Bruschetta Chicken

This recipe for Bruschetta Chicken is very good and very easy to make. I got the recipe out of my cookbook Taste of Home’s Contest Winning Annual Recipes 2006. The tomato, basil and garlic bruschetta topping really make this dish delicious and give it a real fresh taste. I served the chicken over buttered noodles and sprinkled parmesan cheese over the top. The family loved this and declared it a hit!

The ingredients are:

  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 4-5 boneless skinless chicken breast halves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 1 Tablespoon butter, melted
  • 2 large tomatoes, seeded and chopped
  • 3 Tablespoons minced fresh basil
  • 2 garlic cloves, minced
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil.
  2. Bake at 375 degrees for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
  3. Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

 

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Olive Oil Cake

This Olive Oil Cake was so good. It was moist and the orange zest gave it a light fresh taste. I found the recipe in an old BonAppetit magazine ( september 2009) but it says in the magazine that the recipe is from Abraco Coffee Shop in Manhattan. Normally I would have been thinking of a way to make this dessert more decadent, by adding a glaze over the top, but I really enjoyed the simple fresh taste of this cake. I had another piece this morning with my coffee, YUM!

The ingredients are:

  • 1-1/2 cups organic unbleached white flour
  • 1 cup organic sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon coarse kosher salt
  • 2 large organic eggs
  • 3/4 cup organic whole milk
  • 1/2 cup mild-flavored organic olive oil
  • 2 teaspoons finely grated orange peel

(I did not have all organic ingredients and substituted them for what I had on hand and my cake still turned out great so don’t worry if you don’t have organic ingredients it will still turn out fine.)

  1. Preheat oven to 325 degrees F. Oil and flour 9x5x3-inch loaf pan.
  2. Whisk first 5 ingredients in large bowl. Whisk eggs, milk, olive oil, and orange peel in medium bowl to blend. Gradually whisk egg mixture into dry ingredients. Transfer to prepared pan.
  3. Bake cake until tester inserted into center comes out clean, 60 to 65 minutes. Cool in pan on rack 20 minutes. Invert pan to remove cake. Cool completely, top side up.

 

Cream Cheese Sheet Cake

The family got together for a wonderful Mothers Day BBQ to honor all of our wonderful Mommies. My grandmother being the first, my mother and aunts being next and then me! It was a great day with lots of delicious food (of course)! I woke up mothers day morning wanting to bake, so I made three desserts to take to the BBQ. This Cream Cheese Sheet Cake was one of them. The cake was so moist and the thin layer of chocolate frosting was perfect! I got the recipe out of my Taste of Home’s Contest Winning Annual Recipes 2006.

The ingredients are:

  • 1 cup plus 2 Tablespoons butter, softened
  • 6 ounces cream cheese, softened
  • 2-1/4 cups sugar
  • 6 eggs
  • 3/4 teaspoon vanilla
  • 2-1/4 cups cake flour

Frosting:

  • 1 cup sugar
  • 1/3 cup evaporated milk
  • 1/2 cup butter
  • 1/2 cup semisweet chocolate chips
  1. In a mixing bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour; mix well. Pour into a greased 15-in. x 11-in. baking pan. Bake at 325 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  2. For frosting, combine sugar and milk in a saucepan; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir; spread over cake.

Yield: 24-30 servings

Mexican Chocolate Cake

 

The dessert I made for our Cinco De Mayo dinner was this Mexican Chocolate Cake. I found the recipe in an old Gourmet magazine (April 2004). This cake was perfectly moist, the glaze like frosting was rich and delicious, and the hint of cinnamon was perfect. We all really enjoyed this cake.

The ingredients are:

For Cake

  • 2 sticks (1 cup) unsalted butter
  • 1/2 cup Dutch-process unsweetened cocoa powder
  • 3/4 cup water
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup well-shaken buttermilk
  • 2 Tablespoons vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

For Glaze

  • 1/2 stick (1/4 cup) unsalted butter
  • 1/2 cup half-and-half
  • 1/2 cup confectioners sugar
  • 5 oz. fine-quality bittersweet chocolate (not unsweetened), finely chopped
  • 1/4 teaspoon salt

Special equipment: a 9-inch tube pan or 12-cup bundt pan

Make cake: 

  1. Put oven rack in middle position and preheat oven to 350 degrees. Butter cake pan well and dust with flour, knocking out excess.
  2. Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
  3. Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don’t worry if there are lumps).
  4. Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (my cake was done at 42 minutes)

Make glaze:

  1. Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in salt. Cool glaze until slightly thickened, about 5 minutes.
  2. Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.

Cooks’ note:

Cake (with glaze) can be made 2 days ahead and kept at room temperature in a cake keeper or covered with an inverted bowl.

 

 

Oven-Baked Arroz Con Pollo

 

Happy Cinco De Mayo Everyone! Today my day is going to be spent on a soccer field so my family got together last night. We had lots of yummy mexican food but most of all we spent precious moments together…. My grandfather tried to get on the trampoline with the kids and all of us women about had a heart attack thinking he was going to hurt himself. The kids thought it was great though (love you grandpa)!

One of the things I made for the night was this Oven-Baked Arroz Con Pollo. I got the recipe out of the Spring Phyllis Hoffman Celebrate magazine. This Oven-Baked Arroz Con Pollo was very good, full of rice, beans, corn, chicken, chiles and topped off with cheese!

The ingredients are:

  • 2 cups chicken broth
  • 1 cup water
  • 3 cups rice
  • 1 cup chopped yellow onion
  • 1 cup frozen corn kernels
  • 2 cloves garlic, minced
  • 1 (15.5-ounce) can pinto beans, rinsed and drained
  • 2 cups salsa verde

Chicken:

  • 2 Tablespoons butter
  • 2 Tablespoons all-purpose flour
  • 1 cup whole milk (I used 2% milk)
  • 2 cups sour cream
  • 4 cups shredded chicken (I used an already made rotisserie¬†chicken to save time)
  • 1 (4.5-ounce) can chopped green chiles
  • 1-1/2 cups shredded pepper jack cheese
  • 1-1/2 cups shredded sharp cheddar cheese
  1. Preheat oven to 350 degrees.
  2. To prepare rice: In a large saucepan, combine broth and water. Bring to a simmer over medium-high heat. Add rice, onion, corn, and garlic. Return to a boil. Reduce heat to a simmer. Cover, and cook for 20 minutes, or until rice is tender. Stir in pinto beans and salsa verde. Spread in a single layer in a 13×9-inch baking dish.
  3. To prepare chicken: In a large saucepan, melt butter over medium heat, Add flour to melted butter, stirring until smooth. Cook for 2 to 3 minutes, or until light brown. Add milk, stirring until smooth. Cook for 4 to 5 minutes, or until thickened, stirring often. Add sour cream, stirring until smooth. Add chicken and chiles, stirring well. Spread in a single layer on top of prepared rice. Top with cheeses. Cover, and bake for 30 minutes. Remove cover, and bake for 10 to 15 minutes longer, or until cheese is lightly golden and edges are bubbly.

Coconut Macaroons

 

I was looking through my Taste of Home 30-Minute Cookbook when I came across this recipe for Coconut Macaroons. We love Coconut Macaroons (well 3 out of 4 of us do, my daughter is not a fan). These cookies were said to have won a first place ribbon at a county fair and I can see why. They were perfectly crisp around the edges and soft and chewy in the middle, with a sweet coconut vanilla taste! Not to mention they were super easy to make! The only thing I would do differently next time would be to double the recipe. There definitely was not enough for my family. I had to hide some so that my son could have some when he got home from school.

The ingredients are:

  • 1-1/3 cups flaked coconut
  • 1/3 cup sugar
  • 2 Tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 325 degrees.
  2. In a small bowl, combine coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well. Drop by rounded teaspoons onto greased baking sheets.
  3. Bake for 18-20 minutes or until golden brown. Cool on wire racks.

Note: the recipe says that it makes 1-1/2 dozen cookies. I made my cookies a little bigger and only got 9 cookies and increased the baking time to 20-22 minutes.

Cinnamon Cheesecake Bars

 

I’m going to start this post off by saying everyone should have this dessert recipe in their files! I have had this recipe for Cinnamon Cheesecake Bars for around 10 years now. I have brought them to numerous gatherings, Bunco night, fundraisers, BBQ’s, Birthday Parties, Brunches. Wherever you need to go and bring a dessert or whenever, these bars will be loved! What also makes this recipe so great is that I can prepare it in only a few minutes, and I normally have all of the ingredients on hand. Without fail if I bring these somewhere I am asked for the recipe. So here it is just click and print! They are not super fancy but they are delicious and sooo easy to make!

The ingredients are:

  • 2 tubes of crescent rolls
  • 2 8 oz. pkgs. cream cheese, softened
  • 1 cup sugar plus 1/2 cup sugar for the topping
  • 1 Tablespoon vanilla
  • 1 Tablespoon cinnamon
  • 1/4 Cup butter, melted
  1. Preheat oven to 350 degrees.
  2. Flatten one tube of crescent rolls in bottom of ungreased 9×13″ pan.
  3. Mix cream cheese with 1 cup sugar and vanilla until smooth and creamy. Spread mixture evenly on dough. Place the remaining tube of rolls over filling and with fingers press perforations together.Drizzle melted butter over top layer of dough.
  4. Mix 1/2 cup sugar and 1 Tablespoon cinnamon. Sprinkle on top of melted butter.
  5. Bake for 30 minutes. Let cool. Refrigerate well before serving.
  6. Enjoy!