Tuesday, July 28, 2009
Saturday, July 25, 2009
Thursday, July 23, 2009
3/4 cup granulated sugar
1 cup whole milk
1 – 1/3 cups heavy cream
2 tsp vanilla extract
Place in your ice cream maker and let it run for 20-25 minutes. Let it sit in a freezer overnight.
Saturday, July 18, 2009
SUN-DRIED TOMATO CHICKEN ROLL-UPS
2 large eggs, lightly beaten
1 cup seasoned bread crumbs
1 1/2 cups ricotta cheese
1 cup oil-packed sun-dried tomatoes, drained and chopped
8 chicken breast cutlets (1 1/2 pounds) (or 2-3 chicken breasts, cut and pounded thin)
1/2 lb. deli-sliced provolone cheese
1/4 cup Extra Virgin Olive Oil
Position a rack in the upper third of the oven and preheat to 400 degrees.
Cover a rimmed baking sheet with foil and grease the foil.
Place the beaten eggs and bread crumbs into separate shallow bowls. In another bowl, mix the ricotta and sun-dried tomatoes.
Dip the chicken cutlets into the egg, then coat with the bread crumbs and place on a work surface. Place a slice of provolone and a heaping tbsp. of ricotta mixture on each cutlet. Roll up and secure with toothpicks.
Place the chicken roll-ups side by side on the prepared baking sheet and drizzle with the olive oil. Bake until the chicken is golden and the cheese is bubbling, about 20 minutes. Enjoy!
Allison at Dinner At Our House gave me this award, and I'm tickled pink to pass it on. I'm supposed to pass it on to 15 blogs that I've recently discovered. I'm passing it to:
Technically I'm supposed to pass it on to 15 people, but 9 will have to do.
Thursday, July 16, 2009
Whip the sour cream and cream cheese together until well combined in a large bowl. Add in the cool whip, whisking until smooth. Set aside.
In another bowl combine one packet of jell-o with 2 1/2 cups boiling water, let it cool slightly, about 10 minutes. Pour 1 1/2 cup of the jell-o into the chilled baking dish making sure it covers the entire bottom and place back in the refrigerator until when you touch it, it is mostly set. With the remaining 1 cup of jell-o whisk in 3 - 4 Tablespoons of the cheese/cool whip mixture until smooth. Pour the jell-o/whip mixture on top of the set jell-o layer. Repeat for each flavor of jell-o making sure each layer is set before adding another (about 15 minutes).
Tips:Make sure that each layer is set well enough (it’s pretty much solid to the touch) before adding on a new layer.
Don’t forget to let the newly mixed jell-o & boiling water cool before you add the next layer on, if not it will melt the other layers and things will get all kooky with layers between, separated and to the sides of each other.
Once you get into the rhythm of making the layers, it becomes quite easy. You’ll be setting one jell-o layer in the fridge, while the next flavor is cooling.
Wednesday, July 8, 2009
1/2 cup Oil
1/4 cup Water
1/4 cup chocolate chips
Add the 3 different chips.
Bake in a greased 9 X 13 pan at 350 degrees for 20-25 minutes.
Cool and cut into squares.