Chicken, Mushroom, Cream Cheese and Prosciutto Rolls

"An elegant entrée, a great main or a fabulous finger food, whatever suits you."


Ingredients 4 half chicken breast fillets ( no skin, trimmed of fat)

1 onions, finely chopped

4 garlic cloves, crushed

20 button mushrooms, finely sliced

4 tablespoons olive oil

1 cup cream cheese

8 slices of thin prosciutto ( or bacon)

Sit your chicken breast on a chopping board and slice it all the way through the middle (like you are filleting a fish).
You should have two almost identical top and bottom pieces of chicken.
Repeat for the other breast; set aside.
Heat 1 Tbsp oil in pan and add onion, fry until almost transparent and then add garlic. Stir occasionally.
Cook for 2 minutes then add sliced mushrooms.
Remove from heat and allow to cool.
Put your chicken breast between two freezer bags and pound it so that it is quite thin then cut it half along the long edge.
Ok you should now have four chicken pieces- spread each with cream cheese then divided the onion/mushroom mixture between them (spread the cream cheese and the mushroom all over the chicken).
Roll the chicken up tightly then roll a piece of prosciutto around it and secure with a toothpick, repeat.

Crunchy Curry Covered Bananas

Love Curry...love bananas...love crunchy...you'll love this.


4 firm bananas, peeled
6 tablespoons melted butter
1 teaspoon curry powder
2 cups crushed cornflakes
Sugar, for sprinkling, optional

Directions
Preheat the oven to 450 degrees F.
Halve the bananas lengthwise, then crosswise. In a bowl, mix the butter and curry powder. Dip the bananas in the butter, coat well. Roll the bananas in the cornflakes until completely coated. Sprinkle with sugar, if desired. Place the bananas in a greased baking dish and bake for 10 minutes.

Banana Ham Casserole

Saw this on Paula Deen...looks delicious. Make great breakfast.


Butter
12 slices white bread
8 large slices deli ham
4 bananas, sliced on the bias
2 cups shredded Cheddar
2 cups crushed potato chips
6 slices cooked and crumbled bacon
4 large eggs
1 cup milk
1 cup cream
Pinch freshly grated nutmeg
Salt and freshly ground black pepper

Directions
Preheat oven to 350 degrees F.
Butter a 9 by 13 glass baking dish. Butter both sides of the bread and layer 6 of them into the bottom of the baking dish, overlapping them as necessary but keep them even. Layer the slices of ham on top of the bread and then the bananas, 6 more slices of bread, then the cheese, potato chips, and bacon. In a separate bowl, beat together the eggs, milk, cream, nutmeg, salt, and pepper. Pour this over the casserole almost to the top. Bake for 45 minutes until brown and bubbly. Cut into squares and remove with a spatula, like lasagna.

Brownie Thins

These thin chocolate cookies taste just like the very top layer of a brownie. Made these for cookie swap. Could sprinkle crushed peppermint candy on top.  Also you could use Kahlua instead of vanilla flavoring.


Yield: Makes 24
Time: Make these in 30 minutes

6 tablespoons (3/4 stick) unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
1/2 cup sugar
1 large egg
3 tablespoons plus 1 teaspoon all purpose flour
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch of coarse kosher salt
Nonstick vegetable oil spray
1/4 cup chopped pistachios (I used pecans and toffee bits)

Position rack in lowest third of oven; preheat to 350°F. Butter (i sprayed with butter spray) 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg; whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.

Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). Spray the back of a spoon with cooking spray  and use to spread and flatten each mound into 21/2- to 2 3/4-inch round. They are really, really thin.  Sprinkle pistachios over rounds. Bake cookies, 1 sheet at a time, until  firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.

mocha chocolate icebox cake

Kahlua, mascarpone, chocolate chip cookes and easy...doesn't get better than this.

2 cups cold heavy cream

12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup Kahlúa liqueur
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3, 8-ounce packages of Tate's Bake Shop chocolate chip cookies

Shaved semisweet chocolate, for garnishIn the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.


To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are five layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges and serve cold.

Kugle, Jewish Sweet Side or Dessert dish

This Sweet Dairy Noodle Kugel has old fashioned flavor. It is a great brunch dish, when served with bagels and spreads. It is also the perfect dish to serve at the end of a fast such as Tisha B'Av or Yom Kippur. This dish is some 800 years old.


•16 ounces (400 gm) broad egg noodles
•4 Tbsp. (50 gm) butter, melted
•1 pound (500 gm) cottage cheese
•1 pound (500 gm) sour cream or Israeli white cheese
•4 eggs, beaten
•1/2 cup sugar
•2 Tbsp. vanilla extract
•1 cup crushed cornflakes
•1 tsp. cinnamon
•1/4-1/2 cup sugar

1. Cook noodles in boiling water according to package direction. Drain and rinse with cold water.
2. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.
3. Pour into a greased 9x13 inch pan.
4. In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture on top of the noodle mixture.
5. Bake for about 1 hour at 350 degrees Fahrenheit or until the top is brown.

Craker Barrel Hash Brown Casserole

Lucy and I went to Cracker Barrel for supper tonight JUST to get this: Here's a copykat recipe. 

1 2 lb. pkg. frozen Hash Browns
8 oz. Sour cream
1 can cream of chicken soup
1 stick butter
1/2 C. Chopped onion
2 C. grated Cheddar Cheese **personal note, I like sharp the best
Place potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter. Mix these items together. Pour soup mixture over potatoes; sprinkle with Cheddar Cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.