Victoria’s Read

Pecan Chicken Breasts Stuffed With Cream Cheese And Broccoli

Ingredients
2 tablespoons fresh lemon juice
3/4 cup butter
2 cloves garlic, crushed
1/4 teaspoon dried basil
1 teaspoon chopped pimento
1 cup chopped pecans
1 ½ cups chopped fresh broccoli florets
1 small onion, minced
½ cup sour cream
1 (3 ounce) package cream cheese
8 skinless, boneless chicken breast halves
1 egg, beaten
1 cup dry bread crumbs
½ cup chopped pecans
1 tablespoon vegetable oil

Directions:
To Make Broccoli/Cream Cheese Filling:

In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted.
Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth.
Let cool, cover and refrigerate to chill for 30 minutes.

Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks.
Put the egg beat in a shallow dish or bowl and mix the bread crumbs and ½ cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
Preheat oven to 350 degrees F.
Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9×13 inch baking dish.
Bake at 350 degrees F for 30 minutes or until chicken is cooked through and chicken meat is white.

Source:allrecipes.com

Bird’s Nest Egg Salad

Ingredients
1 egg
3 cups chow mein noodles
1/4 teaspoon garlic salt
EGG SALAD:
6 hard-cooked eggs, chopped
1/3 cup mayonnaise
1/3 cup finely chopped celery
2 tbsp finely chopped onion
2 tbsp minced fresh parsley
1 ½ tsp ground mustard
½ tsp lemon juice
1/4 tsp seasoned salt
Lettuce Leaves

Directions
In a small bowl, beat egg. Add chow mein noodles and garlic salt; stir to coat. Drop by 1/3 cupfuls onto a greased baking sheet. Shape each into a nest; make an indentation in the center of each. Bake at 350 degrees F for 11-13 mins or until set. Cool completely for 2 mins. In a bowl, combine the first eight egg salad ingredients; mix well. Just before serving, spoon 1/4 cupful into each nest. Serve on a lettuce-lined plate if desired.

Egg Salmon Salad

Ingredients
12 hard-cooked eggs, chopped
2 stalks celery, chopped
1 red onion, chopped
5 ounces diced smoked salmon
1 cup mayonnaise
3 tbs chopped fresh dill
salt and pepper to taste

Directions:
In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.

Shrimp Egg Salad

Ingredients
1 pound cooked shrimp - peeled, deveined, and chopped
4 hard-cooked eggs, chopped
4 tbsp mayonnaise
1 tsp Dijon mustard
1 sprig chopped fresh dill
4 leaves green leaf lettuce

Directions
In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Spoon onto lettuce leaf

Apple Oatmeal Pancakes

Ingredients:
1-1/4 cups all-purpose flour
1 tbsp  granulated sugar
1 tbsp  baking powder
½ tsp  salt
1/3 cup  quick-cooking oats
3/4 tsp cinnamon
1 egg
1-1/2cups milk
1/4 cup  melted butter
1cup grated peeled apples
½ cup  raisins
Toppings:
Vanilla yogurt
Cinnamon

Preparation:
In large bowl, whisk together flour, sugar, baking powder, salt, oats and cinnamon. In separate bowl, beat together egg, milk & melted butter. Add to dry ingredients and mix just until lumpy. Add apple and raisins. Mix just until incorporated.
Heat nonstick skillet over medium heat; brush with oil. Pour in batter by 1/4 cupfuls for each pancake, spreading with spatula if necessary. Cook for 1-1/2 to 2-1/2 minutes or until underside is golden and bubbles break on top. Turn and cook for 1 to 2 minutes or until underside is golden. Serve hot with vanilla yogurt and cinnamon.

Peachy Pancakes

Ingredients:
1 cup all-purpose flour
½ cup whole wheat flour
3 tbsp granulated sugar
1  tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt
1  cup plain yogurt
3/4  cup milk
2 tbsp butter, melted
2 eggs
1-1/4 cups finely chopped peeled peaches

Preparation:
In large bowl, stir together flours, sugar, baking soda, nutmeg & salt. Whisk yogurt, milk, butter &eggs. Pour over dry ingredients and stir just until moistened.
Heat skillet over medium heat. Brush with oil. Using 1/4 cup batter for each pancake, pour into skillet. Sprinkle 1 tbsp peaches over each. Cook for about 2 minutes or until bottom is golden and bubbles break on top but do not fill in. Turn and cook for about 2 minutes or until bottom is golden.

Yogurt Pancakes

Ingredients:
1 cup sifted flour
1 tablespoon sugar
3/4 teaspoon baking soda
½ teaspoon salt
4 eggs
1 (8 oz.) carton plain yogurt
1/4 cup water

Preparation:
Preheat lightly oiled skillet. Measure and sift flour. Sift again with sugar, baking soda and salt. In medium bowl, beat eggs until light and lemon colored. Blend in yogurt and water. Add dry ingredients and beat until well-blended. Cook small pancakes on lightly oiled griddle or fry pan.

Hot Christmas Tea

Ingredients:
1 1/3 cups water
6 black tea bags
1 cinnamon stick (broken)
3 whole cloves
1/3 cup sugar
1 1/3 cups cranberry juice cocktail
1 cup Burgundy wine
Orange, pear or apple slices, studded with cloves as garnish
Clove

Directions:
~In saucepan, bring water to boil. Add tea and spices. Cover and let stand 5 minutes. Remove tea bags.
~Stir in sugar, cranberry juice and wine.
~Return to medium heat and stir until sugar is dissolved and mixture is heated through.
~Serve in cups with fruit slices as garnish

Mint Tea Punch 

Ingredients:
3 cups boiling water
12 sprigs fresh mint
4 tea bags
1 cup white sugar
1 cup orange juice
1/4 cup lemon juice
5 cups cold water
3 orange and/or lemon slices for garnish (optional)

Directions:
~Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them and allow to steep for about 8 minutes.
~Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved then stir in the orange juice and lemon juice.
~Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.

Hot Cranberry Tea

Ingredients:
3 1/2 quarts water
1 (12 ounce) package cranberries
2 cups white sugar
2 oranges, juiced
2 lemons, juiced
12 whole cloves
2 cinnamon sticks

Directions
~In a large pot, combine water and cranberries. Bring to a boil, reduce heat and simmer for 30 minutes.
~Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover and steep for 1 hour.

Apple Chicken

Ingredients
4 boneless skinless chicken breasts
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 apples, unpeeled, cored and thickly sliced
1 onion, sliced
1/2 cup apple cider or apple juice
1 1/2 teaspoons cider vinegar
1 teaspoon cornstarch

Directions
1.Sprinkle chicken with thyme, salt and pepper.
2.In large frypan, heat half of the oil over medium high heat; brown chicken all over.
3.Transfer to plate.
4.Add remaining oil to frypan.
5.Cook apples and onion, stirring occasionally, until golden, about 5 minutes.
6.Add apple cider, bring to boil, stirring and scraping up brown bits from pan.
7.Return chicken to frypan.
8.Cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes.
9.Transfer chicken to serving platter.
10.Whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute.
11.Pour over chicken.

Apple Dip

Ingredients
1 cup brown sugar
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
chopped peanuts (optional)
Serve with sliced apple

Directions
1.Mix all of the ingredients together until creamy.
2.Eat with sliced apples!

Apple Juice Marinade

Ingredients
1/2 cup apple juice
1/4 cup soy sauce
1/4 cup honey
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard
1/4 teaspoon ginger, ground

Directions
1.Combine all ingredients.
2.Marinade meat all day or over night. Excellent for grilled pork chops.

Cheesy Herbed Mushroom Caps

INGREDIENTS

-1 package (250g) light cream cheese, softened
-1 clove garlic, crushed
-4 small green onions, chopped
-1/2 tsp hot pepper sauce
-2 tbsp chopped parsley
-1/2 tsp dried basil or thyme
-1/2 tsp salt
-36 medium-sized fresh Mushrooms
Garnish:  chopped fresh parsley or basil and diced red pepper or paprika

DIRECTIONS:

1)In medium bowl, blend cream cheese, garlic, onions, pepper sauce, parsley and basil. Mix well.
2)Remove stems from mushrooms and save for future use.
3)Spoon or pipe 1 tsp cheese mixture into mushroom caps.
4)Serve immediately or cover and chill until serving. Garnish as desired.
Tip:  Cheese mixture can be prepared, covered and chilled a few days in advance of serving

Mozzarella Mushrooms

INGREDIENTS:

-1 pound fresh button mushrooms, sliced into thirds
-1/2 cup Italian-style salad dressing
-1 cup Italian seasoned bread crumbs
-8 ounces shredded mozzarella cheese

DIRECTIONS

1)Preheat the oven to 375 degrees F.
2)Dip each slice of mushroom in the salad dressing, then into the bread crumbs.
3)Layer the coated mushroom slices into a 2 quart casserole dish.
4)Pour in any remaining dressing and sprinkle with any remaining breadcrumbs.
5)Sprinkle the shredded mozzarella cheese over the top.
6)Bake, uncovered, for 20 to 25 minutes in the preheated oven, or until the cheese is melted and bubbly.

Source:allrecipes.com

Chicken With Peaches and Basil

Ingredients
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless skinless chicken breast halves
2 tablespoons olive oil
2 ripe peaches or nectarines
1 small onion, chopped
1 garlic clove, smashed
3/4 cup chicken stock
1 tablespoon lemon juice
1/4 cup fresh basil, chopped

Directions
In a shallow dish, combine flour and half of the salt & pepper. Set aside 2 teaspoons for sauce. In remaining flour mixture, coat chicken well; shake of excess. In a large frypan, heat oil over medium heat. Cook chicken, turning once, for 15 to 20 min or until no longer pink inside. Transfer to plate and keep warm. Peel and pit peaches. Cut into wedges. Add onion, garlic & reserved flour mixture to skillet. Cook, stirring for 3 min. Pour in stock & lemon juice. Bring to boil, stirring to scrape up any brown bits from bottom of pan. Add peaches. Reduce heat to medium and cook, stirring for 3 min. Stir in basil and remaining salt & pepper. Pour over chicken to serve.

 
Peaches ‘n Cream Icebox Pie

Ingredients
1 premade 9-inch graham cracker crust
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
1/3 cup lemon juice
1 tablespoon vanilla extract
3-4 peaches, sliced thin
1 (8 ounce) jar peach preserves or orange marmalade
1/4 teaspoon cinnamon

Directions
In medium mixing bowl, beat cream cheese until smooth. Add condensed milk and blend well. Add lemon juice and the vanilla extract. Blend well to combine. Pour into pie shell. Cover and refrigerate pie for at least three hours, or freeze. The pie will slice best if made ahead then frozen overnight or until serving time. Pie may be frozen with or without the peach topping. Defrost for 10 to 15 minutes prior to slicing.
Peach Topping: In a medium bowl, stir the sliced peaches with marmalade and cinnamon. Top pie with the peach mixture.
www.recipezaar.com

Mexicali Hot Dogs

Ingredients
8 hot dogs
8 corn tortillas
1/2-1 cup shredded cheddar cheese
Oil (for frying)

Directions
1. Fry corn tortillas in oil, 10 seconds per side. Drain on paper towels.
2. Fry hot dogs in separate pan.
3. Put hot dogs in tortillas and sprinkle with cheese.
4. Roll up tortillas.
5. Put in a baking dish and put in oven for about 15 to 20 minutes or until cheese is melted

Smothered Hot Dogs

Ingredients
1/2 small onion, minced
1 (12 ounce) can beer
1 tablespoon worcestershire sauce
1/4 cup chili sauce
12 beef hot dogs
12 hot dog buns

Directions
1. Mix all ingredients except hot dogs and buns in a saucepan. Add hot dogs and simmer for at least 30 minutes, stirring occasionally.
2 Serve hot dogs and sauce on buns

Mexican Hot Dogs

Ingredients
12 flour tortillas
12 hot dogs
1 cup refried beans
1/2 cup goat cheese
1/2 cup your favorite salsa

Directions
1. Spread the heated beans on a warm tortilla.
2. Place a frankfurter on top.
3. Sprinkle with cheese and roll up the tortilla.
4. Microwave for 2 minutes or place in preheated 350°F oven for about 10 minutes.
5. Serve with the salsa of your choice

Octopus Hot Dog

Ingredients
1 hot dog

Directions
1. Cut hot dog in half length-wise, leaving about 1″ intact at the end.
2. Cut each of the long sections in half (lengthwise), then in half again - these are the legs.
3. Boil until legs curl up and hot dog is cooked through.

MOTHERS DAY BONNET CAKE

Ingredients:
2 purchased angel food cakes
2 (16-ounce) containers vanilla frosting
4 feet white wired ribbon (about 2 inches wide)
Assorted edible fresh flowers, stems trimmed

Directions:
Place 1 cake, wide side down, on serving platter.
Spread a thin layer of frosting over top of cake.
Cut 1 (2-inch) wide wedge from second cake.
Spread 1/4 cup of frosting over cut ends of second cake.
Bring cut ends of second cake together, pressing to adhere.
Place second cake atop cake on platter.
Tear cake wedge into cubes.
Fill hole in center of cakes with cake cubes.
Spread remaining frosting evenly over top and sides of cake to coat completely.
Tie ribbon around cake and form bow.
Arrange flowers decoratively around base of cake to resemble hat rim.

FLUTTER DELIGHT CUPCAKES
 
Ingredients: 
1 baked cupcake  
White icing  
1/2 sour gummy worm  
2 fruit slices, sliced in half  
Gumdrop slices (optional)  
2 1/2-inch pieces of shoestring licorice 

Directions:
Frost the cupcake and arrange the following on top:
1. Gummy worm “abdomen,”
2. Fruit slice “wings”
3. Attach gumdrop detail with icing and shoestring licorice for the antennae.

PINEAPPLE CARROT CAKE

INGREDIENTS
2 cups  flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1  can crushed pineapple, drained
1 package cream cheese
1/4 cup butter, softened
2 cups confectioners’ sugar

DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan.
Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
Pour into 9×13 inch pan. Bake at 350 degrees for about 45 minutes. Don’t panic, the center will sink a little. Allow to cool.
To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

CITRUS CARROT CAKE

INGREDIENTS
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
4 eggs
2 tablespoons orange zest
1 tablespoon lemon zest
2 tablespoons orange juice
3 tablespoons lemon juice
4 cups grated carrots
1 1/2 cups flour
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup chopped walnuts
1 cup raisins

DIRECTIONS
Stir together the flours, baking powder, cinnamon, and salt.
In a large bowl, cream the butter or margarine with the sugars. Beat in the eggs, and then the citrus peels and juices. Stir in the carrots. Beat the flour mixture into the carrot mixture. Stir in the walnuts and raisins. Turn the batter into a greased and floured tube pan.
Bake at 350 degrees F for about 90 minutes or until it tests done with a toothpick. Transfer to a rack to cool.
allrecipes.com