Stuffed Chicken Parmesan

I've had this on my Pinterest board for a while now and this week seemed like a great opportunity to try it out. Glad I did because it was an instant hit with everyone!

INGREDIENTS: 

• 8 oz cream cheese, softened
• 5 – 10 oz frozen chopped spinach, thawed and drained*
• 1-1/2 cups Mozzarella cheese, shredded and divided
• 6 tbs. grated Parmesan cheese, divided
• 6 small boneless skinless chicken breasts
• 1 egg
• 1/2 cup of crushed Ritz crakers (about 10- 12 crackers)
• 1-1/2 cups of your favorite pasta sauce

1. Heat oven to 375ºF and spray a 13×9 inch baking dish with cooking spray.
2. Pound your chicken to be 1/4 inch thick and set aside.
3. In a medium bowl, mix the cream cheese, the spinach, 1 cup of mozzarella cheese and 3 bbsp. of Parmesan cheese. Set this bowl aside
4. In a shallow dish, beat the egg and set aside.
5. In a separate shallow dish, mix the remaining 3 tbsp. of Parmesan cheese and the cracker crumbs and set aside.
6. Spread the cheese mixture onto each flattened piece of chicken.
7. Starting at the short end of each chicken breast, roll up the chicken tightly, securing with wooden toothpicks.
8. Dip each chicken roll in the egg, then roll in the crumb mixture, making sure each roll is evenly coated.
9. Place the chicken, seam sides down in your baking dish.
10. Bake for 30 min. or until chicken is no longer pink.
11. Remove the toothpicks and heat your pasta sauce.
12. Pour heated sauce on top of chicken and then sprinkle with the remaining 1/2 cup of mozzarella cheese.
13. Serve and enjoy!

Recipe: http://www.cutegirlshairstyles.com/lifestyle/food-recipes/stuffed-chicken-parmesan/

Hot Fudge Pie

'Tis the season for delicious sweets! My BSF leader is from Kentucky, so when southern women offer to share a family favorite recipe, I listen :). I love recipes with memories attached and I'm excited to add this one to my favorites as well.

Ingredients:

1/2 cup butter

3 squares unsweetened baking chocolate

4 eggs

3 tablespoons white corn syrup

1/4 teaspoon salt

1 Tablespoon vanilla

1 1/2 cups sugar

1 unbaked pie shell

In top of double boiler (or in microwave), melt chocolate and butter over low heat.  Cool.  Beat 4 eggs well.  Add the following to the eggs:  syrup, salt, vanilla and sugar.  Mix well.  Add to cooled chocolate mixture and mix well.  Pour into unbaked pie shell.  Bake 40 minutes at 350 degrees.  Makes a 9 inch pie.  Best served warm with vanilla ice cream.  Also good cold for breakfast (not that I would know!)

Recipe: Annette Bartle

Speedy Cheese Cake

We had some friends over for dinner and she offered to make this for us. Little did I know she was bringing a favorite family recipe. I love that! I typically love all cheesecake but my cravings come and go as it can be rather rich and thick. This was the most delicious cheesecake I've had in a long time. Perfect consistency and flavor! And, according to them, it tastes best made the day before serving.

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar

Filling:
8 oz. package softened cream cheese
1/2 cup sugar
1 tbsp. lemon juice
1/2 tsp. vanilla
dash of salt
2 eggs

Topping:
1 cup sour cream
2 tbsp. sugar
1/2 tsp. vanilla

Combine graham crackers and sugar. Add melted butter and press into pie plate up sides.
Filling- beat cream cheese until fluffy, gradually blend in sugar, lemon juice, vanilla, and salt. Add eggs one at a time. Put filling into crust and bake at 325 degrees until set- 35 mins. Combine topping, spoon over top of pie. Bake 10 more mins. Cool several hours before serving. (According to our friends, this tastes best when made the day before serving).

Recipe: Carrie Friedline