Thursday, May 29, 2014

Strawberry Cream Cheese Waffle Sandwiches

This one is not rocket science  :)    I've been looking for some different ways to have my waffles in the morning, and ran across this one in Cooking Light.     Very easy, and will be even more delicious when local berries are ready.   I made up the entire cream cheese mixture (minus the fruit) and stored the extra servings in the fridge in a small container and plan on changing up the fruit to whatever I have on hand, blueberries, bananas, apples, etc.

* Exported from MasterCook *

                Strawberry Cream Cheese Waffle Sandwiches

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  1/3-less-fat cream cheese (about 1/2 cup)
  4          teaspoons  brown sugar
     1/4      teaspoon  ground cinnamon
     3/4           cup  sliced strawberries
  8                     frozen multigrain waffles (such as Kashi) -- toasted

1. Place first 3 ingredients in a medium bowl; beat with a mixer at medium speed until well blended. Gently fold in strawberries. Spread about 3 tablespoons cream cheese mixture over each of 4 waffles; top sandwiches with remaining 4 waffles.


  "4 (serving size: 1 sandwich"

NOTES : Nutritional Information
Amount per serving

    Calories: 269
    Fat: 9.2g
    Saturated fat: 4.1g
    Monounsaturated fat: 3g
    Polyunsaturated fat: 1.3g
    Protein: 10.3g
    Carbohydrate: 42.1g
    Fiber: 6.7g
    Cholesterol: 20mg
    Iron: 1.6mg
    Sodium: 443mg
    Calcium: 91mg

Wednesday, May 14, 2014

Chicken Cordon Bleu Roll Ups

I belong to a group on Facebook that shares what we are cooking for dinner.   Yesterday I posted that I took out thin sliced chicken breasts, but had no idea what I wanted to do with them, and Chicken Cordon Bleu was suggested.    Perfect!  I had ham and cheese left over from my sister's baby shower, so I did a quick Pinterest search for a rolled up version.   

My changes-  I accidentally omitted the seasoned crumbs due to a phone call while assembling the ingredients.    I used thinly sliced ham, and next time I'd definitely double it up or use the thick.   I used seedless Dijon mustard- my kid won't eat it if he spots the seeds.   Because I messed up the flour to crumb ratio- I sprayed the tops with a little cooking spray to make sure they browned up.

Everyone loved this one, and it will definitely be made again.  Thank you to Reeni for this great take on a classic recipe!

* Exported from MasterCook *

                       Chicken Cordon Bleu Roll-ups

  2                     eggs
  2        tablespoons  milk
  1         tablespoon  coarse or Dijon mustard- used seedless Dijon
                        sea salt and fresh black pepper
     1/2           cup  seasoned bread crumbs (omitted by accident)
     1/2           cup  panko crumbs
     1/2           cup  all-purpose flour
  4                     chicken cutlets -- 1/4-inch thick
  4             slices  deli ham (sliced on the thick side)
  4             slices  deli Swiss cheese (sliced on the thick side)- used provolone

Heat oven to 400 degrees F. Spray a baking sheet with cooking spray.

I use cake pans for my breading stations.   Set up the first one with the egg, mustard and milk.   Whisk until blended.   Season with salt and pepper.    In the second, combine the bread crumbs and flour.

Sprinkle chicken with salt and pepper on each side.   Lay a slice of ham and a slice of cheese on each.     Roll up from the short end and secure with toothpicks.    Dip rolled chicken into the egg mixture, then into the crumb mixture, pressing on all sides so that the coating adheres. 

Bake 25 mins, testing to make sure the chicken is cooked through (I use a probe thermometer).     Let chicken rest for about 5 minutes, and remove toothpicks.   Slice or serve whole, as desired.

Source ""

  "4 servings"

Monday, May 12, 2014

Iced Oatmeal Cookies

We're all very excited that my sister is having a baby girl in June.   Her shower was this weekend, and there was soo much delicious food there.   Caprese Pasta Salad, Tollhouse Pie, Lemon Coconut Pixies & Iced Oatmeal Cookies were my contribution.

Lots of Oatmeal cookie fans in my family, and when I saw these on Pinterest I snagged them right away.     I made only one change, and that was to use quick oats instead of old fashioned, because I had a lot of them on hand.    I doubled the recipe, and used my 1" cookie scoop.     I got so many complements on these, actually having to pull out my phone and give people the link to the blog because they all wanted the recipe.   Thank you so much to Jennifer at Mother Thyme for this instant family favorite!

* Exported from MasterCook *

                           Iced Oatmeal Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  old-fashioned rolled oats (I used quick oats)
  2               cups  all purpose flour
  1         tablespoon  baking powder
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
  2          teaspoons  cinnamon
     1/2      teaspoon  ground nutmeg
  1                cup  butter -- (2 sticks) softened
  1                cup  light brown sugar
     1/2           cup  sugar
  2              large  eggs
  1           teaspoon  vanilla extract
  2               cups  confectioners sugar
  3        tablespoons  milk

Heat oven to 350ยบ.  Line cookie sheets with parchment paper.  Pulse oats in a food processor.   Just break them up a little, don't grind them into a powder.   This helps the cookie keep their shape.

Combine flour, bp, bs, salt, cinnamon, nutmeg and oats.   In a stand mixer, cream butter, sugar and brown sugar.   Add eggs, one at a time, scraping down bowl if necessary.   Add vanilla.   Slowly add flour mixture until combined.

Scoop cookies with 1" scoop onto lined sheets.   Bake for 10 to 12 mins.   Let cool on the sheets for 5 mins before moving to a wire rack to cool completely.

Prepare glaze, mixing confectioner's sugar and milk together.   Move wire racks over the parchment lined sheets (this makes clean up super easy!   Dip tops of cookies into glaze, let excess drip off and then place onto rack.  


  "2 dozen"