Chicken Cordon Bleu

• I got the recipe online, but altered it to my taste - so it might not really be "cordon bleu" but it is delightful.
• 
  
• 6 skinless, boneless chicken breast halves
• 6 slices Monterey Jack cheese
• 6 slices proscuitto
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Directions

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and broth. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

stuffed peppers

This is really by the seat-of-the-pants:

Slice off the top of a bunch of green peppers and scoop out the insides (not much in there!).

Brown either ground hamburger, ground chicken or ground turkey. Like if you have 4 peppers, brown a pound. You probably want to first saute 1/2 an onion in some olive oil, and then brown the beef. Add some garlic. Then add either: 1 cup marinade, or 1 can diced tomatoes with 1 T oregano, salt and pepper to taste.

Drop into the pepper 2 T of shredded mozzarella, then add the beef mix (to the top) and then top with mozzarella or parmesan.

Bake at 350 for 30 minutes.

The best staple!!!

Apple & Sour Cream Coffee Cake

Crumb topping:

1/4 cup cold unsalted butter, cut into pieces

1/2 cup packed light-brown sugar

1/2 cup toasted pecans, chopped

1/4 cup old-fashioned rolled oats

1/2 t cinnamon

1/4 t coarse salt

Preheat the oven to 350. Make the topping - mix ingredients with a pastry cutter. It should be like crumbs. Refrigerate till ready to use.

Batter:

1/2 c unsalted butter

2 c flour

1 t baking soda

1 t cinnamon

1/2 t coarse salt

1 c sugar

1/2 c packed brown sugar

4 large eggs

1 c sour cream

2 apples peeled, cored and diced medium

1 c toasted pecans, chopped

Cream butter and sugars. Add one egg at a time and then the sour cream. Dump in flour mixed with seasonings, soda and salt. Mix. Fold in apples and pecans. Pour into greased and floured bundt pan. Crumble topping over it evenly, and take a butter knife and swish it through gently.

Bake for 60-70 minutes.

Alison Johnson thought it would be perfect if it had an extra drizzle icing on it. Hmmm.

Vincette's Blue Cheese Cranberry Spread

Mix:

8 ounces cream cheese, softened

3 tablespoons heavy cream

Add:

6 ounces of soft blue cheese, crumbled

Mix and add salt & pepper.

Fold in:

1/3 cup chopped pecans

1/3 cup chopped dried cranberries

I'm dedicating this to Ruthie - a faithful follower!!