Hot Ham and Cheese Pinwheels

Recipe and Photo from Jamie Cooks It Up!

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
4-4 1/2 C flour
1 pound deli ham, sliced thin
2 C cheddar cheese, shredded

1. Pour 1 1/2 C warm water into your stand mixer and preheat your oven to 170 degrees. (You read it right...170 degrees is all you need.)
2. Add 2 tablespoons sugar and 1 tablespoon yeast. Turn the mixer on low for about 30 seconds allowing the ingredients to combine. Let it rest for 5 minutes, or until it gets all bubbly.
3. Add 1/2 teaspoon salt and 2 cups flour. Turn the mixer on to low and let the flour mix in. Add the rest of the flour (2 1/2 cups worth) one cup at a time. When the dough pulls itself away from the side of the bowl, you have enough flour.
4. Turn the mixer to medium speed and allow it to mix for 5 minutes.
5. Spray your counter with cooking spray, divide the dough into two equal parts and allow them to rest on the counter for 5 minutes. Don't skip this step.
6. After the dough has rested, roll out into a large rectangle.
7. Cover it with half of the ham and sprinkle it with 1 cup of cheddar cheese.
8. Roll the dough up starting at the longer end.
9. Spray a large knife with cooking spray and slice the roll into 12 rounds.
10. Place each pinwheel onto a large cookie sheet that has been sprayed with cooking spray.
11. Repeat steps 6-10 with the other half of the dough.
12. Place both pans into your warm 170 degree oven for about 10 minutes, or until they start to rise just a bit. You don't want them to get super puffy, you just want the dough to have the chance to expand a little, like you see in the picture above.
13. Turn the oven up to 350 degrees (don't take the pans out of the oven) and let the pinwheels bake for about 15 minutes or until golden brown along the top and bottom.
14. Take the pans out of the oven and let the pinwheels rest for about 5 minutes.
Enjoy!

Jen: 8
Kile: 8
Kiley: 6.5
Madee:
Destrie: 8

Rumbi Chicken Teriyaki Rice Bowls

Recipe from my new cookbook "Goodies by the Goodey's"

Ingredients:
1 Tbsp. vegetable oil
4 carrots peeled and grated
3 celery stalks washed and diced
1 zucchini washed and cubed
1 1/2 cups chopped broccoli florets
2 cups chicken grilled and cut into cubes

Directions:
Heat vegetable oil in a large skillet over medium high heat. Add carrots, celery, zucchini, and broccoli. Saute vegetables until tender crisp-about 1-2 minutes. Serve over rice and top with chicken and the following sauce.

Spicy Hawaiin Teriyaki Sauce
3/4 c Mr. Yoshidas Teriyaki Sauce
1 tsp. soy sauce
2 tsp. chili sauce
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida's, soy sauce, chili sauce, salt and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine corn starch and water and slowly add to sauce for thickening. Allow to simmer for about a minute. Cool and serve with rice bowls.

Rate It!
Jen: 8
Kile: 8.5
Kiley:
Madee:
Destrie:

Twix Bars

*Recipe from "Goodies from the Goodey's"
Photo courtesy of Pinterest

Crust
3/4 c butter
3/4 c sugar
2 cups flour
Cream sugar and butter. Add flour and mix well. Press into a 9x13 pan. Bake at 350 degrees for 18 to 20 minutes-do not over bake. (you want no brown on the crust.)

Caramel
1/4 c butter
1/2 c brown sugar
1 can sweetened condensed milk
2 Tbsp. l
light corn syrup
Over medium heat combine and boil 5 minutes. Stir constantly. Watch careful to not burn. Remove from heat and add 1 tsp. vanilla. Pour over crust. Refrigerate until cool.

Chocolate Top
1 bag chocolate chips
Melt on low heat and pour over caramel. Let set.

Rate It!
Jen: 8
Kile:
Kiley: 7
Madee: 7
Destrie: not good

Butter Cream Chicken

Recipe and Photo from Jami Cooks It Up!

4 chicken breasts
1 1/2 sleeves Ritz Cracker, ground into crumbs
Olive Oil
1 C chicken broth
4 T butter
1 C + 2 T half and half, divided
1/2 t thyme, dried
2 T cornstarch
salt and pepper

1. Cut your chicken up into chunks with some kitchen scissors.
2. Place your chicken into a gallon sized ziploc bag and seal the bag. Pound the chicken flat with a meat mallet.
3. Grind the Ritz Crackers into crumbs in a small food processor. Place them in a shallow pan, I find a loaf pan to work best for this step.
4. Press each chicken piece into the crumbs, being sure to coat both sides generously. Place each coated chicken piece on a plate.
5. Heat a large skillet over medium high heat. Once it is good and hot, pour about 5 tablespoons Olive Oil into your pan.
6. Let your oil heat up just for 30 seconds or so, and then put the chicken carefully in the pan. You'll need to cook the chicken in two batches.
7. Let the chicken cook until it's nice and golden brown on the bottom, should take about 3-4 minutes. Turn each piece with a fork and allow it to cook on the other side. The chicken is done when it's no longer pink inside.
8. Remove the chicken to a separate plate and cook your second batch of chicken, adding another few tablespoons of oil to the pan before you add the chicken. When second batch is cooked,remove from pan.
9. Add 4 tablespoons of butter and 1 cup chicken broth to the pan allowing the butter to melt. Whisk the mixture around a bit, scraping the bottom of the pan to break the crispy pieces loose.
10. Add 1 cup half and half and 1/2 teaspoon of dried thyme. Whisk it around to incorporate and allow it to come to a boil.
11. Into a small bowl pour 2 tablespoons half and half and 2 tablespoons cornstarch. Stir it around until smooth.
12. Pour the cornstarch mixture into your pan and stir it with a whisk. Allow it to return to a boil...as it heats it will thicken into a nice smooth sauce.
13. Remove it from the heat, give it a taste and add a bit of salt and pepper.
14. Serve sauce over chicken.

Rate It!
Jen: 8.5
Kile: 9
Kiley: 7
Madee: 7
Destrie: we should have this every day!!

Idaho Sunrise or Egg Stuffed Baked Potato

Recipe inspired by The Village Cook


Recipe and photo found on Our Best Bites


Ingredients
baked potatoes, slightly cooled
melted butter
kosher salt and black pepper
shredded cheese-I used cheddar
eggs
Hormel Real Bacon Bits

Instructions
Preheat oven to 350 degrees.

Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use.

Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add bacon. Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired.

Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.

Rate It!
Jen: 7.5
Kile: 7
Kiley: don't ask me..I hate eggs and potatoes
Madee: 6.5
Destrie: ok

SLOW COOKER CHICKEN CORDON BLEU

Recipe slightly adapted from: Get off your butt and Bake

4 to 6 skinless, boneless chicken breasts
4 to 6 slices Swiss or Provolone cheese
4 to 6 thin slices smoked ham
1/4 to 1/2 cup all-purpose flour to shake the chicken in.

Instructions:
Place chicken breasts between sheets of plastic wrap. Using a mallet, pound each chicken breast to 1/4-inch thickness. Season each piece on both sides with salt and pepper. Place 1 cheese slice (Swiss or Provolone) and 1 ham slice on each breast. Roll up each breast (tucking loose ends in if necessary) and using a toothpick, secure the end. Dredge each in flour & shake off any excess. In a skillet, add a few tablespoons of oil and turn your heat to med/high. When the oil is hot, carefully place your chicken rolls in the skillet and brown both sides of the chicken until nice and golden brown.

Place Chicken in Crockpot.

Mix 2 cans of soup and 1 can of milk and 1 cup sour cream together and pour it over the chicken.

Cook 5-6 hours on low.

Rate It! (coming soon!)
Jen:
Kile:
Kiley:
Madee:
Destrie:

Healthy Cashew Chicken

3/4 C orange juice
1/3 C agave nectar
1/4 C soy sauce (can use low sodium)
1 Tbsp cornstarch
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp pepper
2 Tbsp olive oil, divided
4 green onions, chopped
2 large carrots, julienne
1 celery stalk, sliced
4 boneless, skinless chicken breasts, cut into 1 inch squares
1 cup cashews

In a bowl, combine juice, agave nectar, soy sauce, cornstarch, and seasonings.
In a wok or large skillet, heat 1 Tbsp oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside.
In same skillet, heat another Tbsp of oil until smoking and stir-fry chicken chunks until browned and tender. Add cooked vegetables, cashews, and sauce mixture. Continue cooking until sauce bubbles and thickens. Serve over brown rice.

Per serving: 256 calories, 15g protein, 31g carb

Recipe and photo from: What's Cooking With Ruthie

Rate It!
Jen: 8
Kile: 7.5
Kiley: 6
Madee: 8
Destrie: not good