and sugar mixture
Powdered sugar
Milk
Arrange your crescent rolls in a circle with the small points outward. Place pie filling in a circle around the inside edge. Take points of crescent rolls and pull them over the pie filling and tuck under the inside edge. Brush top with egg white. Sprinkle cinnamon and sugar mix over top to your taste. Bake at 350 degrees for approx 20 minutes or until golden brown on top.
Mix powdered sugar and a small amount of milk together to make a glaze and drizzle over pastry when it is cool. (I have no idea how much of the sugar and milk that I used, I just mixed it together until I got a somewhat thick glaze but was able to still drizzle it over the pastry).
1 (8 ounce) package cream cheese, at room temperature
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
1 (9-inch) graham cracker crust
1 (21-ounce) can cherry pie filling, chilled
In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place the pie into the refrigerator for at least 2 hours up to overnight, until well chilled and set.
Top the pie with the pie filling just before serving.
2 blocks cream cheese
1 c. mayo
1 can chopped green chilies
1/2 c. chopped jalapenos (more if like spicy)
Mix all ingredients well and pour in baking dish. Top with shredded parmesan cheese. Bake at 350° until brown. Serve with tortilla chips.
From Ginger Walter.
6 Boneless skinless chicken breasts
1 can cream of mushroom soup
3/4 c. water
6 slices Velveeta cheese
1/2 c. crushed corn flakes
1/2 c. crushed Cheez-it crackers
1 stick margarine, melted
Place chicken breasts in 9×13 casserole dish. Cover each breast with 1 slice of cheese. Mix soup with water and pour over chicken. Combine corn flakes, crackers and margarine. Sprinkle over chicken.
Bake uncovered at 350° for 45 – 50 mins.
Note: Can be prepared day in advanced or prepare and freeze for later.
2 sticks margarine
1 (2 lb.) bag frozen hash brown potatoes
1/2 pt. sour cream
1 (10 1/2 oz.) can chicken soup
1/2 c. chopped onions
2 c. grated cheddar cheese
1 tsp. salt
1/2 tsp. pepper
2 c. crushed corn flakes
Mix 1 stick melted margarine, potatoes, sour cream undiluted, chicken soup, onion, cheddar cheese, salt and pepper. Divide and put into 2 greased 9-inch pie pans or one greased 9×13-inch casserole. (Don’t make casserole too thick or deep.) Cover with a topping made with crushed corn flakes and 1 stick melted margarine.
Bake for 45 mins to 1 hour at 350°.
1 lb deli meat (hard salami, pepperoni, prosciutto, ham…whatever combination you like)
2 cans crescent rolls
1 lb cheese (Provolone or Swiss)
1 jar roasted red peppers, drained
2 eggs
Grated Parmesan cheese
Spray 9×13 glass dish with Pam. Press 1 can of rolls on bottom of dish.
Layer 1/2 of the cheese, then all of the meat, then the other 1/2 of cheese.
Add layer of red peppers.
Top with the other can of rolls.
Mix 2 eggs and Parmesan cheese in bowl and pour over casserole.
Bake at 350° for 45 minutes. Let sit for at least 20 minutes before cutting.
From Deanna King.
1 pkg Lemon cake mix
1 egg
1 stick butter
1 box powdered sugar
8 oz cream cheese, softened
3 eggs
Mix first three ingredients and press into prepared 9×13 pan. Moisten fingers so mix does not stick to fingers.
Combine remaining ingredients together and pour over crust.
Bake at 350° for 45 minutes. Cut when cool.
From Deanna King.
2 boneless, skinless chicken breasts
2 ounces goat cheese
1/4 cup sundried tomatoes
3?4 tablespoons fresh basil, thinly sliced
3 tablespoons flour, separated
Olive oil
Salt and pepper
1/4 cup dry white wine
1 tablespoon butter
1/2 cup chicken broth
Preheat oven to 400°. Place sundried tomatoes in a bowl and pour about 1 cup of boiling water over
them. Let stand for 10 minutes to rehydrate and soften.
In the meantime, clean and rinse chicken. Pat dry. Working one breast at a time, place chicken between two
sheets of plastic wrap (or in a gallon ziploc bag) and pound to about 1/4 inch thickness.
Place pounded chicken on a large cutting board. The chicken breasts should be the shape of a large oval (more
or less). You’ll want to place the filling across the breast so it goes across the bottom half of the longest part of
the oval. Place one ounce of goat cheese across each breast. Top with sundried tomatoes and basil. Roll
chicken tightly (starting at the end with your filling) and secure with about 4?5 toothpicks.
Season with salt and pepper and dredge in 2 tablespoons of flour. Heat a couple tablespoons of olive oil in a
medium skillet over medium?high heat. Carefully place chicken in skillet and saute for about 5?6 minutes,
turning frequently, until browned. Don’t worry if you lose a little bit of your filling (the cheese may ooze a
little). You’ll have to work around the toothpicks but it’s doable.
Remove chicken from skillet and place in a baking dish coated with cooking spray. Place dish in oven and bake
for about 5?10 minutes, until internal temperature reaches 160 degrees.
While chicken is in the oven, keep your skillet over medium heat. Melt butter in pan drippings from chicken
and add 1 tablespoon of flour. Whisk to combine. Add wine and let simmer a minute or two. Add chicken broth
and let simmer until thickened and reduced a little (about 3?5 minutes). Season to taste with salt and pepper.
To plate, remove toothpicks and slice chicken into medallions. Arrange on a plate and drizzle with sauce.
Yield: 2 servings
2 10 oz pkg. of Cracker Barrel White Vermont Sharp Cheese (can also use sharp or extra sharp store brand)
1 7oz. Jar diced pimentos
4 oz. block cream cheese
1 tsp. dried onion flakes
Couple dashes Texas Pete or cayenne pepper
Salt and Pepper to taste
1 cup Duke’s Mayo (add more to reach desired consistency)
The extra cost for the Cracker Barrel cheese is definitely worth it. And, don’t worry, the pimentos will turn the cheese the color you expect…you won’t be eating white pimento cheese.
Courtesy of Frances Brown.
