Jennifer J's Chili Cheese Chicken Breasts

This chicken has a crispy seasoned coating, and is stuffed

with a tangy, creamy mushroom filling.

Ingredients:

6 chicken breasts

Filling:
2 Tbsp margarine
1 onion, chopped
1 cup mushrooms, chopped
1/2 box light cream cheese
1/2 cup chili sauce

1 cup sharp cheddar, shredded
12 oz mozzarella, cut into thick strips

Coating:
1 1/3 cups white flour
2 tsp dried oregano
1 tsp each: dried thyme, paprika, and salt
1/2 tsp each: garlic powder and black pepper

1 1/2 cups crushed cornflake cereal or cornflake crumbs
2 Tbsp grated Parmesan cheese

1 cup buttermilk



Pound each chicken breast nice and flat. You don't want holes in them, but they should be thin enough to roll up easily.


To make the stuffing, saute the margarine (2 Tbsp), onion, and mushrooms until the onions are cooked (about 5 minutes). Add the cream cheese (1/2 block) and chili sauce (1/2 cup). Bring to a boil and remove from heat.

Lay out a pounded chicken breast and spread the filling on it with a spatula. Sprinkle with grated cheddar cheese. Lay a strip of mozzarella at one end, and loosely roll the breast up around the mozza.

Secure with a couple of toothpicks and set aside. If the chicken got pounded too thin and filling is oozing out, don't worry. The coating will hide all flaws. Fill and roll up all six breasts.

In a shallow dish wide enough to roll the chicken in, combine flour (1 1/3 cup), oregano (2 tsp), thyme (1 tsp), paprika (1 tsp), salt (1 tsp), garlic powder (1/2 tsp), and pepper (1/2 tsp). In a second shallow-wide dish, combind corn flake crumbs (1 1/2 cups) and Parmesan cheese (2 Tbsp). Pour the cup of buttermilk into a third dish.

The next stage is just too messy to take a picture. But the mess is definitely worth it.

Working one at a time, gently roll the stuffed chicken breast first in the buttermilk, then in the seasoned flour, in buttermilk again, and finally in the crumb-Parmesan mixture. Arrange chicken in a roasting pan, leaving some space between pieces.

Bake, uncovered at 450F for about 30 minutes. If you're using this coating with bone-in chicken pieces (rather than stuffed pounded breasts), cook for 40 minutes. Serve immediately.

Jennifer J's Curried Corn

Pictured here with Chili Cheese Chicken

Ingredients:

4 cups frozen kernel corn
1/4 cup margarine

1 onion, chopped

1 tsp curry

1 cup sour cream

1 tsp salt

1/4 tsp pepper
How to Make:

Put first four ingredients into a medium sized pan and saute until the butter is melted and the onions are cooked (about ten minutes). Stir often during this time.

Add sour cream (1/4 cup), salt (1/2 tsp), and pepper (1/4 tsp), and mix in.

Cook for another 5 minutes on medium-low, and serve.

A great side!

Graham's Fried Chicken

This fried chicken is just terrific: juicy on the inside,

crunchy on the outside, and much lower in fat than usual.

Ingredients:

12 pieces of chicken
1 egg white
1 cup flour
3 Tbsp Hy's seasoning salt

How to Make:

Separate the egg, discarding the yolk, and lightly whip the white. In a shallow dish, combine the flour and seasoning salt.

Boil the chicken for about 20-25 minutes, until it is fully cooked. The chicken at this point will have a rubbery texture. Drain and run under cold water until the chicken is cool enough to touch.

Dip each piece of chicken in egg white, and dust with the flour and salt mixture.
Deep fry for about 5 minutes, until the chicken turns a crispy golden brown. The chicken is already cooked, so we're just going for a good outer texture here.
Fast and SO good!

Jennifer J's Rice Pudding

Ingredients:

6 cups whole milk
3/4 cup white rice (not instant)

1 cup cream
3/4 cup white sugar
3 egg yolks, beaten
2 tsp vanilla
1/2 tsp salt

cinammon (to sprinkle on top -- optional)
raisins (a handful or two -- optional)

How to Make:

Rinse a large saucepan in cold water (to make the pan cold). Shake water out, but don't dry the pan. Immediately pour in milk and bring to a boil over a medium heat. You will need to stir OFTEN, making sure you slide your spatula along the bottom of the pan, to make sure the milk doesn't scald (cook and stick to the bottom of the pan).

When the milk is at full boil, add the rice and return to a boil over medium heat. Once boiling, reduce heat to low and simmer, uncovered, until the rice is FULLY cooked (about 20-30 minutes, depending on what kind of rice you're using). If you don't cook the rice enough, you'll end up with rice bullets covered in cream (right, Terry? :).

As the rice simmers, the milk will occasionally get a skin over the top. Just mix it in as you stir, and be sure to use your spatula every few minutes to make sure the milk isn't scalding on the bottom of the pan. This process can be a little time consuming, but the end result is worth it!

Meanwhile, combine the cream (1 cup), sugar (3/4 cup), egg yolks (3), vanilla (2 tsp), and salt (1/2 tsp) and beat together with a fork.

When the rice is tender, pour the cream mixture in and return to the boiling point, stirring occasionally.


Remove pudding from heat and pour into a serving dish. Add a handful or two of raisins at this point, if you like. Sprinkle with cinammon. Chill for at least eight hours or overnight -- you might be tempted to eat it sooner, but it's best when served very cold.

Mmmmm!

Terry's Hamburger Pizza

Ingredients:

1 kg bag frozen hash browns, thawed
1 can cheddar cheese soup
1 egg
1 tsp salt
1/2 tsp pepper

1 lb ground beef
2 Tbsp finely chopped onion
2 Tbsp flour

1 can tomato soup
2 tsp sugar

1/2 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder

2 cups grated cheddar cheese

How to Make:

Preheat oven to 450F.

Spray a round, flat pizza pan with non-stick spray. A rectangular cookie sheet is okay too.

Check to make sure your hash bowns are thawed. They can be very cold, but if you can't bend them, they need to thaw more. If necessary, help them along by dumping them out of the bag into a glass bowl, and microwaving them on high for 1 minute. Stir, check, and repeat as necessary.

Pour hash browns, cheddar soup, egg, salt (1 tsp), and pepper (1/2 tsp) into a large bowl and mix well. It's easiest to use your hands to mix this, but a large spatula works well too.

Grandma K's mixing bowl

Turn mixture out onto pizza pan and press it tightly down to form the crust. You can make a little ridge around the edge to make it look even nicer, if you like, but it's not necessary.
Put the crust into the oven (it should be at 450F by now) and bake until the edges are nicely browning (about 20-25 minutes).

In a large frying pan, start browning the hamburger. Once you see some of the fat from the meat bubbling on the bottom of the pan, add the onion. Fry the meat and onion, breaking up the chunks of meat, until there is no sign of pink.
Sprinkle the flour (2 Tbsp) over the meat and mix in, letting the flour coat the meat. Then add the tomato soup, sugar (2 tsp), salt (1/2 tsp), pepper (1/8 tsp), and garlic powder (1/4 tsp) and mix into the meat until it has a rich, thick texture.

Sprinkle about 2/3 of the shredded cheese over the cooked potato base.

Spoon all of the meat mixture evenly over the cheese. This is easier to do if you wait a minute after putting the cheese on, because it will melt and stick to the base, and not get mixed up with the meat.

Top pizza with remaining cheese.

Return to oven and broil until cheese is melted and bubbly (about 5 minutes).

Really good! If there are any leftovers, they freeze really well in individual slices, which can then just be heated up in the microwave for delicious meaty goodness later.

Jennifer J's Neptune Sauce

Pictured here with Stuffed Lobster Tail

This versatile sauce is great on steak, chicken, or even potatoes.

Ingredients:

6 large mushrooms, chopped
2 Tbsp butter
1 can crab
1 bag uncooked shrimp
1 pkg Hollandaise sauce
How to Make:

Saute mushrooms, butter, crab, and shrimp until the shrimp turns pink (about 5-10 minutes).


Make the Hollandaise sauce according to the package directions and pour over cooked seafood and mushroom mixture.

Spoon over meat and serve immediately.

Jennifer J's Stuffed Lobster Tails

Pictured here with Steak Neptune

Ingredients:

6 lobster tails
1 can crab
1/2 cup bread crumbs
1/3 cup olive oil
2 Tbsp butter
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper

How to Make:
In a large saucepan, saute the crab meat, bread crumbs, olive oil, butter, and all spices for about five minutes. Set aside.

Arrange the lobster tails on a pan and cook on broil for about five minutes.
Cut open the back of the shell with a pair of kitchen shears, and slice through the meat. Crack the shell open, and pack the tail with stuffing.

Bake for about fifteen minutes. Delish!

Mary's Potato Smashers

Ingredients

1 lb baby potatoes
1/2 cup water
4 slices bacon
2 Tbsp. Kraft Signature Sundried Tomato and Oregano Salad Dressing
1/2 cup Kraft Mozza-Cheddar Shredded Cheese

How to Make:

Place potatoes and water in 2-L microwaveable bowl. Cover with plastic wrap and microwave on HIGH for 10 minutes. Let stand 5 minutes (they'll be too hot to handle).

Meanwhile, cook bacon in a large nonstick skillet on medium heat until crisp (about 8 to 10 minutes). Turn frequently. Drain bacon on paper towels and crumble up.

Drain potatoes and place on the counter. Press each potato with the bottom of a small bowl or cup to flatten to about 1/2-inch thickness.

Heat the salad dressing in a large skillet on medium heat. Slip the potatoes in and cook until the bottoms are golden brown (about 4 minutes).

Flip the potatoes browned-side-up into a glass pan and sprinkle evenly with cheese and bacon.

Broil for 5 minutes to melt the cheese, or keep warm in a 200F until ready to serve. Excellent and VERY flavourful!