99 Types of Chicken: #2 Chicken Cordon Bleu

We eat a lot of chicken at our house, so it’s good to have a lot of chicken recipes on hand.  This is my version of Chicken Cordon Bleu, which is relatively simple.

First, I bread chicken cutlets and brown them in a cast iron skillet.

breaded chicken cutlets in cast iron

Next, I dot the chicken breasts with a pat of butter, so that the chicken doesn’t get too dry and the swiss cheese gets extra melty.

chicken cutlets dotted with butter

Swiss cheese, Canadian bacon, and more Swiss cheese top it off,

chicken cordon bleu pre-baking

A brief transfer to a hot oven and the cheese melts to blanket the chicken.

 

Chicken Cordon Bleu

 

Chicken Cordon Bleu

Chicken Cordon Bleu

  • Servings: 4
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Breaded chicken cutlets topped with Swiss cheese and Canadian bacon

Ingredients

  • 1 lb boneless, skinless chicken cutlets
  • 3 Tb butter
  • 2 Tb olive oil
  • 1/2 cup flour
  • 1 egg
  • 1 Tb milk
  • salt & pepper
  • 1 1/2 cups seasoned breadcrumbs
  • 4 slices Canadian bacon
  • 8 slices Swiss cheese

Directions

  1. Preheat oven to 400 degrees.  Season the chicken cutlets with salt and pepper.  In a shallow bowl, beat the milk with the egg.  Dredge the chicken cutlets in flour, then dip in the beaten egg, and then coat both sides with breadcrumbs.
  2. Heat 2 Tb butter and 2 Tb olive oil in a cast iron skillet over medium-high heat.  Add  the chicken to the  skillet.  Cook the chicken on both sides until browned, about 3 minutes per side.  Reduce heat to medium-low and continue cooking chicken on both sides until cooked through, about 10 minutes.
  3. While the chicken is cooking, cook the Canadian bacon in a small skillet over medium heat until slightly browned.
  4. Top each chicken cutlet with a small pat of butter.  Lay a slice of Swiss cheese on each cutlet, followed by a piece of Canadian bacon, and another piece of Swiss cheese.  Transfer the cast iron skillet to the oven and bake for 3-5 until the cheese has fully melted.  Remove from the oven and serve.

99 Kinds of Bread: #3 Parmesan Panko-Crusted Cheese Bombs

I keep feeling like it should be cool out, but when I step outside it is still hot and humid.  That is what September is like in the south.  However, it’s football season, and these cheese bombs are great football food.  Soft and cheesy, with a crunchy top, they are quite tasty.

Using refrigerated biscuit dough makes this recipe easy.  Simply flatten the biscuits, add some mozzarella, and pull all the edges up to seal.  Make sure you pinch the dough tight so that the cheese stays enclosed.

flattened biscuit dough

biscuit dough with mozzarella

closed cheese bombs

Next comes a butter bath and the crunchy, garlicky topping.

parmesan-panko crusted cheese bombs ready for baking

Upon baking, these cheese bombs turn a beautiful golden color.

a parmesan-panko crusted cheese bomb fresh from the oven

My family just loved these.  They also make a great accompaniment to pizza or pasta.

Parmesan Panko-Crusted Cheese Bombs

Parmesan Panko-Crusted Cheese Bombs

  • Servings: 8
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Fluffy mozzarella filled cheese bombs topped with a parmesan, garlic, and crunchy panko breadcrumbs

Ingredients

  • 1 16 oz. tube refrigerated buttermilk biscuits
  • 1-2 Tb butter, melted
  • 4 oz. mozzarella cheese, shredded
  • ¼ cup panko breadcrumbs
  • 2 Tb grated parmesan
  • 1/8 ts garlic salt

Directions

  1. Preheat oven to 400 degrees.  Line a large baking sheet with parchment paper.
  2. In a shallow bowl combine the panko breadcrumbs, parmesan, and garlic salt.
  3. Lay the biscuits on the parchment paper and press to flatten.  Place 1-2 tablespoons of shredded mozzarella onto the center of the each biscuit.  Pull the edges up and over the cheese and pinch to seal.
  4. Roll each cheese bomb in the melted butter, then press the top side (without the seam) into the breadcrumb mixture.  Lay seam side down on the parchment paper.
  5. Bake on the top rack of the oven for 10 minutes or until slightly browned.

99-taste.com 

99 Kinds of Bread: #2 Mini Cheese Cornbread Muffins

Sometimes you want an extra bite at dinner that doesn’t take too much effort.  These mini cheese cornbread muffins are just that.  They can be whipped up quickly and easily and add a tiny bit of something to your dinner plate.

Using a mini muffin pan produces a whole bunch of these little guys, so you have a big family there’s plenty for everyone.  Or if you’re just cooking for one or two, the leftovers save nicely and can be popped in the microwave.

mini cheese cornbread muffins pre-baking

I used sharp cheddar cheese in these, which complements nicely with the cornmeal.

Mini Cheese Cornbread Muffins

Since these were so simple, and tasty too, I’m sure they will become a new staple to my family’s dinner rotation.

Mini Cheese Cornbread Muffins

 

Mini Cheese Cornbread Muffins

  • Servings: about 24 mini muffins
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Mini muffins made with cornmeal, buttermilk and cheddar cheese

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1 Tb sugar
  • 1/2 ts baking powder
  • 1/2 ts salt
  • 1/2 cup buttermilk
  • 1 egg
  • 3/4 cup sharp cheddar cheese, shredded

Directions

1. Preheat oven to 400 degrees.  Generously grease a mini muffin pan with cooking spray.

2. Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl.  Stir in the buttermilk and egg.  Beat until smooth.  Add the shredded sharp cheddar cheese and stir until fully mixed.

3. Pour the batter into the mini muffin pan, filling each hole about 2/3 full.  Bake on the top rack of the oven for 10 minutes.

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99 Flavors of Bars: #3 Gooey Golden Oreo Blondies

Amazing.  Blondies, double stuffed golden oreos, and gooey butter cake topping, all layered together.  These bars are chewy, sweet, and satisfying to bite into.

My daughter evenly layered the double stuffed oreos on top of the blondie base.  By using double stuffed oreos, the actual flavor of the cream comes through in the bars.

golden oreo blondie base

Next comes the layer of gooey-ness.  This layer is based off of the topping for gooey butter cake.  The lumpy goo laying on top of the oreos doesn’t look appealing at this point, but it sets up nicely in the oven.

gooey golden oreo blondies pre-baking

Like traditional gooey butter cake, a heavy dusting of confectioner’s sugar tops these bars off.

baked gooey golden oreo blondies

These bars are so amazing and also easy to make.

stack of Gooey Golden Oreo Blondies

Gooey Golden Oreo Blondies

Look at that golden oreo cream in the middle…

gooey golden oreo blondie minus a bite

Gooey Golden Oreo Blondies

  • Servings: 16 small bars
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A blondie bar topped with golden oreos and gooey cream cheese

Ingredients

  • 1/2 cup butter, melted
  • 1 cup light brown sugar
  • 1 egg
  • 1 ts vanilla extract
  • 1 cup all-purpose flour
  • 1/2 ts baking powder
  • 1/4 ts salt
  • 9 double-stuff golden oreos

Topping ingredients

  • 4 oz cream cheese, softened
  • 2 cups plus 2 Tb confectioner’s sugar
  • 1 egg

Directions

1. Preheat oven to 350 degrees.  Line an 8×8 inch baking pan with parchment paper.

2. In a large bowl, stir the brown sugar into the melted butter.  Beat in the egg.  Blend in the flour, baking soda, and salt until fully mixed.  Spread the batter evenly into the prepared baking pan.  Lay the golden oreos in rows over the batter.

3. In another bowl, stir the cream cheese with the powdered sugar.  Beat in the egg.  The mixture may be lumpy, which is ok.

4. Pour the cream cheese mixture on top of the oreos.  Spread evenly to cover.

5. Bake in the oven for 35 minutes.  Dust the top of the bars with the remaining 2 Tb of confectioner’s sugar.

99-taste.com

99 Flavors of Sundaes: # 1 Cherry Almond Crunch Sundaes

Even though school has already started here in the South (we’re already in the third week), it is still summer, which means there is still plenty of time for ice cream desserts.  Since cherries are in season, I made a fresh cherry sauce to pour on top of vanilla ice cream, topped with some sticky almond crunch.

To chop my almonds, I used my nifty hand-grinder for nuts.  It makes chopping just a handful of nuts really simple.  You could also use a food processor or pre-chopped nuts.

chopped almonds

Now on to the cherries.  Cherries are so pretty, especially while they are cooking, which makes them turn a brighter hue of red.

cherries & almonds

Depending on the tartness of your cherries, you can opt to add more sugar.  Or, if you just want your cherry sauce sweeter, go ahead and increase the amount of sugar.

cherry sauce

I found my cherry sauce was just sweet enough when combined with vanilla ice cream.  The sticky, crunchy almonds on top added a special touch to my sundae.

Cherry Almond Crunch Sundae

 

Cherry Almond Crunch Sundae

  • Servings: 4
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Vanilla ice cream topped with fresh cherry sauce and chopped sticky, sugared almonds

Ingredients

  • vanilla ice cream
  • 3 cups whole cherries, pitted
  • 1/3 cup sugar
  • 1/2 cup water
  • 1 Tb lemon juice
  • 1 Tb flour
  • 1 ts cornstarch mixed in 1/8 cup cold water

Almond crunch ingredients

  • 1/4 chopped almonds
  • 2 Tb sugar
  • 1 Tb water
  • 1 ts almond extract
  • dash salt

Directions

1. Place cherries in a small saucepan.  Sprinkle with sugar and flour.  Stir in lemon juice and water.  Cook over high heat, stirring often, until mixture comes to a boil.  Boil for 5 minutes.  Reduce heat to simmer.  Cook for an additional 5 minutes.  Pour in the cornstarch/water mixture and stir until combined and thickened. Remove the cherry sauce from the heat and let cool.

2. In another small saucepan, add all of the almond crunch ingredients.  Cook over medium-high heat, stirring frequently, for about 5 minutes, until the water has cooked off.  Immediately transfer the almonds to a piece of wax paper to cool.

3. Scoop vanilla ice cream into a bowl and top with cherry sauce.  Break the almond crunch into pieces and place on top of the cherries.  Enjoy!

99-taste.com

99 Flavors of Bars: #2 Oreo Cheesecake Blondies

I just love blondies.  I love oreos too.  So why not combine the two into a wonderfully gooey bar?  These Oreo Cheesecake Blondies have a wonderful caramel, brown sugar flavored base topped with soft, pillowy cheesecake and crunchy oreo pieces.  Yum.

I used the same blondie base as my Peach Streusel Bars, just omitting the extra egg white so these aren’t as cakey.

blon

Next comes the layer of oreo cheesecake.

oreo cheesecake brownies before baking

Of course you can’t go wrong with more oreos, so why not add some to the top?

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These bars turned out ooey, gooey, and delicious.

Oreo Cheesecake Blondies

Oreo Cheesecake Blondies

  • Servings: 16 small bars
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A blondie bar topped with oreo cheesecake and crushed oreos

Ingredients

  • 1/2 cup butter, melted
  • 1 cup light brown sugar
  • 1 egg
  • 1 ts vanilla extract
  • 1 cup all-purpose flour
  • 1/2 ts baking powder
  • 1/4 ts salt

Cheesecake topping ingredients

  • 8 oreos, crushed
  • 8 oz cream cheese, softened
  • 1/4 cup white sugar
  • 1 ts vanilla extract
  • 1 egg

Directions

1. Preheat oven to 350 degrees.  Line an 8×8 inch baking pan with parchment paper.

2. In a large bowl, stir the brown sugar into the melted butter.  Beat in the egg.  Blend in the flour, baking soda, and salt until fully mixed.  Spread the batter evenly into the prepared baking pan.

3. In another bowl, beat the cream cheese with an electric mixer on medium speed until softened.  Add the sugar and beat until fluffy.  Add the egg and vanilla extract and beat for another minute until the mixture is smooth.  Fold in half of the crushed oreos.

4. Pour the cheesecake mixture on top of the blondie mixture.  Spread to cover, then using a knife, gently swirl through the cheesecake mixture.  Sprinkle the other half of the crushed oreos on top.

5. Bake in the oven for 35-40 minutes until a toothpick inserted in the center comes out clean.  Let cool and cut into squares (you can use the parchment paper to lift the bars out of the pan).  Store leftovers covered in the fridge.

99-taste.com

99 Types of Cookies: #4 Red Velvet Cookies

Honestly, baking a cake, especially a layer cake is a bit of work.  These Red Velvet Cookies taste just like a miniature red velvet cake.  They have a cake-like texture with cream cheese icing.

To achieve the red velvet color and taste, I added red velvet cake mix to a basic cookie recipe.  Adding an extra egg white gives a very cakey texture.

red velvet cookie batter

These cookies don’t look like much when they come out of the oven (hence the lack of pictures), but once the icing is added they are divine.

Red Velvet Cookies

If you’re craving red velvet, but don’t want to go to the trouble of baking a cake, these cookies do the trick.

Red Velvet Cookies

  • Servings: about 2 dozen cookies
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Cake-like red velvet cookies with cream cheese icing

Ingredients

  • 1 cup plus 2 Tb all-purpose flour
  • ½ cup red velvet cake mix
  • ½ ts baking soda
  • ½ cup butter, softened
  • ¼ cup white sugar
  • ¼ cup light brown sugar
  • 1 egg
  • 1 egg white

Frosting ingredients

  • 8 oz cream cheese, softened
  • ¼ cup butter, softened
  • 2 ½ cups powdered sugar
  • 1 ts vanilla extract

Directions

  1. Beat butter, brown sugar, and white sugar until creamy. Stir in egg and egg white, then add the red velvet cake mix.  Blend in the flour and baking soda until all ingredients are fully incorporated. The dough will be sticky – refrigerate for at least 2 hours.
  2. After dough has chilled, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper. Drop tablespoons of dough onto cookie sheets and bake for 8-9 minutes.
  3. Meanwhile, prepare frosting.  Using a mixer, beat butter and cream cheese on medium speed until well mixed.  Add vanilla and powdered sugar and continue beating until completely smooth.
  4. Remove cookies from the oven and let cool.  Spoon frosting into a pastry bag fitted with a star tip.  Frost cookies with swirls of frosting (you may have some extra frosting left).

99taste.com

 

99 Flavors of Pancakes: #1 Funfetti Pancakes

These Funfetti Pancakes are like eating dessert for breakfast.  They don’t taste far off from a donut, especially when drizzled with powdered sugar glaze.  I wanted to eat the whole stack (but I didn’t).

stack of funfetti pancakes

These whip up quickly, only requiring a couple of extra ingredients compared to plain pancakes.  I cooked mine on a griddle heated to 300 degrees.  You can also cook them in a large skillet or griddle pan on the stove top.

funfetti pancake batter cooking

I love the color added by the rainbow sprinkles.

Funfetti Pancakes

Fluffy and sweet, these pancakes are yummy!

Funfetti pancakes with glaze

Funfetti Pancakes

  • Servings: 6-12 pancakes depending on size
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Cake flavored pancakes with rainbow sprinkles and powdered sugar glaze

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cake mix
  • 2 ts white sugar
  • 1/2 ts baking powder
  • 1/2 ts baking soda
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 1 egg, beaten
  • 1 Tb vegetable oil
  • 1/3 cup rainbow springkles

glaze ingredients

  • 3 Tb milk
  • 1 1/2 cup powdered sugar

Directions

1. In a large bowl, combine flour, cake mix, sugar, baking powder, and baking soda.  In a separate bowl, beat the egg with the buttermilk, milk, and oil.  Blend the buttermilk mixture into the dry ingredients using a wire whisk.  Whisk until smooth.  Gently fold in the sprinkles.

2. Heat a griddle to 300 degrees or heat a small amount of butter in a large skillet over high heat on the stove.  Once the butter is sizzling or the griddle has heated, pour circles of pancake batter to the desired size.  Cook for about 2 minutes, then flip.  Cook other side for 1-2 minutes.

3. To make powdered sugar glaze, heat milk in a small bowl (I did this in the microwave for 40 seconds).  Do not heat milk to boiling.  Stir in powdered sugar until smooth.  Serve glaze over pancakes.

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99 Flavors of Bars: #1 Peach Streusel Bars

It is peach season here in Georgia.  Yesterday we went peach and blackberry picking at a local farm.  The peach trees laden with heavy fruit look just beautiful.

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The peaches were so plentiful it took only a few minutes to pick a peck of peaches.

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Now I have to use all of these peaches.  My daughter dreamed up the idea for these Peach Struesel Bars.  I’m glad they turned out so perfectly.

They start with a blondie base.

blondie base

Which is then topped with sweetened chunks of peaches.

sweetened peach chunksAnd finally, a streusel crumb is added to the top.

peach streusel bars before baking

I love that these bars aren’t overly sweet.

Peach Streusel Bars

If you can get your hands on some fresh peaches, definitely give these a try.

Peach Streusel Bars

Peach Streusel Bars

  • Servings: 16 small bars
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A blondie bar base topped with diced peaches and streusel

Ingredients

  • 1/2 cup butter, melted
  • 1 cup light brown sugar
  • 1 egg
  • 1 egg white
  • 1 ts vanilla extract
  • 1 cup all-purpose flour
  • 1/2 ts baking powder
  • 1/4 ts salt

Peach topping

  • 3 large peaches, pealed and chopped
  • 1/3 cup white sugar
  • 1 Tb all-purpose flour

Streusel topping

  • 2 Tb butter, melted
  • 1/2 cup all-purpose flour
  • 1/4 cup white sugar
  • 1 dash cinnamon
  • 1 dash salt

Directions

1. Preheat oven to 350 degrees.  Line an 8×8 inch baking pan with parchment paper.

2. Stir together the peach topping ingredients in a microwave safe bowl.  Microwave on high 2-3 minutes until the mixture is bubbly.  Let sit while preparing the blondie base.

2. In a large bowl, stir brown sugar into melted butter until well combined.  Stir in egg, egg white, and vanilla.  Blend in flour, baking soda, and salt until fully combined.  Spread the mixture evenly into the prepared baking pan.

3. Using a slotted spoon, spread peach chunks all over the blondie base.  Let most of the juice drain away as you’re scooping.  Slightly press the peaches into the base.

4. Prepare the streusel topping: fluff all of the streusel toppings in a small bowl until small balls of crumbs form.  Sprinkle over the top of the bars.

5. Bake in the oven for 25-30 minutes until a toothpick inserted in the center comes out clean.

99-taste.com

99 Flavors of Nachos: #1 Chicken Nachos

I love, love, love nachos, and I’ve come to love chicken nachos more than the ground beef variety.  The flavors and textures of salty, crunchy tortilla ships, spiced, shredded chicken, and gooey, melted cheese, come together so nicely.

Using pre-cooked chicken makes these nachos quick and easy.  I season and roast bone-in chicken breast in a 400 degree oven for about an hour.  Then I shred the meat and place portions into freezer bags for later, which can be used for soups, nachos, tacos, sandwiches, chicken and dumplings, the list goes on…

shredded chicken for nachos

Of course, what would nachos be without lots of cheese?  For chicken nachos, I use pepper jack, Monterey jack, and mozzarella – all soft cheeses that melt well and provide extra gooey-ness.

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For some extra spice, you can add sliced or pickled jalapenos.  Or if you prefer your nachos more cheesy and less spicy, you can omit them (like my daughter’s preference on the left).

Either way, they will be delicious!

Chicken Nachos

Chicken Nachos

  • Servings: about 6
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Nachos topped with shredded chicken, cheeses, and jalapenos.

506 calories per serving

Ingredients

  • 1 cup cooked, shredded chicken
  • 1/4 cup onion, chopped
  • 1 packet taco seasoning
  • 1 ts garlic, minced
  • 1/2 ts salt
  • 1/4 ts cumin
  • 1 Tb hot sauce
  • 1/4 cup water
  • 1 ts olive oil
  • 8-10 oz. tortilla chips
  • cooking spray

Topping Ingredients

  • 4 oz. pepper jack cheese, sliced
  • 4 oz. Monterey jack cheese, sliced
  • 4 oz. mozzarella cheese, shredded
  • 4 oz. Colby Monterey jack cheese blend, shredded
  • sliced or pickled jalapenos

Directions

1. Preheat oven to 375 degrees.  Spray a 9×13 inch pan generously with cooking spray.

2. Heat the olive oil over medium-high heat in a skillet.  Add the shredded chicken and chopped onion.  Cook for about 5 minutes until the onion is tender.  Add the taco seasoning, garlic, salt, cumin, and water.  Stir in the hot sauce.  Bring to a boil and then reduce heat to a simmer.  Simmer until most of the liquid has cooked off, but not all.  You want the meat to be a little juicy.

3. Spread the tortilla chips in the 9×13 pan.  Layer the sliced pepper jack and Monterey jack over the nachos.  Top with the chicken mixture.  Sprinkle the remaining shredded cheeses on top, along with sliced jalapenos.  Bake in the oven for 10 minutes.

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