Wednesday, June 22, 2011

Bacon and Chicken

Sweet Chicken Bacon Wraps

1 1/4 pound skinless, boneless chicken breasts (about 4 breasts)
1 pound sliced bacon
2/3 cup brown sugar
2 TBSP chili powder
1/4 tsp cayenne pepper (optional)

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar, chili powder and cayenne pepper, if using. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

TIPS: Do yourself a favor and line your pan with aluminum foil. It makes for much easier cleanup. Also, spray the baking rack thoroughly with cooking spray to help with the cleanup as well.

Outback Steakhouse's Sweet Brown Appetizer Bread

Outback Steakhouse Sweet Brown Bread


2 packages dry yest
1/2 cup warm water
1 tablespoon sugar
1 cup warm water
1/2 cup dark molasses
1 tablespoon salt
1 tablespoon oil
2 cups rye flour
1/2 cup cornmeal

shortening (to grease the pan)


1. Preheat oven to 374 F degrees
2. Soften yeast in the 1/2 cup of warm water 
3. Stir sugar into yeast mixture and let stand until bubbles (about 6 minutes)
4. In large mixing bowl, mix together the yeast/water combo with another 1 cup of warm water. Add in the molasses, salt, oil and rye flour
5. Mix until it is a soft batter consistency
6. Slowly work in flour until the batter is a non sticky dough (it should be "estasticy"...)
7. Knead the dough for a few minutes
8. Set dough aside in a greased bowl to rise until it doubles its size
9. punch the dough down and shape into 2 loaves
10. place the loaves a few inches apart on a greased and cornmeal dusted cookie sheet (sprinkle a bit of the cornmeal on the top of each loaf too)
11. Let loaved rise again until doubled
12. Bake loaves at 375 F for about 30 minutes (until crust sounds hollow when tapped)

*tastes great when eaten with a honey butter's a quick recipe for it:
Honey Butter
3/4 cup butter
1/4 cup honey
mix them up and add brown sugar according to your taste preference! :) 

Panera Breakfast Souffle

St. Louis Panera Bread Co. 
3 tablespoons frozen spinach, thawed
 3 tablespoons minced artichoke hearts
 2 teaspoons minced onion
 1 teaspoon minced red bell pepper
 5 eggs
 2 tablespoons milk
 2 tablespoons heavy cream
 ¼ cup shredded cheddar cheese
 ¼ cup shredded Monterey Jack cheese
 1 tablespoon shredded Parmesan cheese
 ¼ teaspoon salt
 1 8-ounce tube Pillsbury Crescent butter flake dough
 melted butter
 ¼ cup shredded Asiago cheese

 Preheat oven to 375 degrees F.
 Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.
 Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.
 Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over.
 Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.
 Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.
 Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.
 Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the souffl├ęs from each ramekin and serve hot.

Blueberry and lemon cupcakes

Blueberry and Lemon cupcakes

Vanilla Cupcakes

Recipe Type: Desserts
Author: Erin Alderson
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 12
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • Lemon buttercream frosting:
  • 1 cup butter
  • 4 cup powdered sugar
  • none zest from one lemon
  • 2 tablespoon whipping cream
  • 2 tablespoon lemon juice
  • Blueberry Filling:
  • 2 cup frozen blueberries
  • 1/4 cup sugar
  • 2 tablespoon corn starch
  1. To make blueberry filling, place blueberries in a small saucepan and heat over medium heat. Let heat until juice begin to extract from blueberries and fill the bottom of the pan. Stir frequently, add in sugar and cornstarch. The sauce will begin to thicken and if should be consistency of pudding (the sauce will thicken as it cools.) If the sauce is too thick before cooling, add a spoonful of sugar. Scrap into a separate bowl and set aside to cool.
  2. Preheat oven to 350˚
  3. In a small bowl, sift dry ingredients and set aside.
  4. In a medium bowl (or a bowl of a stand mixer) combine butter and sugar, beat until light and fluffy- about 3 minutes. Add in egg and vanilla, continue to beat until incorporated. Add 1/3 of the dry ingredients followed by half of the milk. Beat until just combined. Scrap down sides and repeat. Add remaining flour and mix until batter is combined- don\’t over mix.
  5. Divide batter into 12 cupcakes and bake for 18-20 minutes or until cupcake springs back when pressed. Remove from pan and let cool.
  6. Once cupcakes are cool, combine butter, powdered sugar, lemon zest, and lemon juice in a bowl. Using a paddle attachment, beat frosting, adding enough of the whipping cream to achieve a spreadable consistency (you don\’t want the butter cream too soft or too firm.)
  7. To fill the cupcakes, scoop filling into large piping bag with a coupler on the end. Cut an X into the cupcake and place the end of the coupler- squeeze until blueberry filling comes out of the top of the cupcake (cupcake will hold together as long as you don\’t over fill it!)
  8. Swirl with frosting as desired!

Strawberry-Filled Lemon Cupcakes & Cream Cheese Frosting

Strawberry-Filled Lemon Cupcakes & Cream Cheese Frosting

(Makes 24 Cupcakes)
-1 box Lemon cake mix (I used Betty Crocker)
-1-1/4 cup water
-1/3 cup applesauce
-3 eggs (or any combination of eggs + egg whites or egg substitute – I used 1 egg + 1/2 cup egg sub.)
-Strawberry Filling (see recipe below)
-Cream Cheese Frosting (see recipe below)
  1. Preheat oven to 350 degrees. Prepare cake mix & bake according to directions on box.
  2. Once cupcakes are cooled completely, use a knife to hollow out a 1-inch hole in each cupcake, preserving only the tops.
  3. Fill cupcakes with strawberry filling and replace preserved tops back on filled cupcakes.
  4. Frost with cream cheese frosting. (*For a fancier look, snip the tip off of a corner of a sandwich bag, fill with frosting, and squeeze as you would a regular pastry bag. Quick & pretty!)
  5. If desired, top with fresh sliced strawberries and a sprinkle of nutmeg. ENJOY! :)
Strawberry Filling
-1 pint ripe strawberries, hulled and sliced in 1/2
1 tablespoon honey
1 tablespoon maple syrup
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
Puree half of the strawberries in a food processor with the honey, maple syrup, lemon juice, and vanilla until it is a smooth sauce. Add the remaining strawberries and pulse until chopped, but not liquefied.
Cream Cheese Frosting
-1 package (8 oz.) cream cheese, softened
1/4 cup butter, softened
2-3 tsp. milk
1 tsp. vanilla
3-4 cups powdered sugar
In medium bowl, beat cream cheese, butter, milk, and vanilla with electric mixer on low until smooth. Gradually beat in powdered sugar, one cup at a time, until desired consistency is achieved.